Food & Wine

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Stalk snappers beware: You could be charged double

<p>For vegetable growers, greengrocers and supermarkets alike, it’s one of the most frustrating habits of shoppers.</p> <p>They say that by doing it, it not only deprives them of income but also takes away the delicious flavour of the produce.</p> <p>Once store is so tired of it that its owners have gone beyond simply shaking their heads when customers are out of view they’ll now charge customers double if they do this dastardly deed.</p> <p>So what is this habit that has caused so much frustration?</p> <p>Snapping off the stalks of broccoli and dumping them before they head to the cash register.</p> <p>Some shoppers believe that by taking off the stalks, they save a few cents but grocers are tired of it.</p> <p>A greengrocer in Sydney’s inner west took the liberty of posting a blunt message for those who thought it was an appropriate practice.</p> <p>“Do not remove broccoli stalks,” it read. “Otherwise be charged double”.</p> <p>The sneaky habit is so common, that grocers are finding an abundance of stalks at the bottom of broccoli crates.</p> <p>“I always break it off and leave it,” one stalk snapper told news.com.au said, despite acknowledging the amount saved was not huge.</p> <p>“It’s not about the cost, it’s the principle of being forced to pay for a stalk that won’t be used. Similarly, at the butcher I always ask that any excess fat is trimmed off.”</p> <p>Another was equally unrepentant: “You get charged by weight so everyone breaks off the bits they don’t eat to get more bang for their buck.”</p> <p>But a Sydneysider on team stalk said the practice “did her head in”. “Almost all fresh produce has a certain amount of waste – peel, core, seeds – that isn’t used but you still have to pay for it,” she said.</p> <p>“You don’t go around leaving banana peels behind or the seed of an avocado. It’s just life.”</p> <p>One shopper pointed out that supermarkets used to have bins in the fresh produce section where you could dump cauliflower leaves and other unnecessary veg accessories before paying for them. And pineapples have long been sold shorn of their spiky leaves – so why not sell broccoli with its stem detached?</p>

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The one ingredient Queen Elizabeth refuses to eat

<p>Queen Elizabeth’s former chef, Darren McGrady has revealed the one ingredient he wasn’t allowed to use in his cooking at Buckingham Palace.</p> <p>The chef spoke about his time cooking for the head of the monarch during an online Q&amp;A on his YouTube channel.</p> <p>"The Queen doesn't like garlic; we could never use it at Buckingham Palace," he said after a viewer question about which foods the royals dislike.</p> <p>"There're foods the Queen does love though and it's all the produce off their estate, especially Balmoral Castle," he added.</p> <p>McGrady expanded on his answer on what Her Majesty enjoys eating, saying she loves Morecambe Bay Potted Shrimps – a dish she usually eats on toast.</p> <p>"They're little brown shrimp harvested from Morecambe [in Lancashire] and they're cooked and marinated in this secret spicy butter.</p> <p>"The Queen would have it with warm toast and when you spread it the butter melts and you have this beautiful shrimp as well. You need to look them up to try them."</p> <p>The Royal Chef (self styled), also cooked for Princess Diana and Princes William and Harry, admitting it took months of cooking for the staff before he was allowed to cook for the royals.</p> <p>When asked how different cooking for the royals is compared to working in restaurants, the cookbook author who trained at the Savoy in London admitted, "It was more about cooking dishes that the Queen liked".</p> <p>"You could do a Beef Stroganoff – if she didn't like paprika in there, then suddenly Beef Stroganoff became a dish that didn't have paprika in.</p> <p>"You're just cooking for that one person, whereas in a hotel you're cooking your food for all the difference clients coming in."</p>

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Mum's time-saving school lunch hack branded as "lazy"

<p>A mum has left parents divided after revealing her lunchbox hack to save time making her children’s school sandwiches.</p> <p>Taking to Facebook, she shared that she makes 40 sandwiches at once and freezes them before taking them out when needed.</p> <p>She asked for advice on the best way to freeze them, saying preparing two weeks worth of sandwiches at once saved her time in the long run.</p> <p>She wrote: "The kids take them out in the morning and put them in their sandwich boxes and the sandwich bag goes back into the freezer ready to be used again (to stay environmentally friendly and cost-effective)."</p> <p>The lunch is made up of ham, cream cheese, plum jam and Vegemite to “keep it simple”.</p> <p>Although many parents praised her for the hack and said they’re planning to try it out themselves, others branded it “lazy” and said the sandwiches would be “tasteless” by the time they came out of the freezer.</p> <p>One commented: "I wouldn't want to eat a frozen sandwich so wouldn't make one for my kids. It takes a minute to make a sandwich."</p> <p>Another wrote: "My mum used to make frozen peanut butter sandwiches when I was a kid so I will admit now those sandwiches were binned every day at school."</p> <p>But others defended her method, arguing that as long as the sandwiches were thawed out for a few hours before they were eaten, they wouldn't taste any different.</p> <p>They also added that the tactic clearly works for the mum and the negative remarks were “uncalled for”.</p>

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Maggie Beer reveals her three ingredient roast potatoes recipe

<p>Australian celebrity chef Maggie Beer has shared her surprisingly simple recipe for perfect roast potatoes using three ingredients and no herbs or extra fat.</p> <p>The beloved cook took to social media to reveal exactly how she makes her spuds crispy on the outside and fluffy on the inside in a cooking video.</p> <p>And the good thing is, all you need are waxy potatoes, salt and olive oil.</p> <p>“First, have good potatoes. A base waxy potato like désirée are very accessible but any potato that will roast will be fantastic,” Maggie said from her Barossa kitchen.</p> <p>To prepare her roasted potatoes, Maggie sliced the potatoes in half with the skin on and then parboiled them in a pot of boiling salted water for 20 minutes – this will cut the roasting time in the oven and ensure the insides become fluffy.</p> <p><strong>How to make Maggie Beer's roast potatoes </strong></p> <p><strong>Ingredients</strong></p> <ul> <li>1kg waxy potatoes such as désirée</li> <li>Two tsp of salt </li> <li>Olive oil</li> </ul> <p><strong>Method</strong></p> <ol> <li>Preheat the oven to 230 degrees. </li> <li>Slice the potatoes in half with skin on. Parboil them in a pot of boiling salted water for 20 minutes, then drain in a colander. Allow them to cool.</li> <li>Next, gently half-squash each potato with a wooden spatula or a masher and place them into a large bowl. Season with salt and a generous amount of oil. Toss to coat.</li> <li>Transfer the potatoes to a heavy-based pan or baking tray.</li> <li>Roast for 20 minutes at a high temperature of 230 degrees or until crispy and golden all over.</li> <li>Remove the tray from the oven and serve.</li> </ol> <p>“I've got Désirée - waxy potatoes. They are crispy, beautiful, amazing potatoes. I've left the skin on and I cook them for 20 minutes at a simmer in salted water,” she said.</p> <p>Once the potatoes were done, she drained them in a colander.</p> <p>Next, Maggie gently half-squashed each potato with a wooden spatula and placed them into a large bowl. </p> <p>“What I'm going to do is squash these down, spreading them out. Keep some shape but only some, skins on and of course, you can peel them if you must,” she said.</p> <p>“I guess if you peel them, it'll be a little bit fluffier but the goodness in the skin, let alone the flavour in the skin are so worth it that there is no way I'm going to lose that.</p> <p>“They have to be cooked enough to be able to squash down like this.”</p> <p>Maggie then seasoned the potatoes with two teaspoons of salt and a generous amount of olive oil, then toss to coat.</p> <p>“I'm going to drizzle them liberally with olive oil... lots of olive oil to moisten the bits. Olive oil being the good fat but there's nothing against butter.”</p> <p>She placed the potatoes in a "very heavy based" baking tray and roasted them for just 20 minutes at a very high temperature of 230 degrees.</p> <p>“Now that's going to be another 20 minutes because I want all those jagged edges to become really crispy, and they'd be such a fight for them when they go on the table,” Maggie said. </p> <p>Once the potatoes are crispy and golden all over, Maggie removed the tray from the oven. </p> <p>“You can see how beautifully crispy they are,” she said.</p>

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Poh Ling Yeow reveals delicious two-ingredient pastry recipe

<p>With all of us spending time at home more than ever before, many have been turning to baking to keep themselves entertained.</p> <p>But if you’re wary of making something from scratch, then this easy recipe from<span> </span><em>MasterChef<span> </span></em>star Poh Ling Yeow is definitely for you.</p> <p>The celebrity chef shared on Instagram her recipe for palmiers from her book<span> </span><em>Poh Bakes</em>, revealing it was “one of my fave things to make”.</p> <p>Surprisingly, the classic recipe only requires two ingredients – caster sugar and puff pastry – which Poh said you can either purchase ready-made from the supermarket or make yourself at home.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CAXAZSzA7ZO/?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="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/CAXAZSzA7ZO/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">One of my fave things to make - #palmier . Recipe from #pohbakes100greats #frenchpastry #pastry #baker #handmade #madefromscratch @_jamface_ #jamface</a></p> <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 post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/pohlingyeow/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank"> Poh Ling Yeow</a> (@pohlingyeow) on May 18, 2020 at 11:31pm PDT</p> </div> </blockquote> <p>Poh’s method, which takes under an hour to make, was a hit with her followers on Instagram who praised the straightforward method.</p> <p>“Palmiers are so nostalgic for me. My sis and I used to get to share one after ballet class each week. Huge treat for us,” one person wrote.</p> <p>“Oh my god @pohlingyeow this is one of my fave recipes from your book,” another commented. “So satisfying and pretty, yet so simple.”</p> <p>“Looks delicious! Hope you’re not sick of hearing that,” another fan wrote.</p> <p>Poh rose to fame while competing on the first season of <em>MasterChef</em> in 2009, where she came runner-up to Julie Goodwin.</p>

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Brand new luxury Coles dessert station causes a stir

<div class="post_body_wrapper"> <div class="post_body"> <div class="body_text "> <p>Coles has upped the ante with the new launch of Coles Local, a new type of supermarket that aims to merge convenience and speciality stores.</p> <p>After three successful ventures in Melbourne, the first Coles Local will officially open in Rose Bay, Sydney and the offerings are a bit different to your normal supermarket.</p> <p>There’s a pick and mix treat bar for dogs, mini gelato cones and macarons, a station that offers to peel your pineapples for you, freshly squeezed juice and fancy breads you can cut in store.</p> <p>Each store specifically caters to the demographic of the area, so the store in Rose Bay includes more than 500 convenience products that cover breakfast, lunch and dinners as well as the largest vegan and vegetarian range of any Coles store in NSW.</p> <p>Local businesses are thrilled with the latest venture from Coles as it offers a new opportunity to sell their items in store.</p> <p>"I think the local demographic plays a big part in what we put in the store. There are quite a few South Africans in the area so we have Field to Fork... they sell biltong which is fantastic for our customers," Coles chief property and export officer Thinus Keeve said to<span> </span><em><a rel="noopener" href="https://www.9news.com.au/national/coles-local-new-sydney-supermarket-tailored-to-suburb-demographic/90c10b33-7d0c-4f74-b496-4a847d778ab6" target="_blank">9News</a></em>.</p> <p>"We are very excited about the vegetarian section, the biggest in NSW, we also have a pet treat bar.</p> <p>"You can bring your dog and enjoy a treat on us."</p> <p>A recent video on TikTok is making the rounds on social media that outlines just what you can experience in store in the Glenferrie Melbourne Coles Local store.</p> <blockquote style="max-width: 605px; min-width: 325px;" class="tiktok-embed" data-video-id="6822918365569355013"><a rel="noopener" href="https://www.tiktok.com/@mmercedesmclean" target="_blank" title="@mmercedesmclean">@mmercedesmclean</a> <p>Literally the most boujee Coles I have ever seen. <a rel="noopener" href="https://www.tiktok.com/tag/foryou" target="_blank" title="foryou">##foryou</a> <a rel="noopener" href="https://www.tiktok.com/tag/fyp" target="_blank" title="fyp">##fyp</a> <a rel="noopener" href="https://www.tiktok.com/tag/foryoupage" target="_blank" title="foryoupage">##foryoupage</a> <a rel="noopener" href="https://www.tiktok.com/tag/coles" target="_blank" title="coles">##coles</a> <a rel="noopener" href="https://www.tiktok.com/tag/melbourne" target="_blank" title="melbourne">##melbourne</a> <a rel="noopener" href="https://www.tiktok.com/tag/australia" target="_blank" title="australia">##australia</a></p> <a rel="noopener" href="https://www.tiktok.com/music/original-sound-6822918311077088006" target="_blank" title="♬ original sound - mmercedesmclean">♬ original sound - mmercedesmclean</a></blockquote> <p>The video details what you can find in store, including a pasta station, the ability to grab a coffee while you shop, a gelato cone station as well as a candy bar station.</p> <p>Melbourne student Mercedes McLean, who posted the video, said she saw extra steps being taken to prevent the store from becoming a “coronahazard”.</p> <p>“From what I saw there are disposable gloves for you to wear when using the tongs and the workers are always wiping everything down,” she wrote in response to one commenter’s question.</p> </div> </div> </div>

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​Reason for MasterChef star’s mystery exit revealed

<p><span><em>Masterchef</em> contestant Ben Ungermann has been charged with two sex offences allegedly committed in Melbourne against a 16-year-old girl.</span><br /><br /><span>Victoria police confirmed the charges against the 36-year-old Queensland man.</span><br /><br /><span>The crime was allegedly committed on February 23 in Docklands.</span><br /><br /><span>Police said in a brief statement that the charges were laid on March 6 after investigations from the Melbourne Sexual Offences and Child Abuse Investigation team.</span><br /><br /><span>The accused has been granted bail and will appear in court on June 25.</span><br /><br /><span>Brisbane man Ungermann had a sparkling rise to the top when he became the 2017 runner up of the popular Channel Ten cooking competition, and was a returned contestant for this year’s all-stars edition.</span><br /><br /><span>However in March, the network confirmed Ben had been removed from this year’s season of <em>MasterChef</em> as he had been arrested for an incident that was of “personal nature.”</span><br /><br /><span>Ungermann has since vehemently denied the charges against him that allegedly took place while he was filming the Network 10 cooking completion.</span><br /><br /><span>He reposted a tweet from his lawyer Adam Houda which read: “I act for Ben Ungermann. Allegations against my client are vehemently denied - and will be defended.”</span><br /><br /><span>On Sunday’s episode featuring popstar Katy Perry, Ungermann was noticeably not present.</span><br /><br /><span>Judge Jock Zonfrillo told the room of contestants that he’d left the competition for a “personal matter” and wouldn’t be returning.</span><br /><br /><span>“Before we get to today’s challenge, we’ve got some news. You’re probably wondering where Ben is,” Zonfrillo said on the show.</span><br /><br /><span>“Due to a personal matter, Ben has had to leave the competition and he will not be returning.”</span></p>

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Tropical papaya refrigerator cake

<p>End your mealtime with a bang and serve up this juicy dessert. The tropical fruit flavours blend well with the dairy to create a dessert to remember.</p> <p><em>Serves 12</em></p> <p><em>Prep Time: 25 minutes</em></p> <p><em>Refrigerator Time: 8 hours</em></p> <p><strong>Ingredients:</strong></p> <ul> <li>250 g cream cheese (one block)</li> <li>300 ml pure cream</li> <li>1/4 cup sweetened condensed milk</li> <li>1 tsp lemon juice</li> <li>1/2 tsp vanilla paste or extract</li> <li>1 1/2 packets Nice biscuits</li> <li>300 g papaya, thinly sliced</li> <li>1 x 440 g can crushed pineapple in juice, drained</li> </ul> <p>To garnish</p> <ul> <li>Extra sliced papaya</li> <li>1/4 cup flaked coconut, toasted</li> <li>1/4 cup sliced almonds, toasted</li> </ul> <p><strong>Method:</strong></p> <ol> <li>With a hand-held mixer beat the cream cheese until smooth. Slowly add cream, beating to incorporate well as you pour, then continue to beat for one to two minutes until it thickens and holds soft peaks.</li> <li>Add the condensed milk, vanilla and lemon juice to the cream and beat until the mixture begins to re-thicken and the beaters leave trails in the surface. Spoon 1/2 cup of the cream into a separate dish, cover and place in the fridge for toping the cake when it’s ready to serve.</li> <li>Line a 1.5 litre loaf tin with cling-wrap to cover the base and over-hang on all four sides. Spread 1/2 cup of the remaining cream in the bottom of the prepared tin and arrange a layer of biscuits on top, cutting a few into smaller pieces to fill any gaps. Dollop over a quarter of the cream (about 1/2 cup again) and spread to cover the biscuits. Top cream with a third of the papaya slices and a third of the drained pineapple.</li> <li>Repeat with biscuits, cream and fruit for two more layers, then finish with a final layer of biscuits and the remaining cream.</li> <li>Cover the surface of the cake with the over-hanging cling-wrap. Press gently to compress and refrigerate eight hours or overnight – giving the biscuits plenty of time to soften.</li> <li>When ready to serve, peel the cling-wrap off the top of the cake and invert onto a serving platter. Remove all cling-wrap and discard. Spread the top and sides of the cake with the reserved cream. Decorate with the coconut, almonds and extra papaya. Keep cake refrigerated until ready to slice and serve.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>To toast coconut and almonds, spread over a tray and bake for 5 - 6 minutes in an oven preheated to 180°C, or toss in a hot pan until just golden.</li> <li>As long as the cream is thick enough to stay on the biscuits without running quickly off the edges it will do the job perfectly, however if you feel it’s too thin at the end of Step 2 you can refrigerate it for an hour and beat again.</li> <li>To cut biscuits into smaller pieces use a serrated knife in a sawing motion so they don’t shatter or crumble.</li> </ul>

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Woman slams Coles delivery service for frustrating detail that left her kitchen "flooded"

<p>A Coles customer has slammed the supermarket after an online order went terribly wrong and was left out in the pouring rain for so long, the groceries “flooded” her kitchen when they were brought inside.</p> <p>The horrified shopper claims the delivery driver did not heed her online instructions which asked for the groceries to be left undercover next to her front door.</p> <p>The driver apparently did not knock when he delivered the bags full of items either.</p> <p>She explained that after a frustrating experience trying to resolve the matter with Coles’ customer service team, they asked she direct her complaint to the Bateau Bay store, on the Central Coast, where she purchased from.</p> <p>“It’s common sense to not leave someone’s groceries out in the rain. I did specify in the description to have the groceries left next to my front door in front of my shoes rack which is on my front porch, out of the weather,” she told Yahoo News Australia.</p> <p><img style="width: 0px; height: 0px;" src="https://oversixtydev.blob.core.windows.net/media/7836114/coles.jpg" alt="" data-udi="umb://media/adbfc3a1941443d680f43166e6456421" /></p> <p>“If I was not home my groceries would of sat in the rain for however long and I wouldn’t of known.”</p> <p>She also went on to say each time she had gotten groceries delivered, there had been a text to notify here, however this time there had been no notification or warning given.</p> <p>“My floors were flooded from the groceries bags and my boxed groceries also were all soggy and wet. They were falling apart so had to be chucked,” she said.</p> <p>She says deli meats and marinated salmon also had to be thrown away because of the water damage, with consolidating a total loss of about $80.</p> <p><img style="width: 0px; height: 0px;" src="https://oversixtydev.blob.core.windows.net/media/7836113/coles-1.jpg" alt="" data-udi="umb://media/91bd19ca3e1e4031b0916056e89cc22c" /></p> <p>“I couldn’t believe someone would actually do that. Especially someone who probably makes multiple deliveries a day.”</p> <p>The woman says that while she accepted the partial refund for the items that were completely unusable, she thought it to be only fair she received a full refund for the inconvenience it caused her and her children.</p> <p>“It wasn’t just a light sprinkle or rain it was heavy. The spot it was placed on my grass was flooded. That’s how heavy the rain was,” she said.</p> <p>The shopper says she has ordered a number of times from the Coles delivery service and has not had any issuers beforehand.</p>

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Katy Perry causes a stir in the MasterChef kitchen with raunchy comments

<p>Many dream about having someone like Katy Perry prancing around their kitchen while they whip up a weeknight meal, and that’s exactly what happened on last night’s episode of<span> </span><em>MasterChef</em>.</p> <p>The soon-to-be-mum was invited to guest judge<span> </span><em>MasterChef: Back to Win</em><span> </span>and not only did she send the contestants into a spin but was also praised by those watching at home for being “weird”, “wonderful” and “chaotic”.</p> <p>But in true Katy Perry fashion, it was her string of raunchy comments that had everyone in Australia in hysterics.</p> <p>When tasting the first dish, which was Sarah Tiong’s pork, the 35-year-old songstress told judge Jock Zonfrillo she had a sprained thumb so she couldn’t cut her own food.</p> <p>“Party in mouth. Put it in my mouth, Daddy!,” Perry said excitably.</p> <p>The racy comment was met with laughter, with fellow judge Andy Allen saying, “Can you cut mine too please Daddy?”</p> <blockquote class="twitter-tweet"> <p dir="ltr">Katy Perry calling Jock ‘daddy’ has made my entire week. <a href="https://twitter.com/hashtag/MasterChefAU?src=hash&amp;ref_src=twsrc%5Etfw">#MasterChefAU</a></p> — Georgia Duncan (@_georgiarae) <a href="https://twitter.com/_georgiarae/status/1260882576295821312?ref_src=twsrc%5Etfw">May 14, 2020</a></blockquote> <blockquote class="twitter-tweet"> <p dir="ltr">did... did katy perry just call jock... daddy? <a href="https://twitter.com/hashtag/MasterChefAU?src=hash&amp;ref_src=twsrc%5Etfw">#MasterChefAU</a></p> — 𝘤𝘭𝘢𝘪𝘳𝘦 🍉 (@goldenwildfIwr) <a href="https://twitter.com/goldenwildfIwr/status/1260880781460729856?ref_src=twsrc%5Etfw">May 14, 2020</a></blockquote> <blockquote class="twitter-tweet"> <p dir="ltr">Hopefully Katy Perry’s <a href="https://twitter.com/hashtag/MasterChefAU?src=hash&amp;ref_src=twsrc%5Etfw">#MasterChefAU</a> legacy is not the theme song but everyone calling Jock ‘Daddy’</p> — Jess Chandra (@jesschandra) <a href="https://twitter.com/jesschandra/status/1260880967108984834?ref_src=twsrc%5Etfw">May 14, 2020</a></blockquote> <p>And that wasn’t all.</p> <p>After tasting Reece Hignell’s cake, she folded a napkin into a set of breasts.</p> <p>“You’re the tits, Reece,” she said.</p> <p>While everyone was ecstatic about Perry’s presence, Reece became completely starstruck as he struggled to focus on the cook.</p> <p>“Oh sh*t,” he said, laughing and looking down at his workspace as the star introduced herself.</p> <p>“I don’t know how to talk, I don’t know how to move, I’m just shutting down,” Hignell had told the camera, taking a deep breath.</p> <p>Poh, Reynold, Sarah, Simon and Reece were fighting for immunity as the singer entered the kitchen.</p> <p>The challenge – something “hot and cold” in honour of the show’s theme song performed by Perry.</p> <p>“Reece, the only thing is I don’t love really fishy things, so anyone that’s doing anything very fishy,” Perry tells Hignell during their brief – and giggly chat.</p> <p>“Well we’re doing cake,” he responded shyly.</p> <p>“Oh I love a cake,” Perry bellowed bizarrely.</p> <p>“Ever since I became with child, I’m definitely into it.</p> <p>“I have a serious allergy to gluten though … JK,” the cheeky songstress added to an awe-struck Reece.</p> <p>“You’re stirring very aggressively,” she teased before wandering off.</p> <p>“Katy Perry is just like a goddess, she’s just floating through the kitchen,” he later said, still in disbelief.</p> <p>According to New Idea: “She took a day out of her busy schedule to film<span> </span><em>MasterChef</em><span> </span>under a military-like veil of secrecy,” the publication’s source revealed.</p> <p>“The judges and contestants couldn’t believe their eyes when pop superstar Katy strode into the<span> </span><em>MasterChef<span> </span></em>kitchen.”</p> <p><em>MasterChef: All Stars continues Sunday night from 7.30 pm on Channel 10.</em></p>

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Top Aussie doctor urges controversial chef Pete Evans to seek help

<div class="post_body_wrapper"> <div class="post_body"> <div class="body_text "> <p>Recently axed<span> </span><em>My Kitchen Rules</em><span> </span>judge Pete Evans fired back at claims his mental state has been altered since his firing. The comments came from the president of the Royal Australian College of GPS who spoke to Ben Fordham’s 2GB.</p> <p>Dr Harry Nespolon said he was “genuinely worried” about the chef, whose ramblings on social media have caused controversy.</p> <p>Evans has also urged his followers to “manifest their own reality”, which has caused Nespolon to worry, according to <em>The Daily Mail</em>.</p> <p>“If he really is in trouble, dare I say, he should make an appointment with his GP and I’m really quite serious about that,” Nespolon said.</p> <p>The doctor was worried about Evan’s recent firing as Evans has recently lost an $800,000 a year contract with Seven.</p> <p>“It doesn’t matter what he has done in the past, it really is important that we do take care of him and that we reach out to him if there is a problem,” he said.</p> <p>“He has just lost his job, or he has resigned from his job. That is a very stressful thing to have happened.</p> <p>“I don’t know Pete Evans, I don’t know his family so this is just pure speculation but it really is one of the oddest things I have ever read.”</p> <p>However, Evans has since confirmed that he is “extremely happy, content and enjoying life” in a new Facebook post.</p> <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fpaleochefpeteevans%2Fposts%2F3031384016954964&amp;show_text=true&amp;width=552&amp;height=608&amp;appId" width="552" height="608" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> <p>He also thanks Nespolon for his “concern for my well-being”.</p> <p>“I have the most robust health (physical, emotional and spiritual) ever at the age of almost 47 years, and currently do not take any medications/pharmaceuticals,” Evans wrote.</p> <p>“I send love and light to all the wonderful doctors and health workers out there, that are helping people achieve long term sustainable health.</p> <p>“I have some wonderful friends that are great integrative/functional medical doctors, so if I ever need any ‘help’, I know who to go and see.”</p> <p>The comments from the doctor come after Evans shared an Instagram post about what “code words” to look out for on social media in relation to COVID-19.</p> <p>“Soon you will hear about certain high profile people (celebrities, politicians, executives, elite, billionaires) having CV (coronavirus). Here are some code words to look out for,” it read.</p> <p>“Self Quarantined = under house arrest either under Federal agent guards or ankle bracelet. Self Quarantined, CV exposure = detained and being questioned by authorities. Tested negative for CV = no confession so they are going to trial after world mass arrest. If convicted their reputation and legacy will be destroyed.</p> <p>“Tested positive for CV = they confessed and taking a deal, their execution will be out of the public eye. Execution will be portrayed as a suicide or some sort of accidental death. Their reputation and legacy will be preserved.”</p> <p>The list concluded: “Remember, these people are being arrested for major crimes against humanity. NO PITY.</p> <p>“Pay very close attention for these code words in the media.”</p> </div> </div> </div>

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Woman shares genius cereal storage hack

<p>A new kitchen hack has taken over social media by storm, with people praising the food storage trick as “brilliant”.</p> <p>Cereals are commonly stored in a plastic container or simply left in the packaging box. However, a UK woman has revealed the way to properly store cereal boxes to minimise the risk of going stale.</p> <p>In a Facebook post, Becky Holden-McGhee wrote: “It’s only taken me 40 years, but I now know the correct way to close a cereal box.</p> <p>“Genius. It takes seconds, no more dried up cereal and ugly torn boxes to greet me every morning.”</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fbecky.holden.923%2Fposts%2F10163890423985508&amp;show_text=true&amp;width=552&amp;height=706&amp;appId" width="552" height="706" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>Holden-McGhee told <em>Metro.co.uk</em> she adopted the trick from an American woman on her online feed. ”I was like, ‘that looks amazing but I don’t think I’m going to be able to do that’,” she said.</p> <p>“Because you see these hacks don’t you, but in reality they’re not that easy to do.”</p> <p>Her post has received hundreds of comments and been shared more than 110,000 times.</p> <p>“I can’t keep up with every single comment now because it’s gone a little bit crazy, but everyone has just been like ‘wow’ and ‘who knew?’” she told the outlet.</p> <p>“Loads and loads of people have shared pictures of their own cereal boxes, which is so cute.”</p> <p>The trick to sealing a cereal box is to fold the two small flaps on the sides and one of the long sides inside. Pinch the two sides of the box so that the sides fold in to close like a milk carton. From then, the remaining long side can be folded into the box.</p> <p><em>Image: Becky Holden McGhee/Facebook </em></p>

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The Queen’s drop scone recipe revealed

<p>We may not afford to live like the Queen – but even amid the pandemic, we can afford to cook like her Majesty.</p> <p>Queen Elizabeth II revealed her personal recipe for drop scones, also known as ‘scotch pancakes’, in a letter which is available in the <a href="https://catalog.archives.gov/id/5721363">National Archives</a>.</p> <p>The monarch prepared the recipe for US President Dwight Eisenhower and his wife Mamie during their stay at Balmoral Castle in 1959. It appeared that the couple was so taken with the delicacy that the Queen, then 34 years old, decided to share the recipe with them.</p> <p>“Dear Mr President,” she wrote in the letter. “Seeing a picture of you in today’s newspaper, standing in front of a barbecue grilling quail, reminded me that I had never sent you the recipe of the drop scones which I promised you at Balmoral. I hope you will find them successful.”</p> <p>In addition to listing the ingredients, the Queen also included a few tips. “Though the quantities are for 16 people, when there are fewer, I generally put in less flour and milk, but use the other ingredients as stated,” one read.</p> <p>She added, "I have also tried using golden syrup or treacle instead of only sugar and that can be very good, too. I think the mixture needs a great deal of beating while making, and shouldn’t stand about too long before cooking.”</p> <p><img style="width: 500px; height: 281.25px; display: block; margin-left: auto; margin-right: auto;" src="https://oversixtydev.blob.core.windows.net/media/7836048/recipe.jpg" alt="" data-udi="umb://media/5e45e4bffd4448519943a4cc3f3c9942" /></p> <p>The recipe is as below:</p> <p><strong>The Queen’s Drop Scones</strong></p> <p><strong>Ingredients:</strong></p> <ul> <li>4 teacups flour</li> <li>4 tablespoons caster sugar</li> <li>2 teacups milk</li> <li>2 whole eggs</li> <li>2 teaspoons bicarbonate of soda</li> <li>3 teaspoons cream of tartar</li> <li>2 tablespoons melted butter</li> </ul> <p>Beat eggs, sugar and about half the milk together, add flour, and mix well together adding remainder of milk as required, also bi-carbonate and cream of tartar, fold in the melted butter.</p> <p>The Queen’s recipe ends there, but it is understood that the batter can be poured onto a heated frying or griddle pan and flipped when it starts bubbling on top. Once each side is slightly browned, the scones can be served.</p>

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The controversial cooking question on everyone’s lips

<p>As garlic is a common staple in many dishes around the world, there’s been a controversial question on everyone’s lips who use the spice in their dish.</p> <p>How much minced garlic equals one clove?</p> <p>Although the question might sound simple, the answer is anything but.</p> <p>It depends on how finely minced the garlic is as well as whether the chop is standardised and how big the clove of garlic is.</p> <p>This question has confused many as it depends on the chef’s personal preference. One person says that clove is a “useless measurement”.</p> <p>"clove" [is] a useless measurement. Look at the variation on this page—anywhere from 1/4 teaspoon to 1 tablespoon—that's a variation of 1200%. I use the conversion of 1 clove equals 1 teaspoon. I believe Cook's Illustrated does the same,” he said to<span> </span>Hotline<span> </span>in a<span> </span><a rel="noopener noreferrer" href="https://food52.com/hotline/13423-how-much-minced-garlic-equals-one-clove" target="_blank">thread</a>.</p> <p>However, others have disagreed. The answer that was “voted the best” in the thread says that minced garlic is a waste of time.</p> <p>“Sorry, I would toss the "packaged" garlic that has chemical preservatives in it in favor of spending the 20 seconds it takes to chop or mince fresh real garlic cloves,” they wrote.</p> <p>Others agreed with the best voted answer, saying “you will never get the flavour of fresh garlic from a jar so there is no equivalent”.</p> <p>One person commented explaining that they were from New Zealand and therefore preferred using pre-minced garlic as fresh garlic is quite expensive and they use it a lot in their cooking.</p> <p>One final commenter just praised anyone who was getting into the kitchen and trying to use garlic, as well as giving an answer to the question.</p> <p>"Yes, fresh garlic is best. Applause to anyone that is trying to be a better home chef, no matter what kind of garlic you are using."</p>

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Maggie Beer shares her secret to perfect poached eggs

<p>Since Australians began staying inside amid the coronavirus pandemic, Maggie Beer has shared her cooking wisdoms from her Barossa Valley kitchen through a new video series titled <em>Cooking with Maggie.</em></p> <p>Now the celebrity chef and cookbook author has revealed the secret to perfect poached eggs.</p> <p>Beer explained that fresh eggs will hold its shape better when being poached, while older egg whites tend to be runny.</p> <p>When using an old egg, Beer recommended cracking it on a strainer to remove some of the liquid so that the poached version will be free from frills and “have a tighter shape”.</p> <p>She added, “It’s always easier when you’re poaching an egg to actually put it in a little container … so you’re not breaking the egg into the swirling water.”</p> <p><iframe src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2FOfficialMaggieBeer%2Fvideos%2F297909041194072%2F&amp;show_text=1&amp;width=560" width="560" height="476" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media" allowfullscreen="true"></iframe></p> <p>She also advised against using salt and vinegar.</p> <p>“There’s no point in using salt, you don’t need to use salt,” she said. “Nor do you need to use vinegar. Vinegar will help set the egg, but it makes the egg taste [like] the vinegar, and I hate that.”</p> <p>Instead, Beer recommended swirling the boiling water around in the pot to create a “vortex” and pouring the egg into the vortex.</p> <p>She said poaching takes two to three minutes, depending on the size of the egg.</p> <p>Beer seasoned the poached egg with salt and pepper upon serving. “I didn’t put salt in the water so it’s important to season with salt and pepper now.”</p> <p>The TV personality, who has been sharing new videos on her social media pages every day since early April, said she would be committed to the video series for however long the COVID-19 pandemic keeps people at home.</p> <p>“Whether it’s three months or six months, I will do it,” she told <em><a href="https://www.broadsheet.com.au/national/event/cooking-maggie">Broadsheet</a></em>.</p> <p>“It’s the perfect opportunity to get everyone cooking, don’t you think?”</p>

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MasterChef contestant kicked out after serving dead bird to the judges

<p>Spanish MasterChef fans have been left in shock after one of their contestants served an unplucked and uncooked partridge to the less than impressed judges.</p> <blockquote class="twitter-tweet"> <p dir="ltr">Así ha sido la expulsión de Saray en el cuarto programa de <a href="https://twitter.com/hashtag/MasterChef?src=hash&amp;ref_src=twsrc%5Etfw">#MasterChef</a> 8 <a href="https://t.co/5KB3O2GWnE">https://t.co/5KB3O2GWnE</a> <a href="https://t.co/PYvzC9D0oq">pic.twitter.com/PYvzC9D0oq</a></p> — MasterChef (@MasterChef_es) <a href="https://twitter.com/MasterChef_es/status/1257449800540336130?ref_src=twsrc%5Etfw">May 4, 2020</a></blockquote> <p>27-year-old social worker Saray was reportedly unhappy with having to pluck and cook the bird for that week’s elimination challenge and defiantly decided to serve the bird as is.</p> <p>She was already upset with previous harsh critiques she’d received from the judges and plated up the uncooked partridge with cherry tomatoes and dressing.</p> <p>The clip has since been watched more than 1.8 million times on Twitter and shows Saray calmly delivering the uncooked bird to the judges.</p> <p>Fans of the show were disgusted and thrilled by the drama and the incident spread quickly on Twitter.</p> <p>A viewer tweeted: “MasterChef Spain is more exciting than the British version!</p> <p>“Contestant serves up an uncooked, unplucked partridge because she's p***ed off that her effort in the previous round was rubbished by the judges.”</p> <p>Another Spanish national sarcastically said: "This is the society that we are creating children-adults, crying, conceited, badly educated ....... Let's continue like this."</p>

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Jimmy Shu’s best tips for cooking during coronavirus outbreak

<p>In recent weeks, Australians have had to get creative when preparing their food as coronavirus restrictions continue to be maintained across the country.</p> <p>Home cooks are left racking their brains for ways to work with limited ingredients – however, this should not be a barrier to creating tasty, wholesome meals, says Chinese-Sri Lankan restaurateur Jimmy Shu.</p> <p>In an interview with <em>Over60</em>, the chef and host of SBS Food’s <em>Taste of the Territory </em>shares his best tips on making the most out of what you’ve got in your kitchen.</p> <p><strong><em>Over60</em>: What are some of your top restaurant kitchen practices that could be transferred to cooking at home?</strong></p> <p>Jimmy Shu: Good cooking is not about fancy equipment or complicated recipes. Simple ingredients cooked well will always lead to a delicious meal, and this is the approach I take in my restaurants and also at home. I would say the key practice home cooks can take from restaurants would be to fully prep all your ingredients before you start cooking – chopping and measuring might feel tedious, but it’s often the difference between a well-executed meal and a haphazard one.</p> <p><strong>What have you been cooking at home?</strong></p> <p>I’ve been cooking my version of comfort food, which is lots of curries and stir-fries. They’re great to cook right now as they mostly use pantry staples, like curry paste and coconut milk, plus your choice of protein and vegetables. I keep mine very simple with just one or two kinds of veggies. My favourite recipe is one I cook in the show, Barramundi Meen Moilee. We’re lucky to have a constant supply of fresh seafood in Darwin, and this recipe is spicy and fresh tasting. </p> <p><strong>What are your must-have basic ingredients at home?</strong></p> <p>I think everyone should have a well-stocked pantry of Asian ingredients that last a long time, like soy sauce, rice wine vinegar, dried chillies and coconut milk. Fresh ingredients like ginger, turmeric and lemongrass also last a long time if you store them correctly, and can be frozen easily.</p> <p><strong>How can amateur and home cooks make the most out of a small amount of ingredients?</strong></p> <p>Herbs and spices can very easily take pantry staples and make them into a delicious meal. I recommend everyone has a good look at what you have in your pantry and aim to use it up before buying new ingredients. Combining a cooked grain – rice, lentils or pasta – with vegetables and protein is a super simple recipe formula, and home cooks can take these elements to the next level by adding some delicious herbs and spices – dried herbs, chilli flakes, soy sauce, sambal, rice vinegar, miso and kimchi all last for a long time in the pantry or fridge, and add an incredible amount of flavour to basic dishes.</p>

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Coles customer’s “gross and unsanitary” find in water bottle

<p>A small plastic object has been found floating inside a Coles branded water bottle by a shopper who described the discovery as “gross and unsanitary”.</p> <p>The 1.5 litre bottle was originally supposed to contain nothing but Australian spring water, but somehow became contaminated with two small items resembling a piece of machinery.</p> <p>The customer came across the object while drinking the water, as it ended up in their mouth and left them feeling “nauseous”.</p> <p>“I felt a bit nauseous for a little bit after it, just thinking about it, but nothing major,” the customer told<span> </span><em>Yahoo News Australia.</em></p> <p>Taking to Facebook, the customer wrote “it was not (a) pleasant surprise” when they realised the foreign object ended up in their mouth.</p> <p><img style="width: 365.4135338345865px; height: 500px;" src="https://oversixtydev.blob.core.windows.net/media/7835943/screen-shot-2020-05-05-at-111356-am.png" alt="" data-udi="umb://media/e510aadd81f648db8ecaef6838c6d2a8" /></p> <p>Recounting the incident, the shopper said they bought the eight pack of water bottles from Parkmore supermarket, in Keysborough, southeast of Melbourne a while ago.</p> <p>Only one bottle appeared to have been contaminated.</p> <p>They said despite the unpleasant experience, it would not keep them from buying the same product in the future.</p> <p>“I see it as an isolated incident, the likelihood of a recurrence is extremely unlikely, so I don't see it preventing me from purchasing it again,” the customer said.</p> <p>“I'll just have to be more vigilant in checking the bottles prior to purchasing.”</p> <p>A Coles spokesperson confirmed to<span> </span><em>Yahoo News Australia</em><span> </span>the incident would be investigated.</p> <p>“We have responded to this customer and our quality team will investigate. Coles encourages customers to bring back any product they are not happy with for a full refund,” they said.</p>

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