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      Sip of the Month: Strawberry Rhubarb Sangria

      Sip of the Month: Strawberry Rhubarb Sangria

      Just in time for our new Happy Hour Mask, this summer sip is light, refreshing and bursting with flavour. 

      Strawberry Rhubarb Sangra
      Strawberry Rhubarb Sangra

      Serves 6-8


      2/3 cup granulated sugar
      2/3 cup water
      1 1/2 cups coarsely chopped rhubarb
      1 cup coarsely chopped strawberries
      2 tbsp lemon juice

      1 750-mL bottle chilled rosé wine
      1 1/4 cups strawberry-rhubarb syrup
      1 cup club soda
      1 cup sliced strawberries
      mint leaves
      ice , (optional)

      SYRUP: Combine sugar, water, rhubarb and strawberries in a medium saucepan. Boil over medium-high until the fruits turn mushy when pressed, 8 to 9 min. Strain, using the back of a spoon to press liquid out of fruit. Stir in lemon juice. Cool completely. Will keep, refrigerated, up to 1 week.

      SANGRIA: To serve, pour the wine, syrup, club soda and sliced strawberries into a pitcher. Add mint leaves and ice. Pour into glasses.

      Recipe and photo via Chatelaine

      The Print For Summer

      The Print For Summer

      Feel dressed-up with a boho vibe in our new ikat print. Reversible, versatile, stylish and as always machine washable, wrinkle free and breathable.

      Shop Ikat  

      Style: What To Wear On Your Virtual Tours

      Style: What To Wear On Your Virtual Tours

      Vizcaya Gardens, Miami FL

      Built in 1916 as a winter retreat, this lavish villa is a tribute to the Italian Renaissance. The museum contains much of the original furnishings and artwork, and is surrounded by lush, formal gardens. You can explore the museum and gardens from home here

      The perfect day to night pieces for perusing gardens and exploring the museums: 
      Salima Convertible Wrap 
      Billy 4-Way Reversible Top 
      Farah Reversible Dress 
      Materia Sphere Necklace

      For sunny days and warm evenings these mix and match pieces are sure to make a statement:

      Salima Convertible Wrap 
      Juniper Wide Leg Pant 
      Jinnah Short Sleeve Blouse 
      Anaa Reversible White T-shirt
      Materia Sphere Necklace


      Recipe: Quesadillas

      Recipe: Quesadillas

      The Raleigh South Beach, FL

      A classic Art Deco hideaway in the heart of South Beach, The Raleigh is famous for its lovely, baroque swimming pool and the nostalgic martini bar just off the lobby.

       Perfect alongside cool ceviche. The Raleigh's cured ham quesadillas are so good, and so easy to prepare. Each tortilla make three little triangles and it's really up to you how many of them to eat!

      Makes 1

      30g thinly sliced cured ham (prosciutto or serrano)
      3 coin-sliced slices of pickled green jalapeño chilli peppers from a jar
      50g grated cheese
      1 spring onion, finely sliced
      few leaves of cilantro
      1 teaspoon olive oil or sunflower oil

      TO SERVE
      good shop-bought salsa of your choice

      Heat a ridged griddle on the stovetop.

      Place the tortilla wrap on the counter in front of you and cover with the ham.

      Over one half only, sprinkle the pickled jalapeño slices, grated cheese and chopped spring onion. Scatter the cilantro leaves over the top.

      Carefully fold the tortilla wrap in half, that's to say, fold the un-cheese-topped half over the cheese so that you have a fat half moon.

      Lift this up carefully and brush each side with the oil before putting it on the hot griddle; grill for a minute each side.

      Using a steady hand and a wide fine spatula, transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. And please feel free to play with the fillings as you wish.



      Recipe via Nigella Express by Nigella Lawson

      Sip of the Month: Pepino Elixir

      Sip of the Month: Pepino Elixir

      Cocktails anyone? The Pepino Elixir from Leynia at the iconic Delano Hotel in Miami's South Beach, is as refreshing as they come: Stoli vodka, light and floral St. Germain, crisp cucumber and fresh ginger.

      Pepino Elixir

      Serves 1


      2 1/4-inch slices English hothouse cucumber, divided
      1/4 inch slice of ginger, peeled
      1 oz. Stoli vodka
      1 oz. St. Germain
      2 oz. club soda
      1/4 oz. lime juice
      1/2 oz. simple syrup
      1 sprig fresh rosemary


      Using a muddler or the handle of a wooden spoon, mash 1 cucumber slice and the ginger in a cocktail shaker. Add Stoli vodka, St. Germain, club soda, lime juice, and ice. Shake several times to blend. Pour cocktail into a tall glass filled with ice; garnish with remaining cucumber slice and rosemary sprig.

      Recipe and photo via the editors at Helene Clarkson