As Creative Director at Blue Illusion, I find that the clothes I wear to the office (or to video meetings as of late) translate well to my weekend outfits. I tend to pair my everyday basics, with one exciting piece and build an outfit around that. In this issue, I show you how to curate looks with this week’s latest and very exciting piece; the Rollie shoe. This brilliantly fun and exclusive collection, comes with interchangeable laces for maximum versatility and clever design to fit orthotic support. Crafted from butter soft leather and memory foam insoles, they are so incredibly light, that wearing a pair of Rollie’s will feel like you’re walking on air. Take a look at inspiration below and see how to effortlessly build your own collection of wardrobe essentials. Get ready to spend less time working out your daily wardrobe, and more time enjoying life!
A surprising choice? Not at all. Black with ink blue is a stunning pairing. It is so luxuriously dark, rich and sophisticated. When the colours and fabrications are right, with deep colours and a pop of silver or cream, this colour combination is very chic. In this time of essential dressing, jeans or soft black pants provide a great textural component to any ink and black combination. If you are supporting this look with black accessories, ensure you have a top-to-toe ensemble in mind. For example, we have styled a black hat and pair of black Rollie shoes back with an ink knit. Repeating one of the two colours will pull the look together.
Crafted with memory foam insoles and shock absorbent outsoles to cushion feet, Rollie’s are brilliantly light and the perfect shoe for comfy feet.SHOP NOW
Join Natalie and Shania from our Port Macquarie boutique, to learn how to curate essential tops into your wardrobe.
Texture adds depth to any neutral colour, so opting for something with multi-coloured textural patterns, can instantly lift a light-coloured top and bottom ensemble. For winter, I really encourage you to play with textures. This outfit is simple, but it’s the detail in the Jacquard Feather Cardigan that pull everything together. If you want to opt for a more subtle injection of texture, simply swap out your Rollie laces for pair of floral ribbon laces.
One of the things we love about winter is cooking rich comfort foods. Join Chalet Savoie Faire's owner Nikki Sheilds Quinn for some intimate cooking classes for some delcious and easy dishes.
1 head of broccoli, broken into small florets
1 medium potato, washed and cut into 1cm cubes
1 leek, the white part washed and chopped roughly
1 brown onion, roughly chopped
2 garlic cloves, chopped finely
2 tbsp olive oil
120g Roquefort (or any blue cheese)
1.3 litres vegetable stock
cracked black pepper
1/3 cup almond flakes, lightly toasted
1 leek - the green part, chopped in small batons and fried in coconut oil
- In a large saucepan, melt the butter and olive oil, add the onion, leek and garlic, cook over a medium heat for about 5 minutes or until soft and transparent.
- Add the potato, broccoli and a pinch of salt, stir in the vegetable stock and cover, simmer for about 15 minutes or until the vegetables are tender.
- With a soup wand, blend the soup, then add the crumbled blue cheese, blend again. If at this stage the soup is too thick you may want to add a little milk.
- Season to taste. Serve with the garnish of fried leeks and toasted almonds.
500g Flour ( a mix of what you like)
1 tsp salt
2 tsp bi carbonate soda
Selection of nuts and herbs optional
1. Pre-heat the oven to 180C (350F)
2. Mix all the above ingredients together, kneed for 2 minutes and either make small rolls placed into silicon moulds, or make one large loaf - cut three small slits along the top of the loaf.
3. Bake in oven for 30-45 minutes depending on what you are cooking - small buns or a large loaf.
1 cup water
75g unsalted butter
3 organic free range eggs
1 cup gruyere or cheddar, ﬁnely grated
1. Preheat the oven to 180C, line a baking tray with parchment paper.
2. In a medium heavy based saucepan, add the water, salt and butter. Heat until to comes to the boil and then add all the ﬂour at once, mix with a wooden spoon and take oﬀ the heat.
3. Place the mixture into a clean metal bowl.
4. Add one egg at a time and mix well, then add the cheese and mix until smooth.
5. Spoon the choux pastry into a piping bag or use a small spoon to make small 4 cm rounds onto the baking tray, spacing them about 5 cm apart. Sprinkle with a little grated cheese.
6. Place into the oven and cook for about 15-25 minutes depending on your oven.
7. Remove from the oven and allow to cool for 10 minutes before serving
For the pastry
85g icing sugar
1/2 lemon zest
1 small egg
For the topping
150g ground almonds
1 cup raspberries
1/4 flaked almonds
1. In an electric mixer place the pastry ingredients together and mix until a paste forms. Be careful not to over mix. Turn out onto a floured surface, roll out the pastry and either line a large plan dish or 8 individual ones. There is no need to blind bake this pastry, its ready for the topping.
2. For the Frangipani beat the sugar and butter together until pale, add the eggs one at a time with a spoonful of ground almonds so as the mixture wont curdle. The add the vanilla essence, flour and mix.
3. Spread the mixture evenly over the pastry, top with the red berries and a sprinkling of flaked almonds.
4. Bake in the oven at 180C for 20-30 minutes, serve with fresh cream or ice-cream