Search

Tropical banana cake with salted peanut caramel sauce

If you’re really looking to go all out, this tropical banana cake with salted peanut caramel sauce is a striking dessert that tastes as good as it looks. If there are any leftovers of, they will keep for a few days in the fridge. Serves: Six to eight Ingredients: Banana cake <ul> <li>125g butter, softened</li> <li>1 cup brown sugar</li> <li>1 teaspoon vanilla extract</li> <li>2 tablespoons rum</li> <li>2 eggs</li> <li>3 ripe bananas, mashed</li> <li>1/4 cup coconut milk</li> <li>1/2 cup desiccated coconut</li> <li>1/2 cup chopped tropical dried fruits, plus extra for garnish</li> <li>2 cups self-raising flour</li> </ul> Salted peanut caramel sauce <ul> <li>200g caster sugar</li> <li>60ml (4 tablespoons) water</li> <li>60g butter, cut into small cubes</li> <li>1/2 cup cream</li> <li>1 teaspoon soy sauce</li> <li>80g salted roasted peanuts, roughly chopped</li> </ul> Filling <ul> <li>300ml cream</li> <li>1 tablespoon icing sugar</li> <li>250g sour cream, whisked</li> <li>2 bananas, sliced, tossed in a little lemon or lime juice to prevent browning</li> </ul> Method: <ol> <li>Heat oven to 180°C. Grease and line the base of a 22cm spring-form tin.</li> <li>Cream butter and brown sugar together. Add vanilla and rum, beating to combine. Beat in eggs, mashed bananas and coconut milk. Add desiccated coconut and dried fruits, sift the flour over and gently fold to combine. </li> <li>Spoon into prepared tin and bake 45-50 minutes or until a skewer inserted in the middle comes out clean. Allow to cool. The cake can be made the day before it is needed.</li> <li>For the sauce, place caster sugar and water in a small saucepan and swirl the pan over a medium-high heat until sugar dissolves.</li> <li>Bring to the boil and cook, swirling the pan occasionally, until a rich caramel colour. Add butter carefully (mixture may spit) and whisk to combine.</li> <li>Add cream and soy sauce, whisking to combine.</li> <li>Add half the chopped peanuts. Serve immediately or leave covered on the bench (the sauce will become solid if refrigerated). </li> <li>For the filling, whip cream with icing sugar then mix into whisked sour cream.</li> <li>Keep chilled until needed. </li> <li>To assemble, split the cold cake and cover the bottom piece with a layer of sliced banana. Top with half the cream mixture then add the other layer of cake.</li> <li>Cover the top with remaining cream and garnish with remaining peanuts and extra dried tropical fruits. Pour over the caramel sauce and serve.</li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank" rel="noopener">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

RECALL ALERT: Peanut Butter brand recalled nationwide

IGA is urging shoppers to return a type of peanut butter after it was recalled over fears it may just trigger an allergic reaction to those with a nut allergy. Pana Organic is recalling its 200g Peanut Butter Chocolate Spread over a previously undeclared allergen. Consumers who have purchased the product for themselves from IGA are being encouraged to return it in exchange for a refund. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7836679/iga-peanut-butter-recall-2.jpg" alt="" data-udi="umb://media/54af5b58dc91479384512a6370bd0918" /> For more information, please contact Pana Organic on 1300 717 488. The plant-based and gluten free spread contains tree nuts - cashews and pistachios. Anyone with an allergy or intolerance to either nut may have a reaction if the spread is consumed. The affected batch has a best before date of 05/02/2021. The spread is sold at IGA, independent and specialty food stores across the country.

News

Australia’s drive-ins: where you can wear slippers, crack peanuts, and knit ‘to your heart’s content’

We have seen many changes in Australian’s consumption of media during isolation. There has been an <a href="https://thinktv.com.au/news/bvod-viewing-surges-to-monthly-record-as-more-advertisers-embrace-online-tv/">increase</a> in television viewing; cinemas were <a href="https://variety.com/2020/film/asia/coronavirus-australia-orders-cinemas-close-1203541732/">forced</a> to close (although some have crafted a <a href="https://athome.lidocinemas.com.au/page/what-is-at-home/">new approach</a>); Hollywood release dates were <a href="https://www.vanityfair.com/hollywood/2020/03/coronavirus-movie-release-calendar">postponed</a> or shifted to <a href="https://www.esquire.com/entertainment/g31871914/movies-streaming-early-coronavirus/">streaming</a>. Across the world, there was also another surprising change: a resurgence of the drive-in. Attendance in South Korea <a href="https://www.theguardian.com/artanddesign/gallery/2020/mar/26/south-korea-booming-drive-ins-in-pictures">boomed</a>. In Germany, you could attend a <a href="https://www.nme.com/news/music/german-club-holds-drive-in-rave-to-circumvent-coronavirus-restrictions-2658551">drive-in rave</a>. In America, there was even drive-in <a href="https://news.sky.com/story/coronavirus-strip-club-offers-drive-thru-service-during-us-lockdown-11986446">strip-clubs</a>. With rules against “unnecessary travel”, Australia’s drive-in cinemas were forced to close. With a heightened sense of personal need to social distance, even as more cinemas across Australia start to reopen, is it time for the drive-in to shine again? The beginning The drive-in phenomenon <a href="https://web.archive.org/web/20110223234709/http:/www.babyboomercentral.com.au/icons_driveins.htm">began</a> in the United States. Richard M. Hollingshead Junior, whose family owned a chemical plant in New Jersey, initially commenced tests in his driveway in 1928, before opening a drive-in on June 6 1933. It ran for only three years, but was the start of a trend that spread throughout the country – and then the world. Australia’s first drive-in would not open for another 20 years. The first drive-in in Australia, the Skyline, opened February 17 1954, in Burwood, Victoria, with the musical comedy <a href="https://www.imdb.com/title/tt0043882/">On the Riviera</a>. The first night created <a href="https://trove.nla.gov.au/newspaper/article/49416937">traffic jams</a>, as <a href="https://maas.museum/inside-the-collection/2016/02/09/remembering-australias-drive-ins/">2,000 cars</a> vied to gain access to the 600 spaces. The Argus dedicated a <a href="https://trove.nla.gov.au/newspaper/page/1766401">two-page feature</a> to the opening, calling it: probably the most interesting development in entertainment here since the advent of sound pictures, the drive-in theatre provides the ultimate in relaxation and comfort for movie patrons. Unlike the cinema, said The Argus, there was no need to dress-up: slippers and shorts were fine. Drive-in patrons could smoke, crack peanuts, and knit “to your heart’s content”. Not everyone was happy with the introduction of the drive-in in their neighbourhood. Later that same year, a resident of Ascot Vale <a href="https://trove.nla.gov.au/newspaper/article/23431367?searchTerm=drivein&searchLimits=l-decade=195">wrote</a> to The Argus against a local screen: Surely the experience of people in the Burwood district should be sufficient to prevent similar mistakes being made in other districts. The place for these latest improvements in our cultural life is well beyond outer boundaries. The rise … Within a year from the opening of the Burwood Skyline, another three drive-ins in Victoria and one South Australia opened. Within 10 years, the number reached 230 across the country. At its <a href="https://maas.museum/inside-the-collection/2016/02/09/remembering-australias-drive-ins/">peak</a> there were 330 drive-ins in Australia. The uptake and success of drive-ins in Australia corresponded with the <a href="https://chartingtransport.com/2011/08/07/trends-in-car-ownership/">increase</a> in car ownership in Australia. As more people owned cars, the whole family – even kids in pyjamas – could jump in and enjoy a night out. Parents didn’t need to find a babysitter, nor worry about their kids disturbing other patrons. I have fond memories of growing up during the 1980s and 90s in Shepparton, Victoria, and attending the <a href="https://www.myshepparton.com.au/drive-in-theatre.html">Twilight Drive-in Theatre</a>. I vividly remember the large white screen at the front with the playground directly underneath, and the kiosk in the middle of the lot. And who can forget the large <a href="https://collection.maas.museum/object/160821">speaker</a> you had to attach to the window? But, like many, the Twilight Drive-in closed to make way for a shopping centre. … and the fall There is no one villain we can point to in the downfall of drive-in popularity. In the 1970s, there was a new addition to TV: colour. Australia had one of the the <a href="https://trove.nla.gov.au/work/223584982?q=Invention+to+Institution%3A++A+Comparative+Historical+Analysis+of+Television+across+Three+National+Sites&c=book&sort=holdings+desc&_=1591659253520&versionId=249549460">fastest</a> uptakes of colour television, taking a third of the time compared to the United States to reach a 60% saturation rate. The rise of the VCR in the 1980s allowed even greater flexibility in viewing films at home. Daylight savings was <a href="https://www.abc.net.au/news/2018-09-18/daylight-saving---still-arguing-about-it-50-years-on/10265160">also introduced</a> in the 1970s, restricting the hours drive-ins could operate during the summer. Drive-ins were affordable to run because they were generally on the suburban fringe. As Australia’s cities grew, land value <a href="https://books.google.com.au/books?id=gWuMYKzvnOEC&printsec=frontcover#v=onepage&q=drive%20land&f=false">also increased</a>; using this land for a cinema was a less attractive proposition than development. There are now just 16 drive-ins running across Australia, and <a href="https://www.cnbc.com/2020/05/15/drive-in-movie-theaters-have-revived-in-the-coronavirus-pandemic.html">only 30</a> in the United States – down from their peak of over 4,000. A viral resurgence? The Yatala Drive-in on the outskirts of the Gold Coast <a href="https://mailchi.mp/fivestarcinemas.com.au/movies-are-back-on-yatala-drive-in-open-this-weekend?e=a03cb88b05">reopened</a> in early May. More recently, the Lunar Drive-in in Dandenong reopened on June 1. Even in the pouring Melbourne rain – normally a sure sign people will stay away – the <a href="https://www.theage.com.au/culture/movies/australia-s-drive-ins-have-the-chance-to-shine-even-in-pouring-rain-20200601-p54yfh.html">audience came</a>. As our lives begin to return to “normal”, and more states and territories allow people to return to indoor cinemas, will drive-in attendance continue? I hope so. Experiencing media across different screens provides us with new experiences and new memories which can be far greater than just the film on the screen. Drive-ins offer us a glance into Australian history, a hit of nostalgia, and, of course, the simple act reviving our love of the silver screen. Written by Marc C-Scott. Republished with permission of <a href="https://theconversation.com/australias-drive-ins-where-you-can-wear-slippers-crack-peanuts-and-knit-to-your-hearts-content-139876">The Conversation.</a>

Movies

Chocolate pancakes with caramel and peanut butter sauce

These delicious pancakes come packed with flavours and no dairy – perfect for the whole family! Serves 2 Ingredients: Pancake <ul> <li>1 cup wholemeal spelt flour</li> <li>1 cup unsweetened almond milk</li> <li>3 medjool dates, pitted</li> <li>3 tbsp raw cacao powder</li> <li>1 very ripe banana</li> </ul> Sauce <ul> <li>1/3 cup coconut milk</li> <li>2 tbsp <a href="https://mayvers.com.au/product/mayvers-smooth-peanut-butter/">Mayver’s Peanut Butter</a> </li> <li>3 medjool dates</li> </ul> Method: <ol> <li>Blend the dates and the almond milk until they are well combined and there are no chunks.</li> <li>In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.</li> <li>In a non-stick frypan over medium heat, cook the pancakes for approximately 2 minutes either side. </li> <li>Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they’re ready.</li> <li>Enjoy! </li> </ol> Recipe by <a href="https://www.instagram.com/young_rebecca/">Rebecca Young</a>.

Food & Wine

URGENT RECALL: Popular seafood snack contains undeclared peanut and soy allergens

An urgent recall has been issued for a popular seafood snack as it contains undeclared peanut and soy allergens that could cause a severe allergic reaction. The Hoshi Otsumami Fish Snack Original and Hoshi Otsumami Fish Snack Herbal have been sold in Asian and independent supermarkets in Queensland. The original 125g version being recalled by Mur Thai Food contains soy while the 110 herbal products contain peanuts. <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FQLDHealth%2Fphotos%2Fa.217413675033389%2F2749578215150243%2F%3Ftype%3D3&width=500" width="500" height="658" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> Food Standards Australia said that those who have an intolerance to the two allergens should not eat the respective fish snacks. “Consumers should return the products to the place of purchase for a full refund,” the advice said. Both products were manufactured in Thailand. Further information on the recall can be found by contacting Mur Thai Food Co. Pty Ltd on 07 3172 4873. Photo credit: <a rel="noopener noreferrer" href="https://www.facebook.com/QLDHealth/posts/2749579715150093" target="_blank">Queensland Health</a>

Food & Wine

Why peanuts trigger such powerful allergic reactions

Food allergens are the scourge of the modern school lunchbox. Many foods contain proteins that can set off an oversized immune reaction and one of the fiercest is the humble peanut. Around <a href="https://www.sciencedirect.com/science/article/abs/pii/S0091674911001357">3 per cent of children in Australia</a> have a peanut allergy, and only <a href="https://www.ncbi.nlm.nih.gov/pubmed/11174206">1 in 5 of them</a> can expect to outgrow it. For these unlucky people, even <a href="https://www.jacionline.org/article/S0091-6749(97)70161-1/fulltext">trace</a> amounts of peanut can trigger a fatal allergic reaction. But what sets the peanut apart from other nuts? Why is it so good at being an allergen? To answer this, we have to explore the pathway from allergen to allergy, and just what it is about an allergen that triggers a response from the immune system. <h2>How food gets to the immune system</h2> Before coming into contact with the immune system, an allergen in food needs to overcome a series of obstacles. First it needs to pass through the food manufacturing process, and then survive the chemicals and enzymes of the human gut, as well as cross the physical barrier of the intestinal lining. After achieving all of this, the allergen must still have the identifying features that trigger the immune system to respond. Many food allergens successfully achieve this, some better than others. This helps us to understand why some food allergies are worse than others. The most potent allergens – like peanuts – have many characteristics that successfully allow them to overcome these challenges, while other nuts display these traits to a lesser extent. <h2>Strength in numbers</h2> The first characteristic many allergenic foods have, especially peanuts, is strength in numbers. Both tree nuts and peanuts contain multiple different allergens. At <a href="http://www.allergen.org/index.php">last count</a>, cashews contain three allergens, almonds have five, walnuts and hazelnuts have 11 each and peanuts are loaded with no less than 17. Each allergen has a unique shape, so the immune system recognises each one differently. The more allergens contained in a single food, the higher the potency. Additionally, many of these allergens also have numerous binding sites for both antibodies and specialised immune cells, further increasing their potency. <h2>Stronger through scorching</h2> The first hurdle for a food allergen is the food manufacturing process. Many nuts are roasted prior to consumption. For most foods, heating changes the structure of proteins in a way that destroys the parts that trigger an immune response. This makes them far less potent as allergens. This is not the case for many tree nuts: allergens in almonds, cashews and hazelnuts survived roasting with no loss of potency. And for the major peanut allergens, it’s even worse. Roasting actually makes them more potent. <h2>The gauntlet of the gut</h2> From here, the allergen will have to survive destruction by both stomach acid and digestive enzymes within the human gut. Many nut allergens have the ability to evade digestion to some degree. Some simply have a robust structure, but peanut allergens actively <a href="https://www.ncbi.nlm.nih.gov/pubmed?db=PubMed&cmd=Retrieve&list_uids=12847498">inhibit</a> some of the digestive enzymes of the gut. This helps them safely reach the small intestine, where the allergens then need to cross the gut lining to have contact with the immune system. This is where peanut allergens really stand apart from most other allergens. They have the ability to cross the intestinal cells that make up the gut lining. Given their relative sizes, this is like a bus squeezing itself through a cat flap. Peanut allergens accomplish this remarkable feat by altering the bonds that hold the gut cells <a href="https://www.karger.com/Article/FullText/362956">together</a>. They can also cross the lining by hijacking the gut’s own ability to move substances. Once across, the allergens will gain access to the immune system, and from there an allergic response is triggered. The combination of multiple allergens, numerous immune binding sites, heat stability, digestion stability, enzyme blocking, and the effect on the gut lining makes peanut a truly nasty nut. <h2>Where to from here?</h2> This leaves us with a nagging question: if peanuts are so potent, why doesn’t everyone develop a peanut allergy? We still don’t know. Recently, a potential <a href="https://unisa.edu.au/Media-Centre/Releases/2019/peanut-allergy-vaccine-to-rewrite-the-immune-system/">vaccine</a> developed by researchers from the University of South Australia has shown promise in reprogramming the immune system of mice and blood taken from people with peanut allergy. Will this translate to a potential treatment for peanut allergy? We will have to wait and see. For now, the more we learn about the action of allergens, and the more we understand their effects on our body, the more we can develop new ways to stop them. And eventually, we might outsmart these clever nuts for good.<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/127120/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/dwan-price-742000">Dwan Price</a>, Molecular Biologist and Postdoc @ Deakin AIRwatch pollen monitoring system., <a href="http://theconversation.com/institutions/deakin-university-757">Deakin University</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/tough-nuts-why-peanuts-trigger-such-powerful-allergic-reactions-127120">original article</a>.

Body

Pay peanuts for business class quality: New economy travel option a game-changer for long-haul flights

A mum travelling with her two young children and her partner has shocked other travellers by bringing their attention to an economy upgrade available on Air New Zealand flights. It’s known as the “SkyCouch” and will leave you forgetting all about the temptation of travelling in business or first class. Melbourne mum Adele Barbaro posted about the economy upgrade on Facebook, where it garnered more than 23,000 comments with curious travellers asking about the experience. “We got to experience the Air New Zealand Skycouch on our way here and for those that don’t know what it is, it is a unique economy option where your entire row becomes a bed,” Adele wrote alongside images of herself and her family using the pullout bed. “If there is 2 of you travelling, you can purchase a third seat at half price and you will get the entire row to yourself. “The legs rest all rise to meet the chair in front and create a completely flat, large play or sleep area. “Paul and Harvey had a bed and so did Chloe and I. It’s the next best thing to business (but way cheaper) and perfect for long haul flights with young families. And we all slept.” <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FTheRealMumma%2Fposts%2F893564864353449&width=500" width="500" height="789" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> The upgrade allows a row of seats to be turned into a couch or a bed after take-off. This means that you’re able to take advantage of the entire row and can use it to lounge or rest on your flight. Passengers are able to purchase the flight add-on from $200 each way (based on a Sydney to Los Angeles flight) when three people have booked the seat row. There’s not a separate price for SkyCouch, as Air New Zealand charges for one economy seat plus the additional fee. However, it will cost you more if you’re travelling alone as you’re reserving the whole row. Many parents have praised the economy upgrade. “Best thing we did was get the sky couch for our holiday kids slept 7 out of 14 hour flight that’s a win for me,” one person wrote. “Skycouch was amazing on our recent trip to USA,” another added. “I wish every airline would allow this.”

Travel Tips

The new ingredient in peanut butter that could be deadly to your dogs

Peanut butter has been a long-time treat for dogs around the world, but a new ingredient located in some brands of peanut butter could put a stop to this. As dogs are clever and know that you’re trying to give them tablets, peanut butter is often used to disguise medication that they often need to take. The surge in popularity of high-protein, low-sugar “health” products has seen a rise in artificial ingredients being used. One ingredient is xylitol, which is a natural sweetener lower in calories than sugar. Sydney-based vet Bill Ilkin told <a href="https://au.news.yahoo.com/new-peanut-butter-ingredient-prove-deadly-dogs-062247137.html">Yahoo News</a> that while this ingredient might be good for those watching their waistlines, it could prove fatal for your dogs. “Excessive amounts are deadly, but most people aren’t feeding their dogs excessive amounts of peanut butter,” Dr Ilkin said. “Some people will wrap the dogs pills in peanut butter but they normally use a small amount.” Dr Jade Norris, veterinarian at RSPCA NSW, has agreed. “Xylitol can kill dogs and therefore pet owners must ensure dogs do not have access to xylitol or xylitol-containing products,” Dr Norris said. “Xylitol is a sweetener found in some products such as some sugar-free chewing gum, lollies, baking goods, peanut butter, toothpaste and many other products.” What to do if your dog eats xylitol “If your pet dog has ingested xylitol or you just suspect they may have ingested xylitol take them to your veterinarian immediately as xylitol ingestion is a life-threatening emergency. Just a small amount of xylitol can kill a dog.” Dr Norris explained.

Family & Pets

Crunchy vegetable chips with peanut dip

Oven–baked chips are not only healthier than those that are fried - their flavour is fresher too. Here, thin slices of beetroot and potato are baked to make dippers for a spicy Southeast Asian dip. If possible, slice the vegetables with a mandolin to ensure they are all an even thickness. <div id="ingredients">Ingredients: <ul class="no-bullet"> <li>2 teaspoons sunflower oil</li> <li>1 large red Asian shallot, finely chopped</li> <li>1 clove garlic, crushed</li> <li>½ teaspoon ground cumin</li> <li>½ teaspoon ground coriander</li> <li>¼ cup (60 g) crunchy peanut butter</li> <li>1 tablespoon light soy sauce</li> <li>1 tablespoon honey</li> <li>1 tablespoon lemon juice</li> <li>2 potatoes, about 350 g in total, scrubbed</li> <li>3 beetroot, about 350 g in total, scrubbed</li> <li>2 tablespoons sunflower oil</li> <li>½ teaspoon sea salt flakes</li> </ul> </div> Preparation: <div> <ol> <li>To make the dip, heat the oil in a small saucepan over a moderate heat, add the shallot and garlic, and fry, stirring frequently, for 3–4 minutes, or until the shallot is soft and golden brown.</li> <li>Stir in the cumin and coriander, and cook for a further few seconds, then add the peanut butter, soy sauce, honey and 4 tablespoons water.</li> <li>Stir over a gentle heat until the ingredients are smoothly combined.</li> <li>Remove from the heat and mix in the lemon juice.</li> <li>Spoon into a small bowl, cover and set aside in a cool place while preparing the chips.</li> <li>Preheat the oven to 220°C.</li> <li>Cut the potatoes and beetroot into very thin slices, about 3 mm, preferably using a mandolin.</li> <li>Alternatively, use the fine slicing blade in a food processor, or slice as thinly and evenly as possible with a sharp knife.</li> <li>Put the potato and beetroot slices in 2 separate large bowls and add 1 tablespoon oil to each bowl.</li> <li>Toss the vegetable slices until they are all coated lightly with oil, then spread them out, making sure they are in a single layer, on 3 large non–stick baking trays (or on ordinary baking trays lined with baking paper).</li> <li>Sprinkle the slices evenly with the sea salt flakes.</li> <li>Bake for 35 minutes, turning the vegetables over frequently and swapping round the position of the baking trays each time you turn the vegetables, until the potatoes are crisp and golden and the beetroot is firm but still slightly moist.</li> <li>Keep a close eye on the chips towards the end of their baking time, to be sure they do not burn, removing them as soon as they are ready.</li> <li>Transfer to a wire rack.</li> <li>To serve, place the bowl of dip on a large serving platter and pile the cooled chips around it.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/vegetable-chips-with-peanut-dip">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRA87V">here’s our best subscription offer.</a> </div> <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" />

Food & Wine

Surprising things you can do with peanut butter

It’s delicious on toast, in a banana smoothie, or baked into a choc chip biscuit, but did you know that peanut butter has many uses outside of the kitchen? You might be surprised to learn just how versatile this spread really is. 1. Feed the birds Grab a pinecone and rub spoonfuls of peanut butter all over it to make a simple bird feeder. Attach some string and hang it up in your garden where you want the birds to visit. 2. Remove gum from shoes Apply peanut butter to the area and leave it for a minute or two, then wipe off with a clean cloth. 3. Catch a mouse No, not all mice love cheese as much as you’ve been led to believe. In fact what they really love is peanut butter, and the good thing about it is that it makes them sit for a while to lick the trap. This gives your mousetrap plenty of time to catch the little critter, rather than grabbing the cheese and scooting off. 4. Fix scratched DVD’s If you have old films or music lying around on CD or DVD, they can often become scratched and unusable. You can use peanut butter to ‘fill in’ the gaps caused by the scratches! Simply wet the silver side of the disk and then dry it with a lint-free cloth. Then use your finger to apply a small amount of peanut butter all over the silver side of the disk. Rinse off with warm water, dry again, and you should be able to watch your old films or listen to your favourite tunes again. 5. Swallow a pill If the grandkids (or even some adults!) hate swallowing tablets, try this. Place the pill onto a tablespoon of peanut butter, and cover it completely so that it can’t be seen. Encourage the patient to swallow the peanut butter without chewing it, so that the pill goes down without being tasted. 6. Fix a squeaky door If you haven’t got any WD40 you can use a smear of peanut butter on the hinges of a squeaky door instead. 7. Remove a sticker Don’t you hate when you buy something and can’t peel the price sticker off? Just rub a little peanut butter into the area and the oils will help remove it when you rub it with a cloth. Have we missed anything? Do you use peanut butter anywhere else around the home? We would love to hear your tips in the comments.

Home & Garden

Chocolate and peanut butter brownies

The combination of chocolate and peanut butter is a rich, salty-sweet delight you’ll love. Give these brownies a go for a delicious spin on the moist, chewy baked snack. Ingredients: <ul> <li>125g unsalted butter, diced</li> <li>120g dark chocolate, roughly chopped</li> <li>⅔ cup plain flour</li> <li>½ teaspoon baking powder</li> <li>¼ teaspoon salt</li> <li>¾ cup sugar</li> <li>3 large eggs</li> <li>2 teaspoons vanilla extract</li> <li>½ cup chocolate chips</li> </ul> Drizzle <ul> <li>35g unsalted butter, melted</li> <li>¼ cup icing sugar</li> <li>⅓ cup smooth peanut butter</li> <li>⅛ teaspoon salt</li> <li>½ teaspoon vanilla extract</li> </ul> Method: <ol start="1"> <li>Preheat your oven to 160˚C. Grease a 20cm square baking pan and line with baking paper.</li> <li>For the brownie batter, melt the butter and chocolate in a heatproof bowl over a pot of simmering water. Allow this mixture to cool slightly.</li> <li>Whisk the sugar into chocolate mixture, and then add eggs. Whisk together until smooth. Stir in the vanilla.</li> <li>Sift together the flour, baking powder and salt and add to the chocolate. Stir everything until incorporated.</li> <li>For the drizzle, stir together the melted butter, icing sugar, peanut butter, salt, and vanilla until smooth.</li> <li>Pour the chocolate batter into your prepared pan and spread evenly with a spatula. Spoon the drizzle over the tip and swirl it through using a butter knife.</li> <li>Bake for 40 minutes, or until a skewer inserted is not wet when it comes out. Allow to cool in the pan for 15 minutes, then cool to room temperature before cutting into squares.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/06/gin-and-tonic-cupcakes/">Do gin and tonic cupcakes take your fancy?</a> <a href="/lifestyle/food-wine/2015/06/chocolate-tart/">How about a chocolate tart?</a> <a href="/lifestyle/food-wine/2015/06/strawberry-rhubarb-cobbler/">This strawberry and rhubarb cobbler hits the spot</a>

Food & Wine

Kraft and Bega's peanut butter war just got nasty

Peanut butter is a guilty pleasure for many Australians, but soon, thanks to a bizarre legal stoush between American-owned Kraft and local brand Bega, buying this iconic condiment is going to give shoppers a serious headache. At the heart of the battle is the design of the jar. Kraft-branded peanut butter, with the famous, “Never Oily, Never Dry” motto, has graced Australian shelves for more than 90 years. But the American condiment manufacturer lost the rights to the product back in 2012, when the company split in two. <blockquote class="twitter-tweet"> Kraft to reintroduce its classic peanut butter in Australia. Will compete directly against Australian-owned Bega Cheese Limited. <a href="https://twitter.com/hashtag/7News?src=hash&ref_src=twsrc%5Etfw">#7News</a> <a href="https://t.co/zTUr54NcnX">pic.twitter.com/zTUr54NcnX</a> — 7 News Sydney (@7NewsSydney) <a href="https://twitter.com/7NewsSydney/status/922914220152299520?ref_src=twsrc%5Etfw">October 24, 2017</a></blockquote> Kraft made an announcement this week, saying, “two of Kraft’s traditional favourites are set to return to supermarket shelves with Kraft Singles appearing from this week and Kraft Peanut Butter making a comeback in early 2018”. But this glosses over the bitter intellectual property court dispute. Currently, what was Kraft Peanut Butter is made by Bega, which own the rights to the recipe. Kraft is releasing a brand of peanut butter with a new recipe and new packaging. So early next year, peanut butter lovers will find themselves in an odd situation where if they want the classic Kraft taste, they have to purchase the Bega product. <iframe width="560" height="315" src="https://www.youtube.com/embed/lH7dpxzl138" frameborder="0" allowfullscreen=""></iframe> When Kraft ditched its peanut butter products Bega got the factories and the recipes under the proviso that it could only use the Kraft name until the end of 2017. So Bega has been subtly rebranding the product under its own name. Kraft wants its jar and distinctive colours back for when it relaunches its new peanut butter product in Australia next year, but Bega is reportedly not going to budge. <img width="498" height="245" src="https://oversixtydev.blob.core.windows.net/media/44691/kraft-peanut-butter_498x245.jpg" alt="Kraft -peanut -butter"/> As you can see, the packaging is very similar. Both companies have addressed the issue in statements. “We cannot speculate on what Kraft has planned,” a spokesman for Bega told <a href="http://www.News.com.au" target="_blank">news.com.au</a>. “However, Australian-owned Bega Cheese Limited purchased the original never oily, never dry recipe, as well as the Victorian factory where the former Kraft Peanut Butter was made for 55 years. “Bega is proud to own and manufacture the same great tasting peanut butter that Australians have loved for 55 years in the exact same factory. The only change to Australia’s favourite peanut butter is that it will be sold as Bega Peanut Butter.” Bega added, “what we do know is that it (Kraft’s new peanut butter) will be a different recipe, made in a different factory by different people”. In a statement to <a href="http://www.News.com.au" target="_blank">news.com.au</a>, Kraft said: “The future of the Kraft brand has never been in doubt. A series of historical corporate decisions saw the brand licensed to an external company for a limited period of time under strict conditions. It has always been our intention to continue with Kraft products in Australia. Kraft Singles will appear on supermarket shelves shortly and Kraft Peanut Butter in the New Year; both of which will be manufactured locally.” What are your thoughts? Hero image credit: Twitter / Matt Young‏

Legal

Double-layer peanut butter and jam cake

Here's a peanut butter and jam sandwich – in cake form. You can use smooth or crunchy peanut butter but for best results use a good-quality, natural one. Serves: 12 Ingredients: <ul> <li>50g good quality, natural, salted peanut butter </li> <li>100g butter, softened</li> <li>150g light muscovado sugar or coconut sugar (or regular soft brown sugar)</li> <li>1 tsp vanilla extract</li> <li>3 organic eggs</li> <li>100g ground almonds</li> <li>100g flour</li> <li>2 tsp baking powder</li> <li>½ cup whole milk</li> <li>1 cup fresh or frozen raspberries </li> </ul> For the icing: <ul> <li>½ cup cream cheese</li> <li>½ cup good-quality, natural, salted peanut butter</li> <li>½ tsp vanilla extract</li> <li>½ cup icing sugar </li> </ul> For the filling: <ul> <li>Good-quality, low-sugar raspberry jam (store bought)</li> </ul> For the decoration: <ul> <li>Whole freeze-dried raspberries</li> </ul> Method: 1. Preheat oven to 175C fan bake. Grease and line 2 x 22cm cake tins. 2. In the bowl of an electric mixer, beat peanut butter and butter until pale, light and fluffy. Keep beating while you add sugar. Add vanilla and then the eggs, one at a time until well combined. Fold through ground almonds. 3. Sift in flour and add baking powder and mix until just combined, and then add the milk. Do not over mix. 4. Evenly divide the batter between the two tins and dot with raspberries. Bake for about 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cakes to cool for about 10 minutes before turning out onto a rack. 5. Meanwhile, make peanut butter icing. Beat cream cheese until smooth. Blend in remaining ingredients until smooth. 6. Once cakes are cool, spread a layer of raspberry jam onto one cake and place the other, flipped upside down, on top to form a sandwich. Ice cake and decorate with freeze-dried raspberries. Store in an airtight container for up to 3 days. Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Image credit: Emma Boyd via Stuff.co.nz. 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%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Salty peanut and sesame cookies

These salty peanut and sesame cookies from Tracey Lister & Andrews Pohl’s new recipe collection Made in Vietnam, will go down a treat with the whole family. These tasty cookies are fun to make (and even more fun to eat). Makes: 20 Ingredients: <ul> <li>185g plain (all-purpose) flour</li> <li>105g ground peanuts</li> <li>80g caster (superfine) sugar</li> <li>1 teaspoon salt</li> <li>100g butter, at room temperature</li> <li>1 egg yolk, lightly whisked</li> <li>1 teaspoon white sesame seeds</li> <li>1 teaspoon black sesame seeds</li> </ul> Method: <ol> <li>Sift the flour, ground peanuts, sugar and salt into a bowl.</li> <li>Using your fingertips, rub in the butter until combined. You may need to add a small amount of water if the mixture seems too dry.</li> <li>When combined, lightly knead the dough on a work surface, then leave to rest in the refrigerator for 20 minutes.</li> <li>Roll the dough between two sheets of baking paper until it is 5mm thick. Cut into discs using a 5cm biscuit cutter and place on a baking tray.</li> <li>Brush the cookies with the egg yolk and sprinkle with the sesame seeds. Place the tray of cookies in the fridge and chill for 10 minutes.</li> <li>Meanwhile, preheat the oven to 180°C.</li> <li>Take the tray directly from the fridge into the oven and bake for 15 minutes. Remove from the oven and leave to cool.</li> <li>These cookies will keep for a week in an airtight container.</li> </ol> Have you ever tried a dish like this one? <img width="184" height="210" src="https://oversixtydev.blob.core.windows.net/media/37989/made-in-vietnam-cover_184x210.jpg" alt="Made -in -Vietnam -Cover (1)" style="float: right;"/> This is an edited extract from Made in Vietnam by Tracey Lister & Andrews Pohl published by Hardie Grant Books RRP $39.99 and is available in stores national. 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

Lemongrass panna cotta with peanut praline, watermelon granita and pineapple

This elegant lemongrass panna cotta with peanut praline, watermelon granita and pineapple dessert will please any dinner party. Ingredients: For the granita <ul> <li>400ml watermelon juice</li> <li>75ml vodka</li> <li>75ml champagne</li> <li>15ml lemon juice</li> <li>75g caster sugar</li> </ul> For the panna cotta <ul> <li>2 lemongrass stalks, chopped</li> <li>roughly</li> <li>4 kaffir lime leaves, chopped</li> <li>400ml coconut milk</li> <li>300ml full cream milk</li> <li>75g caster sugar</li> <li>3 gelatine leaves, soaked</li> </ul> For the praline <ul> <li>100ml water</li> <li>200g caster sugar</li> <li>100g chopped roasted peanuts</li> </ul> For the garnish <ul> <li>200g pineapple, diced into small cubes</li> <li>4 Vietnamese mint leaves, shredded</li> </ul> Method: 1. Make the granita first by combining all granita ingredients in a saucepan. Heat to a gentle simmer, and do not boil. Pour the mixture into a tray and freeze. When the mixture starts to freeze, use a fork to scrape through the mix. Do this every half hour until you have a flaky ice slush. 2. To make the panna cotta, place all ingredients in a saucepan and bring to the boil. Reduce heat and simmer for a further 10 minutes. Strain, then set aside to cool slightly. Pour into martini glasses and allow to set for at least 4 hours. 3. Meanwhile, make the praline by combining the water and sugar in a saucepan. Stir over low heat until sugar dissolves. Increase the heat and bring to a boil, without stirring, until mixture is a caramel colour. Remove from the heat, stir in the peanuts and pour onto a lightly greased, or silicon paper-lined, tray. Allow to cool and set, then grind in a mortar and pestle or a food processor to a course powder. 4. To assemble, top panna cotta with pineapple, sprinkle over some praline and top with a mound of granita. Sprinkle over more praline and a little of the shredded Vietnamese mint. Serve immediately. 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

Salted caramel peanut tart, banana caramel ice cream and dark chocolate sauce

One of my dearest girlfriends is a banoffee pie fanatic, and I was thinking of her as I created these recipes. The tart is super-indulgent, loaded with sweet, rich caramel, and salty, crunchy roasted peanuts. The banana caramel icecream is wickedly decadent with a good hit of natural banana flavour, which pairs beautifully with the tart. This dessert is definitely a special occasion treat, and to really top it off, a small drizzle of deep, dark chocolate sauce will have your guests waddling away from the dinner table totally satisifed! Serves: 10-12 Ingredients: For the tart <ul> <li>90g cold butter, chopped</li> <li>¼ cup icing sugar</li> <li>1 ¼ cups plain flour</li> <li>½ cup good quality crunchy peanut butter</li> <li>1 teaspoon sea salt</li> <li>1 egg yolk</li> <li>½ -1 tablespoon cold water</li> <li>1 x 395g tin sweetened condensed milk</li> <li>1 x 395g tin caramel sweetened condensed milk (or dulce de leche)</li> <li>1 tablespoons golden syrup</li> <li>¾ cup salted, roasted peanuts</li> </ul> For the ice cream <ul> <li>4 bananas, sliced and frozen in a sealed container overnight</li> <li>1 x 395g tin caramel sweetened condensed milk</li> <li>1 cup softly whipped cream</li> <li>⅔ cup chopped, roasted nuts</li> </ul> For the dark chocolate sauce <ul> <li>200ml cream</li> <li>180g dark chocolate, roughly chopped</li> </ul> Method: For the tart <ol> <li>Put the butter in a food processor with the icing sugar and flour. Whiz to combine, then add 3 tablespoons of the peanut butter with the sea salt, egg yolk, and half of the water. Pulse until the dough starts coming together, adding the extra water if necessary. Tip out on to a clean bench and pat into a smooth disc. Wrap the pastry in plastic wrap and refrigerate for 20 minutes.</li> <li>Pre-heat the oven to 180 degrees Celsius, and roll the pastry out to fit a 25cm removable base tart tin.</li> <li>Ease the pastry into the tin, patching up any tears, and trim the top. Prick the base lightly with a fork and pop back in the fridge for 10 minutes.</li> <li>Line the base and sides of the pastry with a circle of baking paper 3cm bigger than the tart tin, and fill with baking beans or rice. Bake for 12 minutes, remove the baking beans and paper, and bake for a further 10 minutes.</li> <li>While the pastry is cooking, put the remaining peanut butter in a large microwave-safe bowl with the condensed milks and golden syrup. Heat 3x for 30 seconds, then whisk until smooth. Heat for a further 30 seconds if necessary.</li> <li>Once the pastry is baked, pour the filling into the case and sprinkle over the nuts, giving the tin a little jiggle to encourage the nuts to settle into the caramel. Bake a further 20-25 minutes until golden and set.</li> <li>Leave to cool in the tin then remove and serve at room temperature with the banana caramel ice cream and optional dark chocolate sauce.</li> </ol> For the ice cream <ol> <li>Put the frozen bananas in a food processor and whiz with the sweetened condensed milk until the mixture is smooth. Add the whipped cream and pulse to combine.</li> <li>Pour into a container, cover, and freeze for 3 hours. Swirl in ¾ of the roasted nuts and freeze a further 6 hours. When serving, sprinkle with remaining chopped nuts.</li> </ol> For the chocolate sauce <ol> <li>Heat the cream until simmering by microwaving for 45 seconds. Add the chocolate and leave to sit for 1 minute.</li> <li>Whisk until the chocolate is melted and the sauce is smooth. If necessary, microwave again for 1 or 2 15 second bursts, whisking in between.</li> </ol> Written by Sarah Tuck. 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/2016/05/french-apple-tart/">French apple tart</a> <a href="/lifestyle/food-wine/2016/04/neenish-tarts/">Neenish tarts</a> <a href="/lifestyle/food-wine/2016/02/citron-tart/">Citron tart</a>

Food & Wine

Easy peanut butter fudge

The perfect combination of sweet and savoury, whip up this treat in just a few minutes and enjoy the bite-sized deliciousness. It will also make a thoughtful gift when packaged up in a jar with a ribbon on top. Ingredients: <ul> <li>½ cup butter</li> <li>½ cup milk</li> <li>2 ¼ cups brown sugar</li> <li>¾ cup smooth peanut butter</li> <li>1 teaspoon vanilla extract</li> <li>3 ½ cups icing sugar</li> </ul> Method: <ol> <li>Melt the butter in a medium saucepan over a medium heat.</li> <li>Stir in the brown sugar and milk. Bring to the boil and boil for two minutes, stirring frequently.</li> <li>Remove the pan from the heat and stir in the peanut butter and vanilla extract.</li> <li>Pour the icing sugar into a large bowl and pour the butter mixture over the top and beat until smooth.</li> <li>Pour into a 20cm by 20cm pan lined in baking paper and chill in the fridge until firm.</li> <li>Cut into squares and serve.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/04/lemon-yoghurt-cake/" target="_blank">Looking for another easy dessert? Try this simple lemon yoghurt cake</a> <a href="/lifestyle/food-wine/2015/04/avocado-hummus/" target="_blank">This avocado hummus couldn’t be simpler to make</a> <a href="/lifestyle/food-wine/2015/04/salted-caramel-sauce/" target="_blank">Making your own salted caramel sauce is easier than you think</a>

Food & Wine

Frozen banana and peanut butter smoothie

If you’re looking for a thick, substantial smoothie that’s full of flavour, try this recipe for a sweet, delicious frozen banana and peanut butter smoothie. Ingredients: <ul> <li>2 ripe bananas, peeled, coarsely chopped</li> <li>1 ½ cups skim milk</li> <li>¼ cup low-fat natural yoghurt</li> <li>2 tablespoons crunchy peanut butter</li> <li>1 tablespoon honey</li> <li>1 tablespoon wheat germ</li> <li>6 ice cubes</li> <li>Honey, extra, to serve</li> </ul> Method: <ol> <li>Place the banana, milk, yoghurt, peanut butter, honey, wheat germ and ice in the jug of a blender.</li> <li>Blend until well combined.</li> <li>Pour among glasses.</li> <li>Drizzle with extra honey to serve.</li> </ol> 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.co.nz/lifestyle/food-wine/2016/02/flourless-orange-cake/">Flourless orange cake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/10/vanilla-custard/">Homemade vanilla custard</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/potato-bacon-pancakes/">Potato and bacon cakes</a>

Food & Wine

Homemade peanut butter

There’s nothing like the taste of peanut butter. But why stick with the boring store-bought options? Try this recipe for delicious, homemade peanut butter. Ingredients: <ul> <li>2 cups raw, shelled peanuts</li> <li>½ teaspoon kosher salt, plus more to taste</li> <li>1 to 2 tablespoons peanut oil or other oil (optional, for creamier peanut butter)</li> <li>1 to 2 tablespoons honey or other sweetener (optional, for sweeter peanut butter)</li> </ul> Method: <ol> <li>Heat the oven to 176°C and toast the peanuts on a baking sheet until lightly golden and glossy with oil, about 10 minutes. You can skip this step if you prefer raw nut butter or if you're using pre-toasted nuts; roasting gives the peanut butter a deeper flavour and also helps make the oils looser and easier to blend into a smooth butter.</li> <li>Transfer the peanuts to a food processor or blender. If you toasted your nuts, do this while the nuts are still warm. Pulse a few times just until chopped. For chunky peanut butter, remove 1/2 cup of chopped nuts and set aside.</li> <li>Run the food processor or blender continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl. At this point, the peanut butter will look gritty and dry, almost like couscous.</li> <li>Run the food processor or blender continuously for another minute, then stop and scrape down the sides. At this point, the butter will start clumping together. It's not quite peanut butter, but it's getting there!</li> <li>Run the food processor or blender continuously for another minute, then stop and scrape down the sides. At this point, the butter will be glossy and soft, like very thick peanut butter.</li> <li>Add the salt, oil, sweetener, and any other extras: Sprinkle the salt, oil, sweetener, and any other extras over the top of the peanut butter.</li> <li>Process for 1 to 2 additional minutes. Continue processing the butter until it becomes completely smooth. Homemade peanut butter will still be a little more gritty than Skippy peanut butter, but should be spreadable at this point. Taste and add more salt or other add-ins to taste. If you reserved some nuts for chunky peanut butter add them now and pulse a few times to incorporate.</li> <li>Transfer the peanut butter to storage container: Scrape the peanut butter into a storage container, cover, and refrigerate. The peanut butter can be used immediately and will keep for several weeks in the fridge.</li> </ol> Related links: <a href="/lifestyle/food-wine/2016/02/pecan-pie-recipe/">Pecan pie</a> <a href="/lifestyle/food-wine/2016/02/chocolate-biscuit-pudding/">Chocolate biscuit pudding</a> <a href="/lifestyle/food-wine/2016/01/chocolate-oreo-buttercream-cupcakes/">Chocolate oreo buttercream cupcakes</a>

Food & Wine

Our Partners

Over 60

News

Shop

Catalogues

Newspaper

Contests

Entertainment

Travel

Health

Lifestyle

Finance

Property

Compare

Games

Information

Keep up to date

Search

Tropical banana cake with salted peanut caramel sauce

RECALL ALERT: Peanut Butter brand recalled nationwide

Australia’s drive-ins: where you can wear slippers, crack peanuts, and knit ‘to your heart’s content’

Chocolate pancakes with caramel and peanut butter sauce

URGENT RECALL: Popular seafood snack contains undeclared peanut and soy allergens

Why peanuts trigger such powerful allergic reactions

Pay peanuts for business class quality: New economy travel option a game-changer for long-haul flights