Life, inspired: 90 Days of Summer
Need more inspiration?

90 Days of Summer.

It’s all sun, fun and entertaining! We’ve got all the inspiration you need to create the ultimate outdoor space and some fresh, easy dishes that are perfect for your next get together.

Warm days mean more time spent outdoors. So why not make the most of your outdoor space with stylish and clever pieces that transform your backyard, garden or balcony into an extension of your living space.

Whether you’d like to relax, entertain or escape, we’ve got everything you need to create an outdoor oasis you’ll love all year long.

Coast aluminium table.
$899 at Early Settler

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Paradise outdoor cushion.
$25 at Fantastic Furniture

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Dakota square fire pit.
$199 at Early Settler

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Coast aluminium table.
$899 at Early Settler

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Paradise outdoor cushion.
$25 at Fantastic Furniture

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Dakota square fire pit.
$199 at Early Settler

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Great idea.

Styling an outdoor space should be no different to styling an indoor space. Consider how colour, light, materials and scale impact your space.

Top tip: to work out whether the furniture you’re looking at will fit in your space, spread out and tape newspapers to the same dimensions of the furniture to get your answer.

Grilled salmon & zucchini 

INGREDIENTS
750 g boneless skinless salmon fillets, cut into 3cm cubes
½ tsp dried chilli flakes
2 tbsp olive oil
Cracked black pepper, to taste
8 metal skewers
4 small zucchini
lemon wedges, to serve
fresh dill sprigs, to garnish
200 g tub Greek-style natural yoghurt
1 tbsp lemon juice
2 tbsp finely chopped fresh dill

METHOD
Combine salmon, chilli and half the oil in a large bowl. Season with pepper and toss to coat.
Thread four pieces of salmon onto each skewer. Set aside.
For dill sauce, combine all ingredients in a small bowl. Whisk well.
Using a mandolin, slice zucchini lengthways into long ribbons, about 3mm thick. Toss in remaining oil in a medium bowl.

Heat a large, lightly oiled grill plate over a medium to high heat. 
Add zucchini in three batches. Cook for about 1 minute on each side, or until just tender. Remove and cover to keep warm.
Add kebabs to same hot grill plate. Cook for about 6 to 8 minutes, turning occasionally, or until cooked to your liking.
Serve kebabs with zucchini lemon wedges and drizzle with dill sauce. Garnish with dill sprigs.

FEATURED PRODUCT

Reclaimed teak table with 8 chairs. $2,599 at Early Settler 

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