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Four'n'Twenty pies will no longer be all Australian

<p>The iconic Aussie brand that owns Four’N Twenty pies has been snapped up by an overseas company in a deal rumoured to be worth a whopping $500million.</p> <p>One of the largest private equity firms based in Asia, Pacific Alliance Group has bought Patties Foods, which includes brands like Nanna’s, Chef’s Pride, Herbert Admans and Four’n’Twenty.</p> <p>While the exact amount of the deal is yet to be confirmed, it is reported to be in excess of $500 million and will allow PAG to expand its Australian offerings after buying Red Rooster, Oporto and Western Australia based Chicken Treat back in 2019.</p> <p>Patties Foods boss Paul Hitchcock said PAG's purchase would “unlock further investment and innovation”. <br />Vesco chief Bernie Pummell said the two companies under the one roof at PAG would “enable new exciting opportunities”.</p> <p>Four'n'Twenty is the latest in a long line of iconic Australian brands to be bought out by overseas conglomerates. <br />The PAG acquisition of Patties and Vesco is subject to regulatory approval from Australia's Foreign Investment Review Board (FIRB), its NZ counterpart, and the Australian Competition and Consumer Commission (ACCC).</p> <p><em>Image: Shutterstock</em></p>

Food & Wine

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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>

Food & Wine

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Life of Pi actor dies at 53

<p><span>Indian Bollywood heavyweight Irrfan Khan, who starred in movies that broke through to the western cinematic barrier and made its own place among some of the great classics, including Slumdog Millionaire and Life of Pi, has passed away at the age of 53.</span><br /><br /><span>Khan’s death was confirmed on Wednesday in a brief statement given by a spokesman.</span><br /><br /><span>“He fought the many battles that came with it,” the spokesman said, referring to the diagnosis of Khan’s rare cancer in 2018.</span><br /><br /><span>He was diagnosed with a neuroendocrine tumour in 2018 and underwent extensive treatment in London.</span></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/B_ksvwPhKNB/?utm_source=ig_embed&amp;utm_campaign=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/B_ksvwPhKNB/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by DesiBolly (@desibolly)</a> on Apr 29, 2020 at 10:41am PDT</p> </div> </blockquote> <p><br /><span>Khan became one of the first Indian actors to make a name for himself in western cinema and was soon considered a legend in Bollywood.</span><br /><br /><span>The star had Hollywood success in “Jurassic World”, “The Amazing Spider-Man”, “The Namesake” and “Inferno”.</span><br /><br /><span>After being diagnosed with cancer, he became well enough to shoot for his last film, Angrezi Medium, which was unfortunately cut short when the coronavirus spread.</span><br /><br /><span>Khan was admitted into intensive care on Tuesday at Mumbai’s Kokilaben hospital with a colon infection.</span></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/B_kseHCFRuE/?utm_source=ig_embed&amp;utm_campaign=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/B_kseHCFRuE/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by FIlmoment (@filmoment)</a> on Apr 29, 2020 at 10:35am PDT</p> </div> </blockquote> <p><br /><span>The star was born Sahabzade Irfan Ali Khan in the western desert state of Rajasthan, into a family that had no ties to cinema.</span><br /><br /><span>He recalled in interviews that he and his siblings were not permitted to watch movies as children</span><br /><br /><span>The only exception was when a visiting uncle took them to the theatre.</span><br /><br /><span>“An incredible talent,” Bollywood superstar said of Amitabh Bachchan, among the numerous tributes on Twitter.</span><br /><br /><span>“A gracious colleague. A prolific contributor to the world of cinema .. left us too soon creating a huge vacuum.”</span></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/B_knsbRjnFv/?utm_source=ig_embed&amp;utm_campaign=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/B_knsbRjnFv/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by good movie quotes (@gofites)</a> on Apr 29, 2020 at 9:53am PDT</p> </div> </blockquote> <p><br /><span>Director Karan Johar, wrote, “Thank you for raising the bar as an artist … Thank you for enriching our cinema… We will miss you terribly, Irrfan.”</span><br /><br /><span>Khan is survived by his wife Sutapa and sons Babil and Ayan.</span></p>

Movies

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A perfect lunch: Tuna and broccoli pies

<p>Canned tuna is a good source of omega-3 fats and tastes terrific in these easy filo-topped pies.</p> <p>Recipe reproduced with permission. © 2015 National Heart Foundation of Australia. For more healthy recipes visit <a href="http://www.heartfoundation.org.au/recipes">www.heartfoundation.org.au/recipes</a> or speak to the Heart Foundation’s Health Information Service on 1300 36 27 87.</p> <p><strong>Ingredients</strong></p> <ul> <li>2 tsp olive oil*</li> <li>1 onion, sliced</li> <li>2 1/2 cups reduced fat milk* </li> <li>2 1/2 tbs cornflour</li> <li>2 tsp wholegrain mustard</li> <li>1/2 cup reduced fat tasty cheese*</li> <li>400g broccoli, cut into small florets</li> <li>425g can tuna chunks in spring water, drained and flaked*</li> <li>1/2 cup frozen green peas*</li> <li>8 sheets filo pastry* </li> <li>Olive oil spray*</li> <li>Garden salad, to serve</li> </ul> <p><em>*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick</em></p> <p><strong>Directions</strong></p> <p>1. Heat oil in a medium saucepan, add onion and sauté until light golden. Stir in 2 cups of the milk and heat to just below boiling point. <br /><br />2. Mix cornflour to a smooth paste with the remaining 1/2 cup of milk, add to pan and stir constantly until sauce boils and thickens. Remove from heat and stir in mustard and cheese.<br /><br />3. Steam or microwave the broccoli until just tender. Gently stir broccoli, peas and tuna through sauce. Divide mixture into 4 x 375ml capacity ovenproof dishes. Preheat oven to 200°C (180°C fan-forced).<br /><br />4. Lay 1 filo sheet on a clean surface, apply cooking spray and top with another filo sheet. Cut layered filo into quarters. Gently scrunch up the filo pieces, place over filling in one dish and reapply cooking spray. Repeat with remaining filo to cover all four pies.<br /><br />5. Place pies on an oven tray and bake for 15-20 minutes until filo is golden.  <br /><br />6. Serve with garden salad.</p> <p><strong>Tips</strong></p> <p>Can be made as four portion-sized pies or as one large pie. </p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/tuna-and-broccoli-pies.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Cherry Pie

<p>Try out this delicious, easy dessert classic yourself to bring sweetness and colour to your tabletop.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 cup of sugar (adjust according to the sweetness of your cherries)</li> <li>4 cups of sweet cherries, pitted</li> <li>¼ cup of flour</li> <li>½ teaspoon of cinnamon</li> <li>One double-crust pie crust</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>In a large zip-loc bag, add cherries, flour, sugar and cinnamon and toss.</li> <li>Preheat oven to 220°C.</li> <li>Place pastry in pie pan. Add tossed filling.</li> <li>Place top crust over pie. Cut ventilation slits and flute pie edges. Bake for 25 minutes.</li> <li>Reduce heat to 175°C and bake for an additional 25 to 30 minutes.</li> <li>Let cool – length of time with depend if you want to serve warm or cool. Cut and serve.</li> </ol> <p><strong>Related links:</strong></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/08/pumpkin-pie/">Classic pumpkin pie</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/07/apple-butterscotch-pie/">Apple and butterscotch pie</a></span></strong></em></p> <p><a href="/lifestyle/food-wine/2015/07/pecan-pie/"><em><strong><span style="text-decoration: underline;">Pecan pie</span></strong></em></a></p>

Food & Wine

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Savoury Christmas mince pies

<p>A darling old friend once asked how people made the mince taste so sweet in Christmas mince pies… the inspiration for this savoury version!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil</li> <li>1 onion, finely chopped</li> <li>1 tablespoon cumin seeds</li> <li>3 cloves garlic, crushed</li> <li>500g lamb mince</li> <li>⅓ cup dried apricots, finely chopped</li> <li>3 tablespoons finely chopped rosemary</li> <li>1 teaspoon ground cumin</li> <li>2 tablespoons flour</li> <li>½ cup lamb stock</li> <li>¼ cup red wine</li> <li>2 teaspoons Worcestershire sauce</li> <li>900g ready-rolled savoury shortcrust pastry</li> <li>1 egg</li> <li>1 tablespoon whole milk</li> <li>2 tablespoons sesame seeds (optional)</li> <li>½ cup good-quality apricot chutney</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Heat the oil in a large, heavy-based saucepan, add the onion and cumin seeds, season with salt and freshly ground black pepper and cook over a gentle heat for 10 minutes or until softened but not coloured. Add the garlic and cook for 2 minutes. Add the lamb mince and increase the heat to medium. Cook for 5 minutes, breaking up the mince with a fork.</li> <li>Add the apricots, rosemary and ground cumin and cook for another 5 minutes, stirring occasionally. Sprinkle in the flour and cook, stirring well, for 2 minutes. Add the stock, wine and Worcestershire sauce and mix to combine. Bring to a simmer and cook for another 20 minutes, stirring occasionally, then remove from the heat and cool completely.</li> <li>Preheat the oven to 200˚C and spray two 12-hole muffin tins with baking spray. Cut circles in the pastry 1cm larger than the diameter of the tops of the holes. Press into the tins and fill with the lamb mixture. Top with pastry lids or go wild decorating with pastry cut-outs.</li> <li>Whisk the egg with the milk and brush over the pies, sprinkling with sesame seeds if desired. Bake for 25 minutes or until golden. Serve with apricot chutney.</li> </ol> <p><em>Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Tamara West/Stuff.</em></p>

Food & Wine

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8 more Aussie pies you have to try

<p>Few countries have <a href="http://www.oversixty.com.au/travel/domestic-travel/2017/08/pies-in-australia-you-have-to-try/" target="_blank"><strong><span style="text-decoration: underline;">mastered the humble pie as well as Australia</span></strong></a>. Whether you’re at the footy or afternoon tea, looking for something savoury of sweet, there are countless pie spots in Australia that are worth a visit (or two).</p> <p>We’ve had another look at the top pie spots in this country and narrowed it down to a list of eight more Aussie pies you have to try. To see them all, scroll through the gallery above.</p> <p>Have you tried any of these pies? Where is your favourite pie spot in Australia? Let us know in the gallery above, we’d love to hear from you.</p> <p><em><strong>Have you arranged your travel insurance yet? Save money with Over60 Travel Insurance. <span style="text-decoration: underline;"><a href="https://elevate.agatravelinsurance.com.au/oversixty?utm_source=over60&amp;utm_medium=content&amp;utm_content=link1&amp;utm_campaign=travel-insurance" target="_blank">To arrange a quote, click here.</a></span> Or for more information, call 1800 622 966.</strong></em></p>

Domestic Travel

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Spiced lamb and eggplant pies

<p>These lamb and eggplant mini pies have fabulous flavour, are super-simple to make, and freeze well (before cooking). </p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 14</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil</li> <li>850g lean lamb mince</li> <li>2 teaspoons cumin seeds</li> <li>1 red onion, finely chopped</li> <li>2 small eggplant, cut into 3cm pieces</li> <li>4 cloves garlic, crushed</li> <li>2 teaspoons ground cumin</li> <li>2 teaspoons ground coriander</li> <li>½ teaspoon cinnamon</li> <li>2 tablespoons plain flour</li> <li>400g tin crushed tomatoes</li> <li>¼ cup currants</li> <li>½ teaspoon chilli flakes</li> <li>½ cup pine nuts</li> <li>7 sheets (1kg) ready rolled puff pastry</li> <li>1 egg, whisked</li> <li>2 tablespoons sesame seeds</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Heat one tablespoon of oil in a large heavy based pot, and cook lamb over a medium heat for 8 minutes. Break the meat up with the back of a fork as it browns. Once it is an even colour, remove the meat from the pot. It will have rendered some fat. You need about a tablespoon to cook the onions next, so if necessary add a little more olive oil or, if too much, drain some off. Add the cumin seeds and cook for a minute then add the onion, season well with salt and pepper and cook for 5 minutes.</p> <p>2. Add the eggplant, garlic, ground cumin, coriander and cinnamon and cook for 5 minutes. Stir in flour and cook, stirring, for a minute then add the tomatoes, currants and chilli flakes. Reduce the heat to a simmer and cook, stirring occasionally for 30 minutes. Cool.</p> <p>3. Preheat oven to 180 degrees Celsius. Cut each piece of pastry into four squares and brush the edges with whisked egg. Add the pine nuts to the filling then put about ⅔ cup of filling, rounded, into the centre of each square. Cut another four pieces of pastry and place on top of each. Use your hands to press down firmly around the filling and the base.</p> <p>4. Trim the edges and press with the tines of a fork. Brush with egg and sprinkle with sesame seeds. Use the tip of a sharp knife to cut two little slits on the top of each pie. Repeat with remaining filling and pastry. Line two oven trays with baking paper and bake pies for 25-30 minutes until golden. Serve with a good tomato chutney.</p> <p><em>Written by Sarah Tuck. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, 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%20%20%20" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

Food & Wine

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Mini meringue pies

<p>We love these bite-size treats with crunchy biscuit casing, zesty lemon curd and a soft coconut cream meringue top. The lemon curd filling is versatile – we use it for raw dessert cake layers and even individual chocolate fillings. Experiment with alternate citrus flavours if you like – limes or oranges also work well.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 11 mini tarts</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p>For the chocolate tart shell</p> <ul> <li>50 g wet nut milk pulp</li> <li>1 tablespoon desiccated coconut</li> <li>1 tablespoon coconut sugar</li> <li>1 tablespoon cacao powder</li> </ul> <p>For the lemon curd</p> <ul> <li>60 ml coconut oil</li> <li>40 cashews, soaked</li> <li>80 ml rice malt syrup</li> <li>Juice and zest of 1 large lemon</li> <li>Pinch of Himalayan pink salt</li> <li>Pinch of ground turmeric</li> </ul> <p>For the coconut cream meringue</p> <ul> <li>400 ml coconut cream</li> <li>1 tablespoon coconut oil</li> <li>1 teaspoon rice malt syrup</li> <li>coconut sugar, for sprinkling</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>For the chocolate tart shell</p> <ol> <li>Using your hands, massage all ingredients together in a small bowl.</li> <li>Divide the mixture into eleven equal portions and press into the tart tins, then freeze for 15 minutes. Once the shells are frozen, pop them out of the moulds and place on a mesh dehydrator tray. Dehydrate at 40°C for 12–24 hours.</li> <li>Allow to cool.</li> </ol> <p>For the lemon curd</p> <ol> <li>Melt the coconut oil over a bain-marie.</li> <li>Blend all the ingredients except the coconut oil in a high-speed blender until smooth.</li> <li>Add the coconut oil and blend until very smooth.</li> <li>Pour equal portions of the mixture into each tart shell and set in the fridge for 30 minutes.</li> </ol> <p>For the coconut cream meringue</p> <ol> <li>Refrigerate the coconut cream overnight.</li> <li>Melt the coconut oil over a bain-marie.</li> <li>Scoop the solid cream off the top of the coconut cream and place the solid cream in a chilled bowl (discard the leftover water). Add the rice malt syrup and whisk to combine.</li> <li>While whisking, pour the coconut oil into the cream, continuing to whisk so the oil sets evenly.</li> <li>Transfer the mixture to a piping bag and pipe a little meringue onto the top of each tart.</li> <li>Sprinkle a tiny bit of coconut sugar over each meringue.</li> <li>Refrigerate until needed, or serve immediately.</li> </ol> <p style="text-align: center;"><img width="224" height="223" src="https://oversixtydev.blob.core.windows.net/media/33868/pana-chocolate-cover_224x223.jpg" alt="Pana Chocolate Cover" style="float: right;"/></p> <p style="text-align: left;"><em>This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally. Photographer: Armelle Habib.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/mini-apple-pies/"><span style="text-decoration: underline;"><em><strong>Mini apple pies</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/06/layered-chocolate-cream-pavlova/"><span style="text-decoration: underline;"><em><strong>Layered chocolate cream pavlova</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><span style="text-decoration: underline;"><em><strong>Mini banoffee pies</strong></em></span></a></p>

Food & Wine

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Beef and spinach filo pies

<p>These are good hot or cold. They travel well, so are great for taking to a picnic or as a contribution to a meal. Serve with a crunchy green salad.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>3 tablespoons extra virgin olive oil, plus extra for brushing</li> <li>1 onion, finely chopped</li> <li>1 small carrot, finely diced</li> <li>1 stick celery, thinly sliced</li> <li>3 cloves garlic, finely chopped</li> <li>½ teaspoon ground cinnamon</li> <li>5 tablespoons chopped coriander</li> <li>¼ cup toasted pine nuts</li> <li>¼ cup raisins</li> <li>600g beef mince</li> <li>2 handfuls baby spinach leaves</li> <li>1 cup canned chopped tomatoes</li> <li>16 sheets filo pastry</li> <li>200ml plain unsweetened yoghurt</li> <li>Handful of mint</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat the oil in a frying pan over moderate heat and add the onion, carrot, celery, garlic, cinnamon, 2 tablespoons of the coriander, the pine nuts and raisins. Fry gently, without browning, for 10 minutes or until the onion is soft.</li> <li>Add the mince, increase the heat and fry, breaking the mince up as it heats. Once the mince is cooked through and crumbly, add the spinach and tomatoes, mix well and simmer for 5 minutes. Taste and season with salt and freshly ground black pepper. Remove from the heat and cool.</li> <li>Preheat the oven to 180°C. Put 2 sheets of filo on top of each other on a clean surface. Place one-eighth of the mince mixture at one end.</li> <li>Fold the sides inwards and roll up like a large spring roll. Put on an oven tray with the end of the rolled-up pastry underneath.</li> <li>Repeat for the other 7, placing them side by side on the tray. Brush the pastry lightly with oil and bake in the oven for 30 minutes or until well browned.</li> <li>Meanwhile, put a quarter of the yoghurt in a small food processor and add the mint and the remaining coriander. Process until the herbs are well chopped.</li> <li>Stir this mixture into the remaining yoghurt, taste and season. Serve the pies with the yoghurt on the side.</li> </ol> <p><em>Written by Ray McVinnie. First appeared on <a href="http://www.stuff.co.nz"><span style="text-decoration: underline;"><strong>Stuff.co.nz</strong></span></a>.<strong> Image:</strong> <strong>Kieran Scott.</strong></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.</span></strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/mushroom-and-leek-filo-pie/"><span style="text-decoration: underline;"><em><strong>Mushroom and leek filo pie</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/chicken-and-vegetable-pie/"><span style="text-decoration: underline;"><em><strong>Chicken and vegetable pie</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/curried-mince-pie/"><span style="text-decoration: underline;"><em><strong>Curried mince pie</strong></em></span></a></p>

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Bolognese stuffed eggplant

<p>A great alternative to having your bolognese with standard pasta, these stuffed eggplants are deliciously moreish.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>4 eggplants, halved lengthways</li> <li>1kg bolognese sauce (make our <span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/02/easy-bolognese-sauce/">easy bolognese sauce here</a></strong></span>)</li> <li>½ cup parmesan cheese</li> <li>2 tablespoons olive oil</li> <li>Salt and pepper to season</li> <li>Fresh oregano leaves to garnish</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 180°C.</p> <p>2. Scoop out flesh from eggplant halves leaving a one centimetre border.</p> <p>3. Chop eggplant flesh and mix into bolognese sauce. Divide mixture evenly among eggplant halves.</p> <p>4. Place eggplants in baking dish. Sprinkle cheese on top, drizzle with olive oil and season with salt and pepper.</p> <p>5. Bake in oven for 40 minutes or until tender and golden on top. Serve with oregano leaves. </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2014/12/homemade-baked-beans/" target="_blank">Homemade baked beans</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/01/sausage-rolls/" target="_blank">Scrumptious sausage rolls</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/02/grilled-chicken-schnitzel/" target="_blank">Grilled chicken schnitzel</a></strong></em></span></p>

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Mini apple pies

<p>Small in size but big on flavour, these mini apple pies really hit the sweet spot when you’re after an afternoon treat. One to try with the grandkids!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 ¼ cups plain flour</li> <li>⅓ cup caster sugar, plus extra to sprinkle</li> <li>¼ cup almond meal</li> <li>125g cold butter, chopped</li> <li>1 egg</li> <li>1 to 2 tablespoons water</li> <li>Cream, to serve</li> </ul> <p><em>Filling</em></p> <ul> <li>400g can pie apple</li> <li>1 teaspoon mixed spice</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, sift your flour into a large bowl, then stir in sugar and the almond meal.</li> <li>Using your fingertips, rub in butter until the mixture looks like breadcrumbs.</li> <li>Add egg and water until you’ve formed a firm dough and knew lighting.</li> <li>Roll into ball, wrap the dough in plastic and chill for half an hour.</li> <li>Now it’s time to prepare the filling, by combining apple and spice in a bowl.</li> <li>Preheat your oven to 200°C to prepare it for baking.</li> <li>Lightly grease your muffin pan.</li> <li>Roll about two thirds of the pastry between two sheets of baking paper.</li> <li>Once it’s about half a centimetre thick, use a cookie cutter to cut 12 circles from the pastry.</li> <li>Easy into recesses and trim edges. Make sure you prick the bases with a fork.</li> <li>Bake for about 10 minutes then let cool slightly.</li> <li>Spoon filling into each case then crumble remaining pastry over pies.</li> <li>Sprinkle with extra sugar and bake for 25 minutes.</li> <li>Sprinkle with caster sugar and serve.</li> </ol> <p>Don’t you just love apple pie? Do you have any suggestions for the recipe? Let us know in the comments.</p> <p><strong><em>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>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/04/apple-and-pear-strudel/"><span style="text-decoration: underline;"><em><strong>Apple and pear strudel</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/french-apple-tart/"><strong><em><span style="text-decoration: underline;">French apple tart</span></em></strong></a></p> <p><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2016/03/mini-apple-rolls/"><em><strong>Mini apple rolls</strong></em></a></span></p>

Food & Wine

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Curried mince pie

<p>This lightly curried pie is meaty and dense, and best cooked long and slow to develop the flavours. I usually make this dish a day ahead − the mince one day, then the assembly the following day. If I’m going down a nostalgic route, I serve it with peas and mashed potatoes, otherwise it’s leafy greens with a sharp dressing.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6-8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon oil</li> <li>1 cinnamon quill</li> <li>1 onion, chopped</li> <li>2 cloves garlic, chopped</li> <li>3cm piece ginger, grated</li> <li>1kg beef mince</li> <li>1 tablespoon ground cumin</li> <li>1 tablespoon ground coriander</li> <li>2 teaspoons turmeric</li> <li>2 teaspoons curry powder</li> <li>Good pinch of chilli flakes</li> <li>2 tablespoons flour</li> <li>½ cup tomato passata</li> <li>1 ½ cups beef stock</li> <li>1 teaspoon salt</li> <li>2 sheets shortcrust pastry</li> <li>1 egg, lightly beaten with a few tablespoons of water</li> <li>1 sheet butter puff pastry</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat the oil in a wide saucepan and add the cinnamon quill, onion, garlic and ginger.</li> <li>Fry gently for 5-10 minutes until softened. Add the mince and cook, breaking up any lumps, until the meat has browned. Add the cumin, coriander, turmeric, curry powder, chilli flakes and flour. Cook for 1-2 minutes, then add the passata, beef stock and salt.</li> <li>Bring to a boil, then simmer for 40 minutes. Remove the cinnamon quill. Set aside to cool before using. This can be made a few days ahead.</li> <li>Preheat the oven to 180°C.</li> <li>Put one sheet of shortcrust pastry on top of the other and roll out to 3mm thickness. Line the base and side of a 28cm cake or tart tin, allowing for a little overhang. Use some of the overhang to patch any gaps if necessary.</li> <li>Fill with the cooled mince, brush the edge of the shortcrust with egg wash, then top with the puff pastry. Crimp the edges, brush with egg wash and cut a couple of slits into the pastry top to allow steam to escape. Bake for 45-50 minutes or until the pastry is golden.</li> </ol> <p>What’s your favourite flavour of pie? Do you have the perfect recipe to make it? Share it with us in the comments below.</p> <p><em>Written by Ginny Grant. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" 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/2016/05/chicken-and-vegetable-winter-pie/"><span style="text-decoration: underline;"><em><strong>Chicken and vegetable winter pie</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/beef-and-spinach-filo-pies-with-mint-yoghurt/"><span style="text-decoration: underline;"><em><strong>Beef and spinach filo pies with mint yoghurt</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/shepherds-pie-sweet-potato-topping/"><strong><span style="text-decoration: underline;"><em>Shepherd’s pie with sweet potato topping</em></span></strong></a></p>

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Beef and spinach filo pies with mint yoghurt

<p>Give the classic pie an update with crispy filo and this mouth-watering mixture of beef and spinach.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>3 tablespoons extra virgin olive oil, plus extra for brushing</li> <li>1 onion, finely chopped</li> <li>1 small carrot, finely diced</li> <li>1 stick celery, thinly sliced</li> <li>3 cloves garlic, finely chopped</li> <li>½ teaspoon ground cinnamon</li> <li>5 tablespoons chopped coriander</li> <li>¼ cup toasted pine nuts</li> <li>¼ cup raisins</li> <li>600g beef mince</li> <li>2 handfuls baby spinach leaves</li> <li>1 cup canned chopped tomatoes</li> <li>16 sheets filo pastry</li> <li>200ml plain unsweetened yoghurt</li> <li>Handful of mint </li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Heat the oil in a frying pan over moderate heat and add the onion, carrot, celery, garlic, cinnamon, 2 tablespoons of the coriander, the pine nuts and raisins. Fry gently, without browning, for 10 minutes or until the onion is soft.</li> <li>Add the mince, increase the heat and fry, breaking the mince up as it heats. Once the mince is cooked through and crumbly, add the spinach and tomatoes, mix well and simmer for 5 minutes. Taste and season with salt and freshly ground black pepper. Remove from the heat and cool.</li> <li>Preheat the oven to 180°C. Put 2 sheets of filo on top of each other on a clean surface. Place one-eighth of the mince mixture at one end. </li> <li>Fold the sides inwards and roll up like a large spring roll. Put on an oven tray with the end of the rolled-up pastry underneath. </li> <li>Repeat for the other 7, placing them side by side on the tray. Brush the pastry lightly with oil and bake in the oven for 30 minutes or until well browned.</li> <li>Meanwhile, put a quarter of the yoghurt in a small food processor and add the mint and the remaining coriander. Process until the herbs are well chopped. </li> <li>Stir this mixture into the remaining yoghurt, taste and season. Serve the pies with the yoghurt on the side. </li> <li>These are good hot or cold. They travel well, so are great for taking to a picnic or as a contribution to a meal. Serve with a crunchy green salad.</li> </ol> <p><em>Written by Ray McVinne. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <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/coconut-chicken-salad-mint-lime/"><strong><em><span style="text-decoration: underline;">Coconut chicken salad with mint and lime</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/bang-bang-chicken-noodle-salad/"><em><strong><span style="text-decoration: underline;">Bang bang chicken noodle salad</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/02/chicken-lime-and-coconut-rice/"><strong><em><span style="text-decoration: underline;">Chargrilled chicken with burnt lime vinaigrette and coconut rice</span></em></strong></a></p>

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Macadamia fruit mince Christmas tarts

<p>If you’re looking to cook with your grandchildren you can’t do better than this one for macadamia fruit mince Christmas tarts. Delicious and fun to make!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 12</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong> </span></p> <p><strong>Fruit mince</strong></p> <ul> <li>3 small green apples, peeled, cored, cut into small pieces</li> <li>1/2 cup (60g) raisins or sultanas</li> <li>1/4 cup (30g) cranberries</li> <li>1/2 teaspoon ground cinnamon</li> <li>1/4 teaspoon ground mixed spice</li> <li>1/4 teaspoon ground ginger</li> <li>1 tablespoon orange zest plus juice of 1 orange</li> <li>1/2 cup unsweetened apple juice</li> <li>1/4 cup dark brown sugar</li> <li>2 tablespoons of brandy or rum</li> <li>2 tablespoons raw macadamias, coarsely chopped, roasted</li> </ul> <p><strong>Pastry</strong></p> <ul> <li>2/3 cup macadamias</li> <li>125g cold unsalted butter</li> <li>2 tablespoons caster sugar</li> <li>2 cups plain flour</li> <li>1 teaspoon cinnamon</li> <li>2 tablespoons iced water</li> <li>12 raw macadamia halves, extra</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>For the fruit mince, combine all ingredients in a saucepan, except for the brandy or rum and the macadamias. Bring to the boil, reduce heat to low and simmer for 30 minutes, stirring occasionally, until the apples are soft and the mixture is thick.</li> <li>Stir in the brandy or rum and macadamias and allow to cool completely. Set aside.</li> <li>For the pastry, place macadamias, butter, sugar, flour and cinnamon in a food processor and process until the mixture forms coarse crumbs. Add iced water and pulse until it forms a ball.</li> <li>Remove dough from the food processor and gently shape into a flat disc. Wrap in baking paper or plastic wrap and refrigerate for 15 minutes.</li> <li>Preheat oven to 150°C. Grease and line the base of 12 muffin cup moulds with circles of baking paper.  Working in 2 batches, roll out half the pastry between 2 sheets of baking paper until 2mm thick. Gently place in the freezer for 5 minutes to cool. This will make the pastry easier to cut. Remove from freezer.</li> <li>Using an 8cm round pastry cutter or upside-down glass, cut 6 circles out of the pastry. Using a small star cutter, cut 6 stars. Gently press each pastry circle into muffin moulds.</li> <li>Repeat with remaining dough. Place in the fridge to rest for 15 minutes.</li> <li>Fill each pastry lined muffin mould with 1 tablespoon of fruit mince and place a pastry star on top.  Place a half macadamia in the middle of each star.</li> <li>Bake for 25-30 minutes, or until golden.</li> <li>Allow to cool for 10-15 minutes before gently removing to a wire rack to cool completely.</li> </ol> <p>Recipe courtesy of Australian Macadamias – <strong><a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank"><span style="text-decoration: underline;">visit their site for more yummy food ideas.</span></a></strong> </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apricot-biscotti-trifle/"><strong>Apricot biscotti trifle</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-vanilla-and-spice-cheesecake-with-coconut-topping/"><strong>Baked vanilla and spice cheesecake with coconut topping</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/chocolate-macadamias-pavlova-stack/"><strong>Chocolate macadamias pavlova stack</strong></a></em></span></p>

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6 all-time favourite Christmas recipes

<p>In the lead up to Christmas we wanted to share with you our favourite festive recipes. From Nanny's Christmas pudding to reindeer cupcakes, there's something here for everyone.</p> <p>As well as treats for December 25th, some of these double as gift ideas.</p> <p>Happy festive season!</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/11/raspberry-pie/">Raspberry pie</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/11/cookies-and-cream-icecream/">Cookies and cream ice-cream</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/11/fish-tacos/">Fish tacos</a></em></strong></span></p> <p> </p>

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