• Dimensions: 40cm x 40cm x 77cm
• Material: Made from Rattan/Fabric
• Takes E27 light globe.

STYLING

If you're in need of any styling tips or assistance for this product, please feel free to contact us at support@opusdesign.com.au - we're here to help!

SHIPPING & RETURNS

This item is not able to be carried by Australia Post (due to size and weight restrictions) and it requires specialty sensitive freight couriers. This means that it does not apply for ‘Free Standard Shipping’.

Shipping is restricted to NSW, ACT & VIC. If you are outside of these locations and would like this item shipped, please contact us for an accurate shipping rate. *We cannot guarantee our courier service will be able to deliver to all remote/ rural locations, if shipping is not possible, a full refund will be provided.*

Please note that the sale of all furniture and home décor items like art, lighting, and rugs is firm and final. OPUS does not offer any exchanges or refunds for these items (unless they are deemed by us to be faulty or damaged). Handmade construction and the use of natural materials can often leave visible imperfections in the finish or build of these items. We quality control every product we sell but natural variances in organic materials are not considered faults in most cases.

Please note that this item is floor stock and is in good condition. However, it may have slight imperfections due to being displayed. All sales of this item are firm and final, and no returns or exchanges will be accepted.

Introducing the Madras Link Soho Light Sage Chair. This elegant occasional armchair boasts a light sage green chenille upholstery, exuding luxury and sophistication. Supported by chic black metal legs, this 73x66x67cm chair is a stunning addition to any space. Experience unparalleled comfort and style with Madras Link.

Please note that this item is floor stock and is in good condition. However, it may have slight imperfections due to being displayed. All sales of this item are firm and final, and no returns or exchanges will be accepted.

Dimensions: 32.5 x 32.5 x 60.5

STYLING

If you're in need of any styling tips or assistance for this product, please feel free to contact us at - we're here to help!

SHIPPING & RETURNS

This item is not able to be carried by Australia Post (due to size and weight restrictions) and it requires specialty-sensitive freight couriers. This means that it does not apply for ‘Free Standard Shipping'.

Shipping is restricted to NSW, ACT & VIC. If you are outside of these locations and would like this item shipped, please contact us for an accurate shipping rate. *We cannot guarantee our courier service will be able to deliver to all remote/ rural locations, if shipping is not possible, a full refund will be provided.*

Please note that the sale of all furniture and home décor items like art, lighting, and rugs is firm and final. OPUS does not offer any exchanges or refunds for these items (unless they are deemed by us to be faulty or damaged). Handmade construction and the use of natural materials can often leave visible imperfections in the finish or build of these items. We quality control every product we sell but natural variances in organic materials are not considered faults in most cases.

We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?

In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.

Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

About the Author

Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Sydney to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia's first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney's best restaurants. In 2019, his work was also recognized by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.

A book to rival 15-Minute Meals and 5 Ingredients in its smart simplicity - a one-pan cookbook from Jamie

Quick and easy meals are even simpler when you cook with just one pot, pan or tray. And with each recipe using eight ingredients or fewer, requiring minimal prep (and washing up), they offer maximum convenience.

ONE is packed with budget-friendly dishes you can rustle up any time- delicious work from home lunches, quick dinners the whole family will love, meals to get novice cooks started.

With over 100 recipes that'll teach you simple one-pan techniques - chapters include Veggie Delights, Celebrating Chicken, Frying Pan Pasta, Batch Cooking and Puds & Cakes - there are plenty of no-fuss, tasty recipes that make this a must-have for every kitchen.

The debut cookbook from Lune, a world-renowned croissant bakery in Australia. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as 'the best croissant in the world' since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune's pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner.

With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.

This new, updated edition of Charmaine Solomon's iconic The Complete Asian Cookbook honours the classic tome with a stunning contemporary design.

Instantly heralded as a classic when it was first published in 1976, The Complete Asian Cookbook covers 800 classic and contemporary dishes from fifteen countries (India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan).

Written with the home cook in mind, Charmaine’s recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Asian Cookbook is a book that belongs in the kitchens of every household.

About the Author

Charmaine Solomon comes from a family of exceptionally good cooks. She started her career in food as a reporter and feature writer for an English language newspaper in Sri Lanka, where she ran a cooking column dispensing recipes and food ideas with flair. Surrounded by generations of talented cooks, Charmaine is now recognised as one of the most knowledgeable (and practical) writers on Asian food. She has taught Southeast Asian, Chinese and international cooking, and her books are sold throughout the world.

In putting together this book, Charmaine travelled widely through Asia, revisiting familiar places and discovering new ones to ensure that, as always, her recipe development was backed up with on-the-spot authenticity.