A Sculpted Leaf

I just had to share these beautiful images with you from one of our

Sunshine Coast stockists, A Sculpted Leaf. 

These talented florists are well known on the Sunshine Coast for there stunningly styled arrangements and beautifully wrapped bouquets. Along with the creativity of the team comes home and gift ideas to impress. A Sculpted Leaf's homewares range compliments the style of living of the Sunshine Coast - gorgeous candles, vases, platters, fragrances to fill your house, potted orchid plants as well as many other very beautiful products to fill the home.

 Check them out at Shop 1, 24 Duporth Avenue, Maroochydore, Queensland, or on the web - www.asculptedleaf.com.au.
 

The Last Word Long Beach, Cape Town, South Africa

The Last Word Long Beach hotel is a truly special place to stay in Cape Town, offering a rare and rewarding alternative to your conventional holiday experience.

This luxurious intimate hotel is situated in the picturesque lobster-fishing village of Kommetjie on the pristine Long beach itself.

You’ll have no difficulty choosing a room here, since all six ultra luxurious accommodation options provide guests with stylishly comfortable interiors and private patios. Each room (even its bathroom!) faces the sea.

Waking slowly to the sound of waves lapping the South African shoreline, you wonder what you should do first. Go for a walk, ride a horse along the beach, surf, or simply laze in the sun? Decisions, decisions, decisions…

Caramel Dessert Muffins

These sound so delicious! Might need to go for a long walk after though…

CARAMEL DESSERT MUFFINS

Ingredients
100g caramel-filled chocolate block
2 cups plain flour
1 tablespoon baking powder
1/2 cup brown sugar
1 cup milk
1 egg, lightly beaten
80g butter, melted

Caramel sauce
100g butter, chopped
2/3 cup brown sugar
300ml sour cream

Method

1. Place chocolate in freezer for 1 hour or until frozen. Preheat oven to 180°C. Grease a non-stick, 12-hole, 1/3 cup-capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and stir to combine. Make a well in the centre.

2. Combine milk, egg and butter in a jug and pour into well. Using a large metal spoon, stir until just combined. Chop frozen chocolate and fold into batter. Three-quarters fill muffins holes with batter.

3. Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Allow muffins to cool in pan for 1 minute. Carefully transfer to plates.

4. Make caramel sauce: Meanwhile, place butter and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Remove from heat and whisk in sour cream. Return pan to heat. Cook, stirring, for 3 minutes or until sauce is heated through (do not boil).

5. Serve warm muffins with warm sauce.

View Of The Day

Tortuga Bay at Punta Cana Resort and Club, Punta Cana, Dominican Republic

Soho Beach House, Miami, Florida

16 stories tall, and facing out over Miami Beach, the white tower that is Soho Beach House Miami shows that simple is sometimes best.

Overlooking the ocean, the House includes 50 bedrooms, a private beach, an expansive Cowshed Spa spa and gym. There are two pools, indoor and outdoor dining, secluded gardens, a screening room and Cecconi’s open to the public.

Little Paper Lane

Escape to Paradise is very excited to welcome Little Paper Lane to our family of stockists.

Located at Shop 5/1 Waratah Street, Mova Vale, New South Wales, Little Paper Lane is a paper boutique stocking beautiful products from around the world and our very own backyard.  They have notebooks, wrapping paper, ribbon, gift cards, invitations,and lots of other gorgeous little gifts.  Pop in and check them out next time you are in the area!

This month we also welcome Sanshells Boutique, North Manly Garden Centre, Jubilee Garden Art and Port Douglas Interiors onboard as stockists of the Escape to Paradise range.

View Of The Day

The Racha, Phuket, Thailand

Tropical Coconut Tarts

Tropical Coconut Tart

The weather is perfect for whipping up a yummy (and very easy), summery dessert like this!

Ingredients (serves 6)
• 1 x 250g packet Arnott's coconut delight biscuits
• 140g unsalted butter, at room temperature
• 1 x 1L carton Weis frozen guava with passionfruit, mango and cream
• 100ml passionfruit pulp

Method
1. Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined.
2. Divide the mixture among six 10cm (base measurement) fluted tart tins with removable bases. Press the biscuit mixture evenly over the bases and sides of the pans. Place in the fridge for 4 hours to chill.
3. Remove the tarts from the pans and divide among serving plates. Spoon the ice-cream among the tart cases and drizzle over the passionfruit pulp. Serve immediately.

If you're a chocoholic, replace the fruit sorbet with chocolate flavoured ice-cream. Drizzle over melted white chocolate instead of the passionfruit pulp.

Welcome Suga Suga!

A big warm tropical welcome to our newest Queensland stockist Suga Suga! Here you'll find a beautiful piece for your home and that gorgeous little gift for a friend. If you are on the Gold Coast pop in and check them out at Shop 1, 19-21 River Drive, Budds Beach, Surfers Paradise. 

Things We Love..Tropical xx