Designer lust and white out

If I could own one designer dress this summer it would have to be this work of art for Collette Dinnigan. It's so beautiful and flowy it just looks like a summer party on your body. In fact Ms Dinnigan's entire Resort 2013 collection is a dream. Must start saving, stat!

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I am currently on the hunt for the perfect white shirt to go with the brand new 7 for all Mankind jeans that arrived on my doorstep yesterday. They are really just what I wanted - funky pattern without being too over the top. So, all that pattern down below needs a simple top and I have a cream/white shirt in mind. My top three so far are:

Artist blouse from American Eagle. I've ordered from AE once before and the package arrived within the week! And postage was less than $10. Why can't all US retailers ship to Australia like that?

Of course, Gap has a great white shirt on offer. Classic.

ASOS top with a pleat detail.

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On the home front - we spent the weekend in the Hunter Valley with six other couples on our annual Christmas in July weekend. It was freezing and very windy so we spent a lot of time inside basically cooking and eating 24/7. Well, we did take some breaks to visit a few wineries and drink the finds.

I made caramelised onion tarts for lunch on Saturday and they were really good. Here's the recipe if you want to try it yourself (it's a Bill Granger recipe so you can't go wrong). Enjoy :)

Caramelised Onion Tarts with Goat Cheese (or Feta)

Ingredients

• 2 tbsp olive oil
• 2 lb 4 oz (1 kg) onions, sliced finely
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• sea salt and pepper, to taste
• 13 oz (375 gr.) puff pastry
• ½ cup (25 gr.) parmesan, grated
• 1 cup (150 gr.) goat cheese, crumbled (original recipe: feta)
• 2 tbsp rosemary (original recipe: oregano)

Instructions

1. Place olive oil and onions in a heavy-based saucepan over a medium heat and cook for 20 minutes, stirring occasionally.
2. Add the sugar, balsamic vinegar, salt and pepper. Cook for another 5 minutes, or until the onion is soft and caramelized. Remove from the heat and set aside to cool.
3. Meanwhile, preheat the oven to 425 F (220°C.
4. Roll out pastry to a 8 x 16 inch (20 x 40 cm) rectangle on a lightly floured surface. (Or make individual servings, like I did). Trim edges with a knife and place on a lined baking sheet.
5. Score a 0.5 inch (1 cm) border around the edge of the pastry, taking care not to cut all the way through to the bottom. Prick pastry with a fork and sprinkle parmesan within scored edges.
6. Place tonion on top of pastry base. Bake in the oven for 15-25 minutes, or until pastry is puffed and golden brown. (Note: begin checking after 10 minutes, depending on your oven)
7. Remove from the oven and sprinkle with goat cheese (or feta) and rosemary (or oregano).