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The secret sauce of Coles’ and Woolworths’ profits: high-tech surveillance and control

<a href="https://theconversation.com/profiles/lauren-kate-kelly-1262424">Lauren Kate Kelly</a>, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a> Coles and Woolworths, the supermarket chains that together control <a href="https://www.abc.net.au/news/2024-02-20/woolworths-coles-supermarket-tactics-grocery-four-corners/103405054">almost two-thirds</a> of the Australian grocery market, are facing unprecedented scrutiny. One recent inquiry, commissioned by the Australian Council of Trade Unions and led by former Australian Consumer and Competition Commission chair Allan Fels, found the pair engaged in unfair pricing practices; an ongoing <a href="https://www.aph.gov.au/Parliamentary_Business/Committees/Senate/Supermarket_Prices/SupermarketPrices">Senate inquiry into food prices</a> is looking at how these practices are linked to inflation; and the ACCC has just begun <a href="https://www.accc.gov.au/inquiries-and-consultations/supermarkets-inquiry-2024-25">a government-directed inquiry</a> into potentially anti-competitive behaviour in Australia’s supermarkets. Earlier this week, the two companies also came under the gaze of the <a href="https://www.abc.net.au/news/2024-02-19/super-power-the-cost-of-living-with-coles-and-woolworths/103486508">ABC current affairs program Four Corners</a>. Their respective chief executives each gave somewhat prickly interviews, and Woolworths chief Brad Banducci <a href="https://www.abc.net.au/news/2024-02-21/woolworths-ceo-brad-banducci-retirement-four-corners/103493418">announced his retirement</a> two days after the program aired. A focus on the power of the supermarket duopoly is long overdue. However, one aspect of how Coles and Woolworths exercise their power has received relatively little attention: a growing high-tech infrastructure of surveillance and control that pervades retail stores, warehouses, delivery systems and beyond. <h2>Every customer a potential thief</h2> As the largest private-sector employers and providers of essential household goods, the supermarkets play an outsized role in public life. Indeed, they are such familiar places that technological developments there may fly under the radar of public attention. Coles and Woolworths are both implementing technologies that treat the supermarket as a “problem space” in which workers are controlled, customers are tracked and profits boosted. For example, in response to a purported spike in shoplifting, a raft of customer surveillance measures have been introduced that treat every customer as a potential thief. This includes <a href="https://www.news.com.au/lifestyle/food/eat/coles-introducing-new-technology-which-will-track-shoppers-every-move/news-story/86ea8d330f76df87f2235eeda4d1136e">ceiling cameras</a> which assign a digital ID to individuals and track them through the store, and <a href="https://www.thenewdaily.com.au/finance/consumer/2023/08/16/smart-gate-technology">“smart” exit gates</a> that remain closed until a purchase is made. Some customers have reported being “<a href="https://7news.com.au/lifestyle/coles-supermarketshoppers-dramatic-checkout-experience-goes-viral-i-was-trapped-c-12977760">trapped</a>” by the gate despite paying for their items, causing significant embarrassment. At least one Woolworths store has <a href="https://www.news.com.au/finance/business/woolies-in-wetherill-park-fitted-with-500-tiny-cameras-to-monitor-stock-levels/news-story/585de8c741ae9f520adcc4005f2a736a">installed 500 mini cameras</a> on product shelves. The cameras monitor real-time stock levels, and Woolworths says customers captured in photos will be silhouetted for privacy. A Woolworths spokesperson <a href="https://www.smh.com.au/national/nsw/up-to-70-cameras-watch-you-buy-groceries-what-happens-to-that-footage-20230819-p5dxtp.html">explained</a> the shelf cameras were part of “a number of initiatives, both covert and overt, to minimise instances of retail crime”. It is unclear whether the cameras are for inventory management, surveillance, or both. Workers themselves are being fitted with body-worn cameras and wearable alarms. Such measures may protect against customer aggression, which is a <a href="https://www.abc.net.au/news/2023-11-22/retail-union-staff-abuse-cost-of-living-christmas/103117014">serious problem facing workers</a>. Biometric data collected this way could also be used to discipline staff in what scholars Karen Levy and Solon Barocas refer to as “<a href="https://ijoc.org/index.php/ijoc/article/view/7041">refractive surveillance</a>” – a process whereby surveillance measures intended for one group can also impact another. <h2>Predicting crime</h2> At the same time as the supermarkets ramp up the amount of data they collect on staff and shoppers, they are also investing in data-driven “crime intelligence” software. Both supermarkets have <a href="https://www.smartcompany.com.au/industries/information-technology/grocery-chains-surveillance-tech-auror/">partnered with New Zealand start-up Auror</a>, which shares a name with the magic police from the Harry Potter books and claims it can predict crime before it happens. Coles also recently began a partnership with Palantir, a global data-driven surveillance company that takes its name from magical crystal balls in The Lord of the Rings. These heavy-handed measures seek to make self-service checkouts more secure without increasing staff numbers. This leads to something of a vicious cycle, as under-staffing, self-checkouts, and high prices are often <a href="https://www.aap.com.au/news/retail-workers-facing-increased-violence-and-abuse/">causes of customer aggression</a> to begin with. Many staff are similarly frustrated by <a href="https://www.theguardian.com/business/2023/jun/05/coles-woolworths-court-accused-of-underpaying-workers">historical wage theft by the supermarkets</a> that totals hundreds of millions of dollars. <h2>From community employment to gig work</h2> Both supermarkets have brought the gig economy squarely <a href="https://theconversation.com/coles-uber-eats-deal-brings-the-gig-economy-inside-the-traditional-workplace-204353">inside the traditional workplace</a>. Uber and Doordash drivers are now part of the infrastructure of home delivery, in an attempt to push last-mile delivery costs onto gig workers. The precarious working conditions of the gig economy are well known. Customers may not be aware, however, that Coles recently increased Uber Eats and Doordash prices by at least 10%, and will <a href="https://7news.com.au/lifestyle/shoppers-slam-coles-over-major-change-to-half-price-buys-that-will-affect-millions-c-12860556">no longer match in-store promotions</a>. Drivers have been instructed to dispose of the shopping receipt and should no longer place it in the customer’s bag at drop-off. In addition to higher prices, customers also pay service and delivery fees for the convenience of on-demand delivery. Despite the price increases to customers, drivers I have interviewed in my ongoing research report they are earning less and less through the apps, often well below Australia’s minimum wage. Viewed as a whole, Coles’ and Woolworths’ high-tech measures paint a picture of surveillance and control that exerts pressures on both customers and workers. While issues of market competition, price gouging, and power asymmetries with suppliers must be scrutinised, issues of worker and customer surveillance are the other side of the same coin – and they too must be reckoned with.<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/224076/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lauren-kate-kelly-1262424">Lauren Kate Kelly</a>, PhD Candidate, ARC Centre of Excellence for Automated Decision-Making and Society, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a> Image credits: Shutterstock 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/the-secret-sauce-of-coles-and-woolworths-profits-high-tech-surveillance-and-control-224076">original article</a>.

Money & Banking

Tropical banana cake with salted peanut caramel sauce

If you’re really looking to go all out, this tropical banana cake with salted peanut caramel sauce is a striking dessert that tastes as good as it looks. If there are any leftovers of, they will keep for a few days in the fridge. Serves: Six to eight Ingredients: Banana cake <ul> <li>125g butter, softened</li> <li>1 cup brown sugar</li> <li>1 teaspoon vanilla extract</li> <li>2 tablespoons rum</li> <li>2 eggs</li> <li>3 ripe bananas, mashed</li> <li>1/4 cup coconut milk</li> <li>1/2 cup desiccated coconut</li> <li>1/2 cup chopped tropical dried fruits, plus extra for garnish</li> <li>2 cups self-raising flour</li> </ul> Salted peanut caramel sauce <ul> <li>200g caster sugar</li> <li>60ml (4 tablespoons) water</li> <li>60g butter, cut into small cubes</li> <li>1/2 cup cream</li> <li>1 teaspoon soy sauce</li> <li>80g salted roasted peanuts, roughly chopped</li> </ul> Filling <ul> <li>300ml cream</li> <li>1 tablespoon icing sugar</li> <li>250g sour cream, whisked</li> <li>2 bananas, sliced, tossed in a little lemon or lime juice to prevent browning</li> </ul> Method: <ol> <li>Heat oven to 180°C. Grease and line the base of a 22cm spring-form tin.</li> <li>Cream butter and brown sugar together. Add vanilla and rum, beating to combine. Beat in eggs, mashed bananas and coconut milk. Add desiccated coconut and dried fruits, sift the flour over and gently fold to combine. </li> <li>Spoon into prepared tin and bake 45-50 minutes or until a skewer inserted in the middle comes out clean. Allow to cool. The cake can be made the day before it is needed.</li> <li>For the sauce, place caster sugar and water in a small saucepan and swirl the pan over a medium-high heat until sugar dissolves.</li> <li>Bring to the boil and cook, swirling the pan occasionally, until a rich caramel colour. Add butter carefully (mixture may spit) and whisk to combine.</li> <li>Add cream and soy sauce, whisking to combine.</li> <li>Add half the chopped peanuts. Serve immediately or leave covered on the bench (the sauce will become solid if refrigerated). </li> <li>For the filling, whip cream with icing sugar then mix into whisked sour cream.</li> <li>Keep chilled until needed. </li> <li>To assemble, split the cold cake and cover the bottom piece with a layer of sliced banana. Top with half the cream mixture then add the other layer of cake.</li> <li>Cover the top with remaining cream and garnish with remaining peanuts and extra dried tropical fruits. Pour over the caramel sauce and serve.</li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank" rel="noopener">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

National Duck Day: Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad Serves: 2 Prep time: 10 mins Cook time: 10 mins INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 2 x precooked Luv-A Duck peking duck breasts </li> <li dir="ltr" aria-level="1"> 1 x 400g packet fresh egg noodles (medium thickness) </li> </ul> For the five spice sauce: <ul> <li dir="ltr" aria-level="1"> 1 tbsp cooking oil </li> <li dir="ltr" aria-level="1"> 2 cloves garlic, minced </li> <li dir="ltr" aria-level="1"> 3 shallots, finely diced </li> <li dir="ltr" aria-level="1"> 50g galangal, sliced </li> <li dir="ltr" aria-level="1"> 50g ginger, sliced </li> <li dir="ltr" aria-level="1"> Leftover liquid from the packet </li> <li dir="ltr" aria-level="1"> 1 tbsp five spice powder </li> <li dir="ltr" aria-level="1"> 1 tbsp tapioca starch mixed with 2 tbsp of water </li> </ul> For the cucumber salad: <ul> <li dir="ltr" aria-level="1"> 1 continental cucumber, halved and sliced into 5mm thick chunks </li> <li dir="ltr" aria-level="1"> 30g coriander, roughly chopped </li> <li dir="ltr" aria-level="1"> 1 tbsp black vinegar </li> <li dir="ltr" aria-level="1"> 1 tsp sugar </li> <li dir="ltr" aria-level="1"> 1 tbsp soy sauce </li> </ul> To garnish: <ul> <li dir="ltr" aria-level="1"> Freshly sliced spring onions </li> <li dir="ltr" aria-level="1"> 1 tsp toasted sesame seeds </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm. </li> <li dir="ltr" aria-level="1"> Preheat a large braising pot or wok. Add cooking oil. Add the garlic, shallots, galangal and ginger and fry until aromatic - about 3 minutes or so. Add the sauce from the packet and the five spice. Allow to reduce for 10 minutes. </li> <li dir="ltr" aria-level="1"> Mix tapioca starch with water. Pour it into the sauce liquid while stirring at the same time and the liquid will start to thicken. You can add more tapioca mixture if you don't think the sauce is thick enough. </li> <li dir="ltr" aria-level="1"> While the sauce simmers, reheat the noodles according to the packet instructions. </li> <li dir="ltr" aria-level="1"> To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine. </li> <li dir="ltr" aria-level="1"> Place the reduced sauce into the serving bowls, divide the noodles into 2 portions, top with the duck breasts and pour over the sauce. Serve with the cucumber salad on the side. Garnish with some spring onions and sesame seeds. </li> </ol> Image credit: Luv-A-Duck

Food & Wine

Broccoli and cheese pasta bake

An easy, satisfying dish that the whole family can enjoy, this cheesy, vegetarian broccoli pasta bake is sure to be a hit. Ingredients: <ul> <li>1L of milk</li> <li>2 garlic cloves, crushed</li> <li>2 bay leaves</li> <li>500g of pasta</li> <li>350 g of broccoli, cut into small florets</li> <li>75g of butter</li> <li>75g of flour</li> <li>1 teaspoon of mustard powder</li> <li>A few parsley leaves, chopped</li> <li>200g of grated Italian cheese mix</li> </ul> Method: 1. In a small saucepan, bring milk, garlic and bay leaves to a boil. Remove from heat and let sit. 2. Boil pasta until al dente. Add broccoli during the last two minutes of boiling. Drain. 3. In a pan, heat butter. Add flour, stirring for about one minute. Strain milk mixture. Add to pan in small portions at a time, stirring constantly. Let simmer for one to two minutes, forming a sauce. 4. Remove sauce from heat and stir in mustard powder and parsley as well as ¾ of the cheese. 5. Mix together with pasta and broccoli in a casserole dish. Sprinkle remaining cheese over top. 6. Cook under grill on high for two to three minutes or until top becomes golden. Let cool and serve. Images: Getty

Food & Wine

Spaghetti carbonara

With a rich, creamy sauce and grated parmesan on top, this pasta dish is surprisingly simple to make but incredibly delicious. Serves: 2 Ingredients: <ul> <li>200g spaghetti</li> <li>½ tablespoon olive oil</li> <li>100g bacon (or sliced pancetta)</li> <li>1 garlic clove, finely chopped</li> <li>2 eggs</li> <li>50ml thickened cream</li> <li>25g grated parmesan</li> <li>Salt and freshly ground black pepper</li> <li>Herbs to garnish</li> </ul> Method: <ol> <li>Cook pasta according to packet directions.</li> <li>Heat olive oil in a frying pan over medium heat. Cook your bacon/pancetta, stirring for two to three minutes until it begins to crisp. Add garlic and stir for 30 seconds. Remove the pan from the heat and set aside.</li> <li>In a bowl, combine the eggs, cream and parmesan. Season with salt and pepper and mix with a form.</li> <li>Drain the cooked pasta and return to the pot. Add the egg and cream mixture with the bacon and toss to combine (the heat from the pasta will cook the egg slightly and create a creamy sauce).</li> <li>Serve immediately with extra parmesan and your chosen herbs as garnish.</li> </ol> Image: Getty

Food & Wine

Cheesy Taco Pasta

Serve with salsa for a complete Mexi feast! <h3 dir="ltr">Ingredients</h3> 500g spiral pasta 2 Tbsp olive oil 1 red onion, finely diced 3 garlic cloves, crushed 500g lean beef mince 2 tsp dried oregano 1 Tbsp smoked paprika 8 large tomatoes, finely chopped 30g taco seasoning mix 1½ cups grated tasty cheese ¼ cup finely chopped coriander leaves, plus extra to serve Sour cream, to serve <h3 dir="ltr">Method</h3> <ol> <li dir="ltr" aria-level="1"> In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain, reserving ½ cup cooking water. </li> <li dir="ltr" aria-level="1"> In a large frying pan, heat oil on medium. Saute onion for 4 mins. Add garlic, cook for 2 mins until fragrant. Add mince and cook for 6 mins until browned, breaking up lumps with a wooden spoon. </li> <li dir="ltr" aria-level="1"> Stir oregano and paprika through. Add tomato and increase heat to high. Cook, covered, 5 mins until tomato has broken down. Add taco seasoning and cook for 1 min. </li> <li dir="ltr" aria-level="1"> Toss pasta and reserved cooking water through mince. Stir cheese through and cook for 2 mins until cheese is melted. Season. </li> <li dir="ltr" aria-level="1"> Stir coriander through and serve with sour cream and extra coriander. </li> </ol> Image: Better Homes & Gardens

Food & Wine

The Ultimate Mac and Cheese

The crumbly top is the perfect partner for a decadent cheese sauce. <h2 dir="ltr">Ingredients</h2> • 400g dried macaroni • Melted butter, for greasing • 1 bunch chives, chopped • Sea-salt flakes and freshly ground white pepper, to season • 1 thick slice sourdough • 70g cheddar, grated • 20g butter, melted Cheese sauce • 40g butter • 1 brown onion, roughly chopped • 4 rashers (250g) rindless bacon, thinly sliced • ¼ cup plain flour • 3¼ cups milk • 180g cheddar, grated <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> Cook macaroni in a large saucepan of salted boiling water following pack instructions. Drain well, then return macaroni to pan. </li> <li dir="ltr" aria-level="1"> Preheat oven to 180°C. Grease an 8-cup capacity baking dish with melted butter. </li> <li dir="ltr" aria-level="1"> To make cheese sauce, melt butter in a large deep frying pan over a medium heat. Add onion and bacon and cook, stirring, for 5-10 minutes or until onion has softened. Add flour and stir until combined, then cook for a further 2 minutes. Remove pan from heat and gradually add milk, stirring continuously until smooth and combined. </li> <li dir="ltr" aria-level="1"> Pour sauce over macaroni, then add chives and stir to combine. Season with salt and white pepper, then transfer macaroni and sauce mixture to prepared dish. </li> <li dir="ltr" aria-level="1"> Process sourdough in a food processor until crumbs form. Transfer crumbs to a small bowl, then add cheddar and melted butter. Stir to combine. </li> <li dir="ltr" aria-level="1"> Scatter crumb mixture over macaroni and bake for 25 minutes or until golden. Serve immediately. </li> </ol> Cook’s tips <ul> <li dir="ltr" aria-level="1"> Add an adequate amount of salt when to your water when boiling your pasta. Well seasoned pasta is the key to great mac and cheese. </li> <li dir="ltr" aria-level="1"> Always opt for smaller varieties of pasta, preferably hollow to hold plenty of that irresistible cheesy sauce. Elbow pasta is the classic choice but other shapes including fusilli, conchiglie or farfalle work as well. </li> <li dir="ltr" aria-level="1"> Perfect your bechamel. Remember to constantly stir the sauce and cook off the flour well. Making sure the milk doesn’t boil is vital, and when adding your choice of grated cheese, do it in stages ensuring it melts completely before adding more. </li> <li dir="ltr" aria-level="1"> If you do have some spare cream in the fridge, replace some of the milk with it for a richer and silkier bechamel. </li> <li dir="ltr" aria-level="1"> To elevate the flavour profile of your dish, add some spices or extra ingredients. Try mustard powder, garlic, chilli or nutmeg. </li> <li dir="ltr" aria-level="1"> Don’t limit to yourself to one type of cheese, try adding a trio. Whether it’s gruyère, brie or even something stronger like blue or parmesan. </li> <li dir="ltr" aria-level="1"> This recipe already incorporates bacon, but if you want to make it meat-free, try adding sautéed mushrooms, seasonal herbs, caramelised onions or even sundried tomatoes. </li> </ul> Image: Better Homes & Gardens

Food & Wine

Ragu Alla Bolognese

Bolognese is one of the most well-known and well-loved dishes in the whole world, but not all Bolognese sauces are made equal! Rich and full of flavour, you will really taste the difference. <h3 dir="ltr">Ingredients</h3> 50g unsalted butter 100ml extra virgin olive oil, plus extra 50ml 2 brown onions, diced 6 cloves garlic, sliced 3 stalks celery, sliced 100g pancetta, diced 300g chicken mince 300g pork mince 900g beef mince 200g tomato paste 200ml milk 200ml red or white wine 2 bay leaves 2 sprigs sage, leaves chopped 1 sprig rosemary ½ nutmeg, finely grated 1 tsp chilli flakes Sea-salt flakes and freshly ground black pepper, to season 2 x 400g tins diced tomatoes 1.2L chicken stock Cooked pasta, ricotta, grated parmesan and basil leaves, to serve <h3 dir="ltr">Method</h3> <ol> <li dir="ltr" aria-level="1"> Heat butter and olive oil in a large heavy-based saucepan on medium. Cook onion and garlic for about 5 minutes, until softened. Add celery and cook for about 15 minutes, until caramelised. </li> <li dir="ltr" aria-level="1"> Add pancetta and cook for 1-2 minutes, then crumble in chicken and pork mince bit by bit, stirring through as the meat browns. </li> <li dir="ltr" aria-level="1"> Meanwhile, heat extra oil in a large frying pan on medium. Add beef mince a bit at a time and cook for 10 minutes to brown, breaking up lumps. Once browned, transfer beef to other pan and stir to combine. </li> <li dir="ltr" aria-level="1"> Add tomato paste and cook for 1-2 minutes. Add milk and simmer for 3 minutes. Stir in wine and cook for a further 5 minutes. </li> <li dir="ltr" aria-level="1"> Once liquid has almost gone, stir in bay leaves, sage, rosemary, nutmeg and chilli, and season lightly. Stir in tomatoes and stock, then bring to a simmer. Reduce heat to low and cook for 2 hours, stirring occasionally. </li> <li dir="ltr" aria-level="1"> Remove bay leaves and rosemary sprig. Toss pasta through sauce, top with ricotta and parmesan, and garnish with basil leaves. Serve. </li> </ol> Image: Better Homes & Gardens

Food & Wine

Maccas to release international dipping sauces

McDonald’s is releasing a cult British menu item for the first time in Australia. The much-loved fast food giant is running a “Sauces in July” promotion, giving Aussies the chance to get their hands on a run of famous limited-edition condiments from around the world. The first two sauces released were the brand’s Cajun Sauce and the “rare” Szechuan Sauce. With two more flavours being released - closing out the winter promotion with Curry Sauce and Mighty Hot Sauce. Curry Sauce dip is a staple at British McDonald’s restaurants. It’s a “delicately spiced and fruity” condiment that is similar to the famous yellow curry sauce sold at fish and chip shops in the UK. While the Mighty Hot Sauce, a spicy chilli dip that “packs the ultimate punch”, originally ran in the US alongside the limited-edition spicy nuggets. The new McNuggets sauces will be available in Macca’s restaurants nationwide from Wednesday the 20th of July – Tuesday the 2nd of August, while stocks last. Image: McDonalds.com.au

Food & Wine

Pecan waffles with maple and blackberry sauce

<h4>Ingredients</h4> <ul> <li>¾ cup (110 g) plain flour</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon baking powder</li> <li>1 tablespoon caster sugar</li> <li>1 large egg, separated</li> <li>200 ml low–fat milk</li> <li>1 tablespoon (20 g) butter, melted</li> <li>1½ tablespoons finely chopped pecans</li> <li>Maple and blackberry sauce</li> <li>1 large, ripe dessert pear</li> <li>4 tablespoons maple syrup</li> <li>½ cup (50 g) pecans</li> <li>100 g blackberries</li> </ul> Preparation <div> <div data-url="https://www.readersdigest.com.au/recipes/pecan-waffles-with-maple-and-blackberry-sauce"> </div> <ol> <li>First make the maple and blackberry sauce.</li> <li>Cut the pear lengthwise into quarters and cut out the core, then cut the pear into fine dice.</li> <li>Put into a small heavy saucepan and add the maple syrup.</li> <li>Warm gently, then remove the pan from the heat.</li> <li>Stir in the pecans and blackberries.</li> <li>Set aside while making the waffles.</li> <li>Heat and lightly grease the waffle iron or maker according to the manufacturer’s instructions.</li> <li>Meanwhile, make the waffle batter.</li> <li>Sift the flour, cinnamon, baking powder and sugar into a medium–sized mixing bowl.</li> <li>Make a well in the centre, and add the egg yolk and milk to the well.</li> <li>Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter.</li> <li>Whisk in the melted butter, then stir in the finely chopped pecans.</li> <li>Whisk the eggwhite in a separate bowl until stiff.</li> <li>Pile it on top of the batter and, using a large metal spoon, fold it in gently.</li> <li>Spoon a small ladleful (3–4 tablespoons) of batter into the centre of the hot waffle iron or maker, then close the lid tightly.</li> <li>If using a waffle iron on top of the hob, cook for about 30 seconds, then turn the waffle iron over and cook for a further 30 seconds.</li> <li>Open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron. (If using an electric waffle maker, follow the manufacturer’s instructions – usually allow 2–3 minutes for each waffle.)</li> <li>Lift the cooked waffle from the iron using a round–bladed knife, and keep warm while cooking the rest of the waffles.</li> <li>Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauceboat or serving bowl.</li> <li>Serve with the warm waffles.</li> </ol> <div data-url="https://www.readersdigest.com.au/recipes/pecan-waffles-with-maple-and-blackberry-sauce"> </div> </div> <div>Serves 4 (makes 4-8 depending on waffle iron)</div> <div>Preparation: 20 minutes</div> <div>Cooking: about 15 minutes</div> <div> </div> <div>This article originally appeared on <a href="https://www.readersdigest.com.au/recipes/pecan-waffles-with-maple-and-blackberry-sauce" target="_blank" rel="noopener">Reader's Digest</a>.</div>

Food & Wine

Qantas unveils new menu

Qantas have unveiled a little bit of Italian cuisine in the air, only three weeks out from the airline’s major launch of direct flights from Australia to Rome. The launch of the new route out of Sydney via Perth will take off on Saturday June 25 however, passengers seated in business class from June 6 will be treated to a taste of Italy in the sky, with regional recipes and Italian classics on the menu. The new business lounge and in-flight menu coincides with Festa della Repubblica and each dish was curated by Australian chef Neil Perry. Mr Perry, the airline’s Creative Director of Food, Beverage and Service, said the new menu will see passengers enjoying Italian classics such as buffalo mozzarella with heirloom tomatoes and basil; and salumi with bocconcini, semi dried tomatoes, olives and pecorino-crushed peas within selected Qantas First and Business lounges throughout the month. The Business Class in-flight menu will feature regional recipes such as spaghettini with prawns, garlic, chilli, slow roasted cherry tomatoes and pangrattato along with traditional tiramisu. “I first travelled to Italy in 1984 and immediately understood why people fall in love with simple Italian food,” Mr Perry said. “Italians live and breathe seasonality and freshness, so it was important when designing these menu items that we respected and celebrated the traditions of the cuisine and Rome’s deep history. “Italian food is so much more than pizza and pasta, although they do both brilliantly, but they celebrate the hero ingredients of their country including citrus, olives, fresh seafood and tomatoes.” Qantas announced the launch of direct flights to Rome in December, with three return Sydney-Perth — Rome flights per week scheduled to meet the demand of European summer. The new flight will cut more than three hours off the current fastest travel time to Rome using the Boeing 787 Dreamliner, with cabins designed specifically for long haul travel. Qantas Italian Lounge menu highlights include: • Neil Perry’s fettuccine Bolognese with Parmigiano Reggiano • Mascarpone tartlet with prosecco jelly and Valencia orange Qantas Perth – Rome in-flight Business Class menu highlights include: • Zucchini and basil soup with parmesan crouton • Plant Based Dining – caramelised potato gratin with peas, mushrooms and roasted fennel • Spaghettini with prawns, garlic, chilli, slow roast cherry tomatoes and pangrattato • Tiramisu Qantas Rome – Perth in-flight Business Class menu highlights include: • Bucatini all’ Amatriciana • Grilled fish with peperonata, pine nuts and basil • Mozzarella bufala, finiocchiona salumi, anchovy, artichokes, olives, marinated red capsicum with warm focaccia Images: Getty / Qantas

Travel Tips

Easy weeknight Gnocchi

<img src="https://uc646d37169cf02fcc7b89a29b07.previews.dropboxusercontent.com/p/pdf_img/ABggKHEiPo6YEa10WKdM7Nz-rF9vD131EqSlMeHFfSo-a0yUxCQFQYRr0ITufWh0EWlXtq8Cghjelp3zAhmEsPHVCsuu9yWDU0kdS9O9w8n_iLS8AcCRdGBoa2ds2vCiI2BzmC3MXOlkBYvS3Y6KEba9YSb1ZISRda1nFcYBn47pUIKIHW5bg7DRW6Agmw3D5zuL88NduQZP7doO1WcSBrJrUyizHkWK8_42BdRjE3l-3Ort5J4iRwTugK0OdmsRAo5nff7oS4Ggt3qSZSQMl9huB6ogt6_82sUoYLInS-MefqT1CU_uj4dclrUp-CAMSn-fPvVVq91Gik1t594JeVeVmiSs4a71Ei1imnNL4Iz6Gcoh_iXb0ImIDBUxgAmgOyk/p.png?page=0&scale_percent=0" alt="RECIPE_EASYWEEKNIGHTGNOCCHI_2021.docx" width="697" height="985" /> Image: Smeg

Food & Wine

A slow cooked Napoletana sauce for all your pasta needs

<div> A quality homemade sauce is the secret to absolutely mouth-watering tomato-based Italian meals. </div> <div> <div>Ingredients</div> <div> 2 x 800g cans diced tomatoes 1⁄4 cup tomato paste  1⁄4 cup extra virgin olive oil 1 brown onion, finely chopped 2 cloves garlic, crushed 1 cup basil leaves Sea-salt flakes and freshly ground black pepper, to season Method <ol> <li> Put tomatoes, tomato paste, oil, onion and garlic in the bowl of a 5L slow cooker. Stir in 1⁄2 of the basil. Place bowl in appliance, cover with lid and cook on low setting for 6 hours. </li> <li> Remove bowl from appliance and remove lid. Season, stir in remaining basil and serve. </li> </ol> Serve and enjoy! It really is that easy! </div> </div>

Food & Wine

9 ways to improve your pasta

Here are nine tips to help you achieve your tastiest pasta yet. 1. Don't over-cook it It can be hard to perfectly finesse the timing when it comes to cooking pasta, but it can make all the difference to the taste. Pasta should have a slight firmness to it but be chewy with a uniform colour. Make sure you check your pasta one minute before the packet’s recommended cooking time is up, and avoid overcooking it as it’ll go mushy. 2. Don’t get the pasta to water ratio incorrect Pasta needs a lot of room to expand while it cooks, so a large pan is essential. This will prevent it from sticking together in the boiling water. You should also stir regularly to get an even cook and to prevent any clumping. 3. Don’t add olive oil to the pasta water Many people think that you should add olive oil to your water when cooking to stop the pasta from sticking together. However, you should avoid doing this as it’ll leave a film on the pasta after it has been drained. This will stop sauces from clinging to it. 4. Don’t waste the pasta water after draining Firstly, make sure you add salt to your pasta water when it is coming to the boil. After cooking, many people drain their pasta and pour the water down the sink, but it can actually help to thin the sauce later if needed. It’ll boost the flavour without adding extra salt. 5. Don’t wash off the flavour Lots of people choose to rinse their pasta after cooking, but you should avoid this if you can. This is because you will wash off some of the pasta flavour, and you will also lose some of the starch which helps bind the sauce to the pasta. 6. Don’t choose the wrong sauce for the pasta type Choosing the best sauce for your pasta can help to enhance the meal. Spaghetti obviously works well with bolognese, and also pairs with creamy sauces, as does linguine and fettuccine. If you have short pasta in a tube shape, you should consider using chunky vegetable sauces. Pappardelle’s ribbon shape or rigatoni’s ridges work well with a meaty ragu. 7. Don’t overdo the sauce If you want to get pasta that would be approved by the Italians, try to aim for pasta that is coated by sauce but not drowning in it. The best way to ensure you don’t overdo it is to add the cooked and drained pasta into a large frying pan and then add the sauce slowly. 8. Don’t put the heat too high with carbonara Have you ever tried to make a carbonara and the sauce slightly resembles scrambled eggs? You may have had the heat too high, leading to the eggs overcooking. It can be tricky though, as you need enough heat to thicken the egg and melt the cheese. Here’s a chef’s guide to nailing the dish. 9. Don’t overcook pasta for a bake Some people find that their pasta is too soft when they serve their pasta bakes. This can be prevented by undercooking your pasta for a few minutes, as it’ll carry on cooking in the oven.

Food & Wine

Foods that make you fart are good for you

<h1>Foods that make you fart are good for you</h1> <h2>A good sign for your microbiome.</h2> <div class="copy"> The production of gas means that your body is hosting the right kinds of bacteria in your microbiome, an Australian scientists says. Dr Trevor Lockett, Head of the Gut Health and Nutrition Group at the country’s peak government science agency, says we should encourage these “good bugs” by eating more fibre. “Fermentable components of dietary fibre have a critical role in feeding the gut microbiome,” he told Bugs, Bowels and Beyond, the 2015 National Scientific Conference of the Australian Society for Medical Research held in Adelaide, South Australia this week. Recent findings describe how different dietary components influence the microbiome, and determine their production of not just gas, but also molecules that are beneficial in the large intestine. “For example, we know now that bacteria living in the large intestine produce a short chain fatty acid known as butyrate, which can reduce inflammation by stimulating regulatory immune cells,” Lockett said. Resistant starches tend to make it through digestive processes in the stomach and small intestine to feed the microbiome in the large intestine. Unrefined whole grains, pulses and legumes, unripe bananas and cooked and cooled foods such as potatoes, pasta and rice are goods sources.  <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=11098&title=Foods+that+make+you+fart+are+good+for+you" alt="" width="1" height="1" /> </div> <div id="contributors"> This article was originally published on Cosmos Magazine and was written by Bill Condie. Bill Condie is a science journalist based in Adelaide, Australia. </div>

Food & Wine

Healthy creamy mushroom pasta sauce

Serves: 4 | Cooks in: 15 minutes Ingredients <ul> <li>350g farfalle pasta</li> <li>1 tbsp extra virgin olive oil, plus extra to drizzle</li> <li>1 bunch sage, leaves picked</li> <li>500g Button Mushrooms, cleaned, thinly sliced</li> <li>50g butter</li> <li>2 tbsp plain flour</li> <li>2 garlic cloves, finely chopped</li> <li>750ml (3 cups) vegetable stock</li> <li>1 cup milk</li> <li>250g fresh ricotta</li> <li>75g walnuts, toasted, coarsely chopped</li> <li>Salt and pepper, to season</li> </ul> Method 1. Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside. 2. Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside. 3. Melt the butter in the pan. Stir-fry the mushrooms and garlic for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine. 4. Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/articles/recipes/healthy-creamy-mushroom-pasta-sauce" target="_blank">Wyza.com.au. </a> Recipe courtesy of Mushroom Association Australia.

Food & Wine

URGENT RECALL: Popular pasta sauce pulled from shelves

Jars of a specific Leggo's pasta sauce sold at Woolies are being pulled from shelves across Australia over concerns for the potential presence of plastic and metal fragments inside. The recall is specifically for the 250-gram containers of Leggo's Fresh Napoli Sauce with Tomato, Garlic, Basil & Oregano, sold at Woolworths around Australia. The affected products carry the use-by date of 02/10/2021. Patties Foods Pty Ltd today issued the recall for the sauce, letting customers know there is a ‘potential presence of foreign matter (metal and plastic).’ The notice for the recall states: ‘If consumed, food products containing metal or plastic may cause illness and injury.’ Anyone who has bought the affected products are eligible for a full refund and they are advised to return the products to the store where they bought them. For more information, consumers can contact Patties Foods Pty Ltd on 1800 650 069 or email them at <a rel="noopener" href="mailto:info@patties.com.au" target="_blank">info@patties.com.au</a>. Image: provided

News

ALDI shopper’s quirk sparks heated debate

An ALDI shopper has mistakenly sparked a fierce debate regarding her pantry habits after she shared a cool hack to social media. The woman took to the ALDI Mums Facebook group to share a photo of lights she had installed in her pantry supermarket, writing: “Thanks ALDI, lights in my pantry!” Many praised the DIY hack, with one person calling it a “game changer”. Another joked the lights would be “perfect for midnight snacking”. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842333/aldi.jpg" alt="" data-udi="umb://media/9216edb3a0bd4d7a88bf7e9694b5d359" /> However, even the lights could not distract some from noticing the face there was tomato sauce in the pantry. "Who keeps tomato sauce in the pantry?" one user asked. "Who doesn't?" another replied. "We have always kept sauces in the pantry ever since I can remember... We are all still alive," someone else said. "Fridge for me. If it says on the bottle to refrigerate after opening, why would you do differently?" another user took time to point out. "Always in the pantry. Cold sauce on hot food is not my thing. Besides the space in the fridge is premium real estate," a fourth person wrote. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842329/aldi-1.jpg" alt="" data-udi="umb://media/0ea1f05974af425caf5d310e5c926504" /> One woman noted that there are plenty of preservatives in tomato sauce, revealing she had “never had a problem in 50 years”. Others commented that the soy sauce should also be refrigerated. "This is awesome, but we need to talk! Is the sauce open? If it is plz [refrigerate]! And is that soy sauce? Plz [refrigerate]! But everything else is awesome," one user said. Many also defended the woman and her sauce habits, with one user writing, "All these sauce comments! I keep my in the pantry, haven’t killed anyone yet, lol. “Lights look great!" "Ooohhh look at all the pantry police," another user joked.

Caring

This new pasta is whacky but sustainable

The way we make our pasta is being challenged, with researchers developing a style inspired by flat-packed furniture. Scientists at Carnegie Mellon University (CMU) have developed a flat kind of pasta that becomes a more conventional shape as it cooks. This approach could make pasta production more sustainable, with potential savings on packaging, transportation and energy costs, while tasting like the food we all know and love. By taking advantage of the expanding and softening that occurs when pasta is boiled, the scientists were able to create flat pasta that turns into rigatoni-like tubes, fusilli-like spirals, and long noodles. Ye Tao, one of the researchers involved in the project, tested the flat-pack pasta on a hiking trip and found it didn’t break en route and could be cooked on a portable stove while camping. “The morphed pasta mimicked the mouthfeel, taste and appearance of traditional pasta,” she said. Since traditional pasta can be difficult to package and take up a lot of space, the researchers hope their pasta can become a more sustainable option. “We were inspired by flat-packed furniture and how it saved space, made storage easier and reduced the carbon footprint associated with transportation,” said Lining Yao, director of the Morphing Matter Lab at CMU’s School of Computer Science. “We decided to look at how the morphing matter technology we were developing in the lab could create flat-packed pasta that offered similar sustainability outcomes.” The researchers also applied their pasta-making technique, published in the journal <a href="https://advances.sciencemag.org/content/7/19/eabf4098">Science Advances</a>, to swelling silicon sheets and believe it could be useful in the world of robotics and biomedicine.

Food & Wine

Urgent recall issued for Pete Evans product

Pete Evans “healthy” simmer sauce has been urgently recalled over fears it could trigger an allergic reaction. The $5 item - Pete Evans Healthy Everyday Jamaican Simmer Sauce 330g - which can be purchased from various different food stores around the country, has been recalled over undeclared allergens. “Thai Green Curry Sauce 330g has been labelled incorrectly as Jamaican Simmer Sauce 330g which has resulted in the presence of fish (an undeclared allergen)”, Food Standards Australia and New Zealand stated in a media release issued Wednesday. The health authority issued a warning to anyone who suffers from a fish allergy or intolerance that they may have a reaction if the product is consumed. “Consumers who have a seafood allergy or intolerance should not consume this product,” it stated. “Customers should return the product to the place of purchase for a full refund.” In the product description on the <a rel="noopener" href="https://shop.coles.com.au/a/national/product/pete-evans-simmer-sauce-jamaican" target="_blank">Coles website</a> Evans says: “My Sauces are full of flavour and healthy wholefood ingredient. Bursting with essential nutrients, they are ideal for families looking to spend more time at the dinner table and less time in the kitchen.” The recall applies to the product with a best before date of July 10, 2022.

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