eat.live.escape Magazine - The Green Edition - Issue 9 2022

ISSUE 9. 2022

Ingredients For A Beautiful Life!

GO WILD In Northern Tas mania

The World’s Most Beautiful Green Places

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How To Overcome Fear

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Delicious New Season Recipes!

the

green

EDITION

$12.95 AUS (inc. GST)

travel . food . fashion . beauty . wellness . home

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" Look deep into nature, and then you will understand everything better."

- Albert Einstein

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‘We don’t inherit the earth from our ancestors, we borrow it from our children’ -Native American proverb

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What Im Reading

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

editor’s le tter

W

hen we were deciding what the theme of this issue was going to be I had just spent a few days in the wilds of Tasmania in midwinter. Everywhere around me I was surrounded by spectacular countryside majestic mountains and water as pristine and pure as you could dream of.

With the passion that so many individuals, businesses and activists are bringing to help reduce our impact on the planet we wanted to showcase sustainability in its many forms and visit those places but celebrate all that mother earth has to offer and allow us to reconnect with nature.

model that means we only print what we sell, using recycled paper and going digital where we can, we are committed to being a waste conscious magazine that limits our footprint on this glorious earth.

Let’s all go a little more green!

Mia Cowling Founder and Editor-in-Chief

Purely Byron Divine Ritual Balm $59.95 purelybyron.com

In Northern Exposure we travel to the north of Tasmania in Australia and discover this very special region, George Thomas heads off the beaten track in Georgia and discovers a land of contrasts. Jo cooks up a rainbow inspired feast, making the most of local, in-season produce and we share recipes from Alice Zaslavsky and Katherine Sabbath’s new cookbooks.

We are so conscious of our footprint here at ele, from a print on demand

what i’m loving now AJE New Weave Clutch Mini $395 ajeworld.com.au

My Beauty Pick

CUE Lemon Ruched Waist Dress $380 cue.com

Eat a Rainbow pg 37

Fiesta! pg 31

Rainbow Bright pg 119

Climbing Beauties pg 110

Fashion pg 130

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EAT

Eat a Rainbow

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

For this issue we wanted to capture the beauty of the natural world and this image of the Cenote Cristalino waterhole in Mexico was the perfect representation of just how beautiful our earth can be.

Front Cover Image: Adam Images Back Cover Image: Elijah Cowling

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Food & Drink News

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Cocktail Hour

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Fiesta!

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Eat the Rainbow

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Bake My Day

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Dream Destinations - Fuku Nikko, Japan

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Weekend Away: Warilda Spa

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Terre Verde

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Northern Exposure

fashion 86

What’s New

beauty and wellness

lifestyle 98

Gather & Bloom

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The Beauty Edit

104

Brunch Date

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How to Overcome Fear

110

Garden: Climbing Vines

71

Northern Exposure

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

ON SALE NOW

Jo O’Keefe, Julie Skinner, George Thomas, Elijah Cowling 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 6 of ele HOME is now available.

Get a copy at eatliveescape.com

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Issue 9, 2022 ISSN 2652 6638 Copyright eat.live.escape 2022

escape with us..

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a sweet start Lemon, Honey and Raspberry Crepes recipe by @wholesomepatisserie Ingredients

Crepes 1 1/4 cups (290ml) milk of choice, at room temperature 3 large eggs, room temperature 3 Tbsp (65g) salted butter, melted then cooled 1 tsp vanilla extract 1 tbsp raw or white granulated sugar 1 cup (150g) plain all purpose flour Extra butter, for frying Toppings Fresh lemon wedges + juice Honey Fresh raspberries

Cooking Tip! You can make the crepe batter a few hours ahead of time, or the night before and cook the next morning.

This crepe recipe was created

by Sam @wholesomepatisserie Sam uses the Vitamix Ascent Blender to make this crepe recipe, see more at @vitamix_ aunz and vitamixaustralia. com.au

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Method 1.

First melt butter and set aside to cool back down to room temperature without it turning solid again, about 10-15 minutes.

2. In a high-speed blender (I use a Vitamix) add all crepe ingredients starting with the liquids first, milk, eggs, butter, vanilla, sugar then the flour.

3. Blend on medium speed until mixture is smooth and well combined, about 10-20 seconds. Stopping and scraping down the sides of the blender if needed.

4. Place blender in refrigerator and chill batter for 30 minutes. Alternatively, pour batter into a jug and refrigerate, if your blender is too large for the fridge.

5. Heat a 8 inch or 10 inch (20cm or 25cm) non-stick fry pan over medium heat.

6. Add 1 teaspoon of butter to the fry pan and once warm, not too hot, spread butter over the base. Remove crepe batter from fridge.

7. Using a 1/4 cup or a ladle that holds 1/4 cup, scoop up 1/4 cup of batter.

8. Lift up the pan and tilt it slightly then pour in your batter, rotate and tilt the pan immediately to spread the batter out evenly over the base of the pan.

9. Cook crepes over medium heat for 1 minute and 30 seconds or 2 minutes, until the top looks dry and the edges begin to curl up slightly.

10. Using a spatula, gently flip crepes over and cook for a further 20-30 seconds, until bothsides are lightly golden.

11. Remove from pan and place on a plate. Repeat with remaining batter. You can stack your finished crepes on top of each other on the plate as you make them, they won’t stick together.

12. Serve crepes warm with drizzled fresh lemon juice, honey and scattered with raspberries. Enjoy!

New in Town

Sydney, Australia Dedicated to celebrating the four classic flavours that permeate Southeast Asian culinary culture - sweet, salty, spicy, and sour, newly opened restaurant Rumble takes inspiration from both the dishes served street-side during Head Chef Benjamin Tan’s childhood, and his experience in modern kitchens across Asia. The result is a menu of nostalgic, authentic flavours reminiscent of travels through Malaysia, Indonesia and Singapore, with an unexpected, progressive twist. letsrumble.com.au @letsrumble.au

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Chef’s Table Cocktail Hour The Joy of Cooking Eat a Rainbow Bake My Day Spotlight: Cuvee Chocolate

food news

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

Le S hoppe Melbourne, Australia Melbourne is no stranger to European charm and Scott Pickett’s Le Shoppe by Chancery Lane would be as equally at home in the laneways of Paris as it is in Melbourne’s Little Collins Street. This European coffee bar and provedore has recently reopened and is driven by the same classic European philosophy as adjoining Chancery Lane. Le Shoppe serves a selection of quality produce including salads, winterwarming soups and melt-in-your-mouth toasties, like the Field Mushroom, Caramelised Onion and Taleggio specialty. The pièce de résistance, Pickett’s all-new ‘Roll Du Jour’ menu, with daily special hot roast rolls on rotation, every option is ready to claim the top of Melbourne’s best list! leshoppe.com.au @leshoppe.chancerylane

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OSTERIA

The team behind Park Street Pasta & Wine has opened Osteria Renata, a new neighbourhood Italian located on High Street in Prahran. Acting as a classic Italian ‘Osteria’, the team delivers a balance between adventurous and classic dishes paying respect to good quality, seasonal produce. The on-site pasta lab allows Chef Gus Cadden to explore his passion and love for Italian food whilst producing fresh pasta daily.

Behind the bar is a range of signature Italian cocktails alongside Italian and Australian craft beers. The wine list combines both new and old-world varieties offered from regions spanning across Italy, Australia, Spain and France that perfectly pair with the artisan menu. osteriarenatacom.au @osteriarenata

healthy temptation

NEW!

Lina Jabbari’s Sweet takes a balanced approach to desserts, combining nutrient-dense ingredients with nostalgic sweet treats.

OPENING

thathealthjunkie.com

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Langham Hospitality Group’s internationally-renowned, Michelinstarred destination for fine Cantonese dining, T’ang Court, has officially opened its doors to on Queensland’s Gold Coast. Reflecting the timelessness of the Tang Dynasty, T’ang Court, promises a unique and tantalising Cantonese fine-dining affair, embracing the essence of the Southern Chinese region with authentic Cantonese flavours. langhamhotels.com

The very first fish substitute from international food tech company, Future Farm, has waded its way down under. Future Tvna is the new plantbased substitute made to look and taste just like its marine-living counterpart. futurefarm.io

PURE INTENTIONS Australian natural and organic food manufacturer PureHarvest has released four new plant milks, Australian Macadamia Milk, Creamy Oat Milk, Organic Hazelnut Milk and Organic Cashew Milk.The new plant milks will provide even more choice for everyday Australians looking for non-dairy milk alternatives; offering the perfect milk for every occasion. pureharvest.com.au @pureharvest

food & drink news New on Chapel Yūgen Restaurant has opened its doors at 605 Chapel Street to reveal an underground drinking, dining and entertainment experience across a trio of spaces designed by Architects EAT. Made up of three parts, Yūgen includes a main restaurant, bar and private dining space; a six-seater Omakase; and a private Golden Orb dining suspended from the ceiling. Each connected to the other, they create what is anticipated to be a unique and innovative new dining experience in Melbourne. yugendining.com.au @yugendining

Terre Verde

ALICE IN THE ROCKS

Terre, a modern restaurant housed within a 17th-century manor house at 5-star Castlemartyr Estate from chef Vincent Crepel is now open. Terre, named in homage to the connection between land, people and produce, is an experience rooted in Vincent’s native French cooking yet alive with the bright flavours of Asia, whilst drawing upon abundance from the Irish terroir and sea. Guests will get an intimate look into the kitchen, preserving fridges and fermentation rooms as part of their dining experience which is set across multiple rooms. castlemartyrresort.ie

Alice is a new premium cocktail bar amidst a renaissance bar scene in The Rocks in Sydney, Australia. Housed in the basement level in the heritage-listed, former bond stores at 16 Argyle Street, Alice is the newest addition to Hunter St. Hospitality’s portfolio of premium restaurants and bars The newly renovated, indulgent space is warm, fanciful, flirtatious and filled with feminine energy, with design input from interior design agency, People of Design. Jewel-coloured, fabric-covered booths, banquettes, and bar-side seating create an elegant space for 65 guests, plus an intimate, 10-person, semi-private space that can be dramatically curtained off. @thisisalice.com.au eat.live.escape

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Rumble’s BBQ Pork Belly Bao Ingredients (serves 4)

200g high-quality pork belly ¼ cup plain flour 1L Canola oil, for deep frying 4 frozen steamed bao buns 4-6 spring of fresh coriander, to serve Toasted sesame seeds, to serve 2-3 thinly sliced radishes, to serve Thinly sliced green cabbage, to serve Handful of crushed cashew nuts, to serve Pork Marinade 20g fermented bean curd (found at good quality Asian grocers) 80g fresh ginger, sliced finely 50g garlic cloves, chopped finely Pinch of five spice powder 100ml oyster sauce 50g white sugar 10ml fish sauce 10g corn flour Pickled Cucumber 1 cucumber, peeled into thin strips 20g table salt 100g white sugar 150ml white vinegar 300ml water Salted Caramel Glaze 250ml soy sauce 5g white sugar 100ml saké 100ml honey

Method 1.

To make your pork marinade, combine all ingredients in a bowl. Add in your pork belly. Seal tightly with cling film and refrigerate overnight.

2.

To make your pickled cucumber, mix all ingredients expect the cucumber in a pan over medium heat and bring to the boil slowly. Remove the mixture from heat and, once cooled, add in the cucumber slices. Cover and refrigerate overnight.

3.

To make your salted caramel glaze, add all ingredients to a pot over low heat.

Stir continuously until the combined and the mixture has caramelised to a light brown colour and has thickened. Remove from the heat and set aside.

4.

To cook your pork, dust some plain flour over the pork belly. Heat your oil in a large pot over high heat. Deep fry the pork until its golden brown, crispy and firm to the touch. Once cooked through, remove the pork belly and allow the meat to cool and rest for 5 mins.

5.

Once cooled, cut the pork into thin slices and set aside.

6.

In the meantime, prepare your bao buns in a steamer (according to the packet).

7.

To serve, layer two slices of pickled cucumber, cabbage and radish into your bao bun. Top with slices of pork then drizzle with salted caramel glaze.

Garnish with sprigs of fresh coriander, and a sprinkle of toasted sesame seeds and crushed cashews. You may not need all of it depending on preference.

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chef’s table Rumble’s BBQ pork belly bao is a delicious combination of crispy pork belly, picked vegetables and warm bao. This special dish is uniquely served with a salted caramel sauce, and together the bao has a combination of flavours that represents the flavour elements of Rumble - Sweet, Salty, Spicy and Sour.

The dish is a playful mix of Thai, Chinese and Malaysian Cuisine. Try it at home and experience the flavours of Asian cuisine. letsrumble.com.au @letsrumble.au

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COCKTAIL HOUR Celebrate cocktail hour with this fruity and refreshing spritz from the team at Passoa, the world’s number one Passionfruit liquer.

Passoã Spritz Ingredients 45ml Passoã 10ml Lime Ginger Beer Lime wheel Mint Sprig

Method

Combine all ingredients into a wine glass and fill with ice.

Top with ginger beer and lightly stir.

Garnish with mint sprig and lime wheel. passoa.com @passoa

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pear pair Pear Rakija is made using Australian-grown pears and double-distilled in small batches. it’s lighter, softer and slightly sweeter than the grape varieties. the fruity, crisp notes are balanced with flavours of something more savoury, like cardamom. the overall sweetness makes it perfect as an aperitif or for mixing cocktails. dnadistillery.com

ele LOVES

Drink Me Mr Black Coconut Rum and Coffee Liqueur features a tropical blend of Mr Black’s signature cold brew Arabica coffee, Bundaberg Small Batch Reserve Rum and coconuts. A blend of the world’s best rum and world’s best coffee liqueur, this one-of-a-kind spirit pulls flavours of dark chocolate, Christmas spices, brown sugar and raisins. Enjoy this chilled on the rocks, with coke or shaken up in an espresso martini, the delicious collaboration. Available direct from mrblack.co

Sydney-born Angel Aromatics has launched a limited edition Orange Fragrance Diffuser in collaboration with iconic French liqueur Cointreau.

The collaboration brings the classic orange aromas of Cointreau into the home with a luxe, high-quality home fragrance that will transport you to France. The diffuser features a dark amber bottle with black reeds, as an homage to the classic shade of the Cointreau bottle, adding a touch of elegance to any space. With a vibrant, citrusy fragrance perfect for brightening up bedrooms and living spaces, this diffuser lasts for 12 months. The long lasting reed diffusers have been handcrafted in Australia with a blend of decadent high quality fragrances and essential oils.

Domaine de Jarras, Gris de Gris Tête de Cuvée BIO 2020 is a pale pink rosé draped in a bright and luminous fabric with garden-fresh notes of flowers of almond trees, white peach, and acacia. vrankenpommery.com

angelaromatics.com.au

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The Joy of Cooking

In Alice Zaslavsky’s new cookbook The Joy of Better Cooking, Alice encourages home cooks to find joy every time they step into the kitchen.

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Broad bean, asparagus & soba noodle salad Cold noodles, crispy rice paper wrappers, toss these textures on their heads with a bit of kitchen science. Shocking the noodles in boiling water keeps their texture toit, not slimy, while frying the rice paper wrappers sizzles the starch, curling and crisping them into puffy crackers. I usually fry a batch of these whenever I deep-fry, because they make such an easy accompaniment,, that’s if they ever make it to the table. The great thing about both these ingredients is that once you’ve bought a pack, they can sit in your pantry forever.

Ingredients (serves 4)

500 g (1 lb 2 oz) broad beans, podded 1 head of broccoli, chopped into small florets, stalk peeled and chopped into 8 mm (3/8 inch) discs 1 bunch of asparagus, cut into 2 cm (3/4 inch) lengths 3 bundles of buckwheat soba noodles (270 g/ 9½ oz) 100 g (3½ oz) baby English spinach leaves, washed and dried Tahini ginger miso dressing 2 tablespoons tamari or soy sauce 2 tablespoons rice wine vinegar 2 tablespoons sesame oil 1 tablespoon tahini or smooth peanut butter 1 tablespoon honey or soft brown sugar 1 tablespoon rice seasoning (shichimi togarashi or furikake; see Ingredient spotlight) 2 teaspoons miso paste 1/2 teaspoon wasabi paste A good pinch of freshly ground black pepper 1 cm (1/2 inch) knob fresh ginger, peeled and finely grated 1 garlic clove, peeled and finely grated

Rice crisps (optional) 4 cups (1 lt) frying oil (I like grapeseed) 6 rice paper rounds rice seasoning, for sprinkling To serve 1 ripe, creamy avocado, peeled and cut into cubes 1/4 bunch of coriander (cilantro), washed and roughly chopped 2 spring onions (scallions), thinly sliced rice seasoning, for sprinkling (optional)

Method

Bring a large saucepan of well-salted water to the boil.Add the broad beans and blanch until bright green and soft: 2–3 minutes if they’re small, 3–4 minutes if larger. Scoop them out and refresh under a cold tap until cool enough to touch. Double-pod the broad beans into a bowl by splitting the skin with your fingernail and popping out the bright green flesh.

Bring the water back to the boil and blanch the broccoli for 3–4 minutes, until vibrant green. Scoop out, refresh under a cold tap, add to the broad beans and set aside. Bring the water back to the boil and blanch the asparagus for 2–3 minutes, until bright green.

Scoop out and set this aside with the broccoli.

Bring the blanching water to the boil again. Add the buckwheat noodles, wait until they soften enough to submerge, then cook for 1 minute less than suggested by the packet instructions. Drain the noodles and dunk into iced water to stop them cooking.

Combine the dressing ingredients in a medium-sized bowl. Plonk the noodles into the dressing and stir to coat. These can be further refrigerated if you want them cold-cold, but I quite like them at room temperature.

If you are making the rice crisps, heat the frying oil to 200°C (400°F) in a medium-sized pan; this should take around 5 minutes on medium–low heat. The oil should be shimmering, and if you drop a little of the paper into the oil, it should frizz up instantly.

Meanwhile, stack three rice paper sheets together, cut them in half, then in half again, and then cut each one in half again, until you have what look like pizza slices of rice paper. Briefly deep-fry in batches of five or six, fishing them out with tongs or a slotted spoon once they puff up and turn white, which will happen almost instantly. Drain on paper towel and sprinkle liberally with rice seasoning. These are best eaten right away, as they start to soften if left out. (If the thought of deep-frying the rice crisps is overwhelming, try microwaving them. Cut the rice paper rounds into triangles, place six of them on a plate and microwave for 1–1½ minutes, until crisp.)

When ready to serve, add the blanched veg and baby spinach leaves to the dressed noodles, tossing everything together until well coated. Taste for seasoning, an extra splash of soy is worth it if the salad needs a salty kick.

Scatter the avocado, coriander and spring onion on top and sprinkle with extra rice seasoning. Serve with the rice crisps on the side, if using.

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Overnight garden focaccia Focaccia translates to ‘hearth bread’, which is handy, because while most overnight doughs are hoping for a high rise, this one’s all about the chew. It utilises the no-knead method popularised in The New York Times by Jim Lahey and Mark Bittman over 15 years ago, and improved upon by Kenji López-Alt, but with a wetter dough and olive oil for a chewier crumb, à la Samin Nosrat’s. Lahey aptly credits this technique as being the one originally used to bake bread in ancient Rome ... the home of, you guessed it: focaccia! And the best part? Focaccia can totally be way flatter than a regular loaf, so even if yours doesn’t rise quite right, the satisfaction and aroma of freshly baked bread, from your own hand, is just belissima. It’s up to you whether you go the glorious garden route or keep yours more traditional. Just see how you feel come Sunday morning.

Ingredients

Overnight dough 3 cups (450 g) strong white flour 2 teaspoons dried yeast (1 x 7 g sachet) 1 1/2 teaspoons salt flakes 1 1/2 cups (375 ml) lukewarm water 1 tablespoon olive oil Garden toppings (Think of your favourite pizza toppings and go wild!)

Multi-coloured capsicums (peppers) and mild chillies, thinly sliced Multi-coloured tomato slices Red onion or spring onions (scallions), thinly sliced Mixed herbs, such as marjoram, basil, chives and parsley, chopped Olives and/or other pickled goodies such as capers, artichokes or sun-dried tomatoes Olive oil, for drizzling Sea salt flakes, for sprinkling Tradish toppings A small handful of rosemary leaves Olive oil, for drizzling Sea salt flakes, for sprinkling

Method

Place all the overnight dough ingredients in a bowl. Mix with a wooden spoon or spatula to combine, until you have a wet, sticky dough. Cover with a clean damp tea towel and leave in the fridge for at least 8 hours, preferably overnight; you can even leave the dough for 48 hours or more, to really develop the flavour.

About 4 hours before you want to bake it, take the dough out of the fridge and let it come to room temperature; during this time, it should rise a little more. Punch the dough down, which is exactly how it sounds and give it a little knead to bring it all together into a ball. The oil in the dough will make it easy to handle.

Line a 25 x 30 cm (10 x 12 inch) baking tray with baking paper. Place the dough on top, stretching and pressing it out with your fingers into whatever shape you like, round, oval, square or rectangle. Allow the dough to rise again in a warm spot for 1–2 hours, covered again with a damp tea towel.

When ready to bake, preheat the oven to 180°C (350°F). In a bowl, toss your garden topping ingredients (or rosemary leaves if you’re going tradish) in a few tablespoons of olive oil, so they don’t go dry too quickly and burn.

Using your fingers, press dimples into the dough, then squish the topping ingredients into your creation. Scatter with salt flakes and freshly cracked black pepper.

Pour water into a heatproof mug or baking dish and sit it on the bottom of the oven to create steam (this helps the focaccia expand before forming a crust). Bake the focaccia on the middle shelf of the oven for 35–45 minutes, or until golden and cooked through. Some of your vegies might char a bit, but that’s cool — these can even be the most delicious aspects of the bake.

Once cooked but while still HOT, drizzle with a little more olive oil, and garnish with more fresh herbs if you like. Then either show off your creative genius as a whole loaf at the table, or cut into jaunty pieces to serve.

Images and text from The Joy of Better Cooking by Alice Zaslavsky, photography by Ben Dearnley.

Murdoch Books RRP $49.99.

Learn more at thejoyofbettercooking.com

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Excellent eggplant lasagne One of the first things you learn at culinary school is how to make béchamel sauce. It might seem strange to wait until the very last savoury dish in the book before we tackle that skill, but by now you’ll have absorbed the idea that learning to cook is not a linear process — it’s a journey, and a personal one at that. The puff of béchamel, the silky, slippery eggplant, the fact that you can make this gluten-free and/or plant-based with a few simple changes, finding shortcuts like cooking the onion in the preheating pan and using fresh pasta sheets instead of dried to save on washing up... all of these make this recipe a perfect bookend, and a whole lot of reasons to loosen your shoulders. And, as with most slow-cooks, it’s a weekend project that only tastes better by Monday night.

Ingredients (serves 4-6 plus leftovers) 1 brown onion, finely diced 3–4 garlic cloves, finely chopped 3 tablespoons olive oil, plus extra for brushing and drizzling 1 tablespoon red wine vinegar A chef ’s pinch of salt flakes (see Skills spotlight), plus extra for salting the eggplant A chef ’s pinch of brown sugar for the onion, and another chef ’s pinch for the sauce 2 x 400 g (14 oz) tins whole peeled cherry tomatoes (see Subs) 1 cup (250 ml) tomato passata (puréed tomatoes) 1/2 teaspoon dried oregano 1/2 bunch of parsley, finely chopped 1/2 bunch of basil, finely chopped 3–4 medium eggplants (aubergines), about 1.5 kg (3 lb 5 oz), cubed 375 g (13 oz) fresh pasta sheets (see Subs) Crusty bread, to serve MYO pizza cheese 2/3 cup (100 g) shredded mozzarella 1 cup (100 g) grated cheddar ½ cup (50 g) finely grated parmesan Béchamel sauce 50 g (1½ oz) butter 1/4 cup (35 g) plain (all-purpose) flour 2 cups (500 ml) milk A fresh scraping of nutmeg 1/2 cup (50 g) finely grated parmesan Ground white pepper, to taste

Alice’s Lasagne Tips This dish portions and freezes really well.

While still hot, transfer serves into heatproof containers, then let these cool a little before storing in the fridge for up to 1 week, or the freezer for 2–3 months.

Method

Pop the onion, garlic, olive oil, vinegar, salt and sugar in a large highsided baking dish. Whack into a cold oven, then crank the temperature to 190°C (375°F) so it starts to cook as the oven heats up (about 20 minutes).

Once the onion is translucent and starting to caramelise, scoop the whole lot out into a bowl. Add a pinch of brown sugar and the tinned tomatoes, rinsing the tins out with a tablespoon of water and pouring the dregs in, too. Stir in the passata, oregano and most of the parsley and basil, leaving some herbs for garnishing. Taste for seasoning and set aside.

Add the eggplant to the baking dish, drizzle with 2–3 tablespoons oil and toss to coat. Roast for 40–50 minutes, until super caramelised, then remove from the dish and set aside.

Meanwhile, make the béchamel sauce. Melt the butter in a mediumsized saucepan, add the flour and stir for 2–3 minutes. Start pouring the milk slowly into the buttery flour mixture (roux), while stirring with a wooden spoon and scraping the roux from the edges of the pan. Add the nutmeg. Change over to a whisk and cooking until the mixture thickens and comes to the boil (around 7–10 minutes), whisking from time to time to help break up any lumps. Once thickened, add the parmesan and turn off the heat, still whisking until the parmesan melts in. Season to taste with salt and white pepper.

In a bowl, toss together your pizza cheeses to combine.

To assemble, spread a spoonful or two of the tomato sauce over the bottom of the baking dish. Place a layer of pasta sheets on top.

Spread one-third of the tomato sauce over, then half the eggplant, and sprinkle with one-third of the pizza cheese. Cover with another layer of pasta sheets. Add another layer of tomato sauce, the remaining eggplant, then cheese, then pasta. Finish with a final layer of the tomato sauce. Pour the béchamel sauce over and sprinkle over the remaining cheese. Bake for 50 minutes, or until the cheese is melty and bubbling at the edges.

Serve drizzled with a little olive oil and garnished with the remaining herbs, with plenty of crusty bread to mop up all the saucy bits. Some peppery rocket (arugula) leaves would be an ideal side here, too.

To reheat fridge leftovers, whack in a cold oven and crank the heat to 140°C (275°F) — that way the inside warms through without the outside drying out. Thaw freezer lasagne in the fridge overnight, then cook as above. eat.live.escape

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5 WAYS WITH PESTO

A traditional Italian sauce, petso is an enduring favourite that has so many uses in the kitchen. Its bright green goodness never fails to brighten up your plate!

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Did You Know?

Pesto originates from Genoa in Italy and its origins come from two dishes that go back as far as Roman times. Modern day pesto using basil became popular in the mid-19th century.

MAKE To make pesto, combine basil, Parmesan cheese, garlic, olive oil, pine nuts, salt and pepper in a traditional mortar and pestle until all ingredients have formed in to a thick paste.

TOAST Pesto is perfect on toasted sourdough bread. Top with blistered tomatoes, buffalo mozzarella and drizzle with olive oil for a simple but satisfying snack.

Or try pesto in a toasted sandwich with chicken, rocket and pine nuts.

TOSS Simple spaghetti or penne tossed with basil pesto sauce is one of life’s food pleasures. Sprinkle with freshly grated Parmesan cheese and a squeeze of fresh lemon juice.

TOP Try a fluffy baked potato or sweet potato topped with pesto, sour cream and cheese and served with grilled pancetta on top for a decadent and delicious treat.

GRILL Top grilled eye fillet steak or grilled chicken with pesto and serve alongside fresh greens for a simple, yet delicious dinner idea.

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Mind & Body Melbourne has a new boutique health studio that provides health services for total wellbeing in one space. Insight Body and Mind is a wellness hub that combines mindful movement, psychology services and natural medicine under one roof. Designed by award-winning studio Biasol, the space exudes a calming haven of light and stone to provide a sensory and transcendental spatial experience. Founded by Clinical Psychologist and Pilates Instructor, Dr Elizabeth Terziovski, who witnessed greater improvements in her clients when combining mental health therapies with physical exercise.

“I believe that the mind and the body connection plays an integral part in optimum health, both are intertwined and one cannot function efficiently without the other, at Insight we wanted to create a hub that offers services that compliment each other, so that our clients can achieve their wellbeing goals in one space”. insightbodyandmind.com.au @insightbodyandmind

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Fiesta!

Feast on these delicious and authentic Mexican Vegetarian Recipes from The Mexican Cookbook RECIPES Margarita Carrillo Arronte

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Date Bread Ingredients (1 loaf) Region: All Mexico Cooking Time: 35 minutes Preparation Time: 20 minutes ½ cup (4 oz/115 g) butter, at room temperature, plus extra for greasing 2 cups (9 oz/260 g) all-purpose (plain) flour, plus extra for dusting 1 teaspoon baking soda (bicarbonate of soda) 1 teaspoon baking powder ½ teaspoon salt 1 cup (7 oz/200 g) superfine (caster) sugar 2 large eggs 2 tablespoons heavy (double) cream 1 cup (9 fl oz/250 ml) milk 1 cup (5 oz/150 g) pitted dates, chopped ½ cup (1. oz/50 g) pecan nuts, chopped ½ cup (2. oz/70 g) raisins creamy goat cheese, to serve

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Method

Preheat the oven to 350°F (180°C/Gas Mark 4). Butter a loaf pan (tin) about 8. x 4. inches (21 x 11 cm) and dust with flour.

Sift the flour, baking soda (bicarbonate of soda), baking powder, and salt into a bowl.

Cream the butter with the sugar in an electric mixer, then add the eggs and cream, while beating. Add the dry ingredients a little at a time, alternating with the milk, beating until incorporated.

Finally, using a large spoon, fold in the chopped dates, pecans, and the raisins until evenly distributed.

Pour the mixture into the prepared loaf pan and bake for 30–35 minutes until golden and cooked through; a skewer inserted into the center should come out clean.

Leave to cool completely in the pan.

Serve sliced, with a very creamy goat cheese.

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eat Tempeh or Tofu with Corn and Poblano Sauce Ingredients 2 tablespoons butter 1¾ lb/800 g tempeh or firm tofu For the sauce 1⅔ cups (7 oz/200 g) fresh corn kernels 3 sprigs flat-leaf parsley ½ leek, white part only, thinly sliced 1 poblano chile, seeded 1 tablespoon olive oil 2 tablespoons butter ½ onion, grated 2 garlic cloves, minced 1 tablespoon all-purpose (plain) flour 1 cup (4 fl oz/120 ml) plant-based milk, hot pinch of baking soda (bicarbonate of soda) ¼ teaspoon ground allspice ½ cup (4 fl oz/120 ml) heavy (double) cream sea salt To garnish 2 poblano chiles, dry-roasted, peeled, and seeded 4 tablespoons grated Parmesan

The Mexican Cookbook by Margarita Carrillo Arronte Published by Phaidon $74.95 AUD phaidon.com

Method For the sauce, put the corn kernels in a saucepan with the parsley, leek, and ½ teaspoon salt. Add water to cover the ingredients by 1 inch (2.5 cm) and cook for 20 minutes over medium heat until the kernels are cooked. Drain, reserving the cooking water, and transfer to a blender, reserving half the corn kernels. Add the chile and 1 cup (9 fl oz/250 ml) of the reserved cooking water and blend to a smooth puree. Set aside.

In a small saucepan, heat the oil and the butter and add the onion and garlic and saute until golden. Add the flour and cook, stirring, until lightly browned. Add the blended mixture and whisk to combine. Cook for a few minutes and, when it starts to bubble, pour in the hot milk and baking soda (bicarbonate of soda), whisking to combine. Add the allspice and salt to taste, then stir in the cream.

Simmer for 20 minutes until it thickens. Check the seasoning.

Melt the butter in a non-stick frying pan or skillet and fry the tempeh or tofu slices until lightly browned.

Serve the tempeh or tofu with sauce ladled over, garnished with the reserved corn kernels, poblano chile strips, and grated Parmesan.

Serve extra sauce on the side.

TZIRITA Ingredients (serves 6) ¾ cup (3½ oz/100 g) peeled pumpkin seeds, plus extra to garnish 2 oz/50 g morita chile seeds, or any other dried chile seeds 1 onion, cut into wedges 1 bunch peppermint, leaves only 1 bunch cilantro (coriander) 2 large tomatillos, husks removed sea salt tortilla chips, to serve

Method

Toast the pumpkin and chile seeds in a dry non-stick frying pan or skillet until golden.

Remove from the pan and add the onion. Dry-roast, turning, until nicely charred.

Put all the toasted seeds into a food processor or blender with the onion, peppermint, cilantro (coriander), and tomatillos, and blend to a smooth sauce, adding a splash of water if needed.

Season with salt to taste and serve in a bowl as a dipping sauce with tortilla chips. eat.live.escape

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Eat a RAINBOW RECIPES, IMAGES & WORDS Jo O’Keefe

Why is it that colour is such a force in our lives? Artists have long believed colours can affect the way we feel and that colour can dramatically change our moods. Colourful food and eating the rainbow is good for your health, so let’s see how many colours of the rainbow we can eat!

With colour in mind I’ve created some recipes to that are fast and fuss-free, but super tasty and easy to make use of seasonal produce.Time to say hello to more happy colourful food, eat brighter, feel better and have fun!

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Jo’s Tip

Chicken tenderloins or tofu can be substituted for shrimp in this recipe

Sticky Shrimp banh mi (serves 2)

A quick easy and delicious lunch ready to impress with bright colours and a fresh taste.

Ingredients

1 fresh crunchy baguette, cut into two lengths 16 shrimp or substitute with 8 larger prawns 1 small carrot, grated 1 cucumber, sliced 1 red chilli sliced (optional) 1/2 cup coriander, roughly chopped 4 tablespoons mayonnaise Soy or hoisin sauce Sesame oil 1 clove chopped garlic

Method

Heat 1 tablespoon of sesame oil in a fry pan and add garlic chopped and shrimp.

Add 1 tablespoon of soy or hoisin sauce and stir until shrimp are cooked through.

Spread mayonnaise onto baguette halves,top with grated carrot and sliced cucumber.

Divide your cooked shrimp onto each baguette half and top with fresh coriander and chopped chilli.

Serve and enjoy.

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Jo’s Tip

Boost this salad with boiled eggs, sliced cooked chicken breast or panfried salmon to make it more substantial.

Eat Your Greens Salad A tasty green salad that’s quick to prepare. Serve as a main meal or accompaniment to meat or fish.

Ingredients

1 avocado, peeled and quartered into wedges 300 grams green beans, blanched 1 zucchini, spiralised into noodles Smoked or toasted almonds, chopped Black sesame seeds Dressing 2 teaspoons olive oil 1 tablespoon tahini 2 teaspoons honey 1 lemon juiced 1 teaspoon apple cider vinegar

Method

Whisk dressing ingredients together and set aside.

Assemble salad ingredients onto a serving platter, layering the zucchini noodles with green beans followed by avocado wedges.

Pour over dressing and sprinkle with sesame seeds and chopped nuts.

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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.

Chicken souvlaki platter A fun way to dish up dinner is as a serve-yourself-platter with delicious components and let people choose how they like to assemble it! Make the pita bread yourself or use store brought pita breads.

Ingredients Home made pita bread (makes 8) 3 cups of plain flour 1 sachet of instant yeast (7 grams) 1 teaspoon sugar 1 cup warm water 3 tablespoons olive oil Teaspoon of salt Chicken skewers Chicken thighs (allow one or two boneless thighs per person) Cut thigh meat into cubes and thread onto bamboo skewers Marinade Mix juice of 2 lemons together with 1 clove of garlic (peeled & chopped) salt and pepper, 1 tsp dried oregano, 1 one tsp dried mint and 1 tbsp of olive oil.

To serve 1 cucumber, chopped 10 cherry tomatoes 100g feta cheese French fries 1 red onion, sliced Yoghurt (optional) Lemon wedges Method Pita Bread 1.

2.

3.

4.

In a large bowl add flour.

Mix water with salt, oil and yeast and pour into the flour and stir well together using your hands to bring it all together into a ball. Knead well (use a little flour if you need) on the bench.

Divide and roll into 8 balls. Using a rolling pin, roll out each pita into a saucer size disc shape.

In a hot heavy based pan, add a dash of olive oil and cook the pita breads, flipping over once slightly golden on one side.

To make the chicken Pour marinade over chicken skewers.

Pan-fry chicken skewers until golden brown and chicken is cooked through. Keep warm in oven.

To assemble the platter Add the chicken, pita breads, cucumber, tomatoes, feta cheese, red onion slices on a large platter.

Garnish with lemon wedges and yoghurt.

Sit in the centre of the table and let your guests selfserve.

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Vegan Lemon Sunshine Tart A zingy colourful lemon tart that is egg and dairy free and has a beautiful smooth textured zingy lemon filling.

Ingredients

Base 100 grams almonds 100 grams walnuts 100 grams fresh pitted medjool dates 1 tablespoon maple syrup 2 tablespoons melted coconut oil 1 cup of oats

Filling 2 cups of coconut milk 1/2 cup lemon juice 1/4 cup orange juice Zest of 1 lemon 1/3 cup of coconut sugar or castor sugar 1 sheet of agar 3 tablespoons of cornflour mixed with 3 tablespoons of almond milk Method Base

Pre-heat oven to 175C. In a food processor blend together all of the base ingredients.

Press this mixture firmly into the base and sides of a tart or flan tin with a removable base.

Bake in oven for 15 minutes (base should be lightly brown).

Remove from oven and allow to cool.

Filling

In a saucepan add all of the filling ingredients.

Bring to the boil and whisk until the mixture thickens, this will take 1-2 minutes and suddenly it will turn into a lovely smooth thickened silky mixture .

Pour over the base immediately and quickly smooth it flat.

Refrigerate for 2 hours.

Garnish the top with fresh berries and lemon slices.

This tart is best eaten within two days and isn’t suitable to freeze.

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Jo’s Tip

If you really want to make the yellow pop in this tart you can add a few drops of natural yellow food dye to the filling mix.

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Jo’s Tip

Smoothie bowls are a great place to incorporate superfoods in to your diet - try chia seeds or goji berries or cashew nuts.

Vibrant Dragonfruit smoothie bowl Ingredients

1 cup frozen pineapple 1 cup frozen dragon fruit 1 fresh banana 1/2 cup of almond milk Toppings Sliced & peeled kiwi fruit Pepitas Fresh blueberries

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Method Put fruits and almond milk into a blender and blend until smooth.

Pour into a bowl.

Top with seeds and sliced kiwi fruit and sprinkle fresh blueberries and serve immediately.

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Bake My Day In Katherine Sabbath’s latest cookbook Bake My Day, she bakes beautiful and thoughtful treats to share with loved ones.

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Passionfruit delights This cherished recipe has been passed down through generations in my partner Troy’s family (thank you Grandma Nowland!). These sweet, buttery biscuits are easy to make and even easier to eat thanks to the addition of a little rice flour, which gives a short, creamy biscuit texture. Glazed with the sweet tang of passionfruit, these cookie-jar favourites are perfect for afternoon tea.

Ingredients (makes 30) 2 teaspoons vanilla bean paste 250 g (9 oz) unsalted butter, at room temperature 1/2 cup (75 g) caster (superfine) sugar Pinch sea salt 2¼ cups (335 g) plain (all-purpose) flour, sifted ¼ cup (40 g) rice flour, sifted 1.

2.

3.

4.

Preheat the oven to 150°C (300°F) fan-forced, and line two baking trays with baking paper.

Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the vanilla, butter, sugar and salt on medium speed for 3 minutes, or until light and fluffy.

Stir in the flours and press together to form a firm dough. Knead gently on a floured surface until smooth.

Divide the dough in half. Roll each half into a log 5 cm (2 inches) wide. Slice each log into pieces 1 cm (½ inch) thick and place onto the baking trays.

Bake for 35 minutes, or until the biscuits are a pale straw colour. Transfer to a baking rack to cool before icing.

Passionfruit Icing 50 g (1¾ oz) unsalted butter, softened and cut into cubes 1 cup (125 g) icing (confectioners’) sugar, sifted 1 tablespoon passionfruit pulp (with or without seeds, depending on your preference) Combine the icing ingredients in a clean, dry, heatproof bowl over a saucepan of just-simmering water (the water should not touch the base of the bowl). Gently stir with a silicone spatula for 2 minutes, or until the icing is really shiny.

Dip each biscuit into the icing or drizzle it over the biscuits. Leave to set before serving.

Storage These biscuits can be stored in an airtight container in a cool, dry place for up to 5 days.

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ROSE AND FIG LOVE CAKES It is almost impossible to resist becoming enchanted with these beautiful mini love cakes. The delicate flavour of rosewater and the tanginess of the cream cheese is complemented by the satisfying crunch of crushed pistachios. Adorned with sweet, plump, gold-kissed figs and jewel-like cubes of Turkish delight, these mini cakes are sure to win hearts! The use of almond meal and dark brown sugar lends a lovely sticky, rich profile that can’t be achieved with just flour, butter and eggs alone.

SPICED CARAMEL & ALMOND MINI LOAVES Ingredients (serves 8) 200 g (7 oz) unsalted butter, chopped into chunks 200 g (7 oz) good quality white chocolate, chopped 1 1/4 cup (150 g) firmly packed dark brown sugar 1 cup (250 ml) hot water 2 tablespoons honey or golden syrup 2 teaspoons vanilla extract 2 large eggs, at room temperature 1 cup (150 g) self-raising cake flour or self-raising flour 2 teaspoons cinnamon 1 teaspoon ground ginger 1 teaspoon ground cardamom 2 cups (200 g) almond meal 1.

2.

3.

4.

Preheat the oven to 160°C (315°F) fan-forced. Grease the holes of an 8-capacity (230 ml/7¾ fl oz) mini loaf tin and line the base and sides of each cavity with baking paper.

Place the butter, chocolate, sugar, water, honey or golden syrup and vanilla into a large heavy-based saucepan. Stir the ingredients over medium–low heat with a silicone spatula for 5 minutes, or until the chocolate melts completely and the mixture is smooth. Set aside for at least 20 minutes to cool, then transfer to a mixing bowl.

Add the eggs to the chocolate mixture one at a time, and beat in well using a hand-held mixer or whisk. Sift in the flour and spices and mix until well combined. Fold in the almond meal until well combined.

Fill each cavity to three-quarters full. Bake for 30 minutes, or until a wooden skewer inserted into the centre comes out clean. Leave in the tin to cool completely. Katherine’s Tip - You can speed up the process of cooling your cakes by placing the whole tray in the refrigerator, covered

with a clean tea towel, for an hour or so.

ROSE CREAM CHEESE 500 g (1 lb 2 oz) cream cheese, at room temperature 100 g (3½ oz) unsalted butter, chopped, at room temperature 1 cup (125 g) icing (confectioners’) sugar, sifted ½ teaspoon rosewater 2 teaspoons lemon juice 3–4 drops pink food colouring ⅔ cup (170 ml) thick (double) cream, whipped 1.

2.

3.

Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, icing sugar, rosewater and lemon juice on high for 2–3 minutes, or until pale and fluffy.

Add the food colouring until the desired colour is achieved, stirring to combine thoroughly.

Gently fold in the whipped cream until combined and then cover and set aside until needed. Katherine’s Tip - If your filling appears to be too soft to pipe neatly onto your cakes, place it in the refrigerator for 20–30 minutes to firm up to a more workable consistency.

ASSEMBLY & DECORATION Large piping bag lined with a star nozzle 1 cup (130 g) crushed pistachios 40 g (1½ oz) Turkish delight, chopped into small cubes 3 fresh figs, sliced into wedges Edible gold leaf (available from cake decorating stores; optional) 1.

2.

Pipe the rose cream cheese in swirls onto each mini loaf. Adorn each cake with crushed pistachios, a scattering of Turkish delight cubes and segments of fresh fig.

If you like, add a decadent lustre to the topping by decorating with a scattering of gold leaf. eat.live.escape

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Very Vegan Caramel Slice (MAKES 16–20) Some of my mates are vegan or lactose intolerant, so I wanted to create a version of everyone’s favourite treat that they could enjoy. While I always believe in options, there is no substitute for the tinned sweetened condensed coconut milk in this recipe – replacing it may change the structure of the caramel and cause it to curdle.

Ingredients CHEWY SHORTBREAD BASE 2 cups (300 g) plain (all-purpose) flour ½ cup (45 g) desiccated coconut ⅔ cup (150 g) vegan butter or margarine ½ cup (60 g) icing (confectioners’) sugar Pinch sea salt 1.

Preheat the oven to 180°C (350°F) fan-forced. Grease a 20 cm (8 inch) square cake tin, 6 cm (2½ inches) deep, and line with baking paper so that the paper creates a collar around 5 cm (2 inches) higher than the cake tin – this will help you lift the slice out later.

2.

3.

Add all the ingredients and 1 tablespoon water to a food processor and blitz until combined. The mixture should stick together when it is pinched between two fingers. Add a little more water if the mixture is too crumbly or more flour if it’s too soft.

Firmly press the base mixture into the tin. Bake for 10 minutes, or until slightly golden.

CARAMEL FILLING 640 g (1 lb 7 oz) tinned sweetened condensed coconut milk 280 g (10 oz) vegan butter or margarine ½ cup (110 g) firmly packed dark brown sugar 2 teaspoons rice malt syrup 1 teaspoon vanilla bean paste 1.

Place all the ingredients into a saucepan and heat over medium– high heat. Simmer, stirring constantly, for 15 minutes, or until the caramel is a deep golden brown colour and has reached 120°C (235°F) on a candy thermometer. If you are unsure, just cook the caramel until thickened and whisk to emulsify any split oil back into the caramel.

2.

Pour the caramel into the tin and set aside in the refrigerator for at least 2 hours, or until the caramel is firm to the touch.

CHOCOLATE TOPPING 210 g (7½ oz) vegan chocolate, roughly chopped 3 tablespoons (45 g) coconut oil, melted, or unflavoured vegetable oil 1.

2.

Put the chocolate and coconut oil in a clean, dry, heatproof bowl over a saucepan of just-simmering water (the water should not touch the base of the bowl). Gently stir with a silicone spatula until melted. Pour the melted chocolate on top of the caramel layer and return the slice to the refrigerator to set.

To serve, pull the baking paper up to remove the slice from the tin. Use a sharp knife to cut it into squares or rectangles.

Storage

This slice can be stored refrigerated in an airtight container for up to 2 weeks or in the freezer for up to 1 month.

Images and text from Bake My Day by Katherine Sabbath, photography by Jeremy Simons. Murdoch Books RRP $45.00

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CHOCOLATE LAVA CAKES

Ingredients (makes 10 cakes)

160 g Cuvée Grand Cru 75% Extra Dark Chocolate 185 g butter 310 g eggs 190 g caster sugar 80 g plain flour Butter & plain flour for your pudding dishes Break the chocolate into small pieces, roughly the size of five cent pieces or smaller and place them into a bowl add the butter into a sauce pan or small pot and melt it on the stove until just before boiling point

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Pour the hot butter over the chocolate bits and leave it to melt for 1-2 minutes before thoroughly combining with a whisk Crack your eggs, combine them with the sugar and whip both in a kitchen mixer until it forms soft peak.

Fold in the sifted flour, cover the mix with plastic wrap and set its aside in the refrigerator, ideally overnight but for at least 8 hours.

Prepare your pudding dishes by brushing them thin and evenly with some melted butter and dusting them with plain flour.

Using a piping bag or large spoon, fill the pudding mix into your prepared pudding

dishes, about 4/5 to the rim Bake the puddings at 180°C for approx.

6-8 minutes, the outer should be just baked and the centre still quite gooey Un-mould your puddings directly onto a plate and serve them whilst they are still hot Nothing is more disappointing than a lava cake missing the lava! To make sure you don’t overcook yours, watch for the cakes still looking kind of wet in the middle and de-mould them straight after baking.

spotlight

MEET THE MAKER We catch up with Cuvee Chocolate co-founder Kylie Karaca and find out what it like to spend your days surrounded by chocolate.

What is ‘real’ chocolate and how does it differ from other chocolate on the market?

We wanted to bring back the way chocolate used to taste, when it was made in smaller batches, each batch finely tuned by hand, you could taste the expression of both the cocoa bean and the chocolate maker. ‘Real’ chocolate is bursting with depth of flavour (could be pecan, cherry, banana, red fruits, etc) you can taste character and complexity.

Nowadays most of the chocolate bars that are found on shelves are made by the same mass-produced chocolate brand or brands, made in very large factories by very large machines, producing chocolate that is quite often lacking depth and is merely sweet or bitter. Often larger corporations are focused on maximising profits, using more sugar which is very cheap and spending less on the important raw ingredients of cocoa beans and cocoa butter. You can taste the roast in real chocolate and it dissolves beautifully in one’s mouth leaving a beautiful reminisce rather than a waxy coating like more of the mass-produced chocolates on the market.

What does a typical day in the life of a chocolate maker entail?

My day starts very early, getting the kitchen ready for the team to arrive, opening heavy 60kg bags of cocoa beans, cutting big blocks of cocoa butter, pre-heating the roaster, basically getting everything ready for another big day at the chocolate factory!

All working days are very busy and fast paced as chocolate making is such a labour-intensive process, our melangers run 24/7. Making chocolate takes time, it’s a process that can’t be rushed, some of our chocolates can spend up to 9 days being stone ground to achieve a beautiful smooth texture. Being a small batch chocolate maker means you cannot rest, all our bars are hand moulded, and hand wrapped.

You supply chocolate to some of Australia’s leading restaurants, what do you believe sets Cuvee apart from other brands?

Having one of the best pastry chefs and chocolatiers in Australia as our head chocolate maker certainly makes a difference! It means we never compromise when it comes to quality and flavour.

Furthermore many chefs value knowing their producers and developing a close working relationship, ‘closing the gap’ if you will. They have a greater connection with the ingredient as they know us and our values, they visit our kitchen and see everything that goes into creating our chocolate from the cocoa beans they see in sacks arriving straight from the farm. It’s a beautiful process for both parties as usually chefs would have very little awareness of where exactly a mass-produced chocolate has come from and the many hands it has passed through before it arrives in their kitchen.. They know that everyone has been looked after in our supply chain, we

are very proud of the people we work with, it’s the difference that makes all the difference.

What is the ultimate chocolate and wine pairing?

Definitely can’t go past a dark chocolate and good red, in saying that the most exciting matches are the one’s you wouldn’t expect! Like our Soleo 42% milk chocolate with a dry Rose or our Bianco 35% white chocolate with a dry sparkling! It’s all about complimentary flavours (and contrasting flavours that work in harmony) and balance!

What is next on the horizon for Cuvee Chocolate?

Our goal is to continue educating Australians about the world of craft chocolate, also encouraging the consumer to scratch beneath the surface as to where their chocolate is really coming from.

Quite often the terms, ‘ethical’ ‘sustainable’ and ‘traceable’ are thrown around far too loosely.

We’d like to think that in 10 years from now, much of the chocolate consumed in Australia can be made locally, from cocoa beans that are not only of the highest quality but have been farmed and processed in a way we can all feel good about! We’d love to see more restaurants embracing Australian made chocolate!

cuveechocolate.com.au @cuveechocolate

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G reen Places

Teahupo’o, Tahiti Jaw-dropping greens, turquoise blues and drama aplently, the valleys of Teahupo’o may just be one of the most dramatic on earth.

Add in waterfalls, lush mountains and rainforests and you have a little slice of heaven on earth.

Istoria Greece

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Escape

Image: Matteo Badini

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Travel News

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Dream Destination: Fufu Nikko, Japan

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Weekend Away: Warilda Spa

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Terre Verde

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Northern Exposure

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Day Out: Tesselar Tulip Farm

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ele LOVES

App-tastic FreeGuides is a free travel app that allows users to explore destinations in Australia and across the globe through the eyes of locals, at the tap of a finger. Users can indulge in over 1200 self-guided experiences curated to their own interests, whether that’s nature, food & drink, photography, culture, architecture, and more. Each stop within an experience is embedded with photographs, videos, and local insights which can be followed by an explorer. So, while it’s all self-guided, it’s still highly interactive and immersive, ensuring the explorer has the best possible experience. FreeGuides is available for free download on IOS and Android. www.freeguides.com

OFF GRID Galong cabins, previously used by horse

pack saddlers in the 1970s in the Blue Mountains, have undergone a refurbishment

by NSW National Parks and Wildlife Service (NPWS) to offer a unique nature getaway with modern comforts.

The cabins, located near Dunphys campground, are the first hard-roofed accommodation offering by NPWS in the upper Blue Mountains.

The remote cabins provide a peaceful outlook to the surrounding Kanangra wilderness and are perfectly located to access scenic day walks along the Cox’s River or connect to the popular Six Foot walking track. Each cabin has two Aurora Spa & Bathhouse, a new state-of-the-art bedrooms and can accommodate up luxury spa and bathhouse from Australia’s awardto four guests. After a day of exploring winning Aurora Spa Group, will be opening at The in the wilderness, guests can retreat Continental Sorrento in late October 2022. Inspired to the cabins and take advantage of by the healing powers of water and ancient European a full kitchen, hot water showers, air curative water therapies, the Aurora Spa & Bathhouse conditioning, a slow combustion fire and experience will offer guests bathing traditions with a a veranda with spectacular views across modern twist, meaningful spa rituals, evidence-based to Jenolan. remedies, and the powerfully regenerative benefits of nswparks.info/galong

hot and cold contrast therapy. auroraspa.com.au

Protect MAISON de SABRE’s Jelligrain phone case is crafted from high-density silicone - it is waterproof, impact resistant, and shock absorbent. The new military-grade certified phone case can withstand drops of up to 4ft. maisondesabre.com @nikon

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travel news

The latest hotel and travel news from across the globe.

GARDEN STATE

ALL IS QUIET

Korinkyo is a new hotel located moments from Kanazawa’s Kenrokuen Garden in Japan. Onsite, there’s an aroma distillery where guests can create essential oils to be used in-room, or while relaxing in the hotel’s rooftop sauna and bath. Its 18 guest rooms have simple wood and stone finishes and a neutral design palette, allowing the surrounding nature vistas to take the spotlight.style getaway with a lot on offer. korinkyo.com QuietOn 3 ear buds reduce low frequency sounds that often interrupt sleep including TVs playing, home appliances and snoring partners.

We love them for our travels, from hotels to planes use QuietOn 3 to block out the world around you. quieton.com

ALL ABOARD

Aranui Cruises has revealed details of its first short cruise, with the five-day roundtrip voyage from Tahiti taking in the picturesque Tuamotu islands onboard Aranui 5. Departing in April 2023, the short cruise will feature calls to Makatea, Mataiva and Anaa, as well as some scenic cruising around Tahiti at the start and end of the voyage. Translating to “many islands”, the ‘Tua-motus’ are the largest chain of atolls in the world, a dazzling archipelago made up of more than 70 islands that cover an area roughly the size of Western Europe. aranui.com eat.live.escape

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Dream Destination FUFU Nikko, Japan Within walking distance of the Nikko Toshogu shrine, the FUFU Nikko offers travellers an elegant retreat in a beautiful green oasis. All 24 individually designed guest suites overlook the surrounding forests and come with private indoor or outdoor onsen (hot spring) baths. Within easy reach of bustling Tokyo, Nikko feels like a different world. With trekking and cycling drawing visitors, adventure-seekers can also try their hand at rafting across Lake Chuzenji or canyoning through Urami Falls.

fufunikko.jp

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WeekendAway Pretty countryside, relaxing spa treatments, expert service and care - all of these things make Warilda Spa in Birregurra, Victoria a perfect weekend away destination. Owner Denise Pinot has created a little slice of paradise where guests can completely escape from the pressures and stress of the modern world. Combining Denise’s extensive experience in massage therapy with a eye for detail and a picturesque rural location, Warilda Spa should be on your destination wishlist.

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The Details Where: Warilda Farm and Spa - Birregurra, Australia.

Who: Couples, friends or anyone who wants to rejuvenate, restore and relax in a beautiful country setting.

When: Every season brings its own charms, in winter you can cosy up with a glass of red wine after a warming sauna and bathing ritual. In summer enjoy the peaceful deck and the proximity to the famous beaches and coastline in the region.

Why: Go to experience expert personalised massage and spa services, in a peaceful country setting. warildaspa.com.au @warilda_spa

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Warilda Spa Founder, Denise Pinot 1.Tell us about the inspiration behind Warilda Spa. The inspiration for Warilda came after I saw the chicken shed and the old potting shed. Being in the country meant I wanted to connect people with the country and the beautiful surroundings. I had a spa in Berlin and it looked quite similar so when I came to the farm and saw the old run down chicken shed I knew I would do it all over again.

2.Where did your interior design inspiration come from?

I was inspired by classic country style interiors and French doors to honour that we are located in the country.

3.What is it about Birregurra and this region that you were drawn to?

Birregurra is a great artsy community and the township is quite special, people are very welcoming, the network is great and we had friends in the area that had always wanted us to move here.

4.When guests come to visit, what can they expect from the Warilda experience?

I want our guests to leave Warilda feeling not only relaxed but feeling like they have been very well looked after. Personal care is very important to me and having an eye on all of the details that make their visit special is improtant. When guests are here I like to interact but also give them their own space to fully relax.

I want poeple to feel at home.

5.What else is in the area for guests to enjoy when they come to visit?

Many visitors will come to the area to enjoy the acclaimed Brae restauarant and the nature of the Otways. There are a lot of waterfalls to explore, outdoor experiences to enjoy and great hiking in the area. There is a beautiful cafe, The Otway Artisan that we also recommend to guests.

6.Tell us about the spa experience?

Guests can stay overmight and experience all of the spa offerings, a cosy firepit and local wines. We also have a 3-hour package for guests who are visiting for the day which includes a bathing ritual overlooking the farm, a professional massage and sauna. My expertise is in giving spa treatments and the addition of the sauna and outdoor shower really adds to the overall relaxation experience. warildaspa.com.au @warildaspa

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Terre Verde

Seeking solitude and solace from the modern world, George Thomas gets lost in Georgia and discovers a land of contrasts and verdant beauty.

I

WORDS & IMAGES George Thomas

was yearning for a release, a decompression from the hectic modern life. So, I walked out of Tbilisi. There was no plan in my mind, I just wanted to escape.

On this journey of mine I realised that landscapes flush with greenery soothe my body and mind. I also found that in stepping away from these tranquil environments that danger lurks around every corner.

So I began to walk away from Tbilisi and six hours later, I entered the wilderness area of Algeti’s National Park. As I strolled through a meadow, soft grasses brushed against my shins. A light breeze and the slanting rays of the sun conspired to blend the wildflowers and shimmering grasses into an undulating field of light. Horses grazed nearby, seemingly in a state of utter contentmeny, grazing from a buffet like no other.

A calm breeze passed through the valley, leaves rustled and fiddlehead ferns swayed off into the distance.

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A cooling embrace brushed over my skin and I decided to take my hat off, allowing the sun to warm my skin.

Like the staccato of a dream, I was then walking beneath a canopy of thick leaves where sunlight peered through sporadically, like spotlights, as wind passed overhead and swished the branches softly. Chirping birds and insects permeated through the air alongside a distinctive organic odour. It seemed that life was more vibrant and vigorous here.

I nearly tripped over as my toe clipped a rock and suddenly realised that I wasn’t looking where I was going; my head was up in the trees. I felt as though I was in a dream.

At camp that evening, I felt calm and composed. I had arrived in the calming embrace of a verdant world, zestful and alive. This dream soon came to an end though as I left behind that green world for a far more harsh and dangerous landscape that pushed me to my limits.

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‘I felt comfort as I brushed through grasses again and looked down upon a valley covered in emerald greens’

Trekking between Stepantsminda and Omalo, in the countries northern Caucasian Mountains, I was forced to cross perilous mountain passes where all trace of greenery had vanished. A morose landscape of sullen-grey clay, dull-brown slate rock and austere-white snowcapped peaks was a grim alternative to the floral valleys I had climbed out of.

The Isartghele pass proved to be a most formidable opponent. As I ascended around lunch time, the weather conspired to repel me from the mountainside.

Loose slate rock benignly sat atop a mire of sludge that oozed from beneath my feet as I attempted to gain a hold. The slope was so steep that I was forced onto hands and knees, sliding backwards one step for every two steps up.

And then the thunder struck. I knew from experience that I would have at least two more claps of thunder until the rain, or at this altitude, snow, began to fall.

The fog was so thick that I could hardly see a couple of feet in front of me, but somehow I knew that the pass was mere metres away. I was moving too slowly.

My heart was pounding in my chest and I was feeling drained from the effort.

As the third clap of thunder resonated throughout the landscape, it began to snow.

The mountain was baring its teeth in a frightening display, so I decided to descend rapidly. Using my walking stick as a rudder, I plunged it into the soft surface of the melting glacier beside me, hoping that it would double as a rudimentary break. I skimmed down the mountainside barely retaining control and hurtling through the fog. I nearly came afoul upon a group of rocks that had been obscured by the fog, but narrowly avoided disaster by plunging my feet into the snow and coming to a grinding halt only a few metres away.

That evening I huddled in my tent as

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rain and wind lashed the fine material of my enclosure. I had set camp upon rocky ground, with no sign of greenery anywhere. I was soaked through, and my tent was also drenched, having set it up during a barrage of heavy rain. As I sat there, all alone, a loose flap furiously fluttered in the storm and I worried about how the evening would turn out.

Thankfully the weather softened the following morning and as I emerged from my tent I felt the sun upon my face. I looked behind my camp and saw that the pass only a stones throw away.

Damn! I felt anguish over having come so close, yet relieved that I had made it to the next morning after such a harrowing experience.

That morning, I ascended the pass with ease, crossed the remaining patches of glacier, and descended into the valley down the other side. Soon, I was back within the calming embrace of a vegetated, green world. I felt comfort as I brushed through grasses again and looked down upon a valley covered in emerald greens. As I sat in a meadow and had a snack, I gripped a fistful of grass, prying it loose. The velvety feel and supple texture eased my mind and body.

Later that day, I lay down in another meadow full of wildflowers. My mind was eased in that world; a balm to my otherwise afflicted mind and body.

Daisies, dandelions and snapdragons swayed in the breeze. A thick mat of grass cushioned my body and I fell into a deep, restful, sleep.

S tepantsminda

Stepantsminda is a popular hiking town located three and a half hours drive north of Tbilisi. From this vibrant mountain village, you have ample hiking choices, such as the one and half hour round trip climb to the gorgeous church that overlooks the village, St. Elias. The track, like all others in the region, is steep but well maintained and well worth the effort for the incredible views at the top!

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Leading the Charge The moment you slide into the driver’s seat of the Polestar 2 EV you know you are in for a special ride.

Futurisitc feels, the EV ‘glide’ and design-led interiors, it feels unlike any other vehicle you have driven before.

The Polestar 2 model range includes three variants which combine with three optional packages – Pilot, Plus and Performance – to provide drivers with the perfect Polestar 2 that suits them.

The infotainment system has been developed with Google and is integrated with Google Assistant, Google Maps and the Google Play Store so that drivers can benefit from the best voice and navigation systems in the world.

With a vegan interior as standard, Polestar makes sustainability a priority and will appeal to EV car enthusiasts who also want to protect our planet.

The drive is clean, smooth and quiet and a pleasure for both open roads and city streets. If you have been thinking about making the switch to an EV, this could be the perfect vehicle for you. polestar.com @polestarcars

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Northern Exposure

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risp sunshine and pure Tassie air greets us us as we disembark at Launceston airport, and it is immediately obvious that we are in for something special. Small, friendly and surrounded by natural beauty, the airport is the first glimpse into what will become a magical four days exploring all that the north of Tasmania has to offer.

Anticipation for this trip has been building, after a brief stint in Hobart and earlier in the year I knew that coming back to explore more of Tasmania was high on my to-do list.

It is difficult to put into words what is so special about Australia’s Apple Isle.

Located 240 km of the mainland of Australia, Tasmania has been inhabited by Aboriginal Tasmanians for at over 35,000 years and is defined by its natural beauty.

We start off our trip at Stillwater Seven, an historic flour mill that has been converted into a seven room hotel and restaurant overlooking the Tamar River.

The hotel is full of warmth and character with pays tribute to its history and location; warm tones, original beams and locally produced blankets nestle alongside crisp white linens and thoughtful personal

WORDS Mia Cowling touches. It is an excellent base to explore the city, and is only a 10 minute walk from the Cataract Gorge. After a relaxing night’s sleep and a welcoming breakfast (with local Tassie truffles!) we were ready to start exploring the region.

Unlike huge swathes of mainland Australia where red dust and endless miles await, in Tasmania you are greeted with lush emerald spaces and rolling hills.

Towns have names like ‘Paradise’ and ‘Promised Land’ and it isn’t difficult to see why. The region is also home to the famed Cradle Mountain, our ultimate destination.

Foodies can build an itinerary that takes you from one food destination to another. We visit 47 South salmon farm, a family run affair where farmed salmon is fed from crisp waterfalls, to Hazelbrae where owners Michael and Christie are farming world-class hazelnuts The Truffle Farm is another must-do on your foodie list, watching passionate second generation farmer, Anna Terry alongside brother Henry, with her truffle sniffing canine companions is one of the highlights of our visit. Go on a truffle hunt and extract one of the black beauties from the ground yourself, before

enjoying a grazing board of local produce and, of course, truffles.

We check into Eagle’s Nest Retreat that night, an eclectic mix of luxury accommodation options with incredible mountian views. After a day of exploring and eating, dinner at ‘home’ is the perfect option and Chef Naomi Parker from Roaming Harvest cooks up a feast – gnocchi, whole baked local fish, and perhaps one of the trip’s food highlights, a chocolate and cinnamon pavlova with fresh berries (I could have eaten three).

Cradle Mountain dominates any trip to the north, and with good reason, the Cradle Mountain - Lake St Clair National Park is a haven for walkers, explorers and nature lovers. As we climb up to the national park entrance, the temperature drops and a rainbow appears to welcome us, however the cradle shaped mountain remains elusive, hidden underneath a layer of mist and cloud. Nothing can take away the drama of the region though, and it is easy to see why hundreds of thousands of visitors come to this area each year to immerse themselves in the purity of the Tasmanian wilderness.

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After a day hiking, the Cradle Mountain Lodge, one of the few accommodation options in the national park, is the ideal spot to recuperate, refuel and seek refuge from the changeable weather.

We are greeted by roaring log fires, cosy interiors and a friendly team. We dine on pan-fried squid with black garlic cream, ricotta dumplings with sage, and Cape Grim eye fillet while we watch the weather take a turn for the worse.

We could easily spend the rest of the afternoon at the lodge sipping Tassie wines by the open fire, but a visit to the Devils at Cradle is next on our agenda and with it a chance to see these wild marsupials in person. If you haven’t met a Tassie Devil in real life, put this high on you list and be prepared for the noise they make - you won’t be left wondering why this small marsupial was nicknamed the devil.

Our accommodation that night is one of the region’s highlights, Tiny Escapes Cradle Valley are tiny homes dotted amongst 260 acres of pristine Cradle Valley land. The tiny homes were designed with sustainability in mind and the interiors are the perfect spot to fully escape and be at one with the beauty of the surrounding landscape. After a peaceful night sleeping in the loft under crisp white linen, a morning walk with through a moss covered forest to a natural waterfall was idealic to say the least. This is a spot you will not want to leave.

Southern Wild Distillery in Devonport was our next destination and if you are a gin lover this award-winning distillery is not to be missed. With some of earth’s purest waters and cleanest air, there is no better place to make high quality gin. Enjoy tastings, bottle sales or simply enjoy a G&T with friends. If a morning of gin tasting wasn’t enough, our last stop is Ghost Rock Winery where great wine, food and a vineyard setting make for the perfect full stop to what can only be described as a food and nature lover’s dream escape. No longer the forgotten cousin of Australia, Tasmania has grown into its own to be one of the most spectacular, cleanest and purest places on earth, and as the local town name suggests, it may just truly be Paradise.

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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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THIS PAGE: Views from Eagle’s Nest Retreat; Exploring Cradle Mountain; Stillwater Seven luxury accommodation.

FACING PAGE: Gin tasting at Southern Wild Distillery; Murals at Sheffield; Local produce is front and centre at Stillwater restaurant; lunch at Ghost Rock Wines.

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

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Where to S tay Stillwater Seven, Launceston Stay in this 180 year old flour mill and enjoy historic surroundings, excellent service, cosy rooms and the proximity to the Cataract Gorge. stillwater.com.au Eagle’s Nest Retreat Families and groups will love the broad accommodation options available and incredible mountain views. eaglesnestretreat.com.au Tiny Escapes, Cradle Valley The perfect couples retreat, Tiny Escapes combine seclusion, romance, sustainability and serenity in to one luxurious package. tiny-escapes.com.au Cradle Mountain Lodge Immerse yourself in the Cradle Mountain experience at the lodge and enjoy activities, spa treatments and the accessibility to all that the mountain has to offer. cradlemountainlodge.com.au Don’t Miss The Truffle Farm Seeing owner Anna Terry and her working dogs hunt for truffles is a true highlight. thetrufflefarmtasmania.com.au Sheffield Town This tiny town packs a serious art punch with hundreds of murals all over the town’s walls, buildings and public spaces.

Hazelbrae Hazelnuts Nut enthusiast should head to Hazelbrae for some of the best home grown hazelnuts on offer. hazelbrae.com.au 41 South Tasmania Curious about salmon farming? 41 South farms salmon in pristine Tassie waters. 41southtasmania.com Southern Wild Gin Distillery Go for the award winning gins but stay for the passion, the thoughtfulness and the attention to detail from the team at Southern Wild. southernwilddistillery.com

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Ghost Rock Wines Cool climate vines a make for cool climate wines and these are some of Tassie’s best. ghostrock.com.au

Cradle Mountain With its imposing summit and dramatic location, Cradle Mountain - Lake St Clair National Park is one of Tasmania’s premier tourist destinations. The Cradle Valley was carved out by glacial ice action over 20,000 years ago and has continued to evolve to what we can now see today. A haven for hikers, nature and wildlife lovers the national park attracts hundreds of thousands of visitors each year who come to enjoy the pristine environment and abundant local wildlife. In winter expect drama, unpredictable weather and the chance of snow, in summer milder temperatures make it a perfect time to visit for fly fishing, canyoning and mountain biking. Whatever time of the year you visit be prepared for incredible views, the purest air and a chance to escape somewhere extra special.

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New Caledonia South Pacific Palm-lined beaches, crystal clear waters in every shade of blue, laidback elegance and a curious mix of French and Melanesian culture, New Caledonia is a perfect island getaway to experience the beauty of the South Pacific.

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What To Do in New Caledonia Why Visit?

New Caledonia is often referred to as a little French slice of paradise in the South Pacific, mainly due to its French roots and exceptional French-Melanesian culinary fusion. The destination is also Australia’s closest neighbour via a short flight of 2 hours from Brisbane and 3 hours from Sydney making it easily accessible even for just a weekend. The diversity of experiences that can be had at the destination means that there’s something for every traveller and every budget.

What to do

The opportunities are endless in New Caledonia.

As an active traveller, you can go skydiving over the second-largest coral reef in the world, parasailing or go snorkelling in the UNESCO-protected lagoon, kayaking through a drowned forest or hiking across the vibrant colour palette in the great south. The waters around New Caledonia offer unparalleled opportunities to explore all kinds of underwater creatures including turtles, whales, sharks and an exceptional diversity of plants and fish.

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 With its unique mix of French, Melanesian, Asian, Wallisian and Tahitian flavours, New Caledonia is an ideal spot for gourmet and fine food. A range of restaurants on the mainland and the islands offer a mix of seafood, such as coconut crab and New Caledonia prawns and discover the local produce with a modern twist. You should also take the opportunity to try the traditional Kanak dish bougna, a stew made with local vegetables and meat, chicken or fish cooked under banana leaves on the hot stones in a ‘Kanak oven’.

For more information visit newcaledonia.travel

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DayOut

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

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Tesselaar Tulip Festival Me lbourne , Australia It is that time of year again in Australia when the weather starts to warm up and spring bulbs start to make an appearance across the country. Tulips are one of our favourite spring bulbs and seeing them en masse is a spring treat!

The Tesselaar Tulip Festival, in Melbourne’s Dandenong Ranges, is the best spot to see nearly one million tulips across five acres providing a stunning backdrop for flower lovers to reconnect with nature in a display that is unrivalled anywhere else in the country.

The Tulip Festival is a Victorian institution now in its 67th year.

100,000 people make the short trek out of Melbourne and into the countryside to soak up the spectacular floral display, alongside fantastic food and drinks and entertainment for children and adults.

Tesselaar Flower Farm, 357 Monbulk Road, Silvan, Victoria, 03 9737 7722.

Visit the tulipfestival.com.au for daily updates, ticketing information and full program of events.

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G reen Places

Tulum, Mexico A popular water hole for both tourists and locals, bathing in the pure, crystal clear green waters of the Cenote Cristalino in Mexico is one for your travel wishlist.

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

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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‘The more that you read, the more things you will know. The more that you learn, the more places you,ll go.’

-Dr. Seuss

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read

editor’s pick

In her inspiring follow-up to Becoming, former First Lady Michelle Obama shares practical wisdom and powerful strategies for staying hopeful and balanced in today’s highly uncertain world.

Everything Feels Like the End of the World is a collection of short speculative fiction exploring possible futures in an Australia not so different from our present day to one thousands of years into an unrecognisable future.

Poignant, hilarious and deeply moving, Fight Night is a girl’s love letter to the women raising her

Wilhelmina Mann can never seem to get anything right: her work, relationships and family are all on the rocks. But when she suddenly receives a stack of letters from her long-dead mother, everything she’s ever known begins to change.

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

Edited by Mia Cowling

young adults A captivating memoir about a woman’s passion to save the wild brumbies who mysteriously appeared on the rugged landscape of the Mount Beckworth State Forest.

non-fiction Acclaimed travel and nature writer Anthony Ham spotlights the world’s largest rainforest in this gripping, unique combination of international politics, conservation, true crime, travel, biography and memoir.

None of this is Serious is a sharp and addictive modern debut set in Dublin, about female friendship and our obsession with being online, from an exciting new voice in Irish fiction.

Sweet, good girl Wren Beaumont is loved by everyone at Lancaster Prep.

Everyone but campus bad boy Crew Lancaster. That is, until sparks start to fly during one psychology class when Wren realises there’s more to life than good grades - and Crew finally understands what it’s like to be in love. eat.live.escape

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On Our

Wish List Leo Lin’s Claudia Tie Back Midi Dress has us dreaming of warm days and endless sunshine. leolin.com.au @leolin_official

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fashion

art inspired

Objects IV Life is a new brand founded by artist Daniel Arsham as an extension of his artistic practice.

A joint vision with Stefano Martinetto, CEO and CoFounder of Tomorrow, Objects IV Life is an endless assembly of research, inquiry and exploration. objectsivlife.com @onjectsivlife

WHAT’S

NEW All-Rounder

multi-use

The Bee Leather Co Tully Soft Leather Clutch is perfect for day or night. Super soft leather, removeable shoulder strap and handy wrist strap- this will be your new go-to favourite for any occasion. $119 beeleatherco.com @bee_leatherco

must buy

Lorna Jane’s White Active Rib tank is the perfect multi-wear piece. Supportive, comfortable and ultraversatile, wear it to the gym or team it up with denim or a skirt and trainers for a casual day look. $80 lornajane.com.au

ooGee Hunter Creek Fedora $120 oogee.com.au @oogeeaustralia

Specsavers Vivienne Westwood Sunglasses

specsavers.com.au

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editor’s pick

hot buy

brighten your day ELK Kayra Skirt $229 elkthelabel.com @elk

COLLAB Murkani x Daisy Hill Kindred Necklace $199 murkani.com.au

Australian footwear brand Wittner celebrates 110 years in business with a exclusive 1912.4 Karat Gold collection featuring four iconic heels in gold leather. wittner.com.au

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G reen Places

Sapa, Vietnam In the northern mountains of Vietnam lies prisitine emerald green rice paddies dotted across fields that are farmed today as they have been for centuries. The cool mountian air and lush mountains stretch as far as the eye can see making it one of the most visually spectacular vistas on earth.

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SHINE ON

hair pick

Davines OI Liquid Luster is a water-like weightless treatment that gives instant shine and manageability for all hair types. Rich in moisturising agents that come in direct contact with the hair fibre, without any barrier and thus rest on the hair polishing its surface. Enriched with Roucou to improve the hair quality leaving it incredibly healthy and soft, favouring combability, drying and styling. salonstyle.com.au

BYRON GLAZE

HOW TO

Purely Byron Divine Ritual Transforming Facial Collection is the ultimate introduction to Purely Byron, a new skincare line co-fouded by actress Elsa Pataky.

Embracing natural botanicals, the range nourishes and hydrates while embodying the spirit of Byron Bay. purelybyron.com

Face S lugging If you havent heard of Face Slugging don’t be alarmed! This viral beauty trend is much more pleasant than it sounds. We explore the benefits of this dermatologist-approved trend.

WHAT Face slugging is the process of slathering your face with petroleum jelly (Vaseline) as the final step in your night time routine.

WHY Petroleum jelly forms a seal over

the outer layer of your skin and protects your skin from the environment and dirt particles and prevents water loss while you sleep.

Editor’s Pick Grown Alchemist Age-Repair Lip Treatment helps to restore lips to look smoother, more youthful and plumper while delivering a dose of hydration and antioxidants. It is our new go-to lip balm. grownalchemist.com

DON’T use too much Vaseline, you can use as little as a pea sized amount of petroleum jelly and achieve the same effect without ruining your good linen.

DON’T try slugging if you are prone to

acne, milia or have very oily skin, insead use a hydrating moisturiser that is suitable for your skin type.

DO tie back your hair while you sleep, otherwise you may end up with quite oily locks by morning. Keep an eye out for hair slugging too - it’s the next viral trend about to take off!

ALWAYS make sure you thoroughly

cleans ein the morming, so that any dirt and debris captured on the outer Vaseline barrier is washed away before you apply any new product or make up.

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The Light Moisturiser by MZ Skin is a super-lightweight daily moisturiser combines hydrating, brightening and skin-firming actives to reveal a youthfullooking complexion for all skin types. mzskin.com

GLOW-GETTER

Squalane Clean Skinstitut’s first ever cleansing oil, the latest must have in your evening skincare routine! The new Replenish Squalane Cleansing Oil is enriched with oils of Green Tea, Macadamia Nut, Jojoba and Rosehip to cleanse the skin deeply yet gently in one go while providing antioxidant support to target stress and the visible signs of ageing caused by external aggravators. skinstitut.com

New kid on the block, florence by mills, is a clean beauty brand by actress Millie Bobby Brown. florencebymills.com

natural tan

Inikia natural, moisturising and non-comedogenic Tanning Mist won’t block your pores and conditions your skin with its blend of soothing, hydrating Aloe Vera and firming, regenerating Geranium Oil. Pair it with INIKA’s Tanning Glove and it’s the perfect formula for achieving that stunning golden glow. It’s 100% Natural DHA colour develops fully in 10 hours and can be reapplied to build a darker shade. inika.com

the beauty edit

beauty

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

Santa Maria Novella Melograno is a bouquet of sweet floral oriental notes. The fragrance summons warm, welcoming sensations.

The fragrance opens with fresh spicy and citrus notes. In the middle, rose & ylang ylang joins the red notes of pomegranate.

On the base, patchouli, labdanum, & musk blend with deep notes of oakmoss. smnovella.com

GENTLE CLEANSE Tropicology Avocado Face Wash is a gentle cleanser containing avocado and macadamia oils and infused with active botanical extracts and aloe vera to gentler cleanse the skin. tropicology.com.au Sisley’s new-generation soft peel, the Exfoliating Enzyme Mask is a preparatory face mask that reveals a more uniform and radiant complexion, in just 1 minute.

It provides a radiance-boosting action; the skin is gently exfoliated, dead cells are removed, pores look tightened, and skin’s texture appears refined. sisley.com.au

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‘It’s essential to us that the footprint we leave behind is a positive one, not only on the skin of our patients but on the planet, sustainability remains one of our core values.’

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spotlight

The Secre t We catch up with beauty innovators Dr Clara Hurst and Dr Deb Cohen-Jones, co-founders of prescription skincare brand, The Secret Skincare, and find out more about their business journey.

1.Tell us about The Secret journey and how the brand was founded.

We were introduced by a mutual acquaintance and connected over a shared love of skincare after realising we were both prescribing similar products to our patients. We saw a gap in the market for a simple yet effective skincare range to treat complex cosmetic conditions, but which could also be used as everyday skincare.

We wanted to offer patients access to customised, bespoke skincare that directly targets their exact skin requirements and issues. Particularly in the case of medical skincare, the ability to access prescription products without having to have specialist referrals and costly appointments.

2.Why is prescription skincare so different to more mainstream skincare?

The strength of prescription skincare is unparalleled to anything you will find on regular retail shelves. Like all the best kept secrets, they’re not so easy to find.

Prescription ingredients are medically proven through studies, medical trials, and years of research to treat an array of challenging skin conditions - melasma, acne and rosacea, to name just a few.

Over the counter products cannot utilise these ingredients in the strengths in which they have been clinically proven to produce results. In the case of The Secret, our compounded formulas allow multiple medically proven ingredients to be combined into a simple day and night regime.

You won’t find us on the shelf because we’re not your standard day and night moisturiser. Our products utilise the power and strength of prescription ingredients and are hand-made to order for each individual based on their medical details and skin history.

3.What are the benefits and challenges of working in a partnership?

It’s beneficial that we have different backgrounds and experiences in this field to contribute to the business, we bring two separate sets of skills and can play to each other’s strengths. We’re able to bounce ideas off one another and see things from a different perspective.

We’re very lucky in that although we both have a strong work ethic; we recognise our strengths and weaknesses, and we complement each other’s skill set perfectly.

As business owners, particularly through a pandemic, there are times when you can get extremely frustrated with the challenges you’re facing. It’s helpful to have a partner to keep you motivated when you might otherwise want to throw the towel in!

In any partnership, there will always be some things you disagree on. Over the years we’ve grown to understand each other’s perspective and come to the best mutual agreement. Good communication is key! We also have very different leadership styles but have made them both work for our team.

4.What has been the biggest challenge in founding your own business?

Moving to an online platform was ambitious and challenging particularly due to the medico legal requirements of the online consultation and prescriptive process.

The COVID-19 pandemic was a tipping point for our business, it presented an unexpected boom, people were suddenly at home more and wanted to use this time to elevate their self-care routines.

Thankfully having the accessibility of an online store and working hard to have a strong foundation from the beginning meant we were able to keep up with this unexpected boom in sales.

5.If someone could only afford one skincare product from your range which would you recommend?

The coveted Secret glow starts with our hero product, the Cellular Repair Night Cream. It has been formulated using a prescription-strength retinoid which encourages the skin’s natural rejuvenation process to mimic the behaviour of younger skin. By undergoing this process of rapid cell turnover, dead and damaged skin cells are removed from the skin’s surface and subsequently replaced by younger, healthier skin cells from underneath. Why healthy skin cells? These are the blue-print for a smoother, even-toned and, of course,

glowing complexion. Everyone will be asking – “what’s your secret?”. Intensive prescription-fading ingredients also work simultaneously with rapid cell turnover to regulate the cells responsible for melanin production.

6.Can you share a little more about the brand’s sustainability journey?

When we first started developing the brand, we knew we wanted to do things right from the very beginning, investing heavily in perfecting formulas and considering sustainability in each step, including minimalist regimes and packaging.

We speak a lot about the journey, specifically, the patient journey which starts at our website with the skin quiz through to the goal of glowing skin, now we’re taking a different journey, launching refillable packaging which means less waste without sacrificing the efficacy of our formulations.

We have just launched our new Sustainability Series, which means The Secret has become the first prescription skincare brand in the world to launch refillable packaging across the entire range.

It’s all the products our patients know and love, with new recyclable & refillable packaging, dispensing the perfect amount of product every time. We’re still made to order, but now with zero waste. We also believe this new direction of the brand will encourage our patients to start considering a more conscious journey for their skin and for the planet.

It’s essential to us that the footprint we leave behind is a positive one, not only on the skin of our patients but on the planet, sustainability remains one of our core values and we’re proud to offer our patients a solution that minimises product wastage and usage confusion while providing optimum skin health results.

7.What is next on the horizon for The Secret?

We have a very exciting launch in the works - it has been in development for 2 years and will be a gamechanger for our business and our patients. The secret will be revealed soon! thesecrteskincare.com @the_secret_skincare eat.live.escape

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HOW TO OVERC O ME FEAR Therapist and Host of The Curious Life Podcast, Jane Firestone, shares her tips on overcoming fear and embracing change.

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Tick off the smaller things to grow your confidence and use them as building blocks towards a bigger goal.”

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ocial media is littered with memes urging us to ‘feel the fear and do it anyway’. But it’s never quite as simple as that. Normalising fear is important, but there could be many reasons why we’re frightened of change. We might be worrying about the outcome, anxious about decisionmaking, or perhaps we’re concerned about whether we will lose something by taking the next step in our lives.

Afraid to succeed. Afraid to take risks.

Afraid to fail. Some people stay in relationships they’ve outgrown or in jobs that are no longer fulfilling them.

Perhaps we tell ourselves ‘I could never …’ when thinking about trying something new or that we’re secretly wishing we could do. Why? Because the alternative can feel too scary.

experiencing fear and you may need to do some background work on grief or anxiety for example, but alongside that there is plenty you can do to overcome fear.

Start by setting a small goal every day to push yourself outside of your comfort zone. Is there one thing you can achieve each day, to build up a repertoire of wins? Perhaps it’s as simple as going for

However, when fear is dictating the terms of our lives and preventing us from taking those leaps, it’s important to regain control of our thoughts and our choices.

Working through fear

There may be valid reasons that you’re

For many of us, it’s much easier to stay well and truly inside our safety zone.

A place where we can be content with what we have and where we are in life, even if it’s not exactly where our passion lies. That might be enough for many of us.

But if the global pandemic has taught us anything it’s that life is for the taking.

We lose nothing by trying something new. Perhaps this global reset has granted us the permission to choose something new for ourselves, to live the lives that we deserve.

How fear works

The fear of putting ourselves out there and taking a risk is powerful. When we are frightened our amygdala becomes activated. It’s the part of the brain that is involved in emotion and behaviour and is known for its significant role in our fear responses. It propels us into fight, flight or freeze mode. But a little bit of fear is a good thing. A little nudge from our internal warning system to be alert and be aware. Too much fear and we can become stuck, reactive or triggered. There are many reasons that we might go scampering back to our comfort zone, some that are created out of our own imagined sense of shoulds and shouldn’ts and others for more tangible reasons.

Each activity that you set and achieve acts as a benchmark to measure your progress against. The aim is to gradually increase your accomplishments, to rebuild a sense of strength, control and purpose in your life again, to push through those fears that are blocking the way.

So, when you notice the fear response holding you back, what will you choose?

Fight, flight or freeze?

a walk or setting a reasonable exercise schedule. Tick off the smaller things to grow your confidence and use them as building blocks towards a bigger goal.

Can you push yourself a little further socially? Interact with friends by phone rather than just through text. Reach out to colleagues and find ways to grow your personal and professional network.

Build your confidence in your ability to communicate and connect again after such a strange time in the world.

There might be opportunities to dip your toes into a dream project or a creative outlet that you’ve been thinking about trying. Again, start small – even just searching online and exploring what is involved in that project or new experience, is a step forward in itself.

This is an edited extract from Embracing Change by Jana Firestone, $29.99, published by Affirm Press. thecuriouslife.net

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G reen Places

Copenhagen, Denmark As one of the greenest cities in the world, Copenhagen has an eye firmly on the future of sustainability. From eco-certified hotels to environmentally friendly transport options, this city is setting an example on how to be both urban and eco-friendly.

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Opening

Q uirk y tab le w a re s q ue e n M rs Tab le s c a pe has ope ne d a n a r t-ins pire d c onc e pt s tore in S y d ne y ’s s ou th-e as te rn sub urb s . T he re ta il s pac e w ill fur the r func tion as a n a r ts hub w ith the m e d ex hib itions , e x c lus iv e produc t re le as e s a nd w ork s hop s in tab le s c a ping , c e ra m ic s , line n s titc hing a nd m ore . Ne v e r one to s hy aw ay from the lim e lig ht , M rs Tab le s c a pe ’s una polog e tic ally max imalis t a pproac h e q uals a no -ho ld s -ba rre d a pproac h w he n it c om e s to all things tab le s c a ping . F ound e r C a ro ly n D orria n lov ing ly c urate s e v e r y ite m from fa r flung c orne rs of the g lob e from only the fine s t a r tis a ns . No d e ta il is ov e rloo k e d in he r pursuit to re alis e he r c re ativ e v is ion – not only is the re a n in-hous e c e ra m ic is t to ha nd mak e the w a re s , the re ’s als o a n in-hous e painte r on the b ook s .

413-417 Ne w S ou th He ad R oad , D oub le B ay, S y d ne y, A us tralia mrstablesc ape .com @ mrstablesc ape

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Gather & Bloom In Garden Gathered floral designer and flower farmer Helen Leighton shares her secrets for growing, drying and designing sustainably with flowers.

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‘My favourite and easy-to-grow natives for arranging are kangaroo paws and grevilleas.’

1.Tell us about the inspiration behind your new book Garden Gathered.

I actually had no intention of writing a book! I started to keep a journal about the garden at the start of lockdown in autumn 2020. I had fully intended to make time to attend a meditation/mindfulness group after a hectic year of weddings but had to pivot my ideas. I started to journal and loved how it focussed my mind on observing the garden, birds, and environment. So often, we run around, busy, neglecting to savour the small moments of life.

During this time, I sought to improve my photography skills. I desired to document the garden and my floral designs. Covid meant that many zoom opportunities arose to engage with fellow creatives.

Weddings were postponed, and it allowed for creative play with the bounty of the garden. It was also a time when we became more focused on community and the importance of supporting those people and the connections we had made over time.

An ‘accidental’ book project but one that I have thoroughly enjoyed. I am thrilled to have partnered with Sarah and Camille from The Flower Press as publishers of this Australian-made book.

2.Your photography and floral work are visually stunning, do you have any tips you can share on how we can create floral arrangements at home without formal training?

One doesn’t need formal training to bring the outside in. A few leaves in a vase or herbs from the garden add the perfect complementary touch to interior spaces. I suggest mixing different foliage shapes and sizes in a vase as a starting point. Aim for an

arrangement that is one and a half to two times larger than the vase. Add three to five focal flowers and a few light accents or smaller blooms in a colour palette that suits the décor in the room.

3.What are some challenges in owning a farm and gardening with the seasons?

Gardening with the seasons is the ideal way to garden. Growing plants suited to the climate that you live in is the key. Whilst I would love to grow peonies, the climate here is simply unsuitable. Embrace what you can grow and enjoy the process.

Water/pump issues difficulties are the most frustrating issue for me.

The pumps we rely on have a nasty habit of failing anytime we plan time away from the farm. This creates last-minute headaches and stress. We don’t have access to a mains water supply and rely on water held in tanks from our roof catchment and an on-farm soak dam. We tend not to plan time off during the summer.

We don’t use polytunnels or glasshouses as our climate is relatively mild, and we only have very occasional mild frosts. I start my spring seeds early, overwintering them under the canopy of a large eucalyptus tree, planting out in late winter.

4. Can you share your tips on how to grow and farm flowers more sustainably?

Soil health is of utmost importance for growing flowers sustainably. We enrich the soil with a mix of wellrotted animal manures and compost before applying a thick layer of pea hay from a nearby farmer each winter. This suppresses weed growth and feeds the earth as it decomposes.

To reduce water usage, we use sub-

mulch irrigation, ensuring the water is available to the plants’ roots and doesn’t evaporate.

Use organic fertilisers enhanced with soil microbes as directed.

Our gardens are surrounded by shelter belts of native and indigenous plantings which support a varied ecosystem of insects, bees, frogs and birdlife. This has the added advantage of keeping pests to a minimum. By encouraging healthy plant growth and a robust ecosystem, plants generally remain very healthy.

In the cutting garden areas where flowers are grown more intensively, we have gravel paths and woodchip paths which assist in keeping beds free of grass invasion. It is an expense to keep these topped up but generally a chore that only needs to be done every couple of years. It is essential to keep up with removing weeds as they sprout before they set seed, mulching assists in keeping the weed load to a minimum.

5. Which native Australian flowers do you recommend for home vase arrangements?

My favourite and easy-to-grow natives for arranging are kangaroo paws and grevilleas. The hybrid grevilleas from Queensland are generous with their blooms, and the birds love them. Both benefit from a little supplementary water over the dry summer months. Once weekly, water is generally sufficient. In fact, our grevilleas are not watered at all.

They are best deadheaded frequently to ensure an ongoing supply of flowers. Both these species can cause mild skin irritation when handled, so I suggest always wearing gloves when arranging with them. The kangaroo paws and grevilleas are available in various colourways to suit everyone!

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Helen’s book Garden Gathered is brimming with Helen’s own photography and features over 20 floral ensembles showcasing Helen’s garden gathered approach to floral design and timeless styling, along with insights into living seasonally and gardening in her unique part of the world in Western Australia.

Garden Gathered is out in late October. @riverdalefarmalbany eat.live.escape

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N a t u r a l A soothing palate of neutral tones, rich textiles and pops of pale greens bring comfort into the home.

home

Bring the wilderness indoors with these animal inspired homewares.

Natural Tones and Textures *ele Style TIP*

Add vibrant greens with neutral linens, leather and natural textiles.

CLOCKWISE FROM TOP LEFT: Love After Love Rope Candles $50 loveafterlove.com.au; Bond-eye Imogen Dress $220 bond-eye.com; Capra Designs Frill Feature Pot $75 carpradesigns.com; JJ Textiles Light Green Fern Cotton Rug $110 jjtextile.co.uk; Bondi Wash Native Citrus Hand Wash $30 bondiwash.com; Sheet Society Eve Linen sheetsociety.com; Olive Herringbone Tweed Cushion $120 rebeccapitcher.co.uk; Globe West Victoria Retreat Round Ottoman $995 globewest.com.au; Freedom Daphne Leather Couch $4599 freedom.com.au; Grown Alchemist Body Exfoliant $48 grownalchemist.com; Fazeek Two Set Wave High Ball Glasses $99 fazeek.com.au FACING PAGE: Adairs x Kimmy Hogan Collection adairs.com.au eat.live.escape

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Brunch Date Brunch is one of our favourite fuss-free meals to enjoy!

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Did You know?

Brunch became popular in the 1930s when legendary Hollywood stars like Clark Gable, would stop in Chicago during transcontinental train trips and enjoy a late breakfast.

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home entertain

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runch is one of favourite meals of the day to catch up with friends, family and loved ones. Not only can you sleep in (yes please!), it is the perfect mix of sweet and savoury and you can legitimatelly choose to serve champagne and cocktails.

Keep it casual

Brunch should be a relaxed affair, with simple table settings and plenty of fresh flowers and fresh fruit being the heroes of the brunch table. Add linen napkins for a touch of luxury. Try using a fresh fruit like lemons or oranges to dictate the theme of your brunch table.

Swet and Savoury

Brunch is the best time to mix both sweet and savoury flavours in the one meal. Try berry and yoghurt pots with homemade granola, toasted sourdough served with smoked salmon and poached eggs and bagels with herbed cream cheese.

Menu P lanning

The best brunch events are ones where you can graze for a couple of hours, spending time with loved ones and not worrying about being in the kitchen. Sweet pastries, breads and spreads, platters of cold meats and cheese, fresh baked croissants and plenty of fresh fruit are simple ideas that can all be served at once and prepared ahead of time.

Sparkles

Have plenty of sparkling wine (alcoholic and non-alcoholic), mineral water and fresh juices on hand to serve guests or try starting with a classic Bloody Mary cocktail.

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

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brunch

Date

CLOCKWISE, FROM TOP LEFT: Bird and Kite Osiris Dress $319 birdandkite.com Saint Valentine Sienna Hoops $150 saintvalentinejewellery.com BY THE BE Eternele Face Oil $79.95 bythebe.com.au Sophie Allport Flamingo Tea Towel Set of 2 $34 sophieallport.com Flower Girl Candle $49.99 artybub.com Noritake Glass Tumbler Set $163 noritake.com.au No. 22 Capri Bowl, Set of 4 $84 no22.com.au Perrier-Jouet Belle Epoque 2013 Limited Edition Bottle $379.99 emperorchampagne.com.au Roemy Parfum Forest $24.30 roemy.com

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Climbing Beauties

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

Garden climbers add whimsical beauty to every home garden.

Whether you only have a balcony or a small fence, find a climber that is suitable for your home.

BY MIA COWLING

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Did you know?

The pretty wisteria vine is actually a part of the legume family, the same family as peas, beans, lentils and clover. But don’t be fooled, this climbing beauty is not edible! The largest known wisteria vine in the world is in Sierra Madre in California and is over 1 acre in size.

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Did you know?

Jasmine is known in India as the ‘Queen of the Night’ due to the intoxicating perfume that is released at evening. In addition to perfumes and creams, Jasmine is used in tea and to flavour sweets and desserts.

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garden

Climbing trees and vines are some of our garden favourites, they add a touch of romance and drama to any garden.

Jasmine One of the world’s most

loved scented flowers, summer-flowering jasmine grow best in a warm, sheltered spot with plenty of sunlight. Make sure your soil is well-draining and choose a spot where your jasmine has something to climb on - a fence or trellis is ideal.

Tips for P runing Climbing Roses There are two main groups of climbing roses - spring flowerers and those that repeat flower through spring until autumn.

Spring flowering roses are best pruned at the end of the season when they have finished flowering. Repeat flowering roses should be pruned when the final flowers have finished for the year.

Wisteria Wisteria stuns with its

hanging purple flowers, but be warned!

This vine can grow up to ten feet per year so make sure it is in a position where there is plenty of space to grow. Wisteria can take 3-5 years to flower so be patient and be prepared to wait for its spring flower show.

Most climbing roses do not need pruning for the first year or two, just give them a tip prune and lightly attach them to the structure you are climbing them against.

Bougainvillea

Robust and adaptable, Bougainvillea are perfect for a tropical garden. They are fairly pest-free, and produce an abundance of showy flowers each season. They need room to grow (up to 30 metres), so choose your location wisely.

When you are pruning climbing roses, first take out any diseased, spindly or injured branches, followed by removing any old foliage that hasn’t fallen from the branches. You can also remove any old wood that has failed to flower during the season.

If your climbing rose has any black spot on its leaves, make sure that you properly dispose of any leaves so they can’t infect other roses.

Climbing Rose There is nothing

as romantic as a fragrant climbing rose bush in full bloom in the height of summer. Like all roses, climbers will need a sunny spot, well-draining soil and a prune at the end of the growing season to keep it in top condition. Feeding with a good rose fertiliser also helps.

Inspired by the Home Garden

Cue Wide Leg Pant $265 cue.com

Top 50 Fragrant Plants by Angie Thomas and Yates Australia $129 yates.com.au

Annabel James Wisteria Cushion $101(GBP 59) annabeljames.co.uk

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Broccoli, Zucchini & Haloumi Fritters with Whipped Herbed Tahini

BY CHEF TOM WALTON for Vitamix.

These delicious fritters are all about versatility. The fritters and green tahini can be prepared in advance so make for great meal prep. Simply reheat the fritters to serve. You can also make these fritters a little larger and use for delicious veggie burger patties. The herbed tahini is amazing on anything from veggies, to seafood, meats and as a dip.

Ingredients Makes approx. 8-9 5cm fritters

½ medium broccoli, roughly chopped 1 medium zucchini, roughly chopped 1 cup white cabbage, roughly chopped 1 clove garlic Handful each parsley, coriander, mint, picked 1 shallot (spring onion), roughly chopped ½ cup haloumi, roughly chopped 1 tsp flake salt 1 ½ tsp ground cumin Zest 1 lemon Good pinch fresh ground black pepper 2/3 cup besan (chickpea) flour 3 tbsp olive oil 1/3 cup hulled tahini 1/3 cup water 1 clove garlic 3-4 sprigs coriander Juice ¼ lemon + extra to serve Za’atar, to serve

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Method

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Place the prepared broccoli, zucchini, cabbage, garlic, herbs and shallots into the Vitamix ascent blender jug.

Blend on a low speed to break down the vegetables, using the wand to mix as you go.

Add the haloumi, cumin, salt, lemon zest, pepper and besan flour then blend again to combine the mixture to the texture of soft breadcrumbs.

Spoon the mix into a bowl, form into desired size fritters and place onto a lined tray.

Preheat a non-stick frying pan over a medium/high heat and use the olive oil to cook the fritters, in batches, approx. 3-4 minutes each side.

While the fritters cook, use the 250ml canister and add the tahini, water, garlic, coriander, lemon and a little salt and pepper. Secure the base and blend on a high speed until a smooth sauce.

Serve the fritters with the tahini sauce, extra lemon and za’atar dusted over if using.

eat

From The Kitchen Garden

zucchini

Zucchini (courgette) is one of our kitchen and garden favourites. This summer fruit (yes it’s a fruit!), is very versatile in the kitchen. They are easy to grow provided you have alot of sunshine and can be grown in a large pot or in the ground.

Sunshine is Zucchini's soulmate

Zucchini loves full sun and warm weather so make sure you plant in a sunny spot in the garden and wait until there is no risk of frost. Plant in May in the northern hemisphere and in September/October in the Southern Hemisphere.

Seeds or plants?

You can grow zucchini from seed or from young plants. If you plant from seed, your plants will take a little more to be ready for harvest. You don’t need to start seeds indoors as zucchini sprout and grow so quickly so you can plant directly into the ground.

Water and Nutrition

Zucchini need a consistenyly moist soil so make sure you water as soon as the top inch of soil is dry. This will assist in keeping your zucchini plants healthy. Take care to water directly on to the soil, not the leaves, to prevent against blossom end rot. Feed zucchinis regularly through the growing period to ensure adequate nutrition.

Zucchini's best friends

Beans, corn, zucchini, dill, parsley, marigolds and nasturtiums are all excellent companion plants and herbs for zucchini.

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GARDENS

BY THE BAY One of the world’s most unique horticultural attractions, Garden by the Bay in Singapore combines sustainabilty with futururistic natural wonder.

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Beautiful Gardens of the World

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ombining a futuristic vision with a magical plant kingdom in the heart of the city, Gardens by the Bay is one of the world’s most unique green spaces.

Over 101 hectares, the beautiful garden precinct is a Singapore must-visit destination.

Where

Gardens by the Bay is in Singapore, a stone’s throw for the city centre. Make a day of it and explore the whole area including the ArtScience Museum and Marina Bay Link Mall.

When to Visit

With much of the gardens under cover you can visit comfortably at any time of the year. If you have a chance to visit at night you can walk amongst the Supertrees on the OCBC Skyway and see the beautiful lights.

Why Visit?

Witness a garden like no other! Visit the Cloud Forest which is home to the world’s tallest indoor waterfall and the lush mountain filled with plants from across the globe.

Explore the Flower Dome which is filled with blooms all year around and the Supertree Observatory.

Cost

Costs vary depending on which parts of the gardens you are visiting. Entry into the Cloud Forest and Flower Dome is $28 SDG for adults with discounts available for children.

Singapore residents also receive a discount.

Don't Miss

The stunning Floral Fantasy is a flower lover’s dream with hanging bouquets and floral arrangements. Bring your camera for this experience! gardensbythebay.com.sg 18 Marina Gardens Drive, Singapore

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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.

The once hippy enclave of Byron Bay was best known for its endless beaches, laidback lifestyle and sleepy village feel.

But oh boy, dear reader has this northern NSW town come along way! I first visited many, many years ago camping by the beach and spending my days lazing by the beach.

This trip however, was a whole new experience. The celeb-glam that has landed in the region (thanks Hemsworths!), has meant that Bryon has become a cooler than cool escape for southern dwellers looking to embrace the Byron babe lifestyle.

But don’t let that put you off, with rising house prices and questionable reality TV series has come a host of new food experiences that have added a new dimension to the region.

Head to The Farm, a working farm (albeit

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a slightly glam one!) and enjoy Three Blue Ducks restaurant which makes the most of local and farm grown produce. Craving Mexican? La Casita ,should be on your list to feast on laidback Mexican food (try the local snapper ceviche).

If you get sick of macro food bowls and green smoothies and crave a plate of pasta and a glass of wine, look no further that Di Vino, whose part-owner is Roman and chef Ligurian.

And of course, a Byron visit wouldn’t be complete without a visit to Byron institution Rae’s on Wategos, perched on a small surf beach and where the you will definitely be reminded of how Bryon has transformed.

Bon Appetit!

Ella

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