Oh what a morning I’ve had! Firstly it’s school holidays here in New Zealand so I’ve got my hands full with my three little ones running around and to top it off, my husband returned from a work trip to find that his car didn’t start, so we had to wait all morning for it to be towed away much to the delight of the kids.
To kick off my 5 Food Questions series for this year, I thought who better to have answer them than Des Harris, of Clooney restaurant. Des has just recently been awarded Chef of the Year by Cuisine NZ Good Food Awards, and Clooney, which is a bit of an establishment here in Auckland, is one of only two restaurants that holds three hats.
A couple of weeks ago, my daughter and youngest child started going to day care one day a week with one of her brothers. For the first time in six years I now hove one whole day a week all to myself! Now while I might treat myself to the odd lunch, pedicure or facial on Tuesdays, what I’m really looking forward to doing is focusing on getting more original content on Armoire, Pegs and Casserole. I’m going to go out and about and photograph and interview shops, creative people and the like.
I first met Audrey after I did a post on her lovely online shop, Hello Paper last year. I really admire her style, how she photographs her products and the way that they represent her simple values in life. It took me months to find out that she actually wrote a blog herself and a very successful one at that called, La Maison Douce. Yes, another thing close to my heart, Audrey is French, and she lives in Hamilton, New Zealand with her Kiwi partner and their new born baby. She’s now in the midst of renovations but she still has a place special to her in the home that she’s sharing with us today. Audrey’s previous Hamilton home was featured in Your Home & Garden magazine in February this year. Thank you so much for sharing a little part of your space with us Audrey and congratulations on the birth of your little baby boy.
When we have people over for dinner I try to take the stress away by having the meal prepared as much as possible and depending on the season, in the oven when the guests arrive. Winter is perfect for that.
