Archipro, the New Zealand based website for all things design, interviewed Susan Templer about her love of the great tiles being imported by Ponostone. Read all about it here. Oceanside tiles, one of the main brands carried by Ponostone, have been used in lots of Susan’s designs in the US, and are soon to be seen in current projects here in Auckland. This San Francisco Bay Area bathroom is one example of Oceanside tile used as accents with beautiful sage green limestone:
And one of Susan’s regular features, a recessed alcove, from another project:
and a few more uses of Oceanside as accents or even a fireplace surround:
It’s 2-1/2 years now since I discovered the book “What the Fat” and it’s a not a cliche to say that it has changed my life. Initially, it was about losing weight, and I did. But I feel so much better eating this way that it has now become a way of life to eliminate starches and sugars from my diet. I never thought I could do it – eggs without toast? no way! – but it has been so much easier than I ever imagined. I tried Paleo but couldn’t stick with it. The big difference with this Low Carb Healthy fat diet is that dairy is allowed – it’s a huge, huge plus to be able to have cheese, yoghurt, milk, cream, etc. It is not a Keto diet that has raised so much controversy. It’s just a healthy way of eating. I could go on and on about why I feel better eating this way but instead I will share my favourite recipe from the book.
When trying Paleo/Keto eating, my biggest issue was breakfast. I was used to oatmeal, cereal or toast in the morning. I need something quick and easy and I don’t want eggs all the time. So now I eat unsweetened yoghurt with some fresh or frozen fruit, with the best part, this nut muesli sprinkled over the top. It adds not just a beautiful flavour and some lovely crunch, but protein and fat to satisfy. I have adapted from the book, mostly by increasing the quantities. It’s super easy to make and stored in air tight jars, this amount lasts my husband and I for 4-6 weeks of breakfasts.
300g each, raw, unsalted Almonds, Pecans, Walnuts, Hazlenuts, Macadamia Nuts
300g each, raw, unsalted Sunflower and Pumpkin Seeds
300g unsweetened, shredded Coconut (not dessicated)
190g Flaxseed or Linseed (same thing)
90g Dark Chocolate, grated
I buy from the Allison’s Pantry bulk bins for all the nuts, seeds and coconut. For the chocolate, I prefer Whittaker’s 72% Dark Ghana. You can use any kind of chocolate, the higher the percentage of chocolate, the lower the carbs, but don’t go below 62% or you’ll have too much sugar (and the softer chocolates are harder to grate).
Heat your oven to 180° C
Lay nuts out on flat baking trays and toast for 5 minutes. Remove, stir around and toast for an additional 2-3 minutes. Remove and allow nuts to cool
Meanwhile, in a very large bowl, combine seeds, coconut and chocolate. Mix well
When nuts are completely cooled, chop or process in a food processor to desired consistency.
If using a food processor, be careful not to over process or you will wind up with dust, or even nut butter! I like to have some nuts not too chopped with a base of more well chopped (and some will become “dust”). I lay the nuts on the trays, and then process together, based on hardness, as follows: Pecans and Walnuts, then Macadamias, followed by Almonds and Hazlenuts. Don’t add too much to the food processor at once or the ones on the bottom will get very ground up while the ones on top hardly at all.
As each batch of nuts is chopped to your preferred consistency, add them to bowl of seeds, coconut and chocolate and mix well. Once all mixed well together, add to your airtight storage containers. Enjoy!
Our most recent press is an article in the current issue of Resene Habitat Magazine. This comes out only twice per year and features the best use of colour in projects around the country. We are very happy to be featured again as we do love colour here at Templer Interiors!
Read the full article here:https://www.templerinteriors.co.nz/wp-content/uploads/2017/06/Resene-Habitat-Marshall-article.jpg
A Resene article in the October 2017 issue of Food Magazine highlights the move away from white in kitchen cabinetry (it is a slow move, but it is getting there). Most homeowners still prefer to stay with neutrals for painted cabinets, which is a good choice. Pops of colour can always be added with accessories or, more permanently, in the splash back. You can read the article here and see the full project here
Some of our projects have recently found favour with the Design Press! See our web article on the Habitat by Resene website, here
Templer Interior’s projects have been featured quite a few times on houzz. This is quite an honour considering the millions of photos from around the world that houzz writers have to choose from. And just last month, we were featured in two articles in the same week!
and if that weren’t enough, we just won two more best of houzz badges, for Service and Design 2017.
A Templer Interiors project was featured recently on Houzz, see it here
We have been featured fairly often on Houzz, and it is always very complimentary and satisfying to have one’s work recognised. But in this case, it is particularly pleasing as the photo used is from a project that was completed 10 years ago.
That’s proof that good design is timeless!
A recent completed bathroom and laundry project is now posted in our Bathroom Design Gallery. Completed last year, this project features beautiful limestone look Italian Porcelain tile and custom Rimu cabinetry. Separate tub and expansive shower make this a luxurious retreat. The laundry has laminate cabinetry in a similar colour and loads of useful storage. See the photos here and if you want to see even more, check out our page on houzz