RnB Events Management Office

These are some renderings of the office space I am working on for uni. These aren't finished but they are getting there.

Workspace

Workspace

Bar/Breakout Space

Breakout Booths

Workspace and Breakout/Meeting Booths

Entrance Hallway

The idea for the space was to show the two different sides of RnB the glamourous side and the street side. The main work space is inspired by a streetscape while the bar, office area and chill out zones are inspired by a club aesthetic. A breakout booth/meeting space divides the two aesthetics while still giving visual penetration into both spaces. 

I am working on finishing the 3D model up now and making a physical model for the presentation. 

Strawberry and Cream Cheese Tarts

I've recently been on a bit of a desert making spree. During the Easter/Anzac Day long weekend I experimented with two different types of tarts. I don't normally do deserts entirely without recipes, I normally just bend and tweek but I was feeling adventurous and I had leftover cream cheese so I just sort of winged it. 

I love the light crunch that puff pastry brings to a dish and by brushing a little sugar syrup over the puff pastry before baking the shells take on a lovely light sweetness to compliment the cheese and strawberries. These tarts are really simple to make and can be whipped up within half an hour. Making them perfect for an impromptu desert.

Makes 8

Ingredients:
2 sheets frozen puff pastry
1 tbsp white sugar
2 tbsp boiling water
250g cream cheese
12 tbsp icing sugar
3 tsp lemon juice
1/2 tsp grated lemon rind
12 strawberries

Method:
Preheat oven to 200ºC. Cut each sheet of puff pastry into four squares. Grease a muffin tray and press each piece of puff pastry into a hole. White sugar and boiling water and brush over each piece of puff pastry. Place in the oven and cook until golden.

Meanwhile place cream cheese, icing sugar, lemon juice and rind in a mix master or food processor and beat until well combined. Cut each strawberry into four.

Remove pastry casings from oven and allow to cool slightly. Add 2 tsp of cream cheese mixture in each casings. Place 6 pieces of strawberry onto and serve immediately. 

From Pinterest - Chairs

From left to right top to bottom:
Bali
Snake
The Rising Chair
Sgarsul
Spring
Pavo
Loop Chair
LCP
MT3

From Pinterest - Lighting

Augustin
Q Floor
Teardrop Table
2D LED Pendant
New Buds
Cage Mic
Lumiere Grande
Uto Table Lamp
Hanging Light

Apple Tarts with Almond and Brown Sugar

Continuing on with my desert spree from the long weekend I whipped up these tarts really quickly with what was in my fridge. They are really quick but do require a little fiddling with filo pastry. They were fantastic though especially with all sorts of apples just coming into season in Australia. I suggest you make some. You can substitute whatever pastry you want for the filo. I find the crispness of filo offsets the apples nicely.

Ingredients:

Makes 4

1 Granny Smith Apple cored and sliced

1 Pink Lady Apple cored and sliced

15 sheets Filo Pastry (Approximately)

4 Tbsp Brown Sugar

1 Tbsp slithered Almonds chopped or whizzed in the food processor

1 Tsp Cinnamon

Glaze:

2 Tbsp Brown Sugar

1 1/2 Tbsp boiling water

Method:

Preheat oven to 200ºC. Grease a muffin tray. Mix together brown sugar, cinnamon and almonds. Spread mixture between random sheets of filo pastry reserving about 1/4 of the mixture. Cut pastry into four through all layers and place into individual muffin holes making sure to push pastry gently into corners. Arrange apple slices in pastry cases making sure there is an even mix of each apple in each tart. Sprinkle remaining sugar and almond mixture over apples and bake for 30mins until apples are cooked through and pastry is light golden.

Mix glaze ingredients together. Brush over tarts and serve with ice cream. 

From Pinterest

References:

THE FUTURE OF: BATHING

Michael Levin

Tusse

whyrHymer

URBAN RETRO

Hyperform

Collection of Cool

House in Casavells 

The Gourmet Tea

Paprika Chicken

A couple of years ago I worked as a waitress at a Czech restaurant in Balmain called La Boheme. Before this I hadn't had very much experience with Eastern European food but I soon learned to love it, even in the middle of summer. This dish was not on the regular menu, it was made occasionally as a special and more frequently as dinner for the staff. The restaurant served it with macaroni or rigatoni and I've had it at a Hungarian restaurant served with spaetzle.

In this version I've served it with risoni which I kind of see as sitting in between macaroni and spaetzel. It's perfect on colder nights as it is very warming and hearty. It's best when slow cooked until the chicken just starts to disintegrate although the cooking time can be shorten if you are short on time.

Slow cook the chicken in white wine, chicken stock and paprika

Add the sour cream and extra paprika 5mins before serving

Serve on a bed of risoni

Ingredients:

2 chicken thighs, diced

1 onion, chopped

1 garlic clove, crushed

1 cup white wine

1 cup chicken stock

1 tbsp paprika

75g sour cream

10 tbsp risoni 

Method:

Over a medium high heat fry the onions and the garlic until softened in a small amount of canola oil. Add the chicken and fry until brown. Stir in the wine, stock and half the paprika. Cover and reduce the heat to low. Simmer on a low heat for two hours, removing the lid for the final hour to allow the stock to reduce.

20 mins before serving bring a pot of salted water to the boil. Add the risoni and cook until al dente.

Add the sour cream and remaining paprika to the chicken mixture and cook for a further 5 mins.