Oscar Beauty Predictions and Tips From Sienna Miller's Makeup Artist
The makeup pro breaks down beauty trends and shares Miller's favorite pumpkin soup recipe to get skin glowing from the inside out.
Over her two-decade career, makeup artist Wendy Rowe has established herself as a go-to beauty expert working closely with Burberry’s Christopher Bailey and celebrity clients Sienna Miller, Kate Hudson, Nicole Kidman, Suki Waterhouse and Cara Delevingne.
As Burberry Beauty’s artistic consultant, the U.K. native (who now splits her time between London and New York City) has worked with the British brand on its runway shows for the past 15 years and been heavily involved in product development. Rowe is also the author of the best-selling book Eat Beautiful: Food and Recipes to Nourish Your Skin From The Inside Out, which launched in the U.S. in December.
Below, Rowe dishes on three trends she expects to see on the Oscars red carpet and shares a recipe to get you one step closer to achieving Sienna Miller’s glowing skin.
Not Your Normal Red Lip
I always love a bold lip look for the red carpet and I think it’ll be a big trend again. But for a fresher take, this season will see people moving away from the more obvious red shades and toward deeper berry tones. One of my favorite shades for the red carpet is Burberry’s Oxblood and it works especially well in a velvet texture — the new Liquid Lip Velvet is a great product for creating a more modern statement lip.
Eyebrows can really work to change the face and the feel of a look. I think this season will see a trend towards a stronger, fuller brow for the red carpet for added intensity and definition; it’s something that translates well on the red carpet as it adds structure to the face. I often change the color of the brows for the red carpet to enhance the person’s features. Sometimes I will use bleach to lift the color of the brows for a lighter brow look, and sometimes I will tint them a shade darker, or use a brow pencil or brow mascara to add definition. Anastasia of Beverly Hills does a great range of brow products and Glossier’s Boy Brow is great too.
Amazing Skin Starting From The Inside Out
Flawless, glowing skin is an integral part of creating a major red-carpet look, regardless of what other makeup you’re going to wear. Although there is a lot I can do with the right makeup, using products such as Burberry Fresh Glow Fluid Radiance, concealers and foundations, makeup never looks good though if the skin isn’t good to start with. As I write in my book, Eat Beautiful, my approach is to start from the inside with what we put into our bodies. I share lots of my favorite skin-boosting recipes, including my pumpkin soup, which Sienna loves (see recipe below)! Pumpkin is packed with alpha hydroxy acids (AHAs), which increase cell turnover, brightening and smoothing the skin, and contains Vitamin A and Vitamin C which helps soften the skin and boost collagen production, which can prevent the signs of aging. Before a red-carpet event, it’s also a good idea to include supplements in your diet like omega oils, or Skinade, a collagen supplement drink. Both are great to boost the skin and keep it looking fresh and glowing.
Roast Pumpkin Soup
Sometimes there’s no point in fighting tradition: Pumpkin soup is as obvious as can be for autumn and winter, but who cares when it’s so tasty — and so good for you, too? In my opinion, the pumpkin really has to be roasted first to enhance the sweetness and improve the texture. This recipe is creamy without any added dairy and sweet without any sugar. Delicious!
SERVES 4 (224 calories per serving)
• Flesh of 1 small pumpkin, cut into 2-inch chunks (see tip below)
• 1 tbsp olive oil
• 2 tbsp raw coconut oil
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 5 cups chicken stock or vegetable stock
• Sea salt and black pepper
• Small handful of fresh sage leaves, chopped, to garnish
1. Preheat the oven to 425°F.
2. Place the pumpkin in a baking sheet or roasting pan, add the olive oil and a pinch of salt and toss together. Roast in the oven for 30 minutes or until tender.
3. Melt the coconut oil in a large saucepan over medium heat. Add the garlic and shallot and cook for 5 minutes or until the shallot is translucent.
4. Add the roasted pumpkin and the stock to the saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes or until tender. Check for seasoning, adding salt and pepper to taste.
5. Blend the soup until smooth in a food processor, or in the pan using an immersion blender, and garnish with the chopped sage before serving.
TIP: Be sure to reserve a handful of the pumpkin seeds and cook them in the oven at the same time. Scatter them in a separate large pan and cook for about 5 minutes, keeping an eye on them and turning frequently to ensure they don’t burn. They’re highly nutritious in their own right and an excellent source of roughage – the roasted seeds can be sprinkled over the finished soup.