eat.live.escape is a food, travel and lifestyle magazine that captures the essence of the modern age, connecting readers with the very best in travel destinations, delicious food and recipes, beauty, fashion, wellbeing and home.
Welcome to a special edition of eat.live.escape where we embark on an journey to some of the most enchanting destinations our world has to offer. 'The Islands Edition' is a celebration of the stunning, secluded, and serene slices of paradise that grace our planet. Islands have always held a unique allure. They are the jewels of the seas, where the boundaries between earth, water, and sky blur into a tapestry of nature's finest work. Whether they are cloaked in lush green forests, adorned with powdery white sands, or sculpted by rugged cliffs, islands have an undeniable magnetic charm that draws travelers from every corner of the globe. From the wild and untamed beauty of Scotland's isles to the vibrant flavours of Sri Lanka and the sun-soaked landscapes of Australia, each…
Classic Homemade Jam Donuts Ingredients For the dough 500g (4 cups) all-purpose flour7g (2 1/4 tsp) active dry yeast250ml (1 cup) lukewarm milk50g (1/4 cup) granulated sugar60g (1/4 cup) unsalted butter, softened1 large egg1/2 tsp saltVegetable oil, for frying For the filling Your favorite jam (strawberry, raspberry, or apricot work well) Powdered sugar, for dusting Method 1. In a small bowl, dissolve the yeast in lukewarm milk. Let it sit for about 5 minutes until it becomes frothy. 2. In a large mixing bowl, combine the flour, sugar, softened butter, egg, and salt. Pour in the yeast mixture. Mix until a soft dough forms. 3. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover…
Melbourne, Australia Flour Child, the eagerly anticipated addition to Richmond's culinary scene in Melbourne, has now opened. Nestled on Church Street, this establishment, renowned for its Pinsa Flour Pizza, promises patrons a dining experience that seamlessly blends sophistication with fun. The venue boasts an intimate rooftop upfront and a captivating, previously unseen view of the cityscape in the rear. Executive Chef Alessandro Bellomunno, drawing from his Italian heritage and extensive global culinary expertise, takes the helm in the kitchen. Notably, Flour Child holds exclusive Australian rights to The Di Marco Pinsa Flour, sourced from Rome, Italy. The specialty dough is left to rest for 48 hours, resulting in a crust that's simultaneously crispy on the outside and soft, airy, and perfectly cooked on the inside. flourchild.com.au…
No5 Church Lane Queenstown, New Zealand The Imperium Luxury Collection has reopened its iconic No5 Church Lane restaurant and bar, nestled in the heart of Queenstown, with the return of Executive Chef Trent Watson to lead this esteemed establishment. Located just a short stroll from the renowned Eichardt's hotel, within Queenstown's most acclaimed luxury boutique hotel, The Spire, this restaurant promises a sophisticated and stylish hospitality experience characterized by impeccable service and a menu expertly crafted to showcase the finest in fresh, locally sourced ingredients. Tucked within Queenstown's vibrant art district, this intimate 30-seat dining venue and cocktail bar create a warm and inviting atmosphere, catering to discerning locals and visitors exploring the captivating Otago region in New Zealand's South Island. Chef Watson has masterfully designed a menu featuring clean…
Tasmaniac Distiller's Negroni Sbagliato Ingredients 30ml Tasmaniac Strawberry Apero15ml Sweet VermouthProsecco to top Method 1. Place ice into a stirring glass 2. Add the Apero and Vermouth and stir until chilled 3. Strain into a rocks or tumbler glass over ice 4. Top with Prosecco to your liking and give it a little stir 5. Spray orange peel oils over glass 6. Garnish with strawberries or an orange peel Tasmania’s Huon Valley is known for its chilly winter mornings, lush green forests and incredible produce. A patchwork of apple and pear orchards, blueberry farms and hazelnut crops scatter this stunning region of Australia’s most remote state. With so many cider houses already showcasing the region's incredible produce, friends Adam Eaton, Calypso Brown and Max Rawicz thought it was about time…
Spaghetti with Courgettes, Rosemary and Mascarpone This is one of those Italian pasta recipes that’s so simple you can’t believe how wonderful it tastes when you check the ingredients. I can’t think of any basic food where the expression ‘less is more’ fits better than pasta. It’s a source of some irritation to me that some people in the UK still think that the ratio of sauce to pasta should be at least 50/50 if not 70/30. Am I alone in finding a mound of tomato sauce with a few strings of spaghetti a profoundly depressing sight? Ingredients (serves 4) 4 tbsp olive oil600g courgettes, grated1 garlic clove, choppedZest of ½ unwaxed lemon1 tsp chopped fresh rosemary leaves1/4 tsp chilli flakes90g mascarpone50g Pecorino or Parmesan cheese, grated400g spaghettiSalt and black…
