Table Of Content

EAT. LIVE. ISSUE 8, 2022 ESCAPE. Ingredients For A Beautiful Life! in| be | ISSN 2652 6638 | = » = FT iS 9772652" 663001 travel . food . fashion. beauty . wellness . home $12.95 AUS (inc. GST) Beard My ~2 —James connect: Instagram @eat.live.escape | Twitter Geatliveescane | facebook.com/eatliveescape EDITOR'S LETTER ood, glorious food! When between. times are troubled as they . So, if you appreciate the joy of good have been this last few years og PP J) 8 food, join us on this foodie adventure - there is no thing that can unite . oo. we promise you it will be tasty. us all like our love and appreciation of delicious food. It is a language that Here’s to good eating! needs no translation - delicate favours, NM (7, mouth-watering aromas and the smell LO owing of cooking brings us together. We Founder and Editor-in-Chief dedicate this issue to all of the food lovers out there, those that love to cook, those that love to eat and those that appreciate food in all of its forms. Not only is food the nourishment that keeps us alive but it is a way in which we share love, gratitude and good times with our family, friends and loved ones. Maybe, weer rccccccccccccccescccs Voreal Age Perfect Cell Renewal Midnight Serum what iim loving now just maybe if we could get some of our $59.95 revion.com rogue world leaders to share a plate of food together we could go a long way Kate Ford Shirt $187 kateford.com.au in solving some of the world’s most difficult problems. n this issue world traveller George Thomas reflects on his cooking experience in the mountains of Sri Lanka, Mel Healy rounds up some of the world’s best foodie destinations and Jo cooks up a food lover’s feast that take sus all the way from soup to pudding with a seafood platter in Rollas Eastcoast Flare Cord $149.95 rollasjeans.com Tips for a Greener Kitchen Hey bey ps 96 ‘The World’s B 6 3/ EAT eat SLNSALNOO A Foodie Feast 2 18 28 37 Hhouwede I We love seeing how you are enjoying reading ele Magazine! ‘Tag us @eat.live.escape or #Hloveele ele © This issue we broke from tradition to make food the star on our front cover. A seafood platter in all of its glory is one of life’s little pleasure and being the sea bound nation that we are, what better to a celebrate a food lover’s feast. Front Cover Image: Jo O’Keefe Back Cover Image: Mia Cowling eatliveescape Food & Drink News Cocktail Hour Fish n' Veg Food Lover's Feast Bali at Home escape 58 60 64 68 Dream Destinations - Mallorca Weekend Away: Bangalay Luxury Villas A Sri Lankan Food Tale The Best Foodie Destinations in the World fashion health & lifestyle 88 What's New bea uty 104 Lunch at Home 90 All the Pretty Things 94 The Beauty Edit 108 Homegrown: The Kitchen Garden 98 Tips for a Greener Kitchen 122 Kew Gardens 100 Brain Boost 5 , “4 uk, ie al feN ne! ae) C /) ¥ 4 e J s = SM™\/eekehd EAT. LIVE. ESCAPE. Credits Editor-in-Chief: Mia Cowling Travel: Mia Cowling Food: Ella Mitford ele Home Editor: Katie Skinner Our Contributors Jo O'Keefe, Melinda Healy, Julie Skinner, George Thomas Social Instagram: @eat.live.escape Facebook: facebook.com/eatliveescape Twitter: @eatliveescape Web eatliveescape.com Subscribe eatliveescape.com.subscribe Advertise Want to advertise with us? Email: [email protected] eat.live.escape is proudly published by MJC Digital Pty Ltd PO Box 91 j Woodend | Hello Three Birds! 3 ; Victoria 3442 Australia mjcpublishing.com ABN 19 630 569 989 Views and opinions expressed by contributors and authors are not necessarily those of the publisher. sam, eA i] All rights reserved. eat.live.escape is committed to sustainable business practices and supporting diversity and inclusion in the workplace. home. interiors . garden . design R ca ) wa = ay As Issue 8, 2022 ISSN 2652 6638 Issue 4 ofe OME is Copyright eat.live.escape 2022 # now available. Get a copy at gteatliveescape.com 4 f A pd J ’ f 4 meet & greet Say hello to our featured contributors behind this issue. George Thomas TRAVEL A Sri Lankan Food Tale pg 96 From the wilds of Peru to the mountains of Sri Lanka, George Thomas is a world-travelling adventurer, expereincing all that this globe has to offer. Melinda Healy TRAVEL The Best Foodie Desinations pg 52 Mel is an Aussie-made global roamer with an unbridled passion for travel. More interested in passport stamps than possessions she has an inquisitive mind, adventurous spirit and a talent for storytelling. She is a keen photographer, loves searching out great coffee shops, and has her own company The Write Way To Travel. Want to get in touch with one of the team? Email us at [email protected] er each UL Le ee Tee | rT 68 ESCAPE The Best Food Destinations in the World EWE y SHOP new arrivals eatliveescape.com be Shebert 500 ml (17 fl oz/2 cups) fresh orange juice 200 g (7 oz/scant 1 cup) caster (superfine) sugar 300 ml (10 fl oz/1*/ cups) double (heavy) cream 1 teaspoon vanilla bean paste 150 ml (5 fl oz/scant 2/3 cup) full-fat (whole) milk Peaches 25 g (1 0z) unsalted butter 2 tablespoons caster (superfine) sugar 2 tablespoons honey 3 rosemary sprigs, leaves picked 6 tipe peaches, stoned and sliced into wedges Begin by making the sherbet. Mix the orange juice with 75 g (2’2 oz) of the sugar and set aside. Whip the cream with the vanilla.bean paste and the rest of the sugar until it holds its shape. Stix the milk into the orange juice, then pour this mixture intgsthe Beatenjcream and mix well until — smooth. i -_ j Chill Overnight, then chu Scoop into a tub and fe in an ice-cream maker until set. more honey andya tiny splashvor water.