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A quick and easy guide to the holliest and jolliest Christmas cocktails

<p>When it comes to the holiday season, nothing screams festive like Christmas-themed food and drinks. </p> <p>For your next holiday party, or if you're looking for a festive tipple on Christmas Eve to welcome in the big day, here's a list of our three favourite Christmas cocktails. </p> <p>All easy to make and undeniably delicious, these festive cocktails are guaranteed to have you in the Christmas spirit quicker than you can say "Another round!"</p> <p><strong>Holiday Margarita</strong></p> <p>·         30 ml Cointreau</p> <p>·         30 ml Blanco Tequila</p> <p>·         30 ml Fresh Lime Juice</p> <p>·         6 drops Aromatic Bitters</p> <p><span style="text-decoration: underline;"><em>Method:</em></span></p> <p>1.    Combine all ingredients in a cocktail shaker and add ice</p> <p>2.    Shake and strain into a cinnamon sugar-rimmed coupe glass</p> <p>3.    Garnish with rosemary sprig</p> <p><strong>Holiday Cosmopolitan</strong></p> <p><span style="text-decoration: underline;"><em>Ingredients:</em></span></p> <p>·         20 ml Cointreau</p> <p>·         40 ml Vodka</p> <p>·         20 ml Fresh Lime Juice</p> <p>·         20 ml Cinnamon Clove Cranberry Syrup</p> <p><span style="text-decoration: underline;"><em>Method:</em></span></p> <p>1.    To make the syrup: Add 1 cup cranberries, 1 cup water, 1 cup sugar, 1 stick cinnamon, 5 cloves in a saucepan and heat up until boiled</p> <p>2.    Add all ingredients into a cocktail shaker and shake until well chilled</p> <p>3.    Strain into chilled glass</p> <p>4.    Garnish with a cinnamon stick</p> <p><strong>Holiday Jam</strong></p> <p><span style="text-decoration: underline;"><em>Ingredients:</em></span></p> <p>·         20ml Cointreau</p> <p>·         40 ml Vodka</p> <p>·         20 ml Fresh Lime Juice</p> <p>·         10 ml Cranberry Juice</p> <p>·         1 Bar Spoon Blackberries</p> <p><span style="text-decoration: underline;"><em>Method:</em></span></p> <p>1.    Add all ingredients into a cocktail shaker and shake until well chilled</p> <p>2.    Strain into chilled glass</p> <p>3.    Garnish with a blackberry</p> <p><em>Image credits: Supplied</em></p>

Food & Wine

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Alluring, classic, glamorous: the history of the martini cocktail

<p><a href="https://theconversation.com/profiles/ursula-kennedy-560331">Ursula Kennedy</a>, <em><a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a></em></p> <p>The martini cocktail has existed in a range of guises throughout its ice-cold, crisp life.</p> <p>Several stories exist as to its origins. The “classic” martini is made with gin and vermouth (a fortified wine infused with spices) and garnished with an olive or a twist of lemon. It is quintessentially American.</p> <h2>The contested origins of the martini</h2> <p><a href="https://historynewsnetwork.org/article/143103">Many believe</a> the martini was invented in the 1860s at the Occidental Hotel in San Francisco by bartender Jerry Thomas.</p> <p>Thomas evolved a one part sloe gin, two parts sweet vermouth, maraschino and a dash of bitters with a lemon concoction into a drink he called the Martinez, which he made for passengers departing on the ferry to the town of the same name. It was said to also be prepared for miners celebrating striking gold.</p> <p>Others believe it was invented in 1911 at the Knickerbocker Hotel in New York by bartender Martini di Taggia, served to billionaire John D. Rockerfeller with equal parts London dry gin and dry vermouth. However, recipes for the drink were published as early as 1862, in Jerry Thomas’s Bartenders’ Guide.</p> <p>Stronger versions of the martini include two parts gin, and even up to five parts gin, to one part vermouth, garnished with olive or lemon.</p> <p>A “dry” martini has little to no vermouth at all – the focus being gin. Author T.S. Eliot once said:</p> <blockquote> <p>There is nothing quite so stimulating as a strong dry martini cocktail.</p> </blockquote> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=380&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=380&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=380&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=478&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=478&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=478&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">A classic martini with olives as the garnish.</span> <span class="attribution"><span class="source">Shutterstock</span></span></figcaption></figure> <h2>The martini’s rise, fall and rise again</h2> <p>During the <a href="https://www.history.com/topics/19th-century/gilded-age">Gilded Age</a> (1880-1900), the martini rose in popularity and remained so through to the mid-20th century.</p> <p>Prohibition in America during 1920 to 1933 did little to harm the martini’s popularity, as backyard gin production was reasonably easy.</p> <p>In the 1960s the drink’s popularity started to wane due to the burgeoning quality and availability of other beverages such as wines and beers. There were also concerns about alcohol consumption and health.</p> <p>With the increasing popularity of “retro” style and culture in recent years the martini has made a comeback, with <a href="https://vinepair.com/articles/martini-hype-train/">reports of increased demand</a> for the drink among young people.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=458&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=458&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=458&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=576&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=576&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=576&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">Customers at a Philadelphia bar after Prohibition’s end, Dec. 1933.</span> <span class="attribution"><span class="source">Shutterstock</span></span></figcaption></figure> <h2>Martini and its variations</h2> <p>Today, the martini (or a common variation of it) is best known for its identity in popular culture, most famously as the drink of fictional British Secret Service agent, James Bond. The famous phrase “shaken, not stirred” was first uttered on screen by actor Sean Connery playing Bond in the 1964 movie Goldfinger. Bond’s tipple of choice is prepared with vodka rather than gin.</p> <p>While most purists believe the gin martini is the classic form of the drink, there are myriad variations that use the martini name or are closely related to the original drink, such as <a href="https://www.liquor.com/recipes/gibson/">the Gibson</a>, a classic martini garnished with cocktail onions instead of olives.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=597&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=597&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=597&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=750&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=750&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=750&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">Sean Connory as James Bond, making his signature vodka martini.</span> <span class="attribution"><span class="source">Wikimedia</span></span></figcaption></figure> <p><a href="https://www.spiritshunters.com/cocktail/the-history-of-the-dirty-martini/">The “dirty” martini </a> is currently popular, which is gin soiled with a generous dash of brine from the olive jar. According to the Oxford Companion to Spirits &amp; Cocktails, the practice of adding brine to a martini has been around since at least 1901. The term “dirty martini” seemingly wasn’t coined until the 1980s, however.</p> <p>US president Franklin Delano Roosevelt may have been an early proponent of using olive brine in cocktails. Allegedly, the president “would shake up a drink at the drop of a hat … and was reported to have splashed a bite of brine in his drinks at the White House,” writes Robert Simonson in The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes.</p> <p><a href="https://www.gq-magazine.co.uk/article/espresso-martini-vodka-cocktail">The story goes</a> that London bartender Dick Bradsell first made the espresso martini, a fusion of espresso, sweet coffee liqueur and vodka, in the late 1980s when supermodel Kate Moss (or sometimes Naomi Campbell) asked for a drink that would “wake me up and fuck me up”.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=399&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=399&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=399&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=502&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=502&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=502&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">The espresso martini.</span> <span class="attribution"><span class="source">Shutterstock</span></span></figcaption></figure> <p>There are many modern drinks that use the iconic martini glass to justify using martini in their name – however, they bear little resemblance to the original cocktail. An appletini is vodka blended with apple juice, apple cider or apple brandy, while the “French martini” consists of vodka, pineapple juice and raspberry liqueur. The TV show Sex and the City popularised the “flirtini”, containing vodka, champagne and pineapple juice.</p> <figure><iframe src="https://www.youtube.com/embed/8STeT9WrYtU?wmode=transparent&amp;start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> <h2>Keeping cool</h2> <p>A martini glass – a classic conical bowl on a long straight stem – is one aspect of the drink that does not change.</p> <p>The glass was <a href="https://www.irishtimes.com/life-and-style/homes-and-property/design-moment-martini-glass-1925-1.4094434">formally unveiled at the 1925 Paris Exhibition</a> as an alternative to the classic champagne glass.</p> <p>The long stem allows the glass to be held while the drink remains cool, not warmed by the drinker’s hands. The wide rim allows the drinker’s nose to be close to the liquid when sipping, so the aromatics can be easily appreciated.</p> <h2>Never out of style</h2> <p>While Bond embodied the glamorous side of the martini, studies of writer Ian Fleming’s famous spy indicate that Bond had a <a href="https://theconversation.com/the-names-bond-james-bond-and-im-an-alcoholic-21440">severe problem with alcohol</a> consumption. On occasion he may have had a blood alcohol concentration of .36% – almost fatal.</p> <p>The martini should be consumed with deference … and in moderation.<!-- 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/195913/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/ursula-kennedy-560331">Ursula Kennedy</a>, Lecturer of Wine Science, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a></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/alluring-classic-glamorous-the-history-of-the-martini-cocktail-195913">original article</a>.</em></p> <p><em>Images: Getty</em></p>

Food & Wine

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Prawn Peeling 101

<p>Prawns are a classic Aussie seafood delicacy.</p> <p>You’ll find them on almost every Australian Christmas lunch or dinner table this year and they can be enjoyed countless different ways, in countless different recipes.</p> <p>While fans of the delicious crustacean will certainly be diving into them this festive season, there is one aspect of prawns people hate: peeling them.</p> <p>Chef and TV host Courtney Roulston speaks about the humble prawn and even shares her number one tip for mess-free peeling.</p> <p>"I'm old school," Roulston, who is a spokesperson for the Marine Stewardship Council's new "Peel The Difference" campaign.</p> <p>"I know there's loads of gadgets and I've seen people do it with a fork and a spoon.</p> <p>"I think prawns are the ultimate finger food, you need to get your hands involved. I rip off the head, get my thumb underneath the first three sections and [opposite hand's] forefinger underneath the rest and peel.</p> <p>"I'm quick enough that I can do it in six or seven seconds."</p> <p>Roulston is a big fan of incorporating prawns into multiple dishes on Christmas Day.</p> <p>"They go really well with a glass of champagne and are great for the start of a Christmas party," she revealed.</p> <p>"Prawns integrate really well into other recipes, whether it be a salad or a classic prawn roll or a prawn cocktail."</p> <p>Prawns served on Christmas Day or during the warmer months are often paired with the classic “Marie Rose” sauce, which uses tomato and tabasco or Worcestershire sauce mixed with mayonnaise.</p> <p>Roulston instead opts for a healthier dipping suace, which she calls the “green goddess” sauce.</p> <p>"You blitz up avocados with lemon juice or apple cider vinegar with salt and pepper with a load of herbs," she explains.</p> <p>"It's like a healthier version of the Marie Rose, it's simple and perfect for the warmer weather.”</p> <p>Let us know your favourite prawn hacks as we head into the festive season!</p> <p><em>Image: Getty</em></p>

Food & Wine

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Sweet and sour prawns

<p>Don’t settle for takeaway when it’s so easy to whip up this delicious sweet and sour prawn dish.</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>500g raw banana prawns, peeled, deveined, heads removed</li> <li>2 carrots, sliced</li> <li>1 cup chopped red, yellow and green capsicum, cut into bite sized pieces</li> <li>½ brown onion, chopped</li> <li>1 tablespoon grated fresh root ginger</li> <li>1 red chilli, deseeded, chopped</li> <li>1 cup fresh pineapple, chopped</li> <li>200ml pineapple juice</li> <li>3 tablespoon vegetable oil</li> <li>2 tablespoon rice wine vinegar</li> <li>1 tablespoon soy sauce</li> <li>¼ cup tomato sauce</li> <li>¼ cup brown sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Heat 2 tablespoons of oil in large wok over medium-high heat. Add prawns and stir-fry for 3 minutes, or until prawns are just cooked through. Remove from wok and set aside.</li> <li>Heat remaining oil in wok. Add onions and cook for 2 to 3 minutes, or until softened. Add chilli and ginger and cook for 2 minutes, then add pineapple, capsicums and carrots. Cook for 1 minute.</li> <li>Add vinegar, tomato sauce, soy sauce, sugar and pineapple juice. Bring to simmer and cook for 7 minutes, or until sauce begins to thicken.</li> <li>Return prawns to pan and toss to warm through and coat. Serve with a side of plain rice.</li> </ol> <p> </p> <p><em>Image: Getty</em></p>

Food & Wine

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Woman awarded $131,000 after not being invited to work drinks

<p dir="ltr">A waitress has been awarded a whopping $131,000 after not being invited to work drinks. </p> <p dir="ltr">Rita Leher said that she felt “shunned” by her colleagues at a London casino when they didn’t invite her to a cocktail bar.</p> <p dir="ltr">The 51-year-old, who is older than her colleagues and has worked at the casino for 10 years, took stress leave after hearing the plans being discussed in front of her and not receiving an invite. </p> <p dir="ltr">Rita, who also happens to be of African descent, issued a complaint to the employment tribunal on the basis of race and claimed the victimisation was due to her age and ethnicity.</p> <p dir="ltr">“We unanimously agree that being excluded from discussions at work about a social occasion amongst colleagues when one would normally be included would subject an employee to a detriment at work," Employment Judge Sarah Moor said.</p> <p dir="ltr">"A reasonable employee would consider that such exclusion was to their disadvantage because they had lost the opportunity to bond with colleagues on that social occasion.</p> <p dir="ltr">"The occasion was sufficiently linked to work by the fact that it was amongst work colleagues and was discussed at work, and would provide the opportunity for team bonding.”</p> <p dir="ltr">Rita was subsequently awarded £74,113.65 ($131,000) in compensation on the basis of injury to feelings and loss of overtime and financial loss. </p> <p dir="ltr"><em>Image: Shutterstock</em></p>

Money & Banking

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Mother and daughter in shock over $900 restaurant bill

<p dir="ltr">A mother and daughter on holiday on the beautiful island of Mykonos have been left reeling at the price of two drinks and a share plate.</p> <p dir="ltr">The pair were sitting outside the restaurant on their deckchairs for a while before deciding to order two cocktails and share plate of crab legs.</p> <p dir="ltr">The relaxed duo then asked for the bill – but were left in shock when it arrived at a huge cost of $900.</p> <p dir="ltr">The two drinks and the share plate altogether cost €520 ($A775) and a €78 ($A116) tip was added on top.</p> <p dir="ltr">Shocked at the bill, the mother and daughter refused to pay and tried to leave but were stopped by staff. </p> <p dir="ltr">The mother then said she would file a police report after finding out that it was a common thing that happened to tourists.</p> <p dir="ltr">She also informed her travel agent to let other tourists be wary of the scam when arriving at the restaurant. </p> <p dir="ltr">“We knew that the bill would not exceed €200 ($A300); suddenly they asked us to pay €600 ($A900),” she told the travel agent.</p> <p dir="ltr"><em>Image: Shutterstock</em></p>

Travel Trouble

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All hail the mighty prawn!

<p dir="ltr">Vibrant in colour, sweet in flavour and firm in texture – there’s nothing more delicious than a good ol’ Aussie prawn. So, to mark National Prawn Day on March 19, we’ve got an original recipe by Susie Burrell, prepared especially for Tropic Co, for you to whip up at home.  </p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preparation time: 00:15</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Cooking time: 00:10</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Serves: 4</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Level: Easy</p> </li> </ul> <p dir="ltr">Ingredients List:</p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">12 Raw Tropic Co Tiger Prawns, peeled, tails left on</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Panko Bread Crumbs</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1⁄2 cup plain flour</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Salt &amp; Pepper</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 egg</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Lime wedges, to serve</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Dipping Sauce</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1⁄2 cup low-fat greek yoghurt</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 tbsp sweet chilli sauce</p> </li> </ul> <p dir="ltr">Method</p> <p dir="ltr">Step 1</p> <p dir="ltr">Remove heads from prawns and shell, however leaving the tails intact</p> <p dir="ltr">Step 2 </p> <p dir="ltr">Combine flour, panko crumbs, and salt and pepper. In a third bowl crack the egg and whisk with a fork.</p> <p dir="ltr">Step 3</p> <p dir="ltr">Dip each prawn in an air-fryer and lightly spray with extra virgin olive oil. Cook the</p> <p dir="ltr">Tropic Co Tiger Prawns at 180 degrees for 8-10 minutes, turning halfway throughout the time.</p> <p dir="ltr">Step 4</p> <p dir="ltr">While prawns cook, in another bowl, combine ingredients for dipping sauce. Store in</p> <p dir="ltr">the fridge until ready to eat.</p> <p dir="ltr">Step 5 </p> <p dir="ltr">Serve prawns with dipping sauce and a squeeze of fresh lime</p> <p dir="ltr">Serve right away!</p>

Food & Wine

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You must try this prawn and broccolini pad Thai

<p>This recipe is a perfect mix of broccoli and Chinese kale. It has a mild peppery taste that becomes sweeter when cooked.</p> <p>Serves 4 | Takes 15 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>2 bunches Broccolini, roughly chopped</li> <li>200g packet pad Thai rice stick noodles</li> <li>¼ cup fish sauce</li> <li>2 tablespoons grated palm sugar or brown sugar</li> <li>1 lime, juiced</li> <li>2 tablespoons peanut oil</li> <li>700g medium green prawns, peeled, deveined</li> <li>2 eggs, lightly beaten</li> <li>3 tablespoons pad Thai paste</li> <li>3 green onions, thinly sliced</li> <li>bean sprouts, coriander leaves and fried shallots</li> <li>lime wedges, to serve</li> </ul> <p><strong>Method</strong></p> <p>1. Cook the noodles following the packet directions. Drain and cover to keep warm. Combine the fish sauce, palm sugar and lime juice. Stir to dissolve the sugar then set aside.</p> <p>2. Heat the wok over a high heat until hot. Add 2 teaspoons of oil and swirl to coat the surface.  Add half the prawns and stir-fry for 1 minute or until they turn pink.</p> <p>3. Remove to a plate. Repeat with oil and remaining prawns.</p> <p>4. Add 2 teaspoons of oil and the Broccolini to the hot wok and stir-fry for 1 minute. Add 1 tablespoon of water, cover and steam for 30 seconds. Remove to the plate with the prawns. Add the remaining oil. Pour in the eggs. Cook, gently stirring for 1 minute, or until scrambled. Push to one side of the wok.</p> <p>5. Add stir-fry paste and cook for 30 seconds. Return the Broccolini and prawns to the wok with the noodles and fish sauce mixture. Stir-fry until combined and hot. Add the onions and stir fry for 30 seconds. Top with bean sprouts, coriander and fried shallots. Serve with lime.</p> <p><strong>Tips</strong></p> <p>1. For a chicken and Broccolini pad Thai, replace the prawns with 600g chicken breast fillet, thinly sliced.</p> <p><em>Image and recipe courtesy of <a href="https://www.perfection.com.au/home">Perfection Fresh.</a></em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/articles/recipes/broccolini-prawn-pad-thai">Wyza.com.au.</a></em></p>

Food & Wine

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How Tom Cruise saved Elisabeth Shue's life

<p><span style="font-weight: 400;">The behind-the-scenes story has been shared by a camera operator from the 1988 film </span><em><span style="font-weight: 400;">Cocktail</span></em><span style="font-weight: 400;">, claiming that Tom Cruise prevented a freak accident while in his mid-twenties.</span></p> <p><span style="font-weight: 400;">According to Bill Bennett, Cruise tackled co-star Elisabeth Shue to the ground, saving her moments before she was about to walk into a “deadly” spinning helicopter blade.</span></p> <p><span style="font-weight: 400;">Though the incident happened 33 years ago, details of the story were revealed when the aerial camera operator shared it in a Facebook group called Crew Stories.</span></p> <p><span style="font-weight: 400;">According to </span><em><a href="https://www.thesun.co.uk/news/14777696/tom-cruise-saved-elisabeth-shues-life-helicopter-blade/"><span style="font-weight: 400;">The Sun</span></a></em><span style="font-weight: 400;"><em>,</em> Cruise confirmed the details as true.</span></p> <p><span style="font-weight: 400;">Now a top TV and commercial cinematographer, Bennett said the crew were “shaken up” by the “close call” as he explained how dangerous the situation actually was.</span></p> <p><span style="font-weight: 400;">“I witnessed Tom Cruise save Elisabeth Shue’s life, for real,” he said.</span></p> <p><span style="font-weight: 400;">“We were filming the scene from a helicopter, where Tom and Elisabeth are riding horses along the beach. We were shooting film, but I had a video recorder in the helicopter to record the camera’s video tap images.</span></p> <p><span style="font-weight: 400;">“After a couple takes, the pilot would land the helicopter on the beach, and Tom and Elisabeth would come over to watch the shot recordings and get notes from the director. The only monitor was at my operating position in the left front seat of the helicopter.”</span></p> <p><span style="font-weight: 400;">In his recount of the event, Bennett explained they only intended to land for a few minutes so the pilot would leave the engine running and the blades still turning</span></p> <p><span style="font-weight: 400;">“It was also quite loud, and you had to shout to be heard over the noise of the engine,” he added.</span></p> <p><span style="font-weight: 400;">“You have to know, when you are working around helicopters, that the area at the back of the helicopter, where the tail rotor is spinning is deadly.</span></p> <p><span style="font-weight: 400;">“The rotor is invisible when it is spinning, and if you walk into it, it will kill you instantly. It is a totally ‘no go’ area when working around helicopters.</span></p> <p><span style="font-weight: 400;">“So, after we landed for the second or third time, Tom and Elisabeth came over, I opened the side door of the helicopter and they leaned in to watch the shot on the monitor.</span></p> <p><span style="font-weight: 400;">“The director gave them a couple notes, and Elisabeth, getting quite excited, took off suddenly, running towards the back of the helicopter.”</span></p> <p><span style="font-weight: 400;">Since Bennett was strapped in a harness, he explained that he could not reach out after her and instead leaned over and screamed “stop”.</span></p> <p><span style="font-weight: 400;">Though his screams were drowned out by the helicopter noise, it was “just at that same moment that Tom saw where Elisabeth was going”, he said.</span></p> <p><span style="font-weight: 400;">“He lunged after her, but was only able to grab her legs, tackling her to the ground.</span></p> <p><span style="font-weight: 400;">“He rolled her over, dragging her at the same time, and you could see the momentary anger on her face while she was yelling ‘Why did you do that?’</span></p> <p><span style="font-weight: 400;">“But by that time he is pointing at the tail rotor which is now a couple feet away, screaming at her that she almost died.</span></p> <p><span style="font-weight: 400;">“At that point she turned white, and he pulled her back towards the front of the helicopter and they walked away.”</span></p> <p><span style="font-weight: 400;">Though everyone in the helicopter was “quite shaken by the close call”, Bennett knew that Cruise had, “in that instant, truly saved her life.”</span></p> <p><span style="font-weight: 400;">The incident occurred in 1987,  meaning that “mandatory safety meetings were not commonly done”.</span></p> <p><span style="font-weight: 400;">With the post gaining traction on social media, writer Mike Timm passed it onto </span><em><span style="font-weight: 400;">Mission Impossible</span></em><span style="font-weight: 400;"> director Christopher McQuarrie - who is currently working with Cruise on the seventh instalment.</span></p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CK69alvFr2M/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CK69alvFr2M/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by Mission: Impossible (@missionimpossible)</a></p> </div> </blockquote> <p><span style="font-weight: 400;">According to <em>The Sun</em>, Timm told Bennett, “[McQuarrie] loved the story and, of course, Tom confirmed it.”</span></p>

Movies

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Try this: Lemon ginger sumac barbecued prawns

<p> </p> <p>Perfect for a summer barbecue, these prawns have a delicious twist.</p> <p><strong>Ingredients</strong></p> <ul> <li>700g large prawns, peeled and deveined</li> <li>¼ cup olive oil</li> <li>1 tsp sesame oil</li> <li>2 tbsp fresh lemon juice + zest of 1 lemon (or lime)</li> <li>½ yellow onion, chopped</li> <li>1 clove garlic, peeled</li> <li>3 tbsp The Ginger People<sup>®</sup>Organic Ginger Juice</li> <li>1 tbsp fresh coriander, chopped</li> <li>1 tsp sumac</li> <li>¼ tsp salt</li> <li>¼ tsp ground black pepper</li> </ul> <p><strong>Directions</strong></p> <ol> <li>In a blender or food processor, process the olive oil, sesame oil, lemon juice, lemon zest, onion, garlic, ginger juice, coriander, sumac, salt and pepper until smooth.</li> <li>Reserve a small amount for basting. Pour the remaining mixture into a dish, add prawns. Stir to coat. Cover and refrigerate for 2 hours.</li> <li>Preheat grill for medium heat. Thread prawns onto skewers. Discard marinade. Lightly oil grill grate. Grill prawns for 2 to 3 minutes per side, or until opaque. Baste with reserved marinade.</li> </ol> <p><em>Recipe from <u><a href="http://gingerpeople.com.au/cooks-corner">The Ginger People</a></u>. </em></p> <p><em>Republished with permission of <a href="/Wyza.com.au.">Wyza.com.au.</a></em></p>

Food & Wine

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Slip a more sustainable prawn on your barbie this Christmas

<p>Australians are set to munch through half a billion prawns this Christmas. But where do all those prawns come from? And can we feel good as we throw another one on the barbie?</p> <p>About half of the prawns eaten in Australia come from overseas. More than A$200 million worth of frozen prawns were imported in 2011–2012, mainly from southeast and east Asia, and these imports are on the rise.</p> <p>Most of the imported prawns are farm-grown and the main species is commonly known as vannamei, or white shrimp.</p> <p>The rapid growth of prawn farming has generated public debate over its sustainability and effects on the environment.</p> <p>Concerns have surrounded the destruction of mangrove areas, coastal pollution, salinisation, wild prawn collection, the use of marine-based feeds, and conflict with other resource users.</p> <p>But there is some good news: according to the <a href="http://www.fao.org/fishery/culturedspecies/Litopenaeus_vannamei/en">Food and Agriculture Organization</a> of the United Nations, worldwide environmental certification programs such as <a href="http://www.globalgap.org/uk_en/">Global Gap</a> are having a positive influence on farming practices.</p> <p>Growers are breeding prawns that use protein more efficiently, and adopting low-water-exchange pond systems with less environmental impact. These <a href="http://ag.arizona.edu/azaqua/ista/ISTA9/PDF's/Yoram-BFT%20Brief%20Summary%205.3.11.pdf">aerated systems</a> encourage the growth of bacteria and other microorganisms that recycle unused food. Other advances include better biosecurity and traceability, and reduced chemical residues.</p> <p>Australian scientists are supporting better aquaculture practices in Vietnam by helping farmers to establish prawn breeding programs that improve farm productivity.</p> <h2>Australian farmed prawns</h2> <p>About 20% of Australian prawns are farm grown. Australia has some 20 prawn farms, located mainly in Queensland. The most common farmed species is the black tiger prawn, followed by the banana prawn.</p> <p>Australian prawn farmers have worked with scientists to develop healthy, <a href="http://www.csiro.au/en/Outcomes/Food-and-Agriculture/tiger-prawn-farming.aspx">fast-growing</a> prawns that can be produced efficiently on farms that meet the world’s highest standards for environmental management.</p> <p>Research has also addressed the industry’s perceived dependency on marine-based feeds.</p> <h2>What do prawns eat?</h2> <p>Farmed prawns are fed on a compounded pellet made from a range of ingredients that satisfies their nutritional needs.</p> <p>In Australia, the ingredients include soybeans, lupins and canola, and recycled waste proteins, plus small amounts of sustainably-sourced fish meal and fish oil. But now the technology exists to phase-out these marine ingredients.</p> <p>A new food <a href="http://www.csiro.au/Portals/Media/Perfect-food-for-perfect-prawns.aspx">additive</a> developed by CSIRO has been shown to improve prawn growth rates by 30% and eliminates the need for fish products in their diet. The additive is moving towards commercial production in Australia and Asia.</p> <h2>Trawling for prawns</h2> <p>The rest of our prawns are harvested by 500 prawn trawlers that operate across 15 Australian fisheries off Queensland, the Northern Territory, Western Australia, South Australia and New South Wales.</p> <p>The main species caught are <a href="http://fish.gov.au/reports/crustaceans/prawns/Pages/Eastern-king-prawn.aspx">king prawns</a>, <a href="http://fish.gov.au/reports/crustaceans/prawns/Pages/white_banana_prawn.aspx">banana prawns</a>, <a href="http://fish.gov.au/reports/crustaceans/prawns/Pages/tiger_prawns.aspx">tiger prawns</a>, school prawns and <a href="http://fish.gov.au/reports/crustaceans/prawns/Pages/blue_and_red_endeavour_prawns.aspx">endeavour prawns</a>.</p> <p>Wild-caught Australian prawns are available year-round, although some seasonality occurs. Many of the fisheries are remote, so catches are commonly packaged and frozen on board the vessels.</p> <p>Australian prawn fisheries, like all Australian fisheries, are recognised as among the best-managed in the world.</p> <p>Scientists work with managers and industry to set fishing levels that are strictly regulated and monitored. Escape hatches in the trawl nets have been used for more than a decade to reduce the capture of large species, and all prawn fisheries must pass ecological assessments to meet conservation and export regulations.</p> <p>South Australia’s Spencer Gulf Fishery and the Commonwealth <a href="http://www.csiro.au/Outcomes/Oceans/Marine-Life/Sustaining-fisheries-index/Northern-Prawn-Fishery.aspx">Northern Prawn Fishery</a> have both achieved certification from the Marine Stewardship Council, an independent body that certifies sustainable fisheries worldwide.</p> <h2>Look out for labels</h2> <p>All prawns sold at major supermarkets in Australia must be labelled according to the country of origin.</p> <p>In some states, such as the Northern Territory and South Australia, that compulsory labelling extends to all seafood retail outlets, including restaurants.</p> <p>Australian prawn farmers and fishers are trying to encourage people to eat Aussie prawns throughout the year with a <a href="http://australianprawns.com.au/">Love Australian prawns</a> campaign in an effort to smooth out some of the logistics associated with stocking so many prawns at Christmas.</p> <p>So if you do want to buy homegrown prawns, look out for the labels at your supermarket, or ask your fishmonger where they’ll be getting their supplies from this Christmas.</p> <p><iframe width="440" height="260" src="https://www.youtube.com/embed/Xn_CPrCS8gs?wmode=transparent&amp;start=0" frameborder="0" allowfullscreen=""></iframe> <span class="caption">Paul Hogan’s famous ‘I’ll slip an extra shrimp on the barbie’ ad from 1984.</span> <!-- 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; text-shadow: none !important;" src="https://counter.theconversation.com/content/20421/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: http://theconversation.com/republishing-guidelines --></p> <p><span><a href="https://theconversation.com/profiles/rik-buckworth-110680">Rik Buckworth</a>, Principal Research Scientist, <em><a href="http://theconversation.com/institutions/csiro-1035">CSIRO</a></em> and <a href="https://theconversation.com/profiles/greg-coman-109363">Greg Coman</a>, Aquaculture scientist, <em><a href="http://theconversation.com/institutions/csiro-1035">CSIRO</a></em></span></p> <p>This article is republished from <a href="http://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/slip-a-more-sustainable-prawn-on-your-barbie-this-christmas-20421">original article</a>.</p>

Food & Wine

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How to make Jamie Oliver's bay salt prawn skewers with summer veg

<p>Time to prepare 25 mins | Serves 4</p> <p>Warmer weather brings memories of sun, seafood and barbeques - so why not combine them all? This recipe from Jamie Oliver puts a yummy twist on the good ol' shrimp. The bay salt flavour is unconventional but that's what makes this BBQ prawn recipe taste so delicious.</p> <p>Recipe from <a href="http://www.jamieoliver.com/recipes">jamieoliver.com/recipes</a></p> <p><strong>Ingredients</strong>:</p> <ul> <li>20 raw king prawns, from sustainable sources (ask your fishmonger), peeled and black veins removed</li> <li>4 small courgettes</li> <li>10 bay leaves</li> <li>1 tablespoon sea salt</li> <li>3 tablespoons good extra virgin olive oil</li> <li>Juice of ½ lemon</li> <li>2 large handfuls freshly podded peas</li> <li>2 large handfuls freshly podded broad beans</li> <li>1 small bunch fresh mint, leaves picked\</li> <li>A few chive flowers, optional</li> <li>Sea salt</li> <li>Freshly ground black pepper</li> </ul> <p><strong>Directions</strong></p> <p>1. First of all, get your barbecue good and hot. If you're using wooden skewers, soak four of them in some cold water for 10 minutes, so they don't burn when you put them on the barbie later. Thread 5 prawns on to each skewer, make sure you poke through the fat and the thin part of each prawn. Slice the courgettes into ribbons with a speed peeler or a mandolin.</p> <p>2. To make the bay salt, crumble the bay leaves into a pestle and mortar and add the salt. Bash up the bay leaves until you have a vibrant green salt and all the bay leaves have broken down and released their natural oils.</p> <p>3. Sprinkle each of the prawn kebabs with a good pinch of the bay salt. Drizzle them with a little olive oil and pat and rub everything in. Place the skewers on the hot barbecue for a couple of minutes on each side. Fill the rest of the barbecue with the courgette slices – as they are so thin, they'll only need cooking on one side. After 2 minutes, turn over the skewers and cook for a further 2 minutes while you start taking off the courgettes.</p> <p>4. Pour 3 tablespoons of good olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans and grilled courgettes. Tear over the mint leaves and the chive flowers, if using. Season with a little salt and pepper and gently mix everything together.</p> <p>5. Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it. Perfect light, healthy summer eating.</p> <p><strong>Tips </strong></p> <p><a href="http://www.jamieoliver.com/recipes/seafood-recipes/bay-salt-prawn-skewers-with-summer-veg/"><em>Jamie says</em>: </a>The combination of bay leaves and prawns is quite an unconventional one, but I think it's a winner. This recipe will make enough for a decent batch of bay salt – you can use it instead of normal salt. You won't need as much as you would normally use though, as the bay gives it extra flavour. Bay salt is great if sprinkled over a shoulder of lamb, a chicken or a piece of pork before roasting. You can keep it in a container for a couple of months if you dry it out first.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/bay-salt-prawn-skewers-with-summer-veg.aspx">Wyza.com.au.</a></em></p>

Caring

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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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Enjoy some sweet mango and prawn rice paper rolls

<p><span style="font-weight: 400;">Enjoy a fun and sweet twist on a traditional dish.</span></p> <p><span style="font-weight: 400;"><strong>Makes</strong>: 24</span></p> <p><span style="font-weight: 400;"><strong>Prep time</strong>: 30 mins</span></p> <p><span style="font-weight: 400;"><strong>Cooking time</strong>: 0 mins</span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">4 Calypso® mangoes</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 x 250g packs Qukes® peeled into ribbons </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2/3 cup whole egg mayonnaise</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 lime, juiced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tbs hot chilli sauce</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">200g dried rice vermicelli noodles </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">36 cooked medium king prawns, peeled, deveined </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">24 (2 x 150g packets) rice paper wrappers </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 small iceberg lettuce, shredded</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup fresh mint leaves </span></li> </ul> <p><strong>Method</strong></p> <ol> <li><span style="font-weight: 400;">Cut the cheeks from the mangoes and scoop the flesh from the cheeks. Roughly chop 1 mango cheek and place in small food processor. Add mayonnaise and lime juice and pulse until well combined. Remove to a bowl and swirl through the chilli sauce. Refrigerate until ready to serve. Thinly slice the remaining mango crossways, place onto a plate and refrigerate until required. </span></li> <li><span style="font-weight: 400;">Prepare the noodles following the packet directions. Refresh under cold water and drain well. Return to bowl. Cut into shorter lengths using kitchen scissors. Cut the prawns in half through the centre of the prawn so they still resemble prawn shape. </span></li> <li><span style="font-weight: 400;">Working with one rice paper sheet at a time, submerge it in a shallow dish of luke-warm water for 3 seconds, it should still be firm. Place on a board and pat dry with paper towel to remove excess water. Place 4-5 mango slices down the centre of the rice paper sheet.</span></li> <li><span style="font-weight: 400;">Top with 4 Qukes® slices, 3 pieces of prawns, lettuce, noodles and mint. Fold in the sides and roll-up firmly from the end closest to you to enclose the filling. Repeat to make 24 rolls. Serve with mango dipping sauce.</span></li> </ol> <p>Tip: <span style="font-weight: 400;">You can make the rice paper rolls up to 2 hours ahead. Place on plate and cover loosely with paper towel and plastic wrap</span></p> <p><em><span style="font-weight: 400;">Recipe and photo courtesy of Calypso Mangoes.</span></em></p>

Food & Wine

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Enjoy a prawn cocktail with avocados

<p><span style="font-weight: 400;">These are always popular! Just cut those buttery, delicious avocados in half and fill with the ingredients you use to make a prawn cocktail your family will love. </span></p> <p><span style="font-weight: 400;"><strong>Serves:</strong> 4</span></p> <p><span style="font-weight: 400;"><strong>Ingredients:</strong> </span></p> <ul> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">16 cooked tiger prawns, peeled and deveined </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">2 avocados </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">4 lettuce leaves, thinly sliced </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1⁄4 cup (60g) cocktail sauce </span></li> </ul> <p><strong>Method:</strong></p> <ol> <li><span style="font-weight: 400;"> Cut the avocados in half and discard the pit.</span></li> <li><span style="font-weight: 400;">Scoop half the avocado out, adding the flesh to a bowl, to create a larger round.</span></li> <li><span style="font-weight: 400;">Scatter the lettuce evenly across each avocado half and top each with 4 prawns. </span></li> <li><span style="font-weight: 400;">Season and mash the avocado. 5. Spoon across each before serving with a dollop of complementary seafood sauce. </span></li> </ol> <p><span style="font-weight: 400;"><em>Optional</em>: To make your own seafood sauce, simply mix 1⁄4 cup (60ml) cream with 2 tablespoons (30g) tomato sauce, a splash of Worcestershire sauce and drop of tabasco. Season to taste. </span></p> <p><em>Recipes by 4Ingredients for Australian Avocados.</em></p>

Food & Wine

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Delicious churrasco prawns with aji sauce

<p>In Brazil, churrasco is a term for barbeque, with the meat or seafood of choice commonly grilled on skewers. In this case, the grilled prawns are teamed with a Peruvian aji sauce, which consists of sweet onion and jalapenos.</p> <p>This is an edited extract from Lyndey Milan’s Taste of Australia, published by Hardie Grant, RRP $39.95</p> <p>Visit Lyndey's website here: <a href="http://www.lyndeymilan.com">lyndeymilan.com</a></p> <p><strong>Ingredients:</strong></p> <ul> <li>1 kg large raw prawns, peeled and deveined, heads removed, tails intact</li> <li>wooden skewers, soaked in cold water or placed in the freezer for 30 minutes</li> <li>extra-virgin olive oil for brushing</li> </ul> <p><strong>Aji sauce</strong></p> <ul> <li>4 green jalapeno chillies, seeded</li> <li>3 spring onions (scallions), roughly sliced</li> <li>¼ cup roughly chopped coriander</li> <li>(cilantro) stems and leaves</li> <li>2 tablespoons red wine vinegar</li> <li>½ teaspoon grated lime zest</li> <li>2 teaspoons lime juice</li> <li>2 teaspoons extra-virgin olive oil</li> <li>salt and freshly ground black pepper</li> </ul> <p><strong>Directions:</strong></p> <p>1. For the aji sauce, place the jalapeños, spring onion and coriander in a small food processor and process until finely chopped.</p> <p>2. Add the red wine vinegar, lime zest and juice and oil and continue to process until smooth. Season with salt and pepper.</p> <p>3. Preheat a barbecue or chargrill pan to high.</p> <p>4. For the prawns, insert a wooden skewer at the tail and push through the length of the prawn. Brush the prawns with oil and cook on the barbecue or in the chargrill pan for 2 minutes each side or until cooked through.</p> <p>5. Serve with the aji sauce.</p> <p><em>Republished with permission of <a href="http://www.Wyza.com.au">Wyza.com.au</a></em></p>

Food & Wine

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Simple prawn and avocado salad

<p>Making a simple prawn and advocado salad is an easy way to incorporate seafood in to your next feast. You may want to add crayfish if you're after a meatier version. Homemade mayonnaise tops off this appetising entree or side.</p> <p><strong>Serves</strong>: 6</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 kg cooked prawns</li> <li>(plus bite-sized chunks of crayfish if including)</li> <li>Mesclun - mixed lettuce</li> <li>2 avocados, sliced</li> <li>juice of 1 lemon</li> <li>2 tablespoons finely chopped chives</li> </ul> <p><strong>Mayonnaise</strong></p> <ul> <li>1 cup good quality mayonnaise</li> <li>(preferably home-made with eggs yolks left over from making pavlova)</li> <li>2 tablespoons lemon juice</li> <li>1 clove garlic, crushed</li> <li>few drops Tabasco sauce</li> <li>touch of salt and freshly ground pepper</li> </ul> <p><strong>Directions:</strong></p> <p>1. Shell and de-vein prawns.</p> <p>2. Peel and slice avocado and mix with lemon juice to avoid discolouration.</p> <p>3. Arrange lettuce on serving plates.</p> <p>4. Combine the mayonnaise ingredients</p> <p>5. Top with prawns (and crayfish if using), then avocados, then spoon over the mayonnaise. Sprinkle with chives.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/simple-prawn-and-avocado-salad.aspx"><em>Wyza.com.au</em></a><em>.</em></p>

Food & Wine

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Zesty persimmon prawn rice paper roll

<p>Looking for a healthy lunch option that’s packed full of flavour? These persimmon prawn rice paper rolls are the answer to all of your cravings. Not only are they simple and easy to make, but they don’t compromise on taste. Try it out for yourself.</p> <p><strong>Ingredients</strong></p> <ul> <li>60gm dried rice vermicelli</li> <li>8 16cm round rice paper wrappers</li> <li>8 medium butter lettuce leaves, washed</li> <li>8 large cooked king prawns, peeled, de-veined and sliced in half lengthways</li> <li>24 fresh mint leaves</li> <li>1 small firm persimmon, julienned</li> <li>1 small Lebanese cucumber, julienned</li> <li>24 fresh coriander leaves</li> </ul> <p><span style="text-decoration: underline;"><strong>Dipping sauce</strong></span></p> <ul> <li>1 tablespoon Japanese rice vinegar</li> <li>4 tablespoons hoi sin sauce</li> <li>1 tablespoon unsalted peanuts, roughly chopped</li> </ul> <p><strong>Method</strong></p> <ol> <li>Prepare rice vermicelli as per packet instructions, drain well.</li> <li>Combine all sauce ingredients for dipping.</li> <li>Place 1 rice sheet in warm water until just softened, remove from water place on clean, damp tea towel.</li> <li>Lay a lettuce leaf over the wrapper, top with 2 pieces of prawn horizontally, 3 mint leaves, a little persimmon, cucumber, rice vermicelli and 3 coriander leaves.</li> <li>Fold bottom of wrapper up over the filling, fold one side in, roll up tightly. Keep rolls under damp cloth while preparing remaining ingredients.</li> <li>Serve with dipping sauce.</li> </ol> <p><em>Photo and recipe courtesy of </em><a href="https://www.persimmonsaustralia.com.au/recipes/"><em>Persimmons Australia</em></a><em>.</em></p>

Food & Wine

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You’ll never guess what the next ‘big’ thing is in Australia!

<p>Aussies love big things, according to data from Wotif. 40 per cent of us want to see more big things while we’re travelling. We’ve already got the Big Banana in Coffs Harbour, NSW and the Big Mango in Queensland – and there’s more than 150 to choose from across the nation.</p> <p>However, this clearly isn’t enough for Aussies. With 90 per cent of Australians having visited a ‘big thing’ in their lifetime and 39 per cent of people going out of their way to see a big thing, it’s clear that Aussies are surprisingly sentimental about largely shaped foods, vegetables, fruits and animals.</p> <p>It appears that the love has spread to the small town of Chinchilla. The town is only 300km west from Brisbane, Queensland and that’s the new home of the Big Melon.</p> <p>The Big Melon is nothing to sneeze at. It’s almost 9 metres wide, 3 metres tall and weighs four tonnes. You can’t miss it.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/BqIeedkh9o6/?utm_source=ig_embed&amp;utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/BqIeedkh9o6/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">A post shared by Wotif (@wotifcom)</a> on Nov 13, 2018 at 11:35am PST</p> </div> </blockquote> <p>The Big Melon is an idea put forward by Australians who participated in the Wotif campaign, where the company was searching for the ‘Next Big Thing’ to celebrate its 18<sup>th</sup> birthday.</p> <p>Wotif managing director Daniel Finch was surprised by the amount of responses from participants, with final voting equating to 70 per cent of the Australian population.</p> <p>“It goes to show the significance of big things in Australia and how sentimental Aussies are about them,” Finch explained.</p> <p>“We know from our research that 40 per cent of Australians wish there were more big things to visit,” he says.</p> <p>“We are excited to be able to put not just the big cities, but also regional areas on the map, to create excitement within these communities and a new reason to visit, helping to boost local economies,” Finch added.</p> <p>“With the town now officially on the Aussie Big Things tourist map, we hope the Big Melon provides travellers with fruitful experiences for years to come, and we encourage all Aussies to consider a road trip to the region.”</p> <p>Scroll through the gallery to see some of the other ‘big things' within Australia.</p> <p>Are you going to see the Big Melon? Let us know in the comments.</p>

Domestic Travel

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Prawns, asparagus and cherry tomato linguine

<p>This deliciously light pasta dish is so quick and easy to whip up but also special enough for company.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>150g linguine pasta</li> <li>135g cherry tomatoes</li> <li>200g green prawns, peeled, deveined, tails intact </li> <li>1 bunch of asparagus, trimmed, cut in half</li> <li>2 tablespoon olive oil</li> <li>2 cloves garlic, finely chopped</li> <li>Half a lemon</li> <li>1 red chilli, deseeded, finely chopped</li> <li>⅓ cup dry white wine</li> <li>Fresh oregano, chopped</li> <li>Salt and pepper to season</li> <li>Shaved parmesan to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Bring a large saucepan of salted water to boil. Add pasta and follow packet instructions. Drain.</p> <p>2. Meanwhile, heat oil in frypan over medium heat. Add tomatoes and cook and cook for two minutes or until softened.</p> <p>3. Stir in garlic, chilli, asparagus and prawns. Cook for two minutes or until prawns turn pink.</p> <p>4. Add white wine and season with salt and pepper. Leave to simmer for three to five minutes or until sauce thickens and reduces.</p> <p>5. Add pasta to pan. Squeeze half a lemon and sprinkle with oregano. Toss to combine. Serve with parmesan.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/beef-and-barley-stew/">Hearty beef and barley stew</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/tuna-and-olive-pasta/">Tuna and olive pasta</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/bolognese-stuffed-eggplant/">Bolognese stuffed eggplant</a></strong></em></span></p>

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