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.
Whether you are in the depths of a southern hemisphere winter or about to enjoy the warming breeze of a northern summer, this issue of ele Magazine is dedicated to the enchantment of the European summer, a season that ignites a sense of wanderlust like no other. We’ve scoured the continent to bring you a carefully curated round-up of the best places to visit this summer. From the charming canals of Venice to the cerulean blue of the Greek islands, we’ve handpicked destinations that capture the essence of European summer magic. Whether you want sandy beaches, scenic landscapes, or city escapes, our recommendations will help you plan the perfect escape. Our resident culinary expert, Jo O’Keefe, has curated a collection of Mediterranean Feast recipes to try at home. From fragrant…
Sydney, Australia Armorica Grande Brasserie , is a new Parisian brasserie in Surry Hills, Sydney. Owned by restaurateur Andrew Becher, known for Franca and Parlar , Armorica brings classic French dining charm to Crown St. The 150-seat restaurant pays homage to Paris and its surrounding regions, offering a contemporary twist on Parisian brasserie culture. The menu features wood-fire cooking on a custom-built Josper grill, showcasing the best of Australian seafood and meat. Desserts combine traditional techniques with contemporary ingredients. With a wine list of over 400 bins and a selection of handcrafted cocktails, Armorica offers an exeptional dining experience. The opulent venue features custom-designed furniture and original art by David Plunkert. amorica.com.au…
Chessell & Clarke Melbourne, Australia Step into the world of Chessell & Clarke, a charming and vibrant eatery that has recently opened its doors in the heart of Southbank. Named after its prime corner location, this Mediterranean-style restaurant is a hidden gem nestled on the ground floor of the European-inspired Hickory Market Lane building. Led by co-owners Serge Thomann (i Carusi ii) and Murat Ovaz (previously Yagiz), Chessell & Clarke promises a culinary experience like no other, with European-inspired dishes and delightful all-day coffee. Designed by the globally renowned Flack Studio, the ambiance of Chessell & Clarke is an inviting blend of warmth and sophistication. Housed in what was once the Square and Compass café, the restaurant pays homage to Ovaz’s Turkish heritage and Head Chef Frank Berardi’s (previously of…
retro twist Larrie’s is a new retro beachside takeaway nestled within the iconic Merewether Beach Hotel in Newcastle. This Aussie gem puts a modern spin on nostalgic milk bar classics, offering guests the perfect post-surf pitstop with prime beach views. Indulge in mouthwatering delights like classic prawn rolls and chip butties, or treat yourself to a delectable Gaytime Sundae. As you soak up the coastal atmosphere, the hum of retro-style fridges filled with local brews and icy colas creates a nostalgic backdrop. Larrie’s is the go-to spot to grab a cold one to-go and relish in the flavors of the past with a contemporary twist. full flavour Using the finest New Zealand potatoes and unique small batch cooking processes, Proper Crisps retain their natural potato flavour and texture while delivering…
Nothing says European summer like a classic Aperol Spritz. This Italian cocktail effortlessly blends the bittersweet notes of Aperol, an orange liqueur, with the crispness of Prosecco and a splash of sparkling water. Garnished with a zesty orange slice and served over ice, this irresistible concoction is the perfect companion for outdoor gatherings, sunset soirées, or simply unwinding after a long day. Transport yourself to the sun-soaked terraces of Italy with our exquisite Aperol Spritz recipe. Cheers to the spirit of la dolce vita! Aperol Spritz Ingredients • 2 ounces (60 ml) Aperol3 ounces (90 ml) Prosecco1 ounce (30 ml) sparkling waterIce cubesOrange slice, for garnish Method 1. Fill a wine glass or a tumbler with ice cubes. 2. Pour in 2 ounces (60 ml) of Aperol. 3. Follow with…
PULPETTI TAT-TONN (TUNA FISH CAKES) Fishcake recipes are always handy, featuring ingredients from the pantry. In Malta, similar patties are also made with corned beef. I like to serve these with plenty of lemon and a salad of iceberg lettuce. They are also nice eaten cold and can be added to a platt Malti. Ingredients (serves 4) MAKES 10 FISHCAKES PREPARATION: 20 MINUTES COOKING: 30 MINUTES 600 g (1 lb 5 oz) potatoes, peeled and halved if large2 eggs2 medium tins tuna in oil (approximately 350 g/12½ oz), drained1 tablespoon chopped mint1 tablespoon chopped flat-leaf (Italian) parsley2 tablespoons chopped spring onion (scallion) salt and pepper80 ml (2½ fl oz/⅓ cup) milk75 g (2¾ oz/½ cup) plain (all-purpose) flour100 g (3½ oz/1 cup) dry breadcrumbs neutral oil for frying such as…
