eat.live.escape

connect: Instagram @eat.live.escape | Twitter @eatliveescape | facebook.com/eatliveescape Every so often, a theme comes along that captures something we all crave but can’t quite define. For this issue, that feeling is magic, the kind that exists not only in fairytales but in the quiet corners of real life, waiting to be noticed. In our Believe in Magic edition, we travel to some of the most enchanting places on earth. From lying under star-filled skies in the Atacama Desert to wandering the misty Scottish Highlands, where legends still seem to whisper through the heather, we remind ourselves that wonder isn’t lost, it’s just hiding in plain sight. Of course, no celebration of magic would be complete without a little childhood joy, so we’ve included the happiest place on earth: Disneyland, where…

Ingredients For the dough 3 ½ cups (440 g) plain flour¼ cup (50 g) caster sugar2 ¼ tsp (7 g) instant yeast¾ cup (180 ml) warm milk (about 40°C)2 large eggs, room temperature1 tsp vanilla extract¼ tsp salt75 g unsalted butter, softened For frying Neutral oil (vegetable or canola), for deep frying Topping and fillings ½ cup (100 g) caster sugar, for rolling½ cup (150 g) good-quality jam (strawberry, raspberry, or plum), for filling Method Combine warm milk, yeast, and sugar in a large bowl or stand mixer. Let it sit for 5–10 minutes, until frothy. Add eggs, vanilla, and salt, then stir in flour to form a soft dough. Gradually add butter, kneading for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky. First…

Melbourne, Australia Lexy, one of the newest addition to Melbourne’s dining scene, has opened on Flinders Lane, bringing a modern Asian fusion restaurant and bar that blends high-glamour design, traditional and contemporary flavours, and a sense of luxury into one unforgettable experience. Led by acclaimed owner and chef Ken Leung, known for his celebrated first restaurant Cha Ching, Lexy pushes his culinary vision further with an immersive space built around creativity, connection, and sensory impact. “Lexy is designed to be a sensory journey,” Leung says. “From the moment you walk in, every element is meant to captivate and inspire, making each visit feel like an event.” Designed by Tom Orton and Kim Lai of We Are Humble, the 80-seat venue fuses fashion, architecture, and drama, with an infinity wall, brushed…

Greek at The Rocks Sydney, Australia Sydney diners can now experience the warmth, flavour, and soul of a traditional Greek taverna without boarding a plane. Nestled in The Rocks, Jimmy’s Kitchen is an intimate 22-seat dining room that captures the spirit of Greece through food, design, and heartfelt hospitality. With its sandstone walls, royal blue and gold accents, and soft glow of candlelight, the space feels like a hidden hillside taverna - cosy, immersive, and deeply personal. Created by Chris Drivas, a hospitality veteran with more than 50 years in the industry, the restaurant is a loving tribute to his late father, Jimmy, whose belief that “when customers walk through your door, you treat them like they’re coming into your house” defines every detail. thevenuesco.au/jimmyskitchenbaynine Edinburgh Charm Vinette & Vivien…

The Bramble was first created in London in the mid-1980s by legendary bartender Dick Bradsell at Fred’s Club in Soho. Inspired by the hedgerows of his childhood on the Isle of Wight, where he picked blackberries every summer, Bradsell wanted to craft a drink that tasted distinctly British. Our version keeps that spirit alive, using less crushed ice for a smoother sip and finishing with a fragrant sprig of rosemary to bring out the gin’s herbal notes. Ingredients 50 ml gin25 ml freshly squeezed lemon juice15 ml simple syrup (1:1 sugar and water)15 ml crème de mûre (blackberry liqueur)Fresh blackberries, to garnishCrushed iceRosemary sprig, for garnish Method 1. Add 50 ml gin, 25 ml lemon juice, and 15 ml simple syrup to a shaker with ice. 2. Shake hard for…

FRUIT CUP Our interpretation of the classic Pimm’s Cup calls for a house-made blend of gin, sweet vermouth, Grand Marnier and Heering Cherry Liqueur. The combination of Heering and sweet vermouth gives it a cola-like quality, and the slightly higher alcohol content than Pimms No. 1 makes for a punchier yet equally fruity and refreshing cocktail. Muddled fruits play a big role in this drink, so sourcing the ripest and freshest is key. True to its design, the Fruit Cup cocktail encapsulates afternoon picnics in the park under the English sun, although it’s worth noting the drink also has a strong following in New Orleans, where it is enjoyed during the sweltering summers, especially at Napoleon House, supposedly the first bar in the United States to serve it. Of course,…