A/W 2010 Trend Report

Autumn Preview... New Designer

A new Australian designer will be arriving at Le Black Book in a fortnight! This one is Kath's little secret she uncovered on a recent buying trip. This designer recently showed in a New York trade fair. Pre-orders will be available... more to come next week.

New Label Alert - May.

Arriving on Saturday is new Melbourne label May.
The cosmic dress is available for pre-order in Black and Grey.
$100 with free shipping Australia wide.
For pre-orders, email kath@leblackbook.com.au

Best seller - Mrs. Press

Only 2 more playsuits left! As seen in Frankie Magazine.

http://leblackbook.cart.net.au/details/2678149.html

Natasha Poly - Numero April 2010

New York - Rodarte FW 2010

Trend - Suspenders & Socks

Favourite Look - Off Duty Model

Street style: the socks, the skirt, the headscarf

Le Magazine Issue 3 Behind The Scenes

Le Black Book in Famous Magazine

Nautical Inspiration

Xmas Treat

Miss Unkon Cropped Top

Hannah MacLeod New Arrivals

Le Magazine Issue 2 Now Live

Miss Unkon Little Loves Shorts in OK Magazine

Must Visit - The Sydney Art Store

If you love painting as much as me, make sure you visit The Sydney Art Store.

You can shop online for paints (acrylic, oil, watercolour and more) through to brushes, easels, pencils.

Shop 8 /Bld 9 Danks St Waterloo NSW 2017
Phone +61 2 9699 2162
Fax +61 2 9699 2172

www.thesydneyartstore.com.au

French Macaroons

Ingredients

* 300g icing sugar
* 300g ground almonds
* 5 eggwhites (from 59g eggs)
* Pinch of cream of tartar
* 1/3 cup (75g) caster sugar
* Red and yellow food colouring
*
Fillings
* 250g unsalted butter, softened
* 150g icing sugar, sifted
* 2 tsp finely grated mandarin rind
* 1 tsp orange blossom water
* 1/2 cup raspberries
* 1 tsp rosewater

Method

1. Using a fine sieve, sift icing sugar and almonds, pushing through with a wooden spoon. Using an electric mixer, whisk eggwhites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbs at a time, and whisk until dissolved. Stir meringue into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange.
2. Spoon 1 mixture into a piping bag fitted with a 5mm piping nozzle. Pipe (or spoon) 1.5cm rounds on to baking paper-lined oven trays*, then repeat with other mixture. Set meringues aside, uncovered, on trays for 1 hour (this will help minimise cracking).
3. Preheat oven to 150°C and bake macaroons, 2 trays at a time, swapping trays halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.
4. For fillings, using an electric mixer, beat butter until pale and fluffy, then gradually beat in icing sugar until combined. Transfer half the mixture from the bowl to another bowl and add mandarin rind and orange blossom water. Stir to combine. Add raspberries and rosewater to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with mandarin filling. Serve.

Le Magazine Issue 2 Live Tonight