Gok and his wok

Gok Wan is well known as a stylist, but before fashion Gok’s life was all about food. Chinese food to be precise. He honed his skills in his father’s restaurant, learning the art of Asian cuisine the traditional way. Now he brings his sense of style to the kitchen, and teaches the masses how to master Chinese cooking. A true FFF after our own hearts! His book—Gok Cooks Chinese—is the next one on our shelves. In the meantime, we’ll be trying these…

Gok’s Chicken & Leek Magic Pot Stickers

Serves 2-4

• 200g minced chicken
• 2 tbsp leek, very finely chopped
• 1 spring onion, finely chopped
• A 1-2cm piece of fresh ginger, peeled and grated or very finely chopped
• 2 tsp sesame oil, or to taste
• 1 tsp Shaoxing rice wine or dry sherry
• Salt and ground white pepper
• 1 egg, separated
• Cornflour, for dusting
• 12 round white wonton wrappers
• 1 tbsp groundnut oil

For the dipping sauce:

• 2 tbsp runny honey
• 1 tbsp light soy sauce
• 1 tbsp chopped fresh chives
• 150ml water

1. Put the chicken, leek, spring onion and ginger into a bowl or on to a board and mix together well, adding the sesame oil, Shaoxing rice wine and a pinch of salt and pepper. Add a little egg white if the mixture needs binding together.

2. Dust a work surface with corn flour and lay out the wonton wrappers. Place a small spoonful of the chicken mixture in the middle of a wrapper and brush the outside rim lightly with egg yolk.

3. Fold over the wrapper to make a half moon shape, enclosing the filling inside. Press out any air bubbles and seal the join, pinching the ends shut at the rim. Repeat with the remaining wonton wrappers and chicken mixture.



4. Heat a non-stick frying pan with deep sides, or a wok, over a medium to high heat. Add a glug of oil and place the dumplings in the pan. If using a wok, arrange them around the bottom and lower sides. Cook for 30-60 seconds over a medium hear until crisp and dark golden on the case. Then pour in enough water to create steam around the dumplings (about 220 ml) at the base of the wok or pan.

5. Cover the pan and steam the dumplings for 5-8 minutes (topping up the water if the pan is drying out), or until the filling is cooked through

6. To make the dipping sauce, mix together the runny honey and soy sauce in a small bowl. Sprinkle the chives to garnish



7. Remove the potstickers from the pan and server coloured side up, with the dipping sauce on the side.

Recipe from Gok Cooks Chinese

Miss Bunting on the perfect playlist

Okay FFF’ers, now we hit play on a really important component of your night of nights—music. 

I know it’s tempting to just chuck your iPod on ‘shuffle’ but believe me, that drum and bass as guests arrive is as appropriate as your Learn German in 3 Weeks audio book for bringing the mood down a notch. Music is often an afterthought – don’t le it be, because it’s influence on the ambience is huge. Remember that wedding you went too with no band or no DJ? Yep, and probably for all the wrong reasons.  

This is a long-term project, but I recommend creating a playlist folder so that when you’re listening to your music and think ‘I love that track!’ you can quickly move it over into that playlist. Using this method, by the time my 30th rolled around, I had created over 6 hours of my favourite tunes that I then shuffled around so that we could start with some upbeat tunes as guests arrived, moving into some chill-out lounge and classics as first course was served and getting slightly louder, and just a bit funkier as the night wore on before moving into a complete self-indulgent mega-mix of 80’s soft rock and dodgy 90’s dance classics. I figured that by that time of morning, only the people who truly appreciated the magic of those musical genres would still be in my living room.

x Miriam

The Perfect Playlist: let the Good Times roll!
It’s about here we were into the main course: once you start hitting the Talking Heads point of your playlist, that’s precisely what your guests will be doing while simultaneously cleaning out your bar. Good Times!

Guest Blogger Emma Fogarty: Suspended Acts of Kindness

A wonderful tale shared with us by one of our most avid followers. Be sure to read over your morning coffee FFFs. Emma’s story is short and sweet… just like an espresso with lots of sugar. E & J x

Acts of real kindness towards others always restore my faith in human nature. I read this story the other day that demonstrates how the even the smallest gesture can make such a big difference to someone’s elses day.

A tourist visiting Naples in Italy ventured into a little coffeehouse with her Italian friend. While sitting at their table they watched people go up to the bar and order their coffees. “Four coffees, please. Two for me and two suspended.”

The tourist asked her friend, “What are suspended coffees?”

“Wait and you will see” said her friend.

As they watched, more and more regulars, from all walks of life, bought copius suspended coffees, including three well-dressed Itailan men (is there any other kind in Italy?) who ordered seven coffees - three for them and four suspended.  

Soon, an old homeless man entered the café and kindly asked, “Do you have any suspended coffee?”

The tourist suddenly understood. Kind hearted people simply paid in advance for coffees for others in need of a caffeine fix but could not afford it.  

The tradition originated in Naples, but has now spread all over the world, with some extending a suspended coffee to a suspended dinner also.  

I’m not too sure how many homeless people you may have in your neck of the woods, but next time you see one, maybe remind yourself of this story and think of something, no matter how small, that could change someone’s day. Because sometimes, all it takes is a really good cup of coffee. 

Easter 'Chocolat'

Happy Easter FFFers! We hope you have lots of lovely treats planned. As is our Easter tradition, we’ll be watching Chocolat with the delicious double act of Juliette Binoche and Johnny Depp. We’ll probably be eating way too many of these dark beauties as well … we suggest you do the same. Enjoy! E & J xx

FFF’s ‘Chocolat’ Balls
Makes about 25

• 100g butter, chopped
• 150g best quality dark chocolate (70-85% cocoa solids), chopped
• 1 cup icing sugar mixture*
• 1 cup finely ground almond meal
• 2 tablespoons best quality cocoa powder
• 1 tablespoon brandy
• 1 teaspoon vanilla bean paste (or extract)
• 1/2 cup desiccated coconut or 1/4 cup best quality cocoa powder (or both)

Combine butter and chocolate in a double boiler pan over simmering water; stir over low heat until melted and the mixture is smooth. Stir in sifted icing sugar mixture until smooth. Cover and refrigerate until cool.

Combine the almond meal and cocoa and stir through the mixture. Add brandy and vanilla and mix well. Pop back in the fridge until mixture is cold and able to be handled easily.

Roll heaped teaspoons of mixture into balls, then roll in the coconut or cocoa powder and place on a tray. Cover and refrigerate until firm.

FFF note: These are best kept in the refrigerator. To serve, remove from refrigerator and allow to sit for 5 minutes.

*Icing sugar mixture is mixed with maize or tapioca starch, which cuts down on the sweetness. Pure icing sugar would be too sweet here

Wordless Wednesday: artist Amy Clarke's stunning landscapes

Abundance | 2011 | Oil on linen | 100cm x 75cm

Untitled Landscape | 2012 | Oil on linen | 124cm x 154cm

Looking for Utopia | 2010 | Oil and acrylic on canvas | 100cm x 75cm

For more of Amy Clarke’s work visit www.amyclarke.com.au

Tuesday Happy Hour: splash out why don't you!

Above: Tom Ford Boutique window, Madison Avenue, snapped by FashionFoodFatale, November 2012

We know it’s only Tuesday, but if the occasion calls for it, shake up a cocktail and get down and chic-with-it.

Here are some of our current fave drinking accompaniments. Bottoms up FFFers! Have a great week! E & J x

Jennifer Behr gold-tone leaf hair clips, Lanvin bow-embellished textured crepe dress Gianvito Rossi suede & PVC pumps, Kotur glitter globe perspex box clutch, Tom Binns ‘A Riot of Colour’ glow in the dark earrings, Dibbern Porzellan Charleston wine glass, Lip Gloss ‘Kerseymere Red’, Rodin parfum

Miss Bunting on the perfect table setting

So you’ve worked out who’s made the cut, the invites have been sent out, so now you can kick your heels off and pour a scotch on the rocks, right? Well, not quite, but why not make it a double, sit back and be prepared to map out some details.

And by details, I don’t mean you have to get all Martha Stewart on us, it just means paying a little extra attention to the table setting and the ambience. Think about how you might create a beautiful table setting - with a little thought and simple preparation, even painting a roll of butcher’s paper to create a fun table runner is a unique and cheap decoration option. Think bold coloured chevron stripes, a poem, or even painting on your guest’s names instead of name cards. This is also a perfect idea for ensuring everyone sits where you want them to be seated – including ensuring you have easiest access to the kitchen.

But if that’s all too much, at the very least think about busting out your best china. It’s no use gathering dust in the cupboard – if you have a special dinner service, why not use it for what it was intended for?

x Miriam

For more fabulous entertaining ideas, visit www.missbunting.com

Studio Wrap: the ultimate car to barre shoe

The reasons for embracing yoga range from health and the spiritual, right through to coveting Jennifer Aniston’s post 40 killer physique and wanting a bit of what she’s having.

If you needed another one, here it is: the Nike Studio Wrap. This clever piece of footwear is set to revolutionise your downward dog and warrior pose. No more slipping on the mat—the Studio Wrap will help you stick it every time. Nike describes it as ‘a better-than-barefoot experience in a three-part footwear system’. It comes with a dainty little slip-on which takes you from the studio to the street, plus it looks like a futuristic ballet shoe … and anything dance related gets our Flashdance fantasies going!

Whether you’re into yoga, pilates or barre-based exercise, the Studio Wrap is about to become your new BFF. It’s not available yet, so keep your eyes on the Nke site. First in, best wrapped!

Watch the gorgeous Studio Wrap in action below, and find out more at nike.com

Pear-ing things back

What a breath of fresh air it was to see less sequins, bling and bother on the Autumn/Winter runways. The new no-frill look courtesy of Victoria Beckham, Dior and Celine means come Fall, FFFs will reveal a more refined, restrained and elegant silhouette. Goodbye to all that excess wrist candy, design detail and tizz.

We are taking this trend to the kitchen too, paring back the ingredients in our pantries, and embracing a less is more approach. Pardon the pun, but nothing screams paring back like the humble pear. So chic, so simple, we adore it roasted, simply scented with vanilla and cooked in plenty of butter and lemon. Just be sure not to dribble it down your Dior!

Vanilla Roasted Pears
Via Smitten Kitchen adapted from Sally Schneider at The Atlantic

Serves 4 or so

• 1/4 cup sugar
• 1/2 vanilla bean
• 1 1/2 pounds slightly-under-ripe, fragrant, medium pears, peeled if desired, halved though the stem and cored (I used Bosc but will be giving this recipe a spin with Bartlets later today; Schneider says all varieites work)
• 2 tablespoons lemon juice
• 2 tablespoons water
• 2 tablespoon unsalted butter

Preheat oven to 375°F. Place the sugar in a small bowl. With a thin, sharp knife, split the vanilla bean lengthwise in half and scrape out the seeds. Stir the seeds into the sugar.

Arrange the pears in a large baking dish, cut-side up. Drizzle the lemon juice evenly over the fruit, then sprinkle with the sugar. Nestle the vanilla pod among the fruit (I first slit my halves lengthwise into quarters). Pour the water into the dish. Dot each pear with some butter.

Roast the pears 30 minutes brushing them occasionally with the pan juices. Turn the pears over and continue roasting, basting once or twice, until tender and caramelised, 25 to 30 minutes longer (if the pears are small, test for doneness after 35 or 40 minutes of cooking; a paring knife poked into the thickest part of one should meet with no resistance).

Serve warm, spooned over ice cream with the caramelised pear drippings from the pan, with a dollop of crème fraîche, on your morning oatmeal, over slices of gingerbread … and so so much more!

Images via style.com and Smitten Kitchen

Miss Bunting on the perfect guest list

If you’ve ever been asked who your 10 fantasy dinner party-guests are, you’ll know just how difficult it is to get the guest list just right. Want a party of epic proportions that no one will remember, save for the You Tube footage? Kate Moss and Prince Harry – you’re on. Do I want to be intellectually stimulated and I am okay with not getting a word in edgeways (erm, no) – cue Stephen Fry and Caitlin Moran. Do I want celebrities I’m convinced would be my BFF if only our paths would just cross? I’m looking at you Gwyneth Paltrow and Nicole Richie.

Clearly, you can tell a lot about someone’s guest list, which is why this and the subsequent seating plan is really important, as it probably has the most direct impact on how your night is going to pan out.

Think about it: just because they’re your friend, doesn’t mean they are necessarily going to knit well with the rest of the group. If Nancy from high school tends to get drunk quickly before dissolving in floods of tears over her single status before the first course has arrived, then perhaps catch up with Nancy on Friday night instead. And where you seat everyone is also super-important. Spread your natural born conversationalists over the table, so the wallflowers don’t fade-away into oblivion and try to avoid clashing personalities.

For example, these celebrity dinner partners would make for an epic fail:

• Daniel Craig & Kim Kardashian
• Madonna & Lady Gaga
• Mariah Carey & Eminem
• Chris Brown & Germaine Greer
• Angelina Jolie & Jennifer Aniston

So, who makes the cut on your dream guest list?

xMiriam

Know your place!
Use Miss Bunting’s alphabet letters to designate your seating plan.

Global Guide: Chef Nathan Thomas (and his recipe for Banoffee Pie)

FFF invited Nathan Thomas, executive chef at Perth’s Opus Restaurant, to share his favourite picks from around the globe. Nathan has previously worked in renowned Michelin Starred restaurants, including London’s Le Gavroche, The Ledbury and Gordon Ramsay so he knows a thing or two about cooking … which is why we’re delighted he also threw in a recipe for his wickedly good Banoffee Pie. Enjoy!

HOLIDAY/CITY DESTINATION: We had a fantastic time in Saint Lucia (Caribbean), a holiday I will always remember.

HOTEL: One of the most memorable stays I have had was in Sat Bains Restaurant with Rooms (Nottingham-UK), but of course my favourite hotel in Australia is The Richardson Hotel & Spa in Perth.

RESTAURANT & BAR: The Ledbury restaurant (London) – although I worked there, I also enjoyed some of the most awesome meals of my life at The Ledbury.

GALLERY: There was an exhibition on with my wife’s father’s artwork in County Galway, Ireland. I really enjoyed it and it has cemented in my mind.

SHOP: Reiss Clothing stocks and sells all the clothes I like to wear.

BOOK, FILM & MUSIC: Book: Modernistic Cuisine: The Art and Science of Cooking, Film: Beverly Hills Cop, Music: I like a mix of music—old, new—I always have something on in the background.

CHARITY: Children’s Hospital Charities.

MUST HAVE WARDROBE ITEM: A good belt because I am always misplacing mine!

MUST HAVE KITCHEN/PANTRY ITEM: Good quality, sharp knives.

MUST HAVE BEAUTY ITEM: Good aftershave

AND FINALLY… WHAT IS YOUR MANTRA: Always start the day with a good cup of tea!

Nathan’s Banoffee Pie

Nathan says: ‘My favourite meal is a lovely Sunday Roast with all the trimmings—Yorkshire Pudding, roast beef sirloin, awesome homemade gravy, roast parsnips, potato and onions, and a selection of seasonal greens … followed by a good Banoffee Pie!’

• 300g oaty biscuits (Hob Nobs are good)
• 60g butter , melted
• 397g tin Nestlé Carnation Caramel
• 3 large bananas, sliced
• 350ml double cream
• 1 tbsp icing sugar
• 100g dark chocolate

Heat the oven to 180C/fan 160C/gas 4.

Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.

Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas. Melt the chocolate in a microwave or in a bowl set over—not in!—a pan of simmering water. Allow to cool slightly, before drizzling over the cream.

Images via Opus Restaurant

FFF Beauty Spot: The perfect red lip

Nice one Gwyneth—we too love a red lippie. But it’s got to be the RIGHT red, and applied with a deft hand (application is key when rocking a scarlet pout). Below are three of our fave crimson sticks, and a fab tutorial from Nigella look-a-like and make-up mistress Lisa Eldridge, which will ensure you are ready to pucker up. Mwah!

Lipstick Queen Scarlet Red ‘Sinner’, Chantecaille Amaryllis ‘Lip Chic’, Nars Jungle Red.

Snap! FFF is reading...

WHAT: The Edible Balcony by
Indira Naidoo

WHERE: Penguin Australia

WHY WE’RE FFF’ING LOVING IT: We’ve always loved Indira Naidoo (one of our favourite news presenters and a renowned foodie), and had been wanting to get out mitts on this clever book for some time. A few years ago, Naidoo embarked on a mission to transform her tiny thirteen-floor balcony into a bountiful kitchen garden. She soon established a productive inner-city oasis that yeilds kilos of fresh fruit, herbs and vegetables. The book is filled with tips and tricks for even the most naive urban farmer, and also includes delicious recipes to utilise your harvest. Genius and oh so inspiring … we’re ready to go potty!

For more information on Indira Naidoo, visit her fab blog saucyonion

Miss Bunting gets us organised!

So FFF’ers, you’ve sent the invites out and now it’s a case of ‘what next?’ I’m sorry to say that it’s no great secret, but stay with me. As with most things, the best results are achieved with careful preparation. And while I might be a stickler for spread sheeting an event to the minute, you really don’t need to go that far.

In essence, you should try and think as practically as possible, as it will pay dividends in the long term.

So if it is a special occasion – (and by special, I mean that vision you have in your head of your nearest and dearest laughing over a fully matching dinner service from Wedgwood,) then don’t fool yourself into thinking you can source the zucchini flowers and stuff them an hour before guests arrive.

Plan your menu. Shop your list and speak to your butcher during the week to make sure they can french your rack* and have it in stock waiting for you. Clean the house room by room during the week, so it’s more manageable on the day. Make sure you’ve retrieved the mandolin from the back of the bottom draw if the recipe calls for wafer thin slices of kipfler potato. Park the kids at the in-laws for a sleepover. In short, no one likes a frazzled host—it will impede everyone’s ability to relax and enjoy the meal if you are running around shoving homework into the washing machine to make room at the dinner table. Especially you.

x Miriam

*this is an actual culinary term, and you should definitely make sure this is done if you are serving a lamb rack!

Miss Bunting Tips: Try Kikki K’s dinner planner notepad to inspire you to plan ahead – that way you can pick everything up on your usual grocery run.  

Now you know what your menu is, you’ll have time during the week to write up some menu and name cards on our retro-chic library cards – how’s that for organised? Now pat yourself on the back and pour a hard-earned G&T.

The humble Chinese laundry bag gets a haute makeover

The Chinese laundry bag is haute again, having been transformed into covetable fashion by Phoebe Philo for Celine (top) and Stella McCartney (bottom) for Autumn/Winter 2013. 

The last time we thought of this humble check as even remotely fashionable, was back in 2010 when Louis Vuitton morphed it into a $2,500 it-bag. This time we see it incarnated into chic, clean, cocoon-like silhouettes complete with white edging at Celine, and perfectly frayed edges at Stella, who teamed hers with heavy duty boots with mega tred (hot on our lust list btw).

Suddenly lurking around the laundromat is tres cool. Don’t you just love fashion?

images via style.com

Saint Delia: there's a new cookery school in town

Listen up peeps — Delia Smith is cranky! No, it’s not because Pippa Middleton pipped her at the Waitrose post (read more about that here). It’s because she believes we’ve lost the art of home cooking. In particular, she’s concerned that children aren’t learning how to cook at school like they used to, so they miss out on mastering one of life’s most important and nourishing skills.

So Delia has decided to do something about it. She’s launched an online cookery school that will really put you (or your YA’s) through your paces, and will show you—step-by-step—how to cook properly from scratch. And it’s all free! What a saint!

She may not be as sexy as Nigella or as entertaining as Jamie O, but if you want no nonsense cooking that works every time — Delia is your woman. God bless her — we can’t wait to go back to school!

For more details visit deliaonline.com

Image via deliaonline.com

Guest Blogger: A lovely invitation from Miss Bunting!

Right FFF’ers, unless you’ve been under a rock – you’ll know this week was all about the frocks and fabulousness of the Oscars. But what I love more than the Oscars is all the action of the official after-parties, when the stars really let their hair down. All this got me thinking about what makes for a good host when throwing your own dinner party, and how to make sure your guests are comfortable enough to let loose and enjoy themselves. Over the next few weeks, I’m talking how to become a hostess with the mostess, and more importantly, how to make sure you can actually enjoy yourself at the same time.  

The first ingredient to getting the party mix just right happens before the guests are even at your door. I’m talking invitations, of course. And while you don’t need to break into that Smythson stationary for any last minute weekend bbq, a formal invitation will immediately set the tone for a special occasion.

In doing so, you’ll find that guests are more likely to RSVP on time and they’ll also be able to gauge the level of formality of event: whether they should bring their own meat tray (never) or bring a gift for the hostess (fresh flowers, a decent wine, certainly not one of the courses). And yes, this does throw open a whole minefield on guest etiquette, all of which will be addressed in another post …

While receiving an invite in the mail is truly special, if you don’t have time (who does?) try paperlesspost.com, where you can still create the desired effect with downloadable free, chic e-invites.

xMiriam

PS: Speaking of Oscars, it’s not always about the dresses - don’t forget to look down! We were fawning over Diane Kruger’s chic white Louboutin’s she rocked to the Vanity Fair Oscar after party. If you’ve got a pair of fierce heels like these, why not have them committed to paper and admire them every day. Get your shoes custom-illustrated by fashion illustrator extraordinaire, Pippa McManus (below right) over at Miss Bunting.

Getting gorgeous from the inside

Yesterday we revealed how to cleanse your skin like a French Fatale. Today, it’s all about getting that glow from the inside. And the Queen of Glow has to be Kimberly Snyder.

If you haven’t heard of Kimberly yet, we suggest you get a copy of her Beauty Detox Solution stat! She is THE go to beauty guru for Hollywood’s A-list. If you’ve seen a picture of your fave celeb skulking around a movie set with a bottle of grassy looking goop in hand, chances are Kimberly is on set whipping up her famous ‘Glowing Green Smoothies’ (below).

Drew Barrymore says, “I don’t like to diet, I like to eat right and that’s what Kim’s philosophy is all about. Her food program has had such an impact not only on my body but my health in general. She’s brilliant.”

Want in on great skin? Check out Kimberly’s fabulous 9 Tips for Gorgeous Skin WITHOUT Expensive Products.

We’re sold! 

Notes on this smoothie: This makes a big batch of green goodness! The advantage of this is time and convenience. Unlike juice, the Glowing Green Smoothie will keep in your refrigerator, as long as it’s covered, for about two and a half days. Or you can adjust the quantities to suit.

More about Kimberly:
Kimberly Snyder, C.N. is a celebrity nutritionist and best-selling author of The Beauty Detox Solution. She is passionate about sharing secrets everyone can use to experience extraordinary health, vitality and a radiant glow.

Images and Glowing Green Smoothie recipe courtesy of: Kimberly Snyder

How to cleanse & moisturise like a French Fatale

We love this recent editorial in L’Officiel magazine featuring 56 year old former French model, Bond Girl and now chic grandmaman Carole Bouquet. She is photographed with her daughter-in-law Masha (a fab Russian model) and her la petite fille, looking as radiant as she did back in her Chanel No. 5 days.

We all know French women have it all over the rest of us. Whilst anyone can own a blazer and a silk scarf, it takes that innate Franco-chic to really pull it off. The good news? Pinching their beauty regime is an absolute cinch!

If you haven’t shopped it up at a good French Pharmacy, you simply haven’t lived. This is where said chic women spend lots of time stocking up on beautifying lotions and potions that keep them Parisian-perfect! 

We have spent a lot of time hassling French Pharmacists over the years. Here we share with you some of our tried and tested favourites. Channel your inner-Carole FFFs, and get moisturising!

Bioderma Crealine H2O Cleansing Solution: So fabulous, there is one bottle of this potion sold every 6 seconds in the world. Not only is it brilliant for deep cleansing, it is also a gun at removing stubborn makeup. Even waterproof mascara. Unbelievably, it is soap-free, fragrance-free, alcohol-free and hypoallergenic. 

Embryolisse Lait-Crème Concentré: Another great multi-use lotion. Use it as a make-up remover, a mask or on legs after shaving. We love to use it as a super-dooper moisturiser. Tons of makeup artists use it as a base under foundation. It’s that light! But don’t be fooled. It is also incredibly nourishing. We have back up supplies in our bathrooms. A must-buy!

Avene Thermal Spring Water:  You will find this at your local chemist anywhere in the world now. Use it as a refreshing mist on a hot day or after applying your moisturiser. It has a very fine spray so it can even be used after doing your makeup for a quick set-and-go!

Thalgo Collagen Booster Youth & Beauty Elixir: Having just finished a 10 day course of this beauty tonic, let us bore you with the benefits!  Designed to bump up collagen, it is packed with marine collagen, hyaluronic acid, viatmins and selenium to give skin oodles of elastisity. Take one vial orally each morning after breakfast and expect to see a difference (think plumper, dewier skin) within 5 days. Yep! Brilliant!

Avibon: Brimming with Vitamin A, this face cream is a great weapon on the war against lines and wrinkles. It is also brilliant for sensitive skin and parched lips. This is an absolute fave with French women. Get on it!

Caudalie L’Eau de Beaute: A 2-in-1 toner and serum, use to tone and hydrate skin on the run. Lots of models keep this on them when flying for radiant skin. It’s a cult product, so buy multiple. Love it. 

Nuxe Huile Prodigieuse: This is a clever do-everything oil. Slick it on arms and legs for instant tone and sheen. Use on hair as an intense deep-conditioning treatment or add a drop to your moisturiser for extra hydration. It’s one of those items you should always have on standby. Plus it smells divine. 

Delish Oscar frocks & gold star dishes

Hi FFFers!

Still feeling the Oscars-after glow?

 We are, so here we give you our hautest FFF picks! Love or not? Let us know J & E x

Jennifer Lawrence in Dior Couture and Harry Winston diamonds. If you are going to trip up the stairs, do it in Dior. Well played Jennifer.

Nicole Kidman in L’Wren Scott. Looks a little like Oscar himself. Elegant and polished, as always. 

Naomi Watts in Armani Prive. Love her for again pushing the style envelope. Wee bit futuristic. Gorgeous.

Alicia Vikander in …  no idea, but this ice blue sequined lace column we would give up our pantries and wardrobes for. The yellow ribbon waist band and perfect matte brick lip are inspired.

Charlize Theron in Dior Couture and Harry Winston. Still loving the short hair. The barely there accessories are genius. The woman is perfection, stat.

Kristen Stewart in Reem Acra, rocking it as usual. You can’t see the back here, but it’s super low with a small, slightly tatty train. She always looks a bit angry which means she can pull off anything with massive attitude. Everyone looks a bit dated next to KStew. Absolutley ah-mazing.

But it’s not all about fashion! The food plays a major role at the Oscars, and arguably the star of the show is Wolfgang Puck and the incredible menu he crafts for the annual Governor’s Ball. Enjoy a taste of what the A-List supped on below.

images via news.com.au; dailymail.co.uk, instyle.com