Easter Entertaining | Salted Caramel Sauce


Under the theory that ignorance is bliss, I generally think that most deliciously unhealthy treats are best enjoyed when they haven't been prepared by me... though this recipe has become the exception that proves the rule.  

Last Christmas my family was gifted the bottle of home made salted caramel sauce pictured here. It was so good warmed up and drizzled over a bowl of vanilla ice cream with fresh sliced peaches that I didn't bother making any other desserts for our family holiday celebrations, and no one even noticed. 

Salted caramel sauce isn't the sort of thing I want hanging around my fridge all the time (self restraint isn't my superpower) but for a special occasion it's simple & cheap to make, a bone fide crowd pleaser, and as I can personally attest, when packaged in a pretty glass bottle, makes a brilliant gift. If you've got plans to celebrate Easter with family and friends this weekend, I hope this recipe helps you out.


Salted Caramel Sauce Recipe


  • 200g white sugar
  • 125ml water
  • 100g butter, cubed
  • 100ml creme fraiche (or double cream)
  • 1 tsp flaked sea salt


1. Put the sugar in a wide, heavy-bottomed pan and pour over the water, trying to wet all the sugar in the process. Swirl the pan if you have any dry bits. Set over a medium heat and keep an eye on it as the sugar melts and begins to brown. Make sure you have the other ingredients, measured out, within reach.

2. Once it turns a deep, but not dark, amber colour (about seven minutes), take it off the heat and whisk in the butter until it is completely melted, then stir in the creme fraiche (or cream) and ½ tsp salt.

3. Once you have a smooth sauce, scoop a little up on a teaspoon, allow to cool, and taste for seasoning; add more salt if you like. Use immediately, or store in a sealed container in the fridge. You can reheat as necessary, adding a little milk if it is too thick.


River City | #magicmonday

Brisbane City river walk | The Spring Blog

A few weeks ago Miss Anwyn and I took a break from minding Showroom (me) and writing essays (her) to wander through our favourite spots, shops, and cafes in the Brisbane CBD. She brought her camera along and I love the series of photos she took by the river & at the old Customs House cafe.

Although this could easily pass for an OOTD, don't be mistaken! I'm all about a uniform when I get dressed these days and until the weather really cools down that means the same Salt Water sandals, Once Was Lost tote bag, jean shorts (I think they're from Seed) and some kind of ultra light linen or cotton collared shirt that affords the wearer both a whiff of professionalism and protection from upper arm sunburns while out and about.      

Brisbane City river walk | The Spring Blog
Customs House Brisbane | The Spring Blog
Customs House cafe Brisbane | The Spring Blog
Customs House Brisbane | The Spring Blog
Customs House Brisbane | The Spring Blog
Customs House Brisbane | The Spring Blog

5 Houseplants We Love

1. Fiddle Leaf Figs

Why we love them: This stylish indoor tree is actually a kind of ficus. It has large, dark-green leaves that seem to be on the pages of every design magazine we've opened lately. 

How to care for them: Fiddle Leaf Figs can live outdoors in Brisbane, but inside they like exposure to medium-bright light. The surface of the soil should dry out slightly between waterings and their 'feet' don't mind soaking up a bit of extra water from their tray. If the fig starts to look a bit pale, try moving it somewhere less bright.

2. Mother In Law's Tongue

Why we love it: It doesn't get much easier than this indoor house plant. It has variegated leaves that grow upright, and some varieties' leaves have yellow or white edges. If you're lucky you'll see it flower with small white blooms, but this only happens rarely.

How to care for it: This indoor plant grows well in a whole range of lighting conditions. The air should be somewhat dry, as should the soil. Any normal room temperature will suit it just fine.


3. Succulents

Why we love them: Succulents are beautiful in their geometry, offering thick, lush leaves and visually interesting branches. They tend to be slow growing and have the potential to last for many years. They look great in pots grouped with different varieties. 

How to care for them: Succulents don't require a lot of water, so keep soil somewhat dry. They do need bright, direct light, so it's best to keep them near your sunniest windows. For information on propagating succulents, check out this post from The Spring Blog's back pages. 

4. Split Leaf Philodendron (aka Monstera Deliciosa)

Why we love them: The Split Leafed Philodendron is known for its tropical oversized leaves with what appears to be cuts within them - it's also known as the Swiss cheese plant. This is a low maintenance house plant that grows wild in parks and nature strips around Brisbane. (I'm working on the best strategy for propagating my own.) These plants tend to grow quite large, so it's probably not the best choice for tiny apartments. Due to its oversized foliage and the ability to grow in large proportions, you may need to stake the stems.

How to care for them: The Split Leaf Philodendron prefers medium lighting, so it is best to keep this plant located within 1 - 2m of a window. Do be careful when choosing the location because once you've placed it somewhere it doesn't  like to be moved. (It disturbed where it's happy this plant may drop its leaves in revolt.) Also, if the light level is to low, the leaves will not develop their unique perforations.The Split Leaf Philodendron requires moderate watering. Water thoroughly once every 7 to 10 days. Most don't seem to mind being dry once in a while either.

5. Pothos

Why we love it: First of all, this indoor plant grows trailing stems and works well in a hanging basket or as a climbing plant. You can train them onto a trellis, around a shower stall, or across whatever object you like that'll support it. Pothos also.has an air-purifying quality that can absorb and strip toxins like formaldehyde from materials in your home. 

How to care for it: This indoor house plant can thrive in an array of lighting conditions, but low light may diminish the leaves' variegation. Allow soil to dry somewhat between watering. When the stems get too long, just cut them back and your plant will continue to look full and healthy. The cuttings can live in water for weeks and weeks. 

images via The Spring Blog on Pinterest

Hollow Wooden Eggs | Two Ways

When my brother and I were kids, my mom was the best at Easter.

Every year she hid chocolate eggs wrapped in gold foil and little packets of smarties tied with ribbons all over the house. (It was too cold snowy where I grew up at Easter to involve the garden.) She was so good at hiding that I remember stumbling across an overlooked trove one year in July. As we reached the age when other parents probably started to figure that the bunny's jig was up, our Ma was just hitting her Easter stride. She'd draw us treasure maps and make illustrated riddle booklets leading us round the house on her hunt. Even as middle school students we were still racing through the house with our pink wicker baskets, giggling from clue to clue, still dressed in our pyjamas and sock feet. 

hollow wooden eggs | The Spring Shop
hollow wooden egg | The Spring Shop

Fast forward to Easter present. 

I saw hollow wooden eggs like these somewhere around the time I first started The Spring Shop and wanted so much to stock them last year. In the end I never could find a local supplier and instead wrote to a Russian nesting doll factory to ask if I could get some custom made. It turned out I could. 

Although painting them with kids would be really fun, I like the grain of the smooth natural wood. Over Easter weekend at The Spring Cottage I'll be filling mine with little chocolates (I used my favourite dark chocolate covered blueberries in the opening photo) and passing them round as a special treat. 

I also love the way these wooden eggs look planted with baby succulents and laid out as place settings or tiny favours on a celebration table. They're still understated - very cool -  but in a celebrating-the-burst-of-new-life' kind of way which is, if I remember my high school religion class correctly, what this Easter thing is all about. 

Overnight Oatmeal

Overnight Oatmeal Recipe  Basic Ingredients

 I've been on a real mission lately to simplify the quotidian stuff. I started by embracing the idea of capsule wardrobe and created a sort of uniform for my working life. Next, I'm tackling food. 

It may sound boring at first, but I'm intrigued by the thought that knowing I'll eat pretty much the same thing breakfast, lunch, and dinner takes away responsibility for making decisions about self-care, thus freeing up more bandwidth for more interesting decisions in other areas of life and business. 

That's where overnight oatmeal comes in. As a food trend it seems to be everywhere at the moment; for busy people who love a hearty start it certainly seems to have appeal. I tried making my own for the first time this week and the results were impressive. I particularly like this recipe because it's filling, delicious hot or cold, and can be customised with whatever flavourings are to hand. (I've included a list of my favourites down below.) It's also so simple to prepare that I can throw a batch together while I'm making dinner, meaning I save time in prep and I'm guaranteed to have something decently nourishing at the ready when it's time to head over to the shop the following day.

overnight oats 2.jpg
Overnight Oatmeal Recipe

Overnight Oatmeal Recipe

Basic Ingredients:

  • 1/2 cup rolled oats (not quick oats)
  • 1/3 cup milk (I used coconut)
  • 1/4 cup yogurt (I used natural Greek)
  • 1 tbs chia seeds
  • flavourings of your choice


1. Layer all ingredients into a glass jar.

2. Pop in the fridge overnight.

3. Stir, and eat. 

Ingredients to Add:

(the possibilities are endless!)

  • cinnamon
  • ginger
  • honey
  • maple syrup
  • dates
  • dried cranberries
  • cacao powder
  • grated apple
  • fresh or frozen berries
  • sliced banana
  • almond butter
  • peanut butter
  • pumpkin butter
  • shredded coconut
Overnight Oatmeal Recipe  Basic Ingredients

Day In The Life | Thursday March 19, 2015


6:00 | Wake up to parrots squawking in the yard. Consider launching transcendental meditation practice today. (This is something I've been thinking about for a while & I'm feeling particularly inspired to give it a try after David Lynch's talk at QPAC last Saturday.) Decide to put it off till later. Reach for laptop and start scheduling instagram posts for Showroom on postso. 

7:30 | Brew tea. Realise we're out of breakfast food. Make grilled cheese sandwich instead. It's delicious. 

8:15 | Head down to the garden shed where The Spring Shop's wares are stored. Pack parcels. 

8:30 | Ponytail? check. Glasses? check. Sunscreen? check. White shirt, denim shorts, brown sandals? check, check, check. Laptop bag? check. I'm out the door. 

9:30 | Stop in to Officeworks in Milton on the way to open Showroom. Balk at price of binders, notebooks, staplers, and file folders. Buy anyway in fit of determination to get our 'office' (aka plastic folding table in the kitchen piled with business paperwork) organised.  

10:15 | Claire stops by the shop to go through responses to Homeroom's Creative Entrepreneurship Survey & brain storm marketing strategies for our workshop series. 

12:00 | Brew tea. Forage for snacks. Answer emails. Add content about Homeroom's affiliate program to the Showroom website. (I LOVE working with Squarespace and pat myself on the back every day for switching over.)


3:00 | After a quiet day there's a feeding frenzy of buyers at the shop. It's lovely having customers to chat to & an energising break from laptop work. 

5:00 | Close the shop and help Tom Gunn move in for their weekend pop up. So many beautiful shoes! (You can still find selected styles on sale here).

6:30 | Drive home as the peak hour traffic begins to ease. Arrive starving to find N has made our favourite gnocchi dish. Devour dinner on couch, half watching the news, half listening to N recount stories from his day. 

8:00 | On Air BnB website, looking up places to stay in Adelaide. N & I are planning a short break to South Australia early next month, but I note the accommodation on offer isn't quite as chic as what we found for our recent visits to Melbourne & Byron.    

9:30 | Bath (ft. Soak Society rose soak... so gorgeous). Curl up with N and this week's Micaleff on ivew. Sleep. 

In Season | Autumn Blooms

The change from summer to autumn in Brisbane is almost imperciptable, but a new season is officially here and we're hanging out for signs of cooler days and crisper nights to come. So as we wait patiently to break out our jeans and jumpers, here's a list of the blooms we're loving right now at the local flower market. 

  • Dahlias
  • Salvias 
  • Camellias
  • Gardenias
  • Arum Lilies
  • Lisianthus 
  • Calla Lilies
  • Hydrangeas
  • Sedum

Thanks to Caroline from @wildeflora for helping with our list!

Soak Society


It seems like everywhere I turn (ok, by everywhere I mean my instagram feed and a few favourite boutiques I browse infrequently) natural bath soaks and body scrubs are having a moment. And since the thing I love most after a long day spent researching what's trending on the local artisanal scene is a long hot bath, I set out to discover whether there might be a great young brand in this category here in Brisbane to invite into the #teamshowroom fold.

Enter Soak Society. 

Not only are Soak Society's products beautiful and ethical, but they really work. I mean legitimately, this recipe has science on its side. The soaks are mixed with lovely clays that feel wonderful on the skin and soothing essential oils, but the real work horse on which all the soaks rely for efficacy is Epson Salt.

I didn't know before chatting with Soak Society's founder Natalie (who hand mixes every sachet) that Epsom Salt isn't really salt. Rather, it's magnesium sulphate, a mineral many people are deficient in. Magnesium sulphate can be effectively absorbed through the skin and is necessary for maintaining proper calcium levels in the body. It's also necessary for the body to bind adequate amounts of serotonin, a mood elevating chemical in our brains responsible for feelings of well-being and relaxation. Epson salt also relieves muscle soreness, regulate electrolytes and enzymes, help the body absorb important nutrients eliminate toxins, and make you sleepy, so it's a perfect addition to a bedtime routine. No wonder a long soak feels so good! 

Vegan Kale Chips | The Easy Way


My friend Fabienne brought vegan kale chips that were addictively delicious to Showroom last week, and I've been experimenting with creating my own version at home. Hers were based on a recipe smilier to this one, which is a bit too labour intensive for me... Instead, I've worked out a new method using just three ingredients: kale, cashew cheese, and olive oil. 

vegan kale chips 1.jpg

Easy Vegan Kale Chips Recipe:

1. Strip a bunch of washed & dried kale leaves from the stalks into a bowl and tear them all into bit sized pieces.

2. Drizzle the pile of greenery with olive oil and lob in two tablespoons of cashew cheese. 

3. With clean hands, massage the cashew cheese into the kale, until each piece is coated. 

4. Turn the kale out onto two baking sheets lined with parchment paper and bake in a moderately hot oven (350 degrees F / 175 degrees C) until you've achieved your desired level of crispiness, flipping bits over here and there to ensure even cooking. This should take 10 - 15 minutes. 

5. Serve straight from the oven or as a save to snack on later. Enjoy! 

One Million Stars


Last week while I passed time at a bus stop flipping through old images on my camera, I came across a set of photos I'd purposely been waiting to share here on the blog (though possibly not for this long). 

These are them, taken last September when artist & activist Maryann Taliapau came to Showroom with photographer Mindi Cooke to shoot a story about her One Million Stars project for Frankie Magazine. Since the official photos were published in last October's issue, I don' think I'll get myself into trouble now for sharing some of the behind the scenes piccies I took myself on the day. 

One Million Stars to End Violence is an international weaving project that aims to end violence by bringing people together to weave stars. These stars represent light, courage and hope to end all forms of violence, including violence against women. The goal is to weave 1 million 8 pointed stars by 2018 for display in Queensland. For more on how to support the project, star weaving tutorials, visit www.onemillionstars.net







Workshop Announced: Loom Weaving

If you live within an easy shot of Brisbane, I've got fantastic news to share today...

Ellie from @petalplum and I are throwing a loom weaving workshop at Showroom!

Come along to learn this wonderfully addictive craft and make your own wall hanging artwork. Using botanically dyed yarns, handspun wools, metallic threads, vintage fabrics and other found materials, you'll be guided to create a piece that celebrates your creative self.

Loom weaving is experiencing a well-deserved spot in the current modern-crafts limelight. In this workshop we will look at traditional stitches and techniques used in a modern way. Ellie will help you tap into your own creative voice and share her stories of conversing with materials to create your own unique work of art - rather than copying the trends.

When ::

Saturday, 21 March 2015, 10:30am - 2pm

(light refreshment & bottomless cups of tea included)

You'll go home with ::

+ your own Australian-made wooden weaving loom (wooden heddle an additional $25)

+ yarn to finish your weaving

+ instruction booklet

+ a new found love and skills to keep making weavings for your whole family. 

Ellie will have an assortment of yarns and materials to use, including her own naturally plant dyed yarns, homespun wool, silken and metallic threads, and special vintage fabrics as well as op-shopped yarns. These textures and colours will alight creative fires for you and inspire amazing pieces of woven work and interesting conversations.

To learn more and reserve your spot, click on over here. 

One Pot Tortellini Soup

tortillini soup 4.jpg

One Pot tortellini soup is my idea of a mid-week dream. And as the promise of cooler nights comes to Brisbane, this is exactly the kind of food I'm looking forward to curling up with a lot at the end of long days at the shop. 

Here's why we love it:

  • If tomato soup & a big bowl of cheesy pasta had a delicious love child, this would be it ... We're talking a true match made in comfort food heaven.  
  • One pot tortellini soup requires very little time or attention to prepare...
  • And it yields several meals worth of leftovers. 
  • Almost all of the ingredients can be reliably found in our pantry, freezer, or garden...
  • Plus for such a satisfying, proper dinner it leaves behind hardly any washing up.

One Pot Tortellini Soup Recipe


1 tablespoon olive oil
1 large chopped onion
3 cloves garlic, minced
2 bay leaves
A pinch of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
those 2 cans re-filled with water
A large handful of chopped fresh basil
Salt and freshly ground black pepper to taste
1/2 cup plain Greek yogurt (optional, if you like your soup creamy)
a pack of your favourite bought tortellini 
Grated Parmesan cheese and fresh basil, for garnish (optional)


1. Put a large pot with your olive oil over a medium heat. Add the onion and garlic and cook for 5 minutes until tender. Stir in the bay leaves and crushed red pepper flakes. 

2. Add the diced tomatoes and swill out both cans with an equal amount of water. Stir in the fresh chopped basil and season with salt and black pepper. Simmer for 15 minutes.

3. Remove the bay leaves from the pot and use an immersion blender wand to blend the soup. Stir in the Greek yogurt (if you're so inclined) then add in the tortellini and cook on medium-low until tortellini is tender and risen to the surface, about 7-8 minutes.

4. Serve warm with an added garnish of extra basil and grated parmesan. 

Showroom 20/2/2015

Left to right from top:

1. Arranging Erstwhile prints.

2. Your Core Light Jewels display.

3. Wilde flora roses for Valentine's Day. 

4. Jacqueline Evans bath salts. 

5. Playing with new YCL crystals & agate slices in low light.

6. Tea breaks with The Seventh Duchess chai & latest Kinfolk mag. 

7. Fabienne modelling our coconut obsession on the high verandah. 


8. Potted succulents by The Small Garden.

9. Paddington Queenslanders

10. Claire demoing yoga moves at our morning #teamshowroom stretch sesh. 

11. Enamelware love c/o The Spring Shop. 

12. Fabienne & the vegan pumpkin caramels. 

13. More Queenslander ♡, this time by JFrank

14. Lambie & Co all in a row. So much tying and retying went into levelling these prints out right, I almost hate to sell one! 

15. Sunshine, blue skies & polywood on the high verandah. 

Last Week in Objects

1. Roses over the weekend at Showroom.

2. Valentine's Day paper decor & brunch at The Southside Tearooms.

3. The first Spring Cottage pineapple. 

4. Tea, toast, and pumpkin butter breakfasts. 

Making Pumpkin Butter and Vegan Caramels

In an attempt to get more organised about healthy eating I bought a crock pot this week. My theory was (is) that if my working and sleeping hours could also be effectively used to create nutritious family meals, I'd have the whole not-eating-cereal-for-dinner-beacuse-there-really-isn't-anything-else-available thing licked. 

As it turned out, the first thing I've used my crockpot to make is confectionary. Plus ca change, and all that. 

Anyway, the point is that I needed the crockpot to make pumpkin butter because pumpkin butter is the base ingredient in the vegan caramels I'd decided to make for the #teamshowroom girls' Valentine's treat this week. 

On its own the pumpkin butter has turned out to be a delicious spread for toast and muffins. I can also see that it would make a wonderful hostess gift, especially in the colder months as it's so warmly spiced.

As would the vegan caramels, which easily won themselves a place in the category of 'best things ever'. They're also sticky, delectable, creamy on the inside, salty-sweet on the outside, subtly spiced, satisfying, simple, and pretty much healthy.

How To Make Pumpkin Butter in a Crock Pot

1.  Make unsweetened pumpkin puree. In North America, I'd just used a big can of pumpkin instead, but that's not so easy here in Australia. Instead, I just peel and dice a whole butternut squash, pop it all in a large pyrex bowl, cover it with a dish, and microwave it for 8-10 minutes. It's easy, and because the pumpkin steams in it's own moisture it always ends up the perfect texture (not too watery).  

2. Fill the crock pot. Just pile all the cooked pumpkin in. 

3. Add the spices. I like my pumpkin butter well spiced and use:

  • one tablespoon of ground cinnamon
  • one tablespoon of ground ginger
  • one teaspoon grated nutmeg
  • one cup of darkest brown sugar

4. Cook the Pumpkin butter. Set the crock pot on low or medium heat. Pop on the lid and leave to cook for 6 - 8 hours, depending how thick you like it. It does help  the pumpkin to all break down if you stir with a wooden spoon occasionally. 

Hint: Crock pots heat up from the sides, so if you're worried about your pumpkin butter burning, use a spatula to scrape the paste away from the edge and you'll be fine to leave it overnight. 

How to Make Vegan Pumpkin Spice Caramels


  • 12 ounces (1 1/4 cup packed) medjool dates, pitted
  • 2 tbsp pumpkin butter (or sub plain pumpkin puree with 1 tsp pumpkin pie spice added in a pinch)
  • 2 tbsp melted coconut oil
  • 1/2 tsp sea salt
  • 1/3 cup raw pepitas


1. Preheat your oven to 350 and place the raw pepitas on a baking sheet. Begin soaking your dates in hot water. Wait 10 minutes and then drain thoroughly.

2. Bake the pepitas for 5-7 minutes, until they're fragrant and slightly toasty. Remove set aside.

3. Add dates to the food processor and mix until a ball forms. Then add in the pumpkin butter and mix.

4. While mixing, stream in melted coconut oil until a paste forms, scraping down sides as needed. If the paste is too thick and won’t mix, add 1-2 tbsp of hot water - this will depend on the size and stickiness of your dates. Taste and add a little extra ground cinnamon or ginger if needed. 

5. Transfer the mixture to the freezer to chill/harden for at least 2 hours, preferably 4-6. You want it to be tacky enough to allow for handling and rolling into balls.

6. Once the paste has set, remove your date caramel from freezer. Scoop out rounded tablespoons and roll each one between your palms to form a ball. Roll each ball in the bowl of pepitas to coat the outside, then sprinkle the tops with sea salt. Place on a parchment lined baking sheet or plate and pop back in the freezer to set.

7. Keep your caramels in the freezer for freshness - they won’t harden. Enjoy straight from the freezer, or let set at room temp for 5 minutes before serving. Or wrap individually in squares of parchment paper like bonbons if you plan to transport or gift them. 

5 Instagram Accounts to Follow This Week




@megangilger - Wow, just wow. 







@katekipley - This woman takes my breath away, who knew this sort of art was possible on an iPhone.






@getlostclub - A local hubby & wife throwing up regrams of amazing travel pics (our creative intern Miss Anwyn has been featured twice!).







@designlovefest - She's right up our alley.







@gillianstevens - Great portraits, event and food styling. This lady is pure class.


Shop Counter

You know when you're looking to buy something new... And in your mind's eye you can see so clearly exactly how you want that thing to be... So you go out into the world looking for it... Hoping that (for a price you're willing to pay) the new, perfect thing will find you?

That's how it was with the new wooden service counter at Showroom.  

 We've had so many compliments on the new counter that I couldn't keep its provenance to myself. So here it is:

The bench was made by Andy, who I found on Gumtree. He customised his most popular kitchen island design to create the perfect work/customer care station for our front room, and all for less than it would have cost to get something (sort of) comparable (read: way less good) from a big box store. 

You can find Andy's business Home Made Home on Facebook and in person at his Sailsbury Studio Tuesdays - Saturday by appointment. 

New Projects: Introducing Homeroom

Tell us if this sounds familiar. You’re a creative, a maker, a small business owner. You’re neck deep in designing, ordering, dispatching, marketing. Maybe you lead a team or maybe you’re a one-woman-show; either way, you know that the success of your business is down to you. You’ve chosen this path and taken the leap. Even though it can be a little terrifying, you’re determined to define success on your own terms and make it happen.

Homeroom is a collaborative platform for sharing distilled inspiration and practical advice, all delivered by people who’re out there in the area themselves. 

My partner in this new venture is Claire Deane; friend, yoga coach, and personal marketing guru. Claire is an experienced and knowledgeable business coach; after working in digital marketing for over 10 years, she realised the biggest barrier for small businesses was a lack of confidence in their ability to leverage their web presence. Like me, Claire believes passionately in the ethos of #shopsmall and wants to help this new generation of more digitally savvy business owners fine tune their skills, bring their own incredible projects into the world with, and make great money doing it all, via the web.  

Our first project has been the development of a Survey of Australian Creative Entrepreneurs. Our study is designed to open a dialogue about entrepreneurship in Australia at the level of the creative small business. We believe that collaboration is the lifeblood of creative people and we'll be sharing the data and insights gained from the survey freely with our colleagues so that we can all learn from the hard won experiences of each other. 

Over the next few weeks we'll also be launching a comprehensive curriculum of short courses, full day immersives and downloadable guides guaranteed to inspire business owners looking to kick their brands up a notch. We're about delivering the practical, tried and tested advice we all need to help us skill up in the areas where we're weaker and enable us to kick some serious biz goals.

Stay tuned for our upcoming events - we can't wait to share what we have planned with you!

Magic Monday: Botanic Gardens Edition

Brisbane botanic gardens

Until recently I hadn't been to the Botanic Gardens at Mt. Coot-tha in years, so after reading this post and remembering how they're pretty cool and not even that far away, we picked a gloomy Monday afternoon to pay a visit. 

Even though it was school holidays the gardens and outlying paths were quiet and peaceful, with only a handful of visitors. It was fun taking photos backdropped by the pale grey skies and it'll be nice to go back in autumn once even the bright blue days have cooled a little.

It’s always the best finding spots like this to enjoy for an hour or two without having to spend any money.