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!
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.
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)
- 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)
- Place olive oil and onions in a heavy-based saucepan over a medium heat and cook for 20 minutes, stirring occasionally.
- 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.
- Meanwhile, preheat the oven to 425 F (220°C.
- 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.
- 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.
- 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)
- Remove from the oven and sprinkle with goat cheese (or feta) and rosemary (or oregano).