Polli

Polli's Tea Light Shades were recently featured on the Canadian blog Poppy Talk.



This week's posts are awash with fantastic spring colours - we're loving the pretty pinks above.

Opening in North Melbourne last week Orlando and Ivy 'is an emporium of essential tols for creative and ideas people, and a curated selection of unique gifts for the art-loving soul.'

We love the small prints shown above by Me & Amber and the awesome tea towel art by Third Drawer Down.

424 Victoria Street, North Melbourne

Want to win some Polli goodness? Get online at the Bright Side Project NOW and answer "Which is your favourite piece from the Polli collection and why?" for your chance to win Stainless Steel earrings and pendant of your choice.



The clever and generous team behind this initiative want to brighten your day and have tonnes of great give aways every week. Good luck xx

Autumn is rolling in here is Sydney with a cooler change in the weather. If you want to hang onto summer you might want to try this recipe for yummy fruit sorbet. These delicious, sustainably cast ceramic ice cream cones can be found on etsy.

Ingredients (serves 4, or 2 pigys):

• 500ml (2 cups) water

• 215g (1 cup) caster sugar

• 600ml (2 cups) freshly squeezed blood orange juice

• 2 egg whites

Method

1. Combine the water and sugar in a medium saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase the heat and bring to the boil. Boil for 5 minutes or until mixture thickens. Set aside for 30 minutes to cool.

2. Add sugar syrup to the blood orange juice and stir well. Pour into an airtight container, cover and place in the freezer for 4-5 hours or until almost set.

3. Roughly break up the sorbet with a metal spoon and transfer to a food processor. Process until the sorbet is smooth and has a soft texture.

4. Return sorbet to container and place in the freezer for another 4 hours or until firm. Remove from the freezer and repeat step 4. Return sorbet to the container and place in the freezer for another 5 hours or until firm.

5. Place the sorbet and egg whites in the bowl of a food processor and process until sorbet is pale and smooth. Return to the container and place in the freezer for a further 4 hours or until almost firm.

Polli tip: If you want to use an alternative sweetener like honey or agave, use 3/4s of the amount in place of the sugar. For example, instead of 1 cup sugar, use 3/4 cup honey instead.

Delicious! Thanks for the recipe Arthur.

Speaking of Tim Burton... Kate is a member of MOMA NY and was lucky enough to check out this exhibition on Tim Burton recently. The exhibition includes a wide variety of Burton's work, stemming back to his nightmarish school drawings. There are plenty of clips, figurines, and costumes from his films. Thanks to Kate for this cool photo of the entrance to the exhibit.

I'm late, I'm late, for a very important date... Tim Burton's Alice in Wonderland opens in Australia TODAY! If you like the Queen of Hearts you might like our new heart range or if you're more of a mad hatter you might like our new tea party.

On a local walk this morning we came across this amazing vertical garden on a new apartment complex in Sydney's Annandale. Wire mesh holds the plants against the wall, we just wish we'd seen the planting in action! 

With the exciting launch of our new Kohl Gold range we have a little treat to give our customers. All web orders for items from the Kohl Gold range will receive a bar of delicious Green&Blacks organic chocolate. We know our customers are socially minded and will appreciate this special chocolate too.

Maya (Maja) Gold is our favourite in the studio. It was the first product to be awarded the UK Fair Trade mark back in 1994. Think rich, dark chocolate with hints of orange, nutmeg, cinnamon and vanilla...mmmmm....

Japonica is a cute botanical gift store, florist and coffee shop + they're now carrying in Polli!

Japonica - 5503 California Street, San Francisco