The Journal.
Stories, Notations, Discoveries.
June Monthly Musings
Welcome to June's monthly musings. We're ramping up the summer vibes to the max with some of our most exciting launches to date. Not only are we introducing some super cool art to adorn your walls but we can finally share our own label limited edition organic wine!
Abigail Ahern
June....
It's June already and we're bounding into mid-season with some more exciting launches which I've been waiting soo long to introduce you guys to.
Design classes are in full swing and I have loved hanging out at my pad with some of the loveliest people, who I've hopefully inspired to create a home they'll never wan't to leave.
Our most recent photoshoot took place at a very cool London pad and even after all these years in the interiors biz I'm still so inspired to see how other people design and decorate their home and manage to create a home that functions well but with full on style.
I hope you enjoy my June musings, read on for details of our latest exciting launches.
Cheers to June (big hint there), let's hope we get some sunshine in the UK soon!
Newness at AA
We've had a lot of new landings to site including our most beautiful decorative art collection yet. From figurative to landscapes, these warm textural pieces will add a heap of personality too.
Something I am super excited about is the launch of our own wine label. Low intervention natural wine has been on my radar for a while, its all we drink. Made without any artificial chemicals or additives, Once you make the switch its so hard to go back so when we got the opportunity to work with an artisan vineyard in Spain I couldn't have been more excited. We have launched a red, white, orange and sparkling.
The sparkling is the perfect sunny day fiz with just the right level of aromatics and acidity its the perfect match for fish, veggies, chicken and pasta.The red is a juicy fresh wine that becomes even more amazing when you refridgerate. It tastes like a summer pudding, pillowy and delicious and amazing with fish, charcuterie, cheeses and so much more. The White is full bodied, fresh, luscious with an expressive palette of white peach, and a touch or orange blossom. Complex and elegant it goes with anything.The orange is a light refreshing sipper with honey notes and super aromatic. This wine pairs particularly well with spices and slow cooked meats, caramelised veg, spicy seafood, nutty grains and hard and soft cheeses.
Eat
One of my highlights this month is that I got to go to one of my most favourite chefs newly opened restaurants. Josh Katz has opened a second outpost of Carmel in Fritzrovia and what a delight for the senses. Inspired by Turkey, Lebanon, Israel and the Leviant dishes include charred and smokey flat breads, grilled hispi cabbage (beyond), lamb and octopus shish with a smoked aubergine cream and whole bream with Calabrian chilli honey! A stones throw from Oxford Street it's a perfect spot for lunch or supper away from the hustle and bustle.
Chef Josh Katz
Carmel - Fitzrovia
Downtime
With summer officially here and us all spending more time outside I am cranking up the bbq most days cooking up some delicious dishes on the BGE (Big Green Egg) and generally enjoying spending time outdoors. Scroll down for one of my most favourite recipes from one of my fave cookbooks, so easy to do you just leave it to do its thing and serve with green salad. Delish!
Za'atar Chicken with Cauliflower Rice, Raisin & Pine Nut Stuffing
Beauty Chef
INGREDIENTS
- 1.5 kg organic chicken
- 2 red onions, thickly sliced into rounds
- olive oil, for drizzling
- 2 tablespoons za’atar spice mix
- Himalayan salt and freshly ground black pepper
- 1 cup (250ml) water
For the stuffing:
- 300g cauliflower florets
- 3 large handfuls flat-leaf parsley, coarsely chopped
- 40g cultured butter
- 2 cloves garlic, finely chopped
- 1⁄4 cup (35g) pine nuts, lightly toasted
- 1⁄4 cup (35g) raisins, coarsely chopped
- 1 tablespoon sesame seeds, lightly toasted
- finely grated zest and juice of
- 1 unwaxed lemon
- Himalayan salt and freshly ground black pepper
METHOD
Preheat the oven to 200°C.
To prepare the stuffing, place the cauliflower in a food processor. Blend until finely chopped into rice-sized grains. Transfer into a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper.
Wash the chicken under cold running water, cleaning out the cavity. Pat dry with kitchen paper.
Pack the stuffing into the chicken cavity.
Arrange the onion slices in the base of a roasting tray. Place the chicken on top. Drizzle the chicken with oil and rub to coat. Scatter over the za’atar and season with salt and pepper.
Pour the water into the base of the tray. Roast the chicken for 30 minutes.
Decrease the heat to 180°C.
Roast the chicken for a further 1 hour, or until the skin is crisp and golden brown and the juices run clear when a skewer is inserted into the thickest part of the thigh.
Remove from the oven. Place the chicken on a platter and cover with foil. Rest for 10-15 minutes before serving, accompanied by your choice of side dishes.
Recipe from The Beauty Chef
Summer Sounds
Whether you're pottering around in the garden or hosting a laid back gathering for your nearest and dearest, I've put together the perfect soundtrack. Summery tunes with laid back vibes. Why not tune in with a class of Vino (Abigail Ahern Wine of course).
Abi's Summer Playlist
Laid Back Vibes
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