35 Lambert Road, IndooroopillyView
Introducing Roz and Jim, two of our very inspirational Downsizers who, referred by their friends, decided to take the big leap of selling their family home and purchasing a large 3-bedroom apartment in Vive development on Lambert Street in Indooroopilly.
One of the things I love about my role here at Mosaic Property Group is the introductions and subsequent friendships built over time with our customers.
Introducing Roz and Jim, two of our very inspirational ‘Downsizers’ or as we prefer to acknowledge them here ‘Rightsizers’. Referred by their friends (and fellow Mosaic ‘Rightsizers’), they decided with some consideration to take the big leap of selling their family home and purchasing a large 3-bedroom apartment in Vive development on Lambert Street in Indooroopilly.
Due for completion later this year, Vive provided all the creature comforts, luxury and amenity Roz and Jim were looking for in their next property. Not only were we able to help them through this journey, we also had the pleasure of helping arrange temporary accommodation in another Mosaic development just around the corner. I’d say that is delivering a full 360-degree Rightsizing experience!
We love these stories and look forward to helping Roz and Jim settle into their completed home soon, with our asset management team taking care of the maintenance of their home into the 25-year period. On their recent visit to the office, myself and CJ van Peppen (Brisbane Sales Manager) were the grateful recipients of some delicious homemade Rocky Road and Raspberry jam. It is with pleasure that we would like to share one of the best… ROCKY ROAD RECIPES… of all time, courtesy of Roz. We can confirm this recipe has been tested and is formally approved by the Mosaic team.
Roz’s Rocky Road
250g dark chocolate, broken into small pieces
250g milk chocolate, broken into small pieces
120g vanilla marshmallows, halved
40g shaved (shredded) coconut
140g rose Turkish Delight, cut into 2 cm pieces
45g glace cherries
90g almonds, roasted & chopped
40g unsalted pistachios
and/or add 40g of naked ginger and/or macadamia nuts.
Line a shallow 20 cm x 20 cm lamington tin with baking paper. In a separate bowl, mix dry ingredients together. Half fill a medium saucepan with water. Place a heatproof bowl over saucepan, ensuring water does not touch the bottom of the bowl. Bring to the boil & reduce heat. Place dark & milk chocolate in the bowl over the saucepan & allow to slowly melt. Stand for 4-5 minutes then pour over dry ingredients. Use a large spoon to fold through. Pour into lined tin & refrigerate for at least 1 hour or until set. Cut into large chunks.
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