The shoes Rebecca Harding has worn to death – and what she'll buy next
Loading
Can you remember a favourite outfit you wore as a child? When I was four, I was obsessed with a little navy-blue check dress with red hearts on the skirt and puff sleeves.
What was your first fashion moment? Playing dress-ups in my grandma's wardrobe as a child. She travelled a lot and collected pieces from all over the world. My sister and I would play around with the silk headscarves, furs, Italian leather – it was a treasure trove.
And your worst fashion mistake? A few years ago, I wore a pair of Christian Louboutin 'So Kate' stilettos for a full-day event and lost feeling in my foot for about a month afterwards. I haven't worn them since. I tried to resell them, but I think everyone's got the memo.
What shoes do you wear most often? A pair of Hermes 'Chypre' shearling slides that have been worn to death. I can't repurchase them because they're always sold out.
What's on your wish list? Dries Van Noten '70s-style suede sneakers.
Is there something you would never wear? Never say never. I would've said skinny jeans, but they're making a comeback. I love the look of them with a tall, flat riding boot – I just haven't found the right pair yet.
Is there a current trend you like? I'm loving that boho is back – the paisley prints and floaty dresses. Chloe's winter 2025 show was so beautiful, and we haven't really played in that sort of style for a few years.
Who's your favourite fashion icon? I'm loving Daisy Edgar-Jones' vibe. In fact, I was almost convinced to cut a fringe.
What do you wear on a typical working day? If I'm in the office it'll be jeans, oversized white shirt with a fun lacy bra underneath and 'Tabi' ballet flats.
What's your favourite off-duty, casual Sunday look? I'll be in a Skims tracksuit, walking our dog Henrietta and going for breakfast with Andy.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Perth Now
an hour ago
- Perth Now
Victoria Beckham signs 10 year deal with Safilo Group
Victoria Beckham has signed a 10-year deal with Safilo Group. The 51-year-old fashion icon has inked a global licensing agreement with the brand until December 2035, which will include the design, manufacturing and distribution of eyewear collections including optical and sun, with the full range to be unveiled for the spring 2026 season. In a statement to Women's Wear Daily, Victoria said: 'I'm thrilled to be working with Safilo to take Victoria Beckham Eyewear to the next level. 'Their expertise in the field is unparalleled, with a longstanding reputation for exceptional quality and craftsmanship. "With their global reach and industry-leading capabilities, I'm excited about the opportunities ahead and can't wait to bring our shared vision to life.' The former Spice Girls star previously had a deal with Marchon for her Victoria Beckham Eyewear brand. Angleo Trocchia, chief executive officer of Safilo, added: 'We are excited to welcome to our portfolio one of the industry's most iconic creative directors. 'Together, we aim to strengthen the brand's position as a global eyewear reference in women's fashion, offering uniquely designed and beautifully crafted pieces that stand out for their attention to detail, minimal design, and sophisticated aesthetics – a luxury proposition empowered by the influence and legacy of Victoria Beckham, who has successfully built and affirmed her brand within the fashion industry.' He noted that the arrangement will "further enhance the women's portfolio within Safilo's brand architecture and strengthen our presence in the luxury segment". The Italian eyewear brand has collaborated with Victoria's husband David too, having unveiled their first Eyewear by David Beckham collection in 2020. Last year, Safilo confirmed a perpetual license agreement with Authentic Brands Group for Eyewear by David Beckham, replacing the previous contract, which was set to expire in December 2030.
Sydney Morning Herald
7 hours ago
- Sydney Morning Herald
Which acclaimed South West pop-up is coming to Perth?
The Weekly Special Eating out What's on What do Dahl Daddy's and Special Delivery both have in common? In addition to operating as pop-ups and enjoying well-deserved reputations for serving terrific modern Asian cooking, Corey Rozario and Jacob d'Vauz – the respective co-founders of each business – both have Burmese heritage. Which makes the prospect of both camps teaming up for one modern Burmese food party a tantalising thought indeed. It all goes down on Sunday, July 13 when the two crews join forces – Dahl Delivery? Special Daddy's? – to serve their interpretations of the dishes they grew up eating. Expect kangaroo samosas, lahpet thoke (fermented tea leaf salad), fried Shan-style tofu with green mango salad and an absolute rush for table bookings when they get announced. Keep an eye on the social media channels of both Dahl Daddy's and Special Delivery for details on how to secure a spot at what promises to be one of the year's hottest collabs. Staying dry at State Buildings this July As far as somewhere to get tasty things to drink, The State Buildings has long had our backs. This month, it proves (not for the first time) that it's also looking out for teetotallers too by introducing a suite of new non-alcoholic drink options across the precinct showcasing non-alcoholic spirits produced by Ovant. These include a Ginless and Tonic at Wildflower powered by quandong; the Siamese-influenced Limonaid for Long Chim; and the beer-inspired Bitter Winter which will be served at Petition Kitchen and Beer Corner. What Kim Brennan did next In other State Buildings-adjacent news, Kim Brennan – former executive group chef for both State Buildings and COMO The Treasury – has signed on as group executive chef for Fiveight: the property development arm of Nicola and Andrew Forrest's Tattarang company. The Fiveight hospitality stable includes riverside dining room Cooee, CBD cafe and wine bar Copia, Cottesloe's Indigo Oscar and Margaret River luxury property Cape Lodge which appointed journeyman Margaret River chef Iain Robertson (formerly of Cullen and Xanadu) as its new head chef. Watch those spaces. Three the hard-headed Italian way When it comes to reimagining Italian cuisine, two heads – or two head chefs – are better than one, as proven by the food Chris Caravella and Frank Trequattrini are jointly cooking together one-hat Beaufort Street osteria Testun. This weekend, two becomes three as Marche-born chef Nico Renzi temporarily joins the good ship Testun for a week-long residency. A veteran of kitchens such as Vasse Felix and La Madonna Nera, Renzi's bowerbird cooking makes him a great fit for Testun's freewheeling brand of cucina Italiano. (See also the thrilling collaborative menu including ragu of rabbit braised in native herbs, kangaroo loin spiedini, and truffled apple and marsala pie.) The menu runs from Friday until Sunday, July 13. Testun's cheery restaurant manager Antonio di Senzo, meanwhile, has assembled a similarly adventurous line-up of drinks pairings that includes sake and marsala as well as selections from Testun's Italo-leaning cellar. Burnt Ends' Dave Pynt is bringing his modern barbecue cooking to Bali In addition to overseeing Singapore's World's 50 Best-lauded and Michelin-starred modern barbecue restaurant Burnt Ends, Perth-born chef Dave Pynt also has outposts of his smart-casual barbecue restaurant Meatsmith across Asia and The Ledge by Dave Pynt: a poolside barbecue eatery at the luxe Waldorf Astoria Maldives Ithaafushi. It's the latter that he'll be bringing to Bali when he once again teams up with the legendary, New York-born hotel brand when it opens the Waldorf Astoria Bali. Scheduled to open in 2027 in Nusa Dua, the property's 71 villas and 68 guest suits will feature panoramic views of the Indian Ocean plus dibs on barbecue cooking from one of the world's hottest open-fire talents. 'We're really excited to bring our style of barbecue to the incredible cliffs of Nusa Dua,' says Pynt. 'There's so much to explore in the local produce and flavours. And when you add the magic of cooking over wood fire, it becomes something special.'
The Age
7 hours ago
- The Age
Which acclaimed South West pop-up is coming to Perth?
The Weekly Special Eating out What's on What do Dahl Daddy's and Special Delivery both have in common? In addition to operating as pop-ups and enjoying well-deserved reputations for serving terrific modern Asian cooking, Corey Rozario and Jacob d'Vauz – the respective co-founders of each business – both have Burmese heritage. Which makes the prospect of both camps teaming up for one modern Burmese food party a tantalising thought indeed. It all goes down on Sunday, July 13 when the two crews join forces – Dahl Delivery? Special Daddy's? – to serve their interpretations of the dishes they grew up eating. Expect kangaroo samosas, lahpet thoke (fermented tea leaf salad), fried Shan-style tofu with green mango salad and an absolute rush for table bookings when they get announced. Keep an eye on the social media channels of both Dahl Daddy's and Special Delivery for details on how to secure a spot at what promises to be one of the year's hottest collabs. Staying dry at State Buildings this July As far as somewhere to get tasty things to drink, The State Buildings has long had our backs. This month, it proves (not for the first time) that it's also looking out for teetotallers too by introducing a suite of new non-alcoholic drink options across the precinct showcasing non-alcoholic spirits produced by Ovant. These include a Ginless and Tonic at Wildflower powered by quandong; the Siamese-influenced Limonaid for Long Chim; and the beer-inspired Bitter Winter which will be served at Petition Kitchen and Beer Corner. What Kim Brennan did next In other State Buildings-adjacent news, Kim Brennan – former executive group chef for both State Buildings and COMO The Treasury – has signed on as group executive chef for Fiveight: the property development arm of Nicola and Andrew Forrest's Tattarang company. The Fiveight hospitality stable includes riverside dining room Cooee, CBD cafe and wine bar Copia, Cottesloe's Indigo Oscar and Margaret River luxury property Cape Lodge which appointed journeyman Margaret River chef Iain Robertson (formerly of Cullen and Xanadu) as its new head chef. Watch those spaces. Three the hard-headed Italian way When it comes to reimagining Italian cuisine, two heads – or two head chefs – are better than one, as proven by the food Chris Caravella and Frank Trequattrini are jointly cooking together one-hat Beaufort Street osteria Testun. This weekend, two becomes three as Marche-born chef Nico Renzi temporarily joins the good ship Testun for a week-long residency. A veteran of kitchens such as Vasse Felix and La Madonna Nera, Renzi's bowerbird cooking makes him a great fit for Testun's freewheeling brand of cucina Italiano. (See also the thrilling collaborative menu including ragu of rabbit braised in native herbs, kangaroo loin spiedini, and truffled apple and marsala pie.) The menu runs from Friday until Sunday, July 13. Testun's cheery restaurant manager Antonio di Senzo, meanwhile, has assembled a similarly adventurous line-up of drinks pairings that includes sake and marsala as well as selections from Testun's Italo-leaning cellar. Burnt Ends' Dave Pynt is bringing his modern barbecue cooking to Bali In addition to overseeing Singapore's World's 50 Best-lauded and Michelin-starred modern barbecue restaurant Burnt Ends, Perth-born chef Dave Pynt also has outposts of his smart-casual barbecue restaurant Meatsmith across Asia and The Ledge by Dave Pynt: a poolside barbecue eatery at the luxe Waldorf Astoria Maldives Ithaafushi. It's the latter that he'll be bringing to Bali when he once again teams up with the legendary, New York-born hotel brand when it opens the Waldorf Astoria Bali. Scheduled to open in 2027 in Nusa Dua, the property's 71 villas and 68 guest suits will feature panoramic views of the Indian Ocean plus dibs on barbecue cooking from one of the world's hottest open-fire talents. 'We're really excited to bring our style of barbecue to the incredible cliffs of Nusa Dua,' says Pynt. 'There's so much to explore in the local produce and flavours. And when you add the magic of cooking over wood fire, it becomes something special.'
