Don't worry if you haven't travelled far this year, we are bringing Tuscan Garden vibes to you this Summer. Imagine days spent sipping fine wine surrounded by good food and great friends...
Our new collection brings elements of the mediterranean lifestyle to the forefront with modern silhouettes, natural linens and hand printed fabrics.
Our new collection brings elements of the mediterranean lifestyle to the forefront with modern silhouettes, natural linens and hand printed fabrics.
We want to inspire you to not only look and feel the part, but to taste it too! So here are some styles and recipes to enjoy for a Mediterranean inspired Summer:
A wearable Tuscan garden is how we'd describe our stunning new print! The Mandalay Wrap Dress and Claro Maxi Dress have an effortless feminine charm. Perfect for long lunches with a Sgroppino in hand.
Sgroppino (The Classic Italian Cocktail)
1 cup chilled Prosecco
2 tablespoons chilled vodka
1/3 cup frozen lemon sorbet
1/4 teaspoon chopped fresh mint leaves
Pour the Prosecco and vodka into 2 Champagne flutes, dividing equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately.
1 cup chilled Prosecco
2 tablespoons chilled vodka
1/3 cup frozen lemon sorbet
1/4 teaspoon chopped fresh mint leaves
Pour the Prosecco and vodka into 2 Champagne flutes, dividing equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately.
You will find yourself reaching for Lenny Pinafore or Fargo Overalls no matter the weather. The lightweight fabric is ultra breathable making layering a breeze. These styles are ideal for wandering through the markets collecting fresh produce for a Caprese Salad.
Shanty Caprese Salad
2kg mixed cherry tomatoes, halved
7 tbs (or more) extra-virgin olive oil
Flaked sea salt
1kg mixed heirloom tomatoes, cut into thin slices
200g buffalo mozzarella at room temp, torn into pieces
Coarsely ground black pepper
Small basil leaves and toasted
Country bread (for serving)
Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt. Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavours meld and release juices from tomatoes and mozzarella. Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.
2kg mixed cherry tomatoes, halved
7 tbs (or more) extra-virgin olive oil
Flaked sea salt
1kg mixed heirloom tomatoes, cut into thin slices
200g buffalo mozzarella at room temp, torn into pieces
Coarsely ground black pepper
Small basil leaves and toasted
Country bread (for serving)
Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt. Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavours meld and release juices from tomatoes and mozzarella. Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.
The Milano Pantsuit is a chic trans-seasonal piece that will remain a wardrobe favourite for seasons to come. Featuring a high halter neck, flared leg and roomy fit for everyday ease - this one is effortlessly cool. Throw on the Milano Pantsuit with Milano Mules to make the perfect 'pear'.
Riviera Pear Cake
1 1/2 cups flour
1/4 cup cornstarch
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup sugar
3 eggs
1 cup mascarpone
2 1/2 tbs vegetable oil
1/4 tsp salt
2 pears (ripe but firm)
Pre-heat oven to 170°C. Lightly grease and flour 23cm cake pan. Clean and peel the pears, chop one into medium-sized cubes and the other into thin slices, set aside. In a medium bowl, at medium speed beat eggs and sugar until creamy, add mascarpone and continue beating until smooth. In a seperate bowl, whisk together flour, salt, corn starch, baking powder and baking soda. With a wooden spoon stir the flour mixture into the creamed mixture to combine, then add the oil and stir to combine. Fold in the medium-sized cubed pear, spoon into prepared cake pan. Top with sliced pears and sprinkle with 2 tablespoons granulated sugar. Bake approximately 45 - 60 minutes
1/4 cup cornstarch
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup sugar
3 eggs
1 cup mascarpone
2 1/2 tbs vegetable oil
1/4 tsp salt
2 pears (ripe but firm)
Pre-heat oven to 170°C. Lightly grease and flour 23cm cake pan. Clean and peel the pears, chop one into medium-sized cubes and the other into thin slices, set aside. In a medium bowl, at medium speed beat eggs and sugar until creamy, add mascarpone and continue beating until smooth. In a seperate bowl, whisk together flour, salt, corn starch, baking powder and baking soda. With a wooden spoon stir the flour mixture into the creamed mixture to combine, then add the oil and stir to combine. Fold in the medium-sized cubed pear, spoon into prepared cake pan. Top with sliced pears and sprinkle with 2 tablespoons granulated sugar. Bake approximately 45 - 60 minutes
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