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Coronation Quiche anyone? You’ll need to fork out A$38. Here are cheaper and healthier options

<p>If you are a monarchist, or just enjoy the tradition of the royal family, you may have heard about the Coronation Quiche – made with spinach, broad beans and tarragon.</p> <p>The idea is for us to make it and share it with friends and family during the coronation celebrations in May. King Charles and Queen Consort Camilla have just shared a <a href="https://www.royal.uk/coronation-quiche-0">recipe</a>.</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">Introducing… Coronation Quiche!</p> <p>Chosen personally by Their Majesties, The King and The Queen Consort have shared a recipe in celebration of the upcoming <a href="https://twitter.com/hashtag/CoronationBigLunch?src=hash&amp;ref_src=twsrc%5Etfw">#CoronationBigLunch</a> taking place up and down the country. <a href="https://t.co/aVcw9tNarP">pic.twitter.com/aVcw9tNarP</a></p> <p>— The Royal Family (@RoyalFamily) <a href="https://twitter.com/RoyalFamily/status/1647917367798939648?ref_src=twsrc%5Etfw">April 17, 2023</a></p></blockquote> <p>As dietitians, we’re interested in the quiche’s nutritional value. So we analysed its contents and found that although it’s quite a healthy dish, we could make a healthier version. Spoiler alert: the original recipe contains lard (pork fat).</p> <p>We’ve also found we could make the quiche using cheaper or more easily available ingredients.</p> <h2>What exactly is a quiche?</h2> <p>Today, most people consider quiche a French dish that’s essentially a savoury pie. It typically consists of a pastry crust filled with a mixture of eggs, cream and cheese, plus various other ingredients such as veggies, meat and herbs. </p> <p>Quiche can be served hot or cold. You can have it for breakfast, lunch or dinner with salad or veggies.</p> <h2>How much does it cost?</h2> <p>Quiches are usually quite economical to make. Most of the basic ingredients are cheap, and you can adapt the fillings depending on what’s in the fridge or left over from recent meals.</p> <p>Let’s see if this applies to the Coronation Quiche. We split the costs into typical quantities you can buy at the shops (for instance, six eggs) and the costs to make the quiche (which only needs two eggs).</p> <p>If you make the quiche from scratch and have to buy the ingredients in quantities sold in the shops, this will cost you almost A$38. Although this may seem a lot, you’ll have some ingredients left over for another meal.</p> <p>So how much do the ingredients cost for one quiche? We worked it out at $12 for the entire quiche, or $2 a serve. Quite reasonable!</p> <h2>Can you make it even cheaper?</h2> <p>Busy lives and the rising cost of living are front of mind right now. So here are a few things you can do to save time and money when making a Coronation Quiche:</p> <ul> <li> <p>buy pre-made pastry. Keep any sheets you don’t use for the quiche in the freezer</p> </li> <li> <p>use <a href="https://theconversation.com/are-home-brand-foods-healthy-if-you-read-the-label-you-may-be-pleasantly-surprised-189445">home-brand products</a> where possible </p> </li> <li> <p>consider vegetable shortening as it is a little cheaper than lard</p> </li> <li> <p>buy vegetables in season and from a farmers’ market</p> </li> <li> <p>can’t find tarragon? Try seasonal and cheap herbs such as parsley, basil or rosemary</p> </li> <li> <p>can’t find broad beans? Try cheaper pulses such as edamame or cannellini beans.</p> </li> </ul> <h2>How nutritious is the Coronation Quiche?</h2> <p>We also looked at the Coronation Quiche’s nutritional profile. We expressed quantities for the whole quiche, and per serve.</p> <p><img src="https://oversixtydev.blob.core.windows.net/media/2023/04/quiche-nutrient.jpg" alt="" width="1280" height="720" /></p> <h2>The healthy … and the not so healthy</h2> <p>This quiche has high amounts of healthy protein and fibre that come from the broad beans and eggs. </p> <p>One serving of this quiche gives you about 18-25% of your daily protein and about 10% of your daily fibre requirements, which is great.</p> <p>But the quiche has high levels of saturated fat, mostly from its high amounts of lard, butter and cream.</p> <p>Saturated fat has been linked to an increased risk of <a href="https://www.cochranelibrary.com/cdsr/doi/10.1002/14651858.CD011737.pub3/full">cardiovascular events</a>, such as heart attacks and stroke, because it raises levels of LDL cholesterol (the bad kind of cholesterol). </p> <p>This LDL cholesterol can build up in the walls of arteries and form plaques, leading to arteries hardening over time and increasing the risk of heart attack and stroke. So, high amounts of saturated fats is something we want to avoid eating too much of, especially if we have cardiovascular disease. It’s also something we want to avoid if we’re trying to lose weight.</p> <p>For an average Aussie consuming roughly 9,000 kilojoules per day, the recommended maximum intake of saturated fat is about 24 grams. </p> <p>Just one serve of this quiche has about 17g of saturated fat, which means there’s not much wriggle room for other foods after you have a slice. </p> <p>You may be better off trying <a href="https://nomoneynotime.com.au/healthy-easy-recipes/clares-rolled-oats-quiche">this quiche</a> instead, as it has half the amount of saturated fat as the Coronation Quiche. You could even try a <a href="https://www.wellplated.com/crustless-quiche/">crustless quiche</a>.</p> <h2>4 ways to make a healthier quiche</h2> <p>Here are a few swaps to help make this recipe healthier:</p> <p>1. Use low-fat options. If you’re watching your weight and looking to reduce the kilojoules of the quiche, swap the full-fat cheddar cheese, milk and double cream to low-fat products. This will reduce the total fat content per serve from 29.6g to 15g and save 112.2 kilojoules per serve</p> <p>2. Ditch the lard. Swap the lard for butter to save 15g of total fat per serve. This may change the texture of the quiche slightly but it will reduce the kilojoules </p> <p>3. Use feta. Swap the cheddar cheese for feta cheese, which has fewer kilojoules per gram</p> <p>4. Add extra veggies. This increases the fibre content of the quiche and adds loads of extra nutrients.</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/coronation-quiche-anyone-youll-need-to-fork-out-a-38-here-are-cheaper-and-healthier-options-204100" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Food & Wine

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Aldi ordered to fork out millions in backpay

<p dir="ltr">Aldi has been found to be underpaying its warehouse staff after ordering employees to start their shift 15 minutes before they actually clock in. </p> <p dir="ltr">The German supermarket may be liable to pay millions of dollars in compensation to past and present employees after the Federal Court found Aldi breached employment laws. </p> <p dir="ltr">Judge Douglas Humphreys said that it was “clear implied direction” that employees were required to start 15 minutes prior to their shift to complete safety checks on their machines. </p> <p dir="ltr">“There was no personal benefit to the employee in the activities carried out. Each was to the benefit of the employer,” Judge Humphreys said in his findings.</p> <p dir="ltr">“In these circumstances, the court is satisfied that the activities carried out constitute work.”</p> <p dir="ltr">The SDA Union for Retail, Fast Food &amp; Warehouse Workers has further claimed that Aldi owes $10 million in unpaid wages for working an extra 10 minutes per shift. </p> <p dir="ltr">This is likely to affect 4,000 previous and present warehouse workers.</p> <p dir="ltr">Aldi has accepted the court’s findings and is currently reviewing ways to implement the payment toward affected employees but questioned the number given by the SDA. </p> <p dir="ltr">“We are reviewing the implication of the court’s decision on other employees across our business and will seek to apply the principles of the court’s decision fairly to any other affected employees,” an Aldi spokesperson said.</p> <p dir="ltr">“Numbers quoted by the SDA are significantly inflated and are not representative of the number of employees we believe may be impacted by the decision.”</p> <p dir="ltr">NSW branch secretary Bernie Smith said they are still working on individual back payments required to their members.</p> <p dir="ltr">“Unlike the way the multinational likes to present itself in its advertisements, it turns out Aldi is not good and not different.</p> <p dir="ltr">“Multinational companies operating in Australia can’t set their own rules.”</p> <p dir="ltr">Judge Humphreys will make an order in regards to payments on Friday. </p> <p> </p> <p dir="ltr"><em>Image: Shutterstock</em></p>

Legal

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Have you been using a knife and fork wrong?

<p>With the festive season rapidly approaching it would be a good time to start perfecting your table etiquette.</p> <p>Surprisingly, new British research has discovered that 40 per cent of people don’t know how to correctly use a knife and fork.</p> <p>Etiquette expert, Jo Bryant, specialises in table manners and shares the correct ways to hold a knife and fork, when it’s appropriate to use one utensil over another, and finding your way around an elaborate dinner setting.</p> <p>“When it comes to good table manners and etiquette, it is easy to feel daunted. Whether we are trying new cuisines, curbing bad habits, remembering the basics or managing tricky situations, it can seem like there is a lot to get right,” Jo explained.</p> <p>“However, the aim of good table etiquette is simply the essence of good manners: to behave with consideration, thought and respect towards fellow diners – as you would expect them to behave towards you.”</p> <p>Jo revealed the correct way to hold your knife, which involves the index finger resting along the top of the handle. Forks should be held with the tines pointing downwards with your index finger on the handle. Gripping your cutlery with your hands around the centre shows very bad table manners.</p> <p>Jo shared insight into when to ditch your knife explaining, “You should not cut up your food, then put down your knife and fork, or just a fork.”</p> <p>The only occasion it is acceptable to eat with a fork is when eating a meal that only requires a single utensil, such as spaghetti.</p> <p>“In this case, the fork should be held with the tines facing upwards, similar to a spoon,” she continued.</p> <p>If you feel overwhelmed when it comes to elaborate table settings with different sets of cutlery fear no more. Jo revealed the ins and outs of how to work your way around the table.</p> <p>The first rule of thumb is that cutlery is used from the outside inwards, entre cutlery is placed on the outside of the table setting while the main utensils are on the inside next to the plate.</p> <p>If soup is being served as a starter, then the spoon is placed to the right and outside of the main course knife.</p> <p>Dessert cutlery is usually positioned across the top of the place setting, with the bowl of the spoon pointing to the left and the tines of the fork to the right. This rule is broken in extremely formal circumstances, like a banquet with the Queen, where pudding spoons and forks are placed innermost to the knives and forks.</p> <p>Side plates go to the left of the forks, usually with a butter knife and napkin.</p> <p>Wine and water glasses go to the top right of the setting.</p>

Home & Garden

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“National disgrace”: Aussie taxpayers fork out $40 million to expand irrigation in the Murray-Darling Basin

<p><span style="font-weight: 400;">Australian taxpayers have given a large corporation more than $40 million, which has enabled it to expand irrigation in the Murray-Darling Basin under an environmental scheme that has been labelled a national disgrace.</span></p> <p><span style="font-weight: 400;">Four Corners revealed that more than $4 billion in Commonwealth Funds have been handed over to irrigators. This has allowed them to expand their operations and use more water under the $5.6 billion water infrastructure scheme.</span></p> <p><span style="font-weight: 400;">The scheme is intended to recover water for the rivers by giving farmers money to build water-saving infrastructure in return for some of their water rights.</span></p> <p><span style="font-weight: 400;">Some beneficiaries of the scheme are foreign-owned corporations according to </span><a href="https://www.abc.net.au/news/2019-07-08/taxpayers-helping-fund-murray-darling-basin-expansion/11279468"><span style="font-weight: 400;">the ABC.</span></a></p> <p><span style="font-weight: 400;">Maryanne Slattery, a former director at the Murray-Darling Basin Authority says that it’s horrifying a scheme that’s designed to help the environment has allowed irrigators to use more water.</span></p> <p><span style="font-weight: 400;">"That program was supposed to reduce the amount of water that was going to irrigation, when it's actually increased the opportunities for irrigation … all subsidised by taxpayers," she said.</span></p> <p><span style="font-weight: 400;">"I think Australian taxpayers will be really shocked to find out that that money is actually going to foreign investors as well."</span></p> <p><span style="font-weight: 400;">UNSW river ecologist Professor Richard Kingsford has been studying the Murrumbidgee River for more than 30 years. He has said that the new dams are trapping water that would have otherwise flowed downstream into habitats and farming communities in the Murray-Darling Basin.</span></p> <p><span style="font-weight: 400;">"I find that astounding. I mean, why are we building these large dams for private gain at public cost?" he said.</span></p> <p><span style="font-weight: 400;">"Essentially it increases the take from the river system and ultimately decreases the amount of water in the river. That to me is where, in fact, we may be seeing more water taken out of the rivers than water savings."</span></p> <p><span style="font-weight: 400;">Maryanne Slattery says that the region is unsuitable for dams because of the high rate of evaporation.</span></p> <p><span style="font-weight: 400;">"You just see dam after dam after dam, these massive on-farm dams, in a place that is as flat as a table, that just should not have dams," said Ms Slattery, who is now a senior water researcher at the Australia Institute.</span></p> <p><span style="font-weight: 400;">"And then when you realise they're being paid for by the Commonwealth, under a supposedly environmental program, that's just horrifying."</span></p>

Domestic Travel

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Expect to fork out $14 for Woolies' new roast chooks

<p>Woolworths has unveiled its new flagship store at Marrickville Metro in Sydney, which features ready meals, seafood areas and $14 roast chickens, among other things.</p> <p>The store reinvention is Woolworths' largest investment in store since the program began in late 2015.</p> <p>The store also showcases products from local brands including Hellenic Patisserie and Pepe Saya.</p> <p>“We set out three objectives nearly 11 months ago,” Woolworths managing director Claire Peters said. “Customers told us that they wanted a more convenient offer that was good for them and easy to shop, we wanted to put fresh food and health at the heart of the store, and the third was how can we bring neighbourhood greengrocers and local products into the store.”</p> <p>The new “flame-roasted” chickens, which are being sold for $14 compared with $7.90 for standard roast chickens, are “marinated with breadcrumbs, herbs and the juice of half a lemon” and “perfect for family dinners”, according to Woolworths.</p> <p>The supermarket also introduced “Ready to Create” meal kit bags which is the first meal kit concept available at a mainstream retailer.</p> <p>In the upgraded fresh food section, squirts of mist are keeping the produce cool while the “living lettuce” hydroponic growing arrangement “means the lettuce continues to grow until you place it in your shopping trolley”.</p> <p>Peters said the changes were refined through interviews with thousands of Marrickville customers, resulting in a “next generation” shopping experience and “rustic yet future-proof design with a real community spirit”.</p> <p>The upgrade required the store to hire an additional 62 staff, bringing the total to 278.</p> <p>Peters also revealed that she listened to customer service calls where she learnt that the supermarket chain needed to improve its communication of promotions to customers.</p> <p>“Whenever we do something new, ensuring that at the support office we really watch how we communicate through the lens of the customers,” she said. “I knew it was a great promotion, but if the customer didn’t know about it, it’s a complete waste of time.”</p>

Money & Banking

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