Alexander Wang Fall Accessories 2012

Loving the fall collection from Alexander Wang. Thanks to Moda Operandi you can have these babies straight off the runway. Pay a 50% deposit now (before 22 February 2012) and have the bag before anyone else (well practically) within the period from August to October 2012. No this is not a paid endorsement. Here are some of my favourites.

Pelican Weekender

Jamie Chastity Tote

Marion Shoulder Bag

Kamila Mary Jane Bootie

Pelican Satchel 

Pelican Clutch

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Images from Moda Operandi

Honey Sesame Chicken with Peach and Cucumber Salad

I think I have probably harped on about my love of adding fruit to savoury dishes. If I haven't well now is my chance to. I love it. Adds a different dimension to a savoury dish. You can also see my love for it here and here. 

With summer ending it's the perfect time to make use of stoned fruit before they disappear. I absolutely adore this recipe. I've made it twice within a month. Such refreshing and tasty flavours.

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Adapted Recipe from BBC Good Food Healthy Recipes (iPhone app)

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Ingredients 

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Chicken

2 tablespoon sunflower oil

4 chicken breasts (skin on or off, mine were off)

2 tablespoon honey

2 tablespoon sesame seeds

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Salad

1 small cucumber, peeled and deseeded (I was rather lazy and didn't bother peeling or deseeding)

1 red chilli, chopped (with or without seeds)

Zest and juice of 1 large lime

2 ripe peaches

1 teaspoon honey

3 tablespoons olive oil

2 handfuls lettuce, washed and dried

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Method

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1. Turn oven on and heat to 180 degrees. Season the chicken breasts with some salt. In a large fry pan heat the oil over a medium heat. Cook the chicken until nearly cooked. If you have left the skin on then cook until the skin is brown and crisp. 

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2. Add the chicken to a baking tray. Coat both sides of the breast with honey and then sprinkle with sesame seeds. Roast the chicken for 10-12 minutes until cooked. 

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3. In order to make the salad, slice or dice the cucumber (better to slice). Add the chilli lime zest to the cucumber. Pour boiling water over the peaches. Then rinse quickly with cold water under the tap. Peel the peaches then slice them. I didn't bother peeling them. Add the peaces to the cucumber and chilli.

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4. Mix the honey, oil and lime juice together. Toss with the lettuce and cucumber salad. Serve salad with chicken. 

Caroline Issa

Effortless style, something many strive for. There is nothing quite like a person's style where they look like they haven't tried too hard but they still look fabulous. Although it's probably a contradiction, you do need to make an effort to look good. Someone who masters that effortless art is Caroline Issa, the fashion director at Tank Magazine (an independent fashion and arts magazine from the UK). 

Even as a streetstyle blog darling her outfits aren't over the top, they don't scream "look at me", they are just cool. She is one of those people who looks good with their hair tied up in a bun. If only we could all get away with that! Caroline was recently interviewed by Garance Doré . Check out the interview here. 

Images from Vogue, Stockholm Streetstyle, Tumblr, Google Images, The Fashion Spot.

Thai Chicken Noodle Soup

Happy Valentines Day everyone. Hope you are all having a lovely day.  

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I've always been a big fan of noodles. In a stir fry, in a salad, in a soup... wherever, whenever give me some noodles. This is one of those recipes you should be able to do with your usual pantry items. It doesn't take long to make and is full of flavour. You can use left over chicken or freshly cooked chicken. You could use tofu instead of the chicken too. Would probably also work with other meats. 

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Don't you just love the colour of it. Love adding turmeric to food. Just super annoying when it decides to stain your tablecloth or place mat. Grrrrr.

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Recipe by Nigella Lawson via Nigella's Quick Collection iPhone App

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Ingredients

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1 litre chicken stock

150g thin rice noodles or vermicelli (I used vermicelli) 

200ml coconut milk

1 x 3-4cm piece fresh ginger, peeled and sliced thinly

2 x 15ml tablespoons fish sauce

1 fresh long red chilli, de-seeded and sliced thinly

1 teaspoon turmeric

1 teaspoon tamarind paste (didn't have any so I skipped it!)

1 teaspoon soft brown sugar

2 x 15ml tablespoons lime juice

Leftover chicken, shredded - approx. 150g (I used about 300g of chicken breast)

250g stir-fry vegetables (I used boy choy and broccoli) 

2-3 x 15ml tablespoons chopped fresh coriander, to serve

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Method

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1. Place the chicken stock in a pan to heat up. 

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2. Cook the noodles as per the packet instructions. 

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3. Add the remaining ingredients, except the vegetables and noodles, to the pan and bring to a boil.

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4. When the chicken is hot, add the vegetables. Once the vegetables are tender add the drained noodles. Alternatively you can divide the noodles between the servings and pour the soup over them.

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5. Serve sprinkled with chopped fresh coriander.

Mary Katrantzou

I love love this label. The prints, the designs. It's all unreal. Katrantzou was born in Greece in 1983 (ie. is only about 27!) and is now based in London. It was only in 2008 when she made her first full collection as part of her graduation for her fashion studies. Definitely one to watch.   Be sure to check out her collaboration with Topshop here.

Images via Mary Katrantzou Facebook Page and Google Images

Fish in Tomato

Fish and seafood for that matter always manages to keep me happy. This particular recipe for fish is one I've already made twice. It's healthy and super easy to make. 

This is a recipe by Teresa Cutter. Big fan of Teresa. I love her recipes. A lot of her recipes are published in the Sydney Morning Herald and various magazines. She has a cafe on Sydney's Avalon Beach called the "Healthy Chef Cafe". I've yet to check out the cafe but the menu looks so good. It's funny how it's so hard to find decent cafes and restaurants selling real healthy food that actually tastes good. Has anyone checked it out? 

Recipe from The Healthy Chef - Teresa Cutter 

Serves 2

Ingredients 

500 ml tomato puree (passata)
1 red onion, finely diced
1 tablespoon olive oil
400 g white fish fillets
1 punnet, cherry tomatoes, cut in half
2 tablespoons parsley (fresh), chopped
1 clove raw garlic, finely chopped
zest from 1 lemon

Method

1. Grab a medium sized fry pan, not too big as you want the fish to be smothered in the tomato sauce. In the pan sauté the onion in the olive oil over a medium heat for 1 minute.

2. Add the tomato puree and cherry tomatoes. Allow it to simmer for about 3 minutes. Season with some salt and pepper. 

3. Add the fish over the tomato and cover with a lid. Simmer until it is cooked, for about 12-15 mins. 

4. Combine lemon zest, parsley and garlic together. Before serving the fish sprinkle this mixture over the fish. 

Emmanuelle Alt does George Michael

Happy hump day! Bit of fun for your Wednesday....

Now I didn't think I could find a way to like Emmanuelle Alt (editor of French Vogue) more than I already do. I love her. How could you not? To relaunch the French Vogue website Emmanuelle has released this video remake of Wham's Wake Me Up. Brilliant. The video also features models  Karmen Pedaru, Kendra Spears, Jasmine Tookes and Anja Rubik. Don't think we will be catching Anna Wintour doing anything like this. Never! haha. Enjoy! 

Video courtesy of Vogue's You Tube

Daily Obsessions by Self Service

This isn't the first time I've raved on about the Self Service Blog. See here. From time to time the Magazine's blog showcases "daily obsessions", mainly accessories. I'm loving some of these accessories. Heaven. Gold, glam and stamped with ooh la laaaa. My favourites would probably have to be the Gucci heels, Hermès bag and the Valentino lace loafers. Think I need to sell myself and go shopping. Yes, no? Did I mention I'm on a shopping ban until our Europe trip?

Deco by Gucci

Metallic & Suede by YSL

Signature by Hermès

Croc by Bottega Venetta

Metallic champagne by Dries Von Noten

Bling bling by YSL

Cubism by Bottega Venetta

Oriental by Gucci

Tough by Céline

Metallic by Givenchy

Decadence by Balmain

Icon by Loewe

Lace by Valentino

Gold by Louis Vuitton

Shell bag by Chanel