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

FFF Exclusive: Courtney Eaton

On her quick trip home recently, we nabbed divine WA actress Courtney Eaton for an exclusive shoot for FashionFoodFatale. 

Courtney has just wrapped filming the new Mad Max installment, Fury Road, in Namibia, where she starred alongside Charlize Theron, Rosie Huntington-Whiteley, Abby Kershaw, Zoe Kravitz and Elvis’s granddaughter Riley Keough.

Holy Chic! She looks the bomb in new season Alexander Wang, Dion Lee, Marni, Sass & Bide, Acne and Josh Goot. Want it all? Pick it up at the amazing Elle. Thank you Courtney. See you on the silver screen x

Photography: Cheyne Tillier-Daly  Styling: Elizabeth Clarke  Hair & Makeup: Bobby Bujisic  Photography Assistant Crais Wiiliams: Styling Assistant and behind scenes pics (below): Isabella Clarke. Thanks to Vivien’s Model Management

Guest Blogger: The utterly delightful MISS BUNTING!

Why hello there!

My name is Miriam from Miss Bunting and I’m FFF’ing excited to add to the culinary and couture melting pot that is FashionFoodFatale.  I’ll be bringing to the beautifully laid table, ideas and inspiration for entertaining and party planning. Like all you FFF’ers, I love nothing better than a good reason to celebrate and even more than that, I love creating ways of making it a chic, stylish and uniquely personal event at that. 

First things first, the number one thing everyone needs to remember is to have fun! This is not everyone’s cup of tea, but I suspect there are some of you out there who, just like me, love the process of planning the party as much as the party itself. But at the end of the day, there’s enough going on in everyone’s life without adding to the stress-load and this just isn’t everyone’s idea of fun. But for those out there who find planning the party half the reason you have a party, then kick back with a G&T (made with Hendricks and a slice of cucumber, my favourite tipple) as I share with you my tips and of course, I’d love to share any gems you have yourself along the way. 

x Miriam

We agree Miss Bunting—the Dev IS definitely in the detail, which is why us FashionFatales spend sooo much time planning our outfits! Here are some great frocks, a bit of sparkle, and a shoe or two to help you rock said party. Cheers FFFers!

Stella McCartney yellow lace fringe dress, Chalayan Speed Flare dress, Miu Miu ruffled silk-organza dress, Preen Splash dress, Burberry Prorsum silk satin wedge, Erickson Beamon crystal earrings, Sophia Webster patent leather sandals

Kitchen Ninja: How to core a lettuce in 3 seconds flat (and a recipe for San Choy Bow)

San Choy Bow is a FFF favourite for a quick mid-week meal. This technique for coring your iceberg lettuce will make it even quicker to get this healthy ‘fast’ food on the table.

San Choy Bow
Serves 4

• 1 iceberg lettuce
• 2 tbs oyster sauce
• 1 teaspoon soy sauce
• 1 tsp sesame oil
• 1tbs corn flour
• 1/2 small red chilli,finely sliced
• 1 egg,beaten
• 2 tbs olive oil
• 8 shiitake mushroom, diced*
• 2 clove garlic, finely sliced
• 1 x 2cm ginger, julienne
• 400gm lean pork mince
• 6 water chestnuts
• 50gm dried rice noodles,soaked in hot water then roughly chopped.
• 2.5 tbs hoisin sauce
• 4 spring onions finely sliced

Discard outer leaves, then core and carefully cut whole leaves from lettuce head, trimming them to form cups.

In a bowl mix oyster sauce, soy sauce, sesame oil, corn flour, chilli and egg and set aside.

Heat oil in a large fry pan over high heat.
 Add mushroom, garlic and ginger and cook stirring for 1 min.
 Add pork mince stirring to break up any clumps for 8-10 min or until brown and cooked. Drain off excess liquid.

Return to pan then add water chestnuts and noodles and cook 4 min. Stir oyster sauce mixture then add to pan and cook 10min until thickened. Allow to cool a little.

To serve: place lettuce cups on serving plate and divide meat between them. Drizzle a little hoisin sauce over meat and sprinkle with spring onions.

* If using dried shitake mushrooms, you’ll need to prep them: cut the mushroom cap in half and soak in hot water for at least 10 mins. Then rinse to remove any grit, and squeeze out excess water.

Recipe via The CSIRO Total Wellbeing Diet

Lauren Hutton on how to eat well and form great habits

Lauren Hutton is a stellar example of ageing elegantly and living a full and healthy life. We love her interview with energytimes and have posted a small portion below where she talks about the importance of eating well and forming good habits for life. It’s an inspiring read.

“When I grew up, we were very strict about not allowing candy. Fast food wasn’t a big thing. I think it was from being from Charleston, where everybody had chickens in their yard. I don’t eat too much meat. I eat more vegetables and salads and fruit and beans. I love beans. I quite often don’t have lunch, but when I do, like today I’m meeting a girlfriend, I’ll get a quinoa rice bowl. It’s delicious because they have all different cucumbers and all fresh vegetables, and it’s all different textures and crunchy food. Quite often, it’s just a bunch of beans that I’ve done something to. Limas or some particular bean I was happy with and I make some sort of bean mix. I’m learning how to cook so I’m doing different things with that. I’ll make a bean mix and a salad, and that’s it. I’ll have two things. If I snack I’ll grab a pear or another fruit. I finally made that a habit.

I’m also taking a multiple vitamin and looking at vitamin A, magnesium, calcium and zinc. I’m going to start taking the fish oil omega-3s. I’d like to be around to watch how interesting this world is getting, and I think it’s important for elders to be elder. The societies that I looked up to, the elders weren’t just there for laughs. Some of them were really spectacular people, and I’d like to be a useful elder, a real elder.” 

Happy Tuesday FFFs: let's eat cake!

This cake is straight up, no nonsense good. We made it for a recent visit to the country and it was perfectly companionable with a pot of tea.  It’s tangy with orange, redolent with plump sultanas and crunchy walnuts, and the cream cheese frosting is—literally—the icing on the cake. Enjoy!

Orange Cake with Cream Cheese Icing
Adapted from a recipe by Annabelle Langbein

For the cake:

• 1 orange (unpeeled)
• 1 tsp Baking soda
• 125gms softened butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups flour
• 1 cup sultanas or raisins
• 1/2 cup chopped walnuts (optional)

For the icing:

• 100g cream cheese
• 65g unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• Zest from one orange (optional)
• 250g pure icing sugar

To decorate:

• Chopped walnuts
• Pumpkin seeds

To make cake: Preheat oven to 160 deg C. Grease a 20cm diameter cake tin and line the base with baking paper.

Cut the orange into quarters, remove the seeds and whizz in a food processor until finely chopped. Dissolve B soda in 1/2 cup water and add to the food processor with butter, sugar, eggs, vanilla and flour. Whizz to combine. Add sultanas or raisins, and walnuts if using, and stir with a spoon or pulse several times to just combine (don’t whizz them or they will break up).

Pour into prepared cake tin and bake until a skewer inserted into the centre comes out clean (about 1 hour).

To make icing: Place cream cheese, butter, vanilla and orange zest in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar, beating until combined and smooth.

To finish: Once cake is thoroughly cooled, ice cake with a thick, swirling motion. Sprinkle around edge with walnuts and pumpkin seeds.

Global Guide: Tania Eskinazi from TAKA (plus a recipe for 'Karniyarik')

Whilst Tania Eskinazi takes inspiration from traditional Turkish and Ottoman heritage, her spirited and bohemian designs are seen mainly on the backs of the fabulously stylish in LA, including the likes of Nicole Ritchie and Mischa Barton.  Her love of Turkish heritage translates to her cooking, including one of her favourite recipes, Karniyarik (Stuffed Egglants - see below). “It’s from southeastern and eastern Mediterranean regions of Turkey,” she says. “It will change your ideas about eggplant dishes forever!” Whilst she was busy in the kitchen, we grilled her for her top shopping and eating secrets. The result? Some great new places to enjoy next time we hit the States! Taka note FFF!

SHOP: Opening Ceremony, New York.
With a selection that rivals Collete in Paris, Opening Ceremony carries international brands that you won’t find anywhere else in the country. For the global urban influencer, it’s the only place to shop…

SHOP & EAT: ABC Carpet and Home, New York
This place is the retail mecca for all artists especially those in fashion, interior, and industrial design. From the smells, to the arrangements, to the color stories, I am just overcome with senses every time I visit this store. ABC Kitchen is always great for casual lunch to take a short shopping break and enjoy a glass of wine…

EAT: Per se, New York
Thomas Keller’s superb restaurant where New York’s moneyed élite dine in plush modernity overlooking Central Park.

EAT: Momofuku, New York
The computer begins taking reservations each morning at ten o’clock, and thanks to the legions of devoted and increasingly frantic Chang groupies the 30-year-old chef was just nominated for his third James Beard award, and has been the subject of many glowing profiles in many glossy magazines.

EAT & SHOP: Eataly, New York
The complex features areas for shopping, learning and—of course—eating, as you might expect from a multimillion-dollar project dreamed up by culinary bigwigs Mario Batali, Joe Bastianich, Lidia Matticchio Bastianich and Eataly founder Oscar Farinetti. Always great for casual lunch.

EAT: Peter Luger Steakhouse, Brooklyn
Rated New York #1 steakhouse for 24 years … you can’t go wrong with Peter Luger!

EAT & SIP: Soho House New York
Soho house is a private members’ club and hotel in Manhattan’s Meatpacking District.

SHOP: Barney’s, New York
Anyone worth her Manolos will tell you that Barneys’ Madison Avenue flagship is the final word in edgy designer fashion. The lower floors house sophisticated, expensive items like Prada suits; in the upstairs Co-op department, which I especially love you’ll findCurrent Elliott jeans, Miu Miu dresses, and clingy Juicy tees.

SHOP: Oliver Peoples
You can never have enough glasses … I am very conservative when it comes to my sunglasses and glasses. I always make a stop at Oliver Peoples for new styles to add to my collection.

SHOP: Me&Ro
My favorite jewelery. Me & Ro’s spirited and inspirational designs have become a staple of the modern, fashion jewelry collector. Design director and founder Robin Renzi has created symbolic pieces ever since she and a friend began the company in 1991. Using ancient characters from Tibetan, Chinese, Sanskrit and Tamil languages, much of the jewelry is engraved with meaning in a simple, straightforward manner. The jewelry is available in matte sterling silver and 10K gold, as well as a special collection of 18K gold and platinum.

Karniyarik (Turkish Stuffed Eggplants)
A certified Turkish recipe, ‘Karniyarik’—which literally translates as “split belly”—is from the southeastern and eastern Mediterranean regions of Turkey. It will change your ideas on eggplant dishes!

Ingredients:

• 1 lb eggplant, peeled in ‘stripes’ lengthwise
• 1/2 ground meat
• 2 onions, cubed
• 1/2 bunch parsley, finely chopped
• 1 tomato, petite sliced (for the stuffing)
• 1 tomato, sliced in half moons (for the top)
• green banana peppers, as many as eggplants
• ground pepper
• salt
• 2 tbs olive oil
• frying oil
• 1 cup hot water

Prepare eggplants and put them in salty water for 10 minutes. Dry them well and fry in a deep pot with canola, vegetable or corn oil — make sure the oil is really hot before you add the eggplants, otherwise they will soak up tons of oil.

Once fried, first soak the excessive oil by resting them on paper towels, then place in an ovenproof dish.

In a deep frying pan, heat olive oil. Add onions and stir fry for 3-4 minutes. Add ground meat and cook until the meat soaks up all the juice it releases. Add diced tomato, stir until cooked, then turn off pan. Add chopped parsley, salt & pepper and mix well.

With two spoons, slit eggplants into two but leave the tops and bottoms attached. Stuff eggplants with ground meat mixture. Place a slice of half moon shaped tomato and green pepper on top of each split belly eggplant. Pour one cup of hot water on top and bake in a preheated oven at 400F until green peppers are nicely baked.

Serve with rice and yoghurt.

FFF Jukebox: Neneh Cherry & Youssou N'Dour

Got a FFF Jukebox request?
Let us know in the comments below. Happy Friday FFFs xx

Pass the butter. And a shovel.

Have you seen Nigella lately? If not, take a good hard look.

This is the Domestic Goddess at 53. Yes, you read that correctly—53!!

If this is what ‘middle age’ with lashings of butter on the side looks like, we want in. The big question: is she just eating butter or smearing it over her skin as well? Wrinkles don’t appear to have rumpled her glowing complexion, so maybe that’s her secret?

Or maybe it’s the combination of butter and great family genes? Perhaps we’ll try her grandma’s bread and butter pudding which combines both … where’s that shovel?

Nigella’s Grandmother’s Ginger Jam Bread and Butter Pudding

Serves 6

‘This is the wholesome, comforting version of a trad English (white) bread and butter pudding that my maternal grandmother always made. Use apricot jam or regular orange marmalade if ginger’s not your thing.’

• 75 grams unsalted butter
• 75 grams sultanas
• 3 tablespoons dark rum
• 10 slices brown bread
• 10 tablespoons marmalade (or ginger conserve)
• 4 medium egg yolks
• 1 medium egg
• 3 tablespoons caster sugar
• 500 ml double cream
• 200 ml full fat milk
• 1 teaspoon ground ginger
• 2 tablespoons demerara sugar        

Preheat the oven to 180°C/gas mark 4.

Grease a pudding dish with a capacity of about 1½ litres with some of the butter.

Put the sultanas in a small bowl, pour the rum over, and microwave them for 1 minute, then leave them to stand. This is a good way to soak them quickly but juicily.Make sandwiches with the brown bread, butter and ginger jam (2 tablespoonfuls in each sandwich); you should have some butter left over to smear on the top later.

Now cut the sandwiches in half into triangles and arrange them evenly along the middle of the pudding dish. I put one in the dish with the point of the sandwich upwards then one with flat-side uppermost, then with point-side uppermost and so on, then squeeze a sandwich-triangle down each side - but you do as you please. Sprinkle over the sultanas and unabsorbed rum that remains in the bowl.

Whisk the egg yolks and egg together with the caster sugar, and pour in the cream and milk. Pour this over the triangles of bread and leave them to soak up the liquid for about 10 minutes, by which time the pudding is ready to go into the oven. Smear the bread crusts that are poking out of the custard with the soft butter, mix the ground ginger and demerara sugar together and sprinkle this mixture on your buttered crusts and then lightly over the rest of the pudding.

Sit the pudding dish on a baking sheet and put it in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly. Remove, let sit for 10 minutes - and spoon out into bowls, putting a jug of custard, should you so wish, on the table to be served alongside.

Recipe via nigella.com

FFF Mantra: Beauty first, make up second

Words to live by: ‘My approach to beauty is pretty simple: I’m obsessed with skin care and less with makeup.’—model Candice Lake on Into The Gloss.

… and check her out above, glowing like a glow worm. We are taking total inspiration, leaping on the beauty bandwagon and geting in a lather with some all time fave beauty items.

Eve Lom Cleanser
Named ‘the best cleanser in the world’ by UK Vogue, we FFF-ing love its balmy texture and glowing results. Hydrating, exfoliating and deeply cleansing all at the same time. Clever.

Philosophy Microdelivery Peel Kit
An oldie but a goldie, this clever little kit contains a peel and Vitamin C Resurfacing Crystals. Think super exfoliation and a big dose of fabulouslness for rejuvenated, resurfaced skin in-a-mo.

By Terry Baume de Rose Jar SPF 15
We first discovered this little jar of joy on a trip to Paris and despite its price (gasp!) we were so won over we haven’t been without since! Think rose scented balm perfect for slathering on lips, nails, even eyebrows for a soft dewy, dewy sheen. Addictive stuff.

Sisely Paris Express Flower Gel
Words can’t describe how much we love this quick acting mask. Long haul jet setters, meet your best travelling companion ever.

Kiehl’s Super Fluid UV Defense 50+
Yep. 50+. The most powerful anti-ageing product you can get your mitts on. Slather on under makeup and salute the sun. Baby, you’re covered.

Helen Mirren's lavender locks

We adore Helen Mirren for her acting chops, but today it’s her lavender locks that have us buzzing. Reminiscent of our Grandmothers’ tightly coiffed ‘do’s’ in hue only, some would say Mirren’s pastel pixie crop is a breath of Fresh Hair!

While we admire Mirren’s bravado, we’re not quite sure we’ll ever be ready to try this look. Instead, we’ll settle for this Hollywood inspired lavender honey ice cream … as made by that other fabulous Grande Dame, Meryl Streep, for Alec Baldwin and Steve Martin in It’s Complicated.

Honey Lavender Ice Cream
via epicurious.com

• 2 cups heavy cream
• 1 cup half-and-half
• 2/3 cup mild hone
• 2 tablespoons dried edible lavender flowers
• 2 large eggs
• 1/8 teaspoon salt
• 1-2 drops each red and blue food colouring (optional)

Special equipment: a candy or instant-read thermometer; an ice cream maker.

Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.

Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).

Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

Cooks’ notes:

• To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.
• Custard can chill up to 1 day before freezing.
• Ice cream keeps 1 week.

How to blitz a blizzard stylishly 101

Check out Alexander Wang’s lush Fall 2013 RTW collection. It’s like he knew Blizzard Nemo would be hitting NYC come Fashion Week.

His choice of music, Eye of the Tiger, revealed his inspiration – that of protection and fighting back, hence the gauntlet-style boxing gloves/mittens, skull caps and snoods. We adore the moody monochome palette, lush furry textures and clean oversized silhouettes. High on our want-list are the grey sweat shirts featuring leather and fur with waist-whittling wrap detail. The box pleated leather skirts and streamlined fur shrugs rock. Love the tapered black heels, but not so keen on the furry mules which look to be distant cousins of Celine’s questionable fur pumps from last season. The clean line accordian bags well make up for it though. Bottom line, if you have to face a blizzard New Yorkers, this is how to do it.

For our dear friends on the east coast including Bobby B, Amelia W, Miss DC, Alice H and our friends at The Greenwich and The Standard, this delectable drop is just for you. Belgian Hot Chocolate via the fabulous David Lebovitz. Don’t forget that dash of Cognac for extra comfort. Stay safe. x

Wittamer’s Belgian Hot Chocolate
Serves 4—6

via David Lebovitz / Adapted from The Great Book of Chocolate (Ten Speed)

‘In Paris, most places use low-fat milk for their ‘chocolat chaud’ (Parisian Hot Chocolate), so you could likely use it here.
I use whole milk. Or for more adult tastes, one could replace some of the liquid with strong coffee or add a hit of liqueur at the end, such as cognac or Chartreuse.’

• 1 quart (1l) half-and-half or whole milk
• 8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
• 4 ounces (115g) milk chocolate, finely chopped
• tiny pinch of salt
• 1/2 teaspoon ground cinnamon

1. Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.

2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.

3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm.

At Wittamer, it’s served with a poof of whipped cream and chocolate curls.

images via style.com

Marc Jacobs ❤ Diet Coke

Marc Jacobs is the new Creative Director of Diet Coke for 2013 and we LOVE his take on the new ‘ripped’ Diet Coke TVC honouring its 30th Anniversary. Check him out stripping and slurping, photo-booth style and looking deliciously buff with it.  “I still think it’s hysterical people want me to take my shirt off” Jacobs told WWD, “I’m going to be 50 in two months, so I guess I should be glad.”

Instagram love

Instragram may be the most fun you can with your couture on! As such, FFF is spending A LOT of time snapping, uploading and perusing the accounts of the fashionably fabulous. Typcially, we are drawn to wonderful fash/food combinations, and Instagram is not short of them. Check out what some of our fave fashionistas are noshing down on and uploading.

PS — No prizes for guessing which insta-pic belongs to the wonderfully eccentric Anna Dello Russo … that cake looks like something she might wear out for coffee!

Join FFF on Instagram at @fashionfoodfatale

Snap! FFF is reading...

WHAT: Ruby Red Shoes by Kate Knapp

WHERE: All fab book stores.

WHY WE’RE FFF’ING LOVING IT: We’ve known the exceptionally talented and gorgeous artist Kate Knapp since we were knee high to a grasshopper. Kate has birthed many creatures from her Twigseeds studio, but Ruby Red Shoes might just be our favourite. With her love of footwear and strawberry jam, she’s a true FFF! She also has a beautiful message to share…

“Ruby Red Shoes lives in a colourful caravan with her grandmother. Ruby is gentle and kind and cares for all living things, including plants and trees, animals and people. Ruby is also particularly fond of strawberry jam and peppermint tea.”

FFF WARNING: This book will make you wish you lived in Ruby’s magical world.

For more information on Ruby and Kate, visit www.rubyredshoes.com.au www.harpercollins.com.au

Lunch in the country

FFF enjoyed a post Christmas get-a-away in beautiful Kalbar. On the menu: cerulean skies, flame trees, crisp wine and delicious food. One of our favourites — this Tessa Kiros tart, which also helped polish off the rest of the festive ham. But don’t wait for Christmas leftovers — this gem has become a FFF staple. Serve with a simple salad of heirloom tomatoes, basil and balsamic and you’re done!

Ham and Green Olive Tart

• 250 g (9 oz) puff pastry
• 3  eggs
• 250 ml (9 fl oz/1 cup) pouring (whipping) cream
• 50 g (1¾ oz) parmesan
• 150 g (5½ oz) leg ham, thinly sliced in strips
• 120 g (4¼ oz) green olives*, pits removed
• about 1 teaspoon fresh thyme leaves

Preheat the oven to 180°C (350°F/Gas 4). Butter a round 24 cm (9½ inch) springform tin. On a large sheet of baking paper roll out the pastry to a 34 cm (13½ inch) circle. Use to line the tin, with the pastry coming two–thirds of the way up the side.

Whip the eggs in a bowl, then mix in the cream, parmesan, ham, olives and thyme. Add a few grindings of black pepper and mix it all well. Scrape out into the pastry, pushing the ham and olives around with the tip of a spoon to fill any empty spaces. Bake for about 35 minutes or until the top is golden here and there, and set. Don’t overcook it, but make sure the pastry is golden around the edges, well cooked and crisp underneath.

Cool a bit before cutting. Best served warm but it can also be eaten at room temperature.

*FFF note: we use smoked green Sicillian olives.

From Limoncello and Linenwater by Tessa Kiros.

Keith Urban & Cowgirl Cool

As the delicious Keith Urban mounts his horse and gallops away from our shores, we continue to bask in the Keith after-glow. His rock-meets-country tunes remain on high rotation and our bruised feet continue a long healing process from all that darn boot-skooting (we’re sure fellow Kurbanistas Natalie D’Alessandro and Kath Rose agree)!

Being the obsessed FFFs we are, our wardrobes and pantries are a looking a little more ‘country-fied’, with Louboutins making way for cowgirl-cool boots and yee-haw Epic BBQ Sauce courtesy of our other FFF-Fave, Mr Jamie Oliver (recipe here!).

Throw on your overalls, channel Kurbs and take inspiration from some of our fave new-season must-wears. They are so Urban Cowgirl, they would look just as at home in the city as they would in Nashville. We could really get used to this mellow, straw-chewing way of life. Hell, we might even take up the guitar!

Rock on FFFs!

Acne cowboy boots, The Row stretch leather dress, Acne denim jacket, JBrand leather pants, Finest Seven Zero 01 rose gold-plated aviators, McQ PVC bracelet, Carvan shirt, Saint Laurent jeans, Yazbukey tee, Redline guitar bracelet, Wearefriends Layla headphones

A snippet of what we're loving for 2013!

Hello FFFs! Finally we’re back after some restorative and productive months that involved languishing in Bali, detoxing in Thaland, discovering DC and surviving a hurricane in NYC. We can’t wait to tell you all about our adventures over the coming weeks. In the meantime though, we look forward to 2013 and the delicious adventures it holds for FFFs everywhere.  

Here is a snippet of what we can’t wait for in 2013.

1. Alexander Wang’s first collection for Balenciaga.  Sources reveal his first collection for A/W2013 will draw heavily from the historical archives. Hopefully not as literally as Hedi Slimane’s did for Saint Laurent…

2. Marc Jacobs Makeup for Sephora. Colour us beautiful Marc come Fall 2013. 

3. Carrots… because Kale is so 2012. Meet food’s new it-vegetable and discover how the world’s best chefs are dishing up this humble root.  Want a taste of things to come? Eleven Madison Park is serving up a fabulous Carrot Tartare whilst Empellon Cocina on the Lower East Side is meshing Roasted Carrots with Mole Poblano and Yogurt. Hop to it!

4. Deborah Lippmann Girls collection. The Nail Queen’s new laquer collection inspired by HBO’s Girls is out there!  Paint up a storm in Hannah (green), Jessa (mean red), Marni (pink) or Shoshanna (violet), or just wear them all together.

5. Gwyneth’s new cookbook, It’s All Good: Delicious Recipes, Easy Recipes That Will Make You Look Good and Feel Great. Hopefully it will also give us legs like Goop’s. Pre-order here for a swift, hot-off-the-press April delivery.

6. Move over chooks… duck eggs are the only ones to crack this year. Be inspired by Rose Carrarini’s (of famed Rose Bakery) new cookbook How to Boil an Egg.

7. The return of the oversize silhouette (cocoon coat anybody?) and supersized bags for fall. Louis Vuitton’s were soooo big, each runway model had her own porter to tote it! 

8. Kate Middleton’s wardrobe. We were stunned she wore French Connection for her first offical portrait. This year we’d like to see her ditch high street stores for good in favour of solely supporting UK designers like Stella, Victoria, Sarah and Christopher. C’mon Kate!

9. Forget sweet … this year, sugar takes a back seat to salt. Think cookies with pretzel nuggets and brownies dusted with sea salt… get the drift? 

What are your FFF predictions for 2013?

Lantern cooks up some classics

FFF is loving these new Lantern Cookery Classics! Hot off the press, the clever team at Lantern have released these must-have cook books from THE icons of Australian food — Stephanie, Matt, Kylie, Gary, George and Maggie.

Discover the joys of cooking (and eating) Maggie Beer’s famous Rhubarb Crumble; the secrets to Matt Moran’s Tuscan-inspired Prawns with White Bean and Hazelnut Salad; and Gary Mehigan’s mouth-watering Frangipane filled Plum Tart with Pistachio Crumble. Learn how to recreate George Calombaris’ infamous Best-ever Spaghetti Bolognese (with seventeen ingredients!) and cook up a Chinese banquet with Kylie Kwong’s recipe for Blue Eye and King Prawns with Lemon and Honey Onions. Stephanie Alexander shares delectable recipes such as Warm Sauté of Zucchini, Pine Nuts and Currants with many of her included recipes being photographed for the first time since being published in her ground breaking tome, The Cook’s Companion.

Like a little black dress that never dates, this gorgeous collection is all dolled up in the über-stylish Penguin Classics orange, black and cream livery. Swoon!

For more information watch below or visit www.penguin.com.au