Food & Wine

Placeholder Content Image

“Unacceptable!”: Shoppers threaten to boycott Coles over hot cross buns

<p>Coles shoppers have threatened to boycott the supermarket over the sale of hot cross buns individually wrapped in plastic.</p> <p>Melbourne woman Caroline Lambert shared a photo of “loose fruit hot cross buns” packaged in plastic boxes on Wednesday.</p> <p>“This plastic-fest was spotted in a Coles supermarket in Melbourne Central this morning. Super depressing Coles,” Ms Lambert captioned the post.</p> <p>“Your customers want you to do better with your environmental responsibilities.”</p> <p>It didn’t take long to spark a response, with over 15,000 people joining the “Leave It On The Shelf” campaign, promising to boycott Coles and other stores over their excessive use of plastic.</p> <p>After seeing Ms Lambert’s post, low-carbon charity 1 Million Women announced it was relaunching the anti-plastic campaign on Saturday.</p> <p>“We’re bringing back our Leave It On The Shelf campaign. We’re all pledging to leave plastic packaged fruit and veg on the shelf to show supermarkets that this sort of this is unacceptable!” the charity wrote on Facebook.</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/B8cQODigvFI/?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/B8cQODigvFI/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">This plastic-fest was spotted @colessupermarkets in Melbourne Central this morning. Super depressing Coles. Your customers want you to do better with your environmental responsibilities 😡🤯🤢🌏 #waronwasteau #waronwaste #zerowaste #environment #singleuse #environmentalshamefiles</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/lambertion/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank"> Caroline Lambert</a> (@lambertion) on Feb 11, 2020 at 1:20pm PST</p> </div> </blockquote> <p>“Maybe we need to include hot cross buns!”</p> <p>Many have taken to social media to slam Coles.</p> <p>“I’ve shopped at Coles for 35 years but this is driving me away,” one woman wrote on the supermarkets Facebook page.</p> <p>“It might take more effort but I will abandon Coles and Woolies if you don’t lift your game. Shame on you.”</p> <p>Another woman wrote: “Pretty disappointed at Coles for this overuse of single use plastic! How ridiculous!”</p> <p>After one woman accused Coles of “over-packaging” on Twitter, the company said it was “making every effort to minimise packaging as much as possible”.</p> <p>Speaking to<span> </span><em>Daily Mail Australia</em>, a spokeswoman from Coles said: “We have placed the single buns in recyclable packaging so that we can give customers the option of buying a single hot cross bun.</p> <p>“The recyclable packaging keeps them fresh in stores where we don’t have single item display units where customers can pick them up using tongs.”</p> <p>“The packaging is recyclable in kerbside recycling bins. While this is not how our hot cross buns are generally packaged, to offer convenience a small number of stores have packed buns in this way.</p> <p>“We are constantly reviewing our packaging to make it more environmentally friendly.”</p>

Food & Wine

Placeholder Content Image

“Disgrace”: Shopper outraged over Woolworths’ baby formula rort

<p>An Adelaide man has claimed to have watched on as shoppers rorted Woolworths’ customer limits on baby formula tins, collecting “over 100 cans” from one store.</p> <p>The man said he saw three people going back and forth from Gilles Plains Woolworths to purchase two tins of baby formula in each transaction and repeating the process until they filled out their trolleys with “over 100 cans”.</p> <p>“I raised it with multiple staff (managers included) all laughed at it and said there is nothing we can do!” he wrote on a Facebook post Friday alongside pictures of the trolleys. “Disgrace!”</p> <p>Another shopper took to <a href="https://www.facebook.com/photo.php?fbid=10159370480169622&amp;set=p.10159370480169622&amp;type=3&amp;theater">Woolworths’ Facebook page</a> to raise a similar issue occurring at a Rowville store.</p> <p>“Just been to Woolies [Stud Park] and watched the revolving door of at least 12 people emptying the A2 baby formula from the shelves,” the shopper wrote.</p> <p>“Limit of two cans per person is a joke. They fill their cars up until there is none left. You should consider two cans per person per day.”</p> <p>In <a href="https://www.theaustralian.com.au/retailers-crack-down-on-baby-formula-limits-amid-parent-pressure/news-story/21fbb3b8b742cb7017de8d110b3c5d74">October 2018</a>, Woolworths and Coles reverted their baby formula limit back to two tins per transaction following pressure from families.</p> <p>The retailers had increased the limit to eight due to <a href="https://insidefmcg.com.au/2018/10/22/supermarkets-under-pressure-to-reduce-formula-allowance/">improvements in supply</a> in the months prior.</p> <p>A Woolworths spokeperson told <em><a href="https://au.news.yahoo.com/customer-vents-over-absolutely-disgraceful-woolworths-formula-rort-080304734.html">Yahoo</a></em>, “We encourage any parents who find their chosen baby formula is unavailable on the shelves to speak with store management, so we can help get them stock as quickly as possible.”</p>

Food & Wine

Placeholder Content Image

Outrage at sneaky packaging symbol that short-changes customers

<p>A Woolworths customer’s complaint over the amount of beef mince in a packet has brought public attention to a little known code that is commonly found on supermarket products.</p> <p>The supermarket says that it’s not to blame for the error, despite knowledge of the code being a revelation for many.</p> <p>Queensland mum Mandy Smith purchased a 500g package of beef mince from her local Woolworths store recently and paid $7.50 for the packet.</p> <p>When Mandy weighed the meat on her scale at home, she discovered that the mince weighed just 262g and took to Facebook to voice her outrage.</p> <p>“Seriously Woolworths … I have been buying this mince like this for a while, and not cheap due to trying to cut out fat. I weighed it today and there is less than 300 grams in a supposed 500g pack!” she wrote.</p> <p>“I paid $7.50 for 500 grams and got this! And yes my scales are fine I use them daily by (the) way. How many people are you ripping off (by) including the packaging weight?”</p> <p>It has since been pointed out that supermarkets put a letter “e” next to the weight on products, which surprisingly stands for estimate.</p> <p><img style="width: 0px; height: 0px;" src="https://oversixtydev.blob.core.windows.net/media/7834589/woolwoths-mince.jpg" alt="" data-udi="umb://media/988554b3e82944c4b847d7dabb7e3c9d" /></p> <p>It’s called the “average quantity system”, and according to the National Measurement Institute (NMI), IT’S “an internationally agreed method of determining the size or quality of prepacked articles with ‘consistent normal content’”.</p> <p>“This means it provides confirmation of the measurement or quantity of goods in the package, being sold by measure,” the NMI website reads.</p> <p>“AQS provides a 97.5 per cent assurance that goods are the correct quantity within the prescribed tolerances.”</p> <p>A Woolworths spokesman told<span> </span><em>news.com.au</em><span> </span>that the company took Mandy’s claim seriously.</p> <p>A Woolworths spokesman told news.com.au the company took Ms Smith’s claim seriously.</p> <p>“We want our customers to shop with the confidence they’re getting what they’re paying for,” the spokesman said.</p> <p>“We’re aware of the customer’s claim and have been looking into it with our meat production partner.</p> <p>“We have a range of checks and balances in place throughout production to help ensure our products comply with trade measurement.”</p> <p>It has also advised customers who are concerned about the weight of a product to return the item for a refund.</p>

Food & Wine

Placeholder Content Image

Cherry choc chip ice-cream sandwiches

<p>These are the heavenly ice-cream sandwiches of your childhood. Even better – the ice-cream recipe doesn’t begin with a custard, and so avoids the ‘will it or won’t it?’ curdling fear.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 cups (500 ml) thickened cream</li> <li>1 cup (250 ml) full-cream milk</li> <li>¾ cup (165 g) caster sugar, plus 1 teaspoon extra</li> <li>1½ cups (225 g) frozen cherries, partially thawed</li> <li>85 g dark chocolate (70 per cent cocoa), roughly chopped</li> <li>36 plain chocolate biscuits (Choc Ripple biscuits or similar)</li> </ul> <p><strong>Directions:</strong></p> <p>1. In a large bowl, whisk together the cream, milk and sugar, and stir until the sugar dissolves. Churn in an ice-cream machine according to the manufacturer’s instructions.</p> <p>2. Toss the cherries with the extra teaspoon of sugar. Add the cherries, along with any juice, and the chocolate to the ice-cream mixture. Transfer to a container with a lid and freeze until firm enough to scoop.</p> <p>3. To assemble the sandwiches, spread 1/3 cup (80g) of ice-cream over a biscuit and top with another biscuit. Repeat with the remaining biscuits and ice-cream. Wrap tightly in baking paper and freeze until ready to serve.</p> <p><strong>Tip:</strong></p> <p>The sandwiches will keep for 24 hours in the freezer.</p> <p><a rel="noopener" href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html" target="_blank"><em>Recipe from<span> </span><span>The Edible City by Indira Naidoo</span>, published by Penguin Books, RRP $45.00.</em></a></p> <p><em>Republished with permission of </em><a rel="noopener" href="https://www.wyza.com.au/recipes/cherry-choc-chip-ice-cream-sandwiches.aspx" target="_blank"><em>Wyza.com.au</em></a><em>. </em></p>

Food & Wine

Placeholder Content Image

Lemon curd cheesecake eggs

<p>Perfect for wowing your guests - these lemon curd cheesecake eggs are the ideal treat for your next function!</p> <p><strong>Ingredients:</strong></p> <ul> <li>225g cream cheese, at room temperature</li> <li>400g sweetened condensed milk</li> <li>2 teaspoons finely grated lemon zest (from 2 lemons)</li> <li>60ml lemon juice</li> <li>12 hollow white chocolate Easter eggs (6 cm tall), store-bought or homemade (see Tips below)</li> <li>60g lemon curd</li> </ul> <p><strong>Directions:</strong></p> <p>1. Beat the cream cheese using an electric mixer until smooth. Beat in the condensed milk until smooth. Add the lemon zest and juice and beat again until smooth and creamy. Refrigerate for 1 hour.</p> <p>2. Gently knock the top off the Easter eggs to create a small opening, creating a cracked shell effect.</p> <p>3. Place the chilled cheesecake mixture into a piping bag, snip off a 1cm opening and pipe the cheesecake into the eggs to just below the rim. (You will have leftover cheesecake filling; this can be frozen for up to a month.) Refrigerate the eggs for 1 hour.</p> <p>4. Scoop a small well in the centre of each egg with a teaspoon, fill with 1 teaspoon of lemon curd and tap gently on a work surface to help flatten it (to look like the yolk in the centre of the egg).</p> <p><strong>Tips:</strong></p> <p><strong>Make Homemade White Chocolate Easter Eggs</strong></p> <p>Melt 250g of white compound chocolate. Paint a layer into an Easter egg chocolate mould about 6cm tall by 4cm wide. Set in the fridge, then paint a second coat of melted chocolate. Return to the fridge. Remove the eggs from the mould. Heat a small frying pan over a medium heat. Lightly touch the rims of two egg halves onto the hot surface for 3 seconds so they just start to melt, then quickly press the melted edges together. You will need 12 eggs in total.</p> <p><em>Images and recipes from<span> </span><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fsweet-celebrations-elise-strachan%2Fprod9781743369197.html" target="_blank"><span>Sweet! Celebrations by Elise Strachan</span></a><span> </span>(Murdoch Books) RRP $39.99.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/lemon-curd-cheesecake-eggs.aspx" target="_blank">Wyza.com.au</a>. </em></p>

Food & Wine

Placeholder Content Image

Chocolate sour cherry slice

<p>A sultry taste sensation for those who love sweet things with a touch of cherry sour.</p> <p><strong>Ingredients:</strong></p> <p><strong>For the base</strong></p> <ul> <li>2 cups raw cashew nuts</li> <li>2 cups unsweetened desiccated coconut</li> <li>1/2 cup raw cacao powder</li> <li>Pinch of sea salt</li> <li>1/4 cup extra virgin coconut oil + 1/4 cup cacao butter* (or 1/2 cup extra virgin coconut oil)</li> <li>1/2 cup rice malt syrup</li> <li>1 x 20ml tablespoon pure vanilla extract</li> <li>3/4 cup unsweetened dried sour cherries</li> </ul> <p><strong>For the topping</strong></p> <ul> <li>200g dark chocolate</li> <li>2 x 20ml tablespoons extra virgin coconut oil</li> </ul> <p><strong>Method:</strong></p> <p>1. Line a 22 x 11 cm loaf tin with baking paper or cling film.</p> <p>2. Process the cashew nuts and desiccated coconut in a food processor until you get fine crumbs.</p> <p>3. Add the cacao powder and salt and process until well combined.</p> <p>4. Melt the coconut oil (and cacao butter, if using) in a large saucepan over the lowest heat on your stove.</p> <p>5. Add the rice malt syrup and vanilla extract and stir to combine.</p> <p>6. Take the saucepan off the heat, tip the dry ingredients from the food processor and the sour cherries into the saucepan and stir everything together until well combined. Press the mixture into the prepared tin, smoothing the surface with the back of a spoon (and your hands, if need be). Place the tin in the freezer to chill.</p> <p>7. To make the topping, melt the chocolate and coconut oil together in a double boiler or in the microwave. Remove the slice from the freezer and pour over the topping. Return the slice to the fridge for a few hours to set. Once set, remove the slice from the tin and cut into squares. Store in the fridge or freezer.</p> <p><strong>Tips:</strong></p> <p>The recipe uses 1/4 cup coconut oil + 1/4 cup cacao butter for the smooth and creamy texture that cacao butter provides. You can buy cacao butter at health food stores or online, or just use 1/2 cup coconut oil if you prefer.</p> <p><em>Recipe originally appeared on <a href="https://www.rfhb.com.au/blog/chocolate-sour-cherry-slice/">Real Food Body Health</a>.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/chocolate-sour-cherry-slice.aspx" target="_blank">Wyza.com.au</a>. </em></p>

Food & Wine

Placeholder Content Image

Chocolate pancakes with caramel and peanut butter sauce

<p>These delicious pancakes come packed with flavours and no dairy – perfect for the whole family!</p> <p><em>Serves 2</em></p> <p><strong><span>Ingredients:</span></strong></p> <p><strong><span>Pancake</span></strong></p> <ul> <li><span>1 cup wholemeal spelt flour</span></li> <li><span>1 cup unsweetened almond milk</span></li> <li><span>3 medjool dates, pitted</span></li> <li><span>3 tbsp raw cacao powder</span></li> <li><span>1 very ripe banana</span></li> </ul> <p><strong><span>Sauce</span></strong></p> <ul> <li><span>1/3 cup coconut milk</span></li> <li><span>2 tbsp <a href="https://mayvers.com.au/product/mayvers-smooth-peanut-butter/">Mayver’s Peanut Butter</a> </span></li> <li><span>3 medjool dates</span></li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li><span>Blend the dates and the almond milk until they are well combined and there are no chunks.</span></li> <li><span>In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.</span></li> <li><span>In a non-stick frypan over medium heat, cook the pancakes for approximately 2 minutes either side. </span></li> <li><span>Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they’re ready.</span></li> <li><span>Enjoy! </span></li> </ol> <p><em><span>Recipe</span></em><span> <em>by <a href="https://www.instagram.com/young_rebecca/">Rebecca Young</a>.</em></span></p>

Food & Wine

Placeholder Content Image

Garden-fresh asparagus soup

<p>Love the healthy snap of a bright-green new-season asparagus stalk? Enjoy their uniquely grassy, sweet flavour and their healthy-bacteria-boosting proteins in this fresh and uplifting soup.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 tablespoons butter</li> <li>2 tablespoons extra virgin olive oil, plus extra to serve</li> <li>2 spring onions (scallions), finely chopped, plus extra, curled in cold water, to serve</li> <li>1/2 teaspoon curry powder</li> <li>1/4 teaspoon ground ginger</li> <li>1/2 teaspoon ground turmeric grated zest and juice of 1 lemon</li> <li>2 medium turnips, peeled and diced</li> <li>750 ml (3 cups) vegetable stock</li> <li>270 ml tin additive-free coconut milk</li> <li>175 g (1 bunch) asparagus, cut into 1.5 cm pieces</li> <li>1/2 teaspoon Celtic sea salt</li> <li>freshly cracked black pepper, to taste</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Melt the butter with the oil in a large saucepan over medium heat.</li> <li>Add the spring onion and cook, stirring frequently, until soft. Add the curry powder, ginger, turmeric, lemon zest, juice and turnip and cook, stirring frequently, for 5 minutes.</li> <li>Add the stock, coconut milk and asparagus, and simmer, partially covered, for 15 minutes or until the turnip is tender, then add the salt.</li> <li>Remove from the heat and allow to cool slightly, then purée the mixture in batches in a food processor or blender until smooth.</li> <li>Reheat gently if necessary, then drizzle with olive oil, grind over black pepper and garnish with curled spring onion.</li> </ol> <p><em>Recipe and image from <a rel="noopener" href="https://www.murdochbooks.com.au/browse/books/healthy-cooking/Heal-Your-Gut-Lee-Holmes-9781743365601" target="_blank"><span>'Heal Your Gut'</span></a> by Lee Holmes (Murdoch Books), RRP $29.99.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/garden-fresh-asparagus-soup.aspx" target="_blank">Wyza.com.au</a>. </em></p>

Food & Wine

Placeholder Content Image

Heston Blumenthal ousted from MasterChef amid underpayment scandal

<p>Network 10 has confirmed that Heston Blumenthal will not return to his guest judging role on <em>MasterChef</em> amid his wage theft scandal.</p> <p>Earlier this month Dinner by Heston restaurant, which was fronted by the celebrity chef, was revealed to have underpaid employees by more than $4 million. The restaurant had its <a href="https://www.broadsheet.com.au/melbourne/city-file/article/dinner-heston-blumenthal-close-end-week">lease terminated by Crown Melbourne last week</a> and is expected to be <a href="https://www.smh.com.au/business/workplace/heston-restaurant-owners-blame-partner-crown-for-underpayment-scandal-20200208-p53yzj.html">put into liquidation by the Federal Court this week</a>.</p> <p>The British chef will not appear on <em>MasterChef</em> in 2020, Network 10 officials have confirmed.</p> <p><span>“Heston has been a long-time member of the <em>MasterChef Australia</em> family, but he will not be appearing in the upcoming season,” a spokesman told the <em><a href="https://www.heraldsun.com.au/entertainment/confidential/blumenthal-ousted-from-masterchef-amid-pay-scandal/news-story/365f6d7dfb5bfb03dfb307c409ec87a3">Herald Sun</a></em>.</span></p> <p><span>The network offered no explanation on Blumenthal’s absence.</span></p> <p>“Season 12 of <em>MasterChef Australia</em> is currently in production, and we look forward to showing viewers our amazing new judges and an incredible cast later in the year on 10.”</p> <p>Dinner by Heston is owned by British-based company Tipsy Cake. Blumenthal is no longer a shareholder of the embattled business, but the company said he remains associated as chef patron.</p> <p>Tipsy Cake claimed a large part of the blame laid on Crown Resorts, which it described as a “partner”.</p> <p>“As a foreign company, Tipsy relied from the outset on the advice given by advisers in Australia and our partner Crown Melbourne, who were responsible for advising on the staff remuneration blueprint for the restaurant,” a Tipsy Cake spokesperson told <em><a href="https://www.smh.com.au/business/workplace/heston-restaurant-owners-blame-partner-crown-for-underpayment-scandal-20200208-p53yzj.html">The Age </a></em><a href="https://www.smh.com.au/business/workplace/heston-restaurant-owners-blame-partner-crown-for-underpayment-scandal-20200208-p53yzj.html">and </a><em><a href="https://www.smh.com.au/business/workplace/heston-restaurant-owners-blame-partner-crown-for-underpayment-scandal-20200208-p53yzj.html">The Sydney Morning Herald</a></em>.</p> <p>“As the financial effect became clearer, including the discovery that there were also significant overpayments of superannuation to some staff, Tipsy Cake tried to discuss constructively with Crown, to work together to find a solution which would be in the best interests of staff.</p> <p>“Regrettably Crown has not engaged with us or agreed to any proposal which was tabled in order to remediate the employees.</p> <p>“This is a complex issue and one that has affected a large number of industries and companies across Australia.”</p> <p>A <em>Sunday Age </em>investigation in late 2018 revealed that the Melbourne restaurant had been unlawfully underpaying its staff, with many of them working 20 to 30 hours a week unpaid.</p> <p>Blumenthal’s removal from the Channel 10 show came as former judge George Calombaris saw his restaurant business <a href="https://www.abc.net.au/news/2020-02-10/george-calombaris-restaurant-empire-in-voluntary-administration/11951504">put into administration</a> following a staff underpayment scandal.</p>

Food & Wine

Placeholder Content Image

Jump the queue in Woollies thanks to this little known hack

<div class="post_body_wrapper"> <div class="post_body"> <div class="body_text "> <p>Time-poor customers will be over the moon with Woolworth’s latest queue jumping hack that allows them to pay for their items as they make their way through stores.</p> <p>Woolworths have introduced a new scheme called Scan&amp;Go, which has since been rolled out in ten stores across Sydney.</p> <p>After a successful trial in Sydney’s Double Bay store, many have trialled the scheme and labelled it “exciting”.</p> <p>"The customer feedback on Scan&amp;Go has been pleasing, with repeat usage of the app high. This speaks to the growing demand for quick and easy shopping experiences in our busy lives,” a Woolworths spokesperson told<span> </span><em><a rel="noopener noreferrer" href="https://au.news.yahoo.com/woolworths-scan-go-scheme-no-checkouts-phone-075349863.html" target="_blank">Yahoo News Australia</a>.</em></p> <p>The scheme involves shoppers downloading the Scan&amp;Go app from the App Store or Google Play and registering payment details into the app.</p> <p>Customers then go around scanning items on their phone as they put them into their bags before tapping off at a designated kiosk. This can shave minutes off shopping times for those who are too busy to stand in line.</p> <p>Woolworths Group Head of Payments and Financial Services Paul Monnington said that the scheme is aimed at customers who lead busy lives.</p> <p>The 10 stores operating the scheme across Sydney are Double Bay, Mona Vale, Miller Junction, Chullora, Pitt Street, Met Centre, York Street, George Street, Manly and Strawberry Hills.</p> <p>However, there are no concrete plans to roll out the scheme across the country.</p> <p>"We're continuing to explore opportunities to expand Scan&amp;Go to more stores, but have no firm plans at this time,” they said.</p> </div> </div> </div>

Food & Wine

Placeholder Content Image

Try this gluten free chicken parmigiana

<p><strong>Serves <em>5</em></strong></p> <p>This delicious chicken parmigiana is a fantastic choice for a week night meal. However, it has been specially created to allow those 1 in 7 Australian’s who suffer from IBS (irritable bowel syndrome) to indulge guilt-free.</p> <p>Recipes and images from <a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742614205&amp;Author=Shepherd,%20Sue">The Two-Step Low-FODMAP Diet and Recipe Book</a> by Dr Sue Shepherd (Pan Macmillan, RRP $39.95).</p> <p><strong>Ingredients</strong></p> <ul> <li>90 g (1⁄2 cup) gluten-free cornflour </li> <li>2 eggs, lightly beaten 180 g (11⁄2 cups) </li> <li>gluten-free breadcrumbs </li> <li>salt and freshly ground black pepper</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Preheat the oven to 180°C. Set out three shallow bowls. </li> <li>Put the cornflour into one, eggs into another, and breadcrumbs, salt and pepper into the last. </li> <li>Coat one chicken fillet in the cornflour, then dip in the egg, and then coat well in the breadcrumbs. Repeat for remaining fillets. 4. Heat the olive oil in a frying pan over a medium–low heat. Cook the chicken for 3–4 minutes on each side or until golden brown. </li> <li>In a small frying pan, heat the tomatoes, parsley and oregano. Cook slowly, stirring occasionally, for 15 minutes. </li> <li>Place the chicken on a baking tray. Top with the tomato sauce and cheese. Cover with foil and bake for 15 minutes.</li> </ol> <p><strong>Tips</strong></p> <p>For more details on Dr Sue Shepherd’s dietetics practice, see her website <a href="http://shepherdworks.com.au/">here</a>. <a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742614205&amp;Author=Shepherd,%20Sue">The Two-Step Low-FODMAP Diet and Recipe Book</a> by Dr Sue Shepherd (Pan Macmillan, $39.95).</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/chicken-parmigiana.aspx">Wyza.com.au.</a></em></p>

Food & Wine

Placeholder Content Image

Delicious chilli coriander squid

<p>Time to prepare 25 mins | Serves 4</p> <p>This Chilli Coriander Squid recipe is from the book <em>Healthy Body</em> by one of Australia's foremost personal trainers Sally Matterson.</p> <p>For more information on how you can balance your hormones and shred fat for life read <a href="https://www.wyza.com.au/lifestyle/health-wellbeing/book-review-healthy-body.aspx">our review of Healthy Body</a>.</p> <p><strong>Ingredients</strong></p> <ul> <li>2 red onions, cut into wedges</li> <li>4 tsp flaxseed oil, plus extra</li> <li>1 tsp balsamic vinegar</li> <li>2 chillies, finely chopped</li> <li>1 bunch coriander, finely chopped</li> <li>600g (1.3lb) pre-cut squid rings (or 4 baby squid) scored and thinly sliced</li> <li>1 punnet cherry tomatoes, halved</li> <li>1/2 cup kalamata olives100g (3.5oz) rocket leaves (arugula)</li> <li>large handful parsley leaves, roughly chopped</li> <li>juice of half a lemon</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat oven to 180ºC (350ºF). Line a baking tray with baking paper. Place onion on the prepared tray. Drizzle with 2 tsp of the flaxseed oil and balsamic vinegar and bake for 15 mins. Set aside to cool.</p> <p>2. Place chilli, coriander and squid in a bowl. Toss together.</p> <p>3. In a separate bowl, place cherry tomatoes, olives, rocket, parsley and the cooked onion.  </p> <p>4. Heat oil in a frying pan and quickly toss squid for 2 mins or until tender.</p> <p>5. Add squid to the salad and toss. Drizzle with remaining flaxseed oil and lemon juice. Serve.</p> <p><strong>Macronutrients per serve</strong><br />Protein 28.7g (1.0oz)<br />Fats 8.3g (0.3oz)<br />Carbs 9.4g (0.3oz)</p> <p><strong>Tips</strong></p> <p>This is a light meal that's perfect for al fresco dining. Cook the squid on the barbecue if you prefer.</p> <p>Try Sally's other recipes: <a href="https://www.wyza.com.au/recipes/savoury-super-food-bowl.aspx">Savoury super-bowl</a> and <a href="https://www.wyza.com.au/recipes/clean-spaghetti-bolognese.aspx">Clean spaghetti bolognese</a>.</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/chilli-coriander-squid.aspx">Wyza.com.au.</a></em></p>

Food & Wine

Placeholder Content Image

Healthy and delicious Sultana slice

<p>This sweet treat is easy to make and it will delight the whole family.</p> <p><em>(Image © Pacific Magazines Australia)</em></p> <p><strong>Ingredients</strong></p> <ul> <li>Melted butter, to grease</li> <li>125g unsalted butter, chopped</li> <li>¼ cup golden syrup</li> <li>1 free-range egg, lightly beate</li> <li>Finely grated zest of 1 orange</li> <li>1 cup self-raising flour</li> <li>1 cup desiccated coconut</li> <li>1 cup rolled oats</li> <li>½ cup caster sugar</li> <li>1¼ cups sultana</li> <li>2 Tbsp crystallised ginger, chopped</li> <li>1 cup pure icing sugar</li> <li>1 Tbsp orange juice</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat oven to 180°C. Grease a 27 x 17cm slice tin with melted butter, then line base and sides with baking paper. Melt unsalted butter in a small saucepan over a medium heat. Stir in golden syrup until smooth. Set aside to cool for 10 minutes. Whisk in egg and stir in zest.<br /><br />2. Sift flour into a large bowl, then add coconut, oats, caster sugar, sultanas and ginger, stirring until well combined. Add butter mixture, stirring until combined. Spoon mixture into prepared tin, spreading evenly, then bake for 25 minutes or until golden and firm to touch. Set aside in tin for 30 minutes to cool completely, then remove from tin.</p> <p>3. Sift icing sugar into a large bowl. Add orange juice and whisk for 5 minutes or until very light. Drizzle icing over slice, then set aside for 20 minutes to allow icing to set. Cut into 12 bars and serve.</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/sultana-slice.aspx">Wyza.com.au.</a></em></p>

Food & Wine

Placeholder Content Image

A simple delight: Mini fruit tartlets

<p>Serves 8</p> <p>These mini fruit tartlets can be "dressed up" or "dressed down" depending on the situation. <br />Serve with beautiful fresh berries for a dinner party or half a peach or slices of pear or kiwi for a casual cup of afternoon tea. The tarts will travel well in a sealed plastic container and easy are to prepare ahead of time for your next picnic. Here are more ideas on <a href="https://www.wyza.com.au/articles/lifestyle/food-and-wine/how-to-pack-the-perfect-picnic.aspx">how to pack the perfect picnic.</a></p> <p>Recipe as seen on: <a href="http://www.dailygourmet.co.uk/">dailygourmet.co.uk</a></p> <p><strong>Ingredients</strong></p> <p><strong>Shortcrust pastry</strong></p> <ul> <li>200 g plain flour</li> <li>100 g unsalted butter, cut into small cubes</li> <li>3-4 tbsp cold water</li> </ul> <p><strong>Creme patissiere</strong></p> <ul> <li>300 ml semi-skimmed milk</li> <li>1 teaspoon vanilla extract</li> <li>3 egg yolks (free range)</li> <li>2 tbsp plain flour</li> <li>100g caster sugar</li> <li>Tartlets</li> <li>Mixed fruits of your choice (strawberries, blueberries, grapes, etc.)</li> </ul> <p><strong>Directions</strong></p> <p><strong>Pastry</strong></p> <p>1. Sift the flour into a large mixing bowl, add the butter.</p> <p>2. Rub the butter into the flour with your hand, until it starts looking like breadcrumbs, work quickly to prevent the dough becoming warm.</p> <p>3. Add the water slowly to the pastry and mix with a cold knife until it starts forming a dough, you can add more water if the pastry is too dry. </p> <p>4. Wrap the dough in cling film and put into a fridge for 30 minutes. </p> <p>5. Roll it out with a rolling pin.</p> <p><br /><strong>Creme patisserie</strong></p> <p>1. Warm the milk in a small saucepan (don't bring to boil).</p> <p>2. In a large bowl whisk the yolks and sugar, when smooth sift in the flour, combine together.</p> <p>3. Add the warm milk (slowly) to the mixture. Whisk continuously.</p> <p>4. Put the mixture back into the saucepan, gently bring to boil whisking continuously until thick and creamy. Remove from the heat and leave to cool.</p> <p><br /><strong>Tartlets</strong></p> <p>1. Preheat your oven to 180°C (160°C fan assisted).</p> <p>2. Line the pastry in your mini tart tins, prick the base with a fork, put it into the oven and blind-bake it for 12 minutes (to blind-bake it, cover the pastry with baking paper and fill it with baking beans).</p> <p>3. Remove the beans and the paper, bake for another 12 minutes, until the pastry is golden.</p> <p>4. When baked, remove from the oven and put on a wire rack to cool completely.</p> <p>5. Fill the bases with creme patisserie, smooth the surface out with a spoon or spatula.</p> <p>6. Arrange your selection of fresh, sliced fruits on top and serve.</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/mini-fruit-tartlets.aspx">com.au.</a></em></p>

Food & Wine

Placeholder Content Image

Relax with some French toast with balsamic strawberries and macadamia crumble

<p>Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh-so-tempting strawberry sauce.</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients</strong></p> <div class="article-body"> <p><strong>Macadamia crumble</strong></p> <ul> <li>35g (¼ cup) plain flour</li> <li>2 tablespoons caster sugar</li> <li>50g chilled unsalted butter, chopped</li> <li>40g (½ cup) shredded coconut</li> <li>40g (¼ cup) crushed macadamia nuts</li> </ul> <p><strong>Balsamic strawberries</strong></p> <ul> <li>55g (¼ cup) caster sugar</li> <li>1 tablespoon balsamic vinegar</li> <li>300g strawberries, hulled</li> </ul> <p><strong>French toast</strong></p> <ul> <li>4 free-range eggs</li> <li>80ml (⅓ cup) milk</li> <li>80ml (⅓ cup) thin (pouring) cream</li> <li>30g unsalted butter</li> <li>1 brioche loaf, about 400g, cut into 8 slices about 2cm thick</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the macadamia crumble, preheat the oven to 180°C. Put the flour and sugar in a bowl and stir to combine. Add the butter and use your fingertips to rub the butter into the flour mixture. Stir in the coconut and macadamias.</li> <li>Spread on a baking tray and bake for 20 minutes, or until the crumble is golden and crisp. Remove from the oven and allow to cool. The crumble can be stored in an airtight container for up to 1 week.</li> <li>To make the Balsamic Strawberries, put the sugar, balsamic vinegar and 2 tablespoons cold water in a small saucepan. Stir over low heat until the sugar has dissolved. Add the strawberries and increase the heat to high. Bring to the boil and cook for 3 minutes. Set aside to cool, then refrigerate until needed.</li> <li>To make the French Toast, whisk together the eggs, milk and cream in a wide bowl. Melt half the butter in a large non-stick frying pan over medium heat. Dip four slices of bread, one at a time, in the egg mixture until soaked, then drain off the excess.</li> <li>Fry the bread for 2 minutes on each side, or until golden brown. Remove from the pan and keep warm while you cook the remainder of the slices.</li> <li>Serve topped with the strawberries and crumble.</li> </ol> <p><strong>Tips</strong></p> <ul> <li>Start this recipe the day before, so your crumble and strawberries are ready to go, and all that needs to be done in the morning is to cook the French toast.</li> </ul> <ul> <li>Serve this with ice-cream, even for breakfast, so look for the best vanilla ice-cream you can find or have a go at making some yourself. Alternatively, serve with vanilla yoghurt or mascarpone.</li> </ul> <p><em>Image and recipe from </em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017.</em></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx" data-title="French toast with balsamic strawberries and macadamia crumble | WYZA Australia " data-description="Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh so tempting strawberry sauce. | wyza.com.au "> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-edac2ffe-731f-44bc-aaa5-ab0be52335b6"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx">Wyza.com.au.</a></em></div> </div> </div>

Food & Wine

Placeholder Content Image

Enjoy a tasty pear tarte tatin

<div class="article-body"> <p>Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could, of course, use apples – my favourites are granny smiths. </p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients</strong></p> <p><strong>Baked pears</strong></p> <ul> <li>4 small pears</li> <li>110g (½ cup) caster sugar</li> <li>20g unsalted butter</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>2 tablespoons brandy</li> <li>100g caster sugar</li> <li>100ml brandy</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>50g unsalted butter, cubed</li> <li>1 sheet ready-rolled puff pastry</li> <li>Cream or ice-cream, to serve</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly.</li> <li>Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside.</li> <li>Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel.</li> <li>Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot.</li> <li>Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven.</li> <li>Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream.</li> </ol> <p><em>Image and recipe from </em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017.</em></p> <p>Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx">Wyza.com.au</a>.</p> </div>

Food & Wine

Placeholder Content Image

Enjoy sweet red papaya and mixed berry parfaits

<p>Combined with fruity goodness, enjoy this parfait as the perfect afternoon (or morning) snack.</p> <p><strong>Time to prepare: </strong>5 minutes</p> <p><strong>Cooking time: </strong>10 minutes</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients</strong></p> <div class="article-body"> <ul> <li>400g red papaya</li> <li>500g (2 cups) natural Greek or vanilla yoghurt</li> <li>200g (2 cups) toasted muesli or granola</li> <li>250g (2 cups) frozen mixed berries</li> <li>1 tbsp water</li> </ul> <p><strong>Directions</strong></p> <ol> <li>In a saucepan over medium heat, simmer berries and water for four to five minutes, until just warm and syrupy.</li> <li>Mash slightly with a fork and set aside to cool while you peel, de-seed and dice papaya.</li> <li>Spoon 2 tablespoons muesli (or granola) into the base of four glasses.</li> <li>Layer each glass with ¼ cup yoghurt, 2 tablespoons berry compote, ¼ cup diced papaya and 2 tablespoons granola. Repeat layers and serve immediately.</li> </ol> <p><em>Recipe courtesy of<span> </span><a rel="noopener" href="http://www.australianpapaya.com.au/" target="_blank"><span>Papaya Australia</span></a>.</em><a rel="noopener" href="http://www.australianpapaya.com.au/" target="_blank"></a></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/red-papaya-and-mixed-berry-parfaits.aspx" data-title="Red Papaya and Mixed Berry Parfaits | WYZA Australia" data-description="Combined with fruity goodness, enjoy this parfait as the perfect afternoon (or morning) snack. - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-bf1a309b-c186-43e3-9374-8a1eda6455d2"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/red-papaya-and-mixed-berry-parfaits.aspx">Wyza.com.au</a>.</em></div> </div> </div>

Food & Wine

Placeholder Content Image

Woolworths employee “aggressively removes" Asian shopper over coronavirus fears

<p>A Woolworths shopper has claimed a staff member “aggressively” demanded that customers of Asian appearance to leave the store over fears they were infected with coronavirus.</p> <p>A woman took to Twitter to reveal that her friend had witnessed the disturbing event take place at a Woolworths store in Port Hedland, in Western Australia’s Pilbara region, on Friday.</p> <p>The supermarket was informed of the incident, and it was claimed that the staff member celebrated after she removed the shopper from the store.</p> <p>“What happens if a member of your staff aggressively removes a shopper of Asian descent from your store and prevents other Asians then regales the tale as if they are a hero preventing coronavirus to other customers?” tweeted the woman.</p> <p>Afterwards, she updated the post to explain that she had also faced discrimination due to her Asian appearance.</p> <p>“I get sideways glances and looks of nervousness if I’m out in public without my husband these days. I have never been to China. I worry what if my allergies play up and what will happen or if something triggers my asthma. I shouldn’t have to,” she said.</p> <p>Others labelled the Woolworths employees alleged behaviour as “unacceptable”, “awful” and “really disgusting”.</p> <p>“That’s awful. I’m so sorry this is happening. People can be terrible,” wrote one person.</p> <p>Speaking to<span> </span><a rel="noopener noreferrer" href="https://au.news.yahoo.com/woolworths-employee-kicked-asian-customer-out-of-supermarket-over-coronavirus-fears-020043272.html" target="_blank"><em>Yahoo News Australia</em></a>, a spokesperson from Woolworths said it wanted “everyone to feel welcome in our stores and sincerely regret this wasn’t the case on this occasion”.</p> <p>“We have spoken to the customer who brought this matter to our attention and apologised for this unacceptable behaviour,” said the spokesperson.</p> <p>“We’re conducting a full investigation into the incident and will take appropriate action to address it in line with our workplace policies.”</p>

Food & Wine

Placeholder Content Image

Whip up some puff pastry pear tarts

<p>Almond frangipane is a classic French preparation that can be made in moments. It provides a delicious base for raw or poached fruit and is spread over uncooked pastry to make simple tarts. It can be made in advance and stored in an airtight container in the refrigerator, then softened at room temperature or in the microwave in less than a minute.</p> <p>This recipe uses ground almonds, but it can be made with ground hazelnuts or walnuts. A fun variation is to leave the poached fruit halves whole and to cut pastry shapes to echo the shape of the fruit being used, thus making individual pear tarts or even peach or plum tarts. Each pastry shape must be chilled well before baking to prevent shrinking.</p> <p><strong>Serves:</strong> 6</p> <p><strong>Ingredients</strong></p> <div class="article-body"> <ul> <li>1 roll ready-made all-butter puff pastry (such as Carême), thawed overnight in the refrigerator or at room temperature for 1 hour, then rolled into a 25cm-square sheet</li> <li>1 free-range egg yolk</li> <li>3–6 (depending on size) whole poached pears (see page 29), halved</li> <li>2 tablespoons reduced poaching syrup double cream or ice cream, to serve</li> </ul> <p><strong>Almond frangipane</strong></p> <ul> <li>80g unsalted butter, softened</li> <li>80g caster sugar</li> <li>80g ground almonds</li> <li>2 teaspoons plain flour</li> <li>1 free-range egg yolk</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the almond frangipane, cream butter and sugar in a food processor until light and creamy. Add the ground almonds and flour and pulse briefly. Add egg yolk and mix just until you have a smooth cream. Scrape into a bowl until needed.</li> <li>Lift pastry sheet onto a baking paper-lined baking tray. Lightly mix the other egg yolk with a fork and brush it all over pastry with a pastry brush, ensuring that no egg drips over the edges (this will impede rising). If making a rectangular tart, score a 1 cm border around edges and prick centre with a fork. Chill in the refrigerator for 20 minutes.</li> <li>Spread chilled pastry with a 5mm thick layer of frangipane inside the scored border. (If using drained fruit halves for individual tarts, place a spoonful of frangipane on the pastry where the hollow of the fruit will cover it.)</li> <li>Preheat oven to 210°C. Cut fruit into thick wedges, then lightly press into frangipane, arranging them in closely packed and slightly overlapping rows. (For individual tarts, place halves over spoonfuls of frangipane.) Brush fruit with a little reserved syrup. Chill in refrigerator for 15 minutes.</li> <li>Bake for 20 minutes, then reduce heat to 170°C and cook for another 20 minutes. (Bake individual tarts for 15 minutes at 210°C and 15 minutes at 170°C.) Carefully paint fruit once again with reserved syrup.</li> <li>Bake for another 5 minutes; pastry should be the colour of toast so that it is really crisp and crunchy. Cool tart/s on a cake cooling rack before slicing with a serrated knife, if necessary (use a sawing action rather than pressing through the pastry). Serve with double cream or ice cream.</li> </ol> <p><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fkitchen-garden-companion-cooking-stephanie-alexander%2Fprod9781921384349.html" target="_blank"><em>Recipe and image from<span> </span></em><span>Kitchen Garden Companion - Cooking</span><em> by Stephanie Alexander, Penguin Books, RRP $49.99.</em></a><br /><br /><em>Photography: © Simon Griffiths, Mark Chew.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/puff-pastry-pear-tarts.aspx">Wyza.com.au</a>.</em></p> </div>

Food & Wine