eat.live.escape - The Foodie Edition by EatLiveEscape

ISSUE 8. 2022 Ingredients For A Beautiful Life!

Delicious New Recipes!

Seafood Platter pg 46

T he W orld’s

BEST

F oodie D e stinations Osaka Lyon Sri Lanka Zanzibar San Sebastian Bologna Western Cape Chang Mai

Brain Boosting FOODS

The

FOOD LOVER’S

Edition

$12.95 AUS (inc. GST)

travel . food . fashion . beauty . wellness . home

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" Food is our common ground, a universal experience." —James Beard 2

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‘There is no sincerer love than the love of food’ - George Bernard Shaw

What Im Reading

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connect: Instagram @eat.live.escape | Twitter @eatliveescape | facebook.com/eatliveescape

EDITOR’S LET TER

ood, glorious food! When times are troubled as they have been this last few years there is no thing that can unite us all like our love and appreciation of delicious food. It is a language that needs no translation - delicate flavours, mouth-watering aromas and the smell of cooking brings us together. We 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, just maybe if we could get some of our rogue world leaders to share a plate of food together we could go a long way in solving some of the world’s most difficult problems.

between. So, if you appreciate the joy of good food, join us on this foodie adventure we promise you it will be tasty. Here’s to good eating!

Mia Cowling Founder and Editor-in-Chief

L’oreal Age Perfect Cell Renewal Midnight Serum $59.95 revlon.com

Kate Ford Shirt $187 kateford.com.au

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

what i’m loving now

My Beauty Pick

Rollas Eastcoast Flare Cord $149.95 rollasjeans.com

Tips for a Greener Kitchen pg 96

Fish ‘n’ Veg pg 28

Rainbow Bright pg 119

The World’s Best Foodie Destinationa pg 68

Fashion pg 130

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EAT

A Foodie Feast

C O NTENTS

#loveele

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ON THE C OVER

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

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eat

escape

Food & Drink News

Cocktail Hour

Fish n’ Veg

37 51

Dream Destinations Mallorca

Weekend Away: Bangalay Luxury Villas

Food Lover’s Feast

A Sri Lankan Food Tale

Bali at Home

The Best Foodie Destinations in the World

What’s New

health & beauty

All the Pretty Things

The Beauty Edit

Tips for a Greener Kitchen

100

Brain Boost

fashion

lifestyle 104

Lunch at Home

108

Homegrown: The Kitchen Garden

122

Kew Gardens

Weekend Away

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Credits Editor-in-Chief: Mia Cowling Travel: Mia Cowling Food: Ella Mitford ele Home Editor: Katie Skinner Our Contributors

ON SALE NOW

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: hello@eatliveescape.com eat.live.escape is proudly published by MJC Digital Pty Ltd PO Box 91 Woodend 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. All rights reserved. eat.live.escape is committed to sustainable business practices and supporting diversity and inclusion in the workplace. Issue 8, 2022 ISSN 2652 6638

Issue 4 of ele HOME is now available. Get a copy at eatliveescape.com

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ESCAPE

The Best Food Destinations in the World

mee t & gree t 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 hello@eatliveescape.com

S H O P new arrivals eatlive e s c ape .c om

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a sweet start

ROSEMARY PEACHES WITH VANILLA AND ORANGE SHERBET by José Pizarro Ingredients

Method

Shebert

Begin by making the sherbet. Mix the orange juice with 75 g (2½ oz) of the sugar and set aside.

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/1¼ 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 oz) unsalted butter 2 tablespoons caster (superfine) sugar 2 tablespoons honey 3 rosemary sprigs, leaves picked 6 ripe peaches, stoned and sliced into wedges

Whip the cream with the vanilla bean paste and the rest of the sugar until it holds its shape. Stir the milk into the orange juice, then pour this mixture into the beaten cream and mix well until smooth. Chill overnight, then churn in an ice-cream maker until set. Scoop into a tub and freeze. To prepare the peaches, melt the butter in a saucepan over a low heat and add the sugar, honey and rosemary. Cook slowly until the sugar melts, then add the peaches. Increase the heat to medium-high and bubble until the peaches are golden and caramelised. If the syrup starts to crystallise, you can add a little more honey and a tiny splash of water. Serve the caramelised peaches with the sherbet.

This is an edited extract from The Spanish Home Kitchen by José Pizarro, published by Hardie Grant Books, RRP $55.00. Available in stores nationally now. Photography by Emma Lee.

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New in Town Collins Street in Melbourne welcomes Freyja, a new two-level restaurant housed in the heritage-listed Olderfleet building, offering a ‘New Nordic’ approach to Australian dining with Michelin-cred Chef Jae Bang (Norway’s Re-naa, New York’s Daniel, Spain’s El Bulli and Arzak) at the helm. Inside the 1880’s Venetian landmark, Freyja delivers an elevated and approachable dining experience, emphasising an innovative menu aligning classic Northern European techniques with new culinary philosophies, and interiors that reflect raw Scandinavian simplicity. The name, inspired by Norse mythology, celebrates the goldenteared ‘goddess of contrast’ providing scope for the design direction, led by interior designer Clark Bardsley and creative direction overseen by Soren Trampedach, CEO of professional workspace, Work Club. Creating bold and contemporary combinations using traditional methods such as pickling, curing, smoking, preserving, and skills honed during his Michelin training; Bang delivers a line-up of a la carte dishes focusing on simplicity in presentation, layering flavour profiles and showcasing native ingredients and local producers. The kitchen team includes Daniel Gordon (Lee Ho Fook) as Senior Sous Chef and Aaron Caccia as Chef de Cuisine, who has joined Jae from Michelin starred Re-naa in Stavanger, Norway. freyjarestaurant.com @freyjamelbourne

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eat

12 18 28 37

Food & Drink News Cocktail Hour Fish n’ Veg A Food Lover’s Feast

Blueberry and Raspberry French Toast Bread and Butter Pudding - get the recipe pg 48

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food news

We round up the latest food and restaurant news from Australia and across the globe.

Italy in OZ Executive Chef Martino Pulito from Cucina Porto at The Star in Sydney has drawn on his travels throughout his home country to create a menu that brings Italy to Sydney, Stand-out dishes such as Abrolhos Island scallops with tomato juice infused, apple and smoked caviar, orecchiette with cime di rapa, broccolini, chill and toasted crostini and the incredibly moreish tartufino, which Pulito says is more famous in Italy than the tiramisu. thestar.com.au @cucinaporto

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FINE FISH

Josh and Julie Niland have announced the launch of Fish Butchery Delivered. For the first time ever their dry-handled, restaurant-quality fresh fish, seafood, sausages, charcuterie, condiments, soups, easy dinners and meal kits are available for delivery direct to customers. Fish Pies, Murray Cod Sausage Rolls (these are so good!), Royal Red Prawn Dumplings, and Murray Cod Fish Fingers are just some of the meals available. Delivery is within Sydney Metro only and deliveries are made once a week on Fridays. fishbutchery.com.au @fishbutchery

at home

NEW!

Learn to cook authentic Japanese food at home with Maori Murota’s Japanese Home Cooking

Pana Organic have partnered with Hobartbased Tasman Sea Salt to create a dreamy Mylk Chocolate that’s perfectly balanced with pure salt flakes, harvested straight from the crystal-clear waters of Tasmania. pana-organic.com

murdochbooks.com.au

SWEET SCOOPS

DESIGN COLLAB

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Gelato royalty has opened in Melbourne’s inner-west, setting a new standard for gelaterias nationwide, with everything on offer made from scratch. In the heart of Yarraville in Mlebourne, chef Luigi ‘Gigi’ Pozzoli opened Gigi’s Gelato with his wife Sue Yong in March this year, scooping his authentic, artisan Italian gelato into the cups and cones of Melbourne’s sweet tooths. gigisgelato.com.au @gigis.melbourne

Aboriginal designer and curator Alison Page has joined forces with Breville for a partnership between First Nations People and the National Museum of Australia to create products for the home that celebrate contemporary design and reflect 65,000 years of ongoing Australian Indigenous culture. breville.com @brevilleaus

food & drink news REGIONAL ESCAPE Johnny Di Francesco has opened his seventh Australian location, 400 Gradi Mildura featuring a Zero Gradi Gelateria and Dessert Bar and Gradi’s Italian delicatessen concept Gradi Mercato on the prominent Deakin Avenue in Mildura. “Mildura is a special city situated at the heart of Victorian agriculture, with high-quality food and wine offerings throughout the region. We are honoured to open our first venue in Mildura and cannot wait to work alongside the locals,” says Di Francesco. The new 300 capacity restaurant brings 400 Gradi’s famous Italian cuisine, including its once crowned world’s best Margherita pizza and much-loved favourites, to the region. 400gradi.com.au @400gradi_au

little brother In Flinders Lane, Melbourne Akaiito has opened Otōto, meaning ‘younger brother’ in Japanese, a underground bar and eatery showcasing an informal menu, with small sharing plates and snack foods to suit the new, relaxed feel of the venue. With sustainability as the driving force behind the bar, Otōto has created a minimal waste cocktail program, utilising ecoSPIRITs as well as ingredients that are repurposed in the restaurant’s kitchen. The bespoke cocktail list is complemented by an extensive range of local and international wine varietals. akaiitorestaurant.com.au

QT NEWS

The team behind Pinchy’s Champagne & Lobster Bar has opened Pearl Chablis & Oyster Bar in Melbourne, bringing an elevated and approachable bar experience to the Melbourne CBD. The new intimate speakeasy is a contemporary reimagining of old-world elegance. Pearl combines French wine from the Chablis region of Burgundy with a seasonal pick of Australia’s premium oyster varieties. There is an impressive collection of more than 500 Burgundy wines, making it the largest Chablis library in the country. pearloyster.com @pearloyster

QT Hotels & Resorts has opened signature restaurant and rooftop bar venues at QT in Newcastle. Signature restaurant, Jana, and Rooftop at QT, will elevate Newcastle’s food and drink scene. Jana, will be the latest addition to join the collection’s stable of award-winning dining destinations. In Newcastle, the rooftop offering will take cues from the land of the rising sun. @qthotels.com eat.live.escape

Rockpool’s XO Pipis Ingredients For the XO Sauce

4 dried scallops (available at Asian supermarkets) 50g dried shrimp 200g fresh, long red chilli (seeds removed and finely chopped) 50g ginger, finely chopped 50g garlic, finely chopped 30g sea salt 30g white sugar 300ml vegetable oil 3 spring onion, finely sliced

For the pipis

500g pipis 200ml chicken stock 3 tablespoons XO sauce 50ml light soy 2 teaspoons white sugar 20g jamon, finely sliced (or streaky bacon) 2 teaspoons potato starch mixed with 2 tablespoons cold water 50g karkalla (substitute with sliced celery) 50g tatsoi leaves (available in good fruit and vegetable shops, otherwise substitute with bok choy)

Method

In separate bowls, soak the dried scallop and dried shrimp in hot water. Leave overnight to rehydrate. The next day, place the scallops (in the soaking liquid) in a heatproof bowl and steam over boiling water for about 10 mins until softened. When cool enough to handle, remove the small muscle from the side of the scallop and shred them into fibres with your fingertips. Finely chop the dried shrimp in a spice grinder or with a knife. Place all the ingredients, except the spring onion, in a large heavy-based saucepan. Cook over a low heat for about 45minutes, stirring every 5-10minutes. Cook until fragrant and the colour changes to a deep red. Remove from the heat, leave to cool, and stir in spring onions. Heat a heavy based pan over a high heat. When hot, carefully add the pipis with a little water and cover with a tight-fitting lid. Cook until the pipis open, this should only take 1 or 2 minutes. Strain the pipis and set aside. Add a little oil to the pan and fry off the jamon then add the other ingredients, except the water/potato starch mix. Bring to the boil and check seasoning, adjust with light soy or sugar if necessary. Once ready, add the water/starch mixture while stirring to slightly thicken the sauce. You may not need all of it depending on preference. Add the pipis and toss through to coat. Remove from the heat toss through karkalla and tatsoi leaves to soften.

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chef’s table This dish is inspired by one that was presented by Rockpool chefs, led by Culinary Director Corey Costelloe, at the Greenstone & Gold dinner hosted by Rockpool Melbourne during the Melbourne Food & Wine Festival. The dinner showcased Indigenous ingredients and flavours.

About Pipis Pipis are in season from June to November in NSW and available all year round from South Australia. They are one of the unsung heroes of the seafood world. Home cooks often steer clear of pipis as they mistakenly believe they are difficult to cook. The most difficult thing about pipis is finding them. You will need a reputable and reliable fishmonger. The work that goes into sourcing pipis pays off, as they are delicious seafood specimens and always a crowd-pleaser when cooking for friends and family.

Corey’s Tips When sourcing pipis look for bright shells that are closed and intact. If the shell is open, tap it gently and if it closes, it’s fresh. They should smell fresh, like the sea. When buying from a fishmonger, ask if they have been purged of any sand and grit. If not, make sure to purge them yourself. To purge or clean pipis, soak in seawater (or combine 30g salt to every litre of water) for several hours, or overnight if possible. Purge in a cool place, not the fridge, or they will close up, hindering the cleaning process. Cook pipis as soon as possible after sourcing them. To store prior to cooking, pop in a container in the fridge. When cooking pipis make sure the shells open. Discard any pipis that do not open. (This is not because they are necessarily bad or off, but because the meat inside will be very overcooked if you keep cooking it to open the shell.) Pipis don’t take long to cook. Remove from the heat as soon as shells open, otherwise they will become tough and chewy if left on the heat for too long. eat.live.escape

cocktail hour Brown Brothers’ Promegranate Blini

Bring a little bit of Eurpopean sunshine into your home with this delicious Pomegrante Blini recipe from Brown Brothers. Ingredients

¼ cup pomegranate seeds 30ml lemon juice Top Brown Brothers Sparkling Moscato Rosé Loose icc Glass: White wine glass Garnish: Dehydrated lemon

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Method

Add the pomegranate seeds, lemon juice and a dash of sparkling moscato rosé to a glass 1/2 filled with ice 2. Garnish with dehydrated lemon brownbrothers.com.au @brownbrothers

made with care

The newest player in the non-alcoholic market is here to the stigma of mindful drinking. Introducing Yes You Can a range of alcoholfree drinks that have nailed the flavour

New Zealand drink brand Almighty makes drinks that are for the everyday moments as well as the special ones. A drink to have at the office. With your lunch. After a workout. On the dance floor. Drinks for people who want healthy alternatives, care about the environment and want to contribute positively to the next generation. drinkalmighty.com

yesyoucandrinks.com

ele LOVES Captain Morgan Tropical is back with a new flavour, Coconut and Watermelon. The spirit boasts fruity flavours with refreshing tasting coconut and hints of sweet watermelon perfectly blended with notes of spices, combining to leave a clean finish and fruity aftertaste. captainmorgan.com

Drink Me Rich reds, a new gin and drinks for a healthier lifestyle, find out what we are drinking this month. . Limited edition Hendrick’s NEPTUNIA Gin notes are characteristic of native coastal flora vigorously emboldens Hendrick’s signature combination of Cucumber and Rose, culminating in an smooth citrus finish. hendricksgin.com

Katnook Estate Prodigy is a lively shiraz, that dances on the palate. Bright, rich fruits such as blueberry and mulberry are supported by complexing flavours of sandalwood and spice. Bitter chocolate tannins that make the palate feel luxurious. $99.99 katnookestate.com.au

Just Right Just a Glass Australia is inspired by the idea of producing premium local wines in single serve bottles. It’s an excitingly different drinking experience that lets wine lovers enjoy the labour of love that goes into producing local wines - one glass at a time. justaglassaustralia.com.au @justaglassaustralia

Editor's Pick New in town, Citadelle Jardin d’été is inspired by French florals and is made with the addition of melon flesh, whole lemon, yuzu zest and orange peel, atop Citadelle’s unique 19 botanical combination. citadellegin.com @ citadelle eat.live.escape

around the kitchen table In Sophie Hansen’s and Annie Herron’s new cookbook , Around the Kitchen Table they shares delicious recipes, arts and craft ideas to bring joy into the home.

Lobster Tails with Chilli and Garlic Butter, recipe pg 22

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eat

Potato, Chard and Cheese Pie This is a cross between a galette and a potato bake, with some greens thrown in for good measure. It’s especially lovely with the Quick chard stalk pickle (page 213) on the side. If you’re in a hurry, use 2 sheets of store-bought shortcrust or puff pastry. Bake the pie for 30–35 minutes or until puffed and golden. Cut it into wedges and serve with tomato chutney and the chard stalk pickle.

Ingredients (serves 4)

Prep time: 20 mins, plus 30 mins chilling Cook time: 30 mins 500 g (1 lb 2 oz) waxy potatoes, peeled 1 large bunch rainbow chard or silverbeet (Swiss chard) 2 Tbsp olive oil 1 brown onion, finely chopped 3 garlic cloves, finely chopped 1 Tbsp thyme leaves ½ tsp ground cumin ½ tsp smoked paprika 200 g (7 oz) crème fraiche 2 Tbsp dijon mustard 3 eggs 1 cup (100 g) grated gruyere or other mild, nutty cheese ½ cup (50 g) finely grated parmesan cheese 2 Tbsp sesame seeds (optional) 2 Tbsp nigella seeds (optional) Tomato chutney, to serve Sour cream pastry 2/3 cup (160 g) sour cream 2 cups (300 g) plain (all-purpose) flour, plus extra for dusting 1 cup (250 g) chilled unsalted butter, cut into cubes ½ tsp sea salt

Method For the pastry, blitz the sour cream, flour, butter and salt in a food processor for a few seconds or until just combined. Turn the pastry out onto a work surface and gently bring it together into a disc. Wrap the pastry and pop it in the fridge to chill for 30 minutes. Add the potatoes to a saucepan of water, bring to the boil and cook until tender when pierced with a knife. Drain and set aside to cool. Pull the chard leaves away from the stalks. Tear the leaves into smallish pieces. Heat the oil in a large saucepan over medium heat. Cook the onion for 10 minutes or until softened. Add the garlic, thyme, cumin and paprika and cook for a few minutes. Add the chard leaves and toss everything around for a few minutes so the chard cooks down and softens. Remove from the heat and set aside to cool. Preheat the oven to 200°C (400°F). Line a large baking tray with baking paper. Combine the crème fraîche, mustard and two of the eggs in a bowl. Season with salt and pepper, add the cheeses and whisk to combine. Stir in the chard mixture. Cut the pastry disc in half. On a lightly floured surface, roll out one half into a flat round that’s about 5 mm (¼ inch) thick. Repeat with the second piece of pastry. Place one pastry round on the baking tray. Thinly slice the cooled potatoes and arrange them in a circle on the pastry, leaving a 4 cm (1½ inch) border. Carefully pour the onion and chard mixture over the potato. Place the second pastry round on top and crimp the edges to seal. Whisk the remaining egg and brush it over the pastry. Sprinkle the sesame and nigella seeds over the top, if using. Bake the pie for 30–35 minutes or until puffed and golden. Cut it into wedges and serve with tomato chutney. eat.live.escape

Baked Semolina Gnocchi Very forgiving, very delicious and very soothing, this semolina gnocchi is a total winner and I’d happily have it for dinner on a cold, windy night, just on its own. It’s also a fantastic side dish for all kinds of mains. Everything is done in advance and you can have it sitting in the fridge, ready to pop into the oven 40 minutes or so before it’s time to eat.

Ingredients (serves 4)

Prep time: 20 mins, plus 30 mins chilling Cook time: 30 mins Serves 4 2 eggs, lightly whisked 1 cup (180 g) semolina 2 cups (500 ml) full-cream milk 1 cup (100 g) grated parmesan cheese ¼ tsp freshly grated nutmeg ¼ cup (60 g) butter, cut into cubes, plus extra for greasing 1/3 cup (80 ml) single (pure) cream

Method

Combine the eggs and semolina in a saucepan and whisk well. Whisk in the milk, half the parmesan and the nutmeg. Cook over medium heat, stirring constantly, for about 5 minutes or until the mixture thickens to a porridge consistency and comes away from the side of the pan. Remove from the heat and set aside to cool for about 5 minutes. Turn the semolina mixture out onto a work surface and divide it in half. Using damp hands, roll each half into a long sausage shape. Wrap each log in plastic wrap and place in the fridge to chill for 30 minutes. Preheat the oven to 220°C (425°F). Butter a shallow ovenproof dish. Unwrap the semolina logs and slice them into 1 cm (. inch) thick rounds. Arrange the rounds in the buttered dish, overlapping them. Dot the butter over the gnocchi, drizzle with the cream and sprinkle with the remaining grated parmesan. Bake for 20 minutes or until the gnocchi has puffed up a little and the cheese on top is golden and bubbling.

Around the Kitchen Table

Images and text from Around the Kitchen Table by Sophie Hansen and Annie Herron, photography by Sophie Hansen. Murdoch Books RRP $39.99.

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Plum and Almond Cake Ingredients (Serves 6-8)

8–10 plums 2 eggs ½ cup (125 ml) milk ¼ cup (60 g) butter, melted 1 cup (100 g) almond meal ½ cup (110 g) caster (superfine) sugar ⅓ cup (50 g) plain (all-purpose) flour ½ tsp baking powder ½ tsp ground cinnamon a pinch of salt Thick (double) cream, to serve

Method

Preheat the oven to 180°C (350°F). Grease and line a 20–24 cm (8–9½ inch) spring-form cake tin with baking paper. Halve the plums, removing the stones, then slice them into quarters or eighths, depending on the size. Scatter the plums over the base of the cake tin. Add the eggs, milk and melted butter to a bowl and whisk to combine. Combine the remaining ingredients in a bowl, then pour in the egg mixture and mix until you have a smooth batter. Pour the batter over the plums and smooth the top. Bake the cake for 30 minutes or until golden brown on top and cooked through. Serve warm, with some lovely thick cream.

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5 WAYS WITH CHILLI Hot, fiery and spicy, add a little chilli to your life and reap the benefits with flavour packed dishes and a little heat to spice things up!

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Image: Lucas Guiz

Did You Know? Chilli is packed full of Vitamin C. One teaspoon of chilli powder meets the daily recommended allowance of Vitamin C.

DRY Drying chillis is a great idea to preserve them for future use. Wash and clean fresh chillis and place them on a drying rack in a well ventialted area for a few weeks. If you can’t wait that long, try drying out chillis in the oven - cut them in half lengthways and place in oven on a tray at 100135C. Keep an eye on them and take them when all of the moisture is removed. Chop and store in an airtight container.

OIL Chilli oil has so many uses, drizzle it on rice, salads, pasta dishes and meats. To make your own oil add 8-10 fresh chillis into a pan and cover with a mild olive oil. Cook on a low heat and simmer lightly for about 1 hour. Remove from heat, discard chillis and pour oil into a sterilised jar.

FRESH Fresh chopped chillis are a highlight of so many dishes, add some heat to tacos, nachos, and curry with a sprinkle of fresh chilli. Or try something different and add fresh chilli to a pasta dish packed with fresh green veggies and lemon juice. SWEET

GROW Chilli plants are easy grown in pots at home, and don’t require alot of space, so they are perfect for a small garden or balcony. Chilllis need a warm, sunny sheltered position with good draining soil. They are better suited to warmer climates but will grow in a cooler climate with enough sun and protection.

Chiilli pairs surprisingly well with dark chocolate. Gently melt dark chocolate squares with 1 cup of mik, sprinkle in 1/2 teaspoon of ground cinnamon and 1 whole red chilli sliced in half. Gently simmer over low heat and stir until chocolate is melted and milk is infused. Pour into a large mug through a fine strainer and enjoy this hot chocolate treat.

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All the Right Curves Small batch furniture, available on demand and styles that will last a lifetime, Cachet by Cooper Robinson is a curated furniture collection which transforms spaces into an escape, making your home double as a haven. cachetfurniture.com.au @cachet furniture

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Some Kind of Wonderful In a pocket in the far north-west of Victoria lies a region just waiting to be exposed to tghe world. yepoonsurfsidemotel.com.au @surfside_motel

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Fish ‘n’ Veg Tom Walton’s cookbook More Fish, More Veg brings together two of our kitchen favourites. Enjoy these tasty recipes now. RECIPES Tim Walton

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King Salmon Biryani Ingredients 1 cup (260 g) natural Greek-style yoghurt 1 tablespoon butter chicken spice mix (or any spice mix), plus 2 teaspoons extra ¼ cup (60 ml) olive oil Finely grated zest of 1 lime 1 x 800 g (1 lb 12 oz) or 2 x 400 g (14 oz) NZ king salmon fillets Sea salt flakes and ground black pepper 3 brown onions, thinly sliced 2 cups (400 g) basmati rice, rinsed 4 cardamom pods 6 whole cloves 1 cinnamon stick 2 fresh or dried bay leaves Handful coriander (cilantro) leaves, roughly chopped Handful mint leaves, roughly chopped Large pinch of saffron threads soaked in ½ cup (125 ml) water Tomato, red onion and coriander (cilantro) salad, to serve Lime halves, to serve Avocado tzatziki (see below), to serve (optional)

Method Combine the yoghurt with the spice mix, 1 tablespoon of the olive oil and the lime zest. Place the salmon in a large dish or tray, season with salt and pepper, then spoon the yoghurt marinade over the fish and gently rub it in all over. Refrigerate for 2–3 hours or overnight to marinate, then bring it out of the fridge 30 minutes before cooking to bring it to room temperature. Place the onion in a saucepan with the remaining olive oil and a good pinch of salt. Stir, cover with a lid and cook over medium heat for 10 minutes, until the onion begins to caramelise. Remove the lid and cook for a further 5 minutes, stirring until deeply caramelised. Set aside. Bring a saucepan of water to the boil with 2 teaspoons salt. Add the rice, cardamom, cloves, cinnamon and bay leaves and bring to the boil. Cook for 4 minutes, then drain the rice and set aside. Preheat the oven to 220°C (425°F). Place the marinated salmon, skin-side down, and any remaining marinade in a large, deep ovenproof dish or pot. Combine the rice with the onion, herbs (reserving a quarter for garnish) and extra spice mix and spoon this over the salmon. Drizzle the saffron-infused water evenly over the rice. Place a piece of baking paper over the rice to cover it, then cover with a lid or a layer of foil. Bake the rice in the oven for 25–30 minutes, then allow it to rest for 5 minutes. Remove the lid and scatter on the remaining herbs. Serve the biryani with the tomato, red onion and coriander salad, lime halves and the avocado tzatziki, if desired. Pro tip: You can make the caramelised onion and marinate the fish the day before.

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Images and text from More Fish, More Veg by Tom Walton, photography by Rob Palmer. Murdoch Books RRP $39.99.

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Red Lentil and Coconut Dahl with Fish Ingredients 1/3 cup (80 ml) coconut oil 4 sprigs fresh curry leaves Sea salt flakes and ground black pepper 1 brown onion, finely chopped 2 cloves garlic, crushed 3 cm (1 ¼ inch) piece ginger, peeled and finely chopped 2 tablespoons curry powder, plus 2 teaspoons extra 2 tomatoes, finely chopped, or 2 tablespoons tomato paste (concentrated purée) 2 cups (410 g) split red lentils 6 cups (1.5 litres) chicken or vegetable stock 1 x 400 ml (14 fl oz) can coconut milk 2 large handfuls roughly chopped kale or baby spinach leaves 400 g (14 oz) Spanish mackerel fillet, skin removed, or any other firm white-fleshed fish, such as ling or blue-eye trevalla 2 tablespoons olive oil 2 handfuls coriander (cilantro) leaves Steamed basmati rice or naan bread, to serve (optional)

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Method Heat the coconut oil in a large shallow ovenproof frying pan over medium–high heat. Add half the curry leaves and cook for around 2 minutes, until crisp and translucent. Transfer to a plate, lightly season with salt and set aside. Add the onion, garlic and a good pinch of salt to the coconut oil and cook, stirring, for 4–5 minutes. Add the ginger, the remaining curry leaves, the 2 tablespoons of curry powder and the tomatoes and cook for 1 more minute, then add the lentils and stir through. Pour the stock into the pan and cook over low heat for 20 minutes, until the lentils are cooked and creamy. Tip in three-quarters of the coconut milk and cook for 2 minutes, then add the kale or spinach and stir through until wilted. Preheat the oven to 200°C (400°F). In a shallow bowl, combine the fish with the extra curry powder, some salt, pepper and the olive oil, until coated. Nestle the fish in the dhal, transfer to the oven and bake for 10 minutes, until just cooked. Remove the dhal from the oven, scatter with the coriander leaves and drizzle with the remaining coconut milk. Top with the fried curry leaves and serve with the steamed rice or naan, if desired.

Seared Tuna Minute Steak Ingredients 4 x 150–160 g (5½ –5¾ oz) tuna steaks Sea salt flakes and ground black pepper 1/3 cup (80 ml) olive oil 1 clove garlic, crushed 250 g (9 oz) red grape tomatoes 250 g (9 oz) yellow grape tomatoes 1/3 cup (55 g) pitted kalamata olives, roughly chopped 1/4 cup (45 g) capers, rinsed and drained Handful flat-parsley leaves, roughly chopped Handful dill sprigs, roughly chopped 1 lemon, cut into wedges, to serve Extra virgin olive oil, to drizzle 400 g (14 oz) cooked spaghetti, reserving ½ cup (125 ml) starchy pasta cooking water (optional) Dried chilli flakes (optional)

Method

Preheat a large non-stick frying pan, char-grill pan or barbecue over high heat.

Fish Shwarma Wraps Ingredients

Season the tuna steaks with salt and pepper and drizzle with 2 tablespoons of the olive oil. Cook in batches for 30 seconds on one side and remove from the pan without flipping. If you prefer your tuna well done, cook for 30 seconds each side and then transfer to a plate to rest for 1–2 minutes.

600 g (1 lb 5 oz) firm white-fleshed fish, such as ling, Spanish mackerel, swordfish, gemfish or barramundi, cut into 3 cm (1 ¼ inch) pieces 1 tablespoon ras el hanout (see Notes) Sea salt flakes and ground black pepper ¼ cup (60 ml) olive oil 2 lemons 1 brown onion, cut into 1 cm ( ½ inch) slices

Add the remaining olive oil to the pan with the garlic, tomatoes and a pinch of salt. Cook until the tomatoes begin to burst, then add the olives, capers and a crack of pepper. Add the herbs and stir through. To serve the tuna as it is (pictured), spoon the tomatoes over it. Squeeze the lemon juice over the top and finish with a drizzle of extra virgin olive oil.

To serve

8 small Lebanese-style flatbreads 1 cup (220 g) hummus 3 handfuls fresh herbs, such as flatleaf parsley leaves, mint leaves or dill sprigs 1 tomato, sliced 1 Lebanese cucumber, sliced ½ cup (135 g) sumac yoghurt (see recipe below), or natural Greek-style yoghurt

To serve the tuna with pasta, slice it into thin strips and combine with the cooked spaghetti, tomato and herb sauce, reserved starchy pasta cooking water and a good glug of extra virgin olive oil. Finish with a squeeze of lemon juice and dried chilli flakes, if you like.

Method Soak eight 12 cm (4 ½ inch) bamboo/wooden skewers in water for 10 minutes. Place the fish in a bowl with the ras el hanout, some salt and pepper and 2 tablespoons of the olive oil and toss to coat. Cut one of the lemons in half lengthways and then cut each half into eight thin slices. Thread the fish onto the skewers in between the lemon slices – you want three pieces of fish and two slices of lemon per skewer. If you have time, place the skewers in the fridge for up to 1 hour to marinate. Preheat a barbecue or chargrill pan to high. Toss the onion in the remaining olive oil and season lightly with salt and pepper.Cook the fish for around 2 minutes each side, and the onion until it’s charred and gnarly, about 2 minutes. To serve, lay the flatbreads out, spoon some hummus onto them and top with the herbs, tomato, cucumber and the charred onion. Place a fish skewer on top, then pull the bamboo skewer out and discard. Finish with the yoghurt and zhoung, wrap it all up and dive in! eat.live.escape

Buller Wines

FREEKAH New Kid on the Block Wines salad with smoked almonds ‘Freekeh-n’Scion super-green and feta Creating old with new.form the Ingredients modernistic cellar door through to the wine varieties and style, Rowley his wife are really well bringing a 1 cup (220 g)and freekeh, rinsed new innovation into the Rutherglen Sea salt flakes and ground black pepper reion. The ‘After Dark, unexpected Iced water deliciously sweet Durif served 2 bunches asparagus, trimmed and cold cut in half on an angle with chocolate is the perfect end to 20 snow peas (mange tout), trimmed a day.

2 handfuls green beans, trimmed 2 handfuls watercress, leaves picked yepoonsurfsidemotel.com.au ½ cup (80 g)@surfside_motel smoked almonds, chopped Handful flat-leaf parsley leaves 2 tablespoons chardonnay vinegar 1/3 cup (80 ml) extra virgin olive oil Handful onion sprouts (optional) (see Note) 100 g (3 ½ oz) marinated feta, to serve Green goddess tahini sauce or sumac to serve (optional) Lemon cheeks, to serve

Method Bring two saucepans of water to the boil. Add the freekeh to one saucepan and cook for 15 minutes. Drain, cool and set aside. Season the second pan of boiling water well with salt. Have ready a bowl of iced water and a large plate or tray covered with crumpled paper towel. Add the asparagus and snow peas to the boiling water for 30 seconds, then use tongs or a slotted spoon to transfer them to the bowl to refresh for 1 minute. Drain well on the crumpled paper towel and set aside. Add the beans to the pan for 1 minute and repeat the same blanching and draining process. Combine the asparagus and freekeh in a large bowl, then add the snow peas, green beans, watercress, smoked almonds and parsley. Season the salad to taste, dress with the vinegar and olive oil and toss well to combine. To serve, pile the salad onto a large platter and scatter the onion sprouts over the top, if using. Top with the marinated feta, some green goddess tahini sauce or sumac yoghurt, if you like, and a squeeze of lemon juice. Note Onion sprouts are similar to alfalfa sprouts, but with a subtle oniony flavour. You can find them at specialty greengrocers or online.

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Looking for a little bit of magic and history head to Buller Wines, with new accommodation pods opening in the vines in mid 2022, not only will you be able to enjoy rare muscats on offer and new found gin but you will also be able to stay onsite and take in everything that a working vineyard has on offer. Son David is distilling gin and in his first 12 months of business he already has won three awards. A great spot for a lunch lunch overlooking the paddocks AND REALLY CEELBRATING ALL THAT IS ON OFFER. yepoonsurfsidemotel.com.au @surfside_motel

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A Food Lover’s Feast RECIPES, IMAGES, WORDS & STYLING Jo O’Keefe When we are craving warmth and physical comfort is there anything better than a delicious bowl of hot soup, or a rich slow cooked hearty stew or some rich creamy custard? We crave dishes our mothers, fathers or grandmothers fed us, sentimental foods that bring back a sense of nostalgia. Eating food and enjoying it is extremely important for both our physical and mental wellbeing and satisfy our emotional hunger time after time. I’m sharing some delicious recipes for you to try out at home inspired by the things that make me go mmm!

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*Jo’s Tip*

You can use cow’s milk or your preferred plant-based milk in this recipe.

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Red Pepper and Tomato Soup with Roasted Cauliflower (serves 2) An easy and quick soup that’s both hearty, fresh and tasty.

Ingredients 1/4 cauliflower, choppe dinto 1 tbsp Moroccan spice mix 1 clove garlic, chopped

400grams chopped canned tomatoes 1 Capsicum, roasted and skin removed 1 tbsp brown sugar 1 cup milk ( Jo uses unsweetened almond milk) Salt and pepper to season 1 tbsp of olive oil Parsley, to serve

Method

Pre-heat oven to 175C. Place cauliflower and garlic on a baking tray, drizzle with olive oil, season with salt and pepper and sprinkle on Moroccan spice mix. Mix together and roast until the edges are little blackened (approx. 20 minutes). Blend canned tomatoes, roasted capsicum, brown sugar and milk in blender until smooth.

Pour tomato mix into a saucepan to heat thoroughly. Ladle into two bowls and top with roasted cauliflower pieces and chopped parsley. Serve with toasted bread, cheese toasties or saltine crackers for crunch.

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eat *ele Top Tip* Osso Bucco with Risotto

If you prefer a savoury scone, swap thecomfort lemonade soda One of my all-time food.forServe with risottos or on mashed potato water, add in some dried herbs with steamed asparagus or green beans. Don’t skip the Gremolata topping and top with grated cheese it gives that extra something you’d be crazy to miss out on! before baking. Serve warm with butter.

Ingredients 2 bones (in slices) of veal or beef shin Olive oil (to fry) 1/4 cup plain flour 1 onion, chopped 1 carrot, chopped 1 stalk of celery, chopped 2 cloves of garlic, finely chopped 250ml white wine 1 can peeled chopped tomatoes 100ml chicken stock Sprig of fresh rosemary and thyme, chopped Salt and pepper Gremolata 2 tablespoons chopped parsley Pinch of sea salt Zest of lemon finely chopped 1 clove garlic chopped

Risotto Milanese 1 cup arborio rice An onion chopped fine 1/2 cup white wine Spoon full of butter and 1 tablespoon olive oil to fry Hot chicken stock (approx. 4 cups) add hot water big you need any extra for cooking Method 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

To make gremolata, mix all ingredients together and set aside. Dust your meat with the flour on both sides and season with salt and pepper. Heat a splash of olive oil in a frypan and fry until the meat is golden brown. Remove from the pan and place meat into a small slow cooker or a in a casserole dish. Using the same fry pan add a knob of butter and fry the chopped onion, garlic, carrot and celery for 1-2 minutes. Add wine, tomatoes and herbs, season with salt and pepper and pour this over your meat. Cook on high for 3 hours in the slow cooker or in the oven on a low heat for 3-4 hours, you want the meat tender, but still intact on the bone. To make the risotto, heat butter and olive oil in a frypan. Add in onions and fry gently until just translucent. Add in the rice and let the grains get coated with the butter and oil. Add wine and once the wine is cooked offladle hot stock The risotto is ready when all the liquid has cooked away and your rice is tender and ready to eat. At this point traditionally you’d add some extra butter and parmesan but if you’re having it with the rich Osso Bucco I don’t think you need it. Serve immediately with the Osso Bucco and sprinkle over the gremolata. Pairs beautifully with a glass of red wine!

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*Jo’s Tip*

Pre-make and freeze your Osso Bucco, ready for an easy dinner whenever you need a comforting dish.

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eat

Roasted Vegetable Happy Salad An easy vegetable dish ready to bring a smile to your face with its fresh and zingy flavours and a crunch from the garlicky croutons. It is super healthy but no one needs to know that part! Serve alone or with grilled meat or fish.

Ingredients

1 carrot, chopped 2 whole beetroot, peeled and chopped 1 sweet potato, peeled and sliced in to rounds 1 parsnip, cut in batons 6 brussel sprouts, sliced in half 2 cups of curly kale, stalks removed and discarded 1 tbsp olive oil 1 lemon, freshly squeezed 1 tsp dijon mustard Salt and pepper 2 thick slices of Sourdough bread 1 clove garlic, peeled 1 pomegranate Dressing

1 tbsp cider vinegar 1 tsp honey or maple syrup 1 tsp dijon mustard Salt and pepper

Method

Pre-heat oven to 180C (350F). Mix all vegetables, except for the kale, in a bowl and add mustard, olive oil and lemon juice. Mix through well and season with salt and pepper. Roast in oven for 25 minutes or until all vegetables are cooked through. Tear sourdough bread into small pieces, drizzle with olive oil and rub with garlic clove. Roast on a tray in oven for 10 minutes until golden brown. Fold the croutons and vegetables together and add the kale with an extra tablespoon olive oil. Pop into a serving bowl and sprinkle with pomegranate arils(optional).

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*Jo’s Tip*

Get creative and add extras to this dish like toatsed walnuts, feta cheese or warm chick peas.

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Grilled and Fresh Seafood Platter (serves 2) A platter of fresh and grilled seafood transports me to a warmer, happier and sunnier place any time I need it. This one is perfect for alfresco dinning with one or many friends.

Ingredients 8 whole cooked prawns 8 -10 mussels on the half shell Calamari hoods, sliced into rings Olive oil 2 whole lemons Handful of fresh parsley leaves 2 cloves garlic, chopped 1 cup of panko bread crumbs 1 tsp of Cumin powder Salt and pepper Fresh sliced Chilli optional ( some like it hot) To serve 150g hummus Fresh bread Extra lemon wedges

Method

Mix bread crumbs with 1 tablespoon of olive oil, a squeeze of lemon juice and 1/2 of the chopped garlic and cumin powder. Season with salt and pepper. Place crumb mix over each mussel shell and place on baking tray and bake in oven at 175C, until crispy and golden on top BBQ or pan fry calamari rings very quickly until they just change colour. Over calamari and cooked prawns, squeeze over any leftover lemon juice, a drizzle of olive oil and leftover chopped fresh garlic and chopped parsley Arrange everything onto a wooden board or serving platter alongside a small bowl of hummus for dipping. Sprinkle with sea salt and cracked pepper and serve.

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Rhubarb and Apple Streusel Cake (VG) This cake tastes great warm as a dessert topped with double cream or ice cream or I love it cold the next day better when it is set firmer and is more cake-like. Perfect for when rhubarb is in season. Ingredients (serves 4)

300 grams rhubarb washed ans chopped in pieces 3-4 peeled and chopped green apples 175g caster sugar 100g ground almond meal 250g cold butter, grated ½ teaspoon salt ¼ teaspoon baking powder, ½ cup unsalted butter, diced and cold 1/3 cup sour cream Filling 1/3 cup of almond meal or biscuit crumbs 4 cups of wild blackberries (or your favourite seasonal berries) Zest and juice of one lemon 3 tablespoons of corn flour 1/3 cup castor sugar 1 egg, beaten 1 tbsp demerera or raw sugar 50g double thick cream, to serve

Method

Pre-heat oven to 170C (320F). Mix rhubarb, apple and 75g of the caster sugar together in a in bowl and set aside. In a bowl add 100g castor sugar, 100g ground almond meal. Grate in 250g of very cold butter and quickly rub it in, you don’t need this to come together like a ball of dough, just make sure all the butter is rubbed in quickly. If your slow or it’s a warm day just pop the mix into the fridge for 10 minutes to get cold again. Press half of the dry mix into a 20-23cm flan tin with deeper sides. Place the fruit and sugar mix and its juice over the base and crumble over the remaining dry mix, covering the fruit. Pop your flan tin onto a separate flat baking tray and bake in an ove bake for 1 hour. The top will be golden and bubbling at the edges. Run a knife around the edges if it’s stuck to your pan. Dust with icing sugar before serving. Serve warm or cold with a healthy dollop of thick cream.

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Blueberry and Raspberry Bread and Butter French Toast Pudding A sweet finish to any meal bursting with the juicy berries and a crispy French toast top. Perfect if you need a whole dish of sweet comfort to yourself, I’m not one to judge!

Ingredients

1 loaf of day-old sourdough or Pana de Casa loaf sliced by hand in to slices approx. 2 cms thick 1/4 cup brown sugar 60 grams butter 1 cup fresh blueberries 1 cup fresh raspberries 1 tablespoon raspberry jam 3 eggs 2 cups poring cream 1 teaspoon vanilla essence

Method

Butter bread slices on both sides and assemble in a baking dish *If your bread is too wide for your dish feel free to cut into triangles and arrange so the points stick up as a feature. Scatter the raspberries and blueberries between the buttered slices and dabbed a little jam here and there along with any leftover butter Heat the milk, cream and vanilla essence until warm then whisk in the eggs and pour gradually over your bread into the baking dish. Sprinke brown sugar over the top. Let this sit and soak for about ten minutes, whilst you preheat your oven on 180C (350F). Bake until custard is set and the top of your bread is golden and crispy with burnt sugar. Serve with vanilla ice cream, extra whipped cream or yoghurt.

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Bali at HOME

In PAON Tjok Maya Kerthyasa and Wayan Kresna Yasa share dishes from traditional Balinese home kitchens.

SAMBAL GORENG DEEP-FRIED SAMBAL This is a fried sambal that’s often served as a condiment or tossed through a dish as a finishing element. Most people make it fresh every day. It’s hot, punchy and sweet from the golden-brown, caramelised fried shallots, garlic and chillies, all slightly crisped around the edges but still juicy on the inside. Sambal goreng has an incredible umami quality that’ll make you want to serve it with everything.

Ingredients (makes 200g) 10 garlic cloves, sliced 200 g (7 approx. 36) tabasco chillies, sliced sea salt Fried Shallots (Makes 20g) 100 ml virgin coconut oil 3 red (Asian) shallots, sliced To make the fried shallots, heat the oil in a wok over a high heat. Add the shallots, reduce the heat to medium and sauté until they have golden crisp edges and soft centres. Remove the shallots from the pan with a spider ladle or slotted spoon and set aside on a

plate lined with paper towel. Add the garlic to the wok and fry over a medium heat for 5–8 minutes, or until golden. Take care not to burn the garlic or it will turn bitter. Set aside with the shallots. Add the chillies and cook for about 5 minutes, or until they’re wilted. Don’t let them crisp up – they should be juicy on the inside. Remove them using a spider ladle or slotted spoon and transfer to a medium mixing bowl. Add the fried shallots and garlic to the bowl with the chilli and toss until well combined. Season with salt to taste.

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Get the recipe for Ge Cok Shredded Coconut Tumeric Chicken in Paon: Real Balinese Cooking by Maya Kerthyasa and chef Wayan Kresna Yasa, published by Hardie Grant Books, RRP $50, available in-stores nationally. Photography: Martin Westlake

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SATE TUSUK SERE TABIA CHICKEN SATE WITH TAMARINDCHILLI SAUCE Ingredients (makes 25 skewers) 500 g (1 lb 2 oz) chicken breast, skin removed, cut into 2½ cm (1 in) cubes 25 thin bamboo skewers, soaked for 20 minutes Sate Sere Tabia Marinade 100 g (3½ oz) long red chillies (see page 274), seeds removed, sliced 8–10 tabasco chillies, finely sliced 1 teaspoon shrimp paste 2 teaspoons tamarind pulp or paste 1 teaspoon lime juice 2 tablespoons sea salt 3 teaspoons palm sugar

Using a mortar and pestle, crush the chillies into a smooth paste. Add the remaining marinade ingredients and crush to combine. Transfer to a bowl and set aside. Place the chicken in a mixing bowl, add the marinade and toss it by hand until the chicken is nicely coated. Let it marinate in the fridge for 1 hour. Preheat a charcoal grill or a barbecue. Add four pieces of the chicken onto each skewer and grill for 3 minutes on each side, until the meat is cooked through, golden-brown on the outside and the marinade has started to caramelise. Serve with rice or lontong and sautéed greens. eat.live.escape

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Istoria Greece

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Escape

Image: Matteo Badini

Travel News

Dream Destination: Mallorca

Weekend Away, Bangalay Luxury Villas

A Sri Lankan Food Tale

The Best Foodie Destinations in the World

Day Out: Cooloola Berries

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ele LOVES

Travel Smarter FreeGuides by Lonely Planet is an inspiring journey through every country in the world. Brand new photography depicts what life is like in each nation from photographic portraits of people to beautiful landscapes and vibrant scenes of street life. There’s also when to visit, what to see and do, and how to learn more about the country’s culture from its film, music, food, and drink. shop.lonelyplanet.com @lonelyplanet

AWAY FROM IT ALL Designed for travellers and explorers alike, Lost Retreats have added a third architecturally designed, off-the-grid and eco-friendly retreat to their growing offering. Located just 15 minutes from the Adelaide CBD and resting atop Mount Osmond, guests will experience one of the best city skyline views that South Australia has to offer. Nestled amongst the yearlong greenery, the retreat is in a prime location to make the most of the everchanging skyline views over Adelaide and explore the nearby walking trails. Lost Retreats continue its mission to offer an escape from the everyday grind and provide guests with an opportunity to get back in touch with themselves and with nature. The retreat is accompanied by an outdoor seating area and spacious deck that frames the horizon and awe-inspiring sunsets over the skyline vista. lostretreats.com

Looking for a travel gift for the travel lover in your life? Inside each stylish We Wander gift boxes there are over 1,300 experiences throughout Australia. Take your pick of a private sunset helicopter tour, V8 hot laps, float sessions, couples’ massages, overnight escapes, golf and winery tours, chocolate making classes, cocktails at a rooftop bar, stunning dinners and 100’s more that are way out of the norm and high on the wish-list. wewander.com.au

SAND-FREE Tesalate has designed the perfect beach towel to make beach days better. With a variety of designs to choose from, Tesalate is sand-free, super absorbent, fast drying, lightweight and compact. Tesalate is exclusively available online at www.tesalate. com @tesalate @nikon

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travel news The latest hotel and travel news from across the globe.

POOL GOALS Pool club fans get excited! The Star on the Gold Coast has unveiled a new skyline dining, event and pool area at the resort, including the stunning Isoletto Pool Club. The Pool Club is reminiscent of glamourous Los Angeles style pool clubs and is the perfect spot to laze away a sunny afternoon enjoying views across the Gold Coast skyline. Located in Broadbeach, right in the middle of all of the action that the coast has to offer, The Star is a perfectly located for those seeking a resort style getaway with a lot on offer. star.com.au

L.A BOUND Short Stories is a new 66-room hotel, restaurant and bar featuring contemporary guest rooms, a full-service destination restaurant, outdoor courtyard, pool oasis and event space. Conceived by L.A.-based hotelier Leo Grifka, Short Stories is a new hospitality concept offering personalised service while honouring the history of its 1960s building. The heart and soul of the space is its communal living room, the Short Stories Restaurant, consisting of the hotel’s Courtyard lounge, pool area and several private spaces serving new age PanAmerican cuisine in a warm and inviting space with touches of Old World charm. Just across the street from the Original Farmers Market and The Grove, and a short walk from LACMA and the Academy Museum, Short Stories lies in a prime location of L.A.’s thriving arts and culture scene. shortstorieshotels.com eat.live.escape

Dream Destination Pure Salt Port Adrianos, Mallorca Pure Salt Port Adriano is perched on a cliff overlooking the southwest coastline of Mallorca. Here you will find a spectacular view of the marina designed by Philippe Starck and a beach with crystal- clear azure waters where guests will find an experience by the sea. The hotel offers 93 rooms, a panoramic restaurant where guests linger over meals and cocktails and O’Spa, the hotel’s luxury beauty and wellness center. The most popular room types are the Swim-up Superior Rooms, overlooking the sea where guests can enjoy partially submerged sun loungers ensuring to stay cool on the warmest days. Alternatively guests can have a private jacuzzi on their private outdoor terrace of the Junior Suite Jacuzzi rooms or spoil themselves with both in a Swim-up Jacuzzi Suite with uninterrupted views of the exclusive Port Adriano marina. puresaltportadriano.com @puresalt.luxuryhotels

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WeekendAway

nly two hours south of Sydney you can find Bangalay Luxury Villas, architecturally designed boutique acommodation that is inspired by the nature that surrounds it. Sixteen luxury villas feature views direct to the golf coarse or onto the coastal gardens. The villas are a stone’s throw from the beach and are located only a short drive away from the quaint south coast towns of Berry, Gerroa, Liama and Gerringgong and a pleasant drive away from famous Jervis Bay. On-site Bangalay features a restaurant, Bangalay Dining, that heroes local produce and native ingredients and is inspired by the coast that surrounds it. We could easily spend a week at Bangalay without ever leaving the villas and the beach however if you only have a weekend to spare it really is the perfect spot to reset, rejuvenate and relax surrounded by nature and luxury in perfect harmony.

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The Details Where:Bangalay Luxury Villas, Shoalhaven NSW, Australia. Who: Couples, young families and beach lovers looking for a low-key luxe experience only 2 hours form Sydney. When: There is no bad time to be by the sea in our opinion, but for beach action and warm waters head to Bangalay in the summer months. February and March are perfect as the busy holiday period is over but the weather is still great for swimming. During winter enjoy the cosy fireplaces and long beach walks. Why: Go for a relaxed beachside escape that doesn’t skimp on luxury. bangalayvillas.com.au @bangalayluxuryvillas

All Images: Tourism and Events Queensland eat.live.escape

S treet Food

Discovering delicious street food on your travels is one of life's pleasures. From pizza, bagels and pretzels in New York to Pierogi’s in Poland and Banh mi in Vietnam, don’t be afraid to head to the streets to hunt out some of the best food cities across the globe have to offer. Top tip - Go where the locals go and don’t be afraid to ask for recommendations.

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A Sri Lankan Food Tale SRI LANKAN CUISINE IS HOT, FAST AND FULL OF COMPASSION. KITCHENS GYRATE TO THE SOUNDS OF CLANGING FRYPANS, CHOPPING KNIVES AND COOKS WHO CREATE EACH MEAL WITH LOVE AND CARE.FOR A WEEK I IMMERSED MYSELF INTO THE CULTURE, LEARNING TO COOK LIKE THE LOCALS.

WORDS & IMAGES George Thomas

eing in a Sri Lankan kitchen jolts you awake. The food is fresh and bursting with flavour. I breathe deeply and savour the smells of garlic and saffron. A pinch of freshly shredded coconut dissolvesin my mouth and I relish the subtle nuttiness. This is cooking! In the past three years of wondering the globe, my love for food has blossomed. Being away from Mum’s fabulous cooking has made me realise what I had been taking for granted for so long: the unique sense of belonging and fulfillment that cooking delivers. Despite the vast array of recipes online, I often return to the recipes Mum had laboriously written and sent to me via text message from her kitchen on the farm in Australia. They oozed authenticity. ‘A pinch of turmeric’, or a ‘twentycent of salt’. These real-life measurements make those online recipe instructions seem so sterilised and bland. I’ve been in Sri Lanka for about a month and am now staying at a guesthouse in the cloudforest of the country’s interior mountains. It is run by a heartwarming woman named Chandra. I often sit comfortably nearby, observing her work whilst she prepares meals. The language barrier is difficult, but one thing is crystal clear: she pours great care and love into her cooking. Immediately I was taken back to my mum’s side in our kitchen at home. Chandra’s

love, care and passion for creating a meal were infectious.For a few days I dallied around the idea of learning from Chandra, though I was too shy to ask her for a lesson. Eventually I mustered the courage and I asked her to teach me some of her secrets. Thankfully, she accepted and the next day I was ready with a note pad and sleeves rolled-up. We planned five vegetable curries: okra, pumpkin, cabbage, brinjal (eggplant), and sweet plantain. Alongside those, a jackfruit fry, two coconut rotis and some fluffy rice. We complemented the curries with a sweet Lassi, a beverage of yoghurt, milk, ice and honey.

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‘My teacher’s kitchen is a well-oiled machine: efficient and prepared. The speed of Sri Lankan cooking demands this’

All of the ingredients, apart from the spices, were grown within sight of Chandra’s home. The train line that runs past her house is a lifeline for local farmers who walk into Ella and sell their produce on a daily basis. Chandra hails the passing farmers and chooses the freshest of their quality food; it’s a mutually supportive arrangement. My teacher’s kitchen is a well-oiled machine: efficient and prepared. The speed of Sri Lankan cooking demands this as there is hardly time to think, let alone strip and chop onions or fiddle with spices when the food is cooking. The five gas-cooking rings were primed to go, and so was I. We began by chopping the vegetables and combining each curry’s dry ingredients into small balls, which we then set aside. Nearby, jugs of coconut oil and coconut milk sat ready. Small bowl-like frying pans were placed over the burning gas rings, each with a healthy share of coconut oil dolloped within. Coconut oil is a hard and fast rule in Sri Lanka. The high levels of natural fats present in the oil means that its boiling point is very high, thus, the food can be cooked hot. Really hot! Chandra’s knowing hand accurately pinched the perfect amount of chili powder and salt to be tossed into the Okra curry. To avoid drying the mixture, she sat the brinjal curry crooked upon the flame as the mixture thickened. And with a kind smile, she picked the bits of brown coconut shell from the bowl of poorly shredded coconut flesh I had just ground. As the okra, brinjal and cabbage curries bubbled away in light coconut milk, we put the jackfruit fry on the heat. A fry is like a curry, except only a smidgen, if any, liquid is added. The coconut oil acts as the medium of heat transfer, as opposed to coconut milk or some other liquid, sautéing the ingredients and leaving them soft outside yet crunchy inside. We then prepared the dough for two coconut rotis. This is a combination of shredded coconut, wheat flower, water, salt and some sugar, which we lightly

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combined and left aside. This is where our preparation at the beginning paid off and I had time to quickly scribble down some recipes as Chandra watched over the cooking food with a delicate eye. For generations, these recipes have been handed down through her family as inheritance. Chandra cooked for her five children for more than 20 years and now that they have left home, she feeds the constant flow of tourists who walk by towards the nearby Ella Rock lookout. Some 200km from Colombo, nearby Ella is a gorgeous town couched within the cool mountainous forest alive with calling peacocks and scrmbling monkeys. Curries in Sri Lanka follow a few basic but very effective rules. Firstly, coconut oil is the only oil. It is used so food can be cooked hot and fast without burning, while staying free of the overpowering tastes that other oils leave behind. Light coconut milk is to be added at the beginning of the dish, after the ingredients have combined and sat on the heat for a short time. Heavy coconut milk will curdle like cow’s milk and so is never added at the beginning. Garlic is never chopped. It is lightly ground using a mortar and pestle so as to draw out the full flavour. And spices are only ever added at the beginning of the dish, never after cooking has begun. This is tricky to get right, but allows time for the flavours to fuse completely. Forming the base of most Sri Lankan curries are garlic, onion, curry and pandan leaves, while spices include saffron, turmeric, cinnamon sticks, mustard seeds and salt. These ingredients are modular and change depending on the main ingredient. For example, our okra curry included onion, garlic, turmeric, chili powder, regular curry leaves and salt. My favorite, the brinjal curry, had onion, two green chilies, curry powder, two cinnamon sticks and salt. Each time, Chandra would change the quantities, while her passion and care remained the same. As the curries and jackfruit fry reduced down to our desired consistency, we flattened the dough and cooked the two

rotis. The whir of the blender churned in the background and emitted sweet aromas of emulsifying milk curd, honey and salt. Whitin no time, the rice was light and fluffy and the food was ready to eat. Leaving the kitchen’s chaos, I sat on a raised patio, thrust into the canopies of the cloud forest, watching squirrels scurry up tree trunks, birds flutter between perches and monkeys jump between branches. My stomach growled. I looked at the curries and imagined the combinations possible: the spicy okra curry, a tear of roti and some rice? Who knows, maybe the slightly sweet and salty plantain curry, a dollop of chili paste? The possibilities seemed endless as meals in Sri Lanka are presented in small ramekins and allow for the ultimate in pick-and-choose eating. Eating with my hands also introduces an authenticity to the experience that is lost when using a knife and fork. A man once told me that when you eat with your hands, you chew your food twice; once on the plate as you combine and infuse the different tastes, and then as you chew it and savour the unique combination in your mouth. Each time is a new flavour, a new sensation. The Sri Lankan people are perhaps the kindest people I have encountered on my travels in the last three years. What seems chaotic to western eyes, is underpinned by a deeper thread of rhythm and harmony. Nothing exemplified this more than cooking with Chandra. There is a flurry of sensations that crashed into me as I entered her kitchen. The heat, the odors and the sounds nearly overwhelmed me, yet the bottom line is a meal oozing with authenticity, compassion and love. Chandra joyfully cultivated this experience for me, which is why I felt so drawn to cook with her. Cooking comes from the heart and nourishes us. I find it difficult to compare the therapeutic nature of cooking to anything else in my life and Sri Lanka deepened this love for me. Maybe I’ll bring Mum back here one day.

Ella Rock

Ella Rock is about 4-hour hike along the train tracks from the nearby town of Ella and is one of the most beautiful lookouts in Sri Lanka. George stayed at the Escapade Guest House, overlooking rice paddies and tea plantations, a short twenty minute walk from town experiences in the area.

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The Best Food Destinations in the World Food brings cultures together, whether it’s an Iftar meal at the end of a day of fasting, a hearty Italian feast, or a South African barbecue gathering, we bond over flavours, aromas and of course a shared love of food. Travel is as much about the culinary adventure as it is the journey itself, come with us as we take you on a tour of the destinations we rate as some of the world’s best.

WORDS Melinda Healy

Ryutaro Tsukata

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Lyon, France Considered the culinary capital of France, Lyon is a region that’s brimming with bouchons (small casual bistros), food markets, and of course, Michelin-starred eateries (there are at least 17 of those). Whether drawn to local specialities like sausages, praline tarts or herbed cheese breads, and of course, Lyon’s famed Saint-Marcellin cheeses, many call it foodie heaven. And for the right drop to go with the flavours, the wine regions of Beaujolais and Rhone Valley are north and south of Lyon respectively.

You can’t go past: The Marché Saint-Antoine along the banks of the Saône at Place des Célestins for fresh local produce. For Michelin fare, Mère Brazier and Takao Takano have earned two stars so are worth hitting up, and at the top of the La Part-Dieu mall, Food Society is a street food tradition with stalls spread across a large terrace.

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escape

San Sebastien, Spain Most of us love a good tapas meal and in Basque Country your tastebuds will revel in the pintxo offerings (bread topped with a number of delicious ingredients including Spanish ham, prawns, cheese or chorizo often served on a stick) that put a unique twist on it. This is a city that will overwhelm you with flavours, whether opting for a classic eatery or a gastro bar, a Basque dish with seafood fresh from the Bay of Biscay, or a sweet dessert, the offerings are some of the world’s best. Eating is a way of socialising for most Spaniards, so you’ll have plenty of opportunity to source local produce and be educated in the process.

You can’t go past: The markets at San Martín and La Bretxa for the finest local produce. You’re guaranteed a special experience if you opt to indulge in a mouthwatering meal at any one of the three local eateries to have earned three Michelin stars - Akelarre, Arzak and Martín Berasategui.

Images: © Donostia San Sebastian Turismoa eat.live.escape

Bologna, Italy

Italian food is considered some of the tastiest on the planet. Hearty pastas, simple margarita pizzas, calzones and gelato, not to mention the selection of wine. Although the flavours span from the north to the south, Bologna is perhaps its most delicious destination. It is here that the famous ‘Bologney’ (Bologna sausage), and Ragu (Bolognese) sauce were first created and where travellers can expect to revel in the Emilia-Romagna region’s vast selection of cured meats, salty cheeses like parmigiano reggiano, mortadella, handmade egg pastas, meat sauces, and of course, tortellini.

You can’t go past: The Parco da Gustare, the park of Italian food in Bologna: inside you will find numerous attractions divided into 7 thematic areas and many activities and shows every day.

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Western Cape, South Africa The heartland of Cape Malay cuisine, visitors can expect plenty of bredies (stews), curries, pickles (atchars and sambals), savoury snacks and sweet treats like boeber, koesisters, and a variety of ‘porrings’ (the Cape Malay take on warm puddings). Table Mountain towers over Cape Town and under its hazy cloth you’ll find rustic seafood shacks, fine-dining restaurants and meat infused with cumin, coriander and paprika sizzling on a Braai (a South African barbecue). The tradition among the locals is to cook big and share, leftovers often finding their way into a ‘Gatsby’, a bread roll packed with cooked meat and chips.

You can’t go past: A trip to Stellenbosch, not only will you find some of the best vineyards on the planet, you’ll also find some culinary gems like the Ernie Els Wine Restaurant, it is fabulous. For local taste, local staff and local food, indulge in a 10-course fish and seafood braai right on the beach at Die Strandloper. You can BYO (corkage free) or get drinks from the rustic bar, from where the view is killer, but bookings are a must.

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escape

Chang Mai, Thailand A gourmand’s paradise, the food scene in Chiang Mai spans everything from Khao Soi - the popular noodle soup made with a rich and spicy coconut curry and served with chicken or beef and two types of yellow noodles - hole-in-the-wall noodle stops and roadside grills. It’s worth noting that cuisine from Northern Thailand is often sweet, sour, spicy and salty, so prepare your tastebuds for rich flavours. For an authentic Chiang Mai experience, you’ll find all the essential Northern Thai ingredients at the Warorot Market - fresh fruits, vegetables, spices, handmade curries and soups.

You can’t go past: Snacking while you shop, follow the scent of meats on the grill and you’ll find pork skewers and sausages to order. Join a gourmet safari Chiang Mai Food Tour exploring on foot, via local truck, or on the back of a motorbike.

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Osaka, Japan

Sashimi, Wagyu, Soba, Kobe beef, deep fried skewers - there is plenty to love about Japanese cuisine. Once referred to as the ‘nation’s kitchen’, eating your way through Osaka is adventure enough for any gastronome with some of the tastiest dishes as inexpensive as they are delicious. While you’re able to enliven your tastebuds with some of the country’s best food, there are some standout local dishes you should try, these include takoyaki (a fried ball of dough stuffed with octopus), Okonomiyaki (a firm pancake of flour, yam, cabbage, vegetables, and meat or fish toppings, all doused in delicious brown sauce), and Kushikatsu (batter-fried sticks of meats, fish, and veggies in a breadcrumb mixture), to name a few.

You can’t go past: Doing what the Osakans call kuidaore – eat until you drop!

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Zanzibar, Tanzania The ‘Island of Spices’ as it’s affectionately known uses cardamom, cinnamon, pepper, turmeric and cloves in its traditional dishes. A mixture of global influences, curries and stews are thick with coconut milk, fresh fish and vegetables and served with condiments like kachumbari (similar to Mexican salsa) and delicacies that include kachori (spiced deep-fried potato balls). Zanzibar is a melting pot of flavours and a trip to Stone Town will bring all of your senses to life, but do be prepared to get lost, it’s all part of the fun.

You can’t go past The market in Stone Town is the go-to for fresh ingredients. For a unique dining

experience, The Rock Restaurant on the shores of Michanwi Pingwe beach is a must-do - not only is the location incredible but the fish is as fresh as it comes.

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Galle, Sri Lanka Once not much more than a sleepy Sri Lankan spot, this scenic township on the southwestern coast is today bustling with tourists. Perch yourself in a breezy open-sided restaurant or search out everything from buffalo lemon curd gelato to black tea kombucha, chilli crab, streetside kottu, coconut curries and thali-style salads. Shaped by cultures like India, Indonesia, Portuguese and Dutch, the combination of flavours in the local food is spicy, packed with fresh produce and delivers a taste explosion with every bite. The variety of ‘short eats’ (street food) are some of the best you’ll experience, the chutneys, sweet desserts and fresh seafood must-tries as well.

You can’t go past Mama’s Galle Fort Cafe. Word has it Malini Pereira and her daughters have been serving curry to travellers for years and as simple as it is, it’s world-renowned.

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Hamilton Island Australia Whether it’s a romantic getaway, family fun, being at one with nature or sporting activities you are seeking on your next escape, you can’t go past this idyllic Island, located in the heart of the Great Barrier Reef, to satisfy your tropical holiday expectations. WORDS Julie Skinner

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What To Do in Hamilton Island Why Visit?

Arriving by air or water you will be captivated immediately by the beauty of Hamilton Island, the surrounding crystal clear waters and its relaxed holiday vibe. The island offers a range of accommodation to suit all budgets and requirements from self contained family cabins and apartments to 5 star couples only resorts. Be sure to book a golf buggy well in advance of travelling to explore this delightful island as it is a car free destination.

What to do

To lazing on the beautiful Catseye Beach all day to taking a scenic helicopter flight over some of the iconic locations of the Great Barrier Reef, Hamilton Island can provide a multitude of activities to suit your holiday requirements. Try sailing, kayaking, paddle boarding, wind surfing or snorkeling in the crystal clear waters surrounding the island or take in a round of golf at the new golf club. These activities are sure to get you headed to one of the many bars or restaurants afterwards to quench your thirst and appease your appetite.

Where to Stay

There are options to suit all budgets on the island, ry Qualia, one of the island’s most luxurious resorts or Beach Club, an adults-only hotel located right on the beach. A good mid-range option is Reef View Hotel which also caters for families. ballooningcanterbury.com

Don’t Miss

Sunset at One Tree Hill (take a bottle of champagne and a cheese platter). Spa day and lunch at Qualia Resort. A day trip to the stunning Whitehaven Beach. Hike to Passage Peak to take in the delightful panoramic views of the Whitsunday Islands. For more infotmation visit hamiltonisland.com.au

eat.live.escape All Images: Queensland Tourism and Events81

DayOut Sunshine, fresh juicy berries and homemade ice cream , we visit Cooloola Berries on Queensland’s Sunshine Coast. and enjoy a delicious day out.

Daylesford, Victoria. Made famous by the fanmous Picnic at Hanging Rock book and series, the The rosk iteself sits between the pictureesque village of Woodend and Mount macedon, making it a top spot to incorpotate on a day trip.

Images: Queensland Tourism and Events

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escape

C ooloola Berries Sunshine C oast

e love a good pick-your-own farm and one that is bursting with ripe, juicy berries and plenty of Queensland sunshine is high on our list. Cooloola Berries on the Sunshine Coast is a great spot to enjoy a day out when you are looking for something a little different to the endless golden beaches of the region. The farm is located inland in the countryside, a pretty drive west from the coast, which is home to plenty of Australian fauna, including koalas, kangaroos and echidnas. Pick-your-own strawberries is a drawcard for Cooloola, with ten different strawberry varieties on offer. In addition to the berry patches, there are pretty lavender fields that are in flower most of the year. The onsite cafe serves up local delights, including produce from the farm and form other local growers in the region, you can enjoy homemade ice creams and strawberry lemonade. On Sundays enjoy ‘Paella in the Paddock’, a lunch of paella, wine and good music. Plan for a a full day out, pick berries, enjoy the local produce and soak up some of the famous Queensland sunshine. The pick your own berry season runs from May to September and the cafe is open 7 days a week from 8am-5pm.

856 Tagigan Road, Wolvi, Queensland 4570 cooloolaberries.com.au @cooloolaberries

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Get

AWAY An island named after one of our favourite vegetables! Pumpkin Island off Australia East Coast is a magical hideaway.

pumpkinisland.com.au

Get the latest issue delivered straight to your door SUBSCRIBE at isubscribe.com.au/ele

Image: Cole Keister Image: Queensland Tourism and Events

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Lifestyle Fashion, beauty, garden and home & wellness inspiration.

86 88 94 100 104

What to Read Now Fashion Beauty Wellbeing Home & Garden

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‘A book is a gift that you can open again and again.’ -Garrison Keillor

eat.live.escape 86Image: Anna Kanifatova

read

editor’s pick

The uplifting new novel by the bestselling author of The Garden of Hopes and Dreams. Happiness has a way of catching up with you, even when you’ve given up trying to find it. Tilly doesn’t believe she can ever be happy again Thirteen-year-old Tilly’s world is torn apart when her single mother dies suddenly and she is sent a million miles from everything she has ever known to a small country town and a guardian who’s a total stranger.

The Coast is a meticulously researched historical fiction that holds a mirror to the present day. Heartbreaking and soul-lifting, it is a universal story of love, courage, sacrifice and resilience.

When Daisy Braid started sewing, patterns were out of her budget so she just started DIYing! Sew It Yourself with DIY Daisy is a colourful, size-inclusive and inspiring book for sewers of all stages and abilities, beginners included. It includes guides on everything you need to get started and step-by-step projects with clear instructions, photographs and illustrations that will take the scary out of sewing.

Marnie Fairchild is the brains and talent behind Wish & Co, a boutique store that offers a bespoke gift-buying service to wealthy clients with complicated lives. Brian Charlesworth is Marnie’s most prized customer, and today she’s wrapping the perfect anniversary gift for his wife, Suzanne and a birthday present for his mistress, Leona. What could possibly go wrong?

WHAT TO READ NOW Curl up with a good book and escape to a world of fact and fiction. Edited by Mia Cowling

new voice In On The Himalayan Trail Indian food writer and chef, Romy Gill, tells the story of Kashmir and Ladakh’s unique and tantalising cuisine sharing over 80 extraordinary recipes that can be recreated in your own home kitchen.

non-fiction

None of this is Serious is a sharp and addictive modern debut set in Dublin, about female friendship and our obsession with being online, from an exciting new voice in Irish fiction. In this entertaining and insightful biography, award-winning writer Andrew Morton, author of Diana, Her True Story, takes you behind the scenes to uncover the woman and her world. As she celebrates her platinum anniversary, the first monarch to reign for seventy years, she has, during a once in a lifetime pandemic, become the reassuring face of hope and optimism, the grandmother to the nation.

A passionate love story and an honest depiction of the deceptions woven to sustain the idea of connection. Set between England and India, Faithless tells the story of Cressida, a writer and translator, and her consuming love for Max, an enigmatic older writer – and a married man. eat.live.escape

On Our

Wish List Iris & Wools knits have all of the cosy merino goodness you need for the cooler weather. irisandwool.com @irisandwool

fashion 88

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fashion

NEW must buy

Sheike chic

WHAT’S

Reverie, a new collection from SHEIKE is born from a dream and inspired by the exploration of one’s wildest imagination. Y Tailoring is prominent, but not quite as you’d expect, soft leather finishes, moody and minimal; and skirt suits in checked tweed, quintessentially ‘60s. We love the glam vibes and the rich hues. sheike.com.au @sheike

IN VOGUE Amy Odell’s biography, Anna Anna Wintour chronicles the climb of Anna Wintour, one of the most influential women in fashion and media. read it for all of the juicy behind the scens details.

a timeless classic Investing in classics is always a good idea. and it doesn’t get much more classic than Dior. We love this Lady Dior Pouch in Rouge Cerise $2950. cosette.com.au

Kate Ford Dress $299 kateford.com.au @fordbykateford

D r e a m in g o f S u m m e r The Shelby dress by Porcelain Brigid McLaughlin $429 has us dreaming of long summer days and endless sunshine. In store from 15 August. brigidmclaughlin.com

IN FORM AJE’s showing at Australian fashion week was full of volume, print, colour and feel-good prints. ajeworld.com.au

editor’s pick

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All the Pretty

Things CLOCKWISE FROM TOP LEFT: The Flower School by Joseph Masif hardiegrant.com; SHEIKE Elisa Necklace $99.99 sheike.com.au; Leo Lin Florescence Gown leolinofficial.com.au; Scotch and Soda Unisex Tote Bag $169.95 scotch-soda.com.au; Luna Wave Hoops $135 saintvalentinejewellery.com; LUK Beautifood Lip Trio $84.95 lukbeautifood.com; $59.95 Arms of Eve Behati Ring Emerald $89 armsofeve.com.au; Marimekko Ihastus Mini Unikko $215 marimekko.com; SHEIKE Luna Earrings $59.95 sheike.com.au FACING PAGE: S/W/F A Memoir Collection swfboutique.com

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‘Living surrounded by nature and watching the seasons go by really made me understand how precious simple ingredients are.’

About Ines I´m Inês Mendes, from sunny Portugal. I’m a former veterinarian surgeon that followed my heart and now am a food stylist and photographer. I live in the countryside very near the seaside too, where I find most of my inspiration in nature and seasons. If you want to find me, take a look into my kitchen, where I sure will be baking a cake.

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spotlight

The Art of Baking We catch up with Photographer and Food Stylist, Inês Mendes and find out her food journey and inspiration. 1.What inspired your food journey? I think my roots, I grew up in my grandparents farm in the countryside, where we grew our own vegetables and fruits. Living surrounded by nature and watching the seasons go by really made me understand how precious simple ingredients are. And watching my grandma cooking was the best thing, she made a feast out of humble seasonal ingredients, a joy that I’m very grateful for. We are made of memories, senses and affections, and those are part of my inspirations.

3.What is some advice you could give to anyone who is inspired to become a food stylist and photographer? Start practicing and don’t be afraid to fail. Start with a simple camera or even your phone, and take a look at the images that make your heart smile. Study those images, and see what inspires you in them. That will help you find your style. It takes time, but it´s a wonderful journey. Study light and cooking as well. Invest in yourself, with courses for example. And practice hard, but above all, do it all with your heart and soul.

2.How did you learn to cook and create such visually stunning dishes and desserts? I started at young age baking with mum and grandma, and that was something that I always carried with me, living far from home for a few years. After I created my food blog, I wanted to create food you can eat with your eyes, which tell stories in them. So I took some online and in person workshops and courses in order to achieve my goal. And started practicing every day until today, looking at cookbooks, finding inspiration in food and travels, creating my journey.

4.What is your favourite dish to cook? There are so many things I love to cook and bake. I love baking cakes and all kinds of breads, I love yeasted dough so much. In dishes I simply adore any pastas or risottos, with extra cheese, because life is too short not to eat good food. I love gathering tables, and creating cheese platters, all sorts of finger food to share with friends and loved ones. ananasehortela.com @inesananasehortela

Inês Mendes Chocolate Blueberry Cake With Mascapone Frosting Ingredients

For the Cake 300 g caster sugar 4 free range eggs 1 cup buttermilk 1/2 cup plain natural yogurt 1/3 cup vegetable oil 1/2 cup cocoa powder pinch of salt 2 + 1/2 cups self raising flour 1 tsp baking powder 1 tsp baking soda For Filling and Icing 1 cup blueberry jam 500 g mascarpone cheese 200 ml whipping cream (35% fat) chilled 4 tbsp icing sugar ½ tsp vanilla bean paste Fresh blueberries to garnish

Method Preheat the oven to 180ºC (350F). Grease two 20 cm round baking pans and line the bottom with greaseproof paper. In a large bowl place the eggs and sugar and beat with an electric mixer on high speed for 5 minutes, until light and frothy. Add buttermilk, yogurt, oil and mix well. Then add the flour, cocoa powder, pinch of salt and baking powder and soda, and mix gently,to incorporate. Divide the batter evenly between the prepared pans and bake for around 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool completely on a wire rack. For the filling and icing, beat the mascarpone until smooth on low speed, then add cream and beat until firm on higher speed. Add sugar, vanilla paste and beat until creamy. To assemble the cake, first you need to level the cakes and then cut each in half so that you have four layers. Place the first layer of the cakes on a cake stand or serving dish, and spread some of the mascarpone mixture with a palette knife, right to the edges, and then spread a few tablespoons of your favorite blueberry berry jam on top of that, without reaching the sides. Then pop the second layer of cake on top. Repeat the jam and mascarpone with the other layers of cake and finish with your fourth layer cake. Spread the rest of the icing on top and sides, giving it a naked look with the help of a knife to reveal part of the cake. Garnish with fresh blueberries on top. You can store the cake in the refrigerator. Enjoy! eat.live.escape

SKIN LOVE

Bio-First pride themselves on creating natural remedies that are safe for people of all ages and those that need to care for specific conditions such as eczema, psoriasis, distressed skin, sun damage and sores. They incorporate food grade ingredients such as medical grade Manuka Honey, pomegranate, Kakadu plum and aloe vera. bio-first.com.au

HOW TO

Care for Your Scalp Our scalps are often the forgotten part of our beauty care routine, but with a little extra TLC we can make sure our scalps stays healthy and clean to promote strong hair health. BY Revlon Professional’s National Education Manager, Renée Meredith.

KEEP MY COLOUR An instant colour boost, evo’s Fabuloso range combies a nourishing treatment to refresh, tone colour and revive in just 3 minutes. This easy-to-use treatment instantly refreshes hair to intensify and extend the life of colour-treated hair, restoring moisture balance to reduce frizz and give brilliant shine. evo.com.au

SEE See your scalp in the same way as the skin on your face, it needs special products to help keep it healthy and clean. DO use gentle cleaners suitable to the

type of scalp you have. Not everyone has the same type of scalp ( like skin ) so there are specific products to treat, dry skin, oiliness, flaky, itchy skin and dandruff.

DO brush your hair regularly as it helps stimulate the scalp which circulates blood flow and hair growth. DO use a shampoo brush in the shower

to clean your scalp when shampooing hair helps clean and unclog hair follicles on the scalp to allow hair to grow through healthy Revlon Professional has launched a new range called RE/START that has a new way of thinking about hair & scalp care. The range is powered by skin care and proven by hair experts it’s the perfect synergy for your hair and scalp needs from roots and tips. revlonanz.com @revlonanz

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BON VISAGE Masque Vivant is purifying, balancing and revitalising. Containing high concentrations of the famous Biologique Recherche Yeast Extract which gives this mask a unique colour, texture and smell. The Yeast Extract helps to encourage beneficial epidermal microflora to crowd P.Acnes bacteria. Rich in B group vitamins, this Yeast Extract helps to regulate sebum secretion, revitalise epidermal functions and revives your complexion. biologiquerecherche.com

*Editor’s P ick* Matiere Première’s French Flower is an intoxicating smell of a tuberose field at night. The scent is extracted from tuberoses organically grown by Matiere Premiere. Nigeria Ginger amplifies the whiteness of the flower. Chinese Tea Leaf Essence and a Green Pear accord underline the character of this stemmed flower. $349 libertineperfumerie.com.au

beauty

grownalchemist.com @grownalchemist

Get inspired by nature with these beautiful products.

GOOD FOR THE PLANET The launch of the refillable range brings a new look to The Secret’s packaging and ensures it leads the way in tackling issues of sustainability in the beauty industry. All packaging at The Secret is reusable, recyclable or biodegradable and waste continues to be minimised with products that are not only made to order but are longer lasting because of improved sizing and airless dosage dispensing, so they remain active for the optimum time frame. The refill pod is also fully recyclable and can be sent back to The Secret (six pods, results in one free product), or recycled at home or at a TerraCycle location. thesecretskincare.com

Image: Min An

Man Up

The luxury six-piece kit from Grown Alchemist includes everything you need to effectively cleanse, hydrate, smooth and firm your skin. Each product works seamlessly together in a 6 step skincare regime.

the beauty edit

The Luxe Kit

Les Passant is an homage to men’s perfume. $345.00 libertineparfumerie.com.au eat.live.escape

DAILY HABITS FOR A GREENER KITCHEN Freyja Tasci, founder of original Australian beeswax wrap company, Apiwraps, shares her top tips for a greener kitchen.

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environment

“Cutting food waste is a delicious way to save money, helping to feed the world and protect the planet.” -Tristram Stuart

he kitchen is the heart of the home, but it’s also a place where we’ve all been guilty of creating waste - from throwing out soggy vegetables to discovering lurking leftovers which have taken on a life of their own. Not only is food waste bad for the planet, it’s a drain on the wallet, with Australians throwing away between $2,000 and $2,500 worth of food every year (National Foodwaste Strategy Feasibility Study). But with a few small changes to your kitchen habits, you can reduce unnecessary kitchen waste, and make your daily food prep greener and cleaner.

1. Plan Your Menu

Before you go shopping, plan your meals for the week - even if it’s three or four meals, and then factoring in ‘leftover days’ where you can clean out what’s left in the fridge for shopping day. It’s useful to have a few go-to recipes for using up leftovers, too. Things like risotto, fried rice and frittata are great for using up bits and pieces left in the veggie drawer at the end of the week.

2. Get a Weekly Veggie Box

Not only will you eat more veggies, but you’ll connect with local growers and support organic farming. Plus it’s affordable, and will introduce you to new vegetables and fruit which might not be usual go-to items. A great way to boost your creativity in the kitchen.

3.Triage Your Veggies

Setting aside half an hour for when your weekly veggies arrive will help them

last longer and stay fresher. Wash leafy greens, and wrap them in beeswax wraps to make sure they’re ready to go on busy weeknights. Make sure soft lettuces and rocket are the first on the table, followed by spinach, kale and broccoli. Hard veggies like carrots,pumpkin and cabbage can hang around for longer, but even leafy greens will last a week if they’re wrapped in an Apiwrap.

4. Side Dishes on Show

Learn at least one side dish to showcases each vegetable. A grated carrot salad, a sauteed broccoli side or a quick cauliflower bake mean you’ll get more veggies into family meals, and get through the veggie box goodies without causing analysis paralysis during the witching hour

5. Love Your Leftovers

Treat your leftovers right. Put leftovers straight into lunch box containers or sandwiches, saving time in the morning and ensuring they don’t stay forgotten in the fridge, spoiling.

6. Dish the Single-Use Plastic

Still using clingfilm in the kitchen? This single-use plastic creates unnecessary waste and is full of nasties. Instead, invest in alternatives like beeswax wraps, and high quality storage containers, so that you don’t have to resort to throwaway wraps.

7. East Less Meat

Meat production relies on intensive farming practices which aren’t great for the planet. If you do eat meat, make a conscious effort to source organic and humanely produced meat. Try to incorporate at least one night a week of vegetarian meals in your regular meal planning - from vegetarian curries to lentil lasagne, you’ll be surprised at how delicious meat-free can be.

Apiwraps is the original Australian beeswax company - since starting the business from her kitchen table ten years ago, Freyja Tasci has helped save 9.6 million metres of plastic wrap from use. And she's on a mission to get beeswax wraps into every Aussie household, to reduce our waste dramatically.

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BRAIN BOOST In Chelsea Pottinger’s book The Mindful High Performer, she explores the link between brain health and our food. Here she shares her top ten favourite brain foods.

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‘There is a direct correlation between what we put in our mouth and brain health.’

e produce 90 percent of our serotonin and 50 percent of our dopamine in our gut. Often referred to as our ‘second brain’, our gut directly impacts our mood, ability to focus, memory, energy levels and overall health. When our gut is inflamed or filled with the wrong types of bacteria (or parasites), we are at risk of developing an autoimmune disorder, diseases, anxiety, depression, weight loss or weight gain, brain fog and the type of pheromones that will make you swipe left on your would-be love. With that of course, we can start to look tired, it can affect our cellular health and the natural glow we know and love

4. Dark chocolate Stimulates endorphins and has flavonoids that may enhance memory and help slow down the effects of brain ageing. The darker the better; I go for at least 70 per cent.

2. Blueberries Great antioxidant and antiinflammatory properties. Protect your brain from oxidative stress and improve cognition. 3. Broccoli Powerful antioxidant and packed with vitamin K that improves cognitive function and memory.

8. Pumpkin seeds Have powerful antioxidants that protect the brain from free-radical damage. They also contain zinc, which is important for nerve signalling. 9. Salmon About 60 percent of your brain is made of fat and half of that is omega-3. Rich in omega-3, salmon helps reduce the effects of brain ageing. 10. Turmeric A potent antioxidant and antiinflammatory that boosts serotonin and helps new brain cells to grow.

There is a direct correlation between what we put in our mouth and brain health. Plenty of foods benefit our thinking and feeling. Many studies have shown that increasing your intake of antioxidant-rich foods helps reduce anxiety and depression. Here is a list of my favourite brain foods: 1. Avocados Provide monounsaturated fat that helps maintain blood flow.

free-radical damage and help slow mental decline.

11. Water Although it’s not a food (and comes in at number 11 on this list) it’s just as important! Your brain is approximately 75 percent water.

5. Eggs Contain brain-energising choline, vitamins B6 and B12 and folate, which are all good for mood and memory. 6. Green leafy vegetables Good source of vitamin E and folate. 7. Nuts Contain healthy fats, antioxidants and vitamin E to protect cells against

The Mindful High Performer released by Murdock Books is available now $32. 99 eqminds.com eat.live.escape

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COSY Textures Bring a little fun and lightness into your home with these cosy check prints and textures.

beauty

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home

Bring the wilderness indoors with these animal inspired homewares.

*ele Style TIP*

Double down on check prints by mixing colours, textures and textures.

Pretty Checks and Cosy Knits

CLOCKWISE FROM TOP LEFT: Recycled Wool Blanket in Willow $113 (GPB65) tartanblanketco.com; Pink Gingham Lamp Base $360 prettyhomestyle.com.au; Fenton & Fenton La Paz Jug $110 fentonandfenton.com.au Society of Wanderers Lemonade Check Duvet $249 societyofwanderers. com; Buffalo Check Wallpaper $80 mintartco.com.au; Fenton & Fenton 3181 Candle $59.95 fentonandfenton.com.au, Pink Gingham Dinner Plate $26.82 prettyhomestyle.com.au; Dog Bone Squeaky Toy $24 styledog.com.au Lambswool Blanket Scarf in Honeysuckle Cottage Check $122 (70 GBP) tartanblanketco.com

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Lunch at Home Catch up with friends and family over a cosy lunch at home, filled with simple and delicious food and a whole lot of love.

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Did You know?

From the Roman times to the Middle Ages everyone ate in the middle of the day, but it was called dinner and it was the main meal of the day.

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home entertain

nviting guests into your home is a great way to show your love and appreciation for the special people in your life. Enjoy a

cosy lunch with friends with these tips.

Add layers

When you are setting the table, use different textures, patterns, fabrics and layers to create a cosy atmospehere. Wool check blankets or knee rugs are a loevly addition to add to the backs of chairs so guests can use them if they get cold. Music is everything

When you are entertaining, music is such an easy way to create a relaxing and calming atmosphere and make guests feel at ease, put on your favourite tunes or do a simple Spotify search for dinner party playslists. If you have a record player, playing vinyl records will add a vintage feel to your lunch. Menu P lan

Cosy lunches should be full of simple comfort food. Try rustic tarts and pies, roast chicken, a simple raddichio and blood orange salad and good quality baked bread. Serve alcoholic and non-alcoholic wine and drink options for guests. Don't forget candles

Pillar candles or dinner candles are perfect for a lunch table, the candlelight will add warmth and cosiness indoors, even during the daytime.

Seve a selection of alcoholic and non-alcoholic drinks for your guests and loved ones.

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The Cosy Lunch CLOCKWISE, FROM TOP LEFT: SHEIKE Lou Lou Mini Dress $189.99sheike.com. au Orga Vase $49.95 saltandpepper.com.au Fazeek Two Wave Coupe Glasses $119 fazeek.com. au Hana 12 Piece Dinner Set $79.95 saltandpepper.com.au Maison Mirabeau Rose Gin $79.99 bws.com.au Wildberry Linen Napkin Set $79 societyofwanderers.com Denim Blue Harlequin Cutlery Set $166 (GBP 95) oka.com Faretta Ivory Throw $279.99 sheridan.com.au Pink Candle Holder $24.30 (GBP 13.95) annabeljames.co.uk

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Homegrown

Elegance, wealth, prosperity - beautiful peonies have a reputation that precedes them including being difficult to grow. But once you master a few basic tricks, they may just be the most rewarding flowers to bloom in your garden.

There is nothing more rewarding than growing and picking your own homegrown fruit, vegetables and herbs to use in the kitchen. BY MIA COWLING

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Did you know? Kitchen gardens have been around since the time of the Romans, before the Agricultural Revolution humans used gardens as their main form of sustenance. The size of most household kitchen gardens was usually a sign of the family’s stautus.

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Did you know? Carrots are made of 88% water and contain the richest source of betacarotene. Beta-carotene helps with eyesight, promotes healthy skin and boosts the immune system.

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garden

Whether you have an acre of land or a tiny balcony, try growing some of your own produce at home and be rewarded with the fruits or your labours.

Tomatoes Tomatoes are one of the easiest fruits to grow at home, choose a variety of different types from cherry to heirloom and enjoy their sweet freshness throughout the summer months. Choose a spot with plenty of sunshine, water deeply and remember to mulch.

Tips for Harvesting Homegrown Fruit and Vegetables Harvesting fruit vegetables correctly will mean you will enjoy a bountiful harvest and good quality crop every year. Harvest vegetables when they are at their peak, for flavour and nutrition - bigger does not always equal better! Tomatoes can be picked either when they are fully ripe or green and left to ripen off the vine. Berries should be picked when they ripe.

Herbs No matter what size garden

you have (or even if you only have a balcony or window sill!), herbs are one of the easiets edible plants to grow. Find a sun-filled spot and water regularly.

Root Vegetables

There is nothing better than pulling up your own root vegetables from the garden to cook with. Onion, carrots, betroot and potatoes are some of the easiest veggies to grow. Build a raised garden bed, plant in full sun and remove the leaves prior to harvesting.

Leafy Greens With the price of fresh vegetables going through the roof, try growing your own lettuce, rocket, kale and spinach at home. You can grow greens in pots or in garden bed, choose a full sun position and make sure the soil is full of plenty of organic matter.

Try to avoid brusing or damaging vegetables or leaves as this can create openings that diseases can enter and eventually damage the plants. Use a sharp knife to harvest vegetables cleanly, particularly those that won’t easily be pulled from the vines. Root vegetables are usually ready to harvest 6-8 weeks after planting, leaves will be darker with thicker stems. Dig carefully around the vegetables to prevent damage.

Inspired by the Home Garden Kate Ford Devina Tie Maxi Skirt $425 kateford.com.au

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From The Kitchen Garden

basil Basil is a staple in the garden, as one of the most fragrant herbs it adds some serious punch to your home cooking. Growing basil at home is is easy to do, read our tips below.

Drainage is everything

Basil requires a well draining soil, so whether you are planting basil in the ground or in a pot, make sure that the soil drainage is excellent.

Location, location, location

Basil loves sun so make sure you plant is a sunny spot that is protected from strong winds. Basil prefers warm weather and climates and will not toletate frost and harsh, cold weather. A sunny spot on the windowsill is a great spot to grow basil.

Water and Nutrition

Water basil in well when it is first planted and censure adequate water through the summer season. Regular watering in hot weather is necessary, just make sure that your soil is welldraing (see above) as basil do not like wet feet and try to avoid watering the leaves.

Cuttings

It is easy to grow basil from cuttings, simply take a few cuttings and place them in a glass of water until roots develop and then plant in soil once the roots are well established.

Basil’s best friends

Basil loves friends - plant with toamotes, oregano, eggplant and beans.

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Good Food Made Simple penguinrandomhouse.com

Leah Itsine’s Green Pasta with Pangrattato You have to try this! It’s simple, but so flavoursome. You could easily make it vegan by using vegan feta cheese. For a gluten-free meal, use gluten-free pasta and breadcrumbs.This recipe is from Leah Itsine’s new cookbook, Good Food Made Simple. Ingredients

2 tablespoons olive oil 1 brown onion, chopped 3 cups (120 g) chopped kale ¾ cup (100 g) frozen baby peas 4 garlic cloves, crushed 1 cup (250 ml) vegetable stock 500 g (1 lb 2 oz) pasta shells 1 avocado, halved 1 tablespoon lemon juice 1 bunch basil, leaves picked 200 g (7 oz) Danish feta cheese, crumbled Pangragatto 1 tablespoon garlic-infused olive oil ½ cup (30 g) panko breadcrumbs 2 teaspoons finely grated lemon zest

Method

1. 2.

1 Bring a large saucepan of salted water to the boil. Meanwhile, heat the olive oil in a saucepan over medium–high heat. Cook the onion for a couple of minutes, then add the kale and cook for a few more minutes. Add the peas and garlic and cook for 2 minutes, then pour in the stock and simmer for 5 minutes. Remove from the heat. Add the pasta to the boiling water and cook according to the packet instructions. Drain the pasta well, reserving ¼ cup (60 ml) of the water, and return to the pan. Meanwhile, to make the pangrattato, heat the garlic oil in a frying pan over medium–high heat. Add the breadcrumbs and lemon zest and cook, stirring regularly, for a few minutes or until crisp and golden. Season with salt and freshly ground black pepper. Pour the vegetable mixture into a blender and add the pasta water, avocado flesh, lemon juice and basil, reserving a few leaves for garnishing. Season with salt and pepper and blend until smooth. Stir the sauce through the pasta. Serve topped with the feta, pangrattato and reserved basil leaves.

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HISTORIC KEW GARDENS World Heritage Site and home to the world’s largest collection of plant species, Kew Gardens in London’s South West should be on every garden lovers bucket list.

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Beautiful Gardens of the World

et over 500 acres in the South West of London, Kew Gardens is home to the worlds most bioligically diverse collections of plant species in the world, numbered at over 50,000 living plants.

The gardens were founded in 1840 and have become one of the most visited attractions in the UK capital. The World Heritage Site is one of the largest and most important biological sites in the world today.

Where

The Gardens at located in Kew in the Borough of Richmond in London, United Kingdom.

When to Visit

With such a diverse range of gardens and plant species there is something to see and enjoy in every season at Kew Gardens. Avoid the crowds by heading to Kew mid-week and outside of school holiday and peak tourist times.

Why Visit?

Any garden lover will find Kew gardens one of the most diverse and interesting gardens to visit in the world. From the Rock Garden, to the Arboretum, Japanese Garden, Woodland Area and Herbarium which houses over 7 million dried specimens, there is so much to explore at Kew Gardens. Allow at least 3 hours to fully enjoy the experience, if you have an entire day at the gardens you will find plenty to occupy your time.

Cost

Entry costs vary depending on the time of year you visit and also if you book in advance, so check the Kew Gardens website for the most up to date pricing information. Children 4-15 receive a discount entry price and kids under 4 years old are free. Don't Miss The 200 metre canopy walk which takes visitors through the tree canopy of a woodland glade, 18 metres above the ground. kew.org Kew, Richmond, London TW9 3AE

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Escape with us.. e a t liv e e s c a p e . c o m

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the final bite

Where in the world is Ella?

Food Editor Ella, travels the world in search of delicious food experiences.

ong gone are the days of Tasmania being considered the poor cousin of the rest of Australia. Flocks of mainlanders are upping roots and resettling in the Apple Isle every year and discovering the delights of this pristine island. With some of the clearest and purest waters and air in the world it is little wonder that the produce you can discover in Tassie is beyond expectations.

o I decided to find out for myself, having not been to Tassie for many years it was time to head back and check out what th island had to offer. Wild abalone, lobster, black truffules, leatherwood honey and famous Tassie pies, there is a lot of food luxury contained in one small space down south. And then of course there is the wine, the cheese and the oysters. It is a food lover’s delight and one of this writer’s favourite foodie spots in the country.

eing so far south means that it is more likely than not cooler weather will be your friend on a Tassie

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trip, picture roaring fires, rich reds, fresh oysters and scallops pulcked straight from the sea, followed by truffle pasta and local cheese. A cold lover’s food haven. Walk it off with one of the state’s famous hiking rails or don’t - that is the beauty of Tassie, its not all about the great outdoors and (although to be fair there is a lot of that!), if you want to simply cosy up and eat your way through your trip you will be perfectly catered for every delicious step of the way. Bon Appetit!

Ella

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