بعد غزو ترند "Morning Shed" على TikTok: خبراء الجلد يعلّقون
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Arab News
a day ago
- Arab News
Hourglass Cosmetics expands into Saudi Arabia with vegan, purpose-driven line
DUBAI: A little while ago, I attended a masterclass for Hourglass Cosmetics in Dubai. As someone who does not wear much makeup — I do not own foundation or even basic tools — I was curious to see whether this much-talked-about brand could change my mind. For the latest updates, follow us on Instagram @ As the class unfolded and the makeup artist demonstrated how to create their signature 'dewy' look, I wondered: Is this brand for someone like me? After the session, I browsed the range, got shade-matched, and tested a few brushes. A few days later, I received a curated selection of cult favourites: the Airbrush Primer, Skin Tint, a clump-free mascara, a richly pigmented liquid blush, a volumising glossy balm, and other treats. I decided to put it all to the test. The results surprised me. I did not look overly made up — my sun spots were still visible beneath the tint — but my skin looked fresh, and my cheeks had that light, rosy flush you usually only get from a good mood or better lighting. A post shared by Hourglass Cosmetics (@hourglasscosmetics) The next test was longevity. I applied the entire routine at 5 a.m. before a flight to Rome. By 11 p.m. local time, my friends were amazed that my makeup was still intact. It was time for a purge — ditch the old products and restock with what really worked. So I decided to learn more about the Hourglass brand; its philosophy, iconic products and their foray into the Gulf Cooperation Council region, especially Saudi Arabia. Founded by beauty entrepreneur Carisa Janes in 2004, Hourglass was born to challenge the traditional idea of luxury beauty. 'From the outset, my vision was to merge innovation with integrity,' Janes tells Arab News. 'I wanted to prove that you don't have to compromise on ethics to experience exceptional quality.' This philosophy has been at the heart of Hourglass since day one, setting them apart in an industry that, at the time, was not prioritizing cruelty-free beauty at a luxury level. The brand quickly carved a niche for itself by combining high-performance formulations with a cruelty-free philosophy — something rarely seen in luxury beauty at the time — and eventually made the bold move to go fully vegan. 'At the time, luxury beauty was so often synonymous with indulgence, with little consideration for animal welfare. I could not accept that performance had to come at the cost of compassion.' A post shared by Hourglass Cosmetics (@hourglasscosmetics) Every product they create is designed to push boundaries, both in innovation and impact. The Unlocked Collection, for instance, is rooted in the brand's commitment to animal welfare, with 5 percent of net profits supporting the Nonhuman Rights Project's work to secure fundamental rights for animals. 'The collection embodies the fusion of luxury and performance, offering high-impact, radiant formulas that feel as indulgent as they are purposeful,' Janes said. Equally groundbreaking is the Ambient Lighting Collection, inspired by the transformative power of light. 'I wanted to develop powders that could recreate the most flattering lighting effects — whether it is the soft glow of candlelight or the diffused radiance of golden hour,' she says. The result was a finely milled, photoluminescent formula that enhances the complexion in an almost ethereal way — subtle yet transformative, and now one of Hourglass's most iconic innovations. A staple among celebrity makeup artists and celebrities alike, the brand is now fast extending its presence within the GCC, especially the UAE and Saudi Arabia. A post shared by Hourglass Cosmetics (@hourglasscosmetics) Janes said the Kingdom 'is an incredibly exciting market. There's a distinct appreciation for artistry, luxury, and innovation — qualities that are intrinsic to Hourglass.' As Saudi consumers increasingly seek brands that align with their values, Hourglass's cruelty-free, vegan philosophy feels especially timely. Janes notes that Hourglass has seen strong momentum across Europe, the Middle East and Africa, and the expansion into Saudi Arabia is a natural step in their global strategy. 'The Kingdom represents a key market in our global expansion, with a beauty industry that continues to grow at a remarkable pace,' she said. Janes' ultimate vision for Hourglass is to redefine luxury beauty for the future — to prove that artistry, innovation and ethics can coexist at the highest level. 'I hope that when people think of Hourglass, they don't just see a brand, but a movement — one that proves luxury can be transformative, not just for those who wear it, but for the world at large.'
Arab News
a day ago
- Arab News
Sofia Carson wears Elie Saab at Biarritz Film Festival
DUBAI: American actor and singer Sofia Carson attended the third Nouvelles Vagues International Biarritz Film Festival this week, wearing a black ensemble by Lebanese designer Elie Saab. Her outfit featured a long-sleeved dress with a bow-tied collar and layered ruffle detailing along the sleeves and bodice. The skirt was tiered and embellished with black sequins and sheer mesh panels, creating a structured silhouette with varied textures. She completed the look with black pointed-toe heels and diamond earrings. Held annually in the southwestern coastal town of Biarritz, the festival highlights emerging voices in global cinema and focuses on innovation in storytelling. A post shared by Sofia Carson (@sofiacarson) Carson appeared on the red carpet alongside other guests and filmmakers as the festival launched its week-long program of screenings, panels, and industry discussions. She later shared photos from the event on Instagram, writing: 'Honored to be a part of a jury of extraordinary young artists, filmmakers, directors, lovers of cinema. Merci @festivalnouvellesvagues for celebrating the power, responsibility, and artistry of youth in cinema.' Carson has long been a fan of Saab's designs. Earlier this month she showcased multiple looks by the couturier during Netflix-related events. A post shared by Sofia Carson (@sofiacarson) In the lead-up to Netflix Tudum 2025: The Live Event, the platform's global celebration of fandom and storytelling, Carson wore a white ensemble featuring a tailored blazer, wide-leg trousers and a matching shirt. On a separate occasion she wore an all-black outfit composed of wide-leg trousers and a sheer top with cape-like sleeves, tied at the neck with a long scarf. Both outfits were from Saab's Ready-to-Wear Pre-Fall 2025 Collection. A post shared by Sofia Carson (@sofiacarson) She appeared in one of the designer's ensembles in March while promoting her latest project, 'The Life List.' She also wore a green dress from the designer's Ready-to-Wear Fall/Winter 2023–2024 Collection during an appearance on 'CBS Mornings' in New York. The look featured an oversized floral embellishment at the neck in shades of yellow and white, styled with deep green knee-high boots and a matching bag. Later that same week, she wore another look by the designer, a black dress with a fitted silhouette and structured shoulders. She styled it with long leather gloves, sheer black stockings and pointed-toe pumps.
Arab News
2 days ago
- Arab News
Recipes for Success: Chef Eric Vidal talks patience, pasta, perfectionism
DUBAI: Running six restaurants, a bar and a beach club might sound like a logistical nightmare, but for French chef Eric Vidal, it is just another day at Delano Dubai. For the latest updates, follow us on Instagram @ As executive chef of the new luxury destination, Vidal oversees everything from in-room dining to curated tasting menus across venues including Blue Door, Gohan, Tutto Passa, and La Cantine Beach. Here, Vidal offers advice and a recipe for grilled seabass. When you were starting out, what was the most common mistake you made? I was absolutely determined to make every single element perfect, down to the tiniest garnish. If a microgreen was not angled just right or a sauce swirl looked a little off, I would start over. That obsessive attention to detail came from a genuine love for the craft, but it also meant I was constantly behind. During training, I was almost always the last to plate and serve. While others were already wiping down their stations, I was still fussing over aesthetics that, in hindsight, barely made a difference. Looking back, I realize that pursuit of perfection wasn't the problem, it was the way I went about it. In a professional kitchen, you simply can't afford to sacrifice speed for polish that only you notice. I have learned that excellence is not about obsessing over every detail, it's about knowing which ones truly matter. Ultimately, a great plate is one that delights the diner and makes it to the (table) on time. What's your top tip for amateur chefs? Enjoy the process. Try not to treat dinner like a high-stakes performance. Take a breath. Cooking should be something that grounds you, not stresses you out. It also definitely helps to have a few basics in place, like a solid grasp of simple techniques, equipment that actually works with you (not against you), and good-quality ingredients that you're excited to use. When you have those essentials sorted, you can approach each meal with a mix of care and curiosity, whether you're following a recipe or freestyling from the fridge. What one ingredient can instantly improve any dish? For me, it's a close call between garlic and good-quality olive oil with a squeeze of fresh lemon. These are not just great ingredients on their own, but they form a trio that can transform even the simplest of dishes into something really special. Garlic is one of those essentials I cannot live without. If it is raw and fiery or slow-cooked until soft and sweet, it brings a depth of savory flavor that is hard to beat. It's the backbone of so many cuisines and adds warmth and complexity that instantly makes a dish feel more complete. Good-quality olive oil is so much more than a cooking medium. The right bottle adds real character — fruity, sometimes peppery with a richness and silkiness that gives food a beautifully rounded finish. It also carries a personal significance for me. It brings back memories of the flavors I grew up with. And just a dash of fresh lemon juice can completely change a dish. It cuts through richness, lifting flavors, and adding that bit of brightness that makes everything taste fresher, lighter and more alive. When you go out to eat, do you find yourself critiquing the food? I try to approach the experience with an open mind rather than picking things apart. If something doesn't quite suit my palate, I simply make a quiet mental note and I'm probably just not going to order it again. Cooking is a form of expression, and not every dish is meant to please everyone. What's the most common issue that you find in other restaurants? It tends to come down to the basics: attention to detail and solid training. It's often the small things — an under-seasoned sauce, a lukewarm plate, or a misstep in communication between the kitchen and front of house — that can affect the whole experience. Most of these issues are not about talent, they are about consistency, care and making sure everyone on the team is properly supported and well-trained. When those foundations are in place, it really makes all the difference. What's your favorite cuisine to order? I have a soft spot for the artistry and surprise of Japanese cuisine, but what I really savor when dining out is the chance to explore new culinary styles — whether it's the bold flavors of street food, the elegance of fine dining, or the comfort of a cozy local spot. I love that feeling of trying a new flavor or technique for the first time — it keeps things exciting for me. What's your go-to dish if you have to cook something quickly at home? A simple pasta dish. The combination of garlic sautéed in olive oil with a basic tomato sauce is incredibly quick to prepare and always satisfying. Alternatively, a no-cook option I often rely on is a classic French cheese and salad with crusty bread — minimal effort for a delicious and well-balanced light meal. What customer request most annoys you? I genuinely don't find requests a hassle; I see them as an opportunity to really understand individual needs and come up with creative solutions. Flexibility and a bit of patience are crucial in making sure everyone has a great experience. What's your favorite dish to cook? Veal cheek blanquette. It requires a few patient hours of simmering, but the process is incredibly rewarding. I really enjoy the mindful attention it demands, from the initial browning to the gentle simmering that fills the kitchen with a comforting aroma. What's the most difficult dish for you to get right? I find Indian cuisine the hardest. The art of balancing the blend of spices is not easy. It's not just about knowing which spices to use, but also the quantities and the precise moment to add them during cooking. It is a delicate dance to make sure no single spice dominates the others. What are you like as a leader? Are you a disciplinarian? Or are you more laidback? My approach is all about empowerment and trust. Of course, a structured and disciplined environment is important to maintain high standards, but I firmly believe that respect and genuine support are far more powerful motivators than fear or intimidation. I aim to create a team where everyone feels proud of what they bring to the table and confident enough to take initiative. They know they've got my full support, which gives them the freedom to grow, experiment and really shine in their roles. RECIPE Chef Eric's Mediterranean grilled seabass with vierge sauce Ingredients: 1 whole Mediterranean seabass (1.2 Kg) Fleur de sel 9 gr fennel seeds and herbs (tarragon, dill, thyme, rosemary) 1 pc of lemon 20 cl extra virgin olive oil Method: 1. Clean and pat the fish dry (ask supplier for scaling/gutting). 2. Brush the fish inside and out with olive oil. 3. Score skin with cross marks on both sides. 4. Stuff the belly with lemon slices and mixed herbs. 5. Place the fish on a tray, drizzle with olive oil, herbs and fleur de sel. 6. Bake it in a preheated oven at 180°C for 15-20 minutes. 7. Rest the fish, tented with foil, for 5-10 minutes before serving. 8. Fillets will be easy to remove after resting. 9. Serve hot with sauce vierge. Note: Cooking time varies with fish size. Vierge sauce Ingredients: Tomatoes on vine – 150gr Basil leaves – 24gr Taggiasche olives – 50gr Lemon pulp diced – 50gr Olive oil extra virgin – 120grs Salt Pepper Method: Score tomato skin with a cross, blanch in boiling water for 20 seconds, deseed and peel. Sprinkle tomato petals with salt and drain on paper towel. Quarter the taggiasche olives. Dice the fresh basil leaves. Dice the lemon pulp evenly. Dice the salted tomato petals evenly. Combine all ingredients in a bowl with salt, pepper and extra virgin olive oil. Adjust seasoning. Serve at room temperature.
