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 our City Edition—a celebration of the vibrant, the diverse, and the utterly captivating metropolises that define our world. In this issue, we’ve curated a journey through cities that deserve a place on your bucket list, places to be experienced at least once in your lifetime. Whether it's the architectural wonders of Europe, the bustling streets of Asia, or the iconic skylines of North America, we've handpicked cities that promise to leave a mark on your travel memories. Our city exploration doesn't stop there. We've dived into the culinary treasures inspired by two of the world’s most iconic cities—New York and Hong Kong. In collaboration with two new cookbooks, we bring you a collection of mouthwatering recipes that capture the soul of these urban powerhouses. And for those with…
Ingredients 1 cup all-purpose flour1 tablespoon matcha powder2 tablespoons sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 large egg1 cup milk (dairy or non-dairy)1 teaspoon vanilla extract2 tablespoons melted butter or oilButter or oil for cooking Method In a large mixing bowl, sift together 1 cup all-purpose flour, 1 tablespoon matcha powder, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Make sure everything is well combined. In a separate bowl, whisk together 1 large egg, 1 cup milk (dairy or non-dairy), 1 teaspoon vanilla extract, and 2 tablespoons melted butter or oil until fully blended. Pour the wet ingredients into the dry ingredients. Stir until just combined. The batter should be slightly lumpy, which will make the pancakes fluffier. Heat a non-stick…
Melbourne, Australia Renowned chef and restaurateur Luke Mangan has opened his first Melbourne restaurant in over a decade with the launch of Bistrot Bisou. Situated on the corner of Flinders Lane and Spencer Street, this relaxed French bistro and bar will offer modern takes on classic French dishes and cocktails, complemented by an international wine list featuring French and Australian varietals. Melbourne-born Mangan is thrilled to rejoin the city’s vibrant food scene, continuing his passion for French cuisine honed under the acclaimed Michael Roux at the Michelin-starred Waterside Inn in London. The thoughtfully curated menu includes classics like steak frites, twice-baked gruyere souffle, and apple tarte tatin with modern twists. Diners can enjoy these dishes in the stylish bar and dining room, complete with leather banquette seats, marble benchtops, red…
Bottega Coco Sydney, Australia Looking for your next favourite dining spot? Say hello to Bottega Coco, the latest must-visit destination blending authentic Italian flavours with a modern twist. Nestled in the heart of Sydney, this restaurant and patisserie is turning heads and tastebuds with its delectable dishes and chic vibe. After treating yourself to a mouthwatering meal, don't forget to check out their Boutique Cellar and Gifting Store, where you can find a curated selection of fine wines, gourmet treats, and one-of-a-kind gifts. It’s not just about the food here, Bottega Coco delivers an unforgettable experience, mixing top-tier flavours with a dash of sustainability and style. Ready to taste Italy with a Sydney flair? Bottega Coco is the place to be for an all-in-one dining adventure you won’t forget.…
Ingredients 60 ml (2 oz) bourbon or rye whiskey1 sugar cube (or 1/2 teaspoon sugar)2-3 dashes Angostura bittersA few dashes of waterIce cubesOrange peel, for garnishMaraschino cherry (optional), for garnish Method 1. Place the sugar cube in an Old Fashioned glass (a short tumbler). Add the Angostura bitters and a few dashes of water. 2. Use a muddler or the back of a spoon to crush the sugar cube and mix it with the bitters and water until the sugar dissolves. 3. Pour the whiskey over the muddled sugar and bitters mixture. Stir well to combine the flavours. 4. Fill the glass with a few large ice cubes. Stir gently to chill the drink. Express the oil from a piece of orange peel over the drink by holding it over…
PRAWN TOASTS Looking for a crowd-pleasing party snack? Prawn toasts will be loved by friends and family of all ages. The secret weapon in this recipe is the combination of roughly and finely chopped prawns (shrimp) for extra texture. Ingredients (makes 14) 4 slices white bread, crusts removed, each cut into 4 triangles50 g white sesame seeds500 ml (2 cups) canola oil (or other cooking oil)thinly sliced spring onion (scallion), to garnishmayonnaise or tomato ketchup, to serve Prawn mixture 200 g (7 oz) peeled, deveined prawns (shrimp)2 tablespoons cornflour (cornstarch)1 teaspoon fine sea salt1 teaspoon caster (superfine) sugar small pinch of ground white pepper1 teaspoon grated garlic1 teaspoon grated ginger½ egg white Method 1. To make the prawn mixture, toss the prawns with 1 tablespoon of the cornflour, then rinse…
