As we say goodbye to the humidity of our Durban Summer, it’s important that we are already preparing our skin for the upcoming dry autumn months.

Everything seems to change as summer ushers in the autumn days. There is less time spent outdoors and frolicking in pools and the ocean, and by now work stress has entrenched itself.

The change of season also affects our skin, and the way we need to care for it. It is obvious that the change in temperature also leads to a change in skin type.

Owner of Spa Royale at The Royal Palm Hotel, Yuvati Shah, gives some tips and tricks on how to prepare your skin for the change of season.

1)      Cleanse, exfoliate and moisturize – Now that autumn is approaching, you may want to start reaching for hydrating cleansers, exfoliators and heavier moisturizing facial creams. Try to limit the use of facial scrubs as they can dry out your skin. Remember the golden rule, cleanse, exfoliate and moisturize, all in that order!

2)      Don’t forget your lips!  The harsh African sun and chlorine may have left your lips dry and brittle therefore exfoliating and nourishing your lips is vital, especially during the dryer and colder months. To regain plump, healthy lips, exfoliate. Dead skin cells prevent the medication in your balm from infiltrating the skin. Exfoliating will help remove these dead skin cells while healing and smoothing out your lips, making them ready for moisturizing. Use a lip balm that is ointment based as this will help lock in the moisture and also aid in healing cracked lips.

3)      Sunscreen should always be your best friend regardless of the time of year. Just because its autumn does not mean you should neglect using sun screen. You definitely still need UV protection regardless of the season and more so if you spend a lot of time outdoors.

These tips and tricks will surely help with keeping your skin looking healthy and beautiful right until the last autumn leaf falls!

The Bread and Butter pudding has humble origins, and found by food historians to have been created in the 11th century. It was and is, still to this day, seen as an economical dish, where stale leftover bread is used instead of letting it go to waste.

While bread pudding is still a way to use up leftover bread, it gained a reputation as homely comfort food. However it is now a much featured dessert item in many trendy establishments, slowly shedding its humble roots.

Chef Guy Gorrie of Royal Palm shares his version of Bread and Butter pudding – gourmet style.

Gourmet Bread & Banana Pudding

Ingredients:

• 8 baked croissants
• 3 bananas
• 300ml cream
• 100g castor sugar
• 50g butter

Method:

1. In a square baking dish, lightly butter your baking tray.
2. In a pot, heat the cream, castor sugar & butter till combined.
3. Cut the croissants into slices and begin your first layer.
4. Place a layer of bananas over the croissants.
5. Pour a little of the cream mixture over the bananas to moisten them.
6. Repeat these stages until all the croissants and bananas are used up. Any remaining cream can be poured over the top.
7. Place in the oven at 180 degrees and bake until golden brown.
8. Remove from the oven and place another baking dish on top of the pudding and press down. Place in the fridge until set.
9. To serve, remove from the fridge and cut into desired shape and place in a hot oven for 2 to 3 minutes.
10. Place on your plate and add a scoop of ice cream. Garnish with fresh mint or edible flowers.