It’ll be your go-to for fall cooking.
Mim Fanning launched her business 20 years ago, and over time, Mim Design has expanded to become one of Australia’s leading interior design studios. Recognised nationally and internationally, the studio’s diverse portfolio spans hospitality, residential and commercial interiors, always favouring understated, timeless design over fleeting trends.
Mim attributes a large part of her success to the incredible relationships she has built with her clients and collaborators over the years – and one of those relationships is with Lexus. Mim has worked with Lexus to design many of their Birdcage Marquees for the Melbourne Cup Carnival, but this year, her involvement looks a little different!
Lexus have worked with Australia’s most creative minds, including Mim, to create the Lexus Lifestyle Hub – an online platform full of exciting ideas in food, music, entertaining, florals and fashion. Here you will find – floral inspiration from Saskia Havekes of renowned Sydney florist Grandiflora,
200g unsalted butter, softened
200g caster sugar
Juice and zest of two limes
150g sour cream or crème fraîche
100g desiccated coconut
250g self raising flour
125g raspberries, plus extra to serve
Lime sour cream glaze
70g sour cream or crème fraîche
150g Icing sugar, sifted
Zest of a lime and juice, if needed
Shredded coconut, to serve
Preheat oven to 180C. Grease and line a 23 x 13x 8cm loaf pan.
Cream the butter and sugar with a wooden spoon or in a stand mixer fitted with a paddle attachment until light and fluffy (around 3 minutes). Beat in the eggs, one at a time, followed by the zest and juice of the limes. Mix in the sour cream then the coconut. Finally sift in the flour and stir until just combined. Gently fold in the raspberries