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Can I actually target areas to lose fat, like my belly?

<p><em><a href="https://theconversation.com/profiles/nick-fuller-219993">Nick Fuller</a>, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a></em></p> <p>Spend some time scrolling social media and you’re all-but-guaranteed to see an ad promising to help you with targeted fat loss. These ads promote a concept known as “spot reduction”, claiming you can burn fat in a specific body area, usually the belly, with specially designed exercises or workouts.</p> <p>It’s also common to see ads touting special diets, pills and supplements that will blast fat in targeted areas. These ads – which often feature impressive before and after photos taken weeks apart – can seem believable.</p> <p>Unfortunately, spot reduction is another weight-loss myth. It’s simply not possible to target the location of fat loss. Here’s why.</p> <h2>1. Our bodies are hardwired to access and burn all our fat stores for energy</h2> <p>To understand why spot reduction is a myth, it’s important to understand how body fat is stored and used.</p> <p>The fat stored in our bodies takes the form of triglycerides, which are a type of lipid or fat molecule we can use for energy. Around 95% of the dietary fats <a href="https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/triglycerides">we consume are triglycerides</a>, and when we eat, our bodies also convert any unused energy consumed into triglycerides.</p> <p>Triglycerides are stored in special fat cells called adipocytes, and they’re released into our bloodstream and transported to adipose tissue – tissue we more commonly refer to as body fat.</p> <p>This body fat is found all over our bodies, but it’s primarily stored as subcutaneous fat under our skin and as visceral fat around our internal organs.</p> <p>These fat stores serve as a vital energy reserve, with our bodies mobilising to access stored triglycerides to provide energy during periods of prolonged exercise. We also draw on these reserves when we’re dieting and fasting.</p> <p>However, contrary to what many spot-reduction ads would have us think, our muscles can’t directly access and burn specific fat stores when we exercise.</p> <p>Instead, they use a process called lipolysis to convert triglycerides into free fatty acids and a compound called glycerol, which then travels to our muscles via our bloodstream.</p> <p>As a result, the fat stores we’re using for energy when we exercise come from everywhere in our bodies – not just the areas we’re targeting for fat loss.</p> <p>Research reinforces how our bodies burn fat when we exercise, confirming spot reduction is a weight-loss myth. This includes a randomised <a href="https://pubmed.ncbi.nlm.nih.gov/25766455/">12-week clinical trial</a> which found no greater improvement in reducing belly fat between people who undertook an abdominal resistance program in addition to changes in diet compared to those in the diet-only group.</p> <p>Further, <a href="https://www.termedia.pl/A-proposed-model-to-test-the-hypothesis-of-exerciseinduced-localized-fat-reduction-spot-reduction-including-a-systematic-review-with-meta-analysis,129,45538,0,1.html">a 2021 meta-analysis</a> of 13 studies involving more than 1,100 participants found that localised muscle training had no effect on localised fat deposits. That is, exercising a specific part of the body did not reduce fat in that part of the body.</p> <p><a href="https://www.mdpi.com/1660-4601/18/7/3845">Studies</a> purporting to show spot-reduction benefits have small numbers of participants with results that aren’t clinically meaningful.</p> <h2>2. Our bodies decide where we store fat and where we lose it from first</h2> <p>Factors outside of our control influence the areas and order in which our bodies store and lose fat, namely:</p> <ul> <li> <p>our genes. Just as DNA prescribes whether we’re short or tall, genetics plays a significant role in how our fat stores are managed. Research shows our genes can account for <a href="https://pubmed.ncbi.nlm.nih.gov/24632736/">60% of where fat is distributed</a>. So, if your mum tends to store and lose weight from her face first, there’s a good chance you will, too</p> </li> <li> <p>our gender. Our bodies, by nature, have distinct fat storage characteristics <a href="https://pubmed.ncbi.nlm.nih.gov/11706283/">driven by our gender</a>, including females having more fat mass than males. This is primarily because the female body is designed to hold fat reserves to support pregnancy and nursing, with women tending to lose weight from their face, calves and arms first because they impact childbearing the least, while holding onto fat stored around the hips, thighs and buttocks</p> </li> <li> <p>our age. The ageing process triggers changes in muscle mass, metabolism, and hormone levels, which can impact where and how quickly fat is lost. Post-menopausal <a href="https://theconversation.com/is-menopause-making-me-put-on-weight-no-but-its-complicated-198308">women</a> and middle-aged <a href="https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/sex-differences-in-fat-storage-fat-metabolism-and-the-health-risks-from-obesity-possible-evolutionary-origins/00950AD6710FB3D0414B13EAA67D4327">men</a> tend to store visceral fat around the midsection and find it a stubborn place to shift fat from.</p> </li> </ul> <h2>3. Over-the-counter pills and supplements cannot effectively target fat loss</h2> <p>Most advertising for these pills and dietary supplements – including products claiming to be “the best way to lose belly fat” – will also proudly claim their product’s results are backed by “clinical trials” and “scientific evidence”.</p> <p>But the reality is a host of independent studies don’t support these claims.</p> <p>This includes two recent studies by the University of Sydney that examined data from more than 120 placebo-controlled trials of <a href="https://pubmed.ncbi.nlm.nih.gov/31984610/">herbal</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/33976376/">dietary</a> supplements. None of the supplements examined provided a clinically meaningful reduction in body weight among overweight or obese people.</p> <h2>The bottom line</h2> <p>Spot reduction is a myth – we can’t control where our bodies lose fat. But we can achieve the results we’re seeking in specific areas by targeting overall fat loss.</p> <p>While you may not lose the weight in a specific spot when exercising, all physical activity helps to burn body fat and preserve muscle mass. This will lead to a change in your body shape over time and it will also help you with long-term weight management.</p> <p>This is because your metabolic rate – how much energy you burn at rest – is determined by how much muscle and fat you carry. As muscle is more metabolically active than fat (meaning it burns more energy than fat), a person with a higher muscle mass will have a faster metabolic rate than someone of the same body weight with a higher fat mass.</p> <p>Successfully losing fat long term comes down to losing weight in small, manageable chunks you can sustain – periods of weight loss, followed by periods of weight maintenance, and so on, until you achieve your goal weight.</p> <p>It also requires gradual changes to your lifestyle (diet, exercise and sleep) to ensure you form habits that last a lifetime.</p> <p><em>At the Boden Group, Charles Perkins Centre, we are studying the science of obesity and running clinical trials for weight loss. You can <a href="https://redcap.sydney.edu.au/surveys/?s=RKTXPPPHKY">register here</a> to express your interest.</em><!-- 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/205203/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><a href="https://theconversation.com/profiles/nick-fuller-219993"><em>Nick Fuller</em></a><em>, Charles Perkins Centre Research Program Leader, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a></em></p> <p><em>Image credits: Getty 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/can-i-actually-target-areas-to-lose-fat-like-my-belly-205203">original article</a>.</em></p>

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Impossible Pork: “You may have a hard time convincing yourself it's not the real thing”

<p dir="ltr">California-based Impossible Foods is launching Impossible™ Pork at a number of iconic local restaurants and cafes across Australia. </p> <p dir="ltr">Impossible Pork is as versatile as pork from pigs and can be served in any minced pork dish like sausage rolls, meatballs, chilli, dumplings and xiao long bao. Because it’s made from plants, it uses 51% less water, 94% less land and generates 85% less greenhouse gasses (GHG) than its animal counterpart in Australia and rivals minced pork from pigs with its mild savoury flavour balanced with umami richness, without being gamey or overpowering.</p> <p dir="ltr">It contains no animal hormones, antibiotics, or added nitrates and it is certified gluten-free. Each 113-gram serving of Impossible Pork delivers 17.7 grams of protein and is a good source of zinc, calcium, and B vitamins (Niacin, B6 and B12).</p> <p dir="ltr">Now is the opportunity for local foodies across the country to enjoy a wide range of classic pork dishes made with Impossible Pork at restaurants including the acclaimed Vietnamese restaurant<a href="https://www.redlantern.com.au/"> Red Lantern</a> in Sydney, the iconic plant-based eatery<a href="https://www.smithanddaughters.com/"> Smith &amp; Daughters</a> in Melbourne, and at any location of the cult dining institution<a href="https://www.buttersydney.com.au/"> Butter</a>.</p> <p dir="ltr">A blind taste test in Hong Kong revealed over half of consumers surveyed prefer Impossible Pork over ground pork from pigs. Impossible Pork scored higher in every category tested, including flavour liking, texture liking, and purchase intent. </p> <p dir="ltr">Tasters in the US have also given Impossible Pork rave reviews, with<a href="https://www.cnet.com/health/impossible-pork-will-finally-be-available-commercially-starting-in-restaurants/"> CNET</a> saying: “Fair warning: You may have a hard time convincing yourself it's not the real thing,” and<a href="https://www.newyorker.com/magazine/2021/10/18/the-evolution-of-an-empire-at-momofuku-ssam-bar/amp"> The New Yorker</a> restaurant critic calling the Spicy Rice Cakes served with Impossible Pork Ragu at David Chang’s Momofuku Ssäm Bar “a rare gastronomic gift that tastes more indulgent than it is.”</p> <p dir="ltr">“Australia is one of the heaviest meat-consuming markets per capita in the world and pork plays a central role in some of the nations’ favourite cuisines, so launching Impossible Pork there felt like the natural next step for our expansion,” said Jordan Sadowsky, Director of International at Impossible Foods. “We’re working with some of the most exciting chefs in Australia to showcase the culinary versatility of this product, and we think people are really going to love it.”</p> <p dir="ltr">Availability</p> <p dir="ltr">For the arrival of Impossible Pork, Impossible Foods has enlisted a number of Aussie chefs and restaurateurs to celebrate the nation’s love for all things local. Each chef has incorporated Impossible Pork in their own iconic food traditions, from dumplings to sausage rolls, giving consumers the chance to try it for brekky, lunch, dinner and smoko. Now available exclusively at:</p> <p dir="ltr"> </p> <p dir="ltr">NSW</p> <p dir="ltr">●       <a href="https://www.redlantern.com.au/"> Red Lantern</a>, Darlinghust - serving Lemongrass Impossible™ Pork skewers served on a vermicelli, herb and pickled vegetable salad</p> <p dir="ltr">●       <a href="https://singleo.com.au/surryhills/"> Single O</a>, Surry Hills - serving Impossible™ Pork Breakfast terrine with haloumi, saltbush crusted egg, smoked tomato achiote coulis and sea lettuce salsa verde</p> <p dir="ltr">●       <a href="https://www.tacosmuchachos.com.au/"> Tacos Muchachos</a>, Redfern - serving Vegan Tacos Al Pastor Chorizo with Impossible™ Pork, guacamole salsa, red salsa, onion, cilantro and pineapple</p> <p dir="ltr">●       <a href="https://www.buttersydney.com.au/"> Butter</a>, Chatswood, Surry Hills, Parramatta - serving Burnt Endz Impossible™ Pork Hot Ballz Ramen</p> <p dir="ltr">VIC</p> <p dir="ltr">●       <a href="https://www.smithanddaughters.com/"> Smith &amp; Daughters</a>, Collingwood - serving Classic Smith &amp; Daughters Impossible™ Pork Sausage Roll and Braised Iranian Impossible™ Pork &amp; buckwheat meatballs with pomegranate and farinata</p> <p dir="ltr">●       <a href="https://breadclub.com.au/"> Bread Club</a>, North Melbourne - serving Impossible™ Pork Sausage Roll and Lasagne pie</p> <p dir="ltr">QLD</p> <p dir="ltr">●       <a href="https://www.southside-restaurant.com.au/"> SouthSide</a>, South Brisbane - serving Spicy Impossible™ Pork Mapo Tofu, Impossible Pork Xiao Long Bao. Note: Available from Friday 19 August onwards </p> <p dir="ltr">●       <a href="https://www.donnachang.com.au/"> Donna Chang</a>, Brisbane City - serving Impossible™ Pork Mapo Tofu</p> <p><span id="docs-internal-guid-69117f28-7fff-d1b1-606e-278d18b71af0"></span></p> <p dir="ltr">To find other local restaurants serving Impossible Pork, visit:<a href="https://impossiblefoods.com/au-en/locations"> https://impossiblefoods.com/au-en/locations</a>.</p> <p dir="ltr"><em>Image: Supplied</em></p>

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"Plenty of fire in his belly": Derryn Hinch confirms big plans

<p dir="ltr">Media personality and former senator Derryn Hinch has confirmed he will be planning to run for a seat in Victoria’s state election in November.</p> <p dir="ltr">The 78-year-old, who founded Derryn Hinch’s Justice Party, shared the news on Tuesday night via Twitter.</p> <p dir="ltr">“Yes… it is true,” he tweeted in response to a question about his run.</p> <p dir="ltr">Hinch is looking to claim a seat in the Victorian Upper House after failing to keep his seat in the federal Senate last month, per <em><a href="https://au.news.yahoo.com/derryn-hinch-confirms-vic-parliament-230902577.html" target="_blank" rel="noopener">Yahoo News</a></em>.</p> <p dir="ltr">Stuart Grimley, the Victorian Justice Party leader, also took to Twitter once the news broke.</p> <p dir="ltr">“The secret is out! Derryn, our Party Leader, will be running for State Parliament this November!” Grimley wrote.</p> <p><span id="docs-internal-guid-49fa64ad-7fff-ed64-25bb-d24379bb308f"></span></p> <p dir="ltr">“Still plenty of fire in his belly in standing up for justice issues!”</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">The secret is out! Derryn, our Party Leader, will be running for State Parliament this November! Still plenty of fire in his belly in standing up for justice issues! <a href="https://t.co/6XhT6QwxIH">https://t.co/6XhT6QwxIH</a></p> <p>— Stuart Grimley (@stuartgrimleyMP) <a href="https://twitter.com/stuartgrimleyMP/status/1536815777377964032?ref_src=twsrc%5Etfw">June 14, 2022</a></p></blockquote> <p dir="ltr">According to his website, Hinch describes himself as “a man of the people” who promises to do “what is right and just, no matter the cost”, with policies calling for tougher parole and bail legislation and the creation of a public sex offenders register.</p> <p dir="ltr">Hinch has previously been jailed for breaching suppression orders against the names of sex offenders and in relation to a trial involving the murder of Jill Meagher.</p> <p dir="ltr"><span id="docs-internal-guid-cebdaa16-7fff-0b4a-06bc-e46b2e521069"></span></p> <p dir="ltr"><em>Image: @derrynhinch (Instagram)</em></p>

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7 easy bedtime fixes to help reduce belly bloat while you sleep

<p><strong>What causes belly bloat?</strong></p> <p>Waking up with a bloated stomach is not a good feeling. But before you start blaming your puffy tummy on gas or PMT, you should know that bloating can also be a side effect of other conditions like diarrhoea, constipation, irritable bowel syndrome, or a food allergy or intolerance. For persistent belly bloat, seek a physician’s advice to get the help you need.</p> <p><strong>Eat at the dinner table</strong></p> <p>Lounging in bed while snacking is the perfect recipe for morning bloat. “If you lay down at night to munch, that allows gas to go down into your lower abdomen,” says Dr James Reynolds. “You should be sitting upright when you eat so if you do swallow excess air, it encourages the gas to go up and out versus down and in.” You should also eat slowly and avoid gulping your drink during your meals; inhaling your food and drinking while you eat can also increase air intake and up your risk for developing gas later on. Consuming vegetables like asparagus, bok choy and celery throughout the day are great options for keeping your belly bloat-free.</p> <p><strong>Give your belly a massage</strong></p> <p>Mum might have been onto something when she rubbed your belly as a kid to soothe a tummy ache. Sometimes bloating can be caused by constipation or problems in the gut, so gently massaging your stomach in bed may actually help move things along overnight. It increases your motility to move your hands along your gastrointestinal tract,” says gastroenterologist, Dr Judy Nee. Press along your colon, going from the right side of your lower abdomen up into your stomach area and down to the left side; this follows the path of the gastrointestinal tract. Dr Nee tells her patients to write out “I [heart] U” across their stomachs to ensure they massage their gastrointestinal tract in its entirety.</p> <p><strong>Avoid taking vitamins before bed</strong></p> <p>Some vitamin supplements have earned a bad rap for increased belly bloat because of certain ingredients. “Certain vitamin supplements have non-absorbable sugar alcohols like sorbitol and xylitol syrups in them,” says gastroenterologist, Dr Alan Brijbassie. “These are non-digestible.” Since our body has trouble digesting sugar alcohols, additives and fillers found in some supplements, our gut bacteria have more time to feast on them and produce gas. A good ingredient label is typically short and sweet with easy-to-pronounce words that you know – if it looks like gibberish, chances are it contains additives or fillers. Steer clear of vitamins that list sugar alcohols, lactose and gluten as the ingredients (they may disguise them under words like food starch or wheat germ). An even better bet: get your vitamins and minerals from natural sources by eating a well-balanced diet.</p> <p><strong>Do a low-intensity bedtime workout</strong></p> <p>A small dose of light to moderate exercise before bed may just be the ticket to moving things along overnight and quelling any morning belly bloat. “Walking around or doing light exercise for 15 minutes after you eat increases your motility and moves the gastrointestinal tract along to help that feeling of bloating,” says Dr Nee. Try taking a 15-minute stroll around the neighbourhood after dinner or do some light yoga poses to relieve your digestive discomfort.</p> <p><strong>Colour in an adult colouring book</strong></p> <p>Stressing about that upcoming work presentation or job interview can put a real damper on your mood, hair, skin, heart, weight and even your belly. Your gut is extremely vulnerable to stress, which can cause changes in your motility and inflame your intestines, giving you that puffy, uncomfortable sensation in your stomach. Before bed, take a half-hour to decompress and rid your mind of any negativity or worries. Reading a book, writing in a journal, or dumping out the crayons to colour in an adult colouring book are just a few ways to put your mind – and stomach – at ease.</p> <p><strong>Skip the nightcap</strong></p> <p>“Carbonated beverages and beer are the two biggest culprits of bloating,” says Dr Brijbassie. “Stay away from drinking those at least two hours before bed.” Even better? Avoid all alcohol and food at least two hours before bed to give your digestive system a rest. It takes at least two to three hours for your stomach to empty itself out and laying down while your digestive enzymes are at work pulls the gas further into your abdomen.</p> <p><strong>Drink peppermint tea</strong></p> <p>Peppermint isn’t just reserved for minty fresh breath – it may also help relax the gastrointestinal tract and alleviate bloating. “A lot of the proof is anecdotal but it does help some people,” says Dr Brijbassie. “Peppermint oil [mixed with a little water] may also help the digestive enzymes break down food better.” Simply mix two to three drops of peppermint oil with a cup of hot water and drink up! But avoid sucking on peppermint candies or chewing gum because they may be loaded with sugar alcohols, which the bacteria in the small bowel ferments to produce gas and bloating. If you don’t consider yourself a peppermint person, try taking some artichoke leaf extract before bed.</p> <p><em><span id="docs-internal-guid-66a0327c-7fff-c4af-a2e6-bb74192d91ba">Written by Ashley Lewis. This article first appeared in <a href="https://www.readersdigest.com.au/healthsmart/7-easy-bedtime-fixes-to-help-reduce-belly-bloat-while-you-sleep" target="_blank" rel="noopener">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&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V" target="_blank" rel="noopener">here’s our best subscription offer.</a></span></em></p> <p><em>Image: Getty Images</em></p>

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Australia's pork panel officially reveal the best value Christmas ham in Australia

<p>The Christmas ham is the glistening centrepiece of every table come this time of the year.</p> <p>With the big day fast approaching, the question on the minds of many is: Where do I get the “perfect” ham? There is where Australian Pork steps in. To help narrow It down, CEO Margo Andrae has stepped in to let shoppers know what to choose and what to look for when buying their Christmas ham.</p> <p>“We know from our research that over 78% of shoppers will purchase their ham from their local supermarket. With our Supermarket Ham Taste Test, we want to take the work out of choosing a ham for Australians, and provide a cheat sheet for any budget and any celebration size this year,” Ms Andrae says.</p> <p>Ms Andrea, together with celebrity chef Adrian Richardson and award-winning free range pig producer Judy Croagh, blind taste-tested 20 hams from all the major retailers on best taste and value.</p> <p>All making their way through the pork, it was Woolworth’s Double Smoked Half Leg Ham at $12.50/kg that has taken the crown for best pork in 2021.</p> <p>Judges described it as having a sweet and light aroma, clean robust appearance and deliciously delicate taste.</p> <p>The overall Value Ham also came from Woolworths, with the Half Leg Ham available at $8.50/kg.</p> <p>“This ham had a beautiful balance smoky aroma, flavour with a good bite,” said one of the judges.</p> <p>Woolworth’s commercial director Jason McQuaid said they’re thrilled both hams have been recognised with these awards.</p> <p>“With customers starting to plan their Christmas celebrations, we’re expecting more than 1.75 million kilos of our Woolworths Half Leg Ham, a 20% increase from last year, to fly off the shelves in the lead up to Christmas,” Mr McQuiad said.</p> <p>Coles, Costco and IGA’s top hams cost just $8.50 a kilo, with Aldi’s best-selling ham just a few dollars more at $11.99.</p> <p>The judges were blown away by the free-range Berkshire full leg ham on the bone from</p> <p>Costco, awarding it the Premium Buy at $19.99 per kilogram.</p> <p>Ham sales have gone up 20 per cent from 2020, as families prepare for a much-needed celebration after another tough year.</p> <p><strong>GLAZING YOUR HAM</strong></p> <p>This comes down to four steps, as recommended by Australian Pork.</p> <ol> <li>Prepare your favourite glaze recipe</li> <li>Remove rind and use a sharp knife to score ham in a diamond pattern</li> <li>Place ham scored side up in a large baking pan and brush over glaze</li> <li>Place into a preheated oven or hooded barbecue at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through</li> </ol> <p><strong>STORING YOUR HAM</strong></p> <ol> <li>Soak a Ham Bag, pillowcase or tea towel in 4 cups of water and 2 tbsp vinegar</li> <li>Wring out excess liquid and place or wrap ham inside</li> <li>Store in coolest part of fridge</li> <li>Re-soak bag in solution every few days or when Ham Bag dries out</li> </ol>

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"Best markdown of all time": Coles shopper's epic boast

<p><span>A Coles shopper has shared her incredible purchase for just 10c that she picked up from her local store.</span><br /><br /><span>Jumping onto Facebook, the Melbourne customer revealed that she scored two $23 Australian Hot Roast Porks for just 10 cents each.</span><br /><br /><span>She says she spotted the bargain at a store in West Melbourne.</span><br /><br /><span>“I was there just before closing and I was waiting in the line to pay for other items as she marked them down,” she wrote on the Markdown Addicts Australia page.</span><br /><br /><span>“From far [away] I thought they were marked down to $10 and I was like sweet, I’ll grab one.</span></p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7837667/cen-pork.jpg" alt="" data-udi="umb://media/c654028e7a604070bb563be0236bfb81" /><br /><br /><span>“Then bam, they where 10c each so grabbed them both. One of my best scores.”</span><br /><br /><span>Some remarked that the low price was concerning.</span><br /><br /><span>However the shopper said there was nothing wrong with the roasts, and offered a very valid reason for the amazing markdown.</span><br /><br /><span>“They were reduced to that price because in Melbourne our supermarkets close at 7.30 pm at the moment,” she said.</span><br /><br /><span>Added another shopper: “I wouldn’t be worried at all.”</span><br /><br /><span>Many bargain hunters agreed it was an awesome buy.</span><br /><br /><span>“The greatest yet,” said one.</span><br /><br /><span>“No one can out bargain you, I am so jealous right now,” added another.</span></p>

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Shopper left in stitches over cheeky message on roast pork

<p>A family has been left in stitches after they got a lot more than they bargained after picking up a slab of pork from Coles.  </p> <p>While the meat appeared to be normal looking in most ways, its skin had a cheeky message stamped across it.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7837291/coles-slab-pork.jpg" alt="" data-udi="umb://media/5fb245e715e247d6a5f52d731df64ec6" /></p> <p>The pattern of black dots under the rope holding the meat together seemed to read “sexy”.</p> <p>The lady took to the supermarket’s Facebook page to share the funny blunder.</p> <p>“Preparing pork for dinner tonight... thanks for the giggle, Coles,” she wrote.</p> <p>Yahoo News reports the woman found the pork at the Mango Hill store, in Queensland’s Moreton Bay region.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7837289/coles-slab-pork-2.jpg" alt="" data-udi="umb://media/f60c4ff790f742b8ba547f8559c29656" /></p> <p>Upon closer inspection, others believed it may have in face been an ‘5’ or ‘3’ instead of the letter ‘S’.</p> <p>A Coles spokesperson says the matter is being investigated.</p> <p>“Customers love our 100% Australian pork and our roasts are very popular,” the Coles spokesperson said.</p> <p>“The branding on this roast seems a little cheeky and we’ll be following up with our supplier.”</p> <p> </p>

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Delicious pork belly and prawn fresh rice paper rolls

<p>Time to prepare 20 mins | Serves 4-6</p> <p>A great fresh-tasting starter or snack, and you can even get creative with the ingredients you put inside!</p> <p>“Although I love Vietnamese fried spring rolls, these fresh rice paper rolls are my favourite rolls to eat. They’re light and delicious and hugely popular in Vietnam as well as all around the world,” says chef Adam Liaw.</p> <p><em>Recipe from <u><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fadam-liaw-s-asian-cookery-school-adam-liaw%2Fprod9780733634307.html">Asian Cookery School by Adam Liaw</a></u> (Hachette, RRP $49.99)</em> -.</p> <p><strong>Ingredients</strong>:</p> <ul> <li>300g pork belly, skin and bone removed </li> <li>1 tbsp salt </li> <li>100g dried rice vermicelli </li> <li>30 rice paper sheets </li> <li>3 cups shredded iceberg lettuce </li> <li>1 cup loosely packed mint </li> <li>1 cup loosely packed coriander or perilla </li> <li>300g cooked prawns, peeled, deveined and split lengthways </li> <li>1 bunch Chinese chives, halved </li> <li>1 cup Nuoc Cham* (see tip below), to serve</li> </ul> <p>*If you don’t feel like making it yourself or can’t find Nuoc Cham at your local Asian supermarket then try it with sweet chilli sauce or experiment with your favourite Asian dipping sauce.</p> <p><strong>Directions</strong></p> <p>1. Place the pork belly in a pot just big enough to fit it. Cover with cold water. Add the salt, bring the water to a simmer and simmer for 20 minutes, or until the pork belly is cooked through. Remove from the water and allow to cool. Thinly slice the pork into 5cm wide slices no more than a few millimetres thick.</p> <p>2. Place the rice vermicelli in a large bowl and pour over plenty of boiling water. Leave for 5 minutes then drain, rinse in cold water, drain again and cut into 5cm lengths.</p> <p>3. Fill a large bowl with lukewarm water and dip a sheet of rice paper into the water until it slightly softens. (It will continue to soften out of the water.) Transfer the rice paper to a plate and place a pile of pork, lettuce, rice vermicelli and some mint and coriander on the paper in a line just in from the edge closest to you.</p> <p>4. Place a few prawns at the centre of the paper with the orange backs facing down and roll the paper, folding in the edges halfway along, as shown. Add a few spears of chives just before finishing the roll so the cut ends stick out of the top. Serve with Nuoc Cham.</p> <p><strong>Tips</strong>:</p> <ul> <li>Keeping the prawns separate from the other fillings is purely for presentation, so you can see the colourful backs facing outward through a single layer of rice paper.</li> <li>You don’t need to do all the work yourself – you can put the ingredients on platters on the dining table with bowls of warm water to dip the rice papers into and everyone can make their own.</li> <li>The filling of the rolls can be whatever you like. Try leftover <a href="https://www.wyza.com.au/recipes/lemongrass-beef.aspx">Lemongrass Beef </a>or <a href="https://www.wyza.com.au/recipes/porchetta-sliders-by-matt-moran.aspx">shredded chicken</a>. </li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/fresh-rice-paper-rolls.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Sweet and sour pork

<p><span style="font-weight: 400;">Create this classic Chinese takeaway dish easily at home. Using pork neck is great as it has a good meat to fat ratio so stays nice and moist. As a substitute pork fillet can be used for a leaner option.</span></p> <p><strong>Ingredients:</strong></p> <ul> <li><span style="font-weight: 400;">1 brown onion, cut into 3cm chunks </span></li> <li><span style="font-weight: 400;">1 red capsicum, cut into 3cm chunks </span></li> <li><span style="font-weight: 400;">200g of fresh pineapple, cut into 3cm chunks </span></li> <li><span style="font-weight: 400;">2 spring onions cut into 3cm lengths </span></li> <li><span style="font-weight: 400;">2 garlic cloves, finely chopped </span></li> <li><span style="font-weight: 400;">2 long red chilli’s, cut into rounds </span></li> <li><span style="font-weight: 400;">Coriander leaves to garnish</span></li> <li><span style="font-weight: 400;">Steamed rice to serve</span></li> </ul> <p>Sweet and sour sauce</p> <ul> <li><span style="font-weight: 400;">3/4 cup chicken stock</span></li> <li><span style="font-weight: 400;">1/2 cup tomato ketchup</span></li> <li><span style="font-weight: 400;">1 tbsp caster sugar</span></li> <li><span style="font-weight: 400;">1 tbsp rice vinegar</span></li> <li><span style="font-weight: 400;">2 tsp light soy</span></li> <li><span style="font-weight: 400;">1 tbsp dark soy</span></li> <li><span style="font-weight: 400;">1 tsp potato flour</span></li> <li><span style="font-weight: 400;">1 tbsp water</span></li> </ul> <p>Pork</p> <ul> <li><span style="font-weight: 400;">500g pork neck cut into 3cm cubes</span></li> <li><span style="font-weight: 400;">1 egg beaten</span></li> <li><span style="font-weight: 400;">1 tbsp of shaoxing wine or dry sherry</span></li> <li><span style="font-weight: 400;">1 tbsp of light soy sauce</span></li> <li><span style="font-weight: 400;">1/2 cup of rice flour </span></li> <li><span style="font-weight: 400;">1/2 cup potato flour </span></li> <li><span style="font-weight: 400;">Vegetable oil for deep frying</span></li> </ul> <p><strong>Method:</strong></p> <p>Pork Marinade</p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Begin by marinating the pork. In a medium size mixing bowl combine the shaoxing and soy sauce with the beaten egg and pork, making sure it is coated evenly. Allow to marinate for approximately one hour, covered in the fridge.</span></li> </ol> <p>Sweet and sour Sauce</p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">In a bowl mix all of the sauce ingredients, except for potato flour and water. Set aside. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">In a separate small bowl, mix the water and potato flour. This will be used to thicken the final sauce.</span></li> </ol> <p>Crispy pork </p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Pre heat vegetable oil in fry pan, or set deep fryer to 180 degrees. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">In a large bowl combine the rice and potato flour. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Remove the pork from the marinade and toss in the bowl of flour, coating evenly.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Shake off any excess flour and deep fry for 2-3 minutes until browned and crisp. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Remove from the hot oil with a slotted spoon, drain on paper towel and set aside.</span></li> </ol> <p>Finishing the dish</p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Heat a wok and add 2 tbsp of vegetable oil. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the onion and garlic and stir fry for 30 seconds. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the capsicum and pineapple and cook for a further 30 seconds. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the sweet and sour sauce mix and bring to the boil. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the spring onions and sliced chilli. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the rice flour and water mix and stir until sauce has thickened. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Finally, add all the fried pork to the mix and toss until well coated. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Garnish with fresh coriander and serve with steamed rice.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe by Australian Onions.</span></em></p>

Food & Wine

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Pork and apple sausage rolls

<p><span>These sausage rolls are perfect for picnics, lunch boxes, party dishes or as a snack. </span></p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li><span>6 sheets frozen puff pastry, partially thawed</span></li> <li><span>1 egg, lightly beaten</span></li> <li><span>1 tbs black sesame or poppy seeds</span></li> <li><span>Tomato or barbecue sauce, to serve</span></li> </ul> <p><span>Filling</span></p> <ul> <li><span>1 tbs olive oil</span></li> <li><span>2 brown onions, peeled, coarsely grated</span></li> <li><span>8 slices thick white bread, crusts removed</span></li> <li><span>¼ cup milk</span></li> <li><span>2 large Granny Smith apples, peeled, cored, coarsely grated</span></li> <li><span>500g sausage mince</span></li> <li><span>500g pork mince</span></li> <li><span>½ cup flat leaf parsley leaves, finely chopped</span></li> <li><span>1 egg, lightly beaten</span></li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li><span> Preheat oven to 200°C fan forced. Lightly grease two large oven trays.</span></li> <li><span> To make filling, heat oil in a medium frying pan over a medium-low heat. Add onions. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside to cool 5 minutes.</span></li> <li><span> Meanwhile, tear the bread into small pieces. Place in a large bowl. Pour over milk. Stand 5 minutes. Squeeze and discard excess milk from the bread. Return bread to the bowl.</span></li> <li><span> Squeeze and discard the excess moisture from apple. Add apples to the bread and onion, mince, parsley and egg. Season. Use your hands to mix well.</span></li> <li><span> Place pastry sheets on a clean surface. Cut in half crossways. Spoon a heaped ½ cup of filling down the long side of each piece of pastry. Roll up to enclose. Brush tops with egg. Sprinkle with seeds. Cut each roll in half crossways.</span></li> <li><span> Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.</span></li> </ol> <p><strong><span>Tips:</span></strong></p> <ul> <li><span>Squeezing out excess moisture from apple will ensure the pastry is crisp.</span></li> <li><span>Partially thawed pastry is much easier to work with than fully thawed pastry. Remove one piece at a time from the freezer and stand for 3-5 minutes (depending on temperature of the day) on the bench before cutting and rolling.</span></li> <li><span>Sausage rolls can be frozen at the end step 4 or after cooking. Freeze in an airtight container for up to two months. Reheat from frozen in a 180°C oven.</span></li> <li><span>Unable to get good quality pork mince? You can use all sausage mince if you like.</span></li> </ul> <p><em><span>Recipe by Australian Onions.</span></em></p>

Food & Wine

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Yikes! Gigantic red-bellied black snake found hiding in the suburbs

<p>An enormous 1.8m red-bellied black snake has been discovered in suburban Brisbane.</p> <p>Snake Catchers Brisbane shared a photo of the terrifying reptile to its Facebook page, which was captured on Tuesday in the southeast suburb of Belmont.</p> <p>Commenting on the snap was a woman who said that the area was “overloaded” with snakes and was concerned one may have killed her father’s dogs.</p> <p>“I’m so bloody freaked out at the moment! My poor father has lost three dogs now and the next door neighbours with damn snakes in Belmont,” she said.</p> <p>Others were a bit more relaxed saying how the snake was a “beautiful” and “spectacular” specimen.</p> <p>Speaking to<span> </span><a rel="noopener" href="https://10daily.com.au/" target="_blank"><em>10 daily</em></a>, snake catcher Bryce Lockett said it was a “solid build animal” that people shouldn’t be afraid of.</p> <p style="text-align: center;"><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fwww.snakecatchers.com.au%2Fposts%2F1098654720323140&amp;width=500" width="500" height="618" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>“They’re generally a very placid snake, they aren’t really defensive,” he said.</p> <p>“During breeding season male snakes tend to travel some distance looking for a mate.</p> <p>“We’re being called out to a lot of carpet pythons fighting in people’s roof cavities.”</p> <p>He told<span> </span><a rel="noopener" href="https://www.nine.com.au/" target="_blank"><em>Nine</em></a><span> </span>it was “abnormally large” for that type of snake.</p> <p>The average size for an adult is between 1.5-2m, with males growing slightly larger than females.</p> <p>The snakes are found in northern and central eastern Queensland and then more continuously from southeastern Queensland through eastern NSW and Victoria.</p>

Home & Garden

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Warming pork and butterbean stew

<p>Recipe extract from Healthy Eating to Reduce the Risk of Dementia by Margaret Rayman and Katie Sharpe, published by Kyle Books, RRP $24.99.</p> <p><strong>Ingredients </strong></p> <ul> <li>2 tablespoons rapeseed oil</li> <li>600g lean pork, diced</li> <li>1 onion, diced</li> <li>3 garlic cloves, crushed or finely chopped</li> <li>2 sticks celery, thickly sliced</li> <li>2 leeks, thickly sliced</li> <li>1 teaspoon ground coriander</li> <li>1 teaspoon ground cumin</li> <li>1 tablespoon harissa paste</li> <li>2 tablespoons tomato puree</li> <li>400g can chopped tomatoes</li> <li>500ml vegetable stock</li> <li>400g can butterbeans, drained and rinsed</li> <li>2 tablespoons roughly chopped coriander</li> </ul> <p><strong>Method </strong></p> <p>1. Preheat the oven to 180°C/gas mark 4.</p> <p>2. Add half the oil to a casserole dish and brown the cubed pork pieces over a medium-high heat. Remove from the pan and set aside.</p> <p>3. Add the remaining oil to the pan and fry the onion, garlic, celery and leeks over a medium heat until slightly soft, about 3–4 minutes.</p> <p>4. Return the pork to the pan and add the ground coriander, cumin, harissa paste and tomato puree and fry for a further 2 minutes. Add the chopped tomatoes and stock, bring to the boil and then transfer to the oven.</p> <p>5. Cook for 50 minutes (or until the pork is tender). Check after 30 minutes and add more water if needed.</p> <p>6. Add the butterbeans and return to the oven for 5 minutes to heat through. Stir in the fresh coriander and serve.</p> <p><strong>Tips </strong></p> <p>Chosen as a source of: vitamins B6, B12, C, E, folate, selenium, pulses, polyphenols </p> <p>Per serving: 383 kcal; 14.1g fat; 2.7g saturated fat / 4 portions of fruit/vegetables</p> <p>Make your stew into a pie with this Leek and butterbean pie recipe! Also try a Lentil and mushroom bake or a delicious Thai stir-fry with green tea noodles.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/warming-pork-and-butterbean-stew.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Smoked honey sesame pork ribs

<p>These old school American-style ribs are the perfect use of a barbeque smoker for a weekend dinner.</p> <p><strong>Preparation:</strong> 10 minutes</p> <p><strong>Cooking time:</strong> 2 h 40 minutes</p> <p><strong>Serves:</strong> 4</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 racks pork ribs</li> <li>100 g honey</li> <li>100 g butter, sliced</li> <li>50 g sesame seeds</li> <li>1 spring onion (scallion), thinly sliced</li> </ul> <p><strong>Rub (Dry spice mix)</strong></p> <ul> <li>2 tablespoons brown sugar</li> <li>1 tablespoon smoked paprika</li> <li>1 teaspoon celery powder</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 tablespoon freshly cracked black pepper, finely ground</li> <li>1 tablespoon kosher salt</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Combine all of the rub ingredients in a bowl.</li> <li>Remove the membrane from the underside of the pork ribs and apply liberal coating of the rub to completely cover all sides of the ribs.</li> <li>Indirectly hot smoke the ribs for 1 hour inside a barbecue smoker at 130°C with apple or peach wood chunks or chips.</li> <li>Remove the ribs from the smoker and drizzle with the honey, top with sliced butter.</li> <li>Double wrap each rack of ribs in foil and return to the smoker for a further 1½ hours at 130°C.</li> <li>Allow the ribs to rest for 10 minutes before slicing and sprinkling with sesame seeds and spring onion to serve.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Drizzle with extra pre-smoked honey before serving for an extra sweet kick.</li> </ul> <p><em>This is an edited extract from Ribs: With Low and Slow BBQ Guide by Adam Roberts, New Holland Publishers, RRP $45, available from all good bookstores or <a href="http://au.newhollandpublishers.com/">online</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/smoked-honey-sesame-pork-ribs.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Terrified woman discovers red-bellied black snake in her bedroom

<p>As a woman from Holsworthy in NSW woke up to face another day, she got the fright of her life as she saw a red-bellied black snake slither across her bedroom floor.</p> <p>As she awoke, she noticed her dog staring at her bed as “stiff as a board”.</p> <p>It was then she realised that there was a 1.2m red-bellied black snake in her bedroom.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7822857/snake-video-screenshot.jpg" alt="" data-udi="umb://media/9583291bcae74c4ca3e8a69e0bd09b22" /></p> <p>The removal of the snake was “quick and painless”, according to Kane Durrant from WILD Snake Catchers.</p> <p>“Sometimes it can take much longer but luckily today the snake was out and about and the resident had closed the door and kept an eye on the exit.”</p> <p><iframe src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fwildspec%2Fvideos%2F1145882328916058%2F&amp;show_text=0&amp;width=560" width="560" height="315" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allowfullscreen="true"></iframe></p> <p>Mr Durrant was shocked to be called out to the same resident's house, as he had just removed another red-bellied black snake from their backyard just two weeks prior.</p> <p>He explained why the snake had decided to go indoors: <span>“I guess the bedroom is quite scary as you sleep in there and should feel safe.</span></p> <p>“Hot weather like this week can push snakes indoors searching for a cool spot to rest.”</p> <p>Have you woken up to a snake in your bedroom? What did you do? Let us know in the comments.</p>

Home & Garden

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Woolworths customer left red-faced after making a crucial error in complaint

<p><span>A Woolworths customer was left red-faced after making an online complaint to Woolworths, only to find that he had made a crucial error.</span></p> <p><span>The customer posted a picture of himself weighing his 500g pork brisket on the Woolworths Facebook page.</span></p> <p style="text-align: center;"><span><img width="389" height="212" src="https://oversixtydev.blob.core.windows.net/media/7819153/image_.jpg" alt="Image_ (65)"/></span></p> <p><span>The pork is seen in the photo weighing 454g and he wrote: “500g measured out at 454g. Please explain Woolworths.”</span></p> <p><span>He also posted a photo of another packet of pork which weighed in at 462g and another one that was 453g.</span></p> <p style="text-align: center;"><span><img width="498" height="245" src="https://oversixtydev.blob.core.windows.net/media/7819152/image__498x245.jpg" alt="Image_ (64)"/><br /></span></p> <p><span>However, the frustrated customer was soon informed that there was insufficient cause for his grievance as the 500g figure was only an estimated weight, as shown by the 'e' underneath the weight label on the packaging.</span></p> <p><span>One user wrote: “You're being a bit over dramatic over a few grams... especially as it's an estimated weight.”</span></p> <p><span>However, the customer defended his complaint and wrote: “Firstly, I didn't know it was estimated weight. Secondly, someone has now POLITELY educated me what the lowercase 'e' means. Thirdly, those missing grams add up.”</span></p> <p><span>Do you agree with the customer? Share your thoughts in the comments below. </span></p>

Money & Banking

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Red-bellied black snake surprises driver as it hitches a ride on ute

<p>A NSW South Coast driver has received an unpleasant surprise, after spotting a red-bellied black snake on his car window while driving.</p> <p>Ted Ogier was in the middle of completing a delivery for his employer when the snake slithered out from the bonnet.</p> <p style="text-align: center;"><img width="500" height="334" src="https://oversixtydev.blob.core.windows.net/media/7266742/1_500x334.jpg" alt="1 (73)"/></p> <p>As Ted continued driving, the snake then wrapped itself around the driver’s side mirror.</p> <p>"It'd come out from under the engine bay under the bonnet, it was probably a bit warm there," Ted told the ABC.</p> <p>Ted then called his co-worker Kai Pearse, who got a broom to remove the snake.</p> <p>"I just had a broom in the back of the ute and … basically just got him off the car nice and safely, and just ushered him into the bushland off on the side of the road," Kai said.</p> <p>The pair believe the snake was around 2.5 metres long and Kai thought it entered the engine bay to keep warm.</p> <p style="text-align: center;"><img width="500" height="500" src="https://oversixtydev.blob.core.windows.net/media/7266744/2_500x500.jpg" alt="2 (48)"/></p> <p>"Last night it got a bit cold down here on the South Coast, so I think he's got up into the engine bay of the vehicle, and he sat up on the engine to keep himself warm," he said.</p> <p>"Then this morning Ted's taken that vehicle down to Eden and it might've got a bit too hot in there, so he wanted out."</p> <p>Despite the scare, Ted said there were worse things that could show up in his car on the road.</p> <p>"Not as frightening as getting a spider on the inside — spiders are one thing I don't like, but I don't like snakes either," he said.</p> <p>What is the worst critter you have encountered while driving? Let us know in the comments below. </p> <p><em>Image credit: Nolans Auto Parts via Facebook </em></p>

Travel Trouble

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How supermarkets are ripping you off on ham this Christmas

<p>You’d be hard-pressed to find an Aussie dinner table without ham this Christmas, but a shocking new report might put you off purchasing the festive favourite.</p> <p>According to Seven News, Australian consumers are being ripped off massively this Christmas, with imported boneless hams being pumped full of water and chemicals to mislead shoppers into thinking they’re getting a nice, big ham.</p> <p>“There's a lot of water in this packaging and you’re paying for it,” pork expert Richard Deignan said.</p> <p>As a result, some hams contain up to 50 per cent water and other chemicals, meaning consumers could be paying up to $20 more for their half-leg of ham.</p> <p><img width="500" height="278" src="https://oversixtydev.blob.core.windows.net/media/7265220/46f9d1db00000578-5144035-image-a-148_1512398695397_500x278.jpg" alt="46F9D1DB00000578-5144035-image -a -148_1512398695397" style="display: block; margin-left: auto; margin-right: auto;"/></p> <p>Hams must be cured in brine for 48 hours to ensure it retains its texture and flavour when cooked. Most Australian pork producers keep around 10 per cent brine after the curing process, by Deignan says some overseas importers are keeping as much as 50 per cent in the meat.</p> <p>So how can you avoid being ripped off? Deignan and Stapleton recommend squeezing the ham in the butcher or supermarket to get an idea of how much water is inside. Otherwise, buying hams still attached to the bone are a safer option as they are less likely to be manipulated.</p>

Retirement Income

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Marinated BBQ pork chops

<p>You can’t go wrong with pork chops, but Merv Hughes’ delicious marinade takes them to the next level.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 pork chops</li> </ul> <p><em>For the marinade</em></p> <ul> <li>3 tablespoons soy sauce</li> <li>3 tablespoons Worcestershire sauce</li> <li>3 tablespoons hoisin barbecue sauce</li> <li>1 tablespoon balsamic vinegar</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>Salt and pepper, to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Trim the pork chops of rind and excess fat.</li> <li>Place all the marinade ingredients into a large zip-lock bag. Add the pork chops and marinade for 1 to 2 hours or longer if possible.</li> <li>Heat the barbecue grill, then cook the chops for 5 to 6 minutes on each side. For crosshatch grill marks, turn 45 degrees after 3 minutes.</li> <li>Turn down the grill and baste with the leftover marinade until the chops are cooked through. When done, cover with foil and rest for 5 minutes before serving.</li> <li>Serve with a red cabbage and apple slaw.</li> </ol> <p><img width="118" height="130" src="https://oversixtydev.blob.core.windows.net/media/7264684/bbq-beer-bs_118x130.jpg" alt="BBQ BEER BS (1)" style="float: right;"/></p> <p><em>BBQ Beer &amp; B.S., New Holland Publishers RRP $40.00 available from all good bookstores or online <span style="text-decoration: underline;"><strong><a href="http://www.newhollandpublishers.com/" target="_blank">www.newhollandpublishers.com</a></strong></span></em></p>

Food & Wine

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Apricot and spring onion pork rib soup

<p>Add a splash of hot sauce to your individual bowl of this flavoursome apricot and spring onion pork rib soup to add some extra kick. Grill some garlic bread on the side for dunking.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 racks pork ribs</li> <li>1 tablespoon kosher salt</li> <li>1 teaspoon finely ground freshly cracked black pepper</li> <li>100 g unsalted butter</li> <li>2 tablespoons plain (all-purpose) flour</li> <li>3 spring onions (scallions), finely chopped</li> <li>375 ml apricot nectar</li> <li>200 ml beef stock</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 teaspoon celery powder</li> <li>2 tablespoons hot sauce</li> <li>1 cup bean sprouts, trimmed</li> <li>1 red chilli</li> <li>¼ bunch coriander</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Remove the membrane from the underside of the pork ribs and season lightly with salt and pepper. Brown in a frying pan.</li> <li>Melt the butter and mix with the flour.</li> <li>Add all of the ingredients, except the bean sprouts, chilli and coriander, to a pressure cooker and stir well to combine. Add the pork ribs and cook for 45 minutes.</li> <li>Remove the pork ribs from the soup and coarsely pull the pork rib meat from the bones, discarding the bones. Return the pulled pork to the soup and allow to stand for 15-20 minutes before serving.</li> <li>Serve with bean sprouts, finely sliced red chilli and coriander to garnish.</li> </ol> <p><img width="122" height="134" src="https://oversixtydev.blob.core.windows.net/media/44906/ribs-cover_122x134.jpg" alt="Ribs Cover (2)" style="float: right;"/></p> <p><em>This is an extract from </em>Ribs<em>, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.</em></p> <p> </p>

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