Posts in Make
DIY: Set of 3 Hanging Mirrors
Agata Dimmich for cattledogs
Agata Dimmich for cattledogs

Hello cattledogs readers, it's here again and I can't wait to share with you a new, interesting DIY idea to try! This time we will be dressing up mirrors. Are you ready? I've always loved decorating with mirrors, as apart from being stylish, they are very practical - they open up a room and reflect light, making each corner feel brighter and bigger. That's probably the reason why I have at least one in each room. How many to you have at home? I particularly like the look of hanging mirrors in groups, in all possible shapes and versions. Whether they are modern or vintage, they add something a little more special than the standard framed ones so having one (or 3!) on your wall is a great way to show some character.

Sometimes though, mirrors can be overpriced, so I always try to come up with alternative ways to 'get the look' without breaking the bank. If you are a little like me, a fan of budget-friendly DIYs with custom possibilities, I have a feeling you will like this one! Today I will show you how to make a set of 3 small, hanging mirrors with painted edges for a bit of non-traditional, unique look. They are very easy to make (no drilling or glass cutting), and the total budget for this project is around $10 for all 3!

Agata Dimmich for cattledogs
Agata Dimmich for cattledogs

SUPPLY LIST - 3 small square mirrors (Tip: Instead of actual mirrors, use mirrored candle plates - they come in many shapes and you can get them for less than $3 each at craft and decor shops. - 3 strong chains, you can get them from your local hardware store or alternatively you can use jewelry chains but make sure they are strong enough to hold your mirrors. - 2 cans of spray paint (I used black and vintage gold) - painters tape - triangle hangers (2 for each mirror) - metal wire (optional) - metal cutter - very strong, hardware glue

HOW TO 1. Paint the edges of each mirror - in my set of 3, I painted one black and 2 vintage gold. I taped around the edges of each mirror, covered the center with a paper and spray painted them. Once painted, wait a few hours so the paint can dry well. You may want to spray them outdoors and wear your least favorite t-shirt! You can also spray them inside of a cardboard box to contain the spray paint.

2. Using strong glue, attach the triangle hangers at the back of each mirror. Make sure they are symmetrical by measuring the mirror and drawing a line to guide you.

Agata Dimmich for cattledogs
Agata Dimmich for cattledogs

3. Create a little metal rings with a wire. The easiest way to do it is to wrap the wire around the pencil, then cut the end with a metal cutter.

4. Attach the wire to the triangle hangers and hang your mirrors on the wall! That's it!

Agata Dimmich for cattledogs
Agata Dimmich for cattledogs
Agata Dimmich for cattledogs
Agata Dimmich for cattledogs
Agata Dimmich for cattledogs
Agata Dimmich for cattledogs
Agata Dimmich for cattledogs
Agata Dimmich for cattledogs

I have to say I really love how they turned out and I'm curious if you like them too? Have you ever customized a mirror before? Hope you enjoyed this tutorial and I will see you back here April 11th. In the meantime, I would like to wish you all Happy Easter, have a beautiful and relaxed Holiday! .

(Photography, Project, Styling and Text: . Editor: Holly Becker)

Delicious Avocado Toast Recipe

Hey there everyone, this is and it was so lovely meeting you last month with my first column here on cattledogs. It is hard to believe that it’s March already and autumn here in Australia. I’m sure at lot of you are super excited for Spring and reading all of the wonderful ways to decorate your space for the season, while I’m feeling a little sad about the fact that I missed summer! Why? Well... Due to family commitments, I’ve spent a large chunk of time in Canada recently and got to experience my first real Canadian winter in lieu of an Australian summer. It’s not all bad though if you are a glass half full kinda person like me. I got to see a lot of snow and my hubby made sure I partook in winter activities like tobogganing, snowball fights, trekking across frozen lakes and ice fishing. It was such a novelty for me to feel like a kid who’s seeing snow for the first time. Now that I’m back home in Oz, I’m making the most of enjoying what I like to call ‘the best time of year’ – the start of Autumn. The weather is really just simply delightful, so before the month is out I will be indulging on the last bit of summer produce. Rachel Korinek for cattledogs

This month I wanted to share with you a little taste of Melbourne. Being a stunning food destination with a culture of eating out, both at restaurants and food festivals year round, there is an endless number of dishes that are synonymous with this great city. I’ve chosen something humble, attainable yet ever impressive: a Melbourne twist on avocado on toast.

Rachel Korinek for cattledogs

Rachel Korinek for cattledogs

The brunch café culture is strong in this city and Australian’s love their avocados, (or avos as we fondly refer to them, even on our commercials on TV with the tag line “av’ an avo today!”). So there is avo on toast in nearly every brunch destination you can imagine and they all speak uniquely to their diners. If you ask a Melbournian where the best avo on toast is in the city, there’ll all share a great detailed list with you of where and where not to go. What works and what doesn’t. Who has a new take and who seeks perfection in the simplistic.

My favorites have included incorporating it into hummus, with a side of candied bacon or oven roasted cauliflower with dukkah. Almost always accompanied with a poached egg. As a tribute to this great brunch recipe, I’ve chosen to share with you a combination of flavors: Edamame Avocado Hummus Toast with Pistachio Dukkah.

Rachel Korinek for cattledogs

These colors for sure will get you excited to enjoy the treasures of Spring and for those of us emerging out of summer, a one last ditch to savor the fruits of the season.

If you’ve got poached egg skills, why not serve with a side of runny egg goodness?

RECIPE Edamame Avocado Hummus Toast with Pistachio Dukkah

SHOP LIST Edamame Avocado Hummus 1 1/2 tablespoons olive oil 400g edamame, shelled and frozen 1 avocado, skin and seed removed 2 garlic cloves, minced 1/4 cup lime juice 2 tablespoons tahini Salt and pepper to taste Pistachio Dukkah 1 tablespoon black sesame seeds 1/4 cup pistachio nuts, chopped 1 tablespoon ground coriander 1 tablespoon ground cumin Salt and pepper to taste

Fresh crusty bread, sliced and lightly toasted 3-4 medium sliced radishes, thinly sliced Fresh green herbs to garnish, if desired

HOW TO Steam the edamame per instructions on the packet. Let cool slightly and gently run under cold water. Set aside. Meanwhile, to make the dukkah, add black sesame seeds, pistachio nuts, ground coriander and ground cumin to a bowl and mix. Season to taste and place in a little pinch bowl. Once the edamame has cooled; in a food processor, add olive oil, garlic, lime juice, edamame and avocado and blitz until combined. (Mixture should be thick and a little grainy). Add tahini and season to taste. Add a generous amount of hummus to slices of your favourite toasted bread, top with some finely sliced radishes, a pinch of dukkah and a snip of green herbs from your garden (if desired).

Rachel Korinek for cattledogs

Rachel Korinek for cattledogs

Rachel Korinek for cattledogs

I hope you love this and if you make it, please add a picture to Instagram and tag #twolovesstudio and #cattledogseats so we see it and can like it and maybe follow you, too! I'll be back on April 6th with another recipe from my kitchen to yours. In the meantime, have fun with Holly and her other columnists! See you soon again! - .

(Photography, Styling, Recipe: )

DIY: Wreaths With Eucalyptus and Ruscus-Leafed Bamboo

Hello dear cattledogs readers! My name is and I am a stylist, artist and vintage shop owner based in Germany. Holly’s blog has always been a constant source of inspiration to me and I am honored to be part of the amazing team of cattledogs now! In my monthly flower column for cattledogs I will create seasonally appropriate floral arrangements that will hopefully inspire you to bring the outdoors into your home too! DIY wreaths

Before I share my first arrangement with you, I’d like to tell you a little more about my philosophy. For my arrangements I love to use what my surroundings offer. For me, a house doesn't feel like a home without flowers and plants! This is also the reason why you always find natural elements in my home, I never come home empty handed from my walks in the nearby forest. I love to challenge myself and try to stick to the changing seasons to reflect the nature of the season. Of course there are occasions where only a lush flower arrangement makes sense but I also think that branches can make a huge impression and almost look like beautifully arranged sculptures.

DIY wreaths

After several years of working with flowers and plants I realized that no matter what time of the year, I am always drawn to wreaths. Wreaths have the most perfect form for me, a circle that is connecting one end with another - it’s beautiful but yet complex. This time I wanted to make 2 super-sized wings out of eucalyptus that can be arranged in two different ways: an open half wreath and a more wreath-like, round installation. These are my mood boards I created for the stylings:

DIY wreaths

Next, my two wreaths...

DIY wreaths

DIY wreaths

We are in the middle of a gloomy winter here in Germany and instead of going for an arrangement with a lot of flowers that will fade in a week’s time, I decided to go with a huge wreath that can stay up on the wall for a few weeks. As I can’t change the weather, at least I wanted to change the mood in my studio and I knew, I wanted to go for a fresh look with lots of juicy greens as they add an airy / lively look to every home.

Once you notice it’s not too difficult to make these stunners, you will enjoy them for weeks as you can hang them just like that to freshen up your interiors, use it for a winter wedding backdrop or decorate for a winterly inspired birthday party!

Now, I will show you two different ways to style the wreath and I promise the DIY steps won’t be too difficult! So you can go ahead and try to make this wreath for your home too! The foliage used here looks amazing once it has dried so I went for a lot of eucalyptus and ruscus-leafed bamboo.

DIY wreaths

Because I didn’t use a lot of ingredients, I decided to work with scale to create a grand effect!

  1. To give the wreath wings a proper form, I attached the branches little by little to huge semi-circle branches.
  2. In the beginning I made sure to stay close to the circle form of the solid branch that made the basis.
  3. I used thin floral wire to attach the branches to one another.
  4. I cut the wire in small pieces because I didn’t want to get too tangled up.
  5. Once you have made the circle form of the wreath wing, you are allowed to get a little messy here: you can attach the branches pointing in every possible direction!
  6. Add some flowers or anything you fancy, for instance in the first wreath I've added some seasonal flowers like Dusty Miller, White Cyclamen and Chamelaucium (wax flower).
  7. When finished, I fixed them to the wall with transparent fishing wire.
  8. Note: If you are planning on having these wreaths up for a few days or weeks, you can also attach paper flowers to the wreath.

Kicking perfection to the curb is key here, as this disarrangement will add lots of interesting structure to your wreath! Seriously, don't work too tidy and you will get a breathtakingly beautiful result!

I hope you liked my wintery arrangement and are inspired to make one yourself! I will see you in a month and please don't hesitate to drop a comment on your future flower arrangement wishes.To celebrate the beauty of wreaths I even started a challenge called #wreathofthemonth on Instagram. Please share your wreathstacular pieces in the comments section below with a link OR on IG adding #wreathofthemonth #decoratewithflowers.

If you have any questions about these wreaths, please comment so I can answer them. See you on March 21 (Holly's Birthday!) with another flower idea for you! - 

(Photography, Styling, Text: Anastasia Benko)

The Best Rhubarb Crumble Recipe Ever!

Hi everyone, it’s with a new recipe that can hopefully help us all to welcome the long-awaited spring that is soon to come. It’s still very much winter here in the Swiss alps, a snowless one, I might add, but I just came back from visiting my family in Provence where there is a distinct spring vibe lingering in the air. Every March, while the fields and trees are still bare, and lavender is missing its purple hues, yet there are almond trees blooming all around. They’re like messengers of spring and rather pretty to look at. I always try to catch the groves for the most spectacular sightings, but this time I only caught a few lonely trees on a hill close by... Yet was enough to get me inspired to use almonds in something in the kitchen. gintare_RC_6 gintare_RC_2

Having stumbled upon a few rhubarb stalks and blood oranges in a market on the way back, I decided that a rhubarb, blood orange and almond crumble would be my creation. Blood orange and rhubarb season overlaps just a little, making them a wonderful dessert pairing, as blood oranges have a bit more gusto than the regular oranges. Not to mention that a crumble is possibly the easiest and most comforting dessert to rustle up quickly.


To save time (and washing up) I usually mix everything up in the same baking tin and sprinkle with the crumble. Half an hour later the bubbly and heart warming dessert awaits and only calls for a generous dollop of whipped cream or vanilla ice cream. A word must be said about mint in this dish. I find that so many desserts employ mint purely for its lovely look though it does close to nothing to the dish itself. In some cases, mint not only adds zero to the dish but also puts the whole dessert out of balance. Here, on the other hand, mint is an ingredient on its own and adds a wonderful freshness and even more of a spring feeling to this sweet plate. So, if you happen to have rhubarbs and blood oranges at hand, I cannot recommend enough to make it but also to add some mint.

Note: This dessert, has just enough sweetness to balance the sour notes of rhubarb, but it is not very sweet, so you cannot taste only sugar. If you do fancy extremely sweet desserts, you might want to add a bit of extra sugar to it.

Variations: Once blood oranges are out of the picture and strawberries come to farmstands, you can make the same crumble by switching blood oranges with 1 ½ cup of sliced strawberries and ¼ cup of crème de cassis liquor.

Rhubarb, blood orange and almond crumble

FILLING 5 large rhubarb stalks 1/4/ 50 g light brown sugar 1/2cup/120 ml blood orange juice (about 2 oranges) 1 orange zest 5 tbsp light brown sugar 2 tsp corn-starch

TOPPING 60g/4 tbsp butter, chilled 1/3 cup/65g flour 2 tbsp light brown sugar 1/2 cup/ 65g almond flakes bunch of mint vanilla ice cream and/or whipped cream


MAKE: Preheat the oven to 180°C/375°F. Slice rhubarb and mix it with orange zest, sugar, corn-starch and juice. In separate bowl, mix butter, flour and sugar together, till crumbs form and then mix in almond flakes. You could also do it in a food processor, but it’s rather quick and this way there’s less washing up to do.

gintare_RC_4 gintare_RC_5

FINISH: Top rhubarb with crumble and bake for about 30 minutes, till it’s browned and bubbly. Take out of the oven and let it rest for a few minutes. Serve with ice cream or whipped cream and fresh mint.


Please feel free to share on your social media if you love this recipe, we'd appreciate the love and I'd like to see my recipe make it into kitchens all over because it's so yummy! See you on March 30th with another recipe from my kitchen to yours, cattledogs readers! - Gintare.

(Photography, Styling, Text: Gintare Marcel. Editor: Holly Becker)

Yummy Gingerbread Snack Cake

Well hello cattledogs readers! Allow me to introduce myself. My name is Rachel Korinek and I’m a professional food photographer from Melbourne, Australia. I run a blog called , a space where you can come hungry and leave inspired with a new perspective on your passions. I feel really excited and humbled to be able to share this column with you for 2016! I am sure many of you share my ‘two loves’, food and photography. Unknown-5

To kick start this year’s column I am sharing with you a Gingerbread Snack Cake, but first a little bit about me. I am a self-taught freelance food photographer currently living in Melbourne. I love the outdoors, hiking and camping in national parks, I’ve studied business and education and have been lucky enough to have travelled the world. I love Asian food and can’t get enough of dishes that call for homemade broths. Over the past few years of sharing my journey into food and photography on Two Loves Studio, I’ve made invaluable and unexpected friendships with other passionate creative and readers alike. I am eager to get to know all of you and my aim is to inspire you to live a life you love, what ever that may entail!

Being aware of the seasonal differences between hemispheres and that Australia is out of sync with the vast majority of the world’s population, my aim is to give you recipes that can span multiples seasons without missing out sharing my favorite creations that use much anticipated seasonal produce. Despite the seasons, good food enjoyed with loved ones is what is most important.

gingerbread2 gingerbreadsnackcake_1

I have just spent a month in Canada with my husband’s family for the holidays and made a point of heading to the grocery store to check out what was available during the winter for this column. I was totally surprised by the availability of summer produce that gets shipped up from the warmer countries around the Caribbean region. It is perhaps a little alarming at the amount of food that we ship around the globe to ensure we can always have produce that would normally be out of season. There is a big trend in Melbourne of supporting locally grown produce and sustainable businesses. Being a food photographer, this isn’t always possible, as you have to adhere to what a client needs for a recipe to be shot, but for my personal consumption of food – I try to shop local where I can.


Now onto the recipe. With the holidays and endless hours of prepping and cooking delicious food long behind us, I’m sure many of us are longing for an enjoyable yet simple recipe to share next time we get together with family and friends. This may also be a nice treat for your Easter table?

I am a total advocate for ginger. I am always pushing for it to be included in our dinner dishes, much to the debate of my husband Matt. “Mmmm, I don’t think that goes together” he’ll often say, (I won’t get into who’s right or wrong!). I feel like my ginger tolerance is like that of chilli. It builds up over time and I need more and more. Don’t however be alarmed by the amount of ginger in this recipe. You want to be able to taste it right? It is also totally fine to halve the amount of ground ginger if you’re not its number one fan.


Ginger is such a versatile ingredient. It can warm us up on cold days, yet refresh us on not ones, help us when our tummies are upset and when our body is suffering from inflammation and pain.


1/2 cup pain, all purpose flour 1 1/2 tablespoons ground ginger 1 teaspoon allspice 1/2 teaspoon baking powder 1 teaspoon salt 1/2 cup boiling water 1/2 teaspoon baking soda 1 tablespoon ginger, finely minced 110g butter, chopped 1/2 cup brown sugar 1/4 cup golden syrup or molasses 1/4 cup maple syrup 1 teaspoon vanilla bean paste or vanilla extract 1/2 teaspoon orange zest (optional) 1 free range egg

Icing sugar to dust

DIRECTIONS Preheat the oven to 180 C/ 350 F. Grease and line a 20cm x 20cm (9” x 9”) cake tin. In a small bowl, add baking soda and boiling water and stir. Once combined, add finely diced ginger. Set aside. In a large bowl, sift together flour, ground ginger, allspice, baking powder. Add salt and mix until combined. Set aside.

Using an electric mixer, cream butter and sugar together. Add both syrups, vanilla, orange zest and baking soda mixture and beat until fully incorporated. Slowly add the flour /dry ingredients into the mixture and beat until fully combined. Add in the egg and continue to beat until the egg is incorporated.

Pour the mixture into the prepared tin and bake for 30 minutes or until lightly golden and the cake is bounces back at the touch. Remove and allow to cool.

With a sharp knife, trim the edges of the cake and slice evenly into small serving squares. Dust with icing sugar and serve.

NOTE: This cake is best served in small bit sized squares, and can make an impressive stack dusted with icing sugar. Accompanied with a cup of tea in one hand or a gin and tonic in the other.

This is NOT a sponsored post but we do want to thank for supplying the serve ware. The gorgeous colors of slate and gold go perfectly with the warm tones of the gingerbread. Shop list: , , , , , and .

See you next month, cattledogs readers - Rachel.

(Photography, Styling and Text: Rachel, Two Loves Studio.)

DIY: Moroccan-Inspired Fabric Coasters

Hello! It's here with a design and travel inspired DIY story. But first, I am extremely excited to be a part of the all new  and to share my ideas with you guys in a monthly home-related column. In my projects, I'll aim to create pretty details for your spaces following recent trends and styles, but no rocket science, I promise! All of my tutorials are very easy to follow, so you can try them at home with no stress. Having said that, it's time to get creative and design some Moroccan coasters. Are you ready?

Undeniably, there has been a lot of excitement surrounding Arabic fabrics in the last couple of years. And, when I say a lot, I really mean a lot. It seems like we are slightly obsessed draping every surface around our homes with the Beni Ouarain rugs, cushions, blankets, table runners, and everything else we can find with fluffy ends and zig zag lines. In fact, it appears the trend is still very hot as I saw Moroccan curtains the other day.


In keeping with this Moroccan trend, I came up with a new accessory. It’s something I haven't seen yet, a mini version of the rugs for our hot drinks or our plants. Before we get into the details I have a confession to make, I love pretty fabrics and all sorts of textiles. My cupboards are filled with many materials I bring back from my travels or find digging in the street market baskets, but when it comes to sewing, I'm not the girl for the job. Seriously. My skills allow me to sew a button to a jacket, but that's about it. Any sewing jobs involving a sewing machine scares me, so I always look for alternative ways to bring my ideas to life. And, here it is, a very simple way to make no-sew fabric Moroccan coasters. Your drink will be dying to rest on these!

You will need: - Thin layer of cork - Arabic style fabric in beige color - Craft knife - Scissors - Fabric pens - black and blue - Strong hardware double-sided tape


Instructions: 1. First, you will need to decide how big you want your coasters to be - the standard size is 4 in x 4 in but since we are going for the look of the rug I thought 4 in (+1 in of fluff, 1/2 in on each side) x 3.5 in was perfect. 2. Draw the desired shape on thin layer of cork and cut it out, using a craft knife.


3. Cut the right size fabric for each coaster, adding 1 in to the long side for the rug edge fluff and be sure to leave enough fabric to wrap it around the cork. 4. Cover both sides of the cork with the double-sided tape making sure to cover the entire surface. NOTE: The hardware double tape is so strong that if you want to readjust the fabric at the later stage you might not be able to, so make sure to be as precise as you can from the beginning.


5. Remove the protective layer from the tape and place the cork right in the middle of the fabric. Then wrap the fabric around it and press to the cork to the other side. At the end you should have cork tightly secured to the fabric. 6. Unravel a thread at the edges of your coaster, until you reach cork and tape. Then repeat it on the other side of the coaster. 7. Once you finish unraveling the edges of your mini rug coaster, stick double sided on top of the fabric ends to prevent from unraveling and give the bottom of the coaster a nice finish.


8. Now comes the fun part! It's time to make your own your pattern! Get the fabric pens and get creative. The good thing is, the lines on the original rugs are never perfectly straight so it can't go wrong.

The best thing about this DIY is how easy they are to make. I do have an insane amount of coasters at home, suitable for different occasions, but I have to say, these are particularly eye catching.

What do you think of them? Are you also into the Moroccan trend? Have a great day and I'll see you back here with another DIY story in March! - .

(Photography, Styling and Text: Agata Dimmich. Editor: Jessy Senti)