This beautiful home in Sydney is redesigned by Megan Burns from CM Studio. She looked looked at Mediterranean hotels and summer houses for inspiration on finishes. The use of moulded plaster can be seen from anywhere from Morocco, Ibiza, Mykonos and Puglia.



It’s simple. We are responsible for what we wear on an everyday basis and what we decide to adorn our bodies with.

We are focused on the ideals of wellness, we believe that wearing nail polish is a ritual, that will ground you, that will give that precious time, just for you.

It’s a simple gesture and it’s something for yourself.

We embrace and emphasize the natural beauty that is in all of us, our colors are always soft and warm and will perfectly match every skin tone.

The high quality nail polishes are toxic-free: without unnecessary or harmful ingredients.
They are vegan, cruelty free – not tested on animals – and made in Italy.


Berry smoothie & coconut chia bowl with granola 

 Makes 2 bowls 

1 ripe avocado 
1 green banana, cut in pieces and frozen 
2 dl frozen raspberries 
2 tbsp nut milk
1 fresh date, pitted 
Coconut chia pudding
1 dl coconut milk
1 dl water 
2 tbsp chia seeds 
A good pinch of pure vanilla powder 
4 dl seeds/nuts/grains (rolled oats/pumpkin seeds/sunflower seeds/hazelnuts)
1 tbsp cinnamon
1 tbsp cardamom 
1 tsp pure vanilla powder
1 good pinch Himalayan salt
1 dl water
2 tbsp cold pressed coconut oil
3 fresh dates, pitted
1 dl toasted coconut flakes
2 tbsp cacao nibs 
1 dl dried berries/fruits (raisins/blueberries/goji berries)

How to
Whisk together all the ingredients for the coconut chia pudding. Let sit for about 30 minutes until creamy. Stir half way through to avoid clumps. 
Mix all the ingredients for the smoothie in a mixer until smooth. 
Divide smoothie and chia pudding in to two bowls. Top with granola and freeze dried berries 

Preheat the oven to 175 degrees Celsius. Mix your choice of seeds/nuts/grains (I used a mix of chopped hazelnuts, pumpkin seeds, sunflower seeds, rolled oats), cinnamon, cardamom, pure vanilla powder and a good pinch of Himalayan salt in a mixing bowl.

Bring water, oil and dates to a boil. Let simmer for 1 minute. Mix until completely smooth using a hand blender. Add to the mixing bowl and mix everything together using a wooden spoon until every bit gets covered. Spread out on a baking sheet and toast in the oven until crispy and golden, stirring every now and then, for about 30 minutes.

Let cool. Add 1 dl toasted coconut flakes + cacao nibs + your choice of dried berries/fruits (I used goji berries + raisins).



Camellas-lloret is a beautiful home/B&B in the Languedoc, owned by Annie and Colin Moore. 
Dressed with wild plants, roses, jasmine and herbs growing all around the place, layers of whites on white, velvet, muted pinks, linen, rustic elements and pared back elegance, Camellas-lloret is a magical dream home.