Read past articles from Hellomagazine.com. Here you can find the stories we have created since 2011. You can browse by clicking on the section or date to find articles about Celebrities, Royalty, Fashion, Babies, Health & Beauty, Food, Travel, or TV & Film.
Victoria and David Beckham enjoyed a romantic date night in Paris on Thursday night. The couple indulged in some authentic French cuisine, including escargot, alongside a bottle of the finest Grands-Echezeaux red wine, which can sell for as much as £1,390 per bottle. The fashion designer shared a photo from their night out on Instagram Stories, including a close up of their drinks, writing: "Date night last night in Paris." David, meanwhile, opted to post photos of the food they had enjoyed, including some snails and a steak. Victoria and David Beckham enjoyed a £1,390 bottle of wine in Paris Neither David
George Clooney's twins appear to be taking after their dad with their love of Italian food – and who can blame them? The actor's personal chef, Viviana Frizzi, has opened up about her child-friendly menus which include some very refined dishes – salmon, tomato risotto, margherita pizza and ricotta with raspberries. "The twins are not fussy eaters," Viviana told People. "When they like a dish, they put their little fingers on their cheeks, smile and say, 'Mmm!'" Viviana, who hails from Lake Como in Italy, has worked as the Clooneys' full-time private chef since 2013. She cooks up a weekly
Kids love muffins, fact. And a savoury muffin is a brilliantly healthy way to get them to experiment with different foods without even realising it. Annabel Karmel, child nutrition expert, has shared her recipe for carrot, cheese and tomato muffins. "These adventurous little numbers feature carrot, sun-dried tomatoes and spring onions." Here's how to make them. Makes 10 muffins Preparation time 10 minutes Cooking time 18-20 minutes Suitable for freezing Ingredients: • 175g self-raising flour • 1 tsp baking powder • 2 eggs, beaten • 2 tbsp maple syrup • 6 tbsp milk • 50g Parmesan cheese, grated • 3 spring onions, trimmed and chopped • 75g carrot, grated • Pinch of salt • 8 sun-dried
“This cold vegetable soup, from southern Spain, was originally made by pounding the ingredients together in a pestle and mortar," says Michael Caine, the award-winning chef-patron of the Georgian country house hotel Lympstone Manor. "For the best result all vegetables must be ripe and the soup, once blended, should be left for 6 hours to marinate before serving, enabling the flavours to integrate. Seasoning is the key here too, playing on sweet, sour and salty to best effect." Serves 4 Preparation time 25 minutes, plus marinating and chilling Ingredients: • 3 red peppers, roughly chopped • 8 ripe beef or plum tomatoes, roughly chopped • 1