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.

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!


  • 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


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

  • 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


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...

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


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 dressAcne 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


Wordless Wednesday: Neck Candy


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

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...

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