DJ Dimitri from Paris @ Alumbra (27 June 2009)

Published on inthemix and Members section of Alumbra’s website

Dimitri from Paris, the Legend of House music is back for a special encore performance this Saturday at Alumbra on Melbourne’s Central Pier. DJ Dimitri took some time out to share his musical insights and talent with Monica Buch…

Q. What do you have in mind for your encore performance at Alumbra this Saturday night?

A. Everybody always asks questions like that but there would be no element of surprise. I wouldn’t be a DJ if I prepared my sets, I would be a tape machine, so I never prepare the sets. I always improvise depending on the people I have in front of me. People know me for House and Disco, but every other day of the week when I’m not DJ-ing I’m in the studio preparing new mixes and new edits.

Q. You have released Night Dubbin’ which is an exclusive collection of dubbed out dance music from the 80s. Can I use the word ‘dubbed’?

A. You can say that.

Q. What’s the difference between dubbing and remixing?

A. The difference between a remix and a dub is that remixing is a compilation of music from the 80s. This was the beginning of remixing and it was a very creative time mostly technological because a lot of DJs were gaining access to technology and were able to get their hands dirty with songs. Before [this time] it was all very safe. The beginning of the remix as we know it was complete construction of the original song. The difference between a dub and a remix back then was that the remix was a very safe, slightly longer club version of a song that you’d hear on the radio, whereas the dub was totally different and they were really getting crazy with the actual material and at times you wouldn’t be able to recognise the original song. They were called dubs because they would use a lot of dubbed out effects like echoes, which are now very usual, but back then it was the beginning of that. By doing this compilation I wanted to show that these were the origins of a lot of the remixes we hear today.

Q. You recently were involved in Claude Monnet’s Back to Fundamentals project in Paris. How did the crowd react to your entry of this new foray of music mixology?

A. I always play a mix of things. I try to see how far I can go in playing a variety of things. A lot of DJs stick to one type of sounds like electro, old minimal or house, whereas I don’t like to play the same tracks of the same sounding material. I like variety and if possible I don’t like to play more than three tracks of the same sounding tune. I like to mix sounds and for the texture to be different all night and if I can, and if the crowd will let me, I’d like to slow down the tempo for a little while because it makes for some up and downs, highs and lows because I find that a little bit more exciting than just a massive highway, straight up in your face beats. I find that after a while, even if it’s effective, too much of one thing, even if it’s a good thing becomes a bad thing.

Q. Do you then think that you will take a break from the Playboy Mansion tracks for a little while now with this new style of dubbing?

A. No, a good song is always a good song, but it’s good to mix up something like a techi-House tack with something totally acoustic disco and then back to something that’s vocal House and then move onto something that’s funky House all while keeping the people entertained. It’s very easy to mix the same five tracks but then it all sounds the same so that’s why I like to mix textures and sounds up from the 60s, 70s, 80s or something that hasn’t yet been released. It all makes for a different vibe.

Q. What does Dimitri from Paris do to relax, do you stay in or do you head out?

A. I’m very much a stay in person. I have my own studio at home. Weekdays are mainly my studio days and that’s where I prepare all the special stuff I like to play in my sets. I have to lay my hands on the original tracks and make them a little more special. That would [involve] reediting a lot of my songs, adding effects to them and making them a little more exciting. I have things that actually excite me and that I want to play so I’ll listen to it and go back into the studio and tweak things, which makes it never ending. Music is my life so when I come back from the club I put my case in the cupboard and move onto something totally different.

Q. What were your musical influences?

A. I was more influenced my classical music which my dad was a big fan of.

Q. Since your career launch back in the days of Radio 7 to now, you have carved out for yourself the title of Legend of House Music, what advice would you offer to budding DJs out there who see you as their inspiration?

A. It is more difficult now than it was back then to stick out from the masses so the advice I can say is the one I have used is to make yourself heard as much as you can. The other thing is don’t try and follow even the people you like and don’t try to follow a trend because if you sound like a gazillion others, chances are it’s going to be hard for you to stick out even if you think you’re better. Try to sound different enough for people to notice. Once you’re there, make your difference your uniqueness, which is what makes us special. When you’re different and you sound unique, there’s always room for you. I have carved out a niche for myself; I don’t follow trends and I always stick to things that are unique.

Q. You have progressed through the decades with your music, starting at the 60s and 70s with the Playboy Mansion compilations through to your current project of dubbing 80s music. Can we next expect you reworking 90s music?

A. With history being what it is and repeating itself it could very much be the case. Today’s technology is so easy to access for most people can everyone can take songs and mash them up into something. So there are always going to be influences. We could assume that the next possible main trend would be the 90s and that would be a big return to the original House which hasn’t arrived so far. It looks like it could very well be so.

Dimitri from Paris tour dates:
Fri 26th June – Trademark Hotel, Sydney
Sat 27th June – Alumbra, Melbourne

Salvador Dali Liquid Desire Art After Dark @ NGV

Salvador Dali’s life spanned nearly a decade and with it came dramatic social and artistic change.

An artist who was unique in all the areas he worked in, Dali explored painting, drawing, photography, sculpture, jewellery, cinema and writing. It was his highly imaginative approach to art that drew a tremendous amount of social attention his way as well as criticism for his eccentricism and affinity for partaking in behaviour that was grandiose and revealed sexual connotations.

Melbourne’s National Gallery of Victoria once again treats its art lovers to Art After Dark every Wednesday night until 9pm throughout the Salvador Dali Liquid Desire exhibition which runs until 4 October 2009.

Don’t expect to see the well known Dali paintings including The Persistence of Memory, Swans Reflecting Elephants and Moment of Explosion, the latter also referred to as the melting clock. Instead, be shocked, humoured or satisfied by Dali’s flamboyance and uniqueness in Self Portrait with the Neck of Raphael (1921) which he painted when was a self-portrait of himself at the age of 17; Figure on the Rocks (1926) which was influenced by Picasso and was exemplary of the period of Cubism; and Lobster Telephone (1936) which was made for British collector Edward James. This sculpture was made during the Surrealist Period where Dali drew a close analogy between food and sex.

Enjoy a jug of Sangria prior to the exhibition in the Atrium with some Spanish dance classes prior to your entry into an exhibition that not only showcases more than 200 stunning works by Salvador Dali, but also one that will surprise, shock and entertain you.

Salvador Dali Liquid Desire
13 June – 4 October 09
Open daily 10am – 5pm and until 9pm Wednesdays
Wednesdays only
Seniors: Cardholders receive concession entry
Students: receive $11 entry from 4pm during art after dark
http://www.ngv.vic.gov.au/dali

Japanese Day Spas in Melbourne’s CBD …

Review as featured in Only Melbourne

Everything Japanese is in, so why not indulge your mind and body at the following Melbourne day spas:

Geisha Melbourne
1st Floor, 285 Little Collins Street, Melbourne
(03) 9663 5544
http://www.geishaonline.com
Open Tuesday and Wednesday, 10am-7pm; Thursday and Friday, 10am-8pm; Saturday9am-5pm; closed Sundays and Mondays
Displaying a fusion of Eastern style and European edge, Geisha’s serene environment is evident as soon as you push the big glass door and climb up the wooden steps into a Japanese oasis.
Your beauty therapist awaits you with Japanese green tea infused with vanilla or mango before taking you into your traditional Japanese room adorned with Shoji screens, pebble trails and relaxing music.
There are a variety of Spa Journey’s to choose from or even better, you can create your own from a range including: mineral stone therapy; shiatsu; therapeutic and aromatherapy massage.

Sakura Lounge
8-10 Warburton Lane, Melbourne
(03) 9642 3663
http://www.sakuralounge.com.au
Open Monday to Friday, 10am-6:30pm; Thursday ‘til 8:30pm; Saturday 10am-6:30pm; Sunday by appointment only
Take a Melbourne laneway, add an urban warehouse shell and fuse it with a Japanese inspired interior and you have a Japanese oasis that awaits you. Sakura Lounge specializes in the art of healing while taking you on a journey of inner peace and outer glow. Their professional and friendly team offers a wide variety of therapies that have been practiced for centuries to restore balance, harmony and maintain optimum health.
Indulge in their extensive range of massage, holistic and beauty therapies as well as their Head to Toe, Friends and Lovers, Japanese Princess and Japanese Geisha packages that will be sure to pamper your mind, body and soul. Upon completion of your desired package, relax with some herbal tea and Japanese sweets in the Relaxation Room.

Kocho Spa
Level 5, Centreway Arcade, 259 Collins Street, Melbourne
(03) 9664 9764
http://www.kocho.com.au
Open Tuesday to Thursday, 11am-7pm; Friday 10am-6pm; Saturday 10am-5pm
Allow Kocho to take you on a sensory journey into deep relaxation and leave you feeling as light and peaceful as a crimson (ko) butterfly (cho). Kocho embraces the simple use of water to cleanse the mind, body and spirit to help you unwind, relax and recharge for the day ahead.
Treatments are deluxe and include: Kocho rituals (bath rituals); retreats; face; body; massage; hydrotherapy; lunchtime escapes and finishing touches that will be sure to truly satisfy any pampering need you had in mind.

The Japanese Bath House
59 Cromwell Street, Collingwood 3066
(03) 9419 0268
http://www.japanesebathhouse.com
Open Tuesday to Friday, 11am-10pm; Saturday, Sunday & Public Holidays, 11am-8pm; closed Mondays
The Japanese Bath House otherwise known as ofuroya is the first traditional Japanese public bathhouse (sento) in Australia. Since it opened its doors back in 1999, thousands of Australians have discovered the peace, solitude and relaxation that Japanese Bath Houses can provide.
There are separate sections in the Bath House for men and women to submerge in the deep traditional Japanese style bath. After relaxing in the hot bath or steaming out in the sauna, relax with a drink in the lounge or a shiatsu acupressure after your bath.
Once you have indulged in a Japanese Bath House, you a definitely ready to treat your senses and serve you indulgences at Japan’s natural Hot Springs (onsen) and bath Houses (ofuroya).

I Carusi II – Just like Mamma used to make…but even better!

Review as featured in Only Melbourne

I Carusi II - thin, crispy crust, delicious gourmet toppings ... you can't ask for more that that!

I Carusi II is Pietro Barbagallo’s second installment to his outer Brunswick pizzeria, i Carusi. This St Kilda counterpart is tucked away around the corner of Acland Street on Barkly; so don’t walk too quickly as you can miss unassuming restaurant and its best pizza that I’m sure you will taste in your life (outside of Italy of course!).

In Melbourne, we tend to associate a great pizza with as much toppings as we can cram onto our pizza base. We need to give that expectation a re-evaluation. For me, it’s not the quantity but definitely the quality of the ingredients and how thin and crisp the base is that makes or breaks a pizza.

I Carusi II is the benchmark for Melbourne’s greatest pizzas and the full tables both inside and out of this cosy abode are proof to this claim.

I Carusi II - starch white tablecloths without the butcher paper and understated surrounds. The focus: pizza!

Barbagallo’s simple advertising strategy is his patronage. I Carusi II will spark your interest after spending half an hour trying to find a parking spot and as a result, having to park ten minutes away, only to find a crowded eatery with windows that open out onto the street. You won’t spot a big neon sign with i Carusi’s name on it. Instead you will spot the handwritten menu stuck on the window offering primi, insalata, pizza, pizza dolce and gelato.

At 9:30pm on a Sunday, i Carusi II is far from retiring for the night as patrons like me have their tastebuds set on a satisfying and delicious pizza. Without a waiting list to adhere to this late at night, I sat by the French windows next to a couple of Italian tourists at the table beside me. To top this off, the waitress greeted us in Italian and romantic Italian music played softly in the background.

Square wooden tables are dressed with starch white tablecloths (thankfully minus the butcher paper), offering a clean palette for the scrumptious selection of antipasto, 24 savoury twelve inch pizzas, five mouth-watering six inch dessert pizzas and gelato.

After perusing the menu, my stomach was set on Pizza for a Friend and Genovese ($17 each). With large white plates to eat the pizza on, together with sauvignon blanc vino from Italy, I was set. Both pizzas were aplenty for two hungry pizza lovers and were delicately decorated with gourmet ingredients including: white mozzarella, roasted pumpkin, pinenuts, rocket and goat’s cheese for the former, and tomato, goat’s cheese, pesto, roasted peppers and prosciutto for the latter. Each ingredient complimented the other and with a base that was crisp without a hint of sogginess, this was pizza perfect.

My wishlist for my return visit (which will definitely be soon) will be indulging in antipasto favourites of prosciutto, fried olives, sopressa and bocconcini as well as the gamberi picante ($18) pizza, not to mention sampling a glass of Italian wine. Bueno!

I Carusi II
231 Barkly Street, St Kilda VIC 3182
Ph: (03) 9593 6033
Open daily 5-11pm
Fully licensed
No cards

A Day at the Mornington Peninsula …

Review as featured in Only Melbourne

Feed all your senses this spring exploring the Mornington Peninsula. Just over an hour’s drive south-east of Melbourne, spend at least a day serving your gastronomic indulgences and soaking up the scenic hills laced with vineyards, gourmet restaurants and fresh produce.

Plan a day to remember by visiting the following places:

Ashcombe Maze & Lavender Gardens
15 Shoreham Road, Shoreham (Mel Ref 256 E4)
(03) 5989 8387
http://www.ashcombemaze.com.au
Open 7 days, 10am to 5pm
Home to Australia’s largest and oldest hedge maze and stunning lavender labyrinth. The maze is lined with over 1,200 fragrant rose bushes within 25 acres of magnificent woodland style gardens. Get lost or follow the old trick of running your hand across one wall until you reach the end.

Red Hill Baker
Shop 5, Corner Point Leo & Shoreham Road, Red Hill South (Mel Ref 191 A2)
(03) 5989 2733 or (03) 5989 0067
Open Sunday-Thursday 8am to 6pm; Friday & Saturday 8am to 10pm
Traditional baking methods using a stone oven floor are used for all breads including Sourdough, Ciabatta and their unique wine bread! All pastries are trans-fat free and the gourmet pie fillings are slow-braised then oven roasted. Enjoy a wood-fired pizza on Friday and Saturday nights and Sunday lunch, as well as live jazz on Sundays from 1pm-4pm.

T’Gallant Winery
1385 Mornington Flinders Road, Main Ridge (Mel Ref 190 E12)
(03) 5989 6565
http://www.tgallant.com.au
Cellar door open 7 days a week, 10am-5pm; La Baracca Trattoria open everyday for lunch; Spuntino bar open weekends, 12pm-5pm
Surprise your tastebuds with cutting edge styles of wine that winemaker Kevin McCarthy is renowned; an ambient shed filled with exclusive cellar door purchases and limited releases. Favourite pick: Beechworth Sangiovese 2005 ($42) – an exclusive cellar door release that is reserved for that special indulgence.
La Baracca Trattoria captures the rustic Italian feel and the essence of Italy with its surrounding fig trees and evergreen gardens. The menu is Italian farmhouse cuisine using seasonal Victorian produce.
The Spuntino Bar allows visitors to unwind to music that is played on weekends by a live band while also enjoying the Italian-inspired food of crisp pizza served on wooden boards and a sumptuous variety of gourmet tapas that changes seasonally.

Sunny Ridge Strawberry Farm
Corner Mornington Flinders Road and Shands Road, Main Ridge (Mel Ref 190 E12)
(03) 5989 4500
http://www.sunnyridge.com.au
Open November to April 7 days, 9am-5:30pm (strawberry season) and May to October, weekends 11am-4pm
Home of Australia’s largest strawberry producer, Sunny Ridge is nestled in the beautiful Mornington peninsula Hinterland and is famous for producing some of the finest strawberries in the world by a third generation family since 1964. You can pick your own strawberries, raspberries and cherries fresh from the fields as well as unwinding with scones and Devonshire tea at the Strawberry Café.

Ellisfield Farm
109 McIlroys Road, Red Hill (Mel Ref 191 E1)
(03) 5989 2008
http://www.ellisfieldfarm.com.au
Open December to January, 9am-4pm and February to November by appointment
Ellisfield Farm operates as a pick-your-own fruit farm. Enjoy your authentic fruit farm experience as you pick your own Morello (sour) cherries in January, quinces in autumn and sweet cherries from late November to early January. On the property is a rose covered, self-contained guest cottage for two.

Red Hill Cheese
81 William Road, Red Hill (Mel Ref 190 C4)
(03) 5989 2035
http://www.redhillcheese.com.au
Open Friday, Saturday, Sunday & Public Holidays, 12pm-5pm; open daily from 27th December to end of January; caters for groups up to 8 people; private tastings by appointment.
Situated in a secluded bushland location, Red Hill Cheese produces award-winning artisan cheese from cow’s and goat’s milk. View maturing cheeses in the cellars and purchase a cheese platter, picnic pack or treats to compliment local food and wine. Home cheese-making workshops are regularly held by appointment on the premises.

Mornington Peninsula Chocolates
3494 Frankson-Flinders Road, Merricks (Mel Ref 192 E10)
(03) 5989 8490
http://www.mpchocolates.com.au
Open Thursday, Sunday & Public Holidays, 12pm-5pm; Bookings necessary for groups of more than 6 people; No bus access
Using the finest Belgium, French and Swiss Couverture and made with the freshest local and imported produce, Mornington Peninsula Chocolates offer a truly unique experience for the most discerning connoisseur. Watch the artisans of chocolate-making at work through the viewing window where chocolate delicacies are made from 100% natural ingredients.

Charmed by Exotix – Cocktail Party Launch…

Review as featured in Only Melbourne

From the outside, the building becomes one of many inconspicuous shop fronts in Melbourne’s south-east suburb of Caulfield. Upon entering, gold and black balloons set a stylish theme to the vibrant atmosphere of the official cocktail party launch of Charmed by Exotix.

With my Cosmopolitan in one hand, catalogue in the other, I am in every girl’s heaven – jewelry, jewelry and more jewelry is displayed across the room, representing the 10 various collections.

Founder Michael Strintzos started this two-week-old Australian owned online jewellery company that specializes in the highest quality silver charms, charm bracelets and charm necklaces.

At Charmed by Exotix, mix and match to express your individual style. Select your charms from any of the 10 interestingly named themed collections including: Head Over Heels in Love; Sex and the City; Fun in the Sun; Gold Plated Bling and Little Miss Charming.

Affordable and chic, the range of over 70 fun, feminine and colourful charms can be clipped onto a selection of charm necklaces and charm bracelets that are made from sterling silver, gold plated, black leather, pearls and black onyx. Charms range from $15-$75; necklaces $45-$95; and bracelets $60-$75. At this price you don’t have to feel guilty at buying more than one piece!

Michael prides himself in delivering innovative design, quality manufacturing, uncomplicated online purchasing and prompt reliable delivery. So too do his parents Fiona and Peter Strintzos, directors of Exotix who started their online boutique selling jewelry, handbags and wraps eight years ago.

Purchase safely online at Charmed by Exotix with the added bonus of free delivery Australia-wide. Your chosen charmed jewelry will be delivered to your door within one week of placing your order.

For more information, visit http://www.charmedbyexotix.com.au

Charmed by Exotix
Head Office: 469 Hawthorn Road, Caulfield South VIC 3162
Tel: 1300 799 471    Fax: (03) 9523 0966
Email: enquiries@charmedbyexotix.com.au
Website: http://www.charmedbyexotix.com.au
Open: Monday to Friday 9am – 5pm (AEST)

Exotix
http://www.exotix.com.au

Enris Restaurant – The Flavours of Latin America…

Review as featured in Only Melbourne

Melbourne boasts an ever-increasing array of Spanish and Latin American restaurants that serve the ‘real’ food of their region. As a keen enthusiast of Latin American cuisine, I stumbled upon Enris restaurant as I was window shopping down Glenferrie Road in Hawthorn one day.

With my mind set on eating paella and churros washed down with sangria, only one of my three wishes was fulfilled at Enris. At 7.30pm on a Saturday night, there was already a table of four sipping on wine. Impressed by the low-lit, mid-sized restaurant of no more than a dozen tables, the atmosphere at Enris was relaxed. However, for a Saturday night when restaurants are expected to be their busiest, one waiter and one chef seemed undeniably understaffed.

Upon perusing the menu, the waiter revealed that paella is only served on Sundays (no exceptions here even for larger groups); cooked vegetables were unavailable but garden salad would be served instead; all meals would be served with fries instead of potatoes, as the menu read; and lastly, there were no churros on the dessert menu. And for those interested in the fish of the day, grilled salmon was served with none other than Asian greens – go figure!

A blackboard of imported tinto (red) and blanco (white) vino from Argentina was reasonably priced, but the drink that caught my attention was the jug of homemade sangria ($22). This was exactly what I ordered in Spain – the staple addition to any meal of the day. A smallish jug of this red wine and fruit concoction arrived, delicious with fruity flavours.

With this restaurant renowned for garlic, steak, dancing on tables and owner/chef Greg Turner mingling with his diners, the only memorable ingredient was the garlic that lingered on my breath.

Credit is due where it is deserved. The chorizo ($10.50) was a homemade sausage full of flavour and made with blended herbs and spices, served with Chimichurri sauce – Argentina’s most traditional sauce made from onions, parsley, oil, vinegar and spices. The Langostinos ($17.50) – a prawn dish cooked in a sizzling cauldron and smothered in Salsa de Ajo – a garlic-based sauce incorporating more garlic, salt, garlic, Tabasco and more garlic – seemed insufficient in size with only 4 prawns per serve.

The Asado de Tiro ($24.75) – beef ribs described on the menu as slow cooked and grilled, the waiter offered a different view, describing the dish as a little chewy, but suggesting that he serve them with two different sauces. Still eager to give it a go, I ordered the beef ribs and found them to be tasty, a little tender and a little chewy, served without the recommended sauces.

Enris is memorable for its waiter with arrogance; a menu that is well overpriced; food that is served without the accompaniments listed on the menu; tasty meats and seafood; and decent sangria! Now for my churros fix at Chocolateria San Churro…

Enris Argentinian Restaurant
789 Glenferrie Road, Hawthorn 3122
Ph: (03) 9815 1778
Open for dinner Tuesday to Sunday 6pm to late.
BYO wine; licensed

Florina’s Greek Tavern – a taste of Greece in Melbourne …

eview as featured in Only Melbourne

With the biggest Greek community outside of Greece, Melbourne definitely has its fair share of Greek Taverns. Located in the heart of Glenferrie Road in Malvern, Florina’s Greek Tavern makes you feel as though you have stepped foot in an idyllic oasis.

Its décor is rustic; prints of Greek islands adorn the restaurant walls; tables are furnished with crisp white tablecloths and white plates – the kind that are thrown at Greek weddings.

In order to sample the many traditional items on the menu including dolmades and saganaki, it is best to opt for the special set menu ($39 per person) that will leave you far from hungry. All four courses are great to share between a minimum of two people or even for a large party.

Course one – prepare yourself to taste a selection of mixed dips including taramasalata (the exceptional caviar dip), saganaki (fried Kefalograviera cheese), dolmades (marinated vine leaves stuffed with rice) and whitebait (tiny fish in light batter) all served with crisp hot bread.

Take a five minute break and the waitresses are already bringing course number two – seafood. At what looks like curly fries, the calamari strips are lightly battered and served together with a platter of grilled blue eye fish and chargrilled barbeque prawns which are definitely mouth-watering. A bowl of Greek salad with its specialty ingredient of salty feta cheese was sublime.

And it all that wasn’t enough, the third course was especially dedicated to all the meat lovers. The chef’s selection of chargrilled meats including beef rissoles, tender lamb skewers and succulent chicken was served with roast potatoes that were cooked to perfection in the oven, in a tomato and eggplant-based sauce.

For dessert (the final course), homemade Baklava (chopped nuts on filo pastry) and Bougatsa (a warm custard cake with filo pastry) accompanied the mud-like Greek coffee. What a way to finish off a traditional Greek feast than to burn off all those calories by dancing the Zorba!

Florina’s Greek Tavern
209 Glenferrie Road, Malvern 3144
Ph: (03) 9509 1762
Open: Monday to Saturday, 6pm to late
Group functions available
BYO and fully licensed

Melbourne Spring Racing Carnival – Fashion on the Field …

Review as featured in Only Melbourne

With the Spring Racing Carnival in full swing, it is necessary to step onto the field in style and that doesn’t mean spending more than you can bet on the horses!

Keep the following simple steps in mind when putting together your racing outfit:

Dress for your shape and not necessarily what’s on the catwalk …
For those with a slim physique, it is thought that you can wear almost anything. True, but be careful that your body doesn’t look boyish or shapeless. Instead, focus on an area like your legs and wear a dress that is feminine and chic. This doesn’t necessarily mean frills and lace. Instead, opt for a hemline just above your knee and a fabric that is light and breathable like cotton or even a blend of poly-cotton so to avoid creases. If your waist needs some defining, add a slim belt that adds as a contrast to the rest of your outfit.

Hourglass figures should either opt for dresses that are not figure-hugging or made from clingy fabrics. Opt for an A-line dress that contours your bust with a v-neck or yolk neckline for those with a long face, or a two-piece suit of cropped ¾ sleeve jacket and A-line skirt that sits just above the knees or mid-calf. If your dress can be complimented with a belt make sure that if sits under your bust, but avoid wearing a belt at your waist if your hips are wider than your shoulders.

Accessorize – but only in moderation …
Bling is definitely in but not from head to toe. If your outfit is made from embellished material, then think simple and understated. Opt for a classic, slim watch with delicate earrings and bare neck.

If your outfit is made with plain material or looks a little bare then accessorize with understated in mind, but allow for a necklace and bracelet. Try to avoid looking like a Christmas tree with decorations and do not wear watch, bracelet, necklace, earrings and rings as this will take away from your outfit.

If the shoe fits …
It is true that a heel will make the world of difference in making your outfit ‘work’, but make sure that your shoes fit – literally. It has happened to all of us at one stage where we spot a truly divine pair of heels and after trying to squeeze out feet in we can already imagine the blisters and sores that will eventuate. Stop! Avoid this trap of temptation and in the shoe store, try to walk in the shoes on hard floors instead of carpet. If your little toes are turning red take those Cinderella shoes off and try again.

Avoid stilettos unless you are used to pin-thin heels. A heel that is more than ten centimetres high will take its toll so opt for the lower kind, or even wedge heels that will stabilize your step as you walk along the green. Steer clear of chunky, heavy looking heels as bad shoes can ruin your outfit. What’s worse than a beautiful dress that is complimented superbly with accessories but spoilt with ugly shoes! If you tower over everyone’s head, choose some metallic flats or shoes with a small heel.

Hats or fascinators? …
This is really a personal choice but remember that big and bold à la Carmen Miranda is not necessarily the look you want to go for. Instead, choose a hat or fascinator that matches the colour of your outfit or one that adds a little sparkle with the addition of diamanté’s. And don’t forget that if your outfit is colourful to start off with then wear a hat or fascinator that finds the balance between understated and stylish.

For the creative out there or the milliner in you, start off with a clear hair clip, sinamay and feathers that are all available from craft stores.

Shoes and handbag to match …
Not necessarily true. If you are fortunate enough to find shoes and handbags made from the same fabric then snap up your window of fashion opportunity, but for the rest out us out there, there is an abundance of handbags that will match any shoe.

It is true that black goes with everything but watch out for your shoes overpowering your outfit in a bad way. Generally, black and metallic shoes will go with most outfits and can be matched with the same colour bag or to the same or similar colour of your outfit.

Clutch or strap? Bear in mind whether you will be seated with a glass of champers or standing in a marquee with food and drink at the ready. If you fall in the latter category it’s best to have a clutch with a strap so that you can hold your wine and pick at finger food with free hands. Although, if you choose to carry a clutch, make sure that it can be tucked under your arms as you enjoy your cocktails!

Avoid taking a handbag that you wear everyday with half of your kitchen sink in it. Select the necessities: money, only necessary make up, compact Jiffies for sore feet at the end of the day, and perhaps a compact umbrella for Melbourne’s unexpected weather.

For the gentleman …
Guys, you really can’t go wrong with a suit, a crisp shirt, a colourful or artistic-looking tie, clean shoes and plain socks – that’s right, match your socks to the colour of your suit and make sure that they are long enough when you sit down so not to reveal your legs! Avoid short hemlines that sit an inch above your shoes and reveal your socks.

… So remember, simplicity with a hint of style and sophistication will prep you well for Fashion on the Field this spring.

Melbourne’s Best Creperies …

Review as featured in Only Melbourne

If you’re in the mood for French but can’t afford the steep prices associated with this cuisine, why not indulge in a crêpe or two? Crêperies in Melbourne have received a popular following, after all, who can resist the supple, tender and delicate flavours of the crêpe – sweet or savoury.

Here are my favourite Crêperies that I’m sure will make you lick your plates clean – Bon Apetit!

Fräus Crêpes & Chocolat, 345 Victoria Street, North Melbourne 3051, (03) 9328 8999, http://www.fraus.com.au
When sisters Alex and Sonia Marciano traveled to Tuscany, Fräus was discovered. With a passion of serving dishes with quality ingredients, the Fräus experience is definitely memorable. Choose from a selection of wheat and gluten-free galettes (savory) and crêpes (sweet), and not to mention their chocoholic’s dream – thick, traditional Italian hot chocolate.

The savoury dish of choice is the smoked salmon galette filled with melt-in-the-mouth salmon, rocket, capers and sour cream. And if you can stomach dessert, the apple and cinnamon crêpe is simply delightful.

Choix Crêperie Café, Shop G22, Liberty Lane, 620 Collins Street, Melbourne 3000, (03) 9629 1883
If you’ve never been to France but have reminisced about the day you wonder down a cobbled laneway towards a chic eatery that serves an abundance of fresh crêpes, then Choix is for you – but good luck finding it! Nestled in a hidden laneway, this cozy crêperie is adorned with kitsch décor from a bygone era and a handful of wooden tables.

The best dish in this petit salon is the duck galette, where succulent pieces of Peking duck are encased in soft decadent silk-like dough and garnished with plum sauce and a sprig of spring onion. Très bien!

Breizoz French Crêperies, 139 Nelson Pl, Williamstown 3016, (03) 9397 2300; or
Cnr. Gertrude and Brunswick Streets, Fitzroy 3065, (03) 9415 7588, http://www.breizoz.com.au
Bringing you a selection of buckwheat and wheat crêpes from recipes that originated from Brittany, Breizoz offers an authentic menu and atmosphere at two buzzing Melbourne locations. As owner and pastry chef Jean-Marie Blanchot suggests, his crêpes are best enjoyed with a glass of apple cider à la Brittany and Normandy.

For those with a grumbling tum, look forward to the selection of nearly 50 crêpes, not including their daily specials. My favourite is choosing one of their half a dozen les crêpes flambées varieties including: Grand Marnier, chestnut and rum and the delicious praline and Cointreau … a flaming experience that definitely lingers on the taste buds!

Roule Galette – French Crêperie, Scott Alley, 241 Flinders Lane, Melbourne 3000, (03) 9639 0307, http://roulegalette.com.au
Let Michel and his staff bring a little bit of France to you as soon as you step foot in his très chic crêperie. If you are fortunate to indulge in a crêpe on a sunny Melbourne day then sit outside in the laneway and enjoy the sounds of Michel singing French or playing French music as you watch the passers-by.

The menu is nearly all French but don’t despair if you are not up to scratch with your pronunciation as Michel will relay your orders in his ‘typically’ French accent. The chêvre galette is do die for, filled with farm goat’s cheese, sun-dried tomatoes and covered with fresh spinach. The escargot galette is simply that, a traditionally Bretagne buck-wheat flour crêpe filled with eight snails and smothered in a white sauce with garlic and parsley – that’s one to build my strength up for!

Ichipan Crêpes, L1, Shop 148 Knox Place, Melbourne Central, Melbourne 3000, (03) 9654 9775
Although Ichipan may stick out like a sore thumb in terms of not being typically French cuisine, it is definitely Japan’s take on the crêpe! Situated in one of Melbourne’s newest laneways in Melbourne Central, Ichipan brings back my happy memories of Tokyo’s Crazy Crêpes – a tiny booth fronted by display cabinets filled with plastic models of every crêpe variety you can possibly fathom!

Ichipan Crêpes is just as quirky and colourful as its Japanese counterpart and even serves the myriad of crêpe varieties – strawberries with nuts, chocolate and cream; Nutella with chocolate ice cream, chocolate sauce and nuts; banana and chocolate; and not to mention the savoury crêpes including chicken, cheese and virtually any other combination you want to concoct.