Skater’s High Tea? Yeah boo. This awesome shoot is something I teamed up with Diana from The Third Row to create and it was so much fun. All of the amazing homewares you see here – everything from linens to tea pots, came from independent Australian stores.
But first, I feel like I have to get into the theme – why a Skater’s Tea? Well, the Tea part was Diana’s idea, kind of perfect to show off all these cool mugs and plates. The Skaters part was all me.
I had a skateboard (that I never learned how to ride) when I was about 8 or 9 years old. My cousin and I would sit on it and roll down the slope Grandparent’s house, but that was about as much use as it got. Street skating is having such a resurgence at the moment – have you noticed? And it got me thinking about my old skateboard, sitting and rusting under my parent’s house.
So my boyfriend and I fell down a Youtube black hole of watching all these documentaries about skaters – The Bones Brigade, Tony Alva, Stacey Peralta, Christian Hosoi, Mark Gonzalez, and the weird, tragic tale of Gator. It’s a solid weekend’s worth of watching. And before you know it I bought myself a new skateboard. So if you see a 24 year old girl at the park axeing herself every five minutes on a hot pink board, come over and say hi!
Among the beautiful pieces you can see here are available for purchase – today I’m highlighting the awesome Ceramic Serving Dish that these cookies are in , Ceramic Island Mug, and Stoneware tumbler from Falling For Florin, which are the top two pieces in the first picture.
The rest of the recipes from the shoot, and details of all the pieces from Antipodean Love, Mr Sparrow, and Ten Things stores will follow next week! Have an amazing weekend, I hope you try and learn something new, and enjoy these Eminem Cookies!
- 125g butter, softened
- ½ cup (110g) brown sugar
- ½ cup (100g) caster sugar
- 1 egg
- 1 tsp vanilla
- 1 cup (150g) plain flour
- Pinch of salt
- 1 tsp baking powder
- ⅓ cup (35g) cocoa powder
- 1 cup m&m’s
- 100g white chocolate chips
- Preheat the oven to 180C, and line a baking tray with baking paper.
- Beat the butter and sugars until light and creamy, and then beat in the egg and vanilla, again until creamy.
- Add the remaining ingredients all at once, and stir until everything comes together in a sticky dough – there should be no streaks of flour.
- Drop heaped tablespoons of the dough onto the baking sheet, leaving plenty of space between the cookies.
- Flatten each ball of dough slightly with your palm and then bake for 20-25 minutes. Leave to cool completely on the tray.