Summer may be on its way out, but our furniture floorstock sale is just getting started! If you’ve had your eyes on some of our pieces, now is the perfect time to upgrade your space with our limited-time offer. Get up to 60% off on a wide range of ex-display furniture including sofas*, armchairs, ottomans, sideboards, tables, rugs and homewares. Hurry, this offer ends soon!
Visit us now at the showroom: 211A Victoria Street, West Melbourne.
Limited stock is available. First in, best dressed. *conditions apply.
anaca studio floorstock sale
When:
The sale starts on the 15th Feb and ends 28th Feb 2023. During this time, we will be open Wednesday, Thursday and Friday 11-5pm and Saturday 10-3pm. Other times are available by appointment.
Where:
The sale takes place at our showroom: 211A Victoria Street, West Melbourne (near the Queen Victoria market) - see the location map here
- ANACA LIFE -
Designer’s Letter
As a designer, it can be challenging to resist the urge to create new designs and not every idea is worth pursuing. Despite this, we have gradually introduced new items into our West Melbourne showroom over the past three years. Our latest release, The Pier collection, is now available and if you’ve missed it, you can view it through the link below.
Additionally, our Toulouse sofa now features a modular option as part of our standard range, which is currently on display in our showroom in the deep version. Stylish and extremely comfortable, it is ideal for spacious areas, big families, or gatherings. Despite its larger size, its sleek design and slim lines create an impression of lightness. Check it out here
With all these exciting new pieces, it is now time to clear out a few other items. If you're interested in our floor stock sale, please stop by the showroom and take the opportunity to peruse our new collection.
We look forward to seeing you here.
Anne-Claire xx
- DESIGN LIFE -
With much of my downtime spent among our coastal regions, the image of a pier strikes a familiar picture…
As we spend more time in our homes, many of us are paying closer attention to the finer details of the little corner of the world we have created for ourselves….
- HAPPY LIFE -
Making Tart Tatin
I’m not a very good baker. I’m a creative cook and following a recipe is a really hard one for me. So with baking, it’s generally not recommended.
My partner named my trial for a Chocolate Mud cake a “misery log”… LOL! so that says it all!
BUT a TART TATIN I can do!! The recipe comes from a town near where I come from in France. Considering its history (was created by accident) it’s no wonder why I can do this one.
This recipe comes from “The Food of France” Murdock Books.
1.5 kg dessert apples
70 g unsalted butter
185 g caster sugar
1 quantity tart pastry
CRÈME CHANTILLY
200 ml double cream
1 teaspoon icing sugar
½/ teaspoon vanilla extract
SERVES 8
STEPS:
PEEL, CORE and cut the apples into quarters.
Put the butter and sugar in a deep 25 cm frying pan with an ovenproof handle. Heat until the butter and sugar have melted together. Arrange the apples tightly, one by one, in the frying pan, making sure there are no gaps. Remember that you will be turning the tart out the other way up, so arrange the apple pieces so that they are neat underneath.
COOK over low heat for 35-40 minutes, or until the apple is soft, the caramel lightly browned and any excess liquid has evaporated. Baste the apple with a pastry brush every so often, so that the top is caramelized as well. Preheat the oven to 190°C
(375°F/Gas 5).
ROLL OUT the pastry on a lightly floured surface into a circle slightly larger than the frying pan and about 3 mm thick. Lay the pastry over the apple and press down around the edge to enclose it completely. Roughly trim the edge of the pastry and then fold the edge back on itself to give a neat finish.
BAKE FOR 25-30 minutes, or until the pastry is golden and cooked. Remove from the oven and leave to rest for 5 minutes before turning out. (If any apple sticks to the pan, just push it back into the hole in the tart.)
TO MAKE the crème chantilly, put the cream, icing sugar and vanilla extract in a chilled bowl. Whisk until soft peaks form and then serve with the hot tarte tatin.
TART PASTRY
SIFT the flour and salt into a large bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and a little cold water (about 2-3 teaspoons) and mix with the blade of a palette knife until the dough just starts to come together. Bring the dough together with your hands and shape into a ball. Wrap in clingfilm and put in the fridge to rest for at least 30 minutes. You can also make the dough in a food processor, using the pulse button.
ROLL OUT the pastry into a circle on a lightly floured surface and use to line a tart tin, as directed in the recipe. Trim the edge and pinch up the pastry edge to make an even border raised slightly above the rim of the tin. Slide onto a baking tray and rest in the fridge for 10 minutes.
220 g plain flour pinch of salt
150 g unsalted butter, chilled and diced
1 egg yolk