Kylie Minogue reveals her role for leading underwear brand, Sloggi

  1. You are considered a fashion icon: in your everyday life would you consider yourself a fashion addict?
    No, I don’t think so. At least, I hope not! So much of my work involves fashion and it’s an aspect that I love. Wearing beautiful clothes and working closely with some of the world’s top designers is really a dream come true, but there are definitely times in my everyday life where fashion doesn’t come into play.
  2. In three words how would you describe your style?
    Oh, I always find that an impossible question to answer. I am such a chameleon that my style morphs depending on what the moment is. So I would have to have be simple, flamboyant, eclectic. This might sound contradictory, but I love to go from one extreme to another!
  3. Which is the item/piece in your wardrobe you love the most?
    A vintage leather belt. I brought it in 2000 from a second hand store somewhere in mid America. It was already worn in then so it is definitely ‘well loved’ now, as I haven’t travelled without it since I brought it. Ever!
  4. What characteristics should your everyday underwear have?
    It should work for your comfort, confidence and your outfit.

  1. How important is it for a woman to choose the right underwear?
    Very much so. Do you want it to feel so comfortable you barely know you’re wearing it, or wear items that help you feel strong, sexy or individual? We choose all our other clothes with these things in mind so I believe what you choose to wear under your clothes, the closest layer to your skin, is really important.
  2. Both as a woman as well as an artist which values of the sloggi brand you feel closest to your personality/public image?
    sloggi has been a part of peoples’ lives for a long time and I have had the good fortune to do the same for people around the world. We work hard, we want to deliver the best possible and have some fun whilst doing that.
  3. Which aspects of your femininity do you believe will be emphasized by this campaign?
    Hopefully the playfulness and happiness I feel when I am carefree and relaxed.
  4. Your “Coup de Coeur” of the new collection?
    It’s impossible to choose one style. Choose a few so you have every occasion covered!

Julie Bishop, Rebel Wilson and Hugh Sheridan in LA to support Australian fashion as part of G'Day USA initiative

AUSTRALIANS are used to hearing about the ‘Gumleaf mafia’ who are constantly invading Los Angeles.

But this week the crew has multiplied tenfold with even Foreign Minister, Julie Bishop landing in LA to support a throng of Australian fashion names as part of LA Fashion Week.

Ms Bishop will also be joined by actors Rebel Wilson, Anthony Callea, Nic Bishop, Gyton Grantly and Hugh Sheridan, who will all the cheering on from the Oz-frock runway sidelines.

It’s been a huge week for Australian talent in Los Angeles. Firstly with former Home & Away actor and Covert Affairs star Nic Bishop premiering his newest film,Woodlawn, to good reviews before it opens in 1500 US theatres on October 16.

The hugely popular Anthony Callea and his thespian partner Tim Campbell, who recently made the move to LA, have successfully segued into a new business life. The couple will be spending a lot of time back and forth to Australia to fulfil ongoing stage and theatre commitments.

Hugh Sheridan tells he is working on a new music stage show that he will be bringing to Australia in February. Veteran actor Michael Caton — of The Castle fame — has also been in town.

The mega-Australian fashion event on Thursday is part of LA Fashion Week and is linked with the G’Day USA initiative — an annual event to showcase all that is great about Australia.

In this case, the spotlight is on Australian fashion.

Julia Bishop and guests will view two runway segments by Australian designers Emma Mulholland and Zhivago, a hot new label with celebrity clients like Kendall and Kylie Jenner.

Guests will then attend a reception where designs by Johanna Johnson will be featured.

Emma Mulholland is an up and coming Sydney-based designer known for her edgy streetwear as inspired by her time in Bali.

Her designs have been worn by celebrities such as Kanye West, Azealia Banks, Grimes, MIA and Kimbra and her major USA retailer is Nasty Gal.

Meanwhile the Zhivago label, which was launched in 2012, is co-designed by Perth-based Lara Kovacevich and Lydia Tsvetnenko.

The collection of ready-to-wear, separates and red carpet gowns has been worn by celebrities including Katy Perry, Dannii Minogue, Samantha Jade and Kendall and Kylie Jenner.

Aussies continue with successful ventures including Melbourne-based DJ, Grant Smillie, whose EP/LP rooftop bar and restaurant is attracting names like Al Pacino, the Black Eyed Peas, every model in town as well as hosting Matt Damon’s recent birthday party.

LA? It’s become some Australians’ home away from home …

Melissa Hoyer is a guest at LA fashion week of Qantas and Visit California.

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Chanel designs custom rugby balls – could they get any more chic?

To celebrate the Rugby World Cup, CHANEL has designed four leather rugby balls featuring the iconic quilting of the House.

Gabrielle Chanel, a keen sportswoman herself often referred to menswear in her designs. Today Karl Lagerfeld throws her the ball by creating a sporting accessory that is both collector and perfectly in tune with the zeitgeist. Exceptional quality, attention paid to every detail and artisanal savoir-faire, the CHANEL rugby ball comes in four colourways: white, burgundy, navy blue and black.

The CHANEL rugby ball is available on special order.

Curtis Stone unveils his latest culinary cruising project

AUSTRALIANS will finally be able to enjoy Curtis Stone’s cuisine close to home thanks to his recently announced partnership with Princess Cruises.

The conscious cruise coupling will see culinary offerings designed by Curtis served across the 18-ship fleet.

“There are three main things we are doing,” says Curtis, who landed in from his Los Angeles home today.

“We are developing recipes under the ‘Crafted by Curtis’ title that will be spread across the main dining room across the entire fleet and will be representative of where you are cruising,’ he says.

“So if you are cruising in the Carribean they will have a Carribean inspiration or Japan, obviously an Asian influence.

“The second layer are restaurants at sea called ‘Share’ which will feature menus of my signature dishes that are, obviously, designed to share and maybe take you out of your comfort zone.”

“We’re also doing a special Chef’s table too which is a bit fancy, caviar and a real behind-the-scenes experience.

“I always use the example of Las Vegas when it comes to cruising,’’ says Curtis.

“Vegas used to be cheap, $5 dollar buffets but now it is three-star Michelin chefs and of course there are still less expensive alternatives, but cruising, like Vegas has come the full circle.”

Internationally known, Melbourne-born Curtis began his cooking career at the age of 18 in Australia and later honed his skills at Michelin-starred restaurants in London.

He has appeared on a number of top-rated cooking programs, most recently starring as a mentor on the US Food Network’s All-Star Academy and is host of the Network’s show, Beach Eats

Known for his ‘fresh’ approach to food, Curtis says he has teamed with a company who he thinks is the best and has the same aesthetic.

“Princess are the best of the best when it comes to food as they have a great attitude to sourcing the best of fresh food,’’ he says.

“Food and travel go hand in hand in my book so when you are travelling you want to eat well because you have time to do it too,’’ he adds.

Australians will be among the first holiday-makers in the world to experience the new Crafted by Curtis items when they debut next month on Golden Princess, which will be arriving in Sydney on October 18 for her maiden season of cruising down under. Golden Princess will be based in Melbourne from the end of October through to April 2016.

Meanwhile Curtis’ first restaurant at sea, Share, will be unveiled in Australian waters next April on-board the local Princess ship, Sun Princess.

For foodies, you’ll be pleased to know the Share menu features dishes like a charcuterie starter course; butter roasted lobster with caramelised endive and endive foam; twice cooked duck leg with fennel, bacon jus and parmesan crumb; tagliatelle with roasted Alaskan crab, chilli and parsley; and dark chocolate cremeux with toasted hazelnut heuilletine and burnt vanilla bean ice cream.

Diamond Princess arrived in Sydney early Tuesday after a season in Asia with her Sydney arrival marking the official start of the Australian summer cruise season, which will be the largest on record.

At 116,000 tonnes, the 290-metre long Diamond Princess is one of the biggest ships to be based in Australia this summer and will be cruising around Australia, New Zealand and the South Pacific.

Aside from the foodie focus, some of the features include four swimming pools; 12 different dining options; a theatre spanning two decks; a spa and beauty centre; the largest Japanese bath area at sea; luxury brand shopping and a nightclub suspended over her rear decks.

In fact, the Princess group will have five ships sailing from Australia this summer — its biggest ever presence Down Under — including Golden Princess, Diamond Princess, Sun Princess, Sea Princess and Dawn Princess. Pacific Princess will also visit Australia in 2016 as part of her world cruise.

While catering for 24 people, as he does at his Los Angeles restaurant Maude is a lot different to dealing with a cruise ship with 2400 mouths to feed, Curtis is up for the challenge.

“Good food comes from a great product, a good technique and great execution so I’ve assembled a small team who are currently travelling the world teaching corporate chefs the way we want our food to taste, look and be executed,’ adds Curtis.

“Since I travel often, I know that discovering delicious food and sharing a great meal can create some of the most memorable moments and I’ve designed my restaurants with this in mind.

“It’s important to me that guests have the experience that I would want and food that I’d be thrilled to eat myself, at sea or anywhere else in the world.”

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