eat.live.escape Magazine - The Sunseeker's Edition - Issue 10 2023

ISSUE 10. 2023

Ingredients For A Beautiful Life!

FOLLOW

How To Be More POSITIVE

T he S un!

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BARCELONA on a Plate

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Picnic by the Sea

the

sunseeker’s

EDITION

$12.95 AUS (inc. GST)

travel . food . fashion . beauty . wellness . home

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" Live in the sunshine, swim the sea, drink the wild air."

- Ralph Waldo Emerson

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‘It’s always sunny above the clouds. Always.

Every day on earth, every day I have ever had, was secretly sunny after all’ - Caitlin Moran

What Im Reading

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

editor’s le tter

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o matter where you are in the world it is the perfect time to seek out the sun and make the most of the great outdoors. That’s why, in our 10th issue of ele Magazine, we bring you our Sunseeker’s Edition, filled with sunny inspiration and positivity!

From delicious recipes to try out at your next picnic, to tips to host a cocktail party al fresco, we’ve got you covered. Alex Mitcheson takes you on a culinary journey to the vibrant city of Barcelona, with a guide to the best restaurants and dishes the city has to offer. Whether you’re in the mood for Spanish tapas or seafood, we’ve got you covered.

because having a positive mindset can help you make the most of every moment. So, grab a copy of our magazine, pack a picnic, and head out to your nearest park or beach. Don’t forget to share your adventures with us on social media using the hashtag #eatliveescape.

Mia Cowling

Founder and Editor-in-Chief

Clemence Organics Brightening Eye + Skin Serum $149.98 clemenceorganics.com

Mel Healy rounds up the sunniest destinations on the globe and we are excited to feature delicious recipes and sweet treats from Emelia Jackson and Freya Cox’s new cookbooks. These recipes are perfect to impress your friends and family.

And last but not least, we want to help you start the year with a positive attitude. We have included some tips and tricks on how to be more positive,

My Beauty Pick

WELLECO Sleep Well Calming Tea Caddy $65 and Tea $40 welleco.com.au

Kehlani Ruched Full Skirt $289.95 friendsofaudrey.com.au

Picnic By The Sea pg 29

Rainbow Bright pg 119

what i’m loving now

Beauty pg 90 Bake it Vegan! pg 18

Fashion pg 130

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C O NTENTS

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#loveele

We love seeing how you are enjoying reading ele Magazine! Tag us @eat.live.escape or #loveele

ON THE C OVER

Sardinia is one of our favourite sun-drenched Italian locations and was the perfect choice for the front cover of our our Sunseeker’s Edition.

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Food & Drink News

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Cocktail Hour

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Bake it Vegan!

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Picnic by the Sea

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Baking the Classics

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Dream Destinations The Tropical St Barth

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Weekend Away:-28 Degrees

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Barcelona on a Plate

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Follow the Sun

fashion 86

What’s New

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Meet the Founders Muma World

beauty and wellness

lifestyle 104

Cocktails Al Fresco

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The Beauty Edit

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Garden: The Sun-Loving Garden

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Spotlight: Luk Beautifood

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How to Be Positive

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Follow The Sun

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Credits Editor-in-Chief: Mia Cowling Travel: Mia Cowling Food: Ella Mitford ele Home Editor: Katie Skinner Our Contributors Jo O’Keefe, Alex Mitchenson Melinda Healy, Shannon Meddings Social Instagram: @eat.live.escape Facebook: facebook.com/eatliveescape Twitter: @eatliveescape Web eatliveescape.com Subscribe eatliveescape.com.subscribe Advertise Want to advertise with us?

Email: hello@eatliveescape.com eat.live.escape is proudly published by MJC Digital Pty Ltd PO Box 91 Woodend Victoria 3442 Australia mjcpublishing.com ABN 19 630 569 989 Views and opinions expressed by contributors and authors are not necessarily those of the publisher.

All rights reserved. eat.live.escape is committed to sustainable business practices and supporting diversity and inclusion in the workplace.

Issue 10, 2023 ISSN 2652 6638

Issue 7 of ele HOME is now available.

Get a copy at eatliveescape.com

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a sweet start Mango Yogurt Mousse by Claire Saffitz

Ingredients

2 teaspoons unflavored gelatin powder 4 large egg yolks (2.1 oz/ 60g) ¾ cup sugar (5.3 oz/150g) ½ cup fresh orange juice (4oz/113g), from about 1 large orange 3 tablespoons fresh lemon juice ½ teaspoon ground cardamom ½ teaspoon kosher salt or ¼ teaspoon table salt 1 pound (454g) frozen mango chunks (about 4 cups) ½ cup plain whole-milk Greek yogurt (4.2oz/120g) 2 cups heavy cream (16oz/ 480g), chilled

Method

Soften the gelatin: Place 3 tablespoons (1.5 oz/43g) cold tap water in a small shallow bowl and sprinkle the gelatin evenly over the top (do not stir). Set the bowl aside to allow the gelatin to soften, 5 to 10 minutes.

Meanwhile, assemble the curd: In a small saucepan, combine the yolks and sugar and whisk vigorously, making sure no unincorporated sugar is trapped around the sides, until the mixture is pale and thick, about 2 minutes. Stream in the orange and lemon juices, whisking constantly and scraping around the sides, until the mixture is smooth. Whisk in the cardamom and salt.

Cook the curd: Place the saucepan over medium-low heat and cook, whisking constantly, until the foam has subsided and the curd barely holds the marks of the whisk and is thick enough to coat the back of a spoon, about 5 minutes. Immediately remove the saucepan from the heat and scrape in the softened gelatin, which will have solidified. Whisk briskly for about 30 seconds to dissolve the gelatin.

Add the mango and blend: Add the frozen mango directly to the saucepan with the curd and stir to combine. Set the saucepan aside until the mango is mostly thawed and the curd is cold, about 5 minutes.

Use a handheld or standard blender to blend the mixture until it’s completely smooth. Measure out 1 cup of the mango curd and set it aside at room temperature.

Whisk in the yoghurt: Whisk the yogurt into the remaining curd in the saucepan until smooth. Set the saucepan aside.

Whip the cream: In a large bowl, with a hand mixer, beat the cream on low speed to start and gradually increase the speed to medium-high as it thickens, until you have a firmly whipped cream that holds a stiff peak.

Make the mousse: Scrape the curd/yogurt mixture into the bowl with the whipped cream and fold gently with a flexible spatula until combined and just a few streaks remain.

Portion and chill: Dividing evenly, spoon the mixture into eight serving glasses. Tap the glasses gently on the counter to help the mousse settle, then top each with about 2 tablespoons of the reserved curd.

Cover the glasses and refrigerate until the mousse is cold and set, at least 4 hours.

Images and text from What’s for Dessert by Claire Saffitz, photography by Jenny Huang.

Murdoch Books RRP $55.00

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New in Town

Melbourne, Australia Get excited! MasterChef alumni and Queen of the kitchen, Poh Ling Yeow cooks up her first in-restaurant experience in Melbourne.

The Singleton’s Delicious Discoveries train is revolutionizing the traditional aperitivo hour, by bringing a unique and interactive dining experience to QT Melbourne. From February 2 until May 2023, diners can enjoy a conveyor belt of desserts and savory delights in the heart of Melbourne’s CBD. The teal accents throughout the space provide a colorful backdrop to enjoy The Singleton’s signature Plus Two cocktails while sampling eight different sweet, savory, and surprising dishes.

The menu features a diverse range of globally inspired delicacies, all expertly paired with The Singleton whisky. Savory options include a delicious fried chicken, kimchi, and kewpie mayo bao and french fries with an anchovy cream sauce. For dessert, you can indulge on strawberries, mascarpone yoghurt, roasted almonds, aged balsamic and basil, or a playful Easter apple miso caramel turnovers with vanilla crème fraîche. qthotels.com & thesingleton.com

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Cocktail Hour - A Classic Negroni Bake it Vegan!

Picnic by the Sea Baking The Classics Honey & Rye

food news

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

Orlo Melbourne, Australia Orlo, a new Greek dining and drinking destination, is set to open in Collingwood in April 2023. The establishment is a collaboration between Alex Xinis and James Klapanis and will offer a contemporary take on Greek hospitality in a heritage-listed former cordial factory. Executive Chef Alex Xinis says, “We’re combining what we love about Athens’ emerging wave of neo-tavernas with polished Melbourne service and sensibilities, taking a refined and inherently produce-driven approach to Greek dining.” The venue will feature a welcoming dining room, a secluded mezzanine level with a tasting menu, a vineshaded courtyard, and can accommodate up to 150 guests. orlo.com.au @orlo.collingwood

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ODD SAINT The newly-opened Odd Saint, located next to St Peter’s Church in the heart of Queenstown, pays tribute to its location. The restaurant occupies a space that was previously home to a beloved local café for the past 20 years. The fully renovated premises, located on Earl Street, boast a sunny north-facing spot surrounded by trees and botanicals from the adjacent gardens.

Odd Saint offers a unique spin on the traditional brunch spot, with an eclectic menu featuring global soul food inspired by the travels of the new owners, James Ace, Bert Haines, Matt Tobin, and Jamie Orr-Tobin. These experiences are infused into the food, making for a one-of-a-kind dining experience. oddsaint.co.nz

Dream Pairing

back in town

M&M’S has unveiled the limitededition M&M’S Coconut. The one-off flavour sees the signature colourful candy shell of M&M’S filled with oconut flavoured chocolate, reinventing the classic bitesized treat by drawing inspiration from the classic Bounty bar.

Find them in leading supermarkets and independent retailers now.

ancient inspiration

Noritake has introduced a new line of tableware that combines modern design with ancient inspiration. The collection, named Eternal Palace, features the timeless Ogee shape dating back to 6th century BCE Persia.

Made from premium pure white porcelain, the collection is available in a variety of pastel hues, including Mint, Coral, Caramel, and Mint, that can be mixed and matched to suit any setting. noritake.com.au

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The Melbourne Food & Wine Festival, in partnership with Visit Victoria, is returning for 2023 from March 24th to April 2nd and has unveiled a comprehensive 10-day lineup of culinary experiences throughout Melbourne. The festival, renowned for featuring chefs and cooks from around the globe, has announced an outstanding lineup of international guests from New York and London, Chang Mai and Kyoto. mfwf.com.au

Non-Stick The Bauhaus Induction Series by Meyer Cookware is a new range of cookware that aims to fulfill all your non-stick needs in the kitchen.The standout features of the series include a double-bonded, ceramic-reinforced non-stick finish that lasts up to 25,000 scrubs, three times longer than any other leading brand. The Bauhaus Induction series comes in a sleek sesame grey finish and ranges in price from $59.95, available exclusively at Harris Scarfe harrisscarfe.com.au

food & drink news head west

On February 1st, the highly-acclaimed woodfired grill restaurant, Ascua, will be reopening its doors in Perth, Western Australia. The restaurant, led by internationally renowned chef Andrew McGie, offers a unique blend of Australian and Spanish cuisines, with a focus on wood-fired cooking techniques.

The standout feature of the restaurant is its theater-style open kitchen, complete with a custom-made charcoal grill that is prominently displayed behind floor-to-ceiling glass. Diners can look forward to savoring delicious dry-aged Tomahawk steaks, whole fish grilled over wood, and a carefully selected list of wines from both Spain and Western Australia. ascua.com.au @ascua

farm life

NEXT OF KIN

In February, Chef Dan Cox will unveil Crocadon, a restaurant that has been five years in the making.

Located on a 120-acre organic farm in St Mellion, Southeast Cornwall, the restaurant is housed in a historic barn surrounded by the picturesque Tamar Valley. The barn has undergone a year-long restoration, transforming it from a crumbling shell to a 25-seat dining room with an open kitchen.

Crocadon embodies the connection between food and agriculture, and the restaurant’s menu will reflect a hyper-seasonal and self-sufficient philosophy that Chef Dan Cox has envisioned for years crocadon.farm @crocadon.farm

All Saints Estate has unveiled its new flagship restaurant, KIN, helmed

by Executive Chef Jack Cassidy. The opening of KIN is part of a major redevelopment project led by Eliza, Nick, and Angela Brown, which aims to establish the Rutherglen winery as a top international wine tourism destination in Australia. The project also includes the launch of a new Cellar Door towards the end of 2022. The Browns, who are restoring a 1864 heritage-listed castle, engaged the renowned firm Technē to bring their vision to life, seamlessly integrating the new development into the existing red brick building while highlighting the natural light and breathtaking views of the old vineyards and duck pond. @allsaintswine.com.au eat.live.escape

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COCKTAIL HOUR The Negroni is one of our favourite classic cocktails that has stood the test of time. The balance between bitter and sweet flavors makes it the perfect choice for aperitif hour.

This recipe calls for equal parts gin, sweet vermouth, and Campari, which creates a harmonious blend of flavors that is sure to please. The orange peel garnish adds a citrus aroma and brings out the flavors of the gin. This recipe makes one serving, but it can easily be multiplied for a larger group. Whether you’re a seasoned mixologist or just starting out, this recipe is sure to impress your friends and family!

A Classic Negroni Ingredients

30 ml (1 oz) gin 30 ml (1 oz) sweet vermouth 30 ml (1 oz) Campari Orange peel, for garnish

Method

1. Fill a mixing glass with ice.

2. Add the gin, sweet vermouth, and Campari.

3. Stir well for about 30 seconds, or until chilled.

4. Strain the mixture into a chilled cocktail glass.

5. Garnish with an orange peel.

Enjoy!

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happy belly JIVA’s zippy wellness shots that make for the perfect summer morning pick-me-up or afternoon rejuvenation.

They’re made from real and raw ingredients, all batch brewed in Sydney and deliver a world of healthy and highconcentrated dose of targeted functional nutrients to support good gut health and overall well-being. jivaproducts.com.au

ele LOVES

Drink Me The Coravin Timeless Six Preservation System allows you to enjoy your favorite wines without ever pulling the cork. The Six System elevates Timeless Wine Preservation Systems to a new level of elegance, making it possible to preserve still wines for extended periods of time. It comes in a variety of elegant color options with high-gloss finish, metallic accents, and premium accessories. This luxury Wine Preservation System is ideal for hosts, wine enthusiasts, and trendsetters. coravin.com.au

carry-all Squealing Pig Bagnum is a new and innovative way to enjoy wine during the spring and summer. This 1.5L bag is lightweight and easy to carry, making it perfect for entertaining on the go. The bag is designed to ensure that the quality of the wine is not compromised by the convenience of its portable format. With twice the number of servings of a standard bottle of wine, these portable bags are the ultimate choice for entertaining.

And for those who are mindful of portion control, the wine can be sealed for freshness and enjoyed responsibly for up to 30 days after opening. Additionally, Wolf Blass, a well-known and award-winning Australian wine brand, will also be introducing this new format into its portfolio.

Greasy Fingers Chardonnay is the perfect pairing for any burger enthusiast. Toast to the deliciousness of a greasy burger with a glass of big, buttery chardonnay, which has made a comeback in popularity. The winemakers have carefully selected this chardonnay after conducting numerous burger tastings, ensuring that it complements the juicy flavours perfectly. danmurphys.com.au

squealingpig.com wolfblass.com

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Bake it VEGAN!

In Freya Cox’s new cookbook Simply Vegan Baking, Freya gives classic desserts a vegan makeover.

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Raspberry Pavlova If you are looking for a showstopping dessert to impress anyone, particularly those who aren’t quite convinced by vegan food yet, this is the perfect choice. It takes little effort as the majority of the time is spent baking the meringue and leaving it to cool. You can mix up the toppings as much as you like – it really is a dessert to please everyone!

Ingredients (serves 4) For the meringue Apple cider vinegar or lemon juice, for degreasing 150ml (5fl oz) aquafaba (see below) ½ tsp cream of tartar 150g (5½oz) caster (superfine) sugar ½ tsp xanthan gum For the raspberry coulis 150g (5½oz) fresh raspberries 1–2 heaped tbsp icing (confectioners’) sugar To assemble 100ml (3½oz) vegan double (heavy) cream (I like Oatly Whippable) 25g (1oz) icing (confectioners’) sugar A handful of fresh raspberries

Method

1. Preheat the oven to 100ºC (200ºF) fan. Line a large baking tray with baking parchment. Draw around a medium-sized dinner plate on the parchment (or something similar) to create a circle roughly 23cm (9 inches) in diameter. Use a glass to draw a smaller circle in the centre of the larger one to create a wreath-like shape.

2. Use a piece of kitchen paper dampened with a small amount of apple cider vinegar or lemon juice to wipe around the bowl of a stand mixer, if you have one – or a large mixing bowl if you are using an electric hand whisk – to remove any grease.

3. Add the aquafaba and cream of tartar to the bowl and whisk, with a balloon attachment, on medium speed at first so it doesn’t splash around, then on high speed until it reaches stiff peaks. This means you could turn the bowl upside down and the aquafaba wouldn’t move. Once it reaches this stage, turn the mixer down to medium speed and add the sugar, one spoonful at a time, making sure each spoonful is fully incorporated before adding another. Once all of the sugar is incorporated, add the xanthan gum and whisk on high speed until the mixture looks glossy and sticky.

4. Spoon the meringue onto the baking parchment, keeping it within the lines you have drawn, and spread out to create the wreath shape. Use an angled spatula or the back of a spoon to create smooth strokes of meringue up the sides. Bake for 2 hours 30 minutes, then leave the oven door shut but turn the oven off. Leave the pavlova inside for several hours until it is completely cool.

5. For the coulis, put the raspberries and icing sugar into a food processor and blitz until very smooth. Sieve the mixture into a jug, removing all of the seeds. If you don’t have a food processor you can mash the raspberries with a potato masher until smooth, then stir in the icing sugar before sieving until smooth.

6. Once the meringue is cool and you are ready to serve it, whip the cream and icing sugar together until it reaches soft peaks. Place dollops of it over the top of the meringue. Drizzle spoonfuls of the coulis over the cream, then arrange the fresh raspberries on top to finish. Add the toppings just before you are serving the pavlova as the cream will make the meringue soften over time. Enjoy!

Bake it Simple If you are preparing ahead, bake the meringue the night before you want to serve it and leave it in the oven switched off overnight to allow it to cool fully.

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Vegan Bakewell Tart Bakewell tarts are such a well-loved teatime treat that there was no doubt I needed the perfect recipe for one. The crisp pastry and soft chewy frangipane match so well with the slightly sharp jam – they are a real favourite. I have included a recipe for the pastry here, but you could use shop-bought pastry, if you prefer.

Ingredients

Method

For the frangipane 110g (3¾oz) vegan butter 110g (3¾oz) caster (granulated) sugar ¾ tsp almond extract 75ml (2½fl oz) plant milk 1 tsp lemon juice 35g (1¼oz) plain (all-purpose) flour 150g (5½oz) ground almonds 1½ tsp baking powder

2. Roll out the pastry on a flour-dusted surface – or between two sheets of baking parchment – until it is around 3mm (⅛ inch) thick. Lay the pastry over a 23cm (9 inch) tart tin, then carefully push the pastry into the sides allowing the excess to hang over the edges. Place the pastry case into the freezer to chill for 20 minutes. Meanwhile, preheat the oven to 180ºC (350ºF) fan.

For the sweet shortcrust pastry (optional) 200g (7oz) plain (all-purpose) flour, plus extra for dusting 30g (1oz) icing (confectioners’) sugar ½ tsp salt Zest of 1 lemon 100g (3½ oz) vegan butter 2 tbsp ice-cold water

For filling and topping 75g (2½oz) raspberry jam or jam of preference Around 9 fresh or frozen raspberries A handful of flaked (sliced) almonds 30g (1oz) icing (confectioners’) sugar

1. For the pastry, put all the ingredients except the water in a food processor and pulse until it has a texture like breadcrumbs. Add the water and pulse until it starts to come together into a ball. Tip it out onto a work surface and bring it together into a smooth dough, kneading gently. Alternatively, if you don’t have a food processor you can do this by hand. Combine the flour, icing sugar, salt and lemon zest in a large bowl, then rub in the butter between your fingertips until it forms rough breadcrumbs. Add the water and bring together into a ball. Knead until smooth.

3. Once chilled, remove from the freezer and place a sheet of baking parchment into the case. Fill with baking beans (pie weights) or rice and bake for 15 minutes. Remove from the oven and take out the beans and parchment, then return to the oven for a further 12 minutes until the edges are a light golden brown.

4. Place the tin on a cooling rack to cool until the pastry is just warm to the touch. Trim the excess pastry around the top edge with a serrated knife.

5. For the frangipane, put the butter, sugar and almond extract into a saucepan over a low heat and stir until just melted. Remove from the heat and add the milk and lemon juice, then set aside. Put the flour, ground almonds and baking powder in a large bowl and mix well. Pour the butter mixture into the dry ingredients and mix until smooth.

6. Cover the base of the pastry case with the jam, spreading it out evenly. Spoon the frangipane mixture over the jam and level with a spoon. Arrange the fresh raspberries across the top and scatter over the flaked almonds.

7. Bake the tart for 28–30 minutes until a skewer comes out clean and the top is golden brown. Once baked, remove from the oven and leave to cool on a cooling rack until cool enough to handle, before removing from the tart case from the tin to cool further.

8. In a small bowl, mix the icing sugar with a teaspoon of water until smooth, then drizzle over the Bakewell to finish. Enjoy!

Bake it simple Instead of making one large Bakewell, use the same recipe to make four small tarts.

Images and text from Simply Vegan Baking by Freya Cox photography by xxx Murdoch Books RRP $49.99.

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Chocolate Chip Brookies Sometimes all you want in life is a cookie and a brownie at the same time. The chewy cookie base and soft fudgy brownie top are made for each other.

Ingredients (makes 9 brookies)

For the cookie base 120g (4¼oz) vegan butter, plus extra for greasing 100g (3½oz) soft light brown sugar 120g (4¼oz) caster (granulated) sugar ½ tsp salt 50ml (1¾fl oz) plant milk 1 tsp vanilla extract 220g (7¾oz) self-raising flour 150g (5½oz) vegan chocolate chunks For the brownie top 200g (7oz) vegan dark chocolate, broken into pieces 140g (5oz) plain (all-purpose) flour 40g (1½oz) cocoa powder A pinch of salt 200g (7oz) caster (granulated) sugar 80ml (2½fl oz) vegetable oil 1 tsp vanilla extract 240ml (8fl oz) plant milk 75g (2½oz) vegan chocolate chunks

Method

1. Preheat the oven to 160ºC (315ºF) fan. Grease a 20cm (8 inch) square brownie tin with butter and line with baking parchment.

2. For the cookie base, put the butter and both sugars into the bowl of a stand mixer, if you have one – or into a large mixing bowl if you are using an electric hand whisk – and beat together until light in colour and fluffy.

3. Add the salt, plant milk and vanilla and mix to combine. Add the flour and mix again until a smooth cookie dough forms. Finally, fold in the chocolate chunks. Tip the cookie dough into the lined tin and flatten down evenly to cover the base. Place in the freezer whilst making the brownie batter.

4. For the brownie layer, place the dark chocolate in a heatproof bowl and melt either in the microwave in 30 second increments, or over a pan of gently simmering water.

5. In a large bowl, mix together the flour, cocoa powder, salt and caster sugar. Add the oil, vanilla and plant milk to the dry ingredients and whisk until a smooth batter forms. Pour in the melted chocolate and thoroughly combine, then fold in the chocolate chunks.

6. Take the cookie dough out of the freezer and pour the brownie batter over the base.

Level out with a spatula.

7. Bake for 45 minutes until you have a nice shiny top. Leave to cool for about 30 minutes until the tin is cool enough to touch. Then remove the brookies from the tin and place in the fridge to cool completely before slicing into nine squares. Enjoy!

Bake it Simple These brookies require a slightly longer bake than other recipes, but be patient as they are worth the wait.

New York-Style Cookies Ingredients

Vegan chocolate spread or Biscoff spread, plus extra to drizzle 150g (5½oz) vegan butter 100g (3½oz) soft light brown sugar 75g (2½oz) granulated sugar 1 tsp vanilla extract 250g (9oz) plain (all-purpose) flour 50g (1¾oz) cornflour (cornstarch) 1½ tsp baking powder ½ tsp bicarbonate of soda (baking soda) 2 tbsp plant milk ½ tsp salt 200g (7oz) vegan chocolate chunks

Method

1. Line two baking trays with baking parchment.

2. Scoop a teaspoon of the spread for each cookie and place it on a small plate. Pop this in the freezer whilst you make the cookie dough.

3. Put the butter and both sugars in the bowl of a stand mixer, if you have one – or into a large mixing bowl if you are using an electric hand whisk – and cream together until light in colour and fluffy. Add the vanilla and mix until fully incorporated.

4. Add all the remaining ingredients except the chocolate chunks and mix to a rough cookie dough. Add the chocolate chunks and mix until evenly distributed.

5. Divide the cookie dough into eight balls. Flatten the ball of dough, then take one of the frozen teaspoons of spread and form it into a ball. Place it into the centre of the cookie dough and enclose the dough around it so that no spread is visible. Repeat to fill the remaining seven cookies.

6. Place all the dough balls onto a lined baking tray and place in the freezer for 30 minutes.

Meanwhile, preheat the oven to 180ºC (350ºF) fan.

7. Split the cookies between the two lined trays so there are four on each. Bake for 15–18 minutes until lightly golden on the edges. Remove from the oven and allow to cool completely on the trays. To finish you can drizzle the top with some melted spread. Enjoy! eat.live.escape

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5 WAYS

WITH Pineapple Sweet and juicy, pineapples are a little dose of sunshine in a fruit!

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Did You Know?

Pineapples are actually a type of berry! While they are commonly referred to as a fruit, botanically speaking, they are classified as a berry because they have multiple seeds and develop from a single flower.

FRESH One of the most common ways to enjoy pineapple is by eating it fresh. It can be sliced and eaten as a snack, or added to a fruit salad or smoothie for a burst of flavor.

Pineapple is also a popular topping for pizza, and can be grilled and served as a side dish.

COOKING Pineapple can be used in a variety of dishes, both sweet and savory. It is a key ingredient in many tropical-inspired dishes, such as pineapple chicken or pork. It can also be added to stir-fries, curries, and other dishes for a sweet and tangy flavor.

BEAUTY JUICE Pineapple is a great fruit to use in juices and smoothies. It can be combined with other fruits, such as mangoes or bananas, to create a refreshing and healthy drink.

Pineapple is also a key ingredient in many tropical cocktails, such as piña coladas and mai tais.

Pineapple can be used as a natural hair conditioner. Simply blend a small amount of fresh pineapple with a carrier oil, such as coconut oil, and apply it to your hair. Leave it on for 20-30 minutes, and then rinse it out for softer, more moisturised hair.

PICKLE Pineapple can be pickled and used as a condiment or garnish.

To pickle pineapple, slice it into small pieces and marinate it in a mixture of vinegar, sugar, and spices. The pickled pineapple can then be used to top sandwiches, burgers, or tacos, or served as a garnish on a charcuterie board.

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Mind & Body BONDI, AUSTRALIA - Slow House is a restoration experience located near Bondi’s famous beaches, designed for those looking to slow down and recharge.

The philosophy of slow living is at the heart of Slow House, with a focus on living in a more balanced and meaningful way. Reflecting the ancient Roman tradition of bathing culture, Slow House is a place to actively detoxify and take time for yourself or with friends, just a short distance from home. The newly launched Remedi Room offers advanced, professional treatments tailored to individual needs, aimed at achieving a softer, brighter appearance and increased self-confidence. The highly trained team uses state-of-the-art technology to enhance natural beauty and support personal well-being journeys. slowhouse.com.au

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Picnic by the Sea RECIPES, IMAGES & WORDS Jo O’Keefe

We love nothing better than spending time outdoors, whether it’s on a long sandy stretch of beach, in a spacious green garden, or on a simple backyard patio or deck. Combining the outdoors with our love of eating and entertaining is a perfect combination! These al fresco recipes are easily pre-prepared and are great to take with you into the great outdoors. I recommend the sweet-sour cherry Bakewell tart served with a dollop of double cream to finish with a big “wow factor”.

So, grab a cozy picnic rug and a picnic basket, open a chilled bottle of wine or bubbles and make the most of the warm days and nights by eating outside with this collection of delightful al fresco recipes I’ve created for you to enjoy.

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Jo’s Tip

Add crisp fried bacon bits, crumbled hardboiled eggs, or toasted slivered almonds for additional flavour.

Potato Salad with Brown Butter Mayonnaise

This recipe offers a unique twist on traditional potato salad by incorporating roasted potatoes and a brown butter mayonnaise.

Ingredients

1 kilogram (2.2 lbs) of potatoes, peeled and cut into chunks 2 tablespoons (30ml) of olive oil Salt and pepper, to taste 20 grams (0.7 oz) of butter 1 tablespoon (15ml) of grain mustard 1 lemon, juiced 50 grams (1.7 oz) of store-bought mayonnaise 1 generous handful of fresh dill, chopped 1 generous handful of fresh chives or green spring onions, chopped 2 stalks of celery, finely chopped Optional: crisp fried bacon bits, crumbled hard-boiled eggs, or toasted slivered almonds (for additional flavour).

Method

Place the potatoes in a large saucepan and cover with cold water. Bring to a boil.

Simmer the potatoes for 5 minutes, then strain and toss with 2 tablespoons (30ml) of olive oil, salt, and pepper.

Roast the potatoes at 175 degrees C (350 degrees F) for 15 minutes, or until browned. Set aside.

In a fry pan, melt 20 grams (0.7 oz) of butter over medium heat and cook until nut brown. Remove from heat and stir in 1 tablespoon (15ml) of grain mustard and the juice of 1 lemon.

Allow the butter mixture to cool slightly and then fold it into 50 grams (1.7 oz) of store-bought mayonnaise.

Add a generous handful of chopped fresh dill, chives, or green spring onions, and chopped celery leaves. Mix well.

Fold the potatoes into the mayonnaise mixture and add 2 stalks of finely chopped celery.

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Peach Prosciutto & Halloumi Salad (serves 4)

This salad recipe uses summer stone fruits such as peaches or nectarines and pairs them with prosciutto and halloumi for a delicious and unique flavor combination.

Ingredients

4 cups (about 900g) of mixed salad greens or baby spinach leaves Handful of fresh herbs (optional) such as basil or mint 4 peaches or nectarines 8 slices of prosciutto 250 grams (8.8 oz) of halloumi cheese Olive oil for brushing Optional additions: blanched green beans, asparagus, or broccolini stems, roasted pine nuts or chopped toasted almonds, can of lentils (drained and rinsed) Dressing: 1 lemon, juiced 1 tablespoon (15ml) of apple cider vinegar 1 clove of garlic, chopped 1/4 cup (60ml) of olive oil

Method

In a salad bowl or platter, spread out 4 cups of mixed salad greens or baby spinach leaves and any desired fresh herbs.

In a separate bowl or jar, mix together the lemon juice, apple cider vinegar, and chopped garlic. Whisk in 1/4 cup (60ml) of olive oil and set aside.

Cut the peaches or nectarines in half and remove the pits. Wrap each fruit half in a slice of prosciutto and brush with a touch of olive oil.

Grill the wrapped peaches or nectarines on a hot BBQ or oven bake at 180C (350F) until the prosciutto is crispy.

Slice the halloumi cheese into 8 slices and brush with a touch of olive oil. Grill on both sides until charred.

Place the grilled peach halves and halloumi slices over the salad greens. Drizzle with the dressing and serve immediately.

Optional: Add additional ingredients such as blanched green beans, asparagus, or broccolini stems, roasted pine nuts or chopped toasted almonds, or a can of drained and rinsed lentils for a more hearty salad. eat.live.escape

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eat *ele Top Tip* If you prefer a savoury scone, swap the lemonade for soda water, add in some dried herbs and top with grated cheese before baking. Serve warm with butter.

Barramundi with Mango & Avocado Salsa (Serves 4) A fresh cooked piece of fish topped with the taste and colours of summer.

Ingredients

4 thick barramundi fillets 2 tsp smoked paprika 1 tsp garlic powder 1/2 tsp salt 1 avocado, peeled, pitted, and cubed 1 mango, peeled, pitted, and cubed 1 handful of cilantro, chopped Salt and pepper, to taste Juice of 1 lime 1 jalapeño pepper, seeded and finely chopped (optional) 1/2 red bell pepper, chopped 1/4 red onion, finely chopped 1 tbsp olive oil

Method 1.

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In a small bowl, mix together the smoked paprika, garlic powder, and salt.

In another bowl, combine the cubed avocado, cubed mango, cilantro, salt, pepper, lime juice, jalapeño pepper (if using), red bell pepper, and red onion.

Toss gently to combine.

Pat the fish fillets dry and sprinkle both sides with the spice mixture.

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the fish fillets and cook for 3-4 minutes per side, or until golden brown and cooked through. If your fish fillets are thinner, they may cook faster.

Serve the fish with the mango and avocado salsa on top or on the side.

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ZUCCHINI & RICOTTA TART (SERVES 6-8) A lovely tart that’s equally beautiful at room temperature or served warm accompanied by a favourite relish or chutney - it’s perfect to take on a picnic.

Ingredients

Crust 2 cups (500 grams) plain flour 1/2 tsp salt 1/2 cup (113 grams) unsalted butter, cold and cubed 1/4 cup (60 milliliters) cold water

Filling

3-4 zucchinis, thinly sliced lengthwise 2 cups (500 grams) ricotta 1/2 cup grated Parmesan cheese 1 handful chopped mint 1 handful chopped dill Salt and pepper, to taste A grating of nutmeg or a pinch of dried nutmeg 2 eggs, beaten 1/4 cup (60 milliliters) milk

Method Base 1.

2.

3.

4.

In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add the cold water, pulsing until the dough comes together. Avoid overworking the pastry.

Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 10 minutes.

Preheat the oven to 180°C (350°F). Grease a tart or quiche pan with a removable bottom. Roll out the pastry and press it into the prepared pan, patching any holes with extra dough. Prick the bottom of the pastry with a fork, then chill for at least 1 hour.

Line the chilled pastry with baking paper and fill with baking beans or rice. Blind bake in oven for 15 minutes, then remove the paper and beans and let cool.

Filling 1.

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4.

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In a mixing bowl, combine the ricotta, Parmesan, herbs, salt, pepper, nutmeg, capers, eggs, and milk.

Spread the mixture over the cooled crust, then arrange the zucchini slices in a spiral pattern on top, starting from the center and working outwards.

Bake the tart for 40 minutes or until the zucchini is tender. If the zucchini releases too much liquid, blot with kitchen paper before returning to the oven.

The tart can be served warm or cold, with a relish or chutney of your choice.

eat.live.escape

Jo’s Tip

This tart is delicious served with a sweet beetroot relish

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eat

Jo’s Tip

Top with fresh seasonal cherries for the extra WOW factor.

Sour Cherry Bakewell Tart (Serves 8-10) Ingredients

1 jar of sour pitted morello cherries, drained 1 cup (250 g) raspberry or cherry jam 2 cups (500 g) plain flour 2 tablespoons (25 g) castor sugar 1/2 cup (113 g) cold unsalted butter, grated 2 egg yolks 1-2 tablespoons cold water 1/2 teaspoon almond extract (optional) 1 1/3 cups (350 grams) almond meal 1/4 cup (80 grams) all-purpose flour 1/2 cup slivered or flaked almonds (for the top) Frangipane filling 120 grams butter 1 cup (100 grams) icing sugar 2 eggs plus reserved whites from crust 1/2 teaspoon almond essence

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Method For the Crust In a mixing bowl, mix together the flour and sugar.

Add the grated cold butter and rub with your fingers until the mixture resembles a rough breadcrumb-like texture.

Add the lightly beaten egg yolks, almond extract and water to bring it together. It will make slightly sticky dough.

Spread a little extra flour on your work surface and roll out the dough thinly.

Alternatively, you can roll out the dough between two sheets of baking paper.

Press the dough into a fluted flan tin and refrigerate for at least 30 minutes.

For the frangipane filling Cream together butter and sugar until light and fluffy.

Add 2 eggs and the remaining whites, beat well add 1/2 teaspoon almond essence.

Add almond meal and plain flour don’t over mix just get it all combined.

To Bake Preheat oven to 350°F (180°C).

Cover the dough-lined tin with baking paper and baking beans or rice and blind bake for 10 minutes until starting to cook. Remove beans and paper and bake a few minutes longer.

Remove from oven and spread with 1 cup of raspberry or cherry jam covering as much of the crust as you can, set aside and make frangipane mixture Drain a jar of sour cherries and place the cherries evenly over the jam covered crust spooning over the frangipane and smooth the surface Bake for 20 minutes then scatter the top with some slivers or flaked almonds and return to oven until golden brown and a skewer comes out clean from the middle of the tart.

Cool tart on rack and serve in slices with double cream and a dust of icing sugar.

Escape with us.. eatlive e s c ape .c om

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Baking The Classics Emelia Jackson’s cookbook First, Cream the Butter and Sugar is the kitchen companion every aspiring home baker needs.

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SWEET ALMOND, PISTACHIO OR HAZELNUT PASTRY I’ve lumped these three nuts together because they are interchangeable in this pastry. Use any nut meal you love – these three, in my opinion, are the most flavoursome nuts and pack the most punch. Roasting the nuts before grinding them into a meal will see their flavour at the forefront of the pastry. If you skip the roasting, you will instead get a more mellow flavour with all of the benefits of the lovely sandy texture that nut meal adds.

This pastry is best made a day in advance, refrigerated overnight and then massaged back into a pliable, workable dough when you are ready to use it.

Ingredients 200 g (7 oz) unsalted butter, softened 120 g (4¼ oz) icing (confectioners’) sugar 60 g (2¼ oz) egg yolks Pinch of salt 280 g (10 oz) plain (all-purpose) flour, plus extra for dusting 100 g (3½ oz) almond, pistachio or hazelnut meal 1 egg yolk, extra, for brushing 1.

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Using an electric mixer fitted with the paddle attachment, mix the butter, icing sugar, egg yolks and salt together until evenly combined and smooth – you don’t want aeration here, just a nice cohesive mass. Be sure to scrape down the side of the bowl to ensure the mixture is evenly combined.

Add the flour and nut meal and mix until the ingredients come together into a soft dough.

Turn the dough out of the bowl and use your hands to bring it together into a ball. Flatten the pastry into a disc, wrap it in plastic wrap and place it in the fridge for 1–2 hours (preferably overnight).

Put the chilled pastry on your lightly floured bench and massage it into a pliable dough.

Roll out the pastry until it’s 3 mm (1/8 inch) thick and about 5 cm (2 inches) larger than the tin or tins (just a guesstimate works here – don’t go getting out a ruler!). Trim away any uneven edges to reduce tearing, and reserve any left-over pastry. Drape the pastry over your rolling pin, gently lower it into the tin and press it into the edges.

Put the pastry in the fridge to chill for a further 15–20 minutes before baking.

Preheat the oven to 180°C (350°F). Line the pastry with baking paper and weigh it down with baking weights or rice.

Bake the pastry for 35–45 minutes for a 30 cm tart shell, 30–35 minutes for two 23 cm tart shells or 8–12 minutes for mini tart shells, removing the paper and weights halfway through cooking. You want the pastry to be a beautiful, deep golden brown all over.

If you find any little holes in your pastry case, fill them with some of the left-over pastry and return the pastry to the oven for 2 minutes – if you don’t, the filling will leak out of the shell.

Finally, egg wash the hot pastry – whisk the egg yolk with 2 tablespoons water and evenly brush it over the surface. The residual heat will cook the egg wash and seal the pastry.

Allow the pastry to cool completely before filling.

Emelia’s Tip: Keep the nuts natural for more mellow tones, or roast them before grinding for a flavour hit.

Spread the nuts over a baking tray in a single layer and bake in an oven preheated to 180°C (350°F) for 8–10 minutes or until golden brown and aromatic. Watch carefully to ensure they don’t burn. Cool completely before transferring to a food processor and processing in short bursts until finely ground. Be careful not to overprocess the nuts as the oils will release and they can turn into a paste.

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APPLE AND BROWN BUTTER FRANIPANE TART Brown butter – or beurre noisette – is something you should get comfortable making if you want to take your bakes to the next level.

Basically, you cook the butter down until the water evaporates and the milk solids caramelise to a deep golden colour. What remains is a nutty, rich pot of liquid gold. This tart is essentially a frangipane tart, but I have browned the butter and then set it in the freezer so that I can cream it with the sugar in order to achieve the same fluffy outcome as a traditional frangipane filling. If you don’t want the burnt butter flavour, simply skip this step in the recipe.

Ingredients (serves 8) 23 cm (9 inch) baked Sweet almond pastry shell (see facing page for recipe) 2 green apples Icing (confectioners’) sugar, for dusting Brown butter frangipane filling 125 g (4½ oz) unsalted butter 100 g (3½ oz) caster (superfine) sugar 1 egg 1 egg yolk 100 g (3½ oz) almond meal 30 g (1 oz) plain (all-purpose) flour 1.

2.

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Preheat the oven to 160°C (320°F).

Start by making the brown butter for the filling. Put the butter in a small saucepan over medium heat. Allow the butter to first melt, and then foam and bubble away. Once the bubbling has stopped and the foaming has subsided, the butter will begin to turn a beautiful golden brown. Remove from the heat, pour into a bowl and chill in the freezer until the butter has just set (around 15–20 minutes).

Using an electric mixer fitted with the paddle attachment, cream the set brown butter with the sugar until pale (it won’t be as pale as normal butter). Mix in the egg and egg yolk until combined. Add the almond meal and flour and give the mixture a good mix to ensure there are no lumps of flour.

Peel the apples and cut them into 1 cm (1/2 inch) dice. Spread the apple pieces over the base of the baked tart shell to completely cover the base.

Spoon the frangipane filling over the apple and spread it in an even layer (the frangipane will be quite thick, so take care to spread it gently, without moving the apple too much). The filling will rise in the oven, so don’t stress if it doesn’t fill the top of your tart shell.

Bake the tart for 30–35 minutes or until the top is an even golden brown.

Allow the tart to cool to room temperature before dusting with icing sugar.

Mix it up!

This recipe is a great one to mix up – use any nut meal you like in the pastry, and match the nut meal in the filling. Replace the caster sugar with a more complex flavour by using the same weight of brown sugar, honey or golden syrup.

Hazelnut and peach frangipane tart Replace the almond meal in both the tart shell and the frangipane with hazelnut meal. Replace the apple pieces with tinned or fresh peach halves.

Pistachio and apricot frangipane tart Replace the almond meal in both the tart shell and the frangipane with pistachio meal. Replace the apple pieces with drained tinned apricots in syrup.

Almond and pear frangipane tart Replace the apple pieces with drained tinned (or poached) pear halves and leave them whole for a beautiful rustic tart.

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CRUMPETS

OAT AND RAISIN COOKIES

I had never had a home-made crumpet until Jock Zonfrillo made them on MasterChef Australia. Intrigued, I went home that night and made them straight away. Home-made crumpets, eaten while still warm, are a work of art. Serve them smothered in so much butter and honey that it drips down your chin as you eat them.

I don’t know what it is about an oat and raisin cookie that does it for me. Maybe it’s the toasty oats and buttery goodness. Maybe it’s the pops of sweetness from the raisins through the almost savoury flavour of the cookie. Maybe I’ve convinced myself that they’re okay to eat for breakfast because, really, they’re just the solid version of porridge. Whatever it is, I am obsessed with these chunky oat and raisin cookies, my numero uno go-to when I’m feeling like a tasty little afternoon morsel.

Ingredients (makes 8) 300 ml (10½ fl oz) lukewarm full-cream milk 5 g (3/16 oz) instant dried yeast 1 teaspoon caster (superfine) sugar 180 g (6 oz) bread flour Pinch of fine salt 1 teaspoon baking powder 1.

2.

3.

4.

5.

Combine 100 ml (3½ fl oz) of the warm milk in a bowl with the yeast and sugar. Set aside until the yeast has activated and bubbles appear in the milk, around 5–7 minutes.

Add the remaining warm milk, flour, salt and baking powder and whisk until smooth. This is more of a batter than a dough, so don’t be alarmed by how runny it is. Cover the bowl with plastic wrap and set aside in a warm place for 45 minutes (see below for my favourite proving options) or until the mixture is foamy (it won’t double in volume like traditional doughs).

The trick to making perfect crumpets is really in the cooking. I start on a high heat to establish the bubbles and then reduce it to low to allow the crumpet to cook through without burning the base. It does take some practice to figure out what works best.

Place a greased frying pan over high heat. Spray the insides of eight 7 cm (2¾ inch) ring moulds with oil and place them in the hot pan. Gently spoon the crumpet batter into the moulds, being careful not to deflate too much of the air in the batter, and immediately reduce the heat to low. Cook for 4–5 minutes or until bubbles appear in the crumpets and the tops are dry – much like when you cook a pancake.

Remove the moulds, flip the crumpets and cook for 30–60 seconds or until the tops are a really light golden brown. Remove from the pan. Serve warm.

Ingredients (makes 20) 225 g (8 oz) unsalted butter, softened 200 g (7 oz) light brown sugar 100 g (3 ½ oz) caster (superfine) sugar 2 eggs 1 tablespoon vanilla bean paste or extract 200 g (7 oz) plain (all-purpose) flour 1 teaspoon bicarbonate of soda (baking soda) 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon sea salt flakes 180 g (6 oz) rolled oats 130 g (4 ½ oz) raisins or sultanas 1.

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Preheat the oven to 180°C (350°F). Line two baking trays with baking paper or silicone baking mats.

Using an electric mixer fitted with the paddle attachment, cream the butter and sugars until pale and creamy. Add the eggs and vanilla and mix to combine, scraping down the side of the bowl and the beater to ensure the egg is completely incorporated and there are no streaks of butter.

Gently stir in the flour, bicarbonate of soda, spices and sea salt until just combined. Add the rolled oats and raisins and stir until just combined.

Using an ice cream scoop, scoop out even-sized balls of the dough and place them on the baking trays, leaving plenty of space for the cookies to spread.

Bake the cookies in batches for 12–15 minutes or until the edges are a perfectly golden brown. If they have spread, use my trick on page 24 (see below) to shape them into perfect rounds. Allow the cookies to cool completely on the trays before transferring to your plate.

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LAYERED LAMINGTON CAKE The lamington … a great Aussie classic!

They’re fiddly little things to make individually, so I’ve taken away that pain by turning these iconic cakes into a showstopping masterpiece. You can absolutely bake the cake in a sheet tin and cut it into standard lamingtons if you prefer.

4.

Ingredients Makes an 18 cm (7 inch) three-layer cake Vanilla Cake 250 g (9 oz) cake flour 350 g (12 oz) caster (superfine) sugar 1 teaspoon baking powder ½ teaspoon bicarbonate of soda (baking soda) 1 teaspoon fine salt 225 g (8 oz) unsalted butter, softened 4 eggs, separated 225 g (8 oz) sour cream 1 tablespoon vanilla bean paste ¼ teaspoon cream of tartar 1.

2.

3.

Preheat the oven to 170°C (340°F).

Line three 18 cm (7 inch) round cake tins with baking paper.

Using an electric mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, bicarbonate of soda and salt for 10–20 seconds to evenly distribute the ingredients.

Add the butter and mix on low speed

5.

until the butter has dispersed through the flour and there are no large pieces of butter remaining. Add the egg yolks, sour cream and vanilla and briefly mix to combine.

In a separate mixer bowl, whisk the egg whites and cream of tartar until stiff peaks form. Fold a third of the egg white through the cake batter to lighten it before folding in the remaining egg white.

Split the batter among the cake tins and bake for 40–45 minutes or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool in their tins for 10 minutes before turning them out onto a wire rack to cool completely.

Ingredients Vanilla Cake (see above recipe) 400 g (14 oz) desiccated coconut 200 g (14 oz) raspberry jam (or any jam you love) Cocoa glaze 1 kg (2 lb 4 oz) icing (confectioners’) sugar 75 g (2¾ oz) dark cocoa powder 300 ml (10½ fl oz) boiling water 60 g (2¼ oz) unsalted butter, melted

200 ml (7 fl oz) chilled thick (double) cream 6.

Wrap each cake in plastic wrap and place in the freezer for 30 minutes or so while you prepare the cocoa glaze – this will make the dipping process a lot easier!

7. To make the glaze, whisk the icing sugar, cocoa, boiling water and melted butter in a large bowl until smooth.

Pour the mixture into a deep roasting tin that’s wide enough to fit the cakes.

8. Warning: mess coming up! Spread the coconut on a baking tray. Take one cake layer and fully submerge it in the chocolate glaze before dipping it into the coconut and gently turning it until it’s completely coated. Set aside on a wire rack and repeat with the remaining cake layers. Set the cakes aside for 30–60 minutes to make sure the glaze has set.

9. For the cream filling, use an electric mixer fitted with the whisk attachment to whisk the two creams together until stiff peaks form (the thick cream will add extra fat and stability).

10. Place the first layer of cake on a serving plate, add a good swirl of jam (2–3 tablespoons) and top it with half of the cream. Repeat the layering, finishing with the final cake layer.

Cream filling 600 ml (21 fl oz) chilled thickened (whipping) cream

Images and text from First, Cream the Butter and Sugar by Emelia Jackson, photography by Armelle Habib. Murdoch Books RRP $59.99. eat.live.escape

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Wild Ferment

TEPACHE The surprising star of this spiced drink is pineapple – and not the flesh, but the core and peel. It’s a traditional low-alcohol drink in Mexico, sometimes mixed with beer, served in clay mugs or sold at vendor stalls in bags with straws.

Tepache is one of the easiest wild ferments to make because pineapple contains a lot of natural sugars, which feed the yeasts that cohabit happily within the crevices of the peel.

Serve ice cold on a hot day. If you were in Mexico, maybe you’d add a splash of beer. It is also good in cocktails – I think anywhere you’d see lime, tepache would be at home.

With a sharp knife, peel and quarter the pineapple, removing the core. Chop the peel and core into chunks and add to the jar with the sugar, spices and water. Lid the jar and shake it vigorously to mix, then remove the lid and cover loosely with a cloth.

Ferment for 3 days, then taste it. If it tastes tart and pineapple-y enough, it is ready, but it may take a couple more days to develop that depth if the surrounding temperature has been cool. Strain out the solids, then bottle. Refrigerate.

Note: In Central or South America, you’d use piloncillo or panela sugar, sometimes shaped into a little cone. These are both similar to India’s jaggery.

Ingredients (makes 12)

1 organic pineapple approx. 200 g (1 cup) rapadura or brown sugar (see Note) 2 cloves 1 cinnamon stick 2 litres (8 cups) water

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This is an extract from Wild Drinks: The New Old World of Small-Batch Brews, Ferments and Infusions by Sharon Flynn, published by Hardie Grant Books, RRP $39.99 AUD, available in-stores nationally.

Photography: Mark Roper

Honey & Rye In Dark Rye and Honey Cake, acclaimed food writer and historian Regula Ysewijn shares recipes and culinary history of her Belgian homeland.

Oliebollen Ingredients (makes 12)

200 g (7 oz) strong (bread flour 1 tablespoon caster (superfine) sugar 5 g (⅛ oz) salt 7 g (¼ oz) instant dry yeast 200 ml (7 fl oz) full-fat milk, at room temperature 80 ml (2½ fl oz) water 1 tablespoon melted butter or oil 2 litres (70 fl oz) oil or lard, for frying Icing (confectioners’) sugar, for dusting Use a deep-fryer or a deep heavy-based saucepan.

Combine the flour, sugar, salt and yeast in a large bowl, or the bowl of an electric mixer. Pour in the milk, the water and the melted butter or oil, and whisk until your batter is smooth.

It should be wet and scoopable, but it shouldn’t pour from a spoon like pancake dough. Cover the bowl and set the batter aside to rest for 45 minutes.

Heat the oil to 180°C (350°F) in a deepfryer or deep heavy-based saucepan.

The oil is the correct temperature when a cube of bread is added and turns golden brown in 60 seconds. Use an ice-cream scoop to make nice scoops of the batter and let them slide into the hot oil. Fry for 5–6 minutes on each side or

until golden brown: use your visual cue and don’t leave the fryer unattended.

Transfer to a tray lined with paper towel while you cook the remainder, then pop them on a serving tray – or, if you want to go traditional, put them into a paper bag or paper cone – and dust generously with icing sugar. Eat them hot and with your hands: licking your fingers is essential.

Variation: Mix caster sugar (I have a stick of vanilla in my jar of sugar) with a little cinnamon and use that instead of icing sugar to dust the oliebollen. This is not traditional at all but very nice indeed!

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PAIN A LA GREQUE Ingredients (makes 10 cakes)

500 g (1 lb 2 oz) strong (bread) flour 150 g (5 ½ oz) unsalted butter, softened 1 teaspoon ground cinnamon 10 g (3/8 oz) instant dry yeast 1 egg 280 ml (9 ¾ fl oz) full-fat milk Pinch (1/8 teaspoon) salt 320 g (11 ¼ oz) large non-melting sugar crystals or tiny pearl sugar (nib sugar) 3 tablespoons caster (superfine) sugar, plus 3 tablespoons water, for glazing Break the chocolate into small pieces, Combine the flour, butter, cinnamon and yeast in a large bowl or the bowl of an electric mixer fitted with the dough hook.

Pour in the egg and half of the milk and start kneading. When completely

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absorbed, pour in the remaining milk and knead for 5 minutes. Set aside to rest for 5 minutes.

Add the salt and knead for 10 minutes, scraping the dough off the dough hook and side of the bowl if needed, until it has come together in a smooth and elastic dough that is neither too dry nor terribly wet. Cover the dough and set aside for 1 hour until it has doubled in size.

Weigh 200 g (7 oz) chunks of dough and set aside to rest while you prepare your baking trays. You need 4 trays, lined with baking paper, depending on how large your oven is: you might need more, or you could adjust the strips of dough to fit your trays. On another tray or your work surface, scatter the sugar.

Roll each chunk of dough in the sugar and shape into a thin sausage, transfer to the baking trays and flatten until they are half as high. Let the dough rest covered

with a tea towel (dish towel) for 15 minutes.

Meanwhile, preheat the oven to 200°C (400°F). Don’t use the fan setting.

Flatten the rolls of dough further until they are 7 cm (2 ¾ inches) wide and sprinkle the leftover sugar over them.

Place the trays in the middle of the oven, one at a time, and bake for 25–30 minutes or until golden brown. They should not be pale, but if some bits of sugar are black it has gone too far.

While baking, make the glaze by melting the caster sugar in the water over low heat. Brush the pains à la grecque with the sugar syrup as soon as they come out of the oven, using a pastry brush, then turn over on the tray. While they are still warm, cut them into 10 cm (4 inch) long biscuits, then transfer them to a wire rack to cool.

Keep in an airtight container.

Tarte Al Djote pg. 61 eat.live.escape

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Savoury sweet potato waffles These waffles are the best savoury waffles you will ever make – in my humble opinion, anyway. The spices provide a subtle flavour in the background: they aren’t meant to be pronounced, just to support.

I serve them with our traditional platte kaas (quark or fromage blanc), which is also used in the cheesecakes of Wallonia or smeared onto bread, topped with radishes and served with Gueuze beer.

Ingredients (makes 10 medium waffles) 400 g (14 oz) sweet potato 50 g (1¾ oz) unsalted butter 100 g (3½ oz) cheese, such as semimature gouda, cheddar or red Leicester 100 g (3½ oz) strong (bread) flour 100 g (3½ oz) plain flour ¼ teaspoon baking powder ¼ teaspoon sea salt ¼ teaspoon smoked paprika ¼ teaspoon ground cumin 1 tablespoon dried bruschetta herbs or oregano 2 eggs, separated 50 ml (1¾ fl oz) full-fat milk

TARTE AL DJOTE Use four 20 cm (8 inch) top diameter x 18 cm (7 inch) base diameter x 2.5 cm (1 inch) depth pie tins, greased and floured.

Ingredients (makes 4 tarts) For the pastry 500 g (1 lb 2 oz) plain flour 125 g (4½ oz) salted butter, softened 11 g (⅜ oz) instant dry yeast 10 g (⅜ oz) salt 2 eggs 125 ml (4 fl oz) full-fat milk For the filling 400 g (14 oz) cheese (see page 183) 75 g (2¾ oz) salted butter, plus extra butter, to serve 1 egg, plus 1 egg yolk ½ teaspoon ground white pepper Pinch (⅛ teaspoon) salt 35 g (1¼ oz) Swiss chard (silverbeet), leaves only, finely chopped 25 g (1 oz) eschalots, finely chopped 20 g (¾ oz) flat-leaf parsley leaves, finely chopped To make the pastry, combine the flour, butter, yeast and salt in a large bowl or

To serve Flat-leaf parsley Platte kaas (fromage blanc, quark) or sour cream or skyr Cracked black pepper Chervil sprigs There are two ways to go about cooking the sweet potato: if you are feeling organised you can put the whole unpeeled potatoes into the oven along with your evening meal and bake them until soft (this is the way that will yield the most flavoursome result and it’s so easy you will definitely remember to pop in a sweet potato or two next time).

The oven temperature isn’t important as long as you don’t go over 200°C (400°F) – just squeeze the potato after 30 minutes to see if it is soft; the skin will be wrinkly if it’s ready. You can keep the cooked potato in the fridge for up to 3 days after cooking.

The second way is to cook the sweet potato on the day you’re making the waffles. If you can find small ones, cook them whole as it will improve the flavour, but if they’re large cut them into cubes and keep an eye on them so they don’t fall apart. Depending on the size of the potatoes, cooking them will take about 20 minutes.

Scoop the flesh out of the potato peel or toss the cubes into a food processor and

the bowl of an electric mixer fitted with a dough hook and knead until you get a coarse mixture. Add the eggs and milk and knead for 10 minutes until the dough is smooth. Cover the bowl and set aside to rest for 30 minutes or overnight in the fridge.

For the filling, crumble or grate the cheese and leave it out to get ‘sweaty’.

blend to a purée, then let it cool.

Meanwhile, melt the butter in a small saucepan over low heat so it doesn’t bubble, then let it cool. Grate the cheese.

Put both the flours, baking powder, salt, spices and herbs into a large bowl and mix well.

In a separate bowl, whisk the sweet potato purée and the melted butter together until well incorporated. Add the egg yolks and milk, then add this mixture to the flour mixture. Stir until combined, then whisk the egg whites to stiff peaks and fold them into the batter with the grated cheese.

Heat a plain waffle iron. Place a dollop of batter on the iron and bake each waffle for 3 minutes or until golden.

Chop some parsley and add it to the cheese or sour cream. Add the pepper, as much as you like, and stir to combine.

Serve the waffles with the cheese mixture, scattered with the dainty leaves of chervil, which will give a delicate flavour. Other delicate salad leaves will work too.

Freeze leftovers or keep in an airtight container. The next day, or after thawing, simply heat up in a hot waffle iron or a toaster.

of the oven and bake for 20 minutes until the crust has a blush. Transfer to a wire rack and set aside to rest for 5 minutes for the cheese to coagulate so you can safely remove the tart from the tin.

Serve warm, with a knob of extra butter on top to melt. Pair with a full-bodied red wine (Burgundy is traditional) or a dark monastery beer.

Meanwhile, melt the butter in a saucepan over low heat and brown it (beurre noisette). Set aside to cool so that the butter doesn’t cook the eggs.

Mix the cheese with the cooled melted butter, the egg, egg yolk, pepper and salt.

Fold the chard, eschalots and parsley through and set aside.

Preheat the oven to 210°C (410°F). Do not use the fan setting.

When the dough has risen, knock out the air, divide in 4 and roll out the dough as thin as you can. Do the same for all 4 pieces, then lay them over the greased tins, press into the base and cut away the excess pastry. Pierce the bases all over with a fork.

Spoon in filling to just under 1 cm (⅜ inch) deep in each pie.

‘Images and text from Dark Rye and Honey Cake by Regula Ysewijn, photography by Regula Ysewijn. Murdoch Books RRP $55.00 AUD

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Incredible Sunse ts

Taj Mahal, India The sunsets at the Taj Mahal are an unforgettable experience. The iconic white marble mausoleum, located in Agra, India, is considered one of the most beautiful buildings in the world and is a UNESCO World Heritage Site. As the sun sets, the monument takes on a golden hue, casting a warm glow over the intricate carvings and inlaid precious stones. The reflections of the setting sun on the white marble create a mesmerizing effect that is truly magical. The peaceful atmosphere and the surrounding gardens make it an ideal spot to watch the sunset and take in the beauty of the iconic Taj Mahal.

Visitors can also enjoy the sunset while taking a leisurely stroll around the monument and take in the serene beauty of the Taj Mahal in the soft light of the sunset.

Istoria Greece

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Travel News

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Dream Destination: The Tropical St Barth

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Weekend Away: 28 Degrees, Byron Bay

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Barcelona on a Plate

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Day Out: Warratina Lavender Farm

Image: Matteo Badini

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ele LOVES

wellness warrior The Eco Escape wellness package at The Standard, Huruvalhi Maldives offers a complete wellness-focused itinerary for guests to relax and restore in ultimate paradise. The package includes daily yoga, specially curated facials, and signature treatments by The Organic Pharmacy, such as the 90-minute Deep Sleep Massage and Rose Renewal Ritual. The package is in partnership with Seed to Skin and The Organic Pharmacy, and marks the first hotel venture for both brands in the Asia-Pacific region. The package aligns with The Standard Maldives’ journey towards sustainability. thestandardmaldives.com

GLAMPING Reflections Lennox Head has unveiled luxury Glamping Precinct. The Precinct features four Glamping Tents and two Bell Tents, offering the ultimate camping experience for those seeking high-end accommodation while enjoying nature.

The Glamping Tents are a blend of tent and cabin, with elegant timber interiors and all the amenities for a lavish stay.

Guests will have access to an ensuite, private balcony bathtub, kitchenette, and room for four people with a queen and two single beds, making it suitable for families or groups of friends.

Not only will visitors have a luxurious vacation experience, but they will also be supporting a business that gives back.

Reflections Holiday Park operates as a profit-for-purpose business, managing 36 holiday parks and 43 community reserves on NSW Crown land, preserving over 9,000 hectares of land for the people of NSW. reflectionsholidayparks.com.au

CLEVER CARRY-ON The Victorinox Spectra 3.0 Carry-On is the perfect travel companion, with its spacious design and easy access pockets.

The expandable system allows you to fit everything you need for a getaway in this 2-in-1 luggage solution. For a special touch, consider adding a personalised engraving for your loved one. victorinox.com.au

travel companion The BLUNT Coupe umbrella is the perfect accessory for travelers, being both lightweight and durable. At only 430g, it is the lightest full-length umbrella offered by BLUNT, yet still offers full coverage. The easy-grip handle provides convenience without sacrificing coverage. The Coupe is designed for use on weekends, wanderings and travel across the globe, with its slim and stylish design making it the ideal travel companion. bluntumbrella.com.au

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

Hotel La Gemma, set to open in April 2023, will infuse a touch of elegance and glamour to the beautiful city of Florence. The hotel captures the unique charm and timeless sophistication that Florence is known for. Located in the historic Palazzo Paoletti on the famous via Calimala, Hotel La Gemma is surrounded by the city’s most iconic landmarks and fashionable shopping streets. With its close proximity to Piazza della Repubblica, Ponte Vecchio, Piazza del Duomo, and via de’ Tornabuoni, the hotel offers a tranquil oasis in the bustling heart of Florence’s city centre.

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FLORENTINE ELEGANCE

Capture memories to last a lifetime with the The Reloader Camera, a vintage-inspired, compact design that fits in the palm of your hand. Not only is it fun and easy to use, but it is also better for the environment than disposable cameras.

35mmco.com

100 YEARS This year, the famous Hollywood Sign is celebrating its 100th anniversary. Sitting atop the Santa Monica Mountains, the Sign has been an enduring symbol of the magic and possibilities of Los Angeles. In its early days, the sign read “Hollywoodland”, but has since been shortened to just “Hollywood”.

To mark the centennial, there will be a variety of celebratory events leading up to the official birthday on December 8, 2023. Visitors can explore the history of Hollywood through the upcoming opening of the Academy Museum of Motion Pictures’ Hollywoodland exhibit or by visiting historical locations such as the Hollywood Roosevelt hotel, Musso & Frank Grill, and the Pantages Theatre. For stunning views of the Sign and the city, hikers can take the Mt. Hollywood Trail, Brush Canyon Trail, Cahuenga Peak Trail, or even horseback on the Mulholland Trail. hollywoodsign.org/100-years eat.live.escape

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Dream Destination Le Tropical Hotel, St Barth On the most exclusive island in the Caribbean, just a few minutes away from Saint-Jean beach, is Le Tropical Hotel, a little slice of the French Riviera in the Caribbean.

Completely renovated over a three year period by interior designer Oscar Lucien Ono, this five-star establishment stands out for its unique décor, a blend of natural materials and styles that evoke both the French Riviera and Palm Springs of the 1950s and 60s.

Styling in the 23 rooms and suites is elevated yet relaxed.

Some rooms have access to an exclusive swimming pool where guests can enjoy the sunshine by the pool and the tropical sea breeze. The interiors are thoughtful and consider the natural environment in which the hotel is located. Its a luxury island getaway that we have on our 2023 must-visit list.

tropical-stbarth.com

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28 Degrees

BY SHANNON MEDDINGS Nestled in the heart of Byron Bay behind tall, lush walls of flora and fauna you will find the sanctuary 28 Degrees, named after the latitude of Byron Bay and Norfolk Island. 28 Degrees is hidden oasis that owner and host, Deb Garske, describes as barefoot luxury. Every touch of this hidden gem is curated with care, passion and understated elegance.

You really feel relaxed from the moment you step onto the property. Once I arrived and met with Deb, I explained I would love to find some time to talk about the 28 Degrees journey, she insisted we wait until I had experienced the guesthouse and then we could talk. Once in my room with black hardwood floors and soft furnishings, all elements of the room had a little story behind it of supporting locals or communities further away. The room was calming and luxurious, the big shower, the private plunge pool and the comfy Maker & Son sofa. Deb was right, what was two days felt like four. I did so much yet relaxed a lot, everything was easy and simply wonderful.

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The Details Where: 28 Degrees - Byron Bay, Australia Who: Couples, mother/daughter duos, sisters or best freinds looking for a relaxed getaway in the heart of thriving Byron Bay. When: Byron Bay enjoys a moderate subtropical climate and is lovely to visit all year around, however for swimming and sunbathing spring and summer are ideal. If you are are chasing the surf the most reliable time of the year to visit is winter (June to August).

Why: Go to experience an intimate and relaxed escape, luxurious touches and excellent hospitality.

28byronbay.com.au.com.au @28degreesbyronbay

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28 Degrees Founder, Deb Garske 1.Tell us about 28 Degrees and what guests can expect when they visit.

The guest house was built after two years of living in the original blue house to see where the light touched and understand how the property felt. Once we were ready, the blue house was moved to a local farm, painted green and 28 Degrees was built. The guesthouse is furnished and styled with pieces I have carefully selected.

2.How would you like guests to feel after they visit 28 degrees?

The reason we have no TV’s, and no children is so our guests can fully relax, explains Deb. From the drip coffee provided in your room to the granola you need to construct in the morning, it all helps you to slow down. All aspects of 28 Degrees have been thought through to offer space and time. Take a bike ride, go and have a swim and lunch by the sea, or head out for a fun evening but come back to a peaceful environment. We have guests that stay for a couple of nights and by the time they leave looked rested, happy and relaxed.

What are some of the highlight’s visitors can enjoy when the visit Byron Bay? Air ballooning with the mountain ranges and ocean as your backdrop is a must-do. Or kayak to Julian Rocks, or sky diving - for the thrill seekers. And of course, walking or running to the lighthouse, being the most eastern point of Australia, it’s an icon.

4.Can you recommend any must-visit restaurants or Byron Bay secret spots we should know about?

When booking you will receive a welcome email with “Deb’s Favourites” a list of some great places to dine in Byron. It contains a list of restaurants selected that have great food and a really good wine and cocktail list! Bookings are always essential.

One of these is Beach, a restaurant on the water with arguably the best view in town and of course great food and a good wine list.

28degreesbyronbay.com.au @28degreesbyronbay

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Follow The Sun WORDS Melinda Healy

‘Cover me in sunshine, shower me in good times’. Who doesn’t want that right?

With La Nina doing its best to lash us with rain recently, there is no better time to manifest sunny days and good times. So whether you have your sights set on basking in Western Australia or are planning your next overseas adventure, Melinda Healy has rounded up some of the sunniest places on the planet.

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Dubai, UAE

There’s something to be said for a destination that lights up social media when it experiences a few drops of rain, sunshine not so much. While it may not be the official desert capital, Dubai sure does offer a lively holiday experience, one that guarantees sunshine for days and some of the best sunsets in the world. A stopover destination for so many on their way to the UK and Europe, Dubai is brimming with beach clubs, water parks, aquariums and of course, theme parks, but that’s not all, the shopping is next-level, the architecture gobsmacking and the Michelin star restaurants right up there with the planet’s best. A word of advice though, it’s best enjoyed in the winter months and those months either side, as the summers here can nudge 50C and that is not enjoyable for anyone who is planning on sunning themselves heatstroke can strike within 10 minutes on an extreme summer day.

What to expect: It’s not called the Las Vegas of the Middle East for nothing.

Lisbon, Portugal

Renowned for its walkability, the Portuguese capital’s climate is bang on. With 300 days of sunshine to enjoy year-round, Lisbon has short, mild winters and long warm, dry summers. July to early September is the best time to visit this delightful European destination but if you wish to avoid the crowds fall and spring are the best. In fact, the shoulder seasons present the most beauty as the trees begin to bloom, the weather is warm but not scorching and prices aren’t as steep. Discover Lisbon’s globally renowned museums and landmarks as you navigate the city’s cobblestone laneways, and be sure to make the most of the al fresco dining menu and beach vibes.

What to expect: An enchanting alternative to Europe's more popular capitals.

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Perth, Australia

Not only does the capital of Western Australia draw tourists to its shores for its quokkas, pink lakes and vast rugged landscape, it delivers 8.8 hours of sunshine per day (3,200 hours annually). A sub-tropical paradise in the summer, Perth draws crowds, particularly those with the beach umbrella, bucket and spade, and bodyboard in tow. With a state coastline stretching more than 20,000 kilometres, the West guarantees sun, sand and seaside spectacles. Whether travelling with the family, alone, or on a romantic getaway, Perth won’t disappoint. You’d be wise to make a beeline for Scarborough, Cottesloe and City Beach, all three beaches are ideal for days spent splashing about in the surf and soaking up the rays.

Outside of the city you will find the globally renowned wine region of Margaret River and the home of the quokka selfie - Rottnest Island.

What to expect: Plenty of beach-hopping good times under continuous clear blue skies.

Goa, India

Often referred to as India’s ‘little sunshine state’, this tourist spot has it all - gorgeous tropical beaches, vibrant local markets, and fishing villages. There are plenty of good times to be had in Goa, which lives up to the meaning of its name, fun and frolic. With a coastline 30 kilometres in length, one that stems from the Arabian sea, this state on India’s southwestern coast offers scores of sun, sand, seafood, and spirituality. Situated 400 kilometres south of Mumbai, the so-called ‘pocket-sized paradise’ may be compact, it’s big on uninterrupted beaches, which is just what many of us are looking for post-Covid, and it won’t break the bank. The best time to head to the former Portuguese colony is between mid-November and mid-February when the weather is at its calmest and most enjoyable.

What to expect: Stretches of unspoiled beaches on which to enjoy balmy bliss.

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Alicante, Spain

Fuelled by tapas and sangria, this port city in the country’s southeast region of Costa Blanca is a ray of sunshine, not only because of its 329 hours of sunshine a month, but also its narrow streets, wide esplanades, coloured houses and lively nightlife scene.

There are plenty of beaches to soak up the sun, with every imaginable water sport available to indulge in, including surfing, swimming, sailing, snorkelling, scuba diving and paragliding. If you’re a history buff you’ll love exploring Alicante. Its history dates back several thousands of years, and it is said to be one of Spain’s longest inhabited cities. Known as the ‘City of Light’ in these parts, Alicante is as much about its museums and castles as it is its expansive waterfront and sprawling beaches. While at its best during the European summer - June to September - it is worth noting that beach spots are prime real estate at this time, so if you want to avoid the masses, perhaps consider February to May. What to expect: A mix of action and relaxation.

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Sardinia, Italy

Sardinia, located in the Mediterranean Sea known for its stunning natural beauty, with rugged landscapes, crystal-clear waters, and white sandy beaches. The Italian island is home to a diverse range of flora and fauna, including olive groves, cork forests, and the endangered Sardinian deer. The beaches in Sardinia are particularly beautiful, with turquoise waters and soft, white sands. Some of the most popular beaches include Costa Rei, Cala Goloritze, and Cala Luna. The island is also rich in history and culture, with ancient ruins, traditional villages, and delicious local cuisine. Sardinia is a true paradise for nature lovers, beach-goers, and anyone looking for a relaxed and unspoiled vacation destination.

What to expect: Laid back island style with excellent food and beaches.

Yuma, Arizona

This destination can lay claim to being one of the sunniest places on Earth. With more than 11 hours of sunshine a day, 310 days of the year, Yuma overlooks the Colorado River and attracts 71,000 individuals and 35,500 travel parties of two or more every year. All roads in these parts lead to Yuma, which is the ideal base for day trips to and from Mexico. Whether looking for an RV style camping holiday, or prefer to live like a local in a vacation rental, this is a destination in which you can indulge in recreation all year round. The Colorado River is a playground for tubing, canoeing and boating, while away from the water there is opportunity to experience the Imperial Sand Dunes where national wildlife refuges beckon those into off-roading, hiking and biking. Sunseekers will be in their element in this riverside enclave, San Diego is 276 kilometres to the west, while Phoenix is 297 clicks to the northeast.

What to expect: Big city vibes with small town appeal.

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Barcelona on a Plate Alex Mitcheson takes us on an appetite appeasing guide to the city that is always 3 hours late.

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pain is a country synonymous with food. A place where, if you’re open to it, you can feel the heartbeat of cuisine around every plate, back street tapas bar, market stall or sun-splashed restaurant terrace.

A country where gastronomy is enriched by geology, climate and impressive topography guided by a complex history of cultural influences. And as a foreign visitor in this fabled land, every mealtime is an opportunity to satiate your culinary soul.

But is the food a continuous playlist of hits everywhere you go? Like any European country, Spain finds itself divided across different regions. Yet, the identity of these places embeds itself in centuries of history, which can sometimes

WORDS Alex Mitchenson be hard to navigate or fully comprehend.

Fierce traditions are followed to the word, and the gravity of these individualities is huge.

One such region wearing its heart on its sleeve is Catalunya. This Northeast corner of the Iberian Peninsula has witnessed its fair share of tumultuous history over the years, from conquering foreign armies to a maritime empire covering modern-day Italy and Greece to finding itself as an autonomous community in the country and kingdom of Spain. Catalunya now defines itself as a nation in its Statute of Autonomy.

Confusing? Well, maybe just a little.

Politics aside, the capital of Barcelona is one of Europe’s most visited cities and is celebrated for exquisite gothic

architecture; beautifully manicured parks and avenues; character-filled alleyways and laneways; and an incredibly energetic food scene. Over the years, the city has garnered itself a repute for dining out, backed by a robust migration of top chefs steadily building one of Europe’s most lauded eating-out landscapes. No matter how long you find yourself here, a trip to Barcelona is not complete until you have spent at least one day on a self-seeking odyssey for astonishing fare.

You may be on the Mediterranean and feel like topping up your tan, but believe us, most people don’t drop by to bask on the beach or lounge by the pool — the mandate is often quite simple: eat and drink to your heart’s content. Join us on a perfect day of eating in Barcelona.

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Morning

The first thing you must wrap your head around in Spain: most people are not in a hurry to wake up. The streets of Barcelona will slowly begin to show signs of life around 9am, with most true Catalans starting their day with coffee, a cigarette, and often a simple pastry. However, don’t let this put you off, the city now caters to the early-morning crowd, and some of the options make for fantastic breakfasts and brunches.

Mercado de la Boqueria La Rambla, 91, 08001 Barcelona, Spain This famous indoor market is a haven of food options and always delivers a bustling ambience. Although a well-trodden part of the tourist trail, your best course of action is to get here early. The large wooden turnstiles and partitions keeping this venue secure for a night are taken away with some clatter around 8am, be one of the first inside, and you’ll come across the smiley faces of food stall holders, before the masses arrive and test their patience.

Billy Brunch C/ de Bailèn, 115, 08009 Barcelona, Spain If you’re longing for a more familiar breakfast experience, served all day, no less, then this humble street-side eatery is the answer.

Billy Brunch serves up the usual array of delicious egg dishes, fluffy pancakes, fresh detox juices, and retox options of Bloody Marys and Aperol Spritz. It’s always 5 o’clock somewhere, right? The highlight is the comfortable cheery décor, ideal if you’re nursing the afflictions of the night prior, or if you prefer to be al fresco, you can observe the capital of Catalunya slowly come to life.

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

You can’t go past: The Marché Saint-Antoine

along the banks of the Saône at Place des Célestins for fresh local produce. For Michelin fare, Mère Brazier and Takao Takano have earned two stars so are worth hitting up, and at the top of the La Part-Dieu mall, Food Society is a street food tradition with stalls spread across a large terrace.

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Afternoon

At this point, the streets will be in full swing, typified by locals, ex-pats and tourists padding the pavements as they go about their day. Lunch, though, is not a simple affair. The traditional act of afternoon eating is later than Australian standards (no quickly grabbing a sandwich outside your office at noon) whilst habitually being the largest meal of the day, and almost always accompanied by at least one alcoholic beverage, so get comfortable with daytime drinking here - que sera, sera.

Benzina Passatge de Pere Calders, 6, 08015 Barcelona, Spain Escape the madding crowd and find yourself in the neighbourhood of Sant Antoni to get a true local sense of the city. And whilst you’re at it, drop by Benzina, an exciting and ultra-welcoming Italian eatery housed within an old automotive workshop.

Fresh, modern, and innovative Mediterranean-inspired dishes — like calamari & prawn fritto with beetroot ketchup — juxtapose a ‘60s rock and roll demeanour with a touch of swagger. Find your way by foot if you can because a hearty thirst will pay dividends when you lay eyes on the drinks list.

Can Fisher Av. del Litoral, 64, 08005 Barcelona, Spain As far as long boozy lunches by a body of water go, the ingredients are all here for the epitome of languid feasts. After a quick dip at Bogatell Beach, towel off, make a beeline for this promenade sitting diner and buckle in for some incredible examples of Spanish seafood. Beyond the attentive service and perfectly matched wines, you’ll quickly notice this place is a winner with the locals who come in droves for one of Spain’s most famous dishes, Paella. Hard to find and complex to make right, Can Fisher knock this classic out of the park every time.

Evening

Xanc I Meli Carrer del Francolí, 53, 08006 Barcelona, Spain Finding heart-warming, genuine local food isn’t as easy as it should be in Barcelona; you must look hard and hope you make a good choice or fall upon a useful recommendation. A pure and honest expression of regionality is at Xanc I Meli, a modern neighbourhood tapas bar where the locals are more than happy to rub shoulders with out-of-towners. Sip Catalan wines and tuck into local dishes like fricandó (beef stew) long into the night, you’ll leave well-informed on what constitutes brilliant Catalan flavours.

Brugarol C/ de Salomó ben Adret, 10, 08002 Barcelona, Spain Tucked away in the winding and frequently confusing alleyways of the gothic quarter, Brugarol is a 21-seater degustation style with a difference. There is an a la carte option, but the real drawcard is the modestly priced nine-course tasting menu reflecting a considered fusion of Spanish and Japanese cooking. It’s dark, brooding, and the perfect place for couples and double dates to sample no-nonsense dishes one after the other, after the other.

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Food Facts

Barcelona has a rich and diverse food culture that reflects its history and influences from various regions. The city’s Mediterranean location has had a significant impact on its cuisine, with seafood, olive oil, and fresh produce being staples. The city’s history as a port city also brought in influences from various cultures, such as the Moors and the French, which can be seen in dishes like the traditional paella and escudella, a Catalan stew.

Additionally, the city’s proximity to the Pyrenees mountains has also led to the incorporation of ingredients such as wild mushrooms and game meats. Today, the city continues to be a melting pot of different culinary traditions and is considered one of the most exciting food destinations in Europe.

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Palm Springs, USA Whether you’re looking for a fun weekend getaway or an extended vacation, Palm Springs is the perfect destination. This popular desert city offers an abundance of attractions, activities and scenery to enjoy during your stay. From its impressive midcenture architecture, dramatic mountain ranges and numerous resorts, Palm Springs is full of incredible experiences for travelers.If you’re ready for a memorable adventure in this amazing city, Read our tips to make the most of your time in Palm Springs!

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What To Do in Palm Springs Why Visit?

Mid-century architecture, dramatic scenery and world class gold courses and a thriving arts and culture scene, Palm Springs is a must-visit.

What to do

Palm Springs has a rich history, visitors can tour the city’s famous mid-century modern architecture and visit the Palm Springs Art Museum, which features contemporary art, modern and contemporary art, and art of the west. Palm Springs is also known for its hot springs and spas, where visitors can relax and rejuvenate. Golfers can play on some of the area’s best golf courses and in the evening, experience Palm Springs’ vibrant nightlife and dining scene, with a wide range of options from stylish bars, lounges and music venues to fine dining restaurants.

The town is a popular desert oasis that offers a wide variety of activities and attractions. Visitors can take a scenic drive through the nearby San Jacinto Mountains, or take a hike in the nearby Joshua Tree National Park.

The Palm Springs Aerial Tramway is also a must-see, offering panoramic views of the surrounding desert landscape.

Where to Stay

While on holiday in New Caledonia you’ll have a wide array of accommodation options. You can opt to stay in a traditional overwater bungalow at DoubleTree by Hilton Noumea Ilot Maitre Resort or enjoy a golfing holiday at the Sheraton Deva Spa & Golf Resort in Bourail. If you want to experience something slightly different, you can stay at a local farm and get to know the locals or perhaps stargaze from the inside of a luxury bubble tent in the middle of the forest.

Don’t Miss Palm Springs is known for its luxurious resorts, many of which offer spa services, golf courses, and fine dining options. Some popular resorts include The Parker Palm Springs, The Ritz-Carlton Rancho Mirage, and The Colony Palms Hotel For those looking for more space and privacy, vacation rentals such as private villas, apartments and houses are a great option. Websites such as VRBO and Airbnb offer a wide variety of rental options in Palm Springs.

If you are looking to experience the great outdoors, Palm Springs has several camping and RV parks nearby, such as Joshua Tree National Park, Indian Canyons, and Palm Canyon Campground.

For more information head to visitpalmsprings.com

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DayOut

Daylesford, Victoria. Made famous by the fanmous Picnic at Hanging Rock book and series, the The rosk iteself

We visit the Warratina Lavender Farm in the Yarra Valley in Victoria and discover a fragrant experience perfect for a day out.

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sits between the pictureesque village of Woodend and Mount macedon, making it a top spot to incorpotate on a day trip.

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Warratina Lavender Farm Yarra Valley, Australia

The Warratina Lavender Farm in Yarra Valley, Australia is a popular destination for tourists and locals. The 10-acre farm is home to rows upon rows of beautiful lavender plants, which bloom during the summer months and provide a stunning display of purple and violet hues.

Visitors can take a stroll through the farm and enjoy the fragrant aroma of the blooming lavender, take a guided tour, and learn about the history and cultivation of lavender. The farm also has a gift shop selling a wide range of lavender-based products such as soaps, lotions, perfumes and oils. Additionally, there is a café on site which serves delicious lavender infused food and drinks (make sure you try the lavender ice-cream!).

The farm offers the chance to escape the city and enjoy the tranquility of the countryside. It is located in the beautiful Yarra Valley, known for its wineries, lush greenery and picturesque views. It is a great place to for all of the family, children and friends, and it is also a great spot to take pictures (instagram lovers will be in their element). The farm is also dogfriendly, so you can bring your furry friend along for the day. Overall, the Warratina Lavender Farm is a great destination for those looking for a relaxing and peaceful day out, surrounded by nature and beautiful lavender.

Warratina Lavender Farm, 105 Quayle Road, Wandin North, Victoria, Visit the warratinalavender.com.au for details on seasonal open days.

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Incredible Sunse ts

Santorini, Greece The sunsets in Santorini are a sight to behold. The island’s unique geological formation, with its iconic white-washed houses perched on the rim of a volcanic caldera, provides the perfect backdrop for the daily spectacle. As the sun dips below the horizon, the sky turns into a canvas of warm hues of orange, pink and purple, painting the island in a beautiful light. The view of the sun setting over the Aegean sea is truly breathtaking and makes for an unforgettable experience. Visitors can enjoy the sunset from various viewpoints around the island such as Oia or Imerovigli, where they can watch the sunset while sipping on local wine or enjoying a delicious meal.

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Image: Cole Keister Image: Jess Loiterton

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

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What to Read Now Fashion Beauty Wellbeing Home & Garden

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‘That’s the thing about books. They let you travel without moving your feet.’

-Jhumpa Lahiri

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read What happens when you take your 85-year-old mother to live with you on a Greek island?

A strikingly original, funny, and forensic examination of love and finding home from the author of From Where I Fell.

editor’s pick

Compelling, shocking and original, The Ugly Truth explores the influence of the press and social media on public opinion and in private lives. It reminds us of the people behind the headlines, and how difficult it can be to separate fact from fiction.

The eagerly awaited new novel from the globally renowned author of The Clockmaker’s Daughter is here. This captivating story starts with a shocking incident and the repercussions of which are felt throughout the world and through the ages.

young adults In an alluring new fantasy realm, brimming with hushed secrets and political scheming, the magic of women is banned. However, three young women with extraordinary abilities have the opportunity to alter this reality. Nightbirds will take you away from reality in the best possible way.

WHAT TO READ NOW Escape with us into a world of fact and fiction.

Edited by Mia Cowling

non-fiction

A Sydney family’s picture-perfect life is upended in an unputdownable new novel from the bestselling author of The Mothers.

Plan the trip of a lifetime with expert advice and a full itinerary from one of Australia’s most popular travelling family.

Mum jokes are clever and witty jokes that are family-friendly and can be used in any occasion. They are known for being clever and a bit more sophisticated than the typical dad jokes. With over 500 jokes to choose from, these jokes from personality Australian Jessica Rowe are sure to bring a smile and an eye-roll to anyone who hears them.

Lenny Marks Gets Away With Murder is a charming and chilling debut like Eleanor Oliphant meets The Girl on the Train about a woman whose life was shaped by a trauma she can’t remember, and what happens when it all comes back to her. eat.live.escape

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style

On Our

Wish List SUMMI SUMMI’s one piece is the new swim classic we need in our life. summisummi.com.au @summisummi

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fashion

Chouchou Intimates Audrey Set $69.95 chouchouintimates.com

splash out

LOEWE Stripe Mohair Sweater $1700 marais.com.au

Lorna Jane Active Flaunt It Rib Bike Short and Flaunt It Rib Sports Bra lornajane.com.au

WHAT’S editor’s pick

NEW Kate Spade Sunday Stripe Organza Midi Skirt katespade.com

Valentine Ring in Gold saintvalentine.com.au

24 KARAT

Kate Ford Delphi V Neck Gown $695 kateford.com.au

must buy

Avant Studio’s latest collection pays homage to the tennis bracelet and iconic female tennis players of the past with a modern twist. Each piece is named after a celebrated female tennis player, including the legendary Chris Evert, whose signature diamond wristband set her apart on the court. avantstudio.com.au

Kate Spade Floral Frenzy Studs $199 katespade.com eat.live.escape

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spotlight

MEET THE FOUNDERS Meet Muma World co-founders Saskia Wotton and Dave Frim who share their inspiring fashion brand journey.

Tell us about the inspiration behind Muma World and your journey founding the label.

Muma is a nostalgic label, brought forward into the now. It was inspired by the classicism and grace of my grandmother, (‘Mumma’) and brought to life the colour of the world around us and our visions of the world. We wanted to highlight a place of meaning to us and capture and celebrate seasons in bloom, and those sensory moments experienced with each season. It’s that cusp of change between seasons that we also hope to capture - that edge of change, evolution, and excitement that comes with that shift and we hope this translates into an edge in our brand and clothing range, too.

to the cycle of the seasons that inspired the flora, S01 pieces can be mixed with S02 pieces, for example.

How do you want your customers to feel when they wear Muma World?

Completely empowered and in their power.

Muma World is the ornamentation of self - we truly believe there is a moment for Muma in everyone. Muma encourages individuality in styling, and is designed to be dressed up, or dressed down - styled minimally, as per our e-comm imagery, or maximally, like our campaign depending on your personal sense of style. We are always enthralled at how our community wear and style Muma, often seeing combinations we haven’t even dreamed up yet. There is longevity and versatility in that each can be styled differently every time they are worn, and also, each piece is designed to be worn with another in the range through our ‘evergreen’ tones of cream and green. The same can be said trans-seasonally, similar

Working in a partnership can come with its unique challenges, how do you navigate decision making in your business?

The label was founded by Dave and myself and we work closely with a core team who we’ve been with for almost two years in bringing the designs to life, allowing us to be agile and decisive. Our decisions are made collaboratively - a formula that’s been our ultimate success as a business; something we look to capture and emulate as the brand matures.

What are some of the challenges you faced starting your own business in the competitive world of fashion?

Muma World is fortunate enough to have launched in a time where people have been craving colour, flair, fun and maximalist style - our unique approach allowed us to create noise and a following: our styles and prints demand attention and we believe this is why the business has been so successful.

There is also versatility in the pieces: Muma can be loungewear or outerwear and can take you from the beach, to a long lunch, into a night out.

How important has Social Media been in building your brand?

More than anything, Social Media has been the most valuable in demonstrating the wearability, color, texture and quality of the clothing as new

brand - Muma’s fabrics are truly luxurious and it’s been paramount to give followers the insight and trust needed for their purchases with individual styling knowledge and tailored help, too. It goes without saying that Marketing and PR go hand in hand and we’ve been so fortunate to build both a loyal and organic following through events and our wholesaler relationships, too, and so the way our community wears and shares has been so wonderful to be a part of.

How do you balance sustainability priorities and commercial drivers for your brand?

Muma World is a boutique label that creates limited edition capsules in small quantities with an aim to sell out and never go on sale. We look to reduce wastage across all facets of production and e-commerce in this respect. Our signature pieces are to be treasured and move through life with you, and our core range ‘Evergreens’ is also designed to move through individual Muma seasons with you, always pairing back to S01, S02, S03, etc.

What’s next on the horizon for Muma World?

Muma World expands its horizons beyond our home and begins to venture out and into the world. Season Two begins soon, and we always suggest subscribing to enjoy the collection first.

muma.world @muma.world

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Incredible Sunse ts

Venice, Italy The sunsets in Venice are truly breathtaking. The city, known for its picturesque canals and winding streets, takes on a whole new level of beauty as the sun sets. The sky turns hues of orange, pink, and purple, casting a warm glow over the city’s famous architecture. The reflections of the colorful sky on the calm waters of the canals create a mesmerizing effect that is truly unforgettable. The sunsets in Venice are an experience not to be missed, as they offer an opportunity to see the city in a different light and create memories that will last a lifetime.

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luscious locks

hair pick

With a focus on style, substance, and simplicity, Mr. Smith’s products are expertly crafted from a selection of premium Australian botanicals and essential oils, including organic passionflower, kakadu plum, and macadamia oil. The range is designed for performance and made with the highest quality ingredients. Style is of paramount importance, the substance of ingredients are always carefully chosen, and the design is kept simple. We love the Blond Shampoo for the light-haired babes in your life. mr-smith.com.au

flower power HOW TO

Santa Maria Novella’s Rosa Gardenia Fluid Body Cream is specially formulated with vegetable oils and butters to leave the skin soft and perfumed. It is enriched with Rosa Damascena distilled water, which is known for its refreshing and invigorating properties.

This cream combines the fragrances of the rose, known as the queen of flowers, and the gardenia to create a unique and pleasant scent. libertineparfumerie.com.au

Hair Masque Hair masques are a great way to give your hair an extra boost of moisture, repair, and nourishment. They are a perfect addition to your regular hair care routine to help keep your hair healthy and strong.

However, it’s important to use them correctly in order to get the best results..

DO choose a hair masque that is

suitable for your hair type. If you have dry hair, look for a moisturizing masque, and if you have oily hair, look for a clarifying masque.

DO Do apply the masque to clean, damp hair, starting at the ends and working your way up to the roots.

editor’s pick The Secret Serum is a multi-tasking product that can help to hydrate and support the skin’s healing process.

This serum is like liquid goldit is easily absorbed by the skin and provides a range of skin benefits. thesecretskincare.com

DON’T leave the masque in for too

long. Most hair masques should be left in for no more than 10-15 minutes.

DO rinse your hair thoroughly after using the masque to remove any residue.

DON’T use a hair masque too

frequently. Using one once a week is usually sufficient. Overuse can lead to build-up and weigh down your hair.

DO use a wide-toothed comb or your

fingers to evenly distribute the masque throughout your hair. This will help to ensure that the masque is applied evenly and reaches every strand of hair.

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Sisley is embracing the trend of “no filter” beauty by promoting healthy, clear, smooth, and radiant skin in 2023. Their new product, Stylo Correct, is a concealer that subtly disguises blemishes and helps to reduce their appearance.

The formula is designed to correct blemishes on the spot and over time with its skincare action, while providing lightweight full coverage that blends seamlessly with the skin. The 2-in-1 design features a fine tip for precise application on small areas, and a foam tip for blending. There are 11 shades with neutral undertones and 5 levels of intensity, ranging from fair to deep, each corresponding to a shade of Sisley foundation, making it easy to find the perfect match. sisleyparis.com

NO FILTER

The Skin Replenishing Miracle Serum by Mary Grace is an Australian-made, veganfriendly, and cruelty-free product that is formulated with a blend of powerful ingredients such as niacinamide (vitamin B3), vitamin E, and watermelon seed oil. These ingredients work together to minimize the appearance of redness and enlarged pores, brighten the complexion, reduce inflammation, and assist in the treatment and management of premature aging. Infused with naturally occurring mica pigments, this day-and-night serum gives an ethereal, lit-from-within glow. marygrace.com.au

Australian beauty brand Rinascentia® prides itself on the use of thorough research, top-quality ingredients such as essential oils, organic butters, and other natural cosmetic ingredients. The brand only tests its products on friends and family to ensure safety and is crueltyfree. It is both a Green Beauty and Blue Beauty brand, meaning it contains no fillers and uses unique and exotic natural ingredients. rinascentia.com

the beauty edit

beauty

The best products that have landed on our ele Beauty team’s desk this month.

RELAX

protection

The Probiotic + Blue Light Protection Cream by BFF Skincare is a multitasking moisturizer that can help you achieve a bouncy, radiant complexion.

This cream is packed with powerful ingredients that work together to balance your skin’s good bacteria, hydrate, nourish, and protect against blue light and pollution. bff-skincare.com

The Stardust Glow Palette by Mellow is an internationally popular face palette that gives your complexion a youthful, warm glow. The palette is formulated with buttery, rich, and highly pigmented ingredients, meaning that a small amount of product goes a long way.

The buildable formula makes it easy to take your instant glow to the next level. mellowcosmetics.com.au

Epzen Dream Bubble is a foamy bath product that is infused with magnesium, cedarwood, sweet orange, and vanilla essential oils to promote relaxation and stress-relief. The bubbles also contain hydrating organic calendula extract and aloe vera leaf juice, which will leave your skin feeling soft and supple. This foamy friend is an effective way to unwind and destress after a long day. epzen.com.au

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‘For me, what goes on, goes in, so this inspired me to launch Luk Beautifood and create an

innovative makeup line that adopts the same clean and healthy principles we apply to the foods we eat.’

Luk Beautifood has created the Modern Beauty Standard. What is this and what purpose does it serve for consumers?

The Modern Beauty Standard was created in late 2020 and is the first of its kind in the Australian SME beauty market to align with the United Nation’s 2030 Agenda for Sustainable Development. I have always been forward-thinking when it comes to our clean and green approach, so it was important for Luk Beautifood to serve as a catalyst for positive category disruption and pioneer real, actionable change. As a 24-step initiative, it serves as a roadmap across all areas of business operation by ensuring full ingredient transparency and product safety, improved customer experience and cultural representation, reduced plastic waste and carbon emissions, greener energy consumption and responsible manufacturing, more impactful community-led campaigns, and greater award and industry certifications. In today’s current climate, business accountability is imperative so together with my food science and technical know-how, I am making sure Luk Beautifood is not only championing sustainability but making the business truly accountable. Everything we do is built on the consideration of people and the planet, which is why we have trademarked our triple C formula of clean, conscious, and credible, across our entire product range. We also kicked off our B Corp certification last year too!

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spotlight

C lean Beauty ele chats to Luk Beautifood founder Cindy Luken about her journey developing a clean beauty brand.

Tell us about your business journey and how Luk Beautifood was started.

Delicious and healthy food has always been my entire world. From a young age, I was always in the kitchen cooking up a storm and decided to pursue this passion at university where I studied food science and nutrition. After a successful career in the R&D team at Sara Lee and a head chefing role at one of Australia’s leading caterers, I launched my first company, Luken & May Biscuits, at the humble age of 27.

During that time, we baked over 30 million biscuits for some of the world’s most prestigious brands, including Qantas, David Jones, Harvey Nichols, Tesco, Sainsbury, Starbucks, and a wide range of 5-star hotels.

After 7 years of hard work, long hours, and many happy tummies, I sold the company to start a family and travel around Europe. As my husband and I made a ‘pact’ to be together with the kids in the early years, we decided to rent out our house and go barging in France for 18 months.

We made some wonderful memories as we ate and cruised our way through the Loire, down the Rhine, cross to Champagne and moored for a month in Paris (via Disneyland, of course!).

As an entrepreneur, I am always on the lookout for the next big idea, so when I inadvertently saw how lipstick was made, the food scientist in me was curious. After delving deeper, I quickly learnt that lipsticks are made of oils, waxes, butters, binders, colours, and flavours, and that many of the formulations on the market read more like a chemical cocktail than a healthy recipe for the skin.

For me, what goes on, goes in, so this inspired me to launch Luk Beautifood in 2012 and create an innovative makeup line that adopts the same clean and healthy principles we apply to the foods we eat. We swapped out synthetic and potentially toxic chemicals for high quality and nutrientactive food and botanical ingredients and was one of the first brands to pioneer the clean beauty and wellness category in Australia. Our holistic, ‘whole-body’ approach remains a core part of our brand to this day and continues to support our endeavours to be Delicious … Inside + Out. What has been the biggest challenge in starting a clean and conscious beauty brand?

Working in the clean beauty space, there’s

always new (and sometimes exciting) challenges to face and overcome, but I do have two that have helped influence and shape the trajectory of the brand. In late 2016, I singlehandedly raised $2million in capital to scale the business online and become a dedicated ecommerce brand.

Unfortunately, however, we couldn’t get the metrics right (cost of acquisition, average order value, conversion rate etc.) and had to pivot to a dual online and bricks and mortar model. Although disappointing at the time, this proved incredibly beneficial as it allowed us to create a physical dialogue with our customers and showcase in person what makes our products so special. The second is of course COVID! When the pandemic hit in 2019, our only offering at the time was lipstick so it was an interesting landscape to navigate when people were stuck at home and wearing face masks.

Like most things, it’s about finding the silver lining and this period really helped me expand my collection of products and explore different categories in the skincare and makeup realm.

Why was it important for you to pioneer the green beauty category specifically?

Like the food industry in the 80s, the cosmetics category was saturated with products formulated with cheap, artificial, and highly processed ingredients – some of which are known carcinogens and can lead to a host of skin sensitives, such as eczema.

With Luk Beautifood, I wanted to introduce the concept of health and nutrition and redefine the future of clean and conscious beauty for women (and men), and what this means for the planet and future generations.

At the time, food-based and botanically active cosmetics were unheard of, so playing in this space allowed me to advance the industry and educate consumers on ingredients and the role they play in our day to day lives.

What tips do you have for newcomers in the beauty industry and founders wanting to grow their brand • Have deep pockets! For inventory and acquiring new customers.

• Realise you are in it for the long haul. It can take 5 years plus to get traction and build a solid foundation.

• Don’t expect ecommerce to be a one size fits all business model. It is a competitive market and there are a lot of smart players in the field. The indie

• •

•

and clean beauty industry has matured rapidly, so be open to new (and old) ways of selling.

Don’t copy! Be unique and authentic.

Don’t cut corners and surround yourself with the best people, suppliers, and partners, you are building a brand, not making a quick buck.

Align your people, values, and skills to the job at hand.

There can be a lot of confusion about what clean beauty is. How can consumers make sure they are buying ethical and healthy products?

Be wise, well-educated, and create a list of attributes that are important to you specifically as a conscious consumer. The industry is saturated with brands pushing their own rhetoric around what is clean, healthy, and sustainable, so be mindful of marketing ploys and do your research, particularly when it comes to more obscure ethical considerations, such as ingredient procurement, suppliers, and recycling. At Luk Beautifood, we define clean as 100% natural and formulas free of toxic and synthetic ingredients. As transparency plays a key role in our commitment to the Modern Beauty Standard, we have developed a list of ingredients we consider ‘dirty’ and ‘clean’ so customers can immediately recognise our stance and make an informed decision that aligns with their personal values and purchasing guidelines.

What is next on the horizon for Luk Beautifood?

2023 will be an exciting year for the brand as we enter two new product categories and continue to market our range to Australia and the world. Our biggest challenge this year will be reaching new customers. Once a shopper finds and tries our brand, they instantly fall in love and keeping coming back. We want to explore this further and adopt new and inventive ways of engagement that continue to push boundaries and set us apart. We’ve never had that magic ‘explosion’ as a brand, nor do we expect it, but we are confident we are on a promising path to new and exciting adventures. lukbeautifood.com @lukbeautifood

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HOW TO BE PO SITIVE A positive outlook can impact your health, wellbeing and relationships. Read our tips on how to be more positive.

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we llbeing

Surround yourself with people who are positive and uplifting, and you’ll find it’s easier to be positive yourself.”

B

eing positive is not always easy, especially in today’s fast-paced world. However, it is important to remember that a positive attitude can make a big difference in your life. Here are a few tips and idea to help you develop a more positive outlook.

your life. Take a few minutes each day to focus on your breath and be present in the moment. Try blocking out the future and the past for a few moments and fully being present in the current moment.

Surround yourself with positive people

Take care of your physical health can have a big impact on you mindset.

Eating well, exercising regularly, and getting enough sleep are all important for maintaining a positive attitude.

When you take care of your physical health, you’ll have more energy and be better able to handle stress and challenges that lofe throws at you.

The people you spend time with can have a big impact on your mood and attitude. Surround yourself with people who are positive and uplifting, and you’ll find it’s easier to be positive yourself. If you spend too much time around negativity it can be a mental challenge to continue to be positive.

Practice Gratitude

Take some time each day to think about the things you are grateful for. This can be as simple as writing down three things you’re thankful for each day. Focusing on the things you’re grateful for can help shift your perspective and make it easier to see the good in your life. Try sharing these things with those you love to also show them why you are garetful to have them in your life.

Find humour in everyday situations

Laughing is good for your soul and can help you see things in a more positive light. Try to find humor in everyday situations, whether it’s watching a funny video or telling a joke to a friend or simply laughing at the absurdity of life!

Be More Mindful

Mindfulness is the practice of being present in the moment. When you’re mindful, you’re less likely to get caught up in negative thoughts and more likely to appreciate the good things in

Take Care of Your Physical Health

7 P o s itiv ity F ac ts 1.

Positive thinking has been shown to improve mental and physical health, as well as increase life satisfaction and overall well-being.

2.

Positive emotions broaden an our scope of attention and thoughtaction repertoire, which allows us to be more creative, find more opportunities, and come up with better solutions to problems.

3.

Positive people tend to have better relationships, both romantic and platonic, as well as better social support networks.

4.

Positive emotions have been linked to better immune function and a lower risk of chronic diseases such as heart disease.

5.

Positive thinking can also help with stress management and resilience, as people who think positively are better able to handle stress and bounce back from difficult situations.

6.

Positive thinking and optimism can also lead to greater success in work and career.

7.

Positive thinking can help to improve mental and emotional well-being, as well as physical health, and is an important aspect of overall health and wellness.

Make Time For Yourself

It’s important to take time for yourself to recharge and relax. Whether it’s reading a book, going for a walk, or practicing yoga, make sure you’re taking time for yourself each day. Use the first 30 minutes of your day to do something for yourself before the house wakes and you get caught up in day to day activities.

Be Kind To Yourself

Remember that you’re only human and you’re going to make mistakes. Be kind to yourself and don’t beat yourself up when things don’t go as planned.

We all make mistakes and should use mistakes as an opportunity to learn and move forward.

A positive attitude can make a big difference in your life and in the life of those around you. Use these simple tips to help you with your outlook on life. Remember, it’s not about being happy all the time, but about finding ways to see the good in your life and appreciate the moment so whenthe diffuclt times happen you can experience them with perspective and a healthy outlook.

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Uluru, Australia The sunsets at Uluru,are a spectacular sight to behold. The massive sandstone rock formation located in the heart of the Australian outback changes color as the sun sets, transitioning from hues of orange and red to deep purples and blues. The natural beauty of Uluru paired with the changing colors of the sunset make for a truly unforgettable experience. Visitors to Uluru often gather at the base of the rock to watch the sunset and take in the surrounding landscape. It’s a perfect way to end a day of exploring the area.

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re tail therapy

R a inb o w S tud io s is a v ib ra nt c onc e pt s tore loc ate d in the he a r t of Da rling hurs t that off e rs a c urate d s e le c tion of uniq ue , one -of-a-k ind ite ms from a d iv e rs e g roup of e s tab lis he d a nd e m e rg ing a r tis ts , d e s ig ne rs , a nd a r tis a ns . T he s tore , c re ate d b y the v is iona r y duo of B re nt G old a nd Jad e G ille tt , b oas ts a n inte rc ha ng e ab le s pac e that is v isually s trik ing w ith a b old , e ne rg e tic c olor pale tte , a nd a m ix of m od e rn a nd re tro m od d e s ig n. T he s tore als o fe ature s a g old s m ith w ork s hop loc ate d d is c re e tly b e ne ath the s hop floor, w he re c us tom e rs c a n hav e c us tom je w e lr y c rafte d , ad d ing a n ad d itional lay e r of intrig ue to the v is itor ’s e x pe rie nc e . R a inb o w S tud io s als o off e rs a c us tom-bas e d s e r v ic e in c ollab oration w ith e s tab lis he d b rothe r-s is te r je w e lr y b ra nd s , H E N S O N a nd He ns on a nd G old , w he re c us tom e rs c a n c re ate one -of-a-k ind pie c e s of je w e lr y to w e a r e v e r y d ay a nd fore v e r.

34 8 L iv e rpoo l S tre e t , D a rling hurs t S y d ne y, N S W 20 10 rainbowstudios .com.au

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light & texture Incorporate light and texture in to your home decor to create a warm and inviting atmosphere.

home

*ele Style TIP*

Mix and max textures, fabrics and colours to achieve a unique and eclectic look.

Texture & Light Get inspired with these home decor ideas.

CLOCKWISE FROM TOP LEFT: Fenton and Fenton Zulta Cushion $220 fentonandfenton.com.au; Elme Living Vase elmeliving.com; Globe West Cove 3 Seater Sofa $4375 globewest.com.au; Hommey Boucle Throw $199 gethommey.com. au; Secret Sofa Monterey Velvet Chair $899 secretsofa.com.au Resin Soiree Plate $180 fentonandfenton.com.au Elme Living Artifical Plant elmeliving.com Hunter Candles Blue Gum Candle $49 huntercandles.com.au FACING PAGE: Linen House Native Linen Collection linenhouse.com.au

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Cocktails Al Fresco Sipping cocktails al fresco, surrounded by nature’s beauty, is a perfect way to relax and unwind after a long day with family and friends.

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Did You know?

Cocktail parties were originally a way for upper-class Americans to show off their wealth and social status.

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home entertain

H

osting a cocktail party outside can be a fun and unique way to entertain guests, but it is important to consider a few key factors in order to ensure that the event is a success.

Follow these guidelines and your outdoor cocktail party will be a hit with your guests.

Choose the right location

When hosting a cocktail party outside, it is important to choose a location that is spacious, well-ventilated, and has access to electricity if necessary. Consider factors such as the weather and the time of day, and make sure to have a backup plan in case of inclement weather.

Light it up!

Lighting can play a big role in setting the mood for your cocktail party. Consider using string lights, lanterns, or candles to create a warm and inviting atmosphere.

Comfort and S tyle

If you are hosting a cocktail party during the warmer months, make sure to provide shade and plenty of water to keep your guests hydrated. If you are hosting a cocktail party during the cooler months, provide blankets and heaters to keep your guests warm.

Overall, it is important to be mindful of your guests’ comfort and well-being when hosting a cocktail party outside.

Seating

It is important to have enough seating options for your guests to ensure that they are comfortable. Consider using a mix of chairs, benches, and pillows to create a cozy and relaxed atmosphere.

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Cocktails AlFresco

CLOCKWISE, FROM TOP LEFT Friends of Audrey Yolanda Tie Cut Out Dress $369.95 friendsofaudrey.com.au Bianko Hacienda Earrings $130 bianko.com.au Who Is Elijah Nightcap Scent $179 whoiselijah.com.au Veneziano Carafe $125 zafferano.com Cuchla Whiting Signet Ring with Carnelian $1800 cushlawhiting. com.au Flow Resin Fruit Bowl $209 saarde.com BATCHED Premium Cocktails Gin Sour $49.99 batched.co.nz STHAL Appetizer Plate $52.50 sthal.com

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The

Sun -Loving Garden

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 Brighten up your yardgarden. with a sun-loving garden full of

color and texture.

BY MIA COWLING

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Did you know?

In the 1800s, dahlia breeding was a competitive sport, much like horse racing or dog shows are today. People would compete to grow the biggest, most beautiful, and most unique dahlias. The competition was fierce, and people went to great lengths to win, including sneaking into each other’s gardens to steal cuttings of rare varieties.

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Did you know?

The ancient Egyptians, Greeks, and Romans used lavender for its soothing properties, and it has been used for centuries in traditional medicine to help with a variety of ailments, such as headaches, anxiety, and insomnia. The scent of lavender is believed to have a calming effect on the mind and body, and it is often used in aromatherapy to promote relaxation and reduce stress. Research has also suggested that lavender oil has antimicrobial properties, which can help to prevent infection and promote healing.

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garden

Sun-loving gardens are perfect for those who have a sunny spot in their yard and want to make the most of it. With the right selection of plants, a sunloving garden can be a vibrant and colorful addition to any landscape.

Dahlia

Dahlias are a popular perennial flower known for their showy blooms and wide range of colors. They are easy to grow and require well-drained soil and full sun. They can be planted in the spring after the last frost date and should be spaced about 18-24 inches apart. They require regular watering, especially during dry spells. Deadheading spent blooms regularly will encourage the plant to produce more flowers. Dahlias can be dug up in fall and stored for the winter in a cool, dry place.

Ground cover plants are a great addition to any garden to help to control erosion and suppress weeds. Ground cover plants grow low to the ground and spread quickly, which helps to stabilize the soil and create a dense mat of foliage that blocks out sunlight, making it difficult for weeds to grow.

Day Lily Daylilies, also known

as Hemerocallis, are a popular perennial flower that are known for their vibrant colors and long blooming period. They are easy to cultivate , making them a popular choice for gardens and landscaping.

Daylilies come in a wide range of colors, including yellow, orange, red, pink, and purple, and many cultivars have unique patterns and markings on the petals. They are also known for their long blooming period, typically blooming from late spring to early fall. They are suitable for different types of soil, and can grow in both sun or part shade. They are also drought tolerant, making them an ideal choice for low maintenance, sunny garden.

Lavender Lavender is native to

the Mediterranean region. When growing lavender, it is important to choose a welldrained soil and a location with full sun.

Lavender prefers a slightly alkaline soil, so it may be necessary to amend the soil with lime. Once established, lavender is a drought-tolerant plant, but it’s important to water it regularly during the first growing season. It is also important to prune lavender regularly to promote bushier growth and to encourage the plant to produce more flowers.

P lanting Ground Cover P lants

Sunflowers

Sunflowers are typically planted in the summer and reach maturity in the late summer or early fall. They are often used as a source of food, oil, and as a decorative element in gardens and landscapes. Sunflowers are also known for their ability to track the sun as it moves across the sky, a phenomenon known as heliotropism. This movement allows the flowers to maximize their exposure to sunlight, which is essential for photosynthesis and the production of energy for the plant.

Ground cover plants are great for filling in bare spots in a garden. They are often used to cover large areas, such as under trees and shrubs, that are difficult to plant. They can also be used to fill in between other plants and to create a cohesive look in a garden.

We prefer groudn cover plants that are typically low-maintenance. They are often drought-tolerant and can be grown in a variety of soil types. Once established, they require minimal watering and care, making them a great option for busy gardeners or for areas that are difficult to maintain.

Ground cover plants can also provide a variety of benefits depending on the type of plant. Some ground cover plants have fragrant foliage, while others have colorful blooms or attractive berries.

They can also be used to create a natural barrier, to define a garden space or to add a sense of privacy.

Finally, ground cover plants can add a lot of aesthetic appeal to a garden. They can create a lush, green look and can be used to add color and texture to a garden.

They can also be used to create a sense of depth and dimension in a garden, making it more interesting and inviting.

Inspired by the Home Garden

Kate Spade’s latest collection is inspiring us with its floral garden vibes. katespade.com.au eat.live.escape

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Did You Know?

Dill is a natural insect repellent and can be planted near other plants to keep pests away. Dill has also been traditionally used in many cultures as a natural remedy to help with digestion and to soothe an upset stomach.

Homemade Salmon Gravalax Salmon gravalax is a traditional Scandinavian dish made with salmon that has been cured in a mixture of sugar, salt, and dill. It is typically served thinly sliced, with mustard or dill sauce on the side. Here is a recipe for making your own salmon gravalax at home.

Ingredients

1 pound salmon fillet 1/4 cup sugar 1/4 cup kosher salt 1/4 cup chopped fresh dill Zest of 1 lemon Method

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2.

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In a small bowl, mix together the sugar, salt, dill, and lemon zest.

Place the salmon fillet in a shallow dish, skin-side down. Cover the salmon with the sugar mixture, making sure to coat it evenly.

Cover the dish with plastic wrap and place it in the refrigerator for 24-48 hours. The longer you leave it, the more cured the salmon will become.

After the curing time is up, rinse the salmon under cold water and pat it dry with paper towels.

Slice the salmon thinly and serve it with mustard or dill sauce on the side. Alternatively, you can serve the salmon on top of a salad or in a sandwich with fresh red onion.

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eat

From The Kitchen Garden

dill

Dill is a delicious herb that is often used in pickling, cooking, and as a garnish. If you want to grow your own dill, here are five tips to help you succeed.

Location, location, location

Dill prefers full sun and well-draining soil. It is also a good idea to plant dill away from other herbs, as it can inhibit the growth of some plants.

Seeds or plants?

Dill can be grown from seeds or from starter plants. If you are starting from seeds, sow them directly in the ground in the spring, as dill does not transplant well. Make sure to keep the soil moist until the seeds germinate.

Thin Out Seedlings

If you are starting from seeds, you will need to thin out the seedlings once they reach about 3 inches tall. This will allow the remaining plants to have enough room to grow.

Dill can be thirsty

Dill plants need consistent moisture to thrive. Water them deeply at least once a week, and make sure to water them more frequently during hot, dry weather.

Feeding

Dill does not require a lot of fertilisation. If you do decide to fertilise, use a balanced fertiliser and apply it according to the manufacturer’s instructions. Over-fertilizing can lead to leafy growth at the expense of flowers and seeds.

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New York BOTANICAL GARDEN In the heart of one of the most exciting cities in the world, The New York Botanical Garden offers a haven of peace and tranquility.

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Beautiful Gardens of the World

T

he New York Botanical Garden (NYBG) is a botanical garden located in the Bronx, New York City. It is one of the most important botanical gardens in the United States and is a National Historic Landmark. The garden covers an area of 250 acres and features 50 different gardens and plant collections.

Where

The NYBG is located in the Bronx, New York City. It is situated in Bronx Park, which is bordered by Fordham Road to the west, Southern Boulevard to the south, Bronx Park East to the east and the Bronx River to the north.

The garden is easily accessible by public transportation, with the subway (2, 4 or 5 trains) stopping at the Botanical Garden Station, which is just a short walk from the garden’s main entrance. The garden can also be reached by bus and car, with ample parking available on-site.

When to Visit

You will find somehting to enjoy all year around, however spring is a great time to visit the garden as the flowers are in full bloom and the weather is mild. The Peggy Rockefeller Rose Garden is particularly beautiful during this time, with thousands of roses in bloom. The Spring Wildflower Festival and the annual Orchid Show are also popular events that take place during this time of the year.

Why Visit?

The New York Botanical Garden is a great place to explore the natural beauty of plants, learn about botany and horticulture, and enjoy a peaceful day in the Bronx. It is open year-round, with seasonal hours, and also offers guided tours and audio tours for visitors.

One of the most popular attractions at NYBG is the Enid A. Haupt Conservatory, a Victorian-style glasshouse that houses a variety of tropical plants, cacti, and succulents.

The conservatory also features special exhibitions and seasonal displays, such as the annual Orchid Show.

Cost

Adult tickets are $35USD for entry, with concessions available for Seniors, Students and Children. Kids under 2 years of age are free.

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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.

Welcome to Perth, the land of endless sunshine, beautiful beaches, and delicious food. If you’re a food lover like me, then you’re in for a treat. Today, I’m going to take you on a culinary journey through the city, and trust me, it’s going to be one wild ride.

First stop, breakfast. Now, I know what you’re thinking, breakfast is the most important meal of the day, but it’s also the most boring. Well, not in Perth. We start the day off with a bang at Mary Street Bakery (fried chicken buttermilk pancakes anyone?). They also serve up the most delicious breakfast doughnuts. And their coffee? It’s Melbourne good.

Next, we move on to lunch. It’s time to get a little fancy and head to Bistro Guillaume.

This place serves up some of the most delicious French cuisine in Perth. The escargot is out of this world, and the Rangers Valley Sirloin will make you want to cry tears of joy. But watch out for the portion sizes, they’re not messing around.

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After lunch, it’s time for a little pick-meup. We head to Gusto Gelato for some of the most delicious gelato you’ll ever taste. They have a wide variety of flavors to choose from, but the Apple Pie is a personal favorite.

Now, it’s time for dinner. We’re going to La Lune for some of the most delicious delights in Perth. Swimmer Crab vol-uvents, Potato Rosti with Smoked Salmon and Cultured Cream - perfection!

Last but not least, it’s time for a nightcap.

We’re heading to Bobeche for some of the most delicious cocktails in Perth. The bartenders are true mixologists, and they’ll make you anything you want. But watch out, these cocktails pack a punch.

So grab a fork, dig in, and enjoy the ride!

Bon appétit!

Ella

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