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 There’s something timeless about France. A place where the hum of everyday life is softened by good wine, classic fashion, lavender fields, warm bread, and cheese - oh so much cheese! This edition is a love letter to France. We head to Provence and wander through sleepy villages, sipping rosé under fig trees, and soaking in the scent of wild herbs. We round up some of the must-visit destinations in the country, from those on the well trodden path to those a little more offbeat. In our kitchen, we turn the pages of Handfuls of Sunshine by Tilly Pamment, a cookbook that feels like a sweet summer’s day captured on a plate, and share some classic Aussie seafood recipes by Chef Guy…
Ingredients For the Cake 1 cup (225g) unsalted butter, softened1¾ cups (350g) sugar4 large eggs1 teaspoon vanilla extract1 cup (240ml) sour cream½ cup (120ml) strong brewed coffee, cooled1¾ cups (220g) all-purpose flour¾ cup (75g) unsweetened cocoa powder1½ teaspoons baking soda½ teaspoon baking powder½ teaspoon salt For the chocolate drizzle 1 cup (170g) dark chocolate chips or chopped dark chocolate½ cup (120ml) heavy cream1 tablespoon (14g) unsalted butter Topping ½ cup (60g) crushed salted nuts (such as pecans, almonds, hazelnuts, or walnuts) Method 1. Preheat the oven to 350°F (175°C). Grease and flour a 10-cup (2.4L) Bundt pan. 2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour…
Melbourne, Australia Melbourne’s dining scene has a bold new addition with the opening of Duke Lane, a vibrant Latin American-inspired restaurant that brings colour, flavour, and energy to the heart of Windsor. Blending the lively spirit of Latin cuisine with Melbourne’s love for shared plates and standout cocktails, Duke Lane is set to become a go-to for long lunches, intimate dinners, and late-night catch-ups. Wednesdays are already a highlight, thanks to their $10 margarita special, perfect for winding down or kicking off the night. The menu is full of flavour-packed dishes, from Arepitas with Beef Brisket and Burrata Salad to Sesame Seared Tuna and a 300g Porterhouse served with your choice of creamy pepper sauce or chimichurri. For those with a sweet tooth (or just a sense of fun), the…
Leila San Diego, USA San Diego’s food scene is heating up, and one of our favourite new spots leading the charge is Leila, a Middle Eastern garden oasis in North Park that’s become so popular, locals are planning their nights around snagging a table. Set beneath twinkling lights and Moroccan lanterns, this lush 4,800-square-foot space offers more than just good food; it’s a full sensory experience. Inspired by the founder’s Iranian heritage, Leila blends tradition and innovation, with Executive Chef Wesley Remington Johnson serving modern interpretations of classic dishes like saffron-infused tahdig and flame-grilled koobideh. A dramatic open kitchen with fire pits and tandoor ovens sets the tone, while the drinks menu showcases Middle Eastern wines, arak-based cocktails, and a detailed tea service, all adding up to a dining experience…
Ingredients 60ml vodka120ml tomato juice10ml lemon juice (freshly squeezed)4 dashes Worcestershire sauce2 dashes hot sauce (like Tabasco)1 pinch celery salt1 pinch ground black pepperIce cubes For the garnish: 1 mini gherkin1 green olive1 lemon wedge1 cocktail skewer Method Fill a tall glass with ice and set aside to chill. In a cocktail shaker or mixing glass, combine the vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, and black pepper. Stir well (don’t shake) to blend the flavours. Assemble the garnish On a small skewer, thread the mini gherkin and green olive. Prepare a lemon wedge on the side or notch it to sit on the rim. Pour and finish Discard the ice from the glass if melted, then fill with fresh ice. Strain the Bloody Mary mix…
You don’t need a cocktail bar or a professional mixologist on hand to make your drinks look like they came from a five-star speakeasy. In fact, some of the most impressive cocktail garnishes are surprisingly easy to master with a few tools and the right ingredients. Whether you’re hosting friends, building your home bar skills, or simply want to elevate your Friday night Negroni, here are some insider garnish tricks that instantly make your drinks feel polished and Instagram-ready. 1. THE PERFECT CITRUS TWIST There’s a reason citrus twists are a bartender’s go-to. They’re elegant, aromatic, and incredibly versatile. Use a vegetable peeler to slice a strip of zest from an orange, lemon, or grapefruit. Hold it over your drink and give it a gentle twist to release the oils…
