Food & Wine

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Tagliatelle marinara with light cream sauce & chives

<p>Time to prepare 25 mins | Serves 4</p> <p>This is a beautiful luxurious delicate pasta dish that won’t leave you feeling over full. It’s important to keep the sauce of this recipe light and creamy in texture, so that it doesn’t overwhelm the wine.</p> <p>The tagliatelle is effective at holding the sauce and wrapping it around the seafood as you eat. Many fish shops sell a pre-prepared marinara mix. For freshness of flavour the fish should be bought the same day as you intend to cook.</p> <p>Try a NV New World sparkling wine - ideally a fresh young wine - to pair well with this dish.</p> <p><em>Recipe from <u><a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fpaired-champagne-sparkling-wines-fran-flynn%2Fprod9780994348500.html%3Fclickid%3Dz3f1gQzLPx1yxbM33p0QbxC7Ukkw22Sim0LDV80">Paired: Champagne &amp; Sparkling Wines</a></u> by Fran Flynn and David Stevens-Castro.</em></p> <p><strong>Ingredients</strong></p> <ul> <li>1 packet fresh tagliatelle pasta </li> <li>2 heaped tablespoons of butter</li> <li>1 garlic clove, finely chopped</li> <li>3 spring onions (scallions), chopped </li> <li>1/2 cup (125ml/4fl oz) dry white wine </li> <li>200ml (7fl oz) cream </li> <li>125g (4.5oz) double cream brie, chopped </li> <li>1½ heaped tablespoons seeded mustard </li> <li>400g (14oz) seafood marinara mix </li> <li>Bunch fresh chives, chopped</li> </ul> <p><strong>Directions</strong></p> <p>1. Boil the tagliatelle as per packet’s instructions and set to one side.</p> <p>2. Over a high heat melt the butter and add the garlic. Once it starts to sizzle add the spring onions. Reduce heat slightly and stir regularly for about a minute. Add wine and allow to simmer for about 3–4 minutes until the liquid reduces by about a third. Add cream, brie and mustard. Continue to simmer and stir until all the cheese is dissolved. Introduce the seafood and cook for a further 3–5 minutes, stirring continuously, until the seafood is ready to serve.</p> <p>3. Taste test to check that the seafood is tender. Transfer to a large serving bowl and sprinkle liberally with fresh chives. In a colander, refresh the tagliatelle by pouring some hot water over it and shake out any excess water. Plate the tagliatelle and use a ladle to spoon the seafood and sauce on top. Garnish with a final sprinkle of chives.</p> <p><strong>Tips</strong></p> <ul> <li>Pairing style / cleansing: A fresh, citric New World sparkling wine (i.e from Argentina, Australia, Chile, New Zealand and the US), will meld beautifully with the pasta flavours. The chives and spring onion create the link between the pasta and the wine, adding a fresh touch to the creaminess of the dish.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/tagliatelle-marinara-with-light-cream-sauce-and-chives.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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A must try! Marinated lamb skewers

<p>Serves 4.</p> <p>These deliciously marinated lamb skewers are a simple and easy dinner option - full of flavour and succulent with each bite.</p> <p>Lamb is a very sturdy meat and so you can add heavy flavours to it without overpowering it, unlike fish or white meat. The maple syrup and soy sauce in this recipe go fantastically well with lamb so make sure the meat is thoroughly coated with the marinade. </p> <p><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fpaleo-monday-to-friday-daniel-green%2Fprod9780857833228.html"><em>Recipe from Paleo: Monday to Friday by Daniel Green, published by Kyle Books, RRP $35.</em></a></p> <p><em>Photography © 2016 Peter Cassidy</em></p> <p><em>153 calories | 10.3g fat | 2.7g saturates | 0.3g sugar | 0.9g salt | 15.5g protein | 0.2g fibre</em></p> <p><strong>Ingredients</strong></p> <ul> <li>900g lean boneless lamb, cut into 2.5cm cubes</li> <li>2 garlic cloves, crushed</li> <li>1 red pepper, deseeded and cut into 2.5cm cubes</li> <li>1 medium white onion, quartered</li> <li>12 button mushrooms</li> <li>2 tablespoons Paleo soy sauce</li> <li>2 teaspoons tomato paste</li> <li>1 tablespoon maple syrup</li> <li>A few sprigs of fresh thyme, leaves picked</li> <li>Olives</li> <li>Rocket leaves</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 180°C/gas mark 6.</p> <p>2. Place the soy, garlic, tomato paste, maple syrup and thyme in a large bowl and mix together well. Add the lamb and toss in the marinade until thoroughly coated, then cover and place in the refrigerator for 20 minutes.<br /><br />3. Load each skewer with alternating cubes of lamb, onion, pepper and mushroom and then place on a foil-lined tray.<br /><br />4. Place the kebabs in the oven and cook for 16 minutes for rare or 20 minutes for medium well. Alternatively, grill at high heat, turning and browning all sides until cooked through but still a little pink in the middle. Allow to rest for a minute or two, then serve with a small bowl of olives and a side of fresh rocket leaves.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lamb-skewers.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Delicious pork belly and prawn fresh rice paper rolls

<p>Time to prepare 20 mins | Serves 4-6</p> <p>A great fresh-tasting starter or snack, and you can even get creative with the ingredients you put inside!</p> <p>“Although I love Vietnamese fried spring rolls, these fresh rice paper rolls are my favourite rolls to eat. They’re light and delicious and hugely popular in Vietnam as well as all around the world,” says chef Adam Liaw.</p> <p><em>Recipe from <u><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fadam-liaw-s-asian-cookery-school-adam-liaw%2Fprod9780733634307.html">Asian Cookery School by Adam Liaw</a></u> (Hachette, RRP $49.99)</em> -.</p> <p><strong>Ingredients</strong>:</p> <ul> <li>300g pork belly, skin and bone removed </li> <li>1 tbsp salt </li> <li>100g dried rice vermicelli </li> <li>30 rice paper sheets </li> <li>3 cups shredded iceberg lettuce </li> <li>1 cup loosely packed mint </li> <li>1 cup loosely packed coriander or perilla </li> <li>300g cooked prawns, peeled, deveined and split lengthways </li> <li>1 bunch Chinese chives, halved </li> <li>1 cup Nuoc Cham* (see tip below), to serve</li> </ul> <p>*If you don’t feel like making it yourself or can’t find Nuoc Cham at your local Asian supermarket then try it with sweet chilli sauce or experiment with your favourite Asian dipping sauce.</p> <p><strong>Directions</strong></p> <p>1. Place the pork belly in a pot just big enough to fit it. Cover with cold water. Add the salt, bring the water to a simmer and simmer for 20 minutes, or until the pork belly is cooked through. Remove from the water and allow to cool. Thinly slice the pork into 5cm wide slices no more than a few millimetres thick.</p> <p>2. Place the rice vermicelli in a large bowl and pour over plenty of boiling water. Leave for 5 minutes then drain, rinse in cold water, drain again and cut into 5cm lengths.</p> <p>3. Fill a large bowl with lukewarm water and dip a sheet of rice paper into the water until it slightly softens. (It will continue to soften out of the water.) Transfer the rice paper to a plate and place a pile of pork, lettuce, rice vermicelli and some mint and coriander on the paper in a line just in from the edge closest to you.</p> <p>4. Place a few prawns at the centre of the paper with the orange backs facing down and roll the paper, folding in the edges halfway along, as shown. Add a few spears of chives just before finishing the roll so the cut ends stick out of the top. Serve with Nuoc Cham.</p> <p><strong>Tips</strong>:</p> <ul> <li>Keeping the prawns separate from the other fillings is purely for presentation, so you can see the colourful backs facing outward through a single layer of rice paper.</li> <li>You don’t need to do all the work yourself – you can put the ingredients on platters on the dining table with bowls of warm water to dip the rice papers into and everyone can make their own.</li> <li>The filling of the rolls can be whatever you like. Try leftover <a href="https://www.wyza.com.au/recipes/lemongrass-beef.aspx">Lemongrass Beef </a>or <a href="https://www.wyza.com.au/recipes/porchetta-sliders-by-matt-moran.aspx">shredded chicken</a>. </li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/fresh-rice-paper-rolls.aspx">Wyza.com.au.</a></em></p>

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Make chilli coriander squid this summer season

<p>Time to prepare <em>25 mins</em> | Serves <em>4</em></p> <p>This Chilli Coriander Squid recipe is from the book <em>Healthy Body</em> by one of Australia's foremost personal trainers Sally Matterson.</p> <p>For more information on how you can balance your hormones and shred fat for life read <a href="https://www.wyza.com.au/lifestyle/health-wellbeing/book-review-healthy-body.aspx">our review of Healthy Body</a>.</p> <p><strong>Ingredients</strong>:</p> <ul> <li>2 red onions, cut into wedges</li> <li>4 tsp flaxseed oil, plus extra</li> <li>1 tsp balsamic vinegar</li> <li>2 chillies, finely chopped</li> <li>1 bunch coriander, finely chopped</li> <li>600g (1.3lb) pre-cut squid rings (or 4 baby squid) scored and thinly sliced</li> <li>1 punnet cherry tomatoes, halved</li> <li>1/2 cup kalamata olives</li> <li>100g (3.5oz) rocket leaves (arugula)</li> <li>large handful parsley leaves, roughly chopped</li> <li>juice of half a lemon</li> </ul> <p><strong>Directions</strong>:</p> <ol> <li>Preheat oven to 180ºC (350ºF). Line a baking tray with baking paper. Place onion on the prepared tray. Drizzle with 2 tsp of the flaxseed oil and balsamic vinegar and bake for 15 mins. Set aside to cool.</li> <li>Place chilli, coriander and squid in a bowl. Toss together.</li> <li>In a separate bowl, place cherry tomatoes, olives, rocket, parsley and the cooked onion.  </li> <li>Heat oil in a frying pan and quickly toss squid for 2 mins or until tender.</li> <li>Add squid to the salad and toss. Drizzle with remaining flaxseed oil and lemon juice. Serve.</li> </ol> <p><strong>Macronutrients per serve</strong><br />Protein 28.7g (1.0oz)<br />Fats 8.3g (0.3oz)<br />Carbs 9.4g (0.3oz)</p> <p><strong>Tips</strong></p> <p>This is a light meal that's perfect for al fresco dining. Cook the squid on the barbecue if you prefer.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/chilli-coriander-squid.aspx">Wyza.com.au.</a></em></p>

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Why does lemon juice lighten the colour of tea?

<p><strong>I’ve always wondered what happens when pouring a few drops of lemon juice into a cup of tea (no milk added). Why does it lighten the tea’s colour? – Michel, Paris</strong></p> <p>To answer this question, we need to think about the molecules that give a cup of tea its colour - and how lemon juice affects them.</p> <p>Tea is typically made from the plant <em>Camellia sinensis</em>.</p> <p>It is one of the most consumed beverages (second only to water) globally and is ranked as the <a href="http://www.fao.org/3/a-i4480e.pdf">most consumed manufactured drink</a>. The origins of its consumption were first recorded more than 5,000 years ago, so it is also one of the world’s oldest drinks.</p> <p>Tea has been used for a variety of health conditions in China since ancient times, and it took time (around 1,000 years) to change from being seen as a medicine to today’s “every day drink”. Some of the health benefits of tea are now receiving <a href="https://theconversation.com/health-check-five-reasons-to-put-the-kettle-on-and-have-a-cup-of-tea-42419">renewed attention</a>.</p> <h2>The colour of tea</h2> <p>Today, tea varieties are heavily dependent on the processing techniques after harvest. These include oxidation and fermentation of tea leaves, which change their colour and flavour. Use of these manufacturing techniques provides six distinctive categories of tea, based primarily on colour: green, yellow, dark, white, oolong, and black.</p> <p>Black tea and green tea are often (but not always) obtained from the same plant but their chemical makeup is vastly different.</p> <p>The leaves used for green tea production are heated either by steam, pan frying, roasting or baking immediately after harvesting. This process stops chemical reactions driven by the enzyme polyphenol oxidase that would otherwise oxidise coloured chemicals such as polyphenols (catechins).</p> <p>This results in tea keeping its familiar yellow-green colour. Once the leaves are “fixed” they are soft – and are then rolled and dried to become the product we see on supermarket shelves.</p> <p>The production of black tea depends on the enzymes being allowed to oxidise the catechins completely to form new chemicals – these are pigments (theaflavin and thearubigin) that provide the characteristic dark colour.</p> <p>Although thearubigins are less common in your black teabag (around 10-20% of the dry weight), they are more soluble – so when you make a brew these compounds can account for up to <a href="https://www.sciencedirect.com/science/article/pii/B9780080453828001088">60% of the solids</a> suspended in the solution.</p> <p>In broad terms, all other colour categories of tea fit between green and black. So categorisation of teas based simply on colour mostly depends on the type and amounts of these compounds found in the brewed product.</p> <h2>What happens when lemon juice is added?</h2> <p>The thearubigins in brewed tea are highly coloured (red-brown) molecules that <a href="https://www.sciencedirect.com/science/article/pii/S030881460100108X">change according to the acidity of the liquid used</a>.</p> <p>If the water used for the tea infusion is relatively alkaline (for example, due to limescale found in “hard” water), the colour of the tea will be darker and deeper.</p> <p>However, once an acid such as a slice of lemon or lemon juice is added, tea changes colour because of an increase in acidity (reduction in pH) of the beverage itself. Lemon juice is quite strong as a food acid – a few drops are enough to alter the theaurbigins, resulting in a dramatic change in colour. Interestingly, theaflavins are not that affected by the change in acidity, and still retain their normal dark red colour.</p> <p>In a case of green tea, the addition of lemon juice will also affect the colour through a similar process. This results in a much paler beverage - beyond the level that would occur just by initial tea suspension.</p> <h2>Does lemon juice make your tea healthier?</h2> <p>The beneficial health effects of tea are linked to its total polyphenol content, mainly the catechins. However, one of the problems with these compounds is that they are rather unstable. When alkaline (hard) water is used, they break down relatively quickly (<a href="https://www.sciencedirect.com/science/article/pii/S0308814603000621">within a few minutes of brewing</a>).</p> <p>Even if they do remain in solution, the absorption of these compounds is low (less than 2%), and can also be inhibited by the <a href="http://www.mdpi.com/2076-3921/4/2/373">food consumed with your cuppa</a>.</p> <p>Increasing the acidity of drinks has been shown to improve the stability of catechins in beverages. This is one of the main reasons why drinks such as iced teas tend to be quite acidic. However, to make them more palatable, relatively high levels of sweeteners (mainly sugars) are also added.</p> <p>So, all up, although the key compounds in your cup of tea tend to degrade quickly, the addition of lemon does protect them temporarily from this breakdown. But it’s not a huge effect. Adding lemon can enhance the flavour and enjoyment of tea, and change its colour, but its best not to expect any extra boosts to your health.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/91324/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: http://theconversation.com/republishing-guidelines --></p> <p><em>Written by <span>Nenad Naumovski, Asistant Professor in Food Science and Human Nutrition, University of Canberra and Duane Mellor, Senior lecturer, Coventry University</span>. Republished with permission of </em><a rel="noopener" href="https://theconversation.com/ive-always-wondered-why-does-lemon-juice-lighten-the-colour-of-tea-91324" target="_blank"><em>The Conversation</em></a><em>. </em></p>

Food & Wine

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Sweet and sour pork

<p><span style="font-weight: 400;">Create this classic Chinese takeaway dish easily at home. Using pork neck is great as it has a good meat to fat ratio so stays nice and moist. As a substitute pork fillet can be used for a leaner option.</span></p> <p><strong>Ingredients:</strong></p> <ul> <li><span style="font-weight: 400;">1 brown onion, cut into 3cm chunks </span></li> <li><span style="font-weight: 400;">1 red capsicum, cut into 3cm chunks </span></li> <li><span style="font-weight: 400;">200g of fresh pineapple, cut into 3cm chunks </span></li> <li><span style="font-weight: 400;">2 spring onions cut into 3cm lengths </span></li> <li><span style="font-weight: 400;">2 garlic cloves, finely chopped </span></li> <li><span style="font-weight: 400;">2 long red chilli’s, cut into rounds </span></li> <li><span style="font-weight: 400;">Coriander leaves to garnish</span></li> <li><span style="font-weight: 400;">Steamed rice to serve</span></li> </ul> <p>Sweet and sour sauce</p> <ul> <li><span style="font-weight: 400;">3/4 cup chicken stock</span></li> <li><span style="font-weight: 400;">1/2 cup tomato ketchup</span></li> <li><span style="font-weight: 400;">1 tbsp caster sugar</span></li> <li><span style="font-weight: 400;">1 tbsp rice vinegar</span></li> <li><span style="font-weight: 400;">2 tsp light soy</span></li> <li><span style="font-weight: 400;">1 tbsp dark soy</span></li> <li><span style="font-weight: 400;">1 tsp potato flour</span></li> <li><span style="font-weight: 400;">1 tbsp water</span></li> </ul> <p>Pork</p> <ul> <li><span style="font-weight: 400;">500g pork neck cut into 3cm cubes</span></li> <li><span style="font-weight: 400;">1 egg beaten</span></li> <li><span style="font-weight: 400;">1 tbsp of shaoxing wine or dry sherry</span></li> <li><span style="font-weight: 400;">1 tbsp of light soy sauce</span></li> <li><span style="font-weight: 400;">1/2 cup of rice flour </span></li> <li><span style="font-weight: 400;">1/2 cup potato flour </span></li> <li><span style="font-weight: 400;">Vegetable oil for deep frying</span></li> </ul> <p><strong>Method:</strong></p> <p>Pork Marinade</p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Begin by marinating the pork. In a medium size mixing bowl combine the shaoxing and soy sauce with the beaten egg and pork, making sure it is coated evenly. Allow to marinate for approximately one hour, covered in the fridge.</span></li> </ol> <p>Sweet and sour Sauce</p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">In a bowl mix all of the sauce ingredients, except for potato flour and water. Set aside. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">In a separate small bowl, mix the water and potato flour. This will be used to thicken the final sauce.</span></li> </ol> <p>Crispy pork </p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Pre heat vegetable oil in fry pan, or set deep fryer to 180 degrees. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">In a large bowl combine the rice and potato flour. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Remove the pork from the marinade and toss in the bowl of flour, coating evenly.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Shake off any excess flour and deep fry for 2-3 minutes until browned and crisp. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Remove from the hot oil with a slotted spoon, drain on paper towel and set aside.</span></li> </ol> <p>Finishing the dish</p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Heat a wok and add 2 tbsp of vegetable oil. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the onion and garlic and stir fry for 30 seconds. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the capsicum and pineapple and cook for a further 30 seconds. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the sweet and sour sauce mix and bring to the boil. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the spring onions and sliced chilli. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the rice flour and water mix and stir until sauce has thickened. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Finally, add all the fried pork to the mix and toss until well coated. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Garnish with fresh coriander and serve with steamed rice.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe by Australian Onions.</span></em></p>

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Sausages recalled from Coles amid listeria contamination fear

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

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Papaya barramundi ceviche cups

<p>This should become the poster recipe for all your summer gatherings. There is no fish fresher than a barra, and papayas are bringing people together with their golden-tangerine hued goodness, inside and out! A match made in summer heaven!</p> <p>A ceviche is a delicious starter that requires no cooking and is always fun to eat, no matter how it is presented. And there are some fun ways to present a ceviche. Serve it in a beautiful large bowl for sharing with corn chips on the side. Or scoop into petite bite sized edible pastry cups. Or load it up in petite glass cups and serve it with tiny forks.</p> <p><em>Recipe by Sneh Roy, Cook Republic</em></p> <p><strong>Ingredients:</strong></p> <ul> <li>Zest and juice of half an orange</li> <li>1 teaspoon red chilli flakes</li> <li>1 teaspoon sea salt flakes</li> <li>1 tablespoon Extra Virgin Olive Oil</li> <li>350g boneless Barramundi fillets, cut into 2cm cubes</li> <li>½ red onion (35g), finely diced</li> <li>1 small red pepper (35g), finely diced</li> <li>1 small cucumber (120g), deseeded and finely chopped</li> <li>1 small avocado, deseeded and cubed</li> <li>1 green cayenne or jalapeno chilli, thinly sliced</li> <li>2 cups (300g) Ruby Rise red papaya, cut into 2cm cubes</li> <li>2 spring onions, finely chopped (green only)</li> <li>¼ cup fresh coriander leaves, chopped</li> <li>Sea salt flakes and freshly ground black pepper, to taste</li> <li>Fresh mint and micro herbs, to garnish</li> <li>Corn Chips, to serve</li> </ul> <p><strong>Method:</strong></p> <ol> <li>To prepare the ceviche dressing, place orange zest, orange juice, chilli flakes, salt and olive oil in a small lidded jar. Shake well.</li> <li>Place the fish in a non-reactive (ceramic or glass) bowl. Pour the dressing over the fish. Mix well and spread to ensure that the fish is completely covered by the dressing. Cover the bowl with cling film and chill in the refrigerator for a minimum of 30 minutes (or 1 hour if you want your fish to be cooked further in the dressing).</li> <li>Remove the bowl from the fridge. Add the onion, pepper, cucumber, avocado, cayenne/jalapeno, papaya and coriander to the bowl. Mix well. Cover and chill for another 20 minutes. Adjust seasoning (salt and pepper) to taste.</li> <li>Garnish with mint and micro herbs. Serve in a large bowl for sharing or single serve glass cups with a side of corn chips.</li> </ol>

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Make this yummy summer pizza when the warm season hits

<p><strong>Time to prepare <em>5-10 mins</em> | Serves <em>4</em></strong></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">4 x 20cm plain pizza bases</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 cup tomato passata</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">200g fresh ricotta, crumbled</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 bunches asparagus, woody ends removed</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">4-5 sprigs fresh thyme</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 teaspoon black peppercorns</span></li> </ul> <p><strong>Basil oil</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">1 bunch fresh basil, leaves and tender stems stripped off</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/3 cup extra virgin olive oil</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Watercress, to garnish</span></li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 200°C. Brush the pizza bases with the passata and scatter with the ricotta, asparagus, thyme and peppercorns. Bake in the preheated oven for 5-10 minutes until crisp and bubbly.</p> <p>2. In the meantime, prepare the Basil Oil: Place the basil in a heatproof bowl and cover with boiling water. Using a slotted spoon, remove basil immediately and refresh in cold or iced water. Drain basil well and place in a food processor. Add the olive oil and process until bright green and smooth.</p> <p>3. When cooked, drizzle the hot pizzas with a little basil oil and serve immediately.</p> <p><em>Recipe provided by the<a href="http://asparagus.com.au/"> Australian Asparagus Council.</a></em></p> <p><em><span style="font-weight: 400;">Republished with permission of </span><a href="https://www.wyza.com.au/recipes/summer-pizza.aspx"><span style="font-weight: 400;">Wyza.com.au</span></a></em></p>

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Lady Lou's papaya scones

<p>This recipe is inspired by Lady Flo Bjelke-Petersen’s pumpkin scones. Lady Flo, the wife of former Queensland Premier Jo Bjelkle Petersen, was famous for her pumpkin scones which were credited for keeping her infamous husband in office for so long.</p> <p><em>Recipe by Lou Edney for Ruby Rise Papaya</em></p> <p><strong>Ingredients:</strong></p> <ul> <li>40g butter</li> <li>¼ cup sugar</li> <li>½ teaspoon of sea salt flakes</li> <li>1 egg</li> <li>1 cup of cooked reduced Ruby Rise Red Papaya* (cooled)</li> <li>4 teaspoons baking powder</li> <li>1 cup plain flour - 1 tablespoon (next time add 1 T back in)</li> <li>1 cup plain wholemeal flour</li> <li>¼ teaspoon turmeric</li> <li>⅛ teaspoon cardamom</li> <li>2 tablespoons plain flour for the bench</li> <li>1 large Ruby Rise Red Papaya</li> </ul> <p><strong>Method:</strong></p> <p>For the papaya reduction:</p> <ol> <li>Cut the papaya in half lengthways and scoop out the seeds.</li> <li>Peel the papaya and puree it in a food processor.</li> <li>Weigh a large saucepan and record its weight.</li> <li>Transfer the papaya to the saucepan and weigh it. Record the weight of the Papaya</li> <li>Cook over medium heat stirring occasionally until the papaya has reduced by over half (~45 minutes). 1kg fresh papaya will yield around 450g reduced.</li> </ol> <p>For the scones:  </p> <ol> <li>Preheat your oven to 230°C (fan forced).</li> <li>Beat together butter, sugar and salt in an electric mixer until light and fluffy.</li> <li>Add egg, beat well.</li> <li>Add papaya and beat well.</li> <li>Combine flours, baking powder and spices and stir into the batter by hand, being careful not to overmix.</li> <li>The dough is quite sticky but that is fine. Flour your hands. Turn dough onto a floured bench and lightly press into 2cm high slab.</li> <li>Cut into circles (4cm in diameter) with a floured cookie cutter.</li> <li>Place on a lightly floured tray on the top shelf of a hot oven for 12-15 minutes.</li> <li>Remove from the oven, allow to cool a little and serve with butter or papaya curd and cream.</li> </ol> <p><strong>Note: </strong></p> <p>As with all scone dough, it is important not to overmix this or you will end up with tough scones. Keep your touch light, knead it as little as possible, and only work it enough to just bring it together. When you have cut your scone rounds out, you can recombine the leftover dough to make more scones, but again, don't overwork the dough.</p>

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"Get with the program guys": Coles shopper not happy with plastic bag overload

<p><span>A “disgruntled” shopper has expressed anger over the excessive packaging in her Coles online order.</span></p> <p><span>The woman said on a Facebook post that despite having ticked the ‘No bags’ option in her Click &amp; Collect order, her groceries still came in individual plastic bags.</span></p> <p><span>“When there is an option for No Bags for Click &amp; Collect (which I always tick) and then you put every single piece of fruit or vegetable in said plastic bags it kinda defeats the purpose of “no plastic bags”,” she wrote.</span></p> <p><span>“Having one onion or one lemon in a plastic bag is really not necessary and makes me quite furious about the waste and blatant disregard for the climate. Get with the program guys. The general public are becoming way more vigilant about saving our planet. It’s time for you guys to start making some changes too.”</span></p> <p><span>The “disgruntled customer” said she “can quite easily shop at Woolworths or Aldi next door”.</span></p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fcoles%2Fposts%2F2743332352397429&amp;width=500&amp;show_text=true&amp;height=695&amp;appId" width="500" height="695" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p><span>In its response to the woman’s post, Coles said the plastic bags are “necessary for health and safety reasons”.</span></p> <p><span>“We can advise that plastic bags are essential to keep your items together during the shopping process, and are necessary for health and safety reasons with some products,” the response read.</span></p> <p><span>Single-use plastic bag ban was introduced in Coles and Woolworths in June 2018. The change had led to an 80 per cent drop in plastic bag consumption nationwide within three months, <a href="https://www.abc.net.au/news/2018-12-03/supermarket-ban-sees-80pc-drop-in-plastic-bags-nationwide/10576554">according to the National Retail Association</a>.</span></p> <p><span>However, the lack of statistics on the supermarkets’ sales of reusable plastic bags suggests that there is no significant reduction in plastic bag use, according to the University of Melbourne’s behaviour change and environmental sustainability expert Geoffrey Binder.</span></p> <p><span>“I think that we’ll find that certainly when people go shopping there are people who are now taking bags to the supermarket, but does that mean there has been a net decrease in plastic bag use? Probably not,” Binder told <em><a href="https://au.news.yahoo.com/coles-woolworths-reusable-plastic-bags-ban-failing-040305984.html">Yahoo News Australia</a></em>.</span></p>

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Chinese company to buy Dairy Farmers and more dairy brands for $600 million

<p><span>The Chinese company behind the $1.5 billion takeover of organic infant formula producer Bellamy’s has struck a deal to purchase another Australian dairy business.</span></p> <p><span>China Mengniu Dairy is set to <a rel="noopener" href="https://www.abc.net.au/news/2019-11-25/chinese-company-in-600-million-bid-for-aussie-dairy-icons/11735408" target="_blank">pay Japanese beverage giant Kirin</a> $600 million to acquire its Lion Dairy &amp; Drinks portfolio.</span></p> <p><span>The Lion brands include Dairy Farmers, Pura, Dare, Farmers Union, Big M, Vitasoy, Yoplait and Daily Juice.</span></p> <p><span>“The full divestment of the Dairy &amp; Drinks business will ensure it has an owner that is well placed to grow the business over the long term, while also accelerating Lion’s pivot to becoming a leading global adult drinks business,” Lion chief executive Stuart Irvine said.</span></p> <p><span>The Dairy and Drinks component of the company employs about 2,300 people across Australia, Singapore, Malaysia and China, and has 11 manufacturing sites around Australia.</span></p> <p><span>The company buys about 825 million “milk equivalent” litres a year from around 280 Australian dairy farmers as well as 50 million kilograms of fresh fruit from about 85 fruit growers.</span></p> <p><span>The proposed deal, which needs to be approved by the Foreign Investment Review Board and the Australian Competition and Consumer Commission, comes as reports emerged that a Chinese intelligence agency attempted to install <a href="https://www.abc.net.au/news/2019-11-25/chinese-spy-parliament-foreign-interference-in-hong-kong-taiwan/11735176">a spy for Beijing in Federal Parliament</a>. </span></p>

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Relax with a calypso mango curd ice cream sundae

<p>Perfect for a cheat weekend, this ice cream sundae pairs perfectly with the tropical taste of mango!</p> <p><strong>Ingredients</strong></p> <ul> <li>3 Calypso mangoes</li> <li>1 litre good-quality vanilla ice-cream</li> <li>½ x 250g packet butternut snap biscuits</li> <li>½ cup pistachios</li> <li>½ cup shredded coconut, toasted</li> </ul> <p><strong>Calypso mango curd</strong></p> <ul> <li>1 Calypso mango</li> <li>6 egg yolks</li> <li>¾ cup caster sugar</li> <li>3 lemons, juiced</li> <li>125g butter, chilled, chopped</li> </ul> <p><strong>Directions</strong></p> <p>1. To make the curd, cut the cheeks from the mango. Using a large spoon remove the mango fruit from the cheeks. Puree mango until smooth. You need ¾ cup. Whisk egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe bowl until combined. Whisk in ½ cup lemon juice. Add the butter. Microwave, uncovered, for 6-7 minutes on Medium/50%, whisking every minute, until the curd thickens and just comes to the boil. Stir in mango puree. Cover surface with plastic wrap. Refrigerate for 2 hours.</p> <p>2. Spoon the ice-cream into a large bowl. Stand at room temperature for 10 minutes, or until softened slightly. Fold in 1 cup of mango curd. Spoon into a 12cm x 22cm (base) loaf pan. Cover and freeze overnight.</p> <p>3. Process biscuits and pistachios until finely chopped. Stir in coconut. Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 2cm cubes.</p> <p>4. To serve, spoon half the biscuit mixture into the base of six serving glasses. Top with scoops of ice-cream and half the mango. Repeat layers. Serve.</p> <p><strong>Tips</strong></p> <p>Mango curd makes 2 cups; store the remaining mango curd in a jar in the fridge for up to one month.</p> <p>Try folding it through whipped cream and serving on top of pavlova or serve over scones, toasted waffles or toasted crumpets. </p> <p><em>Recipe courtesy of <a rel="noopener" href="http://calypsomango.com.au/" target="_blank">Calypso Mangoes</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/calypso-mango-curd-ice-cream-sundae.aspx">Wyza.com.au</a>.</em></p>

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Shoppers unimpressed with Woolworths’ new self-serve tactic

<p>Shoppers aren’t happy with the latest self-serve checkout that’s been unveiled at a new Woolworths store in Melbourne this week.</p> <p>Millers Junction Woolworths in Melbourne’s west was treated to Victoria’s very first self-serve checkout specifically for trolleys.</p> <p>This could potentially sole issues about overcrowding in the service area.</p> <p>“I think it’s a great idea, and I really love self service,” one person told<span> </span><em><a rel="noopener" href="https://au.news.yahoo.com/customers-hit-out-at-woolworths-new-self-service-tactic-033430011.html" target="_blank">Yahoo News Australia</a></em>.</p> <p>“The only time we don’t use it is if we had a full trolley, but the new self-serve would solve that problem.”</p> <p>However, many were quick to point out that adding more self-serve checkouts doesn’t solve the problems of overcrowding.</p> <p>“This company still doesn't get it. If you go shopping you do not want to have to serve yourself as well. Business is just greedy for money, cut jobs, no staff for the customer to interact with,” one person said.</p> <p>“No jobs for the young kids to get a kickstart in the workforce. Computers have definitely helped but before you know it nobody will be working because robots and computers will do it all,” another agreed.</p> <p>“This solves nothing, now the slow morons that really should not be using self-check out to begin with will take up more space and waste more time,” a third person said.</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fmammaknowswest%2Fphotos%2Fa.801562326538146%2F3023260567701633%2F%3Ftype%3D3&amp;width=500" width="500" height="380" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>Retail expert Professor Gary Mortimer from Queensland University of Technology said that self-serve checkouts do not always equal less employees.</p> <p>“Roles are simply moved from one area to another,” Professor Mortimer told<span> </span><em><a rel="noopener" href="https://au.news.yahoo.com/customers-hit-out-at-woolworths-new-self-service-tactic-033430011.html" target="_blank">Yahoo News Australia</a></em>.</p> <p>“I think the service is still the same, it’s just with one option you’re actually actively involved in controlling your transaction - and some shoppers like that.”</p> <p>Mortimer also suggests that there is a mindset that it’s faster to unload, scan and bag your own groceries through self-serve but it really takes the same amount of time as an employee doing it for you.</p> <p>“Because we are stressed and because we are perceived to be time-poor, it doesn’t matter which queue you’re in, you’re always going to believe you’re in the slowest queue,” he explained.</p> <p>“The perception is ‘Wow, this is really quick’, but there could be 20 customers ahead of you, but when you’re standing in a checkout there might be two people in front, and you go ‘This is going really slow.</p> <p>“It’s just the movement which creates the psychology that things are moving faster.”</p> <p>Mortimer says that retailers across the board are looking to provide shoppers with different ways to transact their goods.</p> <p>“I think these types of conveyor belt style self-service technologies will roll out, I don’t think they will be predominant across all checkouts but there will certainly be one or two options for customers,” Professor Mortimer said.</p> <p>“Particularly in busier stores.”</p>

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Enjoy the taste of summer with a mango and cucumber noodle salad

<p><span style="font-weight: 400;">Enjoy the taste of summer with this refreshing salad.</span></p> <p><span style="font-weight: 400;"><strong>Serves</strong>: 6 as side salad</span></p> <p><span style="font-weight: 400;"><strong>Prep time</strong>: 30 mins</span></p> <p><span style="font-weight: 400;"><strong>Cooking time</strong>: 0 mins</span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">2 large Calypso® mangoes</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">200g Qukes®, sliced into rounds </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">100g dried rice vermicelli noodles </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 1/2 cups fresh herbs (like mint, coriander, Thai basil)</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">125g snow peas, shredded</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 long red chilli, thinly sliced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 baby wombok, shredded</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 red cabbage, shredded</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">3/4 cup roasted salted cashews or macadamia nuts</span></li> </ul> <p><strong>Dressing</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">1/3 cup coconut water</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 cup sweet chilli sauce</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tbs grated ginger</span></li> </ul> <p><strong>Method</strong></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Thinly slice the mango crossways. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Prepare the noodles following packet directions. Refresh under cold water and drain well. Use kitchen scissors to cut noodles into thirds. Transfer to a large bowl and add the Qukes®, herbs, snow peas, chilli and mango slices.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Combine all the dressing ingredients together and season with salt. Pour three-quarters over the salad and toss gently to combine.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Combine the wombok and cabbage and arrange over base of large serving platter or board. Top with mango salad. Scatter over the cashews. Spoon over remaining dressing and serve.  </span></li> </ol> <p>Tip: <span style="font-weight: 400;">You can add shredded chicken or chopped prawns to turn this salad into a main meal.</span></p> <p><em>Recipe courtesy of  Calypso Mangos.</em></p>

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Treat yourself with salmon rillettes and pear relish

<p>For when you feel like something a little bit fancy, try this delectable combination of salmon and pear relish!</p> <p><strong>Serves</strong>: 4</p> <p><strong>Ingredients</strong></p> <p><strong>Pear relish</strong></p> <ul> <li>2 packham pears, peeled and sliced</li> <li>50ml olive oil</li> <li>1 small red onion, finely chopped</li> <li>2 cloves garlic</li> <li>60ml cider vinegar</li> <li>70g sugar</li> <li>½ tsp cumin seeds, toasted and ground</li> <li>½ tsp mustard seeds, crushed</li> <li>2 bay leaves</li> </ul> <p><strong>Rillettes</strong></p> <ul> <li>400g salmon</li> <li>100g smoked salmon</li> <li>100g butter</li> <li>1 tsp fennel seeds, toasted and ground</li> <li>1 bunch of dill</li> <li>1 preserved lemon, finely chopped</li> <li>20g capers, finely chopped</li> <li>¼ tsp cayenne pepper</li> <li>50ml crème fraiche</li> <li>Salt and pepper</li> </ul> <p><strong>Salad</strong></p> <ul> <li>3 endives</li> <li>Olive oil</li> <li>1 lemon, juiced</li> <li>12 nasturtium leaves, to serve</li> </ul> <p><strong>Directions</strong></p> <p><strong>For the pear relish</strong></p> <p>1. In a heavy based pot, sauté the red onion until slightly caramelised, then add spices, sugar, vinegar and bay leaves.</p> <p>2. Cook until the excess liquid has reduced away, add pear and cook for further 10 minutes. Cool and set aside.</p> <p><strong>For the rillettes</strong></p> <p>3. Steam the salmon for about six minutes or until just cooked. Place in a bowl with the smoked salmon and gently flake together.</p> <p>4. Add chopped dill, preserved lemon, capers, spices, butter and crème fraiche and gently mix together to combine. Season with salt and pepper and place in the fridge to set.</p> <p><strong>For the endive salad</strong></p> <p>5. Cut endives in half lengthways and gently colour them in a hot pan or a chargrill until cooked through.</p> <p>6. Season with salt, olive oil and lemon juice and set aside.</p> <p><strong>To serve</strong><br />7. On a serving plate, place a large quenelle of salmon mix on the plate followed by a spoonful of pear relish, charred endive and garnish with nasturtium leaves. Serve immediately.</p> <p><em><strong>Recipe thanks to <span><a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a></span>.</strong></em></p> <p><em>Written by Wyza. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/salmon-rillettes-and-pear-relish.aspx"><em>Wyza.com.au</em></a><em>.</em></p>

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Coles shopper disappointed by fine print on Australian Made logo

<p>A disgruntled shopper at Coles has asked anyone if they’ve checked the fine print besides the Australian Made logo lately as there’s something there that they’re bound not to like.</p> <p>They shared a post that noted that beside the Australian Made Logo, the product of streaky bacon from Coles stated that only 10 per cent of its contents were sourced from Australia.</p> <p>“How is that Australian Made???” the post questioned.</p> <p>“With African Swine Flu at our doorstep, why the hell are we accepting foreign pork products into the country,” the post continued.</p> <p>“Support our Aussie Pig farmers and Pork industry, and don't be fooled by the Australian Made symbol!”</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fphoto.php%3Ffbid%3D2518242698412213%26set%3Da.1635186646717827%26type%3D3&amp;width=500" width="500" height="492" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>Coles quickly responded to the photo shared, saying that while 85 per cent of its own brand products were sourced in Australia, if local supply doesn’t meet current demand, it’s difficult to ensure low prices for shoppers.</p> <p>“We do source some items from overseas when there is insufficient supply to keep prices low in Australia,” a Coles spokesperson said online.</p> <p>“We'll share your concerns with our Merch Team to make them aware and they'll take them into consideration next time they review our product range.”</p> <p>Many posters were shocked at this, saying that they’ve checked their own meat products at home to look at the sliding scale and were annoyed at what they saw.</p> <p>“After I saw this post, I looked at all the meat in the deli section in Coles and other than triple smoked ham all the items contained only 15 % Australian items!! Check for yourself!” one person wrote.</p> <p>“Less than 10% ! Really that’s just the package,” another angrily stated.</p>

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ALDI sends shoppers mad with spin on Aussie classic dessert

<p>Australia has gone wild over budget supermarket ALDI, and the hype is not bound to slow down anytime soon with their latest new product that will be sure to tingle your nostalgia senses. </p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fphoto.php%3Ffbid%3D10156275610827693%26set%3Da.10150600060282693%26type%3D3&amp;width=500" width="500" height="613" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> ALDI has just shared a photo online of its “Entertainer” which is a $3.99 take on the classic Vienetta dessert. </p> <p>The ice-cream has only just hit shelves and is already causing a wave online.</p> <p>“Oh my gosh!! What memories just flooded back!” one shopper wrote on a Facebook post of the ice cream.</p> <p>“This was a family favourite in my house as a kid,” another commented. </p> <p>“OMG, my favourite ice-cream ever,” someone else wrote. </p> <p>Other ALDI fans tagged their friends and family, suggesting they should buy one for “old times sake”. </p> <p>“For the nostalgia should we get one next time we have people over?” one person said.</p> <p>“We could get this fancy dessert for our Xmas party!” another teased.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/Bp3wP8glfzI/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/Bp3wP8glfzI/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by Nancy_Micaiah👨‍👩‍👧‍👧 (@nancy_micaiah)</a> on Nov 6, 2018 at 11:43pm PST</p> </div> </blockquote> <p> The original Viennetta ice-cream is still available throughout Australia, and can be purchased at Woolies for $5 or Coles for $6.</p>

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