Updated: Sep 21, 2020
The countdown to Christmas has begun and not just for us, it's refreshing seeing people getting festive with Xmas lights going up and stores brightening up the window displays with Christmas decorations. It's also hard to believe we're just weeks away from welcoming in 2019, this year has certainly flown by.
Since our last update we've been busier then flies to poop but somehow I managed to sneak off to Hong Kong for a week holiday with my family. I'm very lucky to have a great team that took care of everything while I was away. It was great setting pause and having some down time after a busy 12 months. The photo opposite was taken at Victoria Harbour where you watch the Light Show at 8pm every night.
Our Rental department has continued to grow over the last few months which is great, however the average time on the market right now is between 3-5 weeks, depending on the location / property type and price. As we draw closer to the holiday period the market will slow even more but will start to pick up from early January. We've also noticed tenants are actively looking to secure the cheaper listed properties during the slower period but not looking to start the lease until end of December/ early January. If you have a family member or friend looking to rent a property please point them in our direction, here's a link to our current rentals Properties to Rent Brisbane
On the Sales front we've had some great results including one in Fairfield that sold within 30 days of listing, we had 35+ groups through the doors during the campaign. It was a lovely original Queenslander, 3 bed, 1 bath on a 733m2 block. Right now we have a number of properties available to purchase, two of which I've noted below. You can view our full range via the following link Brisbane Properties For Sale.
In the spirit of Christmas we thought it was only fitting to share our favourite Gingerbread Man recipe..... and if your lucky you may even be offered one if you visit the office between now and Christmas.
INGREDIENTS: 150g unsalted butter, 1/2 cup golden syrup, 1/2 cup firmly packed brown sugar, 1 teaspoon bicarbonate of soda, 3 cups plain flour, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, 1/2 teaspoon baking powder, 1 egg, icing and mini m&ms to decorate them.
Preheat oven to 180*C, line 2 large oven trays with baking paper, place butter, golden syrup and sugar in a medium saucepan over medium heat. Cook, stirring for 3 minutes or until sugar dissolves. Bring to boil, remove from heat and add bicarbonate of soda and stir to combine mixture. Sift flour, ginger, cinnamon, nutmeg, cloves, baking powder over butter mixture. Add the egg and stir until mixed. Turn onto a lightly floured surface and gently knead until smooth. Divide dough into two portions, shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes or until firm. Roll on portion between 2 sheets of baking paper until 5mm thick. Using a 6-7cm Christmas pastry cutter, cut shapes from the dough, re-rolling scraps. Place the lined trays 3cm apart to allow for spreading.
Bake in a preheated oven, 1 tray at a time for 8 minutes or until just firm to touch. Remove from oven and set aside on trays for 5-10 minutes to cool before transferring to a wire rack. Decorate Gingerbread using icing and M&M minis if desired.
Until next time.... take care and all the best for Christmas 2018!