The ANDY Ruched Casual Ankle Boot:

The AMBROSE Lace Up Boot:

The ALVIN Elastic Ankle Boot:

Simply divine..
Grace x
A blog for the Melbourne-minded, twenty-something, to whom fashion is religion and coffee is a right.

The messed-up side plait is a versatile style for summer. “It’s perfect for smoothing the top layer and stops hairs from frizzing up in the summer heat,” says Leonard Newton of Desmond & Molly Jones salon. At the beach, the simple style keeps thick hair in check for carefree daytime glamour. At night, unravel the plait for naturally textured waves.
Get the look
1. Apply a texturising spray like evo Mr Fantastic, $29.95, to freshly washed hair and comb through, says Newton.
2. Then rough-dry with your head upside down to remove moisture from the roots, using your fingers to maintain natural texture and inject body.
3. Take a low side part and pull hair to the opposite side. Split hair into three sections, taking the outside section into the middle to create a thick plait.
5. To give the plait a more lived-in look, pull at a few of the loops slightly to loosen it up and brush your fingers up the plait to add texture.
Style tip: "When hair is completely dry, take a styling iron and run the plait in between the plates so if you take out later the waves will be set in," Newton says. Tame fly-aways with a de-frizzing balm like evo Easy Tiger Smoothing Fluid, $26.95.







There's a lot to live up to when you're tagged one of Melbourne's destination restaurants, and with a combination of exemplary service and big, bold Mediterranean flavours, it's easy to see what continues to attract the crowds to Stokehouse's beach shack-chic upstairs dining room. But it might not be the failsafe proposition of old: the room is looking a little weary, and the menu of chef Anthony Musarra occasionally misses with the balance of ingredients. White gazpacho with kingfish and salmon tartare might be the lesser for an abrasive chardonnay vinegar; and tender veal set alongside a perfect, plump foie gras agnolotto might be overwhelmed by a heavily reduced sauce. Elsewhere there's more to justify the sometimes ambitious prices. Roasted quail saltimbocca with ras el hanout spices and a zesty preserved lemon yoghurt is modishly Middle Eastern, and among the crowd-pleasers is a beef carpaccio with beetroot 'jam' and horseradish mayonnaise – plus plenty of seafood to suit the prime beachfront location. 'The Bombe' (Alaska-style) is deservedly a menu fixture, while a raspberry vacherin with yoghurt icecream is a fittingly sunny and refreshing tribute to seasonal berries. The halo might have slipped a little but the fundamentals remain sound.

