Who at some point has said, “I can’t cut my hair, I’m growing it!”? We know we definitely have!! The reality is that the longer you leave your hair growing without grooming, the more length you will have to cut off when you do eventually give the hair salon a visit . . . and then you’re back at square one (wanting long hair)!
We’ve put together a list of hair care tips that we’ve learnt from some of the best
in the industry to help you with growing a long and healthy mane:
- Maintain your locks with a trim every 6-8 weeks
- Use cream treatments suitable for your hair type to help repair and maintain your lush locks
- During the cooler months blondes should opt for a high lift tint to rest their hair from bleach products
- Use a thermal iconic hairdryer to cut down drying time which means less split ends from your hair being exposed to scorching heat
- Maintain your colour and condition of your hair by using the right products to suit your hair.
- Always use a heat protecting serum before applying heat to your hair, this will reduce the amount of split ends you get between visits to your hairdresser.
- Cut back on split ends and work with what you’ve got – find the right products to work with your hair naturally to avoid constantly using flat irons, curling tongs etc to style it.
A recent visit to the Builders Arms Hotel on Gertrude Street Fitzroy had us running to our keyboard to share this place with you!
Think casual and homely, yet stylish. We LOVED the vibe we got as soon as we walked in, it was warm and welcoming.
The tricky part was deciding what to order, wanting to order everything!!! Over all everything we did try was satisfying,
I would easily order it all again! Portion sizes for individual and share plates were all reasonable (didn’t leave hungry).
What we recommend to try:
- Crispy pork and school prawns
- Chickpea salad, marinated carrot, green chilli and shanklish
- Red duck curry
- Peppered Fillet steak, potato puree
- Roasted potatoes, garlic
- House chips
One of the master chefs behind the dishes at the Builders Arms Hotel is Andrew Mc Connell. He has also managed to impress us on a visit to Golden Fields (another great place we recommend) where he also is to credit for the amazing dishes there. Other restaurants he is linked to that you may have heard of include Cumulus Inc and Cutler & Co. Everything he touches turns to gold 😉
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This time we’re not referring to what’s in season for our wardrobe but instead what’s in season for our fridge!! We’ve welcomed July with open arms and now it’s time to prepare for the month ahead. When you know exactly what is in season for produce, cooking is made easier. So we’ve done our research and know exactly what storms we can cook up this month!
Cooking In July
- Custard apples
- Fuji apples
- Navel oranges
- Pink lady apples
- Red delicious apples
- Brown onions
- Brussels sprouts
- Chinese greens
- Dutch carrots
- English spinach
- Gai lan (Chinese broccoli)
- Jerusalem artichokes
- Kumara or sweet potatoes
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A HUGE guilty pleasure – YES
Will you regret it – NO
You are allowed a cheeky treat here and there aren’t you 😉 ?
This is just too good to resist so you might as well just enjoy it!
Caramel Dessert Muffins
- 100g caramel-filled chocolate block
- 2 cups plain flour
- 1 tablespoon baking powder
- 1/2 cup brown sugar
- 1 cup milk
- 1 egg, lightly beaten
- 80g butter, melted
- Place chocolate in freezer for 1 hour or until frozen. Preheat oven to 180°C. Grease a non-stick, 12-hole, 1/3 cup-capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and stir to combine. Make a well in the centre.
- Combine milk, egg and butter in a jug and pour into well. Using a large metal spoon, stir until just combined. Chop frozen chocolate and fold into batter. Fill muffins holes with batter 3 quarters of the way.
- Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Allow muffins to cool in pan for 1 minute. Carefully transfer to plates.
- Make caramel sauce: Meanwhile, place butter and sugar in a saucepan over medium heat. Cook, stirring for 3 minutes or until sugar is dissolved. Remove from heat and whisk in sour cream. Return pan to heat. Cook, stirring, for 3 minutes or until sauce is heated through (do not boil).
- Serve warm muffins with warm sauce.
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Leather is BACK at The Dressing Room, you don’t want to miss out on these!!
Only 1 left in each size, to secure your size call our team on 03 9388 8830 or visit us in store at
The Dressing Room – 45 Sydney Rd Brunswick VIC
“DIAMOND” Quilted Leather Bomber Jacket :
“DIAMOND” Quilted Contrast Bomber Jacket :
“TIGER” Biker Bomber Leather Jacket :
The Leather Bomber has ARRIVED!
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Now whilst this might sound disgusting, it is really good for your skin! It’s a great DIY face mask with
minimal ingredients and no fancy tricks to make it work. We loved it, see what you think!
DIY FACE MASK
- 2 egg whites, separated from the yolk and placed in a bowl
- 2 tablespoons of Greek yogurt (or any plain yogurt)
- Combine egg whites with the 2 tablespoons of yogurt. Mix together well and apply to face. Leave on face for 5-10 minutes then rinse off with warm water, followed by a warm washcloth.
- Your skin should e left feeling soft and smooth!
Your skin should be left feeling soft and smooth!
We love supporting our local businesses ESPECIALLY when it comes to food 😉
Albert St Food & Wine
Albert St Food & Wine brings to the neighbourhood talent, passion and a love for local produce. Keeping it close to home doesn’t stop at the produce for this all day eatery with the furnishings also made locally using salvaged materials.
If you love food and you love wine then we highly recommend you check it out!
For more info visit www.albertst.com.au
Albert St Food & Wine
Corner of Albert St & 382 Sydney Rd
ph: (03) 8354 6600
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