FFF Friday Flashback: Nora Ephron (RIP)

Katz’s ‘Big O’ Corned Beef and Pastrami Sandwich

  • 2 slices rye bread
  • 6 ounces pastrami
  • 6 ounces corned beef
  • 1/3 cup coleslaw
  • 2 tablespoons Russian salad dressing

Stack pastrami and corned beef on a slice of rye bread. Add coleslaw on top. Spread Russian dressing over the other slice of rye bread and top with the other slice of rye bread.

Enjoy in a rapturous state!


VB in the trenches

We are FFFing loving VB rocking LAX like a runway in her super fab Comme des Garçons trench slash cape slash dress. Super stylish and slick, it’s a no nonsense look we adore. Just one question though … VB is hands free, so who is carrying her ubiquitous Birkin?

Here’s five other trenches we are coveting.

Burberry trench
, Erdem trench, Burberry London trench, Lanvin taffeta trench, Valentino trench


Ready for its close-up...

If you’ve ever wondered why your McDonald’s burger doesn’t look like ‘the one in the picture’, here is your comprehensive answer. Much like models and celebrities are tweaked, styled and photoshopped for their magazine spreads, the humble Macca’s burger gets primped, poked and styled to perfection with the help of food stylists, good lighting, clever tricks and airbrushing. Quite a fascinating look behind the scenes really.

However, if you really want your burger to taste as good as it looks—make it yourself!

Neil Perry’s Perfect Burger

Serves 4

  • 1kg freshly ground chuck steak
  • ½ – ¾ tsp sea salt
  • Extra virgin olive oil
  • 4 hamburger buns, split and toasted
  • Tomato sauce, barbecue sauce or mustard (any combination you like)
  • 4 slices gruyere
  • 4 rashers good-quality smoked bacon (I like the Schulz brand)
  • Lettuce and tomato slices
  • Sliced pickled cucumber
  • Freshly ground pepper

Place the meat in a bowl and sprinkle with salt. Mix gently, then divide into 4. Move each portion from hand to hand for 2 minutes to make a firm but not overworked patty, then shape into a ball. Gently flatten to form 2cm-thick patties. (If you’re making the patties the day before, cover and store in the refrigerator, but take them out of the fridge well before cooking so they are close to room temperature when you cook them. This will ensure even cooking and help the patties retain the heat from the barbecue or pan.)

Heat a barbecue or a frying pan to very hot. Brush extra virgin olive oil over the patties and cook for 6 minutes, then turn and cook for 6 minutes (for medium rare) or until done to your liking. Set the patties aside to rest for 5 minutes. If you want a plain burger, just place a patty on a bun, add sauce and serve.

For a more elaborate burger, place a slice of cheese on each patty to soften as it rests, and cook the bacon on the barbecue. Toast the buns on both sides.

Place the bun bottoms on 4 plates. On each bun, place lettuce, a patty with cheese, bacon, sauce, tomato and, if you wish, pickled cucumber. Add a grind of fresh pepper. Top each with a bun lid and serve with hot chips.

Recipe and image via rockpool and smh


First Look: Angelina Jolie as the mistress of all evil ... the magnificent Maleficent

In a stroke of genius, Angelina Jolie has been cast as the evil sorceress Maleficent in the upcoming Disney retelling of Sleeping Beauty. Surely one of the most darkly glamorous villains, Jolie’s Maleficent will sport the famous horns, arched brows, citrine eyes and blood red lipstick that made the magnificent M one of our childhood favourites. Let’s face it: ol’ Sleeping Beauty was a bit drowsy and dull, whereas Maleficent was up to no good dressed in couture … what’s not to love?

Want to channel Maleficent? Here are our top picks to get your wicked witch on!

Philip Treacy tulle heels, Lulu Frost M necklace, Alexander McQueen dress, Fernando Jorge Milky quartz & yellow gold bracelet, Alexander McQueen leather gloves, Miu Miu metallic-flecked feather coat, Repossi ringNars Nail Polish in Amchoor for Thakoon, Alaia belt, Nars Lipstick in Jungle Red


Wordless Wednesday: Kristen Stewart in couture for Vanity Fair = drop dead divine!

Images: Mario Testino for Vanity Fair


Soup's on! Five faves that are warming our hearts right now

Viet Hapa Pho: deeply aromatic beef broth with charred ginger and onions, cinnamon, star anise, bay leaf and fish sauce. via

Green Lentil Soup with Coconut Milk and Warm Spices: pitch-perfect harmony of flavours, thick with coconut and laced with sweet spices. via

Spicy Mushroom Miso Ramen: deep, meaty mushroom flavours in a miso scented broth, garlic and chilli kick and slippery ramen noodles. via

English Onion Soup with Sage and Cheddar: Jamie O’s twist on the classic French broth with sweet sage, sharp English cheddar and the tang of Worcestershire sauce.

Vegetarian Tortilla Soup: full-bodied, spicy broth with baked tortilla matchsticks, tiny roasted tomatoes and creamy goat’s cheese. via


Monday kick-start... Audrey-style!

If the mid-morning double espresso and Pecan Square isn’t doing it for you….

Get your Audrey-on and shake off that Monday-funk!  


FFF Friday Night Drinks: Pinterest Style

We admit that Pinterest is taking over our lives. It’s fabulous and fun and the best way to store those 20 million must save online finds in a visual fashion (appeals to our Right Brain modus operandi). Admittedly you know you may have a problem when you look at everything and wonder ‘Can I pin that?’…

But with Friday night drinks on the menu, and a dearth of fresh finger food ideas upon us, Pinterest is officially our go to solution. Above and below — a selection of what are our guests will be enjoying at our first Pinspired Soirée. Get pinning people!

Follow us on Pinterest here

  1. Mini pancake bites with four different toppings via
  2. Crispy kale chips via
  3. Roasted grapes with thyme, fresh ricotta and grilled bread via
  4. Broccoli parmesan fritters via
  5. Greek-style smoked olive and lemon lamb shoulder tacos via wholesomecook
  6. Basil blossom sangria


Have you joined our mailing list for Delicious Updates?

If not, you should! Sign up here…


Stella's Garden Party & FFF's fave floral ice-cubes

FFF loves a good Garden Party, as does our fashion hero Stella McCartney who again chose one yesterday to launch her scrummy Resort 2013 collection.

Styling up the quaint grounds of NYC’s 19th-century Marble Cemetery, statuesque models wearing McCartney’s plaid suits, leopard print coats, yellow lace dresses, floral dresses and jackets and sky blue suiting took to the croquet pitch and revelled in the make shift carnival atmosphere. Guests including pixie-cut Anne Hathaway nibbled on veggie burgers and ice-cream sandwiches, whilst mini-Stella’s sold homemade lemonade.

The only thing missing was one of FFF’s fave Garden Party musts, edible floral ice cubes. As pretty as Stella’s new floral print, they are super-easy to whiz up and chic up a soda or spritzer Stella-style. Make up your own combinations, adding herbs like lavender, mint or chamomile for a zingy bent. We like making thyme cubes to accompany lemonade - or mint, apple blossom or rose petal cubes for prettying up iced tea. 

Floral Ice-cubes

  • Edible Flowers
  • Water

Wash flowers very gently keeping small flowers in tact and de-petaling any larger blossoms.

In a large ice cube tray, pour a miniscule amount of water to just cover the bottom (which will end up the top of the ice cube). Choose your petals and flowers, considering the colour palette for each cube, the place in facing the bottom (therefore the right-side-up) touching the thin layer of water as much as possible.

Place trays in the freezer, until the first layer is solid. Remove from freezer, and top with a bit more water and another layer of flowers, if desired, or fill completely.

Return ice cube trays to the freezer until frozen and ready to use.


FFF Global Guide: Kate White

This week, wedding planner and author Kate White spills her global secrets, from pristine linen bed sheets to noshing down in Bali. We do!

1. I love to eat at Sean’s Panorama, Bondi Beach: my absolute favourite, the food is always the season’s best and cooked to perfection. The room is cosy in winter and by the sea in the summer … quaint, with the smell of the old fashioned roses, best nougat ever eaten anywhere, the bread, can never refrain—I could keep going…

FFF note: we adore Sean’s Panaroma too, and his Let It Simmer cookbook is a firm fave. Revisit our version of Sean’s Good Chook, roasted with Oregano and served with Creamed Corn here.

2. The Grounds of Alexandria, an industrial space with a sublime garden and veggie patch. It even has chooks!!! Great coffee and great vibe … fairly new, so go early to eat.

3. I live in and love sarongs. I buy them in Bali from a shop called Biasa. They are expensive for Bali standards but they are white Indian cotton, different prints and patterns and I go there every year to purchase for the next year. I wear them all year round at home, on the swimming run to the pool as i drive my daughters and in winter they are paired with grey woollen UGG boots! Very special but a favourite.

4. Sleep inspires me, as to what I like to sleep in. I love Society Sheets, linen sheets made in Italy and dyed in the softest colours. In Australia, buy them from Ondene in Double Bay. It has lovely home wears but the sheets are just so special. I love the day they are freshly laundered and placed on the bed (I go to bed early that night). 

5. Sardine is a favourite restaurant in Bali in Seminyak. A great atmosphere, it looks over the rice padi and serves great fresh local fish on the menu. Delicious!

6. Limoges — the finest tea cups in the land. I start my day with very weak black English breakfast tea with a wedge of lemon. A great way to start the day, but it must be in a fine china tea cup!

7. Fratelli Fresh, I love shopping for fresh food and Italian produce at Fratelli Fresh. The quaility of the produce is fresh and it lasts well in my coolroom at home. My company now makes all their mayonnaise, aioli, stocks and sauces and I am honoured to work with such a force in our country regarding great fresh Italian food.

8. I am a wedding planner so I love the shop Helen Rodriguez in Neutral Bay. She stocks all the imported bridal wear - Jenny Packham, Vera Wang, Monique lhuillier, Oscar De La Renta, all the veils and even has her own labelled “Nancy Ganz”. She makes you feel like a princess if you are looking for a wedding dress. You must make an appointment before you even get to try these creations on.

9. Acne - I love this brand of clothing. It is quirky but classic and the quality is just premium. I recently wore one of their dresses at my wedding book launch. A long three tiered dress, I felt fabulous, a bit like a bride really … but a funky one!!! 

10. Rock Bar in Bali … OMG! watch the sunset from this unique spot, sipping cocktails and eating lobster spring rolls. The bar is carved into the rock and the water glistens with the sun setting, with the waves crashing beneath. This is a special spot. Get there early, it can be very busy.

Getting married or know someone who is?
Grab a copy of Kate’s essential new book The Australian Wedding Book. For more information on Kate visit


8 things we're FFF'ing loving right now...

  1. The denim jacket and it’s many wearable ways. lespetitsplaisirs
  2. Crunchy decacadent healthy treats like Autumn Brittle. adventuresincooking
  3. Classic style staples and chic wrist candy. atlantic-pacific
  4. Our elegant, graceful and most modern monarch. ilovemyleica
  5. The thrilling combination of salty and sweet like this Chocolate & Salted Caramel Tart. thetraveler’slunchbox
  6. The return of the scallop. It adds edge. hanneli
  7. Peplums for perfect re-portioning. jakandjil
  8. Slow-cooking. It is the ultimate comfort food and makes our home smell heavenly. Try this pulled Brisket. sk

Amazing Grace

If ever there was an advertisement for dusting off your primary school hula hoop, it’s the amazing Grace Jones.

At 64, she looks like Naomi Campbell’s quirky twin sister, with a body that defies gravity paired with an attitude and genes that are ageless. Grace twirled that hoop through her entire performance for the Queen at the Diamond Jubilee Concert, and didn’t miss a song note. Is she even human?!

Whatever. We dig her style and her exercise routine so we’ve been Googling ‘hula hoop’ all day. If you want to jump on the circular bandwagon, check out Fithoop and Hoopnotica. Get twirling FFFs!


Wordless Wednesday: A picture is worth a thousand words...

So we’ll just use four: God bless the Queen! xx


Smooth operator

We do love to check out what ol’ Gwyneth is up to on Goop, and just like us she is rocking smoothies for breakfast like a pro.

Smoothies are a super nutrient blast to start your day—if you make them right. You can go straight for the Green Monster and blitz spinach or kale, cucumber, celery, avocado, pear or apple, lemon, mint and parsley with some coconut water (yummy!) and have your protein on the side … or you can follow GP, and add some protein powder straight into your blend. Find out more about GOOP’s super smooth breakfasts here. In the meantime, here’s one of our faves x

Goop’s Greeno Mojito Smoothie
Makes 1

  • 3 tbsp protein powder (whey or vegan) with about 1 tbsp of a greens powder mix (made with organic fruits and vegetables and alkalising grass juices)
  • small piece of avocado – about 1/5 of a large avocado or 1⁄4 of a small one
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh mint leaves
  • Juice of one lime
  • 1 cup filtered water
  • 3-4 ice cubes
  • sweeten to taste with either raw honey, xylitol or stevia

Blend in a blender until smooth and creamy.
 For a less thick shake, just add a bit more water.

Image and recipe via


Skinny jeans salad (and a naughty treat)

When you feel the pinch of your Chloe jeans, it’s time to reevaluate what you are putting in your mouth. 

Ravinder Bhogal—aka Cook in Boots—has a penchant for shoes and deliciously tasty dishes like my current go-to fave — Butternut Squash, Feta, Seeds & Greens Salad. It’s perfect with a little lean protein on the side. The Butternut Squash contains almost zilch calories and is heaving with beautifying vitamins C and E and beta-carotene.

Be sure to hold onto the butternut squash seeds and gently toast with a dash of olive oil and sea-salt. They make a great nibble!

Butternut Squash, Feta, Seeds & Greens Salad

  • 1 medium butternut squash, chopped into large chunks. Don’t peel.
  • 1 tsp fennel seeds
  • 1/2 tsp chilli flakes
  • 2 tbsp olive oil
  • 1 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp pine nuts
  • 200g mixed greens (think baby leaf spinach, rocket and watercress)
  • 140 g feta cheese crumbled

For the dressing

  • a drizzle of extra virgin olive oil and aged balsamic vinegar

Preheat the oven to 200 degrees C. Sprinkle the squash with the fennel seeds and chilli flakes then drizzle with the olive oil, making sure all the pieces of squash are well coated. Roast in the oven for 30 minutes or until the squash is tender.

Meanwhile, toast the seeds and pine nuts in a hot dry pan until golden then set aside.

Lay out a bed of greens on a serving dish and tumble the squash over, making sure you don’t waste a drop of the oily juices. Crumble on the feta cheese and sprinkle with the toasted seeds.

Finally, drizzle with dressing, pop on your favourite heels and enjoy!

Want more glam recipes?
Check out Ravinder cooking something slightly less skinny below, or grab a copy of her gorgeous Cook in Boots!


If Karl liked it then he would have put a ring on it

Obviously the Kaiser—aka Karl Lagerfeld—is not impressed with Anna Wintour flipping the bird in his Royal Presence. Karl is channeling Gaga and playing his poker face … or rocking his botox. Either way, his jewels are remaining firmly in place on his tie and in his jacket, while Ms Wintour’s finger remains naked. Never mind Anna, we’ve got the the pick of the bunch for you…

Solange Azagury Lips ring, Aurelie Bidermann Aphrodite enameled 18-karat gold ring, Erickson Beamon Color Me Crazy silver-plated Swarovski crystal ring, Kelly Wearstler Turquoise cube ring, Bijoux Heart Vreeland 24-karat gold-plated Swarovski crystal ring, Mossa by M.G. Rose Gold & Rose Quartz Ring, Aurelie Bidermann Lasso Knot Ring, Dellfina Delettrez Bow Ring.


Wordless Wednesday: The Royal Bottega-baums ... when fashion and film collide (with a scoop of Margot's fave ice-cream on the side).


Snap! FFF is reading...

WHAT: Feeding Your Skin by Carla Oates
WHERE: Grab a copy from The Book Depository
WHY WE’RE FFF-ING LOVING IT: If you are one of the increasing number of women concerned about the toxins that lurk in our daily beauty routines, listen up! Carla Oates, based in Sydney’s Bondi Beach and known as ‘The Beauty Chef’, has been creating beauty products from foods in her kitchen and herbs from her garden for the last 10 years. She believes we don’t need the slick campaigns, hyped marketing and chemical cocktails to have beautiful, healthy, glowing skin. Feeding Your Skin is full of easy and delicious recipes you can make from everyday ingredients for cleansers, toners, moisturisers, exfoliants, masks, lip balms, nail treatments, shampoos, sunscreens and even deodorants—in fact, everything you need to keep your face and body beautiful and healthy!

For more information on Carla Oates and her range of natural beauty products visit


Quick Bites: edible beauty, smoky eye, ancient baths, bag love, dream team, saucers & sole, when the Duch was hip, Layer Cake Wine 

Eight things you have in your kitchen you can use in the bathroom too…stylelist

Karmen Pedaru has seriously smoky eyes on the cover of French Vogue’s June/July 2012 supplement. Fashion Copious

Ancient baths open in Manhattan. vogueus

A new bag to want: Philip Lim’s Pashli Mini Satchelmoda

Justin Timberlake is collaborating with his interior designer on a fab new line of home goods and art. elledecor

We covet these Paris photographer Cathleen Naundorf’s new book Haute Couture style … and adore this shot we stumbled upon of Manolos and vintage saucers… an FFF dream! dustjacketattic

Gasp! When Sarah Ferguson was seriously hip (below). stylelist

Read this and then try not to crave it: “My old grandfather made and enjoyed wine for 80 years. He told me the soil in which the vines lived were a layer cake. He said, the wine, if properly made,was like a great layer cake, fruit, mocha, chocolate, and hints of spice — and rich, always rich. ‘Never pass up a good Layer Cake,’ he would say. ‘I have always loved those words.’ A TRIBUTE TO JAYSON WOODBRIDGE’S GRANDFATHER, A. ORLANDO. We want to pick up a bottle of two right now. layercakewine


Freaky Friday

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