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Fight breaks out of Bunnings sausage sizzle

<p dir="ltr">Three men have been captured in a bizarre fight, with the wild footage circulating on TikTok.</p> <p dir="ltr">The expletive-laden argument broke out just metres from a Bunnings sausage sizzle in an underground carpark.</p> <p dir="ltr">The fight was apparently over a parking spot, with a man at one point yelling, “Get the car out my f***ing way”.</p> <p dir="ltr">Two of the three men continue eating their sausage sandwiches during the entire altercation - a fact pointed out by the TikTok user who shared the video, which immediately went viral and has racked up over 100,000 views.</p> <div><iframe title="tiktok embed" src="https://cdn.embedly.com/widgets/media.html?src=https%3A%2F%2Fwww.tiktok.com%2Fembed%2Fv2%2F7178344250172624129&amp;display_name=tiktok&amp;url=https%3A%2F%2Fwww.tiktok.com%2F%40dora_rinaldi%2Fvideo%2F7178344250172624129%3Fis_copy_url%3D1%26is_from_webapp%3Dv1&amp;image=https%3A%2F%2Fp16-sign-sg.tiktokcdn.com%2Fobj%2Ftos-alisg-p-0037%2FoUhEIbpedgvRnqzQCntDAnBQmBn8I7t3jfjyv0%3Fx-expires%3D1671516000%26x-signature%3DhflwdY%252BMRp8WEdyPtZbrnfM1ghY%253D&amp;key=59e3ae3acaa649a5a98672932445e203&amp;type=text%2Fhtml&amp;schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> <p dir="ltr">As the group of men argued loudly, those manning the sausage sizzle continued to calmly serve customers, with one calling out, “Do you want a sausage to calm down guys?” sparking laughter from onlookers.</p> <p dir="ltr">TikTok users were amused by the entire bizarre interaction, with one commenting, “What did you put in them damn sausages?”</p> <p dir="ltr">“Old mate treating the sausage sizzle as if it’s a drive thru,” another wrote, while another posted, “Love how he’s not gonna let a fight stop him from enjoying his Bunnings snag”.</p> <p dir="ltr">Meanwhile, several others pointed out that “Nothing comes between a person and their Bunnings sausage sizzle".</p> <p dir="ltr"><em>Image credits: TikTok</em></p>

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Sausage rolls

<p>Make it gluten free by swapping the regular puff pastry for a gluten-free variety and us other gluten free substitutes!</p> <h3>Ingredients</h3> <div> <p>• 1 Tbsp extra virgin olive oil</p> <p>• 1 brown onion, finely chopped</p> <p>• 500g sausage mince</p> <p>• 250g beef mince</p> <p>• 2 Tbsp tomato paste</p> <p>• 3 tsp dried Italian herbs</p> <p>• ½ tsp sea-salt flakes</p> <p>• ½ tsp finely ground black pepper</p> <p>• 2 sheets frozen puff pastry, partially thawed</p> <p>• 1 egg, beaten</p> <p>• 2 tsp black sesame seeds</p> <p>• Sweet chilli relish, to serve</p> <p>• Cos lettuce salad, to serve</p> </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> <p>Line an oven tray with baking paper. Heat oil in a large frying pan over a medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Transfer to a large bowl and set aside to cool.</p> </li> <li> <p>Add minces, tomato paste, dried herbs, salt and pepper, then stir until well combined.</p> </li> <li> <p>Preheat oven to 200°C. Put 1 sheet of puff pastry on a clean and dry work surface. Cut off the top ¹⁄³ of sheet and reserve. Roll ¼ of the mince mixture into a sausage shape and put down 1 long edge of sheet. Brush opposite long edge with egg. Roll up firmly to enclose filling. Repeat with remaining pastry, mince mixture and egg, reserving a little of the egg.</p> </li> <li> <p>Cut reserved small pastry rectangles into 1cm strips. Put sausage rolls on prepared tray. Brush top of rolls with reserved egg, then arrange pastry strips to form crosses on top of rolls. Brush again with egg and scatter over black sesame seeds.</p> </li> <li> <p>Bake for 35 minutes or until pastry is golden and filling is cooked through. Slice and serve with relish and cos lettuce salad on the side.</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens</em></p> </div>

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Incredible cross-country Bunnings sausage sizzle crawl

<p>Josh Eastwell just finished the journey of a lifetime – to eat a snag from every Bunnings Warehouse in the country.</p> <p>The mission has been an arduous one, beginning from Western Australia.</p> <p>Eastwell has earned a legion of fans after kicking off in Albany of Western Australia and travelling all the way to Broome, more than 2,5000 km away.</p> <p>He has managed to document the journey on TikTok and has garnered over 300,000 people in to watch the massive feat.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/tv/COxgUaIDcnE/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/tv/COxgUaIDcnE/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by Josh Eastwell (@josheastwell)</a></p> </div> </blockquote> <p>Mr Eastwell has been showing himself chowing down on the iconic delicacy at a total of 32 stores after his 36-hour car drive from NSW.</p> <p>He has missed just two stores due to the sausage sizzle not being available.</p> <p>He has stopped in at Bunnings in Albany, Rockingham, Harrisdale, Cockburn Central, O’Connor, Cannington, Subiaco, Busselton, Bunbury, Australind, Mandurah, Armadale, Bibra Lake and Claremont.</p> <p>He has also documented his journey in Innaloo, Malaga, Wangara, Joondalup, Balcatta, Mindarie, Ellenbrook, Bayswater, Midland, Belmont, Northam, Maddington, Willeton, Melville, Baldivis, Halls Head, Geraldton and Broome.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/B8zZFcchkig/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/B8zZFcchkig/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by Josh Eastwell (@josheastwell)</a></p> </div> </blockquote> <p>Many people have been shocked by Western Australia’s way of doing things, as sausages were seen being served in bread rolls instead od plain white sliced bread.</p> <p>Eastwell has covered South Australia, Tasmania, Victoria, ACT and Western Australia so far.</p>

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Why so many are "exhausted" of the bushfires

<p>It is only mid-November but we have to walk early to avoid the heat. A northerly wind picks up clouds of dust and pollen, sending dirty billows across the paddocks. The long limbs of the gum trees groan overhead. Leaves and twigs litter the road. We stop to pull a branch off to the side.</p> <p>Not even summer yet and already we are facing our first catastrophic fire rating of the season. Normally, I don’t even worry much about fires until after Xmas. In the southern states, it is January and February that are the most dangerous.</p> <p>We live in the Adelaide Hills and never schedule holidays away from home in those months, even though it is hot and unpleasant. Now I’m worried we will have to cancel our pre-Christmas holiday plans. Winter will be the only time we can leave.</p> <p>We cross paths with a friend walking her dog. We share mutual exclamations about the weather and the risk and she reminds me about the neighbourhood fire group meeting. I should go. I know, better than most people, just how important and lifesaving they can be. But I just don’t want to.</p> <p>On the weekend, my husband had made us start the fire pump. It’s good to make sure it is all working, but I harbour a vague, irrational resentment at having to be taught how to do it every year. I know why. Mike has all that mechanical knowledge embedded in his brain like a primary instinct, but the information trickles out of mine like water through sand. I cannot rely on remembering what to do in an emergency.</p> <p>I know my limitations. I’ve attached a laminated, labelled diagram to the pump with numbered instructions on it. Leave nothing to chance. My daughters are running through the pump this year too – in case they find themselves home alone.</p> <p>Fuel on, throttle on, choke on.</p> <p>I worry that the pull cord will be too hard, but my youngest yanks at it with practised determination and the pump starts first go.</p> <p>Choke off, throttle up, water on.</p> <p style="text-align: center;"><a href="https://images.theconversation.com/files/305086/original/file-20191204-70122-1hrgimn.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/305086/original/file-20191204-70122-1hrgimn.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" alt="" /></a> <span class="caption">At the fire pump.</span> <span class="attribution"><span class="source">Author provided</span></span></p> <p>The sprinklers fire up a dull, thudding rhythm around the verandah, spraying a mist over the garden and the cat while Mike runs through the finer details of protecting the pump with a cover and sprinkler in the event of a fire.</p> <p>I watch the garden soaking up the unexpected bounty and notice that some of the plants have gone a bit leggy. Their undergrowth is woody with age. I’ll have to cut that back, prune off the old growth. Some of them may have to go. Much as I love Australian plants and their waterwise habits, I can’t have many in the garden. Most of them are just too flammable.</p> <p>Everything we do here, every decision we make, is shaped by fire risk: the garden, the house, our holidays, our movements, where we park the cars, our power and our water supply, even our telecommunications.</p> <p>It is relentless. A friend of mine who went through Ash Wednesday said she was just tired, after 45 years, of the constant worry. She wanted to move somewhere safer. But she couldn’t bring herself to leave the bush.</p> <p>Perhaps it would be easier not to know the risk, to live in ignorance.</p> <p style="text-align: center;"><a href="https://images.theconversation.com/files/305110/original/file-20191204-70133-1nkvveo.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img style="display: block; margin-left: auto; margin-right: auto;" src="https://images.theconversation.com/files/305110/original/file-20191204-70133-1nkvveo.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" alt="" /></a> <span class="caption">Though the worry is constant, many people can’t bring themselves to leave the bush.</span> <span class="attribution"><span class="source">Author provided</span></span></p> <p style="text-align: left;"><strong>‘Too busy’</strong></p> <p>My local fire brigade had an open day a few weeks ago. The volunteers were busy for days, cleaning the shed, preparing the sausage sizzle. Lots of new people have moved into the area, mostly from the city, and chances are they don’t appreciate the risks of living in a bushfire-prone area.</p> <p>The brigade put up signs, distributed flyers and knocked on doors with invitations. On the open day, I wander over and ask how many people have turned up.</p> <p>“Oh about half a dozen,” says the captain brightly, before adding, “Well, maybe four actually. And only two of those are new.”</p> <p>Someone asks about a family who has moved into a property down the road, a younger couple with kids and a stay-at-home dad. Would he be interested in joining the fire brigade?</p> <p>“Said he was too busy. Maybe later when the kids are older.”</p> <p>There are more and more people moving into the high risk urban fringes of our major cities, where houses mingle with flammable vegetation. Fewer and fewer people have the time or inclination to join their local volunteer fire brigade.</p> <p>Many of them commute for work. They think fire-fighting is what happens when you ring 000. They don’t seem to realise that outside of the city, it is every community for itself. We have to fight our own fires.<a href="https://images.theconversation.com/files/305087/original/file-20191204-70144-4l4mik.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/305087/original/file-20191204-70144-4l4mik.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" alt="" /></a> <span class="caption">Increasing population in the urban interface.</span> <span class="attribution"><span class="source">Author provided.</span></span></p> <p>I’m watching the news filled with images of the fires in New South Wales. Traumatised householders stand in front of the twisted wreckage of their homes. Tumbled masses of brick and iron are all that remain of a house full of memories.</p> <p>“We never expected….”</p> <p>“I’ve never seen….”</p> <p>“I never imagined….”</p> <p>No matter how well prepared we are for fires, we always underestimate the scale of the loss – the photos, the family pets, the mementos and heirlooms, or simply the decades of work building a house, a property, a business.</p> <p>Looking at the television screen, I can’t help but notice the blackened tree trunks next to the ruins of their homes. I worked for a while in community safety for the Country Fire Authority when we lived in Victoria, researching and writing <a href="https://www.researchgate.net/publication/270275555_Coping_with_fire_Psychological_preparedness_for_bushfires">reports</a>, and later <a href="https://www.ligatu.re/book/a-future-in-flames/">a book</a>, on how people respond to bushfires.</p> <p>I’m well versed in the risk factors – proximity to native vegetation, fuel loads, clearance around houses, house construction and maintenance and most importantly of all, human behaviour.</p> <p><strong>Leaving is not easy</strong></p> <p>I used to live in a forest too, with mature eucalypts surrounding my house. We always knew this was a risk. We cleared the undergrowth and removed any “ladders” of vegetation that could allow ground fires to climb the trees. We removed new saplings growing close to the house.</p> <p>We did as much as we could to make our 1970s home fire safe: installing sprinklers, sealing the roof, covering all the timber fascias in metal cladding.</p> <p>In an average fire, we probably would have been fine. But when the Kinglake fires approached from the north on Black Saturday, I was no longer sure we would survive. A last-minute wind change swept the fire away from our home.</p> <p>Like many people, in and around the impact zone, the fires uprooted us and disconnected us. There were so many deaths, so many people and houses gone. And yet so many are still living in the same risky buildings, often rebuilt in the same risky locations. As if we never learn.</p> <p>We no longer felt so attached to our home. When the opportunity to leave arose, we took it. When we moved to South Australia, we still wanted to live in the bush, despite the fire risk. But it seemed impossible to find a home that had been built for bushfire safety.</p> <p>A real estate agent showed me an elevated timber home that looked out to the south-west across vast hectares of native forest. A death trap if ever there was one.</p> <p>“Yes,” agreed the agent. “I’ll just have to find a buyer who doesn’t mind about that.”</p> <p>Our new house is built of stone, steel and iron, with double-glazed windows and a simple roofline surrounded by sprinklers and hard paving. Every crack and crevice is sealed. And it sits in the middle of a cleared paddock surrounded by a low-flammability garden. We look out over the bushland from a safer distance.</p> <p>When my children were small, I packed them up and took them into town on every or total fire ban day. It was the prevailing advice from fire authorities. I cannot recall anyone else who did so – it is too hard, too disruptive and too inconvenient. And what do you do with the pets and horses and sheep? Let alone farms and businesses whose assets are practically uninsurable.</p> <p>Besides, there are so many total fire ban days and they are getting more and more frequent. We’d be leaving for all of summer soon and not everyone has somewhere safer to go.</p> <p>My former colleagues at the CFA confirmed that <a href="https://www.sciencedirect.com/science/article/abs/pii/S037971120000014X">few people take this advice to leave on total fire ban days</a>. When the fire risk categories were upgraded to include “catastrophic”, people simply recalibrated their fire risk range to suit.</p> <p>Now total fire ban days are everyday, ordinary events and people only talk about leaving if the risk is catastrophic or “code red”. And even then, few of them do.</p> <p>That’s why fire agencies continue to put so much effort into teaching people how to stay and defend their homes – because that is where they are going to end up, no matter what they are told or what they say. After the shocking deaths on Black Saturday, urban politicians thundered in self-righteous fury.</p> <p>“Why don’t you just tell people to leave?”</p> <p>Like it is that easy.</p> <p><strong>Other people's fates</strong></p> <p>I’m reminded of the <a href="https://ajem.infoservices.com.au/items/AJEM-13-03-17">neighbourhood fire safety programs</a>. These are groups of neighbours in fire risk areas who meet up regularly to undertake training in fire preparation. They run in several states, such as <a href="https://www.cfa.vic.gov.au/plan-prepare/community-fireguard">Community Fireguard</a> in Victoria, <a href="https://www.cfs.sa.gov.au/site/resources/text_only/community_fire_safe.jsp">Community Fire Safe</a> in SA and <a href="https://www.fire.nsw.gov.au/page.php?id=133">Community Fire Units</a> in NSW.</p> <p>Some of the groups in Victoria have continued for years, often meeting annually just before the fire season to run through their plans and discuss issues they might be having. They share advice on how to protect properties, what to do when things go wrong, whose house offers the safest refuge, who is leaving and who is staying. They establish phone trees to warn everyone of imminent dangers and to stay in touch.</p> <p>I know <a href="https://www.researchgate.net/publication/337670275_A_review_of_the_role_of_Community_Fireguard_in_the_2009_Black_Saturday_bushfires">these programs work</a>. I surveyed many of the fireguard groups who survived Black Saturday and compared them to neighbours who weren’t in groups.</p> <p>The active members of fireguard groups were more likely to defend their houses. Active members’ houses were also more likely to survive, even when they were not defended. A handful felt their training had not prepared them for the severity of the fires they faced. In truth, I don’t think anyone, not even the most experienced firefighter, expected the severity of those fires. But the vast majority were certain their training helped, and had saved their lives.</p> <p>In every group, there are people who do the work and those who don’t. There are always neighbours who are too busy for the training and just ask for the notes, which they never read. They want to be on the phone tree, even though they have not prepared their property and have not thought about what they will do in an emergency. These “inactive” members do not seem to benefit from training. Their houses have the same loss rates as people who aren’t in fireguard groups.</p> <p>No matter how much other members of the group support them and encourage them, it does not help. I’ve tried to help before, running a fireguard group, but I don’t want to do it again. I don’t want to hold myself responsible for other people’s fates. It is enough to take responsibility for myself and my family.</p> <p>I remember the fireguard trainers who blamed themselves, who were blamed by others, when neighbourhoods they had worked with suffered deaths and house losses. They often targeted the riskiest locations, areas that were virtually indefensible. Their information was not always accepted.</p> <p>Trainers, some of whom had lost friends, neighbours and houses in the fires themselves, felt criticised for advice that had not been given, and also for advice that had not been taken. You cannot defend yourself against such angry grief, particularly when you are carrying so much of your own. You just have to listen. A court of law, which looks only for someone to blame, is no place to resolve the <a href="https://www.stockandland.com.au/story/3640945/bushfire-commission-lashes-government-failures/">complexities of bushfire tragedies</a>.</p> <p>I had originally thought, when I wrote <a href="https://www.ligatu.re/book/a-future-in-flames/">my book about bushfires</a>, that it would be a simple analysis of the lessons we had learnt. After the Black Saturday fires, I had to write a completely different book. I realised it wasn’t about lessons learnt (even though there are many), it was about our failure to learn from history, our astonishing capacity to repeat the mistakes of the past.</p> <p><strong>Harder and harder to protect people</strong></p> <p>“We never expected….”</p> <p>“I’ve never seen….”</p> <p>“I never imagined….”</p> <p>The same things are said after every fire. Blaming a lack of prescribed burning in distant parks when we know that preparation within 100 metres of our own homes is far more important.</p> <p>Waiting for an “official” warning, as an evil-looking, yellow-black cloud streams overhead and embers land sizzling in the pool beside you.</p> <p>Politicians with slick, easy point-scoring ways that divert attention from their own policy obstruction.</p> <p>The hopeful denial that bad things only happen to other people and won’t happen to us.</p> <p>We’ve just experienced the <a href="https://www.facebook.com/bureauofmeteorology/videos/1577380252402576/?t=16">hottest year on record, and the second driest year on record</a>. We have lost <a href="https://pursuit.unimelb.edu.au/articles/why-are-our-rainforests-burning">rainforests that have not burnt</a> for millennia and may not recover. With climate change, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4785963/">fires have become more frequent</a> across all the Australian states, and with more extreme weather events, they are likely to become even <a href="https://theconversation.com/climate-change-will-make-fire-storms-more-likely-in-southeastern-australia-127225">less predictable and more dangerous</a>.</p> <p>There is no avoiding the fact that for the next few decades, we face an increasingly dangerous environment. We have more people living in more dangerous areas, in a worsening climate. Our volunteer firefighters are ageing, and local brigades struggle to entice new members to join. It’s getting harder and harder to protect people.</p> <p>It would be nice if there was a silver bullet to protect us. If broad-scale <a href="https://www.tandfonline.com/doi/abs/10.1080/08941920.2014.905894">prescribed burning in parks actually protected houses</a> and lives, or if we had enough fire trucks and water bombers to save us all.</p> <p>It would be great if we had a cohesive suite of integrated bushfire policies across states, strong enough to survive from one generation to the next. They could include adequate building standards and <a href="https://www.resorgs.org.nz/wp-content/uploads/2017/07/resource_challenges_for_housing.pdf">access to materials</a>, effective <a href="https://ajem.infoservices.com.au/items/AJEM-27-04-09">planning and development codes</a>, <a href="https://eprints.qut.edu.au/63845/">integrated municipal, state and federal strategies</a> incorporating education, health and safety campaigns. We could create a culture of fire-awareness, rather than panicked responses to disasters followed by a long, inevitable slide into apathy and ennui.</p> <p>Perhaps one day we will. But in the meantime, our best protection lies in our own hands, safeguarding our own property and making carefully considered plans in advance as to how to save our own lives. It is not an easy path, and one none of us wants to take. But in the end, we are the only ones who can do it.</p> <p><em>Views expressed are the author’s own and do not reflect or represent those of the CFA or any other fire agency.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/128093/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: http://theconversation.com/republishing-guidelines --></em></p> <p><em><a href="https://theconversation.com/profiles/danielle-clode-442877">Danielle Clode</a>, Senior Research Fellow in Creative Writing, <a href="http://theconversation.com/institutions/flinders-university-972">Flinders University</a></em></p> <p><em>This article is republished from <a href="http://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/friday-essay-living-with-fire-and-facing-our-fears-128093">original article</a>.</em></p>

Domestic Travel

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Sausages recalled from Coles amid listeria contamination fear

<p><span>An urgent public health alert has been issued over the discovery of listeria in a mettwurst range made in South Australia.</span></p> <p><span>Food manufacturer Kalleske Meats has recalled its Plain Mettwurst 500g and bonus 150g products with a best before date of May 11, 2020 as a precaution after a testing on another product made on the same day turned up traces of listeria.</span></p> <p><span>The sausage product has been sold at Coles stores across South Australia in plastic shrink-wrap. Consumers who have bought the item are advised to return it to the place of purchase for a full refund.</span></p> <p><span>According to <a href="https://www.foodstandards.gov.au/industry/foodrecalls/recalls/Pages/Kalleske-Meats-Plain-Mettwurst-500g-bonus-150g.aspx">Food Standards Australia</a>, listeria may cause illness in pregnant women, the elderly and people with weakened immune systems.</span></p> <p><span>Dr Fay Jenkins from SA Health told <em>9News </em>symptoms of listeria infection can take up to six weeks to appear after eating contaminated food.</span></p> <p><span>“We received confirmation that Kalleske Meats has detected listeria during routine testing on a product currently on hold at the business, but as a precautionary measure they are initiating a recall on the other products made on the same day,” she said.</span></p> <p><span>“Many people are exposed to listeria with often only mild illness resulting, but it can be more serious in the at-risk groups.</span></p> <p><span>“As a precaution, we recommend anyone who has purchased this product from a Coles supermarket not to eat it, and either return it to the place of purchase, or discard it.”</span></p> <p><span>Kalleske Meats said the finding was an “isolated incident” and no other batches have been affected.</span></p> <p><span>“As a small family business we take great pride in our quality product and our standards and the safety or our customers is paramount, which is why we have decided to go ahead with the recall,” the company said in a statement.</span></p>

Food & Wine

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Vegans slam Bunnings for charity sausage sizzle to support bushfire victims

<p>Vegans have hit out at Bunnings for holding a sausage sizzle to raise funds for bushfire victims.</p> <p>The hardware retailer is set to hold a nation-wide fundraiser on November 22 in support of communities affected by the bushfires and drought ravaging New South Wales and Queensland.</p> <p>The initiative has been slammed on a Facebook group for Australian vegans.</p> <p>“Why oh why are people selling sausages to raise money when it’s known that meat is a contributing factor to climate change? Which is a contributing factor to these fires!” one person wrote.</p> <p>“It honestly baffles my mind and makes me so sad.</p> <p>“It’s a heartbreaking vicious cycle.”</p> <p>Some agreed with the woman’s post, saying, “They can shove their sausage where the sun don’t shine.”</p> <p>However, others said priority should be given to the efforts in fighting the blazes. “Right now, helping those fighting the fires is more dire than fighting the meat industry for climate change,” one commented.</p> <p>The post has since been deleted.</p> <p>Former NSW Liberal leader Kerry Chikarovski said the comment failed to regard the communities that Bunnings supports.</p> <p>“They’re community-based sausage sizzles, they happen every week,” she said.</p> <p>“All they’re doing is extending that, and saying this time we’re going to give all the money to victims, which is a great thing.</p> <p>“Every corporate in the country should be thinking about how they can contribute to helping people rebuild their lives.”</p> <p>The death toll from the bushfires had risen to four, with a severe fire danger rating in place for the far north coast, north coast, Greater Hunter, Greater Sydney Region and Illawarra-Shoalhaven.</p>

News

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Bunnings to support bushfire victims with national sausage sizzle fundraiser

<p>Aussies have one more reason to grab a snag on their Bunnings visit as the hardware giant is set to hold a national sausage sizzle fundraiser to support bushfire and drought victims across New South Wales and Queensland.</p> <p>On Friday, November 22, the barbecues outside Bunnings stores across Australia will be selling snags in partnership with non-profit organisation GIVIT, with proceedings going towards communities affected by drought and bushfires.</p> <p>“As a part of those local communities who have been affected, we want to help,” Bunnings chief operating officer Debbie Poole said in a statement.</p> <p>“Many of our regional teams have already been assisting impacted communities on a local level but we had team members from all over Australia also wanting to lend a hand for these two important causes.”</p> <p>GIVIT chief executive officer Sarah Tennant said her organisation will help direct the funds to where it is needed most.</p> <p>“We guarantee 100 per cent of all funds raised through Bunnings will be used to purchase essential items for those affected,” Tennant said.</p> <p>“We are also committed to purchasing locally wherever possible to support the economic recovery of these affected areas.”</p> <p>Various organisations, including <a href="https://quickweb.westpac.com.au/OnlinePaymentServlet?cd_community=NSWRFS&amp;cd_currency=AUD&amp;cd_supplier_business=DONATIONS&amp;action=EnterDetails">NSW Rural Fire Service</a>, <a href="https://www.salvationarmy.org.au/donate/make-a-donation/donate-online/?appeal=disasterappeal">Salvation Army</a> and <a href="https://www.redcross.org.au/campaigns/disaster-relief-and-recovery-bushfires">Red Cross</a>, have launched appeals for financial donations to assist people, communities and wildlife affected by the blazes.</p> <p>Port Macquarie Koala Hospital has raised more than $552,000 through their <a href="https://www.gofundme.com/f/help-thirsty-koalas-devastated-by-recent-fires">GoFundMe page</a> to assist<span> in helping koala and wildlife survival</span>.</p>

Travel Trouble

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Pork and apple sausage rolls

<p><span>These sausage rolls are perfect for picnics, lunch boxes, party dishes or as a snack. </span></p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li><span>6 sheets frozen puff pastry, partially thawed</span></li> <li><span>1 egg, lightly beaten</span></li> <li><span>1 tbs black sesame or poppy seeds</span></li> <li><span>Tomato or barbecue sauce, to serve</span></li> </ul> <p><span>Filling</span></p> <ul> <li><span>1 tbs olive oil</span></li> <li><span>2 brown onions, peeled, coarsely grated</span></li> <li><span>8 slices thick white bread, crusts removed</span></li> <li><span>¼ cup milk</span></li> <li><span>2 large Granny Smith apples, peeled, cored, coarsely grated</span></li> <li><span>500g sausage mince</span></li> <li><span>500g pork mince</span></li> <li><span>½ cup flat leaf parsley leaves, finely chopped</span></li> <li><span>1 egg, lightly beaten</span></li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li><span> Preheat oven to 200°C fan forced. Lightly grease two large oven trays.</span></li> <li><span> To make filling, heat oil in a medium frying pan over a medium-low heat. Add onions. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside to cool 5 minutes.</span></li> <li><span> Meanwhile, tear the bread into small pieces. Place in a large bowl. Pour over milk. Stand 5 minutes. Squeeze and discard excess milk from the bread. Return bread to the bowl.</span></li> <li><span> Squeeze and discard the excess moisture from apple. Add apples to the bread and onion, mince, parsley and egg. Season. Use your hands to mix well.</span></li> <li><span> Place pastry sheets on a clean surface. Cut in half crossways. Spoon a heaped ½ cup of filling down the long side of each piece of pastry. Roll up to enclose. Brush tops with egg. Sprinkle with seeds. Cut each roll in half crossways.</span></li> <li><span> Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.</span></li> </ol> <p><strong><span>Tips:</span></strong></p> <ul> <li><span>Squeezing out excess moisture from apple will ensure the pastry is crisp.</span></li> <li><span>Partially thawed pastry is much easier to work with than fully thawed pastry. Remove one piece at a time from the freezer and stand for 3-5 minutes (depending on temperature of the day) on the bench before cutting and rolling.</span></li> <li><span>Sausage rolls can be frozen at the end step 4 or after cooking. Freeze in an airtight container for up to two months. Reheat from frozen in a 180°C oven.</span></li> <li><span>Unable to get good quality pork mince? You can use all sausage mince if you like.</span></li> </ul> <p><em><span>Recipe by Australian Onions.</span></em></p>

Food & Wine

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Woman's dangerous find after biting into Woolies sausage: “That's awful”

<p>A woman has made a scary discovery as she enjoyed a meal with food bought from retail giant Woolworths.</p> <p>She shared her experience on a public Facebook page where she tagged the store and said that she was “not happy” about finding a piece of glass in her kransky sausage.</p> <p>“Found a piece of glass in my kransky from Woolworths,” she wrote.</p> <p>“Thanks a lot guys now my tooth hurts.”</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fphoto.php%3Ffbid%3D10211019749049991%26set%3Da.1107461947081%26type%3D3&amp;width=500" width="500" height="613" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>Her friends were quick to offer suggestions on how to contact Woolworths, with one explaining that the kranskys from the deli come prepackaged.</p> <p>“The kranskys from the deli come pre packaged. I would definitely contact the store as that batch could all be contaminated and they would contact the manufacturer,” they wrote.</p> <p>Others tried to find the lighter side to the situation.</p> <p>“At least you didn’t swallow it,” said one man.</p> <p>Woolworths reached out, saying that it was “very concerned” about the shard of glass.</p> <p>“Hey Cassie, we're very concerned to see what was found in your kransky and would like to investigate this ASAP,” they wrote.</p> <p>A spokesperson from Woolworths told <a rel="noopener" href="https://au.news.yahoo.com/woman-dangerous-find-woolworths-kransky-085607020.html" target="_blank">Yahoo News Australia</a> that they are aware of the incident.</p> <p>“The details will be reported to the supplier who makes the product, and we stand ready to assist them as they investigate the matter,” the spokesperson said.</p> <p>“We’re not aware of any other reports of a similar nature about this product at this time.”</p>

Food & Wine

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Experts put snags to the test: Which supermarket has the best sausages

<p>Australia may be divided on political issues and parties this election, but one thing we all can agree on is there is nothing much better than a good sausage sizzle.</p> <p>However, with every supermarket giant selling their own variation of a snag, it can be hard to know which one tastes the best.</p> <p>Consumer organisation CHOICE has revealed just what sausages you can fry up on the barbie after putting ALDI, Coles and Woolworths to the test.</p> <p>Staff at CHOICE were asked to elect their favourite sausages based on ingredients, flavour and value in a poll vote – and the results may shock you.</p> <p>Woolworths dominated the vote after snagging a clean 45 per cent.</p> <p>The most popular sausages were found to be the 24-pack valued at $9.50. The product contains 73 per cent of meat – and surprisingly has the lowest sodium levels but has the most fat, which CHOICE claims is necessary for a sausage to be good.</p> <p>The Fresh Food People’s biggest rival, Coles, took out 21 per cent of the vote, coming last. The sausages sold at the supermarket giant offer the lowest meat content, highest in sodium and lowest fat content.</p> <p>“Believe it or not, fat is something you actually do want in a good sausage,” the consumer organisation said.</p> <p>Coles also had the most expensive sausages on the market, retailing at $10 for a 22-pack.</p> <p>However, experts found Coles sausages had at least 99 per cent of Australian ingredients – pointing to a focus on supporting Australian farmers and jobs.</p> <p>ALDI came in second, with 34 per cent – sitting right in the middle between its competitors.</p> <p>They also have the cheapest snags out of all three supermarkets, costing just $8.99.</p>

Retirement Income

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Mouth-watering sesame sausages with vegetables

<p>Be tempted with this delicious dish that is quick and easy to prepare.</p> <p><strong>Serves:</strong> 4<br /><strong>Preparation:</strong> 10 minutes<br /><strong>Cooking:</strong> 25 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>2 large red capsicums (bell peppers), halved and seeded</li> <li>2 large yellow capsicums (bell peppers), halved and seeded</li> <li>4 thick pork sausages</li> <li>2 tablespoons tomato sauce (ketchup)</li> <li>2 tablespoons hoisin sauce</li> <li>3 tablespoons sesame seeds</li> <li>3 heads bok choy, chopped</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>Preheat the grill (broiler) to medium.</li> <li>Cook the capsicums and sausages for about 20–25 minutes, turning occasionally until the sausages are cooked through and the capsicums is tender and lightly charred.</li> <li>Cut the capsicums into wide strips, set aside and keep warm.</li> <li>Combine the tomato sauce and hoisin sauce in a large shallow bowl.</li> <li>Add the sausages and roll to coat.</li> <li>Cover the grill rack with foil and continue grilling the sausages for 1 minute, or until the glaze is bubbling.</li> <li>Turn the sausages and sprinkle with the sesame seeds, then cook for a further 1 minute, or until the seeds are golden.</li> <li>Thickly slice the sausages on the diagonal and combine with the capsicums and bok choy, tossing together to combine.</li> <li>Divide among serving bowls and serve immediately.</li> </ol> <p><em>This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/sesame-sausages-with-vegetables">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V">here’s our best subscription offer</a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

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Tasmania — the gourmet island

<p>While food is always an important part of travel, in Tasmania it’s an integral enhancement of the visitor experience. People want to visit (or move to) Tasmania because it’s such a pristine environment with clean air and no overpopulation.</p> <p>Indeed, no matter where – or when – you go, any trip to Tassie will provide some great meals and lots of fresh local produce.</p> <p>In Hobart, the renowned Salamanca Markets that are held each Saturday is a good place to start your culinary adventure.</p> <p>Here you’ll find excellent fruits and vegetables that sadly aren’t the most suitable purchases for a visitor without a kitchen and a fridge. However, you’ll also find the famous Tasmanian leatherwood honey with its distinctive flavour.</p> <p>Go sightseeing and take in the remarkable recreation of Mawson’s Antarctica hut that stands just off the waterfront. Reading of Mawson’s privations (at one stage of his solo trek the soles of his feet fell off) may bring on the need for a strong drink.</p> <p>Fortunately, the Lark Distillery stands just next door. Tasmania is producing some of the world’s best whiskies and this is a good place to see which best suits your taste.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/Bp5mIYLAt_E/?utm_source=ig_embed&amp;utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/Bp5mIYLAt_E/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">A post shared by Lark Distillery (@larkdistillery)</a> on Nov 7, 2018 at 4:53pm PST</p> </div> </blockquote> <p>In Salamanca Square you’ll find the Tassal shop and here you can buy some Tasmanian farmed salmon packaged for travel. Smolt restaurant next door gives you a good sampling of Tasmania’s great new culinary scene.</p> <p>While in Hobart you may wish to head out to the beautiful old Cascade Brewery at the base of Mt Wellington. There’s a whole craft brewery scene in Tasmania too – and you could use the search for the perfect brew as the basis for a Tasmanian holiday.</p> <p>Even David Walsh’s challenging Museum of Old and New Art (MONA) was originally part of the Moorilla Winery, a pioneer in Tasmanian winemaking.</p> <p>Heading across to Strahan on the West Coast you’re really heading into the beguiling Tasmanian wilderness. Strahan is a small Tasmanian fishing community that resembles communities that existed elsewhere in Australia, before they were modernised and gentrified. Here the main street has a dock on one side, with fishing boats and tourist boats bobbing alongside, and Hamers Hotel on the other. I recommend you head over the hill to nearby Letts Bay where you’ll find what must be Australia’s most perfectly preserved fishing village. It’s a confusion of tiny shacks clustered along the coast with not a fence to be seen.</p> <p>Going north from there you can visit the beautiful alpine area of Cradle Mountain. The whole 161,000-hectare park is within the grand Tasmanian Wilderness World Heritage Area, but you don’t have to cover it all.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/Bssgxm1BZWi/?utm_source=ig_embed&amp;utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/Bssgxm1BZWi/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">A post shared by Stefan Bader (@schtiviesnaps)</a> on Jan 16, 2019 at 4:30am PST</p> </div> </blockquote> <p>The two best day walks is the circuit of Dove Lake, a two-hour circuit of alpine exploration under the spires of Cradle Mountain, or the hike up to the summit of Cradle Mountain, a good solid day of clambering over large rocks to a spectacular viewpoint.</p> <p>There are several excellent short walks, too. The walk through the rainforest to a waterfall from the visitor centre is wheelchair accessible. If you have less than an hour, take the Enchanted Walk – the boardwalk follows a stream, there’s a pretty waterfall and you have a chance of seeing wallabies and maybe a wombat. A slightly longer walk leads to beautiful Knyvet Falls.</p> <p>On the way from Cradle Mountain to Launceston you may wish to stop in at Hellyers Road Distillery near Burnie for a tasting of another great single malt whisky.</p> <p>Next you might like to visit Ashgrove Cheese at Elizabeth Town. A few years ago I developed a serious addiction to its wild wasabi cheese. The wasabi is grown locally and the leaves rather than the root are used so there’s a flavour of wasabi but not the heat. Seek it out.</p> <p>For something really special, seek out the products of Shima Wasabi that started near Launceston and now supplies the best restaurants across Australia.</p> <p>Likewise, Tasmania has a thriving truffle industry in the winter months. One of those who supplies Australia-wide is Perigord Truffles at Grove, south of Hobart.</p> <p>You might wish to save some space for a Boag’s beer in Launceston. The Tamar Valley north of Launceston has many vineyards supplying some of the best cold-climate wines in Australia.</p> <p>Bridestowe Lavender has been operating in Nabowla since 1922. Here you will have one of Tasmania’s – perhaps Australia’s – most unusual taste experiences. Choose between the lavender milkshake or the lavender ice-cream.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/BspguHcAUOp/?utm_source=ig_embed&amp;utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/BspguHcAUOp/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">A post shared by Sandy陳鎂 (@hurt_sandy)</a> on Jan 15, 2019 at 12:32am PST</p> </div> </blockquote> <p>It’s often said that you should experience some countries, from Italy, India and France – even Ireland – through their cuisines. You can do that much closer to home by simply travelling across Bass Strait.</p> <p>What’s your favourite culinary highlight in Tasmania?</p> <p class="p1"><em>Written by David McGonigal. Republished with permission of <a href="https://www.wyza.com.au/articles/travel/tasmania-the-gourmet-island.aspx">Wyza.com.au.</a></em></p>

Domestic Travel

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64-year-old woman’s death linked to frozen fruit recall

<p>A South Australian woman who contracted hepatitis A from eating a frozen pomegranate product that was recalled from supermarket freezers two months ago, has died.</p> <p>After NSW Health found a link between the fruit and several hepatitis A cases, the product was immediately recalled.</p> <p>The chief medical officer and chief public health officer in South Australia, Professor Paddy Phillips, revealed that the 64-year-old woman died last Wednesday.</p> <p>“This is a rare and tragic case and I offer my sincere condolences to the woman's family," Professor Phillips said.</p> <p>"The majority of people infected with hepatitis A recovered fully and the woman's death is the only death linked to this recalled product nationally to date.</p> <p>"The incubation period for hepatitis A is generally 15-50 days, so we don't anticipate further cases because the product was recalled two months ago.</p> <p>“While we expect most people would have disposed of the recalled product, we urge everyone to double-check freezers and remove any affected products.”</p> <p>On April 7, there was a nationwide recall of Creative Gourmet’s frozen pomegranate and Coles removed the product from freezers.</p> <p>The imported product resulted in 24 Aussies being diagnosed with hepatitis A.</p> <p>Symptoms of hepatitis A include fever, loss of appetite, diarrhoea, nausea, abdominal pain, dark-coloured urine and jaundice.</p> <p>Entyce Food Ingredients, the company that imported the frozen fruit, claimed the contamination was an isolated incident.</p> <p>“Consumers can be confident that the recalled product Creative Gourmet Frozen Pomegranate Arils 180g is an isolated one and no other Creative Gourmet products are affected,” it said.</p> <p>“The recall affects less than one per cent of the Creative Gourmet fruit sold annually in Australia.”</p>

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Outraged Sydney butcher says Coles stole his idea

<p>Coles sparked much excitement (and a few “ewws” for some!) when they announced the launch of their lamb, cheese and Vegemite sausages, but one man isn’t happy about the product one bit.</p> <p>Joe Bolton from Tender Gourmet Butchery at Bondi Junction’s Eastgate Shopping Centre has been selling beef, cheese and Vegemite sausages for years and says the supermarket giant took his popular product and are now reaping the rewards.</p> <p><img width="600" height="295" src="https://oversixtydev.blob.core.windows.net/media/7267116/untitled-1_600x295.jpg" alt="Untitled -1" style="display: block; margin-left: auto; margin-right: auto;"/></p> <p>“They’re just stealing someone else’s idea and making it a little bit different,” he told <a href="https://au.be.yahoo.com/food/recipes/a/38629676/sydney-butcher-outraged-over-coles-nicking-his-vegemite-sausages/" target="_blank"><strong><span style="text-decoration: underline;">Yahoo Be</span></strong></a>, referring to Coles’ snags swapping the beef for lamb.</p> <p><img width="600" height="338" src="https://oversixtydev.blob.core.windows.net/media/7267117/coles-cheese-vegemite-800_600x338.jpg" alt="Coles -cheese -vegemite -800" style="display: block; margin-left: auto; margin-right: auto;"/></p> <p>“They do a fantastic job, but they can’t do what we do,” Bolton said. “[Their sausages are] mass-produced and they don’t [use] natural skins on their sausages. They’re using a collagen product, it’s a beef product make of rendered fat.</p> <p>“I’d go on the record to say competition is good, but the meat that goes into our sausages is completely different. You can’t even compare. We use muscle, we don’t put in whole carcass.”</p> <p>However, Coles has denied this claim, saying its snags are made with “natural casing” and not rendered fat, nor does it use the “whole carcass”.</p> <p>“We use the same cuts of meat that butchers do,” the food giant explained, adding that its sausages were made from “our own recipe created with the team at Vegemite”.</p> <p>Despite this, Bolton’s store is located opposite a Coles store and says the traffic is a huge benefit for his business.</p> <p>“It’s a catch-22,” he says. “Yes, they undercut us and probably don’t put the best things into their products, but it’s a different market and it gets people coming through the centre. We will never be able to match them on the buying power, but that’s not what we’re about.”</p> <p>Tell us in the comments below, do you think Coles stole Bolton’s idea?</p>

Food & Wine

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Lamb pistachio sausage rolls

<p>The filling of these sausage rolls is reminiscent of a Lebanese kofta, but with a more intense flavour, wrapped in a spiced turmeric rough puff pastry that bakes to a vibrant gold colour. I make my own pastry, but if you're short of time use ready-rolled puff pastry and brush it with an egg beaten with a half teaspoon each of ground turmeric and cumin, and one tablespoon of milk.</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 16 large rolls</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>To make spiced turmeric rough puff</em></p> <p>If you like making your own pastry this savoury one should suit you. The baking powder helps it puff in the oven and avoids any solid, uncooked dough around the rolls. Great as a meat pie crust, too.</p> <ul> <li>500g white bread flour</li> <li>1 tsp ground turmeric</li> <li>2 tbsp Keen's curry powder</li> <li>2 tsp salt</li> <li>2 tsp baking powder</li> <li>400g unsalted butter, chilled and cubed</li> <li>150ml iced water</li> <li>150ml cold milk</li> </ul> <p><em>For the filling</em></p> <ul> <li>1.2kg lean minced lamb</li> <li>40g dark brown sugar</li> <li>3 cloves garlic, peeled and mashed</li> <li>1 medium onion, peeled and finely chopped</li> <li>4 tsp ground cumin</li> <li>1 1/2 tsp salt</li> <li>1 egg (60g)</li> <li>Small bunch of coriander, leaves roughly chopped</li> <li>40g dry white breadcrumbs</li> <li>125g shelled pistachios, roughly chopped</li> <li>One batch of turmeric rough puff (see above)</li> <li>Beaten egg and black onion or sesame seeds to finish</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p><em>For the pastry</em></p> <ol> <li>Put the flour, spices, salt and baking powder in a large mixing bowl and toss to combine with your fingers. Add the butter cubes, coat these in the flour then add the water and mix. Carefully mix everything to a dough, but leave the butter in lumps as you go.</li> <li>Generously flour the work surface and dough, and try to roll it out as best you can to a strip about 40 centimetres by 20 centimetres. The butter will be lumpy, it'll look a mess, but don't worry. Fold it in by thirds, repeat the rolling and folding once more, using lots of extra flour to stop it sticking, then chill the dough for 30 minutes. Do this twice more and the dough is ready to use.</li> </ol> <p><em>For the sausage rolls</em></p> <ol> <li>Put the lamb in a bowl with all the remaining ingredients (except the puff pastry, egg and seeds) and mix very well by hand. Chill the mixture for a few hours, or overnight if you can, before using.</li> <li>Roll the pastry dough to half centimetre thickness. Squeeze the filling mixture into a sausage shape that is about four centimetres in diameter and the length of your rolled-out dough. Wrap a single layer of dough around the "sausage". Where the edge of the dough overlaps, seal with a little water and chill to firm.</li> <li>Slice into sausage rolls to a length that suits you and place on a tray lined with non-stick paper. Brush with beaten egg, slash the tops at an angle, sprinkle with onion seeds and bake at 200C/180C fan for about 40 minutes until puffed and golden.</li> </ol> <p><em>Written by Dan Lepard. First appeared on <a href="http://www.stuff.co.nz/"><span style="text-decoration: underline;"><strong>Stuff.co.nz</strong></span></a>. Image: William Meppem.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 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> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/toad-in-the-hole/"><span style="text-decoration: underline;"><em><strong>Toad in the hole</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/chicken-sausage-jambalaya/"><span style="text-decoration: underline;"><em><strong>Chicken and sausage jambalaya</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/bacon-wrapped-sausages/"><span style="text-decoration: underline;"><em><strong>Bacon-wrapped sausages</strong></em></span></a></p>

Food & Wine

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BBQ pork sausage cassoulet

<p>This rich, traditional French style dish is a delicious starter for a shared tapas plate, but can be served as a main course with mashed potato and freshly steamed beans.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Cassoulet</em></p> <ul> <li>12 pork chipolata sausages</li> <li>2 chorizo sausages, sliced</li> <li>1 red onion, cut into small wedges</li> <li>2 cloves garlic, thinly sliced</li> <li>1 tbsp. olive oil</li> <li>1 x 400g can tomatoes, diced</li> <li>1 cup Bortolotti beans, washed and drained</li> <li>¼ cup BBQ sauce</li> <li>2 tbsp. tomato paste</li> <li>1 tbsp. Vincotto / balsamic vinegar</li> <li>¼ cup parsley, finely chopped</li> <li>Crusty fresh bread, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Heat a frying pan over medium heat and brown the chipolata sausages and sliced chorizo well for 3 - 4 minutes.</li> <li>Add the onion and garlic to the frying pan and continue to sauté for 2 minutes.</li> <li>Stir in the diced tomatoes, beans, BBQ sauce, tomato paste and Vincotto.  Reduce heat and simmer for 15 minutes.</li> <li>Sprinkle with the parsley and serve with fresh crusty bread.</li> </ol> <p>What’s your favourite dish to serve when guests come over for dinner? Let us know in the comments below.</p> <p>Recipe courtesy of <a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank"><strong><span style="text-decoration: underline;">Australian Pork.</span></strong></a></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, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/toad-in-the-hole/"><em><strong><span style="text-decoration: underline;">Toad in the hole</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/06/bbq-pork-cutlet-with-sunshine-salsa/"><strong><em><span style="text-decoration: underline;">BBQ pork cutlet with sunshine salsa</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/06/pulled-pork-coleslaw-mayo-burgers/"><em><strong><span style="text-decoration: underline;">Pulled pork and coleslaw burgers with chipotle mayo</span></strong></em></a></p>

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