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Victoria's Secret Hot Supermodel Miranda Kerr Covers 'Marie Claire October 2012!

via Glooce

Miranda Kerr brought her hotness to the October 2012 issue of Marie Claire Australia magazine.

The 29-year-old Sydney born supermodel struck a range of titillating poses for the front page effort while dishing about everything from life with baby Flynn to her top-notch culinary skills.

Miranda Kerr wants to ''engage'' with the audience when she poses for a magazine cover.

The stunning model regularly appears on the front cover of publications and she says it's important to look approachable in the images.

She told Australia's Marie Claire magazine: ''When you shoot a cover it's more about engaging with the audience. You need to be a little bit more friendly and approachable. It depends on what you're wearing, as well, and the feeling that you want to portray and what the editor wants. We all work together and you try and give a few variations and then they can get what they want.''

Miranda - who has a 20-month-old son, Flynn, with husband Orlando Bloom - recently revealed her grandmother is her style icon and it has resulted in her preference for quality clothing.

She said: ''For me it's all about keeping things simple and feeling comfortable in what I am wearing. I prefer investing in classic, well-tailored pieces.

''I have always admired Audrey Hepburn's style and my Nan has always been a style icon for me. Growing up I would play in her wardrobe and was very influenced by her. She taught me that you don't need to have a lot of money to have style. It's the way you put things together and how you carry yourself.''

On what's changed since the arrival of her son, Flynn:

"Everything, I'd say. I'm not traveling as much now because I prefer to spend my time with him. It put it in a new perspective, like, he's the most important thing. It's amazing and I love it."

On cooking for husband Orlando Bloom:

"His favorite thing at the moment is when I slow-roast the chicken. So, I'll put the chicken in the oven for like eight hours and just slow roast it in coconut oil with garlic and onion and, yeah, it's delicious.

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