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