The Journal.

Stories, Notations, Discoveries.

Monthly Musings...
August

Lots of travel and newness this month and... drumroll... at last I can share our amazing collection of supersized houseplants that will take your pad to new heights! Effortlessly!

Hello August

I love August I feel a bit of a sea change in the air with fall right around the corner and a load of AW pieces landing into the warehouse I'm making the most of being in the garden as much as I possibly can and with this fabulous weather we have been having its alfresco eating all the way. I've popped one of my favourite BBQ recipes below.

I'm about to jump on a plane off to Vegas to launch our AW collections to the West Coast, LA for some meetings and then onto NYC to launch the collections to the East Coast. Busy busy busy.

Happy August.


What's New At AA

Big Plants

Hello August and hello houseplants! We've gone supersized think big, bold and beautiful to bring a touch of the wild into your home. Perfect for unloved corners, in living rooms, dining rooms, hallways and bedrooms. They are the most perfect focal point with their dramatic greenery and eye-catching leaves we're super excited to launch them. Also I so love seeing how you style your home with AA pieces so do tag us and we can share on our feed.


AA: On Location

Behind The Scenes

We've been busily shooting away - so many new things landing on site from armchairs, to lighting and botanicals I am so excited for the new season ahead. 


What's Cooking?

Quick & Simple Fish Curry
by Big Green Egg

If you want the best (repeat the best) easy BBQ recipe for a summer's eve look no further than this one, I am so obsessed. Ready in about 15-20 mins and so delish. 

Quick Fish Curry
by Big Green Egg

INGREDIENTS

  • FOR THE FISH CURRY
  • 6 x 250g firm white fish fillets (hake or pollack)
  • 1 x 400g tin of coconut milk
  • 6 cloves of garlic, grated
  • 1 tsp chopped red chillies
  • 12 curry leaves
  • A thumb-sized piece of ginger, peeled and grated
  • 1 tsp turmeric
  • 1 tsp coriander seeds
  • 5 cardamom pods, crushed
  • 1 lime, juiced
  • A good pinch of salt
  • FOR THE TOMATOES
    8 ripe tomatoes
  • 400g wild garlic or baby spinach
  • 2 tbsp olive oil
  • A sprinkle of sea salt

METHOD

1. In a pan, toast the coriander seeds for a couple of minutes until fragrant, then pound with a pestle and mortar.
2. Lay the fish in a Cast Iron Skillet and pour over the coconut milk. Scatter over all the other ingredients and finish with a good pinch of salt.
3. Place in the EGG, close the Dome and bake for 8 minutes. Remove and keep warm with foil while you cook the tomatoes. 
4. Place the tomatoes in a pan with the spinach or wild garlic and drizzle with olive oil and sea salt. Cook for 4-5 minutes over the direct heat to allow the tomatoes to burst and the leaves to wilt.
5. Serve the curry in warm bowls with the hot tomatoes, some coconut rice and chopped coriander.
ENJOY!


Chickpea & Broccoli Soup with Pecorino Croutons

by Donna Hay

Such a delicious way to transition into autumn while still hanging on to those last snippets of summer. It's warming yet fresh and perfect for a weekend lunch.

Chickpea & Broccoli Soup 

by Donna Hay

INGREDIENTS

  • 2 CUPS (140G) COARSE SOURDOUGH BREADCRUMBS 
  • ½ CUP (40G) FINELY GRATED PECORINO 
  • 400G CAN CHICKPEAS (GARBANZOS), RINSED AND DRAINED 
  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 
  • 1 ONION, THINLY SLICED 
  • 2 CLOVES GARLIC, THINLY SLICED 
  • 1 TEASPOON FENNEL SEEDS 
  • 1 LITRE CHICKEN STOCK 
  • 1KG BROCCOLI, TRIMMED AND SLICED 
  • MICRO (BABY) MINT LEAVES AND CRACKED BLACK PEPPER, TO SERVE 

METHOD

1. Preheat oven to 220°C (425°F). Place the breadcrumbs, pecorino and half the chickpeas on a large oven tray lined with non-stick baking paper. Toss to combine. Drizzle with half the oil and cook for 6–8 minutes or until golden brown.
2. While the breadcrumbs are cooking, heat the remaining oil in a large saucepan over high heat. Add the onion,garlic and fennel and cook, stirring, for 3 minutes, or until softened. 
3. Add the stock and bring to the boil.Add the broccoli and remaining chickpeas and cook for 4–5 minutes or until the broccoli has softened. Remove from the heat and, using a hand-held blender, blend until smooth. Divide between bowls, top with the breadcrumb mixture and mint. Sprinkle with pepper to serve. 
Serves 4

Weekly Obsessions

Little Luxuries

Weekly Obsessions

Little Luxuries

Oud Incense

Abigail Ahern

Stillness Shower Oil

Wildsmith Skin

AA x Crate & Barrel

Abigail Ahern


Style Surgery

If you fancy catching up on some of my recent Style Surgery Instagram Lives, I've saved them all in one place so that you can check out all the latest interior design and decor natterings from my fabulous and v stylish community. 

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