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

Wordless Wednesday: Neck Candy

Etro crystal-embellished gold-plated necklace, Lulu Frost crystal and resin bow neckplace, Tom Binns Riri necklace, Erickson Eamon Colour Me Crazy necklace, Rosantica Amore necklace, Sveva necklace, Iosselliani necklace

Friday Flashback: Food Rules: An Eater's Manual

Late last year, we happened across a delicious looking book that told us exactly how we should be eating. 

Author Michael Pollan’s original book Food Rules, was based on the fact that not only mother, but grandmother knows best. Does “If you’re not hungry enough to eat an apple, you’re probably not hungry” ring a bell? His food bible caused such a stir around American dinner tables, that he went onto work with fabulous illustrator Maira Kalman. The result of their collaboration is a charming picture book with nineteen easy-to-follow food rules that every modern family should follow. Plus it looks super-cute sitting by the coffee machine.

Here are some of our favourite Food Rules: 

1. Don’t eat anything your great grandmother wouldn’t recognize as food. “When you pick up that box of portable yogurt tubes, or eat something with 15 ingredients you can’t pronounce, ask yourself, “What are those things doing there?” says Pollan.
2. Place a bouquet of flowers on the table and everything will taste twice as good. It just will.
3. Stay out of the middle of the supermarket; shop on the perimeter of the store. Real food tends to be on the outer edge of the store near the loading docks, where it can be replaced with fresh foods when it goes bad.
4. No labels on the table. That’s right, decanter people! That includes removing the Chinese take-away out of its containers and onto platters to share. Take the time to present your food beautifully and you’ll eat slower and savour it all the more.
5. It is not just what you eat but how you eat. “Always leave the table a little hungry,” Pollan says. “Many cultures have rules that you stop eating before you are full. In Japan, they say eat until you are four-fifths full. Islamic culture has a similar rule, and in German culture they say, ‘Tie off the sack before it’s full.’”
6. Families traditionally ate together, around a table and not a TV, at regular meal times. It’s a good tradition. Enjoy meals with the people you love.
7. Don’t buy food where you buy your fuel. Eating in the car is not OK. Neither are those hot box meat pies…

Now watch this delightful little teaser and we dare you not to buy this book. A gem. Pick it up right here. Grandma would most certainly approve. Have a tasty weekend FFFs. xx

RIP Helen Gurley Brown

Today we say “Cheers!” to the ultimate and original Cosmo Girl Helen Gurley Brown who died yesterday at the grand old age of 90.

Following her 1962 groundbreaking novel Sex and the Single Girl (that told of a swinging singleton who enjoyed more than washing her hair or a quiet night in), she went on to transform Cosmopolitan from straight-laced and beige to the first women’s publication with sex on the agenda.

Her extraordinary fashion sense (think BIG statement jewellery, graphic colour and those signature red lips), her broad outlook and sassy sense of humour make her the ultimate FFF. We are mixing a Classic Martini, throwing on a Tom Ford lip and loving this snippet from the movie version of her book (Natalie Wood and Tony Curtis have extraordinary chemistry — essential viewing!). Thank you Ms Gurley Brown and Happy Hump Day FFFs!

Classic Martini
    •    75ml (or approx 2+ 1/2 oz) Gin
    •    15ml (or approx 1/4 oz) Dry Vermouth
    •    1 green olive OR a twist of lemon peel
    •    6 ice cubes

Into a mixing glass, toss a handful of ice cubes (about half a dozen), then pour in the Gin and the Vermouth.
Stir well. Some may prefer shaken! Strain and pour into a martini glass.

To finish, either drop a green olive into the bottom of the martini glass OR arrange a twist of lemon peel on the edge of the martini glass.

FFF Global Guide: Justin Sutcliffe & Jason Duke of Saison

We are loving these great travel tips from jet setting taste makers Justin Sutcliffe and Jason Duke of luxe home and lifestyle label Saison. Carrying more than 15 high quality brands including Voluspa, Redecker and Nesti Dante soaps sourced from around the globe, Saison distributes to over 700 stores around the country.

Jason and Justin may have the most enviable job—globe trotting and constantly seeking out the latest luxe offerings the world has to offer. FFF-ing jealous? Absolutely! Here they share with us the best places to stay, spa, shop and eat. Thanks boys!

PS: Be sure to pick up the two new fragrances from Voluspa – Moso Bamboo and Mokara from Saison’s online boutique at www.shopsaison.com.au

Pavillon de la Reine – Our favourite hotel in Paris. It is situated right in the heart of the Marais overlooking the historic Place des Vosges. Staying there feels like you are in a luxurious home and the Carita Day Spa is great for a treatment after trawling the streets of Paris.

L’eclaireur – They have 7 fashion stores in Paris and they are ALL amazing. Our favourite is Place des Victoires – Hérold. The is no sign and you have to buzz to be let in. It combines incredible antiques with high-end, edgy fashion labels such as Rick Owens, Comme des Garcons, and Neil Barrett housed in the former stables of a grand 18th Century manor house!!!

Caravane – We are obsessed with beautiful linen and Caravane has some of the best you will find. Their store in the Bastille also stocks fantastic lighting, textiles and home furnishings.

Bergdorf Goodman – The top floor is a must for us when in New York. They stock the BEST homewares money can buy all displayed impeccably. Kelly Wearstler has a concession as does John Derian.

ABC Carpet & Home– The name is unusual but this store is legendary. The six story emporium has warehouse feel to it and stocks a huge array of home furnishings. Their lighting displays on the ground floor have to be seen to be believed.

Abbaye de La Bussiere – We stayed here recently when visiting one of our brands, Les Anis de Flavigny, in Burgundy. Built in 1131, the magnificent hotel was once a monastery and is set on 15 acres of parkland and manicured gardens.    

Ristorante Rodrigo – We have been visiting Bologna each year for the past 10 years and when in town we always eat at Rodrigo. It’s a favourite of the well-healed in Bologna and loved for their simple, superb Bolognese cuisine such as tortellini in Brodo and pasta fagioli. Delicious!

Petersham Nurseries – This eponymous restaurant, café and garden centre sits at the foot of Richmond Hill and is a MUST when in London. The Michelin starred restaurant is now headed by Aussie chef Greg Malouf (formally of Melbourne’s MoMo) and the food is incredible. We love the rustic, greenhouse feel and that the tables are all on a dirt floor! It is the perfect place to visit on a sunny Spring day.

Tomorrowland – On a recent trip to Japan we discovered this amazing store in Shibuya. They have several locations in Tokyo but this was by far the best. They store a fabulous arrange of Japanese designers as well as really interesting homewares and accessories that you can’t find anywhere else, all merchandised to minimal perfection as only the Japanese can do.

Loft – We stumbled across this amazing store whilst in Ginza and spent the best part of a morning wandering down the endless aisles! They stock a carefully edited and huge selection of modern and functional products from super cool stationary to niche skincare and cosmetics. One of our brands, Redecker, also has a wide selection of their fantastic brushware products stocked in the store.

Today FFF is dreaming of...

Lobster by Raw Color — from a selection of photographs to celebrate the relaunch of Sketch restaurant in London, 3.1 Philip Lim belted satin-twill peplum top and shorts, Bottega Veneta necklace, Reed Krakoff “Atlantique” bag, Berlin by Matthia heideric, Mortar and Pestle by AJ Metissage, Nigel Slater’s Rosewater meringue with blackcurrants and cream, Tom Binns Riri painted Swarovski crystal cuff, Nikki Couppe earrings

FFF Friday Flashback: Marilyn Monroe

This week marked the 50th anniversary of Marilyn Monroe’s death. However 50 years on, she is well and truly alive in memory and spirit. To say she is an icon is somewhat downplaying the legend that is the Magnificent Miss M.

She put the wiggle into walk, and the bomb into sex. No other blonde has quite captured our imagination and attention with the fervour that Marilyn still inspires. And our money says no-one ever will.

For a recreation of how Monroe transformed a pretty young thing called Norma Jean into Marilyn, watch this fabulous make up tutorial (and history lesson) by famed make up artist Lisa Eldridge. Fascinating stuff — particularly her revelation on Marilyn’s secret ‘trick of the eye’! Watch and learn …

RIP Anna Piaggi

Perched precarioulsy front row, her signature bright blue coif and teetering hat towering above the stylistas around her (rather bland in comparison), Anna Piaggi will be remembered always as a sparkling and colourful modern day fashion pioneer. Way before Gaga, Anna P was the lady who boldly pranced on the razor’s edge of fashion.

From her endless layers of prints, ruffles, feathers and fur, right down to her silver trainers, she was fashionably fearless and wonderfully inspiring. In the documentary ‘Bill Cunningham: New York,” street photographer Cunningham, who religiously documented the Fashion Editor’s style over the years, described her as a “fine poet in clothes.” The perfect description for a true fashionista — in every sense of the word. RIP Anna Piaggi.

Kitchen Ninja: How to hull a strawberry and Ruth Reichl's Miraculous Instant Strawberry Ice Cream

Ruth Reichl’s Miraculous Instant Strawberry Ice Cream

Amazingness with three ingredients and four steps!

• 500 grams fresh strawberries (weight once prepped - see below)
• 1/4 cups sugar (plus 1 tablespoon for sprinkling)
• 1 cup heavy cream

1. Prep berries: Wash and stem your berries, and cut them into large chunks (leave them whole if they’re very small).

2. Freeze berries: Sprinkle the berries with about a tablespoon of sugar, and put them in the freezer until they are frozen solid. (You can do this ahead of time, put the berries into plastic bags, and have them on hand whenever you want to make instant ice cream.)

3. Mix cream and sugar: Just before serving, mix the cream with the sugar.

4. Blend ice cream: Put the frozen berries into the blender and blend, slowly adding the cream, stopping to stir from time to time. Blend until it has come together into a cool, smooth, gorgeously pink ice cream.
FFF Note: this melts fast so have your bowls and spoons at the ready!

Serve or freeze: Serve immediately; this is best when it is freshly made, although it will keep in the freezer for a few weeks.

Recipe via gilttaste

Quick Bites: Elton and Madge at war, what is chic?, super fast peanut butter ice cream & Marilyn's diet secrets

• Yeeouwch! Elton John has reignited his long standing feud with Madonna by labelling her a ‘f***ing fairground stripper’ in an extraordinary interview with Australia’s Molly Meldrum. He also claimed Madge had been ‘horrible’ to Lady Gaga, who is godmother to his and husband David Furnish’s 19-month-old son Zachary, and that her ‘career is over’. Talk about a bad romance! dailymail

• What exactly is ‘chic’? Style.com’s Matthew Schneier asks everyone from Peter Copping to Carine Roitfeld about this most ineffable of qualities. style

• Low-fat peanut butter ice cream made in a blender in about two minutes? We’re in! heartmindandseoul

• She’s often cited as having the most enviable figure ever. So what did Marilyn Monroe eat to keep those notorious curves in ship-shape condition? Hot fudge sauce and raw carrots amongst other things! Find out more at dailymail

The September Issue: Victoria Beckham style

We can’t wait to get our mitts on the September Issue of Glamour magazine, as guest edited by one Victoria Beckham.

Whilst sharing her fashion don’ts — ‘nose rings, Crocs, and nude pantyhose’ (listen up Kate and Pippa) — she also reveals why she rarely smiles in photos, saying ‘…I actually used to smile a lot in pictures. I think I only stopped smiling when I got into fashion. Fashion stole my smile!..’

We beg to differ Queen B: is that the hint of a smile on that bubbly cover shot (or perhaps your tongue planted firmly in your cheek)? Check out this fab behind the scenes look at the making of the VB September Issue for Glamour. Happy Friday FFFs! xx

FFF Friday Flashback: Bond Girls

Google Bond Girls, and you will notice there is a new Fatale on the block. She may be the only one wearing peach sequins and sensible pumps—with a litter of corgis trailing in her royal wake—but she is certainly the most famous and fabulous. Let’s call her 001.

The highlight of the London Olympics Opening Ceremony had to be the unveiling of James Bond’s regal new sidekick. We loved the sneak peek into Buck House and fantasised that perhaps before leaping into their chopper, James Bond and QEII/001 chowed down on a Bond-esque feast of his favourite fare. Think Roast Grouse and Pink Champagne, asparagus and hollandaise sauce accompanied by plenty of Bollinger and a round of Vodka Martinis for good measure: shaken, not stirred … of course.

FFF is most seriously pleased!

FFFAVE PAST BOND GIRLS AND HOW TO STEAL THEIR STYLE 101

002: Ursula Andress as Honey Ryder in Dr. No (1962)
003: Carole Bouquet as Melina Havelock in For Your Eyes Only (1981)
004: Honor Blackham as Pussy Galore in Goldfinger (1964)

Miu Miu halterneck bikini, Christian Louboutin Milady 100 Chantily lace and satin peep-toe pumps, McQ Alexander McQeen ring-embellished leather and suede dress, Eddie Borgo hinged gold-plated ring, Agent Provocateur lace corset

Snap! FFF is reading...

WHAT: My Life from Scratch: A Sweet Journey of Starting Over, One Cake at a Time by Gesine Bullock-Prado
WHERE: Pick up a copy online at the Book Depository
WHY WE’RE FFF’ING LOVING IT: As a Hollywood hot-shot and head of her celebrity sister Sandra’s production company, Gesine Bullock-Prado traded the glamour of Tinseltown for a wooden spoon, a bakery and the quaint life in Vermont. My Life from Scratch follows Gesine’s journey from sugar-obsessed child to miserable, awkward Hollywood insider to reluctant master baker. Chock-full of eccentric characters, beautifully detailed descriptions of her baking process, funny renditions of Hollywood nonsense, and recipes, the ingredients of her story will appeal to anyone who has ever considered leaving the life they know and completely starting over.
FFF WARNING: This book will make you want to eat vast quantities of cake and cookies!

For more information on Gesine Bullock-Prado, visit gesine or her blog confectionsofamasterbaker

Quick Bites: Gauliter, LV Waffles, chic Mme Cotillard, Olympic sweets, food coupling, fab neckpiece & medal winning macaroons.

• If you happen to be in San Francisco, make a pilgrimage to the DeYoung Museum for a gorgeous retrospective of Jean Paul Gaultier’s work. Yum. therecessionista

• Why only wear it when you can eat it too! Thanks LV! styleite

• Jadore Marion Cotillard in Dior. Tres chic and old school glamorous. vogueus

• Be a champion in the kitchen with these super-cute Olympic sweet things and dessert recipes. hgtv

• We love these great food pairings. Print out and stick to your fridge for moments when inspiration fails to hit. thekitchn

• This rubber and crystal necklace by EK Thongprasert is HAUTE! colette

• Merci Pierre Herme for these delectable medal winning macaroons! luxuo 

Off-duty classics

Why is that we spend most of our motza on special evening pieces that barely get a good night out? Especially when the more needy section of the FFF’s wardrobe is her off-duty wear, the items tossed on day-to-day all season long?

Regardless of lifestyle, all FFFs need cool denim that elongates our pins and lifts our bottom line. Great fitting tees and easy dresses for days when we can’t be bothered to style more than one item of clothing. Shorts for scorching days and loose tunic tops for hot, fat days. Chic but super comfy sneakers, great flat leather sandals and a great carryall top the FFF shopping list. 

Here are some of our all time favourite off-duty looks from yesteryear and yesterday. We’re re-working our wardrobe budgets as we speak…

Just bake it: Karen DeMasco's Rhubarb and Raspberry Crostata

There are three reasons why we want to make this rustic looking tart right now. Two of them are rhubarb and raspberries: we adore their sweet tartness that make our lips pucker, and their glistening scarlet and pink hues. Plus they are in season and begging to be eaten.

The third reason? This recipe comes via Karen DeMasco, the genius pastry chef from our favourite NY spot — Locanda Verde at the Greenwich Hotel. We first sampled her pastries for breakfast one crisp morning, and fell instantly under her sugary spell. We’ve made her banana cupcakes with peanut butter frosting here, and spent many hours flicking through her cookbook The Craft of Baking. Anything Karen makes, we’re in.

Karen DeMasco’s Rhubarb and Raspberry Crostata

Crust:
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
1 large egg
1 tablespoon whole milk

Filling:
1/4 cup cornstarch
4 cups 1/2”-thick slices rhubarb
1 6 ounce container fresh raspberries
1/3 cup sugar
1 large egg, beaten
Raw sugar
Sweetened whipped cream or vanilla ice cream (for serving)

For crust: Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

For filling: Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.

Preheat oven to 400°F Roll out dough on floured parchment paper to 12” round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2” border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack.

Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

Recipe and image via epicurious

Wordless Wednesday: Olympic fever!

Alexander McQueen Britannia Skull clutch, Union Jack Bedside Table, Pommery Union Jack ‘Pop’, French Sole Jack Flats, Hunter ‘Original Brit’ Wellington Boot, Emma Bridgewater Mug.

FFF Friday Flashback: AB FAB double play!

We give you our absolutely fave, BFF fashion victims, Eddy and Patsy. Check out their best, buggery bollocksy lines ever and Patsy’s more recent catch up with fellow ‘39ers’ Stella and Kate.

Pour yourself a Bolly and laugh, love and enjoy… Have an absolutely fabulous Friday FFFs! xx

Soufflé Couture

Out of the oven and onto the runway, Raf Simons first couture collection for Dior with its soufflé-inspired poufs (ok 50s inspired) had us reaching for our spatulas. Those elegant Sabrina-esque 3/4 skirts emerging from tiny, waspish waists … it’s the Noughties retake on Christian Dior’s 1952 New Look and how we swoon!

Equally French, elegant and classic is Le Soufflé. We eat them as often as we can (and way too often!). A simple Roquefort and Parmigiano Reggiano Soufflé and green salad for lunch. A Sweet Potato Soufflé for dinner and a Raspberry Soufflé for dessert. Not all on the same day obviously. 

The fact is, unlike a couture gown, the soufflé is surprisingly easy to whip together. We are not mathematical, but we do know this very chic equation off by heart: 

Base (béchamel + egg yolks + flavour additions) + beaten egg whites = Soufflé

Got it?

Need more tips? Read this old blog of mine I wrote after discovering just how easy peasy it is to cook soufflés via my mother-in-law who is Queen of Le Kitchen. 

In the meantime, I shall whip up on a red lip, a waft of Miss Dior and tackle this chic little thing … thank you Mr Simons for le inspiration!

Milk Chocolate Soufflés with Nougat Whip

(via bonappetit)

Soufflés

• 12 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
• 1/2 cup heavy whipping cream
• 2 large egg yolks
• Pinch of salt
• 6 large egg whites, room temperature
• 2 tablespoons sugar

Nougat Whip

• 1 large egg white, room temperature
• 1 1/2 tablespoons honey
• 1/3 cup chilled heavy whipping cream
• 1 tablespoon amaretto or other almond liqueur
• 1/4 cup whole almonds, toasted, chopped

Soufflés

• Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.
• Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely. (For step-by-step photos, see our How to Prepare Chocolate Soufflés Slideshow.) 
• DO AHEAD Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.

Special Equipment

• 8 3/4-cup soufflé dishes

Dior images via style.com