Placeholder Content Image

What’s in a name? Quite a lot if it’s prosecco, parmesan or mozzarella

<p><em><a href="https://theconversation.com/profiles/steven-greenland-2064">Steven Greenland</a>, <a href="https://theconversation.com/institutions/charles-darwin-university-1066">Charles Darwin University</a></em></p> <p>Prosecco might evoke warm summer evenings while prosciutto conjures scenes of generous platters at a casual weekend lunch. But would “sparkling wine” or “thinly sliced ham” have the same impact?</p> <p>Australian producers would argue they wouldn’t. They are fighting a push by the European Union to stop them from using these and other terms that indicate the geographical origin of numerous cheeses, wines and other foodstuffs now widely produced in Australia.</p> <p>This stoush over using European names for locally made products has stalled <a href="https://www.abc.net.au/news/2023-07-11/european-union-trade-deal-prosecco-feta-geographic-indicators/102583310">this week’s trade talks</a>, with the EU refusing Australia better access to their markets unless Australia agrees to rebrand its products.</p> <p><a href="https://www.news.com.au/national/politics/anthony-albaneses-warning-on-australiaeu-trade-talks/news-story/fa15fa19a945311c21ac1326c1675653">Prime Minister Anthony Albanese </a>said Australia was keen to conclude the trade agreement but would not sign a deal that wasn’t in Australia’s interests. He is strongly backed by the National Farmers’ Federation and food producers.</p> <h2>So why does Europe want to control the use of food names?</h2> <p>Consumers increasingly want to know their foods’ provenance. They also pay premiums for guarantees about origin and quality. There has been a corresponding rise in so-called geographical indicator registrations, with <a href="https://agenceurope.eu/en/bulletin/article/13128/21">the 3,500th</a> listed earlier this year.</p> <p>Items included on the EU Geographical Indications register cover different foodstuffs that are either applying for or have been accepted for having their geographic origin related name protected from being used for similar foods produced elsewhere.</p> <p>Europe has the highest number of registered products, with most relating to wine, agricultural products and foodstuffs, as well as spirits and beers.</p> <p>Champagne is among those with a widely recognised connection to its place of origin which assures consumers about the regional and cultural values as well as the products’ characteristics and quality.</p> <p>Like high value household product brand names (for example, Coca-Cola which has been valued at US $97.88 billion) geographical indication registered names also attract substantial dollar values.</p> <p>This is because of strong international awareness, familiarity, and appeal among consumers. The geographic indicator name often attracts a price that can easily be double that of a similar but non-registered product.</p> <p>Registered products can therefore bring in significant revenue to the European Union member countries. They contribute to <a href="https://onlinelibrary.wiley.com/doi/10.1111/jwip.12208">regional development </a>by stimulating tourism and by helping to reverse population decline often experienced in rural areas.</p> <p>Like household brands, the names which indicate a product’s origins, are recognised as intellectual property. They have consequently become an integral part of international trade agreements.</p> <h2>What would Australia gain by agreeing to European product names?</h2> <p>In return for complying with European Union demands, Australian producers would gain access to European markets of [<a href="https://www.afr.com/politics/federal/minister-flies-to-brussels-amid-signs-of-eu-trade-deal-breakthrough-20230708-p5dmre">445 million people</a>] with a GDP of $24 trillion.</p> <p>The lost opportunity of non-compliance is best illustrated by Brexit. Since Brexit, UK <a href="https://www.euronews.com/my-europe/2022/12/29/brexit-draft-deal-first-of-many-hurdles-to-a-smooth-exit">exports to Europe have fallen</a> and UK farmers have faced significant challenges finding <a href="https://www.theguardian.com/politics/2022/dec/29/uk-farmers-impact-brexit-trade-deal-losing-common-agricultural-policy">alternative markets</a>.</p> <p>If Australia agrees to the European Union’s conditions to get a trade deal through then producers will need to rename some of their products.</p> <p>This would be a large and costly exercise but might give local producers an opportunity to capitalise on the growing consumer demand for locally sourced food and promote Australia’s unique geographical brand values.</p> <p>Recent research conducted by Charles Darwin University reveals some of the unique brand values of Australian agri-food products, including unique selling points of products from the <a href="https://researchers.cdu.edu.au/en/publications/nt-shelf-stable-food-products-market-opportunity-analysis">Northern Territory</a>.</p> <p>Selling points included the unique climate, soil and traditional community values as selling points.</p> <p>Australia’s reputation for quality and ethically produced goods was also important. Such values may lead to Australia developing more of its own geographical indication registration requirements in the future.</p> <p>Rather than fight the rising tide of European Union registrations, the federal government might embrace the trend, in conjunction with renewed promotion of Australia’s geographical brand benefits.</p> <p>Should the government choose to comply with Europe’s demands then producers will need support to rebrand some of their products. Government and departments such as CSIRO should be keen to support this as it can only strengthen Australia’s agri-food sector’s international reputation.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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;" src="https://counter.theconversation.com/content/209505/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/steven-greenland-2064">Steven Greenland</a>, Professor in Marketing, <a href="https://theconversation.com/institutions/charles-darwin-university-1066">Charles Darwin University</a></em></p> <p><em>Image credits: Getty </em><em>Images </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-in-a-name-quite-a-lot-if-its-prosecco-parmesan-or-mozzarella-209505">original article</a>.</em></p>

Food & Wine

Placeholder Content Image

Bluey toast takes the internet by storm

<p>While some have a hard enough time trying to make toast without setting off the fire alarm, others are always dreaming just that little bit bigger. </p> <p>Like the parents who call themselves the Bluey Mums on Facebook, who have found a source of endless entertainment in the form of Bluey toast - or more specifically, Bluey’s younger sister, Bingo. </p> <p>Their inspiration comes from a cookbook titled <em>Bluey and Bingo’s Fancy Restaurant Cookbook: Yummy recipes, for real life</em>. And with an ingredients list that seems simple enough on the surface - toast, some fruit, and a spread of their choice - many set to work trying to spoil their children with a fun-filled breakfast plate. </p> <p>However, as many soon came to learn, it can often be better to stick to what we know. Or at the very least to remember that practice makes perfect, and sometimes our first attempts are better served as a warning. </p> <p>And for the Bluey Mums, sharing became the theme of the day, with members finding bucketloads of amusement in posting their creations with each other. Some were spot on, and others were a little more abstract - but all were valiant efforts, and at the end of the day, came only from the best intentions. </p> <p>“Our ‘attempt’ at Bingo toast,' wrote one mum, Madison, alongside her images of what the toast should have looked like, and what she’d managed to come up with. Her masterpiece wasn’t far off the intended portrait, just a little off in proportion, but it was enough to draw laughter from the crowd, and some good-natured commentary at the shocked character on the plate. </p> <p>“Bingo has seen things,” someone declared.</p> <p>“Looks better than the picture I'd say!” wrote one supportive user. </p> <p>Meanwhile, others were happy just to know what it meant to their children, with one even getting a surprising - and welcome - result out of it all. </p> <p>“I have zero skills to do this stuff! But my daughter loved it and ate all the bread,” she wrote, before adding that her daughter had been “refusing bread for a while”. </p> <p>“My daughter loved it though,” another wrote of her own attempt, “and that’s all that matters.”</p> <p>One parent, who shared her creation to Reddit, was met with similar enthusiasm from commenters, with one writing “expectation vs reality … And the reality ain't that bad! Nice”.</p> <p>“Now do Muffin!” encouraged one, eager for another round of terrific toast.</p> <p><em>Images: Bluey Mums / Facebook, Reddit</em></p>

Food & Wine

Placeholder Content Image

If you want to indulge in Avocado toast now is your chance

<p dir="ltr">Australia’s avocado glut is “just the beginning” with domestic production tipped to jump by 40% in the next five years. </p> <p dir="ltr">A supply boom means households have been enjoying more avocados at cheaper prices. However, agribusiness bank Rabobank suggests Aussies will need to eat and export even more, as growers grapple with soaring production growth over the next five years.</p> <p dir="ltr">This year alone, the per capita supply of avocados is estimated to be up 26% on the previous year, equating to 22 avocados for every Australian, according to the bank’s analysis.</p> <p dir="ltr">A bumper crop, mainly in Western Australia and Queensland in 2021-22, caused a national oversupply which led retail prices to plunge to a record low $1 each in June last year, and again in early July.</p> <p dir="ltr">Retail prices this year are 47% below the five-year average for the fruit, putting pressure on farmers already dealing with rising production costs and labour shortages as reported. </p> <p dir="ltr">The volume of avocados eaten by Aussie households jumped 31% in 2021-22 compared to the previous year, while they spent 29% less on them due to the lower prices.</p> <p dir="ltr">At the same time, export volumes rose by more than 350% in the past year, the Rabobank report said. Domestic production will expand by 40%, or 50,000 tonnes in the next five years, industry forecasts suggest, with all of Australia’s avocado regions expecting growth.</p> <p dir="ltr">It means Aussies and overseas markets will need to love locally grown avocados even more to use up the extra production in coming years.</p> <p><span id="docs-internal-guid-1f822ed9-7fff-a271-5e07-985688addd01"></span></p> <p dir="ltr">So what are you waiting for? Indulge in this delicious fruit which is rich in healthy, good fats.</p> <p dir="ltr"><em>Image: Getty</em></p>

Food & Wine

Placeholder Content Image

From a series of recipes designed by Xali: Sauteed silverbeet with celery and toasted pine nuts

<p dir="ltr">Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause.</p> <p dir="ltr">Created by Northern Rivers resident Naz de Bono, Xali is a daily personalised program that provides workouts, recipes, education and support to women based on the 4 pillars of Move, Eat, Learn &amp; Connect. Xali creates recommendations for women bursting with energy but also provides options for the days when they want to pull back.  </p> <p dir="ltr">As women experience biological changes, the way they exercise needs to be adapted. A shift in hormones means women have a higher risk of injury and Naz has created a library of workouts with this in mind.</p> <p dir="ltr"><span style="text-decoration: underline;">Sautéed silverbeet with celery and toasted pine nuts</span></p> <p dir="ltr"><strong>Serves:</strong> 1</p> <p dir="ltr"><strong>Ingredients:</strong></p> <p dir="ltr">●     1 tbsp pine nuts</p> <p dir="ltr">●     ¼ tbsp olive oil</p> <p dir="ltr">●     ¼ whole lemon</p> <p dir="ltr">●     1 ½ celery stalk, sliced diagonally</p> <p dir="ltr">●     1 cup silverbeet, trimmed</p> <p dir="ltr">●     ⅛ tsp salt</p> <p dir="ltr">●     ⅛ tsp cracked black pepper</p> <p dir="ltr"><strong> Method:</strong></p> <p><span id="docs-internal-guid-d45adc42-7fff-3459-2c4c-28d4825122e1"></span></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Heat a cast iron skillet over a medium heat. Add pine nuts and dry fry to lightly toast. Remove pine nuts from heat and set aside.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Heat oil in the same skillet over a medium-high heat. Add oil and lemon, and sear lemon until coloured. Remove lemon from heat and add celery and cook for 3 minutes until almost soft. Add silverbeet and cook for another 5-7 minutes.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Return seared lemon to the pan, add lightly toasted pine nuts season and serve directly from the pan.</p> </li> </ol> <p><em>Image: Supplied</em></p>

Food & Wine

Placeholder Content Image

Garlic and Parmesan Piadinas with Italian Salsa

<p dir="ltr">Piadinas are Italian flatbread that is quite easy to cook and is usually served with salsa. You could also serve them on an antipasto platter. These tasty treats will impress the guests and leave your crowd wanting more. Here’s the easy recipe from Smeg’s cucina: </p> <p dir="ltr"><strong>Serves:</strong> 2 </p> <p dir="ltr"><strong>Ingredients:</strong> </p> <p dir="ltr">For Piadinas</p> <p dir="ltr">1 cup (150g) plain flour</p> <p dir="ltr">½ teaspoon baking powder</p> <p dir="ltr">½ teaspoon salt</p> <p dir="ltr">¼ cup olive oil</p> <p dir="ltr">1/3 cup warm milk</p> <p dir="ltr">2 cloves garlic finely sliced</p> <p dir="ltr">1 sprig rosemary finely chopped</p> <p dir="ltr">6 thymesprigs, leaves removed</p> <p dir="ltr">Extra olive oil to cook bread</p> <p dir="ltr">Salsa: </p> <p dir="ltr">1 punnet cherry tomatoes, quartered</p> <p dir="ltr">1/3 cup pitted olives</p> <p dir="ltr">1 tablespoon baby capers</p> <p dir="ltr">1/3 cup oregano leaves, picked</p> <p dir="ltr">Extra Virgin olive oil</p> <p dir="ltr"><strong>Method: </strong></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Combine flour, baking powder and salt in a Smegstand mixer bowl with the dough hook attached. Add half of the olive oil, and warm milk and mix on low speed until combined</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Continue to knead for a few minutes until the dough is smooth and elastic. Cover andrest for 15 minutes.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Meanwhile, heat remaining olive oil in a small saucepan with garlic, rosemary and thyme and cook until the herbs and garlic are fragrant. Set aside.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Divide dough in half. Roll each half into a rough round, approx. 0.5cm thick</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Combine salsa ingredients together in a bowl with salt, pepper and olive oil.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Heat a large heavy based frying pan over medium heat. Brush the base of the pan with extra olive oil. Gently place one dough round in the base and cook for a few minutes until the dough is golden on the base and bubbles appear on the surface. Turn the bread, brush the cooked side with half the garlic and herb olive oil mixture. Continue to cook until the bread is golden on the base. Remove and repeat with remaining dough and garlic and herb oil mixture.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Serve piadinas warm with salsa.</p> </li> </ol> <p dir="ltr" style="line-height: 1.38; background-color: #ffffff; margin-top: 12pt; margin-bottom: 0pt; padding: 0pt 0pt 12pt 0pt;"><em> Image: Supplied </em></p> <p><span id="docs-internal-guid-cb473992-7fff-2903-989b-972c7acbd980"></span></p>

Food & Wine

Placeholder Content Image

“Bloody outrage”: Cafe roasted for stingy vegemite toast

<p dir="ltr">A Sydney cafe is being dragged online after a <a href="https://www.reddit.com/r/australia/comments/u4l5f0/vegemite_on_toast_from_a_cafe/">customer shared</a> a photo of a piece of toast with a very stingy spread of Vegemite on it.</p> <p dir="ltr">An outraged customer shared a photo of the “very disappointing” piece of toast on the weekend, which sparked hundreds of comments from equally offended Australians. The criminally offensive piece of toast was purchased at a popular eatery in Newtown, Sydney. </p> <p dir="ltr">The photo shows a piece of almost raw sourdough, with a buttered middle and hardly any vegemite in the centre.</p> <p dir="ltr">“Vegemite on toast from a cafe,” the disappointed Reddit user wrote, alongside a sad face emoji. </p> <p dir="ltr">The photo sparked a flurry of anger in the comments.</p> <p dir="ltr">“That’s just un-Australian and needs to be called out,” one user raged.</p> <p dir="ltr">“It’s barely toasted and the butter doesn’t even make it to the edges. Let alone the issue with the Vegemite,” another fumed.</p> <p dir="ltr">Another added: “That’s bloody outrage that is!”</p> <p dir="ltr">Despite the overflow of support, there were some who questioned the type of person who orders toast from a cafe.</p> <p dir="ltr">“OK, that’s terrible … but who tf is ordering vegemite toast from a cafe?” one wrote.</p> <p><span id="docs-internal-guid-776d57ba-7fff-5573-664e-70585bfff488"></span></p> <p dir="ltr">Mostly though, people just saw the “abysmal” brekkie offering as an opportunity to roast Sydney prices and services.</p> <p dir="ltr"><em>Image: Reddit</em></p>

Food & Wine

Placeholder Content Image

Relax with some French toast with balsamic strawberries and macadamia crumble

<p>Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh-so-tempting strawberry sauce.</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients</strong></p> <div class="article-body"> <p><strong>Macadamia crumble</strong></p> <ul> <li>35g (¼ cup) plain flour</li> <li>2 tablespoons caster sugar</li> <li>50g chilled unsalted butter, chopped</li> <li>40g (½ cup) shredded coconut</li> <li>40g (¼ cup) crushed macadamia nuts</li> </ul> <p><strong>Balsamic strawberries</strong></p> <ul> <li>55g (¼ cup) caster sugar</li> <li>1 tablespoon balsamic vinegar</li> <li>300g strawberries, hulled</li> </ul> <p><strong>French toast</strong></p> <ul> <li>4 free-range eggs</li> <li>80ml (⅓ cup) milk</li> <li>80ml (⅓ cup) thin (pouring) cream</li> <li>30g unsalted butter</li> <li>1 brioche loaf, about 400g, cut into 8 slices about 2cm thick</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the macadamia crumble, preheat the oven to 180°C. Put the flour and sugar in a bowl and stir to combine. Add the butter and use your fingertips to rub the butter into the flour mixture. Stir in the coconut and macadamias.</li> <li>Spread on a baking tray and bake for 20 minutes, or until the crumble is golden and crisp. Remove from the oven and allow to cool. The crumble can be stored in an airtight container for up to 1 week.</li> <li>To make the Balsamic Strawberries, put the sugar, balsamic vinegar and 2 tablespoons cold water in a small saucepan. Stir over low heat until the sugar has dissolved. Add the strawberries and increase the heat to high. Bring to the boil and cook for 3 minutes. Set aside to cool, then refrigerate until needed.</li> <li>To make the French Toast, whisk together the eggs, milk and cream in a wide bowl. Melt half the butter in a large non-stick frying pan over medium heat. Dip four slices of bread, one at a time, in the egg mixture until soaked, then drain off the excess.</li> <li>Fry the bread for 2 minutes on each side, or until golden brown. Remove from the pan and keep warm while you cook the remainder of the slices.</li> <li>Serve topped with the strawberries and crumble.</li> </ol> <p><strong>Tips</strong></p> <ul> <li>Start this recipe the day before, so your crumble and strawberries are ready to go, and all that needs to be done in the morning is to cook the French toast.</li> </ul> <ul> <li>Serve this with ice-cream, even for breakfast, so look for the best vanilla ice-cream you can find or have a go at making some yourself. Alternatively, serve with vanilla yoghurt or mascarpone.</li> </ul> <p><em>Image and recipe from </em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017.</em></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx" data-title="French toast with balsamic strawberries and macadamia crumble | WYZA Australia " data-description="Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh so tempting strawberry sauce. | wyza.com.au "> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-edac2ffe-731f-44bc-aaa5-ab0be52335b6"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx">Wyza.com.au.</a></em></div> </div> </div>

Food & Wine

Placeholder Content Image

Warm toasted teff salad

<p>Like any decent salad, it's full of 'good bits' like spiced roasted root vegetables, sautéed greens and toasted teff with salty feta crumbled on top.</p> <p>If you haven't heard of teff, it's a tiny little grain widely used in Ethiopia, and is naturally gluten-free, rich in essential amino acids, low GI and high in fibre and iron. It's deliciously satisfying and the leftovers make a great lunch the next day!</p> <p><strong>Ingredients:</strong></p> <p>1/2 cup brown teff grain<br />3/4 cup water<br />2 medium sweet potatoes<br />2 parsnips<br />2 teaspoons garlic powder<br />1/4 teaspoon chilli powder<br />1/2 bunch curly kale<br />100g feta cheese<br />Small handful of fresh dill<br />Olive oil<br />Sea salt</p> <p><strong>Directions:</strong></p> <p>1. Preheat your oven to 180°C and line a baking tray with baking paper. Chop the sweet potato and parsnip into small cubes, place onto the prepared tray, sprinkle over the garlic powder and chilli powder, drizzle over some olive oil and toss everything together so that the vegetables are evenly coated. Spread the vegetables out on the tray in one layer and bake in the preheated oven for 35 – 40 minutes or until browned.</p> <p>2. While the vegetables are baking, toast the brown teff grain in a fry pan over a medium-low heat until it starts to make popping noises. Add the water and a pinch of sea salt to the pan, bring to the boil and then reduce the heat to low. Simmer, with the pan uncovered and stirring regularly, until all of the water has been absorbed. Once the water has been absorbed, fluff teff with a fork and tip onto a plate and set aside.</p> <p>3. Remove the stalks from the kale and roughly chop the leaves. Tip the leaves into the frypan used for the teff and gently toss the leaves over a low heat to warm them through. Take the pan off the heat and dress the kale with a good drizzle of olive oil and a pinch of sea salt.</p> <p>4. To serve, tip the roasted vegetables, teff and kale into a serving bowl and toss to combine. Crumble over the feta and sprinkle with fresh dill.</p> <p><strong>Tips:</strong></p> <p>Teff is cooked in a similar way to quinoa. You can lightly toast it before cooking, which is what I've done in this recipe.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/warm-toasted-teff-salad-ld.aspx"><em>Wyza.com.au</em></a><em>. </em></p>

Food & Wine

Placeholder Content Image

Booted Jacqui Lambie admits struggles: "Living on Vegemite toast"

<p>Controversial Senator-elect Jacqui Lambie, has revealed the struggles she faced after being booted from Parliament.</p> <p>Lambie – who made a stunning comeback after being re-elected in last week’s federal election – shared how she was forced to live off $150 a week after being kicked out of Parliament in 2017 for being a dual citizen.</p> <p>Speaking to <a rel="noopener" href="https://thenewdaily.com.au/" target="_blank"><em>The New Daily</em></a>, Lambie said the sudden unemployment left her with nothing and that she survived by munching on Vegemite toast.</p> <p>After falling behind on her mortgage payments, Lambie decided to take part in reality show,<span> </span><em>I’m</em> <em>A Celebrity Get Me Out of Here</em> to help pay for her political campaign.</p> <p>According to her, she only made $20,000 a year from media appearances and public speaking. Out of that income, she attempted to pay for groceries and home repayments of $1000 a month.</p> <p>“I just had to do it. No new clothes. No make up. I just did it. I had friends who cut their own meat, and (have) veggie gardens. They were giving back,” she said.</p> <p>“You just do it. I was not prepared to go back on the dole queue.</p> <p>“I don’t run around in Armani, sweetie.”</p> <p>In 2017, Lambie outed herself as a dual citizen, forcing her departure from Parliament.</p> <p>“There was no pay out. Because we were imposters. It was just walk out and you’re finished,” she said.</p> <p>After being re-elected in Tasmania, Lambie will now earn a cool $200,000 a year. Out of that hefty amount, she plans on devoting $1500 a month to putting a stranger through drug rehabilitation – a cause that’s close to her heart as her own son fought an ice addiction.</p> <p>Talking about son Dylan, the 48-year-old said, “That was four years ago now. He’s holding down a good job and all the rest. He gets tested where he is for drugs.”</p> <p>“I just like to give back. My son spent 18 months in long-term rehab and now I want to sponsor someone again.</p> <p>“It’s long-term rehab – $1500 a month. Soon as I get paid, I was talking to them yesterday, I will sponsor someone again.”</p> <p>And regarding her love life? Lambie says there’s nothing to look forward to.</p> <p>“Mate, I was broke, I was unemployed, I don’t think that’s very attractive to blokes,” she said.</p> <p>“It’s been a while now. It’s been about 15 years.”</p>

Retirement Income

Placeholder Content Image

Creamy carrot and coriander soup with parmesan toasts

<p>Looking for a delicious way to increase your calcium and dairy intake? This indulgent creamy vegetable soup will delight!</p> <p>Recipe and image from the Diary Kitchen</p> <p><strong>Ingredients</strong></p> <ul> <li>1 tablespoon olive oil</li> <li>1 teaspoon ground cumin</li> <li>1 small onion, chopped</li> <li>500g carrots, chopped</li> <li>1 cup vegetable stock</li> <li>1 cup milk</li> <li>2 tablespoons finely chopped coriander</li> <li>1/2 cup natural yoghurt</li> </ul> <p><strong>Parmesan toasts</strong></p> <ul> <li>2 slices sourdough bread</li> <li>1 tablespoon grated parmesan cheese</li> <li>1 tablespoon grated cheddar cheese</li> </ul> <p><strong>Method </strong></p> <p>1. Heat oil in a medium saucepan. Add onion and cumin, sauté for 3-5 minutes or until softened.</p> <p>2. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender.</p> <p>3. Remove from heat and process with a stab blender until smooth.</p> <p>4. Return to heat and stir in milk and coriander. Reheat gently until warmed through.</p> <p>5. Serve with a dollop of yoghurt.</p> <p><strong>For Parmesan Toasts</strong></p> <p>1. Grill bread on one side until golden.</p> <p>2. Turn over top with combined cheeses and grill until cheese is bubbly and brown.</p> <p>3. Serve warm with soup.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/creamy-carrot-and-coriander-soup-with-parmesan-toasts.aspx"><em>Wyza.com.au.</em></a></p>

Food & Wine

Placeholder Content Image

Duchess Meghan’s secret to her unbeatable avocado toast recipe

<p>The Duchess of Sussex may have her hands tied as she prepares to welcome her first child, but that doesn’t mean she can’t whip up breakfast fit for a queen when her friends pay a visit.</p> <p>The former actress's makeup artist, Daniel Martin, took to Instagram on Sunday to share exactly what the royal had prepared for him.</p> <p>The 37-year-old made avocado on toast, complete with tea and chocolate truffles.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/Bs2csAnh2NP/?utm_source=ig_embed&amp;utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/Bs2csAnh2NP/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">Back to our Tig days...❤️ Thank you Meghan for being the consummate hostess this weekend and still being the #avocadotoast whisperer, YUM! 🤷🏻‍♂️ 🥑🍞☕️ #foodie #foodiegram</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/danielmartin/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank"> Daniel Martin</a> (@danielmartin) on Jan 20, 2019 at 1:07am PST</p> </div> </blockquote> <p>“Back to our Tig days …,” the makeup artist captioned the photo, as he referred to the Duchess’ now defunct blog, <em>The Tig</em>. </p> <p>“Thank you, Meghan, for being the consummate hostess this weekend and still being the #avocadotoast whisperer, YUM!”</p> <p>Alongside the sweet snap, Martin also posted a video of his journey to London, saying, “Weekend in London with my M,” referring to Meghan.</p> <p>Martin is the man behind Meghan’s natural makeup look on her wedding day and has been a close friend of the Duchess for a long time.</p> <p>Known to be a foodie, Meghan helped create a charity cookbook in collaboration with women who survived the Grenfell Tower tragedy. The book – <em>Together: Our Community Cookbook</em> – helped raise money for the Hubb Community Kitchen, where local women gathered to cook fresh meals for their friends and family.</p> <p>The book features a diverse range of recipes from the women of Hubb Community Kitchen with the Duchess claiming the avocado and green chilli dip is her “very favourite”.</p> <p>Try out the recipe below:</p> <p><strong>Ingredients</strong></p> <ul> <li>2 green chillies, halved and de-seeded</li> <li>25g fresh coriander</li> <li>3 tbsp natural yoghurt</li> <li>Grated zest and juice of 2 lemons</li> <li>4 garlic cloves, peeled</li> <li>Flesh of 1 ripe avocado</li> <li>4 tbsp mayonnaise (optional)</li> <li>Salt and pepper</li> </ul> <p><strong>Method</strong></p> <ol> <li>Put all the ingredients except the mayonnaise into a food processor and blend until smooth. Taste and adjust the seasoning if necessary. Add mayonnaise (if you wish) and stir to combine, then transfer to a serving bowl. </li> </ol> <p><em>This recipe is from <a rel="noopener" href="https://www.booktopia.com.au/together-the-hubb-community-kitchen/prod9781984824080.html" target="_blank">Together: Our Community Cookbook</a> (Penguin Random House Australia, $22.99).</em></p>

Body

Placeholder Content Image

Goat's cheese toasts

<p>Indulge your guests with these tasty morsels, made by topping toasted slices of crusty baguette with slices of roma tomato and tangy goat's cheese, sprinkled with pine nuts and fresh herbs. Choose your favourite type of goat's cheese: delicate or strong in flavour, soft or firm in texture.</p> <p><strong>Makes:</strong> 16 toasts</p> <p><strong>Ingredients: </strong></p> <ul> <li>1 baguette, about 280g, cut into 2.5cm slices</li> <li>4 tablespoons passata</li> <li>2 tablespoons sun-dried tomato paste</li> <li>4 roma tomatoes, about 250g in total</li> <li>150g goat's cheese</li> <li>1½ tablespoons extra virgin olive oil</li> <li>1 tablespoon pine nuts,</li> <li>Few sprigs of fresh thyme or oregano, plus extra to garnish</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Preheat the grill to moderate.</li> <li>Place the baguette slices on a rack in the grill pan and lightly toast on both sides.</li> <li>Mix together the passata and tomato paste and spread a little on top of each toast, covering the surface completely.</li> <li>Slice the tomatoes lengthwise, discarding a slim slice from the curved edges, to give 4 flat slices from each tomato.</li> <li>Lay a slice of tomato on top of each toast.</li> <li>Place 1 small slice of firm goat's cheese or about 1 teaspoon of soft goat's cheese on top of each tomato slice, and drizzle over a little oil.</li> <li>Scatter on a few pine nuts and thyme or oregano leaves.</li> <li>Grill for 4-5 minutes, or until the cheese is beginning to melt and the pine nuts are golden.</li> <li>Serve the toasts hot, garnished with sprigs of thyme or oregano.</li> </ol> <p><em>This article first appeared in <span><a href="http://www.readersdigest.com.au/recipes/goats-cheese-toasts">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, <span><a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S">here’s our best subscription offer</a></span>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

Placeholder Content Image

“Horrific” $10 eggs on toast airport breakfast slammed

<p>An Aussie traveller’s post has gone viral after he shared a photo of an airport breakfast he purchased in England.</p> <p>Reddit user M1BG shared a picture of the $10.21 (£5.70) “eggs on toast” that he bought from fast-food outlet Friska at Luton Airport in England.</p> <p>Instead of a delicious breakfast, the traveller received three watery eggs and two triangles of warm bread in a cardboard box.</p> <p style="text-align: center;"><img width="499" height="710" src="https://oversixtydev.blob.core.windows.net/media/7819423/1_499x710.jpg" alt="1 (162)"/></p> <p>“Tbh I was hoping a little more effort would have gone into my £5.70 eggs on toast breakfast from Friska at Luton Airport,” he wrote.</p> <p>The appalling breakfast immediately started to gain attention on the internet, and one user jokingly dubbed the meal “eggs near toast”.</p> <p style="text-align: center;"><img width="500" height="378" src="https://oversixtydev.blob.core.windows.net/media/7819424/2_500x378.jpg" alt="2 (97)"/></p> <p>The traveller claimed the word ‘toast’ did not come close to describing what he received in the cardboard box, and said it was nothing more than “dried bread”.</p> <p>Some users also claimed that the traveller’s first mistake was going “anywhere near Luton” in the first place.</p> <p>“I live here, not at all worth it,” wrote one Reddit user.</p> <p>Another user agreed: “Having expectations in Luton will only lead to disappointment.”</p> <p>However, most people were outraged at the expensive price of the lacklustre meal.</p> <p>One person empathised that the traveller had wasted $10. </p> <p>Despite calling out the fast-food outlet for the disappointing meal, the traveller never revealed if he still ate and finished his breakfast.</p> <p>Friska co-founder, Griff Holland, told <a href="https://www.thesun.co.uk/travel/6620064/bloke-shares-photo-of-his-appalling-5-70-luton-airport-breakfast-and-everyone-is-fuming/" target="_blank"><em><strong><span style="text-decoration: underline;">The Sun Online</span></strong></em></a>: “I can totally understand why the person who posted the picture felt disappointed by the presentation of the poached eggs on toast they were served this morning.”</p> <p>Griff continued, “They didn’t look as they should’ve done and I am working with the franchise operator to make sure that the presentation of all our dishes is always up to scratch.</p> <p>“Mistakes sometimes happen when you are serving over 7,000 people per week and we’d love to invite the customer back for a breakfast on us to win back their trust in what we do and how we do it.”</p> <p>How would you react if you were served this breakfast? Let us know in the comments below. </p>

Travel Trouble

Placeholder Content Image

"Ridiculous": Trendy cafe charges $7 for Vegemite toast

<p>A trendy café in Newcastle, NSW, is copping criticism from all angles for charging patrons $7 for a ‘vegemite on toast’ dish where the spread isn’t even on the bread.</p> <p>The toast in question is served at Core Espresso cafe. Rather than having the butter and vegemite spread directly on your toast, the chefs at Core dish this brekkie treat up on a wooden board, with a butter quenelle next to a vegemite smear.</p> <p><a href="http://www.news.com.au/" target="_blank"><span style="text-decoration: underline;"><em><strong>News.com.au reports</strong></em></span></a> Newcastle local Huon Oliver ordered the dish on Monday morning, and quickly posted a photo on Instagram highlighting his amazement.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: calc(100% - 2px);" class="instagram-media"> <div style="padding: 8px;"> <div style="background: #F8F8F8; line-height: 0; margin-top: 40px; padding: 50.0% 0; text-align: center; width: 100%;"> <div style="background: url(data:image/png; base64,ivborw0kggoaaaansuheugaaacwaaaascamaaaapwqozaaaabgdbtueaalgpc/xhbqaaaafzukdcak7ohokaaaamuexurczmzpf399fx1+bm5mzy9amaaadisurbvdjlvzxbesmgces5/p8/t9furvcrmu73jwlzosgsiizurcjo/ad+eqjjb4hv8bft+idpqocx1wjosbfhh2xssxeiyn3uli/6mnree07uiwjev8ueowds88ly97kqytlijkktuybbruayvh5wohixmpi5we58ek028czwyuqdlkpg1bkb4nnm+veanfhqn1k4+gpt6ugqcvu2h2ovuif/gwufyy8owepdyzsa3avcqpvovvzzz2vtnn2wu8qzvjddeto90gsy9mvlqtgysy231mxry6i2ggqjrty0l8fxcxfcbbhwrsyyaaaaaelftksuqmcc); display: block; height: 44px; margin: 0 auto -44px; position: relative; top: -22px; width: 44px;"></div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/BhnsoyOHkLY/" target="_blank">A post shared by Huon Kenilworth Toll Oliver (@huonoliver)</a> on Apr 15, 2018 at 10:52pm PDT</p> </div> </blockquote> <p>“Gourmet vegemite on toast. This is just ridiculous!” he captioned the photo. “Tasty but ridiculous.”</p> <p>Popular Instagram account Brown Cardigan has since <a href="https://www.instagram.com/browncardigan/" target="_blank"><span style="text-decoration: underline;"><em><strong>reposted the picture</strong></em></span></a>, sharing it with 348,000 followers. And more than 2,200 people have commented with some seeing the fun in the dish, but others writing in full-blown outrage.</p> <p>“This is not on. This upsets me,” one person commented. “Seriously??? Hahahaha by the time it gets to your table the toast will be cold ... dry veg toast,” wrote one.</p> <p>“The toast would be well cold by then, the butter wouldn’t melt. What a s**tfight,” another person said.</p> <p>Core Espresso’s manager Emma Reid <a href="http://www.news.com.au/" target="_blank"><span style="text-decoration: underline;"><em><strong>spoke to News.com.au</strong></em></span></a>, explaining the method behind the madness of serving Vegemite toast in this manner.</p> <p>“Even though they’re only ordering Vegemite on toast, we want our customers to know a little bit of care is being put into the dish. It’s nice to put a nice quenelle on the plate,” she said.</p> <p>Reid also saw the fun in the online outrage, and added she was happy to take any feedback onboard.  </p> <p>“We all got a good laugh out of it. We’re in the business of making people smile and serving good coffee and we thought the comments were hilarious,” she said.</p> <p>“If the consensus is that butter needs to be on the toast as soon as it hits the table, we’re happy to change the dish.</p> <p>“We’re all about pleasing our customers so we are happy to make adjustments.”</p> <p>What do you think? Is $7 too much to pay for Vegemite toast?</p> <p><em>Image credit: Instagram / Huon Oliver</em></p>

Retirement Income

Placeholder Content Image

Prawn toast

<p>You’ll never order prawn toasts again with this easy (and deliciously tasty) recreation of the authentic Chinese dim sum.</p> <p><span style="text-decoration: underline;"><strong>Makes:</strong></span> 16</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>350 grams prawns, peeled, deveined and chopped</li> <li>4 slices day-old white bread, crust removed</li> <li>1 spring onions, chopped</li> <li>1 teaspoon grated ginger</li> <li>1 egg white</li> <li>2 teaspoon soy sauce</li> <li>1 teaspoon sesame oil</li> <li>⅓ cup sesame seeds</li> <li>Peanut oil for frying</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. To make paste, place prawns, spring onions, ginger, egg white, soy sauce, sesame oil into food processor. Season with salt and pepper and process until smooth.</p> <p>2. Cut each slice of bread into four triangles. </p> <p>3. Spread prawn mixture over each triangle.</p> <p>4. Place sesame seeds in bowl and press bread paste side up into the seeds.</p> <p>5. Pour two centimetres of oil into deep frypan or wok. Heat to medium and shallow-fry toast paste side down for two minutes. Turn them over and fry until golden.</p> <p>6. Drain on paper towel. Repeat until all are done.</p> <p>Tip: Serve with sweet chilli sauce or soy sauce</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/crusted-prawns-with-aioli/">Macadamia-crusted prawns with aioli</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/prawn-rice-paper-rolls/">Healthy prawn rice paper rolls</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/04/steamed-pork-wontons/">Steamed pork wontons</a></strong></em></span></p>

Food & Wine

Placeholder Content Image

Toasted cheesy gems

<p>Mini loaf forms are available in kitchen shops, usually in trays of eight. The little loaves are a handsome single portion but can also be sliced, as you would a loaf of bread, for petite slices. Toasted petite slices are also an option with this recipe today, to perhaps serve with soup, or to make cocktail-size sandwiches.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 cup flour</li> <li>1 cup self-raising flour</li> <li>1 1/2 teaspoon baking powder</li> <li>1/2 teaspoon salt</li> <li>Large pinch of cayenne pepper</li> <li>2 cups coarsely grated tasty cheese</li> <li>1 egg (lightly beaten)</li> <li>250ml-315ml (1-11/4 cups) milk</li> <li>Butter to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 160°C.</li> <li>Lightly grease 8 mini loaf forms with baking spray or butter.</li> <li>Sieve both flours, baking powder, salt and cayenne pepper together in a large bowl.</li> <li>Add cheese and mix.</li> <li>Make a well in the centre of the mixture and add egg and 1 cup of the milk.</li> <li>Gently mix with a wooden spoon until just combined and the mixture is neither dry nor sloppy. Beware of over-mixing. Add extra milk only if the mixture appears dry.</li> <li>Divide mixture evenly into prepared loaf forms. Place into preheated oven and cook for 35-40 minutes or until golden brown and crisp on top.</li> <li>Remove from oven and cool completely. Remove from loaf tins.</li> <li>Proceed to next step, or store covered in pantry for up to 36 hours.</li> <li>To serve, cut in half lengthwise. Heat a stovetop flat plate or barbecue plate to medium high and toast each half on each side. Alternatively, place each half into a preheated toasted sandwich maker, or panini machine, and toast both sides until slightly crispy.</li> <li>Serve hot with butter.</li> </ol> <p>How tasty! Have you ever tried a dish like this?</p> <p><em>Written by Ruth Pretty. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Cameron Burnell / Stuff.co.nz. </em></p>

Food & Wine

Placeholder Content Image

Pumpkin risotto with bacon and parmesan cheese

<p>This Italian rice-pot recipe will be devoured in no time once it is served on the table.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Two</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>400g butternut pumpkin, skin removed and cut into 1 cm cubes</li> <li>1 tablespoon olive oil     </li> <li>1 cube vegetable stock</li> <li>1 litre boiling water</li> <li>1 tablespoon butter</li> <li>½ red onion, finely chopped</li> <li>2 rashers bacon, rind and fat removed and finely chopped</li> <li>1 clove  garlic, peeled and crushed</li> <li>1 birdseye chili deseeded and finely chopped</li> <li>1 cup arborio rice</li> <li>Handful parmesan cheese, finely grated</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat the oven to 200°C/180°C fan-forced.</p> <p>2. Coat the pumpkin with half of the olive oil and a generous pinch of salt and pepper. Spread out the pumpkin evenly on a lined oven tray and bake in the oven for 30 minutes, or until soft and golden.</p> <p>3. Place the vegetable stock cube and boiling water in a small saucepan over a low heat to keep it warm.</p> <p>4. Add the remaining olive oil and butter to a medium saucepan over a medium heat. Add the red onion and the bacon and cook, stirring, for 5 minutes or until the onion is soft. Add the garlic, birdseye chilli and arborio rice and cook, stirring, for 1 minute or until the grains are toasted. Stir to coat well. Tip: For extra heat add the birdseye chilli seeds.</p> <p>5. Add 1 cup of the stock mixture to the pan and stir continuously until all of the liquid has absorbed. Continue this process of adding 1 cup of stock at a time until all of the stock has absorbed and the rice is ‘al dente’. Remove from the heat and stir through the Parmesan cheese, the baby spinach, half of the parsley, and the roasted pumpkin. Season to taste with salt and pepper.</p> <p>6. Divide the risotto between bowls and garnish with the remaining parsley and extra Parmesan cheese.</p> <p><em>Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank"><span style="text-decoration: underline;"><strong>Hello Fresh</strong></span></a>. </em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, 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"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

Food & Wine

Placeholder Content Image

Bolognese gnocchi with parmesan cheese

<p>Bolognese is a classic dish that everyone has tried but this recipe will let you experience bolognese in a completely new way. The gnocchi with thyme and parmesan cheese will leave you making sure you have room for seconds.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Four</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>500g gnocchi (Note: using extra gnocchi will alter the flavour)</li> <li>2 tbs olive oil</li> <li>1 red onion, finely sliced</li> <li>1 carrot, peeled &amp; finely diced</li> <li>2 cloves garlic, peeled &amp; crushed</li> <li>600g pork &amp; veal mince</li> <li>100g baby spinach leaves, washed</li> <li>50g parmesan cheese, finely grated</li> <li>1 sachet tomato paste</li> <li>2 tsp red wine vinegar</li> <li>2 tins diced tomatoes</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Bring a large saucepan of salted water to the boil. Add the gnocchi and cook until the gnocchi rises to the surface (approximately 2-3 minutes). Drain really well. Transfer to a plate and pat dry with a tea towel to absorb any remaining water (this will help the gnocchi crisp up).</p> <p>2. Heat half of the olive oil in a large frying pan over a high heat. Add the gnocchi in 2-3 batches and fry for 3-4 minutes, or until they are golden brown. Set the gnocchi aside.</p> <p>3. Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the red onion and carrot and cook, stirring, for 5 minutes, or until soft. Add the garlic and cook, stirring, for 1 minute, or until fragrant. Add the pork &amp; veal mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the tomato paste, red wine vinegar and diced tomatoes and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Stir through the baby spinach leaves and season to taste with salt and pepper.</p> <p>4. Add the gnocchi to the Bolognese sauce and stir through to heat.</p> <p>5. To serve, divide the pasta between bowls and top with the Parmesan cheese. Enjoy!</p> <p><em>Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank"><strong><span style="text-decoration: underline;">Hello Fresh</span></strong></a>. </em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, 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"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

Our Partners