Trelise was honoured to be named the patron for the Auckland Returned Services Association recently. She is the first woman to hold the position in the Auckland RSA’s 96-year history, read more about her new position and Trelise’s personal connection to the armed forces on the NZ Herald’s website here: http://tinyurl.com/d6amq2o
We’re thrilled to announce the arrival of our Winter 2013 collection which is available in stores and online now at www.trelisecooperonline.com.
Check out our beautiful campaign images for Winter featuring the gorgeous Georgia Fowler below and watch our stunning new Winter campaign film on YouTube here: Trelise Cooper Winter 2013 campaign film
Images by Jessica Sim Photography.
Congratulations to the amazing Valerie Adams on her seventh consecutive Sportswoman of the Year award at the Halberg Awards last night. We think she looks absolutely gorgeous in her bespoke Trelise Cooper gown with her partner Jeremy Lee, and are thrilled to have created a custom-made dress just for her.
Wellington was abuzz last week with Tolkien fever as The Hobbit: An Unexpected Journey premiered on Wednesday night. Amongst the glamour and glitter of the incredibly long red carpet was a number of gorgeous Trelise Cooper and COOP by Trelise Cooper outfits seen on Katie Jackson, Phillipa Boyens, Bronagh Key, Phoebe Boyens and Wendy Petrie. Check out our photos above and below for details on their looks.
Congratulations to Peter Jackson and the cast and crew of The Hobbit on your success, we can’t wait to see the new film!
Image credits for Philippa Boyens’ and Bronagh Key photos – SNPA/Ross Setford
In the spirit of French Bastille Day this Saturday 14th July, here’s one of our favourite afternoon tea treats! Best enjoyed with a jasmine tea (or a glass of Moet!)
3 Egg Whites
1/4 C Caster Sugar
Pink Food Colouring
1 1/4 C Icing Sugar
1 C Ground Almonds
1 T Raspberry Puree
1 T Icing Sugar (extra)
1/4 C Cream
150g White Chocolate (chopped coarsely)
1 T Raspberry Jam (warmed, sieved)
Line two baking trays with baking paper (you can stick the paper to the tray using some macaron batter).
Beat egg whites in a small bowl with electric mixer until soft peaks form.
Add caster sugar and a few drops of colouring, beat until sugar dissolves; transfer mixture to a large bowl.
Fold in sifted icing sugar ground almonds and raspberry puree (using a spatula), in two batches
Spoon mixture into piping bag fitted with 2cm plain tube icing tip. Pipe 4cm rounds about 2cm apart onto trays.
Tap trays on bench so macarons spread slightly.
Dust macarons with extra sifted icing sugar; stand 30 minutes.
Meanwhile, preheat oven to 150 degrees C.
Bake macarons for about 20 minutes. They should have risen a little and have “feet” on them (that’s the base of the macaron)
Leave to cool on trays.
Once completely cooled, sandwich macarons with fresh raspberry jam
Happy Bastille Day! Enjoy x
Recently, Trelise popped into Starship Children’s Hospital and was lucky enough to meet one very special little girl, Eva Mitchell. Eva is an absolute darling and the two girls enjoyed their time together very much!
The lovely editor of New Zealand Woman’s Weekly, Sarah Stuart (left), in the Cooper Obsidian – Swingle Girl dress from our upcoming Spring 2013 Collection – looking glam at the NZWW 80th Birthday Party!