eat.live.escape

connect: Instagram @eat.live.escape | Twitter @eatliveescape | facebook.com/eatliveescape There’s something magical about the allure of a beautiful beach. Whether it’s the sound of waves lapping at the shore, the warmth of the sun on your skin, or the simple joy of sinking your toes into soft sand, beaches have a unique way of refreshing both body and soul. That’s why, for this special edition, we’ve pulled out all the stops to bring you our curated list of the Best Beaches in the World—destinations that will inspire your next sun-soaked escape. Our team of travel enthusiasts scoured the globe to uncover breathtaking beach spots. From the turquoise waters of Bora Bora to the rugged beauty of Australia’s Cape Leveque, each destination has been handpicked for its natural beauty, unique character, and…

Mango Ladoo Ingredients 1 cup mango pulp (from about 2 ripe mangoes, pureed)1 cup desiccated coconut, plus extra for rolling1 cup milk powder1/2 cup condensed milk1/4 teaspoon cardamom powderA pinch of saffron strands (optional, for flavor and color)1 tablespoon ghee or coconut oil (for greasing hands) Method Combine the mango pulp, desiccated coconut, milk powder, and condensed milk in a non-stick pan. Cook the mixture over medium heat, stirring continuously to prevent it from sticking to the bottom. As it thickens, stir in the cardamom powder and optional saffron strands. Continue cooking until the mixture becomes dough-like and starts leaving the sides of the pan, which should take about 10-15 minutes. Remove the pan from the heat and let the mixture cool slightly until it is safe to handle. Grease…

South Melbourne, Australia Cheri, the latest addition to the Darling Group family, opened its doors late last year offering an elegant yet inviting all-day dining experience in South Melbourne. Inspired by the charm of European bakeries, this 150-seat venue is more than just a patisserie, with a carefully curated menu led by Culinary Director Ash Hicks, Executive Pastry Chef Michael Germanos, and Executive Chef Chris Mitchell. The onsite bakery plays a vital role, with patissiers and bakers starting at 1am each morning to craft exquisite pastries, cakes, and breads, which are exclusively supplied to Darling Group venues across Melbourne. Guests can expect handmade viennoiserie, patisserie, piadinas, and focaccia sandwiches, while the all-day eatery serves a seasonal menu featuring breakfast dishes like spiced polenta porridge and croissant loaf French toast, alongside…

Vinibar Sydney, Australia Vinabar brings a slice of Southeast Asia’s vibrant nightlife to Sydney, offering an intimate micro-bar experience with a creative cocktail list and warm, welcoming atmosphere. Hidden behind a steel door disguised as a banh mi cart, as the city’s only Vietnamese-inspired bar, it blends traditional flavors with modern mixology, creating an unforgettable drinking experience. Open until 2 AM from Tuesday to Sunday, Vinabar is the perfect place to catch up with friends, host a casual work meeting, or simply unwind solo—with the bar staff ensuring you’re always entertained. If you’re after something with a bit more heat, the midweek $12 Mala-Garita Special, delivers a bold twist on a margarita with tequila, pineapple juice, hot Thai peppers, sugar, lime juice, and mala syrup for a fiery, flavorful kick,…

Ingredients 2 ripe peaches, peeled and diced1 bottle of Prosecco, chilledIce cubes (optional)Fresh rosemary sprigs, for garnishSugar (optional, for rimming glasses) Method 1. Puree the Peaches: Blend the peeled and diced peaches until smooth. 2. Assemble the Drink: Spoon about 2 tablespoons of peach puree into each chilled champagne flute. 3. Add Prosecco: Slowly pour Prosecco over the peach puree in each glass. 4. Garnish and Serve: Insert a sprig of rosemary into each glass as a garnish and serve immediately. How To Taste Wine Like a Pro Wine tasting is more than just sipping and swallowing; it’s about experiencing the different flavors, aromas, and textures that make each wine unique. Learning how to taste wine properly can deepen your appreciation and help you understand what you enjoy most. Whether…

CHICKEN ROASTED WITH WHITE WINE AND RED GRAPES SERVES 6 size 15 (1.5 kg) chicken 4 garlic cloves1 lemon, halved1 bunch tarragon, plus extra to serveolive oilsea salt flakes and freshlyground black pepper4 banana shallots200 ml white wine300 g red grapes Preheat the oven to 250°C. Place the chicken in a roasting tin and stuff it with the garlic, lemon halves and tarragon. Rub the skin with olive oil and season on the inside and out with salt and pepper. Cut the shallots in half and place around the chicken. Roast for 15 minutes, then pour the wine over the bird. Reduce the temperature to 175°C and cook for another 45 minutes, basting the chicken every 15 minutes with the liquids from the tin, and adding the grapes around the chicken…