eat.live.escape - The Wild Edition by EatLiveEscape

ISSUE 7. 2022 Ingredients For A Beautiful Life!

Off the Beaten Track...

Some Kind of Wonderful R U T H E R G LE N

FIREPIT COOKING

6 Daily Habits to C HA N G E YO U R LIF E

IN TO T H E W ILD

From Peru to New Zealand, embrace the great outdoors

TheWILD Edition $12.95 AUS (inc. GST)

travel . food . fashion . beauty . wellness . home

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" Wilderness is not a luxury but a necessity of the human spirit." —Edward Abbey 2

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‘Tell me, what is it you plan to do with your one wild and precious life?’ - Mary Oliver

What Im Reading

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

EDITOR’S LET TER

s there anything better than getting out into nature? After two years of being confined to our homes we are craving adventure, to be free in the world again to visit some incredible destinations. Our travel goals have moved and changed, visiting places teeming with tourists has taken a back seat to more secluded retreats and the ability to get off the beaten track.

and Nadiya Hussaine’s new cookbooks (Nadiya’s Apple and Olive Oil cake is my new go-to cake recipe).

In this issue we wanted to get a little wild, head into the unknown and experience everything our beautiful earth has to offer.

Founder and Editor-in-Chief

I hope this issue inspires you to plan your next trip, head into the unknown and get a little wild.

Mia Cowling

We go on an adventure with George Thomas as he traverses the mountains of Peru in A Life Less Ordinary (pg 48). From the wilds of Zambia to swimming with minke whales in Port Douglas, Melinda Healy rounds up unique spots to get out into the outdoors.

what i’m loving now Platinum Jubilee Silk Scarf $187 (99GBP) shop-westminsterabbey.org

My Beauty Pick

We visit the Rutherglen wine region in north-western Victora and find out what makes this place such a special part of Australia (it isn’t just the world famous muscat!). Jo cooks up a storm outdoors using fire and we share recipes from Jamie Oliver’s S/W/F Shirred Cut Out Mini Stevie Dress $289 swf.com.au

Wild Blackberry Rainbow Bright pg Galette pg 36 119

Davines Momo Shampoo $39.95 salonstyle.com.au

A Life Less Ordinary pg 48 Wildflowers pg 116

Fashion pg 130

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All Fired Up

C O NTENTS

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ON THE C OVER

We headed out into the Victorian countryside to shoot our cover this for this issue, with model Eloise and two beautiful horses, which captured the feeling of wildness and freedom we are all craving. Cover Location: Port Fairy, Australia Front Cover Image: Jo O’Keefe Back Cover Image: Jo O’Keefe Model: Eloise Coxon Horse: Flutter Wearing: Sheike sheike.com.au @sheikeandco

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Food & Drink News

Cocktail Hour

Firepit Cooking

All Fired Up

Dream Destinations Kokomo, Fiji

A Life Less Ordinary

Weekend Away Burleight Heads

Some Kind of Wonderful, Rutherglen

Into the Wild

What’s New

health & beauty

Spotlight: One Fell Swoop

The Beauty Edit

116

Wildflowers

101

Skin Goals

122

Broughton Hall

102

6 Daily Habits to Change Your Life

fashion

lifestyle 112

Let’s Picnic

Rottnest Island

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ON SALE NOW

Credits Editor-in-Chief: Mia Cowling Travel: Mia Cowling Food: Ella Mitford Home Editor: Katie Skinner Our Contributors Jo O’Keefe, Melinda Healy, Julie Skinner, George Thomas, Katherine Pham 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

Issue 4 of ele HOME is now available. Get a copy at 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 7, 2021 ISSN 2652 6638 Copyright eat.live.escape 2021

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Canterbury New Zealand

mee t & gree t Say hello to our featured contributors behind this issue. Katherine Pham WELLBEING

6 Daily Habits to Change Your Life pg 96

Personal Development and Wellness writer, Katherine Pham has a passion for helping others to achieve growth, development and fulfilment in their daily lives.

Melinda Healy TRAVEL Into the Wild 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

SHOP new arrivals eatliveescape.com

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A SWEET START Tarte au Citron (Lemon tart) Ingredients

Method

Pastry

To make the pastry, rub together flour and butter until fine crumbs form. Add the icing sugar, egg yolks and two tablespoons of cold water. Mix together until the dough forms. With your hand turn out on to a lightly floured surface and knead for a minute or two and then roll into a flat disc shape about 1 inch thick. Wrap in cling film and refrigerate for 45 minutes.

1 1/2 cups of plain flour 125g of butter, cubed 1/2 a cup of icing sugar, sifted 2 egg yolks 2 tbsp of cold water Lemon Filling 1/3 of a cup of fresh lemon juice 1/2 a cup of caster sugar 1 cup (250ml) of thickened cream 2 eggs 3 egg yolks

Pre-heat oven to 180 C (350F). Remove the pastry from fridge and place between two sheets of baking paper and roll flat to about 1/4 of an inch thick. Place in a lightly greased fluted tart tin that has a loose base. Make sure that the pastry is slightly over the edge of the tart tin and trim edges with a knife. Prick the base all over with a fork. Cover the pastry case with baking paper and blind bake using pastry weights or dried beans or rice. Bake for 12-15 minutes. Remove baking weights and bake for another 5 minutes. Remove from oven and allow to cool while you prepare the lemon filling. To make lemon filling, combine the cream, sugar, eggs, egg yolks and lemon juice and whisk until smooth. Carefully pour the lemon filling in to the cooled pastry case. Reduce the oven temperature to 140 C (280 F) and very carefully place the tart in the oven (you can place in a flat baking tray if easier). Bake for 30-35 minutes until filling is set. Remove from oven and allow to cool. Sprinkle with a little extra icing sugar and serve. Enjoy!

*Serving Suggestion* Serve lemon tart with double cream, fresh raspberries or vanilla ice cream.

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Out & About

Sydney Australia - Enjoy a romantic dinner overlooking Chiswick’s lush lawn. The garden setting is a beautiful place to share a magical moment with friends and family. Enjoy menu highlights such as Chiswick garden radish with sunflower cream and turmeric caramel; Oysters with apple mignonette, Chiswick’s smoked ocean trout; Bannockburn chicken, new season potatoes and bay leaf jus, and grilled mango, passionfruit and almond sorbet. chiswickwoollahra.com.au @chiswickwoollahra

Image: Steven Woodburn

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14 16 18 28

Food & Drink News Cocktail Hour Firepit Cooking All Fired Up

Berry Galette - get the recipe pg 22

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food news

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

Melbourne gets a touch of France with Smith St Bistrot by the Scott Pickett Group opening its doors at 300 Smith St, offering a French bistrot experience in the inner-north. The bistrot delivers an array of Pickett’s favourite French dishes enjoyed from Lille to Lyon, while interiors celebrate the building’s eclectic history with the sentiment of a ‘20s Parisienne bistrot. The bistrot offers classic French food and drinks with unexpected twists. Generous service from Restaurant Manager Tash Sorensen (Saxon and Parole, Ghost Donkey in New York, Embla in Melbourne) and her team come together to bring European decadence to Smith St whether diners are enjoying a drop-in drink or extended bistrot dining experience smithstbistrot.com.au @smithstbistrot

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BONNIE The team from All Saints Estate in Rutherglen has opened a new casual dining venue, Bonnie. The restaurant, on the grounds of All Saints, will celebrate local and estate-grown produce and wines. Guests will enjoy traditional wood-fired pizzas and a menu celebrating local and estate-grown produce and wines. Bonnie is a labour of love, taking over the site of artisan food store Indigo Food Co. It is the latest addition to the Brown’s wine and food-focused family business that showcases the best of the Rutherglen region, including All Saints Estate, Terrace Restaurant, St Leonards Vineyard, Mount Ophir Estate and Thousand Pound Wine Bar.

BAKE OFF!

allsaintswine.com.au/bonnie @bonnie.allsaintsestate

UK TikTok baking star Fitwaffle bakes quick and easy cakes, cookies, traybakes and puddings using only 3 ingredients. Enjoy Oreo Cake and delicious White Chocolate Fudge, plus 4 and 5-ingredient recipes including Speculoos Ice Cream and a cinnamon roll made in a mug.

@fitwafflekitchen

HANOI AT HOME

CLEAN & GREEN

Melbourne’s Hanoi Hannah has extended its brand with Hanoi Hannah Entertaining, a new food service for social events. “This is an exciting take on entertaining because it’s not your typical catering or takeaway. It’s our crowd-pleasers boxed up and ready to eat. No assembly is required; just unbox and dig in. We’re taking the fuss and mess out of entertaining for group occasions. All you need to worry about is pouring the drinks,” says Simon Blacher, Commune Group Creative Director. Available for pick-up or delivery within a 20km radius of Hanoi Hannah Express Lane in Windsor, enjoy ready-to-eat Vietnamese street food. hanoihannah.com.au

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New on our radar is PlantWater, a vitamin and mineral rich drink, bottled with 18 natural nutrients including chlorophyll, magnesium, and folate, that promote total body wellness. PlantWater is crafted from the life source of plants to refresh and revitalise. With ingredients that can boost immunity and energy levels, promote cell recovery, and aid with cognitive function, PlantWater is changing the way we hydrate. plant-water.com.au @plantwater_au

food & drink news MARGAUX

One of our favourite drinking spots in Melbourne, Bar Margaux has been named Bar of the Year at the Australia Bar Awards. Serving up late night tipples and a menu of French bistro classics, Margaux is the perfect late night establishment to enjoy post-show or event. We love the Steak Frites enjoyed with a glass of champagne, followed by the Souffle of the Day. barmargaux.com.au @barmargauxmelbourne

anyday Want to eat delicious, fresh food but don’t have the time or energy to cook after a long day at work? Create tasty and nutritious meals in record time using the Everyday Set from Anyday Cookware. Prep your fresh ingredients in the dish and put on the lid, place in microwave and step away, when ready bring the dishware straight from the microwave to your table and store safely in the fridge after or reheat the next day! cookanyday.com

NEW! TRUFF’s newest offering takes out the heat and adds the complexity of signature black winter truffle, in a full-bodied and decadent olive oil. The house recipe includes a carefully selected olive oil as a base to let the organic truffle richness shine through. Add a few drops to your favourite pizza, scrambled eggs, pasta or roasted veggies to instantly add depth and dimension to any meal. truff.com.au @truff.au

firebird

Opening in Soho, London Firebird will be the first London based restaurant and bar from restaurant owners Madina Kazhimova and Anna Dolgushina. The restaurant will serve largely European dishes using ancient open-fire cooking techniques, with a focus on pickling, fermenting and curing. Cocktails as well as wines will be paired with the plates, with equal consideration paid to the food, wine and cocktails. The name Firebird is taken from Slavic folklore, a magical and powerful creature with glowing plumage, the treasure on a tangled quest, a story from Anna and Madina’s homeland. @firebird.london eat.live.escape

cocktail hour oaxaca chilli marg "The chilli marg is one of Australia's most popular margaritas currently in bars. We wanted to put our spin on this incredible drink, playing off the smokey quality of the Mezcal with flavours of rhubarb. The drink is firey, red, and lots of fun with friends!" - Mixologist Kurtis Bosley

Ingredients 40ml Mezcal 20ml Cointreau Liqueur orange liqueur 15ml Rhubi Rhubarb Liqueur 10ml Monin Pure Cane Syrup Pinch of Chilli Flakes 30ml Lime Juice Glass: Tall Glass Garnish: Rhubarb Slice

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Method 1. Add all ingredients into shaker 2. Shake with ice for 10 seconds 3. Strain over ice in to a tall glass *Shop the ingredients at Booze Bud boozebud.com @boozebud

light up! Gin lovers and candle connoisseurs alike can now enjoy the fragrant scent of The Botanist Gin’s 22 botanicals in their home in the form of The Botanist Gin Candle. Having partnered with online candle marketplace, The Candle Library, The Botanist Gin has created a new limited edition candle that is the perfect addition to your home to be enjoyed as you relax with a gin Mandatory Spirit Co has launched their brand cocktail. $40 new, world first, single serve Boxtails that are thecandlelibrary.com the ultimate picnic party go-to. Try flavours like Mai Tai, Passionfruit Martini and Pink Gin Daquiri. mandatoryspiritco.com.au

ele LOVES Celebrating our pooch friends, Sit Stay Society Wines pay homage to our furry companions with a range of half bottle wines where 50c from every bottle sold is donated to Pet Rescue.

sitstaysocietywines.com.au.com @sitstaysocietywine

Drink Me Cocktails in a box, gin-scented candles and wines that celebrate our four-legged friends.

Launched in 2020, from the beaches of Sydney, FELLR aims to bring alcoholic seltzers to the fore with their range of seltzer cans in 4 flavours - Lime & Soda, Passionfruit, Watermelon and Dry & Lime. drinkfellr.com @drinkfellr

Michelini’s Prosecco Rose is a light rosy blush prosecco with vibrant notes of fresh strawberry and roses. It is the perfect afternoon drink or high tea sparkling.

spendwithus.com.au

sunday saver Bae Juice is bringing an end to hangovers with their pure Korean pear juice. Drinking 120ml of pear juice before the big night has been clinically proven to cure a hangover. Backed by the CSIRO research pear juice can reduce blood pressure, lower cholesterol and replenish lost electrolytes.

*Editor's P ick*

Crafted to pair with tequila for the perfect margarita, CAPI has put the work in, so you don’t have to. Their Lime & Agave X uses real lime juice and agave nectar, balanced with a hint of orange and salt. Just add a splash of tequila, lots of ice and some afternoon sun. capi.com @capi

baejuiceaus.com.au @baejuiceaus

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Sophie Hansen’s Walnut and Fennel Chakouchka, recipe pgBiscotti 23

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firepit cooking In Ross Dobson’s new cookbook, Firepit Barbeque, he shares 90 delicious and simple recipes to cook and share on an outdoor firepit barbeque.

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Lobster Tails with Chilli and Garlic Butter, recipe pg 22

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eat

What is a firepit?

In the most basic sense, a firepit is just that: a pit of fire. What started as a simple hole in the ground, in which burning wood supplied heat for warmth and cooking, has become over the centuries more practical and safe through design. What many of us think of as a firepit is simply a vessel that burns wood, over which a suspended grill or hotplate can be fitted to cook food. I’ve seen the most basic of firepits – nothing more than a recycled metal drum with holes punched in the side to supply air flow and enable the wood to burn (remember: a fire needs oxygen). A grill, such as an old cooking grill from an oven, is placed on top of the metal drum. Once the smoke and flames have subsided, it is ready to cook food over the heat emitted from the hot charcoal. It is the heat from the charcoal that is required for cooking. You will notice that when wood is burning, it’s almost as if it’s alive: it hisses, spits and groans. These noises are made by the burning of the minerals and water in the wood, and the side effect of this is smoke. Smoke, and soot, is released while the volatiles in the wood are still burning away. And smoke is something you don’t want when you’re cooking on an open firepit. Cooking on a smoky fire gives an unpleasant diesel-like taste to the food. When the noise and smoke subsides, you are left with charcoal, which burns at a higher temperature than wood and should glow and pulse with heat. It will have few visible flames, releasing only pure heat. It takes time to achieve this, and patience is required.

Timber for your firepit

You might think wood is wood – but there are many different types of trees. Soft timber from trees such as cypress, pine and fire burns too quickly and is no good for the firepit. These woods might be less expensive, but they won’t go the distance. Do not burn treated timber from trees, and from other large plants that are toxic. Many of us may know that oleander, for example, is toxic, and shouldn’t be burnt anywhere near people. The same goes for any treated or painted timber.

In Australia and New Zealand the best timber to burn is hardwood gum or eucalyptus. In Australia timber varies slightly from state to state. Generally speaking, the timbers that burn the longest are jarrah, iron bark, box and river red gum. The same applies when choosing timber for burning in North America, the United Kingdom and Europe. Timber with the least pitch (resin) or sap is the best choice for burning on the firepit. In North America this is timber from maple, ash, birch and oak. The most widely available timbers for burning in the United Kingdom and Europe are similar to North America, but also include fruit trees with hard timber, such as cherry and apple. The best wood for burning will feel dense, it should be grey in colour (definitely not green), hollow sounding when two logs are tapped together, and free of fibrous bark, or at least indications that bark can be broken away easily. What you are looking for is wood that is as dry as possible. Green wood, or wood with some bark attached, indicates there is moisture in the wood, which will produce more smoke and requires more energy to burn on the water and minerals. Worse still, it might not even burn at all. Always go for grey, dry and dense.

Preparing the firepit for cooking

Many modern firepits will come with an attachable grill, which is perfect for cooking. Remove the grill while you fire up the coals. Take two mediumsized pieces of firewood and place them in the centre of the firepit, parallel to each other and about 20 cm (8 inches) apart. Take two more similar-sized pieces of wood and place these on top, in the opposite direction, parallel and 20 cm (8 inches) apart. There will be a gap in the centre – this is where you ignite the fire. Crumple up some newspaper into loose balls and put these between the timber (egg cartons work a treat, too). Now arrange some kindling around the paper to look like a tee pee. Light the newspaper in several places, allowing it to catch and burn – it won’t take long before the kindling catches

fire, but the large pieces of timber will need some more time. You can use a piece of cardboard or a baking tray to fan air into the fire and encourage it to burn. Timber needs air and space to burn so don’t overcrowd it. Give it time and space to turn into coals. It is not wood per se that you need to cook with; it’s what the wood becomes.

When is the firepit ready?

Over a period of about 2 hours, the timber becomes black and ultimately turns into charcoal. It will break up into small pieces and is supercharged with energy and glows with intense heat. Coals about the size of a golf ball, and no larger than a tennis ball, are what you are looking for to cook with. And, unlike wood, which needs space to burn, these hot coals work best when pushed together to generate and maintain optimum heat for cooking. The easiest way to test if your firepit is ready for cooking is to trust your own senses. Firstly, use your eyes: you want to see small pieces of red-hot coals with a minimal amount of smoke. Secondly, use your sense of touch. Put the palm of your hand about 5–10 cm (2–4 inches) over the centre of the firepit. You should only be able to hold your hand there for some 2–3 seconds. Replace the grill over the firepit and give it around 10 minutes to heat up.

What tools do you need?

You can treat the firepit like any open fireplace you have inside the house. That is, you might have a fireplace kit which can include a hand shovel, ember movers, bellows. These will all be useful – but not necessary. I personally find something that is long and made of metal to poke the fire is essential, plus a couple of pairs of long metal cooking tongs. A dustpan and brush is always good to have on hand for cleaning up, once the firepit is completely cool. If your firepit is small enough, you might be able to tip the burnt-out coals and ash directly into your organic refuse bin or onto a compost heap. My local council provides large bins for organic matter and these accept ash.

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What to cook on a firepit

You can cook almost everything that you can cook on a conventional barbecue. But, do remember that the firepit does not have a lid that can close and trap in heat, acting like an oven of sorts. Keep in mind that smaller cuts of meat cook best on a firepit. Chicken fillet is ideal; darker thigh meat, with lines of fat, is ideal. You can, of course, use chicken breast fillet, but I personally find this too dry and not as flavoursome as thigh. Cute little trimmed lamb cutlets are perfect. The bone is all ready to use as a utensil to hold the chop and wolf down the tender meat. Pork and beef cutlets are good, too, as are most fillets of red meat: lamb, beef and pork. While larger bits of meat can be cooked on the firepit, they do require more attention and patience. To ensure large dense cuts of meat are cooked through, a good tip is to wrap the seared meat in foil and move to the edge of the firepit. Here the heat is less intense and the meat can cook through without burning. Many vegetables are perfect for

cooking on the firepit. Whole or thickly sliced eggplant (aubergine) and capsicum (pepper) are ideal; so too are root vegetables like sweet potato and potato, wrapped in foil and ready to be smothered in butter, sour cream, yoghurt or labneh. Sweetcorn, too, cooks to perfection on the firepit. Patiently turn the corn over the heat until the kernels burst with a golden flavour that’s hard to beat. With seafood, large prawns and lobsters fair well, especially when left in their shell, which acts as a natural protective armour. Delicate white fish fillets are best wrapped in a foil parcel, and need very little cooking time. For drama, the firepit is the way to go for cooking your favourite whole fi sh. Again, whole fish is best wrapped in some sort of parcel made of baking paper with an outside layer of foil (the paper-thin skin of many fish will stick to cooking foil and it can prove very tricky to peel off once the fish is cooked; hence the baking paper on the inside.) These sturdy parcels also make it easier to transfer the fish from the firepit to a serving platter.

Firepit Barbecue

Images and text from Firepit Barbecue by Ross Dobson, photography by Nicky Ryan and Brett Stevens. Murdoch Books RRP $35.00

Lobster tails with chilli and garlic butter Ingredients (serves 4)

2 lobster tails, about 320 g (11 oz) each 75 g (2½ oz) unsalted butter, softened to room temperatu ½ teaspoon dried chilli flakes 2 garlic cloves, crushed 1 tablespoon finely chopped flat-leaf (Italian) parsley Lemon wedges, to serve

Method

There is something about the expense of lobster that puts pressure on the cook to do something really fancy with it. And that is where mistakes are made! No béchamel or white sauce; no cheese and no flambé, please. Keep it simple. Cook the lobster simply and quickly, basting with some lovely, fresh flavours. That’s all you need to do. These are made for firepit cooking. Cut the lobster tails in half lengthways. Mix together the butter, chilli flakes, garlic and parsley and spread over the cut sides of the lobster. Your firepit is ready to cook on after about 2 hours of burning, when the timber is charcoal black, has transformed into red hot coals about the size of golf balls, and the smoke has all but subsided. To test for heat, you should not be able to hold the palm of your hand 5–10cm (2–4 inches) above the grill for more than 2–3 seconds. Replace the grill over the firepit and give it around 10 minutes to heat up. Lay the lobster, shell side down, on the firepit grill. The shell will act as a cooking vessel of sorts. Cook for 10–15 minutes, until the lobster meat is white and cooked through. It should peel away easily from the shell. If necessary, cook for a few extra minutes until it does so. Serve with lemon wedges. .

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Chakchouka Translating Arabic to English can be tricky, which is why, in the world of food, you often see the names of Middle Eastern dishes spelt in different ways. That’s how it is with this fabulously flavoursome dish from North Africa, also called shakshouka. I consider this the vegetarian equivalent to bacon and eggs as hangover food. The name alone makes you want to sit up and take notice.

Ingredients (Serves 12)

3 tablespoons vegetable oil 6 ripe tomatoes, cut in half 1 small yellow capsicum (pepper), cut into strips 1 small green capsicum (pepper), cut into strips 1 small red capsicum (pepper), cut into strips 1 red onion, cut into rings 1 large red chilli, finely chopped 1 teaspoon ground cumin 1 teaspoon sweet paprika 1 teaspoon sea salt 4 eggs 3 tablespoons finely chopped flat-leaf (Italian) parsley Chargrilled bread, to serve

Method

Your firepit is ready to cook on after about 2 hours of burning, when the timber is charcoal black, has transformed into red hot coals about the size of golf balls, and the smoke has all but subsided. To test for heat, you should not be able to hold the palm of your hand 5–10 cm (2–4 inches) above the grill for more than 2–3 seconds. Replace the grill over the firepit and give it around 10 minutes to heat up. Put the oil in a large bowl. Add the tomatoes, capsicums and onion and toss the vegies around to coat in the oil. Working in batches, tumble some of the vegies over the firepit grill and spread them around so they don’t overlap. Cook for 8–10 minutes, turning often with metal tongs until they are tender and scored with grill marks. Transfer to a bowl and cook the remaining vegetables. Sprinkle the cooked vegetables with chilli, cumin, paprika and salt and toss together. Lightly mash with a potato masher, so the tomatoes especially are well crushed. Spoon onto a heavy-based baking tray. Put the tray on the firepit grill and allow to heat up for 10 minutes. Form 4 evenly spaced little wells in the tomato mixture, then crack an egg into each one. Cook for 8–10 minutes, just until the egg whites are firm. Sprinkle with parsley and serve hot with chargrilled bread.

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5 WAYS WITH RASPBERRIES Is there anything sweeter than fresh picked raspberries? These little jewels of nature are a sweet and healthy addition to any diet.

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Image: Lucas Guiz

Did You Know? Raspberries are one fruit that won’t ripen off the vine, so always pick them when they are plump, juicy and ready to eat.

BAKE Berries are delicious baked in sweet pies, tarts and pastries. They mix well with apple, pear, rhubarb and peach. The mix of golden pastry, sweet berries and icecream is a classic dessert combination that will please everyone.

PRESERVE Berries are one of the best fruits for making jams and conserves. For a simple jam recipe, dissolve 4 cups of sugar in 1 cup of water over a low heat, Add 4 cups of mashed raspberries and a squeeze of lemon juice. Bring to boil for 5 minutes, then allow to cool. Place in sterilised jars. This jam should keep unopened for up to 12 months.

FREEZE Freeze fresh raspberries so that you have fruit to cook with during the year. Or try cooking 1 cup of raspberries with 1 tbsp of water and 1 tsp of honey in a saucepan for about 4-5 minutes until the berries have reduced to a thick sauce. Allow to cool and then freeze. This raspberry sauce can be used for cakes and desserts, pancakes and waffles or as a delicious addition to your morning oats or yoghurt.

FRESH Add fresh berries to the top of pancakes, ice-cream, yoghurt, desserts and cakes. Or simply eat them on their own for a sweet and healthy treat. They also make a great lunchbox treat.

SAVOURY Raspberries aren’t just for sweet dishes. Try adding raspberry to a fresh green salad, or pair with smoked salmon for a surprising mix. Raspberries come in different colours and varieties, golden raspberries are delicious in a peach, proscuitto and bocconcini salad.

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CLOSE TO NATURE

Protect our great earth with these sustainable heroes. 1.Porcelain Brigid McLaughlin Milan Stripe Dress $299 brigidmclaughlin.com 2. Linen House Terra Euro Pillow $24.99 linenhouse.com 3. Beysis Personalised Water Bottle beysis.com $37.90 4. Shibori Happiness Cushions $91 shibori.com.au 5. Dragonfly Notecards $15 (GBP8) rebeccapitcher.co.uk 6. Kitchen Craft Eco-Friendly Potato Jute Sack $21.70 (GBP 11:50) kitchencraft.co.uk 7.Skin Fruit Protective Moisturiser $47 skinfruit.com.au. 8. Sheridan Ortiz Antiquerose Cushion $89.99 sheridan.com.au 9. Orient Reversible Sustainable Tote $1099 (GBP580) reclaimsl.com 10. Tigmi Trading Office Chair P.O.A tigmitrading.com

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all fired up T

RECIPES, IMAGES, WORDS & STYLING Jo O’Keefe

he popularity of fire pits, open fireplaces, BBQs and outdoor ovens at home means it isn’t just on camping trips where we can get all fired up with outdoor cooking! Armed with a good camp oven with a lid, a heavy cast iron frypan, a wire rack or grill plate you are good to start cooking in the great outdoors. Start with my hot pan fried feta and damper which can be served as a lunch or light dinner idea by adding a green salad and some green olives. A ‘here’s one I made earlier’ jar of homemade chimichuri in the fridge can send your steak or lamb into another taste realm altogether. A beautiful whole fish brought from a fishmonger (or caught yourself!) tastes so much better cooked over the hot coals. I’ve added an easy zingy mayonnaise you can premake to accompany it. My wild rice salad to balances out the meal perfectly and because we always need a sweet finish, I’ve created a berry galette that conjures up the taste of summers past, fond childhood memories of picking wild blackberries on the side of a country lane, getting our fill of sweet fruit. So throw another log on the fire, cosy up outside and enjoy these delicious fire inspired recipes. *Can’t cook outside? All of these recipes work great using your oven or hot plates indoors.

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*Jo’s Tip*

Add some spring onions on the grill and lightly char to serve with your fish.

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Whole Snapper with Lemon, Dill and Caper Mayonnaise (serves 4)

A delicious whole fish cooked over coals served with a tasty herbed mayonnaise that highlights the classic pairing of capers and lemon.

Ingredients

1 whole Baby snapper 1 lemon, sliced 1 tbsp olive oil Mayonnaise 1/2 cup of good quality egg mayonnaise 1 tablespoon of capers, chopped Small handful of fresh dill, finely chopped 1/2 lemon or lime, zested and squeezed Salt and pepper, to season

Method

Brush fish with a little olive oil and place the lemon slices in the cavity. Cook in a wire fish rack over the fire on a grill or wrap in tin foil and bake straight on the coals.

Pan-fried Feta Cheese with Thyme and Honey (VG) Ingredients

1 good thick piece of full fat feta cheese 1 tablespoon of extra virgin olive oil Sprig of fresh thyme Local honey, to drizzle Cracked pepper

Method

Add oil to a cast iron or steel pan and when hot add the block of feta cheese. Sprinkle over thyme and cook both sides until golden nutty brown. Drizzle with honey and cracked pepper serve immediately with crusty bread or damper. It will be golden brown and can be served straight from the pan all melty and hot. Perfect with cold beer or a glass of white wine as a starter.

Mayonnaise Mix all ingredients together and season with salt and pepper. Serve mayonnaise on the side of your cooked fish and add a wedge of fresh lemon. eat.live.escape

eat *ele Top Tip* If you prefer a savoury scone, swap the lemonade for soda water, add inAustralian some dried herbs Damper Bread (VG) and top with grated cheese before baking. Serve warmyeast-free bread that traditional Damper is a classic with butter. to eat around a campfire in Australia. It can be made

as a bread loaf, or rolled and shaped on the end of a stick and toasted over the fire. Try it with my panfried feta, it’s a great combination.

Ingredients 4 cups self-raising flour 1 tsp salt 2 tsp sugar 30 grams butter (room temperature) 1 cup milk ½ cup water Method 1. 2.

3. 4. 5.

Sift the self raising flour and salt. Stir in sugar. Rub in the butter using your fingertips until the mixture resembles bread crumbs. Make a well in the top of the flour, pour in the milk and water and mix well with a butter knife until the mix comes away from the sides of the bowl. Turn out onto a floured board and knead until smooth. Shape into a round ball and with a knife cut a cross on the top. Sprinkle base of hot camp oven with flour and place dough in oven. Put the lid on and add coals on top of the lid. Bake until golden brown (approx 30-35 minutes)

*Jo’s Tip*

Damper bread is also enjoyed sweet, with lashings of butter and fresh berry jam or marmalade

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eat Rib Eye Steak with Chimichurri Ingredients 1 ribeye steak Chimichurri 1 cup parsley 1 cup coriander 1/4 cup oregano leaves 2 cloves ogarlic 1 tablespoon of red pepper flakes 1/4 cup red wine vinegar 1/4 cup olive oil

Method *Make chimichurri up to a day or two ahead. Blend all chimichurri ingredients until herbs are finely chopped and well combined. Place in an airtight jar and drizzle olive oil over the top to keep it fresh and green. Cook the steak to your liking over hot coals, in a heavy pan or on a BBQ grill. Allow to rest for 10 -15 minutes. Slice and serve with the chimichurri sauce drizzled over the top.

Wild Rice and Broccoli Salad (V/VG)

This quick and easy salad can be pimped up to make extra special and is delicious served alongside fish or steak.

Ingredients

1 head of broccoli, cut into florets 1 cup cooked wild rice or brown rice, cooked 1.2 cup fresh parsley, roughly chopped 1/4 cup toasted almonds 1 tbsp olive oil Dressing Mix 1/4 cup olive oil Juice of one lemon, squeezed 1 garlic clove, chopped 1 teaspoon grain mustard 1 tablespoon cider vinegar Salt & pepper, to season

Method

Drizzle broccoli with olive oil and roast until edges are charred at 180C (350F) degrees. Mix the cooked rice with the charred broccoli and chopped parsley. Mix dressing ingredients together in a jar and pour over the rice and broccoli and toss through salad. Top with toasted almonds. *ele Tip* - You can pimp this simple salad and really have fun with it by adding toasted pepitas, sunflower seeds, dried cranberries, chickpeas, pine nuts, roasted red pepper and crumbled goat’s cheese.

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*Jo’s Tip*

Fire up your Chimichurri with some fresh green chilli if you like it really hot & spicy!

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Wild Blackberry Galette with Double Cream (VG) A galette is a French word that sounds fancy but really it’s a free form pie, perfect for rustic cooks who have no desire to muck around with crimping perfect pie edges and creating culinary masterpieces. You will still produce plenty of ooh’s and ahhhh’s when you put this on the table, golden pastry filled with juicy sweet berries served with double cream, what’s not to like? Ingredients (serves 4)

Pastry 1 ½ cups all-purpose flour 1 tablespoon castor sugar 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 Pastry

Mix flour and butter in a food processor until fine crumbs form. Add in sugar, salt, baking powder and sour cream and process until it just comes together. Remove from food processor and knead together quickly. Roll into a ball and then flatten into a disc shape. Cover and refrigerate for at least half an hour. When you are ready to make the galette, remove pastry from fridge and allow to sit for approximately 10 minutes. Roll the pastry into a large circle shape. Place your dough circle onto a tray or onto baking paper if you are going to bake in camp oven. Baking paper will enable you to easily lift it up and place into your preheated camp oven. Jo’s Tip - Consider the size of your camp oven when rolling and forming the galette so as it’s not too big. Filling

Mix berries with the corn flour and squeeze in lemon juice. Add sugar and zest and fold through. Sprinkle base with 1/3 cup of almond meal or biscuit crumbs then place your berry mix in the middle of your pastry circle. Fold the outside edges of the pastry over 1/3 of the fruit keeping the roundish shape. Brush pastry top with the beaten egg and sprinkle with Demerara or raw sugar. Bake in oven until golden brown, if you are baking in the camp oven make sure you put coals underneath and on top of the lid. Serve warm with a dollop of double cream and enjoy by the fire.

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WEEKNIGHT HERO Jamie Oliver’s Wonderful Veg Tagine

Jamie Oliver’s Wonderful Veg Tagine is a delicious mix of saffron, preserved lemons, apricots, fluffy cous cous and toasted almonds.

Ingredients

1 pinch of saffron 4 cloves of garlic 4cm piece of ginger Olive oil 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 teaspoon ras el hanout 1 tablespoon sun-dried tomato paste 2.5kg mixed veg, such as aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-colour peppers 1 x 400g tin of chickpeas 100g dried apricots 1 preserved lemon 300g couscous 1/2 a bunch of mixed fresh herbs, such as dill, mint, flat-leaf parsley 20g flaked almonds

Method

Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirringoccasionally. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. leave for 10 minutes, then fluff and fork up. pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs.

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GLUTEN-FREE CLASSIC Pea and Ham Soup

In Cristian Broglia’s new book, The Gluten-Free Cookbook he creates delicious gluten-free dishes from across the globe. This typically English soup uses dried peas instead of fresh and is perfect for the cooler weather. Preparation time: 20 minutes, plus 10 minutes resting time Cooking time: 3 hours 30 minutes

Ingredients (serves 6)

2 tablespoons (30g) unsalted butter 2 large carrots, chopped 2 onions, chopped 1 stalk celery, chopped 2 cloves garlic, smashed and peeled 6 oz (175g) dried green split peas 1 lb (450g) pork hocks 8 ½ cups (68 fl oz/2 litres) ham bone stock Sea salt and freshly ground black pepper ¼ lb (110g) cured pork leg, sliced, for garnish

Method

In a soup pot, heat 1 ½ tablespoons (25 g) of the butter over medium heat. Add the carrots, onions, celery, and garlic and cook until the onions are soft, 5–6 minutes. Add the peas, pork hocks, and stock and season to taste with salt and pepper. Reduce the heat, cover, and simmer until the meat is very soft, about 3 hours. Remove the pot from the heat and let it rest for 10 minutes. Remove the pork hocks from the pot and place them on a plate to cool down. When cool enough to handle, pull the meat off the bones and chop the meat. In a pan over medium-high heat, melt the remaining 1 teaspoon (5 g) butter, then add the chopped meat and cook until crispy, about 3 minutes. In a food processor (or with a hand blender), blend the pea mixture until it is creamy and smooth and return to the pot. Heat it over medium heat for 2 minutes, stir in the meat, and simmer for 10 minutes longer to blend the flavors. Serve hot, garnished with the sliced cured pork.

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Escape 46

Dream Destination, Kokomo Fiji

Travel News

Weekend Away, Burleigh Heads

Time to Dream

McLaren Vale, South Australia

Day Out, County Cactus

Image: Matteo Badini eat.live.escape

ele LOVES

The World in Words The Travel Book 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

OUT OF AFRICA

Stay in the oldest safari camp in existence, bathe in old world canvas baths in the savannah and relive the scenes from the iconic film ‘Out of Africa’ with Ker & Downey Africa’s 9 day Kenyan safari. Guests can expect 9 days of old world elegance and incredible scenery on a trip like no other. ke-downeyafrica.com

STARGAZERS Spend a night under the stars at one of the world’s Seven Wonders, The Great Barrier Reef. Reefsleep on the Great Barrier Reef by Cruise Whitsundays offers travellers an intimate, bucket-list experience to sleep on the reef under the stars. Until 31st March 2022, save $100AUDpp when using the promo code RSWONDERS when booking. crusiewhitspro.com @nikon

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travel news We round up the latest travel and hotel news.

GLOW UP The Dorchester hotel in London has commenced on a comprehensive renovation, the biggest since 1989. Renovations will start with the entrance to the hotel, The Promenade and The Bar, as well as two guest floors, with work to be completed by September 2022. Two of the most renowned names in design have been appointed to transform the hotel: Pierre-Yves Rochon is reimagining the hotel entrance, The Promenade and the new guest rooms and suites, while Martin Brudnizki Design Studio has been appointed to re-create the bar. The Dorchester will remain open for guests throughout this time with its popular afternoon tea served in the spectacular Orchid Room and a reinvigorated concept for the rooftop restaurant to be launched in spring 2022. As The Grill, Alain Ducasse and China Tang completed refurbishments in the last few years, they will continue to remain open as normal, as will The Dorchester Spa. dorchestercollection.com

GLAM-DIVES Our Maldivian dreams are about to come true at The Standard’s first island escape. A short sea plane ride away from Male the oasis offers a unique blend of relaxation and social life, perfect for romantic escape or family get-together. Whether you are relaxing in an overwater villa, floating in the lagoon, or settled on a pristine sandy beachfront, each of the 115 villas feature their own private lounge deck and pool. Fill your days with snorkelling in our naturally protected house reef for diving deep on boat excursions through the local waters. standardhotels.com

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Dream Destination Kokomo Private Island Resort, Fiji Swaying palm trees, crystal clear aqua waters and tropical luxury, Kokomo Private Island in Fiji is a true dream destination. Located on the Great Astrolabe Reef, the stunning unspoiled and naturally blessed island is a place where you can feel a world away from it all. Over 140 acres of lush rainforest and fine white sand, the island is a place you can feel close to nature while enjoying every imaginable island luxury. Relax in the Yaukuve Spa Sanctuary or snorkel directly off the island and get up close and personal with reef sharks, manta rays and turtles. Families, honeymooners and couples are all catered for with villas designed to suit all needs. Kokomo is true island luxury that everyone deserves to experience at least once in their lifetime. kokomoislandfiji.com @kokomoislandfiji

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A Life Less Ordinary WORDS & IMAGES George Thomas Climbing to the top of Mount Ishinca in Peru, Australian adventurer George Thomas learns that going wild can be a life affirming experience.

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WAS TEETERING ON THE EDGE OF A GLACIER AT 5500 METERS. THE CRAMPONS ON MY FEET, WHICH I HAD JUST PUT ON FOR THE SECOND TIME IN MY LIFE, AND THE TWO ICE AXES I HAD IN MY HANDS, WERE THE ONLY THINGS TETHERING ME TO THIS WAKING LIFE.

If this particular piece of ice dislodged from the glacier, then I too would dislodge and resolutely tumble down the side of Mt Ishinca into the crevasse we had just passed. My two Mexican friends had spent years climbing and acclimatising, while I had spent most of my 26 years on earth at sea level. Dizzy, lethargic and struggling to stay focused, I was out of my depth. So, what’s a backpacker from Australia’s Central Victoria doing up a

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South American mountain? I’d done a four-day trek across the CojupQuilqueihuanca trail and in the town of Huaraz (approx. 400km north of the Peruvian capital, Lima) I met a couple of Mexican guys, Alex and Paolo. They were waiting on a mate, Alberto, to join them to hike and climb some of the more difficult and remote regions of Peru’s Ishinca Valley. They agreed to let me join them, so the night before our departure I was stocking up on food and sourcing gear. We departed into a crisp clear dawn with a few lingering stars overhead. While the hustle of Huaraz motored on, we piled our gear into a taxi and made for the staging area for Ishinca Base camp. Our hired donkeys carted the bulk of our gear and still outpaced us. We followed them up a dusty trail onto a ridge and that’s where we got our first views of the immense wall of earth,

rising in waves and curves; the Cordellia Blanca mountain ranges sprouted from a seemingly benign valley. We followed with awe the river that flowed from above as we entered into another world. The earth and rocks towered 100 metres on both sides of me. The cold river was an opaque blue with sediment from the glaciers above, which indicated that this valley had seen recent landslides, rockfalls and avalanches. The air immediately cooled under a lush canopy of Quenal and Polylepis trees shading to a near darkness of shrubbery and grasses feeding from the river that gushed near-by. It made our trail wet and treacherous in these sections, yet it was punctuated with bursts of broad daylight. The valley ran south-east to north-west and beneath the huge valley walls, the sun would disappear and the chill of the Peruvian winter in the Andean mountains would set in.

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We arrived at the Ishinca base camp mid-afternoon and immediately flopped onto the ground near our gear. There was no sign of the donkeys, nor any of the hundreds of campers who could have fit in this huge campground. It was just us and the low-lying shrubs and grasses beneath the intimidating faces of Mt Ishinca, Mt Tocllaraju and Mt Urus. Immediately in front of our camp was an enormous glacial moraine of dirt and boulders. In the distance to our right, Mt Ishinca was shrouded in glacial snow, Mt Tocllaraju in front seemed nearly impossible to climb with ice cascading down the mountainside in mesmerising, yet formidable formations, and Mt Urus was hidden behind a vertical wall of boulders and dirt that looked ready to tumble down and crush us. Way down in the bottom of the valley, we ate dinner from tiny saucepans outside of our tiny tents, each of us distinctly aware of the magnitude of

our undertaking. I felt as though I was throwing myself into the jaws of uncertainty. I emerged at 3am from a tent covered with a thin layer of ice. Alex and Paola had gone ahead. Walking with Berto made me feel old as he bounded up the valley’s wall and in no time we had caught Alex and Paola. Was I ever that fit? Or am I just a slow walker? Who knows, but one thing I did know was that the trail we were following had no empathy and no decency. It went straight up! It was only 2.5 kilometres from base camp to the summit, but in that distance we would climb 1000 meters. It was a scramble and I felt the mental and physical exertion. I had never climbed a mountain using crampons, helmet and harness. They seemed simple enough to use right? I had walked on trails, similar to this, so at this point ‘mountainclimbing’ just seemed like hiking but along a difficult trail. I was thinking that this ‘mountain climbing’ was a little different

to what I knew, but really it was nothing too bad. The horizon gradually defined itself with grey hues and stratified colours rising from the dark confines of the night sky. Light blues, pastel reds and oranges, deep purples and finally skyblue, which thankfully began to thaw my frozen fingers. Now in daylight, Bert and I discovered that we had climbed nearly half of the distance to the top by referring to a mapping function on my phone. The boulders grew rapidly in size from this point meaning that our scramble had just turned into a bouldering session, which involved wedging between gaps, jumping over gaps and clamouring up through holes to gain elevation. And that’s when I started to feel sick. I had the classic symptoms of elevation sickness: a woozy head and reduced energy. Alberto, however, glided up the mountain and waited for me at the glacier’s toe.

‘The horizon gradually defined itself with grey hues and stratified colours rising from the dark confines of the night sky’

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The colours changed abruptly from monotonous grey and ochre to a blanket of whiteness. I perched myself on a rock and began to fit my crampons, helmet and harness. Taking in the astounding landscape, it hit me how funny it is that we find beauty and danger side-by-side. All the rocks beneath me showed signs of recent movement. The inclination of the slope was so steep that I could easily grab the dirt in front of me. I was about to step onto a gargantuan slab of ice that moves just as much or more than the boulders do. With eminent prospects of mortally wounding myself and with my body slowing due to the lack of oxygen, my mind began telling me to turn back. Instead, I jumped onto the glacier. In thinning air, I focussed on putting one foot in front of the other and felt the ooze of altitude sickness impact my entire reality. Thankfully the glacier was wide with few obstacles and I had a track to follow. I began to fight my dread of the immediate task at hand because I knew that once I stood atop Mt Urus, the pains of getting there would shrivel. And I was right. By 8.30am we were at 5500 metres atop Mt Urus. The views were astounding. I could see far beyond the valley we had trekked up the day before and over the peaceful valley we had staggered in and across to the Cordellia Negra ranges in the far distance. In the other direction the icy peaks of Mt Ishinca and Mt Tocllaraju stood tall. Below was an intensely blue glacial fed lake. Under the clear sky, the view of the Andean Mountains was a truly monumental geological display. All too soon, to avoid the dangers of a warming snow pack, we were forced to descend. I often dread the descent

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for two reasons: leaving the view, and the pain in my body. This track was a shocker! It was so unbelievably steep that I continually lost balance on loose rocks. Alberto and I passed Alex and Paola who unfortunately didn’t make the peak. They were content with their efforts though. By the time Alberto and I returned to camp, I was spent. My knees hurt and my hamstrings were taut, yet my mind was alive! It was surreal and I ate, rested and enjoyed the warm afternoon. The following day we decided to rest as disturbing reports came down with a group of climbers from Mt Tocllaraju that the only known route to the summit via a snow bridge had collapsed the night before, nearly trapping the party on the wrong side. That was all we needed to know and we waited it out the following day. Thankfully, when we set off on Day Three, the track leading to the top of the glacier was forgiving with multiple switchbacks and a leisurely incline. It was serene sitting at the top of the moraine with one line of sight back along the valley and of Laguna Milluacocha behind. The lakes are astounding. On Day Four, Alberto, Alex and I set off from camp at 3.30 am to climb Mt Ishinca Paola. In no time we were donning our harnesses, crampons and helmets. At this point the mountains that surrounded us were visible from reflected starlight upon their snowy caps creating a ghostly silhouette rapidly transformed by the rising sun. I had to keep stopping to get my breath at altitude, but it gave me time to enjoy the spectacular sunrise. The layering of oranges, purples, yellows and blues mesmerised me and for a short time I momentarily forgot about the dangers

ahead. It wasn’t long before my fingers and toes were frozen though and I lagged behind my two companions. But experience had taught me to walk in slow short bouts. I stopped to stare down into a crevasse; it’s yawning blue opening quickly turning to a deep dark abyss. From here we started up the final two faces of the glacier. We were forced to use our ice axes to anchor us onto the glacier’s surface. With each foothold I kicked into the snow, I double-checked before transferring weight to the other leg. This was a truly terrifying life moment, compounded by the fact that Bert and Alex were managing it with ease and had thus decided not to attach ropes between us. I have since learnt that you need to simply concentrate on each new hand and foot hold, one at a time, while keeping your gaze only a few metres in front of you (that is if you are following, not leading). However, I chose to take a short break and look around, at which point I nearly went off kilter, tumbling down the slope. I was paralysed for an instant that seemed like hours. Thankfully I corrected and collected myself. I was climbing a glacier rope-less with two guys who I trusted but hardly knew in the remote confines of the Andean Mountains of Peru where there was no outside help. It was the third time I had ever been above 5000 meters all in a matter of two weeks while using gear and techniques I barely knew to ascend a glacier I knew little about. And I had altitude sickness. My flimsy helmet wouldn’t protect me from a fall of hundreds of meters into that crevasse below. I was really in the deep end here.

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I calmed myself and made it to the top. Joy and relief flooded me as I stood upright atop Mt Ishinca. A slim piece of flattened snow atop the mountain provided a sketchy base from which I awed at the towering peaks that spread before us on all sides, lit by the morning’s sun. There were grand valleys and picture-perfect glacial lakes. We marvelled at our accomplishment and listened to This Must Be the Place by Australian band Talking Heads. The sun was beginning to impact the snow which meant we had dallied too long and the risks now of descending had increased substantially. I was vocally nervous about descending back down the same steep slope. Thankfully, there was an alternative route. But nothing is easy. It had a 12-metre inverted ice wall descent right from the top of the peak! Jeepers. Thankfully, Alex and Bert had all the ropes and carabiners, but I was in unknown territory. The last time I had repelled down a wall was in Grade 5 school camp in the

mildly enchanted forest by my home town. This was another ball game altogether, exacerbated because I had a deep mistrust that a measly little rope would hold my weight. First, Alex descended with ease. Then Alberto secured the rope through my harness and realigned my body so as to turn my back to my intended target. I eased myself down for the first few pushes and quickly remembered the technique of rapelling, which alleviated much of my anxiety. I quickly found myself at the base of the pale-blue ice wall slapping Alex on the back for from this point onwards the descent down the glacier was to be quite easy. That part was true. However, what was not so easy was finding the walking track that led down the mountain through the treacherous boulder fields and recent rock slides. We made it safely and slept well. At 6am, I awoke to the donkey man outside my tent calling for one of our

group to answer his questions. He had told us that we would depart mid-morning, but we were awake so we packed up and loaded the donkeys and began the slow and steady decent back down the Ishinca Valley. Despite being scared senseless at times, I didn’t want to leave. Rarely have I felt this reluctance so vividly. It goes to show that despite the chaos and danger of the area, great beauty can still be found there. It was a wild experience and I wish I could have stayed, just for a few more days.

The Ishinca Valley

Nevado Ishinca is a mountain peak at an elavation of 5,530 metres, in the Cordillera Bianca mountain range in the Peruvian Andes.

Getting There

From the capital Lima, the best option is to take a bus (6-8 hours) to Huarez. From there take another bus to the village of Paltay and then find a ride to Collon. In Collon you can hire muleteers and donkeys to help carry your gear to base camp, which is about 15km away.

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Weekend Away

rystal clear waters, powder soft sand, dining by the sea and a relaxed beachside atmosphere, Burleigh Heads on Queensland’s Gold Coast is a perfect long weekend destination. Burleigh has come a long way in the last few years, making it one of the hottest destinations on the coast. Situated along the coastline between Surfers Paradise to the north and Coolangatta to the south, Burleigh enjoys an picture perfect position. The ocean is a haven for both surfers and swimmers and there are walking trails and wildlife to enjoy for those who prefer not to get their feet wet. Burleigh has really grown up in recent years and with surfside restaurants Rick Shores and the Burleigh Pavilion, you could almost be forgiven for thinking you are in Sydney’s Bronte or Coogee. Families will enjoy the endless coastline and accessibility to all that the Gold Coast has to offer while friends and couples will have plenty of bars, restaurants and cafes to enjoy. For those who want to swim in more protected waters, try the picturesque Tallebudgera Creek. The Village Markets held fortnightly are the perfect spot to pick up fresh food and artisan wares. Located only 15 minutes from Coolangatta airport, Burleigh is a Gold Coast destination that should be on your weekend away list.

CLOCKWISE FROM TOP LEFT: Breakfast at Long Paddock; enjoy an ice cold craft beer at Burleigh Brewing Company; waves with a view; stand up paddle board yoga at Pure Aloha Yoga pick up food and flowers at The Village Markets; endless sunshine by the sea; seafood and sunshine at The Tropic; views from The Tropic.

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The Details Where: Burleigh Heads, Gold Coast Queensland, Australia. Who: Families, friends and foodies seeking a carefree beach escape with plenty to see and do. When: Visit in autumn and spring for perfect weather and fewer crowds. In winter enjoy endless sunshine and blue skies and slightly cooler days which are great for exploring and long beach walks. Why: With so much to see and do on the Gold Coast, Burleigh Heads is perfectly located to enjoy everything that the area has to offer. Burleigh Heads, Queensland

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

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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Some Kind of Wonderful In a pocket of north-eastern Victoria lies a region where generations of winemakers create fortifieds and wines that rival the world’s best. WORDS Mia Cowling

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ustralia is well known for its wineries, with wine from across the nation featuring heavily on the international stage. From South Australia’s McLaren Vale and Barossa Valley, Victoria’s Yarra Valley, Western Australia’s Margaret River and the Hunter Valley in NSW, there are some heavy hitting regions that frequently top ‘best wine region in Australia’ lists. Steeped in history, with generations of family winemakers that have been honing their craft to deliver some of the best fortifieds and wine in the land is Rutherglen, one of Australia’s best kept secrets. Rutherglen lies in the north-east of Victoria, near the Murray River border with New South Wales. The town of Rutherglen itself is home to just over 2,000 people but for its size it packs a serious punch. Best known for its fortfied wines Muscat, Tokay and Port - the current generation of winemakers are leaving their mark with a bold array of wines and spirits that step outside of fortified land. It isn’t only the wine that makes this area a must-visit, foodies will be spoilt by the regional tastes on offer, and the area itself is a slice of countryside paradise. Most striking, however, is the generosity, the passion and connection of the people in Rutherglen. We explore this wine-lovers paradise and meet some of the faces and families behind the vines.

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The Historic ALL SAINTS ESTATE Driving in to All Saints Estate you could be forgiven for thinking you have arrived at a chateau in Europe. The impressive tree-lined driveway would not be out of place in the Provence or Tuscan countryside. Built in 1864 by Scotsmen George Sutherland Smith and John Banks, the estate has a rich history dating back over 150 years. The winery is now owned by siblings Eliza, Angela and Nicholas Brown, whose father was Peter R. Brown one of the Brown brothers in Milawa. All Saints is an ideal spot to start your Rutherglen journey. The estate lies on 48 hectares of land backing on to the Murray River. With the classic Rutherglen Muscat front and centre, at All Saints you can try some rare and unique Muscats that are typical of the region. The recent addtion of casual eatery, Bonnie, means that a trip to All Saints is a day out in itself. allsaintswine.com.au @allsaintsestate

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Buller Wines The Family Affair OLIVE HILLS ESTATE & VALENTINE’S BAKEHOUSE New Kid on the Block Baker and winemaker Ross Perry Scion Wines alongside wife Kay has created a true family affair in the Rutherglen region. Creating old with new.form the Children Harry, Joe and Matilda are modernistic cellar door through to involved in winemaking and are now at the wine varieties and style, Rowley the helm of Valentines bakery on the and his wife are really bringing a main street of town. After buying and new innovation into the Rutherglen a small bakery in Albury 30 yeras ago, reion. The ‘After Dark, unexpected Ross and Kay have handed the baking deliciously sweet Durif served cold mantle on to the next generation and with chocolate is the perfect end to moved into winemaking. a day. The family vineyard, Olive Hills Estate, yepoonsurfsidemotel.com.au is a 500-acre boutique winery on a @surfside_motel historic Rutherglen property that was built in 1886. Lovingly restoring the property, the Perrys have a created a legacy for future family generations. With baking in their blood, and learning the craft from father Ross, the siblings have expanded Valentine’s bakehouse to three bakeries in the area. Sourdough is baked from a 50 year old ‘mother’ culture brought out from Germany. Harry and wife Micaela also have their own 100 acre farm with plans to grow their own vines and son Joe is a talented baker and passionate market gardener. Harry and Micaela also have Airbnb’s in town which are the perfect base to stay if you want to be self-contained on your Rutherglen adventure. olivehills.com.au @olivehillsestate valentinessourdough.com.au @valentineshouse

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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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Siblings Harry, Joe and Matilda (top right) have taken on the family baking tradition at their bakehouse, Valentines. Located in Rutherglen’s main street it is the perfect breakfast spot before a day of winery visits.

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The Traditionalist JONES WINERY Chatting to Mandy Jones, it is impossible to miss the passion she has for winemaking and the Rutherglen region. As one of the oldest and smallest of the region’s wineries, the beauty of Jones’ is its history and the families dedication to making excellent wine and creating a memorable Rutherglen experience. From an elegant Marsanne Roussanne blend to the French-style Correll, in honour of Mandy and brother Arthur’s mother, this is one Rutherglen winery not to be missed. Roses line the entraceway to cellar door and be prepared for a friendly greeting by the wineries canine residents. Chef Briony Bradford, who studied her craft in Paris, serves up some delicious fare with a focus on French cuisine and local produce. You can also stay onsite at a self-contained cottage that is perfectly located a bike ride from town. A $5M dollar redevelopment and invesntment into a bike wine trail in the region will make riding among the vines a real drawcard. joneswinery.com.au @joneswinery

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On the Lake LAKE MOODEMERE ESTATE Owned by Michael and Belinda Chambers, Lake Moodemere is a seventh generation winery that has been producing wine and lamb in the region for 160 years. Lake Moodemere has a real focus on traditional wines underpinned by sustainability and leaving a legacy for following generations. Lake Moodemere is a certified sustainable winery and considerable thought and time has been put into how they reduce waste and water usage. Located on the lake, Michael and his family have created a touch of paradise in Rutherglen. Sitting under the old fir tree on a sunny day overlooking while drinking a glass of Lake Moodemere Shiraz Cinsault really is a highlight of any visit to the region. Executive Chef, Jarrod Smith is fully committed to using quality local ingredients in the restaurant, on the morning we visiting we tried delicious house made pastries, lamb bacon and a sweet, lower in alcohol breakfast wine. moodemerewines.com.au @moodemerewines

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New Kid on the Block SCION WINES Blurring lines between old and new, from the modern cellar door through to the wine varieties and styles, winemaker Rowley Milhinch is bringing innovation and creativity to the Rutherglen region. A self-taught winemaker, Rowley is a descendant of Georg Francis Morris, one of Australia’s pioneering vignerons. Rowley’s wines are breaking new barriers in the region - try the After Dark for an unexpectedly sweet Durif, which is delicious served chilled with dark chocolate. This is one cellar door not to be missed and the friendly and knowledgable team will take you through a wine tasting like no other. scionwine.com.au @scionwines

‘Tradition makes innovation better, innovation makes tradition better..’ -Rowley Milinich, Scion Wines

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Mother and Daughter Team STANTON & KILLEEN

Seven generation of winemakers have been at the helm of Stanton and Killeen creating classic regional wines. Mother and daughter Wendy and Natasha Killeen carry on the tradition with their focus on Rutherglen reds and their award-winning fortifieds. stantonandkilleen.com.au

The All- Rounder BULLER WINES If you are looking for that little bit of history and magic head to Buller Wines. With new accommodation pods opening up within the vineyards in the middle of 2023 not only will you be able to enjoy the rare muscats, excellent wines and gin, you will also be able to stay onsite and really take in all that a working vineyard has to offer. In addition to wines and fortifieds, son David is distilling gin under the Three Chain Road label and in his first 12 months of business he has already won three awards. Buller Wines is the perfect spot for a long lunch among the vines. bullerwines.com.au

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Muscat Lovers PFEIFFER WINES

When you arrive at Pfeiffer Wines you will be struck by how pretty it is, from Sunday Creek bridge heading over the lake to the quaint cellar door is an authentic winery experience. Pfeiffer offers an excellent Muscat blending experience that gives you a chance to undestand how to make muscats and blend one yourself to take home, while the father and daughter winemaking team Chris and Jen Pfieffer, will entertain you with their knowledge and history of muscats and winemaking.. This is one of the must-do experiences in the area. pfeifferwinesrutherglen.com.au

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Where to S tay

Mount Ophir Estate Historic buildings and accommodation, including the romantic Tower, set on 50 magical acres. mountophirestate.com.au The Tuileries at De Bortoli Located in the heart of the town with decks overlooking vineyards and an excellent onsite restaurant and wine tasting. debortoli.com.au Moodemere Lake House If you are after peace and quiet, head to Moodemere Lake House which provides uninterrupted lake views and luxury accommodation. moodemerewines.com.au

Where to Eat

Thousand Pound Wine Bar & Store The powerhouse team behind All Saints Estate have delivered a wine bar in the main street, with a wine list expanding over 100 wines. thousandpound.com.au Cofields Wines With an onsite restaurant and cellar door, Cofields is a great spot for a casual lunch followed by wine tasting cofieldswine.com.au Grace Bar + Eatery A bar and eatery serving up breakfast, lunch and dinner on the historic main street. milkinkitchen.com.au

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Into the WILD Whether you are craving adventure or are wild about a dream destination you’ve been eyeing off for years, there are so many places that answer the call. From the game reserves in Africa to remote villages in Papua New Guinea, and swimming with minke whales in Port Douglas, we have rounded up some of the wildest experiences, near and far.

WORDS Melinda Healy

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Royal Livingstone Resort, Zambia Waking up to Zebras grazing metres from your villa, giraffes roaming free on the resort grounds, and located only a short walk to Victoria Falls, this incredible resort is the definition of wild for so many reasons. Situated within the Mosi-Oa-Tunya National Park, you can arrive at the resort via the Zambezi with the spray from the world’s largest waterfall visible in the distance. Aside from the wild animals on your doorstep, you can saddle up a horse and experience the landscape on horseback or for a bird’s eye view of the world famous waterfall, schedule a microlight flight, there’s nothing like it.

Expect: Pinch-me moments at every turn, this truly is one of the best wilderness experiences. The African welcome is pretty incredible too. anatara.com

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Papua New Guinea One of Australia’s closest neighbours, PNG is often overlooked for destinations like Bali and Fiji, but with True North venturing to Papua New Guinea it is a whole other experience. The company has been touring the island nation since 2005 and continues to refine its offerings to ensure travellers get the truest insight into this intriguing culture. Purpose-built to sail deep into the heart of PNG’s wilderness, True North provides access to islanders who rarely receive foreign visitors.

Expect: Authentic insight and a heli visit to the stirring Kokoda Track Isurava memorial. truenorth.com.au

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Sir Baniyas Island, United Arab Emirates Whether you are drawn to the archaeology of the island, or simply want to spend time with Arabian oryx, gazelles, giraffes and flamingoes, Sir Baniyas Island allows you to realise your dreams of a desert-inspired wilderness experience. Choose to stay in any one of the three Anantara resort properties that call the island home - Desert Islands Resort, Al Yamm, and Al Sahel and make the most of the landscape. Check out the historic Christian monastery site, join a safari tour, and swim in the Arabian Gulf.

Expect: Free-roaming wildlife, so have your camera at the ready. anantara.com

Hollybank Wilderness Adventures, Tasmania

A 20-minute drive from Launceston, this wild destination serves up zip-lining, segway tours, tree ropes courses, and mountainbiking. Whether you choose to jump on the private bus or drive yourself, you’ll need to pack your courage and your wildest spirit for a day out in the Tasmanian wilderness. Guaranteed to leave you wishing there were more hours in the day, this offering is ideal for families, team-building exercises or an adrenaline-inducing day out with friends.

Expect: Intoxicating fun and outdoor adventure. hollybankadventures.com.au

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Jamala Wildlife Lodge - ACT, Australia

Feeding giraffes from the balcony outside your room, sleeping with tigers parked on the other side of the lounge room window, and falling asleep to the sounds of the lions roaring metres from your bed, Jamala Lodge is one of Australia’s most unique zoo stays. Part of the National Zoo and Aquarium, this 18-room luxury retreat exudes an African vibe, with the three room categories called Ushaka Lodge, Giraffe Tree Houses and Jungle Bungalows. Overnight stays include accommodation, all food and dinner beverages, as well as exclusive tours and zoo access.

Expect: Roars to rock you to sleep, incredible photo opportunities, and some unusual dinner guests. jamalawildlifelodge.com.au

Swim with Minke Whales, Port Douglas Australia

We all know about the incredible encounters we are fortunate to have with whale sharks and manta rays, but what about minke whales? There are precious few permits issued by the Great Barrier Reef Marine Park Authority, but Silversonic has one. July to September is the peak season for encounters, but they do frequent Australian waters between March and October. Departing from Port Douglas, you’ll experience three different reef environments in a day.

Expect: To see dwarf minke whales, the smallest of the whalebone whales, during your five hours on the reef. silverseries.com.au Image: Mike Ball Dive Expeditions eat.live.escape Image: Destination NSW

Image: Destination NSW

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Stockton Dunes, NSW Australia Quad-biking, sand-boarding and four-wheel drive adventuring are served up in spades here. The Stockton Bight Sand Dunes call the Worimi Conservation Lands home and are the largest moving coastal dunes in the Southern Hemisphere. Located 25 minutes drive from Newcastle, this incredible sandy landscape slopes up to 30 metres at 60 degrees and is the ideal spot to go a little wild.

Expect: To be shovelling sand out of

your shoes and clothes for days and plenty of adrenaline. portstephens.org.au

Image courtsey NSW Tourism

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Davidson’s Arnhem Land Safaris - Northern Territory Australia Immerse yourself in Mt Borradaile and connect to Country. This registered Aboriginal sacred land is nestled against the Arnhem Land escarpment and welcomes visitors to explore and educate themselves about its traditional custodians, the Amurdak people. Max Davidson begans conducting tours in this part of Australia in 1986 at the request of the Indigenous community. Your stay includes all meals, tours and activities, as well as permit fees (this land cannot be accessed publicly, so all visitors must have a permit).

Expect: Idyllic billabongs, paperbark swamps, monsoonal rainforest and ancestral rock art dating back 50,000 years. arnhemland-safaris.com

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South Island, NewZealand Despite how far our neighbours have felt recently, there is now a date for welcoming visitors again. Although renowned for its skiing, outside of the winter months New Zealand also offers some incredible hiking, biking and kayaking opportunities. Active Adventures’ eight-day Essence of the South Island ‘Tui’ tour is ideal for experiencing the remote wilderness and some of the country’s most notable attractions. Picture spending the night on Milford Sound; flying into Siberia Valley; hiking up to Lake Crucible in the Mt Aspiring National Park; and jet-boating out the next morning. Wild!

Expect: Non-stop adventure from Christchurch to Queenstown. activeadventures.com

Image courtsey NT Tourism

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Canterbury New Zealand Big skies, epic views and impossibly beautiful landscapes, the Canterbury region on New Zealand’s South Island is unmissable. From New Zealand’s highest point on Mount Cook/Aoraki to the deep ocean trenches that are home to whales, dolphins and seals the region is one of wild extremes. Canterbury’s location on the Southern Alps means it is the perfect playground for winter sports and at all times of the year beautiful mother nature is front and centre.

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Image: Down the Rabbit Hole Wines, South Australia Tourism Commission

What To Do in the Canterbury Region Spa Day Opuke Thermal Pools and Spa is the latest wellness destination in Methven, Canterbury. Arrive and be transported to your own oasis, step into the solar powered pools and let the stress soak away. Explore the network of interconnected pools, including star lit caves and cold relief tub. Head to the islands for your swim up bar, Tranquility Pools offers you an exclusive pool side canape and beverage service. opuke.nz/hot-pools Ski Tour The Craigieburn Haute Route is a guided ski tour for the adventurous at heart. The four-day trip traverses several peaks and club fields from Craigieburn to Mount Olympus, with evenings spent in rustic ski lodges. chillout.nz/pages/craigieburn-haute-route Up and Away Escape to a world of peace and tranquility. Hot Air Ballooning is a magical experience and a flight with Ballooning Canterbury offers panoramic views across the fertile Canterbury Plains to the Southern Alps. Float effortlessly over an ever changing landscape. ballooningcanterbury.com Wine Time The Home Vineyard is located 6 kilometres north east of the Waipara Junction, in the Omihi sub-district of Waipara Valley, North Canterbury. The soils are mainly Awapuni clay loam with calcium carbonate deposits. Explore the wines and enjoy dining onsite. Black Estate use organic & spray free produce that grows around us and is cooked thoughtfully by head chef Grant Soeberg. The menu is simple and changes often. blackestate.co.nz/

Don’t Miss

Nestled beside the sandy beaches of New Brighton, you’ll find He Puna Taimoana, boasting five luxurious hot pools with jaw dropping ocean views, a plunge pool, steam room, and a rejuvenating sauna. hepunataimoana.co.nz

eat.live.escape Images: South Australia Tourism Commission 85

DayOut Rottnest Island

Facts and Information Rottnest Island is 18 kilometres west of Fremantle. You can travel to Rottnest island by boat, ferry or by air. Ferries leave the mainland from Perth and Fremantle and the trip takes between 25 to 90 mins. Pinky’s Beach and The Basin are two of the most stunning beaches to swim at with crystal clear water and snorkelling. If you enjoy cycling, it takes about 2-5 hours to get around the island and its a great way to see the Daylesford, Victoria. Made sights and take in all that the island has to offer.

famous by the fanmous Picnic

About 780,000 visitors travel to Rottnest Island each year howver there are only 300 permanent residents on the Hanging booktoand island. If you choose to stay on the island there are accommodationatoptions rangingRock from premium budget, with camping options also available. series, the The rosk iteself

sits between the pictureesque

Don’t Miss Climb to the top of the Wanjemup Lighthouse on a guided tour which takes about 30 mins and runs village of Woodend anddaily from 11am to 2:30pm. For more information visit rottnestisland.com.au

Images: Tourism Western Australia

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Mount macedon, making it a top spot to incorpotate on a day trip.

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Rottnest Island (Wadjemup), Western Australia

eparated from the mainlind approximately 7,000 years ago, this small island in Western Australia off the coast of Perth is part of a group of islands on a continental shelf.

Coral reefs, salt lakes, woodland areas, coastal settlements and surf breaks, this unique island is a slice of natural diversity and is an wonderful day trip from Perth. The Island’s most famous citizens are the quokkas, a cute Australian marsupial that inhabits the island. The best time to see the quoakkas is in the mid to late afteroon. In the autumn and winter months you are likely to catch quokkas with young in their pouches, a true highlight of any visit. Quokkas aren’t the only wildlife to on the island, you can watch Humpback and Southern Right Whales that frolick in the waters around the island and visit the colony of fur seals who call Rottnest home. The island has a rich and troubled history which was used as an Aboriginal prison throughout much of the 1800s and as a forced Aboriginal labour camp in the early 1900s. The island remains a significant place for Aboriginal people and we recommend finding more about the history of the island before visiting to understand its cultural history and importance.

rottnestisland.com.au

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Night SKY

Need to plan a majestic escape? See the Northern Lights in Myrland, Norway until early April.

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

Image: Cole Keister

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

90 92 98 102 116

What to Read Now Fashion Beauty Wellbeing Garden

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‘A great book should leave you with many experiences, and slightly exhausted at the end. You live several lives while reading.’ - William Styron

eat.live.escape 90Image: Jonathan Borba

read

editor’s pick

Till Death, or a Little Light Maiming, Do Us Part is a revenge caper that propels our doublecrossed threesome through continents on the trail of truth and retribution. As they embark on a chase for their money, they build new friendships, discover much about themselves, and when closure is had they are bursting with energy for the next phase of their life.

The book blends together Ruth’s memoir with Austen’s characters and themes, Austen’s personal story, dashes of very accessible criticism and philosophy and general bookishness. It’s clever and articulate and lyrical, and very much a book for readers. The passion Ruth has for reading shines through so brightly, and fans of Jane Austen won’t be disappointed. This book is her reading memoir, exploring how Ruth has re-read her life through the lens of her favourite Jane Austen novels

When Adam Lawson’s wrecked car is found a kilometre from Daisy Baker’s body, the whole town assumes it’s an open and shut case. But Jesse Redpath isn’t from Canticle Creek. Where she comes from, the truth often hides in plain sight, but only if you know where to look. When Jesse starts to ask awkward questions, she uncovers a town full of contradictions and a cast of characters with dark pasts, secrets to hide and even more to lose. As the temperature soars, and the ground bakes, the wilderness surrounding Canticle Creek becomes a powderkeg waiting to explode. All it needs is one spark. Most of what we say about books is really about their contents: the rosy nostalgic glow for childhood reading, the lifetime companionship of a much-loved novel. But books are things as well as words, objects in our lives as well as worlds in our heads. And just as we crack their spines, loosen their leaves and write in their margins, so they disrupt and disorder us in turn. All books are, as Stephen King put it, ‘a uniquely portable magic’. In this thrilling new history, Emma Smith shows us why.

non-fiction

Armed with nothing but some loose change and her beloved dog Duke, Mallee girl Pippa Black has finally found the courage she needs to escape a dangerous relationship. Two cryptic words written on a paper napkin send her in search of the one person who might help her – a long-lost brother she has always dreamed of finding. A heart-warming new rural romance set in the Victorian High Country by the bestselling author of Brumby’s Run.

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

for the kids From the creator of Pawcasso comes an inspiring graphic novel series for young readers, the perfect introduction to the wonders and perils of the natural world - and how we can all do our part to protect it. Star the Elephant is the second book in the series.

Peter Slater has teamed up with Sally Elmer up to produce a remarkable collection of images covering all aspects of Australian natural history. Subjects include many species of birds, plus mammals, insects, reptiles and much more, with these creatures often portrayed with backdrops of stunning Australian landscapes, from desert and bush to rainforest and wetlands.

An astonishing and brave memoir of life, love, and assisted death, from the author of White Houses. In Love is Amy Bloom’s intimate, authentic and startling account of losing Brian, first slowly to the disease of Alzheimer’s, and then on becoming a widow. It charts the anxiety and pain of the process that led them to Dignitas, while never avoiding the complex ethical problems that are raised by assisted death. eat.live.escape

On Our

Wish List Keep an eye out for Marimekko’s new range, we love the full silhouettes and geo prints.. marimekko.com

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fashion

new in town

Turkey’s leading high end street label, NOCTURNE launches into Australia bringing a European street style vibe downunder. shopnocturne.com.au @nocturmeaustralia

WHAT’S PRETTY IN PINK Sheike Allira Shirt ($119.95) and Allira Pant ($119.95) sheike.com.au

NEW instant classic

NEW FACE

State of Escape’s Sojourn collection drops in March, keep your eye on the new bag shape that is set to become a classic. stateofescape.com @stateofescape

Australian supermodel Shanina Shaik is the new face of AJE ATHLETICA, a range of fashion-meetsperformance campaign wear. ajeworld.com.au

F u ll S u p p o r t Lorna Jane’s maximum hold support bra Hold & Mould has launched, a game changing sports bra allowing maximum support for the larger busts without compromising on shape. Designed exclusively for C to F cups for voluptuous women everywhere. lornajane.com.au @lornajaneactive

HAT TRICK Tilley combines form and function together with their iconic hats that inspired by the great outdoors. tilley.com

editor’s pick Bring a little colour and fun into a night out with the St Cloud Margarita Knit Midi Dress $299 stcloudlabel.com @stcloudlabel eat.live.escape

ABOUT THE LABEL One Fell Swoop was founded in 2005 by Nina Ergic and Dan Romanin who launched the business after studying together at the West Australian School of Art and Design. The duo create pieces that are synonymous with proficient tailoring and precision drapery, and have forged their signature technique of using the age-old art form of manipulating a singular piece of fabric. One Fell Swoop uses predominantly European silk and Australian merino wool and are renowned for their use of crepe de Chine. Their designs are heavily inspired by nature and their latest collection ‘Horizon’ was inspired by the Australian bushfires, and the rebirth of the landscape, with the collection illuminating a sense of new life.

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spotlight

ONE FELL SWO OP

From one of the most remotest cities in the world comes a fashion label that would be equally at home in the ateliers of Paris or Milan. We catch up with the Perth based design duo Nina Ergic and Dan Romanin behind One Fell Swoop. 1.Tell us about the One Fell Swoop journey and how the brand was founded. We began the label in February 2005. Nina and I first met while studying fashion and it was clear from the beginning with our European backgrounds, enthusiasm, and work ethic that we would be either fierce competitors or inspiring allies. We luckily fell into the later and became closely linked creatively. After finishing college, it was an obvious progression. We leased a little cottage in West Perth and began to diffuse our graduate collections into more accessible shapes. From the beginning we were dedicated in our design practice, and to a local make. 2.How important is it to you to use natural fabrics in your collections? Initially we only worked with natural fibres predominately silk’s, wools and cotton blends. As technology advanced, we were exposed to semi synthetic fibres derived from natural materials. Materials such as cupro and viscose alongside silk, cotton and linen blends have become staples in the fabrications we use seasonally. 3.How do you find inspiration for your designs? Opposed to seasonal inspiration we experiment with volume, form, shape, and fabric. Every piece is draped on a mannequin; our shapes elevate the figure and accent the cloth. Our designs are about technique and manipulation, they are not traditional in design, or conformist to

trends, nor fast fashion to be consumed by the masses. Our ideas are as true today as when we began. Combining the historical with the modern, the theatrical with the austere and the organic with the structured. More than just dressmaking we are sculpting forward thinking forms, an expression in cloth for our woman’s modern life. Spontaneous and full of life, existing to enhance every experience our pieces are to create memories in. 4.What are the benefits and challenges of working in a design partnership? The benefits far outweigh the challenges! Being in a partnership allows us to bring our individual strengths to the business. Leaning on each other in the harder times and not experiencing the highs alone but as a team. We have incredibly close relationships with our staff, suppliers, and contractors they are equally apart of the story of One Fell Swoop as Nina and I are. 5.How do you think the fashion industry will evolve in Australia over the next ten years? It is impossible to say! There has been a clear increase in the confidence buyers have in online shopping, making the market more accessible but also more competitive. So much varies on the market you’re in and the product your offering. From the appointments we do in house and the overwhelming amount of online communication we have with our clients

there is a genuine desire for hands on customer service and the knowledge and experience that comes with getting tailored service. I believe our clients are more aware and conscious of exactly what they are buying, how unique it is and the quality. 6.You’re based in Western Australia, one of the most remote parts of the globe, has that provided any unique challenges or benefits to your success? The main positive of being so isolated is that we are less influenced by the trends and superfluous noise allowing us a level of authenticity to what we create and the ability to be unwaveringly true to the brand and our clients. The downside of this is having to work harder to be recognised equally as labels based in larger cities, whom being on the ground have greater accessibility and influence. 7. What is next on the horizon for One Fell Swoop? For 2022 a key focus for us is to expand internationally, we are doing more work in the US and building our European profile. We want to continue to reach more celebrities worldwide, seeing Desi Perkins wearing our designs saw such great traction for us, and finding new local retailers nationally will also be key, especially now that travel is in sight across the country. onefellswoop.net @onefellswoopofficial

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" What is this life, if not one wild and spectacular adventure." — eat.live.escape 96

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. AVO-LICIOUS

Tropicology Pure Avocado Face Oil is lightweight, easily absorbed avocado oil naturally containing eleven vitamins and fourteen minerals. It is deeply hydrating and balancing for all skin types. tropicology.com.au @tropicology_

FIG

HOW TO

Face Massage The benefits of face massage are well known from de-puffing skin to relaxing face muscles and reducing tension, regular facial massages can increase blood flow and assist in keeping skin fresh and rejuvenated. DO apply serum or face oil prior to massaging, so that you can massage more smoothly and not pull and tug at the delicate skin.

DO use a gua sha or face rolling tool to assist with your face massage. You can just use your fingers however a face tool will allow you to get a smoother massage.

Figfever highlights the molecule of Fig Leaves, to reveal all the freshness of a composition, such as its luminous and invigorating character, by combining it with Blackcurrant extract. Associated with floral notes, it leaves an amber and woody facet on the skin, which gives the fragrance fullness, strength and radiance. Hermetica fragrances are green, clean and alcohol-free. libertineparfumerie.com.au

love your locks Davines have announced two additions to their Essential LOVE Smoothing range for frizzy and unruly hair – LOVE Smoothing Instant Mask and LOVE Smoothing Perfector. The LOVE Smoothing Instant Mask RRP $48.95 helps reducing undesired volume and tame hair. It makes styling easier for a smooth and controlled result. The LOVE Smoothing Perfector RRP $44.95 helps protect from humidity and tame frizz. Its light texture protects hair from the heat and favours styling without leaving residues. salonstyle.com.au @salonstyle

COMING UP ROSES

DO massage once per day, we love to

Skinstitut’s Limited-edition Rose Multi-Active Mist, boasts the same skin-boosting and hydration benefits of the original mist with the addition of Rose Geranium essential oil. Along with the refreshing scent of Rose, this mist allows your skin to feel instantly refreshed with a dewy finish. $49 skinstitut.com @skinstitut

do a face massge in the morning after a shower when applying creams and serums to de-puff and energise our face for the day. If you massage at night, take your time and make the experience a little more luxurious.

DO remember your neck and decolletage.

Massage in quick. light strokes up your neck and jawline and across your decolletage.

ALWAYS be gentle with your face massage, you shouldn’t need to apply too much pressure to achieve great results.

eat.live.escape Polina Kovaleva 98Image:

*Editor’s P ick* Davines Naturaltech Elevating Scalp Recover Treatment Elevating Scalp Recovery Treatment joins Naturaltech’s NEW Elevating Collection as a leave-on treatment targeted at relieving a dehydrated scalp. Infused with anti inflammatory active ingredients such as Microbiotic Booster, Tasmanian Pepper Berry and Fumaria Officinals Extracts, the treatment instantly soothes redness and reduces itching. $41.00 salonstyle.com.au

beauty

sensitive hero Australian owned skincare brand Skin Fruit improves dryness, dehydration, redness, and sensitivity. The secret is nourishment. The cleanser and moisturiser feature botanicals that work to reset and get your skin glowing, so you can wake up feeling confident with clearer skin. The range has been formulated to be minimal, purposeful, and contain effective daily skin botanical ingredients that are soothing and rejuvenating to keep skin happy, clear from breakouts, redness, and itchiness. skinfruit.com.au @skinfruit.au

Ewe Care is Australia’s first home compostable luxury skincare brand. The brand harvests the untapped beauty benefits of Awassi sheep milk; an ingredient rich in vitamins A, B, C, D & E, and a host of minerals, proteins, essential fatty acids and exfoliating AHAs. The products is housed in a refillable, handcrafted ceramic vessel. ewecare.com.au @ewe_care

Get inspired by nature with these beautiful products.

Nu Skin’s New Nu Colour Bioadaptive BB+ Skin Loving Foundation is a multi-tasking foundation that doubles as skincare. It helps to protect skin from everyday stressors while providing soothing hydration. The key ingredients that help power this foundation are Hyaluronic Acid that helps draw moisture into the skin, making it appear plumper, healthier, and more youthful. It also includes Theobroma Cacao Seed Extract which protects the skin from free radicals and environmental impacts.$72

Image: Min An

Skin Lover

the beauty edit

nuskin.com

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S kinGoals

Clarity, hydration, plumpness and protection, these products are designed to achieve your clear skin goals. Achieving healthy, glowing skin is a dream for many of us, and with so many products to choose from it can be difficult to know where to start. Prevention will always be better than cure, and keeping our skin protected from the sun with a SPF 50+ sunscreen is the number one thing you can do for healthy skin. A skin hero ingredient every regime should include is Vitamin A (retinol). Retinol minimises fine lines and wrinkles, smooths skin texture and assists with acne, hyperpigmentation and dark spots. It basically works to encourage skin cells to renew themselves again. Combined with a good Vitamin C and Vitamin B serum, a gentle cleanser and regular exfoliation, hitting your skin goals is achieveable with patience and persistance.

two we love 1. LUNA ROSSA Gua Sha $54.95 lunarossabotanicals.com 2. NU SKIN Nutricentials Moisture Restore $76.50 nuskin.com

VITAMIN C GLOW PROTECT Wake up with Good Morning SPF 50 to help protect, restore and hydrate your skin while you focus on the fun stuff. Daily protection from the damaging effects of *ele Tip* sunlight and Don’t forget your eyes! The delicate skin around environmental our eyes needs special attention. We love the Ella Bache Retinol Renewal Eye Serum, fpormulated to pollutants. dleiver results into the deep layers of the skin $109 $29.95 ellabache.com.au wearefeelgood. com.au

new!

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6 DAILY HABITS TO CHANGE YOUR LIFE

Making a few tweaks to your lifestyle can have a profound effect on health and wellbeing over time. Embrace these six healthy habits and start to reap the rewards.

WORDS Katherine Pham

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“We are the sum of our actions, and therefore our habits make all the difference.”

-Aristotle

ur habits are repeated behaviours that over time become automatic, so we aren’t always conscious of them. While some habits are very obvious, like our eating or exercise habits, others play out so quickly that we might never become aware of them in our lifetime. For example, habitual thoughts like “I am not good at that”. Habits are usually deeply ingrained behaviours, practised over our lifetime, which can make them difficult to change but with each successful implementation of a new habit, you can gain confidence to change more habits and a snowball effect begins to happen. Learning to leverage the science and power of habits single-handedly took me on a completely different tangent in life, so changing habits is something that I personally am a huge advocate of. I went from having bad spending habits with lots of debt, zero savings, a toxic partying lifestyle, procrastinating to the point of feeling hopeless to now owning investments, having my health on track and running a side hustle business. Turning your life on to a better path is just a matter of changing one habit at a time (or many!) and this is a round-up of my six personal favourite habits, most of them easy to introduce, to help improve your life and wellbeing.

1. Drink lemon water first thing in the morning This age-old and trending habit is still going strong on my go-to wellness habit list. Lemon water is believed to, among many things, kickstart our digestion.

Our digestion or gut health is linked to our immune system, mood, mental health, autoimmune diseases, endocrine diseases, skin conditions, and cancer among other things. There are exciting new discoveries of the gut-brain connection uncovering the

link between having a well-working gut to our mental and cognitive health. The brain has a direct effect on the stomach and intestines, such as the thought of eating can release the stomach’s juices before food gets there. Though, the connection goes both ways. A person’s stomach or intestinal distress can be the cause or the product of anxiety, stress, or depression. So it does pay to pay attention to having a well-working gut. The vitamin C in lemon water helps pull water into the gut and water hydrates the body which is critical for digestion. Drinking lemon water first thing in the morning also helps to break down the food in your gut that has not been completly digested overnight. Drink half a lemon squeezed into warm water in the morning before food and caffeine. If you can avoid eating for the first hour or two after drinking the lemon water, even better.

2. Don’t use your phone for the first and last hour of the day

Our smartphones are now extensions of our arms and we are more and more reacting to, and becoming addicted to, alerts from our phones. All the giant tech corporations, with their interests in us staying on our phones for longer, have designed them such that we become addicted - and addicted we are, with an estimated 2 out of 3 people addicted to their phones. This means that the majority of people feel like the phone controls them rather than them being in control of their phone use. Checking our phones first thing in the morning gives us a dopamine rush from the alerts and emails which sets a chain reaction for needing more. Effectively, when we use our phones and get a dopamine hit, we now have a dopamine deficit which has us needing and wanting more, making it hard for us to put the phone down. By not using our phones for the first hour of the day, we are setting a different tone of being in control, rather than reacting to everyone else’s agenda or your phone. The confidence boost of being in control, as well as a clearer mind, will help you stay focused for the rest of the day.

In the last hour of the day, while you might be tempted to “switch off ” (oh, the irony) by using your phone, it will keep your mind active and can affect your sleep. Also, when you wake up you tend to continue whatever thoughts or feelings you finished the day with. Without our phones overnight, we are in a better position to start the day in control and without stress. If you have any significant others, family or friends you live with, you’ll be more available for conversation and connection, too.

3. Practice gratitude and appreciation

With a whopping 90% of our thoughts repetitive and 70-80% of our thoughts negative, it’s no wonder that we can feel unhappy and unsatisfied in life. Actually, we instinctively see dangers as a survival mechanism from our caveman days, in order to avoid the same dangers in the future. What that means though, is we always zero in on how we are wrong and what is wrong in life. This habit of thinking runs completely automatic and so there is a generally a low level of stress and unhappiness that runs in our consciousness whether we are aware of it or not. That kicks our nervous system into action and we are constantly releasing cortisol, the stress hormone, at all the perceived dangers and wrongs in our life. Counting our blessings is not our default state of thinking but it can be, with a little practice. It is without question that people who are more grateful will be generally be happier in life. Oxytocin, the love hormone, is released when we practice gratitude, the antidote to cortisol. When you focus more on things that you are grateful for, there is less room to focus on what is wrong in your life and that brings about more happiness and wellness into your life. My favourite way to practice gratitude is to write down the things that I appreciate in my life while enjoying my morning coffee. This helps to keep the practice part of my everyday routines without having to carve out more time.

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‘ When you continually see yourself achieving your goals, then your mind and body start to act like it is already true’

4. Meditate

Do you know why meditation is perhaps one of the hardest habits for anyone to keep practising? The busyness of our minds makes sitting quietly with ourselves near unbearable, and ironically it’s the very thing that meditation is aimed at disciplining. In fact, a recent study showed how, for many people, they would prefer to give themselves a mild electric shock rather than just sit with themselves doing nothing. When meditation is practised, the first few weeks and months are a battle to tame the monkey mind that wants to take you to every corner and crevice of our lives, dwelling on things and projecting possibilities. Our minds typically ruminate and are largely negative. With meditation, however, we can train our minds to be more focused. With focus, we have the ability to drop thoughts that don’t serve us and we start to lessen the hold of those negative thoughts on us. It’s the reason why meditation has been proven to create more happiness, but other benefits of meditation include better focus, less stress and anxiety, enhanced self-awareness, improved sleeping, memory and blood pressure amongst many more benefits. My favourite way to incorporate this habit is to wake up and immediately, before absolutely anything else, sit up in bed and spend 15 minutes in meditation. If you are new to it, try using guided meditation recordings or use mindfulness techniques.

5. Visualisation

Elite athletes have long known the mind-hacking benefits of visualisation. On top of physical training, they mentally visualise their best game and

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different play strategies which studies show improve motivation, coordination and concentration. Visualisation can be used for achieving specific outcomes but also we can visualise ourselves with better behaviours or characteristics. For example, being a confident speaker, or more focused and productive. In visualising, your brain responds as though you are performing the action. This creates a new neural pathway that primes or trains our body to act in a way consistent with what we imagined. All of this occurs without actually performing the physical activity, yet it achieves a similar result. Visualisation also works on a subconscious level. When you continually see yourself achieving your goals, then your mind and body start to act like it were already true, therefore, bringing what might seem like impossible goals into a reality faster. Visualise yourself in the end result, successfully and confidently completing your goals across every aspect of your life from health, home, love, career and family. I like to complete this after my meditation.

6. Celebrate

People usually can tell you all the ways in which they’ve done something wrong but not in the ways they’ve done something right. As suggested earlier, we are in tune more with what is wrong in life. That’s definitely not great for our confidence or stress levels. By celebrating, we not only get into a practice of recognising what we’ve done right, the endorphin hit we get creates a positive association that our efforts result in a positive reward, helping us to stay the course. You can also tie in celebration practices with your habit-forming practices.

Psychologist, BJ Fogg, the founder and director of the Behavior Design Lab at Stanford University and has coached over 40,000 people in his behaviour change methods called the Tiny Habits method. In working with thousands of people, Fogg has found one thing that really helps habits to stick: celebrating them. He explains that when we celebrate, we allow a moment of the day in which to feel good and that, ultimately, emotions create habits. Fogg discovered that by celebrating, the positive feelings helps to wire in new habits. Celebrating should be for achievements of any size, from completing a daily habit to finishing a big project. Make it as easy as giving yourself a high-five, doing a celebration dance or going all-out and treating yourself to a nice dinner. The ceremony-like action of the celebration counts to really emphasise it in the mind, if not just for the fun of it. In my quest to become a better person, I all too often think ‘I need to do more [insert new life-changing habit].’ What I’ve learned over the years is that one successfully implemented habit can snowball into another, so if I am feeling like I need to improve some habits and behaviours, I will focus on one or two main habits. This creates less overwhelm and less time commitment which allows for a more sustainable change. The act of successfully introducing a habit, though, sends a positive message to yourself that you can improve yourself and that counts for a lot more even than the benefits of each habit alone, in my humble opinion. Which of the above habits do you think you would benefit from introducing into your life?

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HORSE POWER

What to Try This Month Equine Therapy Equine Therapy is the practice of interactions between horses and humans to promote wellbeing and assist with building confidence, selfesteem, personal growth and a greater understanding of self. It is used to treat a number of mental and physical ailments including stress, anxiety, depression, trauma, addiction and eating disorders, often in combination with more traditional therapies. The practice of working with horses for health benefits dates back thousands of years when the ancient Greeks used horse riding as a therapeautic aid for a range of illnesses. Over the last 20 to 30 years Equine Therapy has became more common place as a compliment to more traditional therapies Many Equine Therapy sessions don’t require you to actually ride a horse but rather interact through simple tasks such as grooming, brushing, leading the horse or even meditation in a horse’s presence, connecting with these majestic beasts without using words. Due to the highly intuitive and nonjudgemental nature of horses, humans are able to interact with the animals in a safe and secure environment in the presence of qualified therapists, and learn more about themselves, their non-verbal communication styles and how they deal with every day life. Horses are said to mirror the energy that we release into the world, making them a reflection of the emotions we are feeling and helping to guide us to understand more about ourselves.

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ISSUE 4 OUT NOW!

Home , interiors & garden magazine . Out Now!

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beauty

GO WILD Bring the wilderness indoors with these animal inspired homewares.

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*ele Style TIP*

Mix animal prints with neutrals and block colours to accent your space without overwhelming it.

Get the Safari Look

CLOCKWISE FROM TOP LEFT: Bonds Home Collection Printed Linen bonds.com.au Highland Cow Brown Cushion $38 (GPB72) jjtextilr.co.uk.; Antique Giraffe Brass Table Lamp $142 (GBP 74.99) charltonisland. com; Tiger Print, Aqua Blue $38 (GBP $38) rocketjack.co.uk; Ella James Safari Votives $34 (GBP18) ellajames.co.uk; Sarafi Totem Wallpaper GPB150 cole-and-son.com; Anja Vase $59.95 saltandpepper.com.au, Blaze Milano Leopard Print Shorts blaze-milano.com; Miss Amara Amanda Rug $410 missamara.com.au Elk the Label Carita Scarf $139 elkthelabel.com

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Let'sP icnic A coutryside walk followed by a picnic with family and friends is the perfect way to spend a weekend afternoon.

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Did You know?

The origin of modern picnics began in France, when the French opened up their royal parks to the public after the revolution in 1789.

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home entertain

he shoulder seasons are the perfect time to get outdoors and enjoy a picnic with friends or family.

Make it Special

With a few little extras an outdoor picnic can be extra special. Ditch the plastic cups and use stemless wine glasses, pretty plates, linen tablecloths and napkins. Keep it simple

Prepare you picnic lunch in advance so you can enjoy the day with minimum fuss. We love to mix couscous or quinoa with roasted vegetables and feta, drizzled with olive oil and seasoned with salt and pepper for a delicious picnic salad. Rustic baguettes with roast beef, grainy mayonnaise, swiss cheese and greens will be a crowd pleaser. In the cooler weather take a thermos of red lentil and pumpkin soup and serve with a crusty loaf of fresh bread with a good quality salted butter. Remember the drinks

Sparkling mineral water, a crisp Chenin Blanc, elderflower cordial and herbal teas are perfect accompaniment to your outdoor picnic. Finish with Cheese

A picnic isn’t a picnic without a cheese plate, try a soft French brie, crispbread, fresh grapes, nuts and local honey to finish off your picnic in style. P repare for all weather

Be ready for unpredictable weather with waterproof jackets and a solid back up plan just in case it doesn’t go according to plan.

Linen Tablecloth: Shibori Happiness Tablecloth in Tangerine $220 shibori.com.au

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Upscale PICNIC CLOCKWISE, FROM TOP LEFT: Girl and the Sun Leona Mini Dress $99.95 and Evelyn Midi Dress $139.99 $220 girlandthesun.com Bohemian Traders Print Dress bohemiantraders.com Pure New Wool Picnic Blanket $292 (155GBP) heating-and-plumbing.com Pacifico Optical Lucius Capri Pink Sunglasses $175 pacificooptical.com Sophie Allport Dragonfly Melamine Plate $18.95 (GBP10) sophieallport.com Rainbow Metallic Plastic Wine Glasses Set of 4 $78 (GBP 39.95) audenza.com Carlotta and Gee 100% Linen Tablecloth in Olive from $100 carlottaandgee.com Oroton Check PJ Pant $429 oroton.com Woven Eartha Basket ellajames.co.uk $83 (GBP 44) Michelini Fragolini $35 spendwithus. com.au Cire Trudon The Classic Balmain Red Candle $249 libertineparfumerie.com.au

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Wildflowers Pretty, colourful, and simple to grow, a field of wildflowers is a joy to behold. Try growing wildflowers at home as a low maintenance addition to the garden. BY MIA COWLING

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.

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Did you know? Daisies are one of the most common wildflowers and there are over 4000 species of daisies in the world.

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Did you know? The name ‘daisy’ comes from the Old English word daeges-eage, which means day’s eye due to the flower opening its pretty petals at dawn.

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Image: Khanh Lee

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AUTUMN

Wildflowers make such a beautiful addition to the garden, whether you have a large meadow to grow them in or just a small patch of garden. Maintenance of wildflowers is simple, as they require little intervention to grow and thrive.

Poppies Blooming in summer,

poppies add a bright splash of red to fields and meadows. Poppies like full sun or partial shade. They prefer a sandy or acidic soil and are easy to grow from seed.

Garden Maintenance Autumn is a spectacular time in the garden with rich harvest and an abundance of colour. A few tips and tricks will help to keep your gardan in top shape and prepare it for the cold months ahead. Clean up Spring and summer brings an abundance of growth and by autumn many plants and flowers have begun to die down. It is a great time to prune, dig up spring bulbs and of course rake up all of those leaves that are likely to be falling all over the garden.

Bee Balm Want to attract bees, butterflies and humingbirds to your garden? Try growing Bee Balm (Monarda), in a full sun position in drier, well-draining soil.

Compost and mulch Now is the time to spread your compost throughout the garden and mulch plants ahead of the cold winter months.

Daisy

The beloved daisy is so easy to grow, they are low maintenance and add a splash of brightness and colour to the garden. Try yellow and pink paper daisies which make beautiful cut and dried flowers.

Violets Forests and fields are awash

Move Late autumn is a good time to assess which plants and pots may need to move to a different location ahead of winter. Start planning frost cover and storage of dormant bulbs. Water The cooler autumn days will mean your garden requires less water than during the summer months. It is is great time to invest in a water tank that can be used to collect water throughout the wet winter months to water your garden in the summer.

with violets and their pretty bright faces are sure to brighten up any area of the garden. Violets are easy to grow from seed, are cold tolerant and will continue to reseed year after year. Violets are great for pots and garden beds and their pretty fragrance will scent the garden.

Tropical Leaves Cushion $109 republicofhappy.co.uk

Inspired by Nature Frida Kahlo Canvas Art $102 (GBP $92) audenza.com

Image: Gary Barnes eat.live.escape

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From The Kitchen Garden

apple If you have space in your garden, growing an apple tree can be so rewarding. The most important thing about growing apples is the location. Apple trees need a full sun position, cold winters, good drainage and companion trees to really thrive. You can expect apple trees to fruit after 3-4 years.

Location, Location, Location

Plant apple trees in winter. Choose a location with well-draining soil and full sun. To plant your tree, dig a whole that is twice as wide as the tree roots and as deep as the trees roots. Fill the hole with soil and water in deeply. Most apple varieties will need a cold winter in order to thrive so check with your local nursery before choosing your apple tree variety. Dwarf apple tree varieties can be planted in large pots and located in a sunny position, perfect for a courtyard or sunny balcony.

Mulch

Spread a layer of pea straw mulch or wood chips and make sure that the mulch is about 6 inches away from the trunk of the trees to prevent trapping rot-causing moisture on the trunk.

Water and Nutrition

When they are young, apple trees should be watered deeply once a week and twice a week in summers. Fertilise with an organic fertiliser or compost in spring. When trees are young go easy on the fertiliser, more mature plants will be able to tolerate more fertilisation.

P runing and Care

Apple trees will go dormant in winter which make it the best time to prune. When your apple tree is fruiting make sure you pick up fallen fruit to deter pests and other fruit tree diseases. Depending on where you are located you may also need to net fruit trees to protect them from birds

Apples love Friends

Apple trees grow best when another apple variety is grown nearby to cross pollinate. Some varieties will not fruit if they don’t have another tree nearby so make sure you check with your nursery when you purchase your apple tree.

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eat

Nadiya’s Fast Flavours penguinrandomhouse.com

Nadia Hussaine'sApple and Olive Oil Cake This cake is dense and sweet, with tartness and an unexpected bite from the apple sauce, while the olive oil makes it moist and fragrant. The cake is not only vegan, it’s also gluten free – but most of all, it’s delicious. The recipe is from Nadiya Hussaine’s new cookbook, Nadiya’s Fast Flavours. Ingredients (V/VG/GF)

180ml extra-virgin olive oil 220g caster sugar 2 teaspoons baking powder 180g chunky apple sauce 200g ground almonds, sifted 200g gluten-free plain flour, sifted For the syrup 250ml apple juice 100g caster sugar For the olive oil icing 80ml extra-virgin olive oil 80g icing sugar, sifted

Method

1. 2.

6. 7. 8.

Start by lining and greasing a 20cm deep cake tin and preheating the oven to 200°C/fan 180°C. Pour the oil and sugar into a bowl and whisk together for 2 minutes till the mixture is combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together. Add to the oil-sugar mix and whizz together till well combined. Now add the ground almonds and plain flour, then fold through till everything is well combined. You should have a dense, grainy batter. Spoon into the lined cake tin, smooth with the back of a spoon and bake for 30 minutes. Make the syrup by putting the apple juice and sugar into a pan. Bring to the boil and then leave to simmer for 10 minutes, till reduced by half. Take off the heat, add the mixed spice and stir through. After 30 minutes, reduce the oven temperature to 180°C/ fan 160°C and pop a sheet of foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes. As soon as the cake comes out of the oven, poke holes into it and pour the syrup mixture all over. Leave to cool completely in the tin. Meanwhile, make the icing by putting the oil and icing sugar in a jug and blitzing until thick and well combined (or blend with a stick blender). As soon as the cake is cooled, remove it from the tin, add the icing right on top and it’s ready to eat. This will keep in the fridge for 4 days.

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BROUGHTON HALL

For 23 years David Musker and Philip Hunter have worked to create a slice of garden paradise at their homestead, Broughton Hall.

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Beautiful Gardens of the World

esigned and owned by David Musker and his partner Philip Hunter, The Garden at Broughton Hall is an enchanting estate nestled in the rolling hills of West Gippsland, just over one hour from Melbourne. Featuring 14 key areas united in a seamless flow, the garden is a horticultural wonder overlooking the man-made Tarago Reservoir. Visitors can frolic with glamorous peacocks on the Upper Terrace, meditate in a haven of yellow and blue flowers in the Yellow Garden, picnic beneath an enormous lipstick maple in the Pink Garden, and reset with a book and a cup of tea in The Garden Room. Musker’s Nursey allows guests to take a piece of the garden home, bursting with a stunning selection of rare plants and home-made honey from the nine thriving beehives on the property.

Where

The Gardens at Broughton Hall are in Jindivick in West Gippsland about 1 hour from Melbourne.

When to Visit

With distinct seasons in Victoria, the garden has charms in every season. Shoulder season are always our pick, see the leaves change in autumn and the first buds of new life in spring.

Why Visit?

Garden lovers will enjoy the sheer variety of plants and flowers on display. Philip and David have released their coffee table book The Charmed Garden at Broughton Hall, which tells the story of transforming the blank canvas into the stunning gardens we can enjoy today.

Cost

Entry is $20 dollars, 18 years and under are free. muskersbroughtonhall.com.au The Charmed Garden at Broughton Hall by Philip Hunter RRP $80

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" Go where you feel most alive." - Unknown

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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.

hen I think of Italy the first thing that comes to mind is food, glorious, glorious food. Plump ravioli with toasted hazelnuts eaten in the back streets of Rome, pizza on the ancient steps of Varenna in Lake Como, the classic Risotto Milanese in Milan, Spaghetti Vongole in Venice - it really is almost impossible to find a bad city for food in Europe’s boot. But a lesser knows city has stolen my heart (or possibly my stomach!), Turin, the faded, elegant beauty of the north. About 1 hour from Milan, the capital of the Piedmont region, Turin (or Torino to the locals), is best known for its grand Baroque architecture and delicious cuisine. It is situated in an enviable location in front of the picturesque Susa Valley on the western banks of the Po river. Vermouth, Cinzano, Campari and Martini all originated in Turin and enjoying an aperitif is a Turin must (we loved the classic Negronis). If alcohol isn’t your thing, then another Turin favourite, Bicerin, a delectable mix of layered

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espresso, chocolate and milk is a local favourite. Surrounded by mountains and the fertile Po valley, the food in Turin really is exceptional. From the delicious chocolate and hazelnut Gianduja, (Nutella was invented here too!), Robiola cheese, fresh truffles, agnolotti and tajarin pasta, there are so many exceptional places to eat you will be completely spoilt for choice. It may just become your new Italian foodie destination, if so I will see you there! Bon Appetit!

Ella

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