Snap! FFF is reading...

WHAT: Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It! by Kris Carr

WHERE: Buy the book at The Book Depository

WHY WE’RE FFF-ING LOVE IT: Author of the best-selling Crazy Sexy Cancer Tips and Crazy Sexy Cancer Survivor, Kris Carr takes on the crazy sexy subject of what and how we eat, drink, and think. Karr is sassy and smart and makes you want to juice everything green and leafy to get that healthy in-the-know glow. Inspiring and amazing — we are cheerleaders for the Carr Crazy Sexy Movement!

For more information on the fabulous Kris Carr visit crazysexylife.com

Want to know what started Kris Carr’s Crazy Sexy Life?
Diagnosed with a rare form of cancer in 2003, then 31-year-old actress Kris Carr refused to let despair overwhelm her and mounted a personal crusade not just against the ravages of the disease, but for an optimistic outlook and the mission to find meaning in demystifying the illness for others. In this intimate, irreverent documentary, Carr chronicles her journey with rare candour and humour.

New week, new luxe lust list!

Isabel Marant chain heels, Herve Van Der Straeten 24-karat gold-plated clip earrings, Vera Wang peplum top, Bottega Veneta cotton and linen corset, Paco Rabanne dress, Christian Louboutin Artemis fringed textured-leather shoulder bag, Givenchy bag, spun gold lingerie, Marc Blackwell Northern Hemisphere flute, Fornasetti plate, Mepra Due “Ice Oro” flatware.

FFF Guide to Life: Madeleine Eastoe, The Australian Ballet

“Her dancing is fearless and utterly assured”—Herald Sun

And so is her FFF Guide to Life! We are officially in awe of of those glorious creatures — The Ballerina — and Madeleine Eastoe of the Australian Ballet is one of our favourites.

She has an incredible lineage to boot. “My great uncle Herbert Sachse invented the Pavlova dessert. He was a chef at the Esplanade Hotel in 1935 and was asked by the opera singer Dame Nellie Melba for a nice light dessert. Inspired by the dancer Anna Pavlova who was performing in Perth at the time, he named it after her for the ‘light and fluffy’ qualities it’s so famous for.”

Thank you Madeleine for sharing your delectable FFF Guide to Life with us. Enjoy…

HOLIDAY/CITY DESTINATION: My husband and I travelled to the Greek Island Kefalonia to a beautiful spot by the name of Assos. It was like being straight out of the film Shirley Valentine … delightful food, beaches, friendly locals and afternoon naps!

HOTEL: Qualia on Hamilton Island — the most luxrious and relaxing hotel I’ve ever experienced. Pure indulgence.

RESTAURANT/BAR: Jimmy Liks in Sydney and Movida in Melbourne. Experimental, delicious food combining adventurous tastes.

GALLERY: National Gallery of Victoria because we can take Ella, my three year old daughter and make an excursion of it where she’s involved and having fun too. Plus I love the gift shop!

SHOP: I’m surrounded in Fitzroy by some wonderful eclectic shops. Smith Street, Gertrude Street and Brunswick Street are all fabulous. Industria is a great shop to check out unusual furniture ideas as well as selling some really funky second hand clothes.

BOOK, FILM AND MUSIC: I just went to see the documentary dance film about Tanja Leidkte called Life in Movement … a beautiful but sad recollection of a creative genius. 

I’m reading Eugene Onegin as we’re about to start performing Onegin the ballet, and I always have a soft spot for Jeff Buckley music.

KITCHEN ITEM: Green’s Golden Butter Cake mix!

BEAUTY ITEM: Aesop deodorant (LOVE, LOVE, LOVE)!

MANTRA: No worries! 

For more information on the Australian Ballet visit www.australianballet.com.au. The Australian Ballet will perform Romeo & Juliet in Madeleine’s hometown of Perth from October 10 – 14.

Quick Bites: Jean jackets, Tom Ford outlet store, foodies to pin down and Zucchini & Almonds.

The jean jacket is back! We are tossing ours over silk Equipment shirts, cocktail frocks and hooded sweatshirts. How will you wear yours? vogue.us

Tom Ford will open an outlet store at the Woodbury Commons mall in Central Valley, New York. The store, to open July 15, will sit along other chic outlets including Balenciaga, Chanel, and Michael Kors. Lucky

Pin this! The Top 10 Pinterest foodies to follow. huffpost

This may be the easiest side dish to pull together in the history of dinners. Zucchini and almonds makes it to our table at least a couple of times a week. It’s a maker. Love it! smittenkitchen

Wordless Wednesday: VB + RR = FFF'ing Fabulous!

FFF Guide to Life: Jessica Ainscough, The Wellness Warrior

Jessica Ainscough — aka ‘The Wellness Warrior’ — is our go-to-girl for all things healthy and holistic. A few years ago, she was diagnosed with a rare form of cancer. Rather than take the news lying down, Jess stood up and is fighting head on… drastically changing her life in the process. She is a writer, blogger, certified holistic health coach and a ‘super greens’ goddess with a great story to tell. For more about Jess (and her cookbook Make Peace With Your Plate) visit her at The Wellness Warrior. She has kindly shared her FFF Guide to Life, so take it away Jess!

HOLIDAY: Byron Bay.

HOTEL: The Atlantic, Byron Bay.

RESTAURANT & BAR: My favourite restaurant is The Spirit House. It’s an amazing Thai restaurant here on the Sunshine Coast. It’s not organic, unfortunately, but that is where I plan on heading for a celebratory dinner when I’m a little further along the healing path. I don’t go to bars anymore, but my boyfriend owns a bar called Lot 104 – best bar on the Sunshine Coast!

DRINK: The Wellness Warrior smoothie: kale, cos lettuce, frozen banana, coconut water, spirulina, maca, bee pollen, lime juice. Delicious!!

SHOP: Goddess of Babylon or Spell And The Gypsy Collective.

BOOK & FILM: Book: A Return To Love by Marianne Williamson, Film: Anchorman.

CHARITY: I am an ambassador for The Warwick Foundation, which is an amazing charity that supports young adults with cancer. I also sponsor two pigs and a cow at Edgar’s Mission and donate monthly to Animals Australia.

MUST HAVE WARDROBE ITEM: Dark Ksubi skinny jeans in winter, denim shorts in summer.

MUST HAVE KITCHEN/PANTRY ITEM: My juicer!

MUST HAVE BEAUTY ITEM: Coconut oil. It can be used as a moisturiser, hair mask, deodorant, eye make-up remover, and so much more.

AND FINALLY, WHAT IS YOUR MANTRA: Our lives are not determined by what happens to us, but by how we react to what happens to us.

Pop over and visit Jess at thewellnesswarrior.com.au

Snap! FFF is eating...

WHAT: Steamed bun with twice cooked pork, hoisin sauce, pickled cucumber and shallot.
WHERE: The Bun Mobile, Brisbane.
WHY WE’RE FFF’ING LOVING IT: We first tried these little beauties at Momofuku in New York, and were smitten from the first bite. Thank goodness Brisbane has jumped on the now famous mobile food truck trend, with The Bun Mobile our first cab off the rank (so to speak). Super soft buns hug melt in the mouth pork with sharp pickles and sweet hoisin. Be warned! These are addictive…

Want to try The Bun Mobile?
As is the MO with food vending trucks, The Bun Mobile is always on the move! Visit their website for details of their menu and schedule, or follow them on twitter and facebook for updates.

FFF Friday Flashback: Beatlemania

Just like Elvis, One Direction have officially left the building … or the country to be precise. The mega-mania of teen girls over the last few weeks has been at fever pitch, and we have to admit to being a tad jealous — we wish we could turn back the clock and join them!

There is nothing quite like the devotion, hysteria and elation of a gaggle of girls as the practise one of the oldest tricks in the book — teen idol adulation. We have fond memories of the days when Duran Duran plastered our walls and occupied our every thought. There’s nothing like it, and to all the party poopers out there we simply say: let this band and their frenzied fans enjoy it all to the very last drop!

But if you want to talk about the Masters of Mania, we have to go back to the originators of the movement. Before Yoko, before THAT trip to India … their were four boys, they were in a band and their very existence coined the phrase Beatlemania. While the Boy Bands that have come after them can’t hold a torch to the Beatles, we bet The Fab Four would graciously tip their hats to the 1D boys and say ‘Enjoy it lads, it’s your ticket to ride’. Happy Friday FFFs!

Wordless Wednesday: Fashion Fit 101 (and a questionably fashionable workout flashback!)

Victoria Beckham track pants, Zoe Karssen bat-print cotton-blend fleece track pants, Adidas by Stella McCartney run hooded lightweight shell jacket, Clu terry track pants, Alexander Wang shorts, Alexander Wang sneakers, Alexander Wang windbreaker, Karl high-top sneakers, Adidas by Stella McCartney hot pink nylon vest, Reek Krakoff gym bag

FBOMs of the Week: Lily, Liya & Charlotte

WHO: Lily Wong
WHERE: Launch of Claiborne Swason Frank’s book, American Beauty in NYC
WEARING: Reed Krakoff, Tod’s bag and dripping in Ruby Kobo jewellery
WHY WE ARE FFF’ING LOVING IT: Like a vanilla slice, Lily is a dream in layers of nude, vanilla and palest cream with a pop of citrine fluro. It’s modern behaviour people!   
FBOM RATING: 10/10

WHO: Liya Kebede
WHERE: Premiere of Sur la Piste du Marsupilami, Paris
WEARING: Isabel Marant
WHY WE ARE FFF’ING LOVING IT: It’s Victorian-meets-80s-meets-fierce-heels and it is hot hot hot. Particularly with those legs! Effortless, easy and FFF-ing chic!
FBOM RATING: 8/10

WHO: Charlotte Casiraghi
WHERE: The Swinging London Monaco Rose Ball, Monte Carlo
WEARING: Chanel
WHY WE ARE FFF’ING LOVING IT: Charlotte is most definitely the belle of the ball in this dreamy hue of smokey blue. The transparent skirt allowing a peak at those regal pins gives it a tres naughty edge.
FBOM RATING: 10/10

Snap! FFF is making GG's Rhubarb & Sour Cream Cake

WHAT: Rubarb and Sour Cream Cake.
WHERE: At my Aunt’s old wooden table in country Queensland.
WHY WE’RE FFF’ING LOVING IT: This has officially become my mother’s signature cake. Melt-in-the-mouth fabulous with a sweet and nutty edge that has you going back for thirds, fourths… Let’s just say it’s a maker.

GG’s Rhubarb, Sour Cream & Cinnamon Sugar Cake

• 350g (2 & 1/3 cups) self-raising flour
• 1/2 tsp salt
• 2 tsp cinnamon
• 60g unsalted butter, at room temperature
• 330g (1 & 1/2 cups) firmly packed brown sugar
• 1 large egg
• 3 tsp pure vanilla extract
• 240g (1 cup) sour cream
• 440g (4 cups) rhubarb, cut into 1cm chunks
• 1/4 tsp grated nutmeg
• 110g (1/2 cup) caster sugar 25g (1/3 cup) flaked almonds
• Pure cream or good vanilla ice cream, to serve

1. Preheat your oven to 180 degrees C and grease a 26cm round cake tin (I just used non-stick baking paper as it makes for an asy clean up).

2. Sift together the flour, salt, and 1 and 1/2 tsp of the cinnamon in a bowl — give a stir with a whisk to make sure everything is evenly distributed and set aside. Put the butter and brown sugar into a separate bowl and beat till the mixture resembles (and feels like) wet sand. I usually do this in the small bowl of my mixer as I feel it works better than using the larger bowl — I continue with the small bowl for the next step and then transfer the mixture to my larger bowl to add the sour cream (Step 4) and continue on with Step 5.

3. Once the butter is fully incorporated, add the egg and vanilla and beat until the mixture is fluffy and creamed, stopping to scrape down the sides of the bowl once or twice until the egg is thoroughly incorporated and the mixture looks creamy. 

4. Add the sour cream and beat in until well combined. Don’t worry if the mixture looks a bit curdled, it will come back together once you add the dry ingredients. Phew!

5. Now mix in the flour on low speed until just combined. Finally stir in your rhubarb: do this with a spatula as the batter becomes quite stiff and you want to try to coat the rhubarb with the batter.   

6. Once the mixture is combined, scrape it into your prepared cake tin and smooth it down as best you can. Mix the nutmeg and remaining 1/2 teaspoon cinnamon into the caster sugar. Sprinkle half the sugar mixture over the cake, top with the flaked almonds and then sprinkle with remaining sugar mixture. 

7. Bake the cake for 1 hour and 10 minutes until a fine skewer inserted in the middle comes out clean. Do check this as mine cooked in one hour.

Now at this stage you can serve it as a pudding by scooping it out of the container with a large spoon and serving with a dollop of vanilla bean ice cream… but if you wait till it cools down, it tastes even better as a luscious, tender cake with dollops of pure cream.

To turn it out: sit a flat plate on top of the pan and invert the cake onto this. Remove the baking paper, then invert the cake again onto a serving plate so the sugared top is on top. (You will find as you invert the cake that some of the sugary almond mixture will drop off so watch that it doesn’t go everywhere — I do that last step over the sink)! Enjoy x

The Chanel jacket and how to rock it... your way

We can’t wait for Karl Lagerfeld and Carine Roitfeld’s new book project The Little Black Jacket, to hit our coffee tables.  A homage to arguably the most coveted and important fashion classic of them all, Coco Chanel’s little black jacket can be styled a million different ways and is a piece that suits every woman. For the book, Karl and Carine have invited some of their most fabulous friends to interpret it including SJP, Alice Delall, Georgia May Jagger and Carine herself, dressed as Coco. 

Check out this behind-the-scenes video of the book shoot below and some fab ways this 1930s classic can be styled in a thoroughly modern way.

PS HOT GOSS! The Kaiser has claimed that the powder pink Chanel jacket Jackie Kennedy wore on the day JFK was assassinated, wasn’t a Chanel, but a copy. “In 1963. It was a fake, a line-by-line copy by Cassini,” he said. “She did have real Chanels, [but] her sister ordered them. We have all the proof.” MERDE! If Jackie did indeed wear faux Chanel, we guess it was because, as First Lady, she felt more patriotic wearing an American designer than a French. According to the LA Times, the said suit is now “perfectly preserved in a vault in Maryland, banned from public display for 100 years.” So we guess we’ll never know!

Snap! FFF is eating... Turkish Delight Ice Cream!

WHAT: Passionfruit roulade with Turkish Delight ice-cream and Persian fairy floss
WHERE: Pitchfork, Perigian Beach, Sunshine Coast
WHY WE’RE FFF-ING LOVING IT: What’s not to love? Delicate meringue encasing passionfruit mousse topped with exotic rose scented ice cream and melt in your mouth strands of spun sugar. Add the glorious ocean breezes and pandanus trees of Perigian Beach while you indulge and it doesn’t get much better than this.

Can’t get to Pitchfork?
Whip up a batch of rose ice cream studded with jewel like flecks of Turkish Delight. Delish!

Turkish Delight Ice Cream

• 600ml of full fat organic milk
• 600ml of organic cream, heavy
• 1 cup of caster sugar
• 4 organic egg yolks
• 1/4 cup of rose water
• 200g of rose flavoured Turkish Delight, roughly chopped
• Rose pink food colouring

Pour the milk and the cream into a large saucepan and gently heat. Whisk the egg yolks and sugar in a large mixing bowl until thick and pale. Add the eggs and sugar to the hot milk and cream and whisk.

Continue to stir gently until mixture thickens enough to coat the back of a spoon or silicone spatula. Remove from the heat and allow to cool.

Transfer the mixture to a bowl and stir in the rose water and a tiny splash of rose pink food colouring to tint to a pale pink. When cool, place the bowl in the refrigerator for at least 30 minutes. Put the mixture in your ice cream maker and proceed according to the manufacturers instructions.*

Add the chopped Turkish delight to the ice cream and then freeze until required.

*If you don’t have a machine, follow this guide on how to make ice cream by hand by God of the Scoop, David Lebovitz.

Hungry for The Games

Like the majority of the planet, FFF is all about The Hunger Games right now. We devoured the trio of books over a week, and are itching to see the just released movie. One of our favourite features of the story? The detailed and delicious descriptions of meals served to The Tributes in The Capitol as they prepare to do battle until death in The Hunger Games.

If that last sentence is a mystery to you, stop stalling and start reading. Then try making one of our favourite dish descriptions — Lamb Stew with Dried Plums (also a favourite of Katniss, the heroine of the series) — which promises to be just as tasty and satisfying as The Hunger Games trilogy.

Katniss’s Favorite Capitol Lamb Stew with Dried Plums
FFF note: This recipe is very large, so feel free to halve the amounts below.

• 5 pounds lamb fillet, shoulder or leg, cut into 2-inch pieces
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 large onion, chopped
• 1/2 cup water
• 4 cups beef stock
• 2 teaspoons white sugar
• 3 teaspoons brown sugar
• 3 cups diced carrots
• 1 cup diced zucchini
• 1 1/2 cups diced celery
• 2 large onions, diced
• 3 potatoes, cubed
• 5 cups dried plums (or prunes)*
• 2 teaspoons dried thyme
• 3 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh basil
• 1 teaspoon chopped fresh parsley
• 2 bay leaves
• 1 cup ginger ale

Place lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat meat evenly.

Heat olive oil in a large pan and brown the meat, working in batches if needed.

Remove lamb to a side plate. Pour off fat, leaving 1/4 cup in the pan. Add the garlic and onion and sauté until the onion becomes golden. Deglaze frying pan with the 1/2 cup water, taking care to scrape the bottom of the pan to stir up all of the tasty bits of meat and onion. Cook to reduce liquid slightly, then remove from heat.

Place the lamb and garlic-onion mixture in a large stockpot. Add beef stock and sugar, stirring until sugars are dissolved. Bring mixture to a boil, cover, and simmer for 1-1/2 hours.

Add the vegetables, dried plums, herbs, and ginger ale to the pot. Simmer for 30-45 minutes, or until meat and vegetables pierce easily with a fork. Serve with crusty bread to mop up the sauce.

* This is quite a large measurement — add less if you feel it is too much for the dish.

Recipe via The Unofficial Hunger Games Cookbook by Ansara Baines

Quick Bites: Di & her boys, Miu Miu crush, prank pieces, To Rome with Love, papier-mache polka dot eggs & Easter Lamb

• This just released shot of Di and her barefoot boys makes our FFF hearts sing! dm

• Miu Miu’s blush velvet bag is fashion’s equivalent to a sugar rush. net

• It’s not too late to pull an April Fool’s Day prank. Check out these chic pieces (including this fab faceless clock cuff), perfect for tricking up your FFF wardrobe. vogueus

• We can’t FFF-ing wait for Woody Allen’s new film To Rome with Love, to be released later this month. Check out this on-set snap of Penelope Cruz, red-hot in Dolce & Gabbana. hb

• We are mad for these papier-mache polka dot eggs complete with ‘pull-me’ string and packed full of goodies! If you want to DIY this Easter, check out the how-to at notmartha.org

• While we’re on the Easter hop… we are all about lamb right now and how we’ll be treating it come Sunday lunch. Jamie O’s Incredible Roasted Shoulder of Lamb with Smashed Veg and Greens is a strong contender for the win. jamieoliver

Snap! FFF is enchanted...

WHAT: Magical Sand Castle
WHERE: Noosa Main Beach, Queensland
WHY WE’RE FFF’ING LOVING IT: We’ve always dreamt of a house by the sea, but this magical sand castle with twisted Gaudí turrets and lemon hued tea lights takes the cake. Fit for an ocean dwelling fairy princess, we happened upon this clever sculpture after dinner at Berardo’s Bistro and were utterly enchanted.

Can’t make your own magical sand castle?
Try making a classic sand cake with lemon scented icing instead.

Sand Cake with Lemon Icing

• 1 cup (150g) self-raising flour
• 1 tablespoon cornflour
• 3/4 cup (180g) caster sugar
• 1/4 cup (60ml) milk
• 125g butter, softened
• 2 eggs

Lemon icing

• 60g butter, softened
• 2 lemons, rind finely grated
• 2 cups icing sugar, sifted
• 2 tablespoons fresh lemon juice

Preheat oven to 190°C. Line a greased 9cm x 21cm (base measurement) loaf pan with non-stick baking paper.

Place all ingredients in a large bowl. Using electric beaters, beat for 6 minutes until pale and creamy. Spread evenly into the loaf pan. Cook for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 5 minutes before turning onto a wire rack to cool.

To make the icing: place the butter and lemon rind in a small bowl. Beat with a wooden spoon until well combined. Gradually add the icing sugar and lemon juice, mixing until well combined. Spread over the top of the cold cake.

FFF Guide to Life: Renya Xydis

Any FFF worth her straightening iron worships the talents of Sydney Hair Goddess Renyz Xydis.

Ambassador and Hair Director for Cloud Nine and owner of it-salons Valonz, Salon X, Renya Xydis City and beauty haven Miss Frou Frou, she tends to famous hair including Cate Blanchett, Nicole Kidman and Naomi Watts and tames runway hair for designers like Stella McCartney, Dolce and Gabbana and Chloe. 

All of which make her a bonafide FFF! Here she gives us the rundown on the must-haves that make her tick.

Go Renya!

Holiday/City Destination: Greece

Hotel: Hotel Grande Bretagne in Athens. 

Restaurant and Bar: Neild Avenue (10 Neild Avenue, Paddington, Sydney Ph 02 8353 4400) for their delicious relaxed Mediterranean food.

Gallery: Iian Dawson Gallery in Paddington for his selection of new Australian talent.

Shop: Colette in Paris has everything you could ever want and more.  Kirrily Johnston in Sydney for relaxed Australian style.

Film: I adored The Ages of Love Series, especially the latest Manuale D’Amore 3.  It has an all-star cast including Robert De Niro and Monica Bellucci. 

Music: I love the Sicilian singer Mario Biondi mixed up with a little Rn’B and a few classics like Paul Weller. 

Must have wardrobe item: My Pierre Hardy shoes and Alexander McQueen jackets. 

Must have kitchen/pantry item: Does my mum count???

Must have beauty item: Miss Frou Frou nail polish and my Cloud Nine Wand. 

And finally what’s your mantra… Work hard, have fun and no drama.

Wordless Wednesday: Couture Week with Carine Roitfeld

LV, Milk Bars and Momofuku's Cereal Milk Ice Cream

It seems everyone is throwing food into the fashion Magimix this season. From Mulberry to Miu Miu, food and fashion are the dish du jour!

Our fave FFF mash-up for Spring/Summer is Louis Vuitton. Particularly the campaign, shot in a Milk Bar by Steven Meisel. Sugary-sweet from the ice-cream shades of mint green, berry and vanilla to those lacy Peter Pan collars and cashmere sweaters, this is Chachi-chic, minus the cheese.

As products of the 70s, we have a thing for Milk Bars. Our fave, you may recall, is David Chang’s Momofuku Milk Bar in the East Village (we waxed lyrical last year after overdosing on the Crack Pie). Our other indulgence is his Cereal Milk Ice Cream. Imagine this…. remember, as a child, sneakily raising your cereal bowl to your lips to gulp down the candy-coloured milk left over after your Froot Loops? Well this is what it tastes like. But in the form of ice-cream. Yum. 

Better still, here is the recipe. No Magimix required. Phew! Enjoy!

CEREAL MILK ICE CREAM

(recipe adapted from Momofuku)

Ingredients

For Caramelised Cornflakes (makes approx 18oz)

• 10 oz cornflakes
• 2 oz nonfat dry milk powder
• 4 tbsp sugar
• 1/2 tsp salt
• 6.5 oz (one and a half stick) unsalted butter, melted

For Cereal Milk (approximately 1 cup)

• 4 cups whole milk
• 14 oz caramelised cornflakes

For Cereal Milk Ice Cream (makes approximately 3.5 cups)

• 1 cup heavy cream
• 1 cup cereal milk
• 1/2 cup sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 4 large egg yolks
• 4 oz caramelised cornflakes, to serve

Method

1. To prepare the caramelised cornflakes, preheat your oven to 275 F (140 C). Put the cornflakes in a large mixing bowl and crush them with your hands a few times. Combine milk powder, sugar and salt in another bowl, give it a stir and set aside.  Add the melted butter to the cornflakes and then the sugar mixture and toss to combine. Spread out on two baking sheets lined with parchment paper and bake in the preheated oven until they caramelise, for approximately 35 minutes. Remove and let cool to room temperature.
2. To prepare the cereal milk, combine 14 oz of caramelised cornflakes and milk in a large mixing bowl and let steep for an hour. Strain the milk with the help of a fine-mesh sieve (make sure to press on the cornflakes with a spatula to extract as much liquid as possible), strain once again (through a finer sieve or cheesecloth this time), pour it in a container and set aside.
3. To prepare the cereal milk ice cream, pour the heavy cream in a medium bowl and place it in the fridge until needed. Combine cereal milk, sugar, salt and vanilla extract in a small pot and bring to a boil over medium heat.
4. In the meantime, in a medium pot, whisk together egg yolks. Slowly pour the warm milk mixture into the yolks while whisking constantly. Place over medium heat and stir until the mixture coats the back of a wooden spoon.
5. Pour the custard through a strainer into the chilled heavy cream and stir to combine.
6. Chill the mixture overnight, then freeze it in your ice cream machine according to the manufacturer’s instructions.
7. Serve with the remaining caramelised cornflakes.
8. Slip on a mint cashmere sweater, LV heels and devour greedily.

For more fab recipes, purchase Momofuku Milk Bar by Christine Tosi or get greedy at Momofuku Milk Bar, 207 Second Avenue NY. Tel (212) 777 7773.

Guest Blogger: Leila Chandelier on a PRICELESS style inspiration

Set in luxe hotels in the South of France from Nice to Biarritz, Priceless is the tale of Irène (Audrey Tautou) a young, chic and beautiful femme fatale and her cute side-kick Jean (Gad Elmaleh). Together they unashamedly pursue older wealthy types in order to support their extravagant, flamboyant and tres materialistic lifestyles. It’s a cute movie with a big dollop of ‘cheesy’, just how we FFF-like it!

Not that I care that much for the storyline. I am here soley for French elegance at its absolute best. The exquisite Audrey Tautou’s smouldering beauty and graceful body are swathed in a wardrobe so extraordinary this fashionista was dumb struck with delirium! Dangerously risqué dresses, beautiful shoes and breathtaking jewels by fashion houses including Chanel, Louis Vuitton, Azzaro Couture and Manolo Blahnik are served up with a side dish of serious red lip and perfectly undone hair.

When you are not gobsmacked by her gamine beauty, you are inhaling the perfectly styled ensembles which feature simple and stunning details like a sparkling pewter belt cinching in a lavender-toned knit and an elegantly looped plaited gold rope shoulder strap. Priceless, and Audrey, is absolute eye candy for the salivating fashionista.

Michael Kors white bikini, Jimmy Choo mirror sandals, Oak draped dress, Delfina Deletrez DNA bracelet, Lanvin dress, Piers Atkinson orchid, Giuseppe Zanotti clutch, Fernando Jorge 18ct yellow gold & diamond earrings