Kanye West's wife Bianca Censori speaks on camera for first time in three years
Kanye West's spouse,
Bianca Censori
, has notably been captured speaking in a recording for the first time in a span of three years.
In an unexpected moment during
the music mogul
's livestream— which was cut short when he was booted off Twitch after a mere seven minutes—the voice of the
Aussie architect
can be distinctly heard. This fleeting feature represents the initial instance Bianca's voice has been documented on camera since 2020.
While Kanye has frequently featured in various broadcasts this year on the
Amazon
-powered platform, mingling with streaming juggernauts like Kai Cenat, Adin Ross, and Amouranth, his first solo venture was also the scene for Bianca's vocal interlude, where she's overheard chattering and smooching her husband in the clip.
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The incident unfolds against the backdrop of news that Bianca and Kanye have taken a month-long sojourn at an exclusive wellness retreat in Majorca, Spain, labeling it as a "make or break" holiday escapade. Their extended residency, peppered with romantic dinners under Spanish skies, seems to have been fruitful, positioning the often-polarizing musician Kanye and Bianca onto solid ground, having reportedly come through the wilderness into a reconciled relationship, reports
the Mirror US
.
Bianca's voice was caught on camera for the first time in years
(Image: Switch)
Despite growing whispers of separation since their marriage kickoff in December 2022, the couple's retreat from the public gaze appears to have acted as a tonic. A confidant of the pair divulged that the seclusion served as a "shot in the arm for their love and commitment to overcome tension and problems."
The duo has checked into The Balance Rehab Clinic, grappling with their relationship woes and "worked on saving their marriage following months of issues."
Buzz about their clinic stint hit the headlines earlier in the week after Bianca was seen alongside Jayne Fitzmaurice, a team member at The Balance. Fitzmaurice's online bio boasts her roles as a certified recovery coach, family coach, interventionist, and personal manager.
In an official clip on their website, Fitzmaurice describes her role, saying, "A personal manager is with a client 24/7. The personal manager is there to offer discreet support, contain those difficult feelings, and enable the client to process without fear of judgment or any filtering."
Billing itself as an oasis of calm for the well-heeled, The Balance Rehab Clinic offers top-shelf mental health treatments designed to help wealthy folks regain their equilibrium.
The elite rehabilitation centre is reputed for its strict privacy protocols, attracting a clientele that includes celebrated celebrities, premier athletes, and deep-pocketed tycoons who seek out its "highly confidential treatments," The center prides itself on offering a unique blend of "holistic therapies in sound, music, art, and equine therapy."
Their site proclaims: "We address a wide range of conditions, including addiction and mental illness, trauma and PTSD, depression and anxiety, sleeping and eating disorders, enhancing performance and overall longevity. The Balance approach is a multi-disciplinary, dynamic system that interconnects the care each of our clients receive."
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Tatler Asia
15 hours ago
- Tatler Asia
What makes Iloilo a food haven? Ige Ramos' new book pieces it together
Photo 1 of 3 Dr Eric Babazar Zerrudo, executive director for the National Commission for Culture and the Arts at the launch of the new Iloilo gastronomy book Photo 2 of 3 'Gastronomic Expressions of Our City Iloilo: Nature, Culture, and Geography' was launched in Manila House in BGC, Taguig City Photo 3 of 3 'Gastronomic Expressions of Our City Iloilo: Nature, Culture, and Geography' was launched in Manila House in BGC, Taguig City 'Ige reminds us that food never emerges in isolation,' added Dr Eric Babazar Zerrudo, executive director for the National Commission for Culture and the Arts (NCCA). 'Food is culture made tangible; it is history made flavourful; it is geography served on a plate. And in the case of Iloilo—a city where culinary legacy traces back to its Austronesian roots through Spanish colonisation, Chinese trade and the enduring innovations of Ilonggo creativity—gastronomy becomes a profound expression of identity, memory and community.' Gastronomic Expressions of Our City Iloilo: Nature, Culture, and Geography is thoughtfully divided into six major chapters, highlighting its nuanced approach. The first, written by Ramos, presents its multidisciplinary framework, while the subsequent chapters explore and analyse the various influences that impact Iloilo City's gastronomy: geography, ethnicity, ingredients and technology. Finally, these lenses come together in the final chapter with recipes curated by Mrs Treñas. The publication is a proud display of local talent, with contributions by Ilonggo writers and illustrators. Dr Zerrudo and Mayor Treñas likewise share heartfelt stories in the book's preface and introduction, following a foreword by Department of Tourism Secretary Christina Garcia Frasco. Read more: Sowing seeds of hope: how Tancho Baes is transforming lives through farming Photo 1 of 8 Ilonggo Valenciana, a recipe from the book Photo 2 of 8 Ensaladang dahon ng kamote, a recipe from the book Photo 3 of 8 Mushroom lumpia, a recipe from the book Photo 4 of 8 Adobo nga lucos, a recipe from the book Photo 5 of 8 Lengua estofado, a recipe from the book Photo 6 of 8 Muasi (palitaw), a recipe from the book Photo 7 of 8 Maurya (banana fritters), a recipe from the book Photo 8 of 8 Manila House prepared a tasting menu featuring recipes from the book Gastronomic Expressions of Our City Iloilo: Nature, Culture, and Geography To commemorate the occasion, Manila House's culinary team prepared a six-course tasting menu featuring recipes from the book: a simple ensaladang dahon ng kamote, crispy mushroom lumpia, adobo nga lucos with a tasty sauce that led some guests to request a side of white rice and a beautifully tender lengua estofado, plus maruya (banana fritters), muasi (palitaw) and suman latik. The Ilonggo Valenciana was a memorable highlight, made with a base of delightfully sticky rice with a warm spice profile that closely resembles the cuisines of our Southeast Asian neighbours, plus shrimp, chicken, egg, bell peppers and a curious addition of Chinese sausage or lap cheong. Yet named after the famed Spanish city of Valencia, the humble dish represents Iloilo's rich history of trade and colonialism and how the city has emerged with its own distinct cuisine—both because of and despite it all. See also: What is 7 Hectares and why is it important? Inside the 'self-healing' fish farm in Negros Above Miguel Cordova (contributing writer), Micky Fenix (editor), Ige Ramos (designer) and Gelo Lopez (moderator) As guests tucked into the Ilonggo feast, panellists divulged more about the year-long project. Joining Ramos on-stage were renowned food writer Micky Fenix, who served as the publication's editor; chef Miguel Cordova, one of the book's contributing writers and Vibal's Gelo Lopez, who moderated the discussion. 'As a Unesco Creative City of Gastronomy, like other creative cities, you need to have a very distinct program to be able to retain the crown,' said Ramos. ' Gastronomic Expressions of Our City Iloilo: Nature, Culture, and Geography is not just a cookbook, but actually, a framework that other cities and other LGUs can use as a template for food mapping,' he continued, explaining that the framework is designed to promote sustainable practices within Iloilo's food culture, in alignment with the United Nations Sustainable Development Goals. 'It's not about any single author of the book. It's very important that the Ilonggo voices are properly represented. I'm just there as a midwife.' Read more: Understanding the global cacao shortage and how it impacts the Philippines Above Tatler Philippines editor-in-chief Anton San Diego with First Lady of Iloilo City Rosalie Saraba Treñas and other guests Above Guests went home with their own copy of the newly-launched book, with the opportunity to have their own copies signed by Ige Ramos, Rosalie Saraba Treñas, and Miguel Cordova Originally a book designer, Ramos admitted he 'came to food writing very late in my career. I was already in my '40s.' Through his new imprint with Vibal, Gastronomía Filipina, he hopes to 'pay it forward to the voices in Philippine gastronomy.' 'We are encouraging young writers to sign up,' he declared. 'I want to shepherd the careers of young food writers—and we need that badly to promote Filipino food.' NOW READ These farmers grow your food, but can't afford to eat—this social enterprise is changing that Why these 8 Filipino sites deserve Unesco World Heritage status All the new restaurants in the Tatler Best Philippines Guide 2025 Gastronomic Expressions of Our City Iloilo: Nature, Culture, and Geography is now available for purchase online, as well as in leading bookstores nationwide. Stay tuned for more titles by Guillermo 'Ige' Ramos under the Gastronomía Filipina imprint, soon.
Courier-Mail
2 days ago
- Courier-Mail
Calum Hood is fourth 5SOS member to go solo
Don't miss out on the headlines from Music. Followed categories will be added to My News. Calum Hood has 'emphatically' reassured fans of global chart-toppers 5 Seconds of Summer the band is not splitting up. The bassist is the fourth member of the Aussie stream kings to unveil a solo project with his debut album CHAOS order CHAOS released this week. Back home in Sydney for the big reveal, Hood said he understood fans and music industry commentators assumed the raft of solo releases from himself, Luke Hemmings, Ashton Irwin and Michael Clifford signalled the end of the pop rockers after 15 years. It is incredibly rare for several members of any act to pursue solo careers while their band was still active with The Beatles, Rolling Stones, KISS and Fleetwood Mac among those who flexed their solo muscles as the group continued. Calum Hood was the final member of the group to announce a solo album. Picture: Thomas Lisson 'Emphatically, 5SOS is not over and actually, quite thriving,' Hood said. 'This might be a bit weird to people but we revel in doing things people think we shouldn't do.' Hood said the solo efforts of his bandmates had given him a 'good blueprint for how to do it'. Clifford released his debut solo single Cool in April ahead of the release of his album Sidequest next month while both Hemmings and Irwin have dropped two records each since 2020. It took Hood more than two years to craft the atmospheric, synth-heavy sound for the songs for CHAOS order CHAOS as he battled the inherent anxiety artists suffer when they start a new project. 'You know me, I'm an anxious boy anyway, but I never had that with the band; I was never anxious about releasing 5SOS songs,' he said. Ashton Irwin, Luke Hemmings, Michael Clifford and Calum Hood have big plans for the next 5SOS album. Picture: Justin Lloyd His solo songs are mostly of the sad boy variety, dealing heartbreak and the tyranny of distance playing havoc on relationships with family and friends when you are always on the road. One track Dark Circles explores the 'fantasy' of what life would be like if 5SOS didn't exist. 'Obviously it's a question that's coming up a lot with all these solo things happening. Is the band OK?' Hood said. 'The answer is the band is great, but (for that song) it was on my mind that if shit hit the fan, it would be devastating for me. I've spent half my life in the band, it has shaped who I am.' The band's bassist said fans have been shocked by one particular aspect of his solo project as he has travelled the world recently to promote the record. 'There's a big joke amongst the fans that 'Oh, he's actually talking,' which is really funny,' Hood said. 'In the band, I guess I'm the more reserved one but I actually have a f … ing lot to say!' While he has played some acoustic gigs to launch the project, Hood has no plans to go on a world tour, hinting that he is required to get back to his full-time gig with 5SOS. 'It was such a big deal for me just to release this music. When there is another record, if there's space and the time allows and it feels good, then we will see what happens about touring.' Originally published as Calum Hood assures fans 5SOS is 'thriving' as he releases solo record
Tatler Asia
30-05-2025
- Tatler Asia
Island Fever: Canggu is officially Bali's most exciting dining destination
Sazón Photo 1 of 2 Sazón's showstopping paella bejewelled with Iberico pork and mushroom sofrito (Photo: Sazón) Photo 2 of 2 A seductive blend of handcrafted timber, volcanic stone, and artisanal ceramics fills the main dining hall (Photo: Sazón) Award-winning chef Andrew Walsh's audacious Spanish fever dream comes to life in Canggu's impossibly hip Batu Bolong strip. Under the stewardship of head chef Javier Vicente, a man who takes paella so seriously that he co-owned London's Paella School, Sazón delivers unflinching authenticity. The space itself, a collaboration with architect Nick Derickx, is a seductive blend of handcrafted timber, volcanic stone, and artisanal ceramics; by day, it filters Bali's relentless sunshine; and by night, it glows like a gastronomic lighthouse attracting the hungry on the island. Feast on fat-stacked Spanish tortillas, luscious scallops in ajoblanco chilled almond soup, 28-day dry-aged Txuleta beef, and the showstopping paella bejewelled with Iberico pork and mushroom sofrito. Beat the heat and wash the grub down with a glass of rosemary-kissed sangria with cranberry, peach, and rosella or sakura-infused white wine sangria with lychee and a splash of tonic. Sazón Address Jl. Pantai Batu Bolong no.93, Canggu, Kuta Utara, Badung Regency, Bali 80361 In case you missed it: Butcher Boy by chef Andrew Walsh opens in Salcedo Village Origen Photo 1 of 2 The extensive Mexican spread at Origen (Photo: Origen) Photo 2 of 2 The transportative interiors of Origen (Photo: Origen) Husband-and-wife restaurateurs Alvaro Rosales Machado and Casandra Escamilla Frutos have crafted a thematic space where traditional Mexican recipes come alive through Balinese ingredients. Thanks to executive chef Alejandro Urbina Andrade, formerly of award-winning restaurant Maison Couturier in Veracruz, Mexico, authenticity comes in the forms of fresh corn tortillas, guacamole prepared à la minute, and six homemade salsas of varying Scoville units. Fresh local seafood, especially prawns and barramundi, make great additions to ceviches and tostadas. The hearty brunch special of chilaquiles, boasting layers of refried beans, onions, salsas and creamy avocados, pairs best with grilled beef. Tacos are obvious headliners: a trio of porky pleasures begins with taco lechon, stuffed with juicy shredded pork and its glorious gelatinous bits; tacos pastor, with thin strips of marinated pork enlivened with sweet pineapple and salsa fresca; and taco chicharron, liberated with crunchy pork belly and guacamole. Boozy cocktails are all based on Origen's extensive agave spirit collection, which is one of the most impressive on the island. And if the night is still young, head up the stunning stone spiral staircase and adjourn to Casa Mezcal, where the party doesn't stop till the wee hours. Origen Address: Jl. Pantai Pererenan No.123, Pererenan, Kec. Mengwi, Kabupaten Badung, Bali 80351, Indonesia Longtime Photo 1 of 2 The alluring feature bar in the main dining hall (Photo: Longtime) Photo 2 of 2 Curious burrata by executive chef Tyler Preston (Photo: Longtime) Slick 50s espionage-esque interiors that scream sexy? Check. Chic small plates packed with unapologetic flavour? Check. Longtime is quickly becoming Berawa's hottest date night spot. Helmed by executive chef Tyler Preston, an alumnus of Chin Chin Melbourne and Bang Bang Byron Bay, Longtime attempts to rewrite the rules of modern Asian cuisine. Take the Curious Burrata for instance, where fresh, locally sourced burrata is dressed with a lip-smacking chilli crunch, paired with crispy roti. Or the crowd-pleasing eggroll, which is reworked into a hunky beef rendang stuffed crispy spring roll that tangoes with homemade sambal hijau. Otherwise, the braised short rib, sporting a caramelised crust of sweet fish sauce, does enough to warrant a bowl of rice. At the bar, celebrated bartender Jacob Sweetapple presents forward-thinking Asian- inspired tipples with creations like the green mango-laced martini, miso-kissed grapefruit tequila highball, and lemongrass and basil-infused gimlet. Longtime Address: Jl. Pantai Berawa No.13, Tibubeneng, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia Ghost Photo 1 of 2 A wood-fire spread with chic cocktails at Ghost (Photo: Ghost) Photo 2 of 2 Owners Tim Stapleforth and Jodi Langford at Ghost (Photo: Ghost) A playfully rebellious dining experience, Ghost juxtaposes the rustic charm of a wood-fired grill with the nostalgic warmth of vinyl records. The brainchild of cerebral chef-owner Tim Stapleforth and hospitality maven Jodi Langford, the couple (in both life and grind) bring alive flame-kissed plates that deconstruct their culinary core memories with surgical precision. Stapleforth recalls his growing-up years in Queensland, New Zealand, with the hand-chopped beef tartare with a potato scallop—a nod to Queensland's chip shops. Other highlights include the tender grilled octopus dancing with spicy nduja and sambal; juicy jerk pork chops rubbed with Indonesian spices and paired with smoked pineapple; and the deliriously witty reinterpretation of Bali's favourite babi guling (pork dish), presented as an amuse bouche crumpet that is rich, textural and zingy. Save space for dessert; the chocolate mousse is a luxed-up version of the Snickers bar. After the meal, get cosy by the vinyl-walled DJ booth, and do yourself a favour by ordering a clarified mezcal negroni to complement the warm groovy tunes. Ghost Kitchen & Record Bar Address: Jl. Pantai Berawa No.99, Tibubeneng, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia
