Issue 2, 2020, The Festive Edition

ISSUE 2. 2020 Ingredients For A Beautiful Life!

Beautiful CHRISTMAS MARKETS

+

A SUMMER GARDEN PARTY

25+

DELICIOUS RECIPES

THE FESTIVE EDITION Matt Golinski’s Sunshine Coast + The Gift of Baking + North Stradbroke Island

$12.95 AUS (inc. GST)

travel . food . fashion . beauty . wellness . home

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FESTIVE - ‘pertaining to or suitable for a feast or festival.’

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What Im Reading

Image: Kathy Mexted @kathymexted Flowers: Flowers in A Vase flowersinavase.com.au@flowersinavase1

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

editor’s letter

W

ow, what a year it has been! No one could have predicted the turn of events of 2020.

Reaching the end of the year has felt like a marathon, seeing the finish line so close now means we can reset, reframe and refocus and move in to 2021 with renewed hope and optimism.

The festive season might be a little different this year, with international travel curtailed and movement within our own country still somewhat restricted.

Large family gatherings might not be quite the same as they have been in other years, but one thing remains the same taking time out to celebrate and be with our families and friends will feel even more important than ever this year.

I’m betting that most New Year’s Eve’s resolutions may be a little different, with many of the us just hoping for a better year than 2020. On a personal note for us at ele, 2020 has been a mixed blessing, we launched our print and digital magazine, brought our ele TV channel to life and expanded our digital site to you bring more great content. We have

spent more time with our families than ever before and have struggled with the challenges of endless Zoom meetings and home-schooling. Our team has grown and feels more connected than ever, even though we are physically apart.

In this issue we bring you everything you need for a delicious festive season, gift guides to help take the stress out of shopping, delicious recipes to share with friends and family, fashion to make you sparkle, our Summer Reading Guide, beautiful home inspiration and our tips on how to be truly happy.

We have packed this issue with bright uplifting colour to inspire you and celebrate our ele ethos of love and positivity.

No matter how you are celebrating the festive season, I wish you and your families the very happiest of holidays and a bright new year.

Mia Cowling

Keep in touch.

Email me at hello@eatliveescape.com

ON MY CHRISTMAS WISHLIST *Open borders so I can travel to visit family *The perfect one-piece for a summer by the sea *An endless supply of chocolate

Founder and Editor-in-Chief Limone di Sicilia Eau de Parfum, Aerin Lauder $320 myer.com

Bondi Born Gabriella One Piece $275 bondiborn.com

Fashion pg 130 Rainbow Bright pg 119

Haighs Milk Chocolate Bauble Filled Bon Bon $18.90 haighschocolates.com.au

All That Giltters pg 93

A Festive Feast pg 32 Fashion pg 130

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CONTENTS

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In Praise of Veg

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The Gift of Baking

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Steam and Spice

74 The Most Beautiful

Christmas Markets in the World

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A Festive Feast

51 Made on the Sunshine Coast 52

Insta-Fabulous

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A Sandy Paradise: North Stradbroke Island

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Let it Snow: The Swiss Alps

Campfire Magic

56 Spiced Rum Christmas Cake

#loveele

On The Cover We visited a beautiful private garden in the picturesque Macedon Ranges, Victoria to create our Festive Summer Garden Party cover.

Creating a beautiful cover while in locked-down Victoria was always going to be a challenge, but we got creative! Using a mother and daughter photographer and model team and our stylist doubling up for hair, makeup, set design and photographer’s assistant we were able to shoot in the beautiful Macedon Ranges in regional Victoria among hundreds of acres, the perfect spot to be socially distanced!

Cover Location: Macedon Ranges, Victoria Front Cover Image: Kathy Mexted Back Cover Image: Kathy Mexted Model: Amelia Mexted Wearing (Back Cover): Rachel Gilbert rachelgilbert.com

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We love seeing how you are enjoying reading ele Magazine!

Tag us @eat.live.escape or #loveele for a chance to be featured.

@kazlindsay

@dee_lightfuls

@rebeccaboriscoburn

fashion

beauty

home

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106

SPF: Is it Damaging Our Coral Reefs?

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A Summer Garden Party

108

Spotlight: Stoned Crystals

119

Rainbow Bright

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How To: The Perfect Red Lip

110

Get Happy

All That Glitters

126 Social Enterprise: Magpie Goose

128 Garden: A Rosy Time of Year

A Festive Feast pg 32

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Credits Editor-in-Chief: Mia Cowling Travel: Mia Cowling Food: Ella Mitford Beauty: Alexandria Garlan Wellness: Katherine Pham Fashion: Shannon Meddings Home & Interiors Editor: Katie Skinner Special Contribution: Julie Skinner Our Contributors Katy Holliday, Jo O’Keefe, Kirsty Marwood, Mel Healy, Luke Dodemaide, Claudia Siron, Amanda Woodard, Shilpa Razniewska, Kathy Mexted (Front Cover, Back Cover & Editor Photo) 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 National distribution by Integrated Publication Solutions (IPS) 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 2, 2020 ISSN 2652 6638 Copyright eat.live.escape 2020

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MADELEINE O’CONNOR Makeup

How To: The Perfect Red Lip pg 109

Madeleine has been in the beauty industry for almost 10 years, she is a Melbourne based makeup artist with an obsession for all things beauty. She also has a passion for training and education and has been delighted to be able to share her knowledge through the ele YouTube channel.

ALEXANDRIA GARLAN Beauty

KATIE SKINNER Home & Interiors Editor

SPF: Is It Damaging Our Coral Reefs? pg 106 Alex has been obsessed with the latest in beauty and skincare since she first worked behind a makeup counter. She is passionate about sharing the best products and information available and is delighted to have an audience at ele that listens to her advice about wearing SPF 30+ every day.

Rainbow Bright pg 119

Kate has a life-long love of interior design and her love of renovating means she lives in a building site for most of the year. She also loves the Australian coast, both to live and visit, with coastal style influencing many of her decor decisions.

Meet & Greet

Say hello to some of the ele Team and featured contributors behind this issue.

SHANNON MEDDINGS Fashion

CAROLINE DE LUCA Food

Shannon’s career in the fashion industry has spanned 15 years dressing and styling celebrities both in Australia and overseas. Her real passion is styling women and men in everyday wear and helping them navigate what works for their body shape, colour and style ID.

A Melbourne-based food photographer and writer, Caroline’s love of food started in childhood and continues to grow. She is from an Italian background, where food is at the heart of her family life.

The Gift of Baking pg 24

All That Glitters pg 93

KATY HOLLIDAY Lifestyle Made on the Sunshine Coast pg 49

Katy is an Australian writer based in the Sunshine Coast Hinterland. Once-upon-a-time, she worked as a journalist in Belgium and in publishing in Brisbane before giving up city life to raise her two children and write about property, lifestyle and travel.

Want to get in touch with one of the team? Email us at hello@eatliveescape.com

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We stock a curated range of beautiful travel, food and lifestyle products. We know you will find something that you love!

Official AL.IVE Stockist!

eatliveescape.com/shop Use code welcome20 for 20% off your first order.

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A Sweet Start Classic Italian Panforte RECIPE & IMAGE Caroline De Luca

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Ingredients

Method

150g roasted hazelnuts 150g roasted almonds ½ cup plain flour 2½ tbsp cocoa powder 1 tsp vanilla essence 1½ tsp cinnamon ½ cup dried figs, chopped ½ cup dried apricots, chopped ½ cup mixed peel Honey Syrup 1 cup honey ½ cup white sugar 100g dark chocolate

1.

Preheat oven to 160 degrees. Grease a loaf tin and line with baking paper.

2.

Roast the hazelnuts and almonds on a baking tray for 8 minutes. Remove the skins from the hazelnuts. Set aside to slightly cool.

3.

Roughly chop the figs, apricots and place in a large bowl. Add the mixed peel, roasted hazelnuts, and almonds to the bowl.

4.

Add cocoa powder, mixed spice, flour, cinnamon, vanilla and stir well to combine all of the ingredients.

5.

In a saucepan on low heat, melt the sugar, honey and dark chocolate until it is a smooth consistency. Turn off the heat just as the mixture comes to the boil.

6.

Working quickly, add the chocolate to the fruit and nut mix and stir extremely well to combine.

7.

Add the panforte mixture to the loaf tin and place in the oven to cook for 30-35 minutes.

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Once cooked set aside to cool. To serve, dust with icing sugar and cut into slices.

What I Really Want For Christmas After a year of upheaval and challenge, we find out what some inspiring Australian individuals really want for Christmas this year.

By MIA COWLING

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Pippa Hallas CEO, Ella Bache “2020 has been an extremely strange year one that we least expected, in true from it literally started off with a bang and has seemed to continue to escalate from there. I don’t know about the rest of the world, but I am most certainly ready for some precendented times…a trip overseas perhaps?

So the top of my Christmas wish list this year isn’t a new handbag, nor is it a new ski jacket to take to Whistler with me; it is a safe and effective Covid-19 Vaccine, and living here in Australia I never thought this would be at the top of my list. But this year has shown me that without one, the impact on lives and businesses globally is huge, and I want nothing more than to be able to take that fear away. I never thought our salons, small businesses and female entrepreneurs who own businesses from Hobart to Darwin and everywhere in between would be shut down by governments; I would love to give the gift to our salons all over Australia, particularly in Victoria a fantastic trade this Christmas. So this year, I choose to focus on innovation, respect, leadership and trustworthy expertise – together if we hold on to these values and allow them to guide us… my Christmas wish may just come true!” @pippahallas @ellabacheaus

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Natalie Roser Business Owner, Model & Influencer “For Christmas this year, things are a little different for everyone. In an ideal world I would love to have my friends and family all in the one country, in the one city, celebrating all together and enjoying the summer. However, with COVID preventing that I will settle for some fresh mangoes, sunshine and the family that I do have in NSW. I think we are pretty lucky to be in Australia for 2020, and I hope Christmas brings a real sense of joy and community to us all this year”. @natalie_roser @roseandbare

Omar Sabre CEO, MAISON de SABRÉ “Coming to the end of 2020, we have a few things on our Christmas list. Spending time with our family in New Zealand is definitely at the top. With the travel restrictions in place for most of the year now, it has been so long since we have been able to go home and see our family. We would normally travel to NZ once a month so it has been really hard. Video calls just aren’t the same!

Thinking about our business, we still have some big goals we are aiming to kick before the end of the year. 2020 has really proven to us the power of community and we are currently working on a large scale project that will allow us to engage with and give back to our communities in meaningful and tangible ways. This is something that we have been working on for quite some time and we are really excited to see it come to life. Finally, one of our favourite things about Christmas is of course seeing our customers around the world discovering their MAISON de SABRÉ products. We have a few exciting product launches in the works, so we are really looking forward to sharing those with everyone soon. We are incredibly passionate about seeing people make their mark on the world, and it brings us so much joy to see people express themselves with our products.” @maisondesabre

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Kirsten Tibballs Pastry Chef “My Christmas wish for this year has evolved and moved with the changes we are all experiencing.

Like so many people, I have gone from packing a suitcase weekly, to spending more time with my family and nurturing them with homecooked meals.

Last Christmas was spent in the snow on a ranch in Montana with my family. This Christmas I want to fully submerge myself in Christmas spirit, gift giving, festive lighting, and Christmas baking right here at home.

I love sharing my recipes and creations and Christmas is the perfect time of year for people to recreate my concepts. I feel that people often put a little bit of extra time and love into creating dishes for the festive season — which really excites me — and I am hoping to see some of my recipes recreated by others. After all, there are not many days in the year where you can consume multiple desserts in one sitting! I meticulously plan my own Christmas Day, from the menu right down to the table decorations.

I don’t think I am alone in saying that my life has slowed down a lot this year, which has given me time to appreciate the smaller and simpler things in life. I hope this continues over the Christmas period, which is normally a frantic time catching up with friends, family and trying to squeeze it all into the month of December.

I feel blessed to be happy, healthy, and surrounded by my amazing family.

I can’t wish for anything more this Christmas than a time of much-needed love, joy and good food for all”. @kirstentibballs

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Tori Clapham Co-Founder Peaches Pilates “What I really want for Christmas is to see the tail end of the cauliflower apocalypse. Is anyone else out there tired of this dry, generally flavourless (unless drowned in butter, salt and garlic which let's face it would make anything taste good) vegetable taking over our harmless, friendly carbohydrates? Yes - I could have said 'to see my family and friends', but in this bloody Covid palava that's hardly new. I'd like to contribute to a more carefree, less orthorexic 2021 and begin the first whispers of a Cauliflower Rice Revolution. Who's with me?!

PS - In all seriousness, for Christmas this year I want to celebrate like it's going out of fashion. I overheard the legendary Leigh Campbell touch on this subject recently, and it really resonated with me. It's been a hell of a year for us all, with some beautiful ups, but also, a few too many downs. I think more than ever before, we're all so very aware that being able to spend time with family and friends is such a precious gift. So this year, I want to go gung ho with the Christmas jingles (Mariah Carey and Hanson 'Snowed In' album, I'M READY!), be silly with decorations, extra sentimental with traditions, and, most importantly, be present with my family - if I'm lucky enough to see them in QLD as the year closes. Phones down, smiles on, and story listening ears open - I can't wait for the favourite family tales to be dusted off and told around the table, with wine flowing, bellies full, and cuddles ABSOLUTELY NOT covid safe.� @peachespilates @toriclapham

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Blackberry Lemon Curd Tiramisu Pg 42

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In Praise of Veg The Gift of Baking Steam & Spice A Festive Feast Made on the Sunshine Coast Campfire Magic Spiced Rum Christmas Cake

food news

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

H

eirloom vegetables are having a renaissance, with varieties popping up everywhere from farmer’s markets to green grocers and backyard suburbian gardens.

Now is a great time to plant seedlings in order to enjoy a late summer and early autumn bounty.

You can find a great range of heirloom vegetable seeds and seedlings online at The Diggers Club. diggers.com.au @thediggersclub

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Learn the art of fire cooking in an all inclusive pick up, drop off experience less than two hours from Sydney! Overland Gourmet Tours will take care of everything, you just need to bring yourself. You will learn to make the most amazing dishes you would never imagine whilst camping and experience the finest local produce and wines on offer to make this one of the most unique learning experiences. Guests can choose either a weekend experience or an overnight wood fire experience with exclusive camp spots on some of the most sought after locations. Summer spots are filling fast, so head to overlandgourmet.com.au to book now. overlandgourmet.com.au @overlandgourmettours

Magnum has launced a brand-new icecream, Magnum Ruby.

This new chocolate has a delicate fruity taste and natural pink colour from the Ruby chocolate. Ruby Chocoate is the biggest innovation in the chocolate world since white chocolate was discovered 80 years ago. Unveiled in 2017, Ruby was crafted

by Barry Callebaut, the world’s leading manufacturer of highquality chocolates with over 175 years of expertise and took more than 10 years to develop. Sourced from Ecuador, Brazil and the Ivory Coast of West Africa, Ruby chocolate is made with Ruby cocoa beans, carefully selected for their attributes. magnumicecream.com @magnum

Darrell Lea has announced that it is now 100% palm oil free, having removed the controversial oil from its entire range of products. This move makes them the only Australian supermarket brand to do so. darrelllea.com @darrelllea

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Vegie Delights has released a brand-new plant-based product into supermarkets; Pepperoni-style slices. These new slices are launching alongside improved versions of its plant-based Baconstyle rashers and Chicken-style slices, all 100% vegan and Australian made with no artificial colours, flavours or preservatives.Perfect for pizzas, home cooked meals, quick entrees or as part of a plant-based platter, these products will help you enjoy your meat-free Mondays. @vegiedelights

Tsarine is the latest offering from the world’s second oldest Champagne house Chanoine Frères. With its own compelling Russian history, the new cuvees’ bottle design were inspired by the swirling spires of St Basil Cathedral in Moscow and named in recognition of an incredible story of the Chanoine brothers introducing their wines to Elisabeth the First, Tsarine of Russia. Led by one of the first, and very few, female winemakers in Champagne, Isabelle Tellier has been at the helm of Tsarine Cellars for almost 20 years. The two gorgeous bottles are available in Premium NV and Rosé NV varieties. tsarine.com @champagne_tsarine

food & drink news Pirie is one of Tasmanias great producers of premium sparkling wine, embodying all that worldclass, cool-climate Tasmanian wine has to offer.

Made in the traditional method with handpicked Chardonnay and Pinot Noir grapes from Pirie’s vineyard in the Tamar Valley, the wines are special and somewhat elusive and scarce with vintages few and far between; proving Pirie’s commitment to quality and ensuring only the best sparkling wine is produced. tamarridge.com.au

Rujani Tea sources its single origin tea from the Aideobarie Tea Estates, situated on the banks of the River Teok, which meanders its way down from the Naga Hills to the south of the farm, and then flows north to the tributaries of the mighty Brahmaputra river in Assam, India. Along with furthering the quest to innovate, Rujani has always focussed on sustainability with a firm commitment to nurturing the land that the tea grows in and also ensuring that the community that helps to produce the special teas, is well looked after.

Perfect for tea lovers to to enjoy any time of the day. rujanitea.com.au @rujanitea

Kylie Fans get excited! Kylie Minogue’s wine range is now available in Australia. Her Signature Rosé is an elegant, bespoke blend made from Carignan and Cabernet Sauvignon grapes sourced from the sundrenched southern French Coast - a region known for its innovative viticulture. With a deliciously juicy and fresh first impression, the elegant blend features abeautifully pale-pink shade with delicate, alluring aromas of fresh summer berries and white blossom, refined and refreshing on the palate with a fruity, crisp finish. Perfect for summer! @kylieminoguewines Perfect for outdoor entertaining movement, the Brown Brothers Refreshingly Light range celebrates everything wine lovers know and love about classic white wine styles like Pinot Grigio and Sauvignon Blanc; racy Dry Rosé and Australia’s favourite sparkling, Prosecco but with a slight twist: they are all low in alcohol.

At just 9% alcohol, the fruit-driven varietals are vibrant, zesty and fresh - making spring/summer enjoyment a breeze. Made for mindful drinkers looking to reduce their alcohol intake without sacrificing flavour, the Refreshingly Light styles are best enjoyed chilled in an ice bucket or mixed in a wine cocktail, ready to be served to family and friends. brownbrothers.com.au

Premium Australian-made chocolate company, Melbourne Cocoa, has released their 2020 Christmas range - a selection of gifts featuring signature blends, new additions to their core collection and limitedrelease festive favourites. The chocolates are packaged in striking matte black with festive gold accents and featuring Melbourne Cocoa’s signature Melbourne CBD map. melbournecocoa.com.au @melbournecocoa eat.live.escape

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BLT Salad with Avo-li

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In Praise of VEG Alice Zaslavsky’s new cookbook In Praise of Veg, celebrates vegetables in all of their glory, hero-ing them at the centre of 150 recipes. She shares her delicious BLT Salad recipe with us, which is perfect for the warmer weather.

BLT Salad with Avo-li (SERVES 4) Ingredients 500g mixed tomatoes (mix of heirloom and cherry), halved 1 spring onion, finely chopped 2 tablespoons apple cider vinegar 100g streaky bacon rashers ½ head lettuce (butter or cos/romaine work best), leaves separated, washed and dried ½ head frisee, leaves separated, washed and dried (optional) ½ avocado, sliced into wedges Lemon Wedges, to serve Crusty bread, to serve (optional) Avo-li ½ cup (120g) mayonnaise (home-made, or whole egg store-bought) 3 tablespoons roughly chopped parsley 1 garlic clove, grated or crushed 1 ripe avocado, skin and stone discarded Method 1.

Preheat the oven to 240°C (475°F). Line a baking tray with foil.

2.

Toss the tomatoes, spring onion and vinegar together in a bowl and set aside to pickle slightly.

3.

Drape the bacon over a wire rack and place on the lined baking tray. Transfer to the oven and bake for 10 minutes, or until the bacon is golden. Remove from the oven and leave to cool slightly. If you like, use scissors to cut the bacon into bite-sized pieces.

4.

Meanwhile, put the Avo-li ingredients in a food processor, add the pickling liquid from the tomatoes and blend until creamy and combined (alternatively, you can use a stick blender). If your Avo-li splits, add a dash of warm water and use a whisk to bring it back together. Season to taste with sea salt and freshly cracked black pepper.

5.

Spoon the Avo-li into a serving dish, smearing it around to the edge, as you might butter on toast. Top with the lettuce leaves, frisee (if using), avocado, tomato mixture and bacon pieces. Serve immediately, with lemon wedges and crusty bread.

Tip No wire rack? Create a make-shift air-fryer! Cut a piece of foil twice the length of your baking tray, then fold it in half to create a stronger piece of foil. Crimp the short ends of the foil, in 2.5 cm (1 inch) intervals, folding back into itself, like you would a fan, until you reach the end. Open the fan out to create a ‘rack’, then use it to line your baking tray. Once you’re finished cooking, harvest the bacon fat trapped in the foil for making pasta carbonara or pea and ham soup.

Shortcut No time to make the Avo-li? Serve the avocado as wedges, and squirt some Kewpie mayo across the top of your salad.

Double Duty Turn any leftovers into an actual BLT for lunch the next day.

For more recipes, including this Carefree Cabbage Curry get Alice’s cookbook In Praise of Veg, available at all good bookstores now.

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Christmas Snowflake Cookies

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THE GIFT OF BAKING Give the gift of baking this year with these delicious handmade sweet treats.

RECIPES & IMAGES Caroline De Luca

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Hot Chocolate Gift Boxes These hot chocolate jars are the ultimate delicious Christmas drink, all you need to add is milk!

Ingredients 2 tbsp cocoa powder 2 tbsp white sugar ½ cup milk chocolate chips 4 party sized Cadbury flake chocolates, roughly chopped (optional) 4 tbsp white mini marshmallows (optional) 1 x Christmas Box 2 x glass jars or mason jars Takeaway cups with lids

Method 1. Layer the cocoa powder, white sugar, milk chocolate chips and Cadbury flake into each of the glass jars.

beautiful celebration ofwithgrilled seafood 2. AArrange your Christmas boxes filled Hot Chocolate Glasswith jars, three takeaway cups, & chocolates, accompanied simple delicious sauces. marshmallows or anything you desire. Get creative!

The perfect way to entertain.

3. To make hot chocolate - Heat your choice of milk Ingredients into a saucepan over low heat. Add the hot chocolate 300g mussels, de-bearded, in water to mixture to the scrubbed, milk and whisk until all ofrinsed the chocolate remove anyPour sandinto residue is melted. takeaway cups. Add an extra dusting of cocoa and marshmallows if 300g baby powder octopus, cleaned & cut in(optional) half desired.

300g king prawns, shells removed & deveined 4. 300g Dustvongole/clams, with cocoa and serve with rinsed in mini watermarshmallows. to remove any sand residue 300g calamari rings 12 fresh scallops 1 cup olive oil plus extra to cook in between seafood batches Salt & pepper to season *ele Top Tip* Make this more sustainable by swapping out the takeaway cups with a beautuful mug that can be used over and over again.

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Christmas Snowflake Cookies Delicious Christmas cookies that you are going to want to make for all of your friends and family.

Ingredients 3 cups flour 1 cup butter, soften 1 egg 1 cup white sugar 2 tsp vanilla 1 tsp baking powder Royal Icing 1 1/4 cups icing sugar 1 tbsp lemon juice 1 egg white Utensils Your choice of different sized snowflake cookie cutters.

Method 1. In a small bowl, mix the flour & baking powder. Set aside.

2. In a separate bowl, add the butter & sugar. Using an electric mixer, cream together the butter and sugar until smooth.

3. Beat in egg and vanilla. Add the dry ingredients and beat until the mixture comes together.

4. Once dough has come together, wrap in cling film and refrigerate for an hour.

5. Preheat the oven to 180C (350F).

6. On a lightly floured surface, roll out the dough to ½ cm in thickness. Cut out with your cookie cutters. Transfer cookies to a baking trays lined with baking paper.

7. Bake cookies at 180C (350F) for 8-10 minutes, until lightly brown.

8. Transfer cookies to wire racks to cool completely.

9. To make the icing – whisk all ingredients into a small bowl until combined. You can change the colours to your liking by adding a little food colouring to the mixture.

10. Decorate your cookies with different snowflake patterns and styles and allow to set.

11. Dust with icing sugar.

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White Chocolate Raspberry Stars Bite sized chocolate stars filled with delicious raspberries are not only delicious to eat but are so simple to make. The perfect festive Christmas treat!

Ingredients 375g white chocolate buttons Âź cup frozen raspberries, roughly chopped Tools 2 x 22*10.5*1.5cm Silicone star moulds (or your choice of Christmas shaped moulds) Method 1. Evenly scatter and fill the frozen raspberries into each of the moulds.

2. Place the white chocolate buttons into a heatproof glass bowl. Place it over a saucepan of hot water, ensuring the water doesn’t touch the base of the bowl.

3. Gently stir until all of the chocolate buttons have melted. Remove the chocolate from the heat and set aside to cool slightly.

4. Carefully fill each of the moulds with the white chocolate, making sure they have been filled to the top. Set aside to cool and allow the chocolate to set.

5. Wrap up as gifts or serve as an after dinner chocolate treat.

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DARRELL LEA IS NOW 100% PALM OIL FREE eat.live.escape

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Steam & Spice Spice Temple Executive Chef, Andy Evans shares his tips on steaming fish and and a delicious steamed fish recipe.

Steaming Tips

Choose a bamboo steamer and lid from your local Asian supermarket that fits just over a saucepan you already have at home. The steamer should fit just over the lip of the pan so that you don’t lose too much steam outside the basket.

Metal or glass steamers can be used; however, bamboo is the most effective and food steamed within bamboo tastes much better than anything else.

You can steam multiple elements of a meal at one time, using tiered baskets.

Let’s say you are steaming, fish and vegetables; you will need two baskets. Find a plate with high sides that fits inside the basket with plenty of room around it. This style of plate and spacing will allow you to add sauce to your protein without it running off the plate and into the water below; it also makes the removal of the plate from the steamer much easier.

In the bottom tier of the steamer you will be cooking the protein. Place a fish fillet (Blue Eye, Coral Trout) onto a heat-proof plate. Pour your sauce over the top. A classic combination is salted black beans, ginger slices, white sugar, and Shaoxing wine (all available in Asian supermarkets). Place the plate into the bottom basket, pop the lid on the steamer and set it onto a pot of boiling water. Then turn the heat down to ¾ of the maximum of the burner/ hob; this means your fish cooks slowly and there is less chance of the fish being overcooked, without taking forever to cook. Remember, at full power the steam being generated is 100°C, which is enough to easily overcook your protein.

After around 7-8 minutes of steaming you are ready to cook the vegetables, such as bok choy/pak choy, which you will have washed in cold water and drained. Arrange them evenly in the second steamer basket, with the lid on.

Carefully remove the lid from the basket containing the fish, then place the basket of vegetables on top of the fish. Steam for another 3 minutes and the vegetables should be cooked.

To check if the fish is ready (remember it will keep cooking on the plate) insert a metal cake tester, or skewer, into the fillet for 3 seconds, remove it and check if it’s warm. If so, remove the both tiers of steamer baskets and set onto the bench. Remove the greens from the basket, pop onto a serving plate, and season with some light soy and sesame oil. The fish can then be garnished with sliced shallots and served.

I don’t remove the fish from the steamer, it looks great as a serving dish, and you don’t have to worry about removing a hot plate from the basket.

Secondly, if you really want to show off, take hot oil out to the table (taking extreme care!), lift the lid of the steamer basket and slowly pour the oil over the shallots on the fish. The smell is incredible.

You can take your steaming to another level by substituting different proteins, such as chicken thigh, whole prawns or even whole crabs. The process is exactly the same, just the flavours of your sauce will change, and cooking times will vary.

Caprese Salad, Il Salumaio di Montenapoleone 30

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Steamed Flathead Fillet Hangzhou Style Serves 6 as part of a shared banquet Ingredients 400g Flathead fillet free of skin and bones 1 bunch of small bok choy, washed and drained thoroughly 90ml Black vinegar 60ml Light soy 30g White sugar 50-70g Good quality bacon or speck, shredded 6 Shallots, sliced into diagonals 90ml Peanut oil Method 1. Arrange a pot with a bamboo steamer on your stove and bring the water to the boil.

2. Place the bok choy on a heat-proof plate with a lip, you can serve this fish on the dish you cook it in.

3. Arrange the Flathead over the bok choy and then combine the black vinegar, light soy and sugar together. Pour the sauce over the fish evenly.

4. Sprinkle the shredded bacon over the fish evenly.

5. Place the dish with the fish into the steamer and steam the fish for around 5-6 minutes.

6. In a wok, heat the peanut oil until it reaches approximately 180°C (350F).

7. Remove the dish from the steamer and place onto your bench and turn the heat off.

8. Sprinkle the shallots over the fish evenly and turn off the heat to the peanut oil.

9. Carefully ladle the hot oil over the fish and lightly cook the shallots. Serve with steamed jasmine rice.

Spice Temple Executive Chef, Andy Evans

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Roasted Rubbed Fennel & Rosemary Beef with Horseradish Mayonnaise Pg 39

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A Festive Feast

Recipes for a fabulous festive feast to share with family and friends that are fresh, modern and have an Australian touch.

RECIPES by Jo O'Keefe & Kirsty Marwood FOOD STYLING & PHOTOGRAPHY Jo O'Keefe

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*ele Top Tip* This salad is a fabulous base to create from - add in toasted seeds or smoked almonds, drizzle with pomegranate molasses, sprinkle with fresh coriander or mint, swap feta with pan-fried haloumi slices add in roasted carrots or beets.

Just Get Creative!

Roasted Sweet Potato with Pomegranate, Feta and Chickpeas SERVES 6 Ingredients 3 whole sweet potatoes or pumpkin cubed 1 can of drained chickpeas, dusted with 1/2 teaspoon smoked paprika & 1/2 teaspoon cumin powder 4 tablespoons olive oil Juice of 1/2 a lemon 1 pomegranate or frozen pomegranate arils 80g feta cheese 1/2 red onion, thinly sliced 4 cups rocket or baby spinach leaves Method 1. Preheat Oven to 190C. 2. Cut 3 sweet potatoes or 600g of pumpkin into cubes or chunks, I don't peel either but feel free to peel if you prefer. Drizzle with 2 tablespoons of olive oil and pop into oven to roast for approx. 25 minutes. At 25 minutes when your vegetables are almost done add in the chickpeas to toast for the last five minutes.

3. Cool slightly and fold through lemon juice, spinach leaves, red onion slices and remaining olive oil.

4. Pop onto serving platter and top with crumbled feta & pomegranate arils.

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W

hether you're planning on being seated at a big shared table or heading outside for a Christmas picnic, these recipes have you covered with easyto-prepare food that is perfect for sharing with the people you love. It's hopefully going to be an extra special Christmas after such a crazy year, a time to celebrate with friends and family after being apart for so long. I like to think that food is an expression of love and creativity that when shared together with my family and friends, is my absolute happy place.

These dishes were chosen to all go perfectly together so you can pick and choose, or even delegate out to friends or family members sharing a recipe with them to prepare and bring along. Easy Peasy; when everyone gets a dish to bring to the table there is no stress, no fuss, just great food to make for a relaxing day. If you have someone who loves to glaze & bake a ham or maybe one who does the traditional plum pudding, suggest they bring those along to add to your table. If somebody hates cooking let them have the job to set the table or suggest they bring a huge bowl of fresh prawns with zingy lemon wedges.

Sharing tables with others is one of the most uniquely human things we actually do, an important place for human connection and let's face it we are all craving some of that after such a tumultuous year. Few things bring me the same pleasure than working in my kitchen to prepare a meal for people I care about, so I'll be definitely looking forward to creating my own Christmas feast. I hope these recipes inspire you to keep your Christmas tasty, easy and relaxed but oh, HO, HO, HO so enjoyable!

Happy Cooking & delegating x

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Greens with Smoked Almonds and Red Peppers SERVES 6 Ingredients 500g fresh green beans 2 bunches broccolini 2 bunches asparagus, ends trimmed 1 tablespoon mustard (Dijon or grain) Juice of 1/2 a lemon 100g smoked almonds slightly crushed 2 tablespoons olive oil 2 roasted red peppers peeled and chopped homemade or jarred varieties work great too.

Method 1.

Cook the greens in boiling water or steam until almost done. Dip in cold water for 5-10 seconds to halt the cooking.

2.

Toss with lemon, mustard & olive oil and place on a platter. Scatter with almonds and red pepper pieces.

*I often added roasted eggplant cubes too for something different.

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This salad is best dressed at the last minute before serving due to the fresh avocado. It adds a beautiful green colour and creaminess without heavy mayonnaise (it’s vegan too!). You can add in extra slices of avocado and mix in some sour cream (not vegan now) if you like a heavier dressing.

Crunchy Potato Salad with Avocado and Dill Dressing SERVES 6 Ingredients 1 kg small red potatoes 1 large ripe avocado 2 tsp fresh lemon juice 1 tbsp Dijon mustard ½ tsp smoked paprika ½ tsp salt 1 ½ tsp maple syrup 1/3 cup dill packed, then chopped ½ bunch of spring onions diced 3 stalks celery, diced ½ white or salad onion, diced Black pepper, freshly ground Method 1.

Steam potatoes gently for 10 or so minutes until just fork tender through the centre. Immediately run under cold water to prevent further cooking.

2.

Refrigerate for 1 hour then quarter and peel (if you want to) and set aside.

3.

Peel and mash the avocado, add lemon juice, mustard, paprika, salt and maple syrup. Mix to create a dressing season with salt and pepper to taste.

4.

Combine all ingredients and dressing, tossing carefully to mix and coat. Transfer to a serving bowl.

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*ele Top Tip* This tart can be baked ahead of time, or even the day before - just reheat on Christmas day prior to serving.

Blue Cheese and Broccolini Tart (Vegetarian) SERVES 6 Ingredients ​225g plain flour 40g shaved parmesan or tasty cheese 1/2 teaspoon salt 150gms butter chilled 1 bunch broccolini 120g blue cheese 1 cup cream 100ml milk 4 eggs 2 tsp fresh thyme 45 grams walnuts

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Method 1.

Make cheese pastry by pulsing in food processor flour, parmesan, salt, and butter to make crumbs. Add in 2 tablespoons of cold water to form a ball, flatten into a disc and wrap and refrigerate at least half an hour.

2.

Roll pastry out in to a 24 cm flan tin and rest again in the fridge.

3.

Heat oven to 180 degrees bake pastry shell blind for 15 minutes. Cool.

4.

Whisk together eggs, cream, milk, & thyme and pour in to base and arrange walnuts broccolini and crumbled blue cheese over the top.

5.

Bake 35 minutes until set and golden.

6.

Serve warm or cool with a rocket leaves and thinly sliced firm green pear salad, drizzled with olive oil and lemon juice.

This beef slices and presents beautifully and works either hot ,warm or at room temperature. It also makes delicious leftover sandwiches - just add mayonnaise on fresh sliced bread with rocket and cheese.

Roasted Rubbed Fennel & Rosemary Beef with a Horseradish Mayonnaise SERVES 12 Ingredients 4 kg piece of sirloin beef or easy carve beef 1/4 cup of olive oil 1 clove garlic 1/3 cup fennel seeds 21/2 teaspoons sea salt flakes 12 sprigs of fresh rosemary Method 1.

Preheat oven to 160 degrees.

2.

In a mortar and pestle crush the fennel seeds with garlic, salt and half of the olive oil, adding salt to make a paste.

3.

Pan fry beef on all sides until browned and then remove and rub beef with fennel paste. Sit on a baking paper lined tray scattered with rosemary twigs and put in to the oven.

4.

Bake for 1 hr and 15 minutes for medium rare, adding 15 minutes for medium.

5.

Remove from oven and rest beef for at least 30 minutes before carving.

Horseradish mayonnaise Add 1 cup of your favourite mayonnaise mixed with salt and pepper, 3 tablespoons of horseradish cream, and 1/2 a cup of sour cream. Serve in a bowl alongside the beef.

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Salmon with Lime and Lemongrass Butter SERVES 4 Ingredients - Lime & Lemongrass Butter 125g butter at room temperature 1 stalk of fresh lemongrass 2 tsp finely grated lime rind 1 tsp freshly squeezed lime juice 2 tbsp finely chopped fresh coriander 1 tsp finely chopped fresh ginger 1 kaffir lime lea, finely chopped Method 1.

Trim the lemongrass so you’re left with about 7cm of base. Peel away the course outer layer and then chop very finely.

2.

Combine all of the ingredients in a bowl, mixing and squashing together with a fork.

3.

Cover bowl and refridgerate to harden.

Salmon 4 pieces of salmon fillets (approx 200g each) 1 tablespoon olive oil 1. Heat oil in a heavy based frypan over a medium heat.

2. Place salmon fillets in pan, skin side down. Cook for 5 minutes.

3. Carefully turn salmon over and cook for a further 3 to 4 minutes.

4. To serve the salmon, place a heaped teaspoon of the lime & lemongrass butter on top of each fillet and allow it to melt.

5. Serve Salmon with ‘Cucumber & Macadamia Salad.

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Cucumber & Macadamia Salad SERVES 4 Ingredients 6 medium cucumbers, peeled and deseeded 1 red chilli, finely chopped with seeds removed ½ cup coriander stems and leaves, chopped ½ cup roasted macadamia nuts, coarsely chopped 2 kaffir lime leaves, finely chopped Method 1. Slice cucumber into fine crescents.

2. Combine all ingredients and dressing just before serving.

3. Save some of the nuts to sprinkle on top.

4. Serve on plate with piece of salmon on top and lime & lemon grass butter.

Dressing 2 tbsp freshly squeezed lime juice 2 tbsp rice vinegar 2 tbsp grated palm sugar (or castor sugar) 1 tbsp fish sauce 1. Place all ingredients in a jar and shake until sugar is combine.

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Blueberry Lemon Curd Tiramisu SERVES 8 – 10 The idea for this recipe came from an old magazine, I have made a few alterations to make it easier and not as rich by taking out the mascarpone cheese.

Ingredients 1 packet sponge finger biscuits 2 cups lemon curd (store-brought or we love Stephanie Alexander’s homemade lemon curd recipe 500ml lightly whipped cream (very soft peaks) 2 punnets fresh blueberries or 1 pkt frozen berries ¾ cup of gin Method

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1.

Gently mix lemon curd and cream together (to make it richer, add 200g of mascarpone cheese).

2.

Using a large glass bowl begin to assemble tiramisu, starting with sponge fingers.

3.

Dip sponge fingers into gin (very quickly, you don’t want them to soak, just be covered) put a layer of sponge fingers on the bottom of the bowl.

4.

Cover with lemon curd and cream mixture, sprinkle with a few blueberries and repeat until your top layer is blueberries.

5.

Refrigerate for at least an hour before serving.

6.

Serve with sprigs of fresh mint and fresh blueberries.

*Serving Suggestion* This dessert can be made in individual glasses or in a showstopper dessert in a trifle bowl

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Stacked White Chocolate Cheesecake with Berries SERVES 20 Ingredients 250g Marie biscuits or similar 100g butter melted 8 gelatine leaves 600ml thickened cream 1 kg cream cheese at room temp 2 cans condensed milk 400g white cooking chocolate, melted Punnets of fresh strawberries, raspberries and blueberries or seasonal berries 125g raspberries to make sauce Method 1.

Grease and line bases of 23cm tin, 18cm and 10cm springform pans.

2.

Blitz Marie biscuits in food processor, mix with melted butter & press firmly in to the bottom layer of 23cm & chill.

3.

Soak 4 sheets of the gelatine in cold water in a bowl for 5 minutes.

4.

Heat 100ml of cream in saucepan until it almost boils, squeeze water from gelatine and mix into cream, stirring to dissolved.

5.

Whiz half of the cream cheese (1/2 kg) with one can condensed milk in a food processor or with a stick blender. Add in gelatine mix and half of the melted white chocolate (200g) blend until smooth whisk 200ml of cream until soft peaks stage and fold through the cream cheese mixture.

6.

Pour over the biscuit crust and smooth the top flat.

7.

Repeat the cream cheese mixture method and split mixture between the other two tins.

8.

Cover all tins with cling wrap and refrigerate, preferably overnight or two days prior.

9.

Remove cakes from pans and stack on top of each other from biggest to smallest on a serving plate. They will be quite firm and easy to handle.

10. Whiz 125g of berries with 1 tbsp icing sugar and 2 tbsp of water to make your sauce.

11. When you are ready to serve, stack with berries and drizzle with raspberry sauce and dust with icing sugar. Get ready for the gasps from your friends and family!

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entertain

Parties Inspired By The Stars!

It’s time to have a little fun! Let the stars inspire you with our great festive party ideas based on some of our favourite actresses. WORDS Claudia Siron ‘Tis the season to be festive and it’s without a doubt many of us are dying to host some sort of Christmas event. However, the questions on every party-planner’s mind is what type of function to throw this year? Are you wanting to go for an intimate and casual vibe, or something bigger? A more elegant and tasteful occasion, or something more stimulating?

With the end of the year approaching – and many of us are very thankful for that – we want to end 2020 on a high. We’ve listed five different types of creative Christmas events, with each event-style embodying the spirit of an iconic actress. Perhaps the woman you relate to the most will help you choose how you want to celebrate the festive season this year.

The Blake Lively Boho Backyard Picnic Iconic actress Blake Lively has continuously flaunted an effortless style throughout her filmography, red carpet appearances and TV interviews. With her natural affinity to grab one’s attention with both her aesthetic and soul, the Christmas picnic style embodies simple boho chic.

Food and drink: Take inspiration from Kate Spade New York’s All In Good Taste and fuse casual and fancy eats and drinks for a more relaxed approach – which certainly goes hand-in-hand with Lively’s personal style. For instance, combine burgers and mini gratins, soft pretzels paired with baked camembert, and fried chicken with champagne.

Setting the scene: It’s all about how you use your garden space. Encourage a ‘Barefoot Christmas’ by going with the theme of a bohemian-styled outdoor picnic. Feature throw pillows and blankets, and use a low, wooden table as the stage for your food, drinks and candles. Add touches of holy and baby’s breath flowers for garnish. Another idea is using fruits as decoration on cheese boards. A creative way to go with this idea is ‘deconstructing a Christmas cake’ by using ingredients like pineapple, sultanas, glazed cherries, raisins and orange.

Dress Code: For a colour scheme, think back to Serena Van Der Woodsen days when the fictional character would spend her summers in the Hamptons. Have everyone dress in white or perhaps push for earthier tones like red to hero festive colours as well as keeping the authenticity of the theme.

Who: A beautiful fusion of friends and family with their little ones and pups also invited.

The Keira Knightley Festive High Tea Beloved Love Actually star Keira Knightley has always flaunted a timeless style and poise attitude throughout her film career. A high tea event is just as classy (and British) as the romcom actress.

Eat and Drink: Create the ultimate Christmas brunch with the classics including pancake stacks, mini sandwiches, bircher, fritters and bagels. For something more, swap out the traditional ingredients with festive flavours. For example, instead of a blueberry and coconut pancake stack, create a gingerbread pancake mix and top it with a light cream and tiny marshmallows. In terms of the drinks menu, create three-way mimosas – one featuring lime, one with lychee and the third with cherry for an inventive Christmas aesthetic.

Setting the scene: Achieving fabulousness and sophistication is your mission. You want the event to ooze Christmas meets New Year’s Eve with a hint of sparkle and pops of gold, white and silver. Set the scene in the living room where the Christmas tree is featured, as this will be your prized centrepiece for the evening affair. If budget allows, hire a chef and waiter to dazzle your guests so you can let your hair down and enjoy the festivities at close proximity.

Dress Code: Have your guests match the event’s colour palette. And for yourself ? Wear something similar to Kate’s famous yellow gold dress from How to Lose a Guy in 10 Days. You know the one.

Who: Groups of friends, neighbours and couples you have kept close with throughout the year.

Setting the scene: The classic afternoon tea is usually set indoors and overlooks a garden view. If your dining area has this structure, you’re in luck. To set the scene, create physical menus and place cards for a timeless effect, and use high tea stands to capture your menu with grace. For an imaginative touch, add silver and gold reindeer centrepieces.

Dress Code: It’s all about maintaining simplicity and class. For something more original, ask your guests to wear their idea of the modern-day version of a Pride and Prejudice look, keeping Keira in the forefront of your artistic event planning.

Who: With high teas traditionally being a more tasteful event, select a mix of close girlfriends for a more intimate affair.

The Kate Hudson Christmas Cocktail Party The fun and flirty Kate Hudson is almost always portraying a lively, fun-loving character throughout her films and red carpet attire.

With her sparkling smile and infectious laugh, the Christmas Cocktail event is the perfect representation of the actress’ entertaining personality.

Eat and drink: A bubbly event like this calls for champagne (think: Veuve Clicquot and other fancy-pants brands) as well as light, festive cocktails like Ramos Gin Fizz, Christmas Cosmos and Peppermintinis. For delicious appetizers, opt for oysters with apple mignonnette, prawn laksa shots, and spicy tuna horderves for a taste of Australian summer.

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The Jennifer Aniston Couple’s Christmas Dinner The queen of the romantic comedy world and most likely our favourite of Brad Pitt’s wives, Jennifer Aniston is the gentle and relatable girlnext-door we look up to when flipping through magazines or watching Rumour Has It for the seventh time. Boasting many qualities that make her incredibly iconic, we’ve matched her with the Couple’s dinner – a romantic event with the promise of many amusing conversations, much like her movies.

Eat and drink: A warmer menu would suit the cosy atmosphere of an intimate Christmas dinner. Have a beautifully-cooked ham or turkey as the main attraction, with pops of warm salads, mashed potato and chargrilled vegetables for garnish. As for dessert, offer eggnog, boiled custard and alcoholic mulled hot chocolate for a more American-traditional feel. Other drinks on the menu could include a mix of red wines and dessert wines to accommodate both tastes of sweet and savoury.

Setting the scene: You want to create a cosy, homely feel as you’ll be dining at your place – either in the garden or dining area – with one or two other close couples. So, maintaining a sense of intimacy is crucial. All-time-favourite Jennifer Aniston films Friends With Money and Just Go With It feature countless scenes of married couples dining in charged atmospheres – so draw inspiration from her films if needed.

Set the scene with an array of warm-lit candles, and go for earthy tones when choosing table garnishes (napkins, plates, decorations). For a festive touch, take out any memorabilia of past Christmases – anything from photo albums to baubles from past holidays that hold a story worth telling) for genuine conversation starters and a nostalgic trip with your close coupledup friends. This is especially great if you have shared christmases from the past with your guests, so you can share memories across the table for hours on end.

Dress Code: As this is a more private and

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casual evening, why not mimic the attire from Friends? Think: goofy Xmas sweaters and sleeveless turtlenecks.

Who: Your favourite group of couples that you most certainly wouldn’t secretly dread sharing an evening with.

The Isla Fisher – Long Lunch The animated Isla Fisher has been a fanfavourite for years starring in movies like Confessions of a Shopaholic, Wedding Crashers, and Definitely, Maybe. Audiences are dazzled by her cheeky character and niche sense of humour that seems to attract the masses.

Draw expressiveness from Fisher by hosting an event catering both a delicious menu as well as lots of laughter.

Eat and drink: You really want to hero summer produce and ingredients to create a holiday feel.

On your menu, feature colourful plates like a mango and avocado salad, beetroot noodles with ricotta, Christmas ham, and summer berry cake with rosewater icing. Add more pops of colour with flirty cocktails like cosmopolitans, whisky sours and pina coladas.

Setting the scene: You should host your long lunch either in the garden, on the deck or large balcony, or beside the pool. Either way, definitely opt for an outdoor setting to truly capture a summery vibe for your event. For a festive point-of-difference, create an outdoor Christmas tree by hanging ornaments from your favourite tree in the garden as your main attraction. Your long table should be placed right near the tree so guests can feast their eyes on your inventive display.

Dress Code: Rather than going for a festive look, pitch a seasonal flair for your dress code by asking your guests to wear their best-loved summer dresses.

Who: An effortless fusion of old highschool and uni girlfriends and favourite female work colleagues.

Whatever theme you decide to go for, dress up, have some fun and party 2020 away!

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Recipes From An Afghan Kitchen: Khetayee We share a delicious recipe from Parwana: Recipes and Stories from an Afghan Kitchen BY Durkhanai Ayubi

Khetayee/Sweet Biscuits for Eid (SERVES 12) These traditional sweet biscuits are usually made during Eid celebrations in Afghanistan. During my parents’ time there, people bought these from the local bakeries called kulchah feroshees, which used age-old techniques, and had special ovens to bake biscuits and pastries to perfection.

300g (2 cups) plain (all-purpose) flour 110g (1 cup) full-cream (whole) milk powder 1 teaspoon baking powder 125g (1 cup) icing (confectioners’) sugar 310ml (1¼ cups) warm oil 35g (¼ cup) ground pistachios 1.

Preheat the oven to 150°C (300°F).

2.

Add all the ingredients, except the oil and pistachios, to a bowl and mix to combine well. Slowly add the oil and, using your hands, mix to form a soft but firm dough.

3.

Divide the dough into 12 equal portions and roll them into smooth balls between your palms. Place them on a baking tray lined with baking paper and press each ball with your hand to flatten slightly.

Put an indent at the centre of the biscuit with your thumb, then bake on the middle shelf in the oven for 20 minutes, or until they are light golden.

4.

Cool the khetayee briefly on the tray beforet ransferring them to a wire rack. Add a small pinch of ground pistachios to the indent of each biscuit to decorate and serve when they are completely cooled. Khetayee can be stored for 3–4 days in an airtight container.

IMAGES and TEXT from Parwana by Durkhanai Ayubi. RECIPES by Farida Ayubi with assistance from Fatema Ayubi. PHOTOGRAPHY by Alicia Sambosa Taylor. Available at all good bookstores now. eat.live.escape

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Made On The Sunshine Coast We catch up with Chef Matt Golinski and find out why he is so passionate about the food and produce from Queensland’s Sunshine Coast region.

WORDS Katy Holliday

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interview

MATT GOLINSKI became a household name when he joined the cast of the popular TV show Ready Steady Cook. Now, he’s the consultant executive chef at Peppers Resort in Noosa, the Gympie Food and Culinary Tourism Ambassador, as well as a passionate advocate for local produce and the slow food movement. WORDS Katy Holliday Most people know you as one of the original team members of Ready Steady Cook. What was your biggest takeaway from the experience? I loved being one of the RSC chefs. It was such a light hearted, fun cooking show and it was completely spontaneous. The whole crew became very close and we all continue to be good friends years later. Apart from being thrown into quickly learning how to present myself on TV, the main thing I gained was learning to not doubt myself, and to trust my instincts when it came to thinking of ideas for dishes. It was all so fast, you had no time to second guess yourself, and that confidence has carried through to how I create dishes now.

You grew up on a farm in the Sunshine Coast. Did your childhood have an impact on your desire to become a chef and an advocate for the slow food movement? As a kid, my access to ingredients straight from the tree had a huge impact on my love of food and, ultimately, what led to me becoming a chef. A childhood surrounded by perfect mangoes, pawpaws, avocados, macadamias, bananas and custard apples is what forged my philosophy that sourcing the best possible produce is the key to great cooking.

Where did your love for cooking, creating recipes and using local ingredients stem from? Originally I started baking cakes, biscuits and sweets at home so I got to eat them. But I loved being able to create something that made other people happy, and it’s still the main thing I love about being a cook..the ability to linger fondly in people’s memories long after the cake is gone! Having a job that allows you infinite creativity and living in a place where you have access to such a diverse array of quality ingredients is just a blessing.

Before you started cooking, was there anything else you wanted to do? I started learning the cello when I was 10, which turned into playing bass when I hit high school (a much cooler version of the bass) so music has been, and still is, a big part of my life. I always had much more discipline for cooking than music though

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and it was always going to win.

You are the Gympie region Food and Culinary Tourism Ambassador and have been sharing recipe creations that showcase the outstanding local and seasonal produce. What are some of the benefits of eating locally and seasonally?Knowing where your food comes from and getting to know the people who grow it gives you a much greater respect for the ingredients you are cooking with. Eating seasonally means you’re always eating produce at its best, and that shows in the end result. You’re also supporting the local economy, local jobs and reducing food miles.

What tips do you have for people looking to eat more local and sustainable foods? Visit farmers markets, support your local fruit shop, check labels in the supermarket and do some research online about what’s grown in your area.

You’ll be surprised how much is going on all around you.

You also feature a lot of native ingredients in your recipes, like bunya nuts and lemon myrtle. Which native Australian foods are you excited to cook with? Native Australian ingredients are such a pleasure to work with, and I love sharing their unique flavours with my customers. Native Tamarind, Davidson Plum, Cinnamon Myrtle, Strawberry Gum and Native River Mint are a few that I love experimenting with at the moment.

Every time I discover a new ingredient it’s like adding a new colour to my paint palette.

When you’re not working, what are the best spots in Noosa to relax and take in some of the natural surroundings?

I love Noosa National Park, especially the Tanglewood track. You get to see a whole lot of different landscape and vegetation in a 7km walk. The river from the river mouth to the everglades has so much to offer as well. There’s also extensive walking trails all through the hinterland as part of the Noosa Trail Network, which I particularly love exploring.

Is there one food you’re quietly obsessed with having in your own

kitchen? This year, I’ve had time to concentrate on getting sourdough worked out so that’s become my obsession at home if anything. I’m annoyed I didn’t do it 30 years ago. ‘Geoffrey’ (my sourdough starter) and I have a good, close relationship now.

As the weather warms up, what foods are you craving the most right now?

My favourite food anytime of the year is seafood, but fresh local fish, prawns, crabs and scallops are what I really want to eat during the summer months.

Over the span of your career, what would you say has been your greatest accomplishment to date? I consider my greatest accomplishment to be the fact that after 30 years of cooking I still love what I do and look forward to going to work every day. I’m very fortunate that I chose a career which allows me to constantly learn and create to keep me interested.

What are your other passions and ways you like to spend your free time? I have a three year old daughter so she’s my main passion when I’m not busy cooking.

Other than her, I love tinkering with old motorcycles, playing music and running.

When can we expect a Matt Golinski recipe book and what’s coming up for you next? I’ve been working on editing a cookbook for someone else recently, and it’s got me thinking maybe it’s time to finally put my own together. Watch this space!

All the events that got cancelled in 2020 are locked in for 2021 so I’m going to be a busy boy! I’m looking forward to continuing my work with Peppers Noosa and Gympie Council and all of my wonderful passionate producers.

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Matt’s Rosella and Native Mint Meringue Roulade Ingredients 150g Rosella Jam (*see note) 4 egg whites 150g castor sugar 1 tsp cornflour 1 tsp white vinegar 300ml cream, whipped ¼ cup native mint (or regular mint) Icing sugar for dusting 1/3 cup water 2 tsp agar powder

Method 1.

Preheat the oven to 160°C. Line a 25 x 40cm baking tray with baking paper.

2.

Beat the egg whites using the whisk attachment of an electric mixer until they form soft peaks. Slowly add the sugar and beat for 5 minutes or until the sugar has dissolved.

3.

Gently fold in the vinegar and cornflour and spread the meringue in an even layer on the lined tray. Bake for 20 minutes at 160°C.

4.

Lay out a clean tea towel and cover with a piece of baking paper.

5.

Sprinkle evenly with icing sugar and turn the meringue out onto the baking paper.

6.

Peel away the lining paper and replace with a new piece of baking paper, then roll up tightly in the tea towel, starting from the short side.

Allow to completely cool then unroll and remove the top sheet of baking paper.

7.

Spread evenly with the whipped cream and generously spoon on the rosella jam.

8.

Sprinkle with half of the mint leaves and roll tightly into a log, using the bottom sheet of baking paper as an aid (like using a sushi mat).

9.

Gently transfer to a serving platter and dust generously with icing sugar.

*Notes on Rosella Jam Rosella jam is readily available pre-made, but if you’d like to make your own: Remove the outer calyx’s (the red bit) from the rosellas, reserving the inner green pods. Place the pods in a small saucepan, cover with cold water and bring to the boil. Reduce heat and simmer for 30 minutes. Strain and discard the pods, keeping the liquid (it contains the pectin to help your jam set). Place the rosella calyx’s into a medium saucepan and add the pod liquid (it doesn’t need to cover the fruit, it will cook down very quickly). Simmer over a low heat until the fruit breaks down in the liquid, then measure the amount of pulp you have, and add the same amount of sugar by volume.Simmer over a low heat until the jam becomes very thick, stirring occasionally. When I think mine is ready, I like to put a little bit on a saucer and put it in the fridge to check that it sets firmly enough.

Pour the jam carefully into heat proof sterilised jars.

10. 9. Serve each slice sprinkled with the remaining mint.

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WARM SALAD (SERVES 2) Puffed Beet, Radish and Sausage

INGREDIENTS 4 raw beetroots, peeled Oive oil Salt and pepper 4 sprigs of thyme 1 bunch of radishes, washed and without leaves 1 tbsp (15 ml / ½ fl oz) balsamic vinegar ¾ tbsp (11 ml / ¼ fl oz) ginger syrup (or honey) 4 bratwurst (or pork or veal) sausages 100 g (3½ oz / 3¹⁄³ cups) rocket (arugula) 1 apple, peeled and in wedges 1 red onion, in wedges 2 tbsp (30 g / 1 oz) chopped chives Handful of chopped pecans EQUIPMENT Aluminium foil METHOD

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1.

Light the barbecue or make a fire.

2.

Place each beetroot on a piece of aluminium foil and drizzle with oil. Sprinkle with salt and pepper and add a sprig of thyme. Wrap the beetroots well and place on the barbecue for approximately one hour until cooked (check by pricking with a cocktail pick or knife). Leave to cool down until you can unwrap the beetroot.

3.

Put the radishes together in a piece of aluminium foil, drizzle with oil and sprinkle with salt. Tightly wrap the foil and place with the beetroot parcels on the fire for the final 20 minutes of cooking.

4.

Make a dressing of three tbsp of olive oil, balsamic vinegar, ginger syrup and salt and pepper.

5.

Grill the sausages on the barbecue until they are nicely brown and cooked.

6.

Cut the roasted beetroots in wedges and halve the radishes.

Combine in a bowl with rocket, apple and red onion. Drizzle with the dressing and top with chives and chopped nuts.

Scatter the sausage slices over the salad and serve warm with bread.

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CAMPFIRE MAGIC Dutch couple Mireille and Arno van Elst have built a small sustainable empire in the Netherlands with their company Holy Kauw. Their motto is simple: cooking and eating well is possible anytime, anywhere. Throughout the past decade they’ve been imploring Europeans to spend more time outdoors and get to more intimately know their own backyards. The release of their new book Road Trip Cooking brings their unique blend of outdoor eating to Australia. From innovative hygiene ‘hacks’ to utilising your surroundings to prepare a tidy banquet, here are the things to remember when camping and cooking outdoors. WRITTEN BY Mireille and Arno van Elst WITH Luke Dodemaide GOOD THINGS COME IN SMALL PACKAGES Sugar, salt and pepper, mustard, little jars of jams, small tubs of butter and refresher wipes – if you know you are going on a road trip, it’s handy to bring them along, but these are things you can leave behind on your road stops when you’re finished with them. This way you have seasoning on hand without having to drag heavy pots and packs along. The same goes for small packets of soy sauce, wasabi and ginger; these are ideal for life on the road!

LIGHTWEIGHT HERBS AND SPICES We like cooking with herbs, so to avoid carrying too much we have collected little lip balm containers, toothpick holders and sweet tins so we can store small amounts of dried herbs and spices in them and take them on our trip.

SLEEPING BAG FOR A TEA COSY Do you need to prepare several dishes on a single fire? Keep whatever is cooked first warm inside a sleeping bag. It’s also a great way to warm your bed on a cool night – put a pot with the lid on, kettle with hot water or teapot in your sleeping bag for a wonderfully pre-heated sleeping place!

WASHING BAG FOR A STRAINER A washing bag works very well for draining rice, pasta or vegetables. And it takes up very little room.

SLEEPING MAT FOR A COOLING ELEMENT Keep items cool by placing them under your sleeping mat when you sleep in a tent. Tents heat up quickly, but temperatures stay lower under the sleeping mat as the ground is cooler and isolated under the mat. This way you can keep wine, butter and chunks of cheese nice and cool. Don’t forget to check you’ve removed all the food before going to sleep.

ROCK FOR A PESTLE A big rock and a tree stump work perfectly as a pestle and mortar. Crush garlic, mix spices or

crack open nuts. Make sure the rock and tree stump are free from sand and grit.

ROCK FOR A GRILL You can cook pork belly to a perfect crisp on a stone by the fire. The same probably goes for eggs, but we haven’t tried that.

virtually anything. We bake bread with it, and make stews and soups in it. We also use it to make omelettes or bake potatoes. You can put a Dutch oven directly on the charcoal/in the fire, and you can play with the temperature by varying how much charcoal or wood you use under it or on top of the lid.

COOKING ON THE ROAD While on the road we cook with practical items and techniques. Take the time to make a fire, build a barbecue or have the charcoal reach the right temperature. Slow cooking your meals makes your food even tastier. An added bonus: it makes you incredibly zen!

COOKING INSIDE A TIN An empty tin can be used to heat up food or you can even bake bread in it. This can be a fun activity to do with the kids and different from cooking bread on a stick. You can also boil water inside a tin, but watch out for the sharp edges.

FIRE Nothing is more enjoyable than making a good fire. You can hang a pot off a campfire tripod, bake potatoes and vegetables, melt marshmallows on a stick and cook an egg in a paper bag. A fire is also a great way to stay warm on colder nights

COOKING ON YOUR ENGINE It’s really possible! Wrap the food, place it on the engine block and drive off to your next destination. By the time you reach your next stop, it will be ready. How amazing is that?

When you drive, the engine reaches around 90°C (194°F) – this heat is perfect for cooking.

It’s important to find out where the hot spot of the engine block is. The best way to find out is to touch different parts of the engine with a damp/wet finger after a long drive. Cooking on an engine block is safe, does not smell and does not damage your car. Make sure you use enough aluminium foil when wrapping food and that it is tightly wrapped so no moisture or fat can escape. Avoid using too much liquid or fat to prevent leakage. One last tip: it’s a good idea to use gloves and tongs to pick up the hot parcel

Some tips: • Always check you are allowed to have an open fire at the campsite. Not only because you risk getting a fine but also because it can be outright dangerous.

• Always keep a jerry can with water on standby when you’re having an open fire.

• Put out the fire when you go to sleep or hit the road.

• Respect nature and the environment and leave things as you found them.

BARBECUE When preparing food on a barbecue, make sure you wait until the charcoal reaches the right temperature before you start cooking. If you don’t have a barbecue lid, you can place a big pan upside down on top of the grill and cover the food that way.

DUTCH OVEN A cast-iron pan is heavy and not the most practical item for on the road, but we consider it essential. You can use this cast-iron friend for

from the engine.

SINGLE BURNER STOVE Not just for making coffee or heating up a tin of soup, the single burner stove can be used to cook great recipes. We make one-pot meals with it and, if we need to use more pans, we keep the food warm by placing the pan in a sleeping bag.

It’s all about thinking outside the box.

This is an edited extract from Road Trip Cooking by The Holy Kauw Company RRP $29.99. eat.live.escape

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CAMPFIRE FRENCH TOAST (Without flipping)

The advantage of French toast: you don’t have to supervise while you’re cooking, the campfire does the hard work for you. So you can just huddle up by the fire with a cup of coffee and patiently wait.

INGREDIENTS SERVES 4 ½ loaf of white bread 4 fresh eggs 200 ml milk 1 tbsp cinnamon Pinch of salt 1 punnet of strawberries, sliced 1 tbsp chopped almonds Icing sugar (powdered sugar) Maple syrup METHOD 1.

Make a good fire and put a grill on top.

2.

Slice the bread loaf into thick 1 cm (½ inch) slices.

3.

Wrap the bottom and half of the loaf in aluminium foil in the shape of a bowl.

4.

Make sure nothing can leak from the bottom and the sides.

5.

Beat the eggs, milk, cinnamon and salt, and pour the mixture over the entire loaf so it’s evenly covered.

6.

Add half of the strawberries and almonds between the slices of bread. Keep the rest for garnishing.

7.

Place the loaf above the fire for approximately 40 minutes (make sure the fire isn’t too hot, the wood should be glowing at this point). The bread is ready when it has absorbed all of the moisture.

8.

Remove bread from the fire. Add the remainder of the strawberries and almonds, and top with maple syrup and icing sugar (powdered sugar).

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SALAD IN A JAR (MAKES 1 EXTRA LARGE JAR) INGREDIENTS FOR THE DRESSING 200ml (7 fl oz / 1 cup) vinegar (great if you can find one that’s locally made) 600ml (20 fl oz / 2½ cups) light olive oil or sunflower seed oil 2 tbsp (40 ml / 1¼ fl oz) mustard 2 tbsp (43 ml / 1½ fl oz) honey Salt and pepper OPTIONAL Seasoning like cayenne or baharat Chopped spring onions (scallions) INGREDIENTS FOR THE SALAD Use all your leftovers, and supplement with fresh ingredients if needed.

We like to use: • Leftover barbecue chicken or fish, in small pieces • Leftover cooked rice or pasta • Fruit that needs to be used • Leftover baked potato • Shredded carrot or even dandelion greens from the roadside • Leftover cheese • Nuts and seeds • Opened tins of beans or corn • Leftover fresh herbs Keep glass jars and lids when you’re on the road. These come in handy for storing loose tent pole elastics or other items. They keep nuts or salty snacks fresh. They can be used as a salad dressing shaker or to store a salad when on the go – drizzle the salad with a nice dressing and it’s perfect.

This is a salad dressing recipe with just a suggestion of the types of ingredients you can use it on. Make in bulk and store in a jar so it will last for the duration of your road trip. Now you can have lunch with all the leftovers ready in five minutes. Whenever you’re making a vinaigrette salad dressing, follow a 3:1, oil to vinegar ratio – three parts oil to one-part vinegar. You can’t go wrong! If you want more acidity, add more vinegar. If you want more body, add more olive oil.

METHOD Combine salad dressing ingredients in a glass jar and shake vigorously until emulsified. You can also pour the dressing into a clean glass bottle – this will make it easier to use. The oil and vinegar separate into layers after a while. This is completely normal, just shake before use.

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Spiced Rum Christmas Cake

Food Stylist and Photographer, SHILPA RAZNIEWSKA shares her festive memories and a delicious Spiced Rum Christmas Cake recipe that you will continue to make year after year.

RECIPE & IMAGES Shilpa Razniewska

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G

rowing up in India as a Hindu we did not celebrate Christmas at home, but I studied at a Catholic school, so we celebrated Christmas every year at school. We had carol singing, a Christmas tree and a huge crib placed every year depicting the night that Jesus was born. In India no matter what your religion is, we still celebrate all festivals and Christmas is a huge celebration.

A famous cake that you can buy in your local bakery for every Christmas is what we call ‘Plum Cake’ or ‘Fruit Cake’ and I remember waiting for this particular cake each Christmas, my Mum made sure she bought it for us every year. After I met my husband who is Polish, and we moved to Ireland, we started our own little family and we celebrate a mix of Polish and Irish Christmas here in Dublin. We have our own traditions and cakes.

Last year we spent our Christmas in Goa, India and we enjoyed this beautiful cake. Last year I decided to bake my own version of Plum Cake and it was delicious.

This beautiful aromatic cake is loaded with mixed dry fruits soaked in spiced rum (which makes any Christmas special!). It is flavoured with spices such as cinnamon, nutmeg and mixed spice and a perfect combination of nuts, dried fruits and spices. This is my take on the famous Plum cake. The dried fruits are soaked in brandy or rum weeks or sometimes months prior to baking.

See more of Shilpa’s delicious creations @soulful_and_healthy

Shilpa’s Spiced Rum Christmas Cake Ingredients (Makes About 10 Slices)

To Soak 250g mixed dried fruits like raisins, mixed peel, currants.

200ml good quality spiced rum or brandy Dry Ingredients 350g or 2 cups plain flour or all purpose flour 100g dark brown sugar 100g golden caster sugar 1 tsp mixed spice ½ tsp ground cinnamon ¼ tsp nutmeg ½ tsp baking soda 50 grams icing sugar 1 ½ tsp baking powder Wet Ingredients 200g unsalted butter softened 2 egg yolk 4 egg whites 1 tsp vanilla essence 1 tbsp orange marmalade 60ml milk 100g crushed cashews Extra icing sugar for dusting the cake Custard to serve (optional) Method 1.

Soak the mixed dried fruits in rum or brandy and set aside for one or two days or if possible for a couple of weeks.

2.

Preheat the oven to 180 degree celsius and line a 9 inch springform cake pan with parchment paper and grease the sides with butter.

3.

In a large bowl sift the flour, baking powder, baking soda and the spices and set aside.

4.

In another bowl, beat the butter until light and fluffy using a stand mixer or a hand mixer, now add the dark and golden sugar and beat until nice and creamy for about 2 minutes.

5.

Add the egg yolks one by one and beat until smooth for about 1 to two mins. Add the dried fruits soaked mixture and orange marmalade and chopped cashew nuts, mix well, do not over beat.

6.

Add the flour mixture and gently mix using a wooden spoon or a spatula, the mixture at this stage will look dry and crumby, do not worry, we will add the egg whites in a while.

7.

In another large bowl beat the egg w another large bowl beat the egg whites until foamy this will take about 3 to 4 mins on high speed, add the icing sugar little by little in parts and continue beating until you have very soft peaks and can being to see the trails of the blender, stop at this stage, do not over beat otherwise it will turn into stiff peaks.

8.

Very gently fold in the egg white mixture in three parts, do not mix too hard otherwise you will lose the air in the egg whites, very gently fold it into the batter. Lastly add the milk and stir into the batter.

9.

Pour the batter into the prepared cake pan and bake in a preheated oven for about50 to 60 mins, depending on your oven, until a toothpick inserted comes out clean.

10. Cool completely on a wire rack before serving. Serve with a generous dusting of icing sugar or with custard. Enjoy! eat.live.escape

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Festive Gift Guides No matter who is on your Christmas list we have you covered with our wrap up of the best gifts for everyone in your life.

Image: Kathy Mexted kathymexted.com @kathymexted Flowers: Flowers In A Vase flowersinavase.com.au @flowersinavase1 Wearing: Necklace by Simone Platt Jewellery simoneplattdesign.com.au @simoneplattdesign

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1.Sel et Poivre Salt and Pepper Set rexlondon.com 2.Mince Pies Greeting Card aislestudio.co.uk 100% 3.

Koko Black Wish Upon A Star Chocolate $39.95 kokoblack.com 4.Parwana:Recipes and Stories from an Afghan Kitchen at all good booksellers 5.Finex Quart Cast Iron Pot $450 finexusa.com Red Gingham Cotton Apron Red $39.95 eatliveescape.com7.Jonathan Adler Agate Cheeseboard jonathanadler.com 8.De Bortoli 17 Trees Pinot Gris debortoli.com 9.A&E Millwork Chopping Board aandemillwork.com 10.Ottolenghi Flavour by Yotam Ottolenghi at all good bookstores

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Koko Black 16 Piece Gift Box $39.90 kokoblack.com 2. Jasmine and Will Monogrammed Linen Robe $159 jasmineandwill.com 3.Whiskey Loot Advent Calendar $329 whiskeyloot.com 4.Leatherman K4 Utility Knife $214.95 leatherman.com.au 5.Angove Organic Merlot $18 angove.com.au 6. Jasmine and Will Mens Sainte Maxime Linen Short $55 jasmineandwill. com 7.Vita Man Shampoo & Conditioner $29 each vitaman.com.au 8.Lyres Non-alcoholic Coffee Spirit $44.99 lyres.com. au 9.Penhaligon’s Halfeti Gift Set $349 libertineparfumerie.com.au 1o.Presence London Leath Backpack $89 (GBP) presence-london.com 11.Jonathan Adler Infinity Wood Puzzle $30 (USD) jonathanadler.com 12.The Aussie Man Skin Essential + Anti-Ageing $95 theaussieman.com eat.live.escape

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Bohemian Traders Paper Bag Pants Tie Dye Pink $159 bohemiantraders.com 2.Al.Ive Hand & Body Wash Duo $79 eatliveescape.com 3. Koko Black A Jar of Stars Milk Chocolate 100% $17.50 kokoblack.com 4.Canvas & Sasson Large Geo print Cushion $98 eatliveescape.com 5.Cire Trudon Nazareth Limited Edition Candle 270g $135 libertineparfumerie.com 6.G.H Mumm Grand Cordon Rose NV Champagne $100 at leading retailers 7.Jonathan Adler Needlepoint Cushion Tiger $150 (USD) jonathanadler.com 8.Bonnie & Neil Jug Coucou Jug Amber $149 bonnieandneil.com.au 9.Jonathan Adler Brass Tic Tac Toe Set $195 (USD) jonathanadler.com 10.Sage and Clare Lita Velvet Quilt Cover $399 sageandclare.com 11.Bonnie and Neil Spotted Begonia Tall Vase $145 bonnieandneil.com

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Image Credits: Stylist Erin Mellington @melior.interiors, Jemma Bell @soda_and_stich Photographer Armelle Habib @armellehabib with Assist Maki LeVine @maki.levine

The Traveller 1

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1.Kip & Co Meadon Cotton Quilted Pillowcase $50 kipandco.com.au 2.Burgon and Ball Large Wooden Plant Labels $14.95 eatliveescape.com 3.Conscious Calendar Co Seed Calendar 2021 $79.95 consciouscalendarco.com 4.Castle and Things Little Garden Art Teatowel $89 castleandthings.com.au 5.Papinelle x Karen Walker Pyjama Set papinelle.com 6.Canvas & Sasson Burleigh Hibiscus Cushion Large $96 eatliveescape.com 7.Simone Platt Daisy Chain Necklace $109 simoneplattdesign.com 8.Peter Cromer x Erstwilder Aussie Animals Brooch erstwilder.com 10.Auguste the Label Selena Layla Midi Skirt Plum $179 augustethelabel.com 11.HAWS Vintage Metal Jug $66 eatliveescape.com 12.Blunt & Flox Metro Umbrella $129 bluntumbrella.com.au

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Insta-fabulous

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The Most Beautiful Christmas

Markets in the World

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A Sandy Paradise: North Stradbroke Island

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Let it Snow!

F

rom a very young age I was bitten by the travel bug. There was a voice inside my head that was constantly telling me I had to travel the world, and so I did. When I finished school I started travelling while studying and I got obsessed with it! Hence why I decided that I wanted to share my biggest love and make everyone passionate about traveling. This is when my @katemeets page started and it ended up being my real job. Creating content at the most epic places in the world can never be compared to a 9-5 job. So grateful to be able to live the life of dreams!" @katemeets

INSTA-FABULOUS Inspiration from some of our favourite food and travel influencers on the ‘gram.

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B

ack in January 2018, Lola Hubner left her full time job in Sydney Australia to chase her dreams of traveling the world. She set off with her partner Jirapan on a year long backpacking adventure around South East Asia and they’ve been on the road ever since. Lola has been able to turn her passion for travel and photography into a full time career by documenting and sharing her global adventures to her Instagram page @lolahubner. She continues to create new memories and share her raw travel moments in hopes of inspiring a little wanderlust in everyone she meets along the way!� @lolahubner

@lolahubner

@loveatfirstbite_aus

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y name is Annie and I am a Sydney food and lifestyle influencer and content creator.

Inspired by my love of photography and food, I started my blog over three years ago and have loved the experience of being able to work with some of the most talented people and brands in the hospitality industry. I have a passion for creating content that resonates with my audience and always searching for the best food and lifestyle products in Sydney and all over Australia and sharing that with the community. @loveatfirstbite_aus

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efore I was a photographer for cafe, restaurants, and food products in New South Wales, I worked in the food and beverage industry for 15 years. Food has always been my passion and while I am very fortunate to be amongst some of the best food and fresh produce in the world, I feel more fortunate to be working as a content creator, eating and photographing my way around the country, making new friends, meeting industry leaders, it is a dream come true.

My favourite meal is a simple Japanese dish, sashimi. While I love all types of cuisine, I love Japanese cuisine for its simplicity. I also love to photograph Japanese food for that same reason.

Japanese chefs have a great aptitude for not just cooking but also presentation, so it’s not a surprise to want to create content that does their dishes justice. I also love a hearty, double cheeseburger, or a scotch fillet steak with herb butter.

I love to create content that is not only beautiful but also fun and exciting; think scenes filled with vibrant colour, contrast, sunlight, or lots of mood and dense shadow. I try to create content that captures the moment by telling a story, something that is sometimes quite hard in food photography, but it’s an ongoing challenge that drives me to always want to create the perfect narrative.

My ultimate goal is to travel to every country and try their cuisine by region, blogging and photographing as many types of food and food venues as possible. It’s hard right now during COVID, but hopefully soon!

- Kera Wong @kerabeareats

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Powerhouse Tamworth by Rydges has completed its multi-million dollar redevelopment, three years in the making, to create the only five-star hotel property in the New England region of NSW. The refurbishment was designed and implemented

by Australian award-winning design team, Paul Kelly Design, for renowned regional hotelier, Greg Maguire.

The completion of the Tamworth redevelopment also marks the launch of 20 brand-new luxe serviced apartments, a mix of one and two bedroom options and a three bedroom villa, perfect for longer stays and families or groups travelling together. The apartments complement the property’s 61 newly refurbished rooms and suites, all with high-speed free wi-fi, 60 inch 4K smart TVs on an acoustic wave wall, wireless mobile chargers, multiple USB ports and catering for every modern traveller’s needs. rydges.com

A specialist interiors business has played a key role in the transformation of a landmark Lake District inn. Ghyll House Upholstery and Design was part of the team involved in the multi-million pound revamp of The Coniston Inn, formerly The Waterhead Hotel, on the shores of Coniston Water in the English Lake District. The historic 42-bedroom pub with rooms reopened following an 18-month redevelopment. As part of the work, the Ghyll House team created curtains and blinds throughout the venue, and recovered chairs in the bedrooms and fixed seating in the bar area. The Ghyll House team worked on dozens of pieces of furniture at their base at Mealsgate, near Cockermouth, using a specific palette of fabrics, which was in keeping with the new look of the inn. ghup.co.uk winncollectiongroup.com

Melbourne's only family-owned, five-star boutique hotel, The Lyall, brings a touch of NYC and London with the opening of The Lobby. The Lobby opened as a pop-up bar on the street level of the hotel and is continuing for the summer season! Collaborating with Cucinetta, a local favourite, to run the kitchen, The Lobby is promoting the neighbourhood. Think sidewalk round tables, signature cocktails, with antipasti boards and authentic Italian pizza. Open from Thursday November 5th. thelyall.com

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

Just two hours from Sydney you can find Bangalay Luxury Villas, on the NSW South Coast. The luxe self-contained villas are perfect for Aussies to escape to. There is a restaurant, Bangalay Dining on-site with brand new menu offerings including Native Ingredient Talks and Local Oyster Experiences, not to mention a new 6-course degustation menu which is just divine.

The locally owned family-run business are just now finding their feet again after being hit hard with the bushfires, flooding and COVID. In addition, Bangalay has partnered with Minenssey Skincare Shoalhaven, to provide an enhanced in-room experience and promote rejuvenation for all guests during their stay. With local travel on the rise, the collaboration of two brands synonymous with nature and Australian land gives guests the opportunity to maximise the authentic experience on offer at Bangalay. bangalayvillas.com.au @bangalayluxuryvillas minenssey.com @minensseyskincare

StayWell Holdings has collaborated with leading global wellness app Caravan Wellness for Wellness Month in to see StayWell guests enjoy complimentary access to the Caravan Wellness app until the end of year (2020).

In room, guests will be given free access to hundreds of video programs available through the app, which have been designed by leading health practitioners to assist those in getting healthier and fitter. staywellgroup.com

Nothing says tropical holiday like an overwater bungalow, and ELYT Charter Tahiti have taken the concept to the next level with the release of their floating villa houseboat. The charter company has released new images of their soon-to-launch ultimate luxury houseboat; a four-bedroom floating presidential suite with a 360-degree rooftop lounge that will give guests the opportunity to take in the stunningly beautiful nature of The Islands of Tahiti. The first floating villa in Bora Bora will be able to accommodate up to eight guests with its 120 square metres large area across two levels and is decked out with four bedrooms, two bathrooms, a fullyequipped kitchen, dining area and a rooftop with breathtaking views surrounding the boat at all angles. elytchartertahiti.com eat.live.escape

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The World’s Most

Beautiful Christmas Markets

Twinkling lights, spiced eggnog and homemade craft, we go in search of the most spectacular Christmas Markets in the world.

WORDS Amanda Woodard

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he story of how I became a Christmas Market junkie is, to begin with, a sad one. On the beautiful island of St Lucia in the Caribbean, I’d bonded with a rather handsome German guy while scuba-diving.

Numbers exchanged, he invited me to visit him ‘any time’ at his home in Cologne.

Sadly, in the chillier climate of northern Europe in December, our passion also cooled and I spent several days wandering alone around the city. However, with the Cologne Christmas market in full flow, I was drawn by the scents of cinnamon and cloves, roasting chestnuts, warming mulled wine, snowflakes falling and happy faces. And so began a love that has lasted a lifetime.

BUDAPEST, Hungary

Step back in time in Vörösmarty Square, named after the Hungarian poet. Wooden stalls illuminated by lamplight, choirs singing and handmade crafts make this a nostalgic experience. On one side of the square is the beautiful Gerbeaud Cafe house built in 1870 where festive light shows are projected each night. Stop for a warming Goulash soup or traditional Chimney cake (Kurtoskalacs), a sweet rolled pastry flavoured with cinnamon sugar and baked over charcoal.

Best For: Hungarian embroidery and traditional lacework, exquisite but not cheap. Fine wooden toys and flowers. Dried fruit and spice garlands to remind you of the aromas of Budapest.

PRAGUE, Czech Republic

Two Christmas markets within five minutes walk of each other – one in Wenceslas Square, the other in the Old Town Square in one of the world’s most beautiful cities – what’s not to love? To trawl that many stalls you’ll need a drink in hand. Mulled wine (svařák); honey wine (Medovina); or grog,

a mixture of rum, water, lemon and sugar should loosen the purse strings. The Old Town Square with its medieval Town Hall and famed astronomical clock is stage set for a magnificent Christmas tree brought in from the forests of the Liberec region.

Position yourself on the Observation Bridge, or pay to ascend the Town Hall tower, to watch the tree’s lights being switched on every hour from 4.30 onwards, accompanied by rousing a symphony. They love their markets so much in Prague, they even open on Christmas Day and New Year’s Day. Best For: Prague is home to the National Marionette Theatre so handmade puppets are a speciality.

Glassware has a long history here and the hand-blown and painted glass baubles are high quality. Folk art decorated ceramics and traditional laceware.

KLAGENFURT & CARINTHIA, Austria

A very different and less commercial destination, the Christmas markets in this region of southern Austria are intimate affairs. Off the tourist radar and more tuned to local customs. There are the added attractions of ski slopes at Katschberg and thermal spas aplenty including the family-friendly St Katrein spa at Bad Kleinkircheim. A highlight is the romantic Katschberg Advent Trail. From the town centre, a horse-drawn sleigh travels a lantern-lit trail, followed by a 45-minute winter walk that passes renovated barns, each one dedicated to a different tradition.

There are free-of-charge tea stations, as well as a Christmas maze and a wood of illuminated Christmas figures.

RAVENNASCHLUCT Germany

The magnificent Hell Valley railway viaduct is the backdrop to this small, atmospheric Christmas market, nestled in a gorge in the Black Forest. The towering arches are lit up in kaleidoscope colour at night, and big open fires are dotted around for warmth as temperatures can be icy.

There’s a little ice-rink with skates for hire, piano performances and a chance to hear Christmas tunes played on an alphorn, a several-metres-long horn played by Alpine mountain dwellers. Hard to resist the typical Bratwurst German sausages made locally – but if you choose to make the three-mile hike from Hinterzarten through a winter wonderland to arrive at the market, then you deserve one! Alternatively, there are free shuttle buses from Hinterzarten and Himmelreich railway stations.

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COLOGNE, Germany Nestling in the shadow of one of Europe’s most imposing cathedrals with a towering Nordmann fir tree as its centrepiece, this is as Christmas-card perfect as it gets. The soul of any German Christmas market are the stalls selling traditional gluhwein (mulled wine) which is actually an invention of the Romans. Organically certified food is also a feature and the organisers allow only high quality crafts in the market. The Germans love their Nativity scenes and there are more than 100 on display around the city. You can buy your own miniature tableau at the market, including one figure I don’t recall from the Bible – a chap squatting with his pants down, reflecting the Germans’ scatalogical obsession. As a reminder of what Christmas is meant to be about, a calendar of musical events runs throughout December in the Cathedral. Pop inside to hear the choir singing. Heaven on Earth!

Best For: Wood carvings, glass ball decorations, ceramics, accessories, children’s toys, soaps.

Cologne, Germany Image: Dieter Jacobi eat.live.escape

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ZAGREB, Croatia For sheer abundance, Advent in Zagreb is hard to beat.

There were more than 20 markets last season, all a little different. An easy city to explore on foot, head to Zrinjevac Park where a magical sight greets you: hundreds of trees lit up with fairy lights framing stalls selling handicrafts. Nor should you miss a stroll along the medieval walls of the Strossmayer Promenade for spectacular views over the city.

Several unusual markets open here with unusual themes.

One year, there was a retro living room, complete with plush sofas, vintage lamps and live jazz music.

Best For: Nearly everyone goes home with a ‘licitar’, a red heart-shaped honey biscuit, intricately decorated, and traditionally given as a gift from young men to the girls they loved.

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A Sandy Paradise We explore the natural beauty of the world’s second largest sand island, North Stradbroke, and discover a paradise only a stone’s throw from Brisbane.

WORDS & IMAGES Katie Skinner

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hen you mention island holidays the usual picture-perfect destinations come to mind - Maui, Hayman, Bora Bora, Santorini and Capri to name a few. Not many think of North Stradbroke Island, situated only 15 kilometres off the Brisbane coastline with it’s stunning coast and incredible array of sea life, flora and fauna.

The last time I visited North Stradbroke Island (Minjerribah) was over 15 years ago. My best friend and I took our kids over for a long weekend and I remember a magical mini break filled with swimming, fresh prawns and fishing. We even had the experience of a dugong coming out of Moreton Bay and flopping down next to us as we fished, watching us lazily before heading off. Those kids are now adults and I haven’t been back to North Stradbroke since so I was looking forward to seeing if the second largest sand island in the world still held the same magic for me.

Getting there is pretty simple, a 45-minute trip where you can take your own transport by car ferry, or catch a water taxi or the flyer if you plan to leave the car behind.

They all depart from Toondah Harbour in the Brisbane coastal suburb of Cleveland and disembark on the island at the small town of Dunwich. The island covers over 275 square kilometres so taking your own car is handy for getting around or consider hiring a 4WD and taking in some of the amazing beach drives and off-road tracks.

North Stradbroke has one of the best vantage points in Queensland for onshore whale

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watching. We pulled up at Frenchmans Lookout and before we could even get out of the car we had spotted migrating humpback whales frolicking off shore. As we sat and ate our picnic, we were treated to spectacular whale watching viewing of mothers and their calves.

You can witness some of the most incredible coastal scenery, particularly on the North Gorge Walk at Point Lookout. Kangaroos graze alongside the walking path, while the views hold countless photo opportunities with whales and dolphins surfing the waves alongside surfers who come to use the closest surf beach to Brisbane.

Visit the quaint village of Amity, which is located 16km from Point Lookout. The calm water of the Amity swimming enclosure is the ideal location for a dip or try a spot of fishing off the Amity jetty. As we strolled along the Amity jetty, a dolphin decided to put on a show, following us up and down as we walked the length of the platform.

Another experience that should not be missed is trying the local Dialba oysters. Between the months of September and February, you can purchase the creamy and plump Diabla oysters directly from oyster farmers, Greg and Ingrid Nankervis’ home in Amity. These oysters are grown in the pristine, clear water of Moreton Bay and are a foodie’s favourite.

The brown lake is an easy drive from Dunwich and worth a visit to see the tea tree stained water. The day we visit it was lovely and quiet and as it is a little off the main tourist track, it’s a lovely, serene spot for a refreshing swim on a hot day.

One of our favourite ways to end our day was to watch the sun

go down at Cylinder Beach while eating a prawn and chorizo pizza from Straddie Wood Fired Pizza.

If a classic bistro meal is in order, then try the Manta Ray Bistro at Stradbroke Island Beach Hotel for great pub meals with expansive Coral Sea views to drink in while you eat. In need of a coffee fix?

You can’t go past The Blue Room for a caffeine hit that rivals some of the best coffee houses in Brisbane.

There’s plenty more to do when visiting North Straddie such as 4WD adventures, swimming in the Blue Lake, surfing the sand dunes and scuba diving and snorkelling around Shag Rock and Flat Rock.

For accommodation you have your choice of camping grounds and caravan parks all the way through to luxury beach front apartments, glamping and plenty of AirBnB homes to choose from. Just make sure you book in enough time to take in all this incredibly beautiful and magical island has to offer.

escape CLOCKWISE FROM TOP LEFT Crashing waves at Main Beach; Enjoying the views at Stradbroke Island Beach Hotel; North Stradbroke Island Surf School; Point Lookout Surf Life Saving Club; The Blue Room MIDDLE Brown Lake FACING PAGE A lone surfer at Main Beach.

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Address Book The Blue Room Cafe 27 Mooloomba Road, Point Lookout @intotheblueisland Straddie Wood Fired Pizza straddiewoodfiredpizza.com @straddiewoodfiredpizza Stradbroke Island Beach Hotel stradbrokehotel.com.au @straddiehotel Official Tourist Information stradbrokeisland.com @northstraddieisland Stradbroke Ferries stradbrokeferries.com.au

TOP LEFT The picturesque Main Beach BOTTOM The Blue Room; BOTTOM LEFT 4WD’ing on Straddie Beach FACING PAGE Main Beach.

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‘As we strolled along the Amity jetty, a dolphin decided to put on a show, following us up and down as we walked the length of the platform’

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Image: Emma Hodgson

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Let It Snow!

Dreaming about a White Christmas? A European winter may not be on the cards this year but get planning for 2021 and an escape to the beautiful Swiss Alps.

WORDS Melinda Healy

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now-capped mountains clustered together within a dramatic landscape, the jagged peaks packed with pistes and promise.

This is winter in the Swiss Alps - magical and magnificent.

Whether venturing into luxury resort territory in glamorous St Moritz or settling into a remote chalet somewhere like Zermatt, which sits at the bottom of the highest mountains, one thing’s for sure, memories made in this incredible region of Europe are guaranteed to make their way on to the ‘bestof ’ showreel for years to come.

“It truly is the postcard you imagined,” Swiss local Tamara Loeffel-Jager tells me proudly, adding: “Magical is the word.”

That magic she speaks of begins with the region’s overabundance of incredible adventure playgrounds and extends to experiences that include enjoying cheese fondue using locally sourced Swiss cheese under the stars; soaking in thermal saunas overlooking landmarks like the Matterhorn (one of the highest peaks in Europe); admiring the twinkling Christmas lights at the annual markets; skiing the multitude of challenging pistes; sipping local wine in front

of a crackling open fireplaces; skating on iced-over lakes; and capturing the beauty of the picture-perfect vistas on camera.

Ms Loeffel-Jager lives and works in the canton of Graubunden, the country’s largest and easternmost region. It is home to highend destinations like Davos, Lenzerheide and St Moritz.

“I love to spend Christmas in the snow,” the marketing professional says. “St Moritz is always my first pick when it comes to the holiday season. Its high altitude guarantees a lot of snowfall - all the hotels and boutiques compete with each other for the most extravagant Christmas display.”

While the smaller village markets and lighting displays are as full of Christmas spirit as their bigger counterparts, Zurich has perhaps the best markets in the Alps. It hosts at least half a dozen grand-scale offerings including Europe’s largest indoor market, the Christkindlimarkt, which is held in the city’s main railway station and is centred around a tree that’s decked out with 7,000 Swarovski crystals.

Across the Alpine region visitors can explore 937 mountain summits, 150 valleys, 615 lakes, and with just 26 inhabitants per

square kilometre, tourists can enjoy the luxury of space while taking in the eye-watering beauty.

“The ski slopes are endless in our canton, we can spend weeks without having to do the same slopes twice,” says Ms LoeffelJager. “The food scene is fantastic too, and Graubunden is the second largest wine producer in Switzerland.”

Not everyone opts for a holiday packed with perfect pistes though, many also seek out the country’s wellness/medical retreats, of which there are plenty.

Grand Resort Bad Ragaz is the epitome of luxury, and attracts some high-end clientele including former Swiss tennis ace Martina Hingis, who is one of the ambassadors for the property.

In her youth, Hingis trained with her mother at the nearby tennis centre, then during her successful on-court career, the “Swiss Miss” found time in between winning her 25 Grand Slam titles to frequently return to the resort that’s an hours drive from Zurich and within walking distance of Tamina Gorge - the source of the 36.5-degree waters that have made Bad Ragaz world famous. eat.live.escape

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“Thermal water should always and everywhere be used,” suggests in-house dermatologist Brigitte Bollinger when asked about the benefits. “In particular, by the temperature of the water, an increased circulation in the body is achieved, which stimulates both the fine mind of thought and the desire for physical activity.”

Food is another of the country’s indulgences, the Grand Resort Bad Ragaz alone boasts eight dining establishments. Among them there are four Michelin stars and 76 GaultMillau points.

Emma Hodgson has been a regular visitor to Switzerland for years. The British expat who currently lives in Dubai has extended family who own a chalet in Zermatt, in the southern canton of Valais, and her father has long been a ski enthusiast, which has rubbed off on the communications professional.

“Zermatt is probably one of the most remote of all the Swiss Alp destinations, it takes several train journeys up into the mountains from Zurich or Geneva Airport to get there,” she says. It’s the little things that pique her interests and jog her memories, she admits. “I love the smell of wood in the traditional Swiss Alpine lodges I’ve stayed in at Christmas, it’s a similar smell to a sauna with the fire crackling.”

There are some great hotels in the mountains too, many of them offering spectacular views, according to Hodgson. “When I was 21 we were staying in a hotel that had an entire glass wall in the sauna that looked out onto the Alps, they had an outdoor hot tub with a similar view.”

Although she spends most of the year in warmer climes these days - Dubai often reaches temperatures in the 50s in the summer - Hodgson often makes a trip to Europe any chance she gets and has some valuable tips for anyone planning their own trip.

“Switzerland is an expensive country to stay in,” she says. “Having your own kitchen space in your accommodation can save you a lot of money, as can choosing to shop at local supermarkets. They are usually stocked with French wine at reasonable prices, it’s better to pick them over the Italian, German or Swiss alternatives.”

When it comes to transport, train travel is the ideal mode. “The Swiss train system is one of the best in Europe, expect scenic views as you travel from the airport to the mountains.”

The Glacier Express is a panoramic rail journey that skirts the Alpine heartland and passes by rivers, in between mountains and meadows. The stretch between Chur and Zermatt takes around six hours and passes by Disentis, Andermatt and Brig. So, what are you waiting for?

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“The ski slopes are endless in our canton, we can spend weeks without having to do the same slopes twice”

CLOCKWISE, FROM TOP LEFT Dining with a view; hundreds of ski slopes are a snow-lovers paradise; cosy dining options by a roaring fire; a thermal bath is perfect to soak sore muscles after a day on the slopes; Emma enjoying a glass of wine apres-ski.

IMAGES Courtesy of Emma Hodgson & Graubunden eat.live.escapeTourism 91

lifestyle fashion 93 beauty 102 wellness 110 home 112

Get the latest issue delivered straight to your door SUBSCRIBE at isubscribe.com.au/ele Summer Garden Party pg 112

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All THAT GLITTERS

Get ready for the Festive Season with these stand out pieces that will add a little glamour to your night.

PHOTOGRAPHY Milos Mlynarik STYLING Shannon Meddings

RACHEL GILBERT COSMOS TOP rachelgilbert.com @rachelgilbertau ALICE McCALL COOL CAT PANT IN PRICILLA PINK alicemccall.com.au @alicemccallptyltd eat.live.escape

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CARLA ZAMPATTI HAPPINESS IN A BUBBLE DRESS carlazampatti.com.au @carlazampatti

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RACHEL GILBERT TAYAH DRESS rachelgilbert.com @rachelgilbertau FRED AND GINGER GATSBY EARRINGS fredandginger.co eat.live.escape

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RACHEL GILBERT COSMOS TOP rachelgilbert.com @rachelgilbertau ALICE McCALL COOL CAT PANT IN PRICILLA PINK alicemccall.com.au @alicemccallptyltd

SHONA JOY LA LUNE BIAS MIDI GOLD DRESS $280.00 shonajoy.com.au @shonajoy_

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SHIRT ALLORA $349 allora.com.au alloracollection.com.au BOOTS ZOMP PORTER $200 zomp.com @zompshoez BUM BAG IXIAH SHADES OF COOL $69.95 @ixiah_thelabel

RACHEL GILBERT HUNTER DRESS rachelgilbert.com @raechelgilbertau TONY BIANCO MARCY NUDE PATENT HEEL tonybianco.com @tonybianco eat.live.escape

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RACHEL GILBERT GINNY TOP rachelgilbert.com @rachelgilbertau FLANNEL SEQUIN HAREM PANTS flannel.com.au @flannel_au MOON AND MOUNTAIN PALAIS EARRINGS mountainandmoon.com.au

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FLANNEL MADEMOISELLE DRESS FLANNEL MADEMOISELLE JACKET flannel.com.au @flannel_au TONY BIANCO MARCY NUDE PATENT HEEL tonybianco.com @tonybianco PHOTOGRAPHER Milos Mlynarik @milosmlynarik STYLIST Shannon Meddings @stylemachine_ HAIR & MAKEUP Lorella Gianni @lorellagianninimakeupartist MODEL Jira at Chic Management SHOT ON LOCATION AT Harpoon Harry’s hotelharry.com.au eat.live.escape

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What To Wear

FESTIVE SEASON

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Whether you are by the pool, out on the town or relaxing at home, keep it merry and bright this festive season.

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1.S/W/F Tiered Maxi Dress $349 swfboutique. com 2. Bohemian Traders Bias Slip Skirt in Pebble $179.95 bohemiantraders.com 3.Bohemian Traders Willow Midi Dress in Tie Dye Print $179.95 bohemiantraders.com 4.Cire Trudon Mortel EDP libertineparfumerie.com 5.S/W/F Long Sleeve Crop Top $229 swfboutique.com 6.Coco Ribbon Serendipity Chinoiserie Skirt $325 cocoribbon.com. au 7.Cecilie Copenhagen Dress ceciliecopenhagen-au. com $359 8.Erstwilder Santa and Mrs Claus Brooches erstwilder.com 9.Brix Bailey Metallic Clutch Bag brixbailey.com 10.Simone Platt Catch Earrings $79 simoneplattdesign.com 11.Auguste the Label Isaac Cameron One-Piece Swimsuit augustethelabel.com

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fashion

GET YOUR GLOW ON It is the perfect time of year to add a little glow to your makeup regime. WORDS Alexandria Garlan The Holiday season is upon us and after a difficult 2020, holiday parties will be the perfect opportunity to let your hair down! Sparkles and shimmers have long been the favourite theme of a holiday party, and it’s the perfect excuse to bust out a new makeup look. We’ve collected a few ele favourites that will give your beauty routine that extra sparkle this summer.

Body Glitters After being banished to the backs of bathroom cupboards everywhere, body glitters have begun making a comeback in recent years, with celebs like Halsey and Miley Cyrus spotted wearing glitter from head to toe at awards ceremonies. To add a little something to your decolletage, we cannot go past the Sol Dry Oil range, with a colour range from pink to gold, there is something to suit every skin tone. This range is notorious for being quick-drying so that it won’t stain your beautiful outfit.

If you’re looking for something more subtle for an all-over shimmer and some cheeky sun protection, look no further than Ultra-Violette Extreme Screen. This skinscreen leaves a beautiful coconut-scented shimmer on your skin while sneaking in SPF50, perfect for any boat parties you have this summer!

Extravagant Eye Make-up Like so many others we have

been completely enamoured by the makeup looks from HBO’s Euphoria, so naturally, we tracked down the glitter they used. The Lemonhead Los Angeles Spacepastes and Glowjam’s are the most high quality, and high intensity glitters on the market. You can use these to create Euphoria-esque dramatic looks, or to take your everyday makeup up a notch or three!

If you’re looking for a sparkly liner to accentuate your festive look, then both Urban Decay and Tarte have fantastic options. Urban Decay’s Heavy Metal Glitter range has 11 different shades and is buildable for light or heavy coverage depending on your mood.

For those of us still in our rose gold obsession then the tartist PRO Glitter Liner in Rose Gold has no real competition. A double-ended rose gold liner with glitter topcoat this will elevate your day-time looks and go perfect with that summer tan.

Highlighters and Bronzers The Chanel Cream-Gel Bronzer has a cult following for a reason. This summer, put down your contour sticks and try contouring with this bronzer for a more sun-kissed look.

When applying this bronzer, try to consider the places that the sun would naturally hit your skin and give them a bit of extra attention for a more natural look.

There are an astounding amount of highlighters currently on the market. For a shade to

match any skin tone, we cannot go past the Charlotte Tilbury Beauty Light wand. This highlighter melts into the skin and gives you a ‘lit from within look’. It can be worn standalone or over powder, so this is the perfect versatile product to give your look an extra glow this holiday season.

Nails Glitter nail polish is the obvious and most sparkly answer, but for those looking to elevate their look, Manii’s Confetti instant at-home nail art is the perfect option. Their ready-made manicures that you apply using a topcoat can be on in just minutes while still offering all the class of salon-level nail art.

Skincare For those who are looking for more of a natural glow, try adding a Vitamin-C product to your everyday routine. A Vitamin C will even out your skin tone and give you a year-round brightness and glow that you don’t have to save for just the holiday season.

We recommend the Medik8 range and the C-Tetra Intense product for something on the stronger end.

Whatever you’re wearing this holiday season we hope it sparkles, and you glow with confidence.

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How To Brush Your Hair It should be simple right? But how we brush our strands can really affect our hair health.

DON’T start at the roots! This goes

against everything we have ever known, but brushing from the root down can pull hairs out at the follicles, instead start near the bottom and work your way up as you loosen tangles.

*Editor’s Pick* SISLEY Velvet Nourishing Body Cream

Sisley’s new ultra-sensorial and high-nutrition body cream immediately soothes and repairs dry skin. The formula is rich in saffron flower extract, shea butter, babassu and macadamia oils to nourish, moisturise and restore soft-like-velvet skin day after day. The delicate, 100% naturally derived, fragrance with notes of honey and orange blossom combined with the enveloping texture makes this body cream a must have and the perfect addition to any well-being beauty routine. sisley-paris.com

DRY hair is less prone to damage than

wet hair, when you are brushing wet hair take extra care and use a detangling product first and use a brush or comb designed for wet brushing - the teeth or bristles will typically be further apart and more flexible.

DON’T brush too often. Forget about a

hundred brushes a day! Keep your locks in great condition by minimising brushing and only brush when you need to detangle or smooth down your locks.

This refreshing lightweight Youth Body Serum by iSClinical gently absorbs into the skin providing powerful hydration and antioxidant protection against environmental aggressors. The purest form of Hyaluronic Acid, potent extracts of Watermelon, Blue-Micro Algae, Licorice Root and Holy Herb, are combined with han a moisturizer, this nourishing treatment leaves skin feeling fresh, soft, and more hydrated. Perfect for post-sun exposure. isclinical.com.au

DO wait until hair is 80% dry before using a brush to style it.

KEEP your hairbrush clean. Your

hairbrush collects oil and debris which can be brushed straight back in to your hair if you don’t regularly clean your combs and brushes.

We love evo’s Pete the Paddle Brush to use on both wet and dry hair $45 evo.com @evohair

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Peggy Sue Blue Tansy Facial Oil is a luxurious treat for the skin that actively balances, hydrates and brightens dull skin. The hero ingredient is Blue Tansy, which is a floral extract famous for its beautiful soothing and calming properties. Peggy Sue have blended Blue Tansy with an array of fruit oils including watermelon, blueberry and acai which will feed your skin with an abundance of antioxidants and essential fatty acids to keep skin looking pump and radiant. peggysuesoaps.com @peggysuesoaps

MERMADE MIST is guaranteed to protect your hair from heat and ensure your glossy waves hold in place, along with other benefits such as adding gorgeous shine, contour, and definition. Freshly scented in juicy jackfruit for sweet smelling hair, Mermade Mist is a game changer amongst heat styling sprays as it features innovative emulsion designed to reduce hair breakage by 75%. Infused with argan oil antioxidants for ultimate moisture and replenishment, Mermade Mist also employs a unique anti-dropout formula which holds your waves for days. Eliminating unnecessary products from your hair routine, simply apply Mermade Mist evenly throughout dry hair before using your heat styler. mermadehair.com @mermade.hair

beauty

Topping our list for prettiest perfume bottle, Penhaligon’s The Favourite $289 is at the top of our Christmas wish list. libertineparfumerie.com.au

Davine’s SU range protects hair from sun damage and keeps locks in tip top condition.

This nourishing mask treatment is perfect for hair damaged by the sun, chlorine and/or saltwater. It restores softness, hydration and gloss to the driest, dullest hair. davines.com

the beauty edit

It’s the perfect time of the year for a little gloss and glamour, Morphe’s range of highlighters, glosses and blushes will have you sparkling all summer long. morphe.com @morphebrushes

YORA has formulated the world’s first-ever skin care product with 20% niacinamide. Niacinamide works in skin by telling it to behave more like it did when it was younger, and before environmental exposure and damage occurred. This includes helping to improve skin’s elasticity, enhancing barrier function, easing discolorations and reviving skin’s healthy tone and texture. yora.com @yora eat.live.escape

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Five Fragrances To Love Now

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4 3 CLOCKWISE, FROM TOP LEFT: Diptyque Do Son Eau De Parfum diptyqueparis.com ACQUA DI PARMA ROSA NOBILE acquadiparma.com Palm Beach Vintage Gardenia Fragrance Diffuser palmbeachcollection.com.au Aerin Lauder Ikat Jasmine esteelauder.com.au L’Artisan Couleur Vanille Eau De Parfum libertineparfumerie.com.au eat.live.escape

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spf: is it DAMAGING our coral reefs?

What is SPF really doing to our oceans? We find out.

WORDS Alexandria Garlan

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will be the first to admit that I’m a sucker for any simple way to be more sustainable.

In January of this year, as I stood in a Puerto Rican Walgreens, staring at a wall of sunscreen, it was easy to reach for the one that said ‘reef-safe’ even though I had no idea what that meant. I had to know, is reef-safe just a marketing gimmick to trick me into paying more for regular sunscreen, or is it actually protecting our reefs?

Coral reefs serve a vital role in both our ecosystem and our global economy. Environmentally, coral reefs house around 25% of all marine species while buffering waves and storms before they reach our shores. Economically, 500 million people rely on coral reefs for food, income and coastal protection.

Though the warming of the ocean has the most devastating impact on coral reefs, with temperature shifts from climate change causing widespread coral bleaching, sunscreen has recently come to the fore as another significant risk to our beautiful coral reefs. Many coastal hotspots are all too familiar

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with the oily sheen left on the ocean after a large group of tourists have finished swimming, packed up their towels and umbrellas and gone home.

Now I know that this sounds like a significant impact from a very thin layer of lotion. But, according to a 2015 survey, up to 14,000 tons of sunscreen enter the world’s reefs each year, many of them containing the most concerning ingredient, oxybenzone.

Craig Downs, PhD, a forensic ecologist in Virginia and an expert on the subject, noted that chemicals leaching into the reefs can increase their susceptibility to experiencing climate change events, and coral bleaching. According to Downs, some sunscreen chemicals can cause DNA damage to coral embryos and are incredibly toxic to juvenile coral.

Essentially, your sunscreen could be disrupting coral reproduction and growth.

Though sunscreen companies have been quick to call out ‘insufficient evidence’, the Hawaiian Government has banned the sale of sunscreens containing oxybenzone and octinoxate from January 2021,

to protect their reefs.

When travelling, six different locations have sunscreen bans in place that you will need to be mindful; the US Virgin Islands, Hawaii, Key West, Florida, Bonaire and Palau.

Though oxybenzone can be found in several Aussie pharmacy and supermarket brands, avoiding oxybenzone is very easy to do. At the time of writing this article, I had seven different sunscreens in my house (I know, I have a problem), none of which contained oxybenzone.

Some of my favourite sunscreen brands are Ultra Violette, Purito, Invisible Zinc and Coola. These are all fantastic brands that have a range of products at varying price points, and you can buy them guilt-free.

So while we wait for more information and research on this topic, we plan to make a conscious choice to buy sunscreen with less nasty chemicals or simply do the Aussie thing and slip on a longsleeved top and slap on a hat.

VITAMIN C HEROES Update your skincare regime with some of our favourite products packed with antioxidant Vitamin C that really work.

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acayla Chapman and Natalie Knoll launched their eponymous brand, Bird & Knoll, in 2014 with a signature line of luxury scarves using the softest cashmere, silks and cottons as the canvas for their artistic narratives of global destinations. We chat to Natalie to find out more about the Bird & Knoll journey.

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Tell us about the behind Bird and Knoll.

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inspiration

Bird and Knoll is really the meeting of a fashion mind and a creative eye. I (Nat) worked as a professional photographer for over ten years and Macayla (Bird) is an ex-fashion editor. I came up with the idea on my travels with the family, thinking of how to merge my passion for photography and travel with my love of fashion - the idea of translating my photographic travel narratives onto the ‘canvas’ of a luxury scarf was the genesis and the person I wanted to do this with was obvious from the start, my friend and fashion aesthete Macayla. Our trans-Tasman collaboration focussed on combining tactile, quality textiles and finishes with distinct photographic images to create a beautiful brand of luxe accessories.

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A few years ago we extended that vision for effortless luxury into resort wear. We have set out to create collections designed with pieces that simplify our customers life with their versatility, quality and creative impact. This ethos gives our garments the energy to empower our customers to walk taller and bolder and feel forever feminine!

1.Ella Bache Radiance C Defensive Antioxidant Mist $39 ellabache.com.au 2.Biossance Squalane and Vitamin C Rose Oil $72 (USD) biossance.com.au 3.ESK Reverse C Serum eskcare.com 4.Skinstitut Vitamin C 100% $33.50 skinstitut.com.au 5.Paula’s Choice Ceramide-Enriched Firming Eye Cream $65 paulaschoice. com.au 6.Minenssey Rejuvenating Nutritious Face & Neck Cream $90 minenssey.com eat.live.escape

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SPOTLIGHT We chat to Ashley Bellino, founder of Stoned Crystals, about how she created a thriving business from her passion for crystals.

Where did your passion for crystals come from? As a child I absolutely loved anything that sparkled. My Italian parents had a Sicilian slang term they called the things I liked; ‘NichaNachitti ’- a silly little thing. I would visit all of the spiritual and fairy shops and my favourite toys were anything that sparkled. I re-discovered this magic again as a young adult, as a way to reconnect with my inner child. In my mid 20s I began on a spiritual path, taking up both Yoga and meditation. I found myself feeling most present when I used Crystals as tools during my Yoga and meditation practice. Crystals absolutely captured my full attention and imagination and I found myself gravitating towards them as a natural progression in my life.

Why did you decide to launch Stoned Crystals? Raised in the inner-city suburbs of Melbourne and coming from a modern family and home I had never been exposed to crystal energy or healing. After living abroad for two years I spent a lot of time living close to one of China’s ‘Gem Cities’. Under the direction of somewhat of a spiritual mentor to me, I visited the crystal city for an old jewellery label I had started. I learnt to feel crystal energy for the first time. I found that there were very few websites clearly explaining what crystals are, how they work and how we can incorporate them into the modern-day lifestyle. It was here that my obsession and experimentation with crystals began.

What are the key benefits of introducing crystals into one’s life? We all know that creating a positive mindset and outlook can return positive life experiences. In much the same way, setting positive intentions with crystals is the best way to manifest the things you wish to attract into your life. Basically, each crystal has a set of qualities and properties. At Stoned Crystals, we look to Crystals as a physical symbol or reminder of the type of person you strive to be or the things you wish to manifest in your life.

However, if you find yourself not energetically or spiritually subscribing to the power of crystals, they can still offer benefits in other ways. For example, rolling these shapes around in your hands or gazing deep into a crystal can provide a momentary distraction from the stresses of life, and what we would call a ‘mindful moment’, encouraging you to pause, focus and take a few breaths.

Why do you think crystals are so on trend right now? Is there a particular crystal gaining popularity? Crystals are currently experiencing their moment in the spotlight in

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the realm of interior design and home styling as well as for use in conjunction with spiritual practices such as Yoga and meditation. This shift shows that people are becoming more aware of alternative therapies and our connection to the earth as well as its effect on the mind, body and soul. We are craving raw and organic things not only in our diets but also in what we wear and adorn our spaces with. For a long time, Crystals have been associated with ‘hippies’ or ‘witchcraft’ and the jargon that surrounds them has made them difficult to understand and therefore undervalued by the mainstream.

Stoned Crystals recently accepted their biggest order to date – 4 tonnes in fact! Tell us about it. In January and February of this year our team went on a Crystal sourcing trip to the world’s biggest Gem Show in Tucson, Arizona. We attend quite a few Gem Shows each year as well as visiting our lapidaries (stone cut & polishers) and some of the mines we source from. Our team has grown really quickly so each time we go sourcing the quantity we purchase gets bigger as well as the size of the items we are sourcing are getting bigger! We have started branching out more into furniture items such as lamps and tables so we have quite a few new shipments planned to land from the US, India, Madagascar and China this year. We hope to continue to be able to travel as close as possible to the source to ensure we are purchasing ethically and getting the best quality crystals to bring here to our Australian and international customers.

How has COVID-19 impacted the business?

Whilst it has been an adjustment to temporarily close the doors to our physical store in Melbourne, we are extremely grateful and lucky that we already had our live sale technique and platform to fall back on, meaning overall our sales have not been too drastically affected. Stoned Crystals hold LIVE sales online via Instagram around 3-5 times every week and have been doing so since 2017 when I first began running the live sales all on my own!

This model has worked fantastically through the pandemic and upon closing our store in March we focused more heavily on our strength in LIVE selling. We created a Campaign called ‘Crystals from your Couch’, increased the number of shows we held, we tested our new Live Sales App ‘Shōjō’ with really positive results and we set some very strong rules in place for the operation of our business under a ‘Protection Promise’ which built a great level of trust with our customers.

Stoned Crystals sports an impressive social media footprint. What role has social media played in building the brand and fostering an online community of dedicated followers?

Social Media has played a really important role in the success of the brand to date. However we have never relied on social media as a stand-alone practice. Since the launch of Stoned Crystals, we have always had a website building our customer

and subscriber databases and then began a loyalty program called the ‘Gem Club’ in 2019.

The social media channels we focus on most are Instagram, Facebook, Pinterest and we’ve recently begun looking into TikTok! We entered the market at a time when social media algorithms changed drastically so we never grew a cult following quickly and our followers were based on hard work put into our content and message.

What’s next for Stoned Crystals in 2020 and beyond? In 2020 we are focusing a huge amount of our time on building the Stoned Crystals App. We took our first customers on Test Flight with the ‘Shōjō’ software which was built by my partner Jeremy LeBard. We are also looking to remodel our physical store to re-create the future of retail. A place that is not just a shop but an experience and one that can be shared LIVE so it doesn’t matter where you are in the world, you can still delve into the magical world of Stoned Crystals. This new retail space would include rooms for natural and holistic therapies, sound healing, yoga and more. As well as building on space for more crystals of all types as well as expanding on crystal infused experiences such as custom mala bead bracelets, crystal art and mindfulness and meditation for kids. We are excited to see what the future holds.

What inspiration can you give someone looking to pursue their career goals/dreams?

Start working on whatever makes your heart sing right now! It doesn’t need to begin with a full time job. I started a business before Stoned Crystals that was always a side hustle and never took off big enough for me to focus my full energy on it, but every single thing I learnt was integral for the success of Stoned Crystals. The more times you fall, the more resilient you become; every failed project is always an opportunity to learn and improve and come one step closer to your dream! When it is time to take the leap, trust in your intuition and surround yourself with people that inspire you. When you believe in yourself, the experience of chasing your dreams is the fuel you need to power yourself forward! stonedcrystals.com

beauty

HOWTO: The Perfect Red Lip

By Madeleine O’Connor

Step One: Lip Prep

To achieve the perfect red lip it is imperative to take time to give your lips some TLC. Prepping your lips will ensure your lips stay smooth and perfect the whole day. Start with a lip scrub which will exfoliate and help promote blood flow, giving your lips a fuller plumper look. After this, add a lip balm. Remember, the longer you can let this sink into the lips the better!

Step two: Lip Liner

Lip liner will give you beautiful crisp, long lasting lip colour. If you have an unsteady hand have no fear, step four will be your life-saver! Sketch out your cupid’s bow first to make sure your application is symmetrical.

From there, connect the corners of the mouth up to the cupids bow to create a fuller lip look.Follow up by lining the bottom lip as well. For extra longevity, fill in the entirety of your lips with the liner - when your lipstick wears off your lip liner will be there to back it up.

Step three: Lipstick

Now this is the satisfying part; filling it all in!

For a more comfortable wear, stick with a cream finish lipstick. If you are after longevity, choose a mattedrying liquid lipstick.

Step four: Mistakes Begone!

This last step will make your lip line look as crisp and seamless as possible! Any uneven lip line can be fixed with a little bit of concealer or foundation on a small, fine concealer brush, run this right up against your lip line to hide any imperfections that might have happened along the way!

The final result will be a crisp, rich and perfect red lip.

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GET HAPPY

Happiness can be an elusive thing, but changing our frame of mind and outlook on life can be the key to unlocking it. WORDS Katherine Pham

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t goes without question that every human wants to experience happiness and joy as their one true desire in life.

What can happen though, is that as we strive for success, power, possessions and money, we believe this is what will make us happy and don’t realise that happiness can actually be obtained more readily and immediately without material posessions.

Right now in fact.

Have you ever noticed that when you go on holiday it takes at least a few days to truly relax and let go of the stresses of life? That is the remnants of the anxiety that is so much a part of daily life that we often don’t even realise it is there.

We live in ambient anxiety, always wishing and wanting our lives to be “more” and while a promotion, a new car, a cute outfit, new tools or success might give us a high, the illusion of those things symbolising true happiness is how we get trapped into chasing the next new shiny object as a source of our happiness.

The stress that we feel day to day does more than just keep us slightly anxious and enjoying life a little less, there is research that shows that the stress we experience has an impact on how well we think, process and retain information, how well our immune system functions as well as how productive we can be.

Now all of the luxuries, successes and adoration can absolutely contribute to a great lifestyle and we most definitely should be enjoying our lives. It’s a fact though that we spend so much of our lives living in ambient anxiety, in chasing goals, dreaming of better lives and feeling bad that we haven’t got there yet is when chasing goals for happiness becomes a fallacy.

The reality is that the external things we seek can just as easily bring us distress. We’re suddenly no longer getting recognised at work, someone else drives a better car than us, the latest trends are released and we are left two versions of

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the iPhone behind.

Our latest and most recent thrills live on shaky foundations and are short lived.

We can just as easily be stripped of the happiness we just experienced.

We have to learn to go deeper and further inward for happiness. When we find happiness from within, we find a reserve of happiness and can experience life with new eyes. This is a much more unshakable happiness because we are in complete control of being able to feel it.

Why chase elusive happiness when you can actually cultivate and experience real happiness now?

We all have a happiness set-point and the trivial and external things like new belongings and spending time in the sun don’t actually improve our overall happiness in life, meaning you could buy a new bag you have been lusting after but still feel miserable inside once you get it because of your set point.

Just like you can learn to play the guitar or master a new language, you can actually train yourself to feel more happiness.

Eventually, the neural pathways for feeling good, happy and grateful are strengthened and we can create a more permanent good nature within us. It may seem like a small thing but in fact turning up happiness and cultivating it has many physiological benefits that ripple into health and well-being, engagement, productivity and overall health.

Here are some very easy to implement practices for cultivating more happiness.

START YOUR DAY WITH JOY There is a real science and psychology behind how you start your day will define how you will feel for the rest of your day. It is very easy to go into overwhelm, overwork or disengagement mode before the day begins and that affects how you will experience the day. To really tip it on its head, start your day with some joy. As

an example, while putting on a cup of tea in the morning, put on your favourite album for 5 minutes and either sing at the top of your lungs or dance! Do this before switching over to podcasts, audiobooks, books, news, emails or social media scrolling. You’ll realise that turning up the joy and happiness has a flow on effect and will bring more happiness into your day HINT: do something that really gets the energy and emotions agoing - gardening or reading a book isn’t going to cut it.

MAKE HAPPINESS PART OF YOUR ROUTINE If you ask most people to add something to their routine to cultivate more happiness, to exercise or to meditate, the majority of people will not be able to find the time to do it.

You actually have multiple routines that you might not even be aware of because they are so automatic. In your wake up routine you snooze or get straight out of bed, walk straight to the kettle, use the bathroom, wash your face, brush you hair, make your coffee and then sit down with the paper or your phone. That’s at least 10 steps of a routine you didn’t notice you had. You have many routines throughout your day that you might not be consciously aware of. To add more happiness into your day without having to find more time in your day, you can slot the practice into your current routines.

As you wake up in the morning, spend one minute to feel grateful before getting out of bed. As you are making your coffee you can practice feeling appreciation. While the water is falling on your face in the shower practice the feeling of joy and exhilaration. The idea is to make use of a current routine and adjust one of the steps to bring in more feelings of happiness.You will not only be increasing the amount of time spent feeling good each day but you are also

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increasing the spectrum and variety of good feelings that will help you to call upon them more easily and more often.

GRATITUDE The gratitude practice is by far the most popular wellness exercise taught to improve overall life experience.When someone expresses their thanks to us we feel recognised, acknowledged and get a warm and fuzzy feeling inside. When we express gratitude and receive it, our brain releases dopamine and serotonin, the two crucial neurotransmitters responsible for our emotions and they make us feel ‘good’. Feeling gratitude even changes the neural structures of the brain and over time makes us feel happier and more content.

There are a lot of things we take for granted in life which takes away from the overall happiness and wellbeing that we could be experiencing in life. Making a daily habit of showing gratitude will turn feelings of lack into feelings of abundance. Try spending your daily commute, the wait for your coffee or the start of your day to write down a few things you are grateful for.

We live in ambient anxiety, always wishing and wanting our lives to be ‘more’.

CELEBRATE Instead of seeing all the things that have yet to be done and achieved, the end of the day should be a celebration of what you got right. The endorphin hit we get from celebrating creates the confidence to keep moving towards your goals. However, celebrating can also have a ripple effect because people around us love to celebrate with us but they also learn to celebrate their own achievements. So in essence, in celebrating ourselves, we get to pass on the great effects of it.

If you can’t think of anything to celebrate, even being in appreciation for the smaller things in life can help to tip the scale and you’ll get better at finding things to celebrate. As an example this could be getting closer to your savings goals, paying off some debt or completing some tasks at work that have been on your list for some time etc.

Learning to be more happy in life is a less obvious skill that we need to improve to get more out of life. Unlike maths or english we aren’t taught how to be more happy in life. Society has conditioned us to strive for something very different, however, we can have exactly what we have been looking for our whole lives by training our minds to be more happy today.

You will see the world with brand new eyes and be able to unlock so much in your lives including your potential, improved health, better sleep, increased productivity and much more.

Our wellness expert, Katherine Pham is an intuitive life coach who uses transformative psychology to help overcome limitations. @katphamtransformationcoach eat.live.escape

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A Summer Garden Party Create a bright, fun-filled garden party for friends and family this festive season.

STYLING Katie Skinner & Dana Mallett IMAGES Katie Skinner & Kathy Mexted

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Katie & Dana’s Summer Garden Party Styling Tips • • •

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Choose a colour palette and build your theme around it.

Add visual interest by using patterned tablecloths, linens and napkins.

Fresh in-season flowers and fruit will make a great natural statement, even better if they can picked fresh from your garden the morning of the event.

Create interesting spots for guests to relax - try relaxing chairs or a simple rug and floor cushions.

Hanging deocrations in the trees can be a beautiful effect for a Christmas themed lunch.

Bright, happy colours are sure to put your guests in a great mood.

Prepare as much as you can in advance before your guests arrive.

Remember to have a stash of sunscreen and natural insect repellant on hand, particulary for summer events.

If your event is going into the evening, try pretty lanterns, candles and chandeliers to add mood lighting to the space.

CLOCKWISE, FROM TOP LEFT Fresh fruit is a great addition to a table setting, try pineapples, citrus fruit or bowl of fresh cherries; garden parties are the perfect event for guests to bring kids and pets like Max the dog!,positioning tables under shady trees will provide relief from the hot Australian summer sun. FACING PAGE Dana has used a blue, white and yellow palette to pop against the green garden space.

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Keep the menu light and fresh, with simple salads and seafood, fresh breads and cheesses and fruit.tarts for dessert

Zesty Lime and Calamari Salad Ingredients 1 squid tube, cleaned and finely sliced 1 blood orange 1 orange Juice of 1 lime Zest of 1 lime 1 red shallot 3 tablespoons of extra virgin olive oil 1 red chilli, deseeded Method

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1.

Prepare the oranges by completely peeling so there is no skin or rind still attached. Slice in to 1cm slices and arrange on a large plate.

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In a fry pan heat 2 tablespoons of olive oil and add sliced squid, season generously with salt and pepper. Lightly fry until squid is cooked through, be careful not to over cook as you don’t want the calamari to become rubbery. Remove from heat and squeeze on the juice of one lime.

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Layer the calamari on top of the oranges.

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Top with finely sliced red shallot, fresh sliced chilli and lime zest. Drizzle with remaining olive oil and pan juices and serve.

Rustic Mulberry & Apple Tart Ingredients Pastry 1 1/2 cups of plain flour 180g of cold butter, cubed 2 tablespoons of sugar 1/3 of a cup of chilled water 1 teaspoon of salt 1 tablespoon of milk Filling 2 Granny Smith green apples 2 cups of fresh mulberries, washed 1 teaspoon of ground cinnamon 2 tablespoons of water 1 tablespoon of honey 1 tablespoon of sugar Method 1.

Heat oven to 180C (350 F).

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To make pastry rub butter in to flour, sugar and salt until large crumbs form. Sprinkle with chilled water and mix in to a rough dough. Transfer to a floured board and knead for about 2-3 minutes. Roll out flat in to a circle shape approximately 16 inches in diameter and 1/4 inch thick.

Lay pastry flat on a sheet of baking paper on a baking tray.

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To make the filling, peel and core apples and cut in to 1cm pieces. Add apples, sugar, honey and water in to a saucepan and simmer over a low heat for about 20 minutes until apples are lovely and soft. Add in mulberries, stir through gently and cook for a further 1-2 minutes. Remove from heat and allow to cool slightly.

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Spoon the apple and mulberry mix in to the middle of the pastry, leaving about a 4 inch border at the edges.

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Fold the pastry in from the sides to form the tart casing.

Using a pastry brush to brush the edges of the pastry with milk and sprinkle with a little extra sugar.

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Place tart on a baking tray and bake in oven for 50-55 minutes until the tart pastry is golden and the mulberry mix is bubbling. Remove from oven and allow to cool slightly. Serve with double dollop cream.

Keep your guests hydrated with a range of drink options from cocktails to sparkling water and non-alcoholic options. We love Lyre’s range of non-alcoholic spirits that contain natural essences, extracts and distillates that match the aroma, taste and appearance you find within time tested classics. Think Espresso Martinis, Gin & Tonics and Aperol Spritz minus the headache! lyres.com.au @lyresspiritco

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Hair Accessory: Roxy Jacenko Gold Pearl Hair Vine $65 roxyjacenko.com

Rainbow BRIGHT BRING ON THE COLOUR! WE GET INSPIRED BY A NORTHERN QUEENSLAND STYLIST’S BRIGHT AND ECLECTIC HOME WORDS Katie Skinner STYLING & IMAGES Lizzy Ingham

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alking into Interior Stylist, Lizzy Higham’s home is like entering a magical and colourful wonderland. Her home is a visual delight that inspires childhood feelings of delight but still offers up a contemporary, cosy home.

Lizzy moved into her Cairns home, in the gorgeous North Queensland region, three years ago. Lizzy was born in the small country town of Atherton, 80 kilometres south west of Cairns and after stints in Rockhampton where she worked in her dream job as a visual merchandiser/stylist, then off to Melbourne where she gained a Diploma in Interior Decoration and Design, she finally settled in Cairns 11 years ago to be close to family and friends. Lizzy loves Cairns and it’s expressed when she refers to her town “We are so blessed to live in such a beautiful part of Australia. Where we live, we are surrounded by mountains of rainforest and have a freshwater creek only a five-minute walk down the road its pure magic.”

Lizzy shares her home with her husband Ivan, children, Olive and Van, and their cat, Peggy. “We are a very colourful family who love nothing more than being in each other’s company.

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CLOCKWISE FROM TOP LEFT Bright colours in the kids room provide plenty of inspiration; the pretty entryway and bright pink door; the main bedroom; the Christmas tree perfectly complements the colour palette; the rainbow wall. FACING PAGE Bold artwork makes a statement throughout the house.

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‘We are so blessed to live in such a beautiful part of Australia.

Where we live, we are surrounded by mountains of rainforest and have a freshwater creek only a fiveminute walk down the road - its pure magic.”

Ivan is always interacting and chasing the kids around the yard.

I love to paint and am happiest with a paint brush in my hand.

Olive loves colour just as much as I do and is always drawing rainbows and living her best colourful life. Van is the complete opposite and loves superheroes and dinosaurs. He lives life on the edge and doesn’t STOP! As a family we love playing card games and doing puzzles amongst the chaos.”Lizzy explains “We haven’t done any major renovations – yet! But I have painted many colourful walls inside and even a rainbow mural in our garage. There is so much more I want to do. The creative side of my brain never switches off.”

When asked about her style, Lizzy says “Eclectically colourful, unique and stylish. I love to mix new with old, whether it be furniture or decor items. Mismatch and pattern clashing is my jam. It has been said that I was born with rainbows in my blood and I express this in every inch of my home. I have loved colour my whole life, its only since owning my own home this has enabled me to paint colour on my walls, add beautiful artworks, quirky decor items and pattern clash everything I own. It also helps that my husband also loves colour and one hundred per cent supports all my courageous and bold decisions.” This is obvious when you wander through her home. She’s combined a striking mix of new with old, mixing upcycled furniture painted in bold yellows, greens and pinks with pieces from great Aussie labels such as Miss Amara, Kip and Co., Sage and Clare, Potti Mouth, and Bonnie and Neil. Lizzy’s home is a testament that you don’t have to go through an expensive end to end renovation to achieve a stylish, design led home.

Lizzy’s favourite room in the house is the kitchen “What I love most about our home would be the kitchen layout. I love that the kitchen is the heart of our home and when I am in there, which is a lot, I can interact with my family and friends from all aspects, whether they be in the dining room, living room or outside. The kitchen has a large servery window over the kitchen sink that overlooks into the backyard and patio, which means I never feel like I am missing out when we entertain. I can’t wait to one day renovate and put in my dream kitchen.”

When asked for styling tips and what we might see in the forthcoming kitchen renovation Lizzy says “Colour! If ever in doubt about using colour in your home just remember, it doesn’t matter whether it be colourful, warm or neutral hues, if you love something, it will always work. Stop putting rules on how to decorate your home - make it your home and live in it however you please. Don’t believe in the saying; blue and green should never be seen unless there is something in between.

Blue and green look fabulous together.” Wandering through Lizzy’s home she is true to her word. A pink front door painted in Taubmans ‘Roseberry Rose’ makes a statement as you enter the home, bold paint choices have been used on the walls as the perfect offset to Lizzy’s eclectic art collection. And when you enter the inviting master bedroom, tangerine orange has been used to paint a bedhead onto the wall that sits perfectly with the bright mismatch of print and colour on the bed.

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Lizzy quotes designers Bree Leech, Carolyn Burns -McCrave, and Julia Green as inspiration. She loves shopping online at Greenhouse Interiors, Jumbled, and Gorman to name a few. Her local haunts include Bunnings, Limberlost Nursery and Spotlight. But one of her favourite loves is thrift shopping and second-hand marketplaces. “My greatest budget buy actually leads into my greatest budget decorating tip. I purchased two lamps for $20 from Facebook Marketplace and I spray painted both the bases (one navy blue and one lime green). I then added new shades, the floral shade, which features in my living room, is fabric glued onto an old plain black one. Let spray paint be your best friend! If you want to change a colour of anything e.g. lamp bases, vases, furniture, pots, cupboard handles, candle sticks, picture frames… the list goes on!! Using spray paint is a very budget friendly way of updating a look in your home.”

Lizzy says her biggest splurges are for professional picture framing and coming in a close second, bedding, and soft furnishings.

When Lizzy isn’t concocting creative designs for her clients or painting something around the house she loves brekky dates at Vivo, Palm Cove with her CLOCKWISE FROM TOP Lizzy’s daughter’s room is a wonderland of print and colour; girlfriends or sister when she is in town visiting, a camel print sits atop a bright pink dresser in the entry; the home provides so much visual followed by some time spent on the beach just inspiration and positivity for kids. listening to the waves crashing and the sea breeze in her face. “All whilst childfree” she adds with a wink. As for family time “We love to go to the beach or take our ski boat up to Lake Tinaroo on the Atherton Tablelands and spend a day on the lake with our family and friends.” But the family’s favourite place to be? “We love staying home and hanging out.” And this is evident in the colourful, imaginative, and welcoming family home that Lizzy and Ivan have created together. @lizzyhigham_interiorstyling

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Get The LOOK CLOCKWISE, FROM TOP LEFT: Home Owner, Lizzy Higham; Bonnie and Neil Coucou Tall Glass Set Pink $89 bonnieandneil.com.au Kip & Co Bush Rose Cotton Quilted Pillowcase Set $115 kipandco.com.au Sage and Clare Tual Nudie Rudie Bath Mat in Bubblegum Stripe $79 sageandclare.com.au Kip & Co Turquoise Blue Velvet Pea Cushion $79 kipandco.com. au Castle and Things Pink Velvet Pillowcase $49 castleandthings.com.au Sage and Clare Nayeli Woven Wall Hanging $399 sageandclare.com.au Tesalate Hot Stripes Towel $79 tesalate.com.au Bonnie and Neil Aster Orange Cushion $165 bonnieandneil.com.au Koko Black Silly Snowmen & Topsy Trees Milk & White Chocolate $19.90 kokoblack.com Potti Mouth Bubblegum Leopard Pot Candle $45.99 pottimouth.com.au Kip & Co Misty Rose Tassel Throw $269 kipandco.com.au Castle and Things In My Own Lane Art Tea Towel $89 castleandthings.com.au Mister Zimi Abbie Calypso Dress $189 misterzimi.com Miss Amara Cotoca Bordered Pink Tribal Medallion Rug $219 - $829 missamara.com.au Canvas & Sasson Caravane Siena Large Cushion $96 eatliveescape.com

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MAG PIE G O O SE

From humble kickstarter origins in the NT to contributing to the slow fashion movement, Maggie McGowan and Laura Egan have created a social enterprise fashion label that supports Indigenous artists and regional communities and shares their stories with the world.

We spoke with co-founder Laura. WORDS Katy Holliday

Where did the idea for Magpie Goose come from? Magpie Goose was inspired by the amazing textiles that were being produced by artists at remote community art centres in the NT. Through her work as a lawyer with an Aboriginal legal aid organisation, Maggie was visiting remote communities and would always visit the art centres. She fell in love with the screen printed fabrics and would buy metre lengths to get made up into clothing. One day, over a beer, I asked her what she would be doing if she wasn’t working as a lawyer, and she replied, “I’d be doing something with those incredible textiles, they are really world class and deserve to have a much bigger audience.”

That night, Magpie Goose was born.

How did you come up with the name Magpie Goose? The magpie goose is a bird native to the Top End of Australia, and sits atop the mango trees, squawking and carrying on. The magpie goose is classic black and white, but also quirky and fun. We wanted to create clothes that were loud, proud and unapologetic, and the magpie goose bird really embodies this. Maggie was also gifted some fabric featuring flying magpie geese, designed

by Dora Diaguma from Babbarra Designs, so there were multiple signs leading us to the name.

Why is social enterprise so important to you? We want to live in a country that celebrates Aboriginal people, stories and culture, and has abundant opportunities to connect with and learn from Aboriginal people. We understand how impactful it can be for people to have a platform to share their story. People feel proud and fulfilled, recognised and valued. All of the artists we’ve collaborated with love that their designs are being worn by people all over the world, and they appreciate being able to earn an income from doing something they love.

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social enterprise

As a social enterprise, how does Magpie Goose make an impact and support local indiginous communities and artists? We work to create new opportunities for Aboriginal people and businesses within the textile and fashion industry. We license textile designs from independent artists and art centres, we hire Aboriginal models and photographers and we facilitate textile design workshops so artists can move into sharing their stories through the medium of textiles. Magpie Goose showcases the work of artists and art centres, helping to grow audiences and contribute to growing the market for Aboriginal textiles. Through our business, we create opportunities for people all over Australia and the world to connect with and learn about Aboriginal culture. This helps to advance the reconciliation journey our country so desperately needs to move forward on.

We adore your bold, bright and fun textiles and that there is a connection between the garments and the stories behind them.

What can we learn from the artists’ stories?

These stories can really take you on a journey.

You can learn about contemporary life in a remote Aboriginal community, about traditional bush foods and plants, about the stolen generation and mission history, about places you’ve never been to and languages you’ve never heard spoken. There is so much cultural richness and fascinating history being shared through these designs.

Can you tell us about your latest collection?

Our upcoming collection is a collaboration with the Kalumburu Strong Women’s Centre.

During a textile design workshop we facilitated in 2018, a total of 13 designs were created. The stories are remarkable. One design tells of how the artist’s people would trade sea cucumbers for tamarind with the Maccassans. Another tells the story of Lanky the brolga, who became a much loved community member after being adopted as a chick. Lanky was a real personality, and would even put in occasional appearances at community discos.

You’ve paved the way for many aboriginal artists who are now sought-after for other opportunities. Was this something you ever imagined happening? We knew once people discovered these amazing designers and storytellers, opportunities would flow in. We’re proud to have facilitated opportunities like the design of the Frankie 2020 diary featuring Magpie Goose collaborators, Finders Keepers Markets featuring Bede Tungatalum’s Tiwi Bird design and the NT Local Law Courts featuring Mavis Nampitjinpa Marks’ Women’s Business design on their uniforms.

What makes Magpie Goose a sustainable label and a part of the slow fashion movement? We acknowledge and honour everyone involved in the supply chain, and are transparent about how we work. .

Our clothing collections utilise natural fibres (linen, cotton, silk), they are hand screen printed and made in Australia. We make limited collections in a slow and responsible way to ensure each piece is timeless wearable art. Even our garment offcuts are put to good use.

You’ve collaborated with another social enterprise in Melbourne called Second Stitch. How is it helping refugees and asylum seekers in Australia? We reached out to Second Stitch to explore whether they could help us repurpose our offcuts. The fabric is so precious, we wanted to ensure every piece was able to be used. In August, we launched the ongoing collection featuring bumbags, baby bibs, headbands, dog kerchiefs and facemasks.

Throughout the Covid lockdown in Melbourne, the seamstresses continue to work from home and Second Stitch has been able to employ and train more staff as a result of increased demand.

What are some of the most fulfilling aspects of running a social enterprise? Doing work that has a broader purpose, having an amazing customer base that values our business and what it stands for, and working with talented artists and collaborators.

What’s next for you in 2021? Maggie and I are having a baby at the end of the year, so I think 2021 will be all about learning how to run a business with a baby in tow. magpiegoose.com @magpiegoose.nt

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ARosyTime of Year The sweetest perfume, a variety of colours and easy to grow - it is no wonder that the classic Rose has been a garden favourite for centuries.

WORDS & IMAGES Mia Cowling

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

Did you know?

Roses are one of the oldest flowers, for centuries they have been a symbol of love, sympathy and sorrow.

The Tudor Rose is the national flower of England and became the country’s emblem during the famous War of the Roses from 1455 to 1485.

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garden

WATER •

With their pretty blooms, unrivalled perfume and over 100 different species, there is a variety of rose to suit everyone.

Here are our top tips to grow and maintain beautiful blooms.

CLIMATE Temperate climates are best for roses however they can be grown rather successfully in all parts of Australia, except for the tropical far north. Speak to you local nursery about the best variety for your area, or take a walk around your local neighborhood in the summer months to see which roses are thriving.

• •

Don’t overwater roses, however, do give roses a deep soak once a week in high summer when there is little or no rain.

Roses newly planted will need a little more water in their first season as they establish their roots.

Keep humidity down by watering the roots (not the leaves) and make sure there is good air circulation around each shrub.

‘There may be many flowers in one’s life, but only one rose’

PLANTING Roses can be planted as bare

root stock in winter or as potted plants all year around. They should be planted in welldrained soil that is rich in organic matter. Good drainage is essential for rose health. If you have a heavy clay soil use a liquid gypsum. For all other soils compost and manure dug in before planting will be beneficial.

hours a day) to really thrive. Without enough sun roses will not bloom aswell and can be more susceptible to pests and diseases. Northerly or westerly aspects are the best location for roses in an Australian garden. Southerly or easterly in the Northern Hemisphere.

Subtropical HERBS plant basil, chives, coriander, fennel, heliotrope, lemongrass, mint, parsley and tarragon.

FRUIT & VEGETABLES plant artichoke, beans, capsicum, celery, Chinese cabbage, cucumber, eggplant, kohlrabi, leek, lettuce, melons, okra, onion, potato, rosella, silverbeet, spring onion, squash, sweet corn, sweet potato and tomato.

FLOWERS plant sunflower, impatiens, zinnia, salvia, petunia.

Tropical HERBS plant basil, coriander, lemongrass, mint and tarragon.

FRUIT & VEGETABLES plant artichoke, beetroot, capsicum, cauliflower, celery, Chinese cabbage, cucumber, eggplant, lettuce, pumpkin, radish, shallots, spring onion and tomato.

FLOWERS plant marigold, sunflower, petunia.

Temperate HERBS plant basil, chives, coriander, fennel, gotu kola, heliotrope, lovage, mint, parsley and tarragon.

FRUIT & VEGETABLES plant beans (dwarf and climbing), beetroot, broccoli, cabbage, capsicum, carrot, cauliflower, celery, chicory, chilli, Chinese cabbage, cucumber, eggplant, endive, kohlrabi, leek, lettuce, okra, parsnip, potato (tubers), radish, rhubarb (crowns), shallots, silver beet, spring onion, sweet corn, sweet potato and zucchini.

FLOWERS boronia, stock, cyclamen marigold, pansy, verbena.

PICKING Roses make exceptional

LOCATION Roses need full sun (at least six

Summer Planting Guide

cut flowers and will last well in fresh water. Add a couple of drops of bleach per litre of water to your vase. If you are giving bunches of roses as a gift, make sure you snip off the thorns to avoid any nasty scratches.

Cool & Southern Tablelands HERBS plant basil, chives, coriander, lemongrass, marjoram, mint, oregano, parsley, rosemary, tarragon and thyme.

FRUIT & VEGETABLES plant beans, beetroot, cabbage, capsicum, carrot, cauliflower, cucumber, English spinach, kohlrabi, leek, lettuce, onion, parsnip, pumpkin, radish, silver beet, spring squash, swede, sweet corn, tomato, turnip and zucchini.

FLOWERS plant forget-me-knot, lobeli, petunia, verbena, zinnia.

PRUNING Roses need a light mid-summer

prune to remove deadheads and encourage new growth throughout Autumn, prune as if you are picking the stems for cut flowers. Prune established roses heavily in winter, we prune back by about two-thirds and clear out any internal branches to provide good air circulation.

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the final bite

Where in the World is Ella?

D

Food Editor Ella, travels the world in search of the perfect food experiences and finds them right on her back doorstep.

ear Reader, I am out of the house! After a year of staying indoors and eating my own baked breads and preserves, I have been set free! Ok, so maybe I can’t get on a plane to travel to a far flung destination to try the delights of a Greek Saganaki or an Icelandic fish stew, I am however, once more on the move and eating out. I have been rediscovering the joys of Melbourne, the southern Australian city that has had a notoriously tough year. Donned in ‘Melbourne Black’, I start my food journey at the top of Collins Street, the umbiquitious ‘Paris End’. I first stop at La Belle Miette for a scones and cream macaron and a little taste of France.

Continuing south, I head to Russell Street to line up at Lune Croissant, the home of the famous croissants that Melbournians can’t get enough of.

Gruyere cheese, smoked ham and mustard takes my fancy - flaky sheets of pastry so perfectly puffed with layers of airy, buttery goodness. A meander around the boutiques on Collins Street, admiring the pretty Christmas windows and the ‘out of my price range’ dresses, I head to Straight Outta Saigon for my favourite vegan Pho - fried tofu, in a sea of delicious greens and a broth topped

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with Vietnamese mint, lemon and fresh chill (oh how I’ve missed you!).

A wander along the Yarra, watching the rower’s smooth glides as they go through their training paces, I admire the beauty of this city, one of the world’s most liveable, and thank the stars it has survied 2020 with a renewed optimism for the future. My next stop is Pinchys, this time for lobster rolls that transport me across the Pacific to the coast of Maine - the perfect mix of toasted roll, lobster sauce and lobster.

Chocolate is next on my list, Haigh’s in the historic Block Arcade, is my first stop, I can never go past without buying something, and with its pretty Christmas delights on display I may just buy one of everything. After a day of food experiences it’s time to stop for a classic Melbourne gin. One, ok maybe two, drinks later it’s time to head to dinner and to re-experience the Japanese delights at Kisume on Flinders Lane. Melbourne, as always you have given me the food experiences that make me proud to be Australian.

Bon Appetit!

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