Seasonal Friday...

Wishing you a warm and cosy first day of winter today!

Getting to know...

We were absolutely thrilled to see Marley and Lockyer - 

one of our regular stallholders from Hobart, 

featured in this months Country Style magazine. 

Lovely to see you in print Ness...

how exciting!!

Taste

Fancy a treat?

We do!!

Rocky Road

Ingredients

• 400g dark chocolate, chopped
• 250g Turkish delight, chopped
• 250g raspberry and vanilla marshmallows, coarsely chopped
• 100g pistachios, coarsely chopped
• 100g toasted whole almonds, coarsely chopped
• 
  

Method

1. Grease and line the base and sides of a 23cm square cake pan with baking paper, allowing the sides to overhang.
2. Place chocolate in a heatproof bowl over a saucepan half filled with simmering water; stir with a metal spoon until melted.
3. Place the Turkish delight, marshmallows, pistachios and almonds in a large bowl. Drizzle over the chocolate and use a metal spoon to gently stir to combine. Spoon into prepared pan. Set aside for 2 hours.
4. Turn onto a clean work surface and use a large, hot knife to cut into portions. Store in an airtight container at room temperature.

Make

We simply fell in love with this simple stitched vinyl wallet 

you can make yourself over here at 'How About Orange'.