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“How dare they do this to our national lolly”: This pineapple is not fineapple

There are two things that are important when selecting your next sweet treat: taste and truth. Though the latter may apply more to the unfortunate souls in New Zealand who have been forced to confront the truth about a beloved national snack. One popular confectionary brand - which clearly is not at “the pineapple of politeness” - has been exposed for lying about their “handmade” products. Potter Brothers Pineapple Chews are a lolly staple, and even managed to take the crown in a taste test between New Zealand’s primary pineapple parties. The Spin Off judges were so impressed with the treats that they placed them above Pascall Pineapple Lumps, who had led the competition for years beforehand. The win, however, did not pack a fruit punch for one New Zealand resident, who had some suspicions about the validity of the company’s chews. Two years prior, Courtnay Adele had recorded her discovery that Potter Brothers Pineapple Chews did not appear to be the lovingly homemade confections that they claimed to be. In the clip - posted to TikTok with the caption “How dare they do this to our national lolly” - Courtnay explained that she’s someone who likes to nibble the chocolate coating from her lollies, and after demonstrating, it was clear to see that there was “a layer of chocolate over another layer of chocolate.” She went on from there to surmise that the packet - which contained more air than it did food - did not have 100% handmade treats, and instead they were just “normal pineapple lump[s] that this company has just covered with their own chocolate”. <div class="embed" style="font-size: 16px; box-sizing: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; outline: none !important;"><iframe class="embedly-embed" style="box-sizing: inherit; margin: 0px; padding: 0px; border-width: 0px; border-style: initial; vertical-align: baseline; width: 620.262px; max-width: 100%; outline: none !important;" title="tiktok embed" src="https://cdn.embedly.com/widgets/media.html?src=https%3A%2F%2Fwww.tiktok.com%2Fembed%2Fv2%2F7207655479906962690&display_name=tiktok&url=https%3A%2F%2Fwww.tiktok.com%2F%40courtnayadele%2Fvideo%2F7207655479906962690&image=https%3A%2F%2Fp16-sign-sg.tiktokcdn.com%2Ftos-alisg-p-0037%2F5cc393c5949b4f7e848d5c187299436c_1678163077%7Etplv-dmt-logom%3Atos-alisg-i-0068%2Fe56b4dcd68214d599f148f3243f01191.image%3Fx-expires%3D1678957200%26x-signature%3D3wz7i440QI635S%252BVk3GTZOFwel0%253D&key=59e3ae3acaa649a5a98672932445e203&type=text%2Fhtml&schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> The prickly affair wasn’t to end there, with the Potter Brothers’ win leaving a sour taste in Courtnay’s mouth, and forcing her to revisit the scandal. As she told news.com.au, “after Potter Brothers were ranked at number one, I went and got a new bag to see if they were still doing the same thing I had discovered years earlier. “The bag I got was definitely still recoated pineapple lumps, so I commented on the original story and it started getting some traction.” People shared her dismay, with even those who don’t like the lollies jumping in to demand answers, and Courtnay eventually shared an update with her followers, stressing that the issue was in the company’s marketing. With the internet riled up over Pineapplegate, and local TV news stations picking up the story, the company felt it necessary to issue a statement addressing the scandal. “When we started, we were young, excitable, and naive,” Stuff.co.nz reported a statement to read, “and didn’t consider how the use of some words in our content may not be appropriate. “We stress that this was not intentional and these are learnings that have been taken to heart in recent times.” And since the news first broke, references to the lollies’ ‘handmade’ nature have been removed from the company’s website, while the packaging now reads “Small Batch Made in New Zealand”. Courtnay, for one, has no intentions of sticking around to find out if that’s true, telling her followers that “I won’t be buying them again. I’ll stick with the OG pineapple lumps.” Images: TikTok

Food & Wine

Caramelised cinnamon and lime pineapple skewers

These delicious caramelised cinnamon and lime pineapple skewers are not only easy and simple to make, but you won’t be able to resist going in for seconds. Makes: 12 Prep time: 5 minutes Cooking time: 5 minutes Ingredients <ul> <li>1 small pineapple</li> <li>1 tablespoon honey or rice syrup</li> <li>1 tablespoon lime juice</li> <li>¼ teaspoon cinnamon</li> </ul> Method <ol> <li>Peel pineapple and cut into quarters lengthways, removing the core.</li> <li>Slice each quarter into three. In a small bowl mix together the honey or rice syrup, lime juice and cinnamon.</li> <li>Baste the pineapple wedges with the mixture before cooking in a grill or frying pan set over medium high heat on each side for 1 minute or until caramelised.</li> <li>Remove from heart, serve remaining juices on the side and enjoy immediately.</li> </ol> Tip: Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months. Recipe and image courtesy of <a href="https://australianpineapples.com.au/">Australian Pineapples</a>.

Food & Wine

This viral hack on how to eat pineapple is shocking the internet

Hey pineapple fans, turns out you’ve been eating the fruit wrong your entire life. What you’re about to witness is something that you most likely have never seen in your life, and it’s how you should have been eating pineapple a long time ago because it’s pure genius. Taking to social media, Dillon Roberts shows a pineapple with the top cut off on his dining table. Then, in an act of sorcery, he grabs a pineapple knob and pulls it from the fruit. The result is a perfect section of pineapple ready to be devoured. <blockquote class="twitter-tweet" data-lang="en-gb"> We tried the pineapple thing <a href="https://t.co/cHNd0lBSSV">pic.twitter.com/cHNd0lBSSV</a> — The Huffington Poes (@janaaier) <a href="https://twitter.com/janaaier/status/1103560586275753984?ref_src=twsrc%5Etfw">7 March 2019</a></blockquote> We’ve all been there – using all of our upper body strength to cut through the tough exterior of the berry (yes, pineapples are berries). But we suck it up and put in the hard yards since the inside is worth it. Some prefer to eat it in rings, while others choose to consume it in cubes, either way, it’s delicious. It didn’t take long for the video to gain traction, as 21-year-old UK student Lewis McCluskey tweeted the video complete with the caption: “I’m sorry but what the actual f***”. The rest is history, as the video was retweeted over 43,000 times and liked by more than 130,000 people. But despite the enormous success, some weren’t impressed saying the technique is common practice amongst traditional islander communities. “Ya’ll should have visited the islands before bugging out with this pineapple peal trick,” wrote one user. Whether you’re someone who is discovering this hack today, or have been doing for years, it’s pretty impressive, nonetheless.

Body

You’ll never guess what the next ‘big’ thing is in Australia!

Aussies love big things, according to data from Wotif. 40 per cent of us want to see more big things while we’re travelling. We’ve already got the Big Banana in Coffs Harbour, NSW and the Big Mango in Queensland – and there’s more than 150 to choose from across the nation. However, this clearly isn’t enough for Aussies. With 90 per cent of Australians having visited a ‘big thing’ in their lifetime and 39 per cent of people going out of their way to see a big thing, it’s clear that Aussies are surprisingly sentimental about largely shaped foods, vegetables, fruits and animals. It appears that the love has spread to the small town of Chinchilla. The town is only 300km west from Brisbane, Queensland and that’s the new home of the Big Melon. The Big Melon is nothing to sneeze at. It’s almost 9 metres wide, 3 metres tall and weighs four tonnes. You can’t miss it. <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/BqIeedkh9o6/?utm_source=ig_embed&utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/BqIeedkh9o6/?utm_source=ig_embed&utm_medium=loading" target="_blank">A post shared by Wotif (@wotifcom)</a> on Nov 13, 2018 at 11:35am PST </div> </blockquote> The Big Melon is an idea put forward by Australians who participated in the Wotif campaign, where the company was searching for the ‘Next Big Thing’ to celebrate its 18th birthday. Wotif managing director Daniel Finch was surprised by the amount of responses from participants, with final voting equating to 70 per cent of the Australian population. “It goes to show the significance of big things in Australia and how sentimental Aussies are about them,” Finch explained. “We know from our research that 40 per cent of Australians wish there were more big things to visit,” he says. “We are excited to be able to put not just the big cities, but also regional areas on the map, to create excitement within these communities and a new reason to visit, helping to boost local economies,” Finch added. “With the town now officially on the Aussie Big Things tourist map, we hope the Big Melon provides travellers with fruitful experiences for years to come, and we encourage all Aussies to consider a road trip to the region.” Scroll through the gallery to see some of the other ‘big things' within Australia. Are you going to see the Big Melon? Let us know in the comments.

Domestic Travel

Cucumber and pineapple salad

Refreshing, quick and perfect for the warmer months. Serves: 4 to 6 Ingredients: <ul> <li>1 cucumber</li> <li>1 pineapple</li> <li>3-4 spring onions</li> <li>Handful of mint</li> <li>Handful of coriander</li> <li>1 red chilli</li> <li>1 lime</li> <li>Fish sauce</li> <li>Caster sugar</li> <li>Peanuts</li> </ul> Method: 1. Chop an unpeeled cucumber into bite-sized pieces and place in a bowl with a similar amount of fresh pineapple pieces, several chopped spring onions and a handful of chopped mint and coriander leaves. 2. Add finely sliced red chilli to taste and the zest of a lime. 3. Make a dressing by combining the juice of a lime with fish sauce and caster sugar to taste. 4. Toss the dressing through the salad and serve scattered with toasted peanuts. 5. Serve as a side to pork, chicken or fish. Written by Bernadette Hogg. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Manja Wachsmuth.

Food & Wine

Cheesy ham and pineapple tray sliders

If you are looking for a hot dinner option without the fuss, these cheesy ham and pineapple tray sliders are your answer – the perfect balance between oozing melted cheese and sweet pineapple. Makes: 6 Ingredients: <ul> <li>6 bread rolls (you can use sourdough, multigrain or wholemeal rolls</li> <li>12 slices cheddar cheese</li> <li>300g ham off the bone, shaved</li> <li>1 small pineapple, peeled, sliced thinly and cored</li> <li>A few sprigs sage</li> <li>2 tablespoons olive oil</li> <li>Tomato sauce, to serve, optional</li> </ul> Tip: Fancy it up with some prosciutto instead of the ham! If you can’t find fresh sage, use one tablespoon dried sage or some coriander instead, it marries really well with pineapple. Method: <ol> <li>Preheat oven to 180°C (160°C fan-forced).</li> <li>Slice rolls in half across. Place bottom pieces closely together inside a baking dish or tray. Top each with ham, 2-3 thin pineapple slices, cheddar and 2-3 sage leaves per roll.</li> <li>Cover with the other half of the bun, place a sage leaf on top and brush the tops with butter.</li> <li>Place in the oven and bake for 10-12 minutes or until the tops are golden and cheese melted. Serve immediately with tomato sauce on the side. </li> </ol> Recipe courtesy of <a href="http://www.aussiepineapples.com.au/" target="_blank">Australian Pineapples</a>. 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%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Pineapple gingerbread crumble

Cosy up with a bowl of this beautiful roasted pineapple crumble – the perfect way to bring a touch of endless Aussie summer to the dinner table during the colder months. Serves: 4 Ingredients: <ul> <li>3/4 cup rolled oats</li> <li>1/4 cup wholemeal flour</li> <li>2 tablespoons slivered almonds, chopped finely</li> <li>75g cold butter or cold coconut oil</li> <li>3 tablespoons honey</li> <li>1 small pineapple, peeled, cored and cut into chunks</li> <li>1 teaspoon ginger</li> <li>1/2 teaspoon cinnamon</li> <li>1/4 teaspoon ground cloves</li> <li>1/4 cup water</li> <li>2 tablespoons shredded coconut, to serve</li> </ul> Method: <ol> <li>Preheat oven to 180°C (160°C fan-forced).</li> <li>To make the crumble, mix together the oats, flour, almonds, butter or coconut oil and honey until sticky breadcrumbs form.</li> <li>Place in the fridge for 5-10 minutes.</li> <li>Meanwhile prepare the pineapple.</li> <li>Mix together the pineapple, ginger, cinnamon, cloves and water in a large baking dish.</li> <li>Place coconut flakes in a small frying pan set over medium heat and toast for one minute.</li> <li>Sprinkle the pineapple with crumble and bake for 25 minutes or until the crumble is golden and pineapple caramelised slightly.</li> <li>Remove from the oven and serve topped with toasted coconut flakes.</li> </ol> Tip: Serve with a scoop of vanilla ice cream or custard, but the crumble is just as delicious all on its own. Recipe courtesy of <a href="http://www.aussiepineapples.com.au/" target="_blank">Australian Pineapples</a>. 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">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Pineapple quinoa fried rice

This pineapple quinoa fried rice is a healthy take on a classic making for the perfect accompaniment with your next BBQ lunch. Serves: 2 Ingredients: <ul> <li>2 tablespoon olive oil</li> <li>2 eggs</li> <li>6 large green prawns, peeled</li> <li>1 cup pineapple chunks</li> <li>1 carrot, julienned</li> <li>2 sprigs spring onion</li> <li>2 tablespoons tamari</li> <li>1 tablespoon fish sauce</li> <li>1/4 cup cashews</li> <li>2 cups cooked and cooled quinoa (see note below)</li> <li>1 cup cooked and cooled brown rice (see note below)</li> <li>2 teaspoons sesame seeds</li> <li>2 tablespoons fresh coriander, chopped roughly</li> <li>Red long chilli, sliced finely, to serve</li> </ul> Note: Use leftover rice that has been refrigerated, or for a speedy version look for pre-cooked quinoa and rice pouches. Freshly cooked, hot rice will make a too-sticky, glue-like texture in your fried rice. Method: <ol> <li>Heat a tablespoon oil in a large frying pan or wok over medium heat.</li> <li>Crack in the egg and scramble.</li> <li>Transfer the cooked egg out onto a plate.</li> <li>Wipe the pan clean, return to medium-high heat and add one tablespoon oil.</li> <li>Add the prawns and cook for one to two minutes on each side or until they’ve turned opaque and light pink. Transfer to the plate.</li> <li>Return the pan to the heat and add the pineapple.</li> <li>Cook for two to three minutes, stirring, until the pineapple begins to caramelise a little.</li> <li>Reduce heat to medium, add carrot, spring onion, tamari and fish sauce, stir quickly.</li> <li>Add quinoa and rice and stir-fry until they are mixed in well and warmed through.</li> <li>Return the egg and prawns to the mix and sprinkle the lot with sesame seeds, fresh coriander and chilli to serve.</li> </ol> Are you a fan of fried rice? Recipe courtesy of <a href="http://www.aussiepineapples.com.au/" target="_blank">Australian Pineapples</a>. 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">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Lemongrass panna cotta with peanut praline, watermelon granita and pineapple

This elegant lemongrass panna cotta with peanut praline, watermelon granita and pineapple dessert will please any dinner party. Ingredients: For the granita <ul> <li>400ml watermelon juice</li> <li>75ml vodka</li> <li>75ml champagne</li> <li>15ml lemon juice</li> <li>75g caster sugar</li> </ul> For the panna cotta <ul> <li>2 lemongrass stalks, chopped</li> <li>roughly</li> <li>4 kaffir lime leaves, chopped</li> <li>400ml coconut milk</li> <li>300ml full cream milk</li> <li>75g caster sugar</li> <li>3 gelatine leaves, soaked</li> </ul> For the praline <ul> <li>100ml water</li> <li>200g caster sugar</li> <li>100g chopped roasted peanuts</li> </ul> For the garnish <ul> <li>200g pineapple, diced into small cubes</li> <li>4 Vietnamese mint leaves, shredded</li> </ul> Method: 1. Make the granita first by combining all granita ingredients in a saucepan. Heat to a gentle simmer, and do not boil. Pour the mixture into a tray and freeze. When the mixture starts to freeze, use a fork to scrape through the mix. Do this every half hour until you have a flaky ice slush. 2. To make the panna cotta, place all ingredients in a saucepan and bring to the boil. Reduce heat and simmer for a further 10 minutes. Strain, then set aside to cool slightly. Pour into martini glasses and allow to set for at least 4 hours. 3. Meanwhile, make the praline by combining the water and sugar in a saucepan. Stir over low heat until sugar dissolves. Increase the heat and bring to a boil, without stirring, until mixture is a caramel colour. Remove from the heat, stir in the peanuts and pour onto a lightly greased, or silicon paper-lined, tray. Allow to cool and set, then grind in a mortar and pestle or a food processor to a course powder. 4. To assemble, top panna cotta with pineapple, sprinkle over some praline and top with a mound of granita. Sprinkle over more praline and a little of the shredded Vietnamese mint. Serve immediately. 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">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Kingfish and pineapple carpaccio

There’s nothing better than a bit of seafood on a balmy spring night, and this flavoursome kingfish and pineapple carpaccio will certainly satisfy. Serves: 2 Ingredients: <ul> <li>½ pineapple</li> <li>150g piece sashimi-grade kingfish</li> <li>Small handful pea sprouts</li> <li>2 tablespoons ponzu</li> <li>2 teaspoons lime juice</li> <li>1 teaspoon light tasting oil such as light olive or almond</li> <li>Pinch chilli flakes</li> <li>Zest from ¼ lime</li> </ul> Method: <ol> <li>Peel and core pineapple, cut into quarters and slice into very thin (paper-thin) slices. Finely slice the kingfish.</li> <li>Arrange slices of pineapple on a plate, sprinkle with pea sprouts and top with kingfish slices. In a small bowl or jar mix ponzu, lime juice, sesame oil and chilli flakes. Drizzle over the fish. Garnish with lime zest and serve immediately.</li> </ol> Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank">visit their website</a>. 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/06/bbq-pork-cutlet-with-sunshine-salsa/">BBQ pork cutlet with sunshine salsa</a> <a href="/lifestyle/food-wine/2016/02/meatball-salad-with-pineapple-salsa/">Meatball salad with pineapple salsa</a> <a href="/lifestyle/food-wine/2016/01/tropicana-rocky-road/">Tropicana rocky road</a>

Food & Wine

Caramelised cinnamon and lime pineapple skewers

Forget cake and try something different for dessert. These easy-to-make, flavour-packed skewers will satisfy your sweet tooth without any added nasties. Makes: 12 Ingredients: <ul> <li>½ pineapple</li> <li>1 tablespoon honey or rice syrup</li> <li>1 tablespoon lime juice</li> <li>¼ teaspoon cinnamon</li> </ul> Method: <ol> <li>Peel pineapple and cut into quarters lengthways, removing the core.</li> <li>Slice each quarter into three. In a small bowl, mix together the honey or rice syrup, lime juice and cinnamon.</li> <li>Baste the pineapple wedges with the mixture before cooking in a grilling or frying pan set over medium high heat on each side for 1 minute, or until caramelised.</li> <li>Remove from heat, serve remaining juices on the side and enjoy immediately.</li> <li>Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months.</li> </ol> Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank">visit their website</a>. 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/low-sugar-fruit-sorbet/">Low-sugar fruit sorbet</a> <a href="/lifestyle/food-wine/2016/03/coconut-tapioca/">Coconut tapioca with mango, pineapple and passionfruit</a> <a href="/lifestyle/food-wine/2016/03/pineapple-and-almond-protein-icy-pole/">Pineapple and almond protein icy-pole</a>

Food & Wine

Teriyaki chicken and grilled pineapple salad

This is a sweet take on a classic salad, perfect to shake up your weekly dinner routine – and ideal to save for lunch the next day! Serves: 2 Ingredients: <ul> <li>3 tablespoons tamari</li> <li>1 teaspoon honey or rice syrup</li> <li>1 teaspoon sesame seeds</li> <li>2 chicken breasts</li> <li>½ pineapple</li> <li>1 baby cos lettuce</li> <li>½ cup cooked quinoa or rice, cooled</li> <li>12 cocktail or large cherry tomatoes</li> <li>2 small avocados</li> <li>2 teaspoons sesame seeds</li> </ul> Method: <ol> <li>In a large bowl, whisk together the tamari, honey or rice syrup and sesame seeds. Add the chicken breast and mix well, marinate for 5 minutes.</li> <li>Meanwhile, peel and core the pineapple and chop into 1cm-thick slices. Heat a large frying pan or grill pan on high and cook the pineapple slices for 1 minute on each side. Remove from heat.</li> <li>Add the chicken to the pan, reduce heat to medium high and cook on each side for 5-6 minutes.</li> <li>Slice the cos lettuce and divide between two serving plates then sprinkle evenly with quinoa. Cut tomatoes in half, scoop the flesh out of the avocado and arrange both on top of the lettuce along with the pineapple. Slice chicken into strips and transfer to the salads then sprinkle with sesame seeds.</li> </ol> Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank">visit their website</a>. 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/06/bbq-pork-cutlet-with-sunshine-salsa/">BBQ pork cutlet with sunshine salsa</a> <a href="/lifestyle/food-wine/2016/02/meatball-salad-with-pineapple-salsa/">Meatball salad with pineapple salsa</a> <a href="/lifestyle/food-wine/2016/01/tropicana-rocky-road/">Tropicana rocky road</a>

Food & Wine

Pina colada popsicles

What better way to cool down on a warm night than a delicious, fruity frozen treat? These family-friendly pina colada popsicles can be made adult-only with a dash of rum. Yum! Makes: 10 – 12 Ingredients: <ul> <li>3 cups fresh pineapple chunks</li> <li>3 tablespoons coconut sugar</li> <li>1 (270ml) can coconut cream</li> <li>½ teaspoon vanilla extract</li> <li>Coconut oil shell</li> <li>¼ cup coconut oil, melted</li> <li>1 tablespoon shredded coconut</li> </ul> Method: <ol> <li>Heat a large frying pan over high heat. Add pineapple chunks and 2 tablespoons of coconut sugar and cook, stirring, until the sugar has melted and pineapple caramelised.</li> <li>Transfer the caramelised pineapple to a blender and add coconut cream and vanilla extract. Process on high for 2 minutes or until the mixture is smooth and airy.</li> <li>Divide between 10-12 ice-pop moulds and freeze for 8 hours or overnight.</li> <li>Just before serving, mix melted coconut oil and shredded coconut in a small deep bowl.</li> <li>Dip each popsicle in the oil to create a shell.</li> <li>Serve immediately or place in zip lock bags and store in the freezer for up to 3 months.</li> </ol> Note: For a grown up version of this treat, stir ¼ cup rum into the mixture before freezing. Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank">visit their website</a>. 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/low-sugar-fruit-sorbet/">Low-sugar fruit sorbet</a> <a href="/lifestyle/food-wine/2016/03/coconut-tapioca/">Coconut tapioca with mango, pineapple and passionfruit</a> <a href="/lifestyle/food-wine/2016/03/pineapple-and-almond-protein-icy-pole/">Pineapple and almond protein icy-pole</a>

Food & Wine

Spicy pork tacos with pineapple salsa

The pineapple salsa perfectly counteracts the heat of the spiced pork in this flavoursome dish that’ll take your tastebuds on a South American holiday! Makes: 8 Ingredients: <ul> <li>350g pork fillet</li> <li>2 teaspoons olive oil</li> <li>1 tablespoon peri peri spice mix</li> <li>½ pineapple</li> <li>¼ small red onion</li> <li>Small handful freshly chopped coriander</li> <li>½ long red chilli</li> <li>2 teaspoons apple cider vinegar</li> <li>¼ teaspoon sea salt or to taste</li> <li>Pinch freshly ground black pepper</li> <li>1 small avocado</li> <li>1 lime</li> <li>8 mini tortillas</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Drizzle the pork with olive oil and sprinkle with peri peri spice mix, rubbing it well into the meat. You can cut the fillet in half to allow it to fit into the pan.</li> <li>Heat a large frying pan over medium to high heat and sear the pork for 5-6 minutes on each side, turning regularly. When the meat is cooked, allow to rest wrapped in aluminium foil for 5 minutes.</li> <li>Peel, core and finely dice the pineapple. Peel and finely slice the onion. Cut the chilli in half, remove seeds and finely dice the flesh. Finely chop the coriander. Combine the pineapple, onion, chilli and coriander in a bowl and season with apple cider vinegar, salt and pepper.</li> <li>Scoop avocado flesh into a small bowl and drizzle with juice from half a lime. Cut remaining lime into wedges and reserve for serving. Heat tortillas wrapped in aluminium foil in the oven for 10 minutes.</li> <li>Once the pork has rested, slice into 5mm-thin slices.</li> <li>To serve, top each tortilla with a spoonful of avocado, 4-5 slices of pork and a generous topping of pineapple salsa. Serve lime wedges on the side.</li> </ol> Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank">visit their website</a>. 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/breakfast-bacon-burrito/">Breakfast bacon burrito</a> <a href="/lifestyle/food-wine/2016/08/slow-cooked-beef-bean-and-beer-chilli/">Slow cooked beef, bean and beer chilli</a> <a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/">Mexican bean soup</a>

Food & Wine

Coconut tapioca with mango, pineapple and passionfruit

A tapioca recipe to win over the haters! This fresh, creamy favourite is the perfect lightweight dessert. Ingredients: <ul> <li>150g small pearl tapioca</li> <li>500ml water</li> <li>1 vanilla pod</li> <li>250ml coconut cream</li> <li>200g sugar</li> <li>2 eggs</li> <li>2 mangoes, peeled and chopped</li> <li>40m pineapple juice</li> <li>1 tbsp passionfruit pulp</li> </ul> Method: <ol> <li>In a saucepan combine the tapioca, water and vanilla pod and let it simmer over a low heat, stirring occasionally, until the tapioca is tender and translucent and the water has been absorbed.</li> <li>Remove from the heat and stir in the coconut cream. Set aside and leave to cool down.</li> <li>In a large bowl, whisk the sugar and eggs together. Gradually whisk in a third of the cooled tapioca mixture, then combine with the remaining mix.</li> <li>Return the mixture to the saucepan and cook over a low heat for several minutes to allow the mixture to thicken. Remove the vanilla bean, scrape out the seeds and add to the mixture. Take off the heat and let it cool.</li> <li>Mix the chopped mango with the pineapple juice and juice and the passionfruit pulp. Layer as desired with the cooled tapioca mixture and serve.</li> </ol> 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">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2016/03/mango-and-peach-frappe/">Mango and peach frappe</a> <a href="/lifestyle/food-wine/2016/03/coconut-strawberry-jam-drops/">Coconut strawberry jam drops</a> <a href="/lifestyle/food-wine/2016/03/mango-and-coconut-ice-cream-pops/">Mango and coconut ice pops</a>

Food & Wine

Pineapple and almond protein icy-pole

Are you craving some ice-cream but on a health kick? Courtesy of chef and nutritionist Zoe Bingley-Pullin from Good Chef Bad Chef, here’s a healthy icy-pole you won’t feel guilty about gobbling down. Ingredients: <ul> <li>1 cup Vitasoy Almond Milk</li> <li>1 tbsp crushed almonds</li> <li>1 tbsp crushed seed mix (pepitas, sunflower and chia seeds)</li> <li>1-2 tbsp honey (optional)</li> <li>1 tbsp shredded coconut</li> <li>1 cup pineapple, diced (or fruit of choice)</li> <li>1 banana, diced</li> </ul> Method: 1. Combine all ingredients into a food processor/blender and blend until smooth 2. Pour mixture into ice-block moulds and freeze for 4-6 hours until firm Courtesy of Vitasoy ambassador, Zoe Bingley-Pullin 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, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au</a> to order your copy now. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/">Lemon blueberry muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-cinnamon-mug-cake/">5-minute apple and cinnamon mug cake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-and-blueberry-yogurt-bars/">Apple and blueberry yogurt bars</a>

Food & Wine

Meatball salad with pineapple salsa

Fire up your tastebuds with this quick smart meatball salad and pineapple salsa recipe. The salsa puts a refreshing twist on this dish. Serves: 4-6 Ingredients: <ul> <li>1 cup fresh breadcrumbs, made by blitzing bread in the food processor</li> <li>¼ cup milk</li> <li>500g minced beef</li> <li>1 teaspoon salt</li> <li>2 cloves garlic, finely chopped</li> <li>2 teaspoons ground cumin</li> <li>2 handfuls baby cos leaves</li> <li>1 handful watercress sprigs</li> <li>2 avocados, peeled, stoned, sliced</li> <li>250g cherry tomatoes, halved</li> <li>Grapeseed oil for frying</li> <li>200ml sour cream</li> <li>Lime halves and warmed flour tortillas for serving</li> </ul> For the pineapple salsa <ul> <li>1 small red onion, finely chopped</li> <li>Large pinch of chilli flakes</li> <li>3 tablespoons lime juice</li> <li>1 ½ tablespoons sugar</li> <li>1 cup crushed pineapple in juice</li> <li>1 teaspoon grapeseed oil</li> <li>Zest of 1 large lime</li> </ul> Method: 1. Put the breadcrumbs and milk in a mixing bowl and let the milk soak into the breadcrumbs. Add the mince, salt, garlic and cumin and mix well. Form into 16 small meatballs and flatten them slightly. 2. Put the lettuce, watercress, avocados and tomatoes on to a serving platter. Heat some oil in a large frying pan over moderate heat and fry the meatballs in batches for about 4 minutes on each side until cooked and browned. 3. To make the pineapple salsa, put the onion, chilli and 1 tablespoon of the lime juice in a small saucepan and cover with water. Bring to the boil over moderate heat and boil until the water has almost completely evaporated. Remove from the heat and cool. 4. Add the sugar, crushed pineapple, grapeseed oil, zest and remaining juice and mix well. Season with salt to taste. 5. To serve, top the vegetables on the platter with the meatballs, spoon the salsa over the top and serve with lime halves for squeezing and warmed flour tortillas and sour cream on the side. Written by Ray McVinnie. Appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> 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">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mashed-potato-bacon-spring-onions/">Mashed potato with spring onions and crispy bacon</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/rocket-feta-pomegranate-salad/">Rocket, feta and pomegranate salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/flourless-hazelnut-chocolate-cake/">Flourless hazelnut chocolate cake</a>

Food & Wine

Pineapple upside down cake

These tropical, sweet inverted cakes will turn your dessert upside down. Ingredients: <ul> <li>800g of pineapple chunks in juice</li> <li>⅓ cup of brown sugar</li> <li>⅓ cup of flour</li> <li>¾ cup of sugar</li> <li>½ teaspsoon of baking powder</li> <li>¼ teaspoon of salt</li> <li>¼ cup of butter, ⅓ cup of butter</li> <li>½ cup of pineapple juice (from can)</li> <li>1 egg</li> <li>½ teaspoon of vanilla extract</li> </ul> Method: <ol> <li>Preheat oven to 180 degrees Celsius.</li> <li>Spray a 12-cup muffin tray with cooking spray.</li> <li>After draining pineapple chunks (saving half a cup) let drain over paper towels.</li> <li>Melt one-third cup of butter and stir with brown sugar.</li> <li>Pour butter and brown sugar mix into each muffin cup.</li> <li>Arrange pineapple on top.</li> <li>In a large bowl, mix together flour, sugar, baking powder and salt.</li> <li>Add butter and pineapple juice and mix together until smooth.</li> <li>Add vanilla and egg and combine.</li> <li>Layer over pineapple and sugar in muffin cups.</li> <li>Bake until cooked through, for about 23 to 26 minutes.</li> <li>Remove and let cool.</li> <li>Loosen cakes with a knife, then flip onto wire rack.</li> <li>If desired, top with whipped cream and maraschino cherries.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/08/black-forest-cake/">Black forest cake</a> <a href="/lifestyle/food-wine/2015/07/mango-pudding/">Mango pudding</a> <a href="/lifestyle/food-wine/2015/06/strawberry-rhubarb-cobbler/">Strawberry and rhubarb cobbler</a>

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