We live and breathe online, and offer an online gift registry service that is up there with sliced bread.

One of our bridal couple’s registry favourites, is the KitchenAid Artisan Stand Mixer. If you’ve seen it you’ll know why. With its retro design and enamel finish this mixing machine will give your kitchen wings and command pride of place on your counter.

It comes with three attachments – whisk, dough hook and beater blade – which cover all your basic mixing needs. The handy pouring shield will ensure that your apron remains decorative, and there are a host of fancy attachments available for making ice-cream, pasta and more.

With over twenty one colours to choose from, you’ll have a hard time deciding which colour whips your cream (but our top selling colours are empire red, almond cream and pink).

Head on over to Yuppiechef to check out more of our kitchen tools and appliances, and keep an eye on our online magazine Spatula for recipes, tool reviews and our latest news.

Macarons are no longer the new kids on the block, but, have you tried them at home yet? Get your homemade groove on and whip up some of these classic french tea time treats yourself (your friends will be goggled eyed).

Ingredients

3 egg whites (at room temperature)

125g ground almonds

125g icing sugar

25g cocoa

125g castor sugar

100g dark chocolate

100g cream

25g unsalted butter

To make the macaron halves

1. Blend the almonds, icing sugar and cocoa in a food processor until fine.

2. Beat the eggs whites and half the castor sugar until you get to firm peaks.

3. Add the rest of the castor sugar and beat until dissolved.

4. Fold the almond mixture into the beaten egg whites.

5. Line two baking trays with parchment and pipe on walnut sized balls of batter.

6. Leave these to sit for 20 minutes (it’s macaron voodoo) and then bake at 160 degrees C for about 12 minutes. Wedge the oven door open with a wooden spoon so it doesn’t get too hot (similar macaron voodoo). Once they’re cooked, remove and leave to cool completely.

Making the creamy part

Break the chocolate into pieces and place in a heatproof bowl. Bring the cream to a boil and pour over. Add the butter, and mix until well combined. Leave to cool slightly until it’s nice and gooey.

How to do the sandwiching

Make an indent in the flat side of one macaron, spoon over about a teaspoon of the chocolate mix and sandwich with another. Repeat until you’ve used all of them up.

And that’s it. For more recipes, or to learn things like the science behind chocolate chip cookies, visit Spatula, Yuppiechef’s online magazine.

Head on over to Yuppiechef to check out more of our kitchen tools and appliances, and keep an eye on our online magazine Spatula for recipes, tool reviews and our latest news.

Rhubarb Room is a lifestyle store specialising in furniture and gifts.

Through the red door at their new premises on Bree street, this old mining cottage is brimming with old world stationery; quirky quaint prints; bath and body products; clothing and jewellery; reels of ribbon; nostalgic toys; retro antiques plus charming lifestyle and home wares.

Come in and join them for a cup of coffee while you look for the perfect wedding gift.