Leaderboard ad

Passionfruit ads

Wednesday 26 June 2019

Mayerling Skincare: BEAUTY REVIEW

When a skincare line is referred to as something the consumer has not seen before, by someone who has been in the industry for over 50 years, you stop and listen!

Tony Hasham, the founder and CEO of Mayerling Skincare says he has "never come across a range of skincare treatment like the Mayerling skin renewal system."

The product speaks for itself, and there is more below on it, and this video is excellent in explaining exactly what the product line does, the results to expect, and the active ingredients which make it all happen. I really enjoyed watching this! Why don't all brands so this?

Mayerling Tony 2 V3 from TONY HASHAM on Vimeo.

Multi award-winner and Sydney-based cosmetic surgeon Dr Lawrence Ho founded Mayerling in 1999, when his results-based research led him to develop a brand that achieves clinical results with minimal effort and without any downtime.

His findings were based on first-hand research, where he followed the treatment of clients who were undergoing peels and laser skin rejuvenation. The end results proved that resurfaced skin is the key to younger looking skin. In fact, as Hasham says in the video above, some patients were actually being prepped for laser resurfacing!
“Mayerling believes in skincare that works, without the fuss or irritation often associated with other systems. We offer safe, highly active ingredients giving visible results and benefits”
More about Mayerling Skincare.

As a brand, Mayerling are leaders in exfoliation, resurfacing and skin renewal. The brand has been formulating their own clinical peels and supplying the professional beauty industry for over 20 years. We have professional salons Australia-wide offering clinical peels that are proven to substantially increase the effectiveness of our home treatments.

Their home treatment products work on the premise that for the skin’s texture to be improved, it must be resurfaced. The old cells need to be removed, allowing the new, young, healthy skin cells to regenerate from deep within the skin.
To achieve fast effective results Mayerling uses a highly concentrated and balanced combination of potent cosmeceutical and natural ingredients, which are supported with scientific evidence and efficacy studies.
And who doesn't love a before and after when it comes to skin and body - these photos showing real results are EXTRAORDINARY!

See them HERE.

From a personal perspective, I can attest the results after using Mayerling Skincare have been huge, and like nothing my skin has experienced before... and I have been writing about beauty for over 20 years!

Ready to shop? Go here: https://mayerlingskincare.com/products/

The products I used for the roadtest are below.

The Foaming Cleanser. SHOP THAT HERE.

And the Forte Day and Night Creams. SHOP THAT HERE.

These are the two products you should use to start you off. And at time of publishing this post, you can get the cleanser for FREE when you buy the above day and night duo pack!

Purchase a Forte Day and Night Cream pack – $198 and receive a Complimentary Foaming Facial Cleanser 120 ml – normally $45 plus 2 × 4gm Testers of Dermal Transfer Serum Vitamin C 15% normally $37.
promotion code: FDN198 

See the link HERE.

Run, don't walk, people!

This skincare is the real deal, with real results.

Saturday 22 June 2019

Nour Restaurant: Brunch REVIEW

If you're a Middle Eastern food aficionado, you'll be keen on ANY interpretation of it... for breakfast, lunch, or dinner.

Enter the just launched Nour brunch, at this popular Sydney restaurant.

Mention modern Lebanese food to a Sydney foodie, and it's a given they've eaten at Nour! Everyone in the know knows this popular restaurant now.

With the new brunch menu at this now famed eatery, it opens a whole new audience ready to start off their Sunday right.

The new Nour brunch menu is designed to be shared, as is custom in Middle Eastern tradition.

With generous portion sizes, Nour suggests choosing four dishes to share between two guests.

You know when your eyes are bigger than your stomach? Yes... that is what you'll experience when ordering from the Nour menu.

Here is what we ate, then keep reading for the full Nour brunch menu below. Bonus: they have alcohol share teapots for brunch. YES PLEASE!

My young guest (my 11 year old daughter Estella - and I highly recommend this experience over a high tea for a lazy Sunday!) and I shared this:

House sujuk and stretched curds, $18

The delicious Shanklish, which is sheep's milk cheese typical of Levantine cuisine (formed into bigger than bite size balls), served with boiled egg, tomato, cucumber, mint, olives, $18

The signature Nour brunch falafel crumpet, tahini, pickled onion, soft boiled egg, parsley, $14

Batata harra, fried potatoes, toum, coriander, green chilli, $18

Finished with the delicious Lebanese atayef, ashta, pistachio, and orange blossom persimmon (for a non persimmon lover, kinda hating it when my very Italian mamma tried to force feed me this unusual fruit and failed... yet Nour has won this battle!), $19

Batata harra, fried potatoes, toum, coriander, green chilli, $18 - so more-ish and delicious and a must try!

We had a cheeky glass of Shiraz to go (brunch at Nour finishes at 1.30pm, so don't judge!) but the lovely people next to us ordered one of the booze-laced teapots and they were kind enough to allow us to shoot it, and taste some... SO GOOD!

We tried the Tanqueray Gin teapot: lemon myrtle, nettle leaf, peppermint, thyme, liquorice root infuse, $36.

Or the Bulleit Bourbon: Baharat, apple juice reduction, vanilla, mint, Earl Grey tea, $36.

Your other drink options (what's a brunch if it's not also boozy!) are:

'The Bottomless' - Add 90min bottomless Nour Bellini for $30 with a set menu Add 90min bottomless Rose for $30 with a set menu.

Or, the brunch cocktails:

Grape Spritz, $18

Antica Formula vermouth, date and grape molasses, topped off with Prosecco

Blossom Pipe, $20

Ketel one Citron, Aperol, cardamom pineapple, agave, blossom orange

House Bloody Mary, $19

Ketel One vodka, harissa, spiced tomato juice, citrus

Smoked Mary, $20

Tanqueray Gin, smoked tomato juice, citrus

Espresso Martini, $19

Ketel One vodka, Kahlua, espresso,cinnamon

OR: try the mocktails!

The Huba, $12: Pineapple juice, coconut, cardamom, basil, citrus

Persian Virgin Mojito, $12: Persian lime infuse, moroccan mint, fresh lime, soda

The other equally worthy brunch menu items are:

House pita bread, $4

Saj bread, $4

Manoushe (cooked to order in the woodfire oven, and served with pickles: 

Kishk and tomato, $16

Za’atar and olive oil, $13

Tomato, smoked almond tarator, salted barberries, pickled garlic, $17 

Kifta nayyeh, wood roasted chilli, walnuts, mint, egg yolk, lavosh, $26 

Warm hummus, chickpeas, burnt butter, $15

Eggplant fatteh, warm yoghurt, crisp bread, nuts, burnt butter, $19

Ful medammes, braised fava beans, crumbed smoked, egg, herbs, $19 

Baalbek fried eggs, lamb awarma, tahini yoghurt, almonds, flatbread, $23 

Chopped salad, tomato, zucchini, bullhorn pepper, smoked stringy haloumi, vine leaves, $18 

Spatchcock, kishk, grilled peppers, garlic, charred lemon, $39 (we are trying this next time, this was from the other lovely people at the table next door):

Honey brined wagyu pastrami, kohlrabi pickle, charred, eggplant puree, bay leaves, $48 

Mujaddara, aged rice with lentils, crispy onion and lemon, $18

Fried cauliflower, roasted grapes, smoked almond crumb, ras el hanout, smoked labne, $22 

Knafeh, rose and orange blossom syrup, pistachio, cardamom ice cream, $20 

Petit foursome, $3 each

Really hungry, and find it hard to choose. Go the banquet!

Saj bread
Shanklish, boiled egg, tomato, cucumber, mint, olives
Eggplant fatteh, warm yoghurt, crisp bread, nuts, burnt butter Manoushe cooked to order in the wood oven served with pickles Lebanese atayef, ashta, pistachio, orange blossom persimmon

House pita bread
Warm hummus, chickpeas, burnt butter
Falafel crumpet, tahini, pickled onion, soft boiled egg, parsley Eggplant fatteh, warm yoghurt, crisp bread, nuts, burnt butter Spatchcock, kishk, grilled peppers, garlic, charred lemon Batata harra, fried potatoes, toum, coriander, green chilli Nougat, lokum, mafrouke

Run, don't walk for this menu!

We stayed for ages simply because the food is delicious, the ambience is so lovely, and the service... absolutely TOP NOTCH!

Claudio our waiter was flawless and so lovely and attentive, yet unobtrusive. Hillary was so wonderful also and the perfect hostess. The GM on the floor Peter was also personable and efficient and so welcoming.

We met the charming and impossibly handsome Ibby Moubadder from 'My Kitchen Rules' too - who runs Nour, as 'MKR' fans would know.

More on the philosophy behind Nour, taken from their website:
Nour is built on a dream of presenting classic Lebanese flavours in a fresh, exciting way. We’ve all seen what the beautiful tangy tenors of pomegranate molasses do for a salad, we know that we can mould meat on a stick and cook it over coals to make it pack a punch of flavour and all power to the sultry eggplant that shines when dressed as baba ganoush.

Why then, would we deem to adapt that which has worked for decades?

Because we think you deserve to know what the little country on the Mediterranean has hiding in its Cedar branches. Take a leap outside of the box while your eyes flirt with our beautiful, contemporary interior and your senses are set alight. You think you know Lebanese food but we want to show you the surface is yet to be scratched and there is so much more to offer.

At Nour, we take classic Lebanese flavours and playfully tease out their full potential. Who said falafel has to roll to the same old beat, meal after meal? Why does eggplant only get to hang out smashed with tahini? Don’t you think the humble vine leaf deserves to encase a little mystery once in a while? We use an unrestricted approach to create food and cocktails that are vibrant and bold, yet familiar and comfortable. So dive in and lose yourself to a feast of enchantment that you’ve never tried before.

Book brunch (or come for an intimate dinner for two) now! See the whole brunch menu HERE.

For more on Nour, go HERE.

Address: Shop 3, 490 Crown Street, Surry Hills

Phone: 02 9331 3413

Follow them on Facebook HERE.

And on Instagram HERE.

Keen on private room dining? Nour has that too!

Wednesday 19 June 2019

Good Food & Wine Show 2019: WIN TICKETS

Are you a fan of the Good Food & Wine Show?

Well, look at that! WE HAVE TICKETS YOU COULD WIN RIGHT HERE! Read on for how to enter. (This applies to the Sydney 2019 show only, and is for show entry only).

Here is the lowdown on the 2019 offering...

From Margaret River to the Barossa, McLaren Vale to Mudgee, the Good Food & Wine Show, presented by Citi, is your ticket to exploring the best in food and wine from across Australia.

There are over 800 wine varieties on offer (YES!) and more than 250 exhibitors, this year’s GFWS will take visitors on a sensory journey, with plenty to sip, sample and discover!

Landing in Sydney on Friday June 21 – Sunday June 23 after launching in Melbourne and before moving onto Perth and Brisbane, the GFWS offers visitors a chance to be immersed in all things food and wine, see Australia’s Top chefs cook live, or to take a masterclasses and learn from the experts!

This year’s Sydney show sees the return of favourites and long-time friends, Matt Moran and Maggie Beer, taking the stage together in the Princess Cruises Theatre presented by ILVE, to create the perfect roast chicken. In addition to Matt and Maggie, GFWS presents a stellar line up featuring Australia’s top chefs; Miguel Maestre, George Calombaris, Anthony Puharich, Colin Fassnidge and Kylie Kwong. Across three days these chefs will provide inspiration, education and entertainment in the 500-capacity theatre. While chef, Alastair McLeod is back as host of these live cooking demonstrations.

Relax in the comfort of the VIP Lounge and enjoy wines from Margaret River, lunch designed by Matt Moran, and Maggie Beer desserts.

Or for something more intimate, visitors can enjoy a meal with their idol at the Chef’s Lunch; a three-course dining experience designed by celebrity chefs, with premium wines to match and have the chance to ask their long-awaited questions during the Chef Q&A. Enjoy this exclusive experience, featuring the official homewares partner, Salt & Pepper, who will be styling the chefs Lunch and the Princess Cruises Theatre.

An essential stop on your show journey is the Let’s Eat Citi Dining Pop-Up; the perfect place to take time out and refuel before you wander down Cheese Alley, meet the makers or shop directly from the exhibitors. Enjoy a meal from Sydney restaurants which feature on the Citibank Dining Program; Meat & Wine Co, Butcher and the Farmer, and Olio. Visitors will also get the opportunity to win a foodie adventure of their choice with Citi and GFWS providing a lucky winner the chance to decide between Rome, New York or Vietnam! Another reason to say ‘Let’s Go Eat’ with Citi!

If you’re a wine enthusiast, learn from the experts in a range of fun and engaging masterclasses. Visit the Riedel Drinks Lab where you’ll discover the best from the shows wine exhibitors with free sessions running each day. Or pay a visit to the Wine Selectors Cellar Door to expand your knowledge from Bubblicious Brunch to Shiraz Sizzle, there is something for everyone’s palette.

Looking for a little sparkle? Joining the show’s lineup this year is the Champagne Dame, Kyla Kirkpatrick. With a passion for Champagne and a wealth of knowledge to share, Kyla will showcase the finer things in life in her Champagne Masterclass or sip some bubbles in the Emperor Champagne Parlour.

Perhaps whisky is more your style! Then take a seat in the Glenfiddich Whisky Wanderer; a 1972 vintage Leyland bus converted into a premium whisky lounge on wheels. Where you can sample the world’s most awarded Whisky; Glenfiddich 12YO Single Malt or learn how to pair Whisky & Cheese!

Plus, escape to Margaret River without leaving Sydney at Cape Mentelle’s Cellar Door experience at this year show. Taste the classic varieties that made this region famous as well as some experimental wines normally only available when you visit the winery.

This is just a sample of what’s to come at the 2019 GFWS, so get ready for the ultimate food & wine experience like no other. The perfect day out for novices and experts alike, this year’s Good Food & Wine Show is a culinary adventure.

Get ready for a great day out!

For more information and full event schedule visit www.goodfoodshow.com.au

Find us at facebook.com/goodfoodandwines

how or on Instagram @goodfoodshow

Sydney 21-23 June

Then: Perth 23–25 August and Brisbane 25-27 October

Tickets on sale now: From $27


We have 5 double UP FOR GRABS!

Here is all you need to do:

- Share this blog post on your socials

- Follow Josie's Juice Facebook page and Instagram page

- Tag a friend you would bring



Friday 7 June 2019

Dr Raewyn Teirney: One of the World’s Leading Fertility Specialists and Gynaecologists

Dr Raewyn Teirney is one of the world’s leading Fertility Specialists and Gynaecologists. 

She has spent the past 15 years helping thousands of people to conceive. And what an honourable role to have. Imagine being the person responsible for turning a couple into a family!

As someone who knows many couples who have struggled for years to conceive, and then the absolute joy and relief to finally be able to do so, I actually think people like Dr Raewyn Teirney are doing God's work. Even if you don't subscribe to any kind of religion, we can all agree that the gift the good doctor gives is life altering, and is one of the most treasured experiences in the world.

Dr Teirney currently works as a Visiting Medical Officer (VMO) fertility sub-specialist at The Royal Hospital for Women, and in private practice with IVF Australia, at Bondi Junction, Alexandria and at St George Private Hospital, Kogarah.

She is a member of the Fertility Society of Australia (FSA), and the European Society for Human Reproduction and Endocrinology (ESHRE) and is a Royal Australian and New Zealand College of Obstetricians and Gynaecologists (RANZCOG) Training Supervisor for the next generation of fertility specialists.

After many years of practice, Dr Teirney understands the frustrations many encounter in their bid to start a family and is renowned for her caring approach and the time she invests in her patients, exploring the plethora of conception options available.

She focuses on fertility issues affecting women living with polycystic ovarian syndrome (PCOS), endometriosis and fibroids, and has published extensively on PCOS, and lectured and trained many sub-specialists on the topic.

Dr Teirney specialises in:

• Female infertility and male infertility
• Fertility preservation in oncology
• Ovulation disorders
• Polycystic Ovarian Syndrome (POS)
• IUI Treatment (intra-uterine treatment)
• In vitro fertilisation: IVF
• Endometriosis
• Miscarriage
• Laparoscopic surgery

Dr Teirney obtained her MB ChB medical degree from Auckland University, and her Masters of Medicine in Reproductive Health and Human Genetics from The University of Sydney.  She completed her FRANZCOG training in Sydney at King George V Memorial
Hospital for Mothers and Babies and the Royal Hospital for Women.

With a special interest in fertility and infertility problems, Dr Teirney continued further sub-specialty training in Reproductive Endocrinology and Infertility as a clinical lecturer at Cambridge University and Bourn Hall IVF Centre, England – one of the world’s leading centres of IVF research and excellence, and where the world’s first IVF baby was conceived.

Dr Teirney obtained her Certification in Reproductive Endocrinology and Infertility (CREI) from the Royal Australian and New Zealand College of Obstetricians and Gynaecologists (RANZCOG) in 2002.