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

California-based Impossible Foods is launching Impossible™ Pork at a number of iconic local restaurants and cafes across Australia. 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. 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). 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 & Daughters</a> in Melbourne, and at any location of the cult dining institution<a href="https://www.buttersydney.com.au/"> Butter</a>. 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. 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.” “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.” Availability 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: NSW ● <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 ● <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 ● <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 ● <a href="https://www.buttersydney.com.au/"> Butter</a>, Chatswood, Surry Hills, Parramatta - serving Burnt Endz Impossible™ Pork Hot Ballz Ramen VIC ● <a href="https://www.smithanddaughters.com/"> Smith & Daughters</a>, Collingwood - serving Classic Smith & Daughters Impossible™ Pork Sausage Roll and Braised Iranian Impossible™ Pork & buckwheat meatballs with pomegranate and farinata ● <a href="https://breadclub.com.au/"> Bread Club</a>, North Melbourne - serving Impossible™ Pork Sausage Roll and Lasagne pie QLD ● <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 ● <a href="https://www.donnachang.com.au/"> Donna Chang</a>, Brisbane City - serving Impossible™ Pork Mapo Tofu To find other local restaurants serving Impossible Pork, visit:<a href="https://impossiblefoods.com/au-en/locations"> https://impossiblefoods.com/au-en/locations</a>. Image: Supplied

Food & Wine

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

The Christmas ham is the glistening centrepiece of every table come this time of the year. 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. “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. 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. 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. Judges described it as having a sweet and light aroma, clean robust appearance and deliciously delicate taste. The overall Value Ham also came from Woolworths, with the Half Leg Ham available at $8.50/kg. “This ham had a beautiful balance smoky aroma, flavour with a good bite,” said one of the judges. Woolworth’s commercial director Jason McQuaid said they’re thrilled both hams have been recognised with these awards. “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. 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. The judges were blown away by the free-range Berkshire full leg ham on the bone from Costco, awarding it the Premium Buy at $19.99 per kilogram. Ham sales have gone up 20 per cent from 2020, as families prepare for a much-needed celebration after another tough year. GLAZING YOUR HAM This comes down to four steps, as recommended by Australian Pork. <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> STORING YOUR HAM <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>

Food & Wine

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

A Coles shopper has shared her incredible purchase for just 10c that she picked up from her local store. Jumping onto Facebook, the Melbourne customer revealed that she scored two $23 Australian Hot Roast Porks for just 10 cents each. She says she spotted the bargain at a store in West Melbourne. “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. “From far [away] I thought they were marked down to $10 and I was like sweet, I’ll grab one. <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" /> “Then bam, they where 10c each so grabbed them both. One of my best scores.” Some remarked that the low price was concerning. However the shopper said there was nothing wrong with the roasts, and offered a very valid reason for the amazing markdown. “They were reduced to that price because in Melbourne our supermarkets close at 7.30 pm at the moment,” she said. Added another shopper: “I wouldn’t be worried at all.” Many bargain hunters agreed it was an awesome buy. “The greatest yet,” said one. “No one can out bargain you, I am so jealous right now,” added another.

Food & Wine

Shopper left in stitches over cheeky message on roast pork

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. While the meat appeared to be normal looking in most ways, its skin had a cheeky message stamped across it. <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" /> The pattern of black dots under the rope holding the meat together seemed to read “sexy”. The lady took to the supermarket’s Facebook page to share the funny blunder. “Preparing pork for dinner tonight... thanks for the giggle, Coles,” she wrote. Yahoo News reports the woman found the pork at the Mango Hill store, in Queensland’s Moreton Bay region. <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" /> Upon closer inspection, others believed it may have in face been an ‘5’ or ‘3’ instead of the letter ‘S’. A Coles spokesperson says the matter is being investigated. “Customers love our 100% Australian pork and our roasts are very popular,” the Coles spokesperson said. “The branding on this roast seems a little cheeky and we’ll be following up with our supplier.”

Food & Wine

Enjoy some hearty sticky beef rib with beurre bosc pear

This sticky beef recipe is messily delightful, with sliced pears for an added health kick to your meal! Serves: 4 to 6 Ingredients Beef <ul> <li>2kg beef short ribs</li> <li>5 litres water</li> <li>3 cups Chinese cooking wine</li> <li>2 cups dark soy</li> <li>1 cup light soy</li> <li>1½ cups white sugar</li> <li>1 cup ginger roughly chopped</li> <li>10 garlic gloves crushed</li> <li>1 bunch of green shallots roughly chopped</li> <li>3 cinnamon quills</li> <li>8 star anise whole</li> <li>1 orange, zest removed</li> </ul> Salad <ul> <li>2 beurre bosc pears pealed and finely sliced</li> <li>1 bunch sea parsley picked</li> <li>1 small kohlrabi, peeled and finely sliced</li> <li>1 lemon</li> <li>Extra virgin olive oil</li> </ul> Sticky sauce <ul> <li>50g sugar</li> <li>50ml Chinese black vinegar or balsamic vinegar</li> </ul> Directions For the beef <ol> <li>Place all ingredients except for the meat in a stockpot and bring to a simmer. Cook for about 15-20 minutes to bring out flavour.</li> <li>To prepare the beef ribs, cut excess fat away and place in the simmering stock for 2½-3 hours, keeping in mind that the beef should be under the stock at all times. It is a good idea to place a piece of baking paper over the top of the beef as this helps keep it submerged.</li> <li>Once cooked, remove from the stove and let the beef steep for about 1 hour.</li> </ol> For the pear and kohlrabi salad <ol> <li>Place sliced pear, kohlrabi, sea parsley and native pepper berry in a bowl.</li> <li>Season with salt, lemon juice and a splash of olive oil. Set aside.</li> </ol> For the sticky sauce <ol> <li>In a pan, add 200ml of braising liquid, Chinese black vinegar and sugar and reduce to a thick sticky sauce.</li> <li>Slice ribs and place on a serving platter, pour over the reduced sauce and garnish with the pear and kohlrabi salad.</li> </ol> Recipe thanks to <a href="http://rediscoverthepear.com.au/">Australian Pears</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/sticky-beef-rib-and-beurre-bosc-pear.aspx">Wyza.com.au</a>.

Food & Wine

Delicious pork belly and prawn fresh rice paper rolls

Time to prepare 20 mins | Serves 4-6 A great fresh-tasting starter or snack, and you can even get creative with the ingredients you put inside! “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. Recipe from <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> (Hachette, RRP $49.99) -. Ingredients: <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> *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. Directions 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. 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. 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. 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. Tips: <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> Republished with permission of <a href="https://www.wyza.com.au/recipes/fresh-rice-paper-rolls.aspx">Wyza.com.au.</a>

Food & Wine

Sweet and sour pork

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. Ingredients: <ul> <li>1 brown onion, cut into 3cm chunks </li> <li>1 red capsicum, cut into 3cm chunks </li> <li>200g of fresh pineapple, cut into 3cm chunks </li> <li>2 spring onions cut into 3cm lengths </li> <li>2 garlic cloves, finely chopped </li> <li>2 long red chilli’s, cut into rounds </li> <li>Coriander leaves to garnish</li> <li>Steamed rice to serve</li> </ul> Sweet and sour sauce <ul> <li>3/4 cup chicken stock</li> <li>1/2 cup tomato ketchup</li> <li>1 tbsp caster sugar</li> <li>1 tbsp rice vinegar</li> <li>2 tsp light soy</li> <li>1 tbsp dark soy</li> <li>1 tsp potato flour</li> <li>1 tbsp water</li> </ul> Pork <ul> <li>500g pork neck cut into 3cm cubes</li> <li>1 egg beaten</li> <li>1 tbsp of shaoxing wine or dry sherry</li> <li>1 tbsp of light soy sauce</li> <li>1/2 cup of rice flour </li> <li>1/2 cup potato flour </li> <li>Vegetable oil for deep frying</li> </ul> Method: Pork Marinade <ol> <li 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.</li> </ol> Sweet and sour Sauce <ol> <li style="font-weight: 400;">In a bowl mix all of the sauce ingredients, except for potato flour and water. Set aside. </li> <li style="font-weight: 400;">In a separate small bowl, mix the water and potato flour. This will be used to thicken the final sauce.</li> </ol> Crispy pork <ol> <li style="font-weight: 400;">Pre heat vegetable oil in fry pan, or set deep fryer to 180 degrees. </li> <li style="font-weight: 400;">In a large bowl combine the rice and potato flour. </li> <li style="font-weight: 400;">Remove the pork from the marinade and toss in the bowl of flour, coating evenly.</li> <li style="font-weight: 400;">Shake off any excess flour and deep fry for 2-3 minutes until browned and crisp. </li> <li style="font-weight: 400;">Remove from the hot oil with a slotted spoon, drain on paper towel and set aside.</li> </ol> Finishing the dish <ol> <li style="font-weight: 400;">Heat a wok and add 2 tbsp of vegetable oil. </li> <li style="font-weight: 400;">Add the onion and garlic and stir fry for 30 seconds. </li> <li style="font-weight: 400;">Add the capsicum and pineapple and cook for a further 30 seconds. </li> <li style="font-weight: 400;">Add the sweet and sour sauce mix and bring to the boil. </li> <li style="font-weight: 400;">Add the spring onions and sliced chilli. </li> <li style="font-weight: 400;">Add the rice flour and water mix and stir until sauce has thickened. </li> <li style="font-weight: 400;">Finally, add all the fried pork to the mix and toss until well coated. </li> <li style="font-weight: 400;">Garnish with fresh coriander and serve with steamed rice.</li> </ol> Recipe by Australian Onions.

Food & Wine

Pork and apple sausage rolls

These sausage rolls are perfect for picnics, lunch boxes, party dishes or as a snack. Ingredients: <ul> <li>6 sheets frozen puff pastry, partially thawed</li> <li>1 egg, lightly beaten</li> <li>1 tbs black sesame or poppy seeds</li> <li>Tomato or barbecue sauce, to serve</li> </ul> Filling <ul> <li>1 tbs olive oil</li> <li>2 brown onions, peeled, coarsely grated</li> <li>8 slices thick white bread, crusts removed</li> <li>¼ cup milk</li> <li>2 large Granny Smith apples, peeled, cored, coarsely grated</li> <li>500g sausage mince</li> <li>500g pork mince</li> <li>½ cup flat leaf parsley leaves, finely chopped</li> <li>1 egg, lightly beaten</li> </ul> Method: <ol> <li> Preheat oven to 200°C fan forced. Lightly grease two large oven trays.</li> <li> 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.</li> <li> 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.</li> <li> 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.</li> <li> 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.</li> <li> Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.</li> </ol> Tips: <ul> <li>Squeezing out excess moisture from apple will ensure the pastry is crisp.</li> <li>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.</li> <li>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.</li> <li>Unable to get good quality pork mince? You can use all sausage mince if you like.</li> </ul> Recipe by Australian Onions.

Food & Wine

Braised beef short ribs with beans

Try this hearty slow-cooked beef to fill you up on a cold winter's night. Ingredients <ul> <li>4 bone-in beef short ribs (about 800g)</li> <li>2 x 400g cans chopped tomatoes </li> <li>5 carrots, cut into short lengths, halved lengthways</li> <li>1 onion, sliced</li> <li>4 garlic cloves, chopped</li> <li>1 rosemary sprig, leaves finely chopped</li> <li>325g cooked white beans (140g dried)</li> <li>Salt and freshly ground black pepper</li> </ul> Directions 1. Position rack about 12cm from grill and preheat grill. 2. Place short ribs in a roasting tin and grill for 8–10 minutes until well browned on both sides. 3. Preheat oven to 160°C. 4. Add tomatoes, carrots, onion, garlic and rosemary, cover with foil and cook for 3 hours. 5. Stir in beans, cover and cook for another 30 minutes. 6. Using a fork, shred meat away from bones. Season to taste. Image and recipe from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http://www.booktopia.com.au/one-pan-roasts-molly-shuster/prod9781760522520.html">One Pan Roasts by Molly Shuster</a>, Murdoch Books, RRP $35.00. Republished with permission of <a href="https://www.wyza.com.au/recipes/braised-beef-short-ribs-with-beans.aspx">Wyza.com.au.</a>

Food & Wine

Warming pork and butterbean stew

Recipe extract from Healthy Eating to Reduce the Risk of Dementia by Margaret Rayman and Katie Sharpe, published by Kyle Books, RRP $24.99. Ingredients <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> Method 1. Preheat the oven to 180°C/gas mark 4. 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. 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. 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. 5. Cook for 50 minutes (or until the pork is tender). Check after 30 minutes and add more water if needed. 6. Add the butterbeans and return to the oven for 5 minutes to heat through. Stir in the fresh coriander and serve. Tips Chosen as a source of: vitamins B6, B12, C, E, folate, selenium, pulses, polyphenols Per serving: 383 kcal; 14.1g fat; 2.7g saturated fat / 4 portions of fruit/vegetables 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. Republished with permission of <a href="https://www.wyza.com.au/recipes/warming-pork-and-butterbean-stew.aspx">Wyza.com.au.</a>

Food & Wine

Tasty finger food: Crumbed chicken ribs

Entertain with ease thanks to this tasty finger food. Time to prepare: 35 mins Cooking time: 4 mins Serves: 4-6 Ingredients 24 chicken ribs Rub (Dry spice mix) 1 tablespoon fresh cracked black pepper 1 tablespoon kosher salt 1 tablespoon rosemary powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon celery powder Crumbs 500 g panko breadcrumbs 4 eggs 50 ml buttermilk 2 cups plain flour Directions: 1. Apply liberal coating of rub to each chicken rib and chill ribs in fridge for 30 minutes. 2. Place eggs and buttermilk in a bowl and panko breadcrumbs in a second bowl. 3. Dip the coated ribs into the egg and buttermilk mixture and then coat well with breadcrumbs. 4. Pre-heat deep fryer to 180°C and deep fry chicken ribs in small batches (depending on the size of the fryer) for 3–4 minutes per batch ensuring a golden colored crumb coating. 5. Place cooked ribs on paper towel to drain excess oil. Tips: Use this cooking method with any flavor combination in the rub to suit your preference. These are such good eating on their own but add a range of dipping sauces on the side depending on your crowd - try a Japanese mayo and hot sauce combination. 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 rel="noopener" href="http://au.newhollandpublishers.com/" target="_blank">online</a>.

Food & Wine

Smoked honey sesame pork ribs

These old school American-style ribs are the perfect use of a barbeque smoker for a weekend dinner. Preparation: 10 minutes Cooking time: 2 h 40 minutes Serves: 4 Ingredients: <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> Rub (Dry spice mix) <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> Method: <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> Tips: <ul> <li>Drizzle with extra pre-smoked honey before serving for an extra sweet kick.</li> </ul> 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>. Republished with permission of <a href="https://www.wyza.com.au/recipes/smoked-honey-sesame-pork-ribs.aspx">Wyza.com.au.</a>

Food & Wine

Braised beef short ribs with beans

Serves: 4 INGREDIENTS: 4 bone-in beef short ribs (about 800g) 2 x 400g cans chopped tomatoes 5 carrots, cut into short lengths, halved lengthways 1 onion, sliced 4 garlic cloves, chopped 1 rosemary sprig, leaves finely chopped 325g cooked white beans (140g dried) Salt and freshly ground black pepper DIRECTIONS: <ol> <li>Position rack about 12cm from grill and preheat grill.</li> <li>Place short ribs in a roasting tin and grill for 8–10 minutes until well browned on both sides.</li> <li>Preheat oven to 160°C.</li> <li>Add tomatoes, carrots, onion, garlic and rosemary, cover with foil and cook for 3 hours.</li> <li>Stir in beans, cover and cook for another 30 minutes.</li> <li>Using a fork, shred meat away from bones. Season to taste.</li> </ol> Image and recipe from One Pan Roasts by Molly Shuster, Murdoch Books, RRP $35.00. Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/braised-beef-short-ribs-with-beans.aspx">Wyza.com.au.</a>

Food & Wine

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

A Woolworths customer was left red-faced after making an online complaint to Woolworths, only to find that he had made a crucial error. The customer posted a picture of himself weighing his 500g pork brisket on the Woolworths Facebook page. <img width="389" height="212" src="https://oversixtydev.blob.core.windows.net/media/7819153/image_.jpg" alt="Image_ (65)"/> The pork is seen in the photo weighing 454g and he wrote: “500g measured out at 454g. Please explain Woolworths.” He also posted a photo of another packet of pork which weighed in at 462g and another one that was 453g. <img width="498" height="245" src="https://oversixtydev.blob.core.windows.net/media/7819152/image__498x245.jpg" alt="Image_ (64)"/> 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. One user wrote: “You're being a bit over dramatic over a few grams... especially as it's an estimated weight.” 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.” Do you agree with the customer? Share your thoughts in the comments below.

Money & Banking

How supermarkets are ripping you off on ham this Christmas

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. 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. “There's a lot of water in this packaging and you’re paying for it,” pork expert Richard Deignan said. 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. <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;"/> 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. 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.

Retirement Income

Marinated BBQ pork chops

You can’t go wrong with pork chops, but Merv Hughes’ delicious marinade takes them to the next level. Serves: 4 Ingredients: <ul> <li>4 pork chops</li> </ul> For the marinade <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> Method: <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> <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;"/> BBQ Beer & B.S., New Holland Publishers RRP $40.00 available from all good bookstores or online <a href="http://www.newhollandpublishers.com/" target="_blank">www.newhollandpublishers.com</a>

Food & Wine

Apricot and spring onion pork rib soup

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. Serves: 4 Ingredients: <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> Method: <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> <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;"/> This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.

Food & Wine

Hickory-smoked beef short ribs

These delicious hickory-smoked beef short ribs can be served sliced off the bone or caveman style on the bone. Serve with a side of mac and cheese and cornbread in winter, or with a side salad or spicy coleslaw in summer. Serves: 4 Ingredients: <ul> <li>2 racks beef short ribs (4-5 bones per rack)</li> <li>2 tablespoons peanut oil (or olive oil)</li> <li>100 g unsalted butter</li> </ul> For the rub <ul> <li>2 tablespoons freshly cracked black pepper</li> <li>2 tablespoons kosher salt</li> <li>2 tablespoons brown sugar</li> <li>1 tablespoon onion powder</li> <li>1 tablespoon garlic powder</li> <li>1 tablespoon smoked paprika</li> </ul> Method: 1. Preheat the barbecue smoker to 140°C. 2. Remove the silver skin from the top of the short ribs and also remove the membrane from underside of the beef ribs. Massage the oil onto all sides of the ribs to apply a light coating. 3. Combine the rub mixture in a small bowl or container, then evenly apply to the oiled ribs. Depending on the size of the ribs, more mixture may be required. Ensure all areas of the rib meat is covered with rub, concentrating on the top and sides of the meat and then the underside. 4. Place the ribs bone down in the barbecue smoker and add hickory wood chips or chunks in small batches in the first 2 hours, being careful to ensure a constant but light and even smoke. 5. Allow the ribs to cook for a further 1 hour (3 hours total), then remove from the smoker and double-wrap with foil and butter. Cook in the foil for a further 3 hours. 6. Remove the beef ribs from barbecue and carefully open the foil to expel some steam to prevent further cooking. Lightly close the foil back over the ribs and rest for 20 minutes before slicing and serving. <img width="174" height="191" src="https://oversixtydev.blob.core.windows.net/media/43922/ribs-cover_174x191.jpg" alt="Ribs Cover" style="float: right;"/> This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.

Food & Wine

Tex-Mex pork baked potatoes

To make these tasty Tex-Mex pork baked potatoes a little heathier (and a little sweeter) simply use sweet potatoes instead. Serves: 4 Ingredients: <ul> <li>4 large washed potatoes</li> <li>400g lean pork mince</li> <li>35g taco seasoning</li> <li>50g tomato paste</li> <li>400g can red kidney beans</li> <li>400ml water</li> <li>¼ cup parsley, finely chopped</li> <li>200g sour cream</li> <li>100g corn chips</li> <li>½ cup tomato salsa</li> <li>½ cup mature cheese, grated</li> </ul> Method: <ol start="1"> <li>Place potatoes in foil in a preheated oven at 180°C for 40 minutes.</li> <li>While the potatoes are baking, heat a large non- stick frying pan over a medium-high heat and brown pork mince well.</li> <li>Stir in the taco seasoning, tomato paste, red kidney beans and water.</li> <li>Reduce heat and simmer for 15 minutes, stirring occasionally. Stir in parsley.</li> <li>To serve, place the baked potatoes into individual serving dishes and cut across the top and open out.</li> <li>Top potato with Tex-Mex pork mince, sour cream, corn chips, salsa and cheese.</li> <li>Serve hot.</li> </ol> Recipe courtesy of <a href="http://www.pork.com.au/" target="_blank">Australian Pork</a>.

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