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"That is NOT a goanna": Family stumbles upon metre-long croc in their chicken coop

<p>A Central Queensland family got the croc-shock of their lives when what they thought was a seemingly innocent goanna having a nap in their chicken coop turned out to be a rather laid-back, metre-long reptile houseguest.</p> <p>The unsuspecting family from <span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">Cape Hillsborough </span><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">stumbled upon the scaly interloper during their morning routine and, u</span><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">pon closer inspection, they realised that their "goanna" was actually a pint-sized crocodile with a hunger for adventure and perhaps a penchant for farm-fresh eggs. </span></p> <p><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">They immediately called upon the services of the wildlife officers from the Department of Environment, Science and Innovation (DESI) to handle the unexpected guest. </span></p> <p>DESI staff, armed with their best PVC tube, swooped in to relocate the confused crocodile to a more suitable venue – a facility in Mackay. There, the croc will wait patiently until wildlife officers can find it a new home, possibly at a licensed farm or zoo where it can continue its culinary escapades under professional supervision.</p> <p>Senior Wildlife Officer Jane Burns commented on the incident, saying, "While it isn't unusual to see crocs around Mackay, it is unusual to find one in someone's backyard." Well, Jane, they say every family has a skeleton in the closet, but in Mackay, it seems they might have a croc in the coop.</p> <p>This peculiar episode follows hot on the heels of recent reports of a crocodile deciding to test its high jump skills, attempting to land in a fisherman's tinnie at Jane Creek in nearby St Helen's Beach. Witnesses say the crocodile executed a perfect swan dive, narrowly avoiding a career in aquatic acrobatics.</p> <p>As the good people of Mackay navigate this unexpected croc invasion, wildlife authorities are reminding everyone to be "<a href="https://www.qld.gov.au/environment/plants-animals/animals/living-with/crocodiles/becrocwise" target="_blank" rel="noopener">Crocwise in Croc Country</a>". Tips include expecting crocs in all waterways (yes, even in your neighbour's kiddie pool), obeying warning signs (they're not just fancy decorations), and refraining from using canoes and kayaks (apparently, crocs have a thing for watercraft).</p> <p>So, the next time you suspect a goanna is admiring your chicken coop, remember – it might just be a crocodile in disguise, ready for a culinary adventure and a chance at stardom. </p> <p><em>Images: DISA</em></p>

Travel Trouble

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"I have never seen that": Nat Barr and Shirvo floored by Jamie Oliver's sneaky chicken hack

<p>Celebrity chef and all-round roast chicken wizard Jamie Oliver unleashed a culinary revelation on <em>Sunrise</em> hosts Natalie Barr and Matt Shirvington recently, rendering them momentarily dumbfounded by his quirky approach to chicken cookery.</p> <p>The Naked Chef himself, a spry 48 years young, graced the <em>Sunrise</em> breakfast program with his presence to unveil his unique chicken-cooking hack. Sporting an apron that read "I'm not a regular chef, I'm a cool chef," Jamie embarked on a culinary adventure like no other.</p> <p>To achieve chicken nirvana, Jamie began by marinating the poultry and potatoes in an enchanting blend of lemon, herbs and honey (presumably sprinkled with a touch of fairy dust) before revealing the move that floored the two hosts.</p> <p>In a move that would make Houdini jealous, Jamie wedged those marinated chicken legs into an oven rack, like a magic trick gone deliciously wrong. With the poise of a culinary acrobat, he lowered the rack into a preheated oven, allowing the chicken pieces to dangle over the potatoes below, like a suspenseful scene in a blockbuster movie.</p> <p>Apparently, the technique is used so that the excess marinade would gracefully drip into the tray, creating an explosion of flavour that would make fireworks blush with envy. In Jamie's own words, "This is giving you the best, most juicy chicken and (it’s) crispy."</p> <p>Mind. Blown.</p> <p>And where did Jamie find inspiration for this chicken wizardry? Why, in his travels around the Mediterranean, where rotisseries are as common as sunscreen at the beach. Truly, Jamie Oliver has taken "thinking outside the box" to a whole new level.</p> <p>Nat Barr and Shirvo appeared utterly mesmerised by Jamie's culinary sorcery. Shirvington exclaimed, "Mind blown," while Barr added, "Wow, I have never seen that!" If they'd had hats, they would've tipped them in reverence.</p> <p>In fact, the <em>Sunrise</em> hosts, joined by Mark Beretta, gave Jamie a standing ovation at the end of his demonstration – before revealing that Jamie is set to make a triumphant return to the Sydney Opera House in November for one night only, where he will grace the stage for an evening of deep conversations about his career, inspirations, life, love, and what keeps him motivated.</p> <p>In Jamie's own words: "Every time I visit Australia, it feels like a big old hug – it’s a real home away from home for me, and I'm so excited to be back this year for this event."</p> <p>So, prepare your questions about good food, good times, and perhaps even chicken-chandelier cooking, and get ready to laugh until your ribs ache. Jamie Oliver is back to steal the culinary spotlight, one chicken leg at a time.</p> <p><em>Images: Sunrise</em></p>

Food & Wine

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"The last one he wore": Jock Zonfrillo’s widow shares heartbreaking funeral detail

<p dir="ltr">Jock Zonfrillo’s widow Lauren Fried has shared another bittersweet update revealing that she wore her husband’s iconic Scottish tartan scarf to his funeral in May.</p> <p dir="ltr">Fried took to Instagram to share a gallery of photos of her late husband wearing the scarf during the <a href="https://www.oversixty.com.au/entertainment/tv/far-out-i-did-it-masterchef-winner-crowned" target="_blank" rel="noopener"><em>MasterChef</em> season finale</a>, with a heartbreaking caption.</p> <p dir="ltr">“What a gorgeous man, alway happiest in his kilt,” she wrote.</p> <p dir="ltr">“This is the fly plaid (tartan over his shoulder) that I chose to wear to Jock’s funeral, the last one he wore,” she added.</p> <p dir="ltr">Many of the <em>MasterChef</em> judge’s celebrity friends took to the comments to show their support.</p> <p dir="ltr">“Missing his smile and energy so much,” commented fellow <em>MasterChef</em> judge Andy Allen, while celebrity chef Gordon Ramsay added a love heart emoji.</p> <p dir="ltr">Season 13 <em>MasterChef</em> contestant Dan Dumbrell also shared a bunch of red love heart emojis.</p> <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-captioned="" data-instgrm-permalink="https://www.instagram.com/p/Cu3aoIDg99G/?utm_source=ig_embed&amp;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/p/Cu3aoIDg99G/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Jock Zonfrillo (posts by Loz) (@zonfrillo)</a></p> </div> </blockquote> <p dir="ltr">Chantelle Otten, sexologist and girlfriend of Paralympian Dylan Alcott, simply commented: “A beautiful man. A very sad time.”</p> <p dir="ltr">Fans also shared their support and how emotional the final episode of this year’s MasterChef was.</p> <p dir="ltr">“Was extremely emotional, so very moving seeing you wear his tartan on your shoulder carrying your husband's coffin. Wishing you all the courage &amp; strength over the years to come Loz,” wrote one fan.</p> <p dir="ltr">“Kept it together for the whole episode... until the video right at the end. I just bawled.</p> <p dir="ltr">“Jock was a shining example of what it can look like when men show their emotions, are empathetic, vulnerable, supportive and inclusive. Much love to you, Jock's family as well as the Masterchef family ❤️🖤” commented another.</p> <p dir="ltr">“My heart breaks for you guys Loz. Thank you for being so open with your sharing. Jock’s fans (myself included) are so appreciative. It makes us feel like he’s still here,” wrote a third.</p> <p dir="ltr">“I was sobbing watching the last episode. Still can’t believe he’s gone,” commented a fourth.</p> <p><em>Images: Instagram</em></p>

Family & Pets

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“Papa activities”: Jock Zonfrillo’s widow shares bittersweet post

<p dir="ltr">The widow of late <em>MasterChef </em>star Jock Zonfrillo has shared a bittersweet post on how she is trying to fill his shoes.</p> <p dir="ltr">Following Zonfrillo’s <a href="https://www.oversixty.com.au/news/news/shattered-hearts-culinary-world-mourns-tragic-death-of-jock-zonfrillo" target="_blank" rel="noopener">passing in Apri</a>l, his wife Lauren Fried has been keeping his Instagram account active to share memories of him, his last projects, and provide updates on how her family is coping.</p> <p dir="ltr">In the most recent post, Fried shared that their young son Alfie had asked her to do some things he had traditionally enjoyed doing with his dad.</p> <p dir="ltr">“Alfie has asked me to do some of his Papa activities with him - making crepes and doing hours of Lego were in his requests,” she wrote in the caption.</p> <p dir="ltr">“I went with the easiest option of a trip to the barber, which the boys used to do together, followed by gelato,” she added.</p> <p dir="ltr">“It put a smile on his face which was beautiful.”</p> <p dir="ltr">She shared a series of photos of Alfie getting his haircut and smiling proudly as he showed off the final look. In the last photo, Alfie is pictured with his new haircut and enjoying a scoop of gelato.</p> <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-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CugXCsrPZIO/?utm_source=ig_embed&amp;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/p/CugXCsrPZIO/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Jock Zonfrillo (posts by Loz) (@zonfrillo)</a></p> </div> </blockquote> <p dir="ltr">Fans have flooded the comment section with their love and support for them.</p> <p dir="ltr">“Lovely to see him smiling,” wrote one person.</p> <p dir="ltr">“So beautiful , Alfie looks so much like his Daddy ♥️” commented another.</p> <p dir="ltr">“Oh bless him. I hope somewhere in all of this ...that you are able to find a moment for you. Take care loz xx,” wrote a third.</p> <p dir="ltr">“So beautiful that you are keeping the memories he shared with his Papa fresh in his mind,” commented a fourth.</p> <p dir="ltr">“Beautiful! What a sweet moment! So nice to see that big smile! So happy this was the first thing to pop up on my insta feed!”</p> <p dir="ltr">Zonfrillo and Fried also have a daughter, Isla together and the late chef also has two adult children, Ava and Sophia, from his previous marriage.</p> <p><em>Images: Instagram</em></p>

Family & Pets

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Jock Zonfrillo’s widow shares touching throwback snaps

<p dir="ltr">Lauren Fried has shared a few touching throwback snaps of how sweet and loving her late husband Jock Zonfrillo was.</p> <p dir="ltr">The snaps were posted on Zonfrillo’s Instagram account, which Fried has taken over after she asked his fans on whether it would be appropriate for her to release his <a href="https://www.oversixty.com.au/health/caring/jock-zonfrillo-s-widow-breaks-silence-over-his-passing" target="_blank" rel="noopener">unfinished projects </a>on social media.</p> <p dir="ltr">In a few snaps, Zonfrillo and his six-year-old son Alfie, were pictured spending quality time at a museum.</p> <p dir="ltr">In one photo, the chef could be seen lying on the floor and pointing at the ceiling as his son looked on. In another photo, the father-and-son duo were spotted playfully posing.</p> <p dir="ltr">“If Jock had to be at a museum, at least he made it fun,” Fried captioned the series of photos.</p> <p dir="ltr">Fried also posted a short black and white throwback clip of the <em>MasterChef </em>judge beaming as his wife planted a kiss on his cheeks.</p> <p dir="ltr">The <em>MasterChef</em> judge <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 May 1, and is survived by his third wife, Fried, and his four children Ava and Sophia, from his first two marriages, and Alfie and two-year-old Isla, with Fried.</p> <p dir="ltr">Zonfrillo’s widow has opened up about how raw her grief still was and recently shared an <a href="https://www.oversixty.com.au/health/caring/this-has-broken-me-how-jock-zonfrillo-s-daughter-is-coping-with-the-loss-of-her-dad" target="_blank" rel="noopener">emotional snap</a> of how their youngest child, Isla was coping with her father’s death.</p> <p><em>Images: Instagram</em></p>

Relationships

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The ultimate chicken pie recipe

<p>Looking for something impressive (but quite easy) to make this weekend? Look no further than this scrumptious pie. Served with a salad, it’s a delicious meal for summer that will impress the entire family. </p> <p><strong>Serves:</strong> Four to six</p> <p><strong>Preparation time:</strong> 15 minutes</p> <p><strong>Cooking time:</strong> 40 minutes</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>4 tablespoons butter</li> <li>1/4 cup onion, chopped</li> <li>1/4 cup celery, chopped</li> <li>1/4 cup carrot, chopped</li> <li>1/4 teaspoon salt</li> <li>2 tablespoons flour</li> <li>2 cups milk</li> <li>1/2 cup thick cream</li> <li>1 cube chicken stock, dissolved in hot water</li> <li>2 cups chicken, cooked and chopped</li> <li>1/2 cup frozen peas</li> <li>1/2 teaspoon fresh thyme plus more for garnish if desired</li> <li>Frozen shortcrust pastry</li> <li>Fozen puff pastry</li> <li>1 egg</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <ol> <li>Allow puff pastry to thaw at room temperature and then gently unfold.</li> <li>In a large pot, melt butter over medium high heat.</li> <li>Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.</li> <li>Sprinkle flour over vegetables and cook for one to two minutes.</li> <li>Gradually whisk in milk, cream and chicken stock, and bring to a slow boil.</li> <li>Simmer gently over medium heat until sauce begins to thicken (should take about five minutes).</li> <li>Turn heat to low, and add chicken, peas and thyme.</li> <li>Preheat oven to 220.</li> <li>Line the base and side of a pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven and let cool a little.</li> <li>Pour chicken mixture into a baking dish.</li> <li>Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge.</li> <li>Using a pastry brush, brush egg onto the top of the puff pastry.</li> <li>Bake for 30 to 35 minutes. The puff pastry will be a deep golden brown colour.</li> <li>Cool for 5 minutes before serving.</li> </ol> <p><em>Image credit: Shutterstock</em></p>

Food & Wine

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Jock Zonfrillo's wife's touching words at private funeral

<p>Late <em>Masterchef</em> judge Jock Zonfrillo has been laid to rest by his loved ones at a private funeral in Sydney. </p> <p>His wife, Lauren Fried, was there with their four children - Eva, Sophie, Alfie, And Isla - as well as other members of the late chef’s family, who had flown in from Scotland and the United States to pay their respects.</p> <p>Zonfrillo’s <em>Masterchef </em>co-hosts Melissa Leong and Andy Allen could also be spotted in pictures that circulated online after the service, alongside the likes of fellow Scot Jimmy Barnes, and chefs George Colombaris, Manu Feidel, Colin Fassnidge, Miguel Maestre, and Matt Moran. </p> <p>Barnes was later joined by his daughter, Mahalia, and the two performed a touching rendition of ‘Amazing Grace’ for the service. </p> <p>Lauren led their small procession of mourners into the chapel, with tartan draped across a shoulder, as an indigenous smoking ceremony took place, and bagpipes were played. Pictures revealed that Zonfrillo’s coffin had been adorned with the Royal Banner of Scotland, and topped with a bouquet of white roses and orchids.</p> <p>It was a heartbreaking scene to witness, but it was Lauren’s words within the chapel that have struck a chord with mourners, as she paid tribute to her late husband. </p> <p>“We are two halves that found each other at the exact moment in life when we were ready,” she said, according to<em> The Daily Mail</em>. “We were ready for that big love to live a life of adventure, to become parents together, to imagine extraordinary things and to actually make them happen.”</p> <p>Zonfrillo’s daughter Ava - one of two from a former relationship - added that “it goes without saying that at the heart of everything you did was family. </p> <p>“And one of the hardest things to accept is that you won’t be here to see ours grow.”</p> <p>And to everyone, they added, “for those who crossed his path and became his mate or were lucky enough to be in this family, keep this proud Scot in your heart when you have your next whisky.”</p> <p>No wake was held after the funeral, with one attendee informing <em>The Daily Mail </em>that “the family just wants it to happen without any of the attention his death has attracted, which has understandably been overwhelming.</p> <p>“They're trying to keep it as personal as they can. It's critical they be given the space to do that.”</p> <p><em>Images: Instagram</em></p>

Caring

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What to eat when you have COVID – and why reaching for the chicken soup is not a bad idea

<p>Got COVID? Again?</p> <p>Deciding what to eat can be mentally taxing, especially when you are not feeling well. However, our diet plays a role in preventing and managing poor health, including COVID.</p> <p>Having a healthy diet is associated with a <a href="https://gut.bmj.com/content/70/11/2096">reduced risk of COVID</a>. And, if you do have COVID, a healthy diet is associated with <a href="https://gut.bmj.com/content/70/11/2096">milder symptoms</a>.</p> <h2>What should I eat during COVID infection?</h2> <p>When we are sick it can be challenging to even think about food. However, the best way to fight the infection is by providing your body with foods that best support you to <a href="https://www.emro.who.int/nutrition/covid-19/nutrition-advice-for-adults-during-the-covid-19-outbreak.html">heal</a>.</p> <p>Fresh fruit, vegetables, whole grains and various forms of protein are broken down into substances by the body to support your immune system. </p> <p><a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">The Australian Guide to Healthy Eating</a> suggests we eat a variety of fresh foods every day including:</p> <ul> <li> <p>two serves of fruit and five serves of vegetables</p> </li> <li> <p>whole grains, such as wholemeal pasta, brown rice or wholemeal bread</p> </li> <li> <p>healthy fats, such as avocado or olive oil </p> </li> <li> <p>meat and meat alternatives (such as lean beef, chicken, tofu or legumes) and dairy (such as cheese or milk). </p> </li> </ul> <p>Eating these kinds of foods every day helps provide our body with the nutrients required to fight infections and remain healthy. </p> <p><a href="https://doi.org/10.3390/nu10050587">Avoiding processed and ultra processed foods</a> is also encouraged due to the high levels of salt and sugar and lack of nutrition found in these types of foods.</p> <h2>What about chicken soup or similar?</h2> <p>A great way to get all the nutrition your body requires when sick with COVID is through homemade chicken soup, chicken avgolemono, chicken congee or other similar dishes. </p> <p>Why? Here are four good reasons:</p> <p>1. It’s easy and cheap to make</p> <p>The great thing about chicken soup is you can pop it in one pan (or into a slow cooker), throw all the ingredients in together and let it simmer away. </p> <p>While the ingredients in chicken soup pack a powerful nutritional punch, they don’t cost the Earth.</p> <p>2. It’s easy to absorb</p> <p>The boiling process releases the <a href="https://doi.org/10.3390/foods10071456">nutritional elements</a> found in the ingredients and aids in digestion and absorption of these vital nutrients. </p> <p>3. It’s full of vitamins and minerals</p> <p><a href="https://scuj.journals.ekb.eg/article_119478.html">Essential vitamins and minerals</a> found in chicken soup include: iron, magnesium, sodium, potassium, calcium, chromium, copper, zinc, vitamin A, vitamin C, vitamin B6 and vitamin B12. </p> <p>4. It’s flavoursome and powerful</p> <p>The tasty flavour of chicken soup is enhanced by the <a href="https://doi.org/10.1080/10942912.2017.1291678">seventeen different amino acids</a> found in chicken soup. These amino acids also provide strength for your <a href="https://pubmed.ncbi.nlm.nih.gov/17403271/">immune system.</a></p> <h2>Nutrition can support immune health but it’s not the only answer</h2> <p>The best way to treat and manage a COVID infection is to avoid it in the first place. So remember to practise good hygiene, like washing your hands regularly, and maintain your recommended <a href="https://www.health.gov.au/our-work/covid-19-vaccines/advice-for-providers/clinical-guidance/clinical-recommendations">vaccine schedule</a>. </p> <p>Practising a healthy lifestyle will also reduce your risks of not only contracting COVID, but also developing chronic disease. This includes not smoking or vaping, maintaining healthy physical activity habits, getting enough sleep and reducing alcohol consumption. </p> <p>The current <a href="https://www.health.gov.au/news/australian-alcohol-guidelines-revised#:%7E:text=To%20reduce%20the%20risk%20of,risk%20of%20harm%20from%20alcohol.">recommendation</a> for maximum alcohol intake is ten standard drinks in one week, and no more than four standard drinks in one day. </p> <h2>Don’t forget to drink plenty of water</h2> <p>Water is <a href="https://health-study.joinzoe.com/post/how-much-fluid-should-i-drink-if-i-have-covid-19">crucial</a> when you’re sick. </p> <p>Being dehydrated can enhance symptoms of colds and infections, including COVID. It is also associated with a higher risk of developing <a href="https://ccforum.biomedcentral.com/articles/10.1186/s13054-022-04203-w">long COVID</a>. </p> <p>Aim to drink at least two litres of water per day, even more if you have a high body weight or have been losing fluids through vomiting or sneezing/runny nose.</p> <p>If you don’t feel like having plain water, there are many healthy alternatives such as tea, broth or soup.</p> <h2>Let’s remember to eat healthy anyway</h2> <p>Eating a healthy and balanced diet is an important part of maintain good health and vitality.</p> <p>Getting caught up in fads or buying supplements can be expensive and there is <a href="https://theconversation.com/dont-listen-to-gwyneth-paltrow-ivs-are-not-a-shortcut-to-good-health-202621">controversy</a> around their effectiveness. </p> <p>In the long run, eating healthy will make you feel better and save you money.</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/what-to-eat-when-you-have-covid-and-why-reaching-for-the-chicken-soup-is-not-a-bad-idea-202338" target="_blank" rel="noopener">The Conversation</a>. </em></p>

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Easter eggs: their evolution from chicken to chocolate

<p>A lot of Easter traditions – including hot cross buns and lamb on Sunday – stem from medieval Christian or even earlier pagan beliefs. The chocolate Easter egg, however, is a more modern twist on tradition.</p> <p>Chicken eggs have been eaten at Easter for centuries. Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection as well as the arrival of spring.</p> <p>Although nowadays eggs can be eaten during the fasting period of Lent, in the middle ages they were prohibited along with meat and dairy. Medieval chefs often found surprising ways around this, even making mock eggs to replace them.</p> <p>For Easter – a period of celebration – eggs and meat, such as lamb (also a symbol of renewal), were back on the table.</p> <p>Even once eggs were permitted in fasting meals, they kept a special place in the Easter feast. Seventeenth-century cookbook author John Murrell recommended “egges with greene sawce”, a sort of pesto made with sorrel leaves.</p> <p>Across Europe, eggs were also given as a tithe (a sort of yearly rent) to the local church on Good Friday. This might be where the idea of giving eggs as a gift comes from. The practice died out in many Protestant areas after the Reformation, but some English villages kept the tradition going until the 19th century.</p> <p>It’s not known exactly when people started to decorate their eggs, but research has pointed to the 13th century, when King Edward I gave his courtiers eggs wrapped in gold leaf.</p> <p>A few centuries later, we know that people across Europe were dying their eggs different colours. They usually chose yellow, using onion peel, or red, using madder roots or beetroots. The red eggs are thought to symbolise the blood of Christ. One 17th-century author suggested this practice went as far back as early Christians in Mesopotamia, but it’s hard to know for sure.</p> <p>In England, the most popular way of decorating was with petals, which made colourful imprints. The Wordsworth Museum in the Lake District still has a collection of eggs made for the poet’s children from the 1870s.</p> <h2>From dyed eggs to chocolate eggs</h2> <p>Although dyeing patterned eggs is still a common Easter activity, these days eggs are more commonly associated with chocolate. But when did this shift happen?</p> <p>When chocolate arrived in Britain in the 17th century, it was an exciting and very expensive novelty. In 1669, the Earl of Sandwich paid £227 – the equivalent of around £32,000 today – for a chocolate recipe from King Charles II.</p> <p>Today chocolate is thought of as a solid food, but then it was only ever a drink and was usually spiced with chilli pepper following Aztec and Maya traditions. For the English, this exotic new drink was like nothing they’d ever encountered. One author called it the “American Nectar”: a drink for the gods.</p> <p>Chocolate was soon a fashionable drink for the aristocracy, often given as a gift thanks to its high status, a tradition still followed today. It was also enjoyed in the newly opened coffee houses around London. Coffee and tea had also only just been introduced to England, and all three drinks were rapidly changing how Britons socially interacted with each other.</p> <p>Catholic theologians did connect chocolate with Easter in this time, but out of concern that drinking chocolate would go against fasting practices during Lent. After heated debate, it was agreed that chocolate made with water might be acceptable during fasts. At Easter at least – a time of feasting and celebration – chocolate was fine.</p> <p>Chocolate remained expensive into the 19th century, when Fry’s (now part of Cadbury) made the first solid chocolate bars in 1847, revolutionising the chocolate trade.</p> <p>For the Victorians, chocolate was much more accessible but still something of an indulgence. Thirty years later, in 1873, Fry’s developed the first chocolate Easter egg as a luxury treat, merging the two gift-giving traditions.</p> <p>Even in the early 20th century, these chocolate eggs were seen as a special present, and many people never even ate theirs. A woman in Wales kept an egg from 1951 for 70 years and a museum in Torquay recently bought an egg that had been saved since 1924.</p> <p>It was only in the 1960s and 1970s that supermarkets began to offer chocolate eggs at a cheaper price, hoping to profit off the Easter tradition.</p> <p>With rising concerns over long-term chocolate production and bird flu provoked egg shortages, future Easters might look a little different. But if there is one thing that Easter eggs can show us, it’s the adaptability of tradition.</p> <p><em> Image credit: Shutterstock</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/easter-eggs-their-evolution-from-chicken-to-chocolate-203074" target="_blank" rel="noopener">The Conversation</a>.</em></p>

Food & Wine

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Tangy apricot Bavarian whip, fried rice medley and bombe Alaska: what Australia’s first food influencer had us cooking

<p>Our food choices are being influenced every day. On social media platforms such as YouTube, Instagram and TikTok, food and eating consistently appear on lists of trending topics. </p> <p>Food has eye-catching appeal and is a universal experience. Everyone has to eat. In recent years, viral recipes like <a href="https://www.washingtonpost.com/food/2021/02/11/baked-feta-pasta-recipe-tiktok/">feta pasta</a>, <a href="https://theconversation.com/what-is-dalgona-coffee-the-whipped-coffee-trend-taking-over-the-internet-during-coronavirus-isolation-137068">dalgona coffee</a> and <a href="https://theconversation.com/are-butter-boards-bad-for-you-an-expert-view-on-the-latest-food-trend-192260">butter boards</a> have taken the world by storm. </p> <p>Yet food influencing is not a new trend. </p> <p>Australia’s first food influencer appeared in the pages of Australia’s most popular women’s magazine nearly 70 years ago. Just like today’s creators on Instagram and TikTok, this teenage cook advised her audience what was good to eat and how to make it.</p> <h2>Meet Debbie, our teenage chef</h2> <p>Debbie commenced her decade-long tenure at the Australian Women’s Weekly in <a href="http://nla.gov.au/nla.news-page4814245">July 1954</a>. We don’t know exactly who played the role of Debbie, which was a pseudonym. Readers were never shown her full face or body – just a set of disembodied hands making various recipes and, eventually, a cartoon portrait.</p> <p>Like many food influencers today, Debbie was not an “expert” – she was a teenager herself. She taught teenage girls simple yet fashionable recipes they could cook to impress their family and friends, especially boys. </p> <p>She shared recipes for <a href="http://nla.gov.au/nla.news-page4925379">tangy apricot Bavarian whip</a>, <a href="http://nla.gov.au/nla.news-page4819441">fried rice medley</a> and <a href="http://nla.gov.au/nla.news-page4807813">bombe Alaska</a>. Debbie also often taught her readers the basics, like <a href="http://nla.gov.au/nla.news-article52249448">how to boil an egg</a>.</p> <p>Just like today, many of her recipes showed the readers step-by-step instructions through images.</p> <h2>Teaching girls to cook (and be ‘good’ women)</h2> <p>Debbie’s recipes first appeared in the For Teenagers section, which would go on to become the Teenagers Weekly lift-out in 1959. </p> <p>These lift-outs reflected a major change taking place in wider society: the idea of “teenagers” being their own group with specific interests and behaviours had entered the popular imagination.</p> <p>Debbie was speaking directly to teenage girls. Adolescents are still forming both their culinary and cultural tastes. They are forming their identities.</p> <p>For the Women’s Weekly, and for Debbie, cooking was deemed an essential attribute for women. Girls were seen to be “<a href="http://nla.gov.au/nla.news-page4818166">failures</a>” if they couldn’t at least “cook a baked dinner”, “make real coffee”, “grill a steak to perfection”, “scramble and fry eggs” and “make a salad (with dressing)”. </p> <p>In addition to teaching girls how to cook, Debbie also taught girls how to catch a husband and become a good wife, a reflection of cultural expectations for women at the time. </p> <p>Her <a href="http://nla.gov.au/nla.news-page4920059">macaroon trifle</a>, the Women’s Weekly said, was sure to place girls at the top of their male friends’ “matrimony prospect” list!</p> <h2>Food fads and fashions</h2> <p>Food fads usually reflect something important about the world around us. During global COVID lockdowns, we saw a rise in <a href="https://theconversation.com/the-historical-roots-of-your-lockdown-sourdough-obsession-137528">sourdough bread-making</a> as people embraced carbohydrate-driven nostalgia in the face of anxiety.</p> <p>A peek at Debbie’s culinary repertoire can reveal some of the cultural phenomena that impacted Australian teenagers in the 1950s and ‘60s. </p> <p>Debbie embraced teenage interest in rock'n'roll culture from the early 1960s, the pinnacle of which came at the height of Beatlemania. </p> <p>The Beatles toured Australia in June 1964. To help her teenage readers celebrate their visit, Debbie wrote an editorial on how to host a <a href="http://nla.gov.au/nla.news-article48077701">Beatles party</a>. </p> <p>She suggested the party host impress their friends by making “Beatle lollipops”, “Ringo Starrs” (decorated biscuits) and terrifying-looking “Beatle mop-heads” (cakes with chocolate hair).</p> <p><a href="http://nla.gov.au/nla.news-article55185376">A few months later</a>, she also shared recipes for “jam butties” (or sandwiches, apparently a “<a href="https://slate.com/culture/2013/03/the-beatles-and-the-mersey-beat-in-the-latest-blogging-the-beatles-how-the-beatles-popularized-the-sound-of-liverpool.html">Mersey</a> food with a Mersey name”) and a “Beatle burger”. </p> <p>We can also see the introduction of one of <a href="https://www.sbs.com.au/language/italian/en/article/spag-bol-how-australians-adopted-a-classic-italian-recipe-and-made-it-their-own/9ogvr96ea">Australia’s most beloved dishes</a> in Debbie’s recipes. </p> <p>In 1957, she showed her teen readers how to make a new dish – <a href="http://nla.gov.au/nla.news-article48076527">spaghetti bolognaise</a> – which had first appeared in the magazine <a href="http://nla.gov.au/nla.news-article46465023">five years prior</a>. </p> <p>Debbie was influencing the youth of Australia to enthusiastically adopt (and adapt) Italian-style cuisine. It stuck. While the recipe may have evolved, in 2012, Meat and Livestock Australia <a href="https://www.mla.com.au/globalassets/mla-corporate/marketing-beef-and-lamb/last-nights-dinner.pdf">reported</a> that 38% of Australian homes ate “spag bol” at least once a week.</p> <p>Our food influences today may come from social media, but we shouldn’t forget the impact early influencers such as Debbie had on young people in the past.</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared in <a href="https://theconversation.com/tangy-apricot-bavarian-whip-fried-rice-medley-and-bombe-alaska-what-australias-first-food-influencer-had-us-cooking-199987" target="_blank" rel="noopener">The Conversation</a>.</em></p>

Food & Wine

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No, you shouldn’t wash raw chicken before cooking it. So why do people still do it?

<p>Food safety authorities and regulators <a href="https://foodsafety.asn.au/topic/tips-poultry/">around</a> <a href="https://www.cdc.gov/foodsafety/chicken.html#:%7E:text=after%20handling%20chicken.-,Do%20not%20wash%20raw%20chicken.,that%20previously%20held%20raw%20chicken.">the</a> <a href="https://www.food.gov.uk/safety-hygiene/cleaning">world</a> <a href="https://www.mpi.govt.nz/food-safety-home/preparing-and-storing-food-safely-at-home/clean-cook-chill/#:%7E:text=Don't%20wash%20raw%20chicken,food%20poisoning%20from%20campylobacter%20bacteria.">recommend</a> you don’t wash raw poultry before cooking. </p> <p>That’s because washing chicken can splash dangerous bacteria around the kitchen. It’s best just to thoroughly cook the chicken without washing it, so it is safe to eat.</p> <p>Despite this, chicken-washing remains common. A <a href="https://www.safefood.qld.gov.au/newsroom/does-raw-chicken-need-rinsing/">survey</a> by Australia’s Food Safety Information Council showed almost half of Australian home cooks washed whole chickens before cooking. Dutch research found <a href="https://www.foodsafetynews.com/2022/05/dutch-survey-finds-a-quarter-of-people-wash-chicken-despite-expert-advice/">25%</a> of consumers washed their chicken often or almost always.</p> <p>So why do people do it – and what does the research say about the risks of chicken-washing?</p> <h2>Chicken meat and germs</h2> <p>Incorrect cooking temperatures and cross-contamination between different foods are two of the most important factors linked to foodborne illness. </p> <p>This is particularly relevant to poultry meat. Two leading causes of foodborne illness are the bacteria <a href="https://www.cdc.gov/campylobacter/index.html">Campylobacter</a> and <a href="https://www.cdc.gov/foodsafety/communication/salmonella-food.html">Salmonella</a>, which are commonly found on raw poultry. </p> <p>In Australia, reported cases of Campylobacter and Salmonella have almost <a href="https://foodsafety.asn.au/topic/tips-poultry/">doubled</a>over the last two decades. </p> <p>Of the estimated 220,000 cases of Campylobacter infection each year, <a href="https://foodsafety.asn.au/topic/tips-poultry/">50,000</a> can be attributed either directly or indirectly to chicken meat.</p> <h2>Chicken-washing myths, busted</h2> <p>One <a href="https://doi.org/10.1016/j.foodcont.2020.107682">analysis</a> of consumer responses to an education campaign about the dangers of washing raw poultry shed light on why many people still wash raw chicken before cooking.</p> <p>Some believe there is a need to wash faeces and other matter off the chicken meat. In fact, modern processing techniques mean chicken carcasses do not need additional cleaning. </p> <p>Others believe washing with a slightly acidic solution (such as vinegar or lemon juice) will kill bacteria. </p> <p>On the contrary, <a href="https://doi.org/10.1016/j.foodcont.2018.06.034">research</a> has shown washing raw poultry in lemon juice or vinegar does not remove bacteria and can increase the cross-contamination risk.</p> <h2>Washing chicken splashes bacteria around</h2> <p>One of the more compelling arguments why washing raw poultry under a running tap is a risky activity comes from <a href="https://doi.org/10.1063/5.0083979">recent research</a> on water droplets ejected from the surface of washed chicken. </p> <p>The study clearly showed bacteria can be transferred from the surface of the chicken to surrounding surfaces via water droplets.</p> <p>Using high-speed imaging, the researchers found a higher tap height can increase splashing. </p> <p>Chicken meat is often soft and the water flow can create a divot in the surface. This leads to splashing that would not occur on a curved, hard surface. </p> <p>The researchers placed large agar plates next to the chicken surfaces to capture any water droplets. This allowed them to grow the bacteria that were transferred with the splashed water. </p> <p>They found the level of bacterial transmission increased with greater tap height and water flow rate. </p> <p>Aerated water (which is what you get when the tap is running very hard) also increased splashing and bacterial transmission. </p> <h2>What if I still really want to wash my chicken meat?</h2> <p>While washing raw poultry is not recommended, it appears some home cooks are reluctant to let go of this old habit. </p> <p>If you insist on washing chicken meat, consider doing so in a sink of water rather than under a running tap.</p> <p>Use a paper towel to mop up any liquids, dispose of the towel and clean up afterwards. </p> <p>This will help reduce the risk of cross-contamination and keep the kitchen safe. And please wash your hands after handling raw meat!</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/no-you-shouldnt-wash-raw-chicken-before-cooking-it-so-why-do-people-still-do-it-192723" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Food & Wine

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Pumpkin and chicken red curry

<p>If you’re feeling like Thai food tonight, but the take-out menus away and give this pumpkin and chicken curry recipe a try. We bet you’ll be converted!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 small pumpkin, halved, peeled and cubed</li> <li>2 shallots, chopped</li> <li>3 cloves of garlic, chopped</li> <li>1 tablespoon of red curry paste</li> <li>2 tablespoons of water</li> <li>1 can of unsweetened coconut milk</li> <li>2 tablespoons of Asian fish sauce</li> <li>1 lime, juiced</li> <li>2 teaspoons of brown sugar</li> <li>3 tablespoons of peanut oil</li> <li>0.5kg of chicken breast, cut into pieces</li> <li>2 tablespoons of fresh basil</li> <li>White rice to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. In a large pot of boiling water, boil pumpkin until it begins to get tender, for about seven minutes.</p> <p>2. Using a blender, blend shallots, garlic, curry paste and water until smooth.</p> <p>3. In a bowl, mix coconut milk, fish sauce, lime juice and brown sugar. Stir until dissolved.</p> <p>4. Heat two tablespoons of peanut oil in a large wok on medium heat. Add chicken, searing until lightly brown. Remove chicken from wok.</p> <p>5. Add remaining oil to wok and return to heat. Add mixed curry sauce and cook, stirring. Add coconut milk mix and bring mixture to a boil.</p> <p>6. Add pumpkin and chicken and let simmer until chicken is cooked through and pumpkin has grown tender.</p> <p>7. Garnish with basil and serve with white rice.</p> <p><em>Image: Taste</em></p>

Food & Wine

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Mexican chicken tortillas

<p>Chicken mince works wonders in the black bean and corn filling, while fresh coriander, avocado and lime juice round out the Mexican flavours. Olé!</p> <div> <h2>Ingredients</h2> <p>• 1 Tbsp olive oil</p> <p>• 1 red onion, finely diced</p> <p>• 1 red capsicum, finely diced</p> <p>• 2 cloves garlic, crushed</p> <p>• 500g chicken mince</p> <p>• 375g mild chunky salsa</p> <p>• 1 cup water</p> <p>• 425g can black beans, drained and rinsed</p> <p>• 125g can corn kernels, drained</p> <p>• 1 cup coriander leaves, roughly chopped</p> <p>• Sour cream, to serve</p> <p>• 1 avocado, sliced, to serve</p> <p>• Tortillas, warmed, to serve</p> <p>• Lime wedges, to serve</p> <p>• Extra coriander, to serve</p> </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> <p>Heat oil in a large, deep frying pan over a medium heat. Add onion, capsicum and garlic and cook for 8 minutes or until tender. Add mince and cook, breaking up mince with a flatbottomed wooden spoon, for 10 minutes or until browned. Pour salsa and water over mince, stirring to combine. Bring to the boil. Reduce heat and simmer for 10 minutes or until mince is soft.</p> </li> <li> <p>Add beans and corn and cook for 1 minute or until heated through. Stir in coriander. Transfer mixture to a serving bowl.</p> </li> <li> <p>Serve mince mixture, sour cream, avocado, tortillas, lime wedges and extra coriander in separate bowls to allow guests to build their own meal.</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens</em></p> </div>

Food & Wine

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A KFC employee shares secrets behind the herbs and spices recipe

<p dir="ltr">KFC lures in millions of customers per week worldwide, with most people flocking to the fast food chain for the world-famous fried chicken.</p> <p dir="ltr">A popular TV program in the UK called Secrets of the Fast Food Giants has lifted the lid on secrets behind the famous breadcrumb coating that gives KFC’s chicken its famous and distinctive taste. </p> <p dir="ltr">KFC worker Jo said the chain is fiercely protective of the flavouring and only a handful of people know the full recipe.</p> <p dir="ltr">“It’s kept in a vault in Kentucky,” she said.</p> <p dir="ltr">“Across KFC, only two or three people actually know the exact recipe.”</p> <p dir="ltr">“We have two different spice blenders so one factory does half of the blend, and then another does the second half and then packs it.”</p> <p dir="ltr">“So actually not one factory knows the complete recipe.”</p> <p dir="ltr">Jo also shared how the KFC buckets are made of a whole chicken cut into nine pieces.</p> <p dir="ltr">“That allows us to have the perfect ratio of our breading to chicken,” she explained.</p> <p dir="ltr">Meanwhile, popcorn chicken is made from chicken breast and coated in a light seasoning.</p> <p dir="ltr">Additionally, a million and a half pots of gravy are sold at KFC a week, and some diehard fans even put it away for Christmas Day.</p> <p dir="ltr">“This is an original recipe that has come from the fryers, we drain it overnight and then it goes into making our gravy,” according to the KFC employee. </p> <p dir="ltr">“It’s literally as you’d make gravy at home with those meat juices.”</p> <p><span id="docs-internal-guid-c439daf5-7fff-6ade-a7d0-68d56c9b05ff"></span></p> <p dir="ltr">KFC was founded in 1954 and has 24,000 outlets globally.</p> <p dir="ltr"><em>Image: Shutterstock</em></p>

Food & Wine

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Chicken and cannellini bean soup

<div> <p>With store-bought chicken and a zesty, herby gremolata, this wonderful warmer is ready in 30 minutes!</p> <p><strong>Ingredients</strong></p> </div> <div> <div> <div> <p>Finely grated zest of 2 lemons</p> <p>1 cup flat-leaf parsley, finely chopped</p> <p>2 cloves garlic, crushed</p> <p>1 store-bought barbecue chicken</p> <p>1 Tbsp olive oil</p> <p>20g butter</p> <p>350g button mushrooms, thinly sliced</p> <p>1 brown onion, finely chopped</p> <p>1 red capsicum, deseeded, finely diced</p> <p>540g jar tomato and basil pasta sauce</p> <p>4 cup chicken stock</p> <p>400g cans of cannellini beans, drained and rinsed</p> <p>Sea-salt flakes and freshly ground black pepper, to season</p> <p>Carta di musica, to serve</p> </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> <p>To make gremolata, combine zest, parsley and garlic in a bowl and set aside. Remove skin from chicken and discard. Shred meat. Set aside.</p> </li> <li> <p>Heat oil and butter in a large deep saucepan over a medium-high heat. When butter is melted, add mushroom and cook, stirring occasionally, for 10 minutes or until golden. Transfer to a bowl and set aside. Add onion and capsicum to pan. Cook, stirring occasionally, for 5 minutes or until onion is soft.</p> </li> <li> <p>Add tomato sauce, stock, beans, chicken and mushroom and bring mixture to the boil. Reduce heat and simmer for 15 minutes or until heated through. Season.</p> </li> <li> <p>Ladle soup into bowls, top with gremolata and serve with carta di musica bread.</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens</em></p> </div> </div> </div>

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Coles takes the BBQ Chook to a whole new level

<p>The humble rotisserie chicken – a widely loved dinner staple, has been taken to a whole new level. Coles have announced a new flavour of their iconic roast chicken.</p> <p>After the success of their Mexican-flavoured BBQ chook, the grocery giant has debuted another special addition that is honey BBQ flavoured.</p> <p>Marinated in honey, garlic and liquid smoke for a delectable flavour hit, the Honey BBQ roast chicken is filled with a paprika, garlic, honey, herb and breadcrumb stuffing.</p> <p>Coles Product Developer for Seafood &amp; Deli, Tim Hickox, said the supermarket is excited to offer customers a fresh new take on the product. The roast chicken happens to be the third top-selling item in the country, right behind bananas and strawberries.</p> <p>“We are always looking for ways to innovate across our existing product range and provide our customers with interesting new meal ideas,” Mr Hickox said in a statement.</p> <p>“We think customers will love our brand-new Coles Honey BBQ Hot Roast RSPCA Approved Chicken, the perfect weekday meal base to grab-and-go and add to their favourite recipes, such as tacos with charred corn salsa and chipotle mayo, or sliders with coleslaw and ranch dressing.”</p> <p>Off the back of the Mexican-flavoured chicken’s popularity, he said Coles “discovered our customers are looking for original and flavour-packed alternatives to a standard roast chook”.</p> <p>Coles were also inspired by the success of their Honey Soy Chicken Kebabs, which are a firm customer favourite.</p> <p>The special edition Honey BBQ roast chickens are available now across Australia in all Coles’ delis (excluding the NT) for only $12.</p> <p><em>Image: Coles Supermarket </em></p>

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Chicken Pho for the soul

<p dir="ltr">This warm and hearty Vietnamese chicken noodle soup is perfect for the cooler weather. Wth 25g of protein and 5g of fibre, this is a healthy seasonal staple. </p> <h2 dir="ltr">Ingredients</h2> <p dir="ltr">170g fresh shiitake mushrooms</p> <p dir="ltr">7cm piece ginger, peeled and sliced</p> <p dir="ltr">1 Tbsp coriander seeds</p> <p dir="ltr">4 whole cloves</p> <p dir="ltr">1kg bone-in chicken thighs, skin removed</p> <p dir="ltr">1.5L (6 cups) water</p> <p dir="ltr">500ml (2 cups) salt-reduced or gluten-free salt reduced chicken stock</p> <p dir="ltr">1 large brown onion, sliced</p> <p dir="ltr">30g dried porcini mushrooms, rinsed, drained and broken</p> <p dir="ltr">1 Tbsp brown sugar</p> <p dir="ltr">5 cloves garlic, sliced</p> <p dir="ltr">125g dried rice noodles, soaked (see Cook's Tip)</p> <p dir="ltr">2 bunches Asian greens, trimmed, chopped, steamed</p> <p dir="ltr">Coarsely grated carrot, slivered red onion, sliced chillies, coriander leaves, Thai basil, and/or lime wedges, to serve (optional)</p> <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Remove and reserve stems from the shitake mushrooms. Thinly slice the caps. Transfer the sliced mushrooms to a bowl, cover and put in the fridge until required. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the shiitake stems, ginger, coriander seeds and cloves on a double thick 20cm piece of muslin. Bring up corners and tie closed with string.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the spice bag, chicken, water, stock, onion, porcini mushrooms, sugar and garlic in a slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. Remove and discard the spice bag. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Remove the chicken from the cooker. Remove the meat from the bones. Discard the bones. Coarsley shred the chicken. Cover and set aside. Stir the reserved shiitake mushrooms and noodles into the broth. Cover and cook for a further 10 minutes.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Divide the greens between serving bowls. Ladle the noodle mixture over the greens. Add the shredded chicken. Top with carrot, onion, chilli, coriander, basil and lime wedges, if using. </p> </li> </ol> <p dir="ltr"><strong>Chef’s tip</strong><br />To soak rice noodles, place in a large heatproof glass bowl. Cover noodles with boiling water. Set aside for 5-7 minutes or until noodles are tender but still firm, stirring occasionally.</p> <p dir="ltr"><strong>Pho Flavours</strong><br />Pho (pronounced fuh) is a traditional Vietnamese noodle dish. It is easily adaptable to your family's favourite foods. Use pork, beef or tofu instead of chicken. No rice noodles? Try cooked wholemeal spaghetti.<br />And the topper ideas are endless! Give fresh green shallots, basil, shredded cabbage and a drizzle of sriracha sauce a try. </p> <p><em>Image: Getty</em></p>

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Urgent health warning after child loses leg

<p>An athlete who caught chickenpox as a little boy resulted in him nearly dying. He entered cardiac arrest, lost 70% of his hearing and had to have his right leg amputated. As a warning to others, Brendan Hall has now issued an urgent warning about the virus and its devastating effects.</p> <p>Australian health authorities recently revealed chickenpox is still running rampant through the community despite Covid restrictions drastically reducing other common viruses such as the flu.</p> <p>Paralympic swimmer Brenden Hall, aged 28, caught chickenpox from his brother in 1999. His sibling got through chickenpox unscathed, but Hall suffered immensely from the common ailment, with his parents fearing the worst as he went into cardiac arrest for 27 minutes.</p> <p>Hall described the moment he woke up in hospital to find out he'd lost his leg from a condition that gives many young people only mild symptoms.</p> <p>'I wasn't aware my leg was going to be amputated until I came back around a few weeks after it happened.</p> <p>'I was in severe pain and constant screaming, I can't remember a lot from at the time but my parents made the best decision they could,' Hall told Daily Mail Australia.</p> <p>Chickenpox is one of a number of infectious diseases such as measles, mumps and shingles that doctors remain concerned about.</p> <p>It was recently revealed that last year there were more than 10,000 cases of the varicella-zoster virus, which causes chickenpox, in Queensland alone.</p> <p>Hall now has a 10-week-old child of his own and wants other parents to know that it is vital to keep up routine immunisations and safety precautions for common childhood diseases whether they be measles, mumps or chicken pox.</p> <p>'I'd like to be in the group that puts themselves out there to spread the word, to remind people of a serious danger that, for a lot of people, slips under the radar,' he said.</p>

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