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Who’s liable if you’re injured or killed riding an e-scooter?

The rental e-scooter craze is sweeping the globe, with millions of the vehicles dotting pavements in <a href="https://assets.ey.com/content/dam/ey-sites/ey-com/en_gl/topics/automotive-and-transportation/automotive-transportation-pdfs/ey-micromobility-moving-cities-into-a-sustainable-future.pdf" target="_blank" rel="noopener">more than 600 cities</a>. <a href="https://www.bbc.com/future/article/20200608-how-sustainable-are-electric-scooters" target="_blank" rel="noopener">Studies predict</a> there will be 4.6 million shared e-scooters in operation worldwide by 2024. While e-scooters <a href="https://www.mearth.com.au/blogs/news/why-electric-scooters-are-greener-than-you-think" target="_blank" rel="noopener">have been praised</a> as a greener form of transport, they have also caused scores of injuries and even deaths. Australia’s e-scooter fleet is comparatively small at <a href="https://micromobilityreport.com.au/infrastructure/bike-scooter-share/2022-a-year-of-change/" target="_blank" rel="noopener">around 10,000 units</a>, yet major hospitals in <a href="https://9now.nine.com.au/a-current-affair/melbourne-emergency-department-sees-escooter-injuries-daily/9cdd73d5-0bee-4546-ab65-2cf650201e5b" target="_blank" rel="noopener">Melbourne</a>, <a href="https://www.abc.net.au/news/2021-07-22/electric-e-scooter-e-bike-injuries-brisbane-emergency-department/100313526" target="_blank" rel="noopener">Brisbane</a> and <a href="https://www.abc.net.au/news/2022-07-15/warning-issued-to-escooter-riders-in-perth/101242834" target="_blank" rel="noopener">Perth</a> are reporting “daily” presentations with e-scooter related traumas to both riders and pedestrians. Worse, according to media reports at least seven Australians have been killed through falls or collisions since their <a href="https://raine.co/blogs/news/electric-scooter-trials" target="_blank" rel="noopener">introduction in 2018</a>, including a <a href="https://7news.com.au/news/qld/queensland-boy-15-dies-five-days-after-suffering-critical-injuries-in-e-scooter-crash-c-7563230" target="_blank" rel="noopener">15-year-old Queensland boy last week</a>. Although the National Transport Commission <a href="https://www.ntc.gov.au/sites/default/files/assets/files/NTC-Decision-RIS-PMDs.pdf" target="_blank" rel="noopener">recommended</a> in 2020 that e-scooters be limited to a speed of 10 km/hr on footpaths and 25km/hr on roads or bike lanes, most states have allowed higher speeds on footpaths. Many riders also shun the helmet requirement imposed by the e-scooter terms of use and the <a href="https://www.legislation.sa.gov.au/__legislation/lz/c/r/australian%20road%20rules/current/2014.205.auth.pdf" target="_blank" rel="noopener">Australian Road Rules</a>. It therefore seems that more carnage is on the horizon. We need a uniform regulatory framework balancing the risks and benefits of e-scooters, and clarifying avenues for compensation. <h2>Who’s liable for e-scooter injuries?</h2> The <a href="https://pcc.gov.au/uniform/Australian-Road-Rules-10December2021.pdf" target="_blank" rel="noopener">Australian Road Rules</a> empower the states to prohibit e-scooters on public roads and footpaths. Most states have banned them by default, but many local councils have authorised <a href="https://www.vicroads.vic.gov.au/safety-and-road-rules/road-safety-programs/e-scooter-trials-in-victoria" target="_blank" rel="noopener">temporary trials</a>, which are still in effect. Obviously, if you crash due to your own misuse or recklessness, you are personally responsible for your injuries or those you cause to others. But if the accident is caused by a fault with the e-scooter, that might be different. Some of the e-scooter companies, such as Neuron, <a href="https://www.rideneuron.com/terms-of-service/au/" target="_blank" rel="noopener">state that they exclude liability</a> for injury except where it’s caused by their negligence. Where you’ve crashed due to uneven pavement or damaged road, the disrepair will generally need to be known or otherwise significant to prove the local council breached its duty of care to you. You would then seek compensation through the council’s public liability insurer. You would likely have to try to do the same if you trip over a dormant e-scooter that has been dumped in random locations, as they often are. Third parties who are injured by an e-scooter rider are in a difficult position. This is because <a href="https://jade.io/article/67447" target="_blank" rel="noopener">only parties to a contract</a> can incur rights and obligations under the contract. E-scooter contracts are between the user and the respective company, so those who are struck by e-scooters, or trip over a dormant one, have no contractual rights against the company. An injured third party would have to sue the rider directly. But attaining the rider’s personal details could be difficult if they drive off or are evasive, and they will <a href="https://attwoodmarshall.com.au/escooter-laws/" target="_blank" rel="noopener">likely be unable to pay compensation</a>. Complicating matters is the fact minors also ride e-scooters. <a href="https://www.li.me/en-au/user-agreement" target="_blank" rel="noopener">Lime</a> and <a href="https://www.rideneuron.com/terms-of-service/au/" target="_blank" rel="noopener">Neuron</a> forbid minors from using their vehicles, but <a href="https://global-uploads.webflow.com/5b685812f109cf81a7d99e25/61b3143240d08942f78415ce_Terms%20of%20Services%20-%20Beam%20Australia%20(website)%20-%20December%202021.pdf" target="_blank" rel="noopener">Beam</a> allows people under 16 to ride with parental consent. E-scooters are colourful, funky, and marketed in a manner appealing to young and likely inexperienced riders. Each of the e-scooter companies’ terms warn that breaching the terms of use, such as riding as an unauthorised minor, can void insurance entitlements, meaning many unwary parents or caregivers may be left to foot hefty medical and legal bills. <h2>Excluding liability through the fine print</h2> When a user downloads and accesses the relevant app to activate an e-scooter, they agree to the terms of service. <a href="https://jade.io/article/68500" target="_blank" rel="noopener">The law states</a> that you’re bound by the terms you sign (physically or digitally), even if you don’t read them – and <a href="https://www.theguardian.com/technology/2017/mar/03/terms-of-service-online-contracts-fine-print" target="_blank" rel="noopener">most people don’t</a>. Australia’s biggest e-scooter companies – <a href="https://www.li.me/en-au/user-agreement" target="_blank" rel="noopener">Lime</a>, <a href="https://global-uploads.webflow.com/5b685812f109cf81a7d99e25/61b3143240d08942f78415ce_Terms%20of%20Services%20-%20Beam%20Australia%20(website)%20-%20December%202021.pdf" target="_blank" rel="noopener">Beam</a>, and <a href="https://www.rideneuron.com/terms-of-service/au/" target="_blank" rel="noopener">Neuron</a> – all have lengthy user agreements, each containing exclusion clauses. These clauses restrict or exclude the companies’ liability if you’re injured while using them. But are they watertight? It depends on wording. Beam’s agreement, for example, states that the company isn’t liable to users “for any death, disability or personal injury […] howsoever caused” arising directly or indirectly in connection with use of its e-scooters. Such statements, though broad, are <a href="https://jade.io/article/65000" target="_blank" rel="noopener">generally sufficient</a> to exclude negligence liability. The reference to “indirect” injury also implies a user being injured by a third party (such as an errant rider, driver, or pedestrian) would have no recourse against the company. However, the courts <a href="https://www.bailii.org/cgi-bin/format.cgi?doc=/ew/cases/EWCA/Civ/1953/2.html&query=(white)+AND+(v)+AND+(john)+AND+(warwick)" target="_blank" rel="noopener">have also said</a> that where liability can arise on two or more different bases – such as negligence and breach of contract – then you need to use more specific wording in your exclusion clause. Lime, Beam, and Neuron all mention negligence, so they would likely be covered. <h2>Insurance as a panacea?</h2> Compulsory third-party insurance is <a href="https://www.qbe.com/au/news/ctp-explained" target="_blank" rel="noopener">required</a> with motor vehicle registration in Australia. But this isn’t so with e-scooters, as they’re not classified as registrable vehicles. Extending the compulsory third-party insurance scheme to e-scooters might help resolve some of the liability questions that linger. However, the <a href="https://mylicence.sa.gov.au/road-rules/riding_motorised_scooters" target="_blank" rel="noopener">South Australian Government</a> has observed this isn’t possible because e-scooters don’t meet <a href="https://www.infrastructure.gov.au/infrastructure-transport-vehicles/vehicles/vehicle-design-regulation/australian-design-rules" target="_blank" rel="noopener">national standards</a> that govern registrable vehicles. While some home and contents insurance policies may offer some coverage for e-scooter injuries, this hasn’t been tested and young victims almost certainly won’t have this insurance. Workplace insurance might also apply if the accident occurred on the way to, or during, work. Again, this will depend on the relevant policy and whether the rider was obeying all road rules and the e-scooter’s terms of use. If a rider is hit by a car, the driver’s compulsory third party insurance would cover any resulting injury or death. The e-scooter companies have started introducing third party liability insurance schemes which might protect riders from claims brought by, for example, injured pedestrians. However, the policies generally have numerous exclusions, such as where riders breach the terms of use (for example for not wearing a helmet or being underage). <h2>The need for a unified approach</h2> Multiple stakeholders are involved in rental e-scooter arrangements. From a regulatory perspective, state and local governments have a duty to consider and protect all members of the community when they allow and control e-scooter trials. The chosen approach can also impact redress mechanisms for those injured by e-scooters. At the moment, there’s different approaches across Australia. So it’s essential that all levels of government work together to craft a uniform regulatory framework. Additional safety measures can help curb the injury and death count, such as more precise “geofencing” to restrict e-scooters to certain areas and remote deactivation for breach of safety rules. Ensuring only those with a driver’s licence are authorised to ride e-scooters could also help, and this could be implemented by linking e-scooter app sign-up to state government licence databases. In the meantime, law enforcement is critical to ensure riders are riding e-scooters in a safe and legal manner. This article originally appeared on <a href="https://theconversation.com/whos-liable-if-youre-injured-or-killed-riding-an-e-scooter-187436" target="_blank" rel="noopener">The Conversation</a>. Image: Shutterstock

Legal

RECALLED: Popular apple juice pulled from shelves over contamination fear

A popular brand of apple juice sold at Coles supermarkets in Victoria and New South Wales has been recalled over contamination fears. A notice issued by Food Standards Australia New Zealand on Wednesday confirmed that Thirsty Brothers Pty Ltd had recalled the Original Juice Co. Black Label Cloudy Apple Juice 1.5L over fears of microbial (Mycotoxin - Patulin) contamination. The notice said, “Food products containing Mycotoxin - Patulin may cause illness if consumed.” “Any consumers concerned about their health should seek medical advice and should return the product to the place of purchase for a full refund.” Patulin is a mycotoxin most commonly found in rotting or damaged apples, and may not have been detected before the manufacturing process began. The impacted items have a use-by date of 07/10/2021 and should not be consumed. Concerned customers are being urged to contact Thirsty Brothers Pty Ltd for more information and advice. A second recall notice was also issues for Barossa Fine Foods Pastrami 100g due to non-compliant labelling. The product was available at a range of independent supermarkets across all states and territories, except Tasmania. “The recall is due to non-compliant labelling (incorrect printed ‘Use By’ date). The printed Use By date of 09/12/2021 is incorrect. The correct Use By date is 16/09/2021,” the regulator said. “The food may cause illness if consumed after 16/09/2021.” Customers are advised not to eat the product after September 16, and instead, return it to the place of purchase for a full refund. Image credits: Shutterstock/NSW Food Authority

Food & Wine

How kids are getting positive COVID test results with orange juice

Teenagers in the UK have figured out how to “fake” positive results on COVID-19 tests - prompting at least one school to issue a warning to parents. The trick has taken off on social media, as teens use orange juice or soft drinks to generate a false positive result on lateral flow Covid tests. It is not known whether any students have used it to successfully get time off school. Gateacre School in Belle Vale, Liverpool, asked students in years 7-10 to stay home from school after some positive COVID-19 test results were discovered in the school community, and warned parents to be vigilant about the social media trend. “Nationally, some school students have discovered that placing droplets of orange juice or other fruit juice on an LFD test gets a false ‘positive’ result,” <a rel="noopener" href="https://www.liverpoolecho.co.uk/news/liverpool-news/schools-warning-children-using-fruit-20896618?_ga=2.269013617.1871628857.1625379206-1709235865.1625379206" target="_blank">the warning email read</a>. “In light of this, can you be extra vigilant when your child is doing their LFD tests. Also, remind them that a positive LFD test must be followed by a confirmatory PCR test.” How it happens The false positive occurs due to the acidity of the juice or soft drink, rather than the beverage containing the virus, which essentially breaks the test. However, Mark Lorch, a professor of science communication and chemistry at the University of Hull, <a rel="noopener" href="https://theconversation.com/covid-19-kids-are-using-soft-drinks-to-fake-positive-tests-ive-worked-out-the-science-and-how-to-spot-it-163739" target="_blank">has said</a> it is possible to spot “fake” positive tests by washing them with a buffer solution that restores the correct pH to the testing device. Once this happens, the “positive” line disappears to reveal the negative result. A selfish thing to do Jon Deeks, a professor of biostatistics at the University of Birmingham, has criticised the practice and discouraged teens from trying it. “False positives affect not just that child but their family and their bubble at school, so [it is a] pretty selfish thing to do. There are less harmful ways to fake a day off school,” he said. Professor Lorch instead encouraged students to help him publish his findings. “Children, I applaud your ingenuity, but now that I’ve found a way to uncover your trickery I suggest you use your cunning to devise a set of experiments and test my hypothesis,” he said. “Then we can publish your results in a peer-reviewed journal.” Image: Mark Loch

Body

Papaya lime bars

In the mood for baking? These tangy, juicy bars will be a perfect snack for the whole family. Serves 12 Prep time: 10 minutes Cook time: 30 minutes Ingredients: For the crust <ul> <li>100 g butter, melted</li> <li>1 cup flour (130 g)</li> <li>1/2 cup icing sugar mixture (60 g)</li> <li>1/4 tsp baking powder</li> <li>zest from 1 lime – approx. 1 tsp</li> <li>pinch sea salt</li> </ul> For the filling <ul> <li>1/2 cup mashed papaya (125 g)</li> <li>1⁄3 cup lime juice (80 ml)</li> <li>2 eggs</li> <li>1/4 cup caster sugar (60 g)</li> <li>2 Tbsp cornflour (20 g)</li> <li>zest from 1 lime – approx. 1 tsp</li> <li>1⁄4 tsp sea salt</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Lightly coat a 20cm x 20cm pan with cooking spray, then line the base and two sides with a single strip of baking paper.</li> <li>In a medium bowl combine the dry ingredients for the crust (flour through salt) and mix well. Add melted butter and stir to create a soft dough. Turn dough into the prepared pan and press evenly across the base.</li> <li>Par-bake the crust for 12 mins until just golden. While it’s baking, make the filling.</li> <li>Add papaya and lime juice to a blender jug and puree until smooth. Add remaining filling ingredients (eggs through salt) and pulse to combine.</li> <li>Remove pan from the oven, pour filling over the hot crust and return to the oven. Bake for an additional 18 - 20 mins, until bars are puffed and firm to the touch in the centre.</li> <li>Allow papaya bars to cool in the pan for at least 30 minutes before running a knife around the edge of the slice and using the paper to lift it out onto a rack. Cool completely, then cut into bars to serve.</li> </ol>

Food & Wine

Charging your phone using a public port is dangerous

Have you ever used a public charging station to charge your mobile phone when it runs out of battery? If so, watch out for “juice jacking”. Cybercriminals are on the prowl to infect your mobile devices such as smartphones and tablet computers and access your personal data, or install malware while you charge them. Specifically, <a href="https://dl.acm.org/doi/pdf/10.1145/2732198.2732205">juice jacking</a> is a cyber attack in which criminals <a href="https://securelist.com/wired-mobile-charging-is-it-safe/74804/">use publicly accessible USB charging ports or cables</a> to install malicious software on your mobile device and/or steal personal data from it. Even a <a href="https://media.blackhat.com/us-13/US-13-Lau-Mactans-Injecting-Malware-into-iOS-Devices-via-Malicious-Chargers-WP.pdf">60-second power-up</a> can be enough to compromise your phone’s data. This is because USB cables allow the transmission of both power and data streams simultaneously. Victims can be left vulnerable to identity theft, financial fraud, and significant stress. USB charging stations are a common sight in shopping centres, airports, hotels, fast-food restaurants, and even on public transport. While juice jacking is neither <a href="https://securelist.com/wi-fi-security-and-fake-acdc-charges-threaten-your-data-at-the-2014-world-cup/63759/">new</a> nor particularly widespread so far, it was recently highlighted by <a href="http://da.lacounty.gov/about/inside-LADA/juice-jacking-criminals-use-public-usb-chargers-steal-data-ff">Los Angeles County District Attorney’s Office</a> as a significant threat, especially to travellers who can easily find themselves caught short and in need of a battery boost. How does it work? First, the attackers tamper with the charging stations or cables in public areas, and install malicious software on them. This software then infects the phones of unsuspecting users who subsequently plug into the tampered charger. The software can invade, damage or even disable your phone. It can also steal or delete data from your phone and possibly spy on your usage activity, to the extent of transmitting your personal information such as account numbers, usernames, passwords, photos, and emails to the perpetrator. How can I tell if I’ve been juice jacked? Hacked mobile devices will often go undetected. But there are a few telltale signs that your device may have been hacked. These include: <ul> <li> a sudden surge in battery consumption or rapid loss of charge, indicating a malicious app may be running in the background </li> <li> the device operating slower than usual, or restarting without notice </li> <li> apps taking a long time to load or frequently crashing </li> <li> excessive heating </li> <li> changes to device settings that you did not make </li> <li> increased or abnormal data usage. </li> </ul> How do I protect myself? The tampering of USB charging stations or USB cables is almost impossible to identify. But there are some simple ways to guard against juice jacking: <ul> <li> avoid USB power charging stations </li> <li> use AC power outlets rather than USB ports </li> <li> use a portable battery power bank (your own, not a borrowed one!) </li> <li> carry your own charging cable and adaptor </li> <li> use a data-blocker device such as <a href="http://syncstop.com/">SyncStop</a> or <a href="https://www.amazon.com.au/Juice-Jack-Defender-Security-purchased-employees/dp/B00XYTQ4Q8">Juice-Jack Defender</a>. These devices physically prevent data transfer and only allow power to go through while charging </li> <li> use power-only USB cables such as <a href="https://www.4cabling.com.au/portapow-fast-charge-micro-usb-cable-300cm.html">PortaPow</a>, which don’t pass any data. </li> </ul> And finally, if you must use a charging station, keep your phone locked while doing so. USB ports typically don’t sync data from a phone that is locked. Most mobile phones will ask your permission to give the USB port access to your phone’s data when you plug in. If you’re using an unknown or untrustworthy port, make sure you decline. I think I might have been juice jacked – what can I do? If you suspect you have fallen prey, there are several things you can do to protect your device’s integrity: <ul> <li> monitor your device for unusual activity </li> <li> delete suspicious apps you don’t recall installing </li> <li> restore your device to its factory settings </li> <li> install anti-virus software, such as <a href="https://play.google.com/store/apps/details?id=com.avast.android.mobilesecurity&hl=en_AU">Avast Antivirus</a> or <a href="https://play.google.com/store/apps/details?id=com.antivirus&hl=en_AU%22">AVG AntiVirus</a> </li> <li> keep your mobile device’s system software up to date. Developers continually release patches against common types of malware. </li> </ul> A lot of data is stored on our mobile devices these days, and protecting our privacy is crucial. While juice jacking may not be a widespread threat, it is important to ensure the safety of our mobile devices. So, the next time you consider using a public USB charging station or cable, ask yourself if it is worth it, particularly as your personal information is at stake.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/130947/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/ritesh-chugh-162770">Ritesh Chugh</a>, Senior Lecturer/Discipline Lead – Information Systems and Analysis, <a href="https://theconversation.com/institutions/cquniversity-australia-2140">CQUniversity Australia</a> This article is republished from <a href="http://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/charging-your-phone-using-a-public-usb-port-beware-of-juice-jacking-130947">original article</a>.

Technology

Why does lemon juice lighten the colour of tea?

I’ve always wondered what happens when pouring a few drops of lemon juice into a cup of tea (no milk added). Why does it lighten the tea’s colour? – Michel, Paris To answer this question, we need to think about the molecules that give a cup of tea its colour - and how lemon juice affects them. Tea is typically made from the plant Camellia sinensis. It is one of the most consumed beverages (second only to water) globally and is ranked as the <a href="http://www.fao.org/3/a-i4480e.pdf">most consumed manufactured drink</a>. The origins of its consumption were first recorded more than 5,000 years ago, so it is also one of the world’s oldest drinks. Tea has been used for a variety of health conditions in China since ancient times, and it took time (around 1,000 years) to change from being seen as a medicine to today’s “every day drink”. Some of the health benefits of tea are now receiving <a href="https://theconversation.com/health-check-five-reasons-to-put-the-kettle-on-and-have-a-cup-of-tea-42419">renewed attention</a>. <h2>The colour of tea</h2> Today, tea varieties are heavily dependent on the processing techniques after harvest. These include oxidation and fermentation of tea leaves, which change their colour and flavour. Use of these manufacturing techniques provides six distinctive categories of tea, based primarily on colour: green, yellow, dark, white, oolong, and black. Black tea and green tea are often (but not always) obtained from the same plant but their chemical makeup is vastly different. The leaves used for green tea production are heated either by steam, pan frying, roasting or baking immediately after harvesting. This process stops chemical reactions driven by the enzyme polyphenol oxidase that would otherwise oxidise coloured chemicals such as polyphenols (catechins). This results in tea keeping its familiar yellow-green colour. Once the leaves are “fixed” they are soft – and are then rolled and dried to become the product we see on supermarket shelves. The production of black tea depends on the enzymes being allowed to oxidise the catechins completely to form new chemicals – these are pigments (theaflavin and thearubigin) that provide the characteristic dark colour. Although thearubigins are less common in your black teabag (around 10-20% of the dry weight), they are more soluble – so when you make a brew these compounds can account for up to <a href="https://www.sciencedirect.com/science/article/pii/B9780080453828001088">60% of the solids</a> suspended in the solution. In broad terms, all other colour categories of tea fit between green and black. So categorisation of teas based simply on colour mostly depends on the type and amounts of these compounds found in the brewed product. <h2>What happens when lemon juice is added?</h2> The thearubigins in brewed tea are highly coloured (red-brown) molecules that <a href="https://www.sciencedirect.com/science/article/pii/S030881460100108X">change according to the acidity of the liquid used</a>. If the water used for the tea infusion is relatively alkaline (for example, due to limescale found in “hard” water), the colour of the tea will be darker and deeper. However, once an acid such as a slice of lemon or lemon juice is added, tea changes colour because of an increase in acidity (reduction in pH) of the beverage itself. Lemon juice is quite strong as a food acid – a few drops are enough to alter the theaurbigins, resulting in a dramatic change in colour. Interestingly, theaflavins are not that affected by the change in acidity, and still retain their normal dark red colour. In a case of green tea, the addition of lemon juice will also affect the colour through a similar process. This results in a much paler beverage - beyond the level that would occur just by initial tea suspension. <h2>Does lemon juice make your tea healthier?</h2> The beneficial health effects of tea are linked to its total polyphenol content, mainly the catechins. However, one of the problems with these compounds is that they are rather unstable. When alkaline (hard) water is used, they break down relatively quickly (<a href="https://www.sciencedirect.com/science/article/pii/S0308814603000621">within a few minutes of brewing</a>). Even if they do remain in solution, the absorption of these compounds is low (less than 2%), and can also be inhibited by the <a href="http://www.mdpi.com/2076-3921/4/2/373">food consumed with your cuppa</a>. Increasing the acidity of drinks has been shown to improve the stability of catechins in beverages. This is one of the main reasons why drinks such as iced teas tend to be quite acidic. However, to make them more palatable, relatively high levels of sweeteners (mainly sugars) are also added. So, all up, although the key compounds in your cup of tea tend to degrade quickly, the addition of lemon does protect them temporarily from this breakdown. But it’s not a huge effect. Adding lemon can enhance the flavour and enjoyment of tea, and change its colour, but its best not to expect any extra boosts to your health.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/91324/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> Written by Nenad Naumovski, Asistant Professor in Food Science and Human Nutrition, University of Canberra and Duane Mellor, Senior lecturer, Coventry University. Republished with permission of <a rel="noopener" href="https://theconversation.com/ive-always-wondered-why-does-lemon-juice-lighten-the-colour-of-tea-91324" target="_blank">The Conversation</a>.

Food & Wine

Caramelised cinnamon and lime pineapple skewers

These delicious caramelised cinnamon and lime pineapple skewers are not only easy and simple to make, but you won’t be able to resist going in for seconds. Makes: 12 Prep time: 5 minutes Cooking time: 5 minutes Ingredients <ul> <li>1 small pineapple</li> <li>1 tablespoon honey or rice syrup</li> <li>1 tablespoon lime juice</li> <li>¼ teaspoon cinnamon</li> </ul> Method <ol> <li>Peel pineapple and cut into quarters lengthways, removing the core.</li> <li>Slice each quarter into three. In a small bowl mix together the honey or rice syrup, lime juice and cinnamon.</li> <li>Baste the pineapple wedges with the mixture before cooking in a grill or frying pan set over medium high heat on each side for 1 minute or until caramelised.</li> <li>Remove from heart, serve remaining juices on the side and enjoy immediately.</li> </ol> Tip: Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months. Recipe and image courtesy of <a href="https://australianpineapples.com.au/">Australian Pineapples</a>.

Food & Wine

Mouth-watering kingfish & ocean trout ceviche

If you're cooking for a fancier audience, try this delicious seafood combination. Ingredients: 200g Hiramasa kingfish fillets 200g Petuna ocean trout fillets 50ml apple cider vinegar 75ml fresh lime juice 30g sea salt 50g sugar 10 cherry tomatoes, sliced 3 pickled turmeric onions (pickled onions, fresh turmeric, turmeric powder and green chilli) Black sesame seeds and baby coriander for garnish Directions: 1. Slice the fish fillets into your desired shape. Cubes or sashimi-style will work. 2. Combine the vinegar, sugar, salt and lime juice (check the mixture for taste, as some apple cider vinegars can be sweeter than others) and spoon over cut fish. Leave for 10 minutes to quickly cure. 3. For the onions (this is the cheat version): take a standard jar of pickled onions and add 1 knob of fresh grated turmeric, 1 teaspoon of turmeric powder and 2 sliced green chillies and add to the pickling liquor from inside the jar, then spoon over onions. Leave for 10-15 minutes and you're good to go. 4. Combine the rest of the ingredients and season with the same juice that has been curing the fish. 5. Place the fish on top of the salad/onions and garnish with sesame seeds and coriander. Republished with permission of <a href="https://www.wyza.com.au/recipes/hiramasa-kingfish-petuna-ocean-trout-ceviche.aspx">Wyza.com.au</a>.

Food & Wine

Shark Tank judges surprising confession on The Project

Shark Tank star Janine Allis was one of the guests on The Project last night, and the entrepreneur turned reality TV show host was quick to lift the lid on what goes on behind the scenes. When host Waleed Aly asked Allis if her and the other ‘sharks’ were running out of cash to invest in new projects, she conceded that not every deal actually went ahead. <iframe src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2FTheProjectTV%2Fvideos%2F10155531994393441%2F&show_text=0&width=560" width="560" height="315" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allowfullscreen="true"></iframe> “Look, not all of them get through due diligence. Sometimes when they actually get a big fright on (TV), they say things that probably aren’t true. And it’s confronting, so sometimes they pull out afterwards. But there’s a lot of people we don’t do deals with on the show, but we still work with them post-show,” she revealed. Project Panellist Peter Helliar was quick to follow up, asking Allis, who founded Boost Juice, how her own personal investments fostered on the show were faring. “I’ve absolutely invested money and lost all of it, and I have invested money and making quite a good return. At the moment, we’re about even,” she revealed. In a revelation that surprised some viewers, Allis said the show’s most hot-headed shark, investor Steve Baxter, was probably doing the worst on his investments. “Steve was the one who was really quite aggressive at the start ... I don’t know how well they’re doing,” she said. What are your thoughts? Do you watch Shark Tank?

News

This surprising drink is as popular as beer on a plane

When you’re out at the pub, watching the cricket, or simply sitting back on the porch after a hard day of work, there are few drinks in the world you want to be holding in your hand as much as a beer. But it turns out when people are 10,000 feet in the air, they’re just as likely to order something that’s a little out of left-field. And that’s tomato juice! The first episode of the brand-new UK series Food Unwrapped, revealed that plane passengers are just as likely to order tomato juice as they are beer, on a flight. Our tastebuds go a bit haywire that high in the air, but the fifth sense, focusing on savoury umami, isn’t quite as bothered by the change in altitude. “At 35,000 feet, the first thing that goes is your sense of taste," Grant Mickels, the executive chef for culinary development of Lufthansa's LSG Sky Chefs, told <a href="http://www.cntraveller.com/" target="_blank">Conde Nast Traveler</a>. So there you have it! While you probably wouldn’t see tomato juice ordered at a pub, don’t be surprised if you see a few people requesting it on your next flight. What drink do you enjoy when you’re on a flight?

Travel Tips

Tropical fruit stack with basil lime syrup

Make the most of the tail end of the melon season with this beautifully refreshing fruit salad, which is simple to make, but elegant enough to be a dinner party dessert. It's also perfect as a light breakfast. Serves: 2 For the syrup <ul> <li>40ml water </li> <li>30ml honey</li> <li>juice of 3 limes</li> <li>10 large basil leaves, sliced finely </li> </ul> For the fruit <ul> <li>½ small watermelon</li> <li>½ small rock melon</li> <li>2 ripe mangoes</li> </ul> Method: 1. First, make the syrup: Warm the water, honey, lime juice and sliced basil leaves in a small pot. Once the honey has melted, set the syrup aside to cool. When cool enough to handle, pass the syrup through a sieve and discard the basil leaves. 2. Cut the watermelon into 2cm thick slices and using a circular cookie cutter or a glass (about 7cm is ideal), cut out 4 circles from the flesh. Repeat this process with the rock melon. 3. Peel the mangoes with a sharp knife and cut 1cm off each side to get flat sides. Cut 2cm slices either side of the stone to get 4 oval-shaped rounds. Cut out 4 circles using the same glass/cookie cutter. 4. On 2 serving plates, build 2 stacks with the watermelon, rock melon and mango circles. Repeat the process until the stack is 6 rounds high. Once the syrup is cool, pour it over the fruit and serve immediately. Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Sweet potato oven fries with lime coriander dipping sauce

Oven-baked sweet potato fries sing with a zingy lime dipping sauce. It’s the perfect game-day snack. You just might need to double the recipe. Ingredients: For the fries <ul> <li>1 large sweet potato, about 650 g, peeled and cut into chips, about 1 cm thick</li> <li>2 tablespoons polenta</li> <li>1 teaspoon sea salt</li> <li>½ teaspoon smoked paprika, or use ground cumin</li> <li>½ teaspoon freshly ground black pepper</li> <li>2 tablespoons olive oil</li> </ul> For the dipping sauce <ul> <li>125 ml mayonnaise</li> <li>½ small garlic clove, finely chopped</li> <li>2 tablespoons finely chopped fresh coriander leaves</li> <li>3 teaspoons lime juice</li> <li>½ teaspoon grated lime zest</li> <li>½ teaspoon Tabasco or other hot sauce, or to taste</li> <li>½ teaspoon sea salt</li> <li>¼ teaspoon freshly ground black pepper</li> </ul> Method: <ol start="1"> <li>Put the sweet potato chips in a large mixing bowl, cover with cold water and leave for 30 minutes. Rinse and drain the sweet potatoes in a colander, then tip them onto paper towel to dry. Blot any remaining visible moisture with paper towel.</li> <li>Preheat the oven to 210°C. Adjust the oven racks so there is one at the top of the oven and one at the bottom. Put 2 baking trays in the oven to heat.</li> <li>In a small mixing bowl, whisk or stir the polenta, sea salt, paprika and pepper until combined.</li> <li>In a large mixing bowl, toss the sweet potato chips in the oil until each chip is coated. Tip the polenta/spice mix over the chips and toss well, until all the chips are well coated.</li> <li>Remove the baking trays from the oven and line with baking paper. Spread half of the chips on each tray, making sure there is plenty of room between the chips. Bake for 20 minutes, then turn the chips and rotate the trays. Bake until the edges of the chips are turning dark, about 15–20 minutes more.</li> <li>Meanwhile, make the dipping sauce. In a small mixing bowl, stir together the mayonnaise, garlic, coriander, lime juice, lime zest, Tabasco, salt and pepper.</li> <li>To serve, place the fries on a plate with the dipping sauce in a small dish on the side.</li> </ol> Tip: use orange sweet potato. <img width="182" height="171" src="https://oversixtydev.blob.core.windows.net/media/36509/image__182x171.jpg" alt="Image_ (276)" style="float: right;"/> This is an edited extract from The Potato Cookbook by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Crispy chicken tacos with lime aioli

These tacos are a flavoursome, refreshing and light meal option. Try them tonight. Ingredients: <ul> <li>Vegetable oil, to shallow-fry</li> <li>600g chicken breast schnitzels</li> <li>150g (1/2 cup) aioli</li> <li>1 tablespoon lime juice</li> <li>6 tortillas</li> <li>80g (1 cup) red onion, chopped</li> <li>1 avocado, peeled, stoned, chopped</li> <li>200g punnet tomatoes, halved</li> <li>80g of red capsicum, chopped</li> <li>1/3 cup parsley leaves</li> <li>Lime wedges, to serve</li> </ul> Method: 1. Heat oil on medium-high heat in a large frying pan. Add chicken and cook for 2 mins each side or until golden. Transfer to a plate lined with paper towel and thickly slice. 2. Combine aioli and lime juice into a small bowl. 3. Take half the aioli mixture and divide among tortillas. Top with sliced onion, chicken, avocado, tomato, remaining aioli mixture, capsicum and parsley leaves. Serve with lime wedges. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,<a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"> head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Shortbread fingers with strawberry and lime coulis

This dessert reminds me of a modern Eaton mess with its satisfying tart, creamy, sweet and crunchy elements. The strawberry and lime coulis balances the coconut yoghurt, and the golden, buttery shortbread can be used as a delicious spoon. Serves: Four Ingredients: Shortbread <ul> <li>100g unsalted butter, softened</li> <li>50g icing sugar</li> <li>1 teaspoon vanilla extract</li> <li>Zest of 1 lime</li> <li>100g plain flour</li> <li>50g cornflour</li> <li>Generous pinch sea salt</li> </ul> Coulis: <ul> <li>2 punnets fresh strawberries, washed and tops removed</li> <li>Juice of 1 lime</li> <li>2 tablespoon honey</li> <li>2 tablespoon cream</li> </ul> To serve: <ul> <li>2 cups unsweetened coconut yoghurt</li> </ul> Method: <ol> <li>First, make the shortbread. In the bowl of an electric mixer, cream butter, icing sugar, vanilla and lime zest until light and fluffy. Add flour, cornflour and salt in two lots and mix until the dough goes just past the crumbly stage and begins to clump. Be careful not to over mix.</li> <li>Lay a long sheet of plastic wrap on the bench and place dough in the middle.</li> <li>Place another sheet on top and roll dough out into a rough rectangle about 16cm x 18cm (this way your bench and rolling pin remain clean).</li> <li>Enclose the dough in the plastic wrap and place it in the fridge for 30 minutes.</li> <li>Preheat oven to 170C and line a baking tray with baking paper.</li> <li>Unwrap shortbread rectangle and place on a chopping board.</li> <li>Using a sharp knife, cut 8 fingers measuring about 2cm x 18cm each and place on prepared baking sheet, about 3cm apart. Bake for about 15 minutes or until the cookies are golden.</li> <li>Take out of oven and cool for 10 minutes before transferring to a rack.</li> <li>To make coulis, place strawberries, lime juice, honey and cream in a processor and blend.</li> <li>Taste for sweetness and add a little more honey if you like.</li> <li>To serve, scoop 1/2 cup coconut yoghurt into four serving cups. Spoon over a generous amount of strawberry coulis and place two shortbread fingers in each.</li> <li>Eat immediately!</li> </ol> Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image credit: Emma Boyd / Stuff.co.nz. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/">Shortbread</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/shortbread-with-flaked-almonds-and-cranberries/">Shortbread with flaked almonds and cranberries</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/shortbread-cookies/">Classic shortbread cookies</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"> </a>

Food & Wine

Caramelised cinnamon and lime pineapple skewers

Forget cake and try something different for dessert. These easy-to-make, flavour-packed skewers will satisfy your sweet tooth without any added nasties. Makes: 12 Ingredients: <ul> <li>½ pineapple</li> <li>1 tablespoon honey or rice syrup</li> <li>1 tablespoon lime juice</li> <li>¼ teaspoon cinnamon</li> </ul> Method: <ol> <li>Peel pineapple and cut into quarters lengthways, removing the core.</li> <li>Slice each quarter into three. In a small bowl, mix together the honey or rice syrup, lime juice and cinnamon.</li> <li>Baste the pineapple wedges with the mixture before cooking in a grilling or frying pan set over medium high heat on each side for 1 minute, or until caramelised.</li> <li>Remove from heat, serve remaining juices on the side and enjoy immediately.</li> <li>Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months.</li> </ol> Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank">visit their website</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/low-sugar-fruit-sorbet/">Low-sugar fruit sorbet</a> <a href="/lifestyle/food-wine/2016/03/coconut-tapioca/">Coconut tapioca with mango, pineapple and passionfruit</a> <a href="/lifestyle/food-wine/2016/03/pineapple-and-almond-protein-icy-pole/">Pineapple and almond protein icy-pole</a>

Food & Wine

Why do people crave tomato juice when flying?

No one likes airplane food, it's a fact. Tucking into that pile of mush can often be as appetising as licking the armpit of the person sitting next to you. And while airline chefs are constantly improving the quality of grub served at 33,000 feet, it turns out that the loud jet noise can also affect passengers' taste buds. In noisy environments sweet foods just taste duller. Savoury foods takes better and richer, causing passengers to crave tomato juice above everything else. But if this is so, what else should you be eating or drinking in flight? Keep drinking that tomato juice, or choose green tea. If you are offered a meal, aim for anything that includes ingredients with umami savoury richness. That includes foods like roasted tomatoes, sautéed mushrooms, aged cheeses, bacon, beef, chicken soup or broth, roasted squash, soy sauce or other savoury foods. <img width="498" height="245" src="https://oversixtydev.blob.core.windows.net/media/29044/image__498x245.jpg" alt="tomato juice plane" style="display: block; margin-left: auto; margin-right: auto;"/> Researchers did not find any effect of airplane noise on passengers' sense of sour, salty or bitter foods, but previous research commissioned by Lufthansa Airlines showed that passengers' sense of salty and sweet tastes diminished by 30 per cent when exposed to low cabin pressure. Time also plays a role in the quality of food on flights, as noted by economist Tyler Cowen in his book An Economist Gets Lunch. "Before deregulation in the 1970s, airline food was often excellent," Cowen writes. "Prices were so high that flying was, for the most part, the province of the wealthy rather than a common American experience, as it is today." As flying became more affordable, however, the food quality started to drop as well. Written by Ellen Creager. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Related links: <a href="/travel/international/2016/08/10-inflight-meals-that-taste-rather-yummy/">10 inflight meals that taste rather yummy</a> <a href="/travel/travel-tips/2016/08/20-secrets-to-enjoying-an-economy-flight/">20 secrets to enjoying an economy flight</a> <a href="/travel/travel-tips/2016/09/10-of-the-most-annoying-things-on-a-flight/">10 of the most annoying things on a flight</a>

Travel Tips

Prawn and vermicelli salad with coconut cream, kaffir lime and betel leaves

This Thai dish eats beautifully as a stand-alone salad or component of a feast, or you can wrap the salad in the betel leaves (you'll just need a few extra) and eat as hand-held morsels - perfect for entertaining, and the recipe can be easily multiplied to fit your needs. Serves: 6 Ingredients: <ul> <li>100g mung bean vermicelli noodles</li> <li>50ml coconut cream</li> <li>fish sauce, to taste</li> <li>12 green king prawn cutlets, butterflied and blanched in boiling salted water for 90 seconds</li> <li>6 betel leaves</li> <li>4 kaffir lime leaves, very finely julienned</li> <li>1 tbsp. fried shallots, ground to a powder</li> </ul> Salad <ul> <li>½ bunch coriander, picked and roughly chopped (reserve 2 roots for the dressing)</li> <li>2 red eschalots, finely sliced</li> <li>2 spring onions, finely sliced</li> <li>2 long red chillies, finely julienned</li> <li>2 limes, peeled and segmented</li> <li>1 lemongrass stem, white part only, very finely sliced</li> <li>50g toasted peanuts, crushed</li> <li>3 bird's eye chillies, chopped</li> <li>2 coriander roots, thoroughly cleaned and chopped</li> <li>1 garlic clove</li> <li>½ tbsp. dried shrimp, chopped</li> <li>50g palm sugar, grated (pick a pale Thai sugar)</li> <li>3 tbsp. fish sauce</li> <li>2 tbsp. lime juice</li> </ul> Method: <ol> <li>For the dressing, grind the chilli, coriander root, garlic, shrimp and palm sugar as finely as possible using a mortar and pestle, then mix in the fish sauce and lime juice until combined. Adjust the balance with more fish, sauce or sugar if necessary.</li> <li>Place the noodles in a bowl and cover with boiling water. Set aside for four minutes, then drain and cut into short lengths.</li> <li>Dress the noodles with the coconut cream and season to taste with a splash of fish sauce.</li> <li>For the salad, combine all the ingredients in a medium bowl. Add the prawns and dressing and toss gently but thoroughly.</li> <li>Arrange the betel leaves on a serving platter, followed by the noodles and prawn salad mix. Scatter over the shredded lime leaves and shallot powder and serve.</li> </ol> Tips: <ol> <li>Seek out a quality fish sauce, they're not that expensive and the difference is amazing.</li> <li>Cooked crabmeat would work well instead of prawns.</li> <li>If you can't find betel leaves (generally available from Asian grocers) and want to serve individual portions, lettuce cups would be a good substitute.</li> </ol> Tell us in the comments below, how do you like your prawns? In a salad? Or a soup? Or something else entirely? First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/04/pork-and-prawn-dumpling-soup/">Pork and prawn dumpling soup</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/03/prawn-and-tofu-stir-fry/">Prawn and tofu stir-fry</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/03/bbq-prawns-with-macadamia-dukkah-and-mint-lemon-yoghurt/">BBQ prawns with macadamia dukkah and mint lemon yoghurt</a>

Food & Wine

Raspberry and lime baby cakes

These sweet little gems will impress guests of all ages. You could make 12 regular cupcakes with this recipe (just bake for 5-10 minutes longer), but I quite like them to be bite-sized. A simple tip to make your (good quality) store-bought lemon curd truly zingy is to stir through the juice and zest of one fresh lemon. Another note about this recipe is that you'll notice there is no raising agent in the ingredients; don't fret – this is not a typo – the eggs do all the raising here. Makes: around 30 babycakes Ingredients: <ul> <li>180g butter, softened</li> <li>180g caster sugar</li> <li>4 small organic eggs</li> <li>1 tsp vanilla extract</li> <li>160g ground almonds</li> <li>60g spelt or plain flour (or buckwheat flour if you need this to be gluten free)</li> <li>Zest and juice of 1 lime</li> <li>¾ cup of frozen raspberries</li> </ul> For topping <ul> <li>Good quality lemon curd (store-bought or homemade)</li> <li>Freeze dried raspberries for sprinkling</li> </ul> Method: <ol> <li>Preheat the oven to 180ºC fan bake. Grease 30 mini muffin holes, or use paper liners. I prefer to use silicone moulds because they do a great job of preventing sticking.</li> <li>In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy (you can use egg beaters if you don't have an electric mixer).</li> <li>Beat in the eggs, one at a time, along with the vanilla.</li> <li>Gradually fold in the ground almonds and flour, then the lime zest and juice.</li> <li>Spoon the batter into the mini muffin holes, filling them to about three quarters. Place one raspberry into each one and press each down lightly with a spoon.</li> <li>Bake for approximately 15-20 minutes. The baby cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.</li> <li>If you didn't use paper liners, allow the baby cakes to cool for around 10 minutes before turning out onto a cooling rack. If you did use liners, take the cakes out of the tin/silicone moulds when cool enough to touch.</li> <li>Once the baby cakes have fully cooled, use a teaspoon to put some lemon curd onto each one and crumble over some freeze-dried raspberries.</li> <li>Refrigerate in an airtight container for up to 3 days.</li> </ol> Delicious! What’s your favourite dessert to bake for family gatherings? Tell us about it in the comments below. Written by Jordan Rondel. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/mini-apple-pies/">Mini apple pies</a> <a href="/lifestyle/food-wine/2016/07/pear-and-berry-crumbles/">Pear and berry crumbles</a> <a href="/lifestyle/food-wine/2016/06/little-lemongrass-cakes/">Little lemongrass cakes</a>

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RECALLED: Popular apple juice pulled from shelves over contamination fear