Liz and Hugh - why the passion died

While the world mourns the split of the glamour couple Liz Hurley and Hugh Grant, many Hollywood insiders and pals of the dazzling duo are not in the least surprised.

Liz and Hugh are famous for not being married. Insiders say their relationship was more like a business deal towards the latter stages. They used each other to incredible effect to get exactly what they wanted - international stardom.

Their relationship seemed to give them what they needed as they jetted around the world showing up at premieres and parties, and becoming the darlings of the paparazzi. They even manipulated Hollywood's celebrity mania for their own ends.

But there was love in the beginning, for during an interview although sounding a bit testy Hugh agreed that, of their 13-year relationship, the first five - during which they had limited career success - had been the happiest.

Hugh whose career went from strength to strength has gone on to become the star of Four Weddings and a Funeral, Notting Hill and Mickey Blue Eyes.

Liz's dreams of movie stardom though have not yet been fulfilled. For although she was eye-catching in the two Austin Powers comedies, her screen efforts have been mostly flops. She however has become the woman all women envy, togged out in designer outfits and earning six million dollars as spokeswoman and number one model for Estee Lauder.

They were last seen together at this year's Golden Globes. Recently they have each been seen with a different partner.

Courtesy Woman's Day.

The trio is back!

By Seneka Abeyratne

Stunning sisters Shani and Rika Abeygoonaratne along with Maciej Pikulski return to the Colombo stage when they perform at the Bishop's College auditorium on August 5. Their last concert in Colombo was in 1999, when they played well-known piano pieces by Liszt, Mozart, Chopin, Rachmaninov and Beethoven.

Shani at the CNSM

The recital this time includes two-piano works by Bartok, St. Saens, Mozart, and Beethoven and solo works by Liszt, Chopin, Debussy, Grieg and Rachmaninov. Two-piano works are rarely performed in Colombo and the trio has come up with a splendid programme, with a romantic orientation. It has depth as well as variety and balance and will provide them with ample opportunities to demonstrate their advanced technical and artistic skills.

Shani, Rika and Maciej belong to the musical elite of France and have taken master classes with such virtuosos as Pascal Devayon and Clive Britton. The sisters are advanced students while Maciej is a professional solo pianist and accompanist. Charming and outgoing, the two who were born and raised in Monaco love Sri Lanka and enjoy giving recitals here.

Shani, 23, is a final-year student at the National Superior Conservatory of Music in Paris (CNSM), one of the oldest and most prestigious conservatories in Europe. Virtually all the great French composers studied at the CNSM, including Berlioz, Debussy, Poulenc, Saint-Saens and Franck. Shani's teachers include George Pludermarcher, Victoria Melki and Francois-Frederic Guy. The only South Asian to enter the CNSM, Shani's reputation is growing day by day. In recent months she has given recitals in Paris (Musee d'Orsay and "Les Invalides"), Strasbourg, Alkmar, and Amsterdam (the Concertgebou). Future performances include concerts in India (Bombay, Poona and Delhi) with the Berlin-based Indian violinist Farahd Billimoria. She will be recording her first classical CD with Edimusic of France in September this year.

Rika at the CNSRM

Rika, 20, is a second-year student at the prestigious National Superior Regional Conservatory of Music in Paris (CNSRM) and her teachers include Olivier Gardon and Emmanuel Mercier. The only South Asian to enter the CNSRM, she too is progressing rapidly in her musical career. Rika performs regularly in Monaco.

As youngsters the sisters studied at the Academy of Music Rainier III in Monaco, where they won many awards. Later they graduated from the National Regional Conservatory of Nice (Shani in 1995 and Rika in 1999). Rika performed with the Philharmonic Orchestra of Monaco when she was only eleven. After graduating from the CNSRM, she hopes to enter the CNSM, where her sister is currently studying.

Maciej, Rika and Shani

Maciej (in his late twenties) is a Frenchman of Polish origin. Before becoming a professional pianist, he studied at the CNSM, where he won first prize for piano, chamber music, and vocal accompaniment. He has given several concerts (in Europe, the United States, and South America) with the world's greatest bass baritone, Jose Van Dam, and also recorded a number of discs with him, including the entire melodies of Duparc and the "Lieders of Brahms". He has also collaborated with the great soprano, Renee Fleming, and the great cellist, Raphael Chretien. Maciej, who is highly regarded as an accompanist in France, continues to work in collaboration with Clive Britton and performs regularly at various festivals throughout Europe.

The trio will be performing at the Bishop's College Auditorium on August 5 at 7.00 p.m. The recital is sponsored by the Hong Kong and Shanghai Banking Corporation, Monaco.

Sizzling sensations

• Prawn toast
• Corn and chicken fritters
• Spiced prawn balls
• Cheese stuffed mushrooms

Prawn toast

12 peeled and deveined large raw prawns
1/2 tsp salt
1/2 tsp pepper
2 tsp sesame oil
2 egg whites
2 tbs cornflour
1 1/2 tbs chopped fresh coriander
2 spring onions, finely chopped
10 slices sandwich bread
whole fresh coriander leaves to garnish
oil, for deep frying

In a food processor, process the prawns until finely chopped. Add the salt, pepper, sesame oil, egg whites and cornflour. Process until smooth, then stir in the chopped coriander and spring onion.

Remove the crusts from the bread slices. Spread on a layer of prawn puree, half the thickness of the bread, all the way to the edges. Refrigerate for 30 minutes or until the puree is firm. Cut the bread into squares, triangles or rectangles and smooth the cut edges if necessary. Press a coriander leaf on to each shape.

Heat the oil in a deep-fat fryer or deep saucepan. Deep-fry the prawn toasts in batches for two to three minutes, or until golden brown.

Remove with a slotted spoon and drain on crumpled paper towels. Serve immediately.

Approx. cost - Rs. 200

Corn and chicken fritters

2 eggs, lightly beaten
2 X 420g (13 1/4 oz) cans sweet corn, well drained
30 g (1 oz) cornflour
400g (12 3/4 oz) skinless chicken breast fillet, finely chopped
2 tablespoons chopped fresh coriander
1 tablespoons caster sugar
1 tablespoon soy sauce
oil, for frying

Combine the eggs, sweetcorn, cornflour, chicken, coriander, sugar, and soy sauce and mix well. Cover and chill for at least 1 hour, or overnight if possible.

In a large frying pan, heat a 3 mm depth of oil. Using a tablespoon, drop in enough sweet corn mixture to make 3 cm circles, taking care not to overcrowd the pan. Fry for three minutes, or until golden, then turn over to brown the second side. Lift out and drain on paper towels. Repeat with the remaining mixture, adding more oil to the pan when necessary. Serve warm.

Approx. cost - Rs. 500

Spiced prawn balls

750 g (1 1/2lb) large raw prawns
1 tablespoon oil
2 cloves garlic, crushed
1 cm (1/2 inch) fresh ginger, chopped finely
1/4 teaspoon salt
2 teaspoon chopped fresh coriander
1 teaspoon cornflour
1/2 egg white
100g (3 1/4 oz) sesame seeds
oil for deep frying

Shell and devein the prawns and then pat dry with paper towels.

Put the prawns in a food processor and process to a coarse puree. Transfer to a bowl and add the oil, garlic, ginger, salt, sugar, coriander and cornflour, and mix well to combine.

Lightly whisk the egg white until it just stands in soft peaks, then add just enough of the egg white to the spiced prawn mixture to obtain a smooth, stiff but shapable mixture.

Divide the mixture into 24 evenly sized balls. Roll them in the sesame seeds to coat, set them on a baking tray and chill for 20 minutes.

Heat the oil in a deep-fat fryer or deep saucepan. Cook the balls for about 4-5 minutes, or until they are golden brown and crispy on the outside and cooked through. Drain on paper towels. Serve hot.

Approx. cost - Rs. 250

Cheese stuffed mushrooms

200g button mushrooms
1 small clove garlic, halved
120g cream cheese
2 tbs chopped mixed fresh herbs of your choice
1 tsp lemon juice
fresh parsley leaves

Clean the mushrooms and cut the stems off. Put the garlic halves in to a small saucepan and cover with water. Bring to the boil, simmer for three minutes and drain. Crush the garlic and put it into a small bowl. Add the cream cheese, mixed herbs and lemon juice and mix together until smooth. Season generously with salt and pepper.

Spoon the filling into a piping bag fitted with a small star nozzle and pipe into each mushroom. Alternatively use a teaspoon to fill each mushroom with the cheese and herb mixture until it comes slightly over the top of the mushroom.

Arrange the mushrooms on a serving dish and chill until ready to serve, and decorate with parsley.

Approx. cost - Rs. 200

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