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Steph Lauder Beauty

Phone: +61 427 164 763

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23.01.2022 OMBRÉ Brows on this stunner @millygleeson_ Payment Plans available

22.01.2022 COMBINATION Brow Tattoo for the gorgeous @tianiwillison

21.01.2022 Choc Peanut Butter Protein Balls - @sarahscleaneats_ , next I’ll be making Snickers slice (just need to grab some ingredients from the supermarket) These lil babies taste like chocolate rum balls, but are healthy and filled with protein which is what I need as I’m always lacking in protein. They’re so yum! #isolationcreation

20.01.2022 SCONES with jam & cream INGREDIENTS: 4 Cups of Self Raising Flour 300ml of Schweppes Lemonade 300ml of Thickened Cream ... - Pre heat oven to 180.c Add all ingredients into a large bowl and mix until JUST combined. *This part is very important, do not over mix. You want it to be just coming together in the bowl, as you will knead it together on the bench.* Flour your bench, place all the mixture onto the bench, using your hands give it a quick knead until it starts to form into a ball, then gently press down on the dough and flatten it out evenly until it is 2.5cm thick. Using a cup or a scone cutter if you’re boujee, cut out portions and place onto a lined baking tray. Place them next to each other so that they’re just touching *so they help each other rise*. Brush the tops with milk, and bake in the oven for 15 mins (or until the tops golden( turning the tray around halfway through. HAPPY BAKING - Steph See more

19.01.2022 Healthy Snickers Slice This literally tastes like an actual snickers, I kid you not. It’s soooooo delicious #isolationcreation

16.01.2022 COMBINATION Brow Tattoo for the gorgeous @jess_plummer Payment Plans Available

16.01.2022 OPEN (take 2) .. *FOR REGIONAL CLIENTS ONLY until further notice* I am now taking bookings! Please text 0427164763 to make your appointment.

15.01.2022 Quick lil video of me making RICE PUDDING - Recipe below - This is so yummy, made a massive batch and door dropped some to my neighbours - Hope everyone’s staying safe and looking after themselves mentally. Always remember to reach out to your friends and check on them. I’ll be baking heaps of goodies this week to keep myself entertained, so I will try and post all of them that I make. ... - RECIPE: 500g medium grain rice / 2L of milk / 1 cup of caster sugar / 1tsp of vanilla essence / 375ml of custard / cinnamon to serve on top - Place the rice, milk and sugar into a large saucepan, and stir continuously until it reaches a boil, then lower the heat until rice is cooked. Add vanilla, and add custard bit by bit, and continue to simmer and stir until it thickens. *TIP: if you make a line on the back of the spoon with your finger and the mixture doesn’t move onto that line it’s thick enough and ready* - Happy Baking my loves - Steph See more

15.01.2022 APPLE PIE I made mini apple pies (so I could door drop them to family/friends), when I went food shopping I found these cute little tart tins and I HAD to make apple pie with them - INGREDIENTS: (PASTRY) ... 2 1/2 cups of plain flour - 1tsp of salt - 170g of a stick of butter cubed - 6 tbsp of ice cold water (APPLE FILLING) 5 green apples - 3/4 cup of sugar - 2tbsp of plain flour - 1/2tsp of salt - 1tsp of ground cinnamon - 1/4tsp of ground nutmeg - juice of 1/2 a lemon - 1 egg beaten for egg wash on top, and 1tbsp of sugar to sprinkle on top - METHOD: Preheat oven to 200c. Add the flour and salt to a bowl, and whisk through. Add in the cubed butter, and break up into the flour with your fingers by abrading the butter into the flour (rubbing between your finger tips). Gradually add in the ice water, and continue to mix/knead until the dough starts to come together. *The dough should NOT be tacky*. Roll it into a ball, cling wrap, and place in the fridge. Peel, core and slice the apples, and cut into small cubes. In a large bowl, add the apples, sugar, flour, salt, cinnamon, nutmeg, and lemon juice, and toss around to evenly coat the apples, then cover with cling wrap and place in the fridge. Get the dough, and cut it in half, roll out one half onto a floured bench top, and place into the tin to create the bottom pastry base of the pie. Pour in your apple mixture, and roll out the other half of the dough. *NOTE: you can roll out the dough and place it on top and cute 4 small slits with a knife on top to let air release, OR you can create a lattice effect like I have done*. Once you have finished the pastry, brush with an egg wash, and sprinkle on the sugar. Bake for 50mins or until the crust is golden brown. - Happy baking, Steph See more

15.01.2022 Soft & Powdery OMBRÉ Brow Tattoo, look at this shape change!! @jannelleashlee @lady_glitter_

12.01.2022 COMBINATION Brow Tattoo for the gorgeous @kimberleybrewin_ Payment Plans Available

10.01.2022 Combination Brow Tattoo Can you spot those strokes at the front? Nope. Because they’re blended so well Gave this girl so much shape and definition, so happy with how these turned out, can’t wait to see them healed. - Currently FULLY BOOKED until the 6th of November, brow tattoo special for October has been sold out, prices are now back to original for $500, contact to book

09.01.2022 Unfortunately when I had the End Of Financial Year brow tattooing sale, prior to lockdown, everyone that signed up wasn’t able to get their brows done!! - So I’ve decided to extend the sale and redo it all over to bring positivity to these exciting times of being able to reopen Brow Tattooing special will be $350 for the month of September & October ONLY. Please contact me to book in

07.01.2022 This look inspired by my fave BB player @sophiebudack was so much fun to do, and I’ll definitely be rocking a red lippy more often Antiwrinkle, chin & lip filler by @cosmeticaestheticsbyhannah , brow lamination/tint and makeup by @stephlauder_beauty , tan using @moroccantan exotic mousse, teeth whitening by Kilmore Dental Specialiat Centre @ Broadford, Victoria

06.01.2022 LEMON CHEESECAKE *Recipe in the previous post*

06.01.2022 Fluffy Volume Lashes @hellrose_

06.01.2022 ZUCCHINI SCHNITZEL/PARMA - My ULTIMATE fave meal I thought I was going to miss out on once I went vegetarian was a classic snitz and veg meal for dins. I’ve tried eggplant parmas..mm look, not bad, I’ll eat them, but OMG you have not tasted heaven on a plate until you’ve made my zucchini snitty. - 1. Preheat the oven to 180.c 2. Cut the side skin off the zucchini, then cut the ends off. Then cut down the middle to form 2x 1cm thick zucchini fillets. 3. (Prep all your o...ther veggies you’ll be having on the side, and cut up your boyfies chicken cause his probably not a vego like mine) 4. Coat the zucchini in flour (plain). Then into a pool of beaten eggs. Then into your crumbs. Now this is the important part. Oh my lord you need to have a good breadcrumb coating or else it’s just not as amazing. You NEED to just use PANKO CRUMBS (they are delish you’ll thank me later), and I put in some parmesan cheese, heaps of rosemary, some garlic salt, and a little bit of paprika. 5. Once coated, heat up a fry pan with a dash of olive oil, once hot, place them in the pan and fry these bad boys for 1-2 mins each side until the crumb has browned up, and then place onto a baking tray lined with foil, and place in the oven and cook for 10 mins. This is how I cook all my snitzels, including chicken, as I’ve always felt they’re more tender and juicier by frying then letting them slowly bake. (**PS. obviously if you were wanting to make this a Parma you would do this step now**) 6. Serve up with your side of veggies and yummy mash tata, and I LOVE zucchini snitzel with Garlic aioli, it’s a MUST. Enjoy See more

03.01.2022 LEMON CHEESECAKE INGREDIENTS: (Base) 200g of Marie Biscuits... 125g Butter, melted (Cheesecake) 500g of Coles Spreadable Cream Cheese, softened 1/2 cup of Caster Sugar 2 tbsp of Lemon Zest 2 Eggs (Lemon Curd) 2 tbsp of Lemon Zest 1/4 cup of Lemon Juice 1/2 cup of Caster Sugar 40g of Butter, softened 2 Egg Yolks *whipped cream to serve* METHOD: Preheat oven to 160.c and grease and line a tart tin. Pulse biscuits in a food processor until finely chopped. Add butter and pulse. Spoon mixture into tin and press down against the sides of the tin, then the bottom, and smooth out gently with your fingertips. Place in the fridge to set. Combine cream cheese, sugar and lemon zest in a large bowl with an electric mixer. Add in eggs 1 at a time, then add the mixture to the tart tin and bake in the oven for 25 mins (turning around halfway). Once the 25mins is done, turn the oven off, and crack open the door slightly, and let the cheesecakes sit in the oven for 2 hours. Once the 2 hours is up, place the cheesecakes into the fridge and let them cool/set for 2 hours. (Long process I know, but trust me they’re so worth it ). For the lemon curd, in a saucepan, combine the lemon zest, juice, sugar, butter and egg yolks and constantly stir over a low-medium heat for 6 mins. Then strain through a sieve onto a dinner plate to allow it to cool through evenly. Pour the curd over the cheesecake, and chill in the fridge for 1 hour before serving. HAPPY BAKING - Steph See more

01.01.2022 NEW WEBSITE is LIVE!!