Mood can be created by many contributing elements. As someone that has such an affiliation with the visual I often feel that the setting is of most importance.
From the minute you walk in the door that setting or room has an effect on your mood whether you notice it or not. That is why I believe in creating spaces that make people feel good.
Colour plays a big part in this adventure and having never been given the opportunity to shoot a blue story and always hoping the brief would pop into my inbox I felt it was the darker blues that resonated with me. Perhaps that’s from my UK background and the love I felt for the winter hues. Would you live like this in sunny Sydney? I’m not sure, but sometimes I wish I had the courage to take a wander into this space for a day or two.
Alison Fraser from Slab + Slub is incredibly talented and someone I respect highly. Her handmade stoneware asymmetrical bucket vase and the midnight blue dinner plates by Christopher Plumridge from Planet add earthy texture to the table. The richness of the palette of the plates works as a stunning background to make the food stand out.
You don’t want to look like you’ve gone to too much trouble or you’ll never be invited back. Clever ideas that are simple like this handwritten menu (contact Glenda at writtenbyhand if you would like something customized) on some white cardboard and pinned or blue tacked to the wall or in this case a leftover timber panel is simple but elegant. A touch of floral from the Society napkins from Ondene and the stitched table runner add detail and create layers to the somewhat stark solid colours.
If you are feeling like a hands on project Jo Neville from Paper Couture holds classes for these magnificent Pajaki pendant lampshades. Pajaki – it is a Polish paper chandelier that was made to embrace the Harvest and brighten up the home after a long grey winter. They were made with straw and lots of coloured paper often using recycled giftwrap. Jo holds classes at her Paper Couture workshop. Go along, you never know what you’ll fall in love with.
Smoked Trout with Israeli couscous and herbs
200 grams smoked trout (I recommend Brilliant Food smoked Ocean Trout)
1 cup Israeli couscous cooked to packet instructions
Handful of cherry tomatoes cut in halves
1/3 cup parsley coarsely chopped
1/3 cup mint coarsely chopped
few sprigs of dill
Juice of half lemon
1 tablespoon olive oil
Salt and pepper
Allow couscous to cool. Combine all salad ingredients and dress with lemon, olive oil, salt and pepper
Photographer – Amanda Prior