The Norfolk 180cm Bench.

From a Yacht, to a First World War Destroyer, to a seat by the sea, our timber has nothing to prove!

Buy sensibly, buy for longevity.

Contact sales at sales@cotswoldfurniture.com.au or call 1800 677 047 for more information on Cotswold Teak.

Isn’t it funny how bear’s like honey!

We welcome HONEY BEE HOMEWARES as a stockist of Bistro chairs and tables. You will find them at 178 Sydney Road, Fairlight NSW.

 As we start into autumn, in a strange economic climate, it is interesting how COLOUR is becoming so important in giving ‘a lift’! We are about to order again from France, and, far from reducing coloured lines as painted in France, we are finding customers asking for more choice in brighter colours. So we are adding 6 new colours of the very classic, and yet modern Bistro chairs. We will match the tables, painting them to whatever colour you choose, here. Likewise, with our unparalleled choice of colour for the Vincent Sheppard's Wovenfibre range, we have recently done a large batch in an Orange for Melbourne, and a batch of eight chairs in 8 different Porters colours for Brisbane.

As for nearly 30 years, COTSWOLD OFFERS YOU CHOICE AND SERVICE like nobody else can.
 

This curry is delicous, its spiciness will depend on the brand of curry paste you use.

500g chicken thighs, sliced and trimmed of fat
2 tablespoons (or 1 small jar) good quality Thai green curry paste, I use Charmaine Solomon’s
10-12 lime leaves
1 lime
2 teaspoons soy sauce
2 teaspoons fish sauce
2 teaspoons palm sugar, or soft brown sugar
400ml tin coconut milk
400ml home made chicken stock, or use water
4 lebanese eggplant (the long thin variety)
1 medium zucchini
thai purple basil, or normal green basil if not available
sunflower or olive oil
 

First put a tablespoon of oil in a wok or large deep frying pan over a medium heat, add the curry paste and stir quickly, you just want to cook the paste for a minute at the most, be careful as it may spit.

Add the coconut milk and chicken stock or water. I just fill the now empty coconut milk tin with warm water and add to the wok. Chop the zucchini and eggplant into 1 cm thick pieces and add to the wok. Allow to simmer gently for 5 -10 minutes, or until the vegetables feel soft. Add the sugar, soy sauce, fish sauce and lime leaves at this point and taste to check seasoning. You may need to add a little more of one or the other of the sauces, just taste and add a little more and check again.

Once the sauce is ready, add the sliced chicken and simmer for a few minutes until the chicken is cooked through. Turn up to a high heat for 1 more minute, then switch off the heat and add a large handful of purple basil leaves and a quick squeeze of lime juice.

Serve with jasmine rice and scatter a few more torn basil leaves over the final dish.

Tip: I buy lime leaves whenever I see them in my fruit shop or supermarket, they keep really well in the freezer and I just use them as I need them.

Special available only while stocks last. Please contact Cotswold at sales@cotswoldfurniture.com.au or call 1800 677 047 for more information on the Louvre range.

Special includes having the chairs sprayed in the colour of your choice!