There are certain names that pique the interest of beauty editors everywhere: Mario Dedivanovic, Chris Appleton, Danessa Myricks, Amy Liu, and of course, Violette. It seems as though the acclaimed celebrity makeup artist and founder of beauty brand VIOLETTE_FR always has something new and genre-bending up her sleeve. From her immaculate Bisou Blush, — a marbled cream that moisturizes skin as it imparts a rosy sheen — to one of the last great liquid lipsticks, Petal Bouche Matte, Violette’s beauty brand creates serious hype. So when we received news about the latest innovation, Invisible Bandage, we knew we had to get our hands on it.

If you haven’t heard, Crocs are making a comeback – and this time they’re headed West. From the spongy flat originals to the wedged heels reminiscent of Y2K style, the 2002 footwear brand has introduced a myriad of designs based on its famed foam material and multi-hole adornments. But now, the company is branching out, launching a new addition to its collection: cowboy boots. On 5 October, Crocs announced the new boot offering, which was said to be motivated by the brand’s fanbase. “For years, the buzz around a Crocs-inspired cowboy boot has been building, creating a genuine fan-fueled movement trending across social media,” the statement read. “Recognising this passion, Crocs is making fan dreams come true, turning the Crocs Classic Cowboy Boot into a reality.” The boots may be bendable, but with two spurs, a faux leather shaft, intricate stitching, and a scaly vamp, the only tell-tale sign these are Crocs is the trademark foam handle wrapped around the counter. Available starting 23 October for a limited time only, the new Class Cowboy Boot is priced at $120. The shoes will be sold online and in stores. On social media, people don’t know what to make of the new footwear, with some praising the design while others have been more critical. “Why...why do I not hate these?” one person asked, while another said: “Crocs came out with cowboy boots! Someone take my money!” Others were more skeptical, with someone else writing: “Crocs released cowboy boots. That’s enough internet for today.” Another person described the new shoes as “foul”. Crocs’ new release comes in conjunction with the brand’s known “Croctober” celebration, where the company offers a special style every year during October. Usually, the exclusive design is said to be inspired by their dedicated following. Among the company’s notable releases are a slew of collaborations with name brands and celebrities. The Palace x Crocs offering ditched the known structure and handle associated with the foam footwear for a slide with prints representative of the Skateboard brand. Unfortunately, the collaboration has since been sold out. Recently, Levi’s and Crocs partnered to reimagine the All-Terrain Clogs with a jean top and abstract design. And if you thought using garment material in the comfortable shoes was unimaginable, the company’s pairing with food chains will surprise you. With swatches of orange, green, and red slashed on the soles, platform options, and Slurpee-shaped jibbitz, the 7-Eleven x Crocs ushers in a whole new intersection between the convenience industry and footwear. Read More Paris Hilton struggles to remove $450 Crocs boots: ‘It’s a full-team effort’ Victoria Beckham shows off new $450 Crocs boots after claiming she would ‘rather die’ than wear brand Fans poke fun at Justin Bieber’s casual sweats while Hailey wears red dress to Rhode event Sarah Jessica Parker wears mismatched heels to New York City Ballet Gala Sarah Jessica Parker channels Carrie Bradshaw on the red carpet in mismatched shoes Does your pillowcase make a difference to your skin and hair health?

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There’s a meal in Singapore called ‘scissors-cut rice’, a selection of dishes piled high over a plate of lovely fluffy rice and topped with curry sauce,” says chef Jeremy Pang. “Originating from Hainanese Chinese descendants, the dish can be seen as a cross between a Malaysian nasi lemak and a Japanese katsu curry.” Curry sauce and rice Serves: 2 Ingredients: 2 cups of jasmine rice 2 cups of water 1 onion, finely diced ½ thumb-sized piece of ginger, peeled and finely chopped 2 garlic cloves, finely chopped 3 green chillies, pierced with the tip of your knife 1 potato, peeled and cut into 5cm chunks 300ml chicken stock 200g okra (swapsies: green beans), cut into 3-4cm lengths Vegetable oil For the sauce: 150ml coconut milk 1 tbsp sambal (swapsies: chilli bean sauce/toban jiang) 1 tbsp light soy sauce ½ tsp salt For the spices: 2 star anise 1 cinnamon stick 1½ tbsp curry powder Method: 1. Wash the rice at least three times. Place in a bowl and run under cold water, gently moving the rice grains between the tips of your fingers. Pour the rice through a sieve in between each wash, until the water runs clear. Sieve one last time and set aside. 2. Mix the sauce ingredients together in a jug. 3. Build your wok clock: start at 12 o’clock with the rice, followed by the onion, ginger and garlic, the spices, green chillies, potato, the sauce, chicken stock and lastly the okra. 4. Place the rice in a saucepan with the measured water. Cover with a tight-fitting lid, place on a medium-high heat and bring to a vigorous boil. Then reduce the heat to low and simmer with the lid on for 12-15 minutes until the liquid has evaporated to the point where you start to see air pockets form in between some of the rice grains. Replace the lid, turn the heat off and leave the rice to sit for another 15 minutes or so until ready to serve. 5. Once the rice is cooking, heat one to two tablespoons of vegetable oil in a saucepan to a medium heat, add the onion and fry for two to three minutes. Add the ginger and garlic and fry for a minute or so. Then add all the spices together, the green chillies and potato in turn, frying for about a minute after each addition. Pour in a quarter of the sauce and bring to a vigorous boil. Add another quarter of the sauce and again bring to a boil, then repeat this process until all the sauce has been added. Bring to a boil once again, pour in the chicken stock and cook on a medium heat for 20 minutes. Then add the okra and cook for five to 10 minutes before serving with the rice. ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (Hamlyn, £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with The chef who hated food as a child Who knew a simple flan could be so well-travelled? How to make Thai favourite lemongrass chicken stir-fry

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