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What’s the difference between gelato and ice cream? One contains more air

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p>As the weather gets warmer, it’s the perfect time for ice cream or a gelato. Who am I kidding? It’s the perfect time year round.</p> <p>But what’s the difference between gelato and ice cream?</p> <p>Not everyone agrees. Some people say they’re made with <a href="https://www.foodandwine.com/gelato-vs-ice-cream-8609179">different amounts of fat</a>. Others say it’s all about the <a href="https://www.thespruceeats.com/whats-the-difference-between-gelato-and-ice-cream-909197#:%7E:text=Gelato%20is%20churned%20at%20a,much%20as%2050%20percent%20air.">air content</a>.</p> <p>To add to the confusion, gelato is the Italian word for any type of ice cream. But in Australia, gelato refers to the frozen dessert of Italian origin.</p> <h2>How are they similar?</h2> <p>Ice cream and gelato are both sweet desserts served cold. They both contain varying amounts of cream, milk, sugar, flavours, and sometimes eggs.</p> <p>The fat component from the cream provides the richness, smoothness and body. Eggs are normally associated with gelato but can also be added to ice cream to enhance the richness.</p> <p>Most commercial ice creams and gelato also contain <a href="https://theconversation.com/are-emulsifiers-bad-not-enough-evidence-to-say-we-should-stop-eating-them-121325">emulsifiers</a>. These are food additives that act as a stabiliser by preventing liquids that normally don’t mix from separating. Emulsifiers <a href="https://www.nature.com/articles/s41575-024-00893-5#Sec11">have been linked</a> to <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11345991/">numerous gut symptoms</a>. However most of the evidence comes from laboratory and animal studies, and there is <a href="https://www.nature.com/articles/s41575-024-00893-5/tables/2">limited robust evidence of this in humans</a>.</p> <p>Ice cream and gelato are both made by churning (whipping) the ingredients, leading to air bubbles forming. In fact, it’s the air bubbles that allow us to eat these desserts frozen. It gives them a palatable texture and mouthfeel by making the mixture softer and lighter. Imagine how hard it would be to eat a hard lump of frozen dessert.</p> <p>Many people assume both ice cream and gelato are good sources of calcium, presumably because they’re made from dairy products. But due to the low proportions of milk (it’s mostly cream, which contains less calcium), they both only provide about 65 milligrams of calcium per half cup. That’s <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/calcium">about 7%</a> of the daily calcium requirements for adults aged 19-50.</p> <p>They also both contain small amounts of protein – about 2-3 grams per half cup. That’s only about 5% of your <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/protein">daily protein requirements</a>.</p> <p>So ice cream and gelato are not a valuable source of calcium and protein, making them of low nutritional value. That’s why they’re regarded as “<a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">sometimes</a>” foods.</p> <figure class="align-center "><img src="https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&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/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=455&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=455&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=455&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=572&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=572&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=572&amp;fit=crop&amp;dpr=3 2262w" alt="Gelato vs ice cream" /><figcaption><span class="attribution"><span class="source">The Conversation</span>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></span></figcaption></figure> <h2>How are they different?</h2> <p><strong>It’s about the air</strong></p> <p>The <a href="https://www.google.com.au/books/edition/On_Food_and_Cooking/bKVCtH4AjwgC?hl=en&amp;gbpv=1&amp;pg=PA8&amp;printsec=frontcover">speed</a> at which the mixture is churned can determine the amount of air it contains. This impacts the product’s thickness and smoothness.</p> <p>Ice cream is traditionally <a href="https://www.google.com.au/books/edition/On_Food_and_Cooking/bKVCtH4AjwgC?hl=en&amp;gbpv=1&amp;pg=PA8&amp;printsec=frontcover">churned faster</a> <a href="https://eu.venchi.com/blog/italian-gelato-vs-icecream">than gelato</a>. This means more air is incorporated, making it feel fluffy and creamy compared to gelato, which tends to feels thicker and richer.</p> <p><strong>It’s about the ice</strong></p> <p>Churning at a slower speed, as you would typically for gelato, also <a href="https://www.google.com.au/books/edition/On_Food_and_Cooking/bKVCtH4AjwgC?hl=en&amp;gbpv=1&amp;pg=PA8&amp;printsec=frontcover">increases the size of ice crystals</a>. Large ice crystals give a coarse icy texture, compared to a creamier texture from smaller ice crystals in ice cream.</p> <p><strong>How about the fat?</strong></p> <p>Although many websites say ice cream <a href="https://www.foodandwine.com/gelato-vs-ice-cream-8609179">contains more fat</a> than gelato, this is a tricky one to tease out.</p> <p>In Australia, <a href="https://www.legislation.gov.au/F2015L00424/latest/text">food standards</a> say ice cream should contain at least 100g milk fat per kilogram (or 10% milk fat).</p> <p>So products with less fat need to be called something else – frozen dessert, iced confection, even gelato. So, in theory, a lower-fat product made the same way as ice cream could be called gelato. Non-dairy products made the same way as ice cream could also be called gelato.</p> <p>So how much milk fat does gelato need to contain? I can’t find any legal requirements in Australia or elsewhere. <a href="https://www.masterclass.com/articles/ice-cream-vs-gelato-vs-sherbet-vs-sorbet">Cooking websites</a> often refer to it having 4-9% milk fat. But depending on the recipe, it could be higher.</p> <p>Fat content also differs from flavour to flavour. For example, if you compare the nutritional content of half a cup of vanilla ice cream with half a cup of vanilla gelato, the ice cream has 2g more fat. Other flavours will give different results.</p> <p><strong>How about the sugar or kilojules?</strong></p> <p>If we just compare half a cup of vanilla ice cream with half a cup of vanilla gelato, the gelato has about 3g more sugar. Again, different flavours will give different results. The difference in kilojoules is very small – 15kJ per half cup.</p> <h2>Overall, which one’s healthier?</h2> <p>Effectively there is little difference nutritionally between ice cream and gelato.</p> <p>But brands and flavours vary considerably. They each use different amounts of cream, eggs and other ingredients. So kilojoule, fat and sugar content can vary considerably too.</p> <p>Should you still eat them? Yes, absolutely if you enjoy them. However, both are classified as sometimes foods due to their added sugar and low level of nutrients. And perhaps limit your serve size.<!-- 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/238988/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/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p><em>Image credits: Shutterstock </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/whats-the-difference-between-gelato-and-ice-cream-one-contains-more-air-238988">original article</a>.</em></p> </div>

Food & Wine

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4 anti-ageing mistakes most women make

<p>While there’s no denying it, wrinkles are just part of the natural ageing process, there are some mistakes we all make that will speed up the ageing process. So if you want to keep your youthful glow for longer, be sure to avoid these beauty blunders. </p> <p><strong>Skipping sunscreen</strong></p> <p>READ CAREFULLY: Sunscreen IS THE ultimate anti-ageing tool. Even when it’s not beach-worthy weather outside, but the sun’s UV rays can still damage your skin. This is namely photoageing, the wrinkling, spotting and loss of elasticity caused by exposure to sun. So as part of your daily routine, make sure you slip, slap, slop. </p> <p><strong>Rubbing tired eyes</strong></p> <p>While we’re all guilty of this seemingly harmful action, did you know that simply rubbing your eyes will stretch delicate skin and may cause it to slacken? The skin around our eyes and on our eyelids is the most sensitive and least elastic on our face and the most vulnerable... so keep your fingers away.</p> <p><strong>Skimping on sunglasses</strong></p> <p>As well as being a fashionable accessory, sunglasses also do wonders to minimize lines around your eyes. Shading your eyes from the sun’s glare prevents squinting and crow's feet wrinkles, of course, but it also shields delicate skin from the destructive onslaught of UV rays. Make sure you opt for a pair with UV protection.</p> <p><strong>Neglecting your neck, chest and hands</strong></p> <p>The delicate skin of these areas lack the oil glands of other areas of skin, which results in dryness and accelerated aging. Plus, these areas are often fraught with sunscreen neglect. As well as remembering to apply sunscreen to these areas you should also pay attention to them by applying an anti-ageing serum. </p> <p><em>Image credits: Shutterstock </em></p>

Beauty & Style

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Morbid reason why cruise ships throw "free ice cream parties" on board

<p>Dara Starr Tucker, a former cruise ship employee has shared the morbid reason why they throw “free ice cream parties” on board.</p> <p>Tucker, a singer who spent six months living on a cruise ship in the Mediterranean and the Caribbean 10 years ago, shared what life was like at sea. </p> <p>In one of her latest videos, she answered one of her follower's question asking whether it was true that if cruise staff started giving away ice cream, it meant that they needed more freezer space for a body.</p> <p>“This is unfortunately often true,” she said.</p> <p>“If the crew suddenly makes a bunch of ice cream available to passengers, ‘Free ice cream party’, it is often because more people have died on the ship than they have room for in the morgue.”</p> <p>She said that most large ships are legally required to maintain a morgue and carry body bags in the event a passenger dies mid-journey and added that she “thankfully” didn't have to deal with the "morbid stuff". </p> <p>“But we were friends with some crew members who did deal with it and they said maybe four to 10 people die every cruise,” she claimed.</p> <p>“There are a lot of older people on ships, and often (out of) a ship that carried maybe 2500 to 3000 passengers on a typical cruise, four to 10 people would die.</p> <p>“So the morgue, I believe they said held about seven people, and if more than seven people died on that particular ship, they would have to start moving bodies to the freezer.”</p> <p>She claimed that if employees would have to "make room for the extra bodies" in the freezer, they would have to take out everything including ice cream. </p> <p>Her video has been viewed over 2.3 million times, with many other cruise ship employees confirming her claims. </p> <p>“Cruise ship medic here. Can confirm the morgue and ice cream correlation,” one said.</p> <p>“Former sailor here — yes, it is accurate. Sometimes space needs to be made in the freezer," another added. </p> <p><em>Image: TikTok</em></p> <p> </p>

Travel Trouble

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Lemon curd and cream sponge cake

<p>Not only is this cake beautiful, but homemade lemon curd and cream sandwiched between lovely sponge cakes, it will exceed all expectations.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>350g butter, softened, plus extra for greasing <ul> <li>350g caster sugar</li> <li>4 lemons, zest only, plus juice of 2 lemons</li> <li>3 large pieces candied lemon peel, finely chopped</li> <li>6 free-range eggs</li> <li>3 teaspoon baking powder</li> <li>300g self-raising flour</li> <li>50g cornflour</li> </ul> </li> </ul> <p><em>Lemon curd</em></p> <ul> <li>60g butter</li> <li>225g caster sugar</li> <li>3 lemons, juice and zest</li> <li>2 free-range eggs</li> </ul> <p><em>Cream</em></p> <ul> <li>300ml double cream</li> <li>200g icing sugar, sifted, plus extra for dusting</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat the oven to 180°C. Grease and line two cake tins.</p> <p>2. In a bowl, cream the butter and sugar until pale and fluffy. Add the lemon zest and juice and candied peel.</p> <p>3. Slowly beat in the eggs, one at a time, until the mixture is well combined.</p> <p>4. Sift the baking powder, self-raising flour and corn flour together in a bowl and fold into the cake mixture.</p> <p>5. Divide the cake mixture evenly between the two cake tins and bake for 25 to 30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack.</p> <p>6. Meanwhile, to make the lemon curd heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. Be sure not allow the base of the bowl to touch the surface of the water. Remove from the heat.</p> <p>7. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined.</p> <p>8. Set the bowl over the pan of simmering water and cook, whisking constantly, for two to three minutes or until the mixture thickens enough to coat the back of a spoon.</p> <p>9. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool.</p> <p>10. For the cream, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed.</p> <p>11. Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Drizzle the top of cake with lemon curd and let it run over the edges.</p> <p><em>Images: Shutterstock</em></p>

Food & Wine

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“Absolute agony”: Beauty therapist left housebound from steroid cream withdrawal

<p dir="ltr">Beauty therapist and mother Karyn Flett said she has been “addicted” to steroid creams for over 40 years.</p> <p dir="ltr">In an attempt to ease her painful eczema, Flett revealed she had to wear a balaclava to contain her weeping skin.</p> <p dir="ltr">She began suffering from eczema patches on her face, hands and joints at age 11 and was prescribed topical steroid creams. </p> <p dir="ltr">Flett, 52, has used the medication for decades to soothe her itchy and inflamed skin, but she claims she decided to quit using it after experiencing sweats and rashes similar to menopause symptoms. </p> <p dir="ltr">The mum-of-three, from Fife, Scotland, said she was in “agony” when she went cold turkey and stopped using the medical cream in September 2022.</p> <p dir="ltr">She revealed she went into topical steroid withdrawal and developed a burning rash all over her body and experienced shakes and sweats.</p> <p dir="ltr">Flett was housebound for six months and unable to work due to her condition.</p> <p dir="ltr">She said water felt like acid on her skin and it was so itchy she felt like she could “tear herself to the bone”.</p> <p dir="ltr">The 52-year-old resorted to wearing a balaclava and full upper-body bandages for three months in order to keep her weeping skin from sticking to her pillow and sheets and to ease the pain of the relentless itching. </p> <p dir="ltr">She shared that at 45 she began to worry about one of the risks she knew of steroids - that they thin the skin. </p> <p dir="ltr">“I started thinking, ‘Right, I need to use these less’,” Flett said.</p> <p dir="ltr">“I was going into bouts of withdrawal and getting these severe symptoms, such as shakes and sweats. I had symptoms similar to menopause.</p> <p dir="ltr">“I went away in September and decided not to take my steroid cream, and went into full-blown withdrawal.”</p> <p dir="ltr">Flett explained she had a burning rash from her feet to her entire body. </p> <p dir="ltr">“My face was on fire, it was swollen. My eyes were really hard to open, they were swollen,” she said.</p> <p dir="ltr">”I went off my food, and then I started going into full-blown shakes.</p> <p dir="ltr">“When I travelled home, my clothes stuck to my skin.</p> <p dir="ltr">“I blistered from my calf up to the back of my thigh and I could feel fluid running down my leg.”</p> <p dir="ltr">When she arrived home, her husband had to help her into the shower and she had to rip the clothing off her skin. </p> <p dir="ltr">“When I first got it, I couldn’t bathe all the time, it was just too painful. The water was like acid,” she said.</p> <p dir="ltr">“I’ve always been a mum who likes to do my hair, makeup, get my lashes done, nails and look my best on a night out.</p> <p dir="ltr">“That just left me. You lose all your self confidence, and you don’t know how you ever get back to the person you were.”</p> <p dir="ltr">Flett described the first four to six months of withdrawal as being the worst. </p> <p dir="ltr">“It’s been likened to being worse than a heroin addiction,” she said.</p> <p dir="ltr">“You get a deep, absolute bone itch with topical steroid withdrawal.</p> <p dir="ltr">“It’s absolute agony, you feel like you can tear yourself down to the bone.”</p> <p dir="ltr"><em>Image credit: Facebook</em></p>

Body

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From a series of recipes by Xali: Cream of mushroom soup

<p dir="ltr">A simple and ultra-creamy soup that is full of flavour and will leave you satisfied. This recipe is not only great for winter but it’s also medicinal - eating at least 1 clove of garlic a day can help balance your hormones, prevent the effects of hot flushes, and enhance the body’s immunity. </p> <p dir="ltr"><strong>Serves: </strong>2</p> <p dir="ltr"><strong>Prep:</strong> 20 mins</p> <p dir="ltr"><strong>Cook:</strong> 45 mins</p> <p dir="ltr"><strong>Ingredients:</strong></p> <p dir="ltr">Olive oil - 2 tbsp</p> <p dir="ltr">Onion, brown diced - 1/4 whole</p> <p dir="ltr">Garlic clove minced x 3</p> <p dir="ltr">Thyme, fresh leaves - 1 1/2 tsp</p> <p dir="ltr">Mushrooms, brown or white sliced - 4 cup</p> <p dir="ltr">Mushrooms, Portobello or specialty, sliced - 2 whole</p> <p dir="ltr">Tamari - 1/8 cup</p> <p dir="ltr">Mustard, seeded - 1 1/2 tsp</p> <p dir="ltr">Coconut milk full fat - 200 ml</p> <p dir="ltr">Tofu, silken cut into about 12 cubes *it will be soft to handle - 150 gm</p> <p dir="ltr">Spinach, fresh - 2 cup</p> <p dir="ltr">Chives, fresh snipped - 1/8 cup</p> <p dir="ltr">Parsley, flat leaf chopped - 1/8 cup</p> <p dir="ltr">Salt to taste - 1/4 tsp</p> <p dir="ltr">Cracked black pepper to taste - 1/8 tsp</p> <p dir="ltr"><strong>Method: </strong></p> <p dir="ltr">1. In a large stockpot over medium heat, heat olive oil, add onion, garlic and thyme until translucent and fragrant, about 12 minutes.</p> <p dir="ltr">2. Add half of the chopped mushrooms and tamari and cook down on medium-high heat, covered for about 10 minutes. This will allow the mushrooms to release their water.</p> <p dir="ltr">3. Add the remaining mushrooms and cook covered for another 10 minutes.</p> <p dir="ltr">4. Remove the lid and add coconut milk, vegetable stock, cook for another 10 minutes uncovered to reduce liquid.</p> <p dir="ltr">5. Drain the tofu while still in the pack, then cut into 12 cubes. Gently add to mushrooms and heat through for about 5 minutes, stirring occasionally, allowing the flavours to combine.</p> <p dir="ltr">6. Just before serving, fold in the spinach gently until wilted. Ladle into serving bowls.</p> <p><span id="docs-internal-guid-dd7ce66e-7fff-d679-4b6a-1615477d8fd6"></span></p> <p dir="ltr">7. Serve with chives and parsley, season with salt and black pepper to taste, and serve hot.</p> <p dir="ltr"><em>Image: Supplied</em></p>

Food & Wine

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New Tim Tam flavour hitting the shelves

<p dir="ltr">Arnotts gave Aussies the opportunity to vote for the new Tim Tam flavour and the results are in!</p> <p dir="ltr">The options were between Dark Choc Espresso Martini Tim Tam or Butterscotch and Cream Tim Tam. </p> <p dir="ltr">Voting closed on April 11, with the winning flavour announced as Butterscotch and Cream Tim Tam.</p> <p dir="ltr">The delicious, decadent flavour will hit Coles’ shelves in July. </p> <p dir="ltr">The Butterscotch and Cream Tim Tam has rich brown sugar and toffee notes paired with a creamy blend of buttery smooth butterscotch cream, also coated in delicious milk chocolate.</p> <p dir="ltr">Compared to the Dark Choc Espresso Martini which is made with roasted espresso and vodka flavoured cream sandwiched between two crunchy biscuits, all coated in decadent dark chocolate.</p> <p dir="ltr">The Butterscotch and Cream Tim Tam flavour will make a delicious addition to the pantry, alongside your other favourite Tim Tams.</p> <p dir="ltr">Rebecca Chan, Arnott's Senior Brand Manager said it’s always fun getting Aussies to vote for a new flavour, proving it successful in previous years. </p> <p dir="ltr">“We know how passionate Australians are about Tim Tams and we love giving them the opportunity to choose a new flavour each year,” she said. </p> <p dir="ltr">“The two flavour contenders are certainly our most indulgent so far, bringing an espresso martini into mouth-watering biscuit form, with the ultra decadent Butterscotch and Cream alongside as a fierce contender.”</p> <p dir="ltr"><em>Images: Arnotts</em></p>

Food & Wine

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‘A gentleman with the mad soul of an Irish convict poet’: remembering Chris Bailey, and the blazing comet that was The Saints

<p>Inala in the early 70s was bleak. A Brisbane suburb of wide dusty streets, treeless and bland. A planned community, meant to grow over time. Austerity, accented by the cheap houses – weatherboard, red brick, concrete – stifled the suburb like a blanket on a hot February night. </p> <p>It was boring. Beyond boring. The only concession to communal childhood joy was the pool, and the crazy concrete skate rink. But if you wanted a creative outlet, you needed to search elsewhere. </p> <p>Ivor Hay, (future Saints drummer), was heading to the picture theatre in Sherwood one Saturday night in early 1971, "and I saw Jeffrey [Wegener – another Saints drummer] with these two longhairs, Chris [Bailey] and Ed [Kuepper]. They were off to a birthday party in Corinda and asked me along. That was our first night."</p> <p>Bailey was raised by his mum, Bridget, in a house alive with siblings – mostly girls, who looked after the kid. He got away with a lot. </p> <p>“None of us had a lot of money,” Hay tells me. "Both Chris and I were raised by single mums in reasonably sized families. Chris’ mum was pretty feisty, with this Belfast accent which was just fantastic. They all looked after ‘Christopher’, he could do all sorts of things and they would accommodate him. His mum would have a go at him about the noise, but we’d just go to his bedroom and rehearse and bugger everybody else in the house!"</p> <p>Kuepper taught Hay to play the guitar: Stones and Beatles and Hendrix. Hay passed the knowledge down to Bailey, who was keen to learn. Neither Kuepper nor Bailey learned to drive, so Hay became the driver in those wide suburbs where driving and cars were everything. </p> <p>There was politics in Bailey’s house – his sister Margaret chained herself to the school gates to protest uniform policy – but this pervaded the town. The conservative government had no time for the young, and the police force did their best to make life difficult. </p> <p>But there was a sense that these young men were making something new. As Hay says, "We used to sing <a href="https://en.wikipedia.org/wiki/The_Internationale">The Internationale</a> at parties. I don’t know if we were revolutionaries, but we had that sense that something was happening. [With the band] we were doing something that we thought was going to change something. Chris was particularly good at pushing things, at being anti-everything."</p> <h2>Out of Inala</h2> <p>To escape the suburb was to head north to the railway line. It was the lifeline to the centre of Brisbane – record stores, bookshops and other forms of life. </p> <p>Kuepper remembers going into the city with Bailey. "We had intended to steal a record, and we went into Myers […] both wearing army disposal overcoats […] these two long haired guys walking into the record department with these overcoats […] surprisingly enough, we were successful!"</p> <p>Like the railway line, Ipswich Road joins Brisbane to the old coal town of Ipswich. It slices through these western suburbs, carrying hoons in muscle cars and streams of commuters, the occasional screaming cop car or ambulance.</p> <p>On Thursday nights, the boys used to sit at the Oxley Hotel, overlooking Ipswich Road, “just sit up there having beers, we wouldn’t have been much more than 17 or 18 at that time. Chatting about all sorts of stuff,” says Hay.</p> <p>"Chris and Ed were comic collectors and Stan Lee was the hero […] there were political discussions, philosophical discussions. Those guys could talk underwater."</p> <p>They talked and played and sang. <a href="https://www.youtube.com/watch?v=X5YP_tsPzmg&amp;t=905s">And Bailey had the voice</a>. It was a force, not just loud and tuneful, but full of snarl and spit. </p> <p>Soon they had songs, and in 1976 scraped the money together to record and release their first single on their own Fatal Records label. <a href="https://www.youtube.com/watch?v=MpMwMDqOprc">(I’m) Stranded</a> took Bailey out of Inala, out of Brisbane and into the world. </p> <p>He never looked back.</p> <h2>A changed city</h2> <p>The Saints released three albums in as many years – (I’m) Stranded, Eternally Yours and Prehistoric Sounds – before Kuepper and Hay returned from the UK to Australia, leaving Bailey to his own devices. </p> <p>Bailey remained in Europe, releasing a cluster of solo albums and many Saints records over the next 40 years. He wrote some achingly beautiful songs. It is a testament to his talents as a songwriter that Bruce Springsteen <a href="https://www.youtube.com/watch?v=hJ4a_tgJp4I">recorded a version</a>of Bailey’s Just Like Fire Would in 2014.</p> <p>There’s no doubt that Bailey and The Saints changed Brisbane forever. People around the world who love music know Brisbane exists because of The Saints, The Go-Betweens and bands like them.</p> <p>Peter Milton Walsh (The Apartments) was one of many who benefited from The Saints legacy, "They blazed through our young lives like comets. Showed so many what was possible – that you could write your way out of town."</p> <p>“Without The Saints,” Mark Callaghan of The Riptides/Gang Gajang told me, “we probably wouldn’t have started. ” </p> <p>"They just made it all seem doable. It was like, ‘Well, they’re from Brisbane!’ So we started our first band, and at our first gig we covered (I’m) Stranded! We even took a photo of the abandoned house in Petrie Terrace with (I’m) Stranded painted on the wall. But it never crossed our minds to stand in front of this. It would be sacrilege, you know? And we were trying to work out a way that we could get it off the wall intact, because we recognised it was a historical document."</p> <p>Chris Bailey isn’t the first of our creative children to leave this life behind and move on into memory. With their passing, like the returning comet, the past is freshly illuminated, allowing us to look back at our young lives. Back when the future was broad in front of us, urged on by voices like Bailey’s to open our eyes and see the world.</p> <p>And Bailey’s was a unique voice. Kenny Gormley (The Cruel Sea) remembers him singing <a href="https://www.youtube.com/watch?v=yYA5WdP47Y0">Ghost Ships,</a> "But ah, I’ll never ever forget seeing Chris pick that shanty, alone at sea in a crowded room, holding us sway, wet face drunk and shining, quiet and stilled in storm, cracked voiced with closed eye and open heart. And that was Bailey, a gentleman with the mad soul of an Irish convict poet.“</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared in <a href="https://theconversation.com/a-gentleman-with-the-mad-soul-of-an-irish-convict-poet-remembering-chris-bailey-and-the-blazing-comet-that-was-the-saints-181059" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Music

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I scream, you scream we all scream for ice-cream

<p dir="ltr">Peters Ice Cream has been slapped with a massive $12 million fine after it was caught preventing competitors from selling their products at petrol stations and convenience stores.</p> <p dir="ltr">The Federal Court found that Peters, from November 2014 to December 2019, made a sketchy deal with their transport partner PFD Food Services to not sell competitor’s ice cream without prior consent.  </p> <p dir="ltr">The Australian Competition and Consumer Commission (ACCC), who prosecuted Peters in court, said the deal very clearly reduced competition and reduced options for consumers.</p> <p dir="ltr">“This is an important competition law case involving products enjoyed by many Australians,” ACCC Chair Gina Cass-Gottlieb said.</p> <p dir="ltr">“We took this action because we were concerned that Peters Ice Cream’s conduct could reduce competition in this market and impact on the choice of single-serve ice-creams available to consumers.”</p> <p dir="ltr">Other ice cream manufacturers who make Bulla, Gelativo and Pure Pops had approached PFD asking them to distribute their product.</p> <p dir="ltr">However, PFD said they were unable to distribute the ice creams due to its exclusive deal with Peters. </p> <p dir="ltr">"Peters Ice Cream admitted that if PFD had not been restricted from distributing other manufacturers' ice cream products, it was likely that one or more potential competitors would have entered or expanded in this market,” Ms Cass-Gottlieb continued.</p> <p dir="ltr">“This case is a reminder to all businesses of the serious and costly consequences of engaging in anti-competitive conduct.</p> <p dir="ltr">“The ACCC is targeting exclusive arrangements by firms with market power that impact competition as one of our compliance and enforcement priorities for 2022/23.”</p> <p dir="ltr">Peters Ice Cream was ordered to establish a compliance program for three years and pay a contribution to the ACCC’s legal costs.</p> <p dir="ltr"><em>Image: Instagram</em></p>

Money & Banking

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Coriander and ice-cream: the cross over nobody asked for

<p dir="ltr">McDonald’s in China has launched a very unusual dessert. It is safe to say fast-food fans are not convinced. </p> <p dir="ltr">The “Cilantro Sundae” is a limited-edition twist on McDonald’s popular ice cream dessert that is topped with a bright green coriander sauce and fresh “crumbs” of the distinctive herb.</p> <p dir="ltr">While it may seem like an early April fools prank, the menu item is actually very real, reportedly launching on February the 21st for a limited time until February the 25th.</p> <p dir="ltr">Coriander widely acknowledged as being super divisive with some loving it and most hating it, so it comes as no surprise social media has erupted like this.</p> <p dir="ltr">Twitter user @ZhugeEX appears to have started the debate around the unique combination after sharing a promotional photo of the McDonald’s item.</p> <p dir="ltr">“McDonald’s China launched a Cilantro Sundae special menu item today, which is interesting...” the video games expert told his 161,000 followers.</p> <p dir="ltr">Reaction came in thick and fast, with some declaring they were “desperate to try this terrible thing”. Customers have also been sharing snaps of the 6.6 Chinese Yuan dessert which is roughly $1.45 and has been grossed out in the process. </p> <p dir="ltr">“Cilantro is one of my favourite things so I would try it lol,” one stated.</p> <p dir="ltr">“Dear @Mcdonalds, when is coriander sundae ice cream coming to Singapore? Pretty pls...” one coriander fan pleaded.</p> <p dir="ltr">Others mocked the unusual colour, one even comparing it to the green of Ireland’s St Patrick’s Day.</p> <p> </p> <p dir="ltr">“I’m reporting this for violent and graphic content,” one user joked. </p> <p dir="ltr">Image: Instagram</p>

Food & Wine

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The internet reacts to Steve Waugh's ice cream blunder

<p>At Thursday night's Australian Open match, Ash Barty bulldozed her way into the finals in a historic win against American Madison Keys.</p> <p>However, Barty had the limelight stolen by an unsuspecting sporting legend in the crowd: former Australian cricket captain Steve Waugh. </p> <p>TV cameras panned to Waugh and showed him tucking into an ice cream cone, licking his lips and giving a nod of approval. </p> <p>The rough and tough sporting champ, who became known as the Ice Man in his playing days after coining the term "mental disintegration" to sledge opponents, let his guard down for a brief moment and the internet was flooded with hilarious reactions. </p> <p>Sports reporter Steve Smith tweeted, “Steve Waugh spent several minutes mentally disintegrating that ice-cream before devouring it.”</p> <p>AFL personality Titus O'Reilly chimed in saying, <span>“Even eating an ice-cream, Steve Waugh looks intense.”</span></p> <p>Many also made the connection to the famous <em>Seinfeld</em> episode that shows George Costanza devouring a messy ice cream sundae at the 1993 US Open, and TV cameras catching the whole feast. </p> <blockquote class="twitter-tweet"> <p dir="ltr">Steve Waugh given the George Constanza treatment… spotted eating an ice cream at the <a href="https://twitter.com/hashtag/AusOpen?src=hash&amp;ref_src=twsrc%5Etfw">#AusOpen</a> <a href="https://twitter.com/wwos?ref_src=twsrc%5Etfw">@wwos</a> <a href="https://twitter.com/hashtag/AusOpen2022?src=hash&amp;ref_src=twsrc%5Etfw">#AusOpen2022</a> <a href="https://t.co/8hD86klzZh">pic.twitter.com/8hD86klzZh</a></p> — Anthony Clark (@AnthonyClarkAU) <a href="https://twitter.com/AnthonyClarkAU/status/1486633812872204291?ref_src=twsrc%5Etfw">January 27, 2022</a></blockquote> <blockquote class="twitter-tweet"> <p dir="ltr">How good Steve Waugh pulling a Costanza at the tennis <a href="https://t.co/6vAcb3ue3z">pic.twitter.com/6vAcb3ue3z</a></p> — James Lamb (@James_M_Lamb) <a href="https://twitter.com/James_M_Lamb/status/1486630468732686339?ref_src=twsrc%5Etfw">January 27, 2022</a></blockquote> <p><em>Today</em> host Karl Stefanovic was left in stitches after seeing Waugh's sweet treat, breaking out in laughter on the morning show. </p> <p>Karl said in empathy, <span>"Having been at an NRL match and had 400 shots of me on the coverage eating pies, I kind of get it."</span></p> <p><em>Image credits: Channel Nine - Australian Open </em></p>

Food & Wine

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Sweet gesture as funeral for "King of the Ice Cream" melts hearts around the world

<p><em>Image: Twitter </em></p> <p>A very sweet ice cream man's unique funeral procession has melted hearts all over the internet.</p> <p>The clip, filmed in the London area of Camberwell, shows a procession of ice cream vans following a hearse, all while playing the classic ice cream van jingle to farewell their fellow comrade.</p> <p>As the hearse drove down the road, around seven colourful ice cream vans slowly followed behind while the sweet music blared through the streets.</p> <p>Twitter user Louisa Davies posted the footage online after the sounds of the procession woke her up, admitting the heart-warming gesture left her "sobbing".</p> <p>"Just witnessed an ice cream man's funeral and all the ice cream vans came and followed in solidarity I AM SOBBING," Louisa wrote.</p> <p>The video quickly went viral, with Louisa's clip alone attracting a staggering 11 million views.</p> <blockquote class="twitter-tweet"> <p dir="ltr">just witnessed an ice cream man’s funeral and all the ice cream vans came and followed in solidarity I AM SOBBING <a href="https://t.co/bJhyJj4JoK">pic.twitter.com/bJhyJj4JoK</a></p> — Louisa Davies (@LouisaD__) <a href="https://twitter.com/LouisaD__/status/1471779181667225603?ref_src=twsrc%5Etfw">December 17, 2021</a></blockquote> <p>As per the Daily Mail, the funeral was held for 62-year-old Hasan Dervish, a man who was described as the "King of the ice cream" by his brother, Savash.</p> <p>Savash wrote: "Rest in eternal peace my brother. King of the ice cream."</p> <p>Louisa told the publication she didn't know the driver but was moved by the sweet send-off.</p> <p>"I'd never seen anything like this before so was quite shocked at first but then thought it was just the nicest most heart-warming send0-off," she said.</p> <p>"I'd like to send my respects to the family and let them know this procession brought joy to a lot of people today."</p>

Caring

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A child ordered $1200 of ice cream while playing on his dad’s phone

<p dir="ltr">A 5-year-old Sydney boy is presumably in hot water after ordering $1200 worth of ice cream on his dad’s credit card while playing on his phone.</p> <p dir="ltr">Gelato Messina posted about the massive order on their Instagram on Tuesday, and according to their posts, the child was using their dad’s phone to play games, and somehow found himself on the Uber Eats app. Naturally, his next step was to order $1200 worth of gelato and other products from Gelato Messina.</p> <p dir="ltr">His dad didn’t realise anything was amiss until he received a call from the Uber Eats delivery driver, who was outside his workplace (a fire station in Newtown) with the massive haul, which included seven ice cream cakes, jars of dulce de leche, Messina brand candles, and five bottles of Messina Jersey milk.</p> <p dir="ltr"><img style="width: 272.5290697674419px; height:500px;" src="https://oversixtydev.blob.core.windows.net/media/7846372/screen-shot-2021-12-15-at-20204-pm.png" alt="" data-udi="umb://media/ccc6da68dc4041ebb80c24254ccdb996" /></p> <p dir="ltr">In addition to photos of the order, Messina also posted a text exchange where someone was sharing the story, writing, “So [blank] called me and told me her mate has a five year old kid. And the little dude was playing with the dads phone. And ended up ordering $1200 of messina to the dads workplace.”</p> <p dir="ltr">The recipient replies, “hahah holy f*** on uber eats? Did the order actually go through?” to which the answers were yes and yes. He continued, “They didn’t know until the drive called him trying to drop it off. So the dad had to go to his work in Newtown to pick it up.”</p> <p dir="ltr">The photo of the haul is quite something - bags of milk, ice cream containers, at least a dozen jars of dulce de leche, and several boxes of Messina cakes.</p> <p dir="ltr">Hopefully the man’s colleagues, hardworking firefighters, all enjoy a sweet treat after a long shift. Otherwise, everyone’s getting dulce de leche in their Christmas stockings!</p> <p dir="ltr"><em>Image: Sally Anscombe</em></p>

Food & Wine

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Aldi customer shocked by "babushka" ice cream

<p>A stunned Aldi customer has revealed the strange thing that happened when she was unwrapping one of the store’s ice cream cones.</p> <p>Sharing her unusual find on Facebook, the woman from Victoria said she had settled down for some “me time” when she opened the Chocolate Crowns ice cream box which she purchased from Aldi.</p> <p>But what she unwrapped in the four-pack box from ice cream company Monarc was far from normal.</p> <p>Surprisingly, the ice cream was seemingly double wrapped with a wrapped cone inside another fully wrapped ice cream.</p> <p>“Dear Aldi, what the…. Is that?” she she wrote alongside a picture of her weirdly wrapped ice cream.</p> <p>“I don’t know if the whole box is like that.”</p> <p>Her bonus cone find delighted and perplexed fellow shoppers who were seriously stunned by the unusually wrapped cone.</p> <p>“I don’t understand what I’m looking at?” one baffled person said.</p> <p>“It’s an ice cream babushka?” another asked.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7844307/new-project-3.jpg" alt="" data-udi="umb://media/58f5e70d144142be8eae847ca6ab108c" /></p> <p>Image: Facebook</p> <p>“A cone…. In a cone, what’s inside the wrapper,” questioned a third person.</p> <p>Simply put, one Aldi fan called the mishap “Cone-ception” while others thought the strange “bonus cone” find was extremely lucky.</p> <p>“Buy a lotto ticket….that’s some luck!!” one person said.</p> <p>“Probably the best thing I have ever seen,” added another.</p> <p>This isn’t the first time a shopper has spotted a packaging mishap in a supermarket product.</p> <p><strong>Surprising find in tin of tomatoes</strong></p> <p>This isn’t the first time a shopper has spotted a packaging mishap in the supermarket.</p> <p>Melbourne shopper Shell McKenzie told Yahoo News Australia she was shocked when she opened a tin of tomatoes that contained no tomatoes at all.</p> <p>Instead, the sealed tin was full of water.</p> <p>Shell said she had purchased the Woolworths Essentials brand diced Italian tomatoes as part of her online order.</p> <p>“It was delivered to my workplace,” she explained.</p> <p>“My cook opened it and was shocked it was filled with water….we bought others that were fine.”</p> <p>A Woolworths representative quickly responded to Shell’s odd fine on Facebook.</p> <p>“We’re sorry to see you’ve received a can of diced tomatoes filled with water. We can imagine the surprise this would’ve caused when you opened it,” the spokesperson says.</p> <p>“I spoke with them on the phone and they were shocked and offered a refund and a $10 goodwill credit,” she said.</p> <p>“They have no idea how it happened.”</p>

Food & Wine

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Olympian hospitalised after brutal one-punch assault

<p>Irish Olympian Jack Woolley, 22, has been hospitalised in Dublin after being punched in the face in a random attack.</p> <p>Woolley competed at the Tokyo Olympics in taekwondo and was assaulted “out of the blue” by a stranger, shortly after midnight on Saturday night.</p> <p>He was taken to Dublin’s St. James’ Hospital for facial reconstructive surgery, as he share d the news from his hospital bed on his social media profile.</p> <p>“Last night I went for a meal with my friend. Followed by a bar for a couple of drinks,” Woolley posted.</p> <p>“Heading back along the River Liffey a gang of roughly 8-12 men and women in their 20s began violently attacking people along the boardwalk</p> <p>“Unfortunately I was victim to these random attacks as I was just walking by before I was punched in the face by one of these group members.</p> <p>“Only one punch and followed by ‘my mistake wrong person’ then they continued to run off down the road attacking more civilians minding their own business.</p> <p>“Luckily I was able to phone an ambulance and stay conscious.</p> <p>“My friends helped me throughout all over this and I’m glad to say they both are well and safe.”</p> <p>Woolley added he would be undergoing surgery on his mouth.</p> <p>According to local reports, police are investigating the assault.</p> <p>The <em>Irish Times</em> stated: “One man, aged in his 20s, was conveyed to St James’s Hospital for treatment of non-life-threatening injuries sustained during the incident.”</p> <p>“No arrests have been made. Investigations are ongoing.”</p> <p><em>Image: Instagram</em></p>

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