Live like Lola opens!

And where else but in that wee little wine oasis across cook strait - Blenheim!

Hmmm.. you think what's that about?

Well it's about a brand spanking new store run by the very lovely Karen.

She's been doing her homework and built up a local following with her great mix of labels and now has found the perfect permanent spot for Lola to call home 14 Wynen Street right in the centre of town.

emma is really happy to be stocking there so pop on in and help celebrate the opening and I'm sure Karen will find you something perfect to wear this wild and woolly winter.

new online mag...

...is New Zealand's latest business & lifestyle mag set to inspire & inform young kiwis, great philosophy:)

There's interesting stuff on the usual like travel, technology and entertainment but also sections titled creative and inspiration.

Elements we could all do with at the moment to get past the gloomy economic talk.

So I was really flattered to be asked for an interview as part of their creative section  

http://www.etchmagazine.co.nz/Creative+NZ/Interview+with+Emma+Julia+Elizabeth+Wallace.html

Etch have only been online since May this year so spread the word and be inspired.

Yum-yum

I baked these yesterday and took to Carrie and Jeremy's for Sunday lunch afters.

They are a fav of mine and generally become a fav of whomever tastes them. 

So I hope Bill doesn't mind but I'm sharing this choccy love to brighten up a grim and grey winter:)

chocolate custard tarts

3 egg yolks

55g(1/4cup)caster sugar

2 tablespoons cornflour

1 tsp natural vanilla extract

185ml cream

150g dark chocolate,grated (or finely chopped)

2 sheets puff pastry

icing sugar for dusting

Preheat oven to 220 degrees C. Place the egg yolks, sugar, cornflour & vanilla in a saucepan and whisk until smooth (just use a hand whisk as this quick and easy).Add the cream & 125ml (1/2c)water & whisk again. Place over a medium heat.Stir until the mixture is thick, about 5 mins. Remove from the heat, add chocolate & stir until melted. Leave to cool.

Place the sheets of puff pastry on top of each other and roll up. Cu into 1cm wide slices and roll out into rounds 10cm in diameter.Lightly grease a non-stick 6-hole & 12-hole muffin tin & push each round into the individual holes.Place in freezer for 10 mins.Remove & divide the custard mixture evnly between the tart shells.

place in the oven & bake for 20 mins, or until the pastry is golden. Remove from the oven & leave to cool in the tins for 10 mins before removing.Dust with icing sugar & devour!!

Makes 18

from 'bills open kitchen' by bill granger