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“What’s your secret?": Fans praise actress Mindy Kaling’s incredible transformation

<p>US actress and writer Mindy Kaling, 43, has recently embarked on a serious health journey. </p> <p>Kaling took to Instagram to share photos of her incredible weight loss while holidaying in Mumbai, India, with stunned fans flocking to the comments praising her for her body transformation. </p> <p>“What’s your secret? You are more beautiful every day,” one user wrote.</p> <p>“You look so happy. I remember a time that you did not look comfortable in your own skin. Cheers to you in finding your happiness.” Another user added.</p> <blockquote class="instagram-media" 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);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CoaM-OjvMWc/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <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> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </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;" href="https://www.instagram.com/p/CoaM-OjvMWc/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Mindy Kaling (@mindykaling)</a></p> </div> </blockquote> <p>Last year, Kaling opened up about her natural approach to getting back in shape after giving birth to her second child, son Spencer, in the midst of the COVID pandemic in late 2020. </p> <p><em>The Mindy Project </em>star told <a href="https://www.etonline.com/mindy-kaling-on-how-she-got-healthy-and-her-kids-adorable-reaction-to-her-awards-season-style">Entertainment Tonight</a> last year that her weight loss process was making small, gradual changes to her diet and exercise routine. </p> <p>With the pandemic preventing her from filming, she was able to work on herself without the watchful eye of paparazzi. </p> <p>“It was this almost extended maternity leave. I wasn’t going to be on camera, the studios were shut down … I felt really scrutinised during my first pregnancy and I think that it was such a joy to spend the last seven months of my pregnancy under the cover of just nobody was out, nobody was taking photos.” She told ET. </p> <p>Kaling also shared how she thought exercise needed to be gruelling, but has since changed her view. </p> <p>“When I was younger, I had a very specific idea of how working out needed to be. It was like 45 minutes on the treadmill, seven-minute mile, it needed to be punishing, I needed to hate it,” she told <a href="https://people.com/health/mindy-kaling-says-it-took-a-long-time-to-let-go-of-losing-weight-for-vanity-reasons/">People</a> in May.</p> <p>“I’ve really been mixing it up and knowing that if a workout doesn’t necessarily make me soak my clothes with sweat, that it still was a good workout … It does not have to be punishing.”</p> <p>IMAGE CREDIT: GETTY</p>

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ALDI product recall over nut allergy fears

<p><span style="font-weight: 400;">ALDI has asked its customers to take care after the supermarket recalled a popular product due to an “undeclared allergen”.</span></p> <p><span style="font-weight: 400;">Back to Basics Green Curry Kale Chips 60g, available at ALDI stores across New South Wales, Queensland, Victoria, Western Australia, and South Australia, contain a nut allergen without any warnings on the packet.</span></p> <p><span style="font-weight: 400;">“Any consumers who have a cashew allergy or intolerance may have a reaction if the product is consumed,” Food Standards Australia and New Zealand wrote on its website.</span></p> <p><span style="font-weight: 400;">The company that distributes the product, DJ&amp;A Pty Ltd, said the recall was applicable to packets of kale chips with a Best Before date of 14/02/2022, 15/02/2022, and 30/03/2022.</span></p> <p><span style="font-weight: 400;">“Consumers who have a cashew allergy or intolerance should not consume this product and should return the product to the place of purchase for a full refund.”</span></p> <p><span style="font-weight: 400;"><img style="width: 469.6673189823874px; height:500px;" src="https://oversixtydev.blob.core.windows.net/media/7841781/kale-chips.jpg" alt="" data-udi="umb://media/ba8f6f9e060549138c7094e656e66a18" /></span></p> <p><span style="font-weight: 400;">The popular chips are available in three flavours: Honey Mustard Kale Chips, Vegan Cheese Kale Chips, and Green Curry Kale Chips.</span></p> <p><span style="font-weight: 400;">But, the recall only applies to the Green Curry flavour.</span></p> <p><span style="font-weight: 400;">ALDI has since removed the product from its shelves and is offering customers a refund if they return the product.</span></p> <p><span style="font-weight: 400;">“On rare occasions, questions regarding a product’s quality, safety or errors in packaging or shipment do arise in the retail world,” the German retailer said on its website.</span></p> <p><span style="font-weight: 400;">“ALDI has a plan to swiftly and effectively remove such products from the store.</span></p> <p><span style="font-weight: 400;">“Any product that does not meet the government’s and our own standards in any of these areas will be efficiently removed from sale and we will notify customers via a Product Recall alert.”</span></p> <p><em><span style="font-weight: 400;">Images: Yahoo</span></em></p>

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Delicious kale, prosciutto and blue cheese tart

<p>Serves 8</p> <p> So many food trends come and go. Right now kale is having its moment in the culinary limelight, it is so versatile and nutritious. Try serving a wedge of this tart with a bitter leaf salad, which helps to cut through the richness.</p> <p><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html">Recipe from The Edible City by Indira Naidoo, published by Penguin Books, RRP $45.00.</a></p> <p><strong>Ingredients</strong></p> <ul> <li>1 pre-rolled butter puff pastry sheet, thawed</li> <li>2 tablespoons thyme leaves</li> <li>1 egg, beaten</li> <li>1 large bunch kale, finely chopped</li> <li>1 tablespoon olive oil</li> <li>1 onion, thinly sliced</li> <li>1 teaspoon brown mustard seeds</li> <li>Salt and freshly ground black pepper</li> <li>Small handful chopped flat-leaf parsley</li> <li>180 g blue cheese, chopped</li> <li>2 eggs (extra)</li> <li>4 egg yolks</li> <li>200 ml pouring cream</li> <li>200 g sour cream</li> <li>200 g prosciutto (about 4 strips)</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 180°C fan-forced (200°C conventional).</p> <p>2. Sprinkle the pastry sheet with the thyme leaves. Roll it out to fit a pie dish 27 cm in diameter and 5 cm deep. Prick the base all over with a fork. Line with baking paper and fill with baking beans or rice, then blind-bake for 10–12 minutes or until lightly golden.</p> <p>3. Remove from the oven and remove the paper and baking beans. Brush the base with the beaten egg, return to the oven and bake for 6 minutes until golden and crisp.</p> <p>4. Reduce the oven temperature to 150°C.</p> <p>5. Place the kale in a large heavy-based saucepan over medium heat. Place a lid on top and allow to soften and wilt for 15–20 minutes.<br /><br />6. Heat the olive oil in a frying pan over medium heat and add the onion. Fry for 4–5 minutes until soft. Add the kale and mustard seeds and cook for a further minute. Season with salt and pepper to taste. Spread the kale mix over the tart case, then sprinkle over the parsley and scatter over the blue cheese.</p> <p>7. In a bowl, whisk the eggs, yolks, cream and sour cream. Season with salt and pepper to taste, then pour into the tart case. Place the prosciutto strips on top.</p> <p>8. Bake for 40–50 minutes or until light golden and just set with a slight wobble. Leave to stand for 10 minutes, then serve.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/kale-prosciutto-and-blue-cheese-tart.aspx">Wyza.com.au.</a></em></p>

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Get healthy with a blueberry kale salad

<p>This recipe is light and just what you need for a lovely lunchtime meal.</p> <p><strong>Serves: </strong>6</p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">4 tablespoons apple cider vinegar</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ small onion, grated</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tablespoon Worcestershire sauce</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 teaspoon Tabasco sauce</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 garlic clove, minced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 Granny Smith apple, grated</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup (250ml) buttermilk</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">6 tablespoons mayonnaise</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">6 tablespoons sour cream</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">3 tablespoons micro chervil</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 to 1 teaspoon salt</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 to 1/2 teaspoon freshly ground black pepper</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 to 1/2 teaspoon sugar</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 bunch kale, around 8 stalks</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup (155g) blueberries</span></li> </ul> <p><strong>Method</strong></p> <ol> <li><span style="font-weight: 400;">Stir together apple cider vinegar, grated onion, Worcestershire sauce, Tabasco sauce, garlic clove and granny smith apple in a jar with a tight-fitting lid.</span></li> <li><span style="font-weight: 400;">Stand for 5 minutes.</span></li> <li><span style="font-weight: 400;">Add buttermilk, mayonnaise, sour cream and</span> <span style="font-weight: 400;">micro chervil. Cover jar with lid and shake until mixture is smooth.</span></li> <li><span style="font-weight: 400;">Add salt, pepper, and sugar to taste.</span></li> <li><span style="font-weight: 400;">Tear the leaves from the kale stalks, and into pieces. Place into a medium sized bowl and massage with your hands until the leaves soften and turn a brighter green.</span></li> <li><span style="font-weight: 400;">Toss together kale, blueberries and 1/2 cup dressing in a large bowl. Add a little more dressing to your taste and serve.</span></li> </ol> <p><em>Recipe courtesy of Australian Blueberries.</em></p>

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Simple grilled halloumi and kale salad with tahini yoghurt dressing

<p>Try this simple kale and halloumi salad topped with a delightful yoghurt dressing, so it's still packed with flavour.</p> <p><strong>Serves: </strong>2</p> <p><strong>Ingredients:</strong></p> <p><strong>For the kale salad</strong></p> <p>100g kale leaves</p> <p>½ teaspoon sea salt</p> <p>30g blanched almonds</p> <p>1 avocado, peeled, de-stoned and cut into chunks</p> <p>4 spring onions, thinly sliced</p> <p>100g radishes, thinly sliced</p> <p>1 pomegranate, seeds</p> <p>2 teaspoons sesame seeds</p> <p>2 teaspoons black sesame seeds</p> <p><strong>For the halloumi</strong></p> <p>1 teaspoon turmeric</p> <p>1 teaspoon hot smoked paprika</p> <p>3 tablespoons extra virgin olive oil</p> <p>200g halloumi, cut into 1cm-thick slices</p> <p><strong>For the tahini yoghurt dressing</strong></p> <p>25ml tahini</p> <p>100ml Greek yoghurt</p> <p>½ a lemon, juice and zest for garnish</p> <p>Sea salt</p> <p><strong>To serve</strong></p> <p>2 tablespoons extra virgin olive oil</p> <p><strong>Directions</strong></p> <p>1. Prep the kale by removing stalks and thick stems, and cut or tear into bite-size pieces. Put the leaves into a large mixing bowl and add the salt, crushing it between your fingers.</p> <p>2. With both hands, massage the leaves with the salt for a minute or two; it will suddenly feel much softer in your hands.</p> <p>3. Add all the other ingredients, mix together and set to one side.</p> <p>4. Turn your grill to its hottest setting. Put the turmeric, paprika and oil into a little bowl and mix. Add the halloumi and coat in the spices and oil.</p> <p>5. Place the halloumi on a baking sheet and pop under the hot grill. Allow to cook for 3 to 4 minutes, then turn over and cook for another 3 to 4 minutes. Turn off the grill but leave the baking sheet under it to keep warm.</p> <p>6. For the dressing, put all the ingredients into a bowl and mix with a whisk.</p> <p>7. To serve, divide the salad between two bowls, add some dressing and top with warm halloumi and an extra drizzle of oil.</p> <p><em>This is an edited extract from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/pioppi-diet-dr-aseem-malhotra/prod9781405932639.html" target="_blank">The Pioppi Diet by Dr Aseem Halhotra &amp; Donal O'Neill</a>, Penguin Books, RRP $24.99. </em><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/grilled-halloumi-and-kale-salad-with-tahini-yoghurt-dressing.aspx">Wyza.com.au.</a></em></p> <p> </p>

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Roasted broccolini, kale and chickpeas with herbed ricotta

<p>The beauty of this dish lies in the grilling – don’t be afraid to char the broccoli a little, as it delivers a great flavour. You can serve this as an individual starter, or as a main with grilled ciabatta.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>350 g broccolini, stems cut in half lengthways</li> <li>400 g tin chickpeas</li> <li>1 garlic clove, crushed</li> <li>60 ml olive oil, plus extra for drizzling</li> <li>1 bunch Tuscan kale, about 550 to 600 g, cut into 2.5 cm pieces</li> <li>250 g smooth ricotta</li> <li>2 tablespoons finely chopped dill</li> <li>2 tablespoons finely chopped basil</li> <li>1 teaspoon grated lemon zest</li> <li>1 tablespoon lemon juice</li> <li>Pinch of chilli flakes</li> <li>2 teaspoons sea salt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat the oven to 180°C (fan-forced). Preheat the grill (broiler) to medium.</li> <li>In a mixing bowl, toss the broccolini, chickpeas and garlic with 2 tablespoons of the olive oil. Spread the mixture onto a baking tray.</li> <li>In another bowl, toss the kale with the remaining olive oil, then spread over another two baking trays.</li> <li>Place the broccolini mixture under the grill and cook for 4 to 5 minutes, then turn the broccolini over and cook for a further 4 to 5 minutes, until nicely chargrilled. Remove from the heat and set aside to cool.</li> <li>Meanwhile, transfer the kale trays to the oven and bake for 3 to 4 minutes, or until starting to brown, then turn the kale over and bake for a further 2 minutes, or until crisp. Remove from the oven and set aside to cool.</li> <li>In a small bowl, combine the ricotta, dill, basil, lemon zest, lemon juice and chilli flakes. Season with salt and mix together with a spoon.</li> <li>Smear the ricotta mixture onto a serving plate and top with the kale and broccolini and mixture.</li> <li>Drizzle with a little extra olive oil and serve.</li> </ol> <p><img width="123" height="172" src="https://oversixtydev.blob.core.windows.net/media/7265262/the-vegetable-cover_123x172.jpg" alt="The Vegetable Cover (1)" style="float: right;"/></p> <p><em>This is an extract from </em>The Vegetable: Recipes that celebrate nature<em> by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99.  Image credit: Chris Middleton.</em></p>

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Kale and pine nut tart with chickpea crust and lemon crème fraîche

<p>This delicious kale and pine nut tart recipe from Maggie Beer was created to support World Osteoporosis Day – Serve Up Bone Strength!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Chickpea Crust</em></p> <ul> <li>1.5 cups cooked chickpeas (135g dried chickpeas, soaked in cold water overnight, cooked)</li> <li>35g brown rice flour</li> <li>2 tablespoons cornflour</li> <li>½ teaspoon sea salt</li> <li>½ teaspoon baking powder</li> <li>¼ cup Extra Virgin Olive Oil</li> </ul> <p><em>Filling</em></p> <ul> <li>¾ cup currants</li> <li>½ cup Verjuice</li> <li>¼ cup Extra Virgin Olive Oil</li> <li>40g butter</li> <li>4 round shallots</li> <li>½ tsp crushed garlic</li> <li>¼ cup Verjuice</li> <li>½ cup pine nuts, toasted</li> <li>1 tablespoon preserved lemon rind, finely chopped</li> <li>2 bunches cooked kale</li> <li>4 eggs</li> <li>Sea salt and pepper</li> <li>¾ cup sour cream</li> </ul> <p><em>To garnish</em></p> <ul> <li>100g <span>crème fraîche</span></li> <li>100ml Extra Virgin Olive Oil</li> <li>¼ cup reserved Verjuice soaked currants</li> <li>¼ cup toasted pine nuts</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Soak the currants in ½ cup of the Verjuice overnight to soften. Alternatively, place the currants and verjuice in a microwave-safe container and microwave on low for 4 minutes, then set aside for 20 minutes to reconstitute.</li> <li>Drain and rinse the soaked chickpeas. Place in a medium sized saucepan and cover with 4 times the amount of water to chickpeas. Bring to the boil, turn down to a simmer and cook for 30minutes or until tender (not falling apart). Skim any foam that rises to the top of the pan off. Once cooked drain well and set aside to cool.</li> <li>Pre heat a fan forced oven to 180°C.</li> <li>Place the pine nuts on a tray and roast for 6 minutes or until golden.</li> <li>Place the chickpeas in a food processor and pulse until finely ground. In a bowl combine the brown rice flour, cornflour, salt and baking powder, add to the food processor with the chickpeas, pulse. Add the olive oil and just bring together, turn mix onto the bench and shape into a rectangle 20x10cm.</li> <li>Grease 35cmx 13cm rectangular non-stick fluted tart dish, place the rectangular shaped crust inside and press evenly across the base and up the sides of the pan. Once the tart base is evenly covered with the crust, place into the pre heated oven and cook for 8-10 minutes, until light golden. Don’t be tempted to cook too long as the pastry will start to crack.</li> <li>Meanwhile, blanch the kale in a large saucepan of boiling water for 5–10 minutes or until softened (the cooking time will depend on how coarse the kale is). Drain and set aside until cool enough to handle, then squeeze excess water from the leaves and roughly chop.</li> <li>Melt the butter with the oil in a large frying pan. Add the shallot and garlic and cook, stirring occasionally, over low–medium heat for 5 minutes or until softened. Increase the heat to high, then add ¼ cup verjuice and cook, stirring, until the verjuice has evaporated.</li> <li>Transfer this mixture to a food processor, add the chopped kale and any remaining liquid and blend to a puree.</li> <li>Place the kale puree, ½ cup of the verjuice soaked currants, ¼ cup of the toasted pine nuts and preserved lemon in a large bowl and stir until well combined.</li> <li>In a small jug, whisk together the sour cream, eggs, salt and pepper, then stir into the kale mixture.</li> <li>Carefully pour the filling into the tart shell and bake for 25 minutes or until just set in the centre.</li> <li>Remove from the tin, slice a piece approximately 6cm across and place on the plate. Serve straightaway scattered with a few extra pine currants, a generous tablespoon of <span>crème fraîche</span> and a drizzle of Extra Virgin Olive Oil.</li> </ol> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong><span style="text-decoration: underline;">Facebook here.</span></strong></a></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/potato-and-cheese-tart/"><em><strong><span style="text-decoration: underline;">Potato and cheese tart</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/06/bega-valley-brunch-cheese-tart/"><strong><em><span style="text-decoration: underline;">Bega Valley brunch cheese tart</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/pea-basil-and-eggplant-tart/"><strong><em><span style="text-decoration: underline;">Pea, basil and eggplant tart</span></em></strong></a></p>

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Slow cooked lamb shoulder with roasted parnsnips and parsnip puree, kale and cabbage

<p>This beautiful tasting tender lamb will provide you with iron and zinc, important for transporting oxygen in the blood, building the immune system and assisting many processes in the body. Kale and cabbage contain vitamin K to help with blood clotting and vitamin C to help repair body tissues and improve iron absorption.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2.4kg lamb shoulder, bone in</li> <li>100g preserved lemon, washed, discard flesh, keep rind</li> <li>5 sprigs rosemary</li> <li>60ml Extra Virgin Olive Oil</li> <li>20ml Verjuice (or white wine)</li> <li>Sea salt and Pepper</li> </ul> <p><em>Parsnips</em></p> <ul> <li>1kg parsnips</li> <li>100g butter</li> </ul> <p><em>Kale &amp; Cabbage</em></p> <ul> <li>1 savoy cabbage</li> <li>1 bunch of kale</li> <li>Knob of butter</li> </ul> <p><em>Sauce</em></p> <ul> <li>Roasting juices</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 110C. Place the lamb in an oven dish.</li> <li>Place the preserved lemon rind, Verjuice (or white wine), olive oil, chopped rosemary, salt and pepper and blend to a paste. Rub onto the surface of the lamb shoulder, place into an oven bag and leave to marinate at room temperature for 2 hours.</li> <li>Place into the oven and cook at 110C for 10 hours until tender and falling off the bone. Remove from the oven and leave to rest for about 20 minutes.</li> <li>For the parsnips, bring a large pot of salted water to the boil, add the parsnips and cook until just cooked.</li> <li>Strain and allow to cool slightly, rub off the skins.</li> <li>Cut the parsnip in half and place the small ends directly on a roasting tray, ½ the fat ends of the parsnips.</li> <li>Once the lamb is removed from the oven, increase temperature 220C.</li> <li>Melt the butter and pour over the parsnips, season. Place into the oven and cook for approximately 30 minutes or until golden.</li> <li>For the kale &amp; cabbage, bring a large pot of salted water to the boil. Remove the leaves from the cabbage and cut out the thick vein, blanch in the water and refresh. Repeat the process with the kale.</li> <li>Drain the leaves and roll up, place onto your chopping board and finely cut, mix together.</li> <li>Place in a microwave suitable container, add a knob of butter, cracked pepper and salt if needed and reheat in the microwave when ready to serve.</li> <li>Remove the parsnips from the oven. We are also serving a parsnip puree - to do so, place the roasted parsnips into a blender with a splash of milk and blend until the correct consistency is achieved.</li> <li>Remove the lamb from the bag, pass the juices and skim off excess fat. Warm the juices and adjust seasoning accordingly.</li> <li>Pull off lovely portions of tender lamb and place on the right hand side of the plate. On the top left place a dollop of the parsnip puree and top with 2-3 pieces of roasted parsnip. On the bottom left hand side of the plate place a pile of the kale and cabbage, and finish with a spoon of the roasting juices over the lamb meat.</li> </ol> <p>Have you got a different way to serve lamb shoulder to share with us? Let us know in the comments below.</p> <p>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong><span style="text-decoration: underline;">Facebook here.</span></strong></a></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" target="_blank"><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/2016/06/pulled-pork-coleslaw-mayo-burgers/"><strong><em><span style="text-decoration: underline;">Pulled pork and coleslaw burgers with chipotle mayo</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/lamb-and-asparagus-stew/"><strong><em><span style="text-decoration: underline;">Lamb and asparagus stew with lemon rice pilaf</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/red-wine-lamb-pappardelle/"><em><strong><span style="text-decoration: underline;">Red wine lamb pappardelle</span></strong></em></a></p>

Food & Wine

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Kale feta and pumpkin pie

<p>Try this hearty, wholesome kale, feta and pumpkin pie. It’s quite a delicious dinner option for winter (the only hard thing will be stopping at one slice)!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>300g peeled, cubed pumpkin</li> <li>Olive oil spray</li> <li>3 cups kale, shredded</li> <li>2 spring onions, finely sliced</li> <li>3 eggs, lightly beaten</li> <li>½ cup milk</li> <li>100g feta, chopped</li> <li>2 tablespoons grated parmesan</li> <li>4 sheets filo pastry</li> <li>2 tablespoons pumpkin seeds (optional)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To being, spray pumpkin with olive oil and scatter of oven tray lined with baking paper.</li> <li>Bake at 220°C for 20-30 minutes until lightly golden and cooked through.</li> <li>Place kale in a microwave safe bowl with a tablespoon of water and microwave for a minute or until slightly wilted.</li> <li>Combine pumpkin, kale, spring onions, eggs, milk, feta and parmesan cheese in a bowl.</li> <li>Layer filo sheets in alternating pattern (by length and width), into a litre baking dish, spraying between each layer with olive oil.</li> <li>Pour filling into pastry and fold over excess pastry to enclose pie.</li> <li>Spray with extra oil spray and top with pumpkin seeds.</li> <li>Bake at 200°C for 30-40 minutes or until cooked through and set.</li> </ol> <p>What’s your favourite type of pie to enjoy in winter? And are you someone who prefers savoury pies, or do you have a sweeter tooth? Let us know in the comments below.</p> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><strong><span style="text-decoration: underline;">visit their site for more delicious food ideas</span></strong></a>.</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, <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/2016/04/shepherds-pie-sweet-potato-topping/"><em><strong><span style="text-decoration: underline;">Shepherd’s pie with sweet potato topping</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/04/beef-empanadas/"><span style="text-decoration: underline;"><em><strong>Beef empanadas</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/carrot-and-walnut-cake/"><strong><em><span style="text-decoration: underline;">Carrot and walnut cake</span></em></strong></a></p>

Food & Wine

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Kale, feta spinach pie

<p>This kale, feta and spinach pie is a simple and stress-free recipe perfect for weekday dinners and portable lunches.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 leeks, washed finely sliced</li> <li>1 tablespoon olive oil</li> <li>1 bunch kale, washed trimmed and finely shredded</li> <li>200 g baby spinach leaves</li> <li>Generous pinch black pepper</li> <li>80g quality feta cheese</li> <li>6 organic eggs</li> <li>1 lemon</li> <li>1 bunch parsley</li> <li>Chopped small handful pine-nuts</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 180 C.</p> <p>2. Sauté leeks in a large heavy based pot until softened.</p> <p>3. Add shredded kale and cook through for 5 minutes until soft and wilted.</p> <p>4. Add baby spinach leaves…you may need to add this in 2 lots and cook through until just wilted.</p> <p>5. Season with black pepper and add the zest of 1 lemon and 1 bunch freshly chopped parsley.</p> <p> 6. Spoon the kale + spinach mixture into a 22 cm pie dish.</p> <p>7. Break eggs into a bowl and whisk lightly until combined.</p> <p>8. Pour the eggs over the greens and gently incorporate through the mix of green goodness. Crumble over the feta cheese and sprinkle over with a few pine-nuts.</p> <p>9. Bake for 40-45  minutes or until firm to touch and golden. Remove from the oven and rest for 5 minutes before serving.  </p> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2016/01/onion-and-parsley-dumplings/">Onion and parsley bread dumplings</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2016/01/gnocchi-gorgonzola/">Gnocchi Gorgonzola</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/12/red-pesto-pasta/">Red pesto pasta</a></strong></span></em></p> <p> </p>

Food & Wine

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How to eat (and enjoy) kale

<p>If there’s one leafy green that’s made waves on the health front, it would have to be kale. Featuring in everything from risotto to smoothies, this nutrient dense brassica boasts an extremely impressive nutritional profile. High in iron, calcium, antioxidants and vitamins A, C and K, kale is also thought to possess potent cancer fighting alongside its ability to lower cholesterol. An impressive veggie indeed!</p> <p>You’ve probably seen large bunches of the stuff popping up at your local supermarket or green grocer but might have wondered what to do with it. While it may look a little intimidating (and very green!) kale is wonderfully versatile and can be used in a variety of different ways.</p> <p>The key to enjoying kale is ensuring you pick a fresh, healthy bunch with beautifully tender leaves. Try looking for the following:</p> <ul> <li>Richly green leaves with a strong stem</li> <li>Healthy foliage without rotting or yellow patches</li> </ul> <p>It also helps to remove the stalk and only eat the leaves, as the stalk can be very tough and quite bitter.</p> <p>When preparing and eating kale, there’s not much you can’t do! Kale can be enjoyed:</p> <ul> <li>Raw – in salads and green smoothies</li> <li>Steamed – Alone or with other greens</li> <li>Sautéed – In a pan with butter or olive oil</li> <li>Boiled – In a saucepan with other similarly sized greens</li> <li>Lightly roasted – in a warm oven to create kale “chips”</li> </ul> <p>If you’re a newcomer to the kale game try adding a small amount to your meals gradually. You could think about:</p> <ul> <li>Dicing or shredding some up to add to your favourite salad</li> <li>Popping a few smaller leaves in your smoothie</li> <li>Shredding and adding to pasta, cous cous, soup or risotto</li> <li>Wilting and adding to eggs or mushrooms on toast</li> <li>Steaming as a side dish alongside meat and other veggies</li> </ul> <p>The sky really is the limit when it comes to adding a daily or weekly dose of kale to your diet.</p> <p><strong>Related links: </strong></p> <p><strong><span style="text-decoration: underline;"><em><a href="/lifestyle/food-wine/2015/08/breakfast-smoothie-bowls/">Healthy breakfast smoothie bowls</a></em></span></strong></p> <p><strong><span style="text-decoration: underline;"><em><a href="/lifestyle/food-wine/2015/02/healthy-smoothies/">Healthy (and delicious) fruit smoothies</a></em></span></strong></p> <p><strong><span style="text-decoration: underline;"><em><a href="/lifestyle/food-wine/2014/08/three-super-healthy-breakfast-ideas/">Three super healthy breakfast ideas</a></em></span></strong></p> <p> </p>

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A salad recipe to improve your eyesight

<p>It’s not secret that a well-balance diet – rich in fruit and veg – is good for your eyesight. Furthermore, green vegetables, especially leafy greens such as kale, spinach and collard greens, which contain high amounts of lutein and zeaxanthin, are like superfoods for your eye health. Thes pigments lutein and zeaxanthin are powerful antioxidants that protect the retina from the damaging effects of UV and blue light. Leafy greens also contain a lot of vitamin C, vitamin E, beta-carotene, zinc and fiber. These additional nutrients help prevent the progression of age-related macular degeneration. So what are you waiting for? Dig in!</p><p><strong>KALE SUMMER SALAD</strong></p><p>When it comes to leafy greens, kale is not just having a moment amongst raw foodies, it’s a superstar for it qualities that promote good eye health too! Here is a delicious, and summer-perfect, salad that is good for you in more ways than one.&nbsp;</p><p><strong>Serves:</strong> Four</p><p><strong>Preparation time:</strong> 10 minutes</p><p><strong>Resting time:</strong> One to three hours&nbsp;</p><p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p><ul><li>4 cups raw kale, washed and dried</li><li>¼ cup dried figs, chopped</li><li>4 green onions, finely sliced</li><li>1 medium carrot, shredded</li><li>¼ cup roasted soybeans</li></ul><p><strong>Dressing</strong></p><ul><li>2 tablespoons mayonnaise</li><li>2 tablespoons plain yoghurt</li><li>2 teaspoons white vinegar</li><li>2 teaspoons maple syrup</li></ul><p><span style="text-decoration: underline;"><strong>Method:</strong></span></p><ol><li>Remove ribs from kale leaves.</li><li>Roughly chop kale into bite-sized pieces and place into a large salad bowl.</li><li>Toss together all ingredients of the salad leaving out the roasted soybeans.</li><li>In a small bowl, mix together all dressing ingredients. Pour over the salad and toss.</li><li>Cover and refrigerate for between one and three hours.</li><li>Just before serving, sprinkle with roasted soybeans and voila!</li></ol>

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