In partnership with Kérastase

Last night in Melbourne, friends of RUSSH and Kérastase came together for a night of food, conversation and ritual to mark the arrival of the new Gloss Absolu Glaze Drops.

Hosted by RUSSH Beauty Editor Emily Algar, the afternoon started at Salon Gabrielle (because getting ready is instrumental to any good night). Guests including Mimi El-ashiry, Ploy Rida, Michelle Bañares and Yasmin Suteja stopped for a champagne and a blow dry, finished with the Kérastase Gloss Absolu Glaze Drops. The formula is infused with wild rose, hyaluronic acid and glycolic acid, instantly smoothing flyaways for a glass-like finish. While especially designed for those with frizz, the weightless dry oil adds moisture and shine without weighing the hair down. Think glazed, voluminous, healthy-looking hair. 

From there, the evening moved to Julie, the kind of restaurant that feels like home. The space is warm and cosy, with heavy wooden chairs, low lighting and wine bottles lining the walls. Located in the Abbotsford Convent and known for utilising its own seasonal fresh produce, the menu was beyond comforting on a cold Melbourne night: hearty bone marrow in delicate broth, still-warm ciabatta with piles of tarragon butter, sweet roasted artichokes, cabbage, tender pork with pear and sherry, leaves and fruit mince pies with clotted cream for dessert. The finishing touch was individually-wrapped biscuits for each guest to take home.

Served with plenty of natural wine and a rhubarb spritz (or three), it was one of those long, perfect dinner parties made special by night great food, great conversation and just the right amount of ceremony. The glossy hair helped, too – because any occasion is made better by a great blow dry and Glaze Drops.

Take a behind the scenes look at the night that was with RUSSH and Kérastase below.