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Within these Walls: Winter Warmers inspired by beautiful wallpaper designs

June 2 2020

Winter is here, and there’s nothing like good soulful food to keep your spirits up and warm the cockles of your heart. After all, the way to the heart is through the stomach! We did it a little differently this year, drawing inspiration from some of our beautiful wallpaper designs to gather yummy winter warmer recipes that taste as good as your walls will look.

Marbled Wine

Match the gratifying sophistication of our Red Veined Marble with a delicious concoction of mulled wine. Exuding elegance and luxe, red marble and the rich scent of hot wine, cloves and spices evoke beauty, culture and taste, pleasing to the eye and soothing to the soul. Warm-up your winter with a dash of decadence!

Here’s what you need to get started:

  • 1 bottle dry red wine – don’t worry about getting the fanciest stuff out there, any basic red will do! If you’re making a big batch, boxed wine is ideal.
  • 2 fresh oranges – some to slice and mull with the wine, some to slice and use as garnish if desired. To minimise bitterness, try peeling the oranges before mulling them!
  • 2 cinnamon sticks, or the equivalent ground cinnamon. 
  • Mulling spices – 8 whole cloves, 2 star anise and a few cardamom pods are an excellent place to start!
  • 2-4 tbsp sweetener – sugar, maple syrup or honey are all great options.
  • A splash of your favourite liqueur (about 1/4 cup).

Method:

  • Combine all the ingredients in a large saucepan.
  • Cook on medium heat until it barely begins to simmer (you don’t want to boil all the alcohol off!), then reduce the heat and let it simmer for anywhere between 15 minutes to 3 hours.
  • Strain any bits and bobs off and give it a taste. Season with more sweetener or spices if necessary.
  • Serve in heatproof mugs and sigh with satisfaction. 

Beige Beauties

The gorgeous nuance and depth in our Breaking Free wallpaper are perfectly matched to the rich, spicy sweetness of poached pears. This classic, gourmet dessert has earned its place on the dinner table as the perfect end to a holiday-season spread. Feast your eyes and your stomach with these beige beauties!

Here’s what you need to get started:

  • 1 vanilla bean, sliced lengthways
  • 2 cinnamon sticks
  • 1/4 tsp ground nutmeg
  • 2 cups firmly packed ground sugar
  • 4 peeled pears – sprinkle them with some lemon juice as you peel to prevent them from going brown!

Method:

  • Pour 4 cups of cold water into a saucepan. Add the vanilla, nutmeg, cinnamon and sugar and heat over medium heat until it comes to the boil. Reduce heat.
  • Add the pears and cook for around 20 minutes, or until the pears are tender, turning them occasionally. 
  • Remove from the heat and let the pears cool in the syrup, turning them occasionally. 
  • Using a slotted spoon, move the pears to a plate. 
  • Place the syrup back on medium-high heat and bring it to the boil. Boil for 10 minutes.
  • Serve the pears with their syrup, or whatever garnish brings you joy!

Nothing Fishy Going on Here

Recreate the relaxed, convivial feel of our Geometric Scales paper with a feel-good fish pie that will bring the whole family together. There’s nothing like connection, togetherness and community to ward off that winter chill!

Here’s what you’ll need to get started:

  • 1kg potatoes, peeled and halved
  • 400ml milk, plus a splash
  • 25g butter, plus a knob
  • 25g plain flour
  • 4 spring onions, finely sliced
  • 320g-400g fish of choice, or mixed fish
  • 1 tsp Dijon or English mustard
  • Small bunch chives, finely snipped
  • Handful frozen sweetcorn
  • Handful frozen peas
  • Handful grated cheddar

Method:

  • Heat the oven to 200C.
  • Place the potatoes in a saucepan and fill it with water until they are covered. Bring to the boil and let them simmer until tender.
  • Drain the potatoes thoroughly and mash them with a splash of milk and a knob of butter. Season them with ground black pepper.
  • Put butter, plain flour and spring onions in another pan and heat gently until the butter is melted, stirring regularly. Cook for 1 -2 mins.
  • Slowly whisk in 400ml milk. Bring to the boil, stirring constantly. Cook for 3 – 4 minutes until thickened.
  • Remove from heat and stir in 320g-400g fish, 1 tsp Dijon or English mustard, a small bunch of chives, a handful of sweetcorn and handful of peas. Spoon into an ovenproof dish.
  • Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
  • Cook in the oven for 20 – 25 mins or until golden and bubbling at the edges. 
  • Enjoy!