Even though most of us have zero clue what the heck Despacito is about, nor cannot for the life of us sing along to anything other than the chorus – Despacito is now the most downloaded song of all time. Like, EVER.
Yes, this catchy little ditty that features everyones egg-throwing favourite next door neighbour Justin Bieber, has reached in excess of 4/6 billion streams in just 6 months.
Already shaping up to be the biggest hit of 2017, the song has even surpassed Beib’s his own record that he previously set with “Sorry” and its associated remixes, which to date have accumulated 4.38 billion plays.
After dominating radio, streaming, and music videos during the past six months, “Despacito” shows no signs of slowing, with a long line of industry accolades, achievements and records eclipsed on its unprecedented ascent to the top of the global charts.
Commenting on the milestone, Luis Fonsi said, “Streaming is a connector for audiences worldwide and it has helped my music reach every corner of the planet. It is truly an honor that ‘Despacito’ is now the most streamed song in history.”
Sir Lucian Grainge, Chairman & CEO, Universal Music Group, said: “Luis Fonsi already had the undisputed, biggest song of the year – and now he’s setting even bigger records. Streaming has opened up the possibility of a song with a different beat, from a different culture and in a different language to become a juggernaut of success around the world. My congratulations to Luis Fonsi, Daddy Yankee and Justin Bieber, as well as everyone at Universal Music Latin Entertainment, Republic Records and Def Jam, on this tremendous accomplishment.”
“Streaming has democratized music consumption, it has made Latin music increasingly relevant on the charts and it has amplified our songs and videos to a world stage,” said Jesús Lopez, Chairman & CEO of Universal Music Latin America & Iberian Peninsula. “‘Despacito’ has broken every record thanks to Luis Fonsi’s talent and creativity, which have positioned him as a pillar of Latin music for the past 20 years. I also congratulate Erika Ender, Daddy Yankee and Justin Bieber for their valuable contributions, as well as the different teams involved in the success of this song.”
And for three people who haven’t yet seen it, we’ve included below this fabulous video of a Father torturing his daughter in making her dance to the tune when played, which may in fact be half the downloads mentioned above. Enjoy!
After working all day in the kitchen, the truth is most chefs don’t cook at home. I’m talking Deliveroo is on speed dial after cooking all day for others; preparing a meal is the last thing cooks feel like doing after hours.
But not Manu Feildel, who loves nothing more than cooking at home for his family and friends. The proof in the pudding is in his latest book MORE PLEASE!
Like many of us, Manu’s family has diverse cultural roots – oui, French, of course, but also Chinese, Malay and Sri Lankan. Manu also loves to put his own spin on favourite dishes from Spain, Italy and the Middle East. He and his partner, Clarissa, draw on all these influences when creating their home cooked meals. The result is a collection of yum! recipes that tick all the boxes: think quick, easy and enticing for all the family on those busy weeknights (we’re talking to you, Mama!), plus plenty of special-occasion dishes you can whip up to impress a crowd.
This is real, flavoursome food, infused with all the flamboyance for which Manu is known – for all that know and love him, flair is his signature dish!
To inspire food for thought, we’ve included a few samples recipes from MORE PLEASE! below that will obviously leave you asking for MORE PLEASE!
We have four copies of MORE PLEASE! to give away, RRP: $39.99.
To win, tag five friends, use @MotherDriven & #WinMotherDriven and tell us below your fav French food!
Good luck and Vive la France!
LAMB CUTLETS WITH MINT HOLLANDAISE
Hollandaise is the cousin of béarnaise sauce, and both play a very important role in French cuisine. Flavoured with tarragon, béarnaise is terrific with beef, but with lamb the natural choice has to be this rich, creamy hollandaise, enhanced with fresh and dried mint.
1½ tablespoons olive oil
16 lamb cutlets, seasoned with sea salt and pepper
mint sprigs, to garnish
3 golden shallots, finely chopped
60 ml (2 fl oz/¼ cup) white wine
1½ tablespoons white wine vinegar
1 teaspoon dried mint
1 teaspoon crushed black peppercorns
4 egg yolks
250 ml (9 fl oz/1 cup) Clarified butter (see page 202)
1 tablespoon finely chopped mint
juice of ½ lemon
freshly ground black pepper
To make the hollandaise, combine the shallot, white wine, vinegar, dried mint
and peppercorns in a small saucepan over high heat and bring to the boil. Reduce the heat medium–low and simmer for 3–5 minutes, or until most of the liquid has evaporated. Transfer to a heatproof bowl that fits snugly over a saucepan and set aside to cool.
Half-fill the saucepan with water and bring to the boil over high heat. Reduce
to a simmer.
Add the egg yolks to the shallot reduction in the bowl, along with a pinch of salt, then rest the bowl over the saucepan, making sure the bottom of the bowl doesn’t touch the water, and start whisking. It should foam and then thicken to the consistency of thin (pouring) cream. As you continue to whisk, the volume should increase. After about 8–10 minutes, you will be able to see the bottom of the bowl, which means the mixture is cooked.
Tip the water out of the saucepan and drape a tea towel (dish towel) over the empty pan. Put the bowl back in the saucepan, resting on the tea towel to reduce movement and keep it nicely stabilised. Pour a thin stream of clarified butter into the egg mixture, building the sauce by whisking constantly as you would a mayonnaise until all the butter has been incorporated. Stir in the fresh mint and lemon juice and season to taste with salt and pepper. Set aside until required.
Heat a large frying pan or chargrill pan over very high heat and drizzle over the olive oil. Add the lamb cutlets (in batches if necessary) and cook for 2 minutes
on each side, or until nicely caramelised and cooked to your liking. Transfer to
a plate, cover with foil and leave to rest for a few minutes.
Garnish the cutlets with mint leaves and serve with the mint hollandaise and
a side of your favourite vegetables.
THIN APPLE AND ALMOND TARTS
I must have made thousands of these in my early days as a chef, and no wonder. The buttery puff pastry is topped with a luscious almond cream and thinly sliced apple, then baked until crisp and caramelised. Served with a simple scoop of vanilla ice cream, it’s hard to imagine a more delicious dessert.
2 pink lady apples
1 teaspoon lemon juice
1 x 375 g (13 oz) roll of Carême puff pastry, thawed in the fridge (or if you have time, make your own – see page 205)
15 g (½ oz) unsalted butter, melted
1–2 tablespoons caster (superfine) sugar
vanilla ice cream, to serve (optional)
100 g (3½ oz) unsalted butter, softened
150 g (5½ oz) caster (superfine) sugar
1 egg yolk
100 g (3½ oz) almond meal
30 g (1 oz) plain (all-purpose) flour
1½ tablespoons Calvados (apple liqueur)
Preheat the oven to 180°C (350°F) and line a large baking tray with baking paper.
For the frangipane, place the softened butter and sugar in the bowl of an electric mixer with a paddle attachment and beat until pale and fluffy. Beat in the egg and egg yolk, then vigorously stir in the almond meal, flour and Calvados until smooth. Set aside
Peel the apples, then cut them in half and carefully remove the core. Cut into very thin slices (about 2 mm/A/af inch thick if you can) and put in a bowl with the lemon juice and 500 ml (17 fl oz/2 cups) of cold water. Stir once, then drain the apple slices on a clean tea towel (dish towel).
On a lightly floured surface, roll out the pastry to create a larger rectangle. Using an 18 cm (7 inch) side plate or ring mould as a guide, cut two rounds from the pastry. Place the rounds on the prepared baking tray and prick all over with a fork to stop it puffing up too much. Any remaining pastry can be pressed back together, wrapped in plastic wrap and stored in the fridge for another use.
Evenly spread 1–2 heaped tablespoons of frangipane on each pastry disc. Any leftovers will keep in an airtight container in the fridge for up to a week, or in the freezer for up to 6 months.
Arrange the apple slices in a concentric circle on top of the frangipane, overlapping to create a flower shape, and place two or three half-slices in the middle to finish. Brush the apple with melted butter and sprinkle with half the caster sugar.
Bake for 10 minutes, then remove from the oven and sprinkle with the remaining sugar. Return to the oven and bake for a further 10 minutes, or until the pastry is puffed in the centre and the apple slices are pale golden.
Serve hot or warm with a scoop of vanilla ice cream, if desired.
HOKKIEN NOODLES WITH PORK AND PRAWNS
What’s not to like in this crowd-pleasing recipe? Easy to cook and even easier to eat, it’s everything you want in a noodle dish. As with all stir-fries, make sure you have all the ingredients and sauces prepared and close to your wok before you start cooking.
250 g (9 oz) pork scotch fillet, thinly sliced
1 bunch choy sum
1 kg (2 lb 4 oz) hokkien noodles
100 ml (3½ fl oz) peanut or vegetable oil
3 small garlic cloves, finely chopped
12 raw prawns (shrimp), peeled and deveined, tails intact
250 ml (9 fl oz/1 cup) Chicken stock (see page 196)
1 tablespoon soy sauce, plus extra to taste
1 large brown onion, diced
sea salt, to taste
2 fresh long red chillies, thinly sliced (optional)
1 tablespoon Chinese rice wine
1 teaspoon freshly ground white pepper
½ teaspoon sea salt
¼ teaspoon sugar
2 tablespoons oyster sauce
2 tablespoons cornflour (cornstarch)
To make the marinade, combine all the ingredients in a bowl. Add the pork and stir to coat thoroughly, then cover and set aside for 30 minutes.
Wash the choy sum well, then separate the leaves from the stalks and cut into 5 cm (2 inch) pieces.
Bring a kettle of water to the boil. Put the noodles in a colander set over a large heatproof bowl and pour over the boiling water to rinse. Drain thoroughly and set aside.
Heat a large wok over high heat and add 2 tablespoons of oil. When the oil is starting to smoke, add the pork and marinade and stir-fry for 2 minutes. Add the garlic and prawns and stir-fry for another minute. Add the choy sum stalks and toss to combine, then pour in the chicken stock and half the soy sauce and cook for 2 minutes. Add the choy sum leaves and stir until wilted. Transfer to a bowl or plate and set aside.
Heat the remaining oil in the wok over high heat. When the oil is smoking, add the onion and stir-fry for 3–4 minutes, or until it is lightly golden. Add the noodles, spreading them evenly across the wok, and leave to crisp slightly at the bottom. Drizzle over the remaining soy sauce and stir-fry for a few seconds.
Add the pork and prawn mixture and toss to combine. Season with salt and extra soy sauce to taste, and serve garnished with fresh chilli, if desired.
DUCK-FAT POTATOES WITH GARLIC AND ROSEMARY
Crisp golden potatoes are probably the one vegetable accompaniment that everyone loves – no matter what shape or form they come in. While the garlic and rosemary certainly add to the flavour of this dish, it is the duck fat that really makes it stand out. Just one taste and you’ll be hooked.
6 large all-purpose potatoes (e.g. desiree or sebago)
160 g (53⁄4 oz/M cup) duck fat, at room temperature sea salt and freshly ground black pepper
4 garlic cloves, thinly sliced
16–18 thyme sprigs
8–10 young rosemary sprigs or sprig tips, cut into 5 cm (2 inch) lengths
Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.
Scrub the potatoes under cold running water and pat dry. Put them on a chopping board, flattest side down, and cut horizontal slits into the potato, spacing them about 5 mm (1⁄4 inch) apart. Take care not to cut all the way through – you want the slices to stay connected at the bottom of the potato.
Arrange the potatoes on the prepared tray. Brush all over with some of the duck fat, including the bottoms, and sprinkle generously with salt and pepper.
Bake for 30 minutes, or until the slices start separating. Brush the potatoes again with duck fat, making sure some of it drips down between the slices. Gently separate the slices, if necessary, and insert garlic slices and sprigs of thyme and rosemary in between.
Return the tray to the oven and bake for a further 30–35 minutes, or until the potatoes are crisp on the edges. Serve immediately, while the potatoes are at their crispest.
There is no other item in your wardrobe as trusty as a pair of jeans. NONE. With this in mind, we are in lust with this season’s offering of all things denim-y from JEANS WEST.
Perfect for expecting Mums or Mums who want to throw on a pair and get out of the heck out of the house, pronto; there’s buckets of on-trend denim numbers of choice to make you feel comfy and look great to boot.
Teamed with a T, simple white sneaker or small heel, get inspired with a few choice images of the range below. We note the maternity range is pretty freaking outstanding.
We have FIVE pairs of your choice up for grabs for five lucky @MotherDriven members.
To win, include the hashtag #MotherDrivenJeansWest, tag five friends and tell us below exactly what pair you want to win. Drool and pick your win at the website www.JEANSWEST.com.au
INSTAGRAM/TWITTER: @jeanswest #Jeanswest #fitsbest @MotherDriven #MotherDriven
FACEY – Facebook.com/jeanswest
Sometimes you see an idea that is so fabulously simplistic, it blows you out of the water and you think, why, whhhhyyyyy didn’t I think of that? Nourish Posy Co is one of those businesses.
Sure, flowers are beautiful but let’s face it, as a gift can be as boring as candles and certainly not everyone’s cup of tea. Additionally, approx a week after delivery, there is nothing I loathe more than dead flowers; what with all the stinky water, messy leaves and dead petals. If you’re on the same page, then you’re gonna go bananas (literally) for this super wonderful biz started by oh-so-clever and creative Brisbane Mum, Ashleigh Bates.
We spoke to Ashleigh about how Nourish Posy Co came to be, where it’s going and of course – to be inspired!
How did Nourish Posy come about? Organically, I assume? The idea for Nourish Posy Co. literally came to me on a Monday morning out of nowhere. It was 6am and I woke up and just had this crazy idea. I thought at first I was being ridiculous, but I couldn’t get the idea out of my head and ended up going to my local fruit and vegetable store and just buying a bunch of veggies and started making posies. I took some samples around to my girlfriends and they loved the idea and by Thursday of the same week I had launched Nourish and had my first order.
Our Mothers group went crazy for your idea the minute you posted – why do you think it resonates so well? I think it appeals on a number of levels. There’s the practical aspect where instead of giving someone flowers that look beautiful but ultimately sit in a vase and start to die after 3-5 days, there’s a real purpose with a Nourish posy. I honestly believe that nourishment comes in many forms; a hug, a delicious meal, a sympathetic ear, or in this case, a big bunch of green goodness. I started Nourish Posy Co. because I wanted to give my loved ones a gift that was beautiful, practical and delicious. For me and for so many others, food is love, it’s how I’ve always shown people I care about them. The posies still look beautiful when they arrive but can then be turned into so many things, it fosters creativity and also eliminates the waste factor that comes with flowers that only end up in the bin.
How do you think this compares with your average bunch of flowers? I honestly feel like you can’t compare the two. For me, there will always be a time and a place for flowers. I still love giving and receiving flowers and always have fresh flowers in my home. With the vegetable posies the meaning behind the gift is entirely different. You’re sending a gift that can nourish your loved ones from the inside out.
How do you decide on what is included in the veggie mix? Each day is different but is based on seasonal availability. I choose the best of whats available for that day which allows me to continually be creative and give customers the best possible product I can.
Do you have a design background or floral arrangement background? I’ve always had an eye for detail and loved styling and decorating. I briefly studied a design course but wasn’t able to finish due to our family situation at the time. However I’m often asked by friends and family to consult on design jobs and recently just finished an open plan kitchen, dining and family room for a dear friend of mine. While I adore flowers (my favourites are Peonies), I don’t have a professional background in floristry, but I’ve always had a passion for creating beautiful spaces with flowers and greenery. I think they give so much life to a space.
This business sure has happened quickly – where do you see it going? We are currently in talks to expand to Sydney, Melbourne and Adelaide which is very exciting and something we are looking forward to. Our website is also about to be launched which will make it easier for those wanting to order with us. We’re growing every day and have been so overwhelmed by the positive feedback so far and are so grateful.
What is your ultimate dream for your new business? The ultimate dream is to build Nourish Posy Co. into a national brand and perhaps even expand overseas. Another goal is to expand our product range to include beauty and lifestyle products. We’re currently testing some natural beauty products and hope to launch these as additional gift options to send with a posy.
Nourish Posy Co can also deliver for weddings, corporate or private events. Food for thought, sisters!
*For orders in Bris-Vegas, hit the website up www.Nourishposycom.au for guaranteed delivery if your order is placed before 2pm. Orders are prepared daily with limited availability, so it is recommended you order ahead of time.
You can show your social media love here on Facey facebook.com/nourishposyco
or on Insta @nourishposyco
There are so many changes to your body when you’re pregnant; hormones do crazy things to your body, skin, nails and your hair!
Post-partem hair loss is common as hormones in your body cause changes to the hair growth cycle with the hair follicles all activated at the same time. Thankfully for most pregnant women, hair is thick and luscious during pregnancy. After baby is born however, hormones prove the enemy, hitting you up just when you don’t have the time to take extra care of yourself, let alone your locks.
According to Lauren Mackellin from prestige hair salon Vision Blonde, although hair loss is common and unavoidable after pregnancy, there are a few things you can do to combat the fall-out.
A few tips from Lauren include –
1. Use a Protein based shampoo and conditioner such as Rital Salvation.
2. Use a treatment such as Olaplex at least once a week.
3. Do not use bleach if you can avoid it – the less chemicals you use on your hair during this time, the better! Opt for a temporary look like balayage.
4. Ensure your diet includes lots of vegetables and iron.
5. Look into taking vitamins and supplements for Hair/Skin/Nails to support your diet.
6. Brush your hair regularly to measure hair loss (most people lose hair after breast-feeding).
7. Hair breakage around hairline and underneath are from hormonal changes, so use less or no heat on these areas to keep hair strong as possible in these problematic places.
8. Trade-in your traditional elastic bands for material scrunchies to avoid breakage.
9. Use a lower heat setting on your hair dryer.
10. Invest in a wide tooth comb as an alternative to a hair brush.
These boots are made for walking. And stomping, and snow play and pretty much everything you may want to do outdoors in winter-time, and they look fab to boot.
Winter warmers for your toots don’t come any better than Muck Boot’s®. So hot right now in the US and UK; this on trend snow-boot range caters for everyone from Mum, Dad and the kids this winter – and best of all, they’re made to handle the chill-factor, keeping your toes both dry and warm.
The ultimate in function meets fashion, we’ve included the pick of the boot bunch for your kind consideration just right for the wild and woolly days ahead – from the slopes, après skiing at the lodge or out to dinner at a restaurant in Bondi, Muck Boot’s® kick it. Literally.
We’ve got one pair of Muck Boot’s® up for grabs, your choice of style.