Search

Who’s liable if you’re injured or killed riding an e-scooter?

The rental e-scooter craze is sweeping the globe, with millions of the vehicles dotting pavements in <a href="https://assets.ey.com/content/dam/ey-sites/ey-com/en_gl/topics/automotive-and-transportation/automotive-transportation-pdfs/ey-micromobility-moving-cities-into-a-sustainable-future.pdf" target="_blank" rel="noopener">more than 600 cities</a>. <a href="https://www.bbc.com/future/article/20200608-how-sustainable-are-electric-scooters" target="_blank" rel="noopener">Studies predict</a> there will be 4.6 million shared e-scooters in operation worldwide by 2024. While e-scooters <a href="https://www.mearth.com.au/blogs/news/why-electric-scooters-are-greener-than-you-think" target="_blank" rel="noopener">have been praised</a> as a greener form of transport, they have also caused scores of injuries and even deaths. Australia’s e-scooter fleet is comparatively small at <a href="https://micromobilityreport.com.au/infrastructure/bike-scooter-share/2022-a-year-of-change/" target="_blank" rel="noopener">around 10,000 units</a>, yet major hospitals in <a href="https://9now.nine.com.au/a-current-affair/melbourne-emergency-department-sees-escooter-injuries-daily/9cdd73d5-0bee-4546-ab65-2cf650201e5b" target="_blank" rel="noopener">Melbourne</a>, <a href="https://www.abc.net.au/news/2021-07-22/electric-e-scooter-e-bike-injuries-brisbane-emergency-department/100313526" target="_blank" rel="noopener">Brisbane</a> and <a href="https://www.abc.net.au/news/2022-07-15/warning-issued-to-escooter-riders-in-perth/101242834" target="_blank" rel="noopener">Perth</a> are reporting “daily” presentations with e-scooter related traumas to both riders and pedestrians. Worse, according to media reports at least seven Australians have been killed through falls or collisions since their <a href="https://raine.co/blogs/news/electric-scooter-trials" target="_blank" rel="noopener">introduction in 2018</a>, including a <a href="https://7news.com.au/news/qld/queensland-boy-15-dies-five-days-after-suffering-critical-injuries-in-e-scooter-crash-c-7563230" target="_blank" rel="noopener">15-year-old Queensland boy last week</a>. Although the National Transport Commission <a href="https://www.ntc.gov.au/sites/default/files/assets/files/NTC-Decision-RIS-PMDs.pdf" target="_blank" rel="noopener">recommended</a> in 2020 that e-scooters be limited to a speed of 10 km/hr on footpaths and 25km/hr on roads or bike lanes, most states have allowed higher speeds on footpaths. Many riders also shun the helmet requirement imposed by the e-scooter terms of use and the <a href="https://www.legislation.sa.gov.au/__legislation/lz/c/r/australian%20road%20rules/current/2014.205.auth.pdf" target="_blank" rel="noopener">Australian Road Rules</a>. It therefore seems that more carnage is on the horizon. We need a uniform regulatory framework balancing the risks and benefits of e-scooters, and clarifying avenues for compensation. <h2>Who’s liable for e-scooter injuries?</h2> The <a href="https://pcc.gov.au/uniform/Australian-Road-Rules-10December2021.pdf" target="_blank" rel="noopener">Australian Road Rules</a> empower the states to prohibit e-scooters on public roads and footpaths. Most states have banned them by default, but many local councils have authorised <a href="https://www.vicroads.vic.gov.au/safety-and-road-rules/road-safety-programs/e-scooter-trials-in-victoria" target="_blank" rel="noopener">temporary trials</a>, which are still in effect. Obviously, if you crash due to your own misuse or recklessness, you are personally responsible for your injuries or those you cause to others. But if the accident is caused by a fault with the e-scooter, that might be different. Some of the e-scooter companies, such as Neuron, <a href="https://www.rideneuron.com/terms-of-service/au/" target="_blank" rel="noopener">state that they exclude liability</a> for injury except where it’s caused by their negligence. Where you’ve crashed due to uneven pavement or damaged road, the disrepair will generally need to be known or otherwise significant to prove the local council breached its duty of care to you. You would then seek compensation through the council’s public liability insurer. You would likely have to try to do the same if you trip over a dormant e-scooter that has been dumped in random locations, as they often are. Third parties who are injured by an e-scooter rider are in a difficult position. This is because <a href="https://jade.io/article/67447" target="_blank" rel="noopener">only parties to a contract</a> can incur rights and obligations under the contract. E-scooter contracts are between the user and the respective company, so those who are struck by e-scooters, or trip over a dormant one, have no contractual rights against the company. An injured third party would have to sue the rider directly. But attaining the rider’s personal details could be difficult if they drive off or are evasive, and they will <a href="https://attwoodmarshall.com.au/escooter-laws/" target="_blank" rel="noopener">likely be unable to pay compensation</a>. Complicating matters is the fact minors also ride e-scooters. <a href="https://www.li.me/en-au/user-agreement" target="_blank" rel="noopener">Lime</a> and <a href="https://www.rideneuron.com/terms-of-service/au/" target="_blank" rel="noopener">Neuron</a> forbid minors from using their vehicles, but <a href="https://global-uploads.webflow.com/5b685812f109cf81a7d99e25/61b3143240d08942f78415ce_Terms%20of%20Services%20-%20Beam%20Australia%20(website)%20-%20December%202021.pdf" target="_blank" rel="noopener">Beam</a> allows people under 16 to ride with parental consent. E-scooters are colourful, funky, and marketed in a manner appealing to young and likely inexperienced riders. Each of the e-scooter companies’ terms warn that breaching the terms of use, such as riding as an unauthorised minor, can void insurance entitlements, meaning many unwary parents or caregivers may be left to foot hefty medical and legal bills. <h2>Excluding liability through the fine print</h2> When a user downloads and accesses the relevant app to activate an e-scooter, they agree to the terms of service. <a href="https://jade.io/article/68500" target="_blank" rel="noopener">The law states</a> that you’re bound by the terms you sign (physically or digitally), even if you don’t read them – and <a href="https://www.theguardian.com/technology/2017/mar/03/terms-of-service-online-contracts-fine-print" target="_blank" rel="noopener">most people don’t</a>. Australia’s biggest e-scooter companies – <a href="https://www.li.me/en-au/user-agreement" target="_blank" rel="noopener">Lime</a>, <a href="https://global-uploads.webflow.com/5b685812f109cf81a7d99e25/61b3143240d08942f78415ce_Terms%20of%20Services%20-%20Beam%20Australia%20(website)%20-%20December%202021.pdf" target="_blank" rel="noopener">Beam</a>, and <a href="https://www.rideneuron.com/terms-of-service/au/" target="_blank" rel="noopener">Neuron</a> – all have lengthy user agreements, each containing exclusion clauses. These clauses restrict or exclude the companies’ liability if you’re injured while using them. But are they watertight? It depends on wording. Beam’s agreement, for example, states that the company isn’t liable to users “for any death, disability or personal injury […] howsoever caused” arising directly or indirectly in connection with use of its e-scooters. Such statements, though broad, are <a href="https://jade.io/article/65000" target="_blank" rel="noopener">generally sufficient</a> to exclude negligence liability. The reference to “indirect” injury also implies a user being injured by a third party (such as an errant rider, driver, or pedestrian) would have no recourse against the company. However, the courts <a href="https://www.bailii.org/cgi-bin/format.cgi?doc=/ew/cases/EWCA/Civ/1953/2.html&query=(white)+AND+(v)+AND+(john)+AND+(warwick)" target="_blank" rel="noopener">have also said</a> that where liability can arise on two or more different bases – such as negligence and breach of contract – then you need to use more specific wording in your exclusion clause. Lime, Beam, and Neuron all mention negligence, so they would likely be covered. <h2>Insurance as a panacea?</h2> Compulsory third-party insurance is <a href="https://www.qbe.com/au/news/ctp-explained" target="_blank" rel="noopener">required</a> with motor vehicle registration in Australia. But this isn’t so with e-scooters, as they’re not classified as registrable vehicles. Extending the compulsory third-party insurance scheme to e-scooters might help resolve some of the liability questions that linger. However, the <a href="https://mylicence.sa.gov.au/road-rules/riding_motorised_scooters" target="_blank" rel="noopener">South Australian Government</a> has observed this isn’t possible because e-scooters don’t meet <a href="https://www.infrastructure.gov.au/infrastructure-transport-vehicles/vehicles/vehicle-design-regulation/australian-design-rules" target="_blank" rel="noopener">national standards</a> that govern registrable vehicles. While some home and contents insurance policies may offer some coverage for e-scooter injuries, this hasn’t been tested and young victims almost certainly won’t have this insurance. Workplace insurance might also apply if the accident occurred on the way to, or during, work. Again, this will depend on the relevant policy and whether the rider was obeying all road rules and the e-scooter’s terms of use. If a rider is hit by a car, the driver’s compulsory third party insurance would cover any resulting injury or death. The e-scooter companies have started introducing third party liability insurance schemes which might protect riders from claims brought by, for example, injured pedestrians. However, the policies generally have numerous exclusions, such as where riders breach the terms of use (for example for not wearing a helmet or being underage). <h2>The need for a unified approach</h2> Multiple stakeholders are involved in rental e-scooter arrangements. From a regulatory perspective, state and local governments have a duty to consider and protect all members of the community when they allow and control e-scooter trials. The chosen approach can also impact redress mechanisms for those injured by e-scooters. At the moment, there’s different approaches across Australia. So it’s essential that all levels of government work together to craft a uniform regulatory framework. Additional safety measures can help curb the injury and death count, such as more precise “geofencing” to restrict e-scooters to certain areas and remote deactivation for breach of safety rules. Ensuring only those with a driver’s licence are authorised to ride e-scooters could also help, and this could be implemented by linking e-scooter app sign-up to state government licence databases. In the meantime, law enforcement is critical to ensure riders are riding e-scooters in a safe and legal manner. This article originally appeared on <a href="https://theconversation.com/whos-liable-if-youre-injured-or-killed-riding-an-e-scooter-187436" target="_blank" rel="noopener">The Conversation</a>. Image: Shutterstock

Legal

Papaya lime bars

In the mood for baking? These tangy, juicy bars will be a perfect snack for the whole family. Serves 12 Prep time: 10 minutes Cook time: 30 minutes Ingredients: For the crust <ul> <li>100 g butter, melted</li> <li>1 cup flour (130 g)</li> <li>1/2 cup icing sugar mixture (60 g)</li> <li>1/4 tsp baking powder</li> <li>zest from 1 lime – approx. 1 tsp</li> <li>pinch sea salt</li> </ul> For the filling <ul> <li>1/2 cup mashed papaya (125 g)</li> <li>1⁄3 cup lime juice (80 ml)</li> <li>2 eggs</li> <li>1/4 cup caster sugar (60 g)</li> <li>2 Tbsp cornflour (20 g)</li> <li>zest from 1 lime – approx. 1 tsp</li> <li>1⁄4 tsp sea salt</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Lightly coat a 20cm x 20cm pan with cooking spray, then line the base and two sides with a single strip of baking paper.</li> <li>In a medium bowl combine the dry ingredients for the crust (flour through salt) and mix well. Add melted butter and stir to create a soft dough. Turn dough into the prepared pan and press evenly across the base.</li> <li>Par-bake the crust for 12 mins until just golden. While it’s baking, make the filling.</li> <li>Add papaya and lime juice to a blender jug and puree until smooth. Add remaining filling ingredients (eggs through salt) and pulse to combine.</li> <li>Remove pan from the oven, pour filling over the hot crust and return to the oven. Bake for an additional 18 - 20 mins, until bars are puffed and firm to the touch in the centre.</li> <li>Allow papaya bars to cool in the pan for at least 30 minutes before running a knife around the edge of the slice and using the paper to lift it out onto a rack. Cool completely, then cut into bars to serve.</li> </ol>

Food & Wine

Caramelised cinnamon and lime pineapple skewers

These delicious caramelised cinnamon and lime pineapple skewers are not only easy and simple to make, but you won’t be able to resist going in for seconds. Makes: 12 Prep time: 5 minutes Cooking time: 5 minutes Ingredients <ul> <li>1 small pineapple</li> <li>1 tablespoon honey or rice syrup</li> <li>1 tablespoon lime juice</li> <li>¼ teaspoon cinnamon</li> </ul> Method <ol> <li>Peel pineapple and cut into quarters lengthways, removing the core.</li> <li>Slice each quarter into three. In a small bowl mix together the honey or rice syrup, lime juice and cinnamon.</li> <li>Baste the pineapple wedges with the mixture before cooking in a grill or frying pan set over medium high heat on each side for 1 minute or until caramelised.</li> <li>Remove from heart, serve remaining juices on the side and enjoy immediately.</li> </ol> Tip: Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months. Recipe and image courtesy of <a href="https://australianpineapples.com.au/">Australian Pineapples</a>.

Food & Wine

Mouth-watering kingfish & ocean trout ceviche

If you're cooking for a fancier audience, try this delicious seafood combination. Ingredients: 200g Hiramasa kingfish fillets 200g Petuna ocean trout fillets 50ml apple cider vinegar 75ml fresh lime juice 30g sea salt 50g sugar 10 cherry tomatoes, sliced 3 pickled turmeric onions (pickled onions, fresh turmeric, turmeric powder and green chilli) Black sesame seeds and baby coriander for garnish Directions: 1. Slice the fish fillets into your desired shape. Cubes or sashimi-style will work. 2. Combine the vinegar, sugar, salt and lime juice (check the mixture for taste, as some apple cider vinegars can be sweeter than others) and spoon over cut fish. Leave for 10 minutes to quickly cure. 3. For the onions (this is the cheat version): take a standard jar of pickled onions and add 1 knob of fresh grated turmeric, 1 teaspoon of turmeric powder and 2 sliced green chillies and add to the pickling liquor from inside the jar, then spoon over onions. Leave for 10-15 minutes and you're good to go. 4. Combine the rest of the ingredients and season with the same juice that has been curing the fish. 5. Place the fish on top of the salad/onions and garnish with sesame seeds and coriander. Republished with permission of <a href="https://www.wyza.com.au/recipes/hiramasa-kingfish-petuna-ocean-trout-ceviche.aspx">Wyza.com.au</a>.

Food & Wine

Tropical fruit stack with basil lime syrup

Make the most of the tail end of the melon season with this beautifully refreshing fruit salad, which is simple to make, but elegant enough to be a dinner party dessert. It's also perfect as a light breakfast. Serves: 2 For the syrup <ul> <li>40ml water </li> <li>30ml honey</li> <li>juice of 3 limes</li> <li>10 large basil leaves, sliced finely </li> </ul> For the fruit <ul> <li>½ small watermelon</li> <li>½ small rock melon</li> <li>2 ripe mangoes</li> </ul> Method: 1. First, make the syrup: Warm the water, honey, lime juice and sliced basil leaves in a small pot. Once the honey has melted, set the syrup aside to cool. When cool enough to handle, pass the syrup through a sieve and discard the basil leaves. 2. Cut the watermelon into 2cm thick slices and using a circular cookie cutter or a glass (about 7cm is ideal), cut out 4 circles from the flesh. Repeat this process with the rock melon. 3. Peel the mangoes with a sharp knife and cut 1cm off each side to get flat sides. Cut 2cm slices either side of the stone to get 4 oval-shaped rounds. Cut out 4 circles using the same glass/cookie cutter. 4. On 2 serving plates, build 2 stacks with the watermelon, rock melon and mango circles. Repeat the process until the stack is 6 rounds high. Once the syrup is cool, pour it over the fruit and serve immediately. Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Sweet potato oven fries with lime coriander dipping sauce

Oven-baked sweet potato fries sing with a zingy lime dipping sauce. It’s the perfect game-day snack. You just might need to double the recipe. Ingredients: For the fries <ul> <li>1 large sweet potato, about 650 g, peeled and cut into chips, about 1 cm thick</li> <li>2 tablespoons polenta</li> <li>1 teaspoon sea salt</li> <li>½ teaspoon smoked paprika, or use ground cumin</li> <li>½ teaspoon freshly ground black pepper</li> <li>2 tablespoons olive oil</li> </ul> For the dipping sauce <ul> <li>125 ml mayonnaise</li> <li>½ small garlic clove, finely chopped</li> <li>2 tablespoons finely chopped fresh coriander leaves</li> <li>3 teaspoons lime juice</li> <li>½ teaspoon grated lime zest</li> <li>½ teaspoon Tabasco or other hot sauce, or to taste</li> <li>½ teaspoon sea salt</li> <li>¼ teaspoon freshly ground black pepper</li> </ul> Method: <ol start="1"> <li>Put the sweet potato chips in a large mixing bowl, cover with cold water and leave for 30 minutes. Rinse and drain the sweet potatoes in a colander, then tip them onto paper towel to dry. Blot any remaining visible moisture with paper towel.</li> <li>Preheat the oven to 210°C. Adjust the oven racks so there is one at the top of the oven and one at the bottom. Put 2 baking trays in the oven to heat.</li> <li>In a small mixing bowl, whisk or stir the polenta, sea salt, paprika and pepper until combined.</li> <li>In a large mixing bowl, toss the sweet potato chips in the oil until each chip is coated. Tip the polenta/spice mix over the chips and toss well, until all the chips are well coated.</li> <li>Remove the baking trays from the oven and line with baking paper. Spread half of the chips on each tray, making sure there is plenty of room between the chips. Bake for 20 minutes, then turn the chips and rotate the trays. Bake until the edges of the chips are turning dark, about 15–20 minutes more.</li> <li>Meanwhile, make the dipping sauce. In a small mixing bowl, stir together the mayonnaise, garlic, coriander, lime juice, lime zest, Tabasco, salt and pepper.</li> <li>To serve, place the fries on a plate with the dipping sauce in a small dish on the side.</li> </ol> Tip: use orange sweet potato. <img width="182" height="171" src="https://oversixtydev.blob.core.windows.net/media/36509/image__182x171.jpg" alt="Image_ (276)" style="float: right;"/> This is an edited extract from The Potato Cookbook by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Crispy chicken tacos with lime aioli

These tacos are a flavoursome, refreshing and light meal option. Try them tonight. Ingredients: <ul> <li>Vegetable oil, to shallow-fry</li> <li>600g chicken breast schnitzels</li> <li>150g (1/2 cup) aioli</li> <li>1 tablespoon lime juice</li> <li>6 tortillas</li> <li>80g (1 cup) red onion, chopped</li> <li>1 avocado, peeled, stoned, chopped</li> <li>200g punnet tomatoes, halved</li> <li>80g of red capsicum, chopped</li> <li>1/3 cup parsley leaves</li> <li>Lime wedges, to serve</li> </ul> Method: 1. Heat oil on medium-high heat in a large frying pan. Add chicken and cook for 2 mins each side or until golden. Transfer to a plate lined with paper towel and thickly slice. 2. Combine aioli and lime juice into a small bowl. 3. Take half the aioli mixture and divide among tortillas. Top with sliced onion, chicken, avocado, tomato, remaining aioli mixture, capsicum and parsley leaves. Serve with lime wedges. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,<a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"> head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Shortbread fingers with strawberry and lime coulis

This dessert reminds me of a modern Eaton mess with its satisfying tart, creamy, sweet and crunchy elements. The strawberry and lime coulis balances the coconut yoghurt, and the golden, buttery shortbread can be used as a delicious spoon. Serves: Four Ingredients: Shortbread <ul> <li>100g unsalted butter, softened</li> <li>50g icing sugar</li> <li>1 teaspoon vanilla extract</li> <li>Zest of 1 lime</li> <li>100g plain flour</li> <li>50g cornflour</li> <li>Generous pinch sea salt</li> </ul> Coulis: <ul> <li>2 punnets fresh strawberries, washed and tops removed</li> <li>Juice of 1 lime</li> <li>2 tablespoon honey</li> <li>2 tablespoon cream</li> </ul> To serve: <ul> <li>2 cups unsweetened coconut yoghurt</li> </ul> Method: <ol> <li>First, make the shortbread. In the bowl of an electric mixer, cream butter, icing sugar, vanilla and lime zest until light and fluffy. Add flour, cornflour and salt in two lots and mix until the dough goes just past the crumbly stage and begins to clump. Be careful not to over mix.</li> <li>Lay a long sheet of plastic wrap on the bench and place dough in the middle.</li> <li>Place another sheet on top and roll dough out into a rough rectangle about 16cm x 18cm (this way your bench and rolling pin remain clean).</li> <li>Enclose the dough in the plastic wrap and place it in the fridge for 30 minutes.</li> <li>Preheat oven to 170C and line a baking tray with baking paper.</li> <li>Unwrap shortbread rectangle and place on a chopping board.</li> <li>Using a sharp knife, cut 8 fingers measuring about 2cm x 18cm each and place on prepared baking sheet, about 3cm apart. Bake for about 15 minutes or until the cookies are golden.</li> <li>Take out of oven and cool for 10 minutes before transferring to a rack.</li> <li>To make coulis, place strawberries, lime juice, honey and cream in a processor and blend.</li> <li>Taste for sweetness and add a little more honey if you like.</li> <li>To serve, scoop 1/2 cup coconut yoghurt into four serving cups. Spoon over a generous amount of strawberry coulis and place two shortbread fingers in each.</li> <li>Eat immediately!</li> </ol> Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image credit: Emma Boyd / Stuff.co.nz. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/">Shortbread</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/shortbread-with-flaked-almonds-and-cranberries/">Shortbread with flaked almonds and cranberries</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/shortbread-cookies/">Classic shortbread cookies</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"> </a>

Food & Wine

Caramelised cinnamon and lime pineapple skewers

Forget cake and try something different for dessert. These easy-to-make, flavour-packed skewers will satisfy your sweet tooth without any added nasties. Makes: 12 Ingredients: <ul> <li>½ pineapple</li> <li>1 tablespoon honey or rice syrup</li> <li>1 tablespoon lime juice</li> <li>¼ teaspoon cinnamon</li> </ul> Method: <ol> <li>Peel pineapple and cut into quarters lengthways, removing the core.</li> <li>Slice each quarter into three. In a small bowl, mix together the honey or rice syrup, lime juice and cinnamon.</li> <li>Baste the pineapple wedges with the mixture before cooking in a grilling or frying pan set over medium high heat on each side for 1 minute, or until caramelised.</li> <li>Remove from heat, serve remaining juices on the side and enjoy immediately.</li> <li>Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months.</li> </ol> Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank">visit their website</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/low-sugar-fruit-sorbet/">Low-sugar fruit sorbet</a> <a href="/lifestyle/food-wine/2016/03/coconut-tapioca/">Coconut tapioca with mango, pineapple and passionfruit</a> <a href="/lifestyle/food-wine/2016/03/pineapple-and-almond-protein-icy-pole/">Pineapple and almond protein icy-pole</a>

Food & Wine

Prawn and vermicelli salad with coconut cream, kaffir lime and betel leaves

This Thai dish eats beautifully as a stand-alone salad or component of a feast, or you can wrap the salad in the betel leaves (you'll just need a few extra) and eat as hand-held morsels - perfect for entertaining, and the recipe can be easily multiplied to fit your needs. Serves: 6 Ingredients: <ul> <li>100g mung bean vermicelli noodles</li> <li>50ml coconut cream</li> <li>fish sauce, to taste</li> <li>12 green king prawn cutlets, butterflied and blanched in boiling salted water for 90 seconds</li> <li>6 betel leaves</li> <li>4 kaffir lime leaves, very finely julienned</li> <li>1 tbsp. fried shallots, ground to a powder</li> </ul> Salad <ul> <li>½ bunch coriander, picked and roughly chopped (reserve 2 roots for the dressing)</li> <li>2 red eschalots, finely sliced</li> <li>2 spring onions, finely sliced</li> <li>2 long red chillies, finely julienned</li> <li>2 limes, peeled and segmented</li> <li>1 lemongrass stem, white part only, very finely sliced</li> <li>50g toasted peanuts, crushed</li> <li>3 bird's eye chillies, chopped</li> <li>2 coriander roots, thoroughly cleaned and chopped</li> <li>1 garlic clove</li> <li>½ tbsp. dried shrimp, chopped</li> <li>50g palm sugar, grated (pick a pale Thai sugar)</li> <li>3 tbsp. fish sauce</li> <li>2 tbsp. lime juice</li> </ul> Method: <ol> <li>For the dressing, grind the chilli, coriander root, garlic, shrimp and palm sugar as finely as possible using a mortar and pestle, then mix in the fish sauce and lime juice until combined. Adjust the balance with more fish, sauce or sugar if necessary.</li> <li>Place the noodles in a bowl and cover with boiling water. Set aside for four minutes, then drain and cut into short lengths.</li> <li>Dress the noodles with the coconut cream and season to taste with a splash of fish sauce.</li> <li>For the salad, combine all the ingredients in a medium bowl. Add the prawns and dressing and toss gently but thoroughly.</li> <li>Arrange the betel leaves on a serving platter, followed by the noodles and prawn salad mix. Scatter over the shredded lime leaves and shallot powder and serve.</li> </ol> Tips: <ol> <li>Seek out a quality fish sauce, they're not that expensive and the difference is amazing.</li> <li>Cooked crabmeat would work well instead of prawns.</li> <li>If you can't find betel leaves (generally available from Asian grocers) and want to serve individual portions, lettuce cups would be a good substitute.</li> </ol> Tell us in the comments below, how do you like your prawns? In a salad? Or a soup? Or something else entirely? First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/04/pork-and-prawn-dumpling-soup/">Pork and prawn dumpling soup</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/03/prawn-and-tofu-stir-fry/">Prawn and tofu stir-fry</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/03/bbq-prawns-with-macadamia-dukkah-and-mint-lemon-yoghurt/">BBQ prawns with macadamia dukkah and mint lemon yoghurt</a>

Food & Wine

Raspberry and lime baby cakes

These sweet little gems will impress guests of all ages. You could make 12 regular cupcakes with this recipe (just bake for 5-10 minutes longer), but I quite like them to be bite-sized. A simple tip to make your (good quality) store-bought lemon curd truly zingy is to stir through the juice and zest of one fresh lemon. Another note about this recipe is that you'll notice there is no raising agent in the ingredients; don't fret – this is not a typo – the eggs do all the raising here. Makes: around 30 babycakes Ingredients: <ul> <li>180g butter, softened</li> <li>180g caster sugar</li> <li>4 small organic eggs</li> <li>1 tsp vanilla extract</li> <li>160g ground almonds</li> <li>60g spelt or plain flour (or buckwheat flour if you need this to be gluten free)</li> <li>Zest and juice of 1 lime</li> <li>¾ cup of frozen raspberries</li> </ul> For topping <ul> <li>Good quality lemon curd (store-bought or homemade)</li> <li>Freeze dried raspberries for sprinkling</li> </ul> Method: <ol> <li>Preheat the oven to 180ºC fan bake. Grease 30 mini muffin holes, or use paper liners. I prefer to use silicone moulds because they do a great job of preventing sticking.</li> <li>In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy (you can use egg beaters if you don't have an electric mixer).</li> <li>Beat in the eggs, one at a time, along with the vanilla.</li> <li>Gradually fold in the ground almonds and flour, then the lime zest and juice.</li> <li>Spoon the batter into the mini muffin holes, filling them to about three quarters. Place one raspberry into each one and press each down lightly with a spoon.</li> <li>Bake for approximately 15-20 minutes. The baby cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.</li> <li>If you didn't use paper liners, allow the baby cakes to cool for around 10 minutes before turning out onto a cooling rack. If you did use liners, take the cakes out of the tin/silicone moulds when cool enough to touch.</li> <li>Once the baby cakes have fully cooled, use a teaspoon to put some lemon curd onto each one and crumble over some freeze-dried raspberries.</li> <li>Refrigerate in an airtight container for up to 3 days.</li> </ol> Delicious! What’s your favourite dessert to bake for family gatherings? Tell us about it in the comments below. Written by Jordan Rondel. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/mini-apple-pies/">Mini apple pies</a> <a href="/lifestyle/food-wine/2016/07/pear-and-berry-crumbles/">Pear and berry crumbles</a> <a href="/lifestyle/food-wine/2016/06/little-lemongrass-cakes/">Little lemongrass cakes</a>

Food & Wine

Tiered orange blossom and lime cake

A subtle hint of orange blossom in this lovely cake makes it truly something special. Instead of making it a tiered cake, you could use two tins (22cm) and you can easily make it gluten-free by replacing the spelt flour with buckwheat flour. Serves: 18 Ingredients: <ul> <li>300g butter, softened</li> <li>300g caster sugar</li> <li>6 eggs</li> <li>2 tsp vanilla extract</li> <li>300g ground almonds</li> <li>75g plain flour or spelt flour</li> <li>zest and juice of 2 large, unwaxed limes</li> <li>1 tbsp orange blossom water</li> </ul> Icing <ul> <li>150g butter, softened</li> <li>½ tsp vanilla extract</li> <li>2 cups icing sugar</li> <li>125g cream cheese</li> </ul> Topping <ul> <li>Roughly chopped pistachios</li> <li>Store bought lemon or lime curd</li> <li>Dried or fresh rose petals</li> </ul> Method: <ol> <li>Preheat the oven to 180ºC fan bake. Line 1 x 10" (25cm) and 1 x 6" (15cm) tin with baking paper.</li> <li>In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.</li> <li>Beat in the eggs, one at a time, along with the vanilla.</li> <li>Gradually fold in the ground almonds and flour, then add the lime zest and juice and the orange blossom water.</li> <li>Divide the batter evenly between the 2 cake tins.</li> <li>Bake for approximately 35 minutes. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.</li> <li>Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.</li> <li>Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and vanilla until smooth and then gradually add the icing sugar. Add the cream cheese little by little and continue to beat until light and fluffy.</li> <li>Once the cakes are completely cool, spread a layer of icing onto the large layer and place the small layer directly on top. Apply a neat coating of icing to the top of the cake, and decorate with curd, pistachios and rose petals.</li> <li>Store in the fridge, in an airtight container for up to 3 days.</li> </ol> Did you like this recipe? Let us know in the comments below. Written by Jordan Rondel. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz.</a> Related links: <a href="/lifestyle/food-wine/2016/06/little-lemongrass-cakes/">Little lemongrass cakes</a> <a href="/lifestyle/food-wine/2016/06/one-minute-lemon-raspberry-and-yoghurt-mug-puddings/">One minute lemon raspberry and yoghurt mug puddings</a> <a href="/lifestyle/food-wine/2016/04/flourless-pear-and-almond-cake/">Flourless pear and almond cake</a>

Food & Wine

Grilled salmon with apple, lime and yogurt slaw

Spruce up your favourite fish with this delicious apple, lime and yogurt slaw. Served with soba noodles for an Asian twist, this delicious dish will definitely make its way into your regular rotation. Serves: 4 Ingredients: <ul> <li>¼ red cabbage, finely shredded</li> <li>1 Granny Smith apple, cut into julienne strips</li> <li>75g snow peas, trimmed and cut into julienne strips</li> <li>2 tablespoons chopped coriander leaves</li> <li>1 cup reduced fat natural yogurt</li> <li>1 teaspoon finely grated lime rind</li> <li>2 teaspoon lime juice</li> <li>4 x 140g pieces Atlantic salmon fillets</li> <li>1 teaspoon sesame oil</li> <li>200g buckwheat soba noodles, cooked and chilled, for serving</li> <li>2 teaspoons toasted sesame seeds</li> <li>8 sprigs coriander, extra</li> </ul> Method: <ol start="1"> <li>Combine cabbage, apple, snow peas and coriander in a large bowl.</li> <li>Mix yogurt, lime rind and juice in a small bowl to make a dressing. Pour two thirds of the dressing over the salad and gently toss to combine.</li> <li>Coat salmon in sesame oil and cook skin side down in a hot frypan for 4-5 minutes. Turn and cook for a further 3 minutes until almost cooked through.</li> <li>Divide soba noodles between 4 serving plates, top with salmon and coleslaw, drizzle with remaining dressing, sprinkle with sesame seeds and top with extra coriander.</li> </ol> Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2016/04/seared-salmon-with-scallops-and-minted-pea-paste/">Seared salmon with scallops and minted pea paste</a> <a href="/lifestyle/food-wine/2016/04/how-to-make-the-perfect-coleslaw/">How to make the perfect coleslaw</a> <a href="/lifestyle/food-wine/2016/03/how-to-cook-the-perfect-crispy-skin-salmon/">How to cook the perfect crispy skin salmon</a>

Food & Wine

Red lentil and coconut dhal with kaffir lime and lemongrass

With winter proper just around the corner, this recipe ensures you have a tasty, wholesome dish to keep you and the family warm on those long, cold nights. Ingredients: <ul> <li>1 shallot or ½ red onion, thinly sliced</li> <li>1 clove garlic, minced</li> <li>1 teaspoon finely-grated ginger</li> <li>1 kaffir lime leaf, central stem removed, finely sliced</li> <li>½ stalk lemongrass, tough outer layer removed and finely diced</li> <li>1 tablespoon yellow curry paste</li> <li>½ cup split red lentils</li> <li>1 cup coconut milk</li> <li>1 cup water</li> <li>1 teaspoon fish or soy sauce</li> <li>2 teaspoons brown sugar</li> <li>Juice of 1 lemon</li> <li>1 capsicum</li> <li>1 tomato</li> <li>2–3 handfuls baby spinach leaves</li> <li>Steamed white or brown basmati rice</li> <li>2–3 tablespoons coriander leaves</li> <li>¼–½ cup roasted cashew nuts</li> </ul> Method: <ol> <li>To begin, splash a drizzle of oil in a medium pot or pan (with a lid) on medium heat.</li> <li>Cook shallot/onion, garlic, ginger, kaffir lime leaf and lemongrass for about three minutes.</li> <li>If your shallot/onion starts to stick, add a splash of water.</li> <li>Add curry paste, lentils, and a dash of coconut milk.</li> <li>Stir to coat and cook, stirring, for a couple of minutes until fragrant.</li> <li>Add the remaining coconut milk as well as 1/2 cup of water, the fish/soy sauce, sugar and lemon juice. Bring this mixture to a simmer.</li> <li>Reduce the heat to low and cover and let simmer for around 25 minutes.</li> <li>To ensure the lentils are cooked through stir occasionally, and if at any point the dhal looks too dry add up to 1/2 a cup of water.</li> <li>Slice capsicum after removing core, then add to the curry and simmer for five minutes.</li> <li>Dice tomato, roughly chop coriander and once the dhal is cooked, stir through tomato and spinach and season to taste with salt. At this point remove from heat.</li> <li>To serve, spoon steamed rice onto each plate or into each bowl.</li> <li>Spoon red lentil and coconut dhal on top. Garnish with coriander and cashew nuts.</li> </ol> Written by Nadia Lim. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2016/04/potato-and-pea-curry/">Potato and pea curry</a> <a href="/lifestyle/food-wine/2016/04/goan-coconut-lamb-curry/">Goan coconut lamb curry</a> <a href="/lifestyle/food-wine/2016/03/malaysian-fish-curry/">Malaysian fish curry</a>

Food & Wine

Coconut chicken salad with mint and lime

With chicken poached in coconut milk, green beans, cucumber, herbs and peanuts, this fresh salad works great as a light lunch or a side with dinner. Ingredients: <ul> <li>400ml coconut milk</li> <li>3 tbsp fish sauce</li> <li>½ tsp salt</li> <li>4 x 200g chicken breasts</li> <li>250g green beans, topped, not tailed</li> <li>2 small Lebanese cucumbers</li> <li>2 tsp sugar</li> <li>½ tsp salt</li> <li>2 tbsp lime or lemon juice</li> <li>Handful coriander sprigs</li> <li>Handful Asian basil leaves</li> <li>Handful mint leaves</li> <li>½ green chilli, julienned</li> <li>2 tbsp salted peanuts, chopped</li> <li>lime or lemon wedges, for serving</li> <li>salt to taste</li> </ul> Method: <ol> <li>Combine coconut milk with one tablespoon of fish sauce and salt in a pan.</li> <li>Add the chicken breasts and 400 millilitres of cold water, or enough to just cover, and bring to the boil. Simmer gently for 10 minutes, turning the chicken once or twice, then turn off the heat, cover and leave to steep for 30 minutes until cooked through.</li> <li>Cook the green beans in simmering salted water for 4 minutes then drain. Shave the cucumbers lengthwise with a vegetable peeler.</li> <li>To make the dressing, whisk four tablespoons of the chicken breasts' coconut broth with the remaining fish sauce, sugar, salt and lime juice.</li> <li>To serve, drain the chicken and slice.</li> <li>Toss the green beans, cucumber and herbs in half the dressing and arrange on four plates.</li> <li>Add the chicken, spoon over remaining dressing, scatter with peanuts and chilli and serve with lime or lemon wedges.</li> </ol> Written by Jill Dupleix. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Related links: <a href="/lifestyle/food-wine/2016/03/thai-beef-salad/">Thai beef salad</a> <a href="/lifestyle/food-wine/2016/03/energy-boosting-vegetarian-salad/">Energy-boosting vegetarian salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/cauliflower-steak/">Cauliflower steak with haloumi salad</a>

Food & Wine

Daiquiri

This classic rum-based cocktail is the perfect way to start a weekend. Serve this drink at your parties and your friendship group will rapidly increase. Ingredients: <ul> <li>3 parts rum</li> <li>1 part lime juice</li> <li>2 tsp sugar</li> <li>Cubed ice</li> </ul> Method: <ol> <li>Chill your glass (the easiest way is to fill it with ice).</li> <li>Add the lime and sugar to your cocktail shaker and stir until the sugar dissolves.</li> <li>Put lots of ice and the remaining ingredients into the shaker and shake hard for about 30 seconds to chill and dilute the mix.</li> <li>Strain into the glass. You don’t need a garnish for this drink, but a lime wedge or pinwheel (a pinwheel is just a thin slice) won’t go amiss.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/month-of-love-cocktail/">A love potion cocktail</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/negroni/">Negroni</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/blood-orange-margaritas/">Blood orange margaritas</a>

Food & Wine

Daiquiri

Food & Wine

Our Partners

Over 60

News

Shop

Catalogues

Contests

Entertainment

Travel

Health

Lifestyle

Finance

Property

Games

Information

Keep up to date

Search

Who’s liable if you’re injured or killed riding an e-scooter?

Papaya lime bars

Caramelised cinnamon and lime pineapple skewers

Mouth-watering kingfish & ocean trout ceviche

Tropical fruit stack with basil lime syrup

Sweet potato oven fries with lime coriander dipping sauce

Crispy chicken tacos with lime aioli

Shortbread fingers with strawberry and lime coulis

Caramelised cinnamon and lime pineapple skewers

Prawn and vermicelli salad with coconut cream, kaffir lime and betel leaves

Raspberry and lime baby cakes

Tiered orange blossom and lime cake

Grilled salmon with apple, lime and yogurt slaw

Red lentil and coconut dhal with kaffir lime and lemongrass

Coconut chicken salad with mint and lime

Daiquiri

Daiquiri

Our Partners