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Traveller's $3,000 mistake at airport security

A grandmother from New Zealand has copped a whopping $3,000 fine after failing to declare an airport sandwich to border control officers. June Armstrong, 77, was travelling from her native Christchurch to Brisbane to housesit for a friend, and treated herself to a muffin and a sandwich ahead of her 4am flight. Ms Armstrong ate her muffin before boarding the plane, and stashed the sandwich in her carry-on luggage to eat later on the flight. However, the grandmother fell asleep on the plane and the sandwich was left uneaten. When she woke up from her nap, she filled out the declaration form to enter Australia, as she had prescription medication, but completely forgot about the sandwich. When she arrived at the security gates at Brisbane Airport and her bags were checked, she was met with an unfortunate welcome to Australia as she was slapped with the fine. “I was just sobbing and said “$NZ3300 for a little sandwich?” Ms Armstrong told the <a href="https://www.nzherald.co.nz/nz/canterbury-grandmother-fined-3300-for-chicken-sandwich-by-australian-border-officials/3KJUEZBB2JHVLHBNSXFY3XPKLE/" target="_blank" rel="noopener">NZ Herald.</a> She said asked the official who found the sandwich if they could throw it away for her, but after they walked away and came back, they allegedly just said, “Twelve points, $3300”. Ms Armstrong first thought they were joking, but when she realised they were serious, she broke down in tears as staffers "strongly advised" her to appeal the fine within 28 days. She went through with the appeal to avoid forking out the four-figure sum, but to no avail and eventually ended up coughing up the hefty fine. “My husband kept saying, 'Just pay it'. I said, 'It’s our pension, we can’t afford this’,” Ms Armstrong said, adding that they had about $30,000 in savings as well as their pensions. Ms Armstrong sent an email asking why she was fined, considering it was her first infringement, and why the cost was so high, especially considering the sandwich was untouched and sealed. She also outlined the impact the fine was having on her mental health, but she allegedly never received a response. Six months on from sandwich-gate, she has accepted she won’t be getting her money back and has since spoken out to warn fellow passengers not to make the same mistake. “Everybody I show the fine to is dumbfounded, they just can’t believe it,” Ms Armstrong told the NZ Herald. Australia’s Department of Agriculture, Fisheries and Forestry said Ms Armstrong needed an import permit to bring the chicken sandwich into the county, adding it could have been a much higher penalty, as fines can be as much as $6260. “Meat has strict import conditions which can change quickly based on disease outbreaks,” a departmental spokesperson told <a href="https://www.news.com.au/travel/travel-updates/warnings/grandmother-who-forgot-to-declare-chicken-sandwich-cops-3000-fine-at-brisbane-airport/news-story/2bc94ac2e7e4f59cd16e5798fc7f9f7b" target="_blank" rel="noopener">news.com.au</a>. “Uncanned meats, including vacuum-sealed items, are not allowed into Australia unless accompanied by an import permit." Image credits: Getty Images

Travel Trouble

How to make a perfect romcom – an expert explains the recipe for romance

<a href="https://theconversation.com/profiles/christina-wilkins-1454385">Christina Wilkins</a>, <a href="https://theconversation.com/institutions/university-of-birmingham-1138">University of Birmingham</a> Picture the scene: it’s a dreary weeknight evening, you’re tired from work, and you want to watch something that will pick you up. My guess is that some of you – perhaps more than would admit it – would pick a romantic comedy. Over the years the romcom has been designated as “chick flick”, dismissed at awards ceremonies (the best picture Oscar primarily goes to <a href="https://www.backstage.com/magazine/article/movie-genres-perform-best-oscars-2179/">drama films</a>) and frequently panned by critics. Yet, critics are not the only ones buying cinema tickets or watching streaming services. A 2013 <a href="https://archive.nytimes.com/economix.blogs.nytimes.com/2013/08/14/reviewing-the-movies-audiences-vs-critics/">article</a> from the New York Times found that the romcom was one of the genres most likely to divide audience and critical opinion. Like many other things that are classified as “women’s things”, the romcom is often spoken of as a “guilty pleasure”. Researchers such as Claire Mortimer, who <a href="https://www.routledge.com/Romantic-Comedy/Mortimer/p/book/9780415548632">writes about comedy</a> and women, argue that the dismissal is not just down to the genre’s <a href="https://stjohnslis.libguides.com/c.php?g=1277106&p=9378728">status as “women’s films”</a> but also because romcoms are genre films. Such films are often seen as repetitive – they rely on a number of tropes to be wheeled out again and again and we come to expect certain styles, stories and characters. Some films become key examples of a genre, a kind of “best of”, and form a template which the others either imitate or diverge from. That’s not to say that all romcoms are the same. But there’s a dominant form that we think of as being definitive, called the “neo-traditional romcom”. Tamar McDonald, a professor in film, <a href="https://books.google.co.uk/books?id=9Bk-mkvdPYcC&printsec=copyright&redir_esc=y#v=onepage&q&f=false">argues that</a> this is the main form of the genre now – one that “has no use for realism”. This can be seen in characters running through airports, the absurd lack of communication between love interests and the convenient mishaps. Without these elements though, the resolution wouldn’t be as sweet. <h2>The perfect romcom</h2> So what are the ingredients for a perfect romcom? Looking at the lists of the <a href="https://www.timeout.com/film/the-70-best-romcoms-of-all-time">best romcoms of all time</a> – which the internet <a href="https://www.vanityfair.com/hollywood/2018/08/best-romantic-comedies-list">isn’t short of</a> – we see similar tropes popping up repeatedly. One popular favourite, <a href="https://www.timeout.com/film/the-70-best-romcoms-of-all-time">When Harry Met Sally</a> (1989), features the “friends to lovers” storyline. This reoccurs in more recent films like <a href="https://www.youtube.com/watch?v=iHBcWHY9lN4">Always Be My Maybe</a> (2019). Within a romcom, there typically has to be miscommunication – and lots of it. Although a relationship can blossom steadily, often unknown to the characters themselves, romcoms usually feature a pivotal moment where one character is not understood by the person they want. This miscommunication is also underpinned by conflict. Leger Grindon, an expert <a href="https://www.google.co.uk/books/edition/The_Hollywood_Romantic_Comedy/okkZPTEnYqMC?hl=en&gbpv=1&dq=Leger+Grindon+rom+coms&printsec=frontcover%22%22">in romantic comedies</a>, breaks these kinds of conflict into three major fields: between parents and children, the two characters who are dating, or when someone has to choose between personal development and sacrifice. We’ve seen examples of all of three over the years. Children defying their parents’ wishes to be with someone they love is a common theme in the queer love story, like <a href="https://www.youtube.com/watch?v=h58HkQV1gHY">Happiest Season</a> (2020), but is also present in other films, like My <a href="https://www.youtube.com/watch?v=O2mecmDFE-Q">Big Fat Greek Wedding</a> (2002). <figure><iframe src="https://www.youtube.com/embed/O2mecmDFE-Q?wmode=transparent&start=19" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>My Big Fat Greek Wedding hinges on conflict between family and love.</figcaption></figure> Conflict between the needs of the love interests can be seen in <a href="https://www.youtube.com/watch?v=zZKAA5DRF4A">What Women Want</a> (2000). And the conflict between personal development and sacrifice has been a common theme of many recent Netflix romcoms such as <a href="https://www.youtube.com/watch?v=MX6wAGuIMCg">Hello, Goodbye and Everything in Between</a> (2022) or <a href="https://www.youtube.com/watch?v=km7gv28_uX0">The Holiday Calendar</a> (2019). In Hallmark Christmas films (their own sub-genre of the romcom) like <a href="https://www.youtube.com/watch?v=GWKYnKGN8OA">Just In Time for Christmas</a> (2015), women often have to choose between their career and their relationship, a common recurrence for the Christmas sub-genre especially. Romcoms can provide escapism, but at their heart the glue of the genre is finding connection through love and laughter. How realistic this is may be shifting, with more recent examples in film and television providing more cultural critique (see comedian Rose Matafeo’s brilliant <a href="https://www.youtube.com/watch?v=AtHC1VmrNXM">Starstruck</a> series, streaming on BBC Three for example). The parameters for the characters of these stories are also changing. Once predominantly white and straight, the genre is opening up to a range of different stories. Recent examples like <a href="https://theconversation.com/red-white-and-royal-blue-review-this-queer-romcom-puts-a-new-spin-on-the-us-and-uks-special-relationship-211533">Red, White, and Royal Blue</a> (2023) and <a href="https://www.imdb.com/title/tt9731598/">Bros</a> (2022) put gay male romance front and centre, while <a href="https://www.imdb.com/title/tt15893750/">Rye Lane</a> (2023) and <a href="https://theconversation.com/crazy-rich-asians-a-movie-and-a-movement-101568">Crazy Rich Asians</a> (2018) foreground non-white protagonists. Perhaps this is because – as <a href="https://www.routledge.com/Romantic-Comedy/Mortimer/p/book/9780415548632">Mortimer</a> argues – the genre is concerned with “perennial themes” of love and identity. In a moment where definitions and understandings of identity are shifting, the romcom provides an ideal place to think through these issues in a comforting way. Or perhaps we just need the optimism we associate with the genre at a time of war and economic crisis. Although there may be classics and new challengers emerging for the title of the best, the perfect romcom is one that shows that, despite all the challenges life may throw at us, there is sometimes a happy ending. <a href="https://theconversation.com/profiles/christina-wilkins-1454385">Christina Wilkins</a>, Lecturer in Film and Creative Writing, <a href="https://theconversation.com/institutions/university-of-birmingham-1138">University of Birmingham</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-to-make-a-perfect-romcom-an-expert-explains-the-recipe-for-romance-212487">original article</a>.

Movies

"Unbelievable but true": Tourist outraged over shocking restaurant fee

A tourist in Italy has been hit with a shocking fee from an upscale eatery after he asked for his sandwich to be cut in half. The anonymous man was travelling in Italy's picturesque Lake Como region, and stopped in at Bar Pace in Gera Lario, at the lake’s northern end, for a vegetarian sandwich and fries for lunch. Travelling with a friend, the man asked for the meal to be cut in half so they could share. After polishing off their lunch, the traveller was shocked when he was given the bill, noticing a charge he had never seen before. The man paid without arguing, but later took to TripAdvisor to leave a negative review. “Unbelievable but true,” the man captioned a photo of the receipt on TripAdvisor. The receipt lists the sandwich for €7.50 ($12.60), Coca Cola for €3.50 ($5.90), water for €1.50 ($2.50) and espresso for €1.20 ($2), along with the debated “diviso da meta”, or “cutting in half” fee, amounting to 2 euros, or $3.40. The confused customer gave the restaurant one star on TripAdvisor, far below the average of four and a half stars, based on over 100 reviews. After the review garnered a lot of unexpected attention, the restaurant's owner defended the fee to a local news outlet. “Additional requests have a cost,” owner Cristina Biacchi told La Repubblica. “We had to use two plates instead of one and the time to wash them is doubled, and then two placemats. It wasn’t a simple toasted sandwich, there were also French fries inside. It took us time to cut it in two.” She also noted that the customer did not complain or question the charge and clarified that she would have removed the charge from the bill, if someone had raised an issue. The extra charge is not unheard of in expensive cities and popular tourist destinations, with some cities in the United States are sometimes hitting diners with a share charge, or a split plate charge, to make up for the lower check average at a table, while some New York City eateries even ban the practice of sharing all together. Image credit: TripAdvisor

Travel Trouble

Scottish shortbread

Simple, sweet and buttery, this shortbread will go perfectly with your morning tea. Ingredients: <ul> <li>250g of butter</li> <li>1 cup of icing sugar</li> <li>1 teaspoon of vanilla extract</li> <li>2 ¼ cups of flour</li> <li>¼ cup of corn flour</li> <li>1 eggwhite</li> <li>2 tablespoons of sugar</li> </ul> Method: 1. Prepare your baking sheets by lining two pans with baking paper. On the centre of each sheet, trace an 18cm circle and flip both over. 2. Combine butter, icing sugar and vanilla using an electric mixer. Sift in both flours and stir, forming a dough. 3. Knead dough on top of a floured surface. 4. Half your dough and form each into a 10cm disc. Place on baking sheets and use circular guides to form two 18cm shortbread discs. 5. Frill the edges of each circle by pinching. Mark 8 triagnles in each circle without cutting through. 6. Chill until firm, for about 15 minutes. Preheat oven to 160°C. 7. Beat eggwhite and brush on to shortbread. Sprinkle with sugar. 8. Bake for 30 to 35 minutes or until lightly golden, swapping baking sheets half way through for consistency if necessary. 9. Let cool and cut to serve. Images: Getty

Food & Wine

Gluten-free chocolate chip biscuits

Switch up your usual flour for coconut flour to make these delicious gluten-free chocolate chip biscuits. Makes: 20 biscuits Ingredients: <ul> <li>⅔ cup of coconut flour</li> <li>⅓ cup of arrow root flour</li> <li>½ teaspoon of baking powder</li> <li>¼ teaspoon of bi-carb soda</li> <li>⅓ cup of coconut or brown sugar</li> <li>1 teaspoon of vanilla extract</li> <li>2 eggs</li> <li>½ cup of chocolate chips</li> <li>4 tablespoons of coconut oil, melted</li> <li>4 tablespoons of softened butter</li> <li>3-4 tablespoons of water</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Mix all dry ingredients excluding chocolate chips in a large bowl.</li> <li>In another bowl, mix coconut oil, butter, chocolate chips and eggs.</li> <li>Mix wet and dry mixes together.</li> <li>Add water, mixing to form a batter.</li> <li>Place balls of batter on a lined baking pan five-cm apart.</li> <li>Bake for 14to 16 minutes. Let cool.</li> </ol> Images: Shutterstock

Food & Wine

Cheese and bacon muffins

A delicious savoury muffin that’s great for when the grandkids are around or an on-the-go snack. Makes: 12 Ingredients: <ul> <li>2 egg</li> <li>250g self-raising flour</li> <li>1 cup grated cheddar cheese</li> <li>3 rashers bacon, cooked and finely diced</li> <li>1 cup milk</li> <li>½ teaspoon salt</li> <li>½ teaspoon pepper</li> </ul> Method: 1. Preheat oven to 200°C. Grease muffin tray and set aside. 2. Combine flour, cheese, bacon, salt and pepper in bowl. 3. In separate bowl, whisk eggs and add milk. 4. Make a well in the dry ingredient and gradually add egg mixture. Gently mix until just combined. 5. Spoon mixture into muffin tray. Bake for 15 to 20 minutes or until tops are golden. Images: Shutterstock

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

French toast in a mug

French toast for one has never been easier to make. Whether for breakfast or a naughty midnight snack, you’ll love this recipe. Ingredients: <ul> <li>1-2 pieces of (any) bread</li> <li>Butter, to grease</li> <li>1 egg</li> <li>3 tablespoons of milk</li> <li>1 teaspoon of cinnamon</li> <li>Maple syrup</li> </ul> Method: 1. Cut pieces of bread into cubes. 2. Grease inside of mug with butter. 3. Place bread in mug. 4. In a bowl add egg, milk and cinnamon and mix. 5. Pour into your mug on top of the bread and let it soak in. 6. Microwave for one to one and a half minutes until cooked. 7. Top with syrup and enjoy. Images: Shutterstock

Food & Wine

The gooiest and most scrumptious brownie recipe there ever was

Over60 community member shares her seriously yummy brownie recipe. Think gooey centre and lots of white and dark chocolate. Don’t say we didn’t warn you – these might just be the best brownies we’ve ever had! Serves: Eight Preparation time: 10 minutes Cooking time: 30 minutes Ingredients: <ul> <li>250 grams butter</li> <li>300 grams dark cooking chocolate</li> <li>5 eggs</li> <li>1.5 cups sugar</li> <li>1.5 cups plain flour, sifted</li> <li>180 grams of white chocolate (broken into pieces)</li> <li>180 grams of milk chocolate (broken into pieces)</li> </ul> Method: 1. Preheat over to 180. Not fan forced. If you only have a fan forced turn the oven down a bit. 2. Melt butter and dark chocolate (I do this in a double boiler). Set aside. 3. Mix eggs, sugar, flour. Add the dark chocolate and butter mixture. Stir till smooth. Add the rest of the chocolate. 4. Line a baking pan with baking paper. Fill with mixture - you can use square or rectangular pan. 5. Put in the over for no more than 30 mins. 6. Let cool a little but these are best served a little warm. Images: Shutterstock

Food & Wine

The only ANZAC biscuits recipe you'll ever need

ANZAC biscuits are no doubt an Aussie and New Zealand classic and they’re super easy to make. Historically, the golden cookies were typically made at home to sell for fund-raising, or to serve at other events help to raise money for the war effort. Try this recipe as you reflect on the National Day of Remembrance. Ingredients: <ul> <li>1 + 1/4 cups plain flour, sifted</li> <li>1 cup rolled oats</li> <li>1/2 cup caster sugar</li> <li>3/4 cup desiccated coconut</li> <li>150g unsalted butter</li> <li>2 tbsp golden syrup</li> <li>1 + 1/2 tbsp water</li> <li>1/2 tsp bicarb soda</li> </ul> Method: <ol> <li>Preheat oven to 170C</li> <li>Place flour, oats, coconut and sugar in a large bowl and stir to combine</li> <li>In a small saucepan place the golden syrup and butter and stir over low heat until butter is fully melted.</li> <li>Mix bicarb soda with 1 + 1/2 tbsp of water and add to the golden syrup mixture.</li> <li>Pour into the dry ingredients and mix together until fully combined.</li> <li>Roll tablespoonfuls of mixture into balls and place them on baking trays lined with nonstick baking paper, press down on the tops to flatten slightly.</li> <li>Bake for 12 minutes or until golden brown.</li> </ol> Image credit: Shutterstock

Food & Wine

Irish apple cake

This delightfully old-fashioned Irish apple cake is not only easy to make but tastes delicious served with custard. Serves: 8 Ingredients: <ol> <li>1 ¼ cup plain flour</li> <li>1 teaspoon baking powder</li> <li>¾ cup caster sugar</li> <li>¼ teaspoon ground cinnamon</li> <li>75g butter, plus extra for greasing</li> <li>3 apples, peeled, cored, cut into slices </li> <li>1 egg</li> <li>¼ cup milk</li> <li>Salt and pepper, to season</li> <li>Custard, to serve</li> </ol> Method: <ol> <li>Preheat oven to 180°C Grease a 20cm round tin with melted butter.</li> <li>Place flour, baking powder, sugar and cinnamon into a large bowl. Cut the butter into flour and use fingers to mix into flour until it resembles fine crumbs. Add apples and toss to combine.</li> <li>In a separate mixing bowl, beat eggs and milk together. Add to the apples and flour mix, using a spatula to combine. Batter will be thick.</li> <li>Pour into cake tin. Flatten the top with back of spatula. Sprinkle extra sugar over the cake. Bake for 30-40 minutes or until golden. Serve with custard. </li> </ol> Images: Shutterstock

Food & Wine

Broccoli and cheese pasta bake

An easy, satisfying dish that the whole family can enjoy, this cheesy, vegetarian broccoli pasta bake is sure to be a hit. Ingredients: <ul> <li>1L of milk</li> <li>2 garlic cloves, crushed</li> <li>2 bay leaves</li> <li>500g of pasta</li> <li>350 g of broccoli, cut into small florets</li> <li>75g of butter</li> <li>75g of flour</li> <li>1 teaspoon of mustard powder</li> <li>A few parsley leaves, chopped</li> <li>200g of grated Italian cheese mix</li> </ul> Method: 1. In a small saucepan, bring milk, garlic and bay leaves to a boil. Remove from heat and let sit. 2. Boil pasta until al dente. Add broccoli during the last two minutes of boiling. Drain. 3. In a pan, heat butter. Add flour, stirring for about one minute. Strain milk mixture. Add to pan in small portions at a time, stirring constantly. Let simmer for one to two minutes, forming a sauce. 4. Remove sauce from heat and stir in mustard powder and parsley as well as ¾ of the cheese. 5. Mix together with pasta and broccoli in a casserole dish. Sprinkle remaining cheese over top. 6. Cook under grill on high for two to three minutes or until top becomes golden. Let cool and serve. Images: Getty

Food & Wine

Subway puts its best footlong forward with a cheeky new ad

It’s no secret that sandwich giant Subway has copped its fair share of criticism over the size and value of its famous subs. And while it has addressed issues with <a href="https://www.oversixty.com.au/lifestyle/food-wine/subway-falls-a-foot-short-for-one-customer" target="_blank" rel="noopener">its faux-footlongs</a> in the past, the company has opted for a bolder approach with its latest marketing strategy. In a series of billboards being rolled out across Australia, Subway has taken a stand against its naysayers and competitors, releasing an image of its iconic footlongs alongside three familiar burgers with the caption “Yep, our footlongs are really that big.” The burgers haven’t been formally identified, but anyone who’s so much as stepped into a Maccas would have no trouble recognising the chain’s signature burger, the Big Mac. Additionally, the campaign seems to have included the most popular burgers from the likes of KFC and Hungry Jacks as well. As to why Subway have taken this new approach, Australia and New Zealand’s head of marketing, Rodica Titeica, referenced the cost of living crisis striking people across both regions, noting that “with cost-of-living pressures increasing, we know just how important ‘value for money’ is to Aussies. “That’s why the iconic Subway footlong continues to represent indisputable value that is not only convenient but also a guilt-free, better-for-you food option.” Typically, Subway’s ‘meatball melt’ sandwich comes in at just under $15. Meanwhile, a single Big Mac sits at around the $7.50 price mark. This isn’t the first daring campaign that the company has tried, having recently joined forces with Smith’s chips for three new flavours inspired by Subway’s sandwiches. Fan favourites won out, seeing the likes of ‘Crinkle Chicken Teriyaki Sub’, ‘Crinkle Meatball Sub’, and ‘Crinkle Pizza Sub’ hit supermarket shelves across Australia. And in 2022, Subway dipped into the bustling billboard realm with an interactive 3D sign in London, England. This one left its competitors alone, instead allowing audiences to create their very own sandwich on the screen. Scattered throughout the crowd at the 2022 display were Subway ambassadors, who were hard at work delivering people their deliciously unique creations. “Embracing new technologies and pioneering ways to interact with audiences is always exciting,” said Dom Goldman, Chief Creative Officer of the company who created the campaign, Above+Beyond. “We’ve seen many great 3D billboards, but creating a fully interactive screen with fulfilment baked in is a first.” “This is a first in marketing, trying to find new ways to reach Subway fans and give them a chance to enjoy their Sub just the way they want,” Head of Marketing for Subway UK & Ireland Angie Gosal explained, “Subway always puts customers first and this campaign is another example of this.” Images: Shutterstock

Food & Wine

Subway falls a foot short for one customer

A woman has run into some trouble with her Subway sandwich after taking to it with a measuring tape. The irate customer had been suspicious about the supposed dimensions of her “6-inch sub”, and decided the only thing to do was to find out for herself if she was on to something or not. However, the woman didn’t succeed in putting her fears at rest, instead proving them to be right. The sandwich, advertised as being six inches long, measured up to be just over five. In her annoyance, she told the company that they should be doing better - in her words, “to up your game” - if they expected to be charging extra for what customers weren’t actually receiving. “Usually I wouldn't really care,” she noted, and then explained in some of the world’s most relatable terms, “but I was super hungry today.” To add insult to injury, she also revealed how she’d gotten "one less piece of salami and pepperoni” than usual, and noted that this was simply not up to standard, and that she had inside intel to prove it - her sister had been a Subway manager for years. This wasn’t the first time Subway had run into trouble over the size of their sandwiches - a customer in Australia once took their anger straight to court, going so far as to sue the company in 2013. His photo, posted to Facebook, showed that his footlong sandwich was not the promised 12 inches, but instead 11. That case was settled for a staggering $525,000 (approximately $798,042.00 AUD), and in 2015, Subway introduced new in-store regulations towards ensuring their products measured up, as well as additional disclosures for their consumers. At the time, Subway acknowledged that the media buzz surrounding the case had motivated its decision to settle the case, while the judge was firm in his belief that the smaller sandwiches actually contained no less food in terms of weight. “The settlement acknowledges as much when it says that uniformity in bread length is impossible,” he said, “due to the natural variability of the bread-baking process.” To many, however, this was not - and seemingly never will be - good enough. And to others, it’s a tale as old as time that they’d tired of hearing. “It's clearly a ‘SUBWAY 6 INCH’ and meant as a description rather than a measurement of length,” wrote one fed up individual on yet another related story, this time posted to Reddit. “In that case,” mused another, “there should be a new policy wherein every Subway employee should be required to do air quotes when using the term ‘Footlong’.” Images: Reddit

Food & Wine

Recipe: Chocolate caramel slice

The chocolate caramel slice is a variation on one I have made for years, with an extra hit of chocolate in the caramel, and using my quick and easy method of combining caramel and regular sweetened condensed milks. This slice is so wickedly addictive, to avoid gluttonous temptation it's best to pop leftovers in containers for guests to take with them – or pop them in portioned amounts in the freezer. Makes: 40 Ingredients: <ul> <li>250g butter plus 25g, softened</li> <li>¾ cup caster sugar</li> <li>2 teaspoons vanilla extract</li> <li>2 ½ cups plain flour</li> <li>1 teaspoon baking powder</li> <li>⅓ cup dark Dutch cocoa powder plus 1 tablespoon extra</li> <li>1 tin sweetened condensed milk</li> <li>1 tin condensed milk caramel</li> <li>1 tablespoon golden syrup</li> <li>125g 50 per cent dark chocolate, roughly chopped</li> </ul> Method: <ol> <li>Preheat oven to 180 degrees Celsius. Line the base and sides of a 28 x 21cm slice tin with baking paper.</li> <li>Put 250g butter, sugar and vanilla extract in a food processor (or mixer) and whiz until pale and soft. Add flour, baking powder and ⅓ cup of cocoa, and pulse again to combine. Tip ¾ of the mix into the prepared baking tin and press in, then smooth firmly with the back of a tablespoon. Pop in the fridge while you prepare the rest.</li> <li>Mix the condensed milks, 25g butter and golden syrup in a microwave-proof bowl and microwave on high for one minute. Add the extra tablespoon of cocoa powder and whisk until loosened. Microwave on high for a further minute and whisk until smooth.</li> <li>Pour the caramel mix over the base and sprinkle over the chopped chocolate. Top with the remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Bake for 30-35 minutes until richly golden and cooked through. Cool in the tin, remove and slice into squares and store in an airtight container.</li> </ol> Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

6 delicious cheesecake recipes to delight the whole family

Whether your sweet tooth steers you towards something bejewelled in berries or coated in chocolate, cheesecakes make for an excellent dessert all year round. In no particular order, here are 10 recipes to try at home, whether you want to impress the whole family at your next event or want to dig in solo for a cheesecake demolition (no experience required). <ul> <li><a href="https://justamumnz.com/2016/10/23/caramello-chocolate-cheesecake/" target="_blank" rel="noopener">Caramello cheesecake</a> </li> </ul> Caramel and chocolate go hand in hand, so it only makes sense to pair Caramello with cake. And with a prep time of only 20 minutes (though 4 hours are recommended for setting), this sweet treat can be yours in record time after the cake craving strikes. <ul> <li><a href="Custard%20apple%20cheesecake" target="_blank" rel="noopener">Custard apple cheesecake</a> </li> </ul> In another take on a classic combo, Woolworths’ recipe promises a 45 minute prep time, with only four steps. Best yet, it doesn’t require baking, so there’s no fear of burning it before you even get the chance to enjoy it. <ul> <li><a href="https://www.recipetineats.com/no-bake-mango-cheesecake/" target="_blank" rel="noopener">No bake mango cheesecake</a> </li> </ul> RecipeTin Eats' Nagi Maehashi credits bargain mangoes for this recipe, and no matter its humble origins, the multitude of ways this one can be played with makes it the perfect base to experiment. Plus, Nagi lists her notes, tips, and tricks to help any baker through the process. <ul> <li><a href="https://www.taste.com.au/recipes/ultimate-choc-mint-cheesecake-recipe/zwfw4gs8" target="_blank" rel="noopener">Ultimate choc-mint cheesecake</a> </li> </ul> For KitKat lovers, and avid fans of mint chocolate, this recipe is a must. It provides a grand opportunity to get creative with decorating too, though it could be a bit of a challenge to improve upon the surewire winner KitKat ring. <ul> <li><a href="https://www.readersdigest.ca/food/recipes/lemon-curd-cheesecake/" target="_blank" rel="noopener">Lemon curd cheesecake</a></li> </ul> With lemon curd involved, is there ever any need to say more? This recipe, although from a Canadian, gives bakers the option to swap their measurements to metric for an easier experience. And even more, you can edit the portion size, so no more guessing while adjusting the recipe to suit. <ul> <li><a href="https://www.modernasianbaking.com/recipes/the-best-japanese-cheesecake-recipe" target="_blank" rel="noopener">Foolproof Japanese cheesecake</a> </li> </ul> And last but certainly not least is the bouncy and brilliant Japanese cheesecake. These cakes, also known as a cotton cheesecake or a soufflé cheesecake, cannot be missed. And with notes from recipe author Kat Lieu to assist, now is as good a time as any to give it a go. The OverSixty team shared their favourite cheesecake flavours too, and though they may not all be family friendly, they’re certainly nothing short of absolutely scrumptious. Coming in first? Baileys. Indulgent and creamy, any cheesecake recipe that features the liqueur is sure to be a winner. <ul> <li><a href="https://www.taste.com.au/recipes/baileys-cheesecake-recipe/633f1u7z" target="_blank" rel="noopener">Baileys cheesecake</a></li> <li><a href="https://www.bestrecipes.com.au/recipes/caramilk-baileys-salted-caramel-cheesecake-recipe/9bnmlwmn?r=baking/66odb6fv&h=baking" target="_blank" rel="noopener">Caramilk, Baileys, and salted caramel cheesecake</a></li> <li><a href="https://bakeplaysmile.com/baileys-chocolate-cheesecake-no-bake/" target="_blank" rel="noopener">No bake Baileys chocolate cheesecake</a></li> </ul> And second up, though no less desirable, are fruit cheesecakes (lemon, blueberry, and raspberry topping our lists). Typically a more humble option, but certainly no less delicious, with hundreds of flavours available to make them shine inside and out. <ul> <li><a href="https://www.recipetineats.com/blueberry-cheesecake/" target="_blank" rel="noopener">Blueberry cheesecake</a></li> <li><a href="https://www.womensweeklyfood.com.au/recipes/lemon-and-blueberry-cheesecake-1489" target="_blank" rel="noopener">Lemon and blueberry cheesecake</a></li> <li><a href="https://www.bestrecipes.com.au/recipes/no-bake-lemon-cheesecake-recipe-2/z5ltaea8" target="_blank" rel="noopener">No bake lemon cheesecake</a></li> <li><a href="https://www.allrecipes.com/recipe/25642/white-chocolate-raspberry-cheesecake/" target="_blank" rel="noopener">White chocolate raspberry cheesecake</a></li> </ul> Images: Getty

Food & Wine

Crumbed Lamb Cutlets with Vegemite

Jazz up your lamb cutlets this Xmas with these simple yet delicious homemade breadcrumbs and my secret ingredient; vegemite, which takes the overall flavour to the next level! Whenever we have family or friends visiting, I turn to making lamb cutlets as they’re easy to cook with, taste delicious and my go-to little hack to help them go further is by crumbing them. I know it can be so easy to resort to pre-made or panko breadcrumbs but these homemade breadcrumbs are truly worth it. But what makes this recipe extra special is the use of vegemite. I know that may sound weird but let me put it this way for you… you would pair lamb with anchovy so why not vegemite? It’s a great anchovy replacement and has a rich depth of umami flavour that is perfectly paired with lamb. You can also cook these lamb cutlets three different ways: in the oven, airfryer or my favourite way, shallow fried in extra virgin olive oil – AND the best part, they take 15 mins max to prep and cook. Something we all need when welcoming family members round. Makes 10 - 12 cutlets Serves 4 Ingredients Raddico, Watercress and Feta salad ● 1 raddico ● 1 bunch watercress ● 2 cups peas ● 100g feta Lemon Honey Dressing ● ½ cup olive oil ● 2 tablespoons honey ● ¼ cup lemon juice ● 1 garlic clove finely sliced ● Zest from 2 lemons ● Salt and pepper Vegemite toast crumb lamb cutlets ● 10 - 12 lamb cutlets ● 6 slices of white sandwich loaf ● 1 tablespoons vegemite ● 2 eggs ● 1 garlic clove crushed ● 1/2 cup flour ● 1 teaspoon salt ● 1 teaspoon cracked black pepper ● ½ bunch fresh parsley roughly chopped and stalks discarded ● ½ tablespoon fresh rosemary roughly chopped ● Extra Virgin Olive oil Method - Raddico, Watercress and Feta salad 1. Combine all ingredients into a large bowl. For the dressing, combine all ingredients into a jar and shake well. Dress the salad and sprinkle with feta. Vegemite toast crumb lamb cutlets 1. Lay the bread out onto a baking tray and leave it to dry out overnight. It’s important your bread has been dried out as this will give you the crispiest breadcrumbs. 2. In a shallow wide bowl, whisk your eggs and garlic together. 3. Place several lamb cutlets at a time between two pieces of baking paper. Using the smooth side of a mallet pound the cutlets, until roughly 2cm thick throughout. This step is to ensure the lamb cooks at an even rate. 4. Spread the vegemite onto one side of the bread. Roughly tear apart your bread and place into a food processor with the parsley and rosemary. Blend until the bread is chunky and the herbs have been mixed through. Place your breadcrumbs into a bowl. 5. In a shallow bowl, whisk together the flour, salt and pepper. Begin with your flour, followed by the egg wash, breadcrumbs and finish with a large clean plate to place the cutlets. Take one lamb cutlet and coat both sides evenly with the flour, place into the egg wash, coat both sides evenly. Lastly, place into the breadcrumb mixture applying pressure with your hands when you flip the lamb over to ensure the breadcrumbs are evenly coated all over. Set aside and repeat with the remainder of the cutlets. Place the lamb into the fridge for 30 - 60 minutes to allow the breadcrumbs to set and bring the meat to a cold temperature. 6. In a large frying pan, add 2 - 3cm of olive oil and bring to heat. Turn the heat down to low- medium and fry 1 - 2 pieces of lamb at a time for 3 minutes on one side and then 2.5 minutes on the other or until they are golden and crispy. Place the lamb cutlet onto a cooling rack. 7. Enjoy with the raddico, watercress and feta salad. Image: Supplied

Food & Wine

Recipe: Cheesy potato bake

The perfect accompaniment to any meal, everyone needs a great potato bake recipe in his or her repertoire and this one is delicious (and simple). Serves: Six Preparation time: 20 minutes Cooking time: One hour 30 minutes Ingredients: <ul> <li>60g of butter, plus extra for greasing</li> <li>2 ⅓ cups milk</li> <li>400ml cream</li> <li>2 cups of cheese (tasty or parmesan work well), grated</li> <li>1½ kg potatoes (Sebago, Desiree, or similar), peeled and thinly sliced1 onion, finely chopped</li> <li>3 garlic cloves</li> <li>1 tablespoon fresh thyme leaves</li> <li>Salt and pepper to season</li> </ul> Method: <ol> <li>Preheat oven to 180 °C or 160 °C for fan forced. Lightly grease a seven-cup ovenproof dish. </li> <li>Melt butter in a heavy-based saucepan over medium heat. Slowly add milk and cream, stirring constantly until well combined. </li> <li>Add one and half cups of cheese. Stir to combine. </li> <li>Layer one third of potatoes over base overlapping slightly. Top with half the onion, garlic, thyme and one third of cheese sauce. Season with salt and pepper. Repeat two more times. </li> <li>Brush a sheet of foil with oil and place oil-side down over the potato. Seal tightly. Bake for 45 minutes. Uncover and brush top with melted butter. Cook a further 45 minutes until tender and golden brown. Sprinkle with remaining cheese for last 15 minutes of cooking.</li> </ol> Image: Getty

Food & Wine

Prawn Peeling 101

Prawns are a classic Aussie seafood delicacy. You’ll find them on almost every Australian Christmas lunch or dinner table this year and they can be enjoyed countless different ways, in countless different recipes. While fans of the delicious crustacean will certainly be diving into them this festive season, there is one aspect of prawns people hate: peeling them. Chef and TV host Courtney Roulston speaks about the humble prawn and even shares her number one tip for mess-free peeling. "I'm old school," Roulston, who is a spokesperson for the Marine Stewardship Council's new "Peel The Difference" campaign. "I know there's loads of gadgets and I've seen people do it with a fork and a spoon. "I think prawns are the ultimate finger food, you need to get your hands involved. I rip off the head, get my thumb underneath the first three sections and [opposite hand's] forefinger underneath the rest and peel. "I'm quick enough that I can do it in six or seven seconds." Roulston is a big fan of incorporating prawns into multiple dishes on Christmas Day. "They go really well with a glass of champagne and are great for the start of a Christmas party," she revealed. "Prawns integrate really well into other recipes, whether it be a salad or a classic prawn roll or a prawn cocktail." Prawns served on Christmas Day or during the warmer months are often paired with the classic “Marie Rose” sauce, which uses tomato and tabasco or Worcestershire sauce mixed with mayonnaise. Roulston instead opts for a healthier dipping suace, which she calls the “green goddess” sauce. "You blitz up avocados with lemon juice or apple cider vinegar with salt and pepper with a load of herbs," she explains. "It's like a healthier version of the Marie Rose, it's simple and perfect for the warmer weather.” Let us know your favourite prawn hacks as we head into the festive season! Image: Getty

Food & Wine

Strawberry ricotta cake

This impressive-looking strawberry cake is much simpler to make than it looks. Serves: 6 Ingredients: <ul> <li>Butter, for greasing</li> <li>4 eggs, separated</li> <li>1 ½ cups ricotta</li> <li>100g caster sugar</li> <li>1 lemon, zested</li> <li>1 teaspoon vanilla extract</li> <li>½ cup plain flour</li> <li>4 strawberries, halved</li> <li>Brown sugar, for dusting</li> </ul> Method: 1. Preheat oven to 180°C. Grease a 20cm springform pan with butter. 2. Place egg whites in small, clean bowl and beat until stiff peaks form. Add egg yolks, ricotta, sugar, lemon zest and vanilla into a large bowl. Beat until smooth and creamy. Fold in flour and beat until well combined. 3. Gradually fold in egg whites into batter. Pour batter into prepared pan. Press strawberries on the top of batter. Sprinkle with brown sugar. 4. Bake for 30 to 35 minutes or until cake is firm and cooked through. Let cool before serving. Image: Getty

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