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Stone Town, Zanzibar

Do • Inspiration

The boiling historic center of Zanzibar is a cultural mixing pot; with colonial and arabic architecture, it has the feeling of both South America and Morocco.

Stone Town is the most amazing furnace, the narrow streets winding around the centre are best approached on foot. We were dropped off close to the new Hyatt Hotel and wandered around the streets from there. It’s possible to get boats from here to Prison Island and snorkelling locations. I loved walking around the crumbling buildings, which are both bleached by the sun and yet bright with life and colours too. Even the manhole cover’s include pretty ‘Zanzibar’ motifs on.

Famous for it’s decorated doors, there are too many special ones to capture them all but I have included as many as I could do justice to here. The engraving is so rich, but I loved the ones that were plain and unpolished too.

This world heritage site, is steaming with culture and life. There are a couple of places that are nice to eat but we went with the Hyatt because the views across the sea were so lovely, and on such a hot day before travelling we wanted to freshen up in a good bathroom before leaving. The food was lovely, and the breeze was even better. We decided to visit before our flight because it’s so close to the airport (whereas the hotel was not and on bad roads in the middle of development), however I don’t recommend this because it was very hot and not the ideal way to arrive at the airport. That said I’m so glad that I went, it was lovely to see another side to the island.

Photos by Peony Lim

Fashion

Blushing Blooms

London • Outfits

I recently asked on Snapchat what sort of outfits people would like to see on the site. Lots of people wanted to see spring looks, so I decided to shoot this pale pink look. I love the soft hues against white and grey. You can obviously do this look without the hat if it’s not your thing, but I love the drama of it though. As we were shooting lots of people stopped me to say they loved the look, which normally happens with dresses more, so it was nice to see some trousers get some love.

Hat Lack of Color

Coat Reiss (gifted)

Jumper Miu Miu

Jeans Weekday Issue (ASOS)

Shoes Salvatore Ferragamo

Bag Chanel

Corsages ASOS and Johnny Love Rosie

Lipstick NYX Tokyo

Photos by Kit Lee

Food

Blood Orange Polenta Cake

Baking • Hot Pudding • Sweet

I made this cake over easter, it’s lovely for a weekend with family because it should be eaten fresh in one sitting! You can make it with normal oranges or grapefruit too. I love the combination of citrus and cake. The smell of it cooking will bring the whole family to the kitchen. Because it’s best served hot it always works wonderfully as a pudding as well.

1

Mix

Preheat the oven to 180°C.
Use a knob of Butter to generously grease the cake pan.
In a small pan, over a medium heat, melt the Brown Sugar, ¼ cup of Butter and 2 tsp Water. Stir until the sugar has dissolved and then bring to the boil for 2 mins without stirring. Pour this mixture into the bottom of the cake pan and spread out.
Peel and slice the Oranges into fours.
When the caramel has set (after about 3 mins), lay out the slices of Orange on the top. Start in the middle and work out, making a pretty pattern, cut any left over oranges into quarters and fit the pieces between the whole slices to fill the whole base.
Whisk the Flour, Polenta, Salt, Baking Powder and Soda together.
In another bowl, Cream the remaining Butter and Granulated Sugar, when light and fluffy add the Vanilla and Orange Zest.
With the mixer on full speed add the Eggs, one at a time, and whisking until blended completely before adding the next.
Turn the mixer down to medium and add the Four mix in three additions, with the Buttermilk in-between.
Pour this mix onto the oranges and smooth it out, but don’t disturb them.

2

Bake

Bake for 50mins or until golden brown and a cake tester comes out clean.

When the cake is done leave it to cool for 3 mins and then turn it out onto a serving dish. I like to serve it warm with clotted cream, but yoghurt would also be lovely.

Photos by Peony Lim