food & Wine

Placeholder Content Image

How to make hot or cold asparagus and salmon frittata

<p><strong>Time to prepare 35-40 mins | Serves 4</strong></p> <p>Recipe from the <a href="http://www.asparagus.com.au/">Australian Asparagus Council</a>.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 tablespoons olive oil </li> <li>300g salmon fillet </li> <li>8 free range eggs </li> <li>1 cup plain Greek yoghurt </li> <li>1 tablespoon lemon thyme, finely chopped </li> <li>Salt and pepper </li> <li>1 red capsicum, chopped </li> <li>2 bunches asparagus, woody ends removed, sliced </li> <li>Greek yoghurt to serve (optional)</li> </ul> <p><strong>Directions:</strong></p> <p>1. Preheat oven to 180ºC.</p> <p>2. Heat an ovenproof frying pan over high heat. Add 1 tablespoon of the olive oil and cook salmon fillet skin side down for 2 minutes to seal. Turn salmon over to lightly brown other side. Remove from pan, place on a plate and set aside in refrigerator to cool. Reserve pan to use later.</p> <p>3. Crack eggs into a mixing bowl. Add yoghurt, thyme, salt and pepper and whisk until all ingredients are well combined.</p> <p>4. Take cooled salmon from refrigerator, remove skin and break up flesh into small bite-size pieces. Combine capsicum and asparagus with egg mix. Carefully stir in chunks of salmon.</p> <p>5. Heat the pan the salmon was cooked in and add the remaining tablespoon of olive oil. Pour frittata mixture into pan. Bake in preheated oven for 30-35 minutes or until cooked through.</p> <p>6. Remove from oven and allow frittata to cool slightly before cutting. Serve accompanied with thick yoghurt.</p> <p><strong>Tips:</strong></p> <ul> <li>Delicious served with a simple green salad with a lemon olive oil dressing.</li> <li>For a vegetarian version replace salmon with 125g feta broken into pieces or 125g grated cheese.</li> <li>For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> </ul> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/asparagus-and-salmon-frittata.aspx"><em>Wyza.com.au.</em></a></p>

food & Wine

Placeholder Content Image

Make this delicious tuna nasi goreng on a cold night in!

<p><strong>Time to prepare 15 mins | Cooking Time 24 mins | Serves 4</strong><br />A great alternative to fried rice for a mid-week meal.</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 cup rice</li> <li>2 cups chicken stock</li> <li>2 eggs, lightly beaten</li> <li>1 teaspoon oil</li> <li>1 shallot, diced</li> <li>1 garlic clove, crushed</li> <li>1 cup Birds Eye Country Harvest – Peas, Corn and Capsicum</li> <li>2 x 95g cans John West Indonesian Sambal Chilli Tuna</li> <li>1 cup bean shoots</li> <li>Kecap manis, for serving</li> </ul> <p><strong>Directions:</strong></p> <p>1. Place rice, stock and 1 cup water into a saucepan and bring to the boil. Reduce heat and simmer for 15 minutes or until rice is cooked and liquid has evaporated. <br /><br />2. Heat a non-stick wok over medium heat. Pour in egg, cook and break up until scrambled to your liking. Remove from wok and set aside.<br /><br />3. Increase heat to medium-high and add oil. Sauté onion and garlic for 1 minutes or until softened. Add Birds Eye Vegetables and stir-fry for 2 minutes. Add undrained John West Indonesian Sambal Chilli Tuna, bean shoots, egg and rice. Stir to combine. Spoon into serving bowls and drizzle with kecap manis. Serve immediately.</p> <p><strong>Tips:</strong></p> <p>Cooking the rice in stock adds flavour to the dish. Chicken, vegetable or fish stock can be used.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/tuna-nasi-goreng.aspx"><em>Wyza.com.au</em></a></p>

food & Wine

Placeholder Content Image

Stop what you’re doing”: MasterChef judge Gary loses his temper at contestant Tim

<p><em>MasterChef Australia</em><span> </span>judge Gary Mehigan has been on the show since its beginning and rarely raises his voice at the budding chefs that go on the amateur cooking show.</p> <p>However, an incident with Tim Bone made Gary lose his temper on the show last night.</p> <p>Gary made a point to yell across the kitchen and demand that Tim return to his station so he can show him how to properly prepare vegetables for his jus.</p> <p>Naturally, Tim was frantic due to the intense pressure that comes with cooking challenges and was trying to cut corners.</p> <p>Gary wasn’t a fan of that. He demanded that Tim stop what he was doing.</p> <blockquote class="twitter-tweet" data-lang="en-gb"> <p dir="ltr">. <a href="https://twitter.com/crispycrackling?ref_src=twsrc%5Etfw">@crispycrackling</a> running a tight <a href="https://twitter.com/hashtag/MasterChefAU?src=hash&amp;ref_src=twsrc%5Etfw">#MasterChefAU</a> kitchen ship tonight 👨‍🍳 <a href="https://t.co/JKXnJP37pY">pic.twitter.com/JKXnJP37pY</a></p> — #MasterChefAU (@masterchefau) <a href="https://twitter.com/masterchefau/status/1143817475194335232?ref_src=twsrc%5Etfw">26 June 2019</a></blockquote> <p>Gary said that his Jus needed to be packed with flavour to impress the mystery guests, who would soon be coming in for service.</p> <p>“The skin, no,” Gary stressed, as he lifted up a large vegetable chunk.</p> <p>“Clean, yeah? None of that rubbish!”</p> <p>Gary explained to Tim that he was making too much for the service and take a look between the vegetables that Tim had cut up compared to the ones that Gary had just cut up.</p> <p>“Flavour and rubbish,” Gary said, pointing from dish to dish as a comparison of the right and wrong way to do things.</p> <p>"Tim, stop what you're doing," Gary said forcefully.</p> <p>Luckily, Tim took a moment to reflect on Gary’s criticism and realised it was coming from a good place.</p> <p>"Gary wants me to have a bit more finesse with the sauce. It's not just about throwing things in there and hoping for the best.</p> <p>"I really have to think things through. Chop things a lot smaller. And really take care of the sauce," Tim added. </p> <p>"I know Gary is being really tough on me with this jus, but in a restaurant setting perfection is key and Gary knows what he's talking about!" the contestant conceded.</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-captioned="" data-instgrm-permalink="https://www.instagram.com/p/BzKI4MhhBrG/" 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="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/BzKI4MhhBrG/" target="_blank">Be sure to tune in tonight. This guy is running the kitchen, we serve the absolute best of the best and somebodies choppin lots of onions 🤔 #grouphug #huddle #bestofthebest @garymehigan @masterchefau #masterchefau</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/timbonefood/" target="_blank"> Tim Bone</a> (@timbonefood) on Jun 25, 2019 at 8:47pm PDT</p> </div> </blockquote>

food & Wine

Placeholder Content Image

Major transformation: Why everyone is talking about Poh's new haircut

<p>It has been over 10 years since Poh Ling Yeow first graced our screens on <em>MasterChef Australia</em> – shooting to fame for her incredible cooking skills and vibrant personality.</p> <p>The celeb chef returned to the 11th season of the show that kick-started her culinary career as a guest mentor last week – and looked unrecognisable.</p> <p>Sporting a sleek bob, the season one runner-up of the cooking show looked incredibly different to when we first saw her – and what is even more shocking is Poh has done another major transformation to her hair over the weekend.</p> <p>The former<span> </span><em>MasterChef</em><span> </span>contestant admitted the bob caused a lot of controversy and could be a little inconvenient while she was doing what she loved most – making spectacular meals and treats.</p> <p>“The bob was just so annoying in the kitchen, it wasn't quite long enough for me to pull back properly and it's just too much styling involved for my liking,” Poh told <a rel="noopener" href="https://www.nowtolove.com.au/reality-tv/masterchef/masterchef-poh-hair-56587" target="_blank"><em>Now To Love</em>.</a></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/BxXC_fLj7Nm/" 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/BxXC_fLj7Nm/" target="_blank">A post shared by Poh Ling Yeow (@pohlingyeow)</a> on May 12, 2019 at 4:03am PDT</p> </div> </blockquote> <p>“I'm very low- maintenance and quite tomboy in the way that I dress so I thought it would be really nice to have a go at short hair because I've never really had gone short.</p> <p>“I did at one point in my 20s but it wasn't done fantastically and I wanted to have another go at it.”</p> <p><img style="width: 0px; height: 0px;" src="/media/7828081/poh2.jpg" alt="" data-udi="umb://media/3483540d01d54a45b54139d9537bfad0" /></p> <p>Poh took to Instagram to share her new hairstyle and explained she was surprised by the swarm of support she received.</p> <p>“I never expected people to respond so adversely or so positively to anything I've done!” she said.</p> <p>Fans took to the comments to share their warm compliments.</p> <p>“I LOVE IT,” comedian Madga Szubanski wrote.</p> <p>Another user wrote on Twitter: “Wow Poh looks completely different with that hairstyle. Have got used to seeing her in her pulled back hair."</p> <p>Since finishing <em>MasterChef Australia</em> as a runner-up in 2009 against Julie Goodwin, the celeb chef has gone on to make a remarkable name for herself, including her own cooking shows on SBS. </p>

food & Wine

Placeholder Content Image

Indulge yourself with chocolate coconut porridge and poached cherries

<p>Wake up with a treat and whip up this quick chocolate porridge for breakfast - it's the perfect end-of-week indulgence (without the guilt)!</p> <p><strong>Serves: </strong>2</p> <p><strong>Ingredients:</strong></p> <p><strong>For the poached cherries</strong></p> <p>160g cherries, de-stoned and halved</p> <p>½ a vanilla pod, split</p> <p>100ml water</p> <p><strong>For the porridge</strong></p> <p>80g coconut flour</p> <p>60g desiccated coconut</p> <p>40g coconut flakes</p> <p>2 tablespoons raw cacao powder</p> <p>300 ml coconut milk</p> <p>50 ml double cream, to serve<span> </span></p> <p>2 tablespoons grated 85% dark chocolate or 20g cacao nibs, to serve</p> <p><strong>Directions:</strong></p> <p>1. Place the cherries, vanilla pod and water into a small saucepan and put over a low heat for 20 minutes. The poaching process should be gradual so the fruit releases its natural sugars and juices.</p> <p>2. While the fruit is poaching, place all the porridge ingredients into a medium-sized saucepan and place over a low heat.</p> <p>3. Gently cook for 10 to 15 minutes, stirring regularly, until the porridge starts to thicken and become creamy. Continue until the porridge has reached your preferred consistency.</p> <p>4. To serve, divide the porridge between two bowls, add the fruit and syrup, drizzle with cream and top with cacao nibs.</p> <p><strong>This is an edited extract from <span><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/pioppi-diet-dr-aseem-malhotra/prod9781405932639.html" target="_blank"><em>The Pioppi Diet</em>  by Dr Aseem Halhotra &amp; Donal O'Neill</a></span>, Penguin Books, RRP $24.99.</strong></p>

food & Wine

Placeholder Content Image

Enjoy a tasty cherry tomato, macadamia, walnut & silverbeet pasta

<p>Up your nut intake with this easy and simple recipe.</p> <p><strong>Preparation</strong> <strong>time</strong>:<span style="font-weight: 400;"> 5 mins</span></p> <p><strong>Cooking</strong> <strong>time</strong><span style="font-weight: 400;">: 15 mins </span></p> <p><strong>Serves</strong>:<span style="font-weight: 400;"> 4 </span></p> <p><strong>Ingredients</strong> </p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">2 Tbsp olive oil </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 cloves garlic, crushed </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup raw walnuts, roughly chopped (60g) </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup raw, unsalted macadamias, roughly chopped (70g) </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup fresh breadcrumbs </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">400g dry spaghetti </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">500g cherry tomatoes, halved </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 bunch silverbeet or kale leaves, torn </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">zest of 1 lemon </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 cup chopped parsley </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">sea salt and fresh cracked pepper </span><span style="font-weight: 400;">
</span></li> </ul> <p><strong>Method</strong> <span style="font-weight: 400;">
</span></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Warm half the olive oil and half the garlic in a large skillet over medium heat. Add all the breadcrumbs, and half the walnuts and macadamias. Cook, stirring regularly for 5-6 minutes until fragrant and toasted. Tip into a bowl, season with salt and pepper, and set aside. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Bring a large pot of salted water to the boil. Cook spaghetti according to packet directions. Drain, reserving 1 cup cooking water. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">While pasta cooks, return the large skillet to medium-high heat and drizzle in remaining olive oil. Add cherry tomatoes and remaining garlic. Sauté for approximately 5 minutes, until tomatoes begin to break down. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add reserved pasta cooking water, silverbeet, and remaining walnuts and macadamias to pan with tomatoes. Cook for a minute or two, until greens are just wilted. Remove from heat and stir through lemon zest. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add parsley to cooled breadcrumb mixture. Serve pasta with generous spoonfuls of sauce, and plenty of nutty breadcrumbs on top. </span><span style="font-weight: 400;">
</span></li> </ol> <p><strong>Tips</strong> </p> <p><span style="font-weight: 400;">You can find fresh breadcrumbs at good grocery stores, or make your own by pulsing a slice or two of day-old sourdough in a food processor. </span></p> <p>Recipe and images by Jennifer Jenner for <a href="https://www.nutsforlife.com.au/">Nuts for Life</a> </p>

food & Wine

Placeholder Content Image

Enjoy a prawn cocktail with avocados

<p><span style="font-weight: 400;">These are always popular! Just cut those buttery, delicious avocados in half and fill with the ingredients you use to make a prawn cocktail your family will love. </span></p> <p><span style="font-weight: 400;"><strong>Serves:</strong> 4</span></p> <p><span style="font-weight: 400;"><strong>Ingredients:</strong> </span></p> <ul> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">16 cooked tiger prawns, peeled and deveined </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">2 avocados </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">4 lettuce leaves, thinly sliced </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1⁄4 cup (60g) cocktail sauce </span></li> </ul> <p><strong>Method:</strong></p> <ol> <li><span style="font-weight: 400;"> Cut the avocados in half and discard the pit.</span></li> <li><span style="font-weight: 400;">Scoop half the avocado out, adding the flesh to a bowl, to create a larger round.</span></li> <li><span style="font-weight: 400;">Scatter the lettuce evenly across each avocado half and top each with 4 prawns. </span></li> <li><span style="font-weight: 400;">Season and mash the avocado. 5. Spoon across each before serving with a dollop of complementary seafood sauce. </span></li> </ol> <p><span style="font-weight: 400;"><em>Optional</em>: To make your own seafood sauce, simply mix 1⁄4 cup (60ml) cream with 2 tablespoons (30g) tomato sauce, a splash of Worcestershire sauce and drop of tabasco. Season to taste. </span></p> <p><em>Recipes by 4Ingredients for Australian Avocados.</em></p>

food & Wine

Placeholder Content Image

Gwyneth Paltrow's Carbonara – will you give it a go?

<p><strong>Time to prepare Under 30 mins | Serves 4</strong></p> <p>Carbonara is the perfect lazy dinner—it’s cozy, comforting, and shockingly easy to make. Not to mention the fact that everyone almost always has the ingredients on hand. Keep some cubed bacon or pancetta in the freezer so you can make this anytime, in just minutes.</p> <p><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fit-s-all-easy-gwyneth-paltrow%2Fprod9780751555493.html"><em>Recipe from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow (RRP $45), published by Hachette Australia.</em></a></p> <p><strong>Ingredients:</strong></p> <ul> <li>Salt</li> <li>30 grams pancetta or bacon, cut into small dice</li> <li>2 egg yolks (or 3, to make it extra creamy)</li> <li>1 large egg</li> <li>1½ cups finely grated Parmesan cheese, plus more as needed</li> <li>1 teaspoon freshly ground</li> <li>Black pepper, plus more as needed</li> <li>340 grams bucatini</li> </ul> <p><strong>Directions:</strong></p> <p>1. Bring a large pot of heavily salted water to a boil over high heat for the pasta.<br /><br />2. In an 8-inch sauté pan, cook the pancetta over medium heat until crispy, 5 to 7 minutes. <br /><br />3. Combine the egg yolks, egg, parmesan, and pepper in a large bowl.</p> <p>4. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the hot pasta cooking water (the temperature is important because you are going to use it to cook the egg) and set aside. <br /><br />5. Next, drain the pasta, and add it to the bowl with the cheese and eggs, tossing immediately to mix everything together.<br /><br />6. Add the pancetta and any rendered fat from the pan to the bowl, toss to coat, and add the pasta water 1 tablespoon at a time until the sauce reaches a creamy consistency (this usually takes about ¼ cup).<br /><br />7. Adjust with extra cheese, pepper, and salt to taste.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/gwyneth-paltrows-carbonara.aspx"><em>Wyza.com.au.</em></a></p> <p> </p>

food & Wine

Placeholder Content Image

Just like us! Jacinda Ardern bakes classic Women's Weekly cake for daughter's 1st birthday

<p>Once again, the people’s prime minister Jacinda Ardern has proven that she’s just like the rest of us. Excited to celebrate her daughter Neve’s first birthday, the politician took to the pages of classic cookbook <em>Women’s Weekly Kids’ Party Cakes </em>to guide her into baking a cake for the occasion.</p> <p>Neve Te Aroha Ardern Gayford turned one on June 21, and to mark the monumental moment, the leader of New Zealand chose to make her a bunny cake.</p> <p>“Doing what so many parents have done before me,” Ardern wrote on Instagram. “Waited till baby was up in bed before trying to magic up a passable cake for the big first birthday.”</p> <p>Ardern then thanked everyone for the well wishes during Neve’s first trip around the sun.</p> <p>“To the many, many people who have wished our family well, sent knitted goods and passed on a piece of wisdom about parenthood over the past year – thank you. It truly takes a village (and someone in said village may get a call if I don’t sort this cake!)”</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-captioned="" data-instgrm-permalink="https://www.instagram.com/p/By9yyGEAnAI/" 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="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/By9yyGEAnAI/" target="_blank">Doing what so many parents have done before me. Waited till baby was in bed before trying to magic up a passable cake for the big first birthday. Wish me luck. PS To the many, many people who have wished our family well, sent knitted goods and passed on a piece of wisdom about parenthood over the past year - thank you. It truly takes a village (and someone in said village may get a call if I don’t sort this cake!)</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/jacindaardern/" target="_blank"> Jacinda Ardern</a> (@jacindaardern) on Jun 21, 2019 at 1:43am PDT</p> </div> </blockquote> <p>And the final result was a success.</p> <p>“I may be smiling but about an hour earlier I was not enjoying the first birthday cake making experience (like just about every parent I know!),” she wrote. “I recommend cakes that you can legitimately cover in coconut – it hides almost everything. Happy Birthday wee Neve!”</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-captioned="" data-instgrm-permalink="https://www.instagram.com/p/By_4s3VA8FM/" 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="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/By_4s3VA8FM/" target="_blank">I may be smiling but about an hour earlier I was not enjoying the first birthday cake making experience (like just about every parent I know!) I recommend cakes that you can legitimately cover in coconut - it hides almost everything. Happy Birthday wee Neve!</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/jacindaardern/" target="_blank"> Jacinda Ardern</a> (@jacindaardern) on Jun 21, 2019 at 9:13pm PDT</p> </div> </blockquote> <p>And Neve’s birthday was remembered by someone very special, a person who shares the same birthdate with the one-year-old: Prince William. Taking to Twitter, dad Clarke Gayford shared photos of the present the royal sent Neve, a Buzzy Bee toy engraved with the note, “Happy Birthday Neve, from Prince William.”</p> <blockquote class="twitter-tweet tw-align-center" data-lang="en"> <p dir="ltr">Torn between letting the 1st birthday girl continue to maul this amazing gift or putting it somewhere safe FOREVER.<br />Happy Birthday Prince William, what a great shared birthday (I'm pretty sure you win with this) <a href="https://t.co/KvXtOcfmfq">pic.twitter.com/KvXtOcfmfq</a></p> — Clarke Gayford (@NZClarke) <a href="https://twitter.com/NZClarke/status/1141980166840676352?ref_src=twsrc%5Etfw">June 21, 2019</a></blockquote>

food & Wine

Placeholder Content Image

You must try this sweet potato, chicken and pomegranate salad

<p>With a zesty dressing and sweet pomegranate seeds, this salad looks and tastes like a masterpiece.</p> <p><strong>Ingredients:</strong></p> <ul> <li>600g sweet potatoes, peeled and cut into wedges</li> <li>400g skinless chicken breast fillets</li> <li>2–3 tablespoons wholegrain mustard</li> <li>1–2 teaspoons finely chopped fresh or dried rosemary leaves</li> <li>75g watercress or rocket </li> <li>2 witlof, leaves separated and halved lengthways</li> <li>Seeds of 1 pomegranate</li> </ul> <p><strong>Dressing</strong></p> <ul> <li>Zest and juice of 1 orange</li> <li>2 tablespoons walnut oil</li> <li>2 tablespoons extra virgin olive oil</li> </ul> <p><strong>Directions:</strong></p> <p>1. Pour boiling water into a saucepan or wok and put a steamer basket into the pan. The water shouldn’t touch the basket. Put the sweet potatoes into the basket and steam them for 10–15 minutes, or until tender. Transfer the sweet potatoes to a bowl, sprinkle with salt and leave to cool.<br /><br />2. Cover the chicken with the mustard and sprinkle with salt and the rosemary. Put the chicken into the steaming basket, cover the pan and steam for 8 minutes or until cooked. (If you own a multi-level steamer basket, you can steam the chicken and sweet potatoes simultaneously.)<br /><br />3. To make the dressing, whisk the orange zest with 4 tablespoons orange juice, the walnut oil and olive oil. Season with salt and freshly ground black pepper. <br /><br />4. Lightly toss the watercress, witlof, pomegranate seeds and dressing together and divide between four plates. Thickly slice the chicken and top the salad with the chicken and sweet potatoes. Lovely served with steamed broccoli florets.</p> <p><em>Image and recipe from </em><a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fsalads-all-year-round-makkie-mulder%2Fprod9781743368831.html"><em>Salads All Year Round</em></a><em> by Makkie Mulder (Murdoch Books, RRP $35).</em></p> <p><em>Republished with permission of</em><a href="https://www.wyza.com.au/recipes/sweet-potato-chicken-and-pomegranate-salad.aspx"><em> Wyza.com.au.</em></a></p>

food & Wine

Placeholder Content Image

ALDI has just released one of its most affordable ranges yet

<p>When it comes to being sustainably friendly, it can be a difficult process to transition into. Everywhere around us, plastic and bad habits surround us that mean consuming less plastic and doing our bit to help the environment can be a difficult feat.</p> <p>However, ALDI is making it one step easier with its latest Special Buys range that is launching this Saturday.</p> <p>The German supermarket is releasing a set of reusable products that we often consider to be single-use plastic items found in the kitchen – meaning what you’re used to throwing in the bin after only one or two uses can be re-used over and over again.</p> <p>Not only is this range going to be a perfect investment for the future, it means you’re helping the environment.</p> <p>ALDI shoppers can get a three-pack of reusable stretch lids for just $3.99 and they are a great substitute for plastic cling wrap as they provide an airtight seal over bowls and plates.</p> <p>If you’re looking for a way to further minimise your plastic use, silicone stretch pods and sandwich and snack bags will be available for $3.99 each – the best part is all they require is a simple rinse and wipe, so you’ll be able reuse the items again in no time.</p> <p>Shoppers can also switch out their plastic straws with stainless steel straws, where a pack of five costs $3.49 with a cleaning brush included.</p> <p>Further, those who like to carry their lunch with them to eat later at work, or while they’re running errands, can invest in the $7.99 steel lunchboxes, and once and for all ditch takeaway plastic containers.</p> <p>ALDI customers can also get their hands on a bench-top composter for $19.99, a travel mug for $8 and an organic cotton grocery bag for $7.99.</p> <p>The items are launching this Saturday June 22 as always, it is important to keep in mind that Special Buys items are strictly limited – so you better get in fast! </p> <p>Scroll through the gallery above to see ALDI's most affordable range yet.</p>

food & Wine

Placeholder Content Image

Deliciously simple! Healthy nachos that give a good kick

<p><span style="font-weight: 400;">Woolworths ambassador, Dani Stevens tells you how you can make a deliciously simple meal for you and the whole family.</span></p> <p><span style="font-weight: 400;">I love to make things simple and this recipe is exactly that. All you will need for this creamy vegan cheesy sauce is milk, oil, flour and Macro Nutritional Yeast Flakes – my secret cheesy ingredient!</span></p> <p><span style="font-weight: 400;">To get more of that cheesy vegan flavour, I’ve also added onion powder and mustard. You can also spice up this super creamy cheesy sauce so many ways with garlic or fresh herbs. You name it, it works!</span></p> <p><span style="font-weight: 400;">This cheesy vegan substitute goes hand in hand with my Mexican Bean Mix using the Macro Certified Organic Mexican Style 3 Bean Mix which is delicious in nachos, tacos or burritos.</span></p> <p><strong>Cheesy Nacho Sauce</strong></p> <p><strong>Serves 4</strong></p> <p><strong>Ingredients</strong></p> <ul> <li><span style="font-weight: 400;">5 tbsps Woolworths Free From Gluten Plain Flour</span></li> <li><span style="font-weight: 400;">4 cups plant based milk of choice (I use soy)</span></li> <li><span style="font-weight: 400;">1/2 cup Macro Nutritional Yeast Flakes</span></li> <li><span style="font-weight: 400;">6 tbsp vegan butter or Macro Certified Organic Extra Virgin Olive Oil</span></li> <li><span style="font-weight: 400;">1 tbsp Dijon mustard</span></li> <li><span style="font-weight: 400;">1/2 tsp onion powder  </span></li> <li><span style="font-weight: 400;">Salt and pepper to taste</span></li> </ul> <p><strong>Method</strong></p> <p>1. Heat butter or oil in a saucepan and allow to bubble before sprinkling in flour.</p> <p>2. Stir continuously as the flour begins to cook and change colour, add the milk slowly and stir vigorously to avoid any lumps.</p> <p>3. Continue to stir until the sauce begins to thicken. If too thick add more milk.</p> <p>4. Stir in the mustard, onion powder and nutritional yeast. Season with salt and pepper.</p> <p><span style="font-weight: 400;">Tip: I love using this sauce as a base with other vegetables such as adding cooked mushrooms for a delicious mushroom sauce.   </span></p> <p><strong>Nacho 3 Bean Mix</strong></p> <p><strong>Serves 4</strong></p> <p><strong>Ingredients</strong></p> <ul> <li><span style="font-weight: 400;">1 Macro Organic Onion, finely chopped</span></li> <li><span style="font-weight: 400;">2 cloves Macro Organic Garlic, crushed</span></li> <li><span style="font-weight: 400;">4 cans of Macro Certified Organic Mexican Style 3 Bean Mix</span></li> <li><span style="font-weight: 400;">1 bottle of Macro Certified Organic Passata Sauce</span></li> <li><span style="font-weight: 400;">1 tbsp of mixed cumin, chilli, paprika and garlic powder</span></li> <li><span style="font-weight: 400;">Salt and pepper  </span></li> <li><span style="font-weight: 400;">Drizzle of olive oil</span></li> </ul> <p><strong>Method</strong></p> <p>1. Sauté onions and garlic in fry pan with olive oil until soft.</p> <p>2. Sprinkle Mexican spices and cook for 1 minute or until fragrant.   </p> <p>3. Drain and rinse beans and add to the frypan with passata sauce.</p> <p>4. Cook until all flavours marry together.</p> <p>5. Enjoy! Time to pimp your nachos, tacos or burritos!</p> <p><span style="font-weight: 400;">Tip: This is such a versatile Mexican bean sauce. Add your favourite fresh veggies for some extra nutritional value such as corn, cherry tomatoes, avocados and capsicums. </span></p>

food & Wine

Placeholder Content Image

“It’s not a love triangle!”: MasterChef's Poh Ling Yeow opens up about her very modern love life

<p>Poh Ling Yeow has reached new levels of success following her appearance on the very first season of<span> </span><em>MasterChef Australia</em><span> </span>back in 2009.</p> <p>She’s published multiple cookbooks and many around Australia are familiar with her culinary skills as she regularly appears on<span> </span><em>MasterChef</em>.</p> <p>Pho, 46, however has had a very interesting love life.</p> <p>She married her first husband, Matt Phipps, in 1990 when they were both practicing Mormons. </p> <p>Things didn’t work out and they divorced after nine years. It was not long after that that Matt married her best friend of 20 years, Sarah Rich.</p> <p>Poh then went onto marry Jono Bennett, who she met on<span> </span><em>MasterChef</em><span> </span>as he was a production assistant.</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-captioned="" data-instgrm-permalink="https://www.instagram.com/p/BV_3cahgN9X/" 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="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/BV_3cahgN9X/" target="_blank">Reunited with @yorubarecords #berlin</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/pohlingyeow/" target="_blank"> Poh Ling Yeow</a> (@pohlingyeow) on Jul 1, 2017 at 1:52am PDT</p> </div> </blockquote> <p>Following on from moving on with their new partners, the two couples have gone into business together and have opened a café in Adelaide.</p> <p>Although it might seem weird to many, it’s not weird to all involved.</p> <p>“He’s my ex-husband. She’s my best friend. And when we broke up, they got together and it’s all dandy. It’s actually really good,” Poh explained to <a rel="noopener" href="https://www.mamamia.com.au/poh-ling-yeow-interview/" target="_blank"><em>Mamamia</em></a>.</p> <p>Although everyone involved is on the same page, that doesn’t stop other people from trying to complicate it.</p> <p>“Everyone tries to complicate it for us. From the outside in, they’re all like ‘love triangle’! And I’m like, ‘no’! He’s like my brother now and I think … people are never interested in the back story. They want everything to be sordid,” Poh said.</p> <p>It all sounds peaceful now, but at the time it was quite difficult for the pair. They have now come full circle though.</p> <p>“We’ve just come full circle. It’s quite funny sometimes [because] people don’t know our history. I’ll lose my shit at him … in an ‘ex-wife’ sort of way and people are like 'whoa, you really gave it to him' and I’m like 'yeah, we used to be married' and they’re like 'oh, right, that’s explains a lot.'”</p> <p>Her husband Jono wasn’t happy with the situation initially either.</p> <p>He explained to <a rel="noopener" href="https://www.nowtolove.com.au/news/local-news/masterchef-poh-ex-husband-best-friend-42274" target="_blank"><em>Woman’s Day</em></a> last year his thoughts on the circumstances.</p> <p>“It was something we all had to work on essentially. I know it’s very human to be jealous, but it doesn’t make it right.</p> <p>“There’s a lot of history [between Poh and Matt], so it’s not something that can be taken away. It’s not something that should be.”</p> <p>Yeow is currently appearing on the latest season of <em>MasterChef Australia</em> as a mentor. </p> <p><em>Masterchef Australia</em> is on Channel Ten at 7.30 pm Tuesday to Thursday.</p>

food & Wine

Placeholder Content Image

Overnight papaya coconut oats

<p><span>Bursting with natural flavours, papaya is the perfect addition to quick and easy breakfasts. This recipe is extremely simple and speedy to make, you’ll be prepping it weekly! </span></p> <p><strong>Ingredients: </strong></p> <ul> <li><span></span><span></span><span>       </span><span>2 1/2 Cups rolled oats</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Ruby Rise Red Papaya, seeds removed, ¾ chopped roughly, ¼ sliced</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 teaspoon lime juice</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Cup toasted Coconut</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Cup coconut yoghurt</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Cup Almond milk</span><span></span></li> <li><span></span><span></span><span>        </span><span>1 Tsp maple syrup</span></li> </ul> <p><strong>Method:</strong></p> <ol> <li><span>Combine oats, coconut yoghurt, almond milk, coconut and syrup in a small bowl. Stir well. </span></li> <li><span>Cover and let it sit overnight in the fridge.</span><span> </span></li> <li><span>When ready to serve, prepare the Papaya puree. Blend ¾ of the chopped papaya in a blender with lime juice. Blend until smooth.</span><span> </span></li> <li><span>Layer the base of 2 mason jars with papaya puree, then layer a sprinkle of toasted coconut on top. Add the oats until there is 3 cm left in the jar.</span><span> </span></li> <li><span>Top the oats with sliced papaya pieces and remaining toasted coconut.</span><span> </span></li> </ol> <p><span>Serves 2.</span><span> </span></p> <p><em>Recipe by Vic Theng, Melbourne Foodie Finds.</em></p>

food & Wine

Placeholder Content Image

On-the-go protein bars

<p>With peanut butter and papaya cream, these bars are as rich and delicious as they are nutritious.</p> <p><strong>BASE</strong></p> <p><strong>Ingredients:</strong></p> <ul> <li>1 1/2 cups rolled oats, blended into a flour</li> <li>1/2 cup vegan protein powder </li> <li>1/2 cup hemp seeds/hearts </li> <li>1/4 tsp salt</li> <li>1/2 cup natural peanut butter</li> <li>1/4 cup pure maple syrup</li> <li>1/4 cup coconut oil, softened or melted</li> <li>1 tsp vanilla extract</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Add everything to a mixing bowl and combine well. Turn dough into a lined can tin or a silicone mould. Set aside.</li> </ol> <p><strong>TOPPING</strong></p> <p><strong>Ingredients:</strong></p> <ul> <li>1 cup raw cashews, soaked in water 4 hours then drained</li> <li>1/2 Ruby Rise Red Papaya, flesh only (discard the seeds and skin)</li> <li>1/4 cup lemon juice</li> <li>1/4 cup coconut oil</li> <li>2 Tbsp cacao butter</li> <li>Optional- 5 drops grapefruit essential oil</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Add coconut oil and cacao butter to a heat proof bowl. Set over a pot of gently simmering water and allow to melt. Once liquid, remove from heat and set aside to cool for 5 minutes.</li> <li>Add all ingredients to a high-speed blender. Blitz until very smooth. Pour this over the base and set in the freezer for a few hours.</li> </ol> <p>To finish, remove bars from freezer and cake tin. Allow to defrost a little before cutting into serving sizes. Store in an air tight container in the fridge or freezer. </p> <p><em>Recipe by Jade Woodd – Panaceas Pantry.</em></p>

food & Wine

Placeholder Content Image

Sweetly indulgent: Rocky road

<p><span style="font-weight: 400;">Can you believe there is a whole day dedicated to rocky road? It's true! Sunday, 2nd June is National Rocky Road Day and to celebrate, I’ve created this easy to make fully loaded rocky road. The whole recipe only takes about 5 minutes to put together and around 30 minutes to set in the fridge, so it’s super easy to make.</span></p> <p><span style="font-weight: 400;">One of my favourite things about rocky road is how easy it is to make. There is no baking required or hard to follow directions (winning). The hardest part is melting the chocolate and trying not to eat too many slices. Now, this isn't the traditional rocky road, it's more of an anything goes type of rocky road. You could easily mix up the recipe and add all of your favourite lollies and chocolates.</span></p> <p><span style="font-weight: 400;">If you are strapped for time this weekend and won’t get around to making your own rocky road, Woolworths have delicious</span> <a href="https://www.woolworths.com.au/shop/productdetails/250559/woolworths-rocky-road-mallows-biscuits"><span style="font-weight: 400;">Rocky Road Mallows</span></a><span style="font-weight: 400;"> that are only $1.65 for a pack, so you can still indulge in a rocky road treat on the day!</span></p> <p><strong>What you'll need</strong></p> <ul> <li><span style="font-weight: 400;">    1 packet milk chocolate melts</span></li> <li><span style="font-weight: 400;">    1 packet</span><a href="https://www.woolworths.com.au/shop/productdetails/250559/woolworths-rocky-road-mallows-biscuits"> <span style="font-weight: 400;">Woolworths Rocky Road Mallows</span></a> <span style="font-weight: 400;">Biscuits (chopped)</span></li> <li><span style="font-weight: 400;">    ½ cup mini baking marshmallows</span></li> <li><span style="font-weight: 400;">    ½ cup peanut M&amp;M's</span></li> <li><span style="font-weight: 400;">    ½ cup baking Smarties</span></li> <li><span style="font-weight: 400;">    ½ cup Maltesers</span></li> <li><span style="font-weight: 400;">    Sprinkles for the topping</span></li> </ul> <p><strong>How to make it</strong></p> <ol> <li><span style="font-weight: 400;">    Melt chocolate in the microwave for around 30 seconds making sure you stir it every 10 seconds.  </span></li> <li><span style="font-weight: 400;">    Mix in all the remaining ingredients together.</span></li> <li><span style="font-weight: 400;">    Allow to set in the fridge for 30 minutes and slice.</span></li> </ol> <p><em>Written by Woolworths ambassador and Oh So Busy Mum blogger, Cheree Lawrence<span style="font-weight: 400;">.</span></em></p>

food & Wine

Placeholder Content Image

Manu Feildel reveals his expert tips on cooking the perfect eggs

<p>Whether they’re poached, boiled, fried, baked or scrambled, eggs can be one of the most delicious meals of choice. Eggs are jam packed full of nutrients, versatile and full of flavour. There are some common mistakes people make, that are easy to fix. Australian Eggs ambassador and celebrity chef, Manu Feildel shares his expert tips on cooking the perfect eggs at home – boiled, poached or baked!</p> <p><strong>Common mistakes when cooking poached eggs</strong></p> <ul> <li>Using old eggs – When poaching eggs freshest is always best. Older eggs will have whites that are quite runny, which means they won’t hold together as well in the water. Test an egg for freshness by gently placing into a bowl of water. If it lies on its side it is quite fresh; if it stands on end it is less fresh; and if it floats, it is stale or most likely bad.</li> <li>Cracking the egg straight into the water – Always crack your egg into a small bowl before tipping it gently into the water, as this will help it keep its shape in the water.</li> <li>Poaching them in saltwater – Add a little vinegar to your poaching water, this will help the white to firm up and hold together in a nice round shape. Never add salt to your poaching water; the salt breaks down the protein.</li> <li>Having the water too cold or too hot – If the water is too hot and bubbly it will cause even the freshest egg to tear apart. The trick is to have the water at a gentle simmer around 90˚C, to gently cook through with light bubbles that massage the white to surround the yolk.</li> </ul> <p><strong>Common mistakes when cooking boiled eggs</strong></p> <ul> <li>Dropping the eggs into the water – The delicate shell needs to be treated with soft hands. The best way is to add your eggs is one at a time, using a pasta spoon or slotted spoon.</li> <li>Cooking the eggs with an off-centre yolk – If your eggs aren’t super fresh and you want to have your yolks in the centre when cooked, gently swirl them in the pot of water for a minute or two.</li> <li>Over-crowding the pot – It is best to add just enough eggs for one layer.</li> <li>Adding the eggs to rapidly boiling water – If the water is too bubbly the eggs will bounce around causing the shell to crack and white to escape. Gently add your eggs to warm water, place over a medium heat to bring to a simmer and then reduce heat to maintain a gentle simmer until they are cooked.</li> <li>Leaving your eggs in hot water after they have come off the heat – To prevent that dark grey ring on the yolk of your boiled eggs, remove the eggs from the boiling water once cooked, plunge immediately into very cold water and lightly crack each shell a little on one side.</li> <li>Peeling your eggs too soon – To ensure your shell comes off cleanly, cool your eggs in cold water, this will cause the whites to slightly contract and pull away from the white skin between the egg white and the shell.</li> </ul> <p><strong>More eggscellent tips from Manu Feildel</strong></p> <ul> <li>Always cook on low to medium heat – One of the keys to getting the perfect eggs every time is cooking them at the right temperature. Eggs are delicate and require a gentle heat regardless of how you’re cooking them.</li> <li>Use room temperature eggs when baking – Room temperature eggs will always give better results with baked goods. A quick hack is to pop the eggs into a bowl of warm water (not hot) and allow them to stand for a few minutes.</li> <li>Old eggs vs. fresh eggs for meringues – Older egg whites at room temperature are easier to whip and give a little more volume, but they also have larger bubbles and the foam needs to be used straight way. This makes them great when making macaroons and meringues! Fresh cold egg whites need a little more whipping but have smaller bubbles with a more uniform texture, which is great for pavlova.</li> </ul> <p><em>For more inspiration for cooking with eggs, please visit the Australian Eggs website at </em><a href="https://www.australianeggs.org.au/facts-and-tips/how-to-videos/"><em>this link</em></a><em>.</em></p>

food & Wine

Placeholder Content Image

Slow roasted onions with cheesy bacon crumble

<p>These delicious slow roasted onions with cheesy bacon crumble make for a great side dish. Caramelised and packed full of flavour, this is sure to be a hit at your next dinner party.</p> <p><strong>Serves:</strong> 8</p> <p><strong>Prep:</strong> 15 mins</p> <p><strong>Cooking time</strong>: 1 hour 20 mins</p> <p><strong>Ingredients</strong></p> <ul> <li>8 medium brown onions</li> <li>2 tbs water</li> <li>2 tbs olive oil</li> <li>2 tbs maple syrup</li> <li>100g streaky rindless bacon, chopped</li> <li>2/3 cup panko breadcrumbs</li> <li>1⁄2 cup finely grated parmesan</li> <li>Fresh thyme, to serve</li> </ul> <p><strong>Method</strong></p> <ol> <li>Preheat oven to 150°C fan forced. Peel the onions, then cut in half crossways.</li> <li>Place the onions in a roasting pan, so that they fit snugly together in a single layer. Pour the water into the pan, it should just cover the base. 3. Press a sheet of baking paper onto the surface then cover tightly with foil. Cook for 1 hour.</li> <li>Remove the foil and baking paper, drain the liquid. Increase the oven 220C° fan forced. Combine the oil and maple syrup in a jug, pour over the onions then return to the oven. Roast uncovered, for 20 minutes, carefully turning over after 10 minutes or until onions are lightly caramelized.</li> <li>Meanwhile, place bacon into a non-stick frying pan over medium heat, cook stirring until light golden. Add the breadcrumbs and, cook, shaking the pan until breadcrumbs are light golden. Remove from the heat, stir in the parmesan and season.</li> <li>Spoon the crumble and thyme over the onions to serve. Serve warm or at room temperature.</li> </ol> <p><strong>Serving suggestion:</strong> Delicious served with chicken or roast lamb, beef or pork. Also great for Christmas buffet table.</p> <p><strong>Serving suggestion</strong>: Great served with steak and slaw on an open steak sandwich.</p> <p><em>Recipe and image courtesy of </em><a href="https://www.australianonions.com.au/#o1QVCch0ERQvqoLz.97"><em>Australian Onions</em></a><em>.</em></p>

food & Wine