The Party Emporium

Choc on!

Choc on!

It’s World Chocolate Day – as if you needed an excuse to get into the good stuff! We’ve made a  decadent version of the Welsh Love Spoon by simply melting high quality chocolate onto our gorgeous wooden spoons and using to stir straight into hot milk for an instant hot chocolate. Or you could just lick straight off the spoon of course….


Royally good baby gifts

Royally good baby gifts

With Kate Middleton due anytime soon, we take a peek around the web for baby gifts fit for a royal. New or expectant mums will also love Romy & The Bunnies. Launched earlier in the year by Julia Restoin Roitfeld, daughter of ex-Vogue Paris editor, Carine Roitfeld, this blog is named after her daughter, Romy Nicole and is dedicated to all things motherhood.


A classic wedding masterclass: Jodie & Scott

A classic wedding masterclass: Jodie & Scott

When we get our Martha Stewart on, the whole house usually suffers as we’re consumed by one DIY project after another. This time it was salt dough shapes, inspired by Jodie – a friend as gorgeous as she is hilarious and her classically styled wedding in Mosman Bay, Western Australia.

Being a self-confessed control freak – totally necessary in her job as marketing manager for a major newspaper, Jodie’s wedding to Scotty was planned with military precision right down to every last detail. Surrounded by her gang of trusty bride-slaves, Jodie was walked down the aisle by her father who’d stopped cracking jokes for long enough to beam with pride at his beautiful daughter who was dressed in a stunning ivory lace gown and finger curls. She also wins top marks for dressing her bridesmaids Oscar-worthy gowns from Sana Boutique.

A classic wedding packed with vintage touches and a nod to Great Gatsby deco styling, pretty touches were evident everywhere here. A tree adorned with long ribbons that fluttered in the breeze, birdcages and galvanized buckets loaded with baby’s breath set the scene for a simply sweet ceremony. Inside, the place settings were simple and stylish – yours truly dug out the calligraphy pen from years ago and wrote the name cards, which were then placed in gorgeous frames the bride’s mum had painstakingly painted gold. The Miss Bunting Flash Card Table Numbers were used for the table settings and my favourite detail of all – the salt dough tags were handmade by the bride’s mother-in-law and tied with twine around the napkins. It’s these small touches that really add to the personality of an event – you can really see the love involved when friends and family all pitch in to help.

You can see Jodie & Scott’s wedding here, photographed by Teneil Kable.


Dress from Brides by Design

Styling & Flowers by WED on Beaufort

Hair by Chilli Couture

Makeup by Yvette Grey



Here’s how you can make your own Salt Dough Tags.

1 cup of salt

2 cups of flour

1 cup of warm water

Mix all the ingredients together in a bowl, roll out between 2 sheets of baking paper and cut into shapes using a cookie cutter if needed. If you want to get fancy, use lace or foliage to create an impression in the dough like we’ve done here. If you intend on tying it to something, be sure to create a hole with a skewer for your twine. Bake in a preheated oven at 120 for 2 ½ hours or until dry and firm.


Guest Post: Monique Bowley’s blue ribbon Anzac biscuits

Guest Post: Monique Bowley’s blue ribbon Anzac biscuits

Take a deep breath Bunters, you’re in for a treat. Today we bring you a recipe for Anzac biscuits. But not just any recipe. These are Royal Show, blue ribbon winning biscuits bought to you by Monique Bowley. She of the epic piping-bag potato tantrum on the current Great Australian Bake-Off promotion, soon to air on Channel 9 and by jingo – WE. CANNOT. WAIT. But until then, read and learn from one of the best in the business. If you want to know more about this glamazon (yes, really – 6 foot something with legs that go forever), then pop on over and check her fabulous roving retro lemonade caravan, the little van that could, here, and do yourself a favour and follow her hilarious twitter musings and instagram feed. Oh, and sit tight for The Great Australian Bake off, in your living room soon.

Anzac Biscuits

Is there anything more Australian than a cup of tea and a home baked biccy? Well, perhaps. I mean, you could be obese and sunburnt, standing with a flag draped around your shoulders, bum crack hanging out of too-tight shorts, yelling obscenities at the cricket with a tinny in one hand and a durrie in the other. But we’re talking romantic Australian here, petals.  The kind of charming, country simplicity we should aspire to.

You won’t find a more Australian biscuit than an ANZAC. Sent by wives to soldiers abroad because they’d last the distance and not spoil easily, it was a little taste of home.

Today, ANZAC biscuits are found waning on the supermarket shelves, playing second fiddle to the Tims and the Tams of the world,  sitting somewhere between your Milk Arrowroot and your Iced VoVo, which is where they shall stay. Because YOU, dear reader, are resourceful.  And this ANZAC day, you are going make your own.

There are a few simple rules for a decent ANZAC biscuit. Firstly, don’t deviate from the recipe.  Fancy adding a bit of citrus rind? Sure Martha Stewart, no one’s stopping you.  Just don’t call it an ANZAC.  Using Maple Syrup instead of Golden Syrup? Hello! Look at you fancypants- you just made Maple and Oat Biscuits.  ANZAC Biscuits must be strictly adhered to.  Golden syrup, oats, butter, bicarb, dessicated coconut, flour. That. Is. All.

You know the best thing about ANZACS too, is that they are easy peasy.  There’s no fancy ingredients.  No methods that will leave you scratching your head.  Got a bowl and a wooden spoon? It’s just melt, mix and bake.

Anzac Biscuits

1 cup rolled oats

1 cup raw sugar

¾ cup dessicated coconut

1 cup plain flour, sifted

125 g butter, melted

2 tablespoons Golden Syrup

½ tsp bicarb soda

3 tablespoons boiling water


Preheat the oven to 180 degrees, no fan.  (If your oven is fan forced, drop it down to 160 degrees)

Line a baking tray with baking paper.

Place the oats, coconut, flour and sugar in a bowl, stir with a wooden spoon to combine. Melt the butter and golden syrup in a saucepan over low heat.  In a separate bowl,  combine the bicarb and boiling water, then add this to the butter/syrup mixture.  It will probably foam up and increase in size.  That’s good. Pour this foaming mess into your dry mix and stir.

Once it’s all combined, roll into golfball sized balls, or, using a spoon, drop mixture onto trays, spacing them about 6cm apart.

Bake for 15-18 minutes or until golden brown.  Sometimes if your oven is a bit shit, like mine, you need to rotate the trays by 180 degrees halfway through baking so you get an even bake.

Cool on trays, or transfer to wire racks.  Store in an old biscuit tin that you found in an op shop, or swiped from your grandma., They’ll last months.  Try not to scoff them all within the day.

A few extra tips to ensure your perfect ANZAC:

Using home brand oats works better. (makes sense – those old soldiers wives were a frugal lot)

Using fresh golden syrup works a treat.  If yours has been sitting in the cupboard for a couple of years, it will still do the job, but fresh is best

I use MacKenzies bicarb soda. Again, fizzy freshness.

Baking on aluminium/silver trays will ensure your biscuit colour is even, top to bottom.  Dark trays absorb the heat and you will have dark bottoms to your biscuit.  That’s fine, sunshine, but if you’re after a more perfect result that’s how you get it. 

For a chewy biscuit, add a little more water so your mixture is wet.

For a snappy crunch, bake for longer, at a lower temp.


Using exactly the same ingredients and cooking times as stated above, simply:

– Add Butter and Golden Syrup to TM bowl, melt for 3 minutes at 100 degrees, speed 1.

– IN MC, add 1/2 tsp bicarb to 3 tbsp of boiling water, then pour into TM bowl and whizz for 10 seconds on speed 3.

– Add 1 cup of Rolled Oats, 1 cup of Raw Sugar, 1 cup of Plain Flour and 3/4 cup of desiccated coconut to TM bowl, mix together for 40 seconds on reverse, speed 2

Cooking times as above (160 degrees fan forced, 180 degrees otherwise for 15-18 minutes. Read the tips, they’re still relevant to TM users! 



A Barnyard Easter

A Barnyard Easter

Aside from the chocolate hangover, how much fun is Easter? We celebrated barnyard style, in a friends gorgeous English country garden style property in the Adelaide Hills. Catching the last of the summer sun during an epic Easter egg hunt, we stayed until late in the evening around an open fire. The biggest hit of the day were the sweet chocolate nests – and they were so simple to make! You can find that recipe here and you will find the rainbow coloured paper plates & cups coming soon to Miss Bunting – the kids loved them and they’re perfect for any party.


Almond & Banana breakfast bites

Almond & Banana breakfast bites

The Bunting household is hugely fortunate to be spared any kind of food allergy, but it seems that every other person has, or has someone close to them with some kind of food intolerance.  Living in South Australia, I’m constantly surrounded by the most incredible fresh produce and local food artisans, it’s hard not to be inspired by what you can source around you, but also, getting older has bought with it a growing awareness of what I’m putting in my body. I’ve been inspired by Stella McCartney’s meat-free Mondays movement, and also, follow Sarah Wilson’s blog, charting her journey to live life better.

This week I wanted to find a better breakfast muffin – one that wasn’t too dense, full of flour, loaded with too much sugar and enough to fill a 6’3″ man. Using a recipe from way back that used almond meal and no flour. Using that basis, I concoted these little numbers I baked in a friand tin, making 9 chunky numbers that were tasty, filling, but also quite light! I also used coconut sugar – and while I’m not a dietician or nutritionist, my understanding is that while it’s still a sugar and has a similar fructose content, it’s the most nutritious of the sugars, has a very low GI and is the most sustainable sweetener around. Coconut oil is also the way forward according to Sarah Wilson, and one I’m definitely testing further in the Bunting kitchen. If you care to try, here is the recipe. You could easily bake in a muffin tin or double the quantity and bake in a loaf tin.


Almond & Banana Breakfast Bites

500 grams almond meal

1 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

good pinch of salt

3 eggs

2 ripe bananas, mashed

1/4 cup coconut oil

1/4 cup coconut sugar

1 tsp vanilla essence


Combine all your dry ingredients well, then in a separate bowl, whisk your eggs, add the coconut oil and vanilla essence. Pour into the dry ingredients and mix well, folding through the mashed banana last.


Bake for about 20-25 minutes in a preheated oven at 180°, longer if you’ve doubled to make a loaf. Test with a wooden skewer, when it comes out dry – you’re done!


Goodbye Summer: Harvest Fresh

Goodbye Summer: Harvest Fresh

We can hardly believe the Australian summer will all be over shortly – the trees around us are turning a brilliant hue of orange, and the streets will soon be lined in a crisp blanket of autumn leaves. Take your colour cue with corals and dusty oranges, but keep it fresh with a shot of mint – here are some delicious finds from around the net. We’re also loving the idea of bouquets with succulents – something a little different, modern and utterly inspiring.


DIY figurine place cards

DIY figurine place cards

There’s a special little boy who turned one today, so we pulled together a little moodboard to celebrate Leo Lion’s birthday! With a few $2 plastic lion figurines, we turned them into sweet place card holders to carry the lion theme through.  Perfect as individual name card holders, you could also use them as label holders at a dessert table or even simply to outline the days events. We used metallic gold, but we think any animal figurines painted metallic or even neon would look fantastic!


DIY Sugar Ombre Hearts

DIY Sugar Ombre Hearts

Hola Lovers! Even if you’re not the type for soft toys and romantic gestures, we thought Valentines Day would still be the perfect opportunity to learn a little DIY that you can bust out at anytime to embellish your baked goods and impress pretty much everyone. I’m of course talking about making sugared shapes, and here we show you how to make ombre sugar hearts, which we sprinkled on top of some cupcakes for Mr Bunting. Bagged up in our glassine bags, these would even make the sweetest retro gift to give the sweet-tooth in your life.

You’ll need from the pantry:
2 cups of sugar
One egg white
Paste or gel food colouring

And from the cupboard:
A small and medium bowl
Measuring spoons & cups
Baking Paper
Wooden spoon
Rolling Pin
Baking Tray lined with baking paper
Mini cookie cutter – we used a small love heart from a cake supply store

2. Start with half a cup of sugar and a small amount of the colouring. We used a good few drops of gel, remembering that once you add the egg white, it will darken. This will be your darkest colour.

3 & 4.  Mix thoroughly and add one teaspoon of the egg white until the mixture resembles wet sand.

5. Pour out onto a sheet of baking paper, pressing down with the back of the wooden spoon. Roll over with the rolling pin, but you will still need to be gentle – the idea is to compact the mixture and make it level – to about half a centimeter. Then, using your cutter, cut shapes and place them on the baking tray. Repeat until you get as many as desired. If the shapes aren’t holding, adjust the mixture with a little more egg white, or sugar if too wet.

6. Place leftover mixture back into the mixing bowl and add another half cup of sugar and teaspoon of egg white and repeat the process. If the shade is not as light as you would like, simply add more sugar and egg whites in the same ratio. We think it looks best if you repeat the process to achieve 3- 4 different shades, unless you want to use one block colour.

7. Bake your shapes in a preheated oven at 200 degrees for 10 minutes and allow to harden overnight. These should be the firmness of sugarcubes the next day.

8. Here are ours decorated on some cupcakes we baked for Valentines Day, complete with Glitter Cupcake wrappers and love heart doilies from Miss Bunting’s shop.