Food & Wine

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A KFC employee shares secrets behind the herbs and spices recipe

<p dir="ltr">KFC lures in millions of customers per week worldwide, with most people flocking to the fast food chain for the world-famous fried chicken.</p> <p dir="ltr">A popular TV program in the UK called Secrets of the Fast Food Giants has lifted the lid on secrets behind the famous breadcrumb coating that gives KFC’s chicken its famous and distinctive taste. </p> <p dir="ltr">KFC worker Jo said the chain is fiercely protective of the flavouring and only a handful of people know the full recipe.</p> <p dir="ltr">“It’s kept in a vault in Kentucky,” she said.</p> <p dir="ltr">“Across KFC, only two or three people actually know the exact recipe.”</p> <p dir="ltr">“We have two different spice blenders so one factory does half of the blend, and then another does the second half and then packs it.”</p> <p dir="ltr">“So actually not one factory knows the complete recipe.”</p> <p dir="ltr">Jo also shared how the KFC buckets are made of a whole chicken cut into nine pieces.</p> <p dir="ltr">“That allows us to have the perfect ratio of our breading to chicken,” she explained.</p> <p dir="ltr">Meanwhile, popcorn chicken is made from chicken breast and coated in a light seasoning.</p> <p dir="ltr">Additionally, a million and a half pots of gravy are sold at KFC a week, and some diehard fans even put it away for Christmas Day.</p> <p dir="ltr">“This is an original recipe that has come from the fryers, we drain it overnight and then it goes into making our gravy,” according to the KFC employee. </p> <p dir="ltr">“It’s literally as you’d make gravy at home with those meat juices.”</p> <p><span id="docs-internal-guid-c439daf5-7fff-6ade-a7d0-68d56c9b05ff"></span></p> <p dir="ltr">KFC was founded in 1954 and has 24,000 outlets globally.</p> <p dir="ltr"><em>Image: Shutterstock</em></p>

Food & Wine

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Chicken and cannellini bean soup

<div> <p>With store-bought chicken and a zesty, herby gremolata, this wonderful warmer is ready in 30 minutes!</p> <p><strong>Ingredients</strong></p> </div> <div> <div> <div> <p>Finely grated zest of 2 lemons</p> <p>1 cup flat-leaf parsley, finely chopped</p> <p>2 cloves garlic, crushed</p> <p>1 store-bought barbecue chicken</p> <p>1 Tbsp olive oil</p> <p>20g butter</p> <p>350g button mushrooms, thinly sliced</p> <p>1 brown onion, finely chopped</p> <p>1 red capsicum, deseeded, finely diced</p> <p>540g jar tomato and basil pasta sauce</p> <p>4 cup chicken stock</p> <p>400g cans of cannellini beans, drained and rinsed</p> <p>Sea-salt flakes and freshly ground black pepper, to season</p> <p>Carta di musica, to serve</p> </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> <p>To make gremolata, combine zest, parsley and garlic in a bowl and set aside. Remove skin from chicken and discard. Shred meat. Set aside.</p> </li> <li> <p>Heat oil and butter in a large deep saucepan over a medium-high heat. When butter is melted, add mushroom and cook, stirring occasionally, for 10 minutes or until golden. Transfer to a bowl and set aside. Add onion and capsicum to pan. Cook, stirring occasionally, for 5 minutes or until onion is soft.</p> </li> <li> <p>Add tomato sauce, stock, beans, chicken and mushroom and bring mixture to the boil. Reduce heat and simmer for 15 minutes or until heated through. Season.</p> </li> <li> <p>Ladle soup into bowls, top with gremolata and serve with carta di musica bread.</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens</em></p> </div> </div> </div>

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Maccas to launch a new menu item for Aussies only

<p dir="ltr">McDonald’s have announced the launch of a new menu item exclusively for Australians – and some of us will be able to try it for free.</p> <p dir="ltr">The fast-food giant has tapped into our love of coffee, creating a new beverage dubbed the “Australiano” that adds a flavour combination of native wattleseed and chai to McCafe’s locally-roasted coffee beans.</p> <p dir="ltr">It has been deliberately designed to rival the classic Americano, with McDonald’s Australia saying the drink had been more than a year in the making.</p> <p dir="ltr">“The goal here for us is to create a coffee flavour that Aussies can call their own,” Lancy Huynh, McDonald’s Australia’s group brand manager said.</p> <p dir="ltr">“We look forward to hearing what our customers think of this unique mix of flavours.”</p> <p dir="ltr">Available for a limited time from May the 25th at McCafés around the country, the Australiano has been described by Macca’s as a “treat for coffee aficionados” that can be served hot or iced.</p> <p dir="ltr">“Australia is a nation of coffee aficionados. What better way to celebrate them than to create a coffee they can call their own?” Lancey added.</p> <p dir="ltr">“As a champion for Aussie coffee culture, McCafé wanted to right this wrong and craft a blend that Aussies can proudly put their name to.</p> <p><span id="docs-internal-guid-dfc7467a-7fff-ac88-ed47-1dcdb2745207"></span></p> <p dir="ltr">Lancy went on to claim the new brew, which costs $4.75 but pricing can vary, was a coffee Australians “can proudly put their name to”.</p> <p dir="ltr"><em>Image: McDonald's Australia</em></p>

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Yes, $5 for lettuce is too much

<p>The cost of living is on the rise. The recent <a href="https://www.abs.gov.au/statistics/economy/price-indexes-and-inflation/consumer-price-index-australia/mar-2022#key-statistics">Consumer Price Index</a> (a measure of inflation of a standard basket of goods) revealed Australians’ grocery baskets are one of the biggest casualties.</p> <p>The latest data <a href="https://www.abs.gov.au/statistics/economy/price-indexes-and-inflation/consumer-price-index-australia/mar-2022#key-statistics">tell us</a> the fruit and veg in our shopping baskets costs, on average, 6.7% more than this time last year. Some items rose by far more. A cucumber, for example, went from A$2.20 last year to A$3.70 this year. The <a href="https://www.afr.com/policy/economy/tip-of-the-iceberg-why-lettuce-could-get-even-more-pricey-20220509-p5ajos">cost of lettuce</a> has become a touchstone during the current election campaign.</p> <p>The Australian Bureau of Statistics (ABS) reports fruit and vegetable prices have gone up because supply chains were affected by the COVID pandemic (for example, border closures and loss of farm workers), floods, and international conflict (increasing fuel and transport costs).</p> <p>But takeaway foods only went up by <a href="https://www.abs.gov.au/statistics/economy/price-indexes-and-inflation/consumer-price-index-australia/mar-2022#key-statistics">0.7%</a>.</p> <p>The ABS suggests the cost of takeaway foods did not increase as much because of government-funded subsidies and voucher programs in <a href="https://www.service.nsw.gov.au/campaign/dine-discover-nsw">New South Wales</a> and <a href="https://www.melbourne.vic.gov.au/about-melbourne/melbourne-is-open/Pages/melbourne-money.aspx">Victoria</a>.</p> <p>The COVID pandemic has focused our attention on public health and government responses. But when it comes to building resilient food systems that support healthy and affordable diets for all – one of the <a href="https://www.thelancet.com/commissions/global-syndemic">most important</a> actions for public health – governments <a href="https://link.springer.com/article/10.1007/s13668-020-00300-w">struggle to act</a>.</p> <h2>Do healthy foods cost more than unhealthy options?</h2> <p>There is some <a href="https://theconversation.com/myth-healthy-food-is-more-expensive-than-unhealthy-food-101213">debate</a> out there as to whether healthy foods cost more than unhealthy options.</p> <p>The verdict usually comes down to how you <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5000873/">measure</a> what constitutes healthy food and who you talk to.</p> <p>Our <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/costing-recommended-healthy-and-current-unhealthy-diets-in-urban-and-inner-regional-areas-of-australia-using-remote-price-collection-methods/07D12CDAB7CE73E273E89674AAA40E99">assessments</a> consistently tell us one thing: healthy diets are not affordable for everyone. For people who receive low incomes, healthy diets make up about a quarter of their <a href="https://data.oecd.org/hha/household-disposable-income.htm">disposable income</a> (the money that comes into their household after taxes).</p> <p><a href="https://www.finder.com.au/supermarket-statistics-2021">One in four Australians</a> say groceries are a big financial stress.</p> <h2>The price of ‘brain food’</h2> <p>We’ve monitored diet prices for many years and the implications of recent fresh food increases will continue to be heartbreaking for <a href="https://iht.deakin.edu.au/project/covid-19-social-policies-impacts-on-food-choice-and-food-system-experiences-among-low-income-households-in-australia/">everyday people</a>.</p> <p>During our research, one single mother living in regional Victoria told us:</p> <blockquote> <p>People look at cost first and foremost […] Bag of chips, $1.75, carrots, hummus and celery, $6 or $7. I know what I’m going to pick if I’m in a pinch, and it definitely ain’t the healthy choice.</p> </blockquote> <p>Another mother of two put the purchase of fresh fruit into context, saying:</p> <blockquote> <p>My little girl likes raspberries and blueberries. And I like her to have them, they’re brain food. But they range from $4 to $7 for a punnet. And that’s a huge portion of your weekly income.</p> </blockquote> <p>All the nutrition knowledge in the world won’t help guide healthy choices if people can’t afford healthy food.</p> <p>Supermarket specials can make unhealthy, ultra-processed foods and drinks look like good value for money. We’ve previously <a href="https://theconversation.com/supermarkets-put-junk-food-on-special-twice-as-often-as-healthy-food-and-thats-a-problem-121808">shown</a> unhealthy options are on special twice as much as healthy alternatives.</p> <p>This pattern of discounting can be particularly persuasive for people on <a href="https://www.sciencedirect.com/science/article/abs/pii/S0195666319304520?via%3Dihub">low incomes</a>.</p> <p>Finally, making food takes time. Buying takeaway foods may save time – even though regular consumption can <a href="https://adc.bmj.com/content/103/5/431">cost us our health</a>.</p> <h2>Making healthy diets affordable for everyone</h2> <p>Our food system does not prioritise the health of people or the planet.</p> <p>While <a href="https://www.foodbank.org.au/wp-content/uploads/2020/10/FB-HR20.pdf">lines for food banks are growing</a>, <a href="https://www.obesityevidencehub.org.au/collections/prevention/fruit-and-vegetables-and-the-gst">discussions about removing the GST-exemption</a> on fresh fruit and vegetables have been brewing.</p> <p>As we face global food crises, our governments could be planning ways to keep healthy diets affordable for everyone – for example, by increasing <a href="https://www.euro.who.int/en/publications/abstracts/using-price-policies-to-promote-healthier-diets-2015">subsidies</a> to keep the prices of healthy foods down.</p> <p>In the Northern Territory, the Aboriginal-led Bagala Community Store has shown governments what’s possible by setting healthier supermarket pricing standards. When <a href="https://www.katherinetimes.com.au/story/7318121/store-trial-measure-to-assist-community-health/">more specials were put on fruit and veg</a>, consumption climbed by 100%.</p> <p>In New Zealand, the government <a href="https://www.education.govt.nz/our-work/overall-strategies-and-policies/wellbeing-in-education/free-and-healthy-school-lunches/">provides healthy lunches</a> to kids at school to reduce food costs for families.</p> <p>Price is only half of the food affordability issue. As the cost of living rises, our incomes are spread thinner.</p> <p>Even though there has been talk about <a href="https://www.smh.com.au/politics/federal/albanese-sparks-political-storm-by-backing-wage-rise-to-match-inflation-20220510-p5ak48.html">lifting the minimum wage</a>, we remain far <a href="https://www.croakey.org/bridging-the-gap-in-food-security-and-inequity-a-call-for-action/">from addressing the root causes of health inequalities</a> as we head into this election.</p> <p>Healthy diets will only be affordable for all Australians if government income supports are <a href="https://csrm.cass.anu.edu.au/sites/default/files/docs/2020/8/Impact_of_Covid19_JobKeeper_and_Jobeeker_measures_on_Poverty_and_Financial_Stress_FINAL.pdf">lifted above the poverty line</a>. Our government income support rates (provided through JobSeeker) are the <a href="https://theconversation.com/the-50-boost-to-jobseeker-will-take-australias-payment-from-the-lowest-in-the-oecd-to-the-second-lowest-after-greece-155739">second lowest of high-income countries</a>.</p> <p>Research from the beginning of the pandemic showed for the first time, JobSeeker made <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7675258/">healthy diets affordable</a> for people on low incomes. But the payments were later rescinded and people were put back into poverty. With rising housing costs, it’s a wonder anyone who depends on JobSeeker (<a href="https://www.servicesaustralia.gov.au/how-much-jobseeker-payment-you-can-get?context=51411">A$345.50/week for a single parent</a>) now can buy food let alone seek out a healthy diet.</p> <h2>What’s next?</h2> <p><a href="https://academic.oup.com/nutritionreviews/article-abstract/79/10/1100/5999110">Governments and food industries</a> are not doing enough to make healthy diets affordable. The failure to respond to rising food prices, food insecurity, and intergenerational poverty is a missed opportunity.</p> <p>Spikes in our food prices are a stark illustration of how vulnerable our food system is.</p> <p>In the meantime, our team at Deakin University’s <a href="https://iht.deakin.edu.au/2022/04/dr-christina-zorbas-recognised-for-outstanding-contribution-to-public-health-research/">Institute for Health Transformation</a> will keep an eye on food prices and people’s lived experiences of them. We will keep calling for <a href="https://theconversation.com/no-its-not-just-a-lack-of-control-that-makes-australians-overweight-heres-whats-driving-our-unhealthy-food-habits-162512">appropriate policies</a> that prioritise our right to affordable healthy diets.</p> <p><em>Image: Getty</em></p>

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Woman reveals how to perfectly ripen avocados in just 24 hours

<p>A popular health influencer has shared a unique avocado ripening hack, demonstrating the method in a Instagram video.</p> <p>Caroline Groth says the hack is "something I heard about years ago".</p> <p>"The kiwi actually doesn't ripen, funnily enough," she says.</p> <p>In the video descriptions she writes: "Guys, Green Skin + Shepard Avocado season means I legit need a spreadsheet to keep track of when I'll have avocados to eat because they take foreeeeeeeever to ripen."</p> <p>"But no more… insert the best 101 life hack ever," Caroline continues.</p> <p>She explains: "The kiwi fruit releases ethylene gas - a plant hormone that aids the ripening process - and the paper bag traps the gas so the process works faster meaning you'll have ripe avocados in 24 hours."</p> <blockquote class="instagram-media" 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);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/CdVQwgqjU30/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <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> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/CdVQwgqjU30/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Caroline Høgh Groth (@carolinehgroth)</a></p> </div> </blockquote> <p>Caroline ends her video description by saying: "You're bloody welcome."</p> <p>Caroline makes the most of this hack, sharing recipes of some of her favourite meals using avocados including salads and variations of breakfast favourite smashed avocado on toast.</p> <p>Once your avocado is perfectly ripe, there is another hack that will keep it that way for longer.</p> <p>Cut your avocado in half and remove the stone, then it can stay fresh for longer by being placed in a container filled with cold water and then stored in the fridge.</p> <p>"As a major avocado lover I will definitely be using this hack," one person commented.</p> <p><em>Images: Instagram</em></p>

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Man's very own retro milk bar brings '50s shops back to life

<p>An Aussie man has impressed thousands with an incredible replica of an old school milk bar that he created in his home. </p> <p>Sharing his project to the <a href="https://www.facebook.com/groups/504232366322711/posts/5471834082895823/" target="_blank" rel="noopener">Old Shops Australia</a> Facebook page, Anthony Launer said he was inspired by his wonderful memories as a child to create his very own vintage store. </p> <p>Anthony built the store at his home in Thailand by bringing over the memorabilia from his native Australia, saying it "really feels like home now".</p> <p>"When you love the memories of the Old Shops so much as a child that you need to create one at home. A mix of wonderful memories all in the one room," the '50s-fan said. </p> <p>The retro room is decked out with vintage signs, advertisements, gas cans, photos, trinkets and even food and drinks. </p> <p>The nostalgic replica store shows how times have changed over the years with Milo being advertised as a 'tonic', cigarette signs a-plenty and displays for long-gone brands such as Bex medicines, Leed Lemonade, and Monkey Brand soap. </p> <p>Anthony's incredible collection awoke memories for many other group members, with the post racking up hundreds of comments. </p> <p>One woman said, "This is where i would sit for my morning coffee for sure, I love it."</p> <p>Another was so impressed they wanted to visit, asking Anthony, "What are your opening hours?!"</p> <p><em>Image credits: Facebook</em></p>

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REVIEW: Zushi

<p dir="ltr">If you’re a little sushi obsessed but your local Sushi train isn’t cutting it anymore – Zushi is the destination for you. Buzzing on social media with photos of fresh sashimi and their famous decadent signature rolls, Zushi has been on my radar for a while, so I’ll admit the anticipation was high.</p> <p dir="ltr">Located in the heart of Surry Hills, I set out with the OverSixty team on a Wednesday night for a few drinks and dinner. Marketed as a modern Japanese restaurant with fresh produce, the eatery delivered on its promise with an affordable menu that perfected the balance between innovation and authenticity. </p> <p dir="ltr">Once seated (a booking is necessary), we were promptly given menus and the service was delightful. The waitresses were efficient, polite and brought out our starters and cocktails within a very short wait time. Now I’m sure wait time differs but if you can, I recommend going mid-week if you’re after a quiet evening type of vibe. </p> <p dir="ltr">The menu had a mix of sushi staples, favourites and delicious cocktails unique to the restaurant. Starting off strong with the Sashimi platter – this was definitely my favourite dish. This sashimi didn’t have the fishy taste you’d come to expect from a dish that is quite literally raw fish. It was light, subtle and refreshing, paired with some lemon and soy sauce to enhance the flavour. It was sliced to perfection and served on a bed of ice, which was a nice touch. The deluxe size (coming out at $55) was an ideal portion shared between four adults. </p> <p dir="ltr">Next up were the classic Japanese restaurant staples: Karaage chicken, pork gyoza, fresh edamame beans and prawn tempura. These classic dishes all stood out with their attention to detail and ultra-crispy finishes.</p> <p dir="ltr">The stand-out dish of the evening was the teriyaki duck – cooked to perfection and with a melt-in-your mouth type of texture to it. I’d say it was the most impressive in terms of flavour and an individual dish that was quite unique to the Zushi experience. </p> <p dir="ltr">Of course we had to order their signature sushi rolls too - the tiger roll and the rainbow roll. You can choose between white or brown rice (at no extra charge) and the rolls come out topped with fresh tuna, prawn, salmon and avocado. This was nothing like the Sushi Hub at my local Westfield and I was blown away by the quality and presentation of the rolls; the rice itself was fluffy and still a little warm. </p> <p dir="ltr">Overall, Zushi had a great atmosphere, friendly service and really presented itself as an extravagant yet affordable dining experience. This is something I’d recommend every sushi fanatic to try at least once. </p> <p dir="ltr">The cocktail menu is equally as impressive and will have you sipping on a pastel pink elderflower and strawberry caprioska (complete with fresh fruit in your drink) after a crazy day at work and, yes, everything looked as good as it tasted. You can also find Zushi in the Barangaroo precinct if you’re after those stunning harbour views. </p> <p dir="ltr" style="line-height: 2.04; background-color: #ffffff; margin-top: 0pt; margin-bottom: 0pt; padding: 0pt 0pt 18pt 0pt;"><em> Images: sourced</em></p> <p><span id="docs-internal-guid-88ba2519-7fff-693d-99bd-9b5197f1dcf4"></span></p>

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Toddler orders $130 worth of McDonald's cheeseburgers

<p>A DoorDash driver handed one very confused mum 31 cheeseburgers and thanked her for leaving a generous tip.</p> <p>When Kelsey Burkhalter Golden checked her phone she realised her toddler Garrett had been “playing” on her phone, logging the large order.</p> <p>"He was really just flicking it around and making like roller coaster moves with his arms and fingers," she said. "I thought he was just looking at his reflection and carrying the phone around and about 30 minutes later, I got a text from the DoorDash company that was like, 'Hey, it's gonna take a little bit longer than usual to take your order.'"</p> <p>When the doorbell rang and Golden saw the size of the order, she was shocked.</p> <p>"So I go and open the door and there's this girl standing there and she's like, 'Your 31 cheeseburgers?'" Golden laughed. "I just stared at her awkwardly for like 15 seconds but then I just took them, like, 'Oh, thank you!'"</p> <p>"And she was like, 'Thank you for the tip!'."</p> <p>The cost of the cheeseburgers came to $US61.58, but with a $16 tip and app fees, the total came to $91.70 ($AU131.85).</p> <p>"He actually doesn't even like cheeseburgers. He ate half of one," the mum said. "We had about 30 and a half cheeseburgers on our hands."</p> <p>Trying to find a solution, Kelsey posted in a neighborhood Facebook group that she had "31 free cheeseburgers from McDonald's if anyone is interested. Apparently my 2 yr old knows how to order DoorDash," accompanied by a hilarious picture of Garrett sitting next to the stacked cheeseburgers with a smug smile on his face.</p> <p>The majority was taken by a large local family, as well as other neighbours.</p> <p>"It was an innocent thing. He was just playing with my phone," she said.</p> <p>"I don't strive too much for perfection. My kids are really super happy and that's what matters."</p> <p><em>Image: Facebook</em></p>

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How to save stale bread from going beyond the pale

<p dir="ltr">A Sydney teacher has shared her “hack” for saving and restoring life to bread that has gone stale. This six-minute trick has been labelled “genius” and praised for preventing unnecessary food waste.</p> <p dir="ltr">Katie Lolas, mother-of-one, has amassed a social media following for sharing healthy food tips and her meal prep skills and more recently, has been sharing a series of handy “hacks” she uses around the kitchen. </p> <p dir="ltr">The 35-year-old just dropped a video detailing how you can bring your dry, stale bread back to life and it has been hailed a “game-changer”.</p> <p dir="ltr">Katie explained that all you need is some water, a warm oven and six minutes on the clock.</p> <p dir="ltr">She explains that all you need to do is pop the old bread under running water until it’s wet, and then pop it into the oven at 160°C for six minutes.</p> <p dir="ltr">Katie’s 163,000 followers were very impressed with the age-old tip, with some stating they had tried it before while others explained it was their first time hearing of it. </p> <p dir="ltr">This trick can be used on any styles of bread, whether it be a loaf or some leftover dinner rolls. So if you’re sick of your bread supplies running out too quickly, give it a try and let us know if it works! </p> <p dir="ltr"><em>Image: TikTok</em></p> <p><span id="docs-internal-guid-d07b52e4-7fff-41dd-9671-cf169390f420"></span></p>

Food & Wine

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It's cluckin' back! How to make your own iconic Peking Cluk burger at home

<p dir="ltr">It's sticky, sweet, and packed with the flavour you expect from Peking duck pancakes… only in delicious burger form. </p> <p dir="ltr">From the mind of Dimsimlim and Peking Duk, the burger itself consists of KFC Original Recipe fillets dunked in a hoisin glaze made from – hoisin sauce, honey, plum sauce, and Chinese 5 spice, topped off with cabbage, spring onion, and cucumber slaw giving it that fresh crunchy texture. </p> <p dir="ltr">So, whether you’re craving KFC or Chinese food for dinner, now you can sort yourself the best of both worlds – and the best part? It’s so simple to replicate at home you’ll be marvelling at your own abilities in the kitchen.</p> <p dir="ltr">Don’t forget to share your creations on social media and tag @kfcaustralia, @dimsimlim and @pekingduk. </p> <p dir="ltr"><strong>KFC Peking Cluk Burger Recipe:</strong></p> <p dir="ltr">Serves: 2 Burgers</p> <p dir="ltr">Prep Time: 10 minutes</p> <p dir="ltr"> </p> <p dir="ltr"><strong>Ingredients:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x KFC Original Recipe Fillets</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x Soft White Bread Rolls </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 x Cup White Cabbage, Shredded</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 x Spring Onion, Chopped</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">½ x Cucumber, Sliced into Thin Strips</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Hoisin Glaze:</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">90mL x Hoisin Sauce</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1/8 tsp x Honey</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">30mL x Plum Sauce</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1/8 tsp x Five-Spice Powder</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">80-100mL x Boiling Water</p> </li> </ul> <p dir="ltr"> </p> <p dir="ltr">Method:</p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Slice the bread rolls into halves.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a medium bowl combine cabbage, spring onion and cucumber, then divide mixture in half and place on the bottom of each bread roll.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a wok, whisk together Hoisin sauce, plum sauce, honey, five-spice, and boiling water.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Using tongs, dunk each KFC Original Recipe fillet into the sauce and place on top of the cabbage.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the top of the bread roll on each fillet and serve.</p> </li> </ol> <p dir="ltr"> <strong>Tips: </strong></p> <p><span id="docs-internal-guid-99328be7-7fff-9dfc-dab6-26314949735d"></span></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Keep fillets warm by placing the KFC fillets box in a 120c oven whilst preparing the Peking Cluk Burger</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Adding the plum sauce and honey gives the glaze gloss and shine</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Boiling water melts the plum sauce and honey whilst warming and thinning the sauce to produce a glaze.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Any leftover glaze can be stored in the fridge for up to 2 weeks.</p> </li> </ul>

Food & Wine

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REVIEW: Does Karen’s Diner live up to the hype?

<p dir="ltr">Karen’s Diner: a restaurant franchise with intentionally bad service and equally as bad food. Marketed as a one-of-a-kind interactive experience, it seems quite appealing – as I myself come from a customer service background and understand how frustrating it can be to keep up a polite facade when consumers are blatantly rude and demanding. Going in with an open mind, we set off on our search for a good meal and an overall unique experience. </p> <p dir="ltr">To ensure we were going to eat that night, we booked our seats in the Karen’s Diner Sydney four days out, and excitement grew after we spent the ensuing days reading the rave reviews posted on social media. The office was buzzing with excitement. Could we become repeat customers? Time would tell. </p> <p dir="ltr">Shortly after arriving, we were immediately shoved aside for an additional 20 minutes waiting to be seated, and the staff weren’t even vaguely apologetic about the wait time. However, hungry and keen to try a few different burgers, we weren’t about to be deterred. </p> <p dir="ltr">Walking to our table, the servers shoved a bottle of table water and glasses in my arms. I was caught quite off guard by that and found it somewhat hazardous. Immediately, I became aware of the ambiance and felt awkward, as it is neither welcoming nor inviting. In photos we’d seen earlier, the venue looked like an old-fashioned style ‘50s diner, specifically designed as the perfect backdrop for the “unique” experience. </p> <p dir="ltr">The venue itself could do with a thorough clean though, with the floors sticky and covered in streaks of grime and spilled drinks. I was unsure whether or not this was part of the act, but there’s a difference between standard OH&amp;S practices and supposed dinner theatre. </p> <p dir="ltr">Our server was neither mean nor polite. I don’t usually like to be judgmental - as long as the job is done efficiently. The overall service experience was inconsistent. The waitress was cold and direct, all while seeming to be disinterested in putting effort into the gag of purposeful meanness. We ordered drinks and she immediately started to roast us – which wasn’t particularly funny or enjoyable (we ordered the most basic soft-drinks, FYI) and considering that a majority of the customers were hanging onto the edge of their seats for the “rude” service, her act was less than impressive. </p> <p dir="ltr">Moving onto the food, we ordered two vegan burgers: The “Vegan Karen” and “Oktoberfest Karen”, as well as two regular burgers: The “Deep Fried Karen” and “Royale Karen”. </p> <p dir="ltr">I am confident the food here is a catfish situation and honestly felt somewhat betrayed. The food looked appealing and delicious online, especially through photos on Instagram – but in reality, we were served up a variety of pale and tasteless burgers, which I personally found reminiscent of cardboard. </p> <p dir="ltr">The sauce on the Vegan burgers tasted like glue and even had the same texture. I think it was just off, as the mock-meat was rubbery and cold and the buns were for sure expired. </p> <p dir="ltr">As for the burgers served with meat - the contents fell out of the bottom and dripped down the hands of my coworker, leaving her less than impressed (her exact word was “filthy” – which I’d have to agree with). </p> <p dir="ltr">For the price tag ($120 all up) I would expect a satisfying meal, with quality, fresh ingredients. For the same price tag, you can visit your local KFC and have a way better dining experience.</p> <p dir="ltr">If I was looking to improve the customer experience at Karen’s Diner, I would start by using fresh produce and revising the prices to reflect what is actually being served and sold. I would also offer the staff training – or hire aspiring actors, rather than those who put minimal effort into the experience. </p> <p><span id="docs-internal-guid-e451c460-7fff-b2b9-8034-85f67a6eca8f"></span></p> <p dir="ltr">Overall, would I recommend Karen’s Diner? Absolutely not. For $120 and everything Sydney has to offer, I would simply find somewhere else to eat. I rate the food 2.5 stars and the service (or lack thereof) a solid 2 out of 5. When we paid the bill, they gave us the classic Karen “F*** off,” and you know what? I very gladly will.</p> <p dir="ltr"><em>Image: Supplied</em></p>

Food & Wine

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You may have been storing your eggs wrong all this time

<p dir="ltr">When it comes to keeping eggs fresher for longer, there are right and wrong places to keep them stored. </p> <p dir="ltr">According to Chris Beasley, from the home insurance company Smart Cover, it might not be where you think.</p> <p dir="ltr">“Eggs store best at consistent temperatures,” Mr Beasley said.</p> <p dir="ltr">“Which is why you might find they keep better on the top or middle shelf of your fridge.”</p> <p dir="ltr">The door is one of the warmer parts of the fridge. It also has a less consistent temperature since it’s being opened and closed throughout the day.</p> <p dir="ltr">If you are one of those people who don’t keep your eggs in the fridge at all, it’s time to break out of that habit.</p> <p dir="ltr">In Australia, most egg producers recommend storing eggs below 15C. This makes the fridge the best place for them, as it is a climate controlled environment. </p> <p dir="ltr">“The best way to keep eggs is to store them in their original carton in the refrigerator as soon as possible after purchase,” its website states. “Cartons reduce water loss and protect flavours from other foods being absorbed into the eggs. Storing eggs loose, or in specially designed sections of the refrigerator is not recommended as this also exposes eggs to greater risk of damage.”</p> <p dir="ltr">Storing your eggs in the fridge is also the best way to keep bacteria under control and ensure the quality remains. </p> <p dir="ltr">Eggs kept in the refrigerator will maintain quality and freshness for at least twice as long. Now you know how to appropriately store your eggs!</p> <p><span id="docs-internal-guid-d1eb7de5-7fff-1c34-5aa3-a93faef6ff1e"></span></p> <p dir="ltr" style="line-height: 1.7999999999999998; background-color: #ffffff; margin-top: 0pt; margin-bottom: 12pt;"><em>Image: Shutterstock </em></p>

Food & Wine

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Cadbury to release new Caramello collaboration

<p dir="ltr">The iconic chocolate makers and Peters Ice Cream have teamed up to launch Cadbury Dairy Milk Caramello Sticks – a smooth caramel flavour with a gooey Cadbury syrup swirl.</p> <p dir="ltr">It’s the chocolate bar transformed into an ice cream and fans are already losing their minds.</p> <p dir="ltr">The decadent ice cream sticks are set to hit the freezer aisle of major Aussie supermarkets such as <a href="https://www.news.com.au/topics/coles">Coles</a> and <a href="https://www.news.com.au/topics/woolworths">Woolies</a>, this week, with the multipack of four costing $9.</p> <p dir="ltr">Andrea Hamori, head of marketing, Peters Ice Cream, said they are expecting fans to “absolutely love it”, adding that the feedback to date has been “overwhelmingly positive”.</p> <p dir="ltr">“Caramello is a classic, so we knew it was the perfect flavour to give fans just what they have been waiting for.”</p> <p dir="ltr">It comes after Cadbury and Peters joined forces again to launch Caramilk ice cream sticks. The cult favourite flavour is made from velvet-smooth vanilla ice cream and comes coated in a thick layer of caramelised white chocolate.</p> <p dir="ltr">If you’re not a huge fan of ice cream, fear not because Cadbury has extended its chocolate block range to include three new flavours – Mixed Roast Nuts, Nuts &amp; Salted Toffee and Fruit N Nut.</p> <p dir="ltr">As Cadbury celebrates 100 years of chocolate-making in Australia, the new range also celebrates some of the most popular flavours Cadbury has ever paired with its chocolate.</p> <p><span id="docs-internal-guid-08330837-7fff-0c47-44ca-7d3c6435078e"></span></p> <p dir="ltr">All three 165g blocks are available in all major supermarkets for $5.</p> <p dir="ltr"><em>Images: Cadbury</em></p>

Food & Wine

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ALDI shoppers left fuming

<p dir="ltr">An alert on ALDI’s self-serve checkouts prompting shoppers to only pay by card has left customers fuming.</p> <p dir="ltr">A photo shared to popular Facebook page, Aldi Fans Australia, shows the supermarket’s self-serve screen with the words “Card payment only” on it. </p> <p dir="ltr">The self-serve checkouts were installed in nine stores across New South Wales in June 2021 - but that’s not what’s got customers annoyed.</p> <p dir="ltr">Customers said they would not be shopping at ALDI if they did not accept cash options.</p> <p dir="ltr">“No cash, no buy - so bye bye. Cash only here,” one customer said.</p> <p dir="ltr">“I pay for everything with cash. Cash is king,” another wrote.</p> <p dir="ltr">“I'd rather use a human being, thanks, and keep someone in a job,'' one woman said.</p> <p dir="ltr">“I used to get paid to do that job, now they want me to do it for free,” someone else commented.</p> <p dir="ltr">“I would prefer cash any day, at least I know where it is,” another added.</p> <p dir="ltr">On the other hand, shoppers commended the introduction of the self-serve checkouts which will help them complete their trip quicker.</p> <p dir="ltr">“Now we can go at our own pace,” one commented.</p> <p dir="ltr">“This makes me super happy. Love self-serve,” another added.</p> <p dir="ltr">“'I never have cash, I have almost forgotten it's a thing, doesn't everyone just use their phone to pay for stuff now?” someone else wrote.</p> <p dir="ltr"><em>Images: Facebook/Shutterstock</em></p>

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