LUX FIX Guest Editor and one of our favourite models, Katia Elizarova gives her pick of our Lara Bohinc exclusive pop-up this week. She had a bit of time backstage this week so has done some sketches too – cute! 

Katia says, here are just a couple of ways I can imagine my favourite Lara Bohinc pieces being worn…

Grecian Goddess

For out and about in the sun, a pale tunic paired with Lara Bohinc’s Saturn earrings and Solar Eclipse bracelet will be sure to catch people’s eyes. Wear your hair up to draw the eye to your neck and earrings – this will keep them watching as you walk by…

Bohemian Chic

Great jewellery doesn’t always need to have too crafted a look to match it. Simply pop a light dress over some jeans with the Solar Eclipse bracelet on and you’ll immediately be transformed into a bohemian beauty!

Structured Summer

Structural looks may be more associated with winter seasons, but who cares! With new faces like Louise Goldin turning out fabulous sculpted pieces across the seasons, there’s no need to shy away from structure for the summer. A dark dress with strong modern lines paired with the Apollo pendant in platinum makes the perfect individual look to contrast with all the summer sameness.

Any questions for our lovely Guest Editor? Katia loves to talk fashion on her Facebook page or follow her on Twitter


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Superchef Fuchsia Dunlop shares Beijing’s culinary secrets, with some of her favourite recipes from her latest book, “Every Grain of Rice”

You hit the Tarmac in Beijing – what are you craving and where can you find it?

I’ll probably have been fantasising about Peking Duck for most of the flight – the gorgeous, lacquered skin, succulent flesh, racy fermented sauce and refreshing leeks, all wrapped up in pancakes.  There are many Peking duck restaurants in Beijing, but I don’t think you can beat the birds roasted at Da Dong.

You get that same craving in London- what’s your secret address for the best Chinese food?

A dim sum lunch at Royal China Club in Baker Street is usually exquisite.

With an unlimited expense account and a space shuttle we’d like to take you to the finest lunch in London and then dinner in beijing – where are we headed? Can we stop for tea anywhere?

I’d have lunch at Dinings, a tiny Japanese place in Marylebone, stop for a cup of tea and a chat at Postcard Teas, and then, in Beijing, go to Da Dong for sea cucumber and the Peking duck mentioned above.

You are a globally renowned chef who trained in China – what one thing did you learn in your training that you never would have expected?

That Sichuanese cuisine has 23 official flavours, 56 official cooking methods, and more than 60 names for different types of chunk, slice and sliver.

Is there any cusine you wish you had time to learn more about?

Japanese – it’s a whole other culinary world.

I hope you dont mind us asking but what’s your hot tip for impressing a date in the kitchen?

There are no general rules: you have to the individual tastes and predilections of your guest. But obviously don’t make anything that reeks of garlic or raw onion, or that requires exhausting last-minute preparations – you want to be able to give them your full attention!

Finally, could you take us through your last supper?

I’ll sit in a paviliion overlooking ricefields and a lake with my nearest and dearest around me, eating fresh bamboo shoots, Dongpo Pork, lightly-cooked Chinese greens that have just been picked, chicken soup and rice. Then we’ll eat peaches and loquats and drink Longjing tea as the sun sets outside. 

Some of Fuchsia’s favourite recepies from “Every Grain of Rice”:

Bear’s paw tofu

Xiong zhang dou fu 熊掌豆腐

This exotic-sounding dish is actually just a version of the everyday Sichuanese dish ‘homestyle tofu’ (jia chang dou fu). It takes its name from the fact that the fried slices of tofu have a puckered appearance like that of bear’s paw, a legendary (and now notorious) banquet delicacy. Most Sichuanese cooks would add a little pork to the dish, frying it off in the oil before they add the chilli bean sauce, but it’s equally delicious without. You can shallow-fry the tofu slices if you prefer: they’ll be equally tasty, but may disintegrate in the sauce. With a dish of leafy greens and plenty of rice, bear’s paw tofu makes a very satisfying supper for two.

450g plain white tofu

200ml cooking oil, for deep-frying

2 tbsp Sichuanese chilli bean paste

3 garlic cloves, sliced

An equivalent amount of ginger, also sliced

3 baby leeks or spring onions, sliced diagonally into ‘horse ears’, white and green parts separated

200ml stock

1/tsp caster sugar

1/2–1 tsp light soy sauce

1/tsp potato flour mixed with

2 tsp cold water

Cut the tofu into 4–5cm squares or rectangles, about 1cm thick. Heat the oil in a seasoned wok over a high flame to 180–190°C (350–375°F). Fry the tofu slices in a few batches for a few minutes until golden, then set aside. Pour all but 3 tbsp of the oil into a heatproof container. Reduce the heat to medium, then return the wok to the stove with the chilli

bean paste. Stir-fry until the oil is red and richly fragrant. Add the garlic, ginger and leek or spring onion whites and fry until they, too, are fragrant. Then tip in the stock and the tofu and bring to a boil.

Reduce the heat slightly, season with the sugar and soy sauce and simmer for three to four minutes until the liquid is reduced and the tofu has absorbed some of the flavours of the sauce. Add the leek or spring onion greens and stir briefly until just cooked. Finally, stir the potato flour mixture, scatter it into the centre of the wok, and stir until the sauce has thickened. Turn out on to a serving dish.

Beef with cumin zi ran niu rou 孜然牛肉

Cumin is not a typical spice in mainstream Chinese cookery. It carries with it the aroma of the bazaars of Xinjiang in the far north west of the country, where ethnic Uyghur Muslims sprinkle it over their lamb kebabs and add it to their stews and polos (the local version of pilafs). It is, however, found in spice shops all over China, and non-Uyghur cooks use it from time to time. I came across the original version of this sensational recipe in a restaurant in Hunan called Guchengge, and it became one of the most popular in my Revolutionary Chinese Cookbook. The only snag with the Guchengge recipe is that it uses the restaurant technique of pre-frying the beef in a wokful of oil. Here, I’ve reworked the recipe as a more simple stir-fry. The texture isn’t quite as silky as in the original version, but it’s much easier to make and still absolutely delicious, as I hope you’ll agree.

 

250g trimmed beef steak

1/red pepper

1/green pepper

4 tbsp cooking oil

11/tsp finely chopped ginger

2 tsp finely chopped garlic

1 fresh red chilli, deseeded and finely chopped (optional)

2 tsp ground cumin

2–4 tsp dried chilli flakes, to taste

2 spring onions, green parts only, finely sliced

1 tsp sesame oil

For the marinade

1 tsp Shaoxing wine

1/tsp salt

1/tsp light soy sauce

3/tsp dark soy sauce

11/tsp potato flour

 

Cut the beef into thin bite-sized slices. Stir the marinade ingredients with 11/tbsp water and mix well into the meat. Trim the peppers and cut them into strips 1–2cm wide, then diagonally into lozengeshaped slices. Add 3 tbsp of the oil to a seasoned wok over a high flame and swirl it around. Add the beef and stir-fry briskly to separate the slices. When the slices have separated but are still a bit pink, remove them from the wok and set aside.  Return the wok to the flame with the remaining oil. Add the ginger and garlic and allow them to sizzle for a few seconds to release their fragrances, then tip in the peppers and fresh chilli, if using, and stirfry until hot and fragrant. Return the beef slices to the wok, give everything a good stir, then add the cumin and dried chillies. When all is sizzlingly fragrant and delicious, add the spring onions and toss briefly. Remove from the heat, stir in the sesame oil and serve.


 

 

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With an unrivalled A-List clientele and over ten years experience in the tanning industry, James Read is the expert we’ve all been waiting for…

Where did your passion for tanning come from?

I have been interested in beauty products since I was 6 years old, as I always used to apply my creams on my face. I started in tanning when I was 11 years old and was the first guy to start tanning women and the first person to be called a tanning expert.

I love the confidence having a tan gives you, you can do anything with a tan. I have put all my experience and passion into making my own product range, I want that ‘wow’ factor.

And thank goodness you have! What’s your favourite current tan-trend?

This year is all about  The Pin-Up Tan, it’s about 40s/50s Hollywood skin, think Marilyn Monroe and Jayne Mansfield whose skin was glowing but had a luxury flawless complexion to the skin.

We are in an age where it’s all about skin perfection.

What mistakes with do people make most often with self-tanning? 

1) Over-applying self tanning products is common one; make sure you exfoliate after 3-4 days to help it fade evenly and make sure your skin is clear before you apply more self tan as this is how you get build up of old tan.

2) When using a gradual tan apply apply 2 times a week, anymore will cause build up and make sure you pick a product that suits your skintone, do a patch test first. 

3) If you want to layer your tan to go darker, apply a second layer 1 hour later after applying the first one. 

4) People wash their hands after a few hours after applying their self tan, you have to wait 8 hours as this stops you getting the white hands, brown arms look. 

Some of James Read's genius products

In your opinion, who always gets their fake tan just right? 

Roise Huntington Whiteley always looks amazing, I tanned her for the Burberry body ads.  

Are there any benefits to the skin in fake tan?

Lots more products are coming out which incorporate self tan and skin care, all my products do that.

Another great one is St Tropez new gradual tan plus firming product, tans and firms you at the same time – what more can you want!

What’s the worst fake tan you’ve ever seen?

I used to see them all the time on the tube but over the last few years I have seen the trend for the Pale Tan, this is about using products to pop your skins’ complexion without overpowering it.

It’s about people saying you look different, healthy, what have you done, not OMG you look tanned.  

Have you had any weird/funny/awkard moments when tanning celebrities?

Lots but my lips are sealed, to me when I tan a client, what happens in that room, stays in that room, it’s all about trust in my job. It’s just like sex – you don’t kiss and tell!

by Anna Prendergast

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Artist and designer Wei Wang won this year’s Future Map competition for her exquisite collection of “moveable art”, evening bags created using traditional Chinese ceramic techniques.

Wei Wang’s London College of Fashion MA Graduation Collection

Tell us about your journey to begin creating evening bags from ceramics.  

I have a background in fashion and have always been drawn towards iconic lines, to the idea of fashion as art. I wanted to create pieces to last, even to increase in value over time.

The evening bag is loaded with significance, revealing so much about the wearer’s status, education, and taste.  Before moving to London in 2008 I had never seen an evening bag, now they are everywhere in Beijing.  

I wanted to take a new look at the concept of the evening bag, drawing on Chinese traditions.  I experimented with other traditional materials like bamboo and jade but eventually settled on ceramics.  For hundreds of years porcelain has been linking East and West and I see my work as continuing in that tradition.

Wei Wang’s London College of Fashion MA Graduation Collection

What pitfalls did you come up against?

For production I went to China’s Ceramic City, where there are thousands of small family owned studios specialising in traditional techniques – making handbags from ceramics?! They all thought I was crazy.  

When I found the right studio I spent four months working on the collection with them, every piece is different.

Wei Wang’s London College of Fashion MA Graduation Collection

You use traditional chinese materials and techniques to create your evening bags.  How else does your Chinese heritage inspire you?

Insipiration

The celadon glazes I use were a favourite of the Emperor!

Aside from world domination, what are you working on now and what are you plans for the future?

I’m working on a limited edition collection for the Zabludowicz Collectionwhich will include some jewellery pieces.  

What object would you like to re-imagine next?

One day I’d like to turn my hand to vases and tableware too.

Where do you go for art inspiration in London?

The whole city!!!  I love the layers of history of London, and the way that culture and the past are protected.

For inspiration I love vintage fairs – with their very English sense of individualism – and the jewellery room at the V&A.

The Jewellery Room at the Victoria & Albert Museum

Which artists or fashion designers have influenced your work?

Japanese accessories from the 1930s. Traditional Chinese ceramics. Alexander McQueen.

If money were no object what would be in your wardrobe?

Alexander McQueen! And 1920s vintage, if I had a time machine I’d go back to the 1920s.

…and on your wall?

Renoir and Monet.  I also dream of a display wall displaying traditional Chinese ceramics of all different shapes, sizes, colours and glazes.

Wei Wang


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Tom Howard, writer and man about town tells LUX FIX why pochettes are exerting sartorial influence from breast pockets once more.

For decades now, the transformative powers of the pochette have been falling into disuse. Once a staple of every male wardrobe – pochettes, pocket squares, or simply hankies, as you prefer, have spent the last fifty years largely relegated to the arena of rock ‘n’ roll dandyism and Sloane Ranger foppishness.

Supersized silk handkerchief by LUCY JAY

The art of this garment is generally considered to be in its’ arrangement. Cascade from the pocket lip in luxurious pleats for rakishness. Fold simply for that old school look of quiet authority. Or arrange in a tri-corn crown for something a bit more meticulous gangster. The significance of these displays are at the heart of most discussion on the topic. But they are ultimately superfluous.

The power of the pochette lies in its presence or absence. The addition of one handkerchief converts a tired blazer to dapper vintage; a stiff pinstripe to business chic. One puff of silk can breath style into even the dullest jacket and – regardless of arrangement – it is a detail attended to, that the lesser dressed would ignore.

Silk pocket squares by Dominique Mosley

It’s very purposelessness, imbues it with sartorial stature. And a twenty-first century resurgence is afoot.

The choice of London outlets used to be one of two – obscure Burlington Arcade boutique, or Marks and Spencer’s value pack – but a clutch of avant-garde designers have begun to bring pochettes to Ledbury Road and Shoreditch. Lucy Jay, Yang Du and Dominique Mosley have all added the pochette to their design repertoire (in bold geometric patterns, surreal wildlife designs and a modern twist on classic polka dot, respectively), to name just those sold recently on LUX FIX.

Yang Du’s exclusive design for LUX FIX

Ryan Gosling sported a pochette in his Testino shoot for GQ last year (notably entitled: How to look like a movie star). Ed Westwick’s NYC ultra-man-about-town Gossip Girl persona, Chuck Bass, wouldn’t go down to breakfast without one – a style Westwick has been known to carry off-screen as well. P Diddy’s breast pocket hasn’t been seen empty for years, and Daniel Craig is also a noted fan.

There may of course still be those who think the pochette a foppish touch – an antique and unnecessary detail that no longer has a place in the breast pockets of real men.

Well, if you’re going to call Don Draper and James Bond a pair of fops, you might want to have a pochette to hand.

You can follow Tom on @atomhoward
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