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Run out of butter or eggs? Here’s the science behind substitute ingredients

<a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> It’s an all too common situation – you’re busy cooking or baking to a recipe when you open the cupboard and suddenly realise you are missing an ingredient. Unless you can immediately run to the shops, this can leave you scrambling for a substitute that can perform a similar function. Thankfully, such substitutes can be more successful than you’d expect. There are a few reasons why certain ingredient substitutions work so well. This is usually to do with the chemistry and the physical features having enough similarity to the original ingredient to still do the job appropriately. Let’s delve into some common ingredient substitutions and why they work – or need to be tweaked. <iframe id="IitfH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/IitfH/1/" width="100%" height="400px" frameborder="0"></iframe> <h2>Oils versus butter</h2> Both butter and oils belong to a chemical class called <a href="https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Map%3A_Fundamentals_of_General_Organic_and_Biological_Chemistry_(McMurry_et_al.)/23%3A_Lipids/23.01%3A_Structure_and_Classification_of_Lipids">lipids</a>. It encompasses solid, semi-solid and liquid fats. In a baked product the “job” of these ingredients is to provide flavour and influence the structure and texture of the finished item. In cake batters, lipids contribute to creating an emulsion structure – this means combining two liquids that wouldn’t usually mix. In the baking process, this helps to create a light, fluffy crumb. One of the primary differences between butter and oil is that butter is only about 80% lipid (the rest being water), while <a href="https://www.nutritionadvance.com/types-of-cooking-fats-and-oils/">oil is almost 100% lipid</a>. Oil creates a softer crumb but is still a great fat to bake with. You can use a wide range of oils from different sources, such as olive oil, rice bran, avocado, peanut, coconut, macadamia and many more. Each of these may impart different flavours. Other “butters”, such as peanut and cashew butter, aren’t strictly butters but pastes. They impart different characteristics and can’t easily replace dairy butter, unless you also add extra oil. <h2>Aquafaba or flaxseed versus eggs</h2> Aquafaba is the liquid you drain from a can of legumes – such as chickpeas or lentils. It contains proteins, kind of how egg white also contains proteins. The proteins in egg white include albumins, and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5912395/">aquafaba also contains albumins</a>. This is why it is possible to make meringue from egg whites, or from aquafaba if you’re after a vegan version. The proteins act as a foam stabiliser – they hold the light, airy texture in the product. The concentration of protein in egg white is a bit higher, so it doesn’t take long to create a stable foam. Aquafaba requires more whipping to create a meringue-like foam, but it will bake in a similar way. Another albumin-containing alternative for eggs is <a href="https://foodstruct.com/compare/seeds-flaxseed-vs-egg">flaxseed</a>. These seeds form a thick gel texture when mixed with a little water. The texture is similar to raw egg and can provide structure and emulsification in baked recipes that call for a small amount of egg white. <h2>Lemon plus dairy versus buttermilk</h2> Buttermilk is the liquid left over after churning butter – it can be made from sweet cream, cultured/sour cream or whey-based cream. Buttermilk mostly <a href="https://www.journalofdairyscience.org/article/S0022-0302(06)72115-4/fulltext">contains proteins and fats</a>. Cultured buttermilk has a somewhat tangy flavour. Slightly soured milk can be a good substitute as it contains similar components and isn’t too different from “real” buttermilk, chemically speaking. One way to achieve slightly soured milk is by adding some lemon juice or cream of tartar to milk. Buttermilk is used in pancakes and baked goods to give extra height or volume. This is because the acidic (sour) components of buttermilk interact with baking soda, producing a light and airy texture. Buttermilk can also influence flavour, imparting a slightly tangy taste to pancakes and baked goods. It can also be used in sauces and dressings if you’re looking for a lightly acidic touch. <h2>Honey versus sugar</h2> Honey is a <a href="https://resources.perkinelmer.com/lab-solutions/resources/docs/APP_Analysis-of-Sugars-in-Honey-012101_01.pdf">complex sugar-based syrup</a> that includes floral or botanical flavours and aromas. Honey can be used in cooking and baking, adding both flavour and texture (viscosity, softness) to a wide range of products. If you add honey instead of regular sugar in baked goods, keep in mind that honey imparts a softer, moister texture. This is because it contains more moisture and is a humectant (that is, it likes to hold on to water). It is also less crystalline than sugar, unless you leave it to crystallise. The intensity of sweetness can also be different – some people find honey is sweeter than its granular counterpart, so you will want to adjust your recipes accordingly. <h2>Gluten-free versus regular flour</h2> Sometimes you need to make substitutions to avoid allergens, such as gluten – the protein found in cereal grains such as wheat, rye, barley and others. Unfortunately, gluten is also the component that gives a nice, stretchy, squishy quality to bread. To build this characteristic in a gluten-free product, it’s necessary to have a mixture of ingredients that work together to mimic this texture. Common ingredients used are corn or rice flour, xanthan gum, which acts as a binder and moisture holder, and tapioca starch, which is a good water absorbent and can aid with binding the dough. <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;" src="https://counter.theconversation.com/content/202036/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Associate Professor (Food Science), <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/run-out-of-butter-or-eggs-heres-the-science-behind-substitute-ingredients-202036">original article</a>.

Food & Wine

Tropical banana cake with salted peanut caramel sauce

If you’re really looking to go all out, this tropical banana cake with salted peanut caramel sauce is a striking dessert that tastes as good as it looks. If there are any leftovers of, they will keep for a few days in the fridge. Serves: Six to eight Ingredients: Banana cake <ul> <li>125g butter, softened</li> <li>1 cup brown sugar</li> <li>1 teaspoon vanilla extract</li> <li>2 tablespoons rum</li> <li>2 eggs</li> <li>3 ripe bananas, mashed</li> <li>1/4 cup coconut milk</li> <li>1/2 cup desiccated coconut</li> <li>1/2 cup chopped tropical dried fruits, plus extra for garnish</li> <li>2 cups self-raising flour</li> </ul> Salted peanut caramel sauce <ul> <li>200g caster sugar</li> <li>60ml (4 tablespoons) water</li> <li>60g butter, cut into small cubes</li> <li>1/2 cup cream</li> <li>1 teaspoon soy sauce</li> <li>80g salted roasted peanuts, roughly chopped</li> </ul> Filling <ul> <li>300ml cream</li> <li>1 tablespoon icing sugar</li> <li>250g sour cream, whisked</li> <li>2 bananas, sliced, tossed in a little lemon or lime juice to prevent browning</li> </ul> Method: <ol> <li>Heat oven to 180°C. Grease and line the base of a 22cm spring-form tin.</li> <li>Cream butter and brown sugar together. Add vanilla and rum, beating to combine. Beat in eggs, mashed bananas and coconut milk. Add desiccated coconut and dried fruits, sift the flour over and gently fold to combine. </li> <li>Spoon into prepared tin and bake 45-50 minutes or until a skewer inserted in the middle comes out clean. Allow to cool. The cake can be made the day before it is needed.</li> <li>For the sauce, place caster sugar and water in a small saucepan and swirl the pan over a medium-high heat until sugar dissolves.</li> <li>Bring to the boil and cook, swirling the pan occasionally, until a rich caramel colour. Add butter carefully (mixture may spit) and whisk to combine.</li> <li>Add cream and soy sauce, whisking to combine.</li> <li>Add half the chopped peanuts. Serve immediately or leave covered on the bench (the sauce will become solid if refrigerated). </li> <li>For the filling, whip cream with icing sugar then mix into whisked sour cream.</li> <li>Keep chilled until needed. </li> <li>To assemble, split the cold cake and cover the bottom piece with a layer of sliced banana. Top with half the cream mixture then add the other layer of cake.</li> <li>Cover the top with remaining cream and garnish with remaining peanuts and extra dried tropical fruits. Pour over the caramel sauce and serve.</li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank" rel="noopener">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

Why you should grate your butter

Making your own food can take quite a bit of time, so a time-saving trick is always welcome. Dealing with cold, hard butter out of the refrigerator can be a hassle – it is not easily spreadable, and often needs to be brought to room temperature for most recipes. You can’t exactly leave it out for too long, either – food authorities such as the <a href="http://foodsafety.asn.au/butter/">Food Safety Information Council</a> generally recommend storing butter in the fridge to prevent it from becoming rancid. Luckily, there’s a trick to make your butter soft in little to no time. And it only requires a grater. Meghan Moravcik Walbert from <a href="https://www.lifehacker.com.au/2019/03/grate-your-butter-to-soften-it-quickly/">Lifehacker</a> said grating your butter is an easy way to transform it from brick-hard to soft, fluffy and ready for use. Once grated, the softened butter can be spread over toast, mixed up with dry ingredients in baking or utilised in any way your recipe requires. “I peel the wrapper back as I work to keep my hands clean,” wrote Walbert. “It takes less than 30 seconds to grate around 100g.” Don’t have a grater? You can try other tricks to soften butter, such as cutting them up into small chunks or setting it over a warm water bath. Would you try this trick? Let us know in the comments. Image: Getty

Food & Wine

Absolutely ir-Reese's-istable: Krispy Kreme & Reese's team up

Calling all peanut butter fans! There are so many Reese-on’s why you’ll want to visit a Krispy Kreme store this month. Krispy Kreme Australia has partnered with American confectionery giant Reese’s to launch three new limited-edition doughnuts that are here to answer your wildest peanut butter-filled dreams. Two of the dough-licious doughnuts; Reese’s Peanut Butter & Choc and Peanut Butter Cheesecake made with Reese’s will be available to purchase from today at select Krispy Kreme stores across the country. From Tuesday 4 October, Aussies can get their hands on an additional limited-edition doughnut, Peanut Butter Choc Brownie made with Reese’s, available exclusively at 7-Eleven stores. Olivia Sutherland, Marketing Director at Krispy Kreme Australia said: “We know our fans will go absolutely nuts over this collaboration - it’s the perfect combination of Reese’s Creamy Peanut Butter and Krispy Kreme’s light and fluffy doughnuts.” Joeven Perez, Associate Marketing Manager of Reese’s Australia explained: “This collaboration is all about merging two iconic brands into some seriously delicious offerings that we know Australians are going to love. The doughnuts are here for a limited-time only so we encourage you to try it whilst you can - your tastebuds will thank us for this peanut buttery goodness!” Krispy Kreme’s limited-edition Reese’s doughnuts will retail at $3.90 AUD each, or $29.90 AUD for a dozen and will be available from Tuesday 20 September for a limited-time only.* Krispy Kreme REESE’S PEANUT BUTTER & CHOC Doughnut: Krispy Kreme's signature shell is filled with Reese’s Peanut Butter Sauce, dipped in a smooth chocolate ganache, then finished with Reese’s Peanut Butter Chips & a sprinkling of Peanuts. Krispy Kreme PEANUT BUTTER CHEESECAKE MADE WITH REESE’S Doughnut the iconic Original Glazed doughnut is dipped in creamy white truffle, finished with a smattering of peanuts & a Reese’s Peanut Butter cream cheese frosting swirl. Krispy Kreme PEANUT BUTTER CHOC BROWNIE MADE WITH REESE’S Doughnut, featuring the signature shell filled with Reese’s Peanut Butter & choc brownie batter filling, dipped in milk choc ganache and finished with Reese’s Peanut Butter drizzle, choc crumb and a hand sprinkle of Peanuts. To find your nearest Krispy Kreme location, or to order online, visit <a href="https://www.krispykreme.com.au/">www.krispykreme.com.au</a>. Or visit one of the 710 7-Eleven stores nationally, to find your nearest location or order online visit www.7eleven.com.au.

Food & Wine

Queen Elizabeth II in mourning

Queen Elizabeth II is in mourning after her life-long friend passed away. Lady Myra Butter, a descendent of Tsar Nicholas I of Russia and poet, novelist and playwright, Alexander Pushkin, died “peacefully” at the age of 97 in London. "Lady Butter was a daughter of Sir Harold and Lady Zia Wernher, and a granddaughter of Grand Duke Michael Mikhailovich of Russia and Countess de Torby,” managing editor of Majesty Magazine Joe Little wrote. "Myra was a close friend of the Queen and Prince Philip since childhood and from time to time appeared in royal documentaries." Lady Butter created the Pushkin award, which helped celebrate literary work in honour of her ancestor. She was married to Sir David Butter to who she had five kids with - and the Queen was the godmother of their eldest child, Sandra Elizabeth Zia. Lady Butter grew up with the Queen and her sister Princess Margaret, and spent their holidays together. She was also a guest at the Queen’s wedding to Prince Philip, the late Duke of Edinburgh, in 1947. “The war had been so grey that the royal wedding seemed to signify the world coming to life again,” Lady Butter previously told The Daily Mail. "Everyone was determined to have a new dress for the day and I wore a blue ribbed silk dress by Dior. It was one of the first three-quarter length dresses, and I wore it with a feathered hat. I had new shoes and a bag, too – any excuse. "All the people from the Commonwealth made the ceremony very colourful and the choir superb. "The Princess looked truly glittering. Her dress was beautiful and she was obviously in love. Philip looked very dashing in his naval uniform – and it really did seem like a fairy tale wedding." Images: Getty/ITV

Relationships

Urgent butter recall amid contamination fears

An urgent recall <a rel="noopener" href="https://www.9news.com.au/national/butter-product-recalls-devondale-butter-varieties-recalled-over-bacterial-fears/e6f53bb8-475c-4a05-8da9-08a0d98da7c5" target="_blank">has been issued</a> for a range of Devondale butter varieties sold at Woolworths, Coles, Aldi and Costco due to fears of bacterial contamination. Saputo Dairy Australia Pty Ltd, which operates Devondale and cheese brands Cracker Barrel and Mersey Valley in Australia, issued the recall on Thursday via Food Standards Australia and New Zealand (FSANZ). <img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7846937/butter2.jpg" alt="" data-udi="umb://media/2be7f9a6b24c4f37afe87f165caac873" /> FSANZ has advised that these specific products carrying these best before dates are being recalled due to contamination concerns. Image: FSANZ Specific batches of unsalted and salted Devondale, as well as Woolworths brand unsalted and salted butter, have been recalled due to a “potential microbial contamination”. FSANZ advises that consuming the products could cause illness. The full list of products includes: <ul> <li> Devondale Spreadable Dairy Soft Original 500g - Best Before: 06 Jan 22, 06 Apr 22, 11 May 22, 12 May 22, 26 May 22 </li> <li> Devondale Spreadable Dairy Soft Salt Reduced 500g - Best Before: 10 May 22 </li> <li> Devondale Unsalted Butter 500g - Best Before: 30 Apr 22 </li> <li> Devondale Salted Butter 250g - Best Before: 18 May 22, 04 Jun 22 </li> <li> Devondale Salted Butter 500g - Best Before: 30 Apr 22, 01 May 22, 24 Jun 22 </li> <li> Devondale Salted Butter 3x500g - Best Before: 01 May 22 </li> <li> Woolworths Australian Butter Salted 250g - Best Before: 16 Oct 21, 21 Apr 22, 12 May 22, 13 May 22 </li> <li> Woolworths Australian Butter Unsalted 250g - Best Before: 16 Oct 21, 11 May 22, 12 May 22 </li> </ul> The products were available for sale across Australia at outlets including Woolworths, Coles, Aldi, Costco and independent supermarkets. Customers who have purchased the affected products are urged not to consume them and should return them for a full refund instead. “Consumers should not eat these products. Any consumers concerned about their health should seek medical advice,” the recall reads. “Consumers should return the products to the place of purchase for a full refund.” Customers seeking further information can contact the customer service team at Saputo Dairy Australia on 1800 032 479. Image: Saputo Dairy Australia Pty Ltd

Food & Wine

"Butter chicken man" given free butter chicken for a year after $1652 fine

<div class="post_body_wrapper"> <div class="post_body"> <div class="body_text "> Construction worker Noel Atkinson drove 32 kilometres in search of butter chicken and defied stay-at-home orders in his hunt for food. He was pulled over by police just metres from his ideal restaurant, he told <a rel="noopener" href="https://timesofindia.indiatimes.com/world/mad-mad-world/melbourne-man-half-indian-drives-30km-for-butter-chicken-fined-rs-86k-for-lockdown-violation/articleshow/77081044.cms?fbclid=IwAR1BcIacC4Wi-7OglljjaA1evo8edsC0bg0gvYoO-uNa2ZAlXoxCZpCD5x0" target="_blank" class="_e75a791d-denali-editor-page-rtflink">Times of India</a>. "Since it was after 11pm, all restaurants in my area were closed and I wanted to have butter chicken. I finally found one restaurant that was open, but there was no home delivery to my place due to the distance. So I decided to go there." Atkinson was issued with an infringement notice for breaching the stay-at-home orders issued in Melbourne. "I told the police I was out to buy food but was ordered to go home. Cops followed me for some time to make sure I was headed home," he explained. He made headlines around the world as "Butter Chicken Man", as many could relate to his quest for food. Atkinson plans on contesting the fine in court. "I don't think the rules are clear on how far a person is allowed to travel for food or takeaway. I will ask police to waive off the fine or approach the local court." <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/p/CC0Al6FBfkJ/?utm_source=ig_embed&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> <a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/CC0Al6FBfkJ/?utm_source=ig_embed&utm_campaign=loading" target="_blank">https://7news.com.au/lifestyle/health-wellbeing/melbourne-man-cops-covid-fine-for-driving-from-werribee-to-cbd-for-butter-chicken-c-1175594 We 𝓀𝒾𝓃𝒹𝒶 get it... The lengths one can go to get that #Perfect👌 𝐁𝐮𝐭𝐭𝐞𝐫 𝐂𝐡𝐢𝐜𝐤𝐞𝐧... especially during the lockdown #Werribee you don't need to risk a fine for a delightful 𝗦𝘂𝗻𝗱𝗮𝘆 𝗡𝗶𝗴𝗵𝘁 𝗗𝗶𝗻𝗻𝗲𝗿 Just give our @desidhaba.tarneit outlet a call on (𝟎𝟑) 𝟖𝟕𝟓𝟒 𝟖𝟕𝟏𝟏 - And We'll deliver in a jiffy 🛵💨 . . . . . #MelbourneLockdown #melbournelockdown2 #melbourneLockdown2020 #ClientTestimonial #melbournelockdownagain #melbournelockdownroundtwo #smallbusinesssupport #melbournecbd #melbournecity #melbournelife #melbournefood #melbourneiloveyou #melbourneeats #cityofmelbourne #melbournesights #melbournetodo #ilovemelbourne #bhfyp #williamslanding #laverton #melbournewest #melbournian #tarneit #truganina #pointcook #wyndhamvale #hopperscrossing #localbusiness</a> <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 post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/desidhaba_melbourne/?utm_source=ig_embed&utm_campaign=loading" target="_blank"> Desi Dhaba</a> (@desidhaba_melbourne) on Jul 18, 2020 at 10:53pm PDT </div> </blockquote> Amit Tetja, owner of Desi Dhaba, which was the restaurant Atkinson was driving to, said he was surprised someone got fined for driving to his restaurant. "I will be providing him free butter chicken for a year once he is able to visit us post lockdown." In an Instagram post, they wrote: “We kinda get it … the lengths one can go to get that perfect butter chicken, especially during lockdown. “Werribee you don’t need to risk a fine for a delightful Sunday night dinner.” The restaurant said it was not supporting or promoting that people should step out in these times and break rules. “We are only being compassionate for Noel and his love for our food as these are hard times for all and our empathy is towards all,” the eatery said. </div> </div> </div>

Food & Wine

RECALL ALERT: Peanut Butter brand recalled nationwide

IGA is urging shoppers to return a type of peanut butter after it was recalled over fears it may just trigger an allergic reaction to those with a nut allergy. Pana Organic is recalling its 200g Peanut Butter Chocolate Spread over a previously undeclared allergen. Consumers who have purchased the product for themselves from IGA are being encouraged to return it in exchange for a refund. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7836679/iga-peanut-butter-recall-2.jpg" alt="" data-udi="umb://media/54af5b58dc91479384512a6370bd0918" /> For more information, please contact Pana Organic on 1300 717 488. The plant-based and gluten free spread contains tree nuts - cashews and pistachios. Anyone with an allergy or intolerance to either nut may have a reaction if the spread is consumed. The affected batch has a best before date of 05/02/2021. The spread is sold at IGA, independent and specialty food stores across the country.

News

Australia’s drive-ins: where you can wear slippers, crack peanuts, and knit ‘to your heart’s content’

We have seen many changes in Australian’s consumption of media during isolation. There has been an <a href="https://thinktv.com.au/news/bvod-viewing-surges-to-monthly-record-as-more-advertisers-embrace-online-tv/">increase</a> in television viewing; cinemas were <a href="https://variety.com/2020/film/asia/coronavirus-australia-orders-cinemas-close-1203541732/">forced</a> to close (although some have crafted a <a href="https://athome.lidocinemas.com.au/page/what-is-at-home/">new approach</a>); Hollywood release dates were <a href="https://www.vanityfair.com/hollywood/2020/03/coronavirus-movie-release-calendar">postponed</a> or shifted to <a href="https://www.esquire.com/entertainment/g31871914/movies-streaming-early-coronavirus/">streaming</a>. Across the world, there was also another surprising change: a resurgence of the drive-in. Attendance in South Korea <a href="https://www.theguardian.com/artanddesign/gallery/2020/mar/26/south-korea-booming-drive-ins-in-pictures">boomed</a>. In Germany, you could attend a <a href="https://www.nme.com/news/music/german-club-holds-drive-in-rave-to-circumvent-coronavirus-restrictions-2658551">drive-in rave</a>. In America, there was even drive-in <a href="https://news.sky.com/story/coronavirus-strip-club-offers-drive-thru-service-during-us-lockdown-11986446">strip-clubs</a>. With rules against “unnecessary travel”, Australia’s drive-in cinemas were forced to close. With a heightened sense of personal need to social distance, even as more cinemas across Australia start to reopen, is it time for the drive-in to shine again? The beginning The drive-in phenomenon <a href="https://web.archive.org/web/20110223234709/http:/www.babyboomercentral.com.au/icons_driveins.htm">began</a> in the United States. Richard M. Hollingshead Junior, whose family owned a chemical plant in New Jersey, initially commenced tests in his driveway in 1928, before opening a drive-in on June 6 1933. It ran for only three years, but was the start of a trend that spread throughout the country – and then the world. Australia’s first drive-in would not open for another 20 years. The first drive-in in Australia, the Skyline, opened February 17 1954, in Burwood, Victoria, with the musical comedy <a href="https://www.imdb.com/title/tt0043882/">On the Riviera</a>. The first night created <a href="https://trove.nla.gov.au/newspaper/article/49416937">traffic jams</a>, as <a href="https://maas.museum/inside-the-collection/2016/02/09/remembering-australias-drive-ins/">2,000 cars</a> vied to gain access to the 600 spaces. The Argus dedicated a <a href="https://trove.nla.gov.au/newspaper/page/1766401">two-page feature</a> to the opening, calling it: probably the most interesting development in entertainment here since the advent of sound pictures, the drive-in theatre provides the ultimate in relaxation and comfort for movie patrons. Unlike the cinema, said The Argus, there was no need to dress-up: slippers and shorts were fine. Drive-in patrons could smoke, crack peanuts, and knit “to your heart’s content”. Not everyone was happy with the introduction of the drive-in in their neighbourhood. Later that same year, a resident of Ascot Vale <a href="https://trove.nla.gov.au/newspaper/article/23431367?searchTerm=drivein&searchLimits=l-decade=195">wrote</a> to The Argus against a local screen: Surely the experience of people in the Burwood district should be sufficient to prevent similar mistakes being made in other districts. The place for these latest improvements in our cultural life is well beyond outer boundaries. The rise … Within a year from the opening of the Burwood Skyline, another three drive-ins in Victoria and one South Australia opened. Within 10 years, the number reached 230 across the country. At its <a href="https://maas.museum/inside-the-collection/2016/02/09/remembering-australias-drive-ins/">peak</a> there were 330 drive-ins in Australia. The uptake and success of drive-ins in Australia corresponded with the <a href="https://chartingtransport.com/2011/08/07/trends-in-car-ownership/">increase</a> in car ownership in Australia. As more people owned cars, the whole family – even kids in pyjamas – could jump in and enjoy a night out. Parents didn’t need to find a babysitter, nor worry about their kids disturbing other patrons. I have fond memories of growing up during the 1980s and 90s in Shepparton, Victoria, and attending the <a href="https://www.myshepparton.com.au/drive-in-theatre.html">Twilight Drive-in Theatre</a>. I vividly remember the large white screen at the front with the playground directly underneath, and the kiosk in the middle of the lot. And who can forget the large <a href="https://collection.maas.museum/object/160821">speaker</a> you had to attach to the window? But, like many, the Twilight Drive-in closed to make way for a shopping centre. … and the fall There is no one villain we can point to in the downfall of drive-in popularity. In the 1970s, there was a new addition to TV: colour. Australia had one of the the <a href="https://trove.nla.gov.au/work/223584982?q=Invention+to+Institution%3A++A+Comparative+Historical+Analysis+of+Television+across+Three+National+Sites&c=book&sort=holdings+desc&_=1591659253520&versionId=249549460">fastest</a> uptakes of colour television, taking a third of the time compared to the United States to reach a 60% saturation rate. The rise of the VCR in the 1980s allowed even greater flexibility in viewing films at home. Daylight savings was <a href="https://www.abc.net.au/news/2018-09-18/daylight-saving---still-arguing-about-it-50-years-on/10265160">also introduced</a> in the 1970s, restricting the hours drive-ins could operate during the summer. Drive-ins were affordable to run because they were generally on the suburban fringe. As Australia’s cities grew, land value <a href="https://books.google.com.au/books?id=gWuMYKzvnOEC&printsec=frontcover#v=onepage&q=drive%20land&f=false">also increased</a>; using this land for a cinema was a less attractive proposition than development. There are now just 16 drive-ins running across Australia, and <a href="https://www.cnbc.com/2020/05/15/drive-in-movie-theaters-have-revived-in-the-coronavirus-pandemic.html">only 30</a> in the United States – down from their peak of over 4,000. A viral resurgence? The Yatala Drive-in on the outskirts of the Gold Coast <a href="https://mailchi.mp/fivestarcinemas.com.au/movies-are-back-on-yatala-drive-in-open-this-weekend?e=a03cb88b05">reopened</a> in early May. More recently, the Lunar Drive-in in Dandenong reopened on June 1. Even in the pouring Melbourne rain – normally a sure sign people will stay away – the <a href="https://www.theage.com.au/culture/movies/australia-s-drive-ins-have-the-chance-to-shine-even-in-pouring-rain-20200601-p54yfh.html">audience came</a>. As our lives begin to return to “normal”, and more states and territories allow people to return to indoor cinemas, will drive-in attendance continue? I hope so. Experiencing media across different screens provides us with new experiences and new memories which can be far greater than just the film on the screen. Drive-ins offer us a glance into Australian history, a hit of nostalgia, and, of course, the simple act reviving our love of the silver screen. Written by Marc C-Scott. Republished with permission of <a href="https://theconversation.com/australias-drive-ins-where-you-can-wear-slippers-crack-peanuts-and-knit-to-your-hearts-content-139876">The Conversation.</a>

Movies

Butter chicken and sweet potato

Looking for something wholesome and fulfilling for dinner? Try out this comforting butter chicken and sweet potato dish as a winter’s warmer. Serves 4 Prep time: 15 mins + 1-hour marinating (optional) Cooking time: 40 mins Ingredients: <ul> <li>2 tbs tandoori curry paste</li> <li>¼ cup Greek yoghurt</li> <li>700g small chicken thigh fillets, trimmed </li> <li>1 tbs ghee or vegetable oil</li> <li>1 brown onion, finely chopped</li> <li>1 long green chilli, seeds removed, finely chopped</li> <li>800g sweet potato, peeled, halved lengthways, cut into 3cm pieces</li> <li>420g jar butter chicken sauce</li> <li>400g can finely chopped tomatoes </li> <li>150ml thickened cream</li> <li>Warm naan, to serve</li> <li>cucumber raita & coriander sprigs (optional), to serve</li> </ul> Method: <ol> <li>Combine curry paste and yoghurt in a bowl. Cut chicken in half crossways (if chicken is large cut into thirds). Stir into tandoori mixture. Cover and refrigerate for 1 hour only if you have time.</li> <li>Preheat oven 230°C fan forced. Remove chicken from marinade. Place on a greased tray. Roast 10 minutes in hot oven.</li> <li>Meanwhile, heat ghee or oil in a deep-frying pan or wok. Add onion and chilli. Cook stirring 4 minutes until soft. Add sweet potato, cook 5 minutes. Add butter chicken sauce and tomatoes. Bring to the boil. Cover, reduce heat and simmer for 15-20 minutes, stirring every 5 minutes until sweet potato just tender. Stir in cream. Add the chicken. Simmer for 10 minutes until chicken cooked through.</li> <li>Serve with warm naan, raita and coriander.</li> </ol> Tip: Ghee is clarified butter, its available in the Indian section of the supermarket. Once opened, store in the fridge. It’s great for cooking curries, pancakes, pikelets and cooking over high heat as it won’t burn like regular butter.

Food & Wine

Shoppers respond in outrage after Woolworths drops Australian product from shelves

Woolworths has copped a heap of criticism after pulling an Australian product from its shelves. Upset shoppers took to social media to make evident their anger over the store's choice to cut ties with Farmers Co Peanut Butter The spread which is described “as Aussie as you can get” on the supermarket’s website – is made with local peanuts and promises to keep “jobs and profits in Australia”. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7836351/peanuts-woolworths.jpg" alt="" data-udi="umb://media/3ca6b57967b24c32aaf56722362b87a6" /> Farmers Co Australian Peanuts "Smooth Ozenuts" peanut butter is being pulled from shelves. Woolworths has fiercely defended the “difficult decision” to remove Farmers Co peanut butter, telling <a rel="noopener" href="https://7news.com.au/" target="_blank">7NEWS.com.au</a> that a “sustained period” of slow sales had pushed the move. The supermarket went on to say they would continue to sell Bega’s Simply Nuts, which is also made with 100 per cent Australian grown peanuts. The decision however to drop Farmers Co peanut butter has not gone over smoothly with customers. One shopper wrote: “I was upset to hear that Woolworths will no longer be stocking this brand as the sales volume is less than other brands. “I, like many Australians, am keen to purchase Australian made products, now more than ever as more and more Australian made companies disappear. “I realise profits form an important part of all commercial businesses. “But shouldn’t it be weighed up against supporting Australian businesses and our embattled Aussie farmers as much as we can.” Another went on to say: “Woolworths, could you please keep this great tasting Aussie made/owned peanut butter from Farmers Co on your shelves as I believe it is getting the chop.” “Our current circumstances would have an increased interest by us Australians for a home grown product over other similar stocked items from China and Argentina.” Woolworths spokesperson responded to the backlash, telling <a rel="noopener" href="https://7news.com.au/" target="_blank">7NEWS.com.au</a> it had been a tough decision. “We made the difficult decision to remove Farmers Co peanut butter from our stores in our most recent range review process after a sustained period of underperforming sales,” the spokesperson said. “While we have supported Farmers Co over the last 18 months, it’s unfortunately not resonating with enough customers to continue stocking it. “As an alternative, we continue to stock Bega’s Simply Nuts - which is made using 100 per cent Australian grown peanuts - in the majority of our stores.”

Food & Wine

Chocolate pancakes with caramel and peanut butter sauce

These delicious pancakes come packed with flavours and no dairy – perfect for the whole family! Serves 2 Ingredients: Pancake <ul> <li>1 cup wholemeal spelt flour</li> <li>1 cup unsweetened almond milk</li> <li>3 medjool dates, pitted</li> <li>3 tbsp raw cacao powder</li> <li>1 very ripe banana</li> </ul> Sauce <ul> <li>1/3 cup coconut milk</li> <li>2 tbsp <a href="https://mayvers.com.au/product/mayvers-smooth-peanut-butter/">Mayver’s Peanut Butter</a> </li> <li>3 medjool dates</li> </ul> Method: <ol> <li>Blend the dates and the almond milk until they are well combined and there are no chunks.</li> <li>In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.</li> <li>In a non-stick frypan over medium heat, cook the pancakes for approximately 2 minutes either side. </li> <li>Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they’re ready.</li> <li>Enjoy! </li> </ol> Recipe by <a href="https://www.instagram.com/young_rebecca/">Rebecca Young</a>.

Food & Wine

URGENT RECALL: Popular seafood snack contains undeclared peanut and soy allergens

An urgent recall has been issued for a popular seafood snack as it contains undeclared peanut and soy allergens that could cause a severe allergic reaction. The Hoshi Otsumami Fish Snack Original and Hoshi Otsumami Fish Snack Herbal have been sold in Asian and independent supermarkets in Queensland. The original 125g version being recalled by Mur Thai Food contains soy while the 110 herbal products contain peanuts. <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FQLDHealth%2Fphotos%2Fa.217413675033389%2F2749578215150243%2F%3Ftype%3D3&width=500" width="500" height="658" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> Food Standards Australia said that those who have an intolerance to the two allergens should not eat the respective fish snacks. “Consumers should return the products to the place of purchase for a full refund,” the advice said. Both products were manufactured in Thailand. Further information on the recall can be found by contacting Mur Thai Food Co. Pty Ltd on 07 3172 4873. Photo credit: <a rel="noopener noreferrer" href="https://www.facebook.com/QLDHealth/posts/2749579715150093" target="_blank">Queensland Health</a>

Food & Wine

World’s first butter bar opens in the US

Butter is a staple of many kitchens and dining tables around the world – but it is mostly seen as a complementary item rather than the main highlight. Bella La Crema is looking to change that view. Located in the Colorado town of Lyons, it is the world’s first butter bar with a menu full of homemade churned-dairy delights. Diners can enjoy savoury options such as the herbs de Provence-infused French Countryside as well as sweet concoctions like the chocolate, coffee and cinnamon-laden Mayan Chocolate Muse. The flights of flavoured butters – which are served with warm baguettes – are made with grass-fed, organic and non-homogenised cream with in-house culturing and churning. The bar also marks each new season or holiday by launching a new butter. Owner and operator Shauna Lee Strecker said she wanted to “make butter beautiful again”. She told <a href="https://www.foodandwine.com/travel/butter-bar-bella-la-crema-colorado">Food&Wine</a>, “Butter had been ruined, in my opinion … People were just using it as a throw-aside condiment, much like ketchup or mustard. Most of the store-bought butter is ridiculous – it’s crap. That’s why I decided to make butter beautiful again.” Looking to eat something heavier? The bistro-bar also offers an assortment of dishes, from salads to burgers and bisques.

International Travel

Why peanuts trigger such powerful allergic reactions

Food allergens are the scourge of the modern school lunchbox. Many foods contain proteins that can set off an oversized immune reaction and one of the fiercest is the humble peanut. Around <a href="https://www.sciencedirect.com/science/article/abs/pii/S0091674911001357">3 per cent of children in Australia</a> have a peanut allergy, and only <a href="https://www.ncbi.nlm.nih.gov/pubmed/11174206">1 in 5 of them</a> can expect to outgrow it. For these unlucky people, even <a href="https://www.jacionline.org/article/S0091-6749(97)70161-1/fulltext">trace</a> amounts of peanut can trigger a fatal allergic reaction. But what sets the peanut apart from other nuts? Why is it so good at being an allergen? To answer this, we have to explore the pathway from allergen to allergy, and just what it is about an allergen that triggers a response from the immune system. <h2>How food gets to the immune system</h2> Before coming into contact with the immune system, an allergen in food needs to overcome a series of obstacles. First it needs to pass through the food manufacturing process, and then survive the chemicals and enzymes of the human gut, as well as cross the physical barrier of the intestinal lining. After achieving all of this, the allergen must still have the identifying features that trigger the immune system to respond. Many food allergens successfully achieve this, some better than others. This helps us to understand why some food allergies are worse than others. The most potent allergens – like peanuts – have many characteristics that successfully allow them to overcome these challenges, while other nuts display these traits to a lesser extent. <h2>Strength in numbers</h2> The first characteristic many allergenic foods have, especially peanuts, is strength in numbers. Both tree nuts and peanuts contain multiple different allergens. At <a href="http://www.allergen.org/index.php">last count</a>, cashews contain three allergens, almonds have five, walnuts and hazelnuts have 11 each and peanuts are loaded with no less than 17. Each allergen has a unique shape, so the immune system recognises each one differently. The more allergens contained in a single food, the higher the potency. Additionally, many of these allergens also have numerous binding sites for both antibodies and specialised immune cells, further increasing their potency. <h2>Stronger through scorching</h2> The first hurdle for a food allergen is the food manufacturing process. Many nuts are roasted prior to consumption. For most foods, heating changes the structure of proteins in a way that destroys the parts that trigger an immune response. This makes them far less potent as allergens. This is not the case for many tree nuts: allergens in almonds, cashews and hazelnuts survived roasting with no loss of potency. And for the major peanut allergens, it’s even worse. Roasting actually makes them more potent. <h2>The gauntlet of the gut</h2> From here, the allergen will have to survive destruction by both stomach acid and digestive enzymes within the human gut. Many nut allergens have the ability to evade digestion to some degree. Some simply have a robust structure, but peanut allergens actively <a href="https://www.ncbi.nlm.nih.gov/pubmed?db=PubMed&cmd=Retrieve&list_uids=12847498">inhibit</a> some of the digestive enzymes of the gut. This helps them safely reach the small intestine, where the allergens then need to cross the gut lining to have contact with the immune system. This is where peanut allergens really stand apart from most other allergens. They have the ability to cross the intestinal cells that make up the gut lining. Given their relative sizes, this is like a bus squeezing itself through a cat flap. Peanut allergens accomplish this remarkable feat by altering the bonds that hold the gut cells <a href="https://www.karger.com/Article/FullText/362956">together</a>. They can also cross the lining by hijacking the gut’s own ability to move substances. Once across, the allergens will gain access to the immune system, and from there an allergic response is triggered. The combination of multiple allergens, numerous immune binding sites, heat stability, digestion stability, enzyme blocking, and the effect on the gut lining makes peanut a truly nasty nut. <h2>Where to from here?</h2> This leaves us with a nagging question: if peanuts are so potent, why doesn’t everyone develop a peanut allergy? We still don’t know. Recently, a potential <a href="https://unisa.edu.au/Media-Centre/Releases/2019/peanut-allergy-vaccine-to-rewrite-the-immune-system/">vaccine</a> developed by researchers from the University of South Australia has shown promise in reprogramming the immune system of mice and blood taken from people with peanut allergy. Will this translate to a potential treatment for peanut allergy? We will have to wait and see. For now, the more we learn about the action of allergens, and the more we understand their effects on our body, the more we can develop new ways to stop them. And eventually, we might outsmart these clever nuts for good.<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/127120/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/dwan-price-742000">Dwan Price</a>, Molecular Biologist and Postdoc @ Deakin AIRwatch pollen monitoring system., <a href="http://theconversation.com/institutions/deakin-university-757">Deakin University</a> 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/tough-nuts-why-peanuts-trigger-such-powerful-allergic-reactions-127120">original article</a>.

Body

Classic Aussie chocolate bar makes its return after 40 years

With Christmas right around the corner, what better time to walk down memory lane. And there’s nothing more nostalgic than spotting your favourite childhood treat on supermarket shelves after 40 years. That’s right, the Scorched Peanut Bar has returned after an extremely long hiatus, and people can’t seem to get enough. Announcing their return on Facebook, South Coast company Cooks Confectionery revealed the exciting news. “Yes it’s back! Better than ever!” wrote the page. “The old Scorched Peanut Bar you remembered, the one you know and loved is back! Made in Australia using Australian ingredients and Australian workers – it’s the bar that you have been waiting for. <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/p/B46Y9QlHgmJ/?utm_source=ig_embed&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> <a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/B46Y9QlHgmJ/?utm_source=ig_embed&utm_campaign=loading" target="_blank">Love this! On of my favorites growing up, #scorchedpeanutbar #chololate</a> <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 post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/stephenberka/?utm_source=ig_embed&utm_campaign=loading" target="_blank"> Stephen Berka</a> (@stephenberka) on Nov 15, 2019 at 8:08pm PST </div> </blockquote> Ecstatic Aussies have taken to social media after stock began hitting the shelves last month. “Nope, your eyes are not deceiving you,” wrote a person on Instagram underneath a photo of a box of bars. “This was one of the joys of my childhood,” said another. One declared: “I didn’t realise I missed them until seeing them.” And it’s not just Instagram users that are delighted by the news, as those on Facebook also welcomed the announcement with open arms. <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/p/B457K7pAWvM/?utm_source=ig_embed&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> <a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/B457K7pAWvM/?utm_source=ig_embed&utm_campaign=loading" target="_blank">Wow! I haven't seen one of these in a long time #scorchedpeanutbar</a> <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 post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/sylvana_attard/?utm_source=ig_embed&utm_campaign=loading" target="_blank"> Sylvana Attard</a> (@sylvana_attard) on Nov 15, 2019 at 3:48pm PST </div> </blockquote> “OMG I cannot wait, I hope that they taste the same,” said one person. The bar, which is filled with scorched peanuts in a caramelised toffee and encased in chocolate, was originally manufactured by Mastercraft and then by Nestle, which later discontinued it. According to its Facebook page, the bar is priced between $2 and $2.20 depending on where you purchase it from. It will also make its way to Woolworths and Coles in the new year. And if you’re concerned about it not tasting the same, then you’ll be happy to hear that there’s only one small change with the brand revealing the toffee is now “a little kinder on the teeth than it used to be”.

Food & Wine

Pay peanuts for business class quality: New economy travel option a game-changer for long-haul flights

A mum travelling with her two young children and her partner has shocked other travellers by bringing their attention to an economy upgrade available on Air New Zealand flights. It’s known as the “SkyCouch” and will leave you forgetting all about the temptation of travelling in business or first class. Melbourne mum Adele Barbaro posted about the economy upgrade on Facebook, where it garnered more than 23,000 comments with curious travellers asking about the experience. “We got to experience the Air New Zealand Skycouch on our way here and for those that don’t know what it is, it is a unique economy option where your entire row becomes a bed,” Adele wrote alongside images of herself and her family using the pullout bed. “If there is 2 of you travelling, you can purchase a third seat at half price and you will get the entire row to yourself. “The legs rest all rise to meet the chair in front and create a completely flat, large play or sleep area. “Paul and Harvey had a bed and so did Chloe and I. It’s the next best thing to business (but way cheaper) and perfect for long haul flights with young families. And we all slept.” <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FTheRealMumma%2Fposts%2F893564864353449&width=500" width="500" height="789" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> The upgrade allows a row of seats to be turned into a couch or a bed after take-off. This means that you’re able to take advantage of the entire row and can use it to lounge or rest on your flight. Passengers are able to purchase the flight add-on from $200 each way (based on a Sydney to Los Angeles flight) when three people have booked the seat row. There’s not a separate price for SkyCouch, as Air New Zealand charges for one economy seat plus the additional fee. However, it will cost you more if you’re travelling alone as you’re reserving the whole row. Many parents have praised the economy upgrade. “Best thing we did was get the sky couch for our holiday kids slept 7 out of 14 hour flight that’s a win for me,” one person wrote. “Skycouch was amazing on our recent trip to USA,” another added. “I wish every airline would allow this.”

Travel Tips

Easy butter chicken with rice and naan

Craving a hearty meal for dinner but don’t know what to make? There’s nothing better than digging into a plate of butter chicken. The aromatic flavours and spices not only prove why this dish is a favourite, but it’s also simple to whip up. Serves 4 Prep 15 mins Cooking time 35 mins Ingredients <ul> <li>1⁄4 cup Greek yoghurt</li> <li>1⁄4 cup butter chicken paste or tandoori paste</li> <li>1 tsp ground cumin</li> <li>1⁄2 tsp ground ginger</li> <li>1kg chicken thigh fillets, trimmed, cut in half crossways</li> <li>1⁄4 cup Ghee or vegetable oil</li> <li>2 brown onions, peeled, halved, thinly sliced</li> <li>2 cups tomato passata sauce</li> <li>300ml thickened cream</li> <li>1 tsp white sugar</li> <li>Steamed rice, toasted naan bread, coriander to serve</li> </ul> Method <ol> <li>Combine yoghurt, paste, cumin, and ginger in a large bowl. Add chicken, stir until well coated.</li> <li>Heat half the ghee/ oil in a wok or large frying pan over medium-high heat. Cook the chicken in batches, turning occasionally, for 3 minutes, or until browned. Remove to a clean plate.</li> <li>Reduce heat to medium, add onions and remaining ghee / oil. Cook, stirring occasionally, for 8 minutes, or until onion is soft. Return chicken to pan with passata, cream and sugar. Bring to simmer. Simmer, uncovered for 20 minutes, or until sauce is thickens and chicken is cooked through.</li> <li>Serve butter chicken with rice, naan bread and coriander.</li> </ol> Tip: If you can’t find butter chicken paste you can use tandoori paste, it’s a little spicier. Tip: Ghee is clarified butter; you will find it in jars in the international section of the supermarket. Once opened store in the fridge. Use it in place of butter when working with filo pastry or cooking pancakes. Tip: Toast naan bread in a large dry frying pan over a medium-high heat or wrapped in foil in a hot oven. Recipe and image courtesy of <a href="https://www.australianonions.com.au/australian-onion-recipes/butter-chicken-with-rice-and-naan/#t5k5EYIe2pqhvj1R.97">Australian Onions</a>.

Food & Wine

This $3 butter has just been ranked one of the best in Australia

<div> <div class="replay"> <div class="reply_body body linkify"> <div class="reply_body"> <div class="body_text "> When it comes to food products, higher price does not always mean better quality. This wisdom proved true as experts ranked ALDI’s butter as one of the country’s tastiest. Consumer advocacy group <a href="https://www.choice.com.au/food-and-drink/dairy/butter-and-cheese/buying-guides/butter">Choice Australia</a> has rated the supermarket’s Beautifully Butterfully Butter Unsalted in the top three of all butters, beating out popular brands such as Devondale, Pepe Saya, Coles and Woolworths. The ALDI butter, which also came first in the unsalted butter category, was praised by the group’s experts as having a “compact, silky texture”, “milky sweet” taste and “a clean finish”. At $1.12 per 100g – or $2.79 per 250g block – the ALDI butter was also among the most affordable products in the review. The butter received a blind taste test score of 90 per cent, losing out only to Lurpak Slightly Salted Butter with 95 per cent and Western Star Original Salted Butter with 92 per cent. An equal third place went to Lurpak Unsalted Butter, which also scored 90 per cent in the taste test. Pepe Saya was the most expensive brand in the review at $4 per 100g, but its Batch Churned Handcrafted Unsalted Butter only received a 67 per cent score. The three food experts evaluated 33 supermarket butters based on texture, presentation, flavour and aroma. The group also advised that making your own butter could be a cheaper option. The recipe involves mixing pure cream, salt and chilled water. “If you usually buy organic, cultured or other more premium varieties or brands, then you could save money by making your own – assuming you have the time and the necessary kitchen equipment,” it said on the website. “And if you buy cream when it's on special, your homemade butter may even cost less than supermarket brands.” </div> </div> </div> </div> </div>

Food & Wine

The new ingredient in peanut butter that could be deadly to your dogs

Peanut butter has been a long-time treat for dogs around the world, but a new ingredient located in some brands of peanut butter could put a stop to this. As dogs are clever and know that you’re trying to give them tablets, peanut butter is often used to disguise medication that they often need to take. The surge in popularity of high-protein, low-sugar “health” products has seen a rise in artificial ingredients being used. One ingredient is xylitol, which is a natural sweetener lower in calories than sugar. Sydney-based vet Bill Ilkin told <a href="https://au.news.yahoo.com/new-peanut-butter-ingredient-prove-deadly-dogs-062247137.html">Yahoo News</a> that while this ingredient might be good for those watching their waistlines, it could prove fatal for your dogs. “Excessive amounts are deadly, but most people aren’t feeding their dogs excessive amounts of peanut butter,” Dr Ilkin said. “Some people will wrap the dogs pills in peanut butter but they normally use a small amount.” Dr Jade Norris, veterinarian at RSPCA NSW, has agreed. “Xylitol can kill dogs and therefore pet owners must ensure dogs do not have access to xylitol or xylitol-containing products,” Dr Norris said. “Xylitol is a sweetener found in some products such as some sugar-free chewing gum, lollies, baking goods, peanut butter, toothpaste and many other products.” What to do if your dog eats xylitol “If your pet dog has ingested xylitol or you just suspect they may have ingested xylitol take them to your veterinarian immediately as xylitol ingestion is a life-threatening emergency. Just a small amount of xylitol can kill a dog.” Dr Norris explained.

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Run out of butter or eggs? Here’s the science behind substitute ingredients