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.
connect: Instagram @eat.live.escape | Twitter @eatliveescape | facebook.com/eatliveescape Welcome to a special edition of eat.live. escape, where we explore the wonders of Japan! The Japan Edition invites you on a journey to discover the vibrant heart of one of 2024's top travel destinations, renowned for its safety, excitement, and value. Japan, a blend of ancient culture and contemporary innovation, promises a diverse range of experiences. From the bustling streets of Tokyo to the serene temples of Kyoto, this issue highlights the best of Japan, ensuring every traveler finds their own adventure. Safety and cleanliness, combined with the hospitality of the Japanese people, make traveling here an absolute joy. On the fron front Jo introduces us to modern Japanese cuisine, showcasing recipes that highlight the dynamic flavors of Japan. This culinary…
Chocolate and Espresso Balls Ingredients 1 cup (250ml / 8.8 oz) Medjool dates, pitted 1/2 cup (120ml / 4.4 oz) almonds 1/4 cup (60ml / 2.1 oz) rolled oats 3 tablespoons (45ml / 1.6 oz) unsweetened cocoa powder, plus extra for dusting 2 tablespoons (30ml / 1 oz) freshly brewed espresso 1 teaspoon (5ml / 0.17 oz) vanilla extract A pinch of salt Method 1. Start by placing the Medjool dates in warm water for about 10 minutes to soften them. Drain and set aside. 2. In a food processor, blend the almonds and rolled oats until they reach a coarse, flour-like consistency. 3. Add the softened dates, 3 tablespoons of cocoa powder, freshly brewed espresso, vanilla extract, and a pinch of salt to the food processor. Blend until the…
Melbourne, Australia Hospitality veteran Glen Bagnara, known for Hemingway’s Wine Room and Clementine & Bar Bianco, in collaboration with developer Fortis, has unveiled Castlerose, an opulent underground restaurant and bar hidden beneath Clementine in South Melbourne. Open from 4pm, guests are invited to descend a spiral staircase into an elegant, dimly-lit haven inspired by the grandeur of 20th-century European dining. Designed by Co:Aika, the space features dark timbers, marble, and Italian terrazzo, accommodating 40 guests across plush leather banquettes and bar stools. Castlerose offers a sophisticated experience for those seeking subterranean meals, snacks, and late-night drinks in a setting that evokes the opulence of grand European venues. castlerose.com.au…
Farm to Table South Australia Bird in Hand has unveiled its newly renovated on-site dining venue, now called LVN Restaurant, located amidst the stunning scenery of the Adelaide Hills in South Australia. This establishment is set to provide patrons with an authentic farm-to-table dining experience, showcasing a menu that highlights seasonal, native ingredients. Many of these ingredients have a rich history, having been foraged by local Indigenous communities for thousands of years. With its doors opened in January 2024, LVN Restaurant benefits from the culinary expertise of Executive Chef Jacob Davey, who previously led the kitchen at the acclaimed three-hatted Restaurant Botanic in Adelaide. Reservations are available now at birdinhand.com.au/lvn singapore style Michelin-starred chef and Culinary Director of Kee’s, Andrew Walsh, introduces his newest creation, Kee’s, nestled in the heritage-rich…
Ingredients 60 ml (2 oz) Vodka15 ml (0.5 oz) Dry VermouthIce cubesLemon peel or olives, for garnish Method 1. Chill the Martini Glass: Begin by placing your martini glass in the freezer for about 15 minutes to chill. A cold glass will enhance the drinking experience. 2. Mix the Cocktail: In a mixing glass, add a handful of ice cubes. Pour over the vodka and dry vermouth. The classic vodka martini is renowned for its clarity and smoothness, which is achieved by gently stirring the mixture rather than shaking. Use a long spoon to stir the mix for about 30 seconds to chill the liquids without diluting them excessively. 3. Strain: Take your chilled martini glass out of the freezer. Strain the mixture into the glass, ensuring that no ice…
Dive into the heart of Italian cuisine with At Nonna's Table by Paola Bacchia, a cookbook that celebrates the timeless recipes and hearty meals passed down through generations. Each page is a tribute to the love and tradition that define Italian cooking, inviting readers to bring a piece of Italy into their homes. Asparagus Gratin with Walnuts ASPARAGI GRATINATI In the 1970s, ‘flexi time’ was a new thing. The paint factory where Papà worked allowed him to work extra hours from Monday through to Thursday, then finish work early on a Friday. That’s when he would do the weekly shopping for the family, broadly following Mamma’s handwritten shopping list – leaving out some of the items he didn’t like, much to her chagrin, but buying extra of whatever produce was…
