Monday, April 18, 2011
Thursday, December 9, 2010
Summer is....
watermelons, bronzer, pina coladas, turquoise jewellery, hibiscuses, beach holidays, tinted moisturiser, Summerblossoms in my hair, cicadas singing, afternoon thunderstorms, sarsparilla, Erin Louise maxi dresses, bejewelled thongs, chilli-con-queso, frangipanis, mojitos, Christmas lights, Benefit Benetint, relaxing with family, mangoes, Turkish Apple iced tea, paddle pool dates with Noah, sunscreen, Bobbi Brown Beach perfume, coconuts, lemon curd tart, swimming, siestas, coconut lime verbena moisturiser, palm trees, brunch with friends, moon stones, luke warm baths, Weis bars, DiorShow waterproof mascara, lemon, lime & bitters, afternoon strolls and....
days spent on the beach with my best friend in the world, followed by evenings at the bar of my favourite restaurant Bel Mondo, sipping fresh fruit cocktails!
ALMOST HEAVEN
Lychees, strawberries, mint & lime muddled up with absolut citron, lychee liquor & cranberry juice, topped with ice lemonade.
{images via RI PhotoMan; Another Day Closer; Chelsea Chen; We Heart It}
days spent on the beach with my best friend in the world, followed by evenings at the bar of my favourite restaurant Bel Mondo, sipping fresh fruit cocktails!
ALMOST HEAVEN
Lychees, strawberries, mint & lime muddled up with absolut citron, lychee liquor & cranberry juice, topped with ice lemonade.
{images via RI PhotoMan; Another Day Closer; Chelsea Chen; We Heart It}
Tuesday, December 7, 2010
Thursday, December 2, 2010
Make-up tips for travelling this Christmas
When you are travelling over Christmas, the make-up that you wear and pack will depend on the holiday location and length of stay, as well as the duration of the flight (if applicable) and what you will be doing once you land. Overseas flights can be incredibly dehydrating, with the air-conditioned environment of the plane making skin feel dry and uncomfortable. Avoid eating salty food, soft drinks and alcohol which dehydrate the skin. And drink plenty of water!!!
Ever wondered why celebrities get off planes looking so fresh and hydrated? It's not just because they travel first class. You too can look well rested, relaxed, and effortlessly flawless as you disembark simply by following these few steps:
1. TRAVEL LIGHT:
- Decant your beauty products and sunscreen into travel size containers. This is especially beneficial for flights where liquids on board are restricted.
- Pack facial wipes to remove make-up.
- Pack multi purpose products to reduce the bulk.
2. PACK THESE ESSENTIAL ITEMS:
- Tinted SPF moisturiser and a cream concealer to cover any blemishes (this should replace your regular moisturiser and foundation)
- Waterproof lengthening mascara
- Hydrating moisturiser (for evenings and the plane)
- Blotting paper instead of powder to remove excess oil from your complexion.
- Compact of natural eye shadows. This can be used for brows, contouring and to line the eyes too.
- Instead of a lipstick and blush, use your lipstick for both. Alternatively invest in a combined lip & cheek tint.
- Hydrating eye gel
- Wax based lip balm (to seal in moisturiser)
- Eye drops
3. PRE-FLIGHT:
- Cleanse as normal
- Exfoliate to remove dead skin cells
- Moisturise as normal
- Apply a tinted moisturiser, cream concealer and a coat of mascara for the airport.
- Apply a tint or stain to cheeks and lips followed by lip balm
4. DURING THE FLIGHT:
- Keep hydrated by drinking plenty of water.
- Use facial wipes to remove any makeup
- Apply a hydrating moisturiser
- Apply a hydrating eye gel
- Apply lip balm
- Use eye drops to prevent eyes from drying out.
5. BEFORE LANDING
- Use facial wipes to cleanse skin
- Apply tinted moisturiser and cream concealer to even out skin tone
- Apply a coat of lengthening waterproof mascara
- Apply a tint or stain to the cheeks for that fresh faced look
- Apply a tint or stain and lip balm to the lips
{images via: Breakaway; Knight Cat; Vanity Mama
Ever wondered why celebrities get off planes looking so fresh and hydrated? It's not just because they travel first class. You too can look well rested, relaxed, and effortlessly flawless as you disembark simply by following these few steps:
1. TRAVEL LIGHT:
- Decant your beauty products and sunscreen into travel size containers. This is especially beneficial for flights where liquids on board are restricted.
- Pack facial wipes to remove make-up.
- Pack multi purpose products to reduce the bulk.
2. PACK THESE ESSENTIAL ITEMS:
- Tinted SPF moisturiser and a cream concealer to cover any blemishes (this should replace your regular moisturiser and foundation)
- Waterproof lengthening mascara
- Hydrating moisturiser (for evenings and the plane)
- Blotting paper instead of powder to remove excess oil from your complexion.
- Compact of natural eye shadows. This can be used for brows, contouring and to line the eyes too.
- Instead of a lipstick and blush, use your lipstick for both. Alternatively invest in a combined lip & cheek tint.
- Hydrating eye gel
- Wax based lip balm (to seal in moisturiser)
- Eye drops
3. PRE-FLIGHT:
- Cleanse as normal
- Exfoliate to remove dead skin cells
- Moisturise as normal
- Apply a tinted moisturiser, cream concealer and a coat of mascara for the airport.
- Apply a tint or stain to cheeks and lips followed by lip balm
4. DURING THE FLIGHT:
- Keep hydrated by drinking plenty of water.
- Use facial wipes to remove any makeup
- Apply a hydrating moisturiser
- Apply a hydrating eye gel
- Apply lip balm
- Use eye drops to prevent eyes from drying out.
5. BEFORE LANDING
- Use facial wipes to cleanse skin
- Apply tinted moisturiser and cream concealer to even out skin tone
- Apply a coat of lengthening waterproof mascara
- Apply a tint or stain to the cheeks for that fresh faced look
- Apply a tint or stain and lip balm to the lips
{images via: Breakaway; Knight Cat; Vanity Mama
Thursday, November 25, 2010
The Vintage Princess
I have recently collaborated on a photoshoot with some of the most talented, kind spirited and generous people. So lucky to be in the industry where people help each other. In the coming few days I will post through some photos from the recent photoshoot.
Make-up Artist: Megan Vaughan of Make-up by Megan
Hair Stylist: Melissa Cauchi of Melissa Cauchi Hairdressing
Photography: Luisa Brimble of Serendipity Corner
Model: Naomi Wiesmann
Photographer's Assistant: Marione Lozano & Location Host: Claudette Wijangco
Naomi was wearing a Summerblossom headpiece
Make-up Artist: Megan Vaughan of Make-up by Megan
Hair Stylist: Melissa Cauchi of Melissa Cauchi Hairdressing
Photography: Luisa Brimble of Serendipity Corner
Model: Naomi Wiesmann
Photographer's Assistant: Marione Lozano & Location Host: Claudette Wijangco
Naomi was wearing a Summerblossom headpiece
Sunday, November 14, 2010
Sweet & Salty Brownies
An addiction I discovered on a recent trip to the USA, from one of my favourite cities in the world - NYC. A divine combination of sweet chocolate brownie with the bite of salted caramel drizzled through. A moorishly divine delight that I hope you enjoy as much as I did xoxo
SWEET & SALTY BROWNIES
INGREDIENTS
For the filling:
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de sel
1/4 cup sour cream
For the brownie:
11/4 cups all purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder (like Valrhona)
11 ounces quality dark chocolate (60 to 72%), coarsely chopped
1 cup unsalted butter, cut into 1 inch cubes
11/2 cups sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
For the packing:
11/2 teaspoons fleur de sel
1 teaspoon course sugar
MAKE THE CARAMEL
In a medium saucepan, combine the sugar and corn syrup with 1/4 cup water, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 176.5 degrees celsius, or until the mixture is dark amber in colour (keep an eye on the caramel at all times as it goes from golden brown and black to burnt very quickly), 6 to 8 minutes. Remove from the heat and slowly add the cream (careful, it will bubble up) and then the fleur de sell. Whisk in the sour cream. Set aside to cool.
MAKE THE BROWNIE
Preheat the oven to 176.5 degrees celsius.
Butter the sides and bottom of a glass or light coloured metal 9-by-13 inch tray. line the bottom with a sheet of baking paper.
In a medium bowl , whisk together the flour, salt and cocoa powder.
Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars, Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.
Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture visible.
ASSEMBLE THE SWEET & SALTY BROWNIE
Pour half the brownie mixture into the pan and smooth the top with a spatula. Drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come into contact with the edges of the pan or it will burn. Use your offset spatula to spread the caramel evenly across the brownie layer. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
Bake the brownies for 30 minutes, rotating the pan half way through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the centre of the tray. The brownies are done when the toothpick comes out with a few moist crumbs.
Remove the brownies from the oven and sprinkle with fleur de sell and coarse sugar.
Cool the brownies completely before serving. They can be stored, tightly wrapped at room temperature for up to 4 days.
An extract from BAKED Explorations, Classic American Desserts Reinvented by Matt Lewis & Renato Poliafito
http://bakednyc.com/
{images via Baked NYC and Honey & Jam }
SWEET & SALTY BROWNIES
INGREDIENTS
For the filling:
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de sel
1/4 cup sour cream
For the brownie:
11/4 cups all purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder (like Valrhona)
11 ounces quality dark chocolate (60 to 72%), coarsely chopped
1 cup unsalted butter, cut into 1 inch cubes
11/2 cups sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
For the packing:
11/2 teaspoons fleur de sel
1 teaspoon course sugar
MAKE THE CARAMEL
In a medium saucepan, combine the sugar and corn syrup with 1/4 cup water, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 176.5 degrees celsius, or until the mixture is dark amber in colour (keep an eye on the caramel at all times as it goes from golden brown and black to burnt very quickly), 6 to 8 minutes. Remove from the heat and slowly add the cream (careful, it will bubble up) and then the fleur de sell. Whisk in the sour cream. Set aside to cool.
MAKE THE BROWNIE
Preheat the oven to 176.5 degrees celsius.
Butter the sides and bottom of a glass or light coloured metal 9-by-13 inch tray. line the bottom with a sheet of baking paper.
In a medium bowl , whisk together the flour, salt and cocoa powder.
Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars, Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.
Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture visible.
ASSEMBLE THE SWEET & SALTY BROWNIE
Pour half the brownie mixture into the pan and smooth the top with a spatula. Drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come into contact with the edges of the pan or it will burn. Use your offset spatula to spread the caramel evenly across the brownie layer. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
Bake the brownies for 30 minutes, rotating the pan half way through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the centre of the tray. The brownies are done when the toothpick comes out with a few moist crumbs.
Remove the brownies from the oven and sprinkle with fleur de sell and coarse sugar.
Cool the brownies completely before serving. They can be stored, tightly wrapped at room temperature for up to 4 days.
An extract from BAKED Explorations, Classic American Desserts Reinvented by Matt Lewis & Renato Poliafito
http://bakednyc.com/
{images via Baked NYC and Honey & Jam }
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