Find yourself in paradise! Immerse yourself in the calming blues of the ocean and escape with father and daughter, Neil and Jordan Roake to the paradise of nature, the joy of people meeting and the reawakening of your inner yogi. This is not just about escaping on holiday for 10 days, but the creation of memory banks that guide and shape your life's journey. It's modern spirituality unguided by do-this, do-that guide books but discovered slowly as you listen to conversations with strangers who become friends, obey nothing that feels like a command, and eat yourself happy.With over 90 recipes discovered on 7 dreamy islands as well as a dip into the pillars of life that help shape us, this is a gentle guide to living your best life... At its most delicious.

Neil Roake's love of good food has brought him happy friends and a skewer-full of awards, including Best Barbeque and Outdoor Cookbook in the World at the international Gourmand Awards for Life's A Beach Cottage. Now he's put his money where his mouth is and opened Freedom Cafe at Concierge Boutique Bungalows in Durban. As Glynis Horning writes in the Forward, 'Only a few of us have the energy and sheer bloody nerve to break loose and risk what we have to be fully and freely ourselves.' Neil is one. You can taste the Freedom in these vibrant pages of food from the Cafe - a celebration of his mantra, 'local, fresh, direct.' His recipes and the colourful tales behind them are sensationally illustrated with photographs by Tony Christie, and artwork from his Modern Museum design studio.

More life’s a beach cottage is the third cookery book in the series featuring a collection of best holiday feasting recipes. It is as beautiful and quirky and set to follow in the successful footsteps of previous publications. Inside the covers you will find exquisite photography, and delectably different recipes, including: Homemade cabnah tomato and chai seed salad; 4 Melon and prawn salad with Asian dressing; Baked chicken pate with gooseberries, thyme and crushed hazelnuts; Badass bacon jam, baked brie with blueberries; Chocolate eclairs with pomegranate jewels.