The next Nigella?

Our fave model Robyn Lawley talks kooky fashion, success, and why she’s moving from catwalk to kitchen...

Robyn Lawley spends a lot of time perched on a chair, chin tilted up as makeup artists accentuate those pretty eyes and full lips. On the set of a fashion shoot, she slips into perfectly put together outfits – but in the wardrobe of her own New York apartment, she’s the stylist.

There she’s not Robyn The Model – she’s Robyn The Quirky, Robyn The Cute, Robyn The Queen of Awesome Hats. She delights in dressing the way she wants, which is a welcome release for a girl professionally bound to wear other people’s clothes.

“It’s so important for me to feel like myself,” she says. “I love fashion, but I like unusual clothes that you don’t see often. Every day I wear something that reflects my mood, or what New York weather permits! Most of the time I start with my studded boots – I hate wearing heels – and I’ll go from there. I can get crazy at times, but I always dress like me rather than trying to be someone else.”

Self-styled, she wears caps spun backwards, clashing prints and fabrics, jackets layered over dresses, bright jeans and lace-up boots. Big, vintage sunnies are her greatest treasures.

“Let’s just say I have a lot of outrageous sunglasses,” she confesses. “I want to get a cabinet to display them! For me, they’re a fashion investment. Accessories are what set you apart, and I hate feeling boring.”

It’s not just accessories that set Robyn apart, it’s her beauty – and now, her culinary skills. Later this year, she has a recipe book and a TV show out, both called Robyn Lawley Eats, after her scrumptious food-themed blog.

Camera crews will follow Robyn as she visits restaurants and produce markets around New York, then back to her apartment, where she’ll whip up her own versions of fancy dishes.

“I want the show to be fresh and upbeat, and different from most other cooking shows,” Robyn says. “I’ll wear what I usually wear – I want it to be an honest portrayal of my life. It’s about my lifelong obsession with cooking, and it really is a dream come true.”

This isn’t a plan B for Robyn, just something to fall back on when the catwalks are no longer calling.

For the girl from Girraween, in Sydney’s west, being a chef was always the dream – a dream that was only interrupted by her crazy-successful modelling career.

“I was always going to be a chef in my mind – but at 16 my life set me on a different journey,” Robyn explains. “I have always cooked, and I started writing the blog to keep me learning and challenging myself.

“Both careers complement each other really, because I’m travelling the world modelling, and there are lots of recipes from different cultures I bring back and trial in my kitchen.”

Being a voluptuous beauty in an apron is a combination with a future, if Nigella Lawson’s incredible success is any indication. Indeed, the comparisons are inevitable: both women possess an effervescent sexiness, a way of whipping cream that brings men to their knees.

Robyn laughs off the comparisons graciously. “I’m not trying to be Nigella – I’m trying to be Robyn Lawley,” she says. “But I do think she rocks!”

Being Robyn Lawley is going pretty well at the moment: model, chef, author, designer, the proud creator of a seriously delicious batch of chocolate chip cookies. Her only remaining wish? “I love making crazy birthday cakes for my family! I wish I could be in Australia more to do it.” Cherry Ripe brownies

We’re loving Robyn’s indulgent brownie recipe. It’s a must-try!

You’ll need:

● 2 eggs

● 1 egg yolk

● ½ cup brown sugar

● ¾ cup white sugar

● 113g melted salted butter

● 200g Cadbury Dairy Milk (don’t buy baking chocolate)

● ½ cup flour

● 3 tbsp cocoa powder

● ½ tsp vanilla extract

● 150g dark chocolate chips

● 4-5 Cherry Ripe bars Method:

  1. Preheat oven to 180˚C.

  1. Whip eggs together until fluffy.

  1. Slowly add sugar until the mixture starts turning pale.

  1. Melt butter and Dairy Milk together.

  1. Pour around the edge of the sugar mixture and slowly combine.

  1. Mix in flour, cocoa, vanilla and chocolate chips.

  1. Crumble three Cherry Ripes into mixture.

  1. Pour on to a lined baking tray (9cm x 13cm).

  1. Crumble remaining Cherry Ripes and scatter on top.

  1. Bake in oven for about 25 mins (check brownies regularly, as they’re better undercooked than overcooked).

  1. Allow to cool, then refrigerate.