MISSY GIRL is our periodic feature of a sassy lass that echoes the spirit of MISSY SKINS. She's modern and thrives off the pulse of big cities. She's a rebel and a free spirit. She's spicy and sweet.

    Olivia discovered her love of hospitality in her high school years, throwing parties and hosting friends over a good home-cooked meal. Having moved to China over four years ago, with a stint heading up the American Apparel Greater China team, she soon got bored of a desk job and longed for something more. A blossoming friendship with Camden, the founder of Shanghai Supperclub, saw Olivia join forces with her to bring Shanghai Supperclub into monthly rotation. Shortly after she met and went into business with her partners at La Maison, a Shanghainese-fusion restaurant. Since then, her and Camden have also launched Social Supply, an ‘everything’ events agency catering to clients as well as producing their own events such as FEAST, one of Shanghai’s first food festivals.


    Olivia wears Sky T-strap dress, Heavenly denim jacket, and Dance neck tie all from HEAVENLY CREATURE BY MISSY SKINS.
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    Olivia wears Tulip button down shirt, Camellia paperbag waist pant, and Zula embroidered single earring all from HEAVENLY CREATURE BY MISSY SKINS.

    Here Olivia shares three of her tried and true recipes for the busy but health-conscious urbanite!


    "I loves soup and this is a super simple superfood soup that keeps me healthy and my energy levels up. Seaweed is high in antioxidants, calcium and is loaded with vitamins."


    One block soft tofu, cut into cubes
    Fresh seaweed (Japanese Kombu is Olivia’s choice)
    Miso paste
    Shichimi powder
    Spring onion, chopped
    Stock optional (Olivia makes and freezes her own chicken stock - it’s so easy and is perfect for use in any meal)

    Bring a pot of stock or water to the boil. Add a tablespoon of miso paste, mix and add more to your liking. Put a big handful of fresh seaweed and tofu into the pot and let boil for 2-3 minutes. Garnish with spring onion and serve with shichimi powder.


    "I love making this in large batches and freezing it for easy meals between my busy schedule. So much Vitamin C goodness!"


    800g can of whole San Marzano tomatoes (Certified D.O.P. if possible)
    ¼ cup extra-virgin olive oil
    7 garlic cloves, peeled and slivered
    Small dried whole chilli, or a pinch of crushed red pepper flakes
    1 teaspoon kosher salt
    1 large fresh basil sprig
    ¼ teaspoon dried oregano, more to taste

    Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
    Heat the oil in a large skillet (do not use a deep pot) over medium heat, add garlic. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chilli or red pepper flakes, oregano and salt to taste. Stir.
    Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. Taste sauce after 10 minutes of simmering and add more salt as needed. Discard basil and chilli and serve – or let chill and freeze!


    "This is an easy, quick, and healthy recipe packed full of Omega 3 that really looks impressive to your guests!"


    700g 3cm-thick salmon fillet with skin
    ½ English (seedless) cucumber, grated and excess water squeezed out
    ½ cup sour cream
    ½ cup plain yogurt
    2 teaspoons chopped fresh dill, plus extra sprigs for garnish (optional)
    2 cloves garlic, minced
    2 tablespoons lemon juice
    Salt and pepper

    Preheat oven to 175°C. In a small bowl, stir together the cucumber, sour cream, yogurt, dill, 1 minced garlic clove, 1 tablespoon lemon juice, and salt and pepper to taste. Set aside.
    Line a large baking pan with aluminum foil. Rinse salmon and pat dry; put skin side down in the pan. Sprinkle with remaining minced garlic clove, lemon juice, and salt and pepper to taste. Bake until barely opaque in the center – around 10 to 15 minutes.
    Serve salmon warm or cold with yoghurt sauce. Garnish with dill sprigs.

    Photos of Olivia by Samuel Croskery
    Shot on location at La Maison
    Recipe images from the web