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Author: Melinda Collins

Get your style game on

There may be a proverbial 20-year cycle that dominates fashion trends but men, that’s no excuse to wait two decades until you’re back in style again! We’ve hunted out our top picks to keep your wardrobe at the top of its game this season.




1. Dyed vibe
Street style stars like John Mayer, Justin Bieber, and Jonah Hill brought back the dyed vibe in 2018 and it’s a laid-back look that doesn’t seem to be getting pushed off its perch anytime soon.

2. Not fading away
While there will still always be a place for the dark-rinse, straight leg pair of jeans, light-wash denim isn’t fading off the sartorial consciousness anytime soon. Rocking denim is all about the contrast, so team your light-wash with a cool dark navy coat.

3. Sweet like chocolate
If you’re looking to mix up your neutral go-tos (the classics; navy, grey and white), brown is the new black. Even though chocolate is life, brown is about so much more than these sweet hues, with a range of browns from light oatmeal to dark olive khakis making the what’s hot list this year.

4. Newsboy cap
Newsboy caps are a fun addition to menswear fashions in 2019. To pull it off, stick to a hat in pure wool or a wool blend and interesting textures like tweed and herringbone will get you extra points.

5. All puffed up
These big, bulky pieces of outerwear provide insulation from harsh weather like no other. As always, black is a tempting staple, but the trick here is to bring some colour to the drab streetscapes.

6. Corduroy comeback
It was once hot, then very much not, but it seems for winter 2019 we are set to once again embrace the nostalgic familiarity and dependable practicality of corduroy. Heavy duty and hard wearing is the name of this sartorial game, making it a men’s wear must-have for the cooler months.

7. Do what suits
When it comes to formal wear, double-breasted suits – in their multi-button finery – are a man’s ‘breast’ friend. When it’s time to suit up, plaid, navy and charcoal are firm favourites and, while there are no hard and fast rules for the accompanying trousers, pleated trousers are a popular pairing with the jacket shape.

8. Plaid pant
The seventies have been staying alive in menswear in one form or another for years, but that didn’t stop the era from staging an outright onslaught on our wardrobes in 2018. Thankfully rather than disco hair and platform shoes, this year it’s all about the plaid pant. Make sure you pair your plaid with a common colour in your closet so you can mix and match outfits.

9. Vintage arm candy
Small, vintage style watches have been making a comeback for the last few years and that’s not expected to change anytime soon, as we’re increasingly seeking simple, old school aesthetics with a smaller watch face. We’re starting to see more 40mm watch faces than the 42-45mm these timepieces had crept up to.


Plant-based Problems?

Eating, which was once a subsistence-driven activity motivated solely by the need for survival, is today driven equally by taste, fulfilment and efficiency as we increasingly seek food that is as quick to prepare as it is tasty. Add sustainability and nutritional efficacy to your plate and it’s a lot to chew.



So if we’re looking for planetary sustainability in our food sources, how does that stack up against nutrition? Not comfortably, according to Dr Caryn Zinn, a New Zealand Registered Dietitian and senior lecturer and researcher at AUT, with more than 20 years’ experience in the nutrition and health industry.

Joining other high-profile panellists, including New Zealand Governor-General Rt Hon Dame Patsy Reddy and Maury Leyland at Blinc Innovation’s ‘Sustainable Protein: Healthy People and Planet’ event, which explored how we can co-create a healthy world, Caryn raised concerns about the nutritional basis of plant-based diets.

Pointing to the ‘planetary health diet’, created by international commission EAT-Lancet to provide nutritional guidelines while also addressing farming’s negative role in driving climate change, she says she has “a big problem, nutritionally and health-wise with the diet”.

Her colleague Dr Zoë Harcombe, an obesity researcher in the United Kingdom, analysed the EAT-Lancet diet, with the researchers finding that the diet was high in carbohydrates, and sugar in particular, low in protein (i.e. less than current guidelines), and insufficient in several important micronutrients, such as vitamin B12, vitamin A, calcium, iron and sodium. While there was a good amount of fat, Caryn says she has big concerns over the quality of those fats.

There’s also a concerning imbalance of omega 3 (from processed inflammatory seed oils) to omega 6 in there – an imbalance which is the root cause of chronic inflammation – and the vitamin K that we get from plant-based diets is also in a form that is less able to be utilised optimally by the body.

“What’s worse, is that if we go fully plant-based (i.e. vegan), we’ve got vitamin B12 and DHA as issues and they need to be supplemented,” Caryn says. “Plant-based diets are completely devoid of vitamin B12 and have very limited DHA, a crucial fat for brain development and reducing inflammation.”

The co-author of four books in the What the Fat? series, Caryn is a proponent of what she calls the ‘low carb, healthy fat’. “What people don’t realise is that all carbohydrates turn to sugar in the body. “There is a body of evidence showing that carbohydrate-reduced diets have incredibly good efficacy for reducing weight, improving blood sugar control and for reversing type 2 diabetes.”

Those saturated fat rumours you’ve heard? Also not true, Caryn says. “In fact, it’s not the saturated fat that’s the problem, it’s the sugar that is the problem. Saturated fat is potentially neutral or beneficial rather than harmful – it’s certainly harmful when you eat the donut with the cream, but if you eat whole, natural fat from animals, it’s not a problem.”

So too has much of the research carried out on red meat been flawed, she says, combining all red meat – such as a nice piece of eye fillet steak that you get from a grass-fed animal with a hot dog – “I think the evidence around red meat and chronic disease is not solid”.
One of the biggest issues with the ‘plant versus animal’ studies that have been carried out is the ‘healthy user bias’.

“People who are eating plants in general are very aware of planetary health, they also tend to look after themselves, they tend to have positive health behaviours, so when you look at the studies, you’re always going to get a whole lot of positive behaviours that go alongside eating plants, as opposed to animals, so it’s an unfair study comparison.”

The population based studies that have been done have compared those that eat animals and those that eat plants, in the context of good quality wholefoods and she says “they found no difference in terms of longevity and health”.

“We are omnivores,” Caryn says. “We evolved with ancient foods like whole plants and whole animals. There’s this quote that we don’t see modern disease with ancient food, we see modern diseases with modern foods. We have become savvy with technology, which has been to our benefit in some respects, but has also been our worst enemy. We’ve now created pseudo food and food-like substances, and that’s what’s forming most of our population’s diet.”

When she talks of the ‘optimal’ diet, she talks of foods with ‘low human interference factor’ – “so the less processed, the less packaged, the better”. “I’m a big fan of beef, lamb and fish, but I’m also not a fan of overeating those foods, so I think eating the right amount that you need and combining them with vegetables and using good quality fats.

“The optimal dinner meal might be a piece of steak or lamb, leafy greens and a range of colours of vegetables cooked in either olive oil or coconut oil with lots of spices, salt and pepper.” So can plant-based be a healthy option? “I think it can be a healthy option, provided you supplement the things you’re missing.”

Gesturing towards two photos of burgers and fries, she points out that the only difference between these two photos are that one has less meat – fries are, after all, plant-based too. “If we think that by going more plant-based, the world is going to clean up its act and suddenly get more physically active and eat whole, unprocessed foods and look after themselves, that’s awesome, but the reality is, what we’re going to see is people are still going to be eating poor quality junk food, the difference is there’s going to be less meat in it and that could be a problem for not only chronic disease, but also for nutrient deficiencies, long term.

“I’d like to issue a global warning and that global warning is that we need to be very careful in that with this ‘action’ we don’t get a ‘reaction’ that might save the planet but in the process make the population unhealthy.”


Coat Tales

The temperatures have begun their downward descent and ‘rugging up’ has become state of play in your morning ritual. We’ve explored the endless possibilities for your seasonal splurge, from faux furs and power puffers, to the trusty trench and wily windbreakers.



1. The trusty trench
The trusty trench has never really gone out of style, but instead gets reinvented season after season at the talented hands of design darlings. This season elevated trench coats are hitting the sartorial scene in surprising hues like pale pink or optic white. Our very own Trelise Cooper has gone wild with her Pawsome Trench featuring a leopard print belt at the waist and a splash of it across the back.

2. Pretty in patent 
This high-shine material was glossing over handbags and other accessories in 2018, now it’s gone next level with long patent puffer jackets and shiny leather trench coats. The best thing is, you can let those rainy days run straight off your back.

3. A superhero cape
Every good superhero needs a cape it seems, with the heroic cut proving one of the strongest outerwear silhouettes to come out of the fall 2019 collections. Chanel gave the capelet the tweed treatment, while Marc Jacobs harnessed his animal instinct with leopard print. The many variations prove the superhero cut works for every occasion.

4. Fur babies
Designers are bringing a lighter touch to the feathers and fur of fashion in 2019. Rather than the bulky and heavy fibres of the 70s, today’s faux fabrics are adding ‘soft’ to their luxe appeal. Whatever innovations in the global fabric labs led to this miraculous development, it has certainly arrived at the perfect time.

5. Power shoulder
All the major fashion players like Saint Laurent and Balenciaga are advocating for the padded wide-shouldered slim-waist silhouette, with Givenchy’s Clare Waight Keller citing “grandmother coats of the ’40s and ’50s” as the inspiration for the strong, sculpted shoulders that defined her ‘Winter of Eden’ collection.

6. Belting up
Designers are adding a feminine twist to even the bulkiest of winter wear this season, with coats of all shapes and sizes getting belted up. Every fashion era has had a belt to match and they’re coming back as a leading accessory after a respite in the wardrobe. This look can also structurally formalise an otherwise shapeless coat.

7. A lengthy stay
Coats of all kinds are in for a lengthy stay this season – figuratively and literally, as hemlines continue to drop. All the fall 2019 collections featured longline coats as a chic alternative to the floor-length puffer coats that were hot property last year. This year you’ll find these floor sweeping styles are super structured and made of heavy wool.

8. Fab in fleece
2018 may have belonged to the puffer, but in 2019, it’s all about another high-tech performance fabric: fleece. Designers like Fendi are ramping up the luxe appeal of this outdoorsy staple and adding leather.


Strictly Mindful: Q&A with Camilla Sacre-Dallerup

Danish beauty Camilla Sacre-Dallerup first danced her way into global consciousness on BBC’s dance competition, Strictly Come Dancing, before joining the esteemed Dancing with the Stars (DWTS) NZ judging panel for the star-studded show’s 2018 and 2019 seasons. Metropol caught up with Camilla about dancing and her other passion – mindfulness.



Can you tell us about your journey into dancing?
My mum brought me along to dance school when I was two and a half; my sister was already dancing. She thought it would be a fun way for me to interact with other kids. I got myself a little dance partner when I first walked in the door and we danced together for eight years. I loved performing, almost more than the dancing; I loved the fact you could entertain people with your dancing. That is still to this day what I enjoy about DWTS, knowing people are enjoying it at home with us. The dance school was a place I loved going to; it was where I belonged.

What have been some of your standout moments this season?
It’s hard when you get someone like Walter Neilands who is one of the nicest people I’ve ever met. Knowing how difficult it was for him and how hard he was working, it broke my heart sending him home. We’re all human and you get to know the people, so those moments are hard.

Sending Glen Osborne home hurt my heart because I honestly thought he would be in the final; he was one of my favourites from the very beginning. Then there are moments like when we gave Laura Daniels perfect scores. She was living a dream she had since she was a little girl and again, was working extremely hard, so there are also great moments that you can enjoy with them as well.

You’re from Denmark, then you were based in Los Angeles after finishing up with Strictly Come Dancing. Where are you based now and how much time do you get to spend in the land of the long white cloud?
I first moved from Denmark to England, then to Los Angeles where I’ve been for five years. I come over for most of the show. I actually used to spend a lot of time in Christchurch and loved it down there. We had a home in Auckland 20 years ago and it was always my dream to spend half my year here in New Zealand.

The universe works in mysterious ways and brings you where you love, so now I get to spend time here. It is sad that the show has come to an end. It’s gone far too quickly. I feel totally at home here and have done for years. I really enjoy this country.

You secretly lead another life off the dance floor, as a mindful living coach. What attracted you to this area?
Since my dance coach taught me to ‘visualise’ at 13 years old I have absolutely believed in the power of the mind. The fact that I could have the edge at competitions because I had prepared mentally as well as physically, really fascinated me. I started reading and studying everything about how to use the mind to get the best out of my ability.

I can’t imagine why anybody would go to a competition and be physically prepared but not mentally prepared. We spend so much time worrying about what we’re eating, but we don’t worry about the thoughts we’re feeding ourselves. Meditation is also important. If I don’t meditate, life feels so much more complicated. I have a simple introduction to meditation on my website (, so you can put that on and start the day.

When you are prepared mentally, you can learn how to respond and not react, have empathy and understanding about where the other person is coming from. These are simple but effective tools for relationships. That’s what my next book It’s Not You It’s Me (out in December in the US and the rest of the world in January) is about – relationships and communication – because whether it’s in sports, business or life, the way we communicate is everything.

You’ve said that after eight years competing on Strictly Come Dancing you were exhausted and addicted to work, something which affects a lot of women – how did you overcome this?
Whether you are in business or you’re an athlete, it can be all-consuming, unless you are mindful with your schedules. It wasn’t really until I met my husband (British soap star Kevin Sacre) in 2008 that I realised my lifestyle wasn’t sustainable and I was headed for burn-out. But that was one of the best things that could have happened; I needed that wake up call.

All that mattered to me was my next comp, my next gig, but that burn-out became my calling for what I would end up doing next. I had to feel that pain to know how to help others. I used all the tools, including working with a coach to heal myself. That’s what my books – Reinvent ME and Strictly Inspirational – are about, healing me.

You may not have time to switch off your phone, but you can schedule in mindful time, meditating or going to the gym. If it’s not scheduled, it’s not going to happen. Without that time, that’s dangerous; there’s no balance. One of the things I do myself is schedule in social time with friends, I’ve just had a couple of days with my husband with no phones, whatever it is for you needs to become part of your schedule. It’s as important as any meeting – it’s your mental health! We have to look after our minds as well as our bodies.


Environmental Eating

Terminator, Aliens, The Abyss, Avatar, Titanic… There’s a bit of a theme to Oscar-winning Director James Cameron’s movies. “He’s kind of a doomsday kind of guy,” his wife Suzy Amis Cameron laughs.



“So his films are all about death and destruction and he does not use the word ‘hope’. He has a t shirt that says ‘hope is not a strategy’ and he wears it regularly.” But then one movie changed their lives – Forks Over Knives.

Now the Camerons have ‘hope’ that we can save the world and they’re not afraid to share why – plant-based eating. Soon after the couple watched the environmental film, they were walking on the beach when James turned to Suzy and said ‘for the first time in my life, I have hope’, she recalls.

“Well needless to say, I nearly fell into the surf, but he said, ‘the more we can inspire people to eat plant-based, the more we can move the needle on climate change’ and it was absolutely in that moment I knew that was my calling; I knew that I wanted to write a book, I wanted to create content to inspire people and educate about the detrimental effect of animal agriculture. “We want to be able to have healthy families, a healthy planet and healthy bodies.”

A New Zealand resident sharing her time between here and the US, Suzy headed down our way for ‘Sustainable Protein: Healthy People and Planet’, a panel discussion alongside Governor-General Rt Hon Dame Patsy Reddy in Tai Tapu last month before she had to “blast back to the United States” for a family emergency.

Hosted by Blinc Innovation, the discussion centred around the evolution of dinner plates across the world, with conscious consumers thinking about the impact their choices are having on the planet and how innovation in food production – particularly plant-based proteins – may just be the key to unlocking sustainability. “Healthy people and planet is a subject that goes deep in my heart,” she says.

Suzy grew up on a farm in Oklahoma with a pet horse Toby and eating eggs and bacon. But with heart disease, cancer, type 2 diabetes and arthritis in both hers and James’ families and James’ health getting to a point where doctors were encouraging heart medications, they were ready for a change.

On 7 May 2012 they watched Forks Over Knives and within 24 hours, they had cleaned out their kitchen. “I felt betrayed that we had been told our whole lives that we need meat for strong bodies and we need milk for strong bones, and this movie basically says it’s completely the opposite of that.

“It was a very pivotal moment in our lives,” she explains. It was a double whammy. Suddenly she learned not only were meat and dairy not integral to a healthy diet, but that their production was also the second leading cause of greenhouse gases and climate change – more than all transportation combined.

In 2005, Suzy had joined forces with her sister Rebecca Amis to found MUSE School in California, the first school in the US to be solar powered, zero waste, with an organic, plant-based lunch programme. Students ate grass-fed beef, free-range chicken, all dairy was completely organic and they were growing much of their own produce. But in the fall of 2013, like the Camerons themselves, MUSE went plant-based. “When we went plant-based it was full on mutiny,” Suzy says. “We lost about 50 percent of our families.”

One day shortly after going plant-based, the head of the school Jeff King got frustrated and said ‘People! You can feed them whatever you want to in the morning and whatever you want to in the evening, it’s one meal a day. It’s OMD!’ That became the title and core theme of Suzy’s book, the idea that simply swapping one meal a day with a plant-based meal can “save your health, save your waistline and save the planet”.

When James and Suzy went plant-based, they did a complete 180 on multiple levels. In fact, they started to look at every investment and every business they ventured into from “a plant-based lens”. They’ve invested heavily in a plant-based protein factory called Verdient Foods Inc. and partnered with the University of Saskatchewan to create food products, which are about to be officially launched.

The couple believe that food innovation is key to feeding a forecasted population of 10 billion people by 2050 and, with one acre able to produce 60,000 pounds of produce and the same acre only able to produce 37.6 pounds of beef, perhaps it is food for thought.

“When you’re thinking about feeding all of these people and taking care of the environment and taking care of your health, vegetables are the silver bullet,” she says. “Eating plant-based, it doesn’t matter if it’s for the animals, health, the environment, your waistline… everybody wins.

“I implore you to try OMD and to change one of your meals a day, because if we don’t do something for the environment, it won’t matter if we have environmental schools, if we have dress design contests, eco clothes, have electric cars, none of that will matter if we don’t have a planet to live on.”


Supporting the region’s children

A beautiful historic context is woven into the Canterbury landscape, but perhaps one of the most poignant of them all is the story behind a little Canterbury haven known as Cholmondeley Children’s Centre, in a dip off the main highway through Governors Bay.



Hugh Heber Cholmondeley and his beloved wife Margaret, known affectionately as Mary, had been unable to have children of their own and when Mary died unexpectedly, Hugh decided to purchase land in Governors Bay that had been owned by nuns and built a children’s home to meet the needs of the city’s young people – at 6 Cholmondeley Lane.

Known simply as Cholmondeley – pronounced Chum-Lee – 94 years later it still continues to meet those needs with short-term and emergency respite care and education for children from 3 to 12 years, and support for their families. “He gave everything he had to the children of Canterbury,” Cholmondeley Chief Executive Arron Perriam explains.

“While the challenges facing Canterbury children in the early 1920s were largely health-focused, with infantile plague, influenza and tuberculosis, today’s children are affected by many issues including the breakdown of the family unit. We work to enhance the wellbeing of children and their families, continuing to honour Hugh’s vision by supporting the children of Canterbury.”

Just metres away is the original homestead, which has supported more than 25,000 Canterbury children since its opening in 1925, before being demolished after irreparable damage was sustained in the February 2011 earthquake. Its $6.5 million replacement was officially opened by Prime Minister John Key in 2015 and the need for its services has continued to grow.

The largely community-funded Governors Bay organisation has experienced an unprecedented demand for its care and education services, with a 150 percent increase in the number of children in its care post-quake. Today more than 500 children stay at Cholmondeley each year.

Cholmondeley provides wrap-around services, designed to empower our young people by extending themselves educationally, physically and emotionally, with registered teachers, social workers and child youth care practitioners. “What we provide is residential care, but what we actually do is about so much more than that,” Arron says. “We’re providing a loving, caring, secure environment for Canterbury children which at its heart, is about healing our community.”

Last month Cholmondeley held a street appeal as part of its inaugural Little Gems Awareness Month. “There’s an assumption that we’re doing well but the reality is we’re running at a deficit and have been for many years,” Arron says. “These services we believe are essential for our Canterbury community, the demand is not going away and the need to provide these services is now stronger than ever.”

The increased need for Cholmondeley’s care services is the result of ongoing stressors facing families, including bereavement, financial difficulties, mental or physical illness and family violence, with the effects of the earthquakes and the Christchurch massacre having a devastating toll.

“That same spirit of generosity that saw the formation of Cholmondeley in the early 1920s is still alive today and the fact that our wonderful Canterbury community continues to provide support for other families enables Cholmondeley to do what we do.

“That’s something Canterbury can be really proud of.”


Editor’s Perspective: June 20 2019

“Be the change that you wish to see in the world.” – Mahatma Gandhi



There’s somewhat of a workplace hazard in my line of work in that when you surround yourself with passionate, inspiring people every day, something sometime is going to rub off. This month it really has and I’ve made some pretty drastic culinary changes myself.

In the pages ahead, you’ll find interesting and compelling viewpoints on sustainability in the food sector – how we can seek to feed a population of 10 billion by 2050. Suzy Amis Cameron – wife of Hollywood director James Cameron – talks about their journey to greater sustainability, for both the planet and our health.

The Camerons, who are both vegan, are passionate campaigners for the worldwide reduction of animal agriculture and consumption. But does the vegan lifestyle stack up nutritionally? We put that question to Dr Caryn Zinn, a New Zealand Registered Dietitian and senior lecturer and researcher at AUT.

Internationally, nationally and even locally there are some exciting things happening in the culinary space. We’ve checked out Rangiora’s very own Fools of Desire café, which has been exploring alternative protein sources and introduced insects to its menu last year.

Meanwhile, Beefy Green founders, Brad Lake and Brendon McIntosh have turned their talented hands to making hemp seed nutritional products here in Christchurch. I’m all for innovation and pushing the culinary envelope out. After all, what good is our number 8 wire mentality if we’re not using it for the greater good? It’s certainly food for thought.


Creating Lush Lashes: Lash Kandy

It’s been said that eyes without lashes are like cake without frosting. Such is our lust for lashes, that we’ve primped, preened, painted and permed them since almost the beginning of time. Although the evolutionary story of how eyelashes came to be is less than glamorous, their future is certainly looking lush – particularly at the talented hand of Keren Clayton.



The Lash Kandy founder is already well-known in North Canterbury for providing high-end, bespoke lash extensions; now she’s thrown open the doors of her high-end eyelash boutique at 135 High Street in Rangiora. And, although it may be hard to picture the glamorous local is a country girl at heart – living on a farm and also working within the dairy industry!

At Lash Kandy, every single one of your natural eyelashes gets to find its perfect partner, with Keren’s practiced hand attaching a longer, more shapely extension to every single one, for a beautiful, natural look.

If you opt for a volume – or even a mega volume – set, you can get from 3 to 16 lashes for every single one of your natural lashes!  “A lot of women are scared to get extensions because they don’t want the huge, big, false looking lashes,” Keren explains. “We create a bespoke set of lashes for every client, to look as natural or as full as they want.”

What makes this VIP treatment so VIP is the technique. Where some lash artists will add too much glue to your natural lashes and not isolate the eyelashes, they can prove itchy, uncomfortable and even damaging to your lashes or eyes.

For Lash Kandy, eye health is a top priority; they use only medical grade products and Keren has been trained by the best – the global best, that is. She has invested heavily in training, with one on one training in the UK with internationally recognised Eyelash Excellence.

She’s even got plans to become an internationally recognised Eyelash Excellence Trainer, where she will be ‘training the trainers’. Meanwhile, her daughter Kezia has caught the lash lush bug too and is undergoing training.

Extension maintenance is ideal from 2-3 weeks, as our natural lashes fall out at a rate of 3-5 every day. But at Lash Kandy, the online booking system makes scheduling easy. If growth is an issue, Keren will help you stock up on growth serums and she also does lash lifts if you want to go more natural, with the lift generally lasting from 6-8 weeks.

“Some people live for lashes. They’ll forego their hair appointments, their nail appointments and their skin appointments. But that’s OK because when you wake up and look in the mirror, you feel like a million dollars, whether you’re 18 or 60!”

Lash Kandy is at 135 High Street Rangiora, phone 021 655 308 or email



The Shrinking Violet

Elora Harre may to many be The Shrinking Violet by name after a well-documented 55kg weight loss journey, but with almost 50,000 Facebook followers, she’s certainly no shrinking violet by nature.



The Christchurch-born beauty was just 19 years old when health concerns related to her weight started her on a journey that would change her life – and that of many others. A captive audience has followed her journey, a journey which has food at its very core. “There’s just no doubt in my mind that food is 100 percent the key to good health and integral if weight loss is your goal,” she says.

Elora’s recipe for success? Paleo. Today the wellness and lifestyle blogger runs two Facebook weight loss support groups, speaks in seminars around New Zealand and has partnered with Behavioural Nutritionist, Sara Evans, to provide the 10 Week Challenge, mentoring women on their weight loss journeys. Passionate about the low carb, high fat way of eating,

Elora has also launched Nourish and Thrive, a business which has health and wholefoods at its commercial heart. “It’s about making health foods more accessible and affordable,” she explains. “I am first and foremost a foodie! I adore food; cooking it, shopping for it and creating! Spending time in the kitchen is one of my favourite things.”

Elora has turned her talented hand to creating recipes and you can find a wide range of these on her website You’ll find a range of recipes so divine you’ll struggle to believe they’re all healthy – from decadent and cleverly named Strawberry N’Ice Cream with a Chocolate Shell made from strawberries and bananas, to her paleo, keto and dairy-free White Chocolate Coconut Fudge. We’ve got her recipe for two unique ways of making Keto Peanut Butter Blondies on page 54.

Aiming for high fat and high protein, Elora’s favourite way to start the day is eggs, bacon and spinach and she’s a sucker for a Sunday roast. “Taking the time to plan and prepare foods is critical,” she explains. “The single biggest key to success is being organised and planning ahead. It’s crazy to think that I have created a business that has helped thousands of women; that something I have done for myself has had the power to make such a difference for so many.”


Hair today gone tomorrow

Perhaps you’re ready to embrace winter with a ‘cool’ new palette or you’re yearning for some warmth – either way, we think any excuse for an update is a good one! We’ve pulled together some head-turners just for you.



1. Ice Ice Baby:
Already blonde? Why not embrace winter and change things up with a cool new ‘ice blonde’ makeover? Or you could take it to the next level and try out life as a silver siren.

2. Dark Dimension:
Brown needn’t be boring! Layers of light and darker chestnut tones is a great way to create depth and dimension… it’s what all hair dreams are made of.

3. Black Velvet:
You don’t have to go outrageous with the colour to make a statement. A long, dark mane can work for most skin tones and it’s the look to rock in winter – after all, black really is the new black.

4. Sweet like honey:
Warm honey blonde or caramel tones are a beautiful way to warm up your winter. Get the colour balayaged in and you might make it right through winter before you have to head back to the salon!

5. Red Hot:
Red hair is one of the easiest to achieve for both light and dark hair. It’s a beautiful burst of warm colour that will bring life to your winter wardrobe. Not ready to go fully bright-red? Start with a light auburn and work your way up.