T&W Creative Director Chris Deal puts another log on the fire and tells a Winter's tale, with the help of Denise Braki, Jessica Bellef and Jono Fleming...

Normally when the concept of a holiday emerges, the last people one asks to join them on the jaunt are co-workers. However, normalcy isn't something we do particularly well here in the Temple & Webster creative team. So when a bunch of stylists, designers and photographers decide to hit the road and spend a weekend out in the picturesque rural paradise of NSW's Oberon, you know that it's not going to be a normal affair. What it becomes, is a photoshoot, and a full three course fine dining affair in the middle of a forest.



While not everyone has a plantation forest and petrol powered generator at hand to whip up some rustic evening ambience, that doesn't mean you can't infuse a bit of winter loving into your next soirée. T&W Head of Styling Jessica Bellef suggests bringing the outside in by using pine cones, branches, leaves and logs to adorn your table, working off classic neutral table linen, china and candles. T&W food stylist Jono Fleming and Chief Photographer/Feeder Denise Braki suggest you don't stray too far from the tried and tested rustic favourites of bread, meats and baking, allowing winter vegetables like carrots and beans to provide some colour and crunch. Scroll down for three of our best winter dining recipes.
This is a great recipe for an entrée or even as a dip for parties. If you don't want to peel the fresh broad beans, which is a bit time consuming, just grab the fresh frozen packs in the freezer section of your supermarket!

Ingredients (makes 8 - 10 serves)
300g fava (broad) beans
150g pecorino
handful of mint
pinch of salt and pepper to taste
½ cup of olive oil

Preparation
Put a pot of water on to boil with a generous pinch of salt. While it comes to the boil, peel the beans or thaw the frozen ones. Put the beans into the boiling water and cook for about 5 minutes. Drain the beans and run under cold water

Grate the pecorino, and roughly chop the mint. Place the beans, cheese, mint and olive oil into a food processor and whiz to your desired consistency. If you want a smoother texture just whiz it for a little longer. Season with salt and pepper to taste.

Spread the mix onto crusty, toasted bread and top with a handful of mint and  some extra grated cheese.




This is a decadent recipe for those cold Winter days. The duck is cooked slowly on low heat in duck fat which results in a beautiful piece of meat that falls apart. The fig jus complements the richness of the duck and adds a tart sweetness to the dish.

Ingredients 
4 duck legs
750g  of duck fat (found at delis or grocery stores)
3 fresh figs, quartered
5 dried figs, diced
3 cumquats, sliced (if not available, use zest of half an orange)
200ml chicken stock
250ml red wine
3 Dutch carrots
5 pickling onions or French shallots
few sprigs of thyme

Preparation
In a large deep pan, melt the duck fat until clear and then put the duck legs into the fat in the pan, making sure they are fully covered. Cut a piece of baking paper to the size of the pan and place on top of the duck and fat. Cook for 3 hours on a low heat.

Whilst the duck is cooking, place all the ingredients for the jus in a saucepan and cook on medium to high for 10-15 minutes or until half the liquid is reduced. Set aside and allow the flavours to infuse further.

After 3 hours, take the duck out of the oil and pan fry for a few minutes or until the skin crisps up on the outside.

With a slotted spoon, remove the ingredients from the sauce, leaving the thick, reduced liquid. Serve over the duck with some crispy roast potatoes or a salad.




Nothing is better in Winter than a nice hot cup of mulled wine. The spices are aromatic and will fill the house with an amazing smell of warmth and comfort, plus this recipe is so simple you can have it ready in just under 15 minutes. For a little twist, add a cheeky shot or two of whiskey for a bit of an extra kick.

Ingredients
1 bottle red wine (any variety, we used shiraz)
2 star anise
6 cloves
1 cinnamon stick
pinch of nutmeg
peel of one orange
three slices of pear
thumb size piece of ginger, cut into sticks
½ cup sugar
shot or two of whiskey, to taste

Place all the ingredients into a pot and stir. Bring to the boil and then reduce to a simmer for about 10-12 minutes.  Before you serve, add a shot or two of whiskey, depending how much extra kick you want the drink to have.

Strain the spices and pour into glasses. Rub a strip of orange peel around the rim of the glass then twist the peel over the drink and allow the citrus oils to infuse over the top of the hot wine. Garnish with a cinnamon stick.