Club to Catwalk 1980'S

A little while back the kind people at the V&A invited me to the preview of 'From Club to Catwalk, London Fashion in the 1980's'. No convincing was needed I was there and I took along Mr David Sassoon with me, (I interned for him while I was at Louis Mariette). However being a silly billy I forgot to document the occasion. So this Sunday with a free afternoon stretching out in front of me, I could think of no better time to revisit such a fantastic exhibition. 

When I think of the 1980's a few things automatically spring to mind. The Supermodels that dominated the fashion world, Wall Street and double breasted suits, Madonna and Micheal Jackson! So I was excited to learn in more depth the history of 1980's fashion.

Going through the entrance you are greeted with a pop of colour, movement and a blow up coat, oh so 80's. It sets the tone completely and you know you're in for a treat. 

John Galliano's final year collection from Central St Martin was inspired by the French revolution along with the club scene. He said 'The club scene fed me....Being with other creative people like Boy George was a critical experience for me.'  Dramatic and avant garde it's not hard to see why Galliano has become one of the most influential designers of our time.

I died for the evening wear, such clothing was shown at 'London Designer Collections and the Individual Clothes show' then the British fashion council was founded in 1983. Stephen Jones says he dew inspiration from the Blitz Club  for these head piece. Everyone from Lady Diana to Steve Stranger wore his pieces. I need, want, love these three dresses. They celebrate the female figure, hugging in the right places, along with being oh so sexy. Showing off a little skin but staying demure. Total perfection. 

By the stairs a projector showed a collection of catwalks. They are a world away from the runways we know today. Full of movement, colour, vitality and life. These models looked like they were having the time of their lives as they strutted their stuff and the designers fantastic collection down the catwalk.

It is almost like watching performance art rather than a runway. I think we should bring this back 100%.

I loved this Joseph Jumper, I makes me think of the Kenzo ones everyone is crazy for at the moment.  

When I saw this outfit I though of Pretty woman and Beverly hills. I have to watch that film now asap. Its a classic, Like Chanel it never goes out of style. 

Venturing upstairs I was welcomed by dramatic and theatrical collections. From heavily embellished Punk leather to Body conscientious, not quite the same as the body con we are used to hee, but obvi a heave influence on our collections today! As well as some fantastic Vivienne Westwood pieces. 

Last of all I popped into the 'Blitz' box (Blitz was the it magazine of the time). A mini cinematic experience, it really exhibited the relationship between London's vibrant and eclectic club scene and how it influenced a new generation of catwalk designers. Over all I was time very well spent I highly recommend going.

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Raymond Blanc's Squid Stew

Ok so I have a total chef crush/obsession with Raymond Blanc. From his unreal food to the way he says 'OOOHLALA' and 'Character' in his perfect and charming french accent, I go week at the knees. I just think he is great and would die to meet him. I used to eat at Brasserie Blanc in Leeds the whole time when I was at Uni there and I would always leave dying to go back.

However now I'm back in London town, cooking his recipes will suffice. So after watching his show 'How to Cook Well-Slow Cooking' on BBC Iplayer I HAD TO make his slow cooked Squid Stew, because 1. I love Squid. 2.I love chorizo and 3. Its fun to try new things!

Picking up some super fresh Squid from Selfridges food hall, snapping up the other ingredients and putting on my chefs hat I began. 
The main rule with squid is to remember and I'm quoting Raymond here 'Squid should only be cooked for 1 hour or 1 minute, no longer and no less, otherwise it is horrible'.
So people take note....

After chopping up your onions, add them to the pan and soften until opaque and slightly golden. Next add in your tomatoes. I like to use vine tomatoes as I think they are bursting with flavour, some of mine were oven roasted before. I had them left over from breakfast but coincidentally adding roasted tomatoes to a sauce like this adds a little sweetness. 

Bay leaves and basil are essential with tomatoes and tomato sauces. Now I was a slight cheat and my tomato puree had garlic in it but in general one should use fresh garlic always. (I gave myself a slap on the wrist hee)!!

Seasoning with salt and pepper to taste and then throwing in my chopped up chorizo, it was beginning to come together.

After a good mix and slicing up my squid I added it to the tomato sauce. Now all there is to do is wait an hr and wallah it will be done. Well ok with the occasional stir thrown in for good measure!

Although Raymond adds in potatoes, I was in the mood for my squid ink pasta, which I had picked up from Del' Aziz. I Just though the black pasta would contrast beautifully against the bright rich red sauce. 

For the final touches I flash fried the tentacles and a few rings for exactly 1 minutes just as he said. And for a little greenery and extra crunch I added a few shavings of raw courgette. 

OohLALA doesn't it look good, it tasted fantastic. I hope Raymond would be proud of me ;-).

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Del' Aziz

This Saturday I wanted brunch with a difference. So on recommendation from Gabs, me and Charlie made the short trip to Fulham Broadway to the home of Del' Aziz.

It offers up Brunch, Lunch and Dinner. The menu varies from the fresh and healthy Mediterranean diet to the tantalizing flavours of the Middle East and Eastern Mediterranean as well as the subtly scented and spiced Egyptian style.

Needless to say my mouth was watering, take a look at there sample breakfast menu.

It's interior reflects the food, warm, rustic and inviting. Filled with wafting sweet smells from the fresh bakery. The walls exhibit shelves which are teaming with items I wanted to buy. From Squid ink pasta (which had to come home with me for an up coming recipe), preserved lemons, Halva (a kind of nougat) and of course Tagine pots and shisha pipes (oh so authentic).

Our food came and we tucked in. I had Scrambled Eggs with homemade Gravadlax, Moroccan muffins, rocket salad and granary toast while Charlie chose the Egg and Bacon Bap, toasted tomato bun filled with crispy bacon and fried eggs, served with broad beans and asparagus salad. I had massive food envy when it arrive and had to sample a few big bites.
We both went for the 'Rise n’Shine: Carrot, Ginger, Lemon, Apple/Orange' as our juice of choice, he went big, I chose small.

Everything was perfect to a T, Del' Aziz is my perfect kind of place, fun, inviting and something a little different.
So full and grinning from ear to ear we picked up the bill and made our way off.

I think Del' Aziz is going to be my new favorite haunt. I have to come here on Monday night asap as they offer 50% off any Tagine! They know how to make a girl happy. 

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