What a beautiful front cover.

Our very own Coco. Photography by John Laurie. Prep by Angela Nahas and Kirrily La Rosa. Page 130 of the June issue. Out now.

Look very closely and you will see our Barista range piled up next to George- as seen in the latest edition of Masterchef magazine. Mama Baba is a relatively new restaurant, the latest venture  for George and Made Establishment. Details here- http://mamababa.com.au/

And some more photos of Barista on a recent Robert Gordon photo shoot. Styled by our favourite stylist Anna Roberts. Photography by Jarrod Barnes.

For your nearest local stockist of Barista please contact sales@robertgordonaustralia.com

If you are local Melbourne restaurant or cafe wanting to use Barista please contact cedar hospitality. http://www.cedarhospitality.com/

-Kate

Our beautiful Earth plates looking super smart in the Apollo restaurant, Sydney. http://theapollo.com.au/

Photos courtesy of  The Apollo and Scottneedham/snp5000.com

Romantic images of our Bistro board, French Jug and Scalloped cake stand in this month’s Home Beautiful.  Perfect styling by John Mangila, Food styling by Kerrie Worner and photography by Nicky Ryan.

A beautiful photo by Jocelen Janon – www.jocelenjanon.com- of our cake boxes for City Cake Auckland.

If you have any  images of our range and would love to share them- please email them to kate@robertgordonaustralia.com  - kate.

Women’s weekly are always the best for reliable recipes. Their Feb spread- “Best in Class” has some really easy creations to please little people. We love seeing our patty pans put to a more savoury use – shown here with Cornbread. Photography by John Paul Urizar and styling by Michele Cranston.

Cornbread

Makes 8 Prep and cook time 45 min

1 cup (150g) instant polenta

1/2 cup (75g) plain flour

1 tablespoon baking powder

1 tablespoon sugar

1 small (150g) green capsicum, copped finely

2 corn cobs, kernels removed

2 green onions (green shallots), sliced finely

1/4 cup coarsely chopped flat-leaf parsley

3 eggs, beaten lightly

1 cup (250ml) milk

1/3 cup (80ml) olive oil

8 cherry boconccini

1. Preheat oven to 180c (160c fan forced). Line eight holes of a 12 hole (80ml) muffin pan with paper cases.

2. Combine the polenta, flour, baking powder and sugar in a large bowl. Add the capsicum, corn, green onions and parsley; mix well. Season with salt and freshly ground pepper.

3. In a separate bowl, whisk together the eggs, milk and olive oil, then stir the liquid into the dry ingredients. Mix well, then spoon the batter into the paper cases. Place a bocconcini in the centre of each muffin.

4. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan. Store Cornbread in an airtight container in the refrigerator.

Suitable to freeze. Not suitable to microwave.

Contact Aaron- sales@robertgordonaustralia.com for stockists or wholesale pricing.

My little boy turned one on Sunday so we threw a little party for him. Egg and bacon rolls on the bbq, home grown tomatoes and basil, fresh flowers and lots and lots of cake. Our little Circus range was perfect- especially the kids’ treat bags.

Happy birthday little Rory. Hope you had a great day. x

Here are a couple of posts we have picked up on recently with our lovely cup cake papers.

The talented photographer Rowe Timson captured Gabe’s first birthday with the most gorgeous photos. See our Carnival stripe patty pans on the elaborate table. What a beautiful party. See website for Rowe Timson here.

Also spotted are the lovely cup cakes by Madelaine. See website here.

She has used our Fairy Princess papers to make beautiful, beautiful cakes.

It is exciting for us to see our product and the personal ways people use them. If you have any images of our patty pans with your own creations, please let us know – we would love to share. - kate

Here are some very rough and blurry photos of our lovely trade fair stand. I apologise for the quality- wasn’t much light during set-up. Thank you to all our customers who visited us at the fair, and made February 2012 one of the best yet. If you have any questions about the product in the pics, please let me know. - Kate.