New Website

I am so thrilled to finally announce that my new website is LIVE!! It has taken an eternity to get up and running but I am thrilled with the result...and I have started my food blog too! Wow... it feels brilliant that you can now share in what I do. Head on over and take a look.

My new email is


A new change

Watch this space, change is about to happen. In January 2015 I will be launching a new website - make sure to stop by to see more of what I have been up to.

Cover Shots for Sydney's Child Magazine

Now this was a fun shoot. Styling three front covers for Child Magazine. Aren't these the cutest kids! Such a great mag- a must read with a wealth of information within.

April 2014 Front Cover

June 2014 Front Cover

August 2014 Front Cover

Styling by me
Photography by Sue Stubbs

Product Styling for White Magazine

Product Styling For White Magazine

As seen in Issue 23 and White Magazine Blog
Styling by me
Photography by Lisa Zhu

Vintage Style in Home Beautiful

Take a step into my home as featured in this months Home Beautiful Magazine.

Issue: August 2014

Decorating and Design by Emma Duckworth Stylist

Styling by Bree Oliver
Photography by Sue Stubbs

Styling with West Elm

When West Elm approached me to style one of their clear acrylic trays for their American blog , Front & Main, I jumped at the chance. So I dove wholeheartedly into what I enjoy the most...baking and thought I would style their tray with my Lemon and Thyme Sponge Cake - perfect for afternoon tea. What do I like most about this tray - it's seamlessly integrates itself into whatever style you like. Winner in my book.

Lemon and Thyme Sponge Cake

What you need:

For the cake:
  • 175g unsalted butter
  • 175 caster sugar
  • 3 free range eggs
  • 200g self-raising flour (or plain with 1 tsp baking powder)
  • 2-3 tbsp milk
  • 1 lemon (unwaxed)
  • 1 tbsp fresh thyme leaves
  • 1 tbsp honey
For the icing
  • 175g icing sugar
  • 2-3 table spoons of lemon juice
Now to Make It!
The cake:
1. Preheat the oven to 180C / 350F . Grease and line your springform pan. 
2. Cream together the butter and sugar until pale and very fluffy. 
3. Beat the eggs and pour a third into the butter mix, along with a tablespoon of the flour to stop the mixture from curdling. Stir well. Repeat with the other two thirds. 
4. Slowly sift in the rest of the flour and stir lightly until just combined. Add the milk a tablespoon at a time to keep the mixture smooth (it should have a dropping consistency).   
5. Zest the lemon into a separate bowl together with the thyme leaves and honey, and pound together into a paste.
6. Stir gently into the cake mixture. 
7. Spoon into springform cake tin and smooth the top flat. 
8. Bake for around 40 minutes until golden brown and a skewer or toothpick comes out clean. Then let cool completely before adding the icing.

The icing:
9. Sift the icing sugar into a bowl and add just enough lemon juice to make a soft icing with the consistency of thick double cream. (Note: too thick and it won't 'self-spread' , too thin and it will run off the cake and onto the plate)
10. Now decorate with some grated lemon rind and a sprig of thyme. Serve with creme fraiche or double cream. 

Best served with a lovely cup of tea- I hope you enjoy it as much as I do.

Styling and Photography by me

Passenger Music Video

Sometimes an incredibly unique project lands in your lap - this was one of them. I was given the opportunity to style the latest music video for British solo musician Passenger's newest single Heart's on Fire.

Here are a few stills of the day and please click through here to watch the whole clip - it's magical...

Directed, Shot and Edited by the uber talented Jarred Seng

Emma Duckworth - Stylist All rights reserved © Blog Milk Powered by Blogger