Food & Wine

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How to create an edible garden with Indira Naidoo

<p><span style="font-weight: 400;">Have you ever wanted to grow your own vegetables but didn’t know where to start? Or perhaps you feel you don’t have the space or time to grow everything you need? Cookbook author and gardener, Indira Naidoo, 47, says maintaining an edible garden is easier than most people think and you don’t need a sea change or tree change to get started.</span></p> <p><span style="font-weight: 400;">In the 1990s, Indira was best known as a news broadcaster on ABC’s Late Edition and SBS’s World News Tonight. She also entertained audiences with her comedic talents, making guest appearances on ABC’s Club Buggery, Good News Week, The Fat, and the McFeast Show.</span></p> <p><span style="font-weight: 400;">According to the former news broadcaster turned green thumb, gardening has brought back a sense of balance to her life.</span></p> <p><span style="font-weight: 400;">“We outsource so much of the fun bits in our life, and all we’ve left ourselves with is the boring bits, which is work. And that balance isn’t there,” she says.</span></p> <p><span style="font-weight: 400;">As a journalist, Indira would often cover stories about emerging environment and food issues but she never felt truly connected with the space around her. </span></p> <p><span style="font-weight: 400;">“I think in our modern society most of us are very over-connected with our screens and our phones, our laptops. It can make you quite neurotic. And just be disconnected from that is very important.”</span></p> <p><span style="font-weight: 400;">Going back to basics, Indira started growing her own vegetables on her inner-city balcony, documenting the journey on her popular blog Saucy Onion. </span></p> <p><span style="font-weight: 400;">That was more than eight years ago. Since then, Indira’s been trained in climate change by former US President Al Gore, she’s released two books The Edible Balcony and The Edible City and conducts weekly gardening classes on the Wayside Chapel award-winning rooftop vegetable garden.</span></p> <p><strong>1. What are your top 3 tips for starting your own edible garden?</strong></p> <p>The key thing is to start small, start with the lettuces. As you get more confident and see how it grows move on to your other greens, tomato, capsicums, chilies.</p> <p>When you’ve got more space and you’re more confident about the time involved, then you can go to your root vegetables and your carrots and radishes and your potatoes.</p> <p><strong>2. How different is your career today?</strong></p> <p><span style="font-weight: 400;">I’m still exploring the same ideas and issues I did as a news broadcaster and journalist but just with a different level of connection, I guess. So for me it’s not that big a journey really. But I can imagine for some people it would be you know, coming from a manicure to having manure on your hands, can be quite a change! I just looked at my environment differently. I looked at my balcony differently.</span></p> <p><span style="font-weight: 400;">We always tell ourselves that these little changes will happen when you retire, when you cash in your superannuation and you move to the beach or the coast or the country and I guess in a way I’m sort of challenging that because most of us aren’t going to do that.</span></p> <p><strong>3. What are unexpected benefits of growing your own food? </strong></p> <p><span style="font-weight: 400;">I had no idea it would be so much fun, so enjoyable and in fact hard to leave my garden and go and do something else. Just connecting with nature, the greenery, and the lovely aromas. And it’s just fun to share your food with other people.</span></p> <p><span style="font-weight: 400;">The great thing about being a gardener is that you see seeds, and you see them differently, and you think, ‘wow look at that’</span></p> <p><strong>4. How has gardening changed your views on food and the environment? </strong></p> <p><span style="font-weight: 400;">The growing has changed my awareness, just the variety of things out there. And then obviously with waste. I mean, I can’t describe when you wait two to three months waiting for a fruit or vegetable to ripen, you are obsessed with it. Every little bug or caterpillar that tries to eat it, you protect it like a mother lion to her cub. It’s almost impossible to waste anything you grow yourself, you value it so much, because you invest so much time into it. And then that flows on to everything else. You can’t bear to waste their [farmers] food as well. I hate waste now. I hate any food scrap going into my bin. Any peelings. . . I try to take them to the worm farm.</span></p> <p><span style="font-weight: 400;">I try different varieties, different vegetables that I normally don’t get at the supermarket. That really changed my palate. Most people just do tomatoes, carrots, bananas, capsicums, and zucchini.</span></p> <p><span style="font-weight: 400;">The great thing about being a gardener is that you see seeds, and you see them differently, and you think, ‘wow look at that’. You just want to put it in and see what grows. And without being aware of it you’re educating yourself, you’re connecting with it.</span></p> <p><strong>5. What’s new in the gardening space? </strong></p> <p><span style="font-weight: 400;">Vertical gardens or green walls are a huge trend at the moment. And over the years I’ve been trialling a few methods where you can have systems that are expensive or as high tech as you can afford.</span></p> <p><span style="font-weight: 400;">The wonderful thing compared to when I first started gardening in small spaces, there wasn’t a lot of design or technology in the marketplace to support you. The wonderful thing now is companies are building specific growing mediums and growing containers for people with small spaces or limited or urban spaces.</span></p> <p><strong>6. Can edible gardens be as attractive as ornamental plants?</strong></p> <p><span style="font-weight: 400;">Edibles can be very attractive if you’re an ornamental grower. People think that edible gardens can’t be pretty gardens. I found that edibles can have beautiful leaves and beautiful flowers as well. Flowers from eggplants and capsicums can be really pretty. They have their own fragrances and smells as well.</span></p> <p><span style="font-weight: 400;">Written by Mahsa Fratantoni. Republished with permission of </span><a href="https://www.wyza.com.au/articles/property/how-to-create-an-edible-garden-with-indira-naidoo.aspx"><span style="font-weight: 400;">Wyza.com.au.</span></a></p>

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ALDI slammed for not having express checkouts

<p><span>A group of mums have criticised ALDI supermarkets for not installing express lanes for customers with small hauls.</span></p> <p><span>A woman took to the Aldi Mums Facebook group to share that she felt intimidated by other shoppers queuing at the register behind her with only a few items while she loaded her trolley of groceries onto the conveyor belt.</span></p> <p><span>“... the dirty looks I got when I filled up the conveyor belt at Aldi by other impatient customers, who thought it was the end of the world that someone was doing a big shop, was phenomenal,” she wrote.</span></p> <p><span>“Aldi needs an express lane for the grumps who basically want to shiv you like a prison line for smokes in commissary, because they want to get ahead.</span></p> <p><span>“Who knew that people shopped big at Aldi? I have three kids ... four if you include my husband.”</span></p> <p><span>Other mums in the comments agreed, saying they had similar experiences at the discount retailer.</span></p> <p><span>“I feel ya pain. I shop every fortnight as I get paid that way. My trolley is usually full...” one wrote.</span></p> <p><span>“So I let in a few people while I’m stacking just so the lane goes faster. But my bug is when a person rocks up behind me puts their stuff on, when I’m [halfway] through.”</span></p> <p><span>Another commented, “I do a fortnightly shop and I’m sure I piss off at least 10 shoppers by having the conveyor belt full.”</span></p> <p><span>One wrote: ““They should have an express lane it does help. I sometimes only need 1 or 2 things [and] find myself stuck behind people with a trolley full to the brim.”</span></p> <p><span>A shopper shared that she told the manager of her local ALDI store to introduce an express lane for customers with 12 items or fewer.</span></p> <p><span>However, according to the <em><a href="https://www.nytimes.com/2016/09/08/business/how-to-pick-the-fastest-line-at-the-supermarket.html">New York Times</a></em>, getting in the express checkout line does not always guarantee a faster process due to the amount of time allocated for each shopper to choose their bags, pay, collect their purchases and more.</span></p> <p><span>“Think of it this way: One person with 100 items to be rung up will take an average of almost six minutes to process. If you get in a line with four people who each have 20 items, it will take an average of nearly seven minutes,” the article stated.</span></p> <p><span>An ALDI spokeswoman told <em><a href="https://au.news.yahoo.com/mums-outraged-over-major-problem-with-aldi-supermarkets-015713870.html">Yahoo News Australia</a> </em>the current format of its checkouts meets the needs of shoppers.</span></p> <p><span>“Shopping at Aldi is a unique experience, but one that we are proud of,” the supermarket said in a statement.</span></p> <p>“We constantly review our processes and are open to receiving customer feedback to ensure we continue to deliver exceptional value and great service to our customers.”</p>

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ALDI, Coles and Woolies under the microscope for too much plastic packaging

<p>As shoppers are becoming more aware of how much plastic they use in their daily lives, they’re slowly turning their attention to the supermarkets and their overuse of plastic.</p> <p>This week is National Recycling Week and many shoppers are voicing their opinions about the amount of single-use plastic that is used by supermarkets and the impact it can have on the environment.</p> <blockquote class="twitter-tweet" data-lang="en-gb"> <p dir="ltr">Do better <a href="https://twitter.com/Coles?ref_src=twsrc%5Etfw">@Coles</a> ... <a href="https://twitter.com/hashtag/plasticshame?src=hash&amp;ref_src=twsrc%5Etfw">#plasticshame</a> <a href="https://t.co/RnACUKJIzd">pic.twitter.com/RnACUKJIzd</a></p> — Roz Kelly (@Roz_Kelly) <a href="https://twitter.com/Roz_Kelly/status/1144758945854001152?ref_src=twsrc%5Etfw">29 June 2019</a></blockquote> <p>Woolworths recently has items such as apples, bananas, mandarins and pears for sale that come in pre-packaged plastic.</p> <p>However, there were examples of excessive packaging, including varieties of fruit packaged together in plastic as well as two organic capsicums wrapped in plastic.</p> <blockquote class="twitter-tweet" data-lang="en-gb"> <p dir="ltr">Far too many small <a href="https://twitter.com/hashtag/plastic?src=hash&amp;ref_src=twsrc%5Etfw">#plastic</a> labels recently recovered from the compost bin. Surely our supermarkets &amp; fruit&amp;veg suppliers &amp; retailers can do better <a href="https://twitter.com/hashtag/WarOnPlastic?src=hash&amp;ref_src=twsrc%5Etfw">#WarOnPlastic</a> <a href="https://twitter.com/hashtag/Sydney?src=hash&amp;ref_src=twsrc%5Etfw">#Sydney</a> <a href="https://twitter.com/hashtag/NSW?src=hash&amp;ref_src=twsrc%5Etfw">#NSW</a> <a href="https://twitter.com/hashtag/NewSouthWales?src=hash&amp;ref_src=twsrc%5Etfw">#NewSouthWales</a> <a href="https://twitter.com/hashtag/Australia?src=hash&amp;ref_src=twsrc%5Etfw">#Australia</a> <a href="https://twitter.com/hashtag/Aldi?src=hash&amp;ref_src=twsrc%5Etfw">#Aldi</a> <a href="https://twitter.com/hashtag/Coles?src=hash&amp;ref_src=twsrc%5Etfw">#Coles</a> <a href="https://twitter.com/hashtag/Woolworths?src=hash&amp;ref_src=twsrc%5Etfw">#Woolworths</a> <a href="https://twitter.com/hashtag/IGA?src=hash&amp;ref_src=twsrc%5Etfw">#IGA</a> <a href="https://t.co/omtXplYAO8">pic.twitter.com/omtXplYAO8</a></p> — Peter F Williams (@pfwaus) <a href="https://twitter.com/pfwaus/status/1157808107226927104?ref_src=twsrc%5Etfw">4 August 2019</a></blockquote> <p>Woolworths has said that it has taken initiative to reduce plastic.</p> <p>“We understand many of our customers want us to reduce plastic packaging in our stores and we’re working hard to do just that,” a Woolworths spokesperson said to<span> </span><em><a rel="noopener" href="https://www.news.com.au/finance/business/retail/aussie-supermarkets-questioned-over-plastic-packaging-in-stores/news-story/ec18a520c22684a45723c44ce4390fc0" target="_blank">news.com.au</a></em>.</p> <p>“Over the last two years, we have removed around 1000 tonnes of plastic from our fruit and vegetables and bakery ranges.”</p> <p>Woolworths has removed plastic wrapping from tomatoes, organic bananas, spring onions, celery bunches and kale.</p> <p>Woolworths has also introduced a new initiative where customers are able to return soft plastics to the store, so they were able to be recycled.</p> <p>“We have also rolled out REDcycle facilities in all our stores, which allows customers to return soft plastics, including fruit and veg packaging, to our stores to be recycled,” the spokesperson said.</p> <p>“Nationally, we’ve now repurposed more than 900 tonnes of soft plastics into useful items like outdoor furniture and benches for community groups and stores with REDcycle.”</p> <p>Coles also has a similar set up to Woolworths, with a mixture of unpackaged produce and fresh items that are wrapped in plastic.</p> <p>Some items included a few heads of broccoli inside a plastic bag, plastic boxes of garlic cloves and separate plastic boxes of whole garlic.</p> <p>Coles noted that many of its supplier’s package produce differently so it’s not confused with non-organic products.</p> <p>“We understand the importance of appropriate packaging in maintaining food safety, supporting product longevity and reducing food waste,” the spokesperson said.</p> <p>“At the same time, Coles is committed to making our packaging more sustainable.”</p> <p>Coles also noted that it was the first supermarket to offer REDcycle in its stores around the country.</p> <p>“Since the program began in 2011, Coles has diverted 715 million pieces of plastic from landfill across Australia, including more than 200 million pieces in FY19 alone,” the spokesperson said,</p> <p>“Coles is also actively working with our suppliers on more sustainable and recyclable forms of packaging across all products.</p> <p>“Coles is a member of the Australian Packaging Covenant, which sets sustainable packaging guidelines and we also have our own Sustainable Packaging Policy.”</p> <p>ALDI doesn’t have the same range of fresh produce that Coles and Woolworths offer, but there’s still a significant amount of plastic-packaged produce.</p> <p>This includes capsicums wrapped in plastic as well as a single head of iceberg lettuce on display in a plastic bag.</p> <p>ALDI told<span> </span><em>news.com.au</em><span> </span>that reducing their plastic would be a process that takes years and not weeks.</p> <p>“Packaging on a select range of our fresh fruit is used to ensure the freshness of the product for our customers,” ALDI Australia produce buying director Gina Goodridge explained.</p> <p>“From providing a physical barrier to delicate produce like strawberries and mushrooms, to preventing the greening of potatoes or the dehydration of refrigerated produce, our packaging methods are designed to deliver optimum freshness and prevent wastage.”</p>

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Delicious veggie smoothies to try this spring

<p><span style="font-weight: 400;">Homemade smoothies are the perfect way to boost your vitamin and nutrient intake during the warmer months – but rely too heavily on juicing or blending your fruit, and you could end up missing out on essential fibre throughout the day.</span></p> <p><span style="font-weight: 400;">Vegetable-based smoothies, on the other hand, are packed with a high number of nutrients, are low in calories and help control cravings.</span></p> <p><span style="font-weight: 400;">Here’s our round up of the best thirst-quenching veggie smoothies that are not only easy to make, but look and taste great too.</span></p> <p><strong>1. Ruby red beetroot smoothie</strong></p> <p><span style="font-weight: 400;">Detox and hydrate with this bright beetroot smoothie, which is rich in antioxidants, and vitamin A and C. You’ll need ½ beetroot, ½ a cucumber and 5 carrots. Chop all ingredients and blend until smooth. </span><span style="font-weight: 400;"><a href="https://greatist.com/health/new-year-detox-recipes">(Recipe via Easy Detox).</a></span></p> <p><strong>2. Green immunity smoothie</strong></p> <p><span style="font-weight: 400;">Self-confessed smoothie addict, Chris from Tales of a Kitchen, uses a combination of spices, aromatics and green veggies to create the ultimate immune-boosting drink. Get the recipe </span><span style="font-weight: 400;"><a href="http://talesofakitchen.com/breakfast/green-immunity-smoothie-and-i-quit-sugar-smoothie-ebook/">here.</a></span></p> <p><strong>3. Super cucumber and ginger smoothie</strong></p> <p><span style="font-weight: 400;">Make this zesty green smoothie featuring cucumber and spinach for an easy way to boost your leafy green intake throughout the week. Add apple and honey for a touch of sweetness or try it with your low calorie sugar substitute of choice. Get the recipe</span><a href="http://talesofakitchen.com/breakfast/super-green-super-vibrant-cucumber-apple-and-ginger-smoothie/"><span style="font-weight: 400;"> here. </span></a></p> <p><em><span style="font-weight: 400;">Republished with permission of </span><a href="https://www.wyza.com.au/articles/lifestyle/food-and-wine/delicious%C2%A0veggie-smoothies-to-try-this-spring.aspx"><span style="font-weight: 400;">Wyza.com.au.</span></a></em></p>

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"Bit of protein": Woman's nasty discovery in Coles' caesar salad

<p>A shopper has reported finding an insect in her Coles salad.</p> <p>The woman took to the supermarket’s Facebook page to share a picture showing what appeared to be a ladybug on a piece of cheese at the bottom of the Chicken Caesar Salad Bowl.</p> <p>“Bit of ladybug protein in the Chicken Caesar,” she wrote on Tuesday.</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fcoles%2Fposts%2F2701797646550900&amp;width=500" width="500" height="594" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>Coles responded to the claim the following day.</p> <p>“We’re sorry to hear you discovered a bit of extra protein in your salad!” a spokesperson said before asking for more information on the product, including the store where it was purchased, the best before date and other batch codes.</p> <p>The complaint came two weeks after another customer reported <a href="https://www.oversixty.com.au/lifestyle/food-wine/woman-issues-warning-after-getting-more-than-she-bargained-for-in-her-coles-caesar-salad">finding a slug in her Coles Caesar Salad Bowl</a>.</p> <p>“After enjoying most of one I noticed something strange hanging off my fork... turns out it was a slug,” she wrote.</p> <p>“The slug had been squashed and inadvertently been mixed through the salad so not sure how much I may have eaten.”</p> <p>Coles said shoppers who are unhappy with the items they picked up could receive a full refund or replacement. “On our Coles branded products our promise is to provide you with high quality products to enjoy every day,” the supermarket’s website stated.</p> <p>“If you are not 100% satisfied, let us know and we’ll happily give you a full refund or replacement - that’s a guarantee you can count on.”</p>

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ALDI fans go wild over “best advent calendar ever invented"

<p>ALDI fans are more than excited for the latest special buys range set to hit shelves on November 13. </p> <p>The German supermarket giant has just released details of a new advent calendar, with one of its biggest Australian fan pages giving a sneak peak of the soon to be sell-out item. </p> <p>“Who needs chocolate advent calendars when Aldi brings the goods with a wine advent calendar!” Tammy, from Aldi Lovers Australia wrote in a caption. </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/B4cHlNKgoiN/?utm_source=ig_embed&amp;utm_campaign=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/B4cHlNKgoiN/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by Tammy - Aldi Lovers Australia (@aldiloversau)</a> on Nov 4, 2019 at 1:59am PST</p> </div> </blockquote> <p>It seems the items have already caused a stir on social media, with another page labelling the calendar as the “best” ever invented. </p> <p>“The perfect accompaniment to our cheese advent calendar!” one excited fan wrote. </p> <p>“We need this!!!” said another shopper. </p> <p>“Our kind of advent calendar,” a third added.</p> <p>Just like traditional chocolate advent calendars, this particular variation will allow wine lovers to count down the days until christmas with a $79.99 calendar that includes 24 mini bottles of French wine - a mix of sparkling, red, rosé and white. </p> <p>“We sold the Wine Advent Calendar for the first time in Australia in 2018 and if the popularity from last year is anything to go by, we anticipate the calendar will be a hit with customers again this year,” Jason Bowyer, ALDI Wine and Champagne Buying director told<span> </span><a href="https://www.news.com.au/">news.com.au.</a></p> <p>Wine lovers are set to flock to stores when it goes on sale on Wednesday, November 13. </p> <p>However, the product will only be available in stores that sell liquor.</p>

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Papaya and coconut milk ice pops

<p>Aside from helping to improve digestion, papaya is also bursting with vitamin C which supports the immune system and vitamin A which is essential for healthy eyes. Rich in antioxidants as well, it’s no wonder that adding some papaya to your diet can have a positive inside-out effect on your skin.</p> <p>If you’re not into frozen treats, simply skip the freezing step and enjoy the blended papaya with coconut milk as a smoothie. You can skip the natvia, erythritol or sugar as this is only used in the recipe to help the treat taste sweeter once frozen.</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 Ruby Rise Red Papaya</li> <li>1 (270ml) can coconut milk</li> <li>1/3 cup natvia, xylitol or unrefined sugar</li> <li>1/2 teaspoon vanilla bean paste</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Cut the papaya in half lengthways. Using a spoon, remove and discard the seeds. Peel the papaya using a vegetable peeler, cut into chunks and place in a blender.</li> <li>Blend the papaya on medium speed until liquid. Pour into 6-12 ice cream moulds, depending on size, filling them only halfway.</li> <li>Rinse the blender jug and pour in the coconut milk, add sweetener of your choice and vanilla. Blend for 30 seconds on low speed.</li> <li>Top each filled mould with the coconut milk blend. Pop in an ice pop stick and freeze for 8-12 hours or overnight.</li> </ol> <p><strong>Tip</strong></p> <p>Store ice pops in the moulds to prevent freezer burn. Alternatively, remove from moulds and wrap tightly with baking paper and store in a zip lock bag in the freezer.</p> <p><em>Recipe by Martyna Angell, The Wholesome Cook.</em></p>

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Mango and berry fruit salad with rosé syrup

<p>Take the heat off the day with this sweet and refreshing fruit salad.</p> <p>Serves: 6-8</p> <p>Prep time: 20 mins + 3 hours chilling</p> <p>Cooking time: 25 mins</p> <p><strong>Ingredients:</strong></p> <ul> <li>4 Calypso® mangoes, chilled</li> <li>2 x 125g Perfection Raspberries</li> <li>2 x 125g Perfection Blueberries</li> <li>250g strawberries, hulled, halved</li> <li>175g mulberries, blackberries or boysenberries</li> <li>1 pomegranate, halved, arils removed (see tips)</li> <li>Vanilla ice cream and little meringues or shortbread, to serve</li> </ul> <p><strong>Rosé syrup      </strong></p> <ul> <li>500ml rosé</li> <li>1 cup white sugar</li> <li>3 sprigs fresh mint</li> </ul> <p><strong>Method:</strong></p> <ol> <li>To make the syrup, combine the rosé and sugar in a saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil and simmer gently for 20 minutes until the syrup reduces an thickens slightly. Pour into a heatproof jug and add the sprigs of mint. Refrigerate for 3 hours.</li> <li>Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Slice the mango crossways and arrange over a large serving platter. Scatter over the berries and pomegranate arils.</li> <li>Pour the chilled syrup over fruit. Serve with ice cream and meringues or shortbread.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>To remove the arils from pomegranate, roll the pomegranate on the bench to loosen the seeds. Score around the middle and tear open into halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice. Remove any white pith.</li> <li>For an alcohol-free syrup replace the rosé with cranberry, pomegranate or apple juice.</li> </ul> <p><em>Recipe by </em><em>Calypso</em><strong><em><sup>®</sup></em></strong> <em>Mango.</em></p>

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Sweet potato, corn and bean salad

<p>This wholesome salad can be eaten as a side or served on its own.</p> <p>Serves 4-6 as side salad</p> <p>Prep time: 20 mins</p> <p>Cooking time: 20 mins</p> <p><strong>Ingredients:</strong></p> <ul> <li>1kg sweet potatoes, scrubbed</li> <li>2 tbs olive oil</li> <li>2 tbs fajita spice</li> <li>3 fresh corn cobs</li> <li>425g can black beans, drained, rinsed</li> <li>2 tomatoes, chopped</li> <li>1 avocado, chopped</li> <li>1/2 small red onion, halved, thinly sliced</li> <li>1 cup coriander leaves</li> </ul> <p><strong>Dressing</strong></p> <ul> <li>3 tbs extra virgin olive oil</li> <li>1 lime, juiced</li> <li>1 tbs finely chopped pickled jalapeño</li> <li>1 tsp caster sugar</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven 220°C fan forced. Cut the sweet potatoes in half crossway then into wedges lengthways. Place onto a large, greased baking tray. Drizzle with oil and sprinkle over the fajita. Turn to coat. Roast 20 minutes, turning once until golden and tender.</li> <li>Combine all the dressing ingredients in a large bowl. Season then whisk until well combined. Remove 1 tablespoon to a jug.</li> <li>While sweet potato is roasting, cook corn on a greased barbecue grill plate, turning occasionally, for about 10 minutes, or until lightly charred. Remove to a board, cut kernels from cobs. Add corn, black beans, tomato, avocado and onion to the dressing. Stir to combine.</li> <li>Spoon corn mixture over the roasted sweet potato. Pour over the reserved dressing. Toss gently to combine. Scatter with coriander. Serve.</li> </ol> <p><em>Recipe by Australian Sweet Potatoes.</em></p>

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Caramelised onion, bean and corn tacos

<p>Make snack time more special with these tasty tacos.</p> <p><strong>Ingredients:</strong></p> <ul> <li>4 brown onions, peeled, thinly sliced</li> <li>2 tbs olive oil</li> <li>2 tbs brown sugar</li> <li>40g sachet fajita seasoning</li> <li>8 flour tortillas</li> <li>2x400g can black beans, rinsed, drained</li> <li>2 corn cobs, kernels removed</li> <li>375g jar mild thick and chunky salsa</li> <li>2 cups grated tasty cheese</li> <li>olive oil cooking spray</li> <li>smashed avocado, lime wedges, sour cream and coriander leaves, to serve</li> </ul> <p><strong>Salsa</strong></p> <ul> <li>½ small red onion, peeled, finely chopped</li> <li>2 vine-ripened tomatoes, deseeded, finely chopped</li> <li>½ lime, juiced</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 220°C fan forced. Lightly grease two large oven trays.</li> <li>Place onions in a shallow microwave-safe dish. Cover with damp paper towel. Microwave on High or 100 per cent power for 4 minutes until soft.</li> <li>Heat half the oil in a medium, non-stick frying pan over a medium heat. Add onions and sugar. Cook, stirring occasionally, for 15 minutes or until caramelized. Add seasoning. Cook, stirring for a further 1 minute.</li> <li>Divide onions evenly over half of each tortilla. Top with beans and corn. Spoon over salsa and sprinkle with cheese. Fold over to enclose.</li> <li>Place tortillas onto trays. Spray both sides lightly with cooking oil. Bake for 10 minutes, or until cheese is melted and tortillas are golden around the edges.</li> <li>Meanwhile, make salsa. Combine all ingredients in a bowl. Serve tacos with salsa, avocado, lime wedges, sour cream and coriander leaves.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Serve tacos with chipotle mayonnaise instead of sour cream. For a spicy kick, add drained pickled jalapenos to the salsa.</li> <li>For a non-vegetarian option, replace 1 can of black beans with 300g chopped cooked chicken.</li> <li>To serve at a later time, make to the end of step 3 and place on a tray in the fridge. Kids can cook them between baking paper in a sandwich press.</li> </ul> <p><em>Recipe by Australian Onions.</em></p>

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Sweet potato crisps with chili coconut salt

<p>This recipe makes for a snack everyone in the family could enjoy – and it takes less than an hour to prep and cook. Try it this week!</p> <p><strong>Ingredients:</strong></p> <ul> <li>3 sweet potato, skin on, scrubbed (you can use orange, purple or white)</li> <li>light olive oil or vegetable oil, for frying</li> <li>chilli coconut salt</li> <li>¼ cup shredded coconut</li> <li>2 tsp sea salt flakes</li> <li>1 tsp brown sugar</li> <li>1 tsp chilli flakes</li> <li>1 tbs thyme leaves</li> </ul> <p><strong>Method:</strong></p> <ol> <li>For the chilli coconut salt; Scatter coconut into a small non-stick frying pan. Place over medium heat. Cook shaking pan for 3 minutes or until lightly toasted. Remove to plate to cool. Transfer coconut to a small food processor, add remaining ingredients and process until well combined.</li> <li>Using a mandolin, thinly slice the sweet potato into rounds. Pat surface dry with paper towel.</li> <li>Half fill a medium saucepan or wok with oil and heat over medium heat until hot. Cook the sweet potato in batches, for 2-3 minutes until light golden. Use a slotted spoon to remove to a wire rack sitting over a baking tray.</li> <li>Sprinkle crisps with a little salt as they come from the oil. Repeat until all sweet potato crisps are cooked, reheating the oil between batches as needed.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Crisps will keep 3 days in an airtight jar. if they go a little soft just spread onto a baking tray and heat in 200°C fan forced oven for 3-5 minutes (on cooling they will become crisp again)</li> <li>No mandolin! Peel sweet potatoes into long strips using a potato peeler.</li> <li>When cooking the crisps, a sign they are cooked is when the oil stops bubbling.</li> </ul> <p><em>Recipe by Australian Sweet Potatoes.</em></p>

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Pork and apple sausage rolls

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

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Bindi Irwin reveals her favourite wedding planning moment so far

<p>Wedding planning continues for the bride and groom-to-be, Chandler Powell and Bindi Irwin. </p> <p>The 21-year-old is proving to be well-prepared so far and has already locked in the Australia Zoo for her venue as well as her wedding gown. </p> <p>Now, Bindi is focussing her attention on another major feature for her big day: the wedding cake.</p> <p>The wildlife star shared a photo of herself, her fiance, her mother Terri Irwin and loved ones as they sampled a number of flavours while wedding cake testing on Sunday. </p> <p>Wedding cake tasting together has been one of the best planning moments so far. I'm beyond grateful to have the love and support of this amazing group in my life," the daughter of the late Steve Irwin wrote in the caption of the adorable picture. </p> <p>"This might have been my favorite planning moment yet." Chandler wrote not too soon after the photo was posted. </p> <p>Last month, Bindi’s little brother, Robert, revealed his sister is already completely invested in her wedding planning just months after Chandler proposed with a gorgeous two-carat,m vintage oval diamond on July 24 - Bindi’s 21st birthday. </p> <p>"This might have been my favorite planning moment yet."</p> <p>"Bindi is in planning mode, she's incredible. She's got all the colour-coded binders," the 15-year-old told<span> </span><a rel="noopener" href="https://people.com/" target="_blank">People<span> </span></a>magazine. </p> <p>Bindi playfully added, "Saving the world and planning a wedding. It's tough! [But] it's a healthy balance."</p> <p>The couple have yet to reveal their wedding date but they will tie the knot at Australia Zoo some time in 2020 in front of family, friends and furry animals.</p> <p><span>​Scroll through the gallery above to see Bindi with her family. </span></p>

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Boost your veggie intake with a sweet potato chickpea burger

<p><span style="font-weight: 400;">Up your veggie intake with ease thanks to these sweet potato and chickpea burgers.</span></p> <p><span style="font-weight: 400;"><strong>Makes:</strong> 4</span></p> <p><span style="font-weight: 400;"><strong>Prep time:</strong> 20 + 30 mins chill</span></p> <p><span style="font-weight: 400;"><strong>Cooking time:</strong> 35 mins</span></p> <p><strong>Ingredients</strong></p> <ul> <li><span style="font-weight: 400;">600g sweet potato, peeled, halved lengthways</span></li> <li><span style="font-weight: 400;">400g can chickpeas, rinsed, drained</span></li> <li><span style="font-weight: 400;">1 small red onion, finely chopped</span></li> <li><span style="font-weight: 400;">2 garlic cloves, crushed</span></li> <li><span style="font-weight: 400;">1/2 lemon, juiced</span></li> <li><span style="font-weight: 400;">2 tbs smokey chipotle spice blend or fajita seasoning</span></li> <li><span style="font-weight: 400;">1/2 cup flat-leaf parsley leaves, finely chopped</span></li> <li><span style="font-weight: 400;">1 cup fresh breadcrumbs</span></li> <li><span style="font-weight: 400;">¼ cup raw couscous</span></li> <li><span style="font-weight: 400;">olive oil cooking spray</span></li> <li><span style="font-weight: 400;">hamburger buns </span></li> <li><span style="font-weight: 400;">Wedges iceberg lettuce</span></li> <li><span style="font-weight: 400;">Onion jam &amp; chipotle mayonnaise, to serve</span></li> </ul> <p><strong>Methods</strong></p> <ol> <li><span style="font-weight: 400;">Chop the sweet potato into 3cm chunks. Place onto a microwave-safe plate. Cover with a damp paper towel. Microwave 7-8 minutes or until just tender when tested with a skewer. Drain any excess water.  Smash with a fork then transfer to a bowl. Cool 15 minutes.</span></li> <li><span style="font-weight: 400;">Combine chickpeas, onion, garlic, lemon juice and spice in a food processor. Season, process until mixture almost comes together. Add to the sweet potato with the parsley, breadcrumbs and raw couscous. Shape mixture into 4 patties. Place on a lined baking tray, cover and refrigerate for 30 minutes to firm up if time permits. </span></li> <li><span style="font-weight: 400;">Place a flat tray into the oven. Preheat oven and tray 220°C fan forced. Spray both sides of the patties with oil. Place onto the hot tray. Cook 15 minutes, turn and cook for a further 10 minutes until light golden.</span></li> <li><span style="font-weight: 400;">To serve, spread onion jam over the base of burger buns. Top with lettuce and sweet potato pattie. Drizzle with chipotle mayonnaise. Serve.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe credit of <a href="http://australiansweetpotatoes.com.au/">Australian Sweet Potatoes</a>.</span></em></p>

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Aussie coffee shop owner slams “entitled” and rude customers

<p>A café owner has vented out their frustration after they had enough of the entitlement shown to them by their customers, with one leaving the business an “unwarranted” one-star review.</p> <p>The conflict began when Townsville’s That Place on Sturt coffee shop received a negative review on TripAdvisor by a diner who was upset about being asked to remove his feet from a café chair earlier this month.</p> <p>Ann Maree Reid, who has owned the place for the last seven years, called out the customer’s behaviour in a reply left under his post.</p> <p>Speaking to<span> </span><a rel="noopener" href="https://www.news.com.au/travel/australian-holidays/food-wine/townsville-coffee-shop-owner-slams-entitled-and-rude-customers/news-story/4281871ef26783aa7e6b311524236386" target="_blank"><em>news.com.au</em></a>, the 51-year-old said that incident was just a small part of a bigger problem.</p> <p>She mentioned that she’s used to a small but “frustrating” number of customers wreaking havoc by rearranging furniture, stealing cutlery and other items, leaving behind tissues, chewing gum and toenail cuttings and clogging up toilets.</p> <p>The Queenslander said she had “always had people feel like they own the café and that I work for them”.</p> <p style="text-align: center;"><img style="width: 500px; height: 486.1111111111111px;" src="https://oversixtydev.blob.core.windows.net/media/7832017/2.jpg" alt="" data-udi="umb://media/f1cb9627881540b4896c7fbdda197b04" /></p> <p style="text-align: center;"><em>Credit: Supplied</em></p> <p>“When I first opened the café, I constantly had people telling me what I should be selling and what days I should be opening,” she said.</p> <p>“At first we were closed one day a week because I had a seven-day business before this one, and I swore I’d never do it again as it was too tiring – but I ended up bowing to public pressure to open because there were so many disgruntled people.”</p> <p>She also revealed that due to customer demands, she was forced to add items that weren’t on the menu.</p> <p>“Customers walk in and order toasted sandwiches (that weren’t on the menu) and they never say ‘thanks for making a special meal for me’,” she said.</p> <p>According to Ms Reid, preparing meals that weren’t on the menu resulted in the customer being undercharged as it took time to work out the pricing properly.</p> <p>“We’ve been underpaid for food when people have just demanded what they want – it’s just another aspect of this entitlement,” she said.</p> <p>“I get frustrated when people force what they want on you – if people want to put their feet on my chairs, why do I have to bow to that?”</p> <p>Ms Reid did emphasise how much she loved majority of her customers, and it was a small percentage that gave others a bad name.</p> <p>“People don’t realise how much people in customer service have to bit their tongues for the sake of their business,” she said.</p> <p>“I don’t want to sound like I hate my customers – I have brilliant customers – but there are people who treat us badly out there.”</p>

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No-bake mango cheesecake log

<p><span style="font-weight: 400;">With no baking involved, you can easily whip up this dessert in the kitchen with your grandkids.</span></p> <p><span style="font-weight: 400;">Serves: 6-8 </span></p> <p><span style="font-weight: 400;">Prep time: 45 mins + 6 hours chilling</span></p> <p><strong>Ingredients:</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">3 Calypso® mangoes </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">250g cream cheese, chilled, chopped</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup caster sugar</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">300ml thickened cream</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp vanilla bean paste</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ cup sour cream</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tbs coconut milk, chilled</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tbs dark Rum, Kahlua or Malibu </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">250g packet Arnott’s Choc Ripple Biscuits</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Edible flowers to serve, optional </span></li> </ul> <p><strong>Method:</strong></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Cut the cheeks from 1 mango, scoop the flesh from the cheeks and process until smooth, you will need 1/2 cup of puree. Add the chilled cream cheese and ¼ cup of the caster sugar, pulse until well combined (see tip).</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Whisk the cream with remaining ¼ cup caster sugar and vanilla to form soft peaks. Add the sour cream and whisk until thick. Spoon about 3 tablespoons of the cream mixture down the centre of a 30cm long serving plate or board. Combine the coconut milk and rum in a shallow dish. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Dip one side of 2 biscuits into the coconut milk mixture. Sandwich together with 1 tablespoon of mango cheesecake mixture. Stand upright in the cream at one end of the plate/board. Working with one biscuit at a time, dip into coconut milk, then top with mango cheesecake mixture and sandwich against biscuits on the plate. Repeat to form a log-shape. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Spread the remaining whipped cream over the top and sides of log. Cover and refrigerate for 6 hours or overnight.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Before serving, remove the cheeks from the remaining mangoes. Carefully scoop out the flesh then thinly slice. Arrange the mango over the biscuit log and top with edible flowers. Cut diagonally into pieces and serve. </span></li> </ol> <p><strong>Tips:</strong><span style="font-weight: 400;"> </span></p> <ul> <li><span style="font-weight: 400;">Don’t over process the mango and cheese mixture, just pulse in short sharp bursts until combined.</span></li> <li><span style="font-weight: 400;">For a kid friendly option, replace the liqueur with more coconut milk.</span></li> </ul>

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Woman issues warning after getting more than she bargained for in her Coles Caesar Salad

<p>An Australian woman has made a revolting discovery in her Caesar salad from Coles.</p> <p>Simone Solodchuck-Boston made a post to the Coles Facebook page outlining that she had bought two of the pre-made Coles Caesar salads and was mid-bite when she made an unfortunate discovery.</p> <p>“After enjoying most of one I noticed something strange hanging off my fork - turns out it was a slug,” she wrote.</p> <p>“The slug had been squashed and inadvertently been mixed through the salad so not sure how much I may have eaten,” she wrote to Coles.</p> <p>Solodchuck-Boston said that she was making the post public, as she had tried to alert those in store to what she had found but was hit with a roadblock.</p> <p>“I called Coles to let them know that maybe they should pull the rest off the shelf as slugs can contain a pretty nasty bacteria and parasites,” she wrote.</p> <p> “I was told they couldn't find the form they needed to fill out to take them off the shelf at the moment and they can't pull them off the shelf with out it.”</p> <p>Some commenters on the post saw the funny side to the matter.</p> <p>“On the other hand nothing says fresh like slugs still being in the salad,” one wrote.</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fcoles%2Fposts%2F2669758893088109&amp;width=500" width="500" height="804" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>“Includes fork... apparently includes slugs too!” another commenter wrote.</p> <p>In a response to the post, Coles said that it was “disappointed to see this”.</p> <p>“We're sorry for the poor experience,” a Coles spokesperson wrote.</p> <p>Coles also spoke to Coles also spoke to<span> </span><em><a rel="noopener" href="https://au.news.yahoo.com/mans-nasty-find-in-his-coles-caesar-salad-052807886.html" target="_blank">Yahoo News Australia</a><span> </span></em>about the incident, saying that the customer was contacted and the supermarket has followed up with the supplier of the Caesar salads to investigate the matter.</p> <p>“Coles takes the quality of all our products seriously,” the statement said.</p> <p>“As always we encourage customers to return any item, they’re not 100% happy with to their nearest store for a full refund or replacement.”</p>

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Woolworths’ new move to counter criticism over plastic bag ban

<p>Woolworths has quietly introduced paper bags at selected stores as an alternative to plastic reusable ones.</p> <p>Speaking to<span> </span><a rel="noopener" href="https://www.news.com.au/finance/business/retail/supermarket-chain-woolworths-trials-20-cent-paper-bags-at-21-stores/news-story/03e34ba6095a1a4444128f92cd5f374f" target="_blank"><em>news.com.au</em></a>, a spokeswoman from Woolworths said the trial is currently being conducted in 21 stores.</p> <p>They are priced at 20 cents each, are reusable and recyclable – although they are priced higher than the 15 cent reusable plastic bags available in every store around the country.</p> <p>“The vast majority of our customers bring their own bags to shop, but we know there are occasions when they forget or visit our stores unplanned,” said the spokeswoman.</p> <p>“Some customers have told us they would like the option of a paper bag when this happens.</p> <p>“We’re trialling paper bags in around 20 stores to test customer demand and will closely monitor feedback as we do.”</p> <p>The spokeswoman revealed that the plastic bags will still be available for customers to purchase.</p> <p>The paper bags are made from 80 per cent recycled and 20 per cent virgin paper certified by the Forest Stewardship Council (FSC). They are also recyclable.</p> <p>After news broke that the supermarket giant will be offering paper bags, shoppers took to social media to voice their thoughts.</p> <blockquote class="twitter-tweet tw-align-center" data-lang="en-gb"> <p dir="ltr">Wow, they used to have paper bags in the 70s.</p> — Shane (@sgt_rawk) <a href="https://twitter.com/sgt_rawk/status/1184691130970992640?ref_src=twsrc%5Etfw">17 October 2019</a></blockquote> <blockquote class="twitter-tweet tw-align-center" data-conversation="none" data-lang="en-gb"> <p dir="ltr">Good luck to those waiting for a tram/bus home and it rains.</p> — VelvetTeaLeaf (@VelvetTeaLeaf) <a href="https://twitter.com/VelvetTeaLeaf/status/1184687847627874304?ref_src=twsrc%5Etfw">17 October 2019</a></blockquote> <p>“Everything old is new again. We had this before and we changed to plastic bags to save the trees,” wrote on user on Facebook.</p> <p>“Back to the 50s, 40s, 60s, we go,” said another.</p>

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