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"That is NOT a goanna": Family stumbles upon metre-long croc in their chicken coop

A Central Queensland family got the croc-shock of their lives when what they thought was a seemingly innocent goanna having a nap in their chicken coop turned out to be a rather laid-back, metre-long reptile houseguest. The unsuspecting family from Cape Hillsborough stumbled upon the scaly interloper during their morning routine and, upon closer inspection, they realised that their "goanna" was actually a pint-sized crocodile with a hunger for adventure and perhaps a penchant for farm-fresh eggs. They immediately called upon the services of the wildlife officers from the Department of Environment, Science and Innovation (DESI) to handle the unexpected guest. DESI staff, armed with their best PVC tube, swooped in to relocate the confused crocodile to a more suitable venue – a facility in Mackay. There, the croc will wait patiently until wildlife officers can find it a new home, possibly at a licensed farm or zoo where it can continue its culinary escapades under professional supervision. Senior Wildlife Officer Jane Burns commented on the incident, saying, "While it isn't unusual to see crocs around Mackay, it is unusual to find one in someone's backyard." Well, Jane, they say every family has a skeleton in the closet, but in Mackay, it seems they might have a croc in the coop. This peculiar episode follows hot on the heels of recent reports of a crocodile deciding to test its high jump skills, attempting to land in a fisherman's tinnie at Jane Creek in nearby St Helen's Beach. Witnesses say the crocodile executed a perfect swan dive, narrowly avoiding a career in aquatic acrobatics. As the good people of Mackay navigate this unexpected croc invasion, wildlife authorities are reminding everyone to be "<a href="https://www.qld.gov.au/environment/plants-animals/animals/living-with/crocodiles/becrocwise" target="_blank" rel="noopener">Crocwise in Croc Country</a>". Tips include expecting crocs in all waterways (yes, even in your neighbour's kiddie pool), obeying warning signs (they're not just fancy decorations), and refraining from using canoes and kayaks (apparently, crocs have a thing for watercraft). So, the next time you suspect a goanna is admiring your chicken coop, remember – it might just be a crocodile in disguise, ready for a culinary adventure and a chance at stardom. Images: DISA

Travel Trouble

"I have never seen that": Nat Barr and Shirvo floored by Jamie Oliver's sneaky chicken hack

Celebrity chef and all-round roast chicken wizard Jamie Oliver unleashed a culinary revelation on Sunrise hosts Natalie Barr and Matt Shirvington recently, rendering them momentarily dumbfounded by his quirky approach to chicken cookery. The Naked Chef himself, a spry 48 years young, graced the Sunrise breakfast program with his presence to unveil his unique chicken-cooking hack. Sporting an apron that read "I'm not a regular chef, I'm a cool chef," Jamie embarked on a culinary adventure like no other. To achieve chicken nirvana, Jamie began by marinating the poultry and potatoes in an enchanting blend of lemon, herbs and honey (presumably sprinkled with a touch of fairy dust) before revealing the move that floored the two hosts. In a move that would make Houdini jealous, Jamie wedged those marinated chicken legs into an oven rack, like a magic trick gone deliciously wrong. With the poise of a culinary acrobat, he lowered the rack into a preheated oven, allowing the chicken pieces to dangle over the potatoes below, like a suspenseful scene in a blockbuster movie. Apparently, the technique is used so that the excess marinade would gracefully drip into the tray, creating an explosion of flavour that would make fireworks blush with envy. In Jamie's own words, "This is giving you the best, most juicy chicken and (it’s) crispy." Mind. Blown. And where did Jamie find inspiration for this chicken wizardry? Why, in his travels around the Mediterranean, where rotisseries are as common as sunscreen at the beach. Truly, Jamie Oliver has taken "thinking outside the box" to a whole new level. Nat Barr and Shirvo appeared utterly mesmerised by Jamie's culinary sorcery. Shirvington exclaimed, "Mind blown," while Barr added, "Wow, I have never seen that!" If they'd had hats, they would've tipped them in reverence. In fact, the Sunrise hosts, joined by Mark Beretta, gave Jamie a standing ovation at the end of his demonstration – before revealing that Jamie is set to make a triumphant return to the Sydney Opera House in November for one night only, where he will grace the stage for an evening of deep conversations about his career, inspirations, life, love, and what keeps him motivated. In Jamie's own words: "Every time I visit Australia, it feels like a big old hug – it’s a real home away from home for me, and I'm so excited to be back this year for this event." So, prepare your questions about good food, good times, and perhaps even chicken-chandelier cooking, and get ready to laugh until your ribs ache. Jamie Oliver is back to steal the culinary spotlight, one chicken leg at a time. Images: Sunrise

Food & Wine

The ultimate chicken pie recipe

Looking for something impressive (but quite easy) to make this weekend? Look no further than this scrumptious pie. Served with a salad, it’s a delicious meal for summer that will impress the entire family. Serves: Four to six Preparation time: 15 minutes Cooking time: 40 minutes Ingredients: <ul> <li>4 tablespoons butter</li> <li>1/4 cup onion, chopped</li> <li>1/4 cup celery, chopped</li> <li>1/4 cup carrot, chopped</li> <li>1/4 teaspoon salt</li> <li>2 tablespoons flour</li> <li>2 cups milk</li> <li>1/2 cup thick cream</li> <li>1 cube chicken stock, dissolved in hot water</li> <li>2 cups chicken, cooked and chopped</li> <li>1/2 cup frozen peas</li> <li>1/2 teaspoon fresh thyme plus more for garnish if desired</li> <li>Frozen shortcrust pastry</li> <li>Fozen puff pastry</li> <li>1 egg</li> </ul> Method: <ol> <li>Allow puff pastry to thaw at room temperature and then gently unfold.</li> <li>In a large pot, melt butter over medium high heat.</li> <li>Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.</li> <li>Sprinkle flour over vegetables and cook for one to two minutes.</li> <li>Gradually whisk in milk, cream and chicken stock, and bring to a slow boil.</li> <li>Simmer gently over medium heat until sauce begins to thicken (should take about five minutes).</li> <li>Turn heat to low, and add chicken, peas and thyme.</li> <li>Preheat oven to 220.</li> <li>Line the base and side of a pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven and let cool a little.</li> <li>Pour chicken mixture into a baking dish.</li> <li>Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge.</li> <li>Using a pastry brush, brush egg onto the top of the puff pastry.</li> <li>Bake for 30 to 35 minutes. The puff pastry will be a deep golden brown colour.</li> <li>Cool for 5 minutes before serving.</li> </ol> Image credit: Shutterstock

Food & Wine

"Get a grip": Retirees roasted over tone-deaf pension question

A pair of retirees - and their significant others - have found themselves at the centre of a new online debate, all because of their submission to one financial advice column, and its circulation on social media. Both retirees - each with millions of dollars to their names - submitted their concerns to the Sun Herald’s George Cochrane, hoping for financial advice and a solid strategy moving forward with their respective retirements. The first request saw a 78-year-old man and his 79-year-old wife ask if they should look into selling some of their shares in order to stay below a threshold. The couple were receiving an account-based pension from their self-managed super fund, with a combined total of nearly $2.3 million - he had $1,5999,956 and she had $675,590 as of July 2017. Their combined funds were invested in Australian shares, they noted, and gave them a “healthy return which includes imputation credits”. They went on to share that since 2017, some of their shareholdings had “more than doubled in value”, and that the husband’s contribution to their fund had exceeded “the $3 million limit which the government intends to bring in.” “What will be the tax implications if my SMSF reaches $4 million and my wife’s $1.8 million?” they asked. “Should we sell some of our shares to stay below the $3 million threshold?” The second request came from a 60-year-old woman on behalf of herself and her 50-year-old husband, in which she revealed they had property valued at $4 million, and that they’d accessed her super to pay their $300,000 mortgage. His super, meanwhile, still contained half a million. Additionally, the two had plans to relocate to Europe to a “less expensive property” in order for them to spend more time - and have more funds to put towards - travelling. “We prefer not to work,” she shared, “have no children and intend to spend all our money. What would be a good strategy?” Advice was given, but the column’s wave of response came when The Guardian’s deputy news editor Josephine Tovey shared it to her Twitter, sharing her thoughts on the “generational inequality” it represented, and closing her take with the line “what problems to have”. <blockquote class="twitter-tweet"> Honestly if you want to get your blood up about generational inequality in Australia may I recommended the letters on the Money page of the Sun Herald? What problems to have. <a href="https://t.co/uka3EpbOOj">pic.twitter.com/uka3EpbOOj</a> — Josephine Tovey (@Jo_Tovey) <a href="https://twitter.com/Jo_Tovey/status/1660073911944638464?ref_src=twsrc%5Etfw">May 21, 2023</a></blockquote> Many - mostly those from younger generations, primarily millennials - were quick to side with Tovey, unable to wrap their heads around the idea that the couples’ problems were valid ones. “Oh no. I have TOO MUCH MONEY. What to do, what to do,” one user wrote. “‘I have more money than I know what to do with. Please help’,” another contributed. “I'd ‘prefer not to work’ too but here I am,” one quipped. And as someone else put it, “more than $4 million in assets but too cheap to pay for professional advice. Nothing could be more boomer than this.” “I think that there is huge inequity and variance among Boomers - often depending on the presence or absence of intergenerational wealth,” another user noted. “Ditto with millennials cos of [the] same reason”. However, for every person who was condemning them, another was prepped and ready to come to their defence. “Dear oh dear. Tall poppy syndrome strikes again - Australians are so good at trying to tear down the successful,” one said. “Seriously, get a grip everyone. Good luck to them and I hope they enjoy their respective retirements.” “My partner and I don’t have kids, we live in a modest house and save as much as we can so that we can retire early and travel, we are not landlords, we didn’t inherit any money but we should have about $2 million to retire on, we are working class,” one shared, “doesn’t seem wrong to me.” “They obviously worked hard and earnt it!! Haters going to hate - but good on them - I hope in 20 years when I retire, I have problems like this too,” another wrote. “So they have worked hard all their lives, they don’t have children and they want to travel - why is this an issue?” someone wanted to know, before adding that “they deserve to spend their twilight years in comfort.” Images: Twitter

Money & Banking

Gluten-free bride roasted over wedding day menu

A gluten and dairy-free bride has copped a roasting online for sharing what she ate on her special day. According to the New York Post, Sam Cutler, the creator of The Fit Fatale community, revealed everything she consumed on her wedding day in a video on TikTok, including green protein smoothies, salmon and vegetables and gluten, dairy, and sugar-free chocolate wedding cake. Cutler and her husband welcomed guests to enjoy a taco bar during the reception, as well as a rosé that, she emphasised, has a low sugar content. Her video quickly went viral, attracting over four million views on TikTok and more than 3,000 likes on Instagram. Cutler began her fitness and wellness journey about four years ago, she wrote on her website, after she suffered “a severe concussion and brain trauma from a fitness accident”. As she focused on her own health and wellness, she started sharing tips to encourage others to “find balance daily through a healthy lifestyle and stillness”. The content creator described herself as a “health-focused bride”, but numerous viewers felt she’d gone too far. “Your wedding day is supposed to be enjoyable,” one commented on the clip. “Bro ONE DAY IS OKAY,” another stressed. Others dubbed Cutler’s wedding “sad” and “insane”. “Can you imagine going to a wedding and on the tables are anti-bloating gummies?! Byyyyeeeeeeeee,” one person said. One user pointed out the bloat pills, which had been placed on the tables at the reception for guests, explaining it made them “so upset”. Some came to Cutler’s defence, arguing that “she was eating and drinking pretty constantly throughout the day”. “If she’s paying for an expensive wedding then she should eat what she can eat and likes,” one exclaimed. Image credit: TikTok

Body

What to eat when you have COVID – and why reaching for the chicken soup is not a bad idea

Got COVID? Again? Deciding what to eat can be mentally taxing, especially when you are not feeling well. However, our diet plays a role in preventing and managing poor health, including COVID. Having a healthy diet is associated with a <a href="https://gut.bmj.com/content/70/11/2096">reduced risk of COVID</a>. And, if you do have COVID, a healthy diet is associated with <a href="https://gut.bmj.com/content/70/11/2096">milder symptoms</a>. <h2>What should I eat during COVID infection?</h2> When we are sick it can be challenging to even think about food. However, the best way to fight the infection is by providing your body with foods that best support you to <a href="https://www.emro.who.int/nutrition/covid-19/nutrition-advice-for-adults-during-the-covid-19-outbreak.html">heal</a>. Fresh fruit, vegetables, whole grains and various forms of protein are broken down into substances by the body to support your immune system. <a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">The Australian Guide to Healthy Eating</a> suggests we eat a variety of fresh foods every day including: <ul> <li> two serves of fruit and five serves of vegetables </li> <li> whole grains, such as wholemeal pasta, brown rice or wholemeal bread </li> <li> healthy fats, such as avocado or olive oil </li> <li> meat and meat alternatives (such as lean beef, chicken, tofu or legumes) and dairy (such as cheese or milk). </li> </ul> Eating these kinds of foods every day helps provide our body with the nutrients required to fight infections and remain healthy. <a href="https://doi.org/10.3390/nu10050587">Avoiding processed and ultra processed foods</a> is also encouraged due to the high levels of salt and sugar and lack of nutrition found in these types of foods. <h2>What about chicken soup or similar?</h2> A great way to get all the nutrition your body requires when sick with COVID is through homemade chicken soup, chicken avgolemono, chicken congee or other similar dishes. Why? Here are four good reasons: 1. It’s easy and cheap to make The great thing about chicken soup is you can pop it in one pan (or into a slow cooker), throw all the ingredients in together and let it simmer away. While the ingredients in chicken soup pack a powerful nutritional punch, they don’t cost the Earth. 2. It’s easy to absorb The boiling process releases the <a href="https://doi.org/10.3390/foods10071456">nutritional elements</a> found in the ingredients and aids in digestion and absorption of these vital nutrients. 3. It’s full of vitamins and minerals <a href="https://scuj.journals.ekb.eg/article_119478.html">Essential vitamins and minerals</a> found in chicken soup include: iron, magnesium, sodium, potassium, calcium, chromium, copper, zinc, vitamin A, vitamin C, vitamin B6 and vitamin B12. 4. It’s flavoursome and powerful The tasty flavour of chicken soup is enhanced by the <a href="https://doi.org/10.1080/10942912.2017.1291678">seventeen different amino acids</a> found in chicken soup. These amino acids also provide strength for your <a href="https://pubmed.ncbi.nlm.nih.gov/17403271/">immune system.</a> <h2>Nutrition can support immune health but it’s not the only answer</h2> The best way to treat and manage a COVID infection is to avoid it in the first place. So remember to practise good hygiene, like washing your hands regularly, and maintain your recommended <a href="https://www.health.gov.au/our-work/covid-19-vaccines/advice-for-providers/clinical-guidance/clinical-recommendations">vaccine schedule</a>. Practising a healthy lifestyle will also reduce your risks of not only contracting COVID, but also developing chronic disease. This includes not smoking or vaping, maintaining healthy physical activity habits, getting enough sleep and reducing alcohol consumption. The current <a href="https://www.health.gov.au/news/australian-alcohol-guidelines-revised#:%7E:text=To%20reduce%20the%20risk%20of,risk%20of%20harm%20from%20alcohol.">recommendation</a> for maximum alcohol intake is ten standard drinks in one week, and no more than four standard drinks in one day. <h2>Don’t forget to drink plenty of water</h2> Water is <a href="https://health-study.joinzoe.com/post/how-much-fluid-should-i-drink-if-i-have-covid-19">crucial</a> when you’re sick. Being dehydrated can enhance symptoms of colds and infections, including COVID. It is also associated with a higher risk of developing <a href="https://ccforum.biomedcentral.com/articles/10.1186/s13054-022-04203-w">long COVID</a>. Aim to drink at least two litres of water per day, even more if you have a high body weight or have been losing fluids through vomiting or sneezing/runny nose. If you don’t feel like having plain water, there are many healthy alternatives such as tea, broth or soup. <h2>Let’s remember to eat healthy anyway</h2> Eating a healthy and balanced diet is an important part of maintain good health and vitality. Getting caught up in fads or buying supplements can be expensive and there is <a href="https://theconversation.com/dont-listen-to-gwyneth-paltrow-ivs-are-not-a-shortcut-to-good-health-202621">controversy</a> around their effectiveness. In the long run, eating healthy will make you feel better and save you money. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/what-to-eat-when-you-have-covid-and-why-reaching-for-the-chicken-soup-is-not-a-bad-idea-202338" target="_blank" rel="noopener">The Conversation</a>.

Body

National Duck Day: Diana Chan’s Luv-a-Duck whole roasted duck with a cinnamon and orange glaze

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Diana Chan’s Luv-a-Duck whole roasted duck with a cinnamon and orange glaze Serves: 6-8 Prep time: 20 mins Cook time: Approximately 3 hours INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 1 x Luv-A Duck whole duck </li> <li dir="ltr" aria-level="1"> 1 lemon, sliced into wheels </li> <li dir="ltr" aria-level="1"> 5 cloves of garlic, chopped </li> <li dir="ltr" aria-level="1"> 2 cinnamon quill </li> <li dir="ltr" aria-level="1"> Cooking salt to rub </li> </ul> For the cinnamon and orange glaze: <ul> <li dir="ltr" aria-level="1"> ½ cup balsamic vinegar </li> <li dir="ltr" aria-level="1"> ¼ cup honey </li> <li dir="ltr" aria-level="1"> Juice of ½ a lemon </li> <li dir="ltr" aria-level="1"> Juice of 1 whole orange </li> <li dir="ltr" aria-level="1"> Pinch of salt </li> <li dir="ltr" aria-level="1"> 1 tsp ground cinnamon </li> </ul> Buttered greens: <ul> <li dir="ltr" aria-level="1"> 200g green beans, blanched in boiling water </li> <li dir="ltr" aria-level="1"> 2 garlic cloves minced </li> <li dir="ltr" aria-level="1"> 50g butter </li> <li dir="ltr" aria-level="1"> Pinch of salt and pepper </li> </ul> To garnish: <ul> <li dir="ltr" aria-level="1"> Freshly chopped coriander </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Preheat the oven to 180C. </li> <li dir="ltr" aria-level="1"> To prepare the duck, remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels. </li> <li dir="ltr" aria-level="1"> Set the duck on the working surface. Score the duck's skin on the breast in a diamond pattern, making sure you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat releases. Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over. Place the duck breast side up. </li> <li dir="ltr" aria-level="1"> Put the chopped garlic, sliced lemons and cinnamon quills inside the duck cavity (NB:these are just for flavor, not for eating - you will discard them after cooking). The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside. Tie up the duck legs with butcher's twine. </li> <li dir="ltr" aria-level="1"> Place the duck breast side up on a large roasting pan with a rack within (roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). </li> <li dir="ltr" aria-level="1"> Roast the duck, breast side up, for 1 hour at 180C. </li> <li dir="ltr" aria-level="1"> After 1 hour of roasting, flip the duck on its breast and roast it breast side down (roast the other side) for 40 minutes at the same temperature. </li> <li dir="ltr" aria-level="1"> Remove the roasting pan with the duck from the oven and carefully pour off all the duck fat juices from the roasting pan into a large glass or metal bowl. </li> <li dir="ltr" aria-level="1"> Flip the duck, breast side up again, and place back on the rack in the roasting pan. </li> <li dir="ltr" aria-level="1"> Add to the bowl with the juices from the duck fat, combine the balsamic vinegar, honey, lemon juice with the freshly squeezed juice of 1 orange. </li> <li dir="ltr" aria-level="1"> Brush all over the duck with the balsamic mixture and cook the duck, breast side up for another 40-50 minutes at 180C, brushing every 10 minutes with the mixture. </li> <li dir="ltr" aria-level="1"> You can carefully use the grill function in the oven to crisp up the duck skin for the last 10-15 minutes (do it carefully, checking the duck regularly to make sure it doesn't burn). </li> <li dir="ltr" aria-level="1"> In the meantime, prepare to cook the beans. Using a pan over medium heat, add in the butter. Once melted add in the garlic and toss for a few seconds before adding in the beans to coat through. </li> <li dir="ltr" aria-level="1"> After the duck is cooked, remove it from the oven, let the duck stand for 15 minutes. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve with the beans as a side. </li> </ol> Image credit: Luv-a-Duck

Food & Wine

Easter eggs: their evolution from chicken to chocolate

A lot of Easter traditions – including hot cross buns and lamb on Sunday – stem from medieval Christian or even earlier pagan beliefs. The chocolate Easter egg, however, is a more modern twist on tradition. Chicken eggs have been eaten at Easter for centuries. Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection as well as the arrival of spring. Although nowadays eggs can be eaten during the fasting period of Lent, in the middle ages they were prohibited along with meat and dairy. Medieval chefs often found surprising ways around this, even making mock eggs to replace them. For Easter – a period of celebration – eggs and meat, such as lamb (also a symbol of renewal), were back on the table. Even once eggs were permitted in fasting meals, they kept a special place in the Easter feast. Seventeenth-century cookbook author John Murrell recommended “egges with greene sawce”, a sort of pesto made with sorrel leaves. Across Europe, eggs were also given as a tithe (a sort of yearly rent) to the local church on Good Friday. This might be where the idea of giving eggs as a gift comes from. The practice died out in many Protestant areas after the Reformation, but some English villages kept the tradition going until the 19th century. It’s not known exactly when people started to decorate their eggs, but research has pointed to the 13th century, when King Edward I gave his courtiers eggs wrapped in gold leaf. A few centuries later, we know that people across Europe were dying their eggs different colours. They usually chose yellow, using onion peel, or red, using madder roots or beetroots. The red eggs are thought to symbolise the blood of Christ. One 17th-century author suggested this practice went as far back as early Christians in Mesopotamia, but it’s hard to know for sure. In England, the most popular way of decorating was with petals, which made colourful imprints. The Wordsworth Museum in the Lake District still has a collection of eggs made for the poet’s children from the 1870s. <h2>From dyed eggs to chocolate eggs</h2> Although dyeing patterned eggs is still a common Easter activity, these days eggs are more commonly associated with chocolate. But when did this shift happen? When chocolate arrived in Britain in the 17th century, it was an exciting and very expensive novelty. In 1669, the Earl of Sandwich paid £227 – the equivalent of around £32,000 today – for a chocolate recipe from King Charles II. Today chocolate is thought of as a solid food, but then it was only ever a drink and was usually spiced with chilli pepper following Aztec and Maya traditions. For the English, this exotic new drink was like nothing they’d ever encountered. One author called it the “American Nectar”: a drink for the gods. Chocolate was soon a fashionable drink for the aristocracy, often given as a gift thanks to its high status, a tradition still followed today. It was also enjoyed in the newly opened coffee houses around London. Coffee and tea had also only just been introduced to England, and all three drinks were rapidly changing how Britons socially interacted with each other. Catholic theologians did connect chocolate with Easter in this time, but out of concern that drinking chocolate would go against fasting practices during Lent. After heated debate, it was agreed that chocolate made with water might be acceptable during fasts. At Easter at least – a time of feasting and celebration – chocolate was fine. Chocolate remained expensive into the 19th century, when Fry’s (now part of Cadbury) made the first solid chocolate bars in 1847, revolutionising the chocolate trade. For the Victorians, chocolate was much more accessible but still something of an indulgence. Thirty years later, in 1873, Fry’s developed the first chocolate Easter egg as a luxury treat, merging the two gift-giving traditions. Even in the early 20th century, these chocolate eggs were seen as a special present, and many people never even ate theirs. A woman in Wales kept an egg from 1951 for 70 years and a museum in Torquay recently bought an egg that had been saved since 1924. It was only in the 1960s and 1970s that supermarkets began to offer chocolate eggs at a cheaper price, hoping to profit off the Easter tradition. With rising concerns over long-term chocolate production and bird flu provoked egg shortages, future Easters might look a little different. But if there is one thing that Easter eggs can show us, it’s the adaptability of tradition. Image credit: Shutterstock This article originally appeared on <a href="https://theconversation.com/easter-eggs-their-evolution-from-chicken-to-chocolate-203074" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

Jimmy Barnes roasted by fans

Jimmy Barnes was left mortified after he awkwardly confused a blowtorch for a microphone and attempted to sing into it. The legendary hitmaker, 66, shared a hilarious photo of the mishap to Facebook, which captured him screaming into the device while waving at the camera. Thankfully for Barnes, the blowtorch was turned off, so he was not injured by the blunder. “PLEASE DO NOT try this at home, or anywhere. When you've been singing on stage for 50 years and have four months off, everything looks like a microphone,” he captioned the photo. <iframe style="border: none; overflow: hidden;" src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fjimmybarnesofficial%2Fposts%2Fpfbid0tPF4kMM7bqciDBJmN1sSH65pXYTwbhEEeAfiAHpD5Tuh4DhAKADZMqjWQHGcuzZ7l&show_text=true&width=500" width="500" height="628" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe> Barnes’ followers were quick to drop their opinion, also begging him to be more careful. "Oh no, Jimmy is hallucinating,” one fan wrote commented, while another said he needed to go to Specsavers to buy a pair of glasses. "Mate, take a rest,” a third fan added. The concerns came after the singer announced he was cancelling his summer tour in order to receive urgent back and hip surgery to relieve chronic pain. He’s been active on social media since his operation, giving fans regular updates on his recovery. During an interview on The Project, he said he would like to write a new album and finish a book during his downtime. The singer admitted he hated to “let people down”, referring to making the challenging decision to cancel his tour. He said he only cancelled the shows because he feared that he would not be able to deliver the high-quality shows his fans expect. Barnes is currently recovering in his second home in Thailand with his wife, Jane. Image credit: Facebook

Music

No, you shouldn’t wash raw chicken before cooking it. So why do people still do it?

Food safety authorities and regulators <a href="https://foodsafety.asn.au/topic/tips-poultry/">around</a> <a href="https://www.cdc.gov/foodsafety/chicken.html#:%7E:text=after%20handling%20chicken.-,Do%20not%20wash%20raw%20chicken.,that%20previously%20held%20raw%20chicken.">the</a> <a href="https://www.food.gov.uk/safety-hygiene/cleaning">world</a> <a href="https://www.mpi.govt.nz/food-safety-home/preparing-and-storing-food-safely-at-home/clean-cook-chill/#:%7E:text=Don't%20wash%20raw%20chicken,food%20poisoning%20from%20campylobacter%20bacteria.">recommend</a> you don’t wash raw poultry before cooking. That’s because washing chicken can splash dangerous bacteria around the kitchen. It’s best just to thoroughly cook the chicken without washing it, so it is safe to eat. Despite this, chicken-washing remains common. A <a href="https://www.safefood.qld.gov.au/newsroom/does-raw-chicken-need-rinsing/">survey</a> by Australia’s Food Safety Information Council showed almost half of Australian home cooks washed whole chickens before cooking. Dutch research found <a href="https://www.foodsafetynews.com/2022/05/dutch-survey-finds-a-quarter-of-people-wash-chicken-despite-expert-advice/">25%</a> of consumers washed their chicken often or almost always. So why do people do it – and what does the research say about the risks of chicken-washing? <h2>Chicken meat and germs</h2> Incorrect cooking temperatures and cross-contamination between different foods are two of the most important factors linked to foodborne illness. This is particularly relevant to poultry meat. Two leading causes of foodborne illness are the bacteria <a href="https://www.cdc.gov/campylobacter/index.html">Campylobacter</a> and <a href="https://www.cdc.gov/foodsafety/communication/salmonella-food.html">Salmonella</a>, which are commonly found on raw poultry. In Australia, reported cases of Campylobacter and Salmonella have almost <a href="https://foodsafety.asn.au/topic/tips-poultry/">doubled</a>over the last two decades. Of the estimated 220,000 cases of Campylobacter infection each year, <a href="https://foodsafety.asn.au/topic/tips-poultry/">50,000</a> can be attributed either directly or indirectly to chicken meat. <h2>Chicken-washing myths, busted</h2> One <a href="https://doi.org/10.1016/j.foodcont.2020.107682">analysis</a> of consumer responses to an education campaign about the dangers of washing raw poultry shed light on why many people still wash raw chicken before cooking. Some believe there is a need to wash faeces and other matter off the chicken meat. In fact, modern processing techniques mean chicken carcasses do not need additional cleaning. Others believe washing with a slightly acidic solution (such as vinegar or lemon juice) will kill bacteria. On the contrary, <a href="https://doi.org/10.1016/j.foodcont.2018.06.034">research</a> has shown washing raw poultry in lemon juice or vinegar does not remove bacteria and can increase the cross-contamination risk. <h2>Washing chicken splashes bacteria around</h2> One of the more compelling arguments why washing raw poultry under a running tap is a risky activity comes from <a href="https://doi.org/10.1063/5.0083979">recent research</a> on water droplets ejected from the surface of washed chicken. The study clearly showed bacteria can be transferred from the surface of the chicken to surrounding surfaces via water droplets. Using high-speed imaging, the researchers found a higher tap height can increase splashing. Chicken meat is often soft and the water flow can create a divot in the surface. This leads to splashing that would not occur on a curved, hard surface. The researchers placed large agar plates next to the chicken surfaces to capture any water droplets. This allowed them to grow the bacteria that were transferred with the splashed water. They found the level of bacterial transmission increased with greater tap height and water flow rate. Aerated water (which is what you get when the tap is running very hard) also increased splashing and bacterial transmission. <h2>What if I still really want to wash my chicken meat?</h2> While washing raw poultry is not recommended, it appears some home cooks are reluctant to let go of this old habit. If you insist on washing chicken meat, consider doing so in a sink of water rather than under a running tap. Use a paper towel to mop up any liquids, dispose of the towel and clean up afterwards. This will help reduce the risk of cross-contamination and keep the kitchen safe. And please wash your hands after handling raw meat! Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/no-you-shouldnt-wash-raw-chicken-before-cooking-it-so-why-do-people-still-do-it-192723" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

Right royal nonsense: online scam roasted for being most pathetic ever

It hasn’t taken long for scammers to swoop in and take advantage of the Queen’s death, only two short weeks after her funeral was watched by literally billions of people. Pretty audacious then for this particular scammer to think that pretending the Queen is actually still alive would fool anyone for even a moment. Twitter account UberFacts shared a screenshot of just such an attempt that has been circulating on Instagram. An account pretending to be the Queen herself is behind these ludicrous messages, with the handle @queenelizabet._3 ... and the messages claim the Queen isn't dead, that she's simply been shipped off to a desert island by King Charles so that he could ascend to the throne. <blockquote class="twitter-tweet"> I have some news <a href="https://t.co/f1QbInTJNl">pic.twitter.com/f1QbInTJNl</a> — UberFacts (@UberFacts) <a href="https://twitter.com/UberFacts/status/1572279949201117186?ref_src=twsrc%5Etfw">September 20, 2022</a></blockquote> According to the message, "the Queen" "can't get hold of her royal money" - and needs people to send her some cash so she can return to the UK. The absurd message concludes with "Tea and biscuits" and a Union Jack flag emoji. As expected, the scam was thoroughly mocked online for its outrageous attempt at conning people out of money. Scammers come up with new ways to target social media users every day, but there are a few ways to help protect yourself and your information including: treating contact from unfamiliar accounts with caution - particularly if it claims to be an official account. Even if it is familiar, legitimate users often get hacked, so it still pays to watch out. Don't click on suspicious links or attachments - these are often the most dangerous parts of a scam message. As always, if you're unsure, better to be safe than sorry and avoid the links and messages altogether. Image: Twitter

Money & Banking

Pumpkin and chicken red curry

If you’re feeling like Thai food tonight, but the take-out menus away and give this pumpkin and chicken curry recipe a try. We bet you’ll be converted! Serves: 4 Ingredients: <ul> <li>1 small pumpkin, halved, peeled and cubed</li> <li>2 shallots, chopped</li> <li>3 cloves of garlic, chopped</li> <li>1 tablespoon of red curry paste</li> <li>2 tablespoons of water</li> <li>1 can of unsweetened coconut milk</li> <li>2 tablespoons of Asian fish sauce</li> <li>1 lime, juiced</li> <li>2 teaspoons of brown sugar</li> <li>3 tablespoons of peanut oil</li> <li>0.5kg of chicken breast, cut into pieces</li> <li>2 tablespoons of fresh basil</li> <li>White rice to serve</li> </ul> Method: 1. In a large pot of boiling water, boil pumpkin until it begins to get tender, for about seven minutes. 2. Using a blender, blend shallots, garlic, curry paste and water until smooth. 3. In a bowl, mix coconut milk, fish sauce, lime juice and brown sugar. Stir until dissolved. 4. Heat two tablespoons of peanut oil in a large wok on medium heat. Add chicken, searing until lightly brown. Remove chicken from wok. 5. Add remaining oil to wok and return to heat. Add mixed curry sauce and cook, stirring. Add coconut milk mix and bring mixture to a boil. 6. Add pumpkin and chicken and let simmer until chicken is cooked through and pumpkin has grown tender. 7. Garnish with basil and serve with white rice. Image: Taste

Food & Wine

Carrie’s shocking revelation as she roasts cohosts

Carrie Bickmore has slammed her male co-hosts after they joked about a <a href="https://www.oversixty.com.au/entertainment/tv/veteran-newsreader-reportedly-fired-for-going-grey" target="_blank" rel="noopener">Canadian news reporter for being fired</a> just because she had grey hair. Lisa LaFlamme, 58, announced she would be leaving the CTV National News presenter and said she was “blindsided” and left “shocked and saddened” by the allegedly sudden decision to end her contract. The company rejected claims that LaFlamme was let go from her job because of her grey hair and that she would instead be replaced by a younger male. The Project co-host, who is only 35, was speaking about the issue to the rest of the panel before revealing that she is in fact “fully grey” under her blonde locks. However, comedian Peter Helliar went a step too far saying that he hoped burger chain Wendy would remove any grey hairs found in their food after changing their red-headed girl in their logo to grey. A shocked Carrie snapped saying this isn’t a problem for males who are able to continue their day-to-day jobs without worrying about ageing. “Is that what you’ve taken out of this story? You guys don’t have to worry about this, do you?” she asked. Her co-host Waleed Aly then teased asking if there was something Carrie wanted to say to which she responded: “I’m fully grey under here”. Aly pointed out that grey hair appeared to be less acceptable in the US and Canada but the UK, where Carrie had a three month stint at, was more open about it. “Yes, I did notice that in the UK. I’ll move there and do it!” she said. Images: Ten

"It's been fun": ScoMo joins in on nationwide roasting of himself

As the internet banded together to create memes and art out of Scott Morrison's secret ministerial roles, the former PM thought he would join in the fun. After the news broke of ScoMo secretly appointing himself to at least five ministries without the public's knowledge while he was prime minister, businesses, artists, journalists, and internet fiends alike started rolling out the memes of Morrison working different roles. But the barrage of sarcasm came to a screeching halt on Thursday night, when the opposition backbencher joined in. The Member for Cook's official Facebook page went on a commenting spree, replying to more than a dozen memes from Aussie companies welcoming him to their team. "It's been fun joining in on all the memes. But there are so many now I can't keep up," Morrison said, in a post accompanying his own attempt at a meme. "As Aussies we can always have a chuckle at ourselves. Have a good evening." "This was my own effort with the Sooshi Mango boys. Glad to be also joining their team, along with all the other gigs you guys have given me today." <iframe style="border: none; overflow: hidden;" src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fscottmorrisonmp%2Fposts%2Fpfbid02ugv6rDyELJ2DJek9XCdS9bGMH5UUNoLRJXMrRr4pKUL11aL2rzgU2hNqx78aMNoFl&show_text=true&width=500" width="500" height="472" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe> The former PM gleefully responded to Photoshopped posts showing him tiling, concreting, moving a piano and even modelling a new range of fetching women's sun shirts. Some commenters praised Morrison's tongue in cheek reaction, thanking him for a "few good chuckles" but others were not so complimentary. <iframe style="border: none; overflow: hidden;" src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fmalidesignsau%2Fposts%2Fpfbid02oEDWSsUV6fAgodQLu7CrudeJmdZoK8suoTLDWL5CPdNjUhgSsxeARiU5PGifEWZ8l&show_text=true&width=500" width="500" height="459" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe> <iframe style="border: none; overflow: hidden;" src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FJeffordtreeservices%2Fposts%2Fpfbid09yc15H4KprM5vD8T7yPexQ44SZyPjCGb7TmU8XaWq41tphsXdAQnGUUNUhxx5nu1l&show_text=true&width=500" width="500" height="658" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe> <iframe style="border: none; overflow: hidden;" src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fsouthportbudgettyres%2Fposts%2Fpfbid02ZvRpAcmCJnwF61KB6tVEK4ieU1EYPT9Q1ZLAsHx1Qaoi3fXXX89E78wPLQeKAwjjl&show_text=true&width=500" width="500" height="432" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe> <iframe style="border: none; overflow: hidden;" src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Frooftilersmind%2Fposts%2Fpfbid02MvegtBhwppWBRqUdNP6aCe7GNuyUKdxckkYFQKvDVoQZjX7z3Zu8zUHd6Rijf7W1l&show_text=true&width=500" width="500" height="608" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe> "You think the running of this country is a joke," one user wrote. "Have some humility and say you made a mistake. We don't need US-style gloating about how badly you behaved in office." Prime Minister Anthony Albanese has launched an investigation into how Morrison was able to take on extra portfolios in secret during his time in the top job, describing the moves as "beyond belief". Image credits: Facebook

Money & Banking

Brooklyn Beckham roasted over bragging about how he makes his money

Brooklyn Beckham has been roasted online after a cringe-worthy video emerged of him bragging how he makes his money. The son of David and Victoria Beckham featured in a now-viral TikTok with the person filming asking about his career, and how he was able to afford the multi-million dollar red McLaren P1 he was driving. He has since come under fire for claiming it is his job as a chef that helped him afford the luxury car, rather than growing up in a very rich and famous family. Daniel Mac, who films himself asking random drivers of pricey vehicles how they pay for them, excitedly grilled Brooklyn, who frequently posts videos of himself cooking various dishes at home. “Hey, man! What do you do for a living? Your car’s awesome!” asked Mac, who wrote atop the clip that the car costs a whopping $US1.2 million ($A1.7 million). “Um, I’m a chef,” the smiling 23-year-old replied after realising he recognised the influencer. “You’re a chef! Really? Are you like the best chef in the world?” Mac asked, prompting Brooklyn to respond, “Tryna be!” When the TikToker inquired about his “chef name,” the husband of heiress Nicola Peltz simply said, “My name’s Brooklyn.” As for what advice he’d give to those trying to venture into the culinary world, he encouraged, “Just follow your passion. Whatever makes you happy, just keep doing it!” As if Mac’s tone weren’t sarcastic enough, the barrage of comments left under his post called out the influence for being completely "tone-deaf". “‘What do you do for a living?’ ‘My parents are rich so I just kinda vibe,’” one person wrote in reference to Brooklyn’s legendary soccer star dad and pop star-turned-fashion designer mum. “‘What do you do for a living?’ ‘I was born,’” someone else similarly joked, as another remarked, “Born into a multi-millionaire family and now married a billionaires’ daughter. But he’s a chef!!” “Not him pretending being a chef got him that car … Brooklyn, please,” someone else quipped, while another pointed out that he’s likely “never worked a shift in a restaurant in his life.” While the post welcomed a lot of comments about nepotism, other defended Brooklyn saying, "He genuinely seems like a nice guy who isn’t harming anyone, and yet people have to comment that he’s only where he is because of dad?” Image credits: Instagram / TikTok

Money & Banking

Mexican chicken tortillas

Chicken mince works wonders in the black bean and corn filling, while fresh coriander, avocado and lime juice round out the Mexican flavours. Olé! <div> <h2>Ingredients</h2> • 1 Tbsp olive oil • 1 red onion, finely diced • 1 red capsicum, finely diced • 2 cloves garlic, crushed • 500g chicken mince • 375g mild chunky salsa • 1 cup water • 425g can black beans, drained and rinsed • 125g can corn kernels, drained • 1 cup coriander leaves, roughly chopped • Sour cream, to serve • 1 avocado, sliced, to serve • Tortillas, warmed, to serve • Lime wedges, to serve • Extra coriander, to serve </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> Heat oil in a large, deep frying pan over a medium heat. Add onion, capsicum and garlic and cook for 8 minutes or until tender. Add mince and cook, breaking up mince with a flatbottomed wooden spoon, for 10 minutes or until browned. Pour salsa and water over mince, stirring to combine. Bring to the boil. Reduce heat and simmer for 10 minutes or until mince is soft. </li> <li> Add beans and corn and cook for 1 minute or until heated through. Stir in coriander. Transfer mixture to a serving bowl. </li> <li> Serve mince mixture, sour cream, avocado, tortillas, lime wedges and extra coriander in separate bowls to allow guests to build their own meal. </li> </ol> Image: Better Homes & Gardens </div>

Food & Wine

"Do better": Project hosts roasted over "disrespectful" questions

Fans of musician Louis Tomlinson have slammed an "awkward" and "disrespectful" interview conducted by the hosts of The Project. The former member of One Direction accused Carrie Bickmore and Peter Helliar of "stirring s***" during the tense appearance on Wednesday night, after they brought up a recent interview with Louis' former bandmate Liam Payne. In the interview, Liam spoke of difficult relationships within the band before they split up in 2015, prompting Helliar to ask if there was any "beef" between the five former members of the band. Helliar asked, “There’s been a bit of 1D beef recently thanks to Liam who’s been speaking out about the band a little bit. When you look back on your experience about the band, how do you feel about your experience of those days?” Louis replied, “Oh, so the fishing’s begun already. Yeah, I see what you’re doing... No, listen, I’m immensely proud, as I know Liam is, I’m immensely proud of those days, obviously. It was an incredible thing to do, especially at such a young age and I have amazing memories, amazing memories.” Bickmore chimed in, “When you say the fishing has begun - I imagine it is annoying have to answer retrospective questions like that. I am interested, how much do you want to talk about that time of your life to the media, versus how you don‘t want the talk about it again?” she asked. “I’m more than happy to talk about it in every interview,” Louis replied. “It’s something I’m immensely proud of, as I’d already said, it’s just when you mentioned the beef before, it sounded like you were getting ready to stir some s**t up, that’s all I’m saying.” <div id="indie-campaign-rHsIzpAmAj7xkA4llYlH-2" data-campaign-name="NCA ENTERTAINMENT newsletter" data-campaign-indie="newsletter-signup" data-jira="TSN-268" data-from="1640955600000" data-to="1677502800000"></div> Helliar quickly jumped in to say, “No, I’m not a s**t stirrer Louis, do I look like a s**t stirrer?” After more uncomfortable jabs from the hosts to the pop star, the interview wrapped politely, but Tomlinson's fans online were less than impressed. “You had in your hands such an interesting and kind person and you wasted it completely (and wasted everyone‘s time),” wrote one. “You should‘ve ask him for his WORLD tour, album, new album and all that stuff. But you made him uncomfortable with annoying questions of 1D. Stop relating him to that man or any of his ex bandmates, he’s a solo artist now, RESPECT HIM,” said another fan. “Don’t ever waste his time like this again. If you want to ask questions completely unrelated to him, interview the people involved and leave Louis out of it. The man is busy on his first solo tour and yet makes the time to talk to you and you treat him like this. Do better,” wrote another. Image credits: The Project

Music

A KFC employee shares secrets behind the herbs and spices recipe

KFC lures in millions of customers per week worldwide, with most people flocking to the fast food chain for the world-famous fried chicken. A popular TV program in the UK called Secrets of the Fast Food Giants has lifted the lid on secrets behind the famous breadcrumb coating that gives KFC’s chicken its famous and distinctive taste. KFC worker Jo said the chain is fiercely protective of the flavouring and only a handful of people know the full recipe. “It’s kept in a vault in Kentucky,” she said. “Across KFC, only two or three people actually know the exact recipe.” “We have two different spice blenders so one factory does half of the blend, and then another does the second half and then packs it.” “So actually not one factory knows the complete recipe.” Jo also shared how the KFC buckets are made of a whole chicken cut into nine pieces. “That allows us to have the perfect ratio of our breading to chicken,” she explained. Meanwhile, popcorn chicken is made from chicken breast and coated in a light seasoning. Additionally, a million and a half pots of gravy are sold at KFC a week, and some diehard fans even put it away for Christmas Day. “This is an original recipe that has come from the fryers, we drain it overnight and then it goes into making our gravy,” according to the KFC employee. “It’s literally as you’d make gravy at home with those meat juices.” KFC was founded in 1954 and has 24,000 outlets globally. Image: Shutterstock

Food & Wine

Chicken and cannellini bean soup

<div> With store-bought chicken and a zesty, herby gremolata, this wonderful warmer is ready in 30 minutes! Ingredients </div> <div> <div> <div> Finely grated zest of 2 lemons 1 cup flat-leaf parsley, finely chopped 2 cloves garlic, crushed 1 store-bought barbecue chicken 1 Tbsp olive oil 20g butter 350g button mushrooms, thinly sliced 1 brown onion, finely chopped 1 red capsicum, deseeded, finely diced 540g jar tomato and basil pasta sauce 4 cup chicken stock 400g cans of cannellini beans, drained and rinsed Sea-salt flakes and freshly ground black pepper, to season Carta di musica, to serve </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> To make gremolata, combine zest, parsley and garlic in a bowl and set aside. Remove skin from chicken and discard. Shred meat. Set aside. </li> <li> Heat oil and butter in a large deep saucepan over a medium-high heat. When butter is melted, add mushroom and cook, stirring occasionally, for 10 minutes or until golden. Transfer to a bowl and set aside. Add onion and capsicum to pan. Cook, stirring occasionally, for 5 minutes or until onion is soft. </li> <li> Add tomato sauce, stock, beans, chicken and mushroom and bring mixture to the boil. Reduce heat and simmer for 15 minutes or until heated through. Season. </li> <li> Ladle soup into bowls, top with gremolata and serve with carta di musica bread. </li> </ol> Image: Better Homes & Gardens </div> </div> </div>

Food & Wine

Young girl fights for life after being left on bus in roasting temperatures

A three-year-old has been left fighting for her life after she was found unresponsive from being on a daycare bus outside a Queensland childcare centre for nearly six hours. Temperatures in Rockhampton reached 28 C on Wednesday, and it’s believed that three-year-old Nevaeh Austib had been on the bus - parked outside the Le Smileys Early Learning Centre near Rockhampton - since she was picked up from her family’s home at 9am. She was found unconscious at approximately 3pm and rushed to Rockhampton hospital in critical condition. Nevaeh’s father, Shane Austin, told the <a href="https://www.couriermail.com.au/news/queensland/rockhampton/child-found-in-critical-condition-on-bus-at-le-smileys-early-learning-centre-on-lucas-street-in-gracemere/news-story/c86e5ffa4a41f1c4d6ef8631fe547f25" target="_blank" rel="noopener">Courier Mail</a> his little girl has since been taken to a Brisbane hospital to undergo a deep brain scan and treatment for potential kidney failure. “She’s the most loudest little girl they tell me … she’s the heart of the daycare,” he said. The childcare centre has remained closed as of Thursday morning. Jason Thompson, the operations manager for Queensland Ambulance’s Central Region service, told media on Wednesday that Nevaeh was found “unresponsive” and described the situation as “traumatic” for those who treated her, per <a href="https://www.dailymail.co.uk/news/article-10783585/Karl-Stefanovic-breaks-girl-fights-life-left-daycare-bus-Rockhampton.html" target="_blank" rel="noopener">The Daily Mail</a>. “On the crew’s arrival Queensland Police were already on scene and escorted the crew into the childcare centre where the young child was on the floor in the admin room,” he said. Police have launched an investigation into the incident and interviewed the daycare staff, according to <a href="https://www.9news.com.au/national/child-critical-after-being-left-on-central-queensland-bus-rockhampton/7cb7646c-350e-4cf5-908e-0d0f7d69f58d" target="_blank" rel="noopener">9News</a>. It comes just two years after Muriel Namok’s three-year-old son died after being left on a minibus by childcare staff for a similar amount of time in Cairns. Ms Namok appeared on the Today Show on Thursday morning and shared her anger at Nevaeh’s situation, saying it made her “sick to her stomach”. “It’s just too tragic. Again, why?” she told co-hosts Ally Langdon and Karl Stefanovic. “This is terrible. “I feel really sick to my stomach. Angry. I know this feeling too well.” <img src="https://oversixtydev.blob.core.windows.net/media/2022/05/karl-nevaeh.jpg" alt="" width="1280" height="720" /> Today show hosts Karl Stefanovic and Ally Langdon fought back tears after speaking to the mum who lost her son in a similar situation. Image: Nine She said that parents should be able to trust that their children are safe in childcare centres, and that the centres need to take responsibility when things go wrong. “They are taking our children and we are trusting them to bring them back,” Ms Namok said. “For this to happen, they need to be held accountable.” After speaking to the grieving mum, who broke down as the interview ended, both Stefanovic and Langdon were fighting back tears live on air. “It’s horrendous,” Stefanovic said. “There’s nothing else to say to that,” Langdon added. “And that poor family. It really shouldn’t happen.” Image: Nine

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"That is NOT a goanna": Family stumbles upon metre-long croc in their chicken coop