Wednesday, September 28, 2011

A Keepsake wedding by the sea.

Although I'm not quite ready to bid adieu to summer, Jenn's wedding at the Sea Cider Farm and Cider House has me yearning for hot autumn drinks and bracing sea breezes. The lovely bride wore Keepsake.

Photos: Jesse Holland

Left my heart in Santorini

images via FIEL SOL

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Santorini, in the Greek Islands is by far one of my most favourite places on earth (BLOGGED HERE).

As soon as I came across this incredible look-book from local accessories designer FIEL SOL, very fond memories flooded back of Satnorini's inimitable sunshine, crystal waters and picture-perfect sunsets.

I can't wait to get back - enjoy!

Friend in Fashion

Monday, September 26, 2011


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A short while ago, I teamed up with street style photographer Lee Oliveira and fab bloggers Bianca and Jess to shoot the summer lookbook for Melbourne accessories label, Sarah Conners.

It was a great day, alongside some great talent and I'm thrilled to share the end result with you here first!

You can shop the full 'Python' range over at

Friend in Fashion

Friday, September 23, 2011


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What better time to get your pout on than the weekend right?

My friends at MINK PINK are currently running a beauty of a giveaway and have asked me to share the love with you, my fabulous FRIEND IN FASHION readers!

For you chance to win a $500 MINK PINK party pack PLUS a Lomo camera, head on over to MINK PINK'S facebook (here) and upload your best party 'pout' on the competition page!

The 10 pouts with the most 'likes' will each win a prize. It's as easy as that!

I'm wearing:
Blouse & Sunglasses, MINK PINK
Lipstick, MAC 'Morange'

Happy pouting!

Friend in Fashion

Wednesday, September 21, 2011

Tuesday, September 20, 2011


2012 photo shoot yesterday. Here I am (looking characteristically disheveled) with my amazing photographer Lisa and our stunning model, Meredith (styled by the incredible Amy). Thanks to everyone involved...can't wait to show off the new dresses!

Happy Hour: Royal 61

- 1 1/2 oz gin
- juice of half lime
- 1 oz creme de cassis
- 1 oz watermelon syrup*
- Champagne
- sugar for rimming (optional)

Mix all ingredients except in a cocktail shaker with ice. Strain into a chilled martini glass rimmed with sugar (optional). Top with Champagne.

Watermelon Syrup
To make watermelon syrup, mix 4 cups pureed seedless watermelon and 1 cup granulated sugar in a saucepan over medium heat and stir while bringing to a simmer. Adjust the heat to maintain a simmer. Stirring occasionally, simmer until the mixture has reduced by one half in volume and becomes syrupy. Remove from heat to cool and then place in a glass bowl or jar, cover and refrigerate until ready to serve. Keeps 5 days in the refrigerator. Makes 2 cups. (Watermelon syrup recipe and photo by National Watermelon Board, cocktail recipe by Yuri Kato)
{Source: Cocktail Times}

Happy Hour: Sage Lady

- 1 1/2 oz Absolut mango vodka
- 2 or 3 fresh sage leaves
- 3 cucumber slices
- 1 oz simple syrup
- 1/2 oz Cointreau
- Dash peach bitters

Muddle cucumber, simple syrup and sage. Shake with ice and fine strain into a martini glass. Garnish with a spanked sage leaf.
{Source: Cocktail Times}

Sunday, September 18, 2011

In Love

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Dear friends,

I've said it before, rompers/ playsuits, always feature heavily in my wardrobe, especially as we head into the warmer months.

I picked up this floral number from In Love With Fashion, who I first stumbled across in Topshop, whilst travelling through the UK.

Anything with pockets is generally a winner for me, and I'm particularly smitten for this lovely floral print.

I'm wearing:
Floral romper, via In Love With Fashion
Belt, Vietnam Markets
Denim Shirt, Pimkie
Wedge heels, Airlie Beach

Friend in Fashion

P.S. Don't miss out on your chance to win your own 'Alexa' leather skirt. Giveaway closes Wednesday!

Friday, September 16, 2011

DIY Yummie: Baked Banana

With Rum-Spiked Crème Fraîche
Wrapped in their skins with butter and brown sugar, bananas can be placed over dying coals to be ready for dessert when you are.

10 large firm bananas
1/4 pound unsalted butter, melted
1/2 cup brown sugar, packed
1 cup crème fraîche
2 tablespoons dark rum


1. With a sharp knife, slit the peel open on each banana. Carefully remove peel, reserving it.

2. Roll the bananas in the melted butter and then in the brown sugar. Return each banana to its peel.

3. Using lengths of kitchen string that have been soaked in water, tie each banana. Set aside.

4. In a small bowl, blend the crème fraîche with the rum. Set aside.

5. Grill the bananas over low coals, turning frequently, for 15 minutes, or until heated through.

6. Remove the strings and peels from the bananas and serve them on individual dessert plates with some of the crème fraîche on the side.

Source: Colin Cowie

Happy Hour: The Tot (non-alcoholic)

6 large strawberries
1 scoop of ice
1 ounce simple syrup
3/4 ounce fresh lemon juice
1/2 ounce fresh orange juice
1/2 ounce grape juice


1. Combine all ingredients in blender. Blend until smooth consistency.

2. Pour over cubes in a highball glass.

3. Garnish with candy or fresh berries.

Source: Colin Cowie

Happy Hour: Harvey Wallbanger

1 ounce vodka
4 ounces orange juice
1/2 ounce Galliano


Pour the vodka and orange juice into a highball glass filled with ice cubes. Stir. Float Galliano on top.

Source: Colin Cowie

Happy Hour: Fresh Pear & Ginger Juice (non-alcoholic)


8 ripe pears, peeled, cored and cut into chunks
8 green apples, peeled, cored and cut into chunks
2 ripe pineapples, peeled, cored and cut into chunks
1 1/2-inch piece fresh ginger, peeled


Pass the pear, apples and pineapple chunks and the ginger through a juicer according to manufacturer’s instructions. Chill.

Source: Colin Cowie

Happy Hour: Ginger Beer (non-alcoholic)

2 pounds plus 1/4 cup sugar
1 pound fresh ginger, shredded
1 pack compressed yeast
1 cup black raisins
2 lemons, juiced
60-72 white raisins


1. In a large pot soak the sugar and ginger in 3 quarts water overnight. In the morning, bring the liquid to a boil and allow to simmer for 1 hour. Remove from heat and set aside to cool.

2. Pour the liquid into a clean pail and add enough water to total 2 gallons of liquid. Add the yeast and black raisins. Cover the pail and allow to stand airtight overnight.

3. In the morning, through a strainer, add the juice of 2 lemons. Cover and set aside for 6 days. Do not stir.

4. Siphon and strain all but a few inches of the ginger beer into a clean pail. Discard the remaining liquid, ginger, and raisins.

5. Bring to a boil 1/4 cup sugar with 2 cups water. Add to the ginger beer and stir.

6. Pour the ginger beer hnto 10 to 12 750-ml bottles leaving 1 inch of air space at the top of each bottle. To each bottle, add 6 white raisins and cork tightly. When the raisins rise to the top, the ginger beer is ready to be served.

Note: Be careful, the corks may pop for the first few days while waiting for the raisins to rise. Place a towel on the cork when opening bottle. This is a non-alcoholic beverage.

Source: Colin Cowie

Happy Hour: Courvoisierpolitan

In the mid to late 1990s, the Cosmopolitan became the drink of choice among hip, savvy urbanites—or anyone who aspired to that status. Here’s a variation on the Cosmo with Courvoisier instead of the usual vodka—call it a Courvoisierpolitan, or CV Cosmo, for ­short.

4 ounces ­Courvoisier
4 ounces Triple ­Sec
4 ounces cranberry ­juice
6 ounces lime ­juice
Slices of orange peel, for ­garnish

1. Chill 6 martini ­glasses.

2. Pour all the liquid ingredients in a shaker filled with ice. Shake vigorously, then strain into the glasses. Garnish each with a slice of orange ­peel.

Source: Colin Cowie

Happy Hour: Blueberry Cosmopolitan

1 1/2 ounces Ketel One Vodka
1/2 ounce Cointreau
3/4 ounce fresh lime juice
3/4 ounce runny honey
3/4 ounce blueberry juice


1. Pour all ingredients into shaker. Shake and strain into martini glass.

2. Garnish with an orange twist soaked in Cointreau.

Source: Colin Cowie

Happy Hour: Brandy Alexander

This cocktail is just right if you’re looking for something a little decadent that’s rich and sweet. Its flavors are elegantly balanced and sure to cure your cravings.

1 1/2 ounces brandy
1 ounce crème de cacao
1 ounce heavy cream
1 scoop crushed ice
Whole nutmeg

Pour brandy, crème de cacao, and heavy cream into a mixing glass with ice and shake vigorously. Strain into a 6-ounce cocktail glass and grate nutmeg over top, to taste.

Source: Colin Cowie

Happy Hour: Convertible

2 ounces Bacardi Rum
1/4 ounce Maraschino liqueur
2 ounces coconut milk
1 ounce simple syrup
1/2 ounce fresh lime juice
5 ice cubes


1. Blend all ingredients with ice and pour into wine glass.

2. Garnish with a lime twist.

Source: Colin Cowie

Happy Hour: Espresso Shots

These shooters are sure to keep the party going. Pass them around any time you need an energy boost. They’ve fueled many of my parties and kept guests dancing longer than they originally intended to. Yield: Makes 3 to 4 ounces.

Peel of an orange
Chocolate shavings from the best quality chocolate bar
Chili pepper flakes
1 ounce best quality, premium Vodka or Tequila
1/2 ounce Kahlua especial (70 proof)
1/2 ounce Tia Maria
1 ounce cold espresso


1. Rim the tube/shot glass with the peel of an orange rind. Dip the rim of the glass in chocolate shavings and chili pepper flakes.

2. Place the vodka or tequila, Kahlua, Tia Maria and espresso in a shaker with ice. Shake well and strain into test tubes or shot glasses.

Source: Colin Cowie

Happy Hour: Vodka Gimlet

2 oz vodka
1/2 oz Rose's unsweetened lime juice


Combine all the ingredients in a mixing glass with several ice cubes. Stir well and strain into a chilled cocktail glass.

Source: Colin Cowie

Happy Hour: Tall Cool Blonde

5 tulip petals
1 part Grenadine
2 parts Lemoncello
2 egg whites
Confectioner’s sugar
4 parts Stolichnaya® elit™ vodka
Sparkling water


1. Pack a tall Collins glass with ice and tulip petals.

2. Pour Grenadine into bottom of glass, followed by Lemoncello and let settle. Whip egg whites and dash of confectioner’s sugar in blender.

3. Pour Stolichnaya® elit™ into glass, and top with sparkling water. Spoon egg white meringue on top.

Source: Colin Cowie

Fortress of Love.

Photos: Kyle Thomas
Never underestimate the power of a dramatic location! Danika and Drex were married at Fort Gibraltar on what looks like the most perfect day of the year. Best wishes, you two (the bride wore Oysters & Pearls).

Tuesday, September 13, 2011

Sheer breeze

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Sheer blouses are steadily taking over my wardrobe and just in time for summer! This pretty pink number is my latest addition and is perfect worn as a button up or unbuttoned over dresses & vests.

Battling the Melbourne breeze, I was able to very quickly capture a couple of photos of my very airy outfit.

I'm wearing:
Sheer blouse, via Oh My Frock
Belt, Vietnam Markets
Wedge heels, Airlie Beach
Sunglasses, Mink Pink via Market HQ

Friend in Fashion

P.S. Don't forget to enter my current giveaway to win a gorgeous leather skirt!

Photos: Tim F

Emily in Oysters & Pearls.

Photos: Kim + Phil Photography
Love these gauzy, dreamy photos of Emily and John's wedding at Garden Vineyards.

Sunday, September 11, 2011