On Holiday With JamFactory
ON HOLIDAY WITH JAMFACTORY
With warmer days ahead and the year winding down we packed up the car and headed South, leaving early to beat the beaming sun. Buildings fade, replaced by expansive pastel-coloured surrounds. We selected our favourite handmade pieces and brought them along. The ones that remind us of summers past and the promise of summers to come. Ice cold drinks and freshly picked fruit from the orchard. What a delightful time to be on holiday.
Photos by Anny Duff.
Hand Woven Basket by Alison Guwanjguwanj from Maningrida Arts.
Hand Woven Basket by Alison Guwanjguwanj from Maningrida Arts.
THROWN Platter by JamFactory; Gold Spot Brooch by Alice Potter;
Duo Claw Ring by Danielle Barrie; Rectangle Rivet Ring by Katherine Grocott; Woven Necklace by Siân Boucherd.
DISCOVER THE RECIPE
NOJITO (non-alcoholic Mojito)
METHOD
INGREDIENTS
4 tsp caster sugar
100ml freshly squeezed lime juice
28g fresh mint, leaves picked and washed, reserving a few sprigs to garnish
1 scoop of lime sorbet
20 ice cubes, crushed
2 limes, cut into wedges
1 litre soda water
METHOD
1. Put the sugar in the base of a 1 litre jug and add the lime juice. Lightly crush the mint leaves to release their flavour, then add to the jug.
2. Give everything a stir. Half fill the jug with the crushed ice, lime sorbet and add the lime wedges. Stir, then top with soda water.
3. Pour into glasses and garnish each with a sprig of mint.
Illumini Decenter by Karen Cunningham and Mandi King.
THROWN Salad Bowl by JamFactory; THROWN Dinner Plate by JamFactory; Hand Printed Tea Towel by Georgia Cheesman; DROP Jug by Liam Fleming; THROWN Side Plate by JamFactory; Stoneware Side Plate by Lisa Perri; TURN Bowl by Daniel Tucker.
Vase by Katia Carletti; Mountain Vase by Ashlee Hopkins; Low Vase by Kristel Britcher.
Mandi Platter by Andrew Baldwin; Side Plate by Daisy Cooper.
DISCOVER THE RECIPE
SPICED APPLE CAKE
INGREDIENTS
200g butter, softened
200g soft brown sugar
200g self-raising flour
1 1/2 tsp ground mixed spice
1/2 tsp grated fresh ginger
4 large free-range eggs, beaten
4 apples, (small eating apples) cored and diced (skin on)
1 apple, (large eating apple), cored and cut into thin slices
2 tbsp Demerara sugar, for sprinkling over the top
METHOD
1. Preheat oven to 180°C. Liberally butter and line a 23cm round cake tin. Mix the ground mixed spice with the flour.
2. Place all ingredients, except the apple, into a large bowl or food mixer and beat together for 2–3 minutes until well mixed. Add the 4 diced apples and stir.
3. Spoon the cake mixture into the prepared tin and arrange the sliced apples over the top before sprinkling the Demerara sugar over the top of the cake and apples.
4. Bake for 55–60 minutes, or until a skewer inserted in the middle of the cake comes out clean.
5. Allow the cake to cool in the tin for a few minutes before turning out on to a wire rack. Allow to cool completely before slicing and serving.
Aussie Front Yard Flora Vase by Emma Young.