Red with Printed Stars 35x200cm Velvet Runner
Red with Printed Stars 35x200cm Velvet Runner
In stock
Rich red & soft velvet
Create a beautifully festive tablescape with this Red Printed Stars Velvet Runner. The luxurious velvet finish brings warmth & texture, while the delicate star pattern adds a timeless Christmas touch. Perfect for styling dining tables, buffets, & console displays throughout the holiday season.
Product Specifications
Product Specifications
Care Instructions
Care Instructions
Shipping & Returns
Shipping & Returns
We deliver to anywhere inside Australia, excluding Northern Territory. We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home in a timely fashion. Flat Rate Metro Delivery: Order under $79 → $9.95, Order between $79 to $129 → $14.95 + FREE SHIPPING on all Metro orders over $129* More Info here.
BUY WITH PEACE OF MIND
We want you to be 100% satisfied with your purchase... In addition to your statutory rights Wheel&Barrow will gladly offer you the choice of an exchange, replacement, store credit or refund where products are returned within 14 days of delivery, in original packaging and accompanied by proof of purchase. You can return your order to any store nation wide or discuss further with our customer service team, contact details are below* You can read our full terms and conditions here.
BREAKAGE OR INCORRECT ORDER
We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home. If any breakage or mistake do occur be assured our local customer service team will be on hand to provide the solution that best fits your needs.
WEBSITE: Contact Us Here
EMAIL: website@wheelandbarrow.com.au
Check Availability In Stores
Share this product
SKU:124117
Recently viewed products
New Recipes
Ice Cream Pudding
Serves: 12 - 14 Prep time: 20 minutes INGREDIENTS 200g gingerbread biscuits, roughly chopped 100g candied orange, finely sliced 75g dried cranberries 75g pistachios, roughly chopped 50g dried cherries 300g tinned or frozen cherries, halved 1L vanilla ice cream, softened METHOD Place the chopped biscuits, candied orange, cranberries, pistachios, dried cherries & halved cherries into a large mixing bowl. Add the softened ice cream & gently fold until all ingredients are evenly combined. Spoon the mixture into a lined 2-litre pudding mould or bowl. Press the mixture down firmly & smooth the top. Cover & place in the freezer overnight, or until completely set. To serve, remove from the freezer & carefully turn out onto a serving platter (or serve in what you froze the pudding in!). Garnish with fresh or tinned cherries & serve immediately. TIPS Allow to pudding to stand at room temperature for 5-10 minutes before unmoulding for easier serving. Add drizzle of chocolate sauce or berry coulis for an extra indulgent finish. Swap pistachios for almonds or hazelnuts if preferred. TOOLS Festive Glass Serving Bowl Mixing Bowl Silicone Spoon Ice Cream Scoop Sauce Boat
Learn more
Scotch Fillet Steak with Chimichurri
Serves 4 Ingredients For the Chimichurri: 1 large bunch of parsley, finely chopped 1 garlic clove, minced 1 red chili, finely diced (adjust to taste) 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt, to taste Pepper, to taste For the Steak: 4 Scotch Fillet steaks (250g - 300g each) 2 tbsp olive oil Sea salt Cracked black pepper Method 1. Make the Chimichurri: Finely chop the parsley and place it in a mixing bowl. Mince the garlic and finely dice the chili, then add to the bowl. Stir in the red wine vinegar and season with salt and pepper to taste. Gradually mix in the extra virgin olive oil until the chimichurri is well combined. Set aside. 2. Cook the Steak: Remove steaks from the refrigerator 30 minutes before cooking. Pat dry and brush lightly with olive oil. Season generously with sea salt and cracked black pepper. Heat a grill pan or barbeque over high heat. Cook steaks for 304 minutes per side for medium-rare, or to your preferred doneness. Transfer to a plate and rest for 5-10 minutes. 3. Serve: Arrange the steaks on a serving platter and spoon over the chimichurri. Tools Acacia End Grain with Groove Chopping Board (38x26x5cm OR 51x38x5cm) Cast Iron Grill Plate BBQ Set Salad Bowl Set with Servers
Learn more
Olive & Rosemary Bread
INGREDIENTS 450g bread flour, plus extra for shaping 2 tsp instant yeast (or 1 sachet) 2 tsp of salt 375 mL lukewarm water 1 cup Kalamata olives, pitted & roughly chopped 2 Tbsp fresh rosemary leaves METHOD Prepare & proof the doughIn a large bowl, combine the flour, yeast & salt. Add the water along with the olives & rosemary & stir until a sticky dough forms.Transfer the dough to a lined proving basket or bowl lightly dusted with flour. Cover & leave in a warm place until it doubles in size, about 45 minutes to 2 hours.Carefully transfer the dough onto a sheet of baking paper, seam‑side facing down. Oven PrepPreheat the oven with cast iron pot to 250ºC (fan forced). BakeRemove the hot pot from the oven & carefully lower the dough (holding onto the edges of the baking paper) into the pot. Cover with the lid & bake for 30 minutes.Remove the lid & bake for a further 15 minutes, or until the bread is deeply golden & cooked through. TO SERVE Remove from the pot & cool on a wire rack for minimum 15 minutes before slicing. MAKE AHEAD TIP After the first rise, cover the dough & refrigerate for up to 2 days. When ready to bake, remove from the fridge & allow to reach room temperature for about 45 minutes, then continue from the preheating step. TOOLS Cast Iron Pot Cotton Reusable Bread Bag Bread Bin Acacia Wood Chopping Board Mixing Bowl
Learn more
