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French toast in a mug

French toast for one has never been easier to make. Whether for breakfast or a naughty midnight snack, you’ll love this recipe. Ingredients: <ul> <li>1-2 pieces of (any) bread</li> <li>Butter, to grease</li> <li>1 egg</li> <li>3 tablespoons of milk</li> <li>1 teaspoon of cinnamon</li> <li>Maple syrup</li> </ul> Method: 1. Cut pieces of bread into cubes. 2. Grease inside of mug with butter. 3. Place bread in mug. 4. In a bowl add egg, milk and cinnamon and mix. 5. Pour into your mug on top of the bread and let it soak in. 6. Microwave for one to one and a half minutes until cooked. 7. Top with syrup and enjoy. Images: Shutterstock

Food & Wine

Bluey toast takes the internet by storm

While some have a hard enough time trying to make toast without setting off the fire alarm, others are always dreaming just that little bit bigger. Like the parents who call themselves the Bluey Mums on Facebook, who have found a source of endless entertainment in the form of Bluey toast - or more specifically, Bluey’s younger sister, Bingo. Their inspiration comes from a cookbook titled Bluey and Bingo’s Fancy Restaurant Cookbook: Yummy recipes, for real life. And with an ingredients list that seems simple enough on the surface - toast, some fruit, and a spread of their choice - many set to work trying to spoil their children with a fun-filled breakfast plate. However, as many soon came to learn, it can often be better to stick to what we know. Or at the very least to remember that practice makes perfect, and sometimes our first attempts are better served as a warning. And for the Bluey Mums, sharing became the theme of the day, with members finding bucketloads of amusement in posting their creations with each other. Some were spot on, and others were a little more abstract - but all were valiant efforts, and at the end of the day, came only from the best intentions. “Our ‘attempt’ at Bingo toast,' wrote one mum, Madison, alongside her images of what the toast should have looked like, and what she’d managed to come up with. Her masterpiece wasn’t far off the intended portrait, just a little off in proportion, but it was enough to draw laughter from the crowd, and some good-natured commentary at the shocked character on the plate. “Bingo has seen things,” someone declared. “Looks better than the picture I'd say!” wrote one supportive user. Meanwhile, others were happy just to know what it meant to their children, with one even getting a surprising - and welcome - result out of it all. “I have zero skills to do this stuff! But my daughter loved it and ate all the bread,” she wrote, before adding that her daughter had been “refusing bread for a while”. “My daughter loved it though,” another wrote of her own attempt, “and that’s all that matters.” One parent, who shared her creation to Reddit, was met with similar enthusiasm from commenters, with one writing “expectation vs reality … And the reality ain't that bad! Nice”. “Now do Muffin!” encouraged one, eager for another round of terrific toast. Images: Bluey Mums / Facebook, Reddit

Food & Wine

Prawn Peeling 101

Prawns are a classic Aussie seafood delicacy. You’ll find them on almost every Australian Christmas lunch or dinner table this year and they can be enjoyed countless different ways, in countless different recipes. While fans of the delicious crustacean will certainly be diving into them this festive season, there is one aspect of prawns people hate: peeling them. Chef and TV host Courtney Roulston speaks about the humble prawn and even shares her number one tip for mess-free peeling. "I'm old school," Roulston, who is a spokesperson for the Marine Stewardship Council's new "Peel The Difference" campaign. "I know there's loads of gadgets and I've seen people do it with a fork and a spoon. "I think prawns are the ultimate finger food, you need to get your hands involved. I rip off the head, get my thumb underneath the first three sections and [opposite hand's] forefinger underneath the rest and peel. "I'm quick enough that I can do it in six or seven seconds." Roulston is a big fan of incorporating prawns into multiple dishes on Christmas Day. "They go really well with a glass of champagne and are great for the start of a Christmas party," she revealed. "Prawns integrate really well into other recipes, whether it be a salad or a classic prawn roll or a prawn cocktail." Prawns served on Christmas Day or during the warmer months are often paired with the classic “Marie Rose” sauce, which uses tomato and tabasco or Worcestershire sauce mixed with mayonnaise. Roulston instead opts for a healthier dipping suace, which she calls the “green goddess” sauce. "You blitz up avocados with lemon juice or apple cider vinegar with salt and pepper with a load of herbs," she explains. "It's like a healthier version of the Marie Rose, it's simple and perfect for the warmer weather.” Let us know your favourite prawn hacks as we head into the festive season! Image: Getty

Food & Wine

Sweet and sour prawns

Don’t settle for takeaway when it’s so easy to whip up this delicious sweet and sour prawn dish. Serves: 4 Ingredients: <ul> <li>500g raw banana prawns, peeled, deveined, heads removed</li> <li>2 carrots, sliced</li> <li>1 cup chopped red, yellow and green capsicum, cut into bite sized pieces</li> <li>½ brown onion, chopped</li> <li>1 tablespoon grated fresh root ginger</li> <li>1 red chilli, deseeded, chopped</li> <li>1 cup fresh pineapple, chopped</li> <li>200ml pineapple juice</li> <li>3 tablespoon vegetable oil</li> <li>2 tablespoon rice wine vinegar</li> <li>1 tablespoon soy sauce</li> <li>¼ cup tomato sauce</li> <li>¼ cup brown sugar</li> </ul> Method: <ol> <li>Heat 2 tablespoons of oil in large wok over medium-high heat. Add prawns and stir-fry for 3 minutes, or until prawns are just cooked through. Remove from wok and set aside.</li> <li>Heat remaining oil in wok. Add onions and cook for 2 to 3 minutes, or until softened. Add chilli and ginger and cook for 2 minutes, then add pineapple, capsicums and carrots. Cook for 1 minute.</li> <li>Add vinegar, tomato sauce, soy sauce, sugar and pineapple juice. Bring to simmer and cook for 7 minutes, or until sauce begins to thicken.</li> <li>Return prawns to pan and toss to warm through and coat. Serve with a side of plain rice.</li> </ol> Image: Getty

Food & Wine

If you want to indulge in Avocado toast now is your chance

Australia’s avocado glut is “just the beginning” with domestic production tipped to jump by 40% in the next five years. A supply boom means households have been enjoying more avocados at cheaper prices. However, agribusiness bank Rabobank suggests Aussies will need to eat and export even more, as growers grapple with soaring production growth over the next five years. This year alone, the per capita supply of avocados is estimated to be up 26% on the previous year, equating to 22 avocados for every Australian, according to the bank’s analysis. A bumper crop, mainly in Western Australia and Queensland in 2021-22, caused a national oversupply which led retail prices to plunge to a record low $1 each in June last year, and again in early July. Retail prices this year are 47% below the five-year average for the fruit, putting pressure on farmers already dealing with rising production costs and labour shortages as reported. The volume of avocados eaten by Aussie households jumped 31% in 2021-22 compared to the previous year, while they spent 29% less on them due to the lower prices. At the same time, export volumes rose by more than 350% in the past year, the Rabobank report said. Domestic production will expand by 40%, or 50,000 tonnes in the next five years, industry forecasts suggest, with all of Australia’s avocado regions expecting growth. It means Aussies and overseas markets will need to love locally grown avocados even more to use up the extra production in coming years. So what are you waiting for? Indulge in this delicious fruit which is rich in healthy, good fats. Image: Getty

Food & Wine

From a series of recipes designed by Xali: Sauteed silverbeet with celery and toasted pine nuts

Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause. Created by Northern Rivers resident Naz de Bono, Xali is a daily personalised program that provides workouts, recipes, education and support to women based on the 4 pillars of Move, Eat, Learn & Connect. Xali creates recommendations for women bursting with energy but also provides options for the days when they want to pull back. As women experience biological changes, the way they exercise needs to be adapted. A shift in hormones means women have a higher risk of injury and Naz has created a library of workouts with this in mind. Sautéed silverbeet with celery and toasted pine nuts Serves: 1 Ingredients: ● 1 tbsp pine nuts ● ¼ tbsp olive oil ● ¼ whole lemon ● 1 ½ celery stalk, sliced diagonally ● 1 cup silverbeet, trimmed ● ⅛ tsp salt ● ⅛ tsp cracked black pepper Method: <ol> <li dir="ltr" aria-level="1"> Heat a cast iron skillet over a medium heat. Add pine nuts and dry fry to lightly toast. Remove pine nuts from heat and set aside. </li> <li dir="ltr" aria-level="1"> Heat oil in the same skillet over a medium-high heat. Add oil and lemon, and sear lemon until coloured. Remove lemon from heat and add celery and cook for 3 minutes until almost soft. Add silverbeet and cook for another 5-7 minutes. </li> <li dir="ltr" aria-level="1"> Return seared lemon to the pan, add lightly toasted pine nuts season and serve directly from the pan. </li> </ol> Image: Supplied

Food & Wine

“Bloody outrage”: Cafe roasted for stingy vegemite toast

A Sydney cafe is being dragged online after a <a href="https://www.reddit.com/r/australia/comments/u4l5f0/vegemite_on_toast_from_a_cafe/">customer shared</a> a photo of a piece of toast with a very stingy spread of Vegemite on it. An outraged customer shared a photo of the “very disappointing” piece of toast on the weekend, which sparked hundreds of comments from equally offended Australians. The criminally offensive piece of toast was purchased at a popular eatery in Newtown, Sydney. The photo shows a piece of almost raw sourdough, with a buttered middle and hardly any vegemite in the centre. “Vegemite on toast from a cafe,” the disappointed Reddit user wrote, alongside a sad face emoji. The photo sparked a flurry of anger in the comments. “That’s just un-Australian and needs to be called out,” one user raged. “It’s barely toasted and the butter doesn’t even make it to the edges. Let alone the issue with the Vegemite,” another fumed. Another added: “That’s bloody outrage that is!” Despite the overflow of support, there were some who questioned the type of person who orders toast from a cafe. “OK, that’s terrible … but who tf is ordering vegemite toast from a cafe?” one wrote. Mostly though, people just saw the “abysmal” brekkie offering as an opportunity to roast Sydney prices and services. Image: Reddit

Food & Wine

All hail the mighty prawn!

Vibrant in colour, sweet in flavour and firm in texture – there’s nothing more delicious than a good ol’ Aussie prawn. So, to mark National Prawn Day on March 19, we’ve got an original recipe by Susie Burrell, prepared especially for Tropic Co, for you to whip up at home. <ul> <li dir="ltr" aria-level="1"> Preparation time: 00:15 </li> <li dir="ltr" aria-level="1"> Cooking time: 00:10 </li> <li dir="ltr" aria-level="1"> Serves: 4 </li> <li dir="ltr" aria-level="1"> Level: Easy </li> </ul> Ingredients List: <ul> <li dir="ltr" aria-level="1"> 12 Raw Tropic Co Tiger Prawns, peeled, tails left on </li> <li dir="ltr" aria-level="1"> Panko Bread Crumbs </li> <li dir="ltr" aria-level="1"> 1⁄2 cup plain flour </li> <li dir="ltr" aria-level="1"> Salt & Pepper </li> <li dir="ltr" aria-level="1"> 1 egg </li> <li dir="ltr" aria-level="1"> Lime wedges, to serve </li> <li dir="ltr" aria-level="1"> Dipping Sauce </li> <li dir="ltr" aria-level="1"> 1⁄2 cup low-fat greek yoghurt </li> <li dir="ltr" aria-level="1"> 2 tbsp sweet chilli sauce </li> </ul> Method Step 1 Remove heads from prawns and shell, however leaving the tails intact Step 2 Combine flour, panko crumbs, and salt and pepper. In a third bowl crack the egg and whisk with a fork. Step 3 Dip each prawn in an air-fryer and lightly spray with extra virgin olive oil. Cook the Tropic Co Tiger Prawns at 180 degrees for 8-10 minutes, turning halfway throughout the time. Step 4 While prawns cook, in another bowl, combine ingredients for dipping sauce. Store in the fridge until ready to eat. Step 5 Serve prawns with dipping sauce and a squeeze of fresh lime Serve right away!

Food & Wine

You must try this prawn and broccolini pad Thai

This recipe is a perfect mix of broccoli and Chinese kale. It has a mild peppery taste that becomes sweeter when cooked. Serves 4 | Takes 15 minutes Ingredients <ul> <li>2 bunches Broccolini, roughly chopped</li> <li>200g packet pad Thai rice stick noodles</li> <li>¼ cup fish sauce</li> <li>2 tablespoons grated palm sugar or brown sugar</li> <li>1 lime, juiced</li> <li>2 tablespoons peanut oil</li> <li>700g medium green prawns, peeled, deveined</li> <li>2 eggs, lightly beaten</li> <li>3 tablespoons pad Thai paste</li> <li>3 green onions, thinly sliced</li> <li>bean sprouts, coriander leaves and fried shallots</li> <li>lime wedges, to serve</li> </ul> Method 1. Cook the noodles following the packet directions. Drain and cover to keep warm. Combine the fish sauce, palm sugar and lime juice. Stir to dissolve the sugar then set aside. 2. Heat the wok over a high heat until hot. Add 2 teaspoons of oil and swirl to coat the surface. Add half the prawns and stir-fry for 1 minute or until they turn pink. 3. Remove to a plate. Repeat with oil and remaining prawns. 4. Add 2 teaspoons of oil and the Broccolini to the hot wok and stir-fry for 1 minute. Add 1 tablespoon of water, cover and steam for 30 seconds. Remove to the plate with the prawns. Add the remaining oil. Pour in the eggs. Cook, gently stirring for 1 minute, or until scrambled. Push to one side of the wok. 5. Add stir-fry paste and cook for 30 seconds. Return the Broccolini and prawns to the wok with the noodles and fish sauce mixture. Stir-fry until combined and hot. Add the onions and stir fry for 30 seconds. Top with bean sprouts, coriander and fried shallots. Serve with lime. Tips 1. For a chicken and Broccolini pad Thai, replace the prawns with 600g chicken breast fillet, thinly sliced. Image and recipe courtesy of <a href="https://www.perfection.com.au/home">Perfection Fresh.</a> Republished with permission of <a href="https://www.wyza.com.au/articles/recipes/broccolini-prawn-pad-thai">Wyza.com.au.</a>

Food & Wine

Man’s avocado deodorant stick sends internet into chaos

One man has invented an avocado deodorant stick as a way to make the “fastest avocado toast ever”. Posting to the TikTok page Unnecessary Inventions, the man behind the account introduced his insta invention, "avocado on a stick". At the crux of it, it appears to just be an empty deodorant stick filled with smashed avocado. "I invented the easiest way to make avocado toast," he says as the clip begins. “Meet the avocado on a stick." The tutorial went on to demonstrate how the avocado stick functions much the same as a stick of roll-on deodorant. "This handy little container features fresh, mashed avocado. And you can twist this little knob to reveal a little more avocado," he says. "Then you just grab a piece of toast and spread on your avocado. The fastest avocado toast ever." The video has since been viewed over 4.6 million times. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7839271/avocado.jpg" alt="" data-udi="umb://media/ea9f3fdaf7fa442d941ee5361f68bbd9" /> "Im so repulsed [sic]" one person wrote. Another added: "That really does not look edible.” "This makes me uncomfortable," a third chimed in. Not all the comments were bad however, with some choosing to admire his “creative take”. “The point is you tried,” one person commented. Another user added: “I appreciate the effort indeed.”

Food & Wine

Papaya, goat cheese and honey toast

Give your morning breakfast a twist with freshly sliced papaya on toast. Fresh and delightful! Serves 1 Prep Time: 2 minutes Recipe by: <a href="http://www.australianpapaya.com.au/">Australian Papaya</a> Ingredients: <ul> <li>1 piece sourdough bread, toasted (50g)</li> <li>1/4 cup or 60g crumbled goat cheese</li> <li>75g thinly sliced papaya</li> <li>1/2 tbsp honey</li> <li>1tbsp Fresh mint, shredded</li> </ul> Method: <ol> <li>Top toasted sourdough with goat cheese and papaya to taste.</li> <li>Drizzle over honey and sprinkle with mint to serve.</li> </ol>

Food & Wine

Relax with some French toast with balsamic strawberries and macadamia crumble

Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh-so-tempting strawberry sauce. Serves: 4 Ingredients <div class="article-body"> Macadamia crumble <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> Balsamic strawberries <ul> <li>55g (¼ cup) caster sugar</li> <li>1 tablespoon balsamic vinegar</li> <li>300g strawberries, hulled</li> </ul> French toast <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> Directions <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> Tips <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> Image and recipe from <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><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. </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">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></div> </div> </div>

Food & Wine

Try this: Lemon ginger sumac barbecued prawns

Perfect for a summer barbecue, these prawns have a delicious twist. Ingredients <ul> <li>700g large prawns, peeled and deveined</li> <li>¼ cup olive oil</li> <li>1 tsp sesame oil</li> <li>2 tbsp fresh lemon juice + zest of 1 lemon (or lime)</li> <li>½ yellow onion, chopped</li> <li>1 clove garlic, peeled</li> <li>3 tbsp The Ginger People®Organic Ginger Juice</li> <li>1 tbsp fresh coriander, chopped</li> <li>1 tsp sumac</li> <li>¼ tsp salt</li> <li>¼ tsp ground black pepper</li> </ul> Directions <ol> <li>In a blender or food processor, process the olive oil, sesame oil, lemon juice, lemon zest, onion, garlic, ginger juice, coriander, sumac, salt and pepper until smooth.</li> <li>Reserve a small amount for basting. Pour the remaining mixture into a dish, add prawns. Stir to coat. Cover and refrigerate for 2 hours.</li> <li>Preheat grill for medium heat. Thread prawns onto skewers. Discard marinade. Lightly oil grill grate. Grill prawns for 2 to 3 minutes per side, or until opaque. Baste with reserved marinade.</li> </ol> Recipe from <a href="http://gingerpeople.com.au/cooks-corner">The Ginger People</a>. Republished with permission of <a href="/Wyza.com.au.">Wyza.com.au.</a>

Food & Wine

Slip a more sustainable prawn on your barbie this Christmas

Australians are set to munch through half a billion prawns this Christmas. But where do all those prawns come from? And can we feel good as we throw another one on the barbie? About half of the prawns eaten in Australia come from overseas. More than A$200 million worth of frozen prawns were imported in 2011–2012, mainly from southeast and east Asia, and these imports are on the rise. Most of the imported prawns are farm-grown and the main species is commonly known as vannamei, or white shrimp. The rapid growth of prawn farming has generated public debate over its sustainability and effects on the environment. Concerns have surrounded the destruction of mangrove areas, coastal pollution, salinisation, wild prawn collection, the use of marine-based feeds, and conflict with other resource users. But there is some good news: according to the <a href="http://www.fao.org/fishery/culturedspecies/Litopenaeus_vannamei/en">Food and Agriculture Organization</a> of the United Nations, worldwide environmental certification programs such as <a href="http://www.globalgap.org/uk_en/">Global Gap</a> are having a positive influence on farming practices. Growers are breeding prawns that use protein more efficiently, and adopting low-water-exchange pond systems with less environmental impact. These <a href="http://ag.arizona.edu/azaqua/ista/ISTA9/PDF's/Yoram-BFT%20Brief%20Summary%205.3.11.pdf">aerated systems</a> encourage the growth of bacteria and other microorganisms that recycle unused food. Other advances include better biosecurity and traceability, and reduced chemical residues. Australian scientists are supporting better aquaculture practices in Vietnam by helping farmers to establish prawn breeding programs that improve farm productivity. <h2>Australian farmed prawns</h2> About 20% of Australian prawns are farm grown. Australia has some 20 prawn farms, located mainly in Queensland. The most common farmed species is the black tiger prawn, followed by the banana prawn. Australian prawn farmers have worked with scientists to develop healthy, <a href="http://www.csiro.au/en/Outcomes/Food-and-Agriculture/tiger-prawn-farming.aspx">fast-growing</a> prawns that can be produced efficiently on farms that meet the world’s highest standards for environmental management. Research has also addressed the industry’s perceived dependency on marine-based feeds. <h2>What do prawns eat?</h2> Farmed prawns are fed on a compounded pellet made from a range of ingredients that satisfies their nutritional needs. In Australia, the ingredients include soybeans, lupins and canola, and recycled waste proteins, plus small amounts of sustainably-sourced fish meal and fish oil. But now the technology exists to phase-out these marine ingredients. A new food <a href="http://www.csiro.au/Portals/Media/Perfect-food-for-perfect-prawns.aspx">additive</a> developed by CSIRO has been shown to improve prawn growth rates by 30% and eliminates the need for fish products in their diet. The additive is moving towards commercial production in Australia and Asia. <h2>Trawling for prawns</h2> The rest of our prawns are harvested by 500 prawn trawlers that operate across 15 Australian fisheries off Queensland, the Northern Territory, Western Australia, South Australia and New South Wales. The main species caught are <a href="http://fish.gov.au/reports/crustaceans/prawns/Pages/Eastern-king-prawn.aspx">king prawns</a>, <a href="http://fish.gov.au/reports/crustaceans/prawns/Pages/white_banana_prawn.aspx">banana prawns</a>, <a href="http://fish.gov.au/reports/crustaceans/prawns/Pages/tiger_prawns.aspx">tiger prawns</a>, school prawns and <a href="http://fish.gov.au/reports/crustaceans/prawns/Pages/blue_and_red_endeavour_prawns.aspx">endeavour prawns</a>. Wild-caught Australian prawns are available year-round, although some seasonality occurs. Many of the fisheries are remote, so catches are commonly packaged and frozen on board the vessels. Australian prawn fisheries, like all Australian fisheries, are recognised as among the best-managed in the world. Scientists work with managers and industry to set fishing levels that are strictly regulated and monitored. Escape hatches in the trawl nets have been used for more than a decade to reduce the capture of large species, and all prawn fisheries must pass ecological assessments to meet conservation and export regulations. South Australia’s Spencer Gulf Fishery and the Commonwealth <a href="http://www.csiro.au/Outcomes/Oceans/Marine-Life/Sustaining-fisheries-index/Northern-Prawn-Fishery.aspx">Northern Prawn Fishery</a> have both achieved certification from the Marine Stewardship Council, an independent body that certifies sustainable fisheries worldwide. <h2>Look out for labels</h2> All prawns sold at major supermarkets in Australia must be labelled according to the country of origin. In some states, such as the Northern Territory and South Australia, that compulsory labelling extends to all seafood retail outlets, including restaurants. Australian prawn farmers and fishers are trying to encourage people to eat Aussie prawns throughout the year with a <a href="http://australianprawns.com.au/">Love Australian prawns</a> campaign in an effort to smooth out some of the logistics associated with stocking so many prawns at Christmas. So if you do want to buy homegrown prawns, look out for the labels at your supermarket, or ask your fishmonger where they’ll be getting their supplies from this Christmas. <iframe width="440" height="260" src="https://www.youtube.com/embed/Xn_CPrCS8gs?wmode=transparent&start=0" frameborder="0" allowfullscreen=""></iframe> Paul Hogan’s famous ‘I’ll slip an extra shrimp on the barbie’ ad from 1984. <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; text-shadow: none !important;" src="https://counter.theconversation.com/content/20421/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/rik-buckworth-110680">Rik Buckworth</a>, Principal Research Scientist, <a href="http://theconversation.com/institutions/csiro-1035">CSIRO</a> and <a href="https://theconversation.com/profiles/greg-coman-109363">Greg Coman</a>, Aquaculture scientist, <a href="http://theconversation.com/institutions/csiro-1035">CSIRO</a> This article is republished from <a href="http://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/slip-a-more-sustainable-prawn-on-your-barbie-this-christmas-20421">original article</a>.

Food & Wine

How to make Jamie Oliver's bay salt prawn skewers with summer veg

Time to prepare 25 mins | Serves 4 Warmer weather brings memories of sun, seafood and barbeques - so why not combine them all? This recipe from Jamie Oliver puts a yummy twist on the good ol' shrimp. The bay salt flavour is unconventional but that's what makes this BBQ prawn recipe taste so delicious. Recipe from <a href="http://www.jamieoliver.com/recipes">jamieoliver.com/recipes</a> Ingredients: <ul> <li>20 raw king prawns, from sustainable sources (ask your fishmonger), peeled and black veins removed</li> <li>4 small courgettes</li> <li>10 bay leaves</li> <li>1 tablespoon sea salt</li> <li>3 tablespoons good extra virgin olive oil</li> <li>Juice of ½ lemon</li> <li>2 large handfuls freshly podded peas</li> <li>2 large handfuls freshly podded broad beans</li> <li>1 small bunch fresh mint, leaves picked\</li> <li>A few chive flowers, optional</li> <li>Sea salt</li> <li>Freshly ground black pepper</li> </ul> Directions 1. First of all, get your barbecue good and hot. If you're using wooden skewers, soak four of them in some cold water for 10 minutes, so they don't burn when you put them on the barbie later. Thread 5 prawns on to each skewer, make sure you poke through the fat and the thin part of each prawn. Slice the courgettes into ribbons with a speed peeler or a mandolin. 2. To make the bay salt, crumble the bay leaves into a pestle and mortar and add the salt. Bash up the bay leaves until you have a vibrant green salt and all the bay leaves have broken down and released their natural oils. 3. Sprinkle each of the prawn kebabs with a good pinch of the bay salt. Drizzle them with a little olive oil and pat and rub everything in. Place the skewers on the hot barbecue for a couple of minutes on each side. Fill the rest of the barbecue with the courgette slices – as they are so thin, they'll only need cooking on one side. After 2 minutes, turn over the skewers and cook for a further 2 minutes while you start taking off the courgettes. 4. Pour 3 tablespoons of good olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans and grilled courgettes. Tear over the mint leaves and the chive flowers, if using. Season with a little salt and pepper and gently mix everything together. 5. Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it. Perfect light, healthy summer eating. Tips <a href="http://www.jamieoliver.com/recipes/seafood-recipes/bay-salt-prawn-skewers-with-summer-veg/">Jamie says: </a>The combination of bay leaves and prawns is quite an unconventional one, but I think it's a winner. This recipe will make enough for a decent batch of bay salt – you can use it instead of normal salt. You won't need as much as you would normally use though, as the bay gives it extra flavour. Bay salt is great if sprinkled over a shoulder of lamb, a chicken or a piece of pork before roasting. You can keep it in a container for a couple of months if you dry it out first. Republished with permission of <a href="https://www.wyza.com.au/recipes/bay-salt-prawn-skewers-with-summer-veg.aspx">Wyza.com.au.</a>

Caring

Delicious pork belly and prawn fresh rice paper rolls

Time to prepare 20 mins | Serves 4-6 A great fresh-tasting starter or snack, and you can even get creative with the ingredients you put inside! “Although I love Vietnamese fried spring rolls, these fresh rice paper rolls are my favourite rolls to eat. They’re light and delicious and hugely popular in Vietnam as well as all around the world,” says chef Adam Liaw. Recipe from <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fadam-liaw-s-asian-cookery-school-adam-liaw%2Fprod9780733634307.html">Asian Cookery School by Adam Liaw</a> (Hachette, RRP $49.99) -. Ingredients: <ul> <li>300g pork belly, skin and bone removed </li> <li>1 tbsp salt </li> <li>100g dried rice vermicelli </li> <li>30 rice paper sheets </li> <li>3 cups shredded iceberg lettuce </li> <li>1 cup loosely packed mint </li> <li>1 cup loosely packed coriander or perilla </li> <li>300g cooked prawns, peeled, deveined and split lengthways </li> <li>1 bunch Chinese chives, halved </li> <li>1 cup Nuoc Cham* (see tip below), to serve</li> </ul> *If you don’t feel like making it yourself or can’t find Nuoc Cham at your local Asian supermarket then try it with sweet chilli sauce or experiment with your favourite Asian dipping sauce. Directions 1. Place the pork belly in a pot just big enough to fit it. Cover with cold water. Add the salt, bring the water to a simmer and simmer for 20 minutes, or until the pork belly is cooked through. Remove from the water and allow to cool. Thinly slice the pork into 5cm wide slices no more than a few millimetres thick. 2. Place the rice vermicelli in a large bowl and pour over plenty of boiling water. Leave for 5 minutes then drain, rinse in cold water, drain again and cut into 5cm lengths. 3. Fill a large bowl with lukewarm water and dip a sheet of rice paper into the water until it slightly softens. (It will continue to soften out of the water.) Transfer the rice paper to a plate and place a pile of pork, lettuce, rice vermicelli and some mint and coriander on the paper in a line just in from the edge closest to you. 4. Place a few prawns at the centre of the paper with the orange backs facing down and roll the paper, folding in the edges halfway along, as shown. Add a few spears of chives just before finishing the roll so the cut ends stick out of the top. Serve with Nuoc Cham. Tips: <ul> <li>Keeping the prawns separate from the other fillings is purely for presentation, so you can see the colourful backs facing outward through a single layer of rice paper.</li> <li>You don’t need to do all the work yourself – you can put the ingredients on platters on the dining table with bowls of warm water to dip the rice papers into and everyone can make their own.</li> <li>The filling of the rolls can be whatever you like. Try leftover <a href="https://www.wyza.com.au/recipes/lemongrass-beef.aspx">Lemongrass Beef </a>or <a href="https://www.wyza.com.au/recipes/porchetta-sliders-by-matt-moran.aspx">shredded chicken</a>. </li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/fresh-rice-paper-rolls.aspx">Wyza.com.au.</a>

Food & Wine

Enjoy some sweet mango and prawn rice paper rolls

Enjoy a fun and sweet twist on a traditional dish. Makes: 24 Prep time: 30 mins Cooking time: 0 mins Ingredients <ul> <li style="font-weight: 400;">4 Calypso® mangoes</li> <li style="font-weight: 400;">2 x 250g packs Qukes® peeled into ribbons </li> <li style="font-weight: 400;">2/3 cup whole egg mayonnaise</li> <li style="font-weight: 400;">1/2 lime, juiced</li> <li style="font-weight: 400;">1 tbs hot chilli sauce</li> <li style="font-weight: 400;">200g dried rice vermicelli noodles </li> <li style="font-weight: 400;">36 cooked medium king prawns, peeled, deveined </li> <li style="font-weight: 400;">24 (2 x 150g packets) rice paper wrappers </li> <li style="font-weight: 400;">1 small iceberg lettuce, shredded</li> <li style="font-weight: 400;">1 cup fresh mint leaves </li> </ul> Method <ol> <li>Cut the cheeks from the mangoes and scoop the flesh from the cheeks. Roughly chop 1 mango cheek and place in small food processor. Add mayonnaise and lime juice and pulse until well combined. Remove to a bowl and swirl through the chilli sauce. Refrigerate until ready to serve. Thinly slice the remaining mango crossways, place onto a plate and refrigerate until required. </li> <li>Prepare the noodles following the packet directions. Refresh under cold water and drain well. Return to bowl. Cut into shorter lengths using kitchen scissors. Cut the prawns in half through the centre of the prawn so they still resemble prawn shape. </li> <li>Working with one rice paper sheet at a time, submerge it in a shallow dish of luke-warm water for 3 seconds, it should still be firm. Place on a board and pat dry with paper towel to remove excess water. Place 4-5 mango slices down the centre of the rice paper sheet.</li> <li>Top with 4 Qukes® slices, 3 pieces of prawns, lettuce, noodles and mint. Fold in the sides and roll-up firmly from the end closest to you to enclose the filling. Repeat to make 24 rolls. Serve with mango dipping sauce.</li> </ol> Tip: You can make the rice paper rolls up to 2 hours ahead. Place on plate and cover loosely with paper towel and plastic wrap Recipe and photo courtesy of Calypso Mangoes.

Food & Wine

Warm toasted teff salad

Like any decent salad, it's full of 'good bits' like spiced roasted root vegetables, sautéed greens and toasted teff with salty feta crumbled on top. If you haven't heard of teff, it's a tiny little grain widely used in Ethiopia, and is naturally gluten-free, rich in essential amino acids, low GI and high in fibre and iron. It's deliciously satisfying and the leftovers make a great lunch the next day! Ingredients: 1/2 cup brown teff grain 3/4 cup water 2 medium sweet potatoes 2 parsnips 2 teaspoons garlic powder 1/4 teaspoon chilli powder 1/2 bunch curly kale 100g feta cheese Small handful of fresh dill Olive oil Sea salt Directions: 1. Preheat your oven to 180°C and line a baking tray with baking paper. Chop the sweet potato and parsnip into small cubes, place onto the prepared tray, sprinkle over the garlic powder and chilli powder, drizzle over some olive oil and toss everything together so that the vegetables are evenly coated. Spread the vegetables out on the tray in one layer and bake in the preheated oven for 35 – 40 minutes or until browned. 2. While the vegetables are baking, toast the brown teff grain in a fry pan over a medium-low heat until it starts to make popping noises. Add the water and a pinch of sea salt to the pan, bring to the boil and then reduce the heat to low. Simmer, with the pan uncovered and stirring regularly, until all of the water has been absorbed. Once the water has been absorbed, fluff teff with a fork and tip onto a plate and set aside. 3. Remove the stalks from the kale and roughly chop the leaves. Tip the leaves into the frypan used for the teff and gently toss the leaves over a low heat to warm them through. Take the pan off the heat and dress the kale with a good drizzle of olive oil and a pinch of sea salt. 4. To serve, tip the roasted vegetables, teff and kale into a serving bowl and toss to combine. Crumble over the feta and sprinkle with fresh dill. Tips: Teff is cooked in a similar way to quinoa. You can lightly toast it before cooking, which is what I've done in this recipe. Republished with permission of <a href="https://www.wyza.com.au/recipes/warm-toasted-teff-salad-ld.aspx">Wyza.com.au</a>.

Food & Wine

Enjoy a prawn cocktail with avocados

These are always popular! Just cut those buttery, delicious avocados in half and fill with the ingredients you use to make a prawn cocktail your family will love. Serves: 4 Ingredients: <ul> <li> 16 cooked tiger prawns, peeled and deveined </li> <li> 2 avocados </li> <li> 4 lettuce leaves, thinly sliced </li> <li> 1⁄4 cup (60g) cocktail sauce </li> </ul> Method: <ol> <li> Cut the avocados in half and discard the pit.</li> <li>Scoop half the avocado out, adding the flesh to a bowl, to create a larger round.</li> <li>Scatter the lettuce evenly across each avocado half and top each with 4 prawns. </li> <li>Season and mash the avocado. 5. Spoon across each before serving with a dollop of complementary seafood sauce. </li> </ol> Optional: To make your own seafood sauce, simply mix 1⁄4 cup (60ml) cream with 2 tablespoons (30g) tomato sauce, a splash of Worcestershire sauce and drop of tabasco. Season to taste. Recipes by 4Ingredients for Australian Avocados.

Food & Wine

Booted Jacqui Lambie admits struggles: "Living on Vegemite toast"

Controversial Senator-elect Jacqui Lambie, has revealed the struggles she faced after being booted from Parliament. Lambie – who made a stunning comeback after being re-elected in last week’s federal election – shared how she was forced to live off $150 a week after being kicked out of Parliament in 2017 for being a dual citizen. Speaking to <a rel="noopener" href="https://thenewdaily.com.au/" target="_blank">The New Daily</a>, Lambie said the sudden unemployment left her with nothing and that she survived by munching on Vegemite toast. After falling behind on her mortgage payments, Lambie decided to take part in reality show, I’m A Celebrity Get Me Out of Here to help pay for her political campaign. According to her, she only made $20,000 a year from media appearances and public speaking. Out of that income, she attempted to pay for groceries and home repayments of $1000 a month. “I just had to do it. No new clothes. No make up. I just did it. I had friends who cut their own meat, and (have) veggie gardens. They were giving back,” she said. “You just do it. I was not prepared to go back on the dole queue. “I don’t run around in Armani, sweetie.” In 2017, Lambie outed herself as a dual citizen, forcing her departure from Parliament. “There was no pay out. Because we were imposters. It was just walk out and you’re finished,” she said. After being re-elected in Tasmania, Lambie will now earn a cool $200,000 a year. Out of that hefty amount, she plans on devoting $1500 a month to putting a stranger through drug rehabilitation – a cause that’s close to her heart as her own son fought an ice addiction. Talking about son Dylan, the 48-year-old said, “That was four years ago now. He’s holding down a good job and all the rest. He gets tested where he is for drugs.” “I just like to give back. My son spent 18 months in long-term rehab and now I want to sponsor someone again. “It’s long-term rehab – $1500 a month. Soon as I get paid, I was talking to them yesterday, I will sponsor someone again.” And regarding her love life? Lambie says there’s nothing to look forward to. “Mate, I was broke, I was unemployed, I don’t think that’s very attractive to blokes,” she said. “It’s been a while now. It’s been about 15 years.”

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