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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

Aussie actress in catastrophic bus crash offered $16 voucher as compensation

An Aussie tourist left injured and stranded after a fatal bus crash in southern Italy has claimed the travel company only offered her a meal voucher for the inconvenience. Australian actress Sinead Curry, who has starred in TV shows like The Haunting of Nancy Drew and DC’s Legends of Tomorrow, said that nine hours following the crash, the European bus company offered her a $16 meal voucher for her troubles. Curry and partner Salma Salah, both from Sydney, boarded the FlixBus in the city of Bari on June 3 for the long journey to the Northern city of Bologna with a transfer to Rome. However, two hours into the trip Curry said the “bus hit something”. “We were all asleep, it went airborne and spun around a bunch of times,” she said in a TikTok video posted the following day, showing her in hospital wearing a neck brace. Curry told followers the bus was “flung around like in a blender” before it landed down by an embankment, which she claimed was “on the other side of the road”. “Several cars then hit the bus moving the bus closer and closer to the side of the road,” Curry explained in her video. Italian and German media reported the bus crash occurred near the town of Avellino, approximately 50km east of the southwest city of Naples. Five cars were caught up in the accident and local emergency services were quoted as saying the “lifeless body of a man was found” along with 14 people sustaining injuries. Curry said there were 38 people on the bus, including another Aussie woman called “Caity”, who suffered a broken collarbone. After Curry was discharged from the hospital, fearing her nose was broken but was assured it was not, she made another video emphasising how she felt abandoned by the bus company. “FlixBus none of your numbers are working,” an emotional Curry urged. “They ring out and they hang up on us. We cannot get any information from FlixBus, we cannot get our luggage back. “They offered us by text a 10 euro ($16) meal replacement voucher for the inconvenience. “There are a bunch of people here who nearly died we don't have any information.” Curry later claimed FlixBus even blocked her on social media. “We just want some information and some help,” she explained, complaining that she was still waiting on her luggage to be returned. FlixBus issued a statement claiming “a support line and email” was provided to all passengers and their families following the incident. "Outbound calls were made to passengers who had registered their mobile numbers, and emails were sent to passengers with instructions,” the bus company said. “At all times, the safety of its passengers and drivers is of highest priority to FlixBus.” Two days following the incident Curry received her luggage and was in Rome after an emergency shuttle had been deployed for stranded passengers. However, she said that as they arrived in Rome, passengers were finding “shrapnel” from the crash in their bodies and she had gotten a piece out of herself. On June 5 Curry took to TikTok again, saying she and her partner were grateful to be “safe and in Rome”. Although safe, she did note that they were heading to the hospital to get checked again as she was suffering from “very severe headaches” and had intense pain in her jaw. Curry then thanked the “heroes” in Italian fire and rescue, who she said took her and her partner in and gave them pasta, crackers, water and a change of clothes. She said FlixBus had rung her twice at a later date to tell the couple to keep receipts for a full refund. Curry jetted to Europe for her dream holiday but given the incident, she and her partner are dumping their Italian plans to recuperate in Rome. “We are so grateful to be alive please hold your loved ones close,” she said. Image credit: TikTok

Legal

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

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

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

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

Win a share of $35,000 in renovation vouchers while adding value to your home

A <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">simple renovation</a> is one of the easiest ways to add value to your home. And from August till November, <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">LJ Hooker</a> are helping you out, giving you the chance to win a <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">$5,000 renovation voucher</a> out of a pool of $35,000. Whether it's a small bathroom renovation, sprucing your kitchen with new benchtops, or brushing up multiple rooms via a new paint job, it’s <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">a small investment</a> that can <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">pay off substantially</a>. To help you figure out what your home needs, book an appraisal with them <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">here</a>. It is a good idea to add value to your home before selling. Making small improvements will give your property a fresh, new look and increase your chances of getting the best return. Adding value to your home does not have to involve breaking the bank with expensive renovations. You can easily <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">boost your property’s value</a> on a budget with some simple yet effective DIY hacks that will increase the likelihood of selling your home. The rooms that add value to your home When you are looking to add value to your home on a budget, you want to make improvements that will create maximum impact with minimum investment. Think about small updates that can increase the functionality of the room. Home improvement does not need to mean spending a lot. Here are the rooms that, when done right, can add great value to your home: <h3>Revive your kitchen</h3> People spend a lot of time in their kitchens. The classic go-to room, your kitchen should be one of the first rooms to focus on <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">improving prior to selling</a>. You do not need a full-on makeover. Start with updating the floor if needed (vinyl is a great cost-effective option that looks great and will not break the bank) and give old cabinet doors a facelift with new paint and fixtures. Countertops can be revamped with laminate benchtops - the most cost-effective material. Another point of focus should be your splashback. Scrub to remove any grime or consider stick-on tiles that can be placed over the top of your old splashback for an instant, budget-friendly upgrade. <h3>Maximise space in bedrooms</h3> Have a ‘spare room’ that is primarily used for storage or as a study space? Consider converting it into an extra bedroom. Doing so will add value to your home and attract more buyers. With your existing bedrooms, consider giving them a repaint and adding extra storage options such as installing a built-in robe or extra shelving. Make bedrooms ready for staging by adding plush finishes such as comfy bed throws, cushions, shaggy rugs and fresh flowers. <h3>Make your living room liveable</h3> The family living room should be a space of comfort and function. Open up the space by neutralising the wall colours and letting in maximum light with the use of added lighting such as floor lamps or by swapping out heavy curtains for light-coloured shutters. Turn awkward nooks into usable spaces for storage and consider investing in smart home technology with smart lights, a smart thermostat and adding a smart device to your TV for easy voice-command operation. Add value to your property on a budget There are many things that you can do to <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">get the most value when selling your home</a>. If you are planning on selling soon and want the best return on your investment, then the key is to spend money in the right places. Even on a budget, there is still a fair bit you can do to your home to have it <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">ready for appraisal</a>. You do not need to spend a dramatic amount of money, especially if done right. Here are our top ways to instantly add value to your property: <h3>A fresh coat of paint</h3> Re-painting a room makes it seem brand new and refreshes the complete look of your home’s interior. It is also a good way to add light to a room, particularly if you choose neutral colours such as whites and creams. This creates an overall brightness and airiness to your home, making it more inviting. <h3>Curb appeal</h3> First impressions count! Your home’s exterior is the first thing people see. Boosting its curb appeal is therefore a quick yet effective way to <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">add value to your property</a>. You can do this by mowing lawns, pressure washing the exterior walls and driveway, fixing broken fence pailings, adding outdoor lighting to your entranceway and planting new plants. <h3>New flooring</h3> Floors have a big impact on the perceived value of your home. If your floors are in generally good condition, you can help increase their value and appearance by simply steam cleaning to remove old built-up dirt and stains, replenishing timber floorboards with new lacquer or a wax finish or hiring a buffer to buff and polish. If your flooring is old and outdated, it is possible to install a new floor without having to sacrifice too much of your savings. <h3>Add space and cleanliness</h3> You want to make the best first impression when selling your home. Do this by getting rid of any rubbish and clutter and by giving your home a deep clean to remove any mould, dirt and deodorise furniture. By removing clutter and giving your home a deep clean, you are making your home fresh and inviting for potential buyers. Some quick ways to create a more open living space include: <ul> <li>Removing excess furniture</li> <li>Clearing table tops</li> <li>Keeping knick-knacks and collectibles to a minimum</li> <li>Storing unwanted or unused items in under-bed storage boxes</li> <li>Invest in space-saving options such as stackable boxes, furniture that doubles as storage, and vertical hangers or shelves.</li> </ul> <h3>Update old fittings & fixtures</h3> Giving old doors, cabinet doors and drawers a facelift with new handles is an instant upgrade that will add value to your home. Replacing old light fittings and light switch face plates is another way to add value without much effort or money. <h3>Create inviting spaces</h3> Improving the key rooms in your home can contribute to the overall <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">worth of your property</a>. If your home’s interior is in good condition and indoor spaces are usable, then you are likely to get a higher market price when it comes time to sell. You can prepare your home for staging by focusing on the main liveable spaces of your home such as the kitchen, bathroom and living room. A key summary of adding value to your home If you are on a budget and want to add value to your home, you should look at the below options: <ol> <li>Transform your home with a coat of paint</li> <li>Create some street appeal by sprucing up your front yard and home exterior</li> <li>Install new floors or polish old ones</li> <li>Get rid of clutter and put personal items in storage</li> <li>Update fittings & fixtures on cabinetry, lights and doors</li> <li>Stage key rooms to improve appearance and function</li> </ol> Let us help show the value of your property If you are ready to sell your home and wondering how to add value to your property to maximise your return, then give the above budget-friendly tips a go. You do not have to spend a lot of time or money to improve your home. Remember, the key is to make your home beautiful and functional. If you do not enjoy using your home while you are living in it, then how will potential buyers?! Voted Australia’s number one real estate brand, a little help from the team at LJ Hooker can be invaluable when it comes to <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">selling a home</a>. Book a <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">property appraisal</a> today to get your home market-ready. Image: Getty Images This is a sponsored article produced in partnership with <a href="https://go.linkby.com/TBDJBQJE" target="_blank" rel="noopener">LJ Hooker.</a>

Home Hints & Tips

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

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

Coles takes the BBQ Chook to a whole new level

The humble rotisserie chicken – a widely loved dinner staple, has been taken to a whole new level. Coles have announced a new flavour of their iconic roast chicken. After the success of their Mexican-flavoured BBQ chook, the grocery giant has debuted another special addition that is honey BBQ flavoured. Marinated in honey, garlic and liquid smoke for a delectable flavour hit, the Honey BBQ roast chicken is filled with a paprika, garlic, honey, herb and breadcrumb stuffing. Coles Product Developer for Seafood & Deli, Tim Hickox, said the supermarket is excited to offer customers a fresh new take on the product. The roast chicken happens to be the third top-selling item in the country, right behind bananas and strawberries. “We are always looking for ways to innovate across our existing product range and provide our customers with interesting new meal ideas,” Mr Hickox said in a statement. “We think customers will love our brand-new Coles Honey BBQ Hot Roast RSPCA Approved Chicken, the perfect weekday meal base to grab-and-go and add to their favourite recipes, such as tacos with charred corn salsa and chipotle mayo, or sliders with coleslaw and ranch dressing.” Off the back of the Mexican-flavoured chicken’s popularity, he said Coles “discovered our customers are looking for original and flavour-packed alternatives to a standard roast chook”. Coles were also inspired by the success of their Honey Soy Chicken Kebabs, which are a firm customer favourite. The special edition Honey BBQ roast chickens are available now across Australia in all Coles’ delis (excluding the NT) for only $12. Image: Coles Supermarket

Food & Wine

Chicken Pho for the soul

This warm and hearty Vietnamese chicken noodle soup is perfect for the cooler weather. Wth 25g of protein and 5g of fibre, this is a healthy seasonal staple. <h2 dir="ltr">Ingredients</h2> 170g fresh shiitake mushrooms 7cm piece ginger, peeled and sliced 1 Tbsp coriander seeds 4 whole cloves 1kg bone-in chicken thighs, skin removed 1.5L (6 cups) water 500ml (2 cups) salt-reduced or gluten-free salt reduced chicken stock 1 large brown onion, sliced 30g dried porcini mushrooms, rinsed, drained and broken 1 Tbsp brown sugar 5 cloves garlic, sliced 125g dried rice noodles, soaked (see Cook's Tip) 2 bunches Asian greens, trimmed, chopped, steamed Coarsely grated carrot, slivered red onion, sliced chillies, coriander leaves, Thai basil, and/or lime wedges, to serve (optional) <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> Remove and reserve stems from the shitake mushrooms. Thinly slice the caps. Transfer the sliced mushrooms to a bowl, cover and put in the fridge until required. </li> <li dir="ltr" aria-level="1"> Place the shiitake stems, ginger, coriander seeds and cloves on a double thick 20cm piece of muslin. Bring up corners and tie closed with string. </li> <li dir="ltr" aria-level="1"> Place the spice bag, chicken, water, stock, onion, porcini mushrooms, sugar and garlic in a slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. Remove and discard the spice bag. </li> <li dir="ltr" aria-level="1"> Remove the chicken from the cooker. Remove the meat from the bones. Discard the bones. Coarsley shred the chicken. Cover and set aside. Stir the reserved shiitake mushrooms and noodles into the broth. Cover and cook for a further 10 minutes. </li> <li dir="ltr" aria-level="1"> Divide the greens between serving bowls. Ladle the noodle mixture over the greens. Add the shredded chicken. Top with carrot, onion, chilli, coriander, basil and lime wedges, if using. </li> </ol> Chef’s tip To soak rice noodles, place in a large heatproof glass bowl. Cover noodles with boiling water. Set aside for 5-7 minutes or until noodles are tender but still firm, stirring occasionally. Pho Flavours Pho (pronounced fuh) is a traditional Vietnamese noodle dish. It is easily adaptable to your family's favourite foods. Use pork, beef or tofu instead of chicken. No rice noodles? Try cooked wholemeal spaghetti. And the topper ideas are endless! Give fresh green shallots, basil, shredded cabbage and a drizzle of sriracha sauce a try. Image: Getty

Food & Wine

Urgent health warning after child loses leg

An athlete who caught chickenpox as a little boy resulted in him nearly dying. He entered cardiac arrest, lost 70% of his hearing and had to have his right leg amputated. As a warning to others, Brendan Hall has now issued an urgent warning about the virus and its devastating effects. Australian health authorities recently revealed chickenpox is still running rampant through the community despite Covid restrictions drastically reducing other common viruses such as the flu. Paralympic swimmer Brenden Hall, aged 28, caught chickenpox from his brother in 1999. His sibling got through chickenpox unscathed, but Hall suffered immensely from the common ailment, with his parents fearing the worst as he went into cardiac arrest for 27 minutes. Hall described the moment he woke up in hospital to find out he'd lost his leg from a condition that gives many young people only mild symptoms. 'I wasn't aware my leg was going to be amputated until I came back around a few weeks after it happened. 'I was in severe pain and constant screaming, I can't remember a lot from at the time but my parents made the best decision they could,' Hall told Daily Mail Australia. Chickenpox is one of a number of infectious diseases such as measles, mumps and shingles that doctors remain concerned about. It was recently revealed that last year there were more than 10,000 cases of the varicella-zoster virus, which causes chickenpox, in Queensland alone. Hall now has a 10-week-old child of his own and wants other parents to know that it is vital to keep up routine immunisations and safety precautions for common childhood diseases whether they be measles, mumps or chicken pox. 'I'd like to be in the group that puts themselves out there to spread the word, to remind people of a serious danger that, for a lot of people, slips under the radar,' he said.

Caring

$250 million in accommodation vouchers for all NSW residents

Adults in New South Wales are able to apply for accommodation vouchers to go towards their next intrastate holiday. From Monday February 21st, NSW residents can apply for one of the $50 vouchers to use on holiday, in order to help boost the state's financial Covid recovery. The new vouchers are part of a $250 million government scheme to help NSW residents explore their own state's destinations, all while helping local tourism businesses. “The Stay NSW voucher is a fantastic incentive for NSW residents to get out and explore the incredible cultural and natural wonders of their home state or even experience what it’s like to be a tourist in Sydney with a staycation in one of the world’s great CBDs,” Minister for Tourism Stuart Ayres said. “The NSW Government is committed to supporting our accommodation providers, who have experienced consecutive years of hardship with natural disasters and the pandemic." “This initiative will provide a much-needed boost to the sector as we continue on our roadmap to recovery.” <blockquote class="twitter-tweet"> 1️⃣ Are you 18 years or above? 2️⃣ Do you live in NSW? When you log in online or open your ServiceNSW app this morning - you may be eligible to claim a $50 Stay NSW voucher - to help support accommodation providers in NSW impacted by COVID-19. <a href="https://t.co/WyS50HTZE0">pic.twitter.com/WyS50HTZE0</a> — Victor Dominello MP (@VictorDominello) <a href="https://twitter.com/VictorDominello/status/1495536895484469255?ref_src=twsrc%5Etfw">February 20, 2022</a></blockquote> While residents are able to apply for the vouchers now, they will be rolled out in a staggered approach, with all residents having access by March 3rd. Unlike the Dine and Discover vouchers, accommodation vouchers can be used with family and friends. “People can pool the $50 Stay NSW Vouchers with relatives or mates, with no redemption limit,” Minister for Customer Service and Digital Government Victor Dominello said. The vouchers will be valid for use in New South Wales until October 9th. Image credits: Getty Images

Domestic Travel

Introducing new “Reds Hot Fried Chicken”

Nothing beats biting into freshly cooked, crunchy fried chicken.Fast food restaurant chain Red Rooster have added a new glossy yet spicy sauce to their signature fried chicken.They will be serving the new spicy Reds Hot Fried chicken nationally from February 23rd via drive thru, dine in, takeaway and delivery.Keen Australians can get their hands on the meal that packs a peppery punch from Feb 16 if they order through Menulog’s week-long promotion.In 2021, the popular chain introduced Crunchy fried chicken to its longstanding menu and has now decided to turn up the heat and include the spicy flavouring.Director of Marketing Ashley Hughes said the franchise decided to add the fried option as part of their transformation to being a brand that offers more “treat and indulgence” meals.“We’ve been entrenched in being a brand that is mum’s helper with a roast chicken for so long, but we decided we needed to expand our range,” he said.“We tried hundreds of fried chicken options in the US and then developed our own interpretation to bring to Australia.“We like to do something that is distinctively us”.

Food & Wine

How far would you go for a Woolies hot chicken?

We are all familiar with the disappointment that follows hot rotisserie chickens selling out at the supermarket after a long day at work. However, one customer has gone out of her way to secure herself the very first chicken off the rack.This act of desperation was captured on camera at a Woolworths supermarket and shared across social media – leaving users shocked and impressed.A TikTok user has posted the footage which shows the Melbourne shopper setting up a camp stool – brought from home – right by the empty rotisserie chicken display.At the end of the video, you can see the roast chicken super fan sitting on the stool as she eagerly waits for the display to be stocked with fresh chickens.“Ready to go to war for the first hot chicken,” the TikTok user wrote with their video, adding the hashtags #karensgoingwild and #shoppingwars.The user went on to say that they “couldn’t believe what I was seeing” when they spotted the customer set up on the camp stool.“I circled around four times to capture this!” they added.The video was a big hit on TikTok.“Who knew buying hot chickens was a competitive sport?” said one.Added another: “The little stool! Dedication!”Images: TikTok

Food & Wine

Fans losing it over new KFC menu item

KFC has launched a super-sized version of one of its most popular items – and judging by the reaction on social media fried chicken fans are very, very excited. From today all customers nationally will be able to get their hands on the Tenders Dipping Feast – a “cult” product at overseas KFCs that’s made across Australia for the first time. One Tenders Dipping Feast comes with 16 Original Recipe Tenders, one share pack of chips and five dipping sauces, including supercharged, barbecue, aioli, sweet and sour and gravy. The limited edition menu item has already attracted rave reviews on TikTok, with @geniyoo’s video of it getting over 1.2 million views. Another video posted by @emclarke3 also got 1.3 million views, with Colonel Sanders fans questioning: “Is this real?” <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7846215/new-project-4.jpg" alt="" data-udi="umb://media/5feb318c491a41c8aa7fd5ed0126bafb" /> “I need this immediately,” one person commented. “This is exactly the portion I need,” another joked. One KFC devotee said they had “got that the moment it came out”. “Just had this now, so good,” one person commented.

Food & Wine

Can you refreeze chicken?

<div> <h1>Can you refreeze chicken?</h1> <h2>A meat myth busted.</h2> You can’t refreeze<a rel="noreferrer noopener" href="https://www.chicken.org.au/quality-and-food-safety/" target="_blank"> chicken</a>, right? It’s a common Aussie food myth that has been busted by the Food Safety Information Council (FSIC). “Can you refreeze chicken? is one of the most searched terms that brings people to [our] website,” says Vivien Kite, executive director of the Australian Chicken Meat Federation. According to Omnipoll consumer research, <a rel="noreferrer noopener" href="https://foodsafety.asn.au/topic/aussies-get-it-wrong-about-refreezing-defrosted-raw-chicken-australian-food-safety-week-13-to-20-november-2021/#:~:text=The%20Food%20Safety%20Information%20Council,safely%20defrosted%20in%20the%20fridge.&text='%20FSIC's%20Cathy%20Moir%20said." target="_blank">76% of Australians</a> think you can’t refreeze chicken once it is thawed. But it turns out we were all wrong about this – at least when it comes to defrosting chicken in the fridge. “It has been such a common myth over the years that you can’t refreeze raw chicken or other raw meats that have been safely defrosted in the fridge,” says Cathy Moir, chair of FSIC. “While it’s absolutely the case that you need to take care with the way you defrost raw chicken, if it has been properly defrosted in the fridge it’s quite safe to refreeze. Minimising food waste is an important objective for our entire community, so it’s important for us to clarify this fact.” We’ve all been in the situation where we have defrosted more chicken or meat than we may need for dinner. As long as the raw chicken, or any other frozen food, has been safely defrosted in a fridge running at 5°C or below, it is perfectly safe to refreeze it to use at a later date. What you will get is a slight loss in the eating quality of the chicken, so use it up as soon as you can. “This myth [that you can’t refreeze fridge-defrosted chicken] is more common among older Australians, with 88% of those over 65 thinking this is unsafe compared with 58% of 18 to 24 year olds,” says Moir. “The survey also found that 83% of respondents correctly said you shouldn’t refreeze if the chicken had been defrosted out of the fridge, on the benchtop at room temperature. “That is definitely unsafe as food-poisoning bacteria can grow rapidly in these conditions. 93% of those over 65 got this right, although 67% of 18 to 24 year olds thought it fine to refreeze chicken defrosted on the bench.” <h2>You can keep your chicken and other meats safe by following these simple tips:</h2> <ol type="1"> <li>Bring them home from shopping in a cooler bag with an ice brick</li> <li>Do not wash raw chicken before cooking as this will spread any bacteria throughout your kitchen</li> <li>Use the meat within two to three days (or follow manufacturer’s instructions) and store it in leak-proof containers in a fridge with a thermometer to make sure the temperature is at or below 5°C</li> <li>If you don’t plan to use your meat or chicken within two to three days, divide large pieces into usable portions and freeze immediately</li> <li>Only defrost the necessary amount – the safest way to defrost your chicken or meat is in the fridge at 5°C (for up to 24 hours).</li> <li>If you need it urgently, defrost in the microwave using the auto-defrost setting, following any prompts. Cook immediately afterwards.</li> </ol> And if you can’t refreeze, you can always go for leftovers. “Finally, if you do end up with too much defrosted chicken or meat, you can also cook it, divide any large amounts into small containers and then freeze once it has stopped steaming,” says Moir. “This is a great way to be both food safe and prevent food waste. “This Australian Food Safety Week, we want Australians to learn more about food safety.” Test your knowledge and take the food-safety quiz on the <a rel="noreferrer noopener" href="https://foodsafety.asn.au/" target="_blank">Food Safety Information Council website.</a> <div class="wp-block-embed__wrapper"> <div class="entry-content-asset"> <div class="embed-wrapper"> <div class="inner"><iframe title="Food poisoning" width="500" height="281" src="https://www.youtube.com/embed/HllN9zfd5OI?feature=oembed" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe></div> </div> </div> </div> <h2> <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=172672&title=Can+you+refreeze+chicken%3F" alt="" width="1" height="1" /> </h2> </div> <div id="contributors"> <a href="https://cosmosmagazine.com/health/nutrition/can-you-refreeze-chicken/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="https://cosmosmagazine.com/contributor/dr-deborah-devis">Deborah Devis</a>. Deborah Devis is a science journalist at Cosmos. She has a Bachelor of Liberal Arts and Science (Honours) in biology and philosophy from the University of Sydney, and a PhD in plant molecular genetics from the University of Adelaide. </div>

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