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Two Aussie teens poisoned in Laos identified

<p>Two Australian teenagers who are fighting for their lives in a hospital in Thailand have been identified. </p> <p>While travelling around south-east Asia on a gap year, Melbourne teens Holly Bowles and Bianca Jones, both aged 19, consumed what is believed to be methanol-laced drinks in Laos.</p> <p>The young women were found barely alive in their hotel room and were rushed to a hospital in the neighbouring country of Thailand, where they remain on life support. </p> <p>Authorities suspect the girls drank poisoned cocktails which reportedly had shots of "vodka" while holidaying in the party town of Vang Vieng, a popular tourist area about 130km north of Laos capital, Vientiane.</p> <p>They were among a large group of international travellers who fell victim to what is feared to be a mass poisoning which has already killed two other people. </p> <p>Ms Jones’ family has expressed disbelief in what has happened to their daughter, describing her as their "angel" as they rushed to be at her bedside. </p> <p>"Our beautiful Bianca was on a dream getaway with her best friend Holly," they told the <em><a href="https://www.heraldsun.com.au/news/victoria/two-melbourne-girls-on-life-support-in-bangkok-after-ethanol-poisoning-in-laos/news-story/6194b29655744b3f1bceeab2980c8e83" target="_blank" rel="nofollow noreferrer noopener">Herald Sun</a></em>.</p> <p>"They were filled with joy and had such incredible adventures ahead of them, travelling through Asia. We are here by Bianca’s bedside praying for her."</p> <p>"She's just an absolute star. She's a bundle of joy. To know her is to love her," the cafe manager told <em><a title="The Age" href="https://www.theage.com.au/national/victoria/fears-for-absolute-star-as-teens-fight-for-life-in-thailand-after-alcohol-poisoning-20241119-p5krpb.html" target="" rel="">The Age</a></em>.</p> <p>"We're just praying for the family. She's just a loyal, caring sweet person. We value her so much as a friend as well as a colleague."</p> <p>The Department of Foreign Affairs and Trade (DFAT) provided <em><a href="https://www.9news.com.au/national/laos-methanol-poisoning-melbourne-teens-suspected-methanol-poisoning-identified/b5721fe5-e323-4807-8790-e9d070b51194" target="_blank" rel="noopener">9News</a></em> with a statement on Wednesday, with a spokesperson saying they were "providing consular assistance" to two Australians and their families in Thailand.</p> <p>"Our thoughts are with them at this deeply distressing time," a spokesperson said.</p> <p>"Owing to our privacy obligations we are unable to provide further comment."</p> <p><em>Image credits: Facebook</em></p>

Travel Trouble

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A quick and easy guide to the holliest and jolliest Christmas cocktails

<p>When it comes to the holiday season, nothing screams festive like Christmas-themed food and drinks. </p> <p>For your next holiday party, or if you're looking for a festive tipple on Christmas Eve to welcome in the big day, here's a list of our three favourite Christmas cocktails. </p> <p>All easy to make and undeniably delicious, these festive cocktails are guaranteed to have you in the Christmas spirit quicker than you can say "Another round!"</p> <p><strong>Holiday Margarita</strong></p> <p>·         30 ml Cointreau</p> <p>·         30 ml Blanco Tequila</p> <p>·         30 ml Fresh Lime Juice</p> <p>·         6 drops Aromatic Bitters</p> <p><span style="text-decoration: underline;"><em>Method:</em></span></p> <p>1.    Combine all ingredients in a cocktail shaker and add ice</p> <p>2.    Shake and strain into a cinnamon sugar-rimmed coupe glass</p> <p>3.    Garnish with rosemary sprig</p> <p><strong>Holiday Cosmopolitan</strong></p> <p><span style="text-decoration: underline;"><em>Ingredients:</em></span></p> <p>·         20 ml Cointreau</p> <p>·         40 ml Vodka</p> <p>·         20 ml Fresh Lime Juice</p> <p>·         20 ml Cinnamon Clove Cranberry Syrup</p> <p><span style="text-decoration: underline;"><em>Method:</em></span></p> <p>1.    To make the syrup: Add 1 cup cranberries, 1 cup water, 1 cup sugar, 1 stick cinnamon, 5 cloves in a saucepan and heat up until boiled</p> <p>2.    Add all ingredients into a cocktail shaker and shake until well chilled</p> <p>3.    Strain into chilled glass</p> <p>4.    Garnish with a cinnamon stick</p> <p><strong>Holiday Jam</strong></p> <p><span style="text-decoration: underline;"><em>Ingredients:</em></span></p> <p>·         20ml Cointreau</p> <p>·         40 ml Vodka</p> <p>·         20 ml Fresh Lime Juice</p> <p>·         10 ml Cranberry Juice</p> <p>·         1 Bar Spoon Blackberries</p> <p><span style="text-decoration: underline;"><em>Method:</em></span></p> <p>1.    Add all ingredients into a cocktail shaker and shake until well chilled</p> <p>2.    Strain into chilled glass</p> <p>3.    Garnish with a blackberry</p> <p><em>Image credits: Supplied</em></p>

Food & Wine

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Alluring, classic, glamorous: the history of the martini cocktail

<p><a href="https://theconversation.com/profiles/ursula-kennedy-560331">Ursula Kennedy</a>, <em><a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a></em></p> <p>The martini cocktail has existed in a range of guises throughout its ice-cold, crisp life.</p> <p>Several stories exist as to its origins. The “classic” martini is made with gin and vermouth (a fortified wine infused with spices) and garnished with an olive or a twist of lemon. It is quintessentially American.</p> <h2>The contested origins of the martini</h2> <p><a href="https://historynewsnetwork.org/article/143103">Many believe</a> the martini was invented in the 1860s at the Occidental Hotel in San Francisco by bartender Jerry Thomas.</p> <p>Thomas evolved a one part sloe gin, two parts sweet vermouth, maraschino and a dash of bitters with a lemon concoction into a drink he called the Martinez, which he made for passengers departing on the ferry to the town of the same name. It was said to also be prepared for miners celebrating striking gold.</p> <p>Others believe it was invented in 1911 at the Knickerbocker Hotel in New York by bartender Martini di Taggia, served to billionaire John D. Rockerfeller with equal parts London dry gin and dry vermouth. However, recipes for the drink were published as early as 1862, in Jerry Thomas’s Bartenders’ Guide.</p> <p>Stronger versions of the martini include two parts gin, and even up to five parts gin, to one part vermouth, garnished with olive or lemon.</p> <p>A “dry” martini has little to no vermouth at all – the focus being gin. Author T.S. Eliot once said:</p> <blockquote> <p>There is nothing quite so stimulating as a strong dry martini cocktail.</p> </blockquote> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=380&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=380&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=380&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=478&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=478&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=478&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">A classic martini with olives as the garnish.</span> <span class="attribution"><span class="source">Shutterstock</span></span></figcaption></figure> <h2>The martini’s rise, fall and rise again</h2> <p>During the <a href="https://www.history.com/topics/19th-century/gilded-age">Gilded Age</a> (1880-1900), the martini rose in popularity and remained so through to the mid-20th century.</p> <p>Prohibition in America during 1920 to 1933 did little to harm the martini’s popularity, as backyard gin production was reasonably easy.</p> <p>In the 1960s the drink’s popularity started to wane due to the burgeoning quality and availability of other beverages such as wines and beers. There were also concerns about alcohol consumption and health.</p> <p>With the increasing popularity of “retro” style and culture in recent years the martini has made a comeback, with <a href="https://vinepair.com/articles/martini-hype-train/">reports of increased demand</a> for the drink among young people.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=458&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=458&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=458&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=576&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=576&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=576&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">Customers at a Philadelphia bar after Prohibition’s end, Dec. 1933.</span> <span class="attribution"><span class="source">Shutterstock</span></span></figcaption></figure> <h2>Martini and its variations</h2> <p>Today, the martini (or a common variation of it) is best known for its identity in popular culture, most famously as the drink of fictional British Secret Service agent, James Bond. The famous phrase “shaken, not stirred” was first uttered on screen by actor Sean Connery playing Bond in the 1964 movie Goldfinger. Bond’s tipple of choice is prepared with vodka rather than gin.</p> <p>While most purists believe the gin martini is the classic form of the drink, there are myriad variations that use the martini name or are closely related to the original drink, such as <a href="https://www.liquor.com/recipes/gibson/">the Gibson</a>, a classic martini garnished with cocktail onions instead of olives.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=597&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=597&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=597&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=750&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=750&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=750&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">Sean Connory as James Bond, making his signature vodka martini.</span> <span class="attribution"><span class="source">Wikimedia</span></span></figcaption></figure> <p><a href="https://www.spiritshunters.com/cocktail/the-history-of-the-dirty-martini/">The “dirty” martini </a> is currently popular, which is gin soiled with a generous dash of brine from the olive jar. According to the Oxford Companion to Spirits &amp; Cocktails, the practice of adding brine to a martini has been around since at least 1901. The term “dirty martini” seemingly wasn’t coined until the 1980s, however.</p> <p>US president Franklin Delano Roosevelt may have been an early proponent of using olive brine in cocktails. Allegedly, the president “would shake up a drink at the drop of a hat … and was reported to have splashed a bite of brine in his drinks at the White House,” writes Robert Simonson in The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes.</p> <p><a href="https://www.gq-magazine.co.uk/article/espresso-martini-vodka-cocktail">The story goes</a> that London bartender Dick Bradsell first made the espresso martini, a fusion of espresso, sweet coffee liqueur and vodka, in the late 1980s when supermodel Kate Moss (or sometimes Naomi Campbell) asked for a drink that would “wake me up and fuck me up”.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=399&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=399&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=399&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=502&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=502&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=502&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">The espresso martini.</span> <span class="attribution"><span class="source">Shutterstock</span></span></figcaption></figure> <p>There are many modern drinks that use the iconic martini glass to justify using martini in their name – however, they bear little resemblance to the original cocktail. An appletini is vodka blended with apple juice, apple cider or apple brandy, while the “French martini” consists of vodka, pineapple juice and raspberry liqueur. The TV show Sex and the City popularised the “flirtini”, containing vodka, champagne and pineapple juice.</p> <figure><iframe src="https://www.youtube.com/embed/8STeT9WrYtU?wmode=transparent&amp;start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> <h2>Keeping cool</h2> <p>A martini glass – a classic conical bowl on a long straight stem – is one aspect of the drink that does not change.</p> <p>The glass was <a href="https://www.irishtimes.com/life-and-style/homes-and-property/design-moment-martini-glass-1925-1.4094434">formally unveiled at the 1925 Paris Exhibition</a> as an alternative to the classic champagne glass.</p> <p>The long stem allows the glass to be held while the drink remains cool, not warmed by the drinker’s hands. The wide rim allows the drinker’s nose to be close to the liquid when sipping, so the aromatics can be easily appreciated.</p> <h2>Never out of style</h2> <p>While Bond embodied the glamorous side of the martini, studies of writer Ian Fleming’s famous spy indicate that Bond had a <a href="https://theconversation.com/the-names-bond-james-bond-and-im-an-alcoholic-21440">severe problem with alcohol</a> consumption. On occasion he may have had a blood alcohol concentration of .36% – almost fatal.</p> <p>The martini should be consumed with deference … and in moderation.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/195913/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/ursula-kennedy-560331">Ursula Kennedy</a>, Lecturer of Wine Science, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a></em></p> <p><em>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/alluring-classic-glamorous-the-history-of-the-martini-cocktail-195913">original article</a>.</em></p> <p><em>Images: Getty</em></p>

Food & Wine

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Woman awarded $131,000 after not being invited to work drinks

<p dir="ltr">A waitress has been awarded a whopping $131,000 after not being invited to work drinks. </p> <p dir="ltr">Rita Leher said that she felt “shunned” by her colleagues at a London casino when they didn’t invite her to a cocktail bar.</p> <p dir="ltr">The 51-year-old, who is older than her colleagues and has worked at the casino for 10 years, took stress leave after hearing the plans being discussed in front of her and not receiving an invite. </p> <p dir="ltr">Rita, who also happens to be of African descent, issued a complaint to the employment tribunal on the basis of race and claimed the victimisation was due to her age and ethnicity.</p> <p dir="ltr">“We unanimously agree that being excluded from discussions at work about a social occasion amongst colleagues when one would normally be included would subject an employee to a detriment at work," Employment Judge Sarah Moor said.</p> <p dir="ltr">"A reasonable employee would consider that such exclusion was to their disadvantage because they had lost the opportunity to bond with colleagues on that social occasion.</p> <p dir="ltr">"The occasion was sufficiently linked to work by the fact that it was amongst work colleagues and was discussed at work, and would provide the opportunity for team bonding.”</p> <p dir="ltr">Rita was subsequently awarded £74,113.65 ($131,000) in compensation on the basis of injury to feelings and loss of overtime and financial loss. </p> <p dir="ltr"><em>Image: Shutterstock</em></p>

Money & Banking

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Mother and daughter in shock over $900 restaurant bill

<p dir="ltr">A mother and daughter on holiday on the beautiful island of Mykonos have been left reeling at the price of two drinks and a share plate.</p> <p dir="ltr">The pair were sitting outside the restaurant on their deckchairs for a while before deciding to order two cocktails and share plate of crab legs.</p> <p dir="ltr">The relaxed duo then asked for the bill – but were left in shock when it arrived at a huge cost of $900.</p> <p dir="ltr">The two drinks and the share plate altogether cost €520 ($A775) and a €78 ($A116) tip was added on top.</p> <p dir="ltr">Shocked at the bill, the mother and daughter refused to pay and tried to leave but were stopped by staff. </p> <p dir="ltr">The mother then said she would file a police report after finding out that it was a common thing that happened to tourists.</p> <p dir="ltr">She also informed her travel agent to let other tourists be wary of the scam when arriving at the restaurant. </p> <p dir="ltr">“We knew that the bill would not exceed €200 ($A300); suddenly they asked us to pay €600 ($A900),” she told the travel agent.</p> <p dir="ltr"><em>Image: Shutterstock</em></p>

Travel Trouble

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How Tom Cruise saved Elisabeth Shue's life

<p><span style="font-weight: 400;">The behind-the-scenes story has been shared by a camera operator from the 1988 film </span><em><span style="font-weight: 400;">Cocktail</span></em><span style="font-weight: 400;">, claiming that Tom Cruise prevented a freak accident while in his mid-twenties.</span></p> <p><span style="font-weight: 400;">According to Bill Bennett, Cruise tackled co-star Elisabeth Shue to the ground, saving her moments before she was about to walk into a “deadly” spinning helicopter blade.</span></p> <p><span style="font-weight: 400;">Though the incident happened 33 years ago, details of the story were revealed when the aerial camera operator shared it in a Facebook group called Crew Stories.</span></p> <p><span style="font-weight: 400;">According to </span><em><a href="https://www.thesun.co.uk/news/14777696/tom-cruise-saved-elisabeth-shues-life-helicopter-blade/"><span style="font-weight: 400;">The Sun</span></a></em><span style="font-weight: 400;"><em>,</em> Cruise confirmed the details as true.</span></p> <p><span style="font-weight: 400;">Now a top TV and commercial cinematographer, Bennett said the crew were “shaken up” by the “close call” as he explained how dangerous the situation actually was.</span></p> <p><span style="font-weight: 400;">“I witnessed Tom Cruise save Elisabeth Shue’s life, for real,” he said.</span></p> <p><span style="font-weight: 400;">“We were filming the scene from a helicopter, where Tom and Elisabeth are riding horses along the beach. We were shooting film, but I had a video recorder in the helicopter to record the camera’s video tap images.</span></p> <p><span style="font-weight: 400;">“After a couple takes, the pilot would land the helicopter on the beach, and Tom and Elisabeth would come over to watch the shot recordings and get notes from the director. The only monitor was at my operating position in the left front seat of the helicopter.”</span></p> <p><span style="font-weight: 400;">In his recount of the event, Bennett explained they only intended to land for a few minutes so the pilot would leave the engine running and the blades still turning</span></p> <p><span style="font-weight: 400;">“It was also quite loud, and you had to shout to be heard over the noise of the engine,” he added.</span></p> <p><span style="font-weight: 400;">“You have to know, when you are working around helicopters, that the area at the back of the helicopter, where the tail rotor is spinning is deadly.</span></p> <p><span style="font-weight: 400;">“The rotor is invisible when it is spinning, and if you walk into it, it will kill you instantly. It is a totally ‘no go’ area when working around helicopters.</span></p> <p><span style="font-weight: 400;">“So, after we landed for the second or third time, Tom and Elisabeth came over, I opened the side door of the helicopter and they leaned in to watch the shot on the monitor.</span></p> <p><span style="font-weight: 400;">“The director gave them a couple notes, and Elisabeth, getting quite excited, took off suddenly, running towards the back of the helicopter.”</span></p> <p><span style="font-weight: 400;">Since Bennett was strapped in a harness, he explained that he could not reach out after her and instead leaned over and screamed “stop”.</span></p> <p><span style="font-weight: 400;">Though his screams were drowned out by the helicopter noise, it was “just at that same moment that Tom saw where Elisabeth was going”, he said.</span></p> <p><span style="font-weight: 400;">“He lunged after her, but was only able to grab her legs, tackling her to the ground.</span></p> <p><span style="font-weight: 400;">“He rolled her over, dragging her at the same time, and you could see the momentary anger on her face while she was yelling ‘Why did you do that?’</span></p> <p><span style="font-weight: 400;">“But by that time he is pointing at the tail rotor which is now a couple feet away, screaming at her that she almost died.</span></p> <p><span style="font-weight: 400;">“At that point she turned white, and he pulled her back towards the front of the helicopter and they walked away.”</span></p> <p><span style="font-weight: 400;">Though everyone in the helicopter was “quite shaken by the close call”, Bennett knew that Cruise had, “in that instant, truly saved her life.”</span></p> <p><span style="font-weight: 400;">The incident occurred in 1987,  meaning that “mandatory safety meetings were not commonly done”.</span></p> <p><span style="font-weight: 400;">With the post gaining traction on social media, writer Mike Timm passed it onto </span><em><span style="font-weight: 400;">Mission Impossible</span></em><span style="font-weight: 400;"> director Christopher McQuarrie - who is currently working with Cruise on the seventh instalment.</span></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/CK69alvFr2M/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CK69alvFr2M/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by Mission: Impossible (@missionimpossible)</a></p> </div> </blockquote> <p><span style="font-weight: 400;">According to <em>The Sun</em>, Timm told Bennett, “[McQuarrie] loved the story and, of course, Tom confirmed it.”</span></p>

Movies

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Enjoy a prawn cocktail with avocados

<p><span style="font-weight: 400;">These are always popular! Just cut those buttery, delicious avocados in half and fill with the ingredients you use to make a prawn cocktail your family will love. </span></p> <p><span style="font-weight: 400;"><strong>Serves:</strong> 4</span></p> <p><span style="font-weight: 400;"><strong>Ingredients:</strong> </span></p> <ul> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">16 cooked tiger prawns, peeled and deveined </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">2 avocados </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">4 lettuce leaves, thinly sliced </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1⁄4 cup (60g) cocktail sauce </span></li> </ul> <p><strong>Method:</strong></p> <ol> <li><span style="font-weight: 400;"> Cut the avocados in half and discard the pit.</span></li> <li><span style="font-weight: 400;">Scoop half the avocado out, adding the flesh to a bowl, to create a larger round.</span></li> <li><span style="font-weight: 400;">Scatter the lettuce evenly across each avocado half and top each with 4 prawns. </span></li> <li><span style="font-weight: 400;">Season and mash the avocado. 5. Spoon across each before serving with a dollop of complementary seafood sauce. </span></li> </ol> <p><span style="font-weight: 400;"><em>Optional</em>: To make your own seafood sauce, simply mix 1⁄4 cup (60ml) cream with 2 tablespoons (30g) tomato sauce, a splash of Worcestershire sauce and drop of tabasco. Season to taste. </span></p> <p><em>Recipes by 4Ingredients for Australian Avocados.</em></p>

Food & Wine

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The Queen’s favourite drink

<p>Queen Elizabeth loves a tipple after it was revealed she enjoys four alcoholic beverages a day.</p> <p>And her drink choices are as elegant and classy as you’d expect.</p> <p>According to <strong><span style="text-decoration: underline;"><a href="http://www.independent.co.uk/life-style/what-the-queen-eats-and-drinks-breakfast-lunch-dinner-a7602121.html">The Independent</a></span></strong>, Her Majesty’s favourite cocktail is a gin and Dubonnet with lemon and ice. She indulges in the drink before lunch.</p> <p>When she is eating her midday meal, the Queen will always have a glass of wine.</p> <p>At night, Her Majesty will unwind with a dry martini and a glass of champagne.</p> <p>Although there’s no word on whether she prefers her martini shaken or stirred!</p> <p>The Queen’s cousin, Margaret Rhodes, told The Independent her drink preferences never change. And after 65 years on the throne, we think the Queen had figured out the best routine for herself.   </p>

Food & Wine

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Rhubarb champagne

<p>As featured in the Over60 cookbook, <em>The Way Mum Made It</em>, Jan Caine says of her recipe, “My grandmother made this in the 1940s. My mum made it in the ’70s. Now I make it. It’s a very old recipe that brings back such special memories of my nan and mum.”</p> <p>For a limited time you can get 30 per cent of the Over60 cookbook, <em>The Way Mum Made It</em>. To order your copy and get this recipe and 174 others, <a href="http://www.booktopia.com.au/the-way-mum-made-it-alexandra-o-brien/prod9780733335037.html" target="_blank"><strong><span style="text-decoration: underline;">click here</span></strong></a>.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 3.75 litres</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>900 g rhubarb, cut into small pieces</li> <li>2 tablespoons vinegar</li> <li>2 lemons, thinly sliced</li> <li>680 g white sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine all of the ingredients with 3.75 litres of water in a large plastic container or bucket and stir well. Cover with muslin cloth and leave for 2 days.</li> <li>Strain into bottles and cork.</li> </ol> <p><strong>Note:</strong> The flavour improves with age.</p>

Food & Wine

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Manhattan cocktail recipe

<p>If you’re after a nice aperitif to get your night started you can’t do much better than a Manhattan. This bold, smooth cocktail is full of flavour.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>60mL Rye whisky</li> <li>20mL Sweet Red Vermouth</li> <li>1-2 Dashes of Bitters</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Fill a glass with ice.</li> <li>Add all ingredients.</li> <li>Stir thoroughly.</li> <li>Strain into a chilled cocktail glass.</li> <li>Garnish with an orange twist or maraschino cherry.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/month-of-love-cocktail/">A love potion cocktail</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/negroni/">Negroni</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/blood-orange-margaritas/">Blood orange margaritas</a></span></em></strong></p>

Food & Wine

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A love potion cocktail

<p class="Body">Infused with rose petals, this love cocktail is as tasty as it is pretty.</p> <p class="Body"><span style="text-decoration: underline;"><strong>Makes:</strong></span> 1 cocktail</p> <p class="Body"><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>1 cup granulated sugar</li> <li>2 shots of vodka</li> <li>1 cup water</li> <li>1 cup dried (organic, pesticide-free) rose petals (or 2 cups fresh, organic and pesticide-free)</li> <li>1 tablespoon lemon juice (optional)</li> </ul> <p class="Body"><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <ol> <li>Combine sugar and water in a small saucepan, simmering and stirring until sugar is dissolved. Add rose petals and continue to simmer on low heat for five minutes or so. Add lemon juice and remove pan from heat. Allow mixture to steep for approximately 30 minutes, then pour through a fine-mesh strainer to remove solids. Store in the refrigerator.</li> <li>Using a special glass, pour in the rose infused syrup and add two shots of vodka</li> <li>Sprinkle left over rose petals in the drink and give your true love a big kiss with your freshly brewed love potion.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now.</a></span></strong></em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/watermelon-sangria/">Watermelon sangria</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mocha-frappe/">Mocha frappe</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/pear-pomegranate-and-feta-salad/">Pear, pomegrante and feta salad</a></em></strong></span></p>

Food & Wine

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Elderflower and mint champagne cocktails

<p>Here’s a delicious cocktail to try. The summer sun might be disappearing soon but this delicious cocktail is no less appealing.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Eight</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>350ml elderflower cordial</li> <li>Zest and juice of 2 lemons</li> <li>Handful of mint leaves, plus extra for garnishing</li> <li>750ml Champagne or dry sparkling wine</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine the cordial, lemon zest, juice and mint (clap the mint leaves in your hands before you put it in – this will bring out the flavour) in a jug.</li> <li>Pour a little of the mix into the bottom of each serving glass, then top up with bubbly.</li> <li>Serve immediately or garnish with berries for extra flavour. </li> </ol> <p><em><strong>Written by Sam Mannering. First appeared on</strong></em> <em><strong><a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a></strong></em></p> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mojito/">Mojito</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/margarita/">Margarita</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-berry-cream-cheese-scrolls/">Apple berry cream-cheese scrolls</a></strong></span></em></p>

Food & Wine

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Mojito

<p>Summer days are meant for sitting back, relaxing and drinking delicious mojitos! See how this is true for yourself when you try this easy to make recipe.</p> <p><strong>Serves:</strong> Four</p> <p><strong>Ingredients</strong></p> <p>• 240ml vodka<br />• 2 limes, cut into wedges<br />• 1 bunch fresh mint<br />• 4 teaspoons sugar<br />• 300ml soda water<br />• Ice</p> <p><strong>Method:</strong></p> <p>1. Combine vodka, juice of 2 limes, sugar and mint in a jug.</p> <p>2. Stir to combine and dissolve the sugar.</p> <p>3. Add ice and stir again.</p> <p>4. Top with soda water and stir once more.</p> <p>5. Garnish with a mint sprigs.</p> <p><strong>Related links:</strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/12/spinach-artichoke-dip/">Creamy spinach and artichoke dip</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/12/apple-berry-cream-cheese-scrolls/">Apple berry cream-cheese scrolls</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/12/diy-barbecue-sauce/">DIY barbecue sauce</a></span></em></strong></p>

Food & Wine

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Mint julep cocktail

<p>If you’re looking for a summer cocktail with something else, why not try our recipe for a mint julep cocktail. It’s light, refreshing and very delicious. <br /><br /><strong>Serves:</strong> Two <br /><br /><strong>Ingredients:</strong><br /><br />•    Tablespoon caster sugar<br />•    1/2 cup dry ginger ale, chilled<br />•    16 fresh mint leaves<br />•    60ml bourbon<br />•    3 cups crushed ice (see note) mint sprigs and straws, to serve</p> <p><strong>Method:</strong><br /><br />1.    Place two teaspoons sugar and 1/4 cup dry ginger ale in two highball glasses.<br /><br />2.    Stir to dissolve sugar.<br /><br />3.    Divide mint between glasses. <br /><br />4.    Using a muddler or wooden spoon, press leaves until lightly bruised. <br /><br />5.    Divide bourbon and ice between glasses. <br /><br />6.    Stir to combine, leaving mint at base. <br /><br />7.    Serve with mint sprigs and straws<br /><br /><em>Source: taste.com.au</em></p>

Food & Wine

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Target to serve cocktails to shoppers?

<p>When you go shopping at Target, haven’t you always felt that something was missing? It appears that sentiment was felt in America at least, as one Target is poised to serve cocktails to its shoppers.</p> <p>The store, located in Chicago is set to open in October of this year. Not only does it intend to serve beer, wine and spirits, but it has also applied for an additional liquor license to sell alcohol on its shelves.</p> <p>If the store is granted these two liquor licenses, it will be the only Target of its kind, but could lead to a national, and possibly international effect, bringing alcohol to Targets the world over.</p> <p>It’s genius really: who isn’t more prone to an impulse buy or two after they’ve relaxed and had a few cocktails? Cheers, Target. Let’s hope the Aussie store introduce cocktail hour very soon.</p> <p><strong>Related links:</strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/finance/money/2015/08/hunger-causes-you-to-shop/">When you’re hungry you’ll buy just about anything, study shows</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/finance/money/2015/08/asking-for-discounts/">5 things you should say to save money</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/finance/money/2015/08/make-money-from-junk/">How to make money from things you don’t want</a></span></em></strong></p> <p> </p>

News

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10-minute meal: Coriander and chilli prawn cocktail

<p>Give the classic prawn cocktail a spicy twist with a touch of chilli, coriander and zesty lime. Oh what a refreshing dish this is!</p><p><strong>Preparation:</strong> 10 minutes<br><strong>Serves:</strong> 4</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>1kg cooked king prawns, peeled, deveined, tails intact (see tip)</li><li>60g spinach leaves</li></ul><p><em>Chilli, lime and coriander mayonnaise</em></p><ul><li>½ cup Basic mayonnaise (see related recipe)</li><li>1 ½ tablespoons lime juice</li><li>1 tablespoon boiling water</li><li>½ cup chopped fresh coriander</li><li>1 small red chilli, deseeded, finely chopped</li></ul><p><strong><span style="text-decoration: underline;">Method:</span></strong></p><p>1. To make the chilli, lime and coriander mayonnaise, whisk mayonnaise, lime juice and water together in a bowl. Add coriander and chilli. Stir to combine.</p><p>2. Add prawns and toss to combine. Cover and refrigerate for at least 30 minutes, or up to 4 hours if time permits, to allow flavours to develop.</p><p>3. Divide spinach leaves between bowls. Top with coriander and chilli prawns. Serve.</p>

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