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Julie Goodwin shares her top tips for perfect potatoes every time

Who doesn't love a good, hearty, delicious serving of fluffy and decadent potatoes? Original MasterChef Australia champion Julie Goodwin has shared her ultimate hacks for cooking the perfect potatoes every time, whether they’re mashed, roasted or baked. According to Julie, there are three key things every home cook needs to keep in mind the next time potatoes are on the menu. Make sure you have the right potatoes Depending on whether you want baked, mashed, roasted, or any other way you want to prepare your potatoes, it all starts in the supermarket. "I find that for things like mashed potatoes and gnocchi and rostis you want a floury potato, so the general rule is dirty potatoes for those things," Julie told <a href="https://kitchen.nine.com.au/latest/julie-goodwin-top-three-tips-to-cook-potatoes-robertson-potato-festival/4d16ba12-bf14-4af2-990e-dcf0e89c30ee">9Honey</a>. "And then for stuff like potato salads, boiled baby potatoes, and potato bake, it's better to have a waxy potato because they hold their substance better. And those are the ones that are sold clean, so things like the Pontiac and Desiree with the pink skin or the washed potatoes with the white skin." "If you want to use them in an Irish stew to break down and thicken the sauce you've got to use a floury potato," she says. "So tend to your dirty ones." She says that if you're buying a clean, waxy potato, you won't have to peel them since the skin is supposed to be edible. However, if you're buying a dirty, floury potato, then you're going to want to peel the dirt off first and then wash off the residue. Get those crispy edges As every home cook knows, the key to the perfect roasted potato is for the inside to be soft and fluffy while the outside stays crispy. It can be a tricky balance to master, but Goodwin says there's a simple way to get it right every time. "I like to par boil them before I roast them. Just so that they go a bit fluffy around the edges," she explains. "What happens is those bits go really crispy and lovely." Let the flavour flow When it comes to seasoning your potatoes, it's hard to know what flavours will suit your dish best. According to Goodwin, more is less when you season potatoes, so it's best to close the spice cabinet. "Salt is absolutely the number one, pepper's beautiful [but] it depends on what the meal is," she says. "So if you're doing a bit of a Portuguese or Spanish inspired meal you might put some paprika on there.” "But I really love rosemary and that's beautiful if you pound that up with your salt and put it on the potatoes that makes it really nice." Image credits: Getty Images / Instagram

Food & Wine

The captivating winners of the Mobile Photography Awards

It turns out your smartphone camera can do much more than capture pictures of your pets, family holidays and fancy meals. These budding photographers have pushed the limits of their smartphone camera and emerged victorious in the first <a href="https://www.britishphotographyawards.org/2024-mobile-photography-awards/gallery" target="_blank" rel="noopener">Mobile Photography Awards</a>, launched this year by the British Photography Awards (BPA), in partnership with Samsung. Entrants submitted their snaps under categories including Portrait, Landscape, Night Scenes, Food & Drink, Pets and Zoom In, creating some of the most breath-taking pics that look as though they have been taken with a professional camera. BPA Awards Director & Photographer, Hugo Donnithorne-Tait, said, "As photography continues to develop as a medium, it is clear that the way people take and enjoy photos is changing too.' "More and more photographs today are being captured only because people have a top camera in their pocket when they need it. This means so many more of life’s moments are being documented." This year's winning photos feature a father and son sleeping side by side, a hiker atop the Scottish Highlands, the bustling London streets from above and below, a furry friend at bath time, and a few hungry seagulls. All image credits: British Photography Awards

International Travel

Here’s why having chocolate can make you feel great or a bit sick – plus 4 tips for better eating

<a href="https://theconversation.com/profiles/saman-khalesi-366871">Saman Khalesi</a>, <a href="https://theconversation.com/institutions/cquniversity-australia-2140">CQUniversity Australia</a> Australians are <a href="https://www.retail.org.au/media/sweet-spending-boon-predicted-for-easter-retail">predicted</a> to spend around A$1.7 billion on chocolates, hot cross buns and other special foods this Easter season. Chocolate has a long history of production and consumption. It is made from cacao beans that go through processes including fermentation, drying, roasting and grounding. What is left is a rich and fatty liquor that is pressed to remove the fat (cocoa butter) and the cacao (or “cocoa”) powder which will then be mixed with different ingredients to produce dark, milk, white and other types of chocolates. There are several health benefits and potential problems that come in these sweet chocolatey packages. <h2>The good news</h2> Cacao beans contain <a href="https://foodstruct.com/food/cocoa-bean">minerals</a> like iron, potassium, magnesium, zinc and phosphorus and some vitamins. They are also rich in beneficial chemicals called <a href="https://pubmed.ncbi.nlm.nih.gov/23150750/">polyphenols</a>. These are great antioxidants, with the potential to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465250/">improve heart health</a>, increase <a href="https://pubmed.ncbi.nlm.nih.gov/25164923/">nitric oxide</a> (which dilates blood vessels) and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3488419/">reduce blood pressure</a>, provide food for gut microbiota and <a href="https://www.mdpi.com/2072-6643/12/7/1908">promote gut health</a>, boost the <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465250/">immune system</a> and reduce inflammation. However, the concentration of polyphenols in the chocolate we eat depends largely on the cocoa solid amounts used in the final product. In general terms, the darker the chocolate, the more cocoa solids, minerals and polyphenols it has. For example, dark chocolates may have around <a href="https://www.tandfonline.com/doi/full/10.1080/10942912.2011.614984">seven times more polyphenols</a> compared to white chocolates and <a href="https://www.tandfonline.com/doi/full/10.1080/10942912.2011.614984">three times more polyphenols</a> compared to milk chocolates. <h2>But also some bad news</h2> Unfortunately, the <a href="https://theconversation.com/treat-or-treatment-chocolate-is-good-but-cocoa-is-better-for-your-heart-3084">health benefits of cocoa solids</a> are easily offset by the high sugar and fat content of modern-day chocolates. For example, milk and white chocolate eggs are on average 50% sugar, 40% fat (mostly saturated fats) – which means a lot of added kilojoules (calories). Also, there may be some side effects that come with ingesting chocolate. Cocoa beans include a compound called theobromine. While it has the anti-inflammatory properties responsible for some of the health benefits of chocolate, it is also a mild brain stimulant that acts in a similar way to caffeine. The mood boost it offers may also be partly responsible for how much we <a href="https://www.frontiersin.org/articles/10.3389/fphar.2015.00030/full?crsi=662496658&cicada_org_src=healthwebmagazine.com&cicada_org_mdm=direct">like chocolate</a>. Dark chocolate has higher theobromine compared to milk and white chocolate. But accordingly, overindulging in chocolate (and therefore theobromine) may lead to feeling restless, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3672386/">headaches</a> and nausea. <h2>What else is in your chocolate?</h2> Milk and dairy-based chocolates may also cause stomach upset, abdominal pain and bloating in people with <a href="https://dietitiansaustralia.org.au/health-advice/lactose-intolerance">lactose intolerance</a>. This happens when we don’t produce enough lactase enzymes to digest milk sugar (lactose). People with lactose intolerance can usually tolerate up to 6 grams of lactose without showing symptoms. Milk chocolate can have around <a href="https://www.ncbi.nlm.nih.gov/books/NBK310258/">3 grams of lactose</a> per 40 grams (the size of a standard chocolate bar). So two chocolate bars (or the equivalent in milk chocolate eggs or bunnies) may be enough to cause symptoms. It’s worth noting that lactase enzyme activity dramatically declines as we age, with the highest activity in newborns and children. So lactose sensitivity or intolerance may not be such an issue for your kids and your symptoms may increase over time. Genetics also plays a major role in how sensitive people are to lactose. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6815241/">Allergic reactions</a> to chocolate are usually due to the added ingredients or cross-contamination with potential allergens such as nuts, milk, soy, and some sweeteners used in the production of chocolate. Symptoms can be mild (acne, rashes and stomach pain) or more severe (swelling of the throat and tongue and shortness of breath). If you or your family members have known allergic reactions, make sure you read the label before indulging – especially in a whole block or basket of the stuff. And if you or your family members do experience symptoms of an allergic reaction after eating chocolate, <a href="https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/allergic-reactions-emergency-first-aid">seek medical attention</a> immediately. <h2>4 take home tips</h2> So, if you are like me and have a weakness for chocolate there are a few things you can do to make the experience a good one.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/202848/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <ol> <li>keep an eye out for the darker chocolate varieties with higher cocoa solids. You may notice a percentage on labelling, which refers to how much of its weight is from cocoa beans. In general, the higher this percentage, the lower the sugar. White chocolate has almost no cocoa solid, and mostly cocoa butter, sugar and other ingredients. Dark chocolate has 50–100% cocoa beans, and less sugar. Aim for at least 70% cocoa</li> <li>read the fine print for additives and possible cross-contamination, especially if allergies might be an issue</li> <li>the ingredients list and nutrition information panel should tell you all about the chocolate you choosing. Go for varieties with lower sugar and less saturated fat. Nuts, seeds and dried fruits are better ingredients to have in your chocolate than sugar, creme, syrup, and caramel</li> <li>finally, treat yourself – but keep the amount you have within sensible limits!</li> </ol> <a href="https://theconversation.com/profiles/saman-khalesi-366871">Saman Khalesi</a>, Postdoctoral Fellow of the National Heart Foundation & Senior Lecturer and Discipline Lead in Nutrition, School of Health, Medical and Applied Sciences, <a href="https://theconversation.com/institutions/cquniversity-australia-2140">CQUniversity Australia</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/heres-why-having-chocolate-can-make-you-feel-great-or-a-bit-sick-plus-4-tips-for-better-eating-202848">original article</a>.

Food & Wine

The shocking amount of compensation awarded to the Abdallah family

The Abdallah family have been awarded a tiny amount of compensation, four years after the deaths of three young kids. In February 2020, Samuel William Davidson was driving in the Sydney suburb of Oatlands when he struck a group of four kids, killing Abdallah children Antony, 13, Angelina, 12 and Sienna Abdallah, 9, and their cousin Veronique Sakr, 11. Now, four years on, father Danny and mother Leila have won a payout from Davidson totalling a mere $90,000. The NSW District Court ordering Davidson pay $60,000, plus costs, to Abdallah's three surviving children, Liana, Alex and Michael. Mr Abdallah sued Mr Davidson last year seeking payment for ongoing trauma to Liana, who was injured but survived the catastrophic accident, and his sons who suffered the psychological trauma of losing their siblings. The court order, obtained by <a href="https://www.dailymail.co.uk/news/article-13234123/Abdallah-family-compensation-Oatlands-crash.html" target="_blank" rel="noopener">Daily Mail Australia</a>, said that the net sum for three children was to be paid to the NSW Trustee and Guardian for investment until each of them turns 18 years old. Following the deadly crash, Samuel William Davidson, who was under the influence of alcohol and drugs at the time of the incident, was sentenced in 2021 to 28 years' jail with a non-parole period of 21 years, which was reduced on appeal last year to a maximum of 20 years with a minimum of 15 years. Mr Abdallah's court action against Davidson, who will be in prison until at least 2035, is believed to have been lodged against the driver's insurance company which will make the payout. Image credits: Facebook

Legal

The best of the 2024 Oscars

Hollywood’s night of nights is back in full force this year and it's more glamorous and chaotic than ever. Jimmy Kimmel, who returned as a host at the annual Academy Awards for the fourth time, kicked off the festivities by addressing the <a href="https://www.oversixty.com.au/entertainment/movies/margot-robbie-snubbed-as-oscar-nominations-announced" target="_blank" rel="noopener">controversial snubs </a>of Margot Robbie for best actress and Greta Gerwig for best director. “Barbie, what a film. What an achievement. To take a plastic doll nobody even liked any more, now Barbie is an icon thanks to Greta Gerwig, who many people believe should be nominated for Best Director,” he began. “I know you are clapping, but you’re the ones who didn’t vote for her, by the way. Don’t act like you had nothing to do with this," he added. While he did compliment Robbie “putting this giant hit together”, his joke about her and co-star Ryan Gosling's appearance fell flat. Despite the awkward joke, Gosling pulled off one of the most memorable moments in Oscars history, as he belted-out an energetic and fabulously pink performance of I’m Just Ken, a Barbie original song, with other Kens including co-star Simu Liu. Gosling began his dazzling performance by serenading co-star Margot Robbie in the audience, who could not hold in her laughter. British-American musician Slash also made a surprise cameo on the electric guitar and everyone in the room could feel the Kenergy. In another unforgettable moment, John Cena caused the audience to erupt with laughter when he slowly emerged from side stage without clothes on, as Kimmel referenced the 1974 Oscars moment when a streaker infamously ran across the stage. “I changed my mind, I don’t want to do the streaker bit anymore,” Cena told Kimmel. “I just don’t feel right about it. This is an elegant event.” Cena then presented the Best Costume Design award while concealing his private parts with a piece of paper. “Costumes... They are so important,” he said, as the audience exploded in laughter. Poor Things won the Best Costume Design award and snagged three other awards including Best Production Design, Best Hair and Makeup, and Emma Stone winning Best Actress. In a more wholesome moment, Messi, a seven-year-old border collie, who starred in Anatomy of A Fall was being a very good boy and could be seen sitting amongst A-list and "clapping" his paws for all the winners. Oppenheimer snagged seven awards, including the Best Picture award, the Best Director award and Cillian Murphy winning his first ever Oscar for Best Actor. “We made a film about the man who created the atomic bomb. For better or worse we’re all living in Oppenheimer’s world, so I would really like to dedicate this to the peace makers everywhere,” Murphy said when he accepted his award. The film landed its first ever honour of the night when Robert Downey Jr also won his first ever Oscar for Best Supporting Actor. The full list of winners can be found <a href="https://www.oscars.org/oscars/ceremonies/2024" target="_blank" rel="noopener">here</a>. Of course, the Oscars aren't just about who takes home what award, but who looked like tens during the red carpet. Check out some of our favourite looks and highlights below: Images: Getty/ news.com.au

How bad is junk food for you, really?

<div> Consuming more junk foods, such as soft drinks, packaged snacks, and sugary cereals, is associated with a higher risk of more than 30 different health problems – both physical and mental – according to researchers. A study, known as an umbrella review, combined the results of 45 previous meta-analyses published in the last three years, representing about 10 million participants. Thirty-two different poor health outcomes were found to be linked to the consumption of ultra-processed foods (UPFs), with varying levels of evidence supporting the findings. The researchers found the most convincing evidence around higher ultra-processed food intake, which was associated with a 50% increased risk of cardiovascular disease-related death, a 48-53% higher risk of anxiety and common mental disorders, and a 12% greater risk of type 2 diabetes. Evidence marked as ‘highly suggestive’ included a 21% increase in death from any cause, a 40-66% increased risk of a heart disease related death, obesity, type 2 diabetes, and sleep problems, as well as a 22% increased risk of depression. The review also found there may be links between ultra-processed food and asthma; gastrointestinal health; some cancers; and other risk factors such as high blood fats and low levels of ‘good’ cholesterol, but the researchers note this evidence is limited. Dr Daisy Coyle from the George Institute for Global Health in Sydney, who was not involved in the research, says the statistics are “staggering.” “Ultra-processed foods, laden with additives and sometimes lacking in essential nutrients, have become ubiquitous in the Australian diet,” she says. “In fact, they make up almost half of what we buy at the supermarket. While not all ultra-processed foods are linked to poor health outcomes, many are, particularly sugary drinks and processed meats.” <div> </div> While the findings are in line with other research that highlights the health risks associated with UPFs, some experts have pointed out that the study is observational, and therefore can’t prove the ultra-processed foods cause these health issues. It can only show an association. “While these associations are interesting and warrant further high-quality research, they do not and cannot provide evidence of causality,” The University of Sydney’s Dr Alan Barclay told the AusSMC. “By their very nature, observational studies are renowned for being confounded by numerous factors – both known and unknown.” Clare Collins, Laureate Professor at the University of Newcastle agreed, but added that it’s difficult to conduct dietary studies like this in a different way. “The studies are observational, which means cause and effect cannot be proven and that the research evidence gets downgraded, compared to intervention studies,” she says. “The problem is that it is not ethical to do an intervention study lasting for many years where you feed people lots of UPF every day and wait for them to get sick and die.” For now, researchers seem to agree that it can’t be a bad thing to minimise UPF intake. The review suggests a need for policies that pull consumers away from ultra-processed foods, such as advertising restrictions, warning labels, bans in schools and hospitals. It also calls for measures that make healthier foods more accessible and affordable. Dr Charlotte Gupta from Central Queensland University suggests that this is issue of accessibility is particularly relevant for shift workers such as doctors, nurses, firefighters, taxi drivers, miners, and hospitality workers. “There is a lack of availability of fresh foods or time to prepare any food, and so ultra-processed foods have to be relied on (e.g. from the vending machine in the hospital),” she said. “This highlights the need for not only individuals to try reducing ultra-processed foods in our diet, but also for public health actions to improve access to healthier foods.” Image credits: Shutterstock <a href="https://cosmosmagazine.com/health/how-bad-is-junk-food-for-you-really/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="https://cosmosmagazine.com/contributor/olivia-henry/">Olivia Henry</a>. </div>

Food & Wine

Restaurant sparks outrage for "ridiculous" fee

As inflation rates continue to rise it is not surprising that restaurants are charging extra fees, but one disgruntled customer was particularly shocked to see this "ridiculous" fee on their bill. The customer, who dined at restaurant and cocktail bar in Georgia, USA shamed the restaurant for charging their customers a $20 fee for “live band entertainment”. They shared their complaints on Reddit with a copy of their receipt and an unexpected fee at the bottom which read: “Two Live Band Entertainment Fee — $20”. Most people in the comments were equally annoyed and called the fee "ridiculous". “This is one of those leave money on the table, hand the waiter a tip and leave, sorry but if I didn’t order it, I’m not paying for it,” one wrote. “Great way to not have repeat customers,” said another. “This will backfire for them, just be honest and upfront," a third added. Other commenters were less sympathetic and did not understand why the customer was complaining when it looked like they could afford it. “When you’re paying seven dollars for a bottle of water, you really don’t get to complain about ‘unexpected costs.’ You knew what you signed up for," one commenter wrote. “Imagine a live band getting paid, huh,” another added. “They’re buying $7 bottles of water, they can probably afford it,” added a third. Image: Getty/ Reddit

Money & Banking

I want to eat healthily. So why do I crave sugar, salt and carbs?

<a href="https://theconversation.com/profiles/hayley-oneill-1458016">Hayley O'Neill</a>, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a> We all want to eat healthily, especially as we reset our health goals at the start of a new year. But sometimes these plans are sabotaged by powerful cravings for sweet, salty or carb-heavy foods. So why do you crave these foods when you’re trying to improve your diet or lose weight? And what can you do about it? There are many reasons for craving specific foods, but let’s focus on four common ones: <h2>1. Blood sugar crashes</h2> Sugar is a key energy source for all animals, and its taste is one of the most basic sensory experiences. Even without specific sweet taste receptors on the tongue, a strong preference for sugar can develop, indicating a mechanism beyond taste alone. Neurons <a href="https://www.nature.com/articles/s41593-021-00982-7">responding to sugar</a> are activated when sugar is delivered to the gut. This can increase appetite and make you want to consume more. Giving into cravings also drives an appetite for more sugar. In the long term, research suggests a high-sugar diet can affect <a href="https://www.bmj.com/content/369/bmj.m2382">mood</a>, digestion and <a href="https://pubmed.ncbi.nlm.nih.gov/33339337/">inflammation</a> in the <a href="https://www.science.org/doi/10.1126/scitranslmed.aay6218?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%20%200pubmed">gut</a>. While there’s a lot of <a href="https://www.sciencedirect.com/science/article/pii/S0149763402000040?via%3Dihub#aep-section-id23">variation between individuals</a>, regularly eating sugary and high-carb foods can lead to <a href="https://pubmed.ncbi.nlm.nih.gov/30951762/">rapid spikes and crashes</a> in blood sugar levels. When your blood sugar drops, your body can respond by craving quick sources of energy, often in the form of sugar and carbs because these deliver the fastest, most easily accessible form of energy. <h2>2. Drops in dopamine and serotonin</h2> Certain neurotransmitters, such as <a href="https://pubmed.ncbi.nlm.nih.gov/30595479/">dopamine</a>, are involved in the reward and pleasure centres of the brain. Eating sugary and carb-rich foods can trigger the release of dopamine, creating a pleasurable experience and reinforcing the craving. Serotonin, the feel-good hormone, suppresses <a href="https://www.sciencedirect.com/science/article/pii/S1569733910700886">appetite</a>. Natural changes in serotonin can influence daily fluctuations in mood, energy levels and attention. It’s also associated with eating more <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5829131/">carb-rich snacks in the afternoon</a>. <a href="https://pubmed.ncbi.nlm.nih.gov/21985780/">Low carb diets</a> may reduce serotonin and lower mood. However, a recent systematic review suggests little association between these diets and risk for <a href="https://www.sciencedirect.com/science/article/pii/S0165032722013933?via%3Dihub">anxiety and depression</a>. Compared to men, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4189179/">women tend to crave more carb rich foods</a>. Feeling irritable, tired, depressed or experiencing carb cravings are part of premenstrual <a href="https://pubmed.ncbi.nlm.nih.gov/29218451/">symptoms</a> and could be <a href="https://www.ncbi.nlm.nih.gov/books/NBK560698/">linked to</a> reduced <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9928757/">serotonin levels</a>. <h2>3. Loss of fluids and drops in blood sugar and salt</h2> Sometimes our bodies crave the things they’re missing, such as hydration or even salt. A low-carb diet, for example, <a href="https://www.ncbi.nlm.nih.gov/books/NBK537084/">depletes</a> insulin levels, decreasing sodium and water retention. <a href="https://www.sciencedirect.com/science/article/pii/S1933287419302673">Very low-carb diets</a>, like ketogenic diets, induce “ketosis”, a metabolic state where the body switches to using fat as its primary energy source, moving away from the usual dependence on carbohydrates. Ketosis is often associated with increased urine production, further contributing to potential fluid loss, electrolyte imbalances and salt cravings. <h2>4. High levels of stress or emotional turmoil</h2> <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4214609/">Stress</a>, boredom and emotional turmoil can lead to cravings for comfort foods. This is because stress-related hormones can impact our appetite, satiety (feeling full) and food preferences. The stress hormone <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3425607/">cortisol</a>, in particular, can drive cravings for <a href="https://www.sciencedirect.com/science/article/abs/pii/S0306453000000354">sweet comfort foods</a>. A <a href="https://www.sciencedirect.com/science/article/abs/pii/S0306453000000354">2001 study</a> of 59 premenopausal women subjected to stress revealed that the stress led to higher calorie consumption. <a href="https://pubmed.ncbi.nlm.nih.gov/37295418/">A more recent study</a> found chronic stress, when paired with high-calorie diet, increases food intake and a preference for sweet foods. This shows the importance of a healthy diet during stress to prevent weight gain. <h2>What can you do about cravings?</h2> Here are four tips to curb cravings: 1) don’t cut out whole food groups. Aim for a well-balanced diet and make sure you include: <ul> <li> sufficient protein in your meals to help you feel full and reduce the urge to snack on sugary and carb-rich foods. Older adults should aim for 20–40g protein per meal with a particular focus on <a href="https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.12838">breakfast and lunch</a> and an overall daily protein intake of at least <a href="https://apps.who.int/iris/handle/10665/43411">0.8g</a> per kg of body weight for <a href="https://pubmed.ncbi.nlm.nih.gov/35187864/">muscle health</a> </li> <li> fibre-rich foods, such as vegetables and whole grains. These make you feel full and <a href="https://pubmed.ncbi.nlm.nih.gov/32142510/">stabilise your blood sugar</a> levels. Examples include broccoli, quinoa, brown rice, oats, beans, lentils and bran cereals. Substitute refined carbs high in sugar like processed snack bars, soft drink or baked goods for more complex ones like whole grain bread or wholewheat muffins, or nut and seed bars or energy bites made with chia seeds and oats </li> </ul> 2) manage your stress levels. Practise stress-reduction techniques like meditation, deep breathing, or yoga to manage emotional triggers for cravings. Practising <a href="https://pubmed.ncbi.nlm.nih.gov/30570305/">mindful eating</a>, by eating slowly and tuning into bodily sensations, can also reduce daily calorie intake and curb cravings and stress-driven eating 3) get enough sleep. Aim for <a href="https://pubmed.ncbi.nlm.nih.gov/33054337/">seven to eight</a> hours of quality sleep per night, with a minimum of seven hours. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031614/">Lack of sleep</a> can disrupt hormones that regulate hunger and cravings 4) control your portions. If you decide to indulge in a treat, control your portion size to avoid overindulging. Overcoming cravings for sugar, salt and carbs when trying to eat healthily or lose weight is undoubtedly a formidable challenge. Remember, it’s a journey, and setbacks may occur. Be patient with yourself – your success is not defined by occasional cravings but by your ability to manage and overcome them.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/212114/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/hayley-oneill-1458016">Hayley O'Neill</a>, Assistant Professor, Faculty of Health Sciences and Medicine, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/i-want-to-eat-healthily-so-why-do-i-crave-sugar-salt-and-carbs-212114">original article</a>.

Food & Wine

Dive below the surface with the Underwater Photographer of the Year awards

There's a world beneath us that we don't know much about, and photographers around the world have all tried to capture its beauty. With over 6,500 photos submitted for this year's Underwater Photographer of the Year contest, one photo captured the panel of judges' heart - Alex Dawson's 'Whale Bones'. The image shows a diver swimming among the enormous skeletons of slaughtered whales off the coast of Greenland. "Whale Bones was photographed in the toughest conditions, as a breath-hold diver descends below the Greenland ice sheet to bear witness to the carcasses," Alex Mustard, Chair of the UPY Jury said. "The masterful composition invites me to consider our impact on the great creatures of this planet," he added. "Since the rise of humans, wild animals have declined by 85%. Today, just 4% of mammals are wildlife, the remaining 96% are humans and our livestock. "Our way needs to change to find a balance with nature." Lisa Stengel from the US won the title of Up & Coming Underwater Photographer of the Year 2024, for her shot titled 'Window of Opportunity'. The photo captured the beauty of nature as a mahi attacks a swarm of fish, an action shot that captured "high speed hunting at the decisive moment." Nuno Sá from Portugal won the award for 'Save Our Seas Foundation' Marine Conservation Photographer of the Year 2024 for his work titled Saving Goliath. The photo showed dozens of sun seekers working together to try and save a stranded sperm whale off the beaches of Costa da Caparica. UK residents Jenny Stock won the title of British Underwater Photographer of the Year for her work 'Star Attraction' and Sandra Stalker won the title of Most Promising British Underwater Photographer 2024 for 'Midnight raver'. Images: UPY

International Travel

Run out of butter or eggs? Here’s the science behind substitute ingredients

<a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> It’s an all too common situation – you’re busy cooking or baking to a recipe when you open the cupboard and suddenly realise you are missing an ingredient. Unless you can immediately run to the shops, this can leave you scrambling for a substitute that can perform a similar function. Thankfully, such substitutes can be more successful than you’d expect. There are a few reasons why certain ingredient substitutions work so well. This is usually to do with the chemistry and the physical features having enough similarity to the original ingredient to still do the job appropriately. Let’s delve into some common ingredient substitutions and why they work – or need to be tweaked. <iframe id="IitfH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/IitfH/1/" width="100%" height="400px" frameborder="0"></iframe> <h2>Oils versus butter</h2> Both butter and oils belong to a chemical class called <a href="https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Map%3A_Fundamentals_of_General_Organic_and_Biological_Chemistry_(McMurry_et_al.)/23%3A_Lipids/23.01%3A_Structure_and_Classification_of_Lipids">lipids</a>. It encompasses solid, semi-solid and liquid fats. In a baked product the “job” of these ingredients is to provide flavour and influence the structure and texture of the finished item. In cake batters, lipids contribute to creating an emulsion structure – this means combining two liquids that wouldn’t usually mix. In the baking process, this helps to create a light, fluffy crumb. One of the primary differences between butter and oil is that butter is only about 80% lipid (the rest being water), while <a href="https://www.nutritionadvance.com/types-of-cooking-fats-and-oils/">oil is almost 100% lipid</a>. Oil creates a softer crumb but is still a great fat to bake with. You can use a wide range of oils from different sources, such as olive oil, rice bran, avocado, peanut, coconut, macadamia and many more. Each of these may impart different flavours. Other “butters”, such as peanut and cashew butter, aren’t strictly butters but pastes. They impart different characteristics and can’t easily replace dairy butter, unless you also add extra oil. <h2>Aquafaba or flaxseed versus eggs</h2> Aquafaba is the liquid you drain from a can of legumes – such as chickpeas or lentils. It contains proteins, kind of how egg white also contains proteins. The proteins in egg white include albumins, and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5912395/">aquafaba also contains albumins</a>. This is why it is possible to make meringue from egg whites, or from aquafaba if you’re after a vegan version. The proteins act as a foam stabiliser – they hold the light, airy texture in the product. The concentration of protein in egg white is a bit higher, so it doesn’t take long to create a stable foam. Aquafaba requires more whipping to create a meringue-like foam, but it will bake in a similar way. Another albumin-containing alternative for eggs is <a href="https://foodstruct.com/compare/seeds-flaxseed-vs-egg">flaxseed</a>. These seeds form a thick gel texture when mixed with a little water. The texture is similar to raw egg and can provide structure and emulsification in baked recipes that call for a small amount of egg white. <h2>Lemon plus dairy versus buttermilk</h2> Buttermilk is the liquid left over after churning butter – it can be made from sweet cream, cultured/sour cream or whey-based cream. Buttermilk mostly <a href="https://www.journalofdairyscience.org/article/S0022-0302(06)72115-4/fulltext">contains proteins and fats</a>. Cultured buttermilk has a somewhat tangy flavour. Slightly soured milk can be a good substitute as it contains similar components and isn’t too different from “real” buttermilk, chemically speaking. One way to achieve slightly soured milk is by adding some lemon juice or cream of tartar to milk. Buttermilk is used in pancakes and baked goods to give extra height or volume. This is because the acidic (sour) components of buttermilk interact with baking soda, producing a light and airy texture. Buttermilk can also influence flavour, imparting a slightly tangy taste to pancakes and baked goods. It can also be used in sauces and dressings if you’re looking for a lightly acidic touch. <h2>Honey versus sugar</h2> Honey is a <a href="https://resources.perkinelmer.com/lab-solutions/resources/docs/APP_Analysis-of-Sugars-in-Honey-012101_01.pdf">complex sugar-based syrup</a> that includes floral or botanical flavours and aromas. Honey can be used in cooking and baking, adding both flavour and texture (viscosity, softness) to a wide range of products. If you add honey instead of regular sugar in baked goods, keep in mind that honey imparts a softer, moister texture. This is because it contains more moisture and is a humectant (that is, it likes to hold on to water). It is also less crystalline than sugar, unless you leave it to crystallise. The intensity of sweetness can also be different – some people find honey is sweeter than its granular counterpart, so you will want to adjust your recipes accordingly. <h2>Gluten-free versus regular flour</h2> Sometimes you need to make substitutions to avoid allergens, such as gluten – the protein found in cereal grains such as wheat, rye, barley and others. Unfortunately, gluten is also the component that gives a nice, stretchy, squishy quality to bread. To build this characteristic in a gluten-free product, it’s necessary to have a mixture of ingredients that work together to mimic this texture. Common ingredients used are corn or rice flour, xanthan gum, which acts as a binder and moisture holder, and tapioca starch, which is a good water absorbent and can aid with binding the dough. <img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/202036/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Associate Professor (Food Science), <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/run-out-of-butter-or-eggs-heres-the-science-behind-substitute-ingredients-202036">original article</a>.

Food & Wine

“Completely tacky”: Bride slammed for asking for dinner payment

A bride has caused a stir online after asking if it is appropriate to ask her wedding guests to pay for their meal when they RSVP to the big day. The woman took to a popular wedding Facebook page to ask the opinions of other brides, sharing an example of her invitation created by her wedding planner. The invitation asks guests to confirm whether or not they will be attending the nuptials, before asking if the guest intends to eat at the wedding ceremony, and which meal they would prefer. The price of each meal was also included: $20 for grilled chicken with rice, mashed potatoes and green beans and $25 for a salmon alternative. “We invite you to eat with us but ask for you to provide your own payment. Please select which meal you'd prefer,” the invite stated. “My wedding venue requires me to purchase food through them for the reception, but has said people sometimes choose this option,” the woman wrote on Facebook. “Nothing about my reception is very typical anyway, SO I'm wondering how insane or rude or cost-effective/smart this is.” “The planner set me this as an example of how to present it to guests.” But when the post was quickly criticised by others, the bride clarified the event was more of a “fun dinner party” rather than a “wedding” as she and her partner had already legally married five months prior. “Ultimately I'll do what I want BUT I did not choose this option. It was only a suggestion from the venue that I was curious about others' opinions on,” she added. “This is for the reception. I'm most definitely not asking for money or gifts and by the time they come to the reception, we will have already been married for five months.” The post was shared in another wedding shaming Facebook group and critiqued by dozens of wedding experts. “Oh hell no! This is completely tacky!” one wrote, another said, “So she asks if it is rude then gets offended when people say it's rude?” “I am a veteran pro planner and would NEVER suggest this!” another said. Someone else wrote, “I'm especially shaming the venue for suggesting that people often pawn off the cost of dinner to their guests. Encouraging rude behaviour.” Image credits: Getty Images / Facebook

Food & Wine

South Australian Government's sprinkles ban sparks outrage

New guidelines for school canteens in South Australia have sparked outrage for "taking all the enjoyment away from children". Sprinkles of any kind, including 100s and 1000s - which are an essential ingredient for the iconic fairy bread - have been categorised as “red 2", meaning that they “should not be promoted or encouraged in schools on any occasion”. The ban comes after processed meats including ham would be limited at canteens in Western Australia, with similar restrictions now in place for South Australian canteens. Processed meats fall into the “red 1” or “amber” categories in South Australia, which means that products featuring them would be limited depending on nutritional criteria. These restrictions mean that children will no longer be able to regularly enjoy Australian staples like ham and cheese toasties and fairy bread at school. “Why are they taking all the enjoyment away from children?” one person told 7News. Dieticians have also questioned the decision, saying that it might only cause further problems in the future. “All your brain wants to do is eat that food, and eventually, you can restrict it for a little bit, until you get to that point where you just give in, you want to eat it, and then you binge,” dietitian Mattea Palombo said. Another expert suggested changing the foods we associate with good times. “Celebration foods aren’t so much about the foods that we have at the time of the celebration, but the friends and family we have around at the time of celebrating,” dietitian Dr Evangeline Mantzioris said. “So I think we probably need to balance it out a bit, so healthy foods are available at those celebrations.” Although the changes impact canteens, parents are still free to pack whatever they want in their kids' lunchboxes. Images: Getty

Food & Wine

Supermarket worker finds 2000 Olympics relic between the shelves

A worker at an Aussie supermarket has discovered a relic of Australian culture that is over two decades old. While moving some old shelves in the grocery store as they prepared for renovations, the supermarket worker was shocked to discover a long-expired chocolate bar that was released for the 2000 Sydney Olympics. Posting about the discovery on a Facebook page called Old Shops Australia, a man posted about his wife’s unusual find. “My wife works in a supermarket and they were moving the shelving around and this was stuck between two shelves. Still wrapped up with chocolate inside,” the man said. The 'Sydney 2000 Games Story Block' had the three characters, Syd the platypus, Millie the echidna and Olly the Kookaburra on the front. It also had one of six collectable Olympic Games story book inside the wrapper, with the chocolate expiring on July 30th 2001. Images of the almost-forgotten treat have been circulating online triggering old memories in thousands of Aussies. One person noted the wrapper was made out of paper and foil rather than the plastic used today. Others pointed out the generous size of the chocolate block which is 250g compared to the 180g bars available now. “Oh wow!! This brings back memories!! A near 24 year old block of chocolate!! Would anyone be up for tasting it?! Wonder how much it's worth?! How long since the supermarket had a good clean and update?! So many questions!” one woman asked. “Partly want this to go to a museum, partly just wanna see it unwrapped,” a second wrote. “Oof, right in the nostalgia,” a third said and another chimed in, “Mouldy as hell. I wonder what the story book looks like.” Image credits: Facebook

Food & Wine

Jock Zonfrillo and Cal Wilson receive posthumous awards at 2024 AACTAs

The Australian Academy of Cinema and Television Arts (AACTA) awards have honoured late icons Jock Zonfrillo and Cal Wilson with posthumous awards. Zonfrillo's wife, Lauren Fried spoke about her late husband after MasterChef won Best Reality Series. "I'd love to thank Andy Allen," she began her tribute referring to Zonfrillo's fellow judge on the show, who was on the stage with her at the time. Fried continued, sharing that when her eldest daughter Ava had to deliver her father's eulogy, "she chose Andy to stand by her side and that says everything about the very special place that he has in our family." "Without Jock, the days seemed like they'd been drained of colour, but today is one of pride and celebration for the kids and I." Zonfrillo, tragically <a href="https://www.oversixty.com.au/news/news/shattered-hearts-culinary-world-mourns-tragic-death-of-jock-zonfrillo" target="_blank" rel="noopener">passed away</a> on April 30, 2023 at age 46, with his body found in a Melbourne hotel following a welfare check. Cal Wilson also received a posthumous award for the Best Comedy Performer for hosting The Great Australian Bake Off, which her husband Chris Woods, and their 14-year-old son, Digby accepted for her. Woods said that his late wife would have "bursting with pride" at her achievement and that it was a "dream gig" for her. "This award was a lovely way to recognise Cal's talent and persistence in the industry," he said. "Tomorrow will be four months since I lost my wife, four months since Digby lost his mum and four months since the world lost an amazing and talented woman." The beloved New Zealand- born comedian died on October 11, 2023 after a <a href="https://www.oversixty.com.au/health/caring/cal-wilson-s-cause-of-death-revealed" target="_blank" rel="noopener">short battle</a> with cancer. Image: Getty/ Instagram

The stunning winners of the 2024 Sony World Photography Awards

From mist-covered jungles and hilarious animals, to bustling cities and stunning mountain ranges, the 2024 <a href="https://www.worldphoto.org/sony-world-photography-awards" target="_blank" rel="noopener">Sony World Photography Awards</a> have showcased the best of every corner of the globe. The annual competition has named the winners of both the national and regional competition, with over 395,000 entries submitted from more than 220 countries. The Sony World Photography Awards run each year and aim to elevate the careers of photographers to the next level, while also championing inclusivity for entrants. This year's entrants hail from countries such as Singapore, Japan, Bolivia, Myanmar, Macedonia, Saudi Arabia, China, Ecuador and many more. Running for its 11th year and featuring topics such as nature, landscape, architecture, portraiture and sports, the organisers of the awards praised the “unique styles and approaches to the medium” in the 2024 competition. All image credits: Sony World Photography Awards

International Travel

The best diet for 2024

Over years of research and diet rankings, there is one regimen that scientists have crowned the "Best Diet Overall" for seven years in a row. The Mediterranean diet has topped the list in <a href="https://health.usnews.com/best-diet/best-diets-overall" target="_blank" rel="noopener">US News and World Reports’</a> annual ranking for 2024, followed by the DASH diet, and the MIND diet coming in third. The ranking is based off the findings of a panel of leading medical and nutrition experts, who analyse the nutritional completeness, health risks and benefits, long-term sustainability and effectiveness of the diet in addressing its goals. What sets it apart from other diets? The Mediterranean diet emphasises multiple servings of fruits and vegetables daily, alongside whole grains, legumes, nuts, olive oil and seafood. Red meats, dairy and poultry are consumed occasionally and in moderation, and highly processed foods and added sugars are generally avoided. <h4>What are its benefits?</h4> The experts found that following the diet long term can increase the odds of living a longer, healthier life, with a few other studies suggesting it lowers the risk of heart disease and Type 2 diabetes, while potentially slowing cognitive decline. “It’s a way of life, it’s a cuisine, it dates back thousands of years, and in the last five to six decades, it is the most highly researched cuisine in the world,” said Dr Catherine Itsiopoulos, a professor of nutrition and dietetics at RMIT University in Melbourne. Lowers risk of heart disease A 2021 research review found that the diet has been shown to reduce the risk of coronary heart disease in women by 29 per cent and stroke by 13 per cent. A 2017 analysis found that on average it lowers the risk of coronary heart disease, heart attacks and strokes by 40 per cent. Experts suggest that this may be because the fats in olive oil, seeds, fish and nuts are monounsaturated or polyunsaturated fats aka healthy fats. Additionally, because of its emphasis on fruits, vegetables and legumes, which contain antioxidants and other beneficial compounds, it is believed to combat chronic inflammation. Lowers chances of developing type 2 diabetes Because this diet relies heavily on honey and cinnamon as sweeteners, and fruits as a primary source of sugar, it reduces the risk of developing this disease. One study conducted on 300,000 participants found that those who were on the Mediterranean diet had a nearly 30 per cent lower risk of Type 2 diabetes. Good for your gut The diet contains a lot of fibre which are associated with more regular bowel movements, lower blood pressure, cholesterol and blood sugar levels, according to the Food and Drug Administration. This is because good bacteria in our stomachs feed off fibre, which creates a stronger lining in the intestines. There are a few other potential health benefits including reducing risk of dementia among seniors by almost 25 per cent, and lowering the risk of death from cancer including breast, colorectal, head and neck and lung cancers. See the full list <a href="https://health.usnews.com/best-diet/best-diets-overall" target="_blank" rel="noopener">here</a>. Image: Getty

Body

Kylie Minogue wins her first Grammy in 20 years

Kylie Minogue has won her first Grammy in 20 years, taking home the award for Best Pop Dance Recording. The songstress picked up the award for her hit track Padam Padam, beating fellow Aussie Troye Sivan for his song Rush. The award was handed out during the Premiere Ceremony of the 66th annual Grammys, where she was nominated for six awards for her new album Tension. The 55-year-old shared a sweet clip of her reaction to the win, showing her screaming and running around in a dressing gown while her team shared their congratulations. <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/reel/C28KH94vZoR/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/C28KH94vZoR/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Kylie Minogue (@kylieminogue)</a> </div> </blockquote> She captioned the video, “Padam? Padam! ❤️❤️ Thank you SOOO much recording academy 🥹🥰😘” Padam Padam reached the top 20 in several countries, including Australia, the UK and America. This is the sixth time Kylie has been nominated for the prestigious award throughout her career, only winning it once before in 2004 for her song Come Into My World. Before her win, Minogue dazzled on the red carpet at industry heavyweight Clive Davis’s pre-Grammys gala on Sunday. Sporting a black mini dress, Kylie posed with country music legend Shania Twain while other stars walked the carpet. Image credits: Getty Images

Music

Dad awarded compensation after developing heart issue from mandatory vaccine

An Adelaide father is set to receive hefty compensation after a mandatory Covid jab left him with a debilitating health condition. In 2021 at the height of the Covid pandemic in Australia, 44-year-old Daniel Shepherd was required to receive tow Covid vaccinations, due to his hands on role at an aged care facility. After having two Pfizer vaccines, he suffered some adverse effects, but dismissed his symptoms as nothing serious. In the months after, Shepherd was required to have a booster shot when he began a new job with the Department of Child Protection in October of the same year. In January 2022, the father was told if we wanted to keep his job as a health and childcare worker, he needed to have the jab. After eventually agreeing to the booster, Shepherd has his third dose of Pfizer in late February 2022, but began suffering from chest pains just hours later. "It felt like someone had their knee right on my chest," he told <a href="https://www.9news.com.au/national/adelaide-news-covid-vaccine-man-to-get-government-compensation-after-developing-heart-condition/55cc0fbf-4631-4cf0-b395-8c8b6c71a43f" target="_blank" rel="noreferrer noopener">9News.</a> The pain kept getting worse until he was rushed to hospital a few weeks later when he thought he was having a heart attack. There he was diagnosed with post-vaccine pericarditis: an inflammation of the membrane around the heart. His illness meant he was unable to work full time, and also meant he was unable to keep up with his young son. "Even today with just mild exertion [I get] chest pains and then it's followed by fatigue, like severe fatigue," Shepard said. "It's heartbreaking to have to say 'sorry buddy, daddy's tired'." Mr Shepherd decided to take legal action after he was unable to work, launching a workers compensation claim against the government. In a landmark ruling in mid-January, the South Australian Employment Tribunal agreed to pay weekly compensation and medical bills to Shepherd. Doctors were unanimous in his case that the vaccine was the cause of his inability to work, but the government argued emergency directions that were in place at the time trumped the laws around workplace injury. Pericarditis is meant to clear within a few months, but Shepherd's symptoms have plagued him for almost two years. Image credits: 9News

Legal

Restaurant's kind act for struggling Aussies

As Aussies continue to adapt to the rising cost-of-living, one restaurant owner took it upon herself to give back to the "struggling" community. Aleeya Hamidan the owner of Manoosh & Co in Eagle Vale, southwest of Sydney, realised that a lot of people in the community are struggling to afford food. "Prices are going up in rent, and there are a lot of large families that live here as well. They don't have much spare money to go out and eat with their kids after school," she told Yahoo News Australia. So, she decided to implement a system where customers in need can get a free meal that has been paid for by other customers. The text: "Please take one if [you're] in need!! Already paid for from our beautiful customers" is written on a whiteboard, with six receipts containing various orders valued at around $10-$12 attached to it. Hamidan was the first to put up an order on the board a few weeks ago to encourage other customers to do the same, and the system has grown in popularity since. "One man came in a few weeks ago and took one of the free meals, but the following week when he did have money, he purchased one for someone else," she said. "We just didn't want it to be intimidating for people who can't afford our products. "It was just something we started doing for a little but have now continued to do. We've had such amazing feedback on it." The restaurant owner's kind deed was praised after local woman Amanda Mauga posted a picture of the board on social media. "If you are having a hard time and need a meal or coffee, go down to Manoosh Eagle Vale," she shared in a community Facebook page. "People buy food for people who need it. So if you're in need head down there, I have left you a coffee. Enjoy." Mauga said that she "felt inspired to help" after seeing the thoughtful gesture, and wanted to help those who were homeless and struggling in their community "in some small way". The post racked up thousands of likes and comments from people impressed by the "great initiative". "What a great idea! We need more like this. So many people are struggling, bravo," one wrote. "Well done folks... nice there are caring people around," another commented "What an amazing shop for even doing this," a third commented. Images: Manoosh & Co

Domestic Travel

Christina Applegate's Emmy’s appearance moves audience to tears

Christina Applegate has moved audiences to tears after making a courageous appearance at the Emmy Awards. Applegate announced at the beginning of 2023 that she would be taking a step back from acting after being diagnosed with multiple sclerosis (MS), with the disease making a drastic impact on her life. Now, the 52-year-old took to the stage, supported by a cane, at the Peacock Theatre in downtown Los Angeles on Monday night, with the crowd rising to their feet in a round of applause. Applegate immediately began to tear up as she leaned on host Anthony Anderson for support, telling the audience, “I’m gonna cry more than I’ve been crying.” <iframe title="YouTube video player" src="https://www.youtube.com/embed/jOJNgHgKnFs?si=Y8K-e2H8gFq1Pr0u" width="560" height="315" frameborder="0" allowfullscreen="allowfullscreen"></iframe> Keeping her sense of humour, she said to the sea of celebrity faces, “Thank you so much! Oh my God! You’re totally shaming me (and my) disability by standing up.” Applegate presented the award for Best Supporting Actress in a Comedy Series, with the award going to Ayo Edebiri for her role in The Bear. The heartfelt moment of the standing ovation was shared on X, with fans saying, “She deserves that ovation and more.” The iconic actress has been candid about her battle with MS since she was first diagnosed in 2021, keeping her fans updated as her illness progressed. In 2023, Applegate told Vanity Fair that her work on the hit Netflix TV show Dead To Me would be her last as an actor, saying “I can’t even imagine going to set right now.” “I’m probably not going to work on-camera again,” Applegate said at the time, adding that while she loved her cast and crew, working had been a “struggle.” Image credits: Getty Images

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Julie Goodwin shares her top tips for perfect potatoes every time

The captivating winners of the Mobile Photography Awards

Here’s why having chocolate can make you feel great or a bit sick – plus 4 tips for better eating