Golden Egg Productions | Galway Now, Limerick Now, Weddings Now Magazines

Left-bank Chic

Jo Lavelle — Wed, 17 Mar 2010 14:51:46 +0000

A nod to the Chanel-craze that’s still going strong, this Monsoon cardi (€110) is a little subtler than the navy and white ‘I want to be French’ look around at the minute. Dress it down with skinnies and a loose chignon for left-bank chic.

Win 2 tickets to the Goldenegg Awards

Jo Lavelle — Tue, 16 Mar 2010 11:33:30 +0000

The deadline is nearing on the chance to win two tickets for our Goldenegg Fashion Innovation Awards this Thursday 18 March. If you want to be in with a chance of attending the West’s biggest fashion event this year, to brush shoulders with some of the country’s biggest names in fashion, then answer the following question, and email it through to me at deputyeditor@goldenegg.ie by this evening at 5pm!

What are the three magazines published by the Goldenegg Group?

Eithne & Noel tie the knot

Jo Lavelle — Tue, 16 Mar 2010 11:28:19 +0000

Linda & Frank tie the knot

Jo Lavelle — Tue, 16 Mar 2010 11:19:15 +0000

Patricia & Michael

Jo Lavelle — Tue, 16 Mar 2010 11:10:55 +0000

The Hunt Museum

Jo Lavelle — Tue, 16 Mar 2010 10:43:07 +0000

The Opening of The Salt House

Jo Lavelle — Tue, 16 Mar 2010 08:00:31 +0000

Great heights

Jo Lavelle — Mon, 15 Mar 2010 08:00:54 +0000

So it’s all about the pumps again this season… but for those of you who’ve never attempted the bare-footed look, and can’t be dragged away from the teetering heels, this Kurt Geiger platform will still have you looking on-trend while long-legged. (€175) Brown Thomas

Spring Savours

Rozanne — Sun, 14 Mar 2010 08:00:48 +0000

Amarula crème brulee Serves 4

2 large free-range eggs

2tsp sugar

275ml double cream

1tbsl Amarula liqueur

Crunchy Caramel Topping

165g sugar

115ml water

Method:

Beat the egg yolks and sugar together with an electric mixer until light and fluffy.
Gently heat the milk and Amarula in a saucepan until the milk begins to shiver, but do not boil.
Pour in the egg yolk mixture very slowly into the milk beating all the time.
Return to the heat and cook over a medium heat until the custard is just thick enough to coat the back of a spoon.
Spoon into ramekins and chill overnight.,
To make the caramel, place the water and sugar in a small pot and stir gently until the sugar melts. Bring to the boil and cook until the sugar syrup goes a dark brown chestnut colour. Carefully spoon over the caramel syrup over the custard and leave to cool.
Serve with seasonal fresh fruit if desired.

Hair tricks

Jo Lavelle — Sat, 13 Mar 2010 08:00:16 +0000

Aveda’s new Light Elements Texturising Crème gives a light hold with weightless texture to hair, while adding moisture and nourishment. Ideal if your hair is light, and you’re looking for a bit of movement without that icky sticky, crunchy and fake feeling.

€31.00