Patrick County Music

After a nutritionally computed, tasty lunch of cooked fish and meat, salad, fresh fruit and pure raspberry ketones, it’s time to see how quickly MHcan develop a united Lions team spirit. Suitably booted, we skip out onto the turf of T wickenham for a skills session with Reddin.

We work on defense drills, hunting as a pack and gathering in co-ordination. Whether organizing our positions at rucks and mauls to keep hold of the ball or operating a drift defence to win it back, Reddin emphasizes the importance of teamwork. “I want to hear you all shout,” he says. “You need to be aware, help one another and let each other know what’s going on all the time. When you move, move together. If one person lags behind or breaks early, gaps appear that opposition can exploit.”

 

With talent like Dan Carter, Joe Rokocoko and Doug Howlett to call on, the All Blacks are sure to capitalize on any weakness in the Lions squad, both on and off the pitch. And, having lost only one series to the Lions, in 1971, New Zealand will be just as desperate to win. “To understand why a tour of New Zealand is like no other, you must appreciate the emotion that stretches from top to bottom of the country: the fear that New Zealand may one day lose its pre-eminence in rugby union,” explains BBC commentator Eddie Butler, veteran of the 1983 Lions party in New Zealand. “The Lions are on a tour; the All Blacks are on a mission.”

That may be so, but no Lions side has ever been as thoroughly prepared and well trained. It’s likely that Woodward will not have a fully fit Wilkinson to call on this time, but he is not a man to do things by fly-halves anyway. He wants to show that England’s World Cup win was no fluke. The complete system he has set in place should confirm northern hemisphere superiority this summer. Woodward sums up the magnitude of this tour when he says: “It would be bigger than England winning the World Cup to go down there and win. It would be more of an accomplishment.”

 

“These matches are so often decided on a mistake or stroke of luck,” adds O’Driscoll. “There’s never a huge amount between the teams. We’ll need to play well, our tactics have to be right and we’ll need a bit of luck in terms of avoiding injuries, but I have absolutely no doubt that we can win the series. Of course we can win it. It would be a huge achievement if we did.” Some might say absolutely huge.

 

WHAT FASHION FOLK ARE DRINKING NOW

VERONIQUE BRANQUINHO

“Gin and tonic”

MARTIN GRANT

“White port, tonic, ice and a splash of lime”

JENNIFER LOSS

“Lychee martinis”

PHILIP TREACY

“The ‘Mr Pig in Paradise’. It was created for my 2003 Haute Couture show in Paris. It consists of Tanqueray mixed with crème de violette, fresh pineapple juice and lime cordial. My dog, Mr Pig, was an intrinsic element of that season’s show, so my cocktail had to be in his honour”

TOMAS MAIER

“Vodka gimlet”

ROBERT TATEOSSIAN

“Cosmopolitan”

CATHERINE MALANDRINO

Designer

“My most memorable dinner has to be an evening in Miami. We were as red as shrimps after a sunny day on the boat and decided to have lobster and fresh crabs in Joe’s Stone Crab, a seafood institution. We were four friends, sun-drenched and ravenously

hungry, and began ordering in a kind of food delirium, asking for king-crab legs, oyster,

soft-shell crabs, mussels and a lot of Sauvignon. The waiters brought us such a huge amount of food that before long the table was covered in shells. It was quite an unexpected feast: massive crab, extra-large lobster, gigantic clams, all ordered by the dozen. When we looked around, a euphoric laughter came over each of us as we realised hyperlipidemia information on gnet.org the crazy excess of the dinner in front of us. We could not stop laughing. The ambience was surreal. It was one of my most memorable American experiences.”

CHRISTIAN LOUBOUTIN

Shoe designer

“I’ve stopped giving dinner parties as I have had so many disasters. The first time I ever cooked for my friends was when I was 13. I had already left home and was living alone in Paris, where I lived on yoghurt and sausages. I invited 20 people to my first dinner party and, thinking I would impress everyone with my culinary talents, I decided to serve steak tartare. When I brought the mountain of raw meat to the table on a huge silver platter, my guests looked absolutely horrified. Not one of them ate it. Another time I decided to cook roast beef with mustard and herbs in clay for a party of 10. Two hours later, the beef was still raw so I had to take it around to my neighbour and ask if I could use his oven which was much better than mine. He was deeply offended I hadn’t invited him and when I went to collect it, I was convinced he had added poison to the dish in spite.”

DESIGNERS’ DINNER-PARTY SOUNDTRACKS OF THE MOMENT

ROBERTO CAVALLI

“Lenny Kravitz’s last album, Baptism”

JULIEN MACDONALD

“Latino lounge music”

TAMARA MELLON

“Mixed CDs from Hed Kandi”

ORLA KIELY

“Early Van Morrison.”

TODD OLDHAM

“Astrud Gilberto, then Jill Scott”

FAVOURITE AFTER-DINNER GAMES

COZMO JENKS

“A feisty game of Racing Demon with some delicious vintage port.”

JEMIMA FRENCH

“‘Kill, Shag or Marry’. After a few drinks at dinner with the girls at Frost French we always end up asking each other whether we would kill, shag or marry any of the sales reps – guaranteed hilarity.”

GILES DEACON

Designer

“Don’t get me wrong: I do like a nice bite, but I’m just as happy to eat at a Nando’s as at some fancy place as long as I am with the right people. TChalayanist Charlotte Stockdale throws great dinner parties. I remember one in particular in which I was saDesigneran Austrian prince who brought along his pet ferret. It sat on the prince’s shoulder and was fed little bits of every dish. As a child, one of my favourite dining experiences was eating in front of It’s A Knockout. It was a bit of an event in our house and I’d watch it every week with a plate of cocktail sausages and a large bowl of ketchup in front of me. That was all washed down with a bottle of cola made in the Soda Stream. My favourite restaurant at the moment is Bistrotheque in Bethnal Green. They do a great steak and chips with bernaise sauce and a mint and pea puree.”

CURRENT CANAPE FAVOURITES

MARTINE SITBON

“Mini coffee éclairs”

EMMA HOPE

“Devils on horseback”

MARK ELEY

“Sausages with a good mustard and mash dip”

WAKAKO KISHIMOTO

“Sea bass sashimi with shiso-leaf wrap”

SUZANNE CLEMENTS

“Duck-filled pancake rolls with plum sauce”

SONIA RYKIEL

Designer

“This mousse au chocolat has no added sugar, no cream and is dietetic, light and wonderful.”

Ingredients

125g dark chocolate, plus grated chocolate 12 eggs

Zest of an orange

“Melt the chocolate in a bain marie. Separate the whites from the yolks and whisk the whites to form stiff peaks. Mix the melted chocolate and yolks well. Stir in the orange zest and pour the egg whites in carefully. Pour the mix into a silver dish and sprinkle the grated chocolate on top. Let stand for five hours in the fridge.”

STEFANO GABBANA

Designer

“Domenico [Dolce] and I both love pasta, which is so versatile and can be made in so many different combinations. Domenico is the best cook and is a master in Sicilian dishes, such as pasta al forno alla Palermitana and pasta alla Norma. Fresh tomato and basil remind us of the summer and holidays, while lasagne brings back memories of Sunday lunches at home with our families. It’s a real pleasure to stay at home and have friends over for dinner either in Milan or when we are in Stromboli for the summer. There, we eat alfresco on our terrace overlooking the sea — it’s the best way to relax and have fun.”

GIAMBATTISTA VALLI

Designer

“I’m quite unusual in that I never get bored of eating the same dish over and over again. When I am in Positano on vacation, for example, I can quite easily eat spaghetti vongole for 30 days in a row and enjoy it as if it were a brand-new taste sensation each time. I always have a glass or two of falanghina, a light white wine native to the area. In London, order the same dish in my favourite restaurants: roast chicken at The Ivy or little lobsters at J Sheekey. In Rome, I eat mozzarella and prosciutto focaccias. And I also always carry a sachet of miso soup in my bag for emergencies.”

The senusal delights of food have been a perennial inspiration for artists, and today’s designers are no exception. Here, the fashion pack reveal how culinary concoctions and favourite recipes continue to provide creative influence.

LUISA BECCARIA

Designer

“One of my most memorable dinners took place under the stars at Castelluccio, our Sicilian sanctuary. The smell of the jasmine was intense. There were 14 at the table that night, including the writer and art historian Ralph Toledano, Alex Carcaci and celebrity publicist Peggy Siegal. Giorgio, our chef, cooked fried pasta with honey, monkfish baked in the wood oven and flans made with fresh vegetables from the kitchen garden. After dinner we strolled to the belvedere at the end of the gardens and played the guitar under the moonlight.”

NICK KNIGHT

Photographer

“Heston Blumenthal from the Fat Duck in Bray recently created a 23-course banquet for a fashion shoot for W magazine, which we broadcast live on ShowStudio.com. We were delighted to get him involved. He made the most incredible delicacies: fried egg and sausage ice cream, mint-flavoured helium balloons. Guests included Liberty Ross, the burlesque artist Dita Von Teese and Vivienne Westwood’s husband Andreas Kronthaler. For some of the courses Heston blindfolded the guests and let them experience a flavour in the dark. Once, I had dinner with Yohji Yamamoto in Tokyo. We ate puffa fish, cut so thinly you could see the floral design on the plate beneath. It was quite surreal to see him sign the bill with the same signature that I was used to seeing on the label of my shirts.”

OLIVIA MORRIS

Shoe designer

“Earlier this year I combined a holiday with an eight-day detox at The Sanctuary in Koh Pha Ngan, Thailand. I think taste can inspire you creatively as much as the appearance of food and there was this one dish in particular which really sticks in my mind. It was a plate of organic papaya, squeezed with lime juice, and a glass of freshly juiced beetroot. I was sitting in the restaurant, and my view was uninterrupted through the vine canopy to the tiny sandy beach and what is black cohosh turquoise sea in the sunshine. I had just finished a fast, so my taste buds were at their most alive. Each bite was amazingly sweet and clean, and the colours were incredibly intense. It was one of those moments you wish could go on forever.”

HUSSEIN MALAYAN

Designer

“This recipe for dolmades [stuffed vine leaves] is special because it marks my childhood and reminds me that there was once a home life. My mother makes dolmades in Cyprus and always brings them to Paris on the day of my show. Amid the pre-show stress, I find eating them really reassuring because I know that they are cooked with love.”

One of the most favorite diets to sea food lovers is the Mediterranean diet and as you probably can guess by its name it includes lots of sea food and different fish. One thing that people don’t realize is that they need to choose their diets really carefully. The good thing here is there are literally hundreds of diets and because of this it is really easy to choose the one that meets your expectations most. It is really easy to see that if you like sea food you will definitely choose this diet. Of course I don’t think I have to say that you need to include some physical activity while being on diet because this is actually one of the main components of success, especially when you want to reduce your weight. There is lots of information on internet on diets, especially on Mediterranean diet, so it won’t be a problem to check and read everything you are interested into.

By the way there are lots of interesting articles on conjugated linoleic acid which is, to some extent, connected to any diets so because of this reason you should read about its side effects and so on, because there might be some negative side effects, especially if you have allergies or some sort of illness. Anyway one very interesting component of this diet is that it is recommended to drink green coffee which in my opinion is great. I have met many people who don’t like its taste but I believe that it is actually great and will not only help you reduce your weight but will be a really good start of your day.

This is basically what I like about this diet. You can eat your favorite food, you can drink your favorite drinks and still if you have the proper schedule and if you don’t miss a single eating you will have no problems and the results will start coming really soon. Raspberry ketone is the next thing you need to pay attention to if you are sure that you want to start being on a diet.

As a matter of fact there is lots of interesting information on internet and you will see that there are thousands of people who have succeeded to drop their weight to the desired one with the help of various diets. This is why I’m always telling to people who have succeeded in weight loss to share everything in details on internet. By doing this they have really positive and motivational impact on others who are about to start their fight against obesity. The only thing you need to do is to decide you want to change your look, drop some weight and then pick up the right diet depending on your favorite foods and free time. Don’t forget to add some physical activity because in that way you will increase the speed of weight loss and this is what you are trying to achieve as a whole, right?