Pink Paddock Store
Kylie Pickett is, as she says, “mad on stationery. I’ve always had a love affair for anything paper!” From her rural property in Victoria, she designs beautiful paper goods under the name Pink Paddock Store, and will be bringing them to Handmade for the fist time on 10 & 11 June. We asked her about the business, and even managed to sneak a wonderful Winter recipe as well.
Tell us about your business
Hi, Im Kylie and I am the face behind Pink Paddock Store. I have fun designing stationery and operate my business from my home in Echuca, Victoria. I am a mum to three young children and I have a wonderful husband who is incredibly supportive of my business. I love colour, pattern and texture and hope this resonates through our stationery collection. Our house is often complete chaos and I’m not very organised (blame my kids and lack of sleep!!!) but have always loved the tradition of letter writing and sending lovely mail. Having a stash of cards at home makes it so much easier to pop a lovely note in the post or attached to a food parcel, and you are always guaranteed to make someone smile.
Along with over 100 card designs, we have A4 prints, gift tags, notecards, A4 planners, A5 notepads and wrapping paper, all of which is available online at or at one of our fabulous stockists around Australia.
I love having a rural based business and knowing that my products are proudly designed and made in Australia. I also love travelling the countryside and meeting customers at market. It’s the best feedback you can possibly ask for and connecting with those who also share the love of paper goods and snail mail!
What made you apply to Handmade?
I’ve heard so many wonderful things about Handmade Canberra and the quality of makers, so I’m thrilled to be going and being amongst all the fun.
What are you looking forward to most about your trip?
My last visit to Canberra was about 25 years ago on a Yr 10 School Excursion, so I’m very excited about returning to Canberra to explore it as a grown up this time around. I am travelling with my good friend Emma from Blossom & Beau and so no doubt there will be some wining and dining outside of our time at the market. Most of all, I’m excited about coming to Handmade Canberra for the first time. It’s always so lovely to meet new faces, both customers and makers, and to see what other fabulous products and wares will be there.
What’s the best way to keep warm in Winter?
First thing on my list is definitely an open fire….just looking at one and the smell is enough to warm the soul. Along with an open fire, a delicious homemade soup (I’m not fussy but love a good minestrone!), a chunky knit, chocolate (of course), a warm mohair blanket….and my family to cuddle….perfect winter warmers!
Do you have a seasonal recipe to share with us?
I LOVE cooking so although I don’t make or sell a food product I would love to share one of our favourite family meals that is delicious all year round and super easy.
SLOW COOKED PORK BELLY WITH QUINCE AIOLI
4 cloves garlic, crushed
1 tbsp fennel seeds
1-2 tbsp salt flakes
2 kg pork belly, skin scored
Preheat oven to 220ºC.
Mix garlic, fennel seeds and salt with 2 tbsp oil. Rub over the skin of the pork, massaging it all over. Set aside to allow the flavours to penetrate into the meat.
Place pork into a deep baking tray skin side up. Add enough water to come halfway up the pork. Cook for 30 minutes until the skin crackles.
Lower heat to 180ºC and cook for a further 2-2.5 hours. Water will evaporate during cooking – add more as required.
Once cooked, remove pork from the oven. If the skin needs to be crisper, remove using a knife and place it on a tray and under a grill until it crackles. Once crisp, cut into chunks.
Shred the meat with a fork and serve along side some roasted potato wedges, a fennel and apple slaw and yummy quince aioli.
3-4 cloves garlic, peeled
250g quince paste
2/3 cups olive oil
1/4-1/3 cup lemon juice
salt and pepper to taste
Peel and crush the garlic. Place in a large bowl with quince paste and mash well with a fork. Using a whisk (or a food processor), add the oil, whisking it in well. Dont worry if its a bit lumpy at this stage. Once all the oil is added, add lemon juice, salt and pepper and whisk until smooth. The aioli will keep refrigerated for up to 6 weeks. Best served at room temperature. I’ve also substituted fig or pear paste and tastes just as good!
(Recipe from In the Kitchen by Allan Campion & Michelle Curtis)
Caroline Leevers is responsible for the Handmade brand, including the website, Handmade Style, the newsletter and the online magazine. When she's not hanging out with the lovely Handmade team, she runs Callie & Co Design, a Canberra graphic design studio that crafts brands for small businesses. Her favourite things about Canberra are the seasons (especially Autumn), the big sky, the coffee and the great events.