This week just gone has been a busy one including my second hypnotherapy session and two fashion launches: Rupert Sanderson’s “The Gold Collection” and French jewellery brand apm Monaco’s launch of their new showroom on Duddell Street. So, back to the hypno, nope I’m not going for my shopping addiction – ha ha!! Most people associate it with giving up vices such as smoking or resolving phobias such as a fear of flying but I’m going in order to deal with negative feelings I have about a certain person in my life who really riles me! Can hypno work?! More next week.
Anyway back to things that make me happy..SHOES! Glorious shoes!
Wouldn’t it be amazing if these shoes and these legs were mine! Alas, neither are mine, instead they are the campaign images for Rupert Sanderson’s “The Gold Collection” launched last week at the On Lan store. Ok so we’ve all seen gold shoes before but these heels are actually made from 23k gold leaf..yep, I’m thinking only in Hong Kong, and I’m right as these are exclusive to the HK boutique! Each shoe is handcrafted in Bologna, Italy and finding a lacquer sturdy enough to protect the fragile gold leaves from scrapes has been a painstaking process taking 6 months to create the first working prototype. But the work has been done and ta da gold heels at the ready Goddesses, best foot forward!
Fit for a princess?! If a dash of gold here and there is not enough for you then you can go the whole hog with this pair of gold beauties which are completely covered in 23k gold leaf…yours to take home for in excess of 19k but below don’t worry below 20k!
Rupert Sanderson 8 On Lan Street, Central, Hong Kong tel 2530 3391
However, if like me, your budget doesn’t quite stretch to a pair of Rupert’s, then I came across these marvels on ASOS..fastest clicking finger on the mouse, Goddesses!
Now if this isn’t an Instant Goddess pose then I don’t know what is…next stop on the gold trail was the launch of apm Monaco, a new French fashion jeweller to hit HK shores, promising to “dazzle the Hong Kong jewellery landscape like the warm Mediterranean sun”! And, I liked what I saw. The prices are affordable and the designs are definitely wearable and appealing. To give you an idea of prices the cuff pictured above is $3267 but don’t be put off if this is on the hefty side as there are plenty of items around the $500 to $1500 mark as well. I love the cross bracelet modeled below which is just shy of $500.
So, we came we saw, we drank Veuve and ate canapés..thankfully I got there early before it became too rammers to see any of the jewels. I will definitely be going back to peruse at leisure..apm Monaco is located on Duddell Street at the end near the steps, opposite Starbucks.
apm Monaco, 1/F, Hong Kong Diamond Exchange Building, 8-10 Duddell St., Central, Hong Kong
All gold trails have to come to an end, and enough is enough, forget the gold and bling it’s time to get eco-conscious. More and more fashion labels are turning their eye to sustainable design techniques that reduce textile waste whilst also creating stylish and marketable fashion. Esprit has just launched the “Recycled Collection by Esprit” created by recycling manufacturing fabric “off cuts” into recycled fabric, so as to reduce textile waste, save water and carbon emissions and to promote a more sustainable lifestyle. The recycled T-shirts and denim pieces were created using 74% less water and 18% less electricity than comparative garments. Celebrating Hong Kong’s creativity, the collection was designed for Esprit by The EcoChic Design Award Hong Kong 2011 Winner, Janko Lam Chun Kuk. A taster is below and the prices are good Goddesses!
And not to be left out H&M also have their own “Conscious Collection” and in shops this week are these enticing tropical prints just in time for your hols and very affordable at $199 each.
This week favourite make-up artist Jaime Smith of Smudge Make-Up Artistry is scrubbing up nicely!
“One thing that was once recommended to me by a great friend, and probably the best thing that has ever happened to my skin. Well, besides my discovery of Georgio Armani foundations….was my investment in my Clarisonic Mia Skin Cleansing System.
It’s not a cheap electric face brush, like you can find at a drug store, but it works like no other to smooth skin and keep fine lines, dry skin and acne at bay. So I say, INVEST!!!
Plus, Lane Crawford just recently started carrying the “Mia” version which formally was only available overseas and is my personal fave. So, instead of the expensive “Classic” Clarisonic which has an unnecessary 2 speed setting and costs almost two times the price. Try out the “Mia”.
Keep it in the shower and wash every morning and/or evening using a gentle cleanser.
World renowned Make-up Artist Pat McGrath, has all of her models prep their faces back stage with this handy little brush in order to create a canvas for flawless make-up on the runway!”
Flawless and young forever… that’s what we’re talking about Goddesses!
Midweek Meal Inspiration
No booze this week don’t worry! This is a classic… a lovely dinner party dish or just a special midweek treat because you’re worth it kinda thing. It’s the one and only Chicken Kiev!! Again this recipe is from Lorraine Pascale’s Home Cooking Made Easy. Do you know… she used to be a model and then decided to turn her hand to cooking enrolling for a year at cookery school. It just shows you doesn’t it?! You don’t have to stick to your chosen path.
You can also prepare this ahead and leave in the fridge before cooking. It may seem a little fiddly at first but once you get the hang of it..easy peasy lemon squeezy, Goddesses! Note you need the garlic butter already made up to hand and once breadcrumbed your chicken breasts need 30 mins in the fridge to firm up before cooking.
4 Chicken breasts, about 175g each
100g garlic and parsley butter (see below), well chilled
75g plain flour
4 medium eggs, lightly beaten
150g dried breadcrumbs, like Japanese Panko crumbs
Sea salt and freshly ground black pepper
About 600ml sunflower oil
Lemon wedges to serve
For the garlic and parsley butter
1 large clove of garlic, peeled and mashed into a paste (2 if you love your garlic)
1 ½ tablespoons of chopped parsley
1. For the garlic and parsley butter place the butter, garlic and parsley into a bowl and mash together with fork.
2. Once mashed, spoon the butter mix into the centre of a square of clingfilm and wrap the clingfilm around the butter, squidging it into a sausage shape. Twist each end of the clingfilm to roll it up tightly like a Christmas cracker and put it in the fridge or freezer until firm.
Plan ahead tip: make extra if you like and the butter can be stored in the freezer for up to 1 month.
3. Lay a chicken breast smooth side down on a sheet of baking parchment. Lay another piece of baking parchment on top and, using a meat mallet or rolling pin, bash the chicken fairly thinly to about 5mm in thickness. It should be thin enough to wrap easily around the butter but so thin as not to break up or become see-through. Repeat with the remaining three breasts.
4. Divide the garlic and parsley butter into four finger-length pieces. If you have to reshape the butter as it has become quite soft, refrigerate it until it has hardened into its new shape.
5. Lay a flattened chicken breast out with the length running away from you, season and then put a finger of butter near the end closest to you, running from left to right across the breast. Pick up the edge of the chicken closest to you and begin to roll it over the butter while at the same time flipping the left and right sides of the chicken inwards. Continue to roll the chicken away from you, making sure the edges remain tucked in as you go. You should have a perfect little chicken parcel when you reach the end. Repeat with the remaining chicken and butter.
6. Put the flour in a large shallow bowl, the eggs in another bowl and the dried breadcrumbs in another. Season each one with a little salt and pepper. You can also add some dried herbs like oregano, or thyme or chopped fresh herbs, if you like.
7. Carefully dip the chicken parcels in the flour first, making sure they are well covered and shaking off any excess (this will help the egg to stick), then dip them in the egg and finally in the breadcrumbs, making sure they are well covered. Repeat the process again, in the same order – flour, eggs and breadcrumbs. Place the coated chicken breasts in the fridge for 30 minutes or so until the coating is firm.
8. Preheat the oven to 180c (350f), Gas Mark 4. About 5 minutes before you are ready to cook the chicken, heat the oil in a wide sauté pan until a small cube of white bread dropped in the oil browns in 30-60 seconds. Remove the chicken breasts from the fridge and very carefully place two of them into the hot oil for about 30 seconds – 1 minute until crisp and golden brown. Carefully remove them with a slotted spoon and drain on kitchen paper, then transfer them to a baking tray. Repeat with the remaining two breasts. Next, bake them in the oven for about 15 minutes, or until chicken is cooked.
9. Remove the chicken from the oven and serve immediately. This dish is quite rich, so serve with some lemon wedges and a fresh, crisp mixed green salad.
Instant Goddess says: “Go for gold or be green that is the question”
Yogi tea saying of the week: “Everything that arrives, arrives for a reason”.
Until next week Goddesses… and remember you are always, always worth it! xxx