6 Food-Inspired Beauty Trends That'll Have You Serving Looks
The inspo for your next look isn't just on your feed — it's in your fridge. Think sugared pink and red tones with a slight glossy sheen, mimicking the dewy glow of that viral $19 strawberry (you know the one), or decadent toffee hues that give your look equal parts warmth and sweetness. Scrolling through #BeautyTok feels like making that weekly grocery run, and honestly? Yes, chef.
The trend goes beyond indulgent aesthetic choices, too. With the launch of the new Glow Reviver Melting Lip Balms, e.l.f. Cosmetics is taking food-inspired beauty trends to the next level. These buttery soft, nourishing lip balms combine hues that pay homage to gummy candies, strawberry shortcake, and toffee among other delicious treats, with coordinating scent and flavor profiles for that 360 experience deserving of a Michelin star.
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What is 'Australian Cuisine,' exactly? If you're to ask the average Australian, they might say, as celebrated chef Clare Falzon did during the 2025 Great Australian Bite dining event in Malibu, 'Umm … well, there's not really an answer.' She wasn't stumped. Instead, she was making an observation about the great variety of ingredients, techniques and cultural milieu that make up the Australian dining experience. For Falzon, who cooked alongside Melbourne-to-L.A. Michelin-Star chef Curtis Stone at the event (which took place on Stone's sprawling hilltop ranch in Malibu), dining Down Under isn't one kind of thing. Rather (and similarly to the U.S.) Australia has such a wide variety of terrain, terroir and technique that one style of dining could never fit. This was on display in Malibu on May 29, as over 350 diners arrived for a very special dinner, co-produced by Tourism Australia and the Los Angeles Times. 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Cocktails were also on the menu, all created with Down Under distillery products, including Four Pillars Gin and Starward Australian Whisky. But it was Daniel Motlop's Seven Seasons vodka that stood out, a native yam vodka made from tubers harvested on Indigenous land by native peoples in Darwin. Guests celebrated both the uniqueness of the spirit and its creation – Australia's indigenous peoples are considered among the oldest civilizations on the planet, inhabiting the continent for over 65,000 years, with their ancient preparation techniques contributing to the flavors of the nation. From a Blackmore Australian Wagyu to a deceptively simple zucchini and summer squash dish, the menu served at the Great Australian Bite was expansive, comforting and deliciously fresh. The squash appetizer, with the titular veggies served over ricotta, had a minor kick with a chili oil topping. The second course, a rabbit terrine (inspired by an old Australian phrase, 'thank your mother for the rabbits,' said Stone), featured the aforementioned coarse forcemeat with a lightly pickled veggie side and a walnut praline. But it was the mains, served family-style, that got the most 'oohs' and 'aahs' out of the gathered crowd. Stone's contribution, the wagyu, was impossibly rich, with its marbling and tender bite mimicking – if not surpassing – its namesake Japanese counterpart. Falzon offered a hearty pile of roasted Magra lamb shanks, with a subtle Mediterranean spicing on their crisp skin and served with dates and pistachios. Sides included Stone's duck fat potatoes and Falzon's crisp watermelon, tomato and cactus fruit salad, an ingredient she was especially excited to use, given its duality in Maltese and Southern California cuisine. And while diners left full and happy (the served dessert, a flaky, just-a-hint-of-citrus passionfruit tart aided in that happiness), the overall takeaway was simple: Visit Australia – not just for its incredible natural offerings, beautiful desertscapes, monumental seas and reefs and vibrant Down Under culture – but go for the food and drink, which has been quietly revolutionizing itself to become a multifaceted and complex cuisine. Whether you're in Sydney or Melbourne, Canberra or Perth, the Barrossa Valley or Victoria's lush vineyards, an Australian 'bite' awaits. As Stone said, 'Today we showed off beautiful Australian food and wine, but there's nothing like going there. When you're in Australia and get to experience their hospitality firsthand, it's just very unique.'
