UNIK muse: At home with Sarah Canavan

Sarah, our beautiful friend and in-house model, shares some snaps from her home wearing her favourite UNIK pieces. She also shares one of her favourite dinner recipes that we can't wait to try ourselves. We hope you enjoy these dreamy images of Sarah in her beautiful home in Manly, an art deco apartment tastefully decorated with chic vintage furniture and walls covered in interesting artworks and pictures from her travels.

Sarah wears the Ellen corduroy jumpsuit in ivory, both by itself and layered over a pop of pink. Cinched in at the waist with the self fabric belt which can also be worn without for an easy cool look. The Ellen jumpsuit also comes in a luxe Black corduroy

One of Sarah's favourite combo's to wear in and out of the house on the weekends; our best selling set, the Burns top and Cooper shorts. She opted for this set in our super soft and luxe Hemp Cotton fabric in a light Grey Stripe. 

The UNIK by us Charlotte blouse in Black polka dot is one of those versatile pieces that is comfy and easy to wear during the day with shorts or your favourite pair of jeans, but is special enough for the evening. The big billowed sleeves and the scooped back detail adds the perfect amount of drama with a touch of sexy for a beautiful evening look. 

Here Sarah wears the Cooper shorts in Navy Stripe with the Victor linen coat layered over. The Victor coat literally goes with everything. Throw it over your shorts or jeans for a cosy dinner at home, or layer over a dress or silk pant for dressier occasions. If you ask us, it's the perfect transseasonal coat that can be worn all year round. 

Sun-dried Tomato Risotto
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Sarah shares her all time favourite dinner recipe, saying it's so simple to make and absolutely delicious. 
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(serves about 4)
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2tbsp Olive oil
50g Butter
1 White onion, finely chopped
3 Garlic cloves, crushed
1 Jar sun-dried tomato, roughly chopped
2 cups Arborio Rice
1 cup White wine for cooking
1/4 cup Fresh basil
1/4 cup Fresh parsley
6 cups Vegetable broth/vegetable stock
Parmesan
 
Sauté the onion and the garlic in the olive oil and a decent amount of butter - I usually put in about 50grams but I'm sure I put in way too much
Add the rice and cook until it starting to brown, then add the chopped up sun-dried tomato and stir
Add one cup of white wine and stir occasionally until most is absorbed
Prep your vegetable stock and add 1 cup at a time and wait until each cup is absorbed before adding the next ( you may not need all the broth - test the rice as you go) - I usually stir slowly but constantly for a little while, kind of folding the rice and then I let the rice sit for a bit until stirring again
Once the rice is cooked stir through the herbs and as much parmesan as your heart desires
Voila!
Best enjoyed with a glass of wine and some Italian cafe music...I always line up 'Arrivederci Roma'-Jack Jezzro to get me in the mood and settle in with 'Ninna Nanna'- Pink Martini