Bye-bye Berhampore

Having had an amazing 3 years in our Adelaide Road boutique/workroom, sadly it is time to say au revoir.

This Friday 26th & Saturday 27th October is our last weekend and we're having a HUGE workroom sale.
Everything's reduced...clothing, samples, fabric, vintage bric-a-brac...lots of treasures looking for a new home.

I have thoroughly enjoyed meeting all the lovely locals (and not so local) folks that have popped in and taken home a pretty dress, cosy cardi or gorgeous gift, and helped take emma from a home based, single handed business to a fashion label dressing some of the nicest and most stylish women in our cool creative capital, Wellington, and beyond.

I'm really lucky to have had this opportunity and must thank my 'landlords' the marvellous Maranui Surf Club cafe, all the local craftswomen who have supplied such beautiful stock, Hannah my awesome assistant and you for supporting New Zealand made businesses (nice one ladies,keep it up:)

Hope to see you this weekend & toast to a jolly good past and a future full of lots more journeys in fashion, cheers!!

We're open on Cuba Street!

Yep, it was a hot and steamy night (well actually it was a pretty typical chilly Welly spring evening) shared by loads of lovely folk who well and truly celebrated the opening of our new shop and the release of our summer collection Vacationer.

We had sensational wine sponsored by Te Mata Estate and yummy nibbles from Martha's Pantry.

Thank you to all for welcoming us into 'town' and especially my family and friends for supporting, believing and helping me live my dream.emxx

Check out these 'Threads'!

Thread is a great site that tells you heaps about what's happening in and around the NZ fashion industry.The lovely Cyndi G has just put up a piece on emma so go have a look-see:

http://www.thread.co.nz/news/5320/15/emma-by-Emma-Wallace/d,thread-article

There are some pics from our latest late night shopping session there too so thanks to everyone that came along and got snapped.

xx.

Fab fabric 'a' brac hits town

It's fabric it's vintage it's way fun

it's for all you crafty boys and girls who love creating and love a great deal.

Fabric 'a' brac

Saturday 18th July @ the Brooklyn Community Hall 12-3.

I'll have a table with some fabric bits and bobs which will hopefully inspire you to sew something pretty for yourself or for someone else lucky:

a snuggly merino hoodie, patchwork pillowcase or perhaps a softie to tell your secrets to:)

It's cash only with the closest eftpos machine being around the corner at the Brooklyn shops so forewarned is forearmed, ka-ching!!

There's lots of bargains so be in quick.

See ya'll there ya hear.

emx

http://fabricabrac.wordpress.com

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