IT’S COMPETITION TIME!!!

Make your winter nights feel cosier with a Suck UK Rechargeable Floating Light – perfect for creating ambient lighting for a dinner party, or mood lighting for your bedroom. This week we have one to GIVE AWAY!

Comp ends midnight Monday 31/7/23 and winner will be randomly selected (open to Australian residents only, sorry!). Prize will be posted to the winner.

>> ENTER HERE <<

Cold days, cool gifts

One of the things we enjoy most about living in Canberra is that (despite the frosty nights) the days are usually clear and sunny. This means that with enough layers of clothing, it is enjoyable to spend time outside during Canberra’s colder months.

No matter where you live, we have some excellent gift ideas to enjoy throughout the winter season. Over the next few posts we’ll be sharing some of our favs.

In the meantime, check out our latest gift ideas here.

FREE Winter Bucket List

Winter days are on the way, but that doesn’t mean you need to go into hibernation.

If you’re looking for some inspiration of fun things to do this winter, check out our Winter Bucket List with 50 ideas and activities you can do on your own, or with your friends and family.

Don’t let the cold days get you down – embrace life, and the new season ahead!

>> Grab yours here <<

RECIPE OF THE WEEK: Broccoli and Cheese Soup

This recipe is the perfect winter-warmer, and also a great way to use up any extra green veg in your fridge. I affectionately refer to this soup as my Green Goddess soup, as it is PACKED with goodness!

Ingredients:

2 tbsp olive oil

1 tbsp butter

1 leek, sliced

2 celery sticks, sliced

1 head of broccoli (approx 225g)

2 medium-sized potatoes, peeled and diced

1 zucchini, diced

Blue cheese, 125g crumbled

3 cups of vegetable stock

Double cream, 150ml (or as much as desired)

Paprika for sprinkling

Method:

  1. In a large saucepan, heat the olive oil and butter. Add sliced leeks and celery and sautΓ©, stirring constantly until they start to colour.
  2. Add other vegetables and sautΓ© for a few minutes, until they start to colour slightly.
  3. Add cheese and enough stock to cover vegetables and bring to the boil.
  4. Turn down heat and simmer until all vegetables are tender.
  5. Blend soup until smooth with a stick blender or in a food processor.
  6. Return pureed soup to saucepan and stir in double cream. Season with salt and pepper to taste.
  7. Pour soup into bowls and garnish with a sprinkle of paprika and cracked black pepper.

TIPS:

  • Blue cheese can be substituted with vintage cheddar or another strong-flavoured cheese.
  • Chicken stock can be used as an alternative to veggie stock.
  • You could also use spinach or other green vegetables, and add more or less of each vegetable, to your liking.