Ribbed 24cm Glass Hurricane on Pine Wood Pedestal
Ribbed 24cm Glass Hurricane on Pine Wood Pedestal
In stock
Textured glass adds visual interest & charm
Create a warm & inviting display with the Ribbed Glass Hurricane on Pine Wood Pedestal. Featuring a textured ribbed glass hurricane & natural pine wood base, this elegant piece is perfect for showcasing pillar candles, fairy lights, seasonal décor, or decorative accents.
Product Specifications
Product Specifications
Material: Soda-lime glass & Paolownia
Weight: 1kg
Height: 24.0cm
Length: 13.0cm
Width: 13.0cm
Country of Origin: China
Care Instructions
Care Instructions
Wipe clean only
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:124632
Recently viewed products
New Recipes
Honey & Orange Glazed Ham
Serves: 12 - 15 Preparation Time: 20 minutes Cooking Time: Approximately 1 hour INGREDIENTS 1 leg of ham (7 - 9kg) 2 oranges, zested & juiced 200g brown sugar 100mL honey 2 tbsp Dijon mustard Cloves METHOD Preheat the oven to 180 degrees C. Gently run your fingers along the outer edge of the skin on the ham & carefully remove the skin, leaving the layer of fat intact. Cut around the hock, leaving the skin attached for the last 10-12cm. Wrap the removed skin & refrigerate to use for covering any leftover ham. Score the fat in a diamond pattern, approximately 2.5cm apart, taking care not to cut too deeply into the fat. Press a clove into the centre of each diamond. Place the ham in a large roasting tray lined with foil & baking paper. Combine the orange zest, orange juice, honey, brown sugar & Dijon mustard in a bowl & mix until well combined. Brush the ham generously with the glaze & pour 1 cup of water into the base of the roasting tray. Bake for approximately 1 hour, brushing with additional glaze every 10-15 minutes, until the ham is golden, glazed & caramelised. Carefully remove from the oven & decorate with fresh herbs & festive ribbon, if desired. Pour any remaining glaze into a small saucepan, bring to the boil & serve in a jug alongside the ham. Serve with roasted vegetables or lightly roasted baby tomatoes & caramelised shallots.
Learn more
Salami & Mozzarella Candy Cane
Serves: 6 - 8 Prep time: 15 minutes INGREDIENTS 250g sliced salami 250g fresh mozzarella, sliced Fresh strawberries Fresh blueberries Fresh rosemary sprigs METHOD On a large serving platter, alternate slices of salami & mozzarella, slightly overlapping each piece. Arrange into a candy cane shape, creating the curved top & straight base. Garnish each end of the candy cane with halved strawberries & blueberries. Tuck rosemary sprigs around the candy cane to add colour & a fresh, seasonal touch. Serve immediately or refrigerate until ready to serve. TIPS Add olives, grapes or cherry tomatoes for extra colour & flavour. Swap salami for prosciutto or sopressa for a different charcuterie option. Pair with crusty bread, crackers & a selection of cheese for a complete grazing platter.
Learn more
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
