News

For those of you in Melbourne this Sunday,

our sister market, Boutique Markets are having their 

beautiful Christmas shopping event at Malvern Town Hall 9am -1pm...

jewellery, home wares, clothing, art, design...

if you want to do some shopping  for yourself or a spot of gift-buying, 

this is the place!

Shop

After some cute clothes for summer this year for your little ones?

Look no further than 'The Zipper Tree' 

- for girls and boys, day wear and sleepwear, 

just gorgeous!

Cook

Wicked Witch Cupcakes

12 chocolate cupcakes, cooked and cooled

12 lollies for noses

24 small chocolate buttons for eyes

12 chocolate icecream cones 

lengths of thin licorice cut into 1cm and 3cm lengths

green icing

Cover the tops of each cupcake with a generous splodge of icing, then insert nose, 

eyes and licorice for hair - long pieces at the sides, short at the front 

and 1 above each eye as eyebrows.  

Then place an inverted cone on top, pressing down gently.

Voila!

Create

If you're into Halloween at all, these scary lollie bags are fun to make!

Using a potato cut in half, carve out a basic skull shape, then using black paint for brown bags and white if you can source black, stamp the skulls onto the bags, dry,

 and then let your little people fill them with goodies!!!

Inspire

...just too cute not to share...

I walked up the wall, closed the stairs, said my Pyjamas and put on my Prays 

turned on the bed and hopped into the light all because you kissed me goodnight..

News

I spy...don't you just LOVE our gorgeous page in 'Cosmopolitan Pregnancy' magazine...

we're thrilled to bits to see one of our favourite retailers too - Twine and Teacups and their lovely range of children's wall art - they're launching a brand new range for adults  too, so make sure you click or pop by and say hello!

Shop

Showcasing in Hobart and Melbourne is the stunning 'My Rocking Horse'...each beautiful horse is individually hand-carved and produced using top-grade materials reminiscent of the traditional and timeless English rocking horse...make sure you stop by to admire a pony or two!

Cook

Meringues with cream and strawberries

Ingredients

• 6 egg whites, at room temperature
• 350g caster sugar
• 300ml thick cream
• 900g fresh small strawberries
  
  
  Method
  
  
  
  
  1. Preheat the oven to 150C
  2. Put the egg whites into a large clean bowl and add 110g of the sugar. Whisk together into soft peaks.
     Watch technique0:59 mins
  3. Then, continuing to whisk, gradually add another 110g of sugar, a spoonful at a time, until the mixture forms stiff peaks.
  4. Gently fold in the remaining sugar.
     Watch technique0:35 mins
  5. Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.
  6. Lower the oven temperature to 110C and cook for a further 2-3 hours until very crisp and dry.
  7. Leave to cool, then store in an air tight tin.
  8. Serve with cream and strawberries!
     
     

Create

This week I'm sharing something I made for my youngest...

a just-for-going-out bag of goodies to keep her busy in coffee shops, 

doctors waiting rooms and the like.  I tried to buy a few little things 

that we don't have at home to cash-in on the novelty factor...

so wish me luck and 

we'd love to hear what works for you!!

Inspire

We're getting so excited our hair is standing on end!!

Only a few weeks and our last round of markets for the year is on!

Check the website for dates and locations and we'll see you there xx

News

Wishing you all a divine weekend full of relaxation, rest 

and fun and games with the kids!

Shop

We are loving this gorgeous range of bathers from 'Lil Ludy'...

if you're in Sydney for our Dec 4th Mathilda's Market, pop by and say hello!

Cook

Spaghetti Bolognese

• 6 short-cut bacon rashers, excess fat trimmed
• 375g dried spaghetti
• 2 tsp olive oil
• 400g lean beef mince
• 1 x 575g jar bolognese pasta sauce
• 1/3 cup loosely packed shredded fresh basil leaves
• Shaved parmesan, to serve

1. Heat a frying pan over medium-high heat. Add half the bacon and cook for 2 mins each side or until crisp. Transfer to a plate lined with a paper towel. Repeat with remaining bacon. Coarsely chop and set aside.
2. Cook spaghetti following packet directions, until al dente. Drain well.
3. Meanwhile, heat oil in the frying pan over high heat. Add mince and cook, uncovered, stirring with a wooden spoon, for 3-4 mins or until the mince changes colour. Pour in pasta sauce and simmer over medium heat, stirring occasionally, for 5 mins. Remove from heat.
4. Stir in the basil and half the bacon. Divide pasta among bowls and spoon over sauce. Top with remaining bacon and parmesan.

Create

How cute is this fun idea to do with the kids....

printed paper using bubble wrap!

Cut bubble wrap into shapes and layer your designs 

or simply roll/paint on different colours and print using a large sheet...

get going creatives!

Inspire

...shhhhh....here's a little sneak peek at just one little goodie you'll see in the next 

Mathilda's Ezine issue which will be out in time for our Christmas round of markets!

News

Did you know there's only 78 days till Christmas!

We love these personalised Santa sacks from Long and the Short,

available at our Brisbane event November 19th, 

but preferably by pre-ordering with them so 

you can pick up the letters of your choice x

Shop

For our Perth customers - make sure you check out 'Millaruby Designs'...

for gorgeous clothes and accessories for girls and boys!

Cook

Now school is back or about to be in other states, it's the perfect time to try out a new slice for lunchboxes - and this one even has fruit and vegies in it!

(for nut-free schools, use sunflower or other seeds instead of pecans)

Hummingbird Slice

• ¾ cup (140g) brown sugar
•  ½ cup (125ml) vegetable oil
•  2 eggs
•  ½ cup canned crushed pineapple, drained
•  1 banana, mashed
•  1 cup grated carrot (about 2 carrots)
•  ¾ cup (115g) self-raising (self-rising) flour, sifted
•  ½ teaspoon bicarbonate of (baking) soda, sifted
•  1 teaspoon ground cinnamon
•  ¼ cup (20g) shredded coconut
•  ¼ cup (30g) chopped pecans
•  honey, to serve

  Preheat oven to 160°C (320°F). Place the sugar, oil and eggs in a bowl and whisk to combine. Add the pineapple, banana and carrot and mix to combine. Add the flour, bicarbonate of soda, cinnamon, coconut and pecans and mix to combine. Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Bake for 45 minutes or until cooked when tested with a skewer. Allow to cool in the tin. Slice and serve with honey. Serves 6–8.