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Easter Baking with Children

Polli Team - Thursday, April 10, 2014

We've had great fun testing this recipe with our own kids. They were easy to bake and got gobbled up quick smart!

What you'll need:
1  ¼ cup of milk
½ cup caster sugar
14 g yeast
4 cups plain flour
1 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp salt
½ cup currants
½ sultanas
Zest of 1 lemon
1 egg lightly beaten
100g unsalted butter, melted and cooled
Extra Flour, sugar and water for cross
Apricot Jam and hot water for glaze

Mix milk and sugar in saucepan over low heat until lukewarm. Remove from heat and stir in yeast. Set aside to develop.
Sift flour, spices and salt together in a large bowl, mix through zest. (Optional add dried fruit now, we did it later so the kids had the fun of adding their own).
Add yeast mix, egg and butter to dry ingredients and mix.
Turn onto flour surface to knead for 5-10minutes until smooth and elastic or use a stand mixer with a dough hook attachment. Note this is a wet dough.
Return dough to oiled bowl, cover with cling film or tea towel and allow to double in size (about an hour in a warm place). Punch the dough down.
Pre heat over to 200C.
Divide into 16 equal sized balls (optional add dried fruit now and knead again) and place in lined 23cm square tin. Cover and allow to double in size (about 30 minutes), dough should be level with top of tin (a tight fitting square baking dish works best).

To decorate: combine 1tbsp of caster sugar with 1/3  cup of flour and ¼ cup of water until smooth. Place in resealable bag and cut one corner off to make a piping bag. Pipe crosses, letters or shapes on the buns.
Bake buns in oven for 20mins or until buns are golden and risen.
Remove and cool on wire rack.

For Glaze: Combine 2 Tbsp of jam with 2 Tbsp boiling water and mix well and until jam dissolves. You may need to heat on stove. Use a pastry brush to coat the buns. This will make them glossy and beautiful.

Serve warm with butter and enjoy! Best eaten the day of baking.

Wilson's at Robe, SA

Polli Team - Wednesday, April 02, 2014

Wilson’s at Robe is a new Polli stockist and a local institution. This gallery is in the historic village of Robe in South Australia, a great town for exploring the Limestone Coast vineyards, World Heritage caves and beautiful beaches.
Last year they celebrate their thirtieth birthday with a season of wonderful exhibitions, events and demonstrations.

If you are in the area be sure to stop in and say Hi, the team is friendly and full of recommendations of things to do in the area.

Ecolateral, SA

Polli Team - Tuesday, April 01, 2014

We love seeing the creative ways that our stockists display Polli jewellery. If you're based in or visiting South Australia check out Ecolateral for a great range of eco products.

Ecolateral - 411 Magill Road, St Morris

News Watch - Who Magazine

Polli Team - Monday, March 24, 2014

Pentimento, Newtown

Polli Team - Tuesday, March 11, 2014

To welcome Autumn and the launch of our new season jewellery we launched an apple picking themed window at Pentimento today. It involved 100 hand cut an folded leaves (thanks family!) and 100 gala apple (thanks Galluzzo's!)and lots of delicate jewellery. Pentimento stock an amazing range of cook books and we can't wait to bake and stew these beauties in two weeks.

The window was inspired by Anna's recent trip to Bilpin and their picnic at Mount Tomah Botanic Gardens.

News Watch - White Magazine

Polli Team - Thursday, February 20, 2014

Loving seeing 4 pairs of our wooden cufflinks in the latest issue of White Magazine. Woot woot!

AW2014 Sneak Peek Video

Polli Team - Friday, January 31, 2014
We're so excited that the first installment of our new collection will be available next week. Check out this clip of our recent shoot shot by Daniel Ratcliff and edited by Bill Lloyd. Thanks guys! xx

Polli Catalogue Shoot AW2014 from Polli on Vimeo.

News Watch - Sunday Telegraph

Polli Team - Monday, January 27, 2014

Wow! What a thrill to see 5 of our products featured in the Sunday Telegraph on Australia Day this year. Our Graphite Steel Cockatoo earrings and pendant, our Colour Bomb Tank, our Wooden Wattle pendant and our Stainless Steel Lilly Pilly pendant. Photo by Oliver Ford.

Beetroot Relish

Polli Team - Saturday, January 25, 2014


1.25kg beetroots, peeled and grated
1 red onion, finely chopped
1 cup balsamic vinegar
1 cup red wine vinegar
2 cups brown sugar
1 tablespoon cracked black pepper
1/2 teaspoon table salt

Place all ingredients in a large saucepan on medium heat til all the sugar dissolves. Bring the pot to the boil then reduce heat and simmer for 30 mins. Prepare your jars - wash in soapy water and sterilize in a moderate oven for 10 mins. Once the jars have been filled screw the lid on tightly and upside down. We made a big batch - some for some and some for friends, speaking of friends these cute stickers are from Poppies for Grace.



Delicious on sandwiches, burgers or just a bit on the side.

Tasmanian Business - Dish Pig

Polli Team - Thursday, January 23, 2014

So proud of our friend Jen of Dish Pig for this interview on the role of digital media in small business. Thanks for including our smiling faces  at the end too!