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Before & after: Pottery Barn revamps tired lounge room

As the owner of Botanica Real Food, Brisbane’s wildly popular boutique salad shop, Alison Hutley’s days are long so when the weekend comes she loves nothing more than relaxing at home with her family. Thus, when Pottery Barn offered to make over her lounge room recently, she jumped at the chance. “We were given the opportunity to choose from the entire Pottery Barn store which was a dream come true!” says Alison.

BEFORE lounge room
BEFORE lounge room
AFTER lounge room
AFTER Alison Hutley in her new lounge room

“I wanted something relaxing, fresh and family oriented. I wanted the space to be calm and comfortable and to allow a seamless passage from the outdoors to the indoors, particularly given our lifestyle in Brisbane. We wanted to maximise the sunshine in our space!”

AFTER lounge room

Working with stylist Hayley Jenkin, the room was overhauled using a combination of old and new pieces. “Hayley combined our personal items with our favourite Pottery Barn choices to create a look and feel that’s uniquely ours and is a celebration of our family. It really is a collection of loved and new pieces,” says Alison.

AFTER lounge room

One of the most notable changes is the addition of a fresh new white couch. “The old dark leather couches made the room feel tired. Now the natural light just bounces off the sofa creating the illusion of more space. We get beautiful light in that space, but we didn’t seem to spend much time down there during the day before. It needed some love,” says Alison.

Artwork
New artwork and greenery lift the space

Some new artwork added a fresh new look too. “The main artwork is called ‘Garden Tales’ and is an original piece on paper by Jayfeather Art, an Australian artist. It was the perfect piece to bring the outside in and it worked brilliantly with the greenery that we added throughout the room. I loved how it worked with the blues in the rug and accessories, and how the frame worked with the terracotta tones in the room too,” says Hayley.

Coffee table details
Coffee table details

Hayley, a published creative director and stylist (and owner of the Sunshine Coast based Wholehearted Studio), relished the opportunity to transform the space. “My favourite part was seeing the Hutleys’ reaction to their new look living room. That was the best! Their positive feedback afterwards made the day such a highlight for me. As far as the styling went, I loved how the room took into consideration their personal style and tastes and included details that had meaning too,” says Hayley.

Sideboard

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Photos by Mindi Cooke

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Recipes

Foodie Friday: Dark chocolate tartlets with candied orange

Rich bittersweet chocolate tarts are topped with candied orange slices and a dash of sea salt for a sophisticated dessert. Baked into miniature versions, these tarts make a perfect treat to indulge in and are the ideal size to bring along to your next event.

Shown served on Maxwell & Williams‘ stunning Botanica Floris range. Designed in collaboration with the Royal Botanic Gardens Victoria and botanical artist Malcolm Hobday, this range features beautiful oversized blooms, set against a backdrop of matching golden silhouettes. Made from luminous fine bone china with a hand painted gold rim, the collection is a nod to the outdoors, making a beautifully polished statement on the tabletop.

Ingredients

Serves 6 Prep: 30 minutes Cook: 15 minutes

For the salted dark chocolate tart:
250g dark chocolate
150g butter
3 eggs, plus 1 yolk
30g plain flour
50g caster sugar
1 mandarin, juiced
1 teaspoon sea salt
2 tablespoons Grand Marnier or other orange-flavoured liquer
6 x10cm ready-made tart shells

For the candied orange:
2 oranges
1 1/2 cups sugar

Method

Candied Orange and Syrup

Thinly slice 2 oranges and set aside.

Simmer sugar with equal parts water over medium heat.

Add orange slices to the mixture and reduce heat to low. Cook for 5 minutes or until softened.

Remove orange slices and let cool on wire rack.

Continue to heat the syrup under medium heat for 2 minutes or until reduced. Let it cool slightly.

Salted Dark Chocolate Tart

Preheat oven to 180°C.

Melt chocolate, butter and 3 tablespoons of syrup over a pan of simmering water. Add sea salt, mandarin juice and Grand Marnier to chocolate mixture and stir to combine. Set aside to cool.

Whisk eggs, flour and sugar in a separate bowl then gradually add chocolate to the egg mixture.

Pour into the tart shells and bake for 15 minutes. The filling will wobble slightly, but will then become firm as it cools.

Arrange candied orange slices over the tart, drizzle with syrup and sprinkle sea salt flakes to serve.