A traditional Spanish delicacy and the Godfather of Sole (as Naomi Campbell once coined him) equals a chic and delicious must-make treat. 

The Spanish Turrón is Blahnik’s signature kitchen-make. Surely the world’s most fashionable Turrónero, we can just picture him at his mixer, grinding almonds and dripping in honey in his signature bow tie and shod impeccably in fabulous heels (he famously road tests his own designs).

We are as wild for these sweet, nutty treats as we are for our shoes. First made in Valencia in the 16th century, they were brought to Spain by its Arab conquerors where the recipe was snatched up and christened a national treasure. 

Classically a combination of nuts (any type but almonds are a mandatory inclusion) and honey with egg white to bind together, the recipe has stayed true to its origins over the centuries. Some have tinkered with it adding sweet things like chocolate and nougat, but we say stick with the traditional. Like a good pair of Blahniks, the original is hard to beat. 

Manolo Blahnik’s Spanish Turrón 

(recipe via vogue.co.uk)

Ingredients:

• 400 gr honey
• 300 gr mixed dried fruits - chopped
• 200 gr almonds - roasted, peeled, chopped 200 gr walnuts - peeled, chopped 200 gr peanuts - peeled.

Place nuts and fruit in electric mixer and mix well. Add in honey and mix well. Press mixture firmly into tray with spoon. Cover top with aluminium foil. Place something heavy on top. Leave for 24-48 hours.

Remove weight. Cut into small pieces and serve.

turron image via gourmet, Manolo Blahnik image via telegraph

Whilst couturier Alexis Mabille’s collection

Mabille took his cue from two iconic photographs. The first (top above left) of the very first supermodel, Lisa Fonssagrives. Sitting on the beach, the sun hits her face filtered through a pink paper umbrella which casts over her a gorgeous rosy hue. The second image by Patrick Desmarchelier of 90s supe Christy Turlington (top above right) shows her in the most glorious, and vast, rose headpiece.

Drawing divine inspiration, Mabille sent his models down the runway monochromatic from the top of their tissue flowers to the tip of their toes, complete with that Lisa-esque glow and Christy bloom.

The collection reminded us of our trip down south for the 2011 Melbourne Cup, where these sensational headpieces would have been right at home. The floral theme also had us reminiscing about a spectacular lunch we devoured at Melbourne’s culinary stalwart The Flower Drum, where the food is delicate Cantonese-style at its best. If you’ve never been, pop it on your to-do list. In the meantime, try one of host Gilbert Lau’s signature dishes… and do toss on an enormous floral headpiece. Haute perfection!

Flower Drum Steamed Beef with Tasty Rice
An ideal winter lunch, says Gilbert. This is a one dish ‘lazy’ meal but a healthy one. If you do not like beef, you can substitute boned chicken thigh for the meat.

Serves 4

• 320 gm rump steak
• 40 gm soy soaked turnip (available from Chinese grocery shop)
• 6 seedless red dates
• 40 gm sliced water chestnuts (available from Chinese grocery shop or fresh from market)
• 300 gm rice
• 270 ml water
• 1 rice cooker

Seasoning (A):

• 1/2 teaspoon salt
• 1 &1/2 teaspoon sugar
• 2 teaspoons soy sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons oyster sauce
• 1 tablespoon Shaoshing wine
• 2 tablespoons water
• 1 &1/3 tablespoon cornflour
• 2 tablespoons peanut oil
• 2 teaspoons sesame oil

Seasoning (B):

• 4 teaspoons dark soy sauce
• 2 teaspoons heated peanut oil

Cut the soy soaked turnip into julienne strips approx 1 inch long. Rinse gently under cold running water for 3 minutes to reduce the salinity of the turnip and drain well.

Slice the beef thinly across the grain approx 2inches long. Marinate with Seasoning (A).

Soak the dates for 15 minutes and cut into thin slices.

Place rice in the rice cooker container and wash in cold water. Swill rice around the container in a circular movment until the water becomes milky. Rinse, add more water and repeat until the water is clear. Add water (270ml) and turn on the rice cooker to cook.

Just after all the water is nearly absorbed, lay the marinated beef and everything on top of the rice until the rice is cooked.

Before serving add Seasoning (B) to the rice.

Recipe via miettas

Alexander McQueen belted silk-chiffon dress

Nothing can cheer us up like the sunny, golden hue of a perfect egg yolk. It makes us feel happy and full of cheery warmth …

Except perhaps the glorious good egg Julia Child whipping those amber yolks into shape and actioning a super quick feast of French omelettes. Watch, laugh and learn as the always original Julia throws parsley and pans with abandon, and cries a joyous “Voila!” on completion.

Bon Appetit indeed!

WHO: Alexa Chung

Images via celebritieswonder, style and vogue

To satisfy our lust, we are shopping and stocking up on clever transeasonal pick-me-ups. Chic little treasures that slide effortlessly into our current wardrobe, whilst cleverly bridging the gap between now and next season.

There’s only 5 items required (if we are being really restrained), and here they are. Not only will they freshen up our everyday look and update our style, but they will satisfy our dire need to ditch the whole current wardrobe and shop our tails off.

1. The Cardigan
The ultimate layering garment. Toss it over anything and everything and do opt for a print or bright colour. It’s like a fashion facelift.

Jil Sander Navy cherry silk mix cardigan, Rag & Bone Fenland cardigan (bargain!), Bottega Veneta colour cardigan

2. The Shirt
Denim is a must, and it’s time to ditch the old white (it’s looking grey and old). We’re throwing in a stripe too, just for fun.

Isabel Marant denim shirt, TopShop cream shirt, Aubin & Wills striped blend blouse

3. Trousers
Your jeans are looking tired (check the seat. Has it fallen out?) and a new pair of neutrals or a pair in a different shape and crop will inspire new looks and brighten your day. 

Roland Mouret cream pants, Mother The Wilder Trouser jean, JCrew cropped tweed pants

4. Ballet Flats
You can never have too many. They are simply our staple shoe. Say yes to colour or an interesting treatment. You will find that no matter what you wear, they will impart serious polish and style.

Reed Krakoff two-tone flats, Roger Vivier green Belle Vivier (an FFF-ing classic!), Repetto patent slippers

5. Sexy heels
Pick one that suits your style and wear with your most fabulous cocktail look. By day, team with cropped pants or denim. A great way to inject a touch of new season-chic right now.

Miu Miu snake effect heels, Nicholas Kirkwood glitter heel, Zara laminated heel (FFF-obsession!)

WHAT: A Louis Vuitton bag in the making.

WHERE: Louis Vuitton Sydney store opening party.

WHY WE’RE FFF-ING LOVE IT: Forget the beautiful faces and red carpet caper. The real star of the occasion was watching an LV artisan, flown out from Italy especially, construct our very favourite arm candy with such passion, care and extraordinary skill. 

Grab your shears, thread a needle and see more Louis Vuitton magic at work here…. 

Mille Feuille translates as thousands of layers, and so too does this deliciously monochrome Dior couture collection by John Galliano’s successor Bill Gaytten.

Drawing inspiration from Christian Dior’s waspy waisted, full skirted silhouettes of the early 1950’s, it is breathtaking in its simplicity yet jaw dropping in its mastery. 

Perhaps the most succinct way to sum up the show is with a quote from Christian Dior himself, hand embroidered in organza on the skirts of select dresses — “Elegance must be the right combination of distinction, naturalness, care and simplicity”.

So does this rather wonderful Grand Marnier Mille Feuille Crêpes Cake, the only thing one should eat whilst wearing one of Gaytten’s couture creations. Mind the ruffles…

Grand Marnier Mille Feuille Crêpes Cake
Makes 8 to 12 (dessert) servings

• 6 large eggs
• 1 cup whole milk
• 3 cups chilled heavy cream, divided
• 1 teaspoon pure vanilla extract, divided
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1 cup icing sugar, divided
• 2 teaspoons grated orange zest , divided
• 2 tablespoons unsalted butter, melted
• 1 tablespoon Grand Marnier or Cointreau

Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth.

Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot. Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crépe with a heatproof rubber spatula, then flip crêpev over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crêpes, brushing skillet with butter each time and stacking on plate.

Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 cup icing sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.

Centre a crêpe on a serving plate and spread with 1/4 cup cream. Continue stacking crêpes and spreading with cream, ending with a crêpe. Chill, covered, at least 4 hours and up to 24.

FFF note: we think a dusting of icing sugar and some caramelised orange segments would be just the thing to finish this masterpiece off…

Recipe via epicurious