Negioroni + Happy Holidays

December 24th, 2012

So it is Christmas eve and things are just starting to get festive around here.  The tree is up, refrigerator stocked and cheesy, Christmas carols on repeat!  There are a few more little things to do before we can truly relax but we are getting drunk on the yuletide spirit!  Speaking of drinking, we are having a relaxing, slow day tomorrow with some lovely friends coming over in the evening for a few drinks and some chilled out movie watching.  Food-wise I am expecting a world of leftovers and snacks but we wanted to make it a little special with a holiday cocktail (or two).  Here is what we will be serving – it is a little bit bitter at first sip but it mellows out over time and is really refreshing.  I am also totally in love with the Campari bottle and typeface – you know me, a packaging girl through and through!


45ml Campari

30ml Cinzano Rosso

Thinly peeled rind of one orange

To serve: prosecco, chilled

Combine Campair, Cinzano Rosso and orange peel in a glass filled with ice, top with prosecco and serve.

We wanted to wish you all a wonderful holiday season and a safe trip into the new year.  Thanks so much for visiting and commenting – it really does mean the world to me to have you guys here, listening.  I cannot tell you how much I value each and every one of you and the comments you make.  So, cheers!  Let’s make 2013 the best yet!

Note: Please excuse my dreadful fingernails.  I stupidly got a shellac (for want of a better word) at ProfessioNail in Queen’s Plaza and they put something on my nail that I can NOT get off!!!  They are totally trashed and I now have to wait until they grow out.  Oh well, serves me right for going to a nail bar!  If you value your nails then STAY AWAY!

Pear + Rocket

July 4th, 2012

You know those friends that you have that are willing to try any kind of crazy food you want to throw in front of them?  The ones that are happy with anchovies or garlic or fermented black beans or blood sausage or a combination of all of the above – anything crazy or off the wall and they are willing to give it a red hot go!  Well our friends Kara and Tim are those kind of people.  Great friends up for any culinary adventure I can hurl at them!  So when we arranged to have them around for dinner the other night, I thought they would be happy to give this Pear and Rocket soup that I had been eyeing off a taste.  I mean, there is nothing too crazy about the ingredients, it is just the combination that is a little, well, startling.  That of course, and the fact that it is a hot soup.  Afterwards, the general consensus was that it was pretty darn good.  Velvety smooth without the added fat of cream, sweet and salty with that punch of rocket.  It was really lovely – especially on a chilly, winter’s night with a hunk of delicious bread.  I know this may sound like a bonkers concoction but I would urge you to give it a go.  My only tip would be to make sure you add the salt to taste because it helps round out the sweetness of the pears.  I would love to know if anyone makes this and what they think so speak up people!

Pear + Rocket Soup

2 tablespoons olive oil plus more to drizzle

4 medium, ripe pears, peeled, quartered, cored and cut into chunks

1 medium onion, chopped

1 medium potato, peeled and cut into chunks

1 litre vegetable broth

salt and pepper

4 cups stemmed rocket, washed and chopped

Heat oil in large saucepan over medium heat and add the pears and onion and cook, stirring often, until softened, about 5 minutes.  Add the potatoes, broth, and bring to the boil.  Reduce heat and simmer briskly until the potatoes are tender, about 15 – 20 minutes.  Stir in the rocket and continue cooking until it has wiled, about 2 minutes.  Puree the soup until very smooth.  Adjust the seasoning 0- it does need a bit of salt so taste as you go – and serve immediately with a little olive oil drizzled on top.


Studio Sixty Photography is Brisbane wedding photographer Jason Starr, and studio manager Sally Ogilvie.

Well known for creative, natural, candid photographs of both local and international weddings, Studio Sixty Photography is capturing now and forever.

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