Celebrating the wedding

Press, 23 July 1986, Page 14

Celebrating the wedding

,In vogue

Paula Ryan

Clearing out the “in” basket is quite an operation. So much news comes across my desk it’s a shame not to share some of it with the readers. So here, gathered from round the world and New Zealand, is a collection of interesting items. A Right Royal Occasion Christchurch will have a “Royal" occasion tomorrow. Not prepared to leave it to the Londoners, Nancy Jones, the manager of the Cashfields Shopping Centre, has organised a lavish royal wedding celebration in the centre. A continuous video will replay the (wedding of the year), the wine-toast-ing will continue all day, the cake will be distributed and according to reports tiaras will most definitely be worn. The shops in the centre will have right royal specials, the original bunting used in the Royal visit of 1954 will ornament the building and replica flowers will be on display. A regal red carpet will run into the building from Cashel Mall. Even the lift attendant will be in top hat and tails, the staff of the shop will be dressed as though attending the wedding. Rumour has it that there will be a big painting of the royal couple with the faces cut out so that the exhibitionists can have their photographs taken in their place. What a good way to banish the July blues. Thanks Nancy! Cooking Class One of the most welcome items to arrive on my desk is a copy of Alison Hoist’s “Cooking Class,” the book of the television series. Just the thing for me... a clearly stated, step-by-step handbook on how to cook almost eveything. How to present the food, which is really what I enjoy the most about cooking, is photographically presented in the most superb food photography. The recipe steps are clear and concise, with some' great little tips on the side. What really appeals is

that most of the recipes are one-step ones. Anyone who works will know the ultimate frustration of racing home to cook a special dinner for an unexpected guest, reaching for the recipe books and finding every page has a multi-process recipe. The book takes you colourfully through starters and snacks, stock-based soups, quick chicken, stews and casseroles, mince (with a wonderful photograph by Sal Criscillo of an old fashioned mincer with the juicy meat just starting to ooze through the holes!) Beans, peas, and lentils, rice, cooked green vegetables (worth buying the book just for that), scones, pancakes, jams and jellies.

For the working mum who doesn’t get to watch much television, Alison Holst presents yet another gem. What a wonderful contribution she has made to the New Zealand culinary scene! Guide to good form A glossy to watch for on the news stands is “Vogue" Australia’s “Guide to Good Form," written by “Vogue’s” talented Marion von Adlerstein. On the cover it states "Silver Spoon Special: How to be Socially Impeccable from Penning an Epistle to Spearing a Snail.” Serious in intent, it is delightfully written and has chapters on almost every area of social behaviour. Some quaint and

some very amusing sketches are dotted through the beautifully illustrated and laid out book with succinct headings like "Chin Chin, Bottoms Up... The How, What, When, Where and Why of Imbibing in Polite Society” and one I particularly liked because it was pretty close to home... “Behind Every Courteous Child Is The Dogged Persistence of a Parent.” For anyone planning a wedding, this glossy is a treasure trove of useful information under a chapter heading which refers to our tribal rites... as powerful as ever! From the engagement ring to the kiss at the altar to the second or umpteenth time around this is a most informative chapter. The articles by Marion von Adlerstein are always the first thing I turn to when Vogue Australia arrives and a whole 122 pages of her writing is joy indeed. The book begins by stating “good behaviour is like love and money. You notice its absence more than its presence.” Need I say more? Response to nostalgia Cliff Richard, the late Buddy Holly, and James Dean, are now cult heroes for the generation born in th fifties, and fashion designers are doing much to fuel the fires of nostalgia. One of Europe’s leading names in sports and casual wear, Le Coq Sportif, has reponded to the nostalgic mood. It’s emphasising the American tradition of Ivy League looks in its new season’s sport and apres sport collection. College letters, badges, boat shoes, American gridiron themes along the return of denim are now a big influence on European leisure wear. The New Zealand licensee for Le Coq Sportif has the same choice available to the New Zealand market as is available to the French. Le Coq Sportif originally made its name in 1910 as a supplier of uniforms for French

national sports teams. The company made a successful transition into sports wear for non-team sports, and has placed particular emphasis on sports wear as a fashion range. News from Marks and Spencer From London comes news that j Marks and Spencer is now moving into the baby market. The baby product market has huge annual sales. In a direct challenge to the specialist retail groups like Mothercare, Marks and Spencer are now selling all baby products from pushchairs to talcum powder. Marks and Spencer feels that its established reputation for value for money and quality, added to the rising birthrate in Britain will give it a very strong edge over its competitors. For New Zealanders, it means yet another parcel to cram into the homecoming suitcases.

OohJLa La Sassoon ' Vidal Sassoon unvieled two new hairstyles at the recent L’Suphair Show in Paris. The “Bowl” rweceived a standing ovation from the crowd of several thousand. It is cut with a combination of hard and soft lines created round a “bowl" of weight sitting high on the head. This adds definition to the shape of either very short or long fringes. Sassoon’s “Magnum” style has been specifically created for the active woman who wants a cut that looks good but doesn’t require a lot of attention. The look has been achieved by cropping the hair at the back to emphasise the natural head shape, with the weight built up from the crown to the front of the ears. The top is then layered through to achieve a more textured finish. A short fringe is then cut free-hand into a curved shape.