travelessentialsbeauty

Ok so we have all done it- lugged full sized toiletries half way across the world only to put a tiny dent in them. Squeezed those products in that we sometimes use, so we better pack them you know ‘ just in case ‘. It’s actually taken me years of travelling (which I don’t mind at all) to really perfect packing of just the beauty travel essentials.

 

 

Skincare

Trilogy Travel Kit, $34.95
Le Tan Daily Face Sunscreen, $11.99
Black Chicken Balm of Ages, $39.95

Hair & Body
 Aesop Jet Set Travel Kit, $41.00, www.aesop.com/au
 Voss Water, $4.95, Coles Supermarket Nationally
 Frank Bod Scrub, $16.95, www.frankbody.com
 Slip Silk Eye Mask, $39.95, www.slip.com.au

Colgate Optic White Toothbrush + Built-in Whitening Pen, $19.99

Wotnot Wipes, $7.95, www.wotnot.com.au
Hello Hair Hydrating Mask, $15.00

 

Makeup
Waterproof Lancome Mascara, $54.00, www.lancome.com.au
Mac Lipstick in Shanghai Spice, $36.00, www.maccosmetics.com.au
Nars Blush Bronzer Duo, $42.00, www.sephora.com

Packing Tips
+I usually take two smaller beauty bags – one for my carry on luggage and one for my luggage. It’s then a really good idea to pre organise and separate types – makeup, toiletries, hair accessories etc using zip lock bags.
+To ensure powders arrive in one piece, pop them into a a zip lock and wrap them up with a few tissues to help absorb the shock of being tossed around when travelling.
+Make sure to remember only things that are under 100ml are allowed to be carry on. I make sure I bring a face mist and an all purpose balm for dry skin that flying brings on.

What are your beauty travel essentials? Any products you can’t live without?

Happy packing wanderers,

Kayla xx

 

Beauty Travel Essentials

Ok so we have all done it- lugged full sized toiletries half way across the world only to put a tiny dent in them. Squeezed those products in that we sometimes use, so we better pack them you know ‘ just in case ‘. It’s actually taken me years of travelling (which I don’t mind at all) to really perfect packing of just the beauty travel essentials.

 

Related: “Ultimate Travel Guide to Vietnam”

 


 


Face Mist-
“I read somewhere that it’s a fact that your quality of sleep is worse in hotel rooms, so it helps to keep things consistent no matter where you are! Coming in at a perfect 3.4oz, this face wash is my travel essential. It has subtle calming scent and a clarifying formula which is ideal for decompressing after a day of early morning flights and inevitable delays.— Mariel Tyler, Photo Editor

Face Mist-
“I read somewhere that it’s a fact that your quality of sleep is worse in hotel rooms, so it helps to keep things consistent no matter where you are! Coming in at a perfect 3.4oz, this face wash is my travel essential. It has subtle calming scent and a clarifying formula which is ideal for decompressing after a day of early morning flights and inevitable delays.— Mariel Tyler, Photo Editor

Face mask-

Skincare

After a brief bus introduction and the choosing of today’s menu we jumped off the air con bus to sticky Vietnamese heat and wander to a fresh produce stall where the lady is smiling ear to ear at our arrival. Here Dat offers up knowledge of how local product becomes medicine and what herbs and plants are good for digestion, congestion, cold and flu and anti-aging. These practices and plants have been used for centuries, the lady nods on in agreeance as Dat explains.

Wearing: T-shirt by Glassons, Skirt by Miki Finn, Shoes by Miki Finn

Haircare

Shampoo and Condition- I remember my carefree, natural hair days when I used hotel shampoo without a second thought… Now that I’m blonde I’ve become a high-maintenance monster when it comes to hair protection. I will forget my toothpaste every trip, but I won’t leave home without purple shampoo and conditioner (which is rarely made travel size, but R+Co has your back), my trusty Davines hair oil that I own in both travel and normal-life size, and Moroccanoil’s mask that I slather on before and after running into the ocean. It’s exhausting, I know, but platinum is life.”— Justine Carreon, Associate Market Editor

There is nothing I like more than a good exploration amongst the locals as they swarm the markets for fresh produce.

Here we pick up the majority of ingredients for today’s cook. There is everything here including vegetables, fruits, seafood, meats, herbs and spices, sauces and even flowers. It’s an array of colours, overwhelming smells and something interesting to look at on every corner.

Bodycare

In between our shopping expedition, we stopped at Dat’s favourite coffee shop for a bit of a break and to try the traditional Vietnamese coffee.
Next to the cafe is a mat weaving artist who is putting together their latest creation. Someone of us give this old-school practice a go whilst other enjoy getting out of the heat and cooling down with an ice-coffee.

What makes Vietnamese Coffee special?

If you have tried Vietnamese coffee before you will know that it’s pretty bloody decent, in fact, it is a little addictive which makes sense since Vietnam is the second largest coffee growers in the world. The special preparation process, as well as Robusta beans, helps give Vietnamese coffee its particular full taste.

Coarsely ground beans go into a Phin which is a low-tech device that mimics the combination of a  French Press and drip filter. The Phin sits on top of the cup and the beans are weighted down resulting in a strong brew. This is then topped with sweet condensed milk a practice that began because when the French occupied Vietnam fresh cows milk wasn’t readily available for their coffee or tea.

In Northern Vietnam, this is called ca phe nau (brown coffee), while in the South it’s called ca phe sua (milk coffee).

 

Make-up

The readily available vegetable Morning glory is very popular Vietnam. This inexpensive water spinach can be enjoyed stir fried with sauces or served fresh as a salad. The day of our arrival to the Anam we were hosted for lunch at Lang Viet and served a glorious morning glory salad, when Dat asked what we wanted to cook the vote was unanimous to replicate that yummy starter.

At the market, the lady used a double ended blade to shred the morning glory into thin strands. We then make the dressing which is a combination of garlic, chilli, sugar, lime and fish sauce. We put the garlic, chilli and sugar together in a mortar and use a pestle to crush and pound until it starts to resemble a paste, the dressing is finished with a big squeeze of lime and fish sauce.

We then use a traditional woven pan to remove the skins from peanuts and chop small to sprinkle on top of our salad for some crunch and extra texture.

Packing Tips

Next up we cook one of Dat’s favourites, juicy chicken that has been marinated and then served with turmeric rice. The flavour combination of hot, salty, sweet and fresh from the lemongrass make this dish a winner. It was also incredibly easy!

Ingredients

– 200 gram skinless, boneless chicken breast or chicken thighs
– 2 lemongrass stalks (slice and finely chop)
– 2 spoon of fish sauce
– 1tbsp superfine sugar, to taste
– tbsp of pepper
– 2 red chiles, halved, seeded, and shredded, chopped
– 4 garlic cloves, crushed
– 1 tbsp ground peanut
– Serve with a pickle and turmeric steamed rice.

Preparation
Trim any fat from the thighs and cut the flesh into bite-sized pieces. Remove the tough outer layers of the lemongrass and trim the top and base. Mince the rest—the softer part of the lemongrass—as finely as you can. Put half of this into a bowl with the fish sauce, sugar, half of the chiles, half of the garlic, and the chopped chicken. Mix together with your hands, cover with plastic wrap, and put into the fridge. Let marinate for at least 1/2 hours.

Cooking
Heat the oil in a wide-based saucepan or a wok set over medium heat. Add remained garlic till smell good, add the chicken and cook on all sides, getting a really good colour all over it. Add the reserved chiles, reserved lemongrass, and the onion and stir-fry until the onion starts to soften. Be careful not to burn the chiles or the lemongrass. Pour in the coconut juice, reduce the heat, and cover. Cook the chicken for about 5 minutes.

Remove the lid, increase the heat, and continue to cook until the liquid is reduced. You want a mixture that is wetter than a stir-fry but drier than a braise. Check for seasoning to balance, adjusting with sugar and fish sauce. Scatter with cilantro leaves and ground peanut, if using, and serve with steamed rice.

Course 3-  Bánh Xèo

Bánh xèo is something everyone should try when visiting Vietnam! The xèo literally refers to the sizzling sounds it makes when you cook the batter, the whole name can be loosely translated to ‘sizzling cake’.

Bánh xèo is a great snack or street food that’s meant to be eaten with your hands. Inside our crispy savoury crepe was seafood, chicken, bean sprouts and shallots and served with lettuce, herbs and special dipping sauce.

 Nha Trang Cooking Class

‘The ‘A Day in the Life’ Cultural Cooking Tour is the latest initiative from The Anam property to demonstrate an ongoing commitment to supporting the local population and its businesses. ‘

The ‘A Day in the Life’ Cultural Cooking Tour is offered daily from 9am from The Anam and includes transfers by car or Vespa, tour guide, entrance fees, banh mi baguettes, coffee, a three-course meal including soft drinks and local beer, recipes and insurance. It is priced from 1,360,000 VND (USD 59) per person based on a family or group of 5-6 guests. Prices for smaller groups and families are available on request.’

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