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From crumbling rock art to exposed ancestral remains, climate change is ravaging our precious Indigenous heritage

<p>Climate change is rapidly intensifying. Amid the chaos and damage it wreaks, many precious Indigenous heritage sites in Australia and around the world are being destroyed at an alarming rate.</p> <p>Sea-level rise, flooding, worsening bushfires and other human-caused climate events put many archaeological and heritage sites at risk. Already, culturally significant Indigenous sites have been lost or are gravely threatened.</p> <p>For example, in Northern Australia, <a href="https://www.theguardian.com/artanddesign/2021/nov/16/global-heating-is-destroying-rock-art-tens-of-thousands-of-years-old-experts-warn" target="_blank" rel="noopener">rock art</a> tens of thousands of years old has been destroyed by cyclones, bushfires and other extreme weather events.</p> <p>And as we outline below, ancestral remains in the Torres Strait were last year almost washed away by king tides and storm surge.</p> <p>These examples of loss are just the beginning, unless we act. By combining Indigenous <a href="https://www.tandfonline.com/doi/full/10.1080/13549839.2015.1036414" target="_blank" rel="noopener">Traditional Knowledge</a> with Western scientific approaches, communities can prioritise what heritage to save.</p> <h2>Indigenous heritage on the brink</h2> <p>Indigenous Australians are one of the longest living cultures on Earth. They have maintained their cultural and sacred sites for millennia.</p> <p>In July, Traditional Owners from across Australia attended a <a href="https://drm4heritage.wordpress.com/" target="_blank" rel="noopener">workshop</a> on disaster risk management at Flinders University. The participants, who work on Country as cultural heritage managers and rangers, hailed from as far afield as the Torres Strait Islands and Tasmania.</p> <p>Here, three of these Traditional Owners describe cultural heritage losses they’ve witnessed, or fear will occur in the near future.</p> <p><strong>- Enid Tom, Kaurareg Elder and a director of Kaurareg Native Title Aboriginal Corporation:</strong></p> <p>Coastal erosion and seawater inundation have long threatened the Torres Strait. But now efforts to deal with the problem have taken on new urgency.</p> <p>In February last year, king tides and a storm surge eroded parts of a beach on Muralug (or Prince of Wales) Island. Aboriginal custodians and archaeologists rushed to <a href="https://www.abc.net.au/news/2022-09-05/ancestral-remains-uncovered-torres-strait-due-to-climate-change/101387964" target="_blank" rel="noopener">one site</a> where a female ancestor was buried. They excavated the skeletal remains and reburied them at a safe location.</p> <p>It was the first time such a site had been excavated at the island. Kaurareg Elders now worry coastal erosion will uncover and potentially destroy more burial sites.</p> <p><strong>- Marcus Lacey, Senior Gumurr Marthakal Indigenous Ranger:</strong></p> <p>The Marthakal Indigenous Protected Area covers remote islands and coastal mainland areas in the Northern Territory’s North Eastern Arnhem Land. It has an average elevation of just one metre above sea level, and is highly vulnerable to climate change-related hazards such as severe tropical cyclones and sea level rise.</p> <p>The area is the last remnant of the ancient <a href="https://users.monash.edu.au/~mcoller/SahulTime/" target="_blank" rel="noopener">land bridge</a> joining Australia with Southeast Asia. As such, it can provide valuable <a href="https://www.nature.com/articles/s41598-019-42946-9" target="_blank" rel="noopener">information</a> about the first colonisation of Australia by First Nations people.</p> <p>It is also an important place for understanding <a href="https://artreview.com/fragmented-histories-the-yolngu-macassan-exchange/" target="_blank" rel="noopener">contact history</a> between Aboriginal Australians and the Indonesian Maccassans, dating back <a href="https://www.sbs.com.au/language/indonesian/en/article/deep-ties-between-indigenous-australians-and-indonesias-macassans-celebrated-through-song-and-dance/rg6x9g1l4" target="_blank" rel="noopener">some 400 years</a>.</p> <p>What’s more, the area provides insights into Australia’s colonial history, such as Indigenous rock art depicting the ships of British navigator Matthew Flinders. Sea level rise and king tides mean this valuable piece of Australia’s history is now being eroded.</p> <p>- Shawnee Gorringe, operations administrator at Mithaka Aboriginal Corporation:</p> <p>On Mithaka land, in remote Queensland, lie important Indigenous heritage sites such as <a href="https://anthropologymuseum.uq.edu.au/exhibitions/past-exhibitions/kirrenderri-heart-channel-country" target="_blank" rel="noopener">stone circles</a>, fireplaces and examples of traditional First Nations water management infrastructure.</p> <p>But repeated drought risks destroying these sites – a threat compounded by erosion from over-grazing.</p> <p>To help solve these issues, we desperately need Indigenous leadership and participation in decision-making at local, state and federal levels. This is the only way to achieve a sustainable future for environmental and heritage protection.</p> <p>Mithaka Aboriginal Corporation general manager Joshua Gorringe has been invited to the United Nations’ COP27 climate conference in Egypt in November. This is a step in the right direction.</p> <h2>So what now?</h2> <p>The loss of Indigenous heritage to climate change requires <a href="https://www.icomos.org/images/DOCUMENTS/Secretariat/2022/TSP/ADCOMSC_202110_2-1_Trienial_Scientific_Plan_EN.pdf" target="_blank" rel="noopener">immediate action</a>. This should involve rigorous assessment of threatened sites, prioritising those most at risk, and taking steps to mitigate damage.</p> <p>This work should be undertaken not only by scientists, engineers and heritage workers, but first and foremost by the Indigenous communities themselves, using Traditional Knowledge.</p> <p>Last year’s COP26 global climate conference included a <a href="https://www.cultureatcop.com/" target="_blank" rel="noopener">climate heritage agenda</a>. This allowed global <a href="https://unfccc.int/news/cop26-strengthens-role-of-indigenous-experts-and-stewardship-of-nature" target="_blank" rel="noopener">Indigenous voices</a> to be heard. But unfortunately, Indigenous heritage is often excluded from discussions about climate change.</p> <p>Addressing this requires doing away with the usual “top down” Western, neo-colonial approach which many Indigenous communities see as exclusive and ineffective. Instead, a “bottom up” approach should be adopted through inclusive and long-term initiatives such as <a href="https://aiatsis.gov.au/sites/default/files/research_pub/benefits-cfc_0_2.pdf" target="_blank" rel="noopener">Caring for Country</a>.</p> <p>This approach should draw on Indigenous knowledge – often passed down <a href="https://www.bloomsbury.com/au/edge-of-memory-9781472943262/" target="_blank" rel="noopener">orally</a> – of how to manage risk. This should be combined with Western climate science, as well as the expertise of governments and other organisations.</p> <p>Incorporating Indigenous knowledge into cultural heritage policies and procedures will not just improve heritage protection. It would empower Indigenous communities in the face of the growing climate emergency.</p> <p><strong>This article originally appeared on <a href="https://theconversation.com/from-crumbling-rock-art-to-exposed-ancestral-remains-climate-change-is-ravaging-our-precious-indigenous-heritage-188454" target="_blank" rel="noopener">The Conversation</a>.</strong></p> <p><em>Image: Shutterstock</em></p>

Travel Trouble

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Strawberry and Apple Crumble

<p dir="ltr">All it takes is just one bite of this fruity delight and it'll instantly become a cereal favourite.</p> <h2 dir="ltr">Ingredients</h2> <p dir="ltr">600g apples, peeled, cored, thinly sliced</p> <p dir="ltr">2 Tbsp water</p> <p dir="ltr">2 tsp CSR LoGiCane Sugar</p> <p dir="ltr">300g pkt frozen strawberries</p> <h3 dir="ltr">Oat and pistachio crumble</h3> <p dir="ltr">50g (½ cup) rolled oats</p> <p dir="ltr">40g (1 cup) Special K cereal, roughly crushed</p> <p dir="ltr">2 Tbsp unsalted pistachio kernels, finely chopped</p> <p dir="ltr">¼ tsp ground cardamom</p> <p dir="ltr">1 Tbsp honey</p> <p dir="ltr">1 eggwhite (from 50g egg), lightly whisked</p> <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Put apple, water and sugar in a medium saucepan over a medium heat. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 7 minutes or until apple is almost tender. Remove pan from heat and set aside, covered, for 5 minutes or until apple is tender.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Meanwhile, to make oat and pistachio crumble, put rolled oats, cereal, pistachios and cardamom in a small bowl. Add honey and eggwhite, and stir until well combined.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat oven to 170°C (fan-forced). Put a 2L (8-cup) ovenproof dish on an oven tray. Add apple mixture to the dish. Sprinkle strawberries over apple mixture. Sprinkle crumble over strawberries. Bake for 15 minutes or until the topping is golden brown. Serve immediately.</p> </li> </ol> <h3 dir="ltr">Nutrition Info PER SERVE</h3> <p dir="ltr">750kJ, protein 4.5g, total fat 3.5g (sat. fat 0.5g), carbs 30g, fibre 4.8g, sodium 47mg. Carb exchanges 2. GI estimate low.</p> <p><span id="docs-internal-guid-bed95ef2-7fff-3430-796d-c1311ae67159"></span></p> <p dir="ltr"> </p>

Food & Wine

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On the brink of collapse: George Calombaris holds crisis talks over crumbling empire

<p>The restaurant empire of former<span> </span><em>MasterChef Australia</em><span> </span>judge George Calombaris is on the verge of collapse, according to reports.</p> <p>The business, Made Establishment, will meet this afternoon to decide whether to appoint a voluntary administrator, as reported by<span> </span><em>The Age</em><span> </span>and the<span> </span><em>Herald Sun</em>.</p> <p>The decision could jeopardise the jobs of 500 employees – but they will be fully compensated if the restaurants decide to close their doors for good.</p> <p>The development comes six months after the company was embroiled in an underpayment scandal, which garnered negative media attention especially for Calombaris.</p> <p>A Fair Work investigation into Made Establishment discovered it had underpaid over 500 workers a colossal $7.8 million.</p> <p>Calombaris issued an apology and was ordered to make a $200,000 “contrition payment”.</p> <p>Shortly after, Calombaris lost his biggest gig of all after Channel 10 dumped the celebrity chef from his role on<em><span> </span>MasterChef</em><span> </span>due to the scandal.</p> <p>Made Establishment is comprised of 18 Greek restaurants and fast-food outlets, all based in Melbourne.</p> <p>The business incorporates Greek street food joints Gazi and Jimmy Grants, and Brunswick East eatery Hellenic Republic, recently rebranded as Crofter Dining Room.</p>

Money & Banking

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Relax with some French toast with balsamic strawberries and macadamia crumble

<p>Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh-so-tempting strawberry sauce.</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients</strong></p> <div class="article-body"> <p><strong>Macadamia crumble</strong></p> <ul> <li>35g (¼ cup) plain flour</li> <li>2 tablespoons caster sugar</li> <li>50g chilled unsalted butter, chopped</li> <li>40g (½ cup) shredded coconut</li> <li>40g (¼ cup) crushed macadamia nuts</li> </ul> <p><strong>Balsamic strawberries</strong></p> <ul> <li>55g (¼ cup) caster sugar</li> <li>1 tablespoon balsamic vinegar</li> <li>300g strawberries, hulled</li> </ul> <p><strong>French toast</strong></p> <ul> <li>4 free-range eggs</li> <li>80ml (⅓ cup) milk</li> <li>80ml (⅓ cup) thin (pouring) cream</li> <li>30g unsalted butter</li> <li>1 brioche loaf, about 400g, cut into 8 slices about 2cm thick</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the macadamia crumble, preheat the oven to 180°C. Put the flour and sugar in a bowl and stir to combine. Add the butter and use your fingertips to rub the butter into the flour mixture. Stir in the coconut and macadamias.</li> <li>Spread on a baking tray and bake for 20 minutes, or until the crumble is golden and crisp. Remove from the oven and allow to cool. The crumble can be stored in an airtight container for up to 1 week.</li> <li>To make the Balsamic Strawberries, put the sugar, balsamic vinegar and 2 tablespoons cold water in a small saucepan. Stir over low heat until the sugar has dissolved. Add the strawberries and increase the heat to high. Bring to the boil and cook for 3 minutes. Set aside to cool, then refrigerate until needed.</li> <li>To make the French Toast, whisk together the eggs, milk and cream in a wide bowl. Melt half the butter in a large non-stick frying pan over medium heat. Dip four slices of bread, one at a time, in the egg mixture until soaked, then drain off the excess.</li> <li>Fry the bread for 2 minutes on each side, or until golden brown. Remove from the pan and keep warm while you cook the remainder of the slices.</li> <li>Serve topped with the strawberries and crumble.</li> </ol> <p><strong>Tips</strong></p> <ul> <li>Start this recipe the day before, so your crumble and strawberries are ready to go, and all that needs to be done in the morning is to cook the French toast.</li> </ul> <ul> <li>Serve this with ice-cream, even for breakfast, so look for the best vanilla ice-cream you can find or have a go at making some yourself. Alternatively, serve with vanilla yoghurt or mascarpone.</li> </ul> <p><em>Image and recipe from </em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017.</em></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx" data-title="French toast with balsamic strawberries and macadamia crumble | WYZA Australia " data-description="Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh so tempting strawberry sauce. | wyza.com.au "> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-edac2ffe-731f-44bc-aaa5-ab0be52335b6"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx">Wyza.com.au.</a></em></div> </div> </div>

Food & Wine

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Slow roasted onions with cheesy bacon crumble

<p>These delicious slow roasted onions with cheesy bacon crumble make for a great side dish. Caramelised and packed full of flavour, this is sure to be a hit at your next dinner party.</p> <p><strong>Serves:</strong> 8</p> <p><strong>Prep:</strong> 15 mins</p> <p><strong>Cooking time</strong>: 1 hour 20 mins</p> <p><strong>Ingredients</strong></p> <ul> <li>8 medium brown onions</li> <li>2 tbs water</li> <li>2 tbs olive oil</li> <li>2 tbs maple syrup</li> <li>100g streaky rindless bacon, chopped</li> <li>2/3 cup panko breadcrumbs</li> <li>1⁄2 cup finely grated parmesan</li> <li>Fresh thyme, to serve</li> </ul> <p><strong>Method</strong></p> <ol> <li>Preheat oven to 150°C fan forced. Peel the onions, then cut in half crossways.</li> <li>Place the onions in a roasting pan, so that they fit snugly together in a single layer. Pour the water into the pan, it should just cover the base. 3. Press a sheet of baking paper onto the surface then cover tightly with foil. Cook for 1 hour.</li> <li>Remove the foil and baking paper, drain the liquid. Increase the oven 220C° fan forced. Combine the oil and maple syrup in a jug, pour over the onions then return to the oven. Roast uncovered, for 20 minutes, carefully turning over after 10 minutes or until onions are lightly caramelized.</li> <li>Meanwhile, place bacon into a non-stick frying pan over medium heat, cook stirring until light golden. Add the breadcrumbs and, cook, shaking the pan until breadcrumbs are light golden. Remove from the heat, stir in the parmesan and season.</li> <li>Spoon the crumble and thyme over the onions to serve. Serve warm or at room temperature.</li> </ol> <p><strong>Serving suggestion:</strong> Delicious served with chicken or roast lamb, beef or pork. Also great for Christmas buffet table.</p> <p><strong>Serving suggestion</strong>: Great served with steak and slaw on an open steak sandwich.</p> <p><em>Recipe and image courtesy of </em><a href="https://www.australianonions.com.au/#o1QVCch0ERQvqoLz.97"><em>Australian Onions</em></a><em>.</em></p>

Food & Wine

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Apple crumble slice

<p>Delight young and old with this twist on the classic crumble. It’s great served at teatime or as dessert. It also packs well into lunch boxes for the grandkids.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>100g butter</li> <li>½ cup caster sugar</li> <li>1 egg</li> <li>1 cup plain flour, sifted</li> <li>1 teaspoon baking powder, sifted</li> <li>1 tablespoon milk</li> <li>Icing sugar, to dust</li> </ul> <p><em>Apple filling</em></p> <ul> <li>5 apples, peeled and chopped</li> <li>10g butter</li> <li>½ teaspoon ground cinnamon</li> </ul> <p><em>Crumble topping</em></p> <ul> <li>1¼ cups plain flour</li> <li>1 teaspoon baking powder</li> <li>125g butter</li> <li>¾ cup caster sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 160°C.</p> <p>2. To make the crumble, mix the flour, baking powder, butter and sugar in a bowl until it resembles breadcrumbs. Set aside.</p> <p>3. Now to make the apple filling, place the apple, butter and cinnamon in a saucepan over low heat and cook for five minutes or until softened. Allow to cool.</p> <p>3. Place the butter and sugar in an electric mixer and beat until creamy. Add the egg and beat well. Fold through the flour, baking powder and milk. Spread in a 20cm by 30cm tin lined with non-stick baking paper, top with the apple filling and crumble and bake for 40 minutes until golden.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/04/peanut-butter-fudge/">Easy peanut butter fudge</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/gluten-free-blondies/">Gluten-free blondies</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/02/rocky-road/">Rocky road</a></strong></em></span></p>

Food & Wine

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Pineapple gingerbread crumble

<p>Cosy up with a bowl of this beautiful roasted pineapple crumble – the perfect way to bring a touch of endless Aussie summer to the dinner table during the colder months.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>3/4 cup rolled oats</li> <li>1/4 cup wholemeal flour</li> <li>2 tablespoons slivered almonds, chopped finely</li> <li>75g cold butter or cold coconut oil</li> <li>3 tablespoons honey</li> <li>1 small pineapple, peeled, cored and cut into chunks</li> <li>1 teaspoon ginger</li> <li>1/2 teaspoon cinnamon</li> <li>1/4 teaspoon ground cloves</li> <li>1/4 cup water</li> <li>2 tablespoons shredded coconut, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180°C (160°C fan-forced).</li> <li>To make the crumble, mix together the oats, flour, almonds, butter or coconut oil and honey until sticky breadcrumbs form.</li> <li>Place in the fridge for 5-10 minutes.</li> <li>Meanwhile prepare the pineapple.</li> <li>Mix together the pineapple, ginger, cinnamon, cloves and water in a large baking dish.</li> <li>Place coconut flakes in a small frying pan set over medium heat and toast for one minute.</li> <li>Sprinkle the pineapple with crumble and bake for 25 minutes or until the crumble is golden and pineapple caramelised slightly.</li> <li>Remove from the oven and serve topped with toasted coconut flakes.</li> </ol> <p><strong><span style="text-decoration: underline;">Tip</span><span style="text-decoration: underline;">:</span></strong> Serve with a scoop of vanilla ice cream or custard, but the crumble is just as delicious all on its own.</p> <p><em>Recipe courtesy of <a href="http://www.aussiepineapples.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Pineapples</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, 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"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Gluten-free date crumble slice

<p>This date crumble slice is a gluten-free and vegan dessert that is full of flavour and texture. Beware, it might not last very long!</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 6 large slices or 12 small slices</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>320 g (11 ½ oz) dried dates, pitted and roughly chopped</li> <li>50 ml (1¾ fl oz) maple syrup</li> <li>80 ml (2½ fl oz) freshly squeezed orange juice</li> <li>165 g (6 oz) raw walnuts</li> <li>145 ml (5 fl oz) tinned coconut milk</li> <li>1 teaspoon vanilla extract</li> <li>80 g (2 ¾  oz) coconut sugar</li> <li>345 g (12 oz) gluten-free plain (all-purpose) flour</li> <li>¼ teaspoon ground sea salt</li> <li>1 teaspoon ground cinnamon</li> <li>½ teaspoon bicarbonate of soda (baking soda)  </li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 180°C (160°C fan forced/350°F). Line the base and sides of a 17cm by 17cm square cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.</p> <p>2. Combine the dates, maple syrup and 120 ml of water in a medium saucepan over a medium–high heat. Bring to the boil, stirring frequently, for about 3 minutes or until the dates are pulpy. Remove from heat, stir in the orange juice and set aside to cool.</p> <p>3. Pulse the walnuts in a food processor until a flour forms. Set aside in a large bowl.</p> <p>4. Blend the coconut milk, vanilla and sugar in a food processor until combined. Add the flour, sea salt, cinnamon, bicarbonate of soda and walnut flour. Process until a dough forms, being careful not to overmix.</p> <p>5. Evenly press three-quarters of the dough into the base of the prepared pan. Spread the date mixture over the top.</p> <p>6. Crumble the remaining dough mixture over the date mixture so the dates are completely covered, pressing the dough gently into the date mixture with your fingertips.</p> <p>7. Bake for 30–35 minutes, or until golden. Allow to cool completely in the tin.</p> <p>8. Remove from the tin and slice. Store in an airtight container in the fridge for up to a week.</p> <p><strong><span style="text-decoration: underline;">Note: </span></strong></p> <ul> <li>You can replace the walnuts with gluten-free oats to make this recipe nut-free.</li> </ul> <p><em><img width="165" height="205" src="https://oversixtydev.blob.core.windows.net/media/36250/taste-for-life-animals-australia-book-cover_165x205.jpg" alt="Taste For Life (Animals Australia ) - Book Cover (1)" style="float: right;"/></em></p> <p><em>This is an edited extract from </em>The Healthy Convert<em> by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, 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"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Pear and chocolate crumble

<p>Maggie Beer’s pear and chocolate crumble goes down easy without ever compromising on taste, making it the perfect after-dinner dessert for seniors.</p> <p>This delicious crumble provides four times the amount of energy and three times the fibre of a serving of tinned fruit and ice cream.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Crumble</em></p> <ul> <li>80g caster sugar</li> <li>65g plain flour</li> <li>115g unsalted butter</li> <li>40g almond Flakes</li> <li>20g oats</li> </ul> <p><em>For base</em></p> <ul> <li>1.5kg beurre bosc pears</li> <li>65g unsalted butter</li> <li>60g 70 per cent  chocolate</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, preheat your oven to 220°C.</li> <li>Place the sugar, flour and butter into the food processor and pulse until the butter starts to come together.</li> <li>Add the almonds and oats and continue to pulse the mixture until it just starts to form a large crumb. Do not over mix or the mix will form large clumps. This process will depend on the food processor being used and the temperature of the butter (butter must be very cold).</li> <li>Remove from the food processor and place into a tray.</li> <li>Place tray in fridge.</li> <li>To make the pear filling, place the butter into a large pot or fry pan over high heat.</li> <li>Once butter has melted, add the pears and cook for 10 to 15 minutes or until they are soft, but not falling apart. Remove from the heat and allow to cool.</li> <li>Place 130g of cooked pear into each unit/ramekin and add 10g of chocolate.</li> <li>Top each unit with 47g of crumble topping.</li> <li>Place the crumbles into the preheated oven and bake for 15 minutes or until golden brown.</li> <li>Serve with cream or custard.</li> </ol> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>.</em></p> <p><strong><em>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"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/mixed-berry-crumble/"><strong><em><span style="text-decoration: underline;">Mixed berry crumble</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/02/apple-and-apricot-crumble/"><span style="text-decoration: underline;"><em><strong>Apple and apricot crumble</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/persimmon-and-amaretti-crumble/"><strong><em><span style="text-decoration: underline;">Persimmon and amaretti crumble</span></em></strong></a></p>

Food & Wine

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Pear and berry crumbles

<p>Easy and delicious, you may want to make a double batch as these won’t last long!</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 large pears, peeled and cubed</li> <li>200g caster sugar</li> <li>250g frozen mixed berries, thawed</li> <li>200g plain (all-purpose) flour</li> <li>100g unsalted butter, cold, cut into small pieces</li> <li>85g pistachio, shelled and roughly chopped</li> <li>Vanilla ice cream or cream, to serve (optional)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 190°C.</li> <li>Place pears in a medium pan, cover with half the sugar and cook on a medium heat for about 10 minutes, or until softened and releasing juices.</li> <li>Add the berries and bring back to the boil before removing from the heat.</li> <li>Spoon the fruit mixture into 4 ovenproof ramekins.</li> <li>Add the flour, butter and a pinch of salt in a large bowl, rubbing with your hands until the mixture achieves a breadcrumb-like consistency. Add pistachios and remaining sugar and stir to combine.</li> <li>Sprinkle the crumb mixture evenly over each ramekin.</li> <li>Bake for 20-25 minutes until golden, then remove and let cool slightly.</li> <li>Serve with ice cream or cream and enjoy.</li> </ol> <p><em><strong>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"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/mixed-berry-crumble/"><strong><em><span style="text-decoration: underline;">Mixed berry crumble</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/persimmon-and-amaretti-crumble/"><strong><span style="text-decoration: underline;"><em>Persimmon and amaretti crumble</em></span></strong></a></p> <p><a href="/lifestyle/food-wine/2016/02/apple-and-apricot-crumble/"><strong><em><span style="text-decoration: underline;">Apple and apricot crumble</span></em></strong></a></p>

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Pianist delivers performance of a lifetime at crumbling glacier

<p>An Italian pianist has delivered the performance of a lifetime at the Wahlenbergbreen glacier in Svalbard, Norway, to highlight the plight of global warming.</p> <p>As you can see in the video above, it’s quite a remarkable performance.</p> <p>Ludovico Einaudi performs <em>Elegy for the Arctic</em> on the baby grand piano, a moving piece he wrote specifically for the occasion. The soothing tones of his composition paired with the incredible visuals of the glacier make for a compelling video.</p> <p>In a news release Einaudi said, “Being here has been a great experience. I could see the purity and fragility of this area with my own eyes and interpret a song I wrote to be played upon the best stage in the world. It is important that we understand the importance of the Arctic, stop the process of destruction and protect it.”</p> <p>The timing of the video’s release is no coincidence as Greenpeace state in a blog post, “This week, delegates at the OSPAR Commission meeting in Tenerife, Spain, have an opportunity to take an important step in protecting the Arctic. The proposal before them would safeguard 10 per cent of the Arctic ocean, an area roughly the size of the UK.”</p> <p>Make sure you watch the video the whole way through. The compelling visuals combine with the soothing music that make this video a must watch.</p> <p>What did you think of the video above? Have you ever visited a glacier? And are you concerned about the impact of global warming?</p> <p>Share your thoughts in the comments.</p> <p><em>Video credit: YouTube / Ludovico Einaudi</em></p> <p><strong>Related links: </strong></p> <p><span style="text-decoration: underline;"><a href="/travel/cruising/2016/05/5-things-you-must-do-to-avoid-seasickness-on-a-cruise/"><em><strong>5 things you MUST do to avoid seasickness on a cruise</strong></em></a></span></p> <p><span style="text-decoration: underline;"><a href="/travel/cruising/2016/05/10-things-you-must-never-do-in-a-cruise-cabin/"><em><strong>10 things you must never do in a cruise cabin</strong></em></a></span></p> <p><span style="text-decoration: underline;"><a href="/travel/cruising/2016/05/po-ships-first-new-zealand-cruise/"><strong><em>P&amp;O’s first cruise around New Zealand</em></strong></a></span></p>

Cruising

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Mixed berry crumble

<p>Is there anything in this world quite as tasty as a crumble? This layered, mixed berry crumble is easy to make, and will surely become a family favourite!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>500g frozen mixed berries</li> <li>3 teaspoons vanilla essence</li> <li>2 tablespoons brown sugar</li> </ul> <p><em>Crumble topping</em></p> <ul> <li>50g butter, chilled, chopped</li> <li>¼ cup firmly packed brown sugar</li> <li>¼ cup plain flour</li> <li>1 cup rolled oats</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, preheat your oven to 180°C.</li> <li>Start on the crumble topping by rubbing the ingredients together in a bowl.</li> <li>The mixture should resemble coarse breadcrumbs when it’s ready.</li> <li>After this, start the filling by combining berries, vanilla and sugar in a bowl.</li> <li>Spoon half the mixture into a 4cm deep, 20 cm large pie dish.</li> <li>Sprinkle half of your topping over the berry mixture.</li> <li>Repeat with remaining mixture and topping to create layers.</li> <li>Bake for around half an hour, then set aside for five minutes to cool.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/02/apple-and-apricot-crumble/"><strong><em><span style="text-decoration: underline;">Apple and apricot crumble</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/persimmon-and-amaretti-crumble/"><strong><em><span style="text-decoration: underline;">Persimmon and amaretti crumble</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/01/classic-rum-balls/"><strong><em><span style="text-decoration: underline;">Classic rum balls</span></em></strong></a></p>

Food & Wine

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Persimmon and amaretti crumble

<p class="Body">This persimmon and amaretti crumble is the perfect dessert to keep you warm as the nights cool down.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 4</p> <p class="Body"><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>4 sweet persimmons, peeled, diced in 2cm cubes, or scooped flesh of four original persimmons</li> <li>50g butter, cut into 4 equal portions</li> <li>1/4 cup slivered almonds</li> <li>100g amaretti biscuits, roughly crushed by hand</li> <li>125g mascarpone or double cream</li> <li>1 teaspoon full icing sugar</li> <li>½ teaspoon vanilla bean paste</li> <li>1 tablespoon aged balsamic or balsamic reduction*</li> </ul> <p class="Body">*To make the balsamic reduction, combine ½ cup balsamic vinegar and ½ cup of caster sugar in a small saucepan. Bring to boil, reduce heat and simmer until sugar has melted and the balsamic is slightly syrupy.</p> <p class="Body"><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>Preheat oven to 180ºC.</li> <li>Divide the persimmons into 4 x 12cm buttered ramekins. Place equal portions of the butter over the persimmons and cover with the slivered almonds and crushed amaretti. Bake for about 15 minutes or until bubbling. Remove from the oven and cool a little.</li> <li>Meanwhile mix the mascarpone with the icing sugar and vanilla until combined. Place a dollop over each ramekin, then a zig zag drizzle of the balsamic over the top. Serve immediately.</li> </ol> <p><em>Courtesy of Australian Permissions.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/gluten-free-coconut-bread/"><em><strong><span style="text-decoration: underline;">Gluten-free coconut bread</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/01/pear-pomegranate-and-feta-salad/"><strong><em><span style="text-decoration: underline;">Pear, pomegranate and feta salad</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/pineapple-and-almond-protein-icy-pole/"><em><strong><span style="text-decoration: underline;">Pineapple and almond protein icy-pole</span></strong></em></a></p>

Food & Wine

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Apple and apricot crumble

<p>If you get a chance you should definitely try this apple and apricot crumble.</p> <p>This dessert is delicious and fun to make!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 Royal Gala apples, peeled, cored, cut into thin wedges</li> <li>825g can apricots in syrup or juice, drained reserving liquid</li> <li> ¼ teaspoon ground cinnamon</li> <li>Vanilla custard, to serve</li> <li>¾ cup plain flour</li> <li>100g chilled butter, chopped</li> <li>½ cup, firmly packed brown sugar</li> <li>½ cup rolled oats</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180°C.</li> <li>Combine apple, apricot, cinnamon and 160ml of reserved liquid in a bowl.</li> <li>To make the classic oat crumble, place the flour in a large bowl.</li> <li>Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add the sugar and oats, and stir until well combined.</li> <li>Spoon the apple mixture into a 2.5L (10-cup) capacity ovenproof dish.</li> <li>Sprinkle over the crumble. Bake for 25-30 minutes or until the crumble is golden and the apple is tender. Divide the crumble among serving bowls.</li> <li>Serve with custard.</li> </ol> <p><em><strong>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"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></strong></em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hazelnut-rocher-cheesecake/">Hazelnut rocher cheesecake</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-strawberry-pie/">Apple and strawberry pie</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/blackberry-cupcakes/%20%20">Blackberry cupcakes</a></em></strong></span></p>

Food & Wine

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Apple and berry crumble

<p>Served with a scoop of vanilla ice-cream, this heartwarming summer dessert will take you back to days gone by.</p><p><span style="text-decoration: underline;"><strong>Serves:</strong></span> Six</p><p><span style="text-decoration: underline;"><strong>Preparation time:</strong></span> 10 minutes</p><p><span style="text-decoration: underline;"><strong>Cooking time:</strong></span> 35 minutes</p><p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p><ul><li>6 Pink Lady apples, skin on and cut into wedges</li><li>1 tablespoon caster sugar</li><li>1/2 teaspoon ground cinnamon</li><li>1 teaspoon orange zest, finely grated</li><li>1 tablespoon water</li><li>400g frozen or fresh mixed berries &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</li></ul><p>Crumble topping</p><ul><li>1 cup plain flour</li><li>1 cup brown sugar</li><li>1 cup hazelnut meal</li><li>1 teaspoon mixed spice</li><li>100g unsalted butter, cubed and chilled</li></ul><p><span style="text-decoration: underline;"><strong>Method:</strong></span></p><p>1. Preheat oven to 200°C/180°C fan forced. Lightly grease a casserole dish.</p><p>2. Place apples, sugar, cinnamon, orange zest and water in a large saucepan over medium-low heat. Simmer for 10 minutes then add the berries. Continue cooking for five minutes, then transfer the mixture into the dish and set aside to cool slightly.</p><p>3. Combine flour, sugar, hazelnut meal and mixed spice in a large bowl. With clean hands, rub the butter in until the mixture resembles coarse breadcrumbs.&nbsp;</p><p>4. Sprinkle the crumble mixture over the fruit. Place in the oven and bake for 20 minutes or until the crumble is crunchy and golden.</p><p>5. Serve straight away with a scoop of ice-cream. If it's a hot summer's day, it's ideal to let the crumble cool for 10 minutes.&nbsp;</p><p><strong>Top tip:</strong> You can try using other fruits in your crumble instead such as pear, rhubarb, mango or peach.</p>

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