There are some really inspiring pictures on Pinterest of Carrara marble tiles used on the floor of a bathroom. Carrara is that beautiful white-grey marble seen a lot lately as kitchen bench-tops or splash-backs. And now equally popular as a tile for bathroom floors. They are available in the hexagonal shape and also in subway, herringbone or circle mosaic styles among others.

Carrara looks great when the rest of the space is a clean white with touches of black. And with timber tones and woven textures thrown in for warmth.

Here are a few inspiring pictures. And the accessories to complete the look.


Image credits
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Find them here
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Loving: hand painted pots

Thursday, May 19, 2016

Adding a plant into the home is an easy way to bring life into an interior. I’m sure my husband thinks our apartment has enough, but I plan to sneak a few more into the space if I can. And I think I’ve finally figured out which plants I can successfully keep alive.

Fiddle Leaf Figs look great standing on their own. And it also looks nice to have small pots sitting up high on a bookshelf with a String of Pearls, Chain of Heart or other cascading style plant.

There are some great looking pots around at the moment that add a bit of interest and a hint of colour. Like the hand dipped and metallic pots from Pop & Scott. Check them out if you haven’t heard of them. They have a beautiful collection of furniture and pots.

Here are a few pots that I particularly love.

01 | 02 | 03 | 04 | 05



Most of my lunches lately consist of quinoa as a base. But sometimes I vary it and go for couscous, or Israeli (pearl) couscous which is larger than regular. Toasting it is an extra step but I like the taste it adds to a dish and it doesn’t take much longer to do.

As for the other ingredients, I tossed through some roasted cauliflower and almonds, wilted chard and a big scoop of sun-dried tomato pesto. If you have time you can make your own sun-dried tomato pesto, but for a quick and easy meal I buy one from a delicatessen and use the remainder for other meals throughout the week. A big chunk of Persian feta would go nicely as well.




. . .

Toasted couscous salad with cauliflower & sun-dried tomato pesto

3 tsp olive oil, divided
2 cups cauliflower, cut into florets
Sea salt and cracked black pepper
1 cup Israeli (pearl) couscous
1 large leaf chard, trimmed and shredded
2 tbsp store-bought sun-dried tomato pesto
1 tbsp finely grated lemon rind
1 tbsp lemon juice
2 tbsp almonds, chopped, roasted

Preheat oven to 205˚C (400˚F).
Line a baking tray with baking paper.
Spread cauliflower over baking sheet, drizzle with 1 tsp olive oil.
Season with salt and pepper. Toss to coat.
Roast for 10-15 minutes, or until slightly charred.

Add 1 tsp olive oil to a pot and heat over medium heat.
Add the couscous and toast shaking the pot, until golden.
Add 1 1/4 cups water, a pinch of salt, cover with a lid and bring to a boil.
Reduce to a simmer and cook for 10 minutes or until water has been absorbed.
Transfer to a colander and run under water, shaking to break up any clumped together couscous.
Drain well.

Heat 1 tsp olive oil in a small frying pan over medium heat.
Add the chard and cook for 3-5 minutes, or until wilted.

In a large bowl, add the roasted cauliflower, couscous, chard, sun-dried tomato pesto,
lemon rind, lemon juice and almonds. Toss together to combine. Season if needed.

Serves 2



Banana and peanut butter are those two things that just go together so well. When I went home to Australia for a visit last year I met a friend at a place called Plenty in West End and had a slightly different take on this classic combo. They used macadamia butter instead of peanut butter. Scattered with macadamia nuts, a sprinkle of salt and a drizzle of honey – it was so good. Hazelnut butter with salt and honey is another great combination.

. . .

Banana & macadamia toast with honey

2 slices good quality bread
Macadamia butter
Sea salt
1 banana, sliced diagonally
Handful roasted macadamias, roughly chopped
Handful micro herbs (optional)

1. Toast slices of bread
2. Spread with macadamia butter and sprinkle with sea salt
3. Place sliced banana over slices of toast
4. Drizzle with honey and scatter with chopped macadamias and micro herbs

Serves 2

. . .

Hi there!

Thursday, January 7, 2016


It feels like an eternity since I logged into WordPress. And it wasn’t intentional. But something strange happened with my hosting and rather than my portfolio site being displayed under this domain it switched back to my very old site from many moons ago. To be honest, when I first glanced at the posts and pages from this old blog it was like being reunited with an old friend. It rekindled so many good memories. Times of creativity, inspiration and a greatly missed reference of all the things I love. So I’m hesitant to ‘fix the problem’ with my hosting. It feels right to keep it here for a while. So here we are, for now ;)

What has been happening? Life. I feel like nothing at all has really happened, and everything at the same time. We moved (again!) from California in June of last year and set up our life in Seattle. It was another hard move – starting over, trying to make friends, getting our little guy Soren feeling safe in his new surrounding… all those things that can take a good one to two years to form a comfortable life in a new place.

And then in September another change happened. I miraculously fell pregnant. I say miraculously because we thought we might not be able to have another child. But alas there is a little one who will join our family this coming June. Daunted by the thought of doing it all on our own without support we have made the decision to move back to Australia so we can be closer to family and friends. So in four weeks we move again. You would think we would be pros since we have made an international move a few times now, but it’s still the same concerns, frustrations and list of things to do. We will get through it though as we have done before. And then I plan to bask my big white winter belly in the golden sunshine at Noosa where we will be staying with family for a little while.

Work-wise I’ve been doing mostly recipe book design work. Also photographing for Offset. And of course the entertaining, cleaning, cooking, running around and all things associated with being a mostly full-time mum.

So that is my little update. We will see where this goes. At the least, it’s a trip down memory lane.



Open faced sandwiches are so quick and easy to do for meals which I love and all you need is a small selection of quality ingredients to make a great tasting sandwich.

This combination of wood smoked salmon and crème fraîche I actually tried from a place called Sourced Grocer in Brisbane, Australia. You can buy wood smoked salmon from a good delicatessen. Otherwise regular smoked salmon would be nice as well.

. . .

Wood smoked salmon & crème fraîche on sourdough

2 slices sourdough
Crème fraîche
200g wood smoked salmon
Handful micro greens
1/4 lemon
Smoked sea salt (or regular)

1. Toast slices of bread
2. Spread with crème fraîche
3. Flake salmon into pieces and top slices of toast
4. Scatter with micro herbs, squeeze with lemon and season with smoked salt

Serves 1 – 2 (depending on how hungry you are)

. . .

Taking a little break

Thursday, July 3, 2014


For some time now I’ve been contemplating taking a break from blogging. It hasn’t been an easy decision to make but I feel it’s now time for me to do so. Partially because I’d like to put energy into other areas and build a strong portfolio of work. And also because I feel a need to step back a bit and take in more of life outside an online world. Those finer moments in life like cooking a meal purely for my family, getting outside in the sunshine, or exploring an area of town simply to satisfy a desire to discover something new.

This blog has been a big part of me and my journey over the past few years. I initially started it to help guide me to the things I’m passionate about. Which I believe it has done. I’ve made some great friends though it, been offered amazing opportunities from it and it has provided me with inspiration through the years. I hope it has inspired you also.

Thank you all for your loyalty, kindness and encouraging words. I’ll still be around on places like Pinterest and Instagram from time to time. And I hope to return with a simplified and fresh new space online. So I won’t say goodbye, but rather, see you soon :)

Fig & walnut loaf

Monday, June 30, 2014


This week I’m trying to watch what I eat. Maybe it was the heavy Mexican burrito we had on the weekend that has left me feeling a little blah. Seriously, this thing was nearly as heavy as a brick. So today is day 1 of a 3 day juice cleanse. Yesterday I snuck in this yummy loaf for afternoon tea before I prepped for the cleanse. It’s actually on the healthier side and uses wholegrain flour and mostly raw ingredients. Full of dried figs and walnuts it’s a wholesome loaf perfect for morning or afternoon tea. And best served warm with a slathering of butter.



. . .

Fig & walnut loaf


1 cup (150g) dried figs, stems discarded, chopped
1 1/4 cups (310ml) boiling water
2 tbsp maple syrup
1 1/2 cups (225g) wholemeal (whole wheat) flour
1 tsp bicarbonate (baking) soda
1 cup (90g) rolled oats
1/2 tsp sea salt
1/2 cup (90g) raw cane sugar,
plus extra for sprinkling
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup (90g) walnuts, chopped
1 tsp vanilla extract
2 tbsp olive oil

To serve



Preheat oven to 180˚C (355˚F).
Grease and line a loaf pan with non-stick baking paper.

Place figs in a heatproof bowl and pour over boiling water.
Add maple syrup, stir, and allow to stand for 15 minutes.

In another bowl, place the flour, bicarbonate soda, oats, salt, 1/2 cup sugar,
cinnamon, nutmeg and walnuts, and stir to combine.
Add the figs and liquid, vanilla extract and olive oil.
Stir to combine well and pour into prepared loaf pan.
Bake for 35 minutes, sprinkle the top with a little raw sugar,
and bake for a further 5 minutes, or until cooked when tested with a skewer.

Serve warm with butter.

Makes 8 slices

The best guacamole recipe

Friday, June 27, 2014



Everyone seems to have their own way to make guacamole. And perhaps I’m a little biased but I consider my family guacamole to be pretty darn good. Mum has been making it like this for years. And whatever the celebration is, it usually involves a bowl of guacamole and a bag of corn chips. We have never had a recipe written down. It’s more a taste as you go, add a little more of this or that until you strike the perfect balance of flavours type recipe. But recently I measured things out when I made a bowl so that I can share it with you. Go easy on the Tabasco initially. You may prefer less heat so start with 1/4 tsp and increase it from there.

Have a great weekend :)



. . .

The Grady guacamole


4 ripe avocados, halved, seeds discarded
4 tbsp sour cream
2 cloves garlic, crushed
2 tbsp lemon juice
1 tsp Tabasco
Sea salt & cracked black pepper

To serve

Natural corn chips


Use a spoon to scoop avocado pulp into a bowl.
Add the sour cream, garlic, lemon juice and Tabasco.
Mash ingredients together until it’s smooth.
Season to taste with salt and pepper.

To serve, transfer to a clean bowl
and enjoy with corn chips.

Serves 4 – 6

Kitchen wishlist

Thursday, June 26, 2014

Chantelle Grady: kitchen wishlist

A few fresh pieces that I’ve been eyeing off for the kitchen lately. Love that blue and white Liberty apron. And the newly released book A Simple Feast by The Jewels of New York looks beautiful.

Find them here
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