Placeholder Content Image

Hollywood A-listers quietly move to Australia

<p>Hollywood couple Dave Franco and Alison Brie are the latest A-listers to make the move Down Under. </p> <p>The A-list couple kept their relocation under the radar, as they moved to the quiet coastal town of Byron Bay on the New South Wales north coast. </p> <p>The married couple, who are usually based in Los Angeles, now join the likes of Chris Hemsworth and Elsa Pataky, Matt Damon and Luciana Barroso, and Zac Efron as the latest famous Byron Bay residents. </p> <p>Alison Brie, best known for her roles in TV series <em>Community</em> and <em>GLOW</em>, is in Australia filming her latest project, TV miniseries <em>Apples Never Fall</em> based on the best-selling novel by Australian author, Liane Moriarty, with her actor husband by her side. </p> <p>The actress’ Instagram page showcases plenty of moments of the couple’s happy new life in the popular coastal town, as well as pictures of them taking in the sights of Sydney and Melbourne, where they celebrated Franco’s birthday.</p> <p>The famous couple met in 2011 after being introduced by a mutual friend, and got married six years later during Mardi Gras celebrations in New Orleans.</p> <p>Byron Bay has long attracted high-profile celebrities looking for a slower pace of life. </p> <p>Chris Hemsworth brought plenty of attention and star power to the town back in 2014 when he purchased a 4.2 hectare property for $7 million.</p> <p>He and wife Elsa Pataky lived in the original eight-room home before knocking it down to build a $20 million mega-mansion.</p> <p>Zac Efron also famously rode out most of the pandemic living in the coastal town, while American actress Melissa McCarthy chose to base herself there for a small stint after wrapping up production on Nicole Kidman’s <em>Nine Perfect Strangers</em> TV series in 2021.</p> <p><em>Image credits: Instagram</em></p>

International Travel

Placeholder Content Image

Young boy who saved his sister is "proud" of his scars

<p>The seven-year-old boy from Cheyenne, Wyoming, in the US, was hailed as a hero last year when he jumped in front of his younger sister to save her from being attacked by a German Shepherd.</p> <p>Called Bridger Walker, the boy says he’s “proud” of his scars and at the time, he explained his actions by saying: “If someone had to die, I thought it should be me.”</p> <p>Bridger needed 90 stitches for the damage to his face  and he’s since undergone multiple procedures, some pro bono, on his face, which has reduced the scarring, the <em>New York Post</em> reports.</p> <p>His dad, Robert, told <em>People</em> magazine that Bridger is still as humble a year later: My wife and I asked him, ‘Do you want it to go away?’ And he said, ‘I don’t want it to go all the way away’,” the father of five said.</p> <p>“Bridger views his scar as something to be proud of, but he also doesn’t see it as being representative of his brave act. He just perceives it as, ‘I was a brother and that’s what brothers do’. It’s a reminder that his sister didn’t get hurt, and that she is okay.”</p> <p>Celebrities from around the world — including Chris Evans, Mark Ruffalo and Brie Larson — as well as strangers, sent Bridger gifts and letters for his act of courage.</p> <p>“It was certainly unexpected when everything went viral,” Robert said. “It is not something we’d ever want to relive, but the light certainly outshone the darkness by exponential degrees.”</p> <p>“Chris Evans, his video was amazing and he sent the shield. Bridger couldn’t have been more delighted,” Robert said. “When he talked to Tom Holland, he was probably the most starstruck because that was a live call so that one certainly left an impression … His emotional recovery was really a worldwide effort and that was so special to us.”</p> <p>Bridger also attracted the attention of New York dermatologist, Dr Dhaval Bhanusali, who flew him out and treated him at his office for free.</p> <p>“He gave us so much hope,” said Robert, who said other doctors were pessimistic about how much they could help fix Bridger’s face. “That was kind of our first rainbow after all of this.”</p> <p>When the pandemic made cross-country trips to see Dr Bhanusali difficult, Bridger began seeing a doctor in Utah who also helped repair his scars.</p> <p>All of them have since helped reduce Bridger’s scarring and made him smile and feel optimistic again, his father said.</p> <p><em>Photo: nicolenoelwalker/Instagram</em></p>

Caring

Placeholder Content Image

Potato, brie and caramelised onion tart

<p>I make this tart when I want something with a bit of wow factor that’s not too difficult. The caramelised onions make it particularly gorgeous. This tart is lovely accompanied by a leafy salad with a vinegary dressing.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the pastry</em></p> <ul> <li>225 g plain (all-purpose) flour</li> <li>100 g unsalted butter, cold, diced</li> <li>½ teaspoon sea salt</li> <li>2 tablespoons cold water</li> </ul> <p><em>For the filling</em></p> <ul> <li>1 tablespoon olive oil</li> <li>30 g unsalted butter</li> <li>2 medium red onions, halved and sliced</li> <li>2 medium potatoes, about 350 g, sliced into 5 mm slices</li> <li>½ teaspoon salt for the cooking water</li> <li>25 g grated parmesan cheese</li> <li>170 ml thick (heavy) cream</li> <li>3 large eggs, at room temperature</li> <li>½ teaspoon sea salt</li> <li>¼ teaspoon freshly ground black pepper</li> <li>100 g brie, cut into 5 mm slices</li> <li>1 teaspoon fresh thyme leaves, plus extra to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat the oven to 200°C and place a baking tray in the oven. You need a 23 cm round flan (tart) pan with fluted sides and removable base.</li> <li>To make the pastry, combine the flour, butter and sea salt in a food processor and pulse until the texture of fine breadcrumbs. Add the water and pulse until the dough starts to clump together. On a lightly floured work surface, knead the pastry until smooth, about 1 minute. Form the pastry into a disc with your hands and cover in plastic wrap. Refrigerate for 20 minutes.</li> <li>To make the filling, heat the olive oil and butter in a medium frying pan over medium heat. Add the sliced onions and fry, stirring occasionally, until you start to see touches of gold on the onions, about 4 minutes. Reduce the heat to medium–low and cook, stirring occasionally, until the onions are very soft and golden brown, about 20 minutes.</li> <li>Put the potatoes and salt in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until tender, about 6–8 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated.</li> <li>Meanwhile, on a lightly floured work surface, roll out the pastry into a circle about 3 mm thick. Line the flan pan with the pastry, taking care when pressing into the fluted sides. Trim the overhang, leaving a 5 mm lip around the edge of the pan to allow for shrinkage. Place the pan on the baking tray. Prick the pastry with a fork in a few places and chill in the refrigerator for 15 minutes.</li> <li>To blind bake the pastry, cover it with a sheet of baking paper and fill with pie weights or uncooked rice. Bake for 15 minutes. Remove the weights and the baking paper and return the pastry to the oven until the pastry looks dry and lightly golden, about 10 minutes. Sprinkle the pastry with the parmesan cheese and set aside for 5 minutes.</li> <li>Reduce the oven heat to 170°C.</li> <li>In a medium mixing bowl, whisk the cream, eggs, sea salt and pepper together until smooth.</li> <li>To assemble the tart for baking, spread the onions over the parmesan in the pastry case. Layer the potato slices on top of the onions, followed by the brie. Sprinkle with the thyme leaves. Gently pour the egg mixture over the top.</li> <li>Bake the tart until it is puffed and golden, about 40–45 minutes. Sprinkle with thyme and allow to cool for a few minutes before removing from the pan and slicing.</li> </ol> <p><strong>Tip:</strong> use new potatoes.</p> <p><img width="176" height="166" src="https://oversixtydev.blob.core.windows.net/media/37183/potato-cookbook_176x166.jpg" alt="Potato Cookbook" style="float: right;"/></p> <p><em>This is an edited extract from </em>The Potato Cookbook<em> by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

Food & Wine

Placeholder Content Image

Prosciutto and quince baked brie

<p>We simply adore all of the ingredients in this one. What’s not to love? A clever way to warm up your cheese plate for a winter gathering.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>50g quince paste, thinly sliced</li> <li>1 x 150-250g whole Australian brie, chilled</li> <li>½ teaspoon fresh thyme leaves</li> <li>2-3 thin slices prosciutto, cut in half lengthways</li> <li>crusty bread or crackers for serving</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Arrange quince paste slices over the brie and sprinkle with thyme, wrap the whole brie in prosciutto slices.</li> <li>Place brie on a baking paper lined tray and bake at 200°C for 5-8 minutes, until warmed through. Carefully transfer brie to a serving platter and serve immediately with crusty bread.</li> </ol> <p>What’s your favourite way to serve Brie? Let us know in the comments below.</p> <p><em>Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Visit their site for more delicious food ideas.</strong></span></a></em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/blue-cheese-dip/"><em><strong><span style="text-decoration: underline;">Blue cheese dip</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/04/mac-and-cheese-balls/"><strong><em><span style="text-decoration: underline;">Mac and cheese balls</span></em></strong></a></p> <p><a href="/news/news/2016/05/how-to-make-the-perfect-grilled-cheese-toastie/"><em><strong><span style="text-decoration: underline;">How to make the perfect grilled cheese toastie</span></strong></em></a></p>

Food & Wine

Our Partners