Placeholder Content Image

Surprising cost of King Charles' Aussie dinner item

<p>While royal fans have expressed their excitement over King Charles and Queen Camilla's trip to Australia, others weren't as happy with how much <a href="https://www.oversixty.com.au/finance/money-banking/king-charles-97k-arrival-gift-slammed-as-waste-of-money" target="_blank" rel="noopener">taxpayer money</a> is being splashed out on the visit. </p> <p>The royals touched down in Sydney on Friday, and with members of the public questioning the cost of the monarch's visit, the cost of the wine selection for their dinner with Prime Minister Anthony Albanese and Jodie Haydon on Monday have been revealed - and it's surprisingly affordable. </p> <p>All five wines on the menu were under $40. </p> <p>The royal selection included:</p> <ul> <li>Josef Chromy Sparkling NV (RRP $32.99)</li> <li>Hentley Farm Eden Valley Riesling (RRP $28)</li> <li>Hentley Farm Barossa Shiraz (RRP $36.50)</li> <li>Castelli Silver Series Chardonnay (RRP $25)</li> <li>Cape Mentelle Marmaduke Cabernet Sauvignon (RRP $21.99)</li> </ul> <p>David Moulton, Chief Winemaker at Margaret River winery Cape Mentelle, told <em>Yahoo Lifestyle </em>that it was "really exciting" to have their wine on the list. </p> <p>“We received a picture message of the menu, and it worked its way across the entire business - it brought such a positive energy to the team,” he told the publication. </p> <p>“The door is always open to the King next time he wants to venture out of NSW and visit us here in Margaret River, so long as the door is open to Cape Mentelle to serve our wines in the palace!”</p> <p>However, the beer selection at the Federal government’s Parliamentary Reception was slammed online, with the selections being: Great Northern, Great Northern zero alcohol, and Furphy.</p> <p>“Good to see a couple of WA wineries in the wine selection. But those beer selections are horrendous,” one said. </p> <p>Another quipped: “LOL Great Northern… may as well gone all out and had VB and Carlton Draft." </p> <p>“As well as crap beer, the wine list is very much on the budget side. Probably not a bad thing seeing how much they cost the taxpayer usually,” another added. </p> <p><em>Images: X/ Instagram</em></p>

Travel Trouble

Placeholder Content Image

“Completely tacky”: Bride slammed for asking for dinner payment

<p dir="ltr">A bride has caused a stir online after asking if it is appropriate to ask her wedding guests to pay for their meal when they RSVP to the big day. </p> <p dir="ltr">The woman took to a popular wedding Facebook page to ask the opinions of other brides, sharing an example of her invitation created by her wedding planner. </p> <p dir="ltr">The invitation asks guests to confirm whether or not they will be attending the nuptials, before asking if the guest intends to eat at the wedding ceremony, and which meal they would prefer. </p> <p dir="ltr">The price of each meal was also included: $20 for grilled chicken with rice, mashed potatoes and green beans and $25 for a salmon alternative.</p> <p dir="ltr">“We invite you to eat with us but ask for you to provide your own payment. Please select which meal you'd prefer,” the invite stated. </p> <p dir="ltr">“My wedding venue requires me to purchase food through them for the reception, but has said people sometimes choose this option,” the woman wrote on Facebook. </p> <p dir="ltr">“Nothing about my reception is very typical anyway, SO I'm wondering how insane or rude or cost-effective/smart this is.”</p> <p dir="ltr">“The planner set me this as an example of how to present it to guests.”</p> <p dir="ltr">But when the post was quickly criticised by others, the bride clarified the event was more of a “fun dinner party” rather than a “wedding” as she and her partner had already legally married five months prior. </p> <p dir="ltr">“Ultimately I'll do what I want BUT I did not choose this option. It was only a suggestion from the venue that I was curious about others' opinions on,” she added. </p> <p dir="ltr">“This is for the reception. I'm most definitely not asking for money or gifts and by the time they come to the reception, we will have already been married for five months.”</p> <p dir="ltr">The post was shared in another wedding shaming Facebook group and critiqued by dozens of wedding experts.</p> <p dir="ltr">“Oh hell no! This is completely tacky!” one wrote, another said, “So she asks if it is rude then gets offended when people say it's rude?”</p> <p dir="ltr">“I am a veteran pro planner and would NEVER suggest this!” another said. </p> <p dir="ltr">Someone else wrote, “I'm especially shaming the venue for suggesting that people often pawn off the cost of dinner to their guests. Encouraging rude behaviour.”</p> <p dir="ltr"><em>Image credits: Getty Images / Facebook</em></p>

Food & Wine

Placeholder Content Image

This is the healthiest time to eat dinner

<p><strong>When should we eat dinner?</strong></p> <p>Recent research highlights that the timing of our meals, particularly the last meal of the day, can significantly affect our health. The story is not merely about what we consume, but also about when we do so.</p> <p>The debate about dinner timing finds substantial scientific backing with a Brigham and Women’s Hospital (BWH) study published in Cell Metabolism in October 2022, suggesting that early dinners could have more health benefits than previously believed.</p> <p><strong>The science of early dinner</strong></p> <p>Senior author of the study, Dr Frank A. J. L. Scheer, Director of the Medical Chronobiology Programme in BWH’s Division of Sleep and Circadian Disorders, explained the study’s objective in a press release: “We wanted to test the mechanisms that may explain why late eating increases obesity risk.”</p> <p>The study defined an early dinner as a meal consumed three to four hours before bedtime, aligning with our body’s circadian rhythm. This time management allows the body to efficiently digest food, process nutrients, and smoothly transition into a fasting mode during sleep, facilitating essential restorative processes (and arguably better sleep, according to some experts).</p> <p><strong>The benefits of an early-bird dinner</strong></p> <p>The BWH study discovered stark differences in metabolic profiles of early and late diners. Early diners demonstrated lower blood glucose levels, improved fat-burning capacity, better sleep quality, and higher energy levels. Meanwhile, late dinners led to increased hunger, slower calorie burning, and elevated fat storage, posing risks for conditions like diabetes and cardiovascular disease.</p> <p>Further reinforcing these findings, a study published in Obesity Reviews examined the effects of energy intake distribution on weight loss. This systematic review evaluated nine randomised controlled trials and concluded that focusing on earlier energy intake resulted in significantly greater short-term weight loss. Alongside weight loss, improvements were observed in insulin resistance, fasting glucose and LDL cholesterol levels.</p> <p><strong>Implications and recommendations </strong></p> <p>These findings hold considerable implications for those dealing with health conditions like diabetes, thyroid issues, polycystic ovarian disease, and cardiovascular disorders. The studies spotlight the importance of early and light dinners, thus prompting a re-evaluation of our dinner schedules and meal planning.</p> <p>As first author Dr Nina Vujovic put it: “Does the time that we eat matter when everything else is kept consistent? And we found that eating four hours later makes a significant difference for our hunger levels, the way we burn calories after we eat, and the way we store fat.”</p> <p><strong>Tailoring dinner time to fit your schedule </strong></p> <p>The exact timing of dinner isn’t a one-size-fits-all scenario, as people’s routines vary widely. Nutritionist Maya Feller emphasises that our schedules – ranging from traditional nine-to-five to round-the-clock – are pivotal when considering “ideal” meal times. Therefore, finding a dinner time that seamlessly fits into your schedule is essential, rather than adhering to a strict, potentially unfeasible timetable.</p> <p>Dr Wendy Bazilian offers insightful tips for those whose routines may not accommodate an early dinner. She recommends consuming meals or snacks every three to five hours. This regular eating pattern can help stabilise blood sugar levels, preventing the onset of hunger pangs and energy lulls.</p> <p>Furthermore, it’s advantageous to leave a gap of two to three hours between your last meal and bedtime. This gap ensures your body has sufficient time for most of the digestion process – letting you get adequate rest and repair during sleep.</p> <p><strong>Health benefits</strong></p> <p>The takeaway from these studies is clear: an earlier dinnertime might confer multiple health benefits, from metabolic health enhancement to improved sleep quality. It’s time to reconsider not just the contents of your plate, but also the clock.</p> <p>As research grows, it’s becoming apparent that understanding the interplay between our eating habits, their timing, and the body’s internal clock should be an integral part of our health strategies. After all, leading a healthy lifestyle isn’t solely about counting calories but also understanding when and how to fuel our bodies.</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/this-is-the-healthiest-time-to-eat-dinner" target="_blank" rel="noopener">Reader's Digest</a>. </em></p>

Food & Wine

Placeholder Content Image

Readers respond: What did your mum or dad make for dinner growing up that you haven't had in ages?

<p>Sometimes love and affection comes in the form of food, especially when it’s made by our parents.</p> <p>As we grow older and start our own lives we begin to miss the things we got used to as we grow up, especially the food our parents made. </p> <p>Here are some dishes our Over60 readers grew up with that they miss dearly. </p> <p><strong>Keralie Stack </strong>- Mums apple pie, lemon meringue pie. Beautiful meat and kidney pies. Roasted meat in winter cooked in the fuel stove , along with a big pot of pea and ham soup in winter, followed with damper and scones for dinner</p> <p><strong>Peter Lord</strong> - Mums meat and potato pie! I’ve made it and it’s not bad but it’s nowhere near as good as mum’s!</p> <p><strong>Lee Pavey</strong> - A big roast dinner with roast veges &amp; gravy made with the juices of the meat. </p> <p><strong>Jenny Yaun</strong> - In my young 8 years old Living in Indonesia I loved Mum's Nasi Goreng made with tin corn beef, I still make now and again. I'm Dutch/Australian</p> <p><strong>Marie Manson </strong>- Dads fabulous vege soup..</p> <p> </p> <p><strong>Dawn Holmes</strong> - Triple and onions!!! Can't say I miss it but they liked it!! But then mum was a great home cook with her baked goods and tasty soups and stews!!</p> <p><strong>Jennifer Sabatino</strong> - Shepherd’s Pie made with leftover lamb from the Sunday roast and apple sponge (apples with the sponge baked on top), baked custard, baked rice custard and bread &amp; butter pudding.</p> <p><strong>Kathy Bloor</strong> - Mince on toast. I have never made it for myself and I am 70</p> <p><strong>Keith Carter</strong> - I haven't had PLOT TOFFEE FOR 65 years. Just got the recipe from my 86 yo sister. So now thats the go.</p> <p><strong>Lorna Turner Prunes</strong> - and custard. I still cook all the foods my mum and dad cooked except for prunes and custard.</p>

Food & Wine

Placeholder Content Image

A guide to pairing wine and food

<p>When it comes to selecting wines for to go with your meals, there are no absolute rules – the only expert opinion that matters is your own. That said, there are definitely choices that pair better with certain dishes.<br />  <br />Pairing wines to a rich, complicated supper is not as difficult as it may seem. In fact, choosing wines to go with your winter meals can be among the most enjoyable and more relaxing stages in planning the dinner. At a minimum, you want to provide refreshment – water and wines – that flatter the meal's flavours. In many cases, a good-quality, medium-bodied red wine is a great choice with a lot of winter dishes. <br />  <br />Welcoming guests and relatives with flutes of crisp, sparkling wine always creates a nice sense of occasion, whether your hors d'oeuvres are just some biscuits and dips or a lavish selection or meat and cheeses. And if you’re thinking of serving bubbles throughout an entire meal, you might be onto something. Although a soup or shellfish starter might be its ideal partner, the sparkling's bubbly assertiveness allows it to hold its own with more robust dishes. <br /> <br />A traditional roast dinner – a popular meal choice in winter – that comes with baked vegetables, tests the liveliness of a single wine, and so often it makes sense to offer two or more that way guests can sip from whichever glass suits what they are eating.<br />  <br />A red wine made substantially from pinot noir grapes is a fine partner for the distinctive taste of dark meat, and the black cherry-like character of many pinot noirs, will evoke the yummy berry, rich sauces that are popular throughout the cooler months of the year. With the broad range of flavours in your meals, you may want to consider introducing maturity and complexity in your wines. Try either the sun-baked earthiness you find in an shiraz or a rioja, or a hint of mellow age, such as that found in many wines older than four or five years.<br />  <br />A well-crafted white wine can be a star of a winter dinner table, especially if it picks up on the citrus tones that are often present in sauces and garnishes of meals. Rich, concentrated white wines, such as a viognier or a chardonnay, with higher alcohol and a wisp of butterscotch sweetness, can enhance white meat. If the white is elegant and floral enough, it can be the perfect chaser for more herbal dishes, too.<br />  <br />With very little legwork, you can find wines like these in every price range, so once you’ve decided on your menu and before you commit to certain wines, sample a few options.</p> <p><em>Image credit: Shutterstock</em></p>

Food & Wine

Placeholder Content Image

Crumbed Lamb Cutlets with Vegemite

<p>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!</p> <p>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. </p> <p>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.</p> <p>Makes 10 - 12 cutlets Serves 4</p> <p><strong>Ingredients</strong></p> <p>Raddico, Watercress and Feta salad</p> <p>● 1 raddico</p> <p>● 1 bunch watercress</p> <p>● 2 cups peas</p> <p>● 100g feta</p> <p><span style="text-decoration: underline;">Lemon Honey Dressing</span></p> <p>● ½ cup olive oil</p> <p>● 2 tablespoons honey</p> <p>● ¼ cup lemon juice</p> <p>● 1 garlic clove finely sliced</p> <p>● Zest from 2 lemons</p> <p>● Salt and pepper</p> <p><span style="text-decoration: underline;">Vegemite toast crumb lamb cutlets</span></p> <p>● 10 - 12 lamb cutlets</p> <p>● 6 slices of white sandwich loaf</p> <p>● 1 tablespoons vegemite</p> <p>● 2 eggs</p> <p>● 1 garlic clove crushed</p> <p>● 1/2 cup flour</p> <p>● 1 teaspoon salt</p> <p>● 1 teaspoon cracked black pepper</p> <p>● ½ bunch fresh parsley roughly chopped and stalks discarded</p> <p>● ½ tablespoon fresh rosemary roughly chopped</p> <p>● Extra Virgin Olive oil</p> <p>Method -</p> <p>Raddico, Watercress and Feta salad</p> <p>1. Combine all ingredients into a large bowl. For the dressing, combine all ingredients into</p> <p>a jar and shake well. Dress the salad and sprinkle with feta.</p> <p>Vegemite toast crumb lamb cutlets</p> <p>1. Lay the bread out onto a baking tray and leave it to dry out overnight. It’s important your</p> <p>bread has been dried out as this will give you the crispiest breadcrumbs.</p> <p>2. In a shallow wide bowl, whisk your eggs and garlic together.</p> <p>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.</p> <p>4. Spread the vegemite onto one side of the bread. Roughly tear apart your bread and</p> <p>place into a food processor with the parsley and rosemary. Blend until the bread is</p> <p>chunky and the herbs have been mixed through. Place your breadcrumbs into a bowl.</p> <p>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.</p> <p>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.</p> <p>7. Enjoy with the raddico, watercress and feta salad.</p> <p><em>Image: Supplied</em></p>

Food & Wine

Placeholder Content Image

Shepherd’s pie

<p>For a hearty meal that is sure to satisfy, this family favourite Shepherd’s pie will be a hit with young and old alike.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>1 tablespoon olive oil</li> <li>1 brown onion, diced</li> <li>2 carrot, finely diced</li> <li>500g beef mince</li> <li>2 tablespoon tomato paste</li> <li>400g can peeled tomatoes</li> <li>1 cup beef stock</li> <li>1 teaspoon Worcestershire sauce</li> <li>1 teaspoon mixed herbs</li> <li>750g potatoes, washed, peeled and chopped</li> <li>¼ cup milk</li> <li>50g butter</li> <li>Salt and pepper, to season</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat the oven to 180°C. Heat olive oil in a frying pan and cook onion and carrots for 5 minute or until softened. Add mince and cook for three minutes or until browned.</li> <li>Season with salt and pepper. Stir through tomato paste, tomatoes, stock, <br />Worcestershire sauce, and herbs. Cover and simmer on low for 15 minutes. Remove lid and cook for a further 10 minutes.</li> <li>Meanwhile, add potatoes in saucepan of salted water. Boil and reduce to simmer. Cook until tender. Drain well and mash with butter and milk until smooth. Season with salt and pepper to taste.</li> <li>Spread beef mixture evenly in an ovenproof baking dish. Spoon potatoes into large pastry bag fitted with star tip. Pipe rosettes over beef mixture. Place in oven and cook for 30 minutes or until topping is browned. </li> </ol> <p><em>Image: Getty</em></p>

Food & Wine

Placeholder Content Image

Pumpkin and chicken red curry

<p>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!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <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> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. In a large pot of boiling water, boil pumpkin until it begins to get tender, for about seven minutes.</p> <p>2. Using a blender, blend shallots, garlic, curry paste and water until smooth.</p> <p>3. In a bowl, mix coconut milk, fish sauce, lime juice and brown sugar. Stir until dissolved.</p> <p>4. Heat two tablespoons of peanut oil in a large wok on medium heat. Add chicken, searing until lightly brown. Remove chicken from wok.</p> <p>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.</p> <p>6. Add pumpkin and chicken and let simmer until chicken is cooked through and pumpkin has grown tender.</p> <p>7. Garnish with basil and serve with white rice.</p> <p><em>Image: Taste</em></p>

Food & Wine

Placeholder Content Image

Sweet and sour prawns

<p>Don’t settle for takeaway when it’s so easy to whip up this delicious sweet and sour prawn dish.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>500g raw banana prawns, peeled, deveined, heads removed</li> <li>2 carrots, sliced</li> <li>1 cup chopped red, yellow and green capsicum, cut into bite sized pieces</li> <li>½ brown onion, chopped</li> <li>1 tablespoon grated fresh root ginger</li> <li>1 red chilli, deseeded, chopped</li> <li>1 cup fresh pineapple, chopped</li> <li>200ml pineapple juice</li> <li>3 tablespoon vegetable oil</li> <li>2 tablespoon rice wine vinegar</li> <li>1 tablespoon soy sauce</li> <li>¼ cup tomato sauce</li> <li>¼ cup brown sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Heat 2 tablespoons of oil in large wok over medium-high heat. Add prawns and stir-fry for 3 minutes, or until prawns are just cooked through. Remove from wok and set aside.</li> <li>Heat remaining oil in wok. Add onions and cook for 2 to 3 minutes, or until softened. Add chilli and ginger and cook for 2 minutes, then add pineapple, capsicums and carrots. Cook for 1 minute.</li> <li>Add vinegar, tomato sauce, soy sauce, sugar and pineapple juice. Bring to simmer and cook for 7 minutes, or until sauce begins to thicken.</li> <li>Return prawns to pan and toss to warm through and coat. Serve with a side of plain rice.</li> </ol> <p> </p> <p><em>Image: Getty</em></p>

Food & Wine

Placeholder Content Image

Cheesy Taco Pasta

<p dir="ltr">Serve with salsa for a complete Mexi feast!</p> <h3 dir="ltr">Ingredients</h3> <p dir="ltr">500g spiral pasta</p> <p dir="ltr">2 Tbsp olive oil</p> <p dir="ltr">1 red onion, finely diced</p> <p dir="ltr">3 garlic cloves, crushed</p> <p dir="ltr">500g lean beef mince</p> <p dir="ltr">2 tsp dried oregano</p> <p dir="ltr">1 Tbsp smoked paprika</p> <p dir="ltr">8 large tomatoes, finely chopped</p> <p dir="ltr">30g taco seasoning mix</p> <p dir="ltr">1½ cups grated tasty cheese</p> <p dir="ltr">¼ cup finely chopped coriander leaves, plus extra to serve</p> <p dir="ltr">Sour cream, to serve</p> <h3 dir="ltr">Method</h3> <p><span id="docs-internal-guid-c3091b93-7fff-5ab7-9648-78dfcc360204"></span></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain, reserving ½ cup cooking water.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a large frying pan, heat oil on medium. Saute onion for 4 mins. Add garlic, cook for 2 mins until fragrant. Add mince and cook for 6 mins until browned, breaking up lumps with a wooden spoon.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Stir oregano and paprika through. Add tomato and increase heat to high. Cook, covered, 5 mins until tomato has broken down. Add taco seasoning and cook for 1 min.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Toss pasta and reserved cooking water through mince. Stir cheese through and cook for 2 mins until cheese is melted. Season.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Stir coriander through and serve with sour cream and extra coriander.</p> </li> </ol> <p> </p> <p><em>Image: Better Homes &amp; Gardens </em></p>

Food & Wine

Placeholder Content Image

Baked eggplant with yogurt

<p>In this delicious dish, grilled slices of eggplant and zucchini are layered with a rich tomato sauce and cumin–flavoured yogurt, then baked. Thick slices of bread and a crisp green salad are the perfect accompaniments to make a satisfying meal.</p> <p><strong><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">Ingredients</span></strong></p> <div> <div> <ul> <li>3 tablespoons extra virgin olive oil</li> <li>1 red onion, finely chopped</li> <li>2 cloves garlic, finely chopped</li> <li>1 can chopped tomatoes, about 400 g</li> <li>2 teaspoons tomato paste</li> <li>100 ml dry red wine</li> <li>1 bay leaf</li> <li>2 tablespoons chopped fresh parsley</li> <li>salt and pepper</li> <li>3 eggplant, about 700 g in total, cut into 1 cm slices</li> <li>3 zucchini, about 500 g in total, thinly sliced</li> <li>½ teaspoon ground cumin</li> <li>1⅔ cups (410 g) low–fat natural yogurt</li> <li>2 eggs, beaten</li> <li>⅓ cup (35 g) freshly grated parmesan</li> </ul> </div> <div> <h4>Preparation</h4> <div data-url="https://www.readersdigest.com.au/recipes/baked-eggplant-with-yogurt"> </div> <ol> <li>Heat 1 tablespoon of the oil in a saucepan, add the onion and cook for about 8 minutes, or until softened.</li> <li>Add the garlic and cook for a further minute, stirring.</li> <li>Stir in the chopped tomatoes, tomato paste, wine and bay leaf.</li> <li>Cover and simmer gently for 10 minutes.</li> <li>Uncover the pan and let the sauce bubble for a further 10 minutes, or until thickened, stirring occasionally.</li> <li>Remove the bay leaf.</li> <li>Stir in the parsley and season with salt and pepper to taste.</li> <li>While the sauce is simmering, preheat the grill to moderate.</li> <li>Lightly brush the eggplant and zucchini slices with the remaining 2 tablespoons oil.</li> <li>Cook under the grill, in batches, for 3–4 minutes on each side, or until browned and very tender.</li> <li>Preheat the oven to 180°C.</li> <li>Stir the cumin into half of the yogurt.</li> <li>Arrange one–third of the eggplant slices, in one layer, in a large ovenproof dish that is about 2.</li> <li>5 litres capacity.</li> <li>Spoon over half of the tomato sauce.</li> <li>Arrange half of the zucchini slices on top, in one layer, then drizzle with half of the cumin–flavoured yogurt.</li> <li>Repeat the layers, then finish with a layer of the remaining eggplant slices.</li> <li>Mix the remaining 200 g yogurt with the beaten eggs and half of the parmesan.</li> <li>Spoon the yogurt mixture over the eggplant, spreading with the back of the spoon to cover evenly.</li> <li>Sprinkle with the remaining parmesan.</li> <li>Bake for 40–45 minutes, or until the top is lightly browned and set, and the sauce is bubbling.</li> <li>Serve hot, in the baking dish.</li> </ol> <div>Serves: 4</div> <div>Preparation: 20 minutes</div> <div>Cooking: about 1¼ hours</div> <div> </div> <div>This article originally appeared on <a href="https://www.readersdigest.com.au/recipes/baked-eggplant-with-yogurt" target="_blank" rel="noopener">Reader's Digest</a>.</div> </div> </div>

Food & Wine

Placeholder Content Image

It's cluckin' back! How to make your own iconic Peking Cluk burger at home

<p dir="ltr">It's sticky, sweet, and packed with the flavour you expect from Peking duck pancakes… only in delicious burger form. </p> <p dir="ltr">From the mind of Dimsimlim and Peking Duk, the burger itself consists of KFC Original Recipe fillets dunked in a hoisin glaze made from – hoisin sauce, honey, plum sauce, and Chinese 5 spice, topped off with cabbage, spring onion, and cucumber slaw giving it that fresh crunchy texture. </p> <p dir="ltr">So, whether you’re craving KFC or Chinese food for dinner, now you can sort yourself the best of both worlds – and the best part? It’s so simple to replicate at home you’ll be marvelling at your own abilities in the kitchen.</p> <p dir="ltr">Don’t forget to share your creations on social media and tag @kfcaustralia, @dimsimlim and @pekingduk. </p> <p dir="ltr"><strong>KFC Peking Cluk Burger Recipe:</strong></p> <p dir="ltr">Serves: 2 Burgers</p> <p dir="ltr">Prep Time: 10 minutes</p> <p dir="ltr"> </p> <p dir="ltr"><strong>Ingredients:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x KFC Original Recipe Fillets</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x Soft White Bread Rolls </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 x Cup White Cabbage, Shredded</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 x Spring Onion, Chopped</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">½ x Cucumber, Sliced into Thin Strips</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Hoisin Glaze:</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">90mL x Hoisin Sauce</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1/8 tsp x Honey</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">30mL x Plum Sauce</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1/8 tsp x Five-Spice Powder</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">80-100mL x Boiling Water</p> </li> </ul> <p dir="ltr"> </p> <p dir="ltr">Method:</p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Slice the bread rolls into halves.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a medium bowl combine cabbage, spring onion and cucumber, then divide mixture in half and place on the bottom of each bread roll.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a wok, whisk together Hoisin sauce, plum sauce, honey, five-spice, and boiling water.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Using tongs, dunk each KFC Original Recipe fillet into the sauce and place on top of the cabbage.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the top of the bread roll on each fillet and serve.</p> </li> </ol> <p dir="ltr"> <strong>Tips: </strong></p> <p><span id="docs-internal-guid-99328be7-7fff-9dfc-dab6-26314949735d"></span></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Keep fillets warm by placing the KFC fillets box in a 120c oven whilst preparing the Peking Cluk Burger</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Adding the plum sauce and honey gives the glaze gloss and shine</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Boiling water melts the plum sauce and honey whilst warming and thinning the sauce to produce a glaze.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Any leftover glaze can be stored in the fridge for up to 2 weeks.</p> </li> </ul>

Food & Wine

Placeholder Content Image

How to make a restaurant quality burger at home

<p dir="ltr">Burgers are a family-favourite, but they don't have to be take-away. With a few cheeky tricks, you can really nail your burger game at home.</p> <p dir="ltr">There's really only four elements you really need to give thought to. The rest is just extras.</p> <h2 dir="ltr">Buns</h2> <p dir="ltr">Choose your buns well. Don't just grab the Tip-Top bun burgers – have a think about the texture of your bun. </p> <p dir="ltr">There are so many options, from bakery buns to brioche and sourdough, and make sure you warm or lightly toast them before you stack as this helps them hold their shape.</p> <h2 dir="ltr">Burger patty</h2> <p dir="ltr">The supermarkets have so many options now, from classic beef to vegan alternatives, chicken and even fish burgers. There's no shame in buying them ready-made.</p> <p dir="ltr">Just make sure you don't poke them too much while they are in the pan/grill. Cook one side and then flip them. </p> <p dir="ltr">If you are making a classic beef patty at home, keep it simple. The best patties are just mince with a bit of seasoning. You need a good quality mince with fat in it, so don't go for low-fat mince. Fat is flavour in a burger, and it also holds it together. When you have good mince you don't need breadcrumbs or eggs or anything else to bind it.</p> <p dir="ltr">Another good trick is cooking them in the sandwich press/grill, cooking both sides at once. It's a great way to get them on the table really quickly.</p> <p dir="ltr">And, always melt your cheese onto a hot patty. Just drape a slice over the top of the patty just before it comes off the grill or heat and let it melt. </p> <h2 dir="ltr">Sauces</h2> <p dir="ltr">Sauces make a burger. There's nothing worse than a burger with no sauce. Keep your staples on hand (tomato, BBQ, mustard, aioli), but also make sure you have a really good burger sauce. All the major brands sell these now. </p> <h2 dir="ltr">Extras</h2> <p dir="ltr">Extras make a difference. Here's a list of the best extras to take into consideration:</p> <p><span id="docs-internal-guid-cf539b31-7fff-99e5-6854-62ea80969a79"></span></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Burger pickles/gherkins (these are a must for all burgers)</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Sliced burger cheese (for a great cheeseburger experience, look for smoky cheese slices)</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Shredded iceberg lettuce (for a Big Mac/McChicken-style burger)</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Tomato slices, onion rings, fried egg, beetroot slices (for a Milk Bar-style burger 'with the lot')</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Grilled rings of pineapple (for the pineapple lovers out there)</p> </li> </ul> <p><em>Image: Getty</em></p>

Food & Wine

Placeholder Content Image

The one meal Victoria Beckham has eaten every day for 25 years

<p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">David Beckham has exposed his wife Victoria Beckham’s eating habits, revealing she eats the same meal every day for the last 25 years.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">The famous footballer recalled one of his “favourite evenings” when Victoria deviated from her strict diet, eating something off his plate when she was pregnant with their fourth child.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">David spoke on the <em style="margin: 0px;padding: 0px;border: 0px;vertical-align: baseline">River Cafe Table 4</em> podcast about the food his family eats, telling the host: “I get quite emotional about food and wine. When I’m eating something great I want everyone to try it.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">“Unfortunately I’m married to someone that has eaten the same thing for the last 25 years,” he went on to say.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">“Since I met her she only eats grilled fish, steamed vegetables, she will very rarely deviate from that,” he said.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">David looked back fondly on one particular evening when his wife ate something off his plate, back when she was pregnant with their youngest child Harper, now 10 years old.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">“The only time she’s probably ever shared something that’s been on my plate was actually when she was pregnant with Harper and it was the most amazing thing.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">“It was one of my favourite evenings. I can’t remember what it was but I know she’s not eaten it since,” David said.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">Victoria has previously admitted that she won’t eat any food cooked in oil, butter, or sauces, and she doesn’t eat red meat or dairy.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">The former <em style="margin: 0px;padding: 0px;border: 0px;vertical-align: baseline">Spice Girls</em> singer also shared that her comfort food is a piece of wholegrain toast with salt on it and on her birthday she celebrates with a cake made from fruit.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">David told the podcast that when he has the house to himself he loves cooking whatever he fancies.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">Pretty recently I was in isolation for five days because I’d just been to Italy so I came back and on one of the last days Victoria’s parents had a party and I couldn’t actually go to it, so everyone was out of the house and I secretly loved it."</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">“I literally had two most amazing cuts of meat. One was a T-bone and I had some English wagyu."</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">“I poured one glass of the most amazing red wine that I treated myself to because I was on my own looking forward to watching the football in the afternoon on my own. So I set the barbecue up,” David told the podcast host.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">David shows off his love of cooking on his Instagram, sharing a video of himself preparing a meal in Gordon Ramsay’s kitchen.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">He captioned the clip: “Learnt a new dish to celebrate Lunar New Year… Sweet and sour Mandarin Fish.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff">“Must say I’m quite proud of how it turned out. Thanks for letting me use your kitchen @gordongram #LunarNewYear,” David wrote.</p><p style="margin: 0px 0px 5px;padding: 0px;border: 0px;font-size: 16px;vertical-align: baseline;color: #323338;font-family: Roboto, Arial;background-color: #ffffff"><em>Image: Getty</em></p>

Food & Wine

Placeholder Content Image

Bizarre food makes Aussie a millionaire

<p><em>Image: News.com.au </em></p> <p>Creating cheeseburger spring rolls, spam noodles and duck toasties are some of the dishes that have helped to turn Howin Chui’s Sydney restaurants into six and seven figure successes.</p> <p>The 37-year-old, whose parents are from Hong Kong, was sick of the culture being represented in Australia as bubble tea and fried chicken and wanted to introduce more of the interesting dishes from the area.</p> <p>He came up with the idea for Kowloon Café over a drink with friends, admitting he likes the idea of “Instagrammable cafes” and together the five of them launched it in Sydney’s Haymarket in November 2019.</p> <p>Mr Chui said he made his investment into Kowloon Café, which he said is inspired by Golden Century, back in just three months and it spurred him on.</p> <p>Even a global pandemic didn’t stop him from expanding with Ni Hao Bar launching in November 2020, which is located in the Civic Hotel, followed Stir Fry King in Feburary this year in the Sydney CBD.</p> <p>But Mr Chui was simply following in the family footsteps with his parents opening the first Chinese restaurant in Hurstville when they first settled in Sydney in the 1990s, he said.</p> <p>“They always told me not to do a restaurant, because my dad came from a happy ... family and said it’s (the) biggest struggle he had in life,” he told news.com.au.</p> <p>“He said they had so many problems from your chefs to your customers to the quality of the food … but I never took it that way and said it would be fun.”</p> <p>Mr Chui was determined to shine a light on his culture and the unique food, adding that spam is a “big thing” over there.</p> <p>“Hong Kong itself has become a lost culture in the last decade, as China and its culture has been booming internationally. It’s a forgotten child,” he said.</p> <p>“So all three of my restaurants have been  about having represented a different phase of Hong Kong culture and food.”</p> <p>Kowloon Café is about everyday food for Hong Kong people, with standouts like spam noodles, pineapple buns, baked rice and lemon and milk tea, he explained. There’s even a spam and egg pineapple bun.</p> <p>“There is no pineapple in the bun. It’s a really traditional bun which people eat for breakfast when they are on the go in Hong Kong and normally pair it with a hot milk tea,” he added.</p> <p>Then there’s Ni Hao Bar, which includes retro flashing neon lights and murals of Bruce Lee and his master, IP Man, which is about a fusion way to present Cantonese food, with fun takes like the cheeseburger spring rolls.</p> <p>Meanwhile, Stir Fry King brings “real street food vibes” via the sound and smell of the wok, with Hong Kong style hot pots and clay pot rice to complement the stir fry dishes, he said.</p> <p>He also wanted to tackle a noticeable decline in foot traffic in Chinatown. “The image of Chinatown has always been lots of Chinese restaurants, grocery stores, karaoke and other Chinesey joints. Sydney’s Chinatown has developed a lot (but) the last five years we see the closing down of institutions like BBQ King, Yip Ching and now Marigold Restaurant,” he said.</p> <p>“And the increase of big brand names associated with bubble tea and fried chicken – this doesn’t make the Chinatown the same.”</p> <p>Formerly working in nightclub management, Mr Chui admits he had to face many “scary” challenges during lockdowns. “Opening hospitality businesses during Covid was hard work,” he said. “We had to pivot our style and adapt to changes every single day. We knew we couldn’t sit around and rely on UberEats, so we got creative.” Starting their own delivery service, with Mr Chui and his partners dropping off food themselves. </p> <p>“My other restaurant Ni Hao Bar which is more of a bar and causal dining couldn’t do as much deliveries so we started doing home cook kits and we even started a new brand called Chic &amp; Noods – a food truck,” he said.</p> <p>There are big plans for the future too, with a goal to franchise Kowloon Cafe and make it Australia wide, according to Mr Chui. </p> <p>“At Stir Fry King, we will be installing a new fish tank whereby we can have fresh and live seafood,” he revealed.</p> <p>“Garlic butter lobster, xo pipi and Singaporean mud crab would be some new highlights coming up.”</p> <p>He is also set to take on the inner west, opening up a new restaurant in Emerald Square, Burwood, in December.</p>

Food & Wine

Placeholder Content Image

ALDI releases insanely affordable family dinner option

<p><span style="font-weight: 400;">If you’ve ever been drawn to the convenience of a meal kit - where everything is included and you just have to cook it - this is the news for you.</span></p> <p><span style="font-weight: 400;">ALDI, known for their exclusive and own-brand food products that have attracted so many loyal fans, has launched its first series of DIY cooking kits.</span></p> <p><span style="font-weight: 400;">So what sets these apart from the dozens of other meal kits? For one thing, you can pick them up during your weekly shop and avoid the online ordering and commitment that comes with subscription-based kits. The second, and most important thing, is the low price, at just $3.99 a kit.</span></p> <p><span style="font-weight: 400;">Though they aren’t as comprehensive as kits such as Hello Fresh, they are still worth it. Unlike the standard sauce with noodles or rice kits already available in supermarkets, these ones include all the veggies you’ll need, already prepped. The one thing you’ll need to pick up yourself are the necessary proteins and carbohydrates.</span></p> <p><span style="font-weight: 400;">Though the kits require you to purchase your noodles and chicken as well, they still feed a family of four for about $14, or $3.50 per person. Plus, you can easily substitute items for ones you prefer.</span></p> <p><span style="font-weight: 400;">Each kit comes with a QR code that takes you to demonstrations that will walk you through each recipe, saving you from having to worry or plan dinner when you’re out of energy or time.</span></p>

Food & Wine

Our Partners