Feasting with friends is one of winter’s greatest pleasures, ideally by a log fire, with a cosy throw over your knees and a drink in your hand. Our Styling team share their entertaining secrets in our Winter Dining Series – creating three different looks for an abundant winter table. We also dish up some T&W staff favourites when it comes to decadent baking, a warming tipple and a simple tabletop DIY. First up is this country-style farmhouse table – shop the look now!

This rustic farmhouse dining table is perfect for family gatherings. Photography Denise Braki, styling Allira Bell.

This rustic farmhouse dining table is perfect for family gatherings. Photography Denise Braki, styling Allira Bell.

Welcome home

For this look the style team took inspiration from their ongoing Chip and Joanna/Fixer Upper obsession and went with a palette of white, grey and soft sage tones with plenty of timber to add warmth. The simple timber dining table lends a rustic look while mismatched chairs make the setting feel more relaxed. The barstools and sideboard with iron accents add an industrial flavour, while the layered jute and soft grey rugs add softness underfoot.

Soft olive tones, timber and gold accents make this simple table shine. Photography Denise Braki, styling Allira Bell.

Soft olive tones, timber and gold accents make this simple table shine. Photography Denise Braki, styling Allira Bell.

On the table

This beautiful table is the star of the show – with simple styling lending itself perfectly to relaxed family gatherings. White and sage-toned dinnerware sets the scene for a homely meal, accompanied by natural cotton napkins and elegant crystal glassware. Gold cutlery adds a modern twist and a touch of greenery in a country-style pitcher completes the look.

Our designer Lucy shares her family's Pecan Pie recipe. Photography Denise Braki, styling Allira Bell.

Our designer Lucy shares her family’s Pecan Pie recipe. Photography Denise Braki, styling Allira Bell.

Lucy’s Pecan Pie

Our designer Lucy is a bit of a baking connoisseur, so we asked if she would be kind enough to share one of her favourite pie recipes. She happily obliged and after taste-testing on the day of our shoot, we can confirm it’s amazing! Lucy explains how to make this simple but delicious recipe below and shares why she and her family love to make it.

“My love of baking came from my mum, and her mum before that. Nan always made scones with home made passion fruit butter, and mum was always tasked with the serious job of making the Christmas pudding. Over the years family recipes always found their way into mum’s batter-splattered, dog-eared recipe book. Among the hand written recipes for perfect pancakes and cuttings from the Australian Women’s weekly is this pie recipe. This was one of the first recipes mum and I cooked together when I was about 10. I still remember getting sticky golden syrup in my hair. This pie is warm and homely, I hope you enjoy making it as much as I do.” 

Ingredients

For Pastry:

250g butter cut into cubes
2 1/4 cups plain flour
1 tablespoon icing sugar
1 tablespoon cold water

For Filling:

250 grams pecan nuts
90g butter melted
1/3 cup golden syrup
1/3 cup brown sugar firmly packed
2 eggs
1/4 cup plain flour
1/4 cup self raising flour

Method:

Preheat oven to 180 degrees celsius.

To make the pastry, add the flour, icing sugar and butter into a large bowl. Using your fingertips, rub the butter into the flour until it resembles bread crumbs. Add the cold water and knead to combine until smooth. Wrap in cling film and refrigerate for 30 mins.

Roll out dough on a floured work space to approximately 4mm thick to line a 23cm loose-based flan tin. Press pastry gently into tin, making sure to continue above top of tin 2mm to allow for shrinkage. Trim edges and refrigerate for 15 mins.

Place a piece of greaseproof baking paper over base of pastry, and inlay with baking weights or dried rice. Blind bake in pre-heated oven for 20 mins. Remove from oven and take out baking paper and wights. While pastry shell is cooling make the filling.

Roughly chop 125g of the pecan nuts, reserve the other half for the top of the pie. In a mixing bowl, add the melted butter, golden syrup, brown sugar, eggs, and the 2 types of flour. Stir to combine until smooth. Sprinkle the chopped nuts over the base of the tart and pour over the golden syrup mixture.

Place into the pre-heated oven for 25-30 mins or until the edges of the pie are set, and the centre is still soft to touch. Remove from oven, and while the pie is still hot, place the remaining pecan nuts on top of the pie in a circular pattern, working your way from the edges in, pressing the nuts down slightly. Allow to cool before removing from tin and serve with double cream or crème fraîche.

Share your own winter table settings and your version of Lucy’s Pecan Pie on Facebook and Instagram using the hashtag #mytwstyle and shop our Winter Dining Series sale for all of your cool-weather entertaining essentials.

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