Placeholder Content Image

"My little Spice Girl": Victoria Beckham's sweet tribute as daughter turns 13

<p>David and Victoria Beckham's daughter has turned 13. </p> <p>On Wednesday July 10, the couple marked Harper's milestone birthday with a cute throwback video shared on Instagram. </p> <p>The sweet video — set to Bruno Mars’ <em>Just The Way You Are </em> — featured a compilation of footage of Harper through the years, from her taking her first steps to playing soccer with her dad. </p> <p>"Happy 13th Birthday to my beautiful little girl," David began in the caption. </p> <p>"Daddy is so proud of you, you have grown up to be a kind, generous &amp; a beautiful young lady with the most amazing heart &amp; the most amazing smile that we all love so so much," he continued.</p> <p>"Always be the beautiful person that you are. Harper Seven you're my world."</p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/C9Prtgjo_IN/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/C9Prtgjo_IN/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by David Beckham (@davidbeckham)</a></p> </div> </blockquote> <p>Victoria also shared a special tribute to her daughter, with the caption: “Happy Birthday to my best friend. You are sweet and kind and your smile warms our hearts every day 😊"</p> <p>"You really are our everything Harper Seven and we are so proud of the happy, beautiful, talented young lady you are becoming. We love you so so much ❤️❤️❤️❤️❤️❤️❤️❤️ "</p> <p>Victoria's celebrity friends took to the comments to share their birthday wishes. </p> <p>“Happy birthday beautiful Harper! We love you so much! ❤️,” wrote Victoria’s best friend Eva Longoria. </p> <p>“Happy birthday Harper, we love you to bits. Xx,” added Spice Girl bandmate Emma Bunton.</p> <p><em>Images: Instagram</em></p> <p> </p>

Family & Pets

Placeholder Content Image

Spice Girls reunite for Victoria Beckham's 50th birthday

<p>The Spice Girls have reunited and performed one of their most iconic songs at Victoria Beckham's lavish 50th birthday party. </p> <p>The birthday bash – which cost an estimated $480,000 – was hosted at Oswald’s, a private members’ restaurant in London, with all five Spice Girls, plus host of star guests, including Tom Cruise and Eva Longoria in attendance. </p> <p>David Beckham took to Instagram to share what Spice Girls fans have been dying to see - a video of the girl group singing and dancing to "Stop". </p> <p>“I mean come on x," he captioned the post. </p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/C6AWKeaoENX/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/C6AWKeaoENX/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by David Beckham (@davidbeckham)</a></p> </div> </blockquote> <p>Fans were over the moon and even British supermodel Adwoa Aboah commented: “What dreams are made of!”</p> <p>“David you are the best social media manager out there, thank you for giving the people CONTENT,” one fan wrote. </p> <p>“I am crying happy tears! OMG! I love Spice Girls so freaking much! Happy birthday, Victoria!” another commented. </p> <p>“The moment the entire planet has been waiting for,” a third added. </p> <p>"The way a whole generation is SHAKING," commented a fourth. </p> <p>Just last month, during an appearance on UK talk show <em>Loose Women</em>, Mel B hinted at a Spice Girls reunion of some kind, which she said would "definitely" be happening this year. </p> <p>“We are definitely doing something,” she told co-host Christine Lampard.</p> <p>“I’m probably going to get told off (for revealing that), but I’ve said it. There you go. I’m in trouble now.”</p> <p><em>Images: Instagram</em></p> <p> </p> <p> </p>

TV

Placeholder Content Image

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

<p dir="ltr">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. </p> <p dir="ltr">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.</p> <p dir="ltr"><span style="text-decoration: underline;">Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad</span></p> <p dir="ltr"><strong>Serves:</strong> 2</p> <p dir="ltr"><strong>Prep time: </strong>10 mins</p> <p dir="ltr"><strong>Cook time:</strong> 10 mins</p> <p dir="ltr"><strong>INGREDIENTS:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x precooked Luv-A Duck peking duck breasts</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 x 400g packet fresh egg noodles (medium thickness)</p> </li> </ul> <p dir="ltr"><strong>For the five spice sauce:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp cooking oil</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 cloves garlic, minced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">3 shallots, finely diced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">50g galangal, sliced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">50g ginger, sliced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Leftover liquid from the packet</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp five spice powder</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp tapioca starch mixed with 2 tbsp of water</p> </li> </ul> <p dir="ltr"><strong>For the cucumber salad:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 continental cucumber, halved and sliced into 5mm thick chunks</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">30g coriander, roughly chopped</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp black vinegar</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp sugar</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp soy sauce</p> </li> </ul> <p dir="ltr"><strong>To garnish:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Freshly sliced spring onions</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp toasted sesame seeds</p> </li> </ul> <p dir="ltr"><strong>METHOD:</strong></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">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.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">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.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">While the sauce simmers, reheat the noodles according to the packet instructions.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">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.</p> </li> </ol> <p dir="ltr"><em>Image credit: Luv-A-Duck</em></p>

Food & Wine

Placeholder Content Image

The hidden health benefits of spices

<p>Spices have a lot more to offer than just adding flavour to your dishes. Many spices have hidden health benefits that you might not be aware of. Add these spices to your diet to aid in anything from digestion to brain function.</p> <p><strong>Turmeric –</strong> Found in many mustards and cheeses, turmeric has been known to work as a pain reliever and possesses anti-inflammatory and antioxidant properties. There is also evidence to suggest that it benefits Alzheimer’s, arthritis, and cancer.</p> <p><strong>Saffron –</strong> Saffron contains vitamin C, calcium, magnesium, and potassium. It can be used to treat coughs, insomnia, cancer, gas, depression, Alzheimer’s, heartburn, PMS, and dry skin, to name a few.</p> <p><strong>Cumin –</strong> A staple in curries, cumin is a great source of iron and helps aid brain function.</p> <p><strong>Cayenne pepper –</strong> Hot and spicy, cayenne pepper helps to stimulate your metabolism and aids in circulation and digestion.</p> <p><strong>Ginger –</strong> As well as adding a kick of flavour to your green smoothies ginger helps treat upset stomachs, bloating, and gas. It also helps sooth sore throats, arthritis, colds, and motion sickness. Is there anything it doesn’t do? </p> <p><strong>Cinnamon –</strong> An antioxidant that contains iron and calcium, cinnamon has been known to reduce inflammation, reduce blood sugar levels, calm nausea, and aid in the body’s burning of fat.</p> <p><em>Image credits: Shutterstock</em></p>

Body

Placeholder Content Image

A KFC employee shares secrets behind the herbs and spices recipe

<p dir="ltr">KFC lures in millions of customers per week worldwide, with most people flocking to the fast food chain for the world-famous fried chicken.</p> <p dir="ltr">A popular TV program in the UK called Secrets of the Fast Food Giants has lifted the lid on secrets behind the famous breadcrumb coating that gives KFC’s chicken its famous and distinctive taste. </p> <p dir="ltr">KFC worker Jo said the chain is fiercely protective of the flavouring and only a handful of people know the full recipe.</p> <p dir="ltr">“It’s kept in a vault in Kentucky,” she said.</p> <p dir="ltr">“Across KFC, only two or three people actually know the exact recipe.”</p> <p dir="ltr">“We have two different spice blenders so one factory does half of the blend, and then another does the second half and then packs it.”</p> <p dir="ltr">“So actually not one factory knows the complete recipe.”</p> <p dir="ltr">Jo also shared how the KFC buckets are made of a whole chicken cut into nine pieces.</p> <p dir="ltr">“That allows us to have the perfect ratio of our breading to chicken,” she explained.</p> <p dir="ltr">Meanwhile, popcorn chicken is made from chicken breast and coated in a light seasoning.</p> <p dir="ltr">Additionally, a million and a half pots of gravy are sold at KFC a week, and some diehard fans even put it away for Christmas Day.</p> <p dir="ltr">“This is an original recipe that has come from the fryers, we drain it overnight and then it goes into making our gravy,” according to the KFC employee. </p> <p dir="ltr">“It’s literally as you’d make gravy at home with those meat juices.”</p> <p><span id="docs-internal-guid-c439daf5-7fff-6ade-a7d0-68d56c9b05ff"></span></p> <p dir="ltr">KFC was founded in 1954 and has 24,000 outlets globally.</p> <p dir="ltr"><em>Image: Shutterstock</em></p>

Food & Wine

Placeholder Content Image

Any chilli fanatic knows no two chillies are the same

<p dir="ltr">As featured on Better Homes and Gardens, here is a complete guide to home-grown chilli. </p><h3>Heat scale</h3><p dir="ltr">The pith and seeds give chillies heat but even if you remove them, there will still be a kick in your food. The heat is measured in Scoville Heat Units (SHUs). Habanero is near the top while at the bottom is the humble capsicum with 1-100SHUs.</p><h3>Types of chillies</h3><p dir="ltr">Chillies don’t just have different levels of heat, they also have distinctive flavours – from sweet to citrus, apple to cucumber – and they also vary in colour and shape.</p><p dir="ltr">Here are some the most common types you'll find:</p><ul><li><h3 role="presentation">Capsicum annuum</h3></li></ul><p dir="ltr">Most well-known chilli and peppers are actually strains of capsicum. Some of these include jalapenos, bell peppers and chilli peppers.</p><ul><li><h3 role="presentation">Capsicum chinense</h3></li></ul><p dir="ltr">These are one of the hotter species of chilli and are used to <a href="https://www.bhg.com.au/spiced-tomato-chilli-soup-smoked-bacon">add more heat to a dish</a>, particularly stews and sauces. </p><ul><li><h3 role="presentation">Capsicum frutescens</h3></li></ul><p dir="ltr">This type is closely related to both Capsicum annuum and Capsicum chinense but grows a bit smaller. The most well-known are tabasco and Thai peppers.</p><ul><li><h3 role="presentation">Capsicum Baccatum</h3></li></ul><p dir="ltr">This unique type of chilli is notable for having citrus and fruity flavours and has only become popular in South American countries such as Peru and Brazil.</p><ul><li><h3 role="presentation">Capsicum pubescens</h3></li></ul><p dir="ltr">We’ve been eating this kind of purple pepper for so long that no-one knows what plant it comes from!</p><ul><li><h3 role="presentation">Rumba chilli</h3></li></ul><p dir="ltr">Rumble with this Rumba chilli, which is small but has a big impact. From the pretty purple flowers emerge passionate purple fruit that turns a fiery red, on your plant and on your tongue. It’s hot!</p><h3>Caring for chillies:</h3><ul><li><h4 role="presentation"><strong>Position</strong></h4></li></ul><p dir="ltr">Chillies like a tropical, warm temperate. If you want to get the most out of your chillies, you’ll find that growing them in a warm, sheltered spot will make for the best flavour. They love full sun but in a hot climate, too much sun can dry them out. While chilli can tolerate a little bit of shade, make sure you keep them out of the wind as its branches are brittle and leaves can be easily torn.</p><ul><li><h4 role="presentation">Soil</h4></li></ul><p dir="ltr">Chilli will be happy in most garden soils, however, any soil too heavy, damp or wet will stunt its growth. Best to go for a free-draining quality garden soil. If growing in a pot, use a premium organic potting mix.</p><ul><li><h4 role="presentation"><strong>Watering</strong></h4></li></ul><p dir="ltr">While the chilli is growing and fruit is developing, keep the plant moist but never wet. If growing in a pot, be sure to water regularly and avoid putting a saucer underneath. </p><ul><li><h4 role="presentation">Fertiliser</h4></li></ul><p dir="ltr">Feed your chilli with a controlled-release fertiliser at planting time or annually. Liquid fertiliser is great for potted seedlings, apply as per the label once a week or every ten days. </p><ul><li><h4 role="presentation">Pruning</h4></li></ul><p dir="ltr">At the start of the growing season – or especially if it’s in a shady spot – lightly tip prune new growth. After the last fruit has been picked and the plant is dropping leaves, you can prune it back quite a lot and trim any spindly branches.</p><p dir="ltr">Chilli is susceptible to several pests, but they are all easily treatable:</p><ul><li><p dir="ltr" role="presentation">Snails leave holes and chew marks along leaf edges, so use a pet-friendly bail or homemade beer trap to keep them at bay.    </p></li><li><p dir="ltr" role="presentation">Aphids can attack new growth but all you need is a commercial spray or homemade soapy garlic spray to get rid of them.</p></li><li><p dir="ltr" role="presentation">Fruit flies and white flies are attracted to ripening fruit, so keep them away with sticky traps or neem oil.</p></li><li><p dir="ltr" role="presentation">Blossom end rot can be avoided by regularly and evenly watering the roots and applying dolomite lime.</p></li></ul><h3>How to grow chillies from seed</h3><ul><li><p dir="ltr" role="presentation">Soak your seeds for about 24 hours before planting.</p></li><li><p dir="ltr" role="presentation">Chilli seedlings can suffer transplant shock, so consider sowing seeds in a peat pellet you can put directly in your garden or a container after seedlings emerge.</p></li><li><p dir="ltr" role="presentation">The peat pellets come compressed and need to be soaked in water so they expand. The seed-raising mix is already inside.</p></li><li><p dir="ltr" role="presentation">Or, fill a seed-raising tray three quarters full with seed raising mix, sow seeds and cover with vermiculite to aid water and nutrient retention.</p></li><li><p dir="ltr" role="presentation">Put several seeds in the same cell to boost the chances of germination. </p></li><li><p dir="ltr" role="presentation">In both cases, keep growing media warm and moist.</p></li><li><p dir="ltr" role="presentation">When they are about 15-20cm tall, transfer to a container or garden bed with well-drained soil in a sunny position.</p></li><li><p dir="ltr" role="presentation">Feed with seaweed solution to help the roots develop.</p></li><li><p dir="ltr" role="presentation">Stake plants now, rather than when they are taller, so you don’t damage roots.</p></li><li><p dir="ltr" role="presentation">Mulch with sugar cane or pea straw to help retain moisture.</p></li><li><p dir="ltr" role="presentation">Keep soil moist but don’t overwater or the fruit will develop crack scars as the skin struggles to keep up with growth.</p></li><li><p dir="ltr" role="presentation">Don’t overfertilise as this encourages foliage growth at the expense of fruit. Nitrogen also reduces capsaicin (heat) levels.</p></li><li><p dir="ltr" role="presentation">Harvest when the colours peak and they have the richest flavour.</p></li></ul><p dir="ltr"><strong>Additional Tip</strong></p><p dir="ltr">You can sow seeds in summer, especially in tropical and subtropical areas, but the optimal time is in early spring after frosts have passed. Flowers start to appear in late spring and the fruit appears over summer until mid-autumn.</p><p><span id="docs-internal-guid-2e48d3b3-7fff-d25c-7a27-5b22285a4629"></span></p><p dir="ltr">Make the chilli corner of your vegie patch as pretty and colourful as your ornamental garden with different colours, shapes and sizes. Even the leaves add variety!</p><p dir="ltr"><em>Image: Getty</em></p>

Home & Garden

Placeholder Content Image

Ginger Spice rocked by family tragedy

<p>Spice Girl Geri Horner (nee Halliwell) has been left devastated by an untimely family tragedy. </p> <p>Geri's older brother Max Halliwell has died in intensive care after collapsing at home, according to reports by The Sun. </p> <p>Geri was in the Middle East with her Formula One champion husband Christian, as he prepared for the Grand Prix in Qatar, when concerns were raised over Max's welfare. </p> <p>Close friends said that Max and Geri have always been "incredibly close".</p> <p>A source close to the singer explained, “This is the most awful, devastating, heartbreaking news and Geri is utterly broken by it."</p> <p>“It has been a terribly traumatic time since the moment she heard Max had been taken to hospital, and the worst outcome which everybody close to the family hoped might not be."</p> <p>“They are all rallying together but she barely knows what to say or think just now – she loved him dearly.”</p> <p>Police reported that Max has been transferred to hospital after being found at his home.</p> <p>In a statement a Hertfordshire Constabulary spokeswoman said, “Police were called at 9.40am on Wednesday 17 November to report the concern for welfare of a man at a residential property in Berkhamsted."</p> <p>“Officers, along with the East of England Ambulance Service, attended the scene."</p> <p>“The man was located and taken to hospital for treatment, where he sadly later died."</p> <p>A spokesman for Geri has asked that everyone "respect the family's privacy at this difficult time", as the family mourns. </p> <p>Max and Geri famously jetted off to Paris together when the singer quit the Spice Girls at the height of their fame in the 1990s, in order to escape the limelight. </p> <p><em>Image credits: Getty Images</em></p>

Family & Pets

Placeholder Content Image

Woolworths shopper finds python snake in the spice section

<p>A woman shopping at Woolworths in Glenorie says she was looking in the spice aisle and her face was suddenly 20cm away from a three-metre-long python.</p> <p>Speaking to 7NEWS.com.au, the shopper – Helaina Alati - said: “I was browsing and turned to my left and he had come out and his face was about 20cm from mine, just looking at me.”</p> <p>“It was almost like he was asking me to take him outside!</p> <p>“I just happened to be the one that found it.</p> <p>“He must have been there for at least a few hours. He was sort of hidden behind the spices and I didn’t see him at first.</p> <p>As luck would have it, Alati is a former volunteer snake catcher, so she offered to rescue the slithery fellow.</p> <p>“It was super mellow, not aggressive at all. I’m guessing he came down from the ceiling. He was about 10ft (3 metres) long!” she said.</p> <p>“I’m glad I’m the one that found him, most people would have freaked out!” she added.</p> <p>“I told the staff I used to be a volunteer snake catcher so I grabbed my snake bag and relocated him into the bush.”</p> <p>Most shoppers at Woolworths would’ve have been so calm to find a three-metre python in the spice aisle of their local supermarket, but Alati said there was nothing to worry about.</p> <p>“He was so relaxed and non-aggressive,” she said.</p> <p>“Don’t want to demonise these beautiful animals anymore!”</p> <p>Alati bundled the python into a material bag and released the snake safely to the surrounding bushland shortly after.</p> <p>A spokesperson for Woolworths told 7NEWS.com.au the matter was dealt with calmly and safely.</p> <p>“A slippery and rare customer was spotted in the spice aisle of our Glenorie store yesterday morning,” the spokesperson said.</p> <p>“Once it was sighted, our team members reacted quickly and calmly to cordon off the area for the safety of customers.</p> <p>“A snake catcher removed the slithery customer, who was released safely into bushland shortly after.”</p> <p>It’s still unknown as to how the snake came to be inside the store but it’s believed Woolworths has animal control measures in place and the Glenorie store has done some checks of these measures.</p> <p><em>Photo: 7NEWS.com.au</em></p>

Family & Pets

Placeholder Content Image

Add some spice to your summer with a spicy Mexican mango salad

<p>A delightful summer salad that combines both sweet and spice for a fun al fresco starter.</p> <p><strong>Time to prepare:</strong> 20 minutes</p> <p><strong>Cooking time:</strong> 10 minutes</p> <p><strong>Serves:</strong> 6 as a side</p> <p><strong>Ingredients</strong></p> <p>Chilli corn:</p> <ul> <li>2 tbs olive oil</li> <li>1 garlic clove, crushed</li> <li>1 tsp dried chilli flakes</li> <li>3 large corn cobs, husks removed</li> <li>425g can black beans, drained, rinsed</li> <li>200g Sweet Solanato™ tomatoes, halved </li> <li>1 red capsicum, finely chopped</li> <li>3 Calypso mangoes </li> <li>½ cup fresh coriander, chopped</li> <li>1 long red chilli, deseeded, finely chopped</li> <li>1 lime, juiced</li> <li>Extra virgin olive oil</li> </ul> <p><strong>To serve:</strong></p> <ul> <li>Coriander leaves</li> <li>Corn chips</li> </ul> <p><strong>Directions</strong></p> <ol> <li>For chilli corn, combine oil, garlic and chilli. Brush evenly over corn cobs.</li> <li>Preheat a barbecue grill plate over medium-high heat. Add corn. Cook, turning occasionally, for about 10 minutes, or until charred. Remove to a plate. Cool 5 minutes then cut corn kernels from cobs.</li> <li>Combine corn, beans, tomatoes and capsicum in a large serving bowl.</li> <li>Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 2cm cubes. Combine in a bowl with coriander and chilli.</li> <li>Spoon over corn mixture. Spoon over the lime juice, drizzle with extra virgin olive oil. Season and top with coriander. Serve with corn chips.</li> </ol> <p><em>Recipe courtesy of <a href="http://www.calypsomango.com.au/">Calypso Mango</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/spicy-mexican-mango-salad.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

Placeholder Content Image

7 plants to grow and spice up your home cooking

<div class="field field-name-body field-type-text-with-summary field-label-hidden"> <div class="field-items"> <div class="field-item even"> <p>For lovers of spicy Asian food, a stir-fry, laksas and curries will be favourites on the menu.</p> <p>And certain herbs and spices are necessary ingredients for these cuisines.</p> <p>Curry leaves, lemongrass, Kaffir lime leaves, chilli, galangal, ginger and turmeric are among the essentials, with different combinations imparting a fabulous zing to fish, meat and vegetable dishes.</p> <p>Add these plants to the vegie patch so you have them on hand and can enjoy them fresh and at their best.</p> <p>Even if you have a courtyard or a balcony, you can still grow them, as most can be planted in containers.</p> <p>Many great intense flavours come from underground from rhizomes, such as galangal, ginger and turmeric, adding spice to many dishes.</p> <p>Belonging to the ginger family (Zingiberaceae), they all feature elegant tropical foliage that looks great planted among ornamentals.</p> </div> </div> </div> <div class="view view-content-slider view-id-content_slider view-display-id-content_slider_block view-dom-id-b5c8b242cf08c50b909aa17f4a0eb74b"> <div class="view-content"> <div class="views-row views-row-1 views-row-odd views-row-first"> <div class="views-field views-field-field-slides"> <div class="field-content"> <div class="field-collection-view clearfix view-mode-full field-collection-view-final"> <div class="entity entity-field-collection-item field-collection-item-field-slides clearfix"> <div class="content"> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>1. Galangal</strong></div> </div> </div> <div class="field field-name-field-slide-image field-type-image field-label-hidden"> <div class="field-items"> <p>Commonly called Thai ginger, galangal (Alpinia galanga) tastes like a cross between pepper and ginger.</p> <p>A good understorey plant among other tropical foliage, it can grow up to 2m high, depending on the variety.</p> <p>GROW: Choose a semi-shaded or shaded spot in rich and moist but free-draining soil. Feed in spring and summer with Yates Dynamic Lifter and water regularly. A light frost won’t kill the plant but will damage the leaves.</p> <p>In spring, plant small rhizomes with at least two eyes 50-100mm deep.</p> <p><strong>HARVEST</strong>: Use about 10 months after planting. Dig carefully around the base and remove rhizomes as needed if you don’t want to disturb the clump.</p> <p><strong>USE</strong>: Flavour Asian soups and curries with fresh galangal. The young shoots are edible and the leaves impart a slight perfume when used to wrap steamed fish. Teams well with lemongrass.</p> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>2. Ginger</strong></div> <div class="field-item even"> <p>The pungent rhizome of ginger (Zingiber officinale) is an important spice in Japanese and Chinese cuisine. It has elegant, lance-shaped leaves and grows to about 1.2m high.</p> <p><strong>GROW</strong>: It likes a warm, frost-free climate and a semi-shaded position in rich and moist but well-drained soil.</p> <p>Plant fresh store-bought rhizomes. Cut the rhizome so each piece has at least two eyes, let the ends dry, then plant. Feed in spring and summer with Yates Dynamic Lifter and water regularly.</p> <p><strong>HARVEST</strong>: Use about 9-10 months after planting. Dig up the whole clump or dig carefully around the clump and remove rhizomes when needed. Replant some rhizomes to ensure<br />a continuous supply.</p> <p><strong>USE</strong>: Add fresh to Asian soups, seafood and meat curries.</p> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>3. Turmeric</strong></div> </div> </div> <div class="field field-name-field-slide-image field-type-image field-label-hidden"> <div class="field-items"> <p>The name turmeric (Curcuma domestica) is thought to originate from the Latin words terra merita, meaning ‘merit of the earth’.</p> <p>It’s popular for its healing properties and is delicious in curries.</p> <p>With its tropical-looking foliage and white flower spikes, turmeric looks good planted with other foliage plants, in vegetable beds or large pots.</p> <p><strong>GROW</strong>: Give turmeric a lightly shaded or sunny frost-free position in moist but well-drained soil that is enriched with compost.</p> <p>In spring, plant small rhizomes with at least two eyes 50-70mm deep. Feed with Yates Dynamic Lifter in late spring and summer and water regularly.</p> <p><strong>HARVEST</strong>: As the leaves start to yellow and die back in late autumn, harvest the rhizomes. Dig up the whole plant or carefully dig around the clump and remove the rhizomes as needed.</p> <p>: Grate or chop fresh rhizomes and add to dishes, or dry and use with other spices for curries. Wrap fish in the leaves before barbecuing or steaming.</p> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>4. Curry leaves</strong></div> </div> </div> <div class="field field-name-field-slide-image field-type-image field-label-hidden"> <div class="field-items"> <p>A curry tree (Murraya koenigii) is a worthwhile investment for lovers of Indian food.</p> <p>The leaves are an essential ingredient of dhal and impart a strong curry-like aroma.</p> <p>A small tree, it grows to about 5m high but can be clipped lower. Its long, slender leaves are dark green on top and a pale green underneath.</p> <p><strong>GROW</strong>: Give a curry tree a sunny position in warm, frost-free regions. Feed in spring with a six-month controlled-release fertiliser.</p> <p>It can be grown in a large pot in frosty areas and put under cover.</p> <p><strong>HARVEST</strong>: Fresh leaves are best, as they lose some flavour when dried.</p> <p><strong>USE</strong>: Curry leaves impart their best flavour if fried in oil when you begin making a curry, and add taste to many Indian dishes.</p> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>5. Lemongrass</strong></div> </div> </div> <div class="field field-name-field-slide-image field-type-image field-label-hidden"> <div class="field-items"> <p>The young white stem and leaf base of perennial lemongrass (Cymbopogon citratus) is a common ingredient in spicy Asian dishes.</p> <p>If you don’t have room in the kitchen garden, it makes an attractive ornamental plant. But give it space, as it can reach a height and spread of 1.2m.</p> <p>It can be grown in a large pot.</p> <p><strong>GROW</strong>: Position in a sunny spot in well-drained soil in warm, frost-free climates. Feed in spring and summer with a soluble plant food.</p> <p>In cool climates, plant in large pots and protect from frost.</p> <p><strong>HARVEST</strong>: Cut the stalk at ground level from the outside of the clump at any time of the year. Cut stalks can be chopped and frozen.</p> <p><strong>USE</strong>: The soft base of the stalk is used in soups and curries. The green older leaves make a refreshing herbal tea.</p> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>6. Kaffir lime</strong></div> </div> </div> <div class="field field-name-field-slide-image field-type-image field-label-hidden"> <div class="field-items"> <p>Called the makrut lime in Thailand, the Kaffir lime (Citrus hystrix) is an important ingredient in South-East Asian cooking. It grows to 1.5m high, but if the leaves are constantly being picked for cooking, the plant will usually remain small.</p> <p>The strong taste of the leaves is more popular than the fruit. The fruit is knobbly, and while the flesh is not eaten, the zest is used in cooking.</p> <p><strong>GROW</strong>: Give it a sunny position in well-drained soil. In spring, summer and autumn, feed with a three-month controlled-release fertiliser.</p> <p>In cool climates, grow in a pot and place under cover in the sun in winter.</p> <p><strong>HARVEST</strong>: Pick leaves as needed. The leaves can also be frozen whole.</p> <p><strong>USE</strong>: Kaffir lime leaves are used in green curries, fish and chicken dishes, laksa and soups.</p> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>7. Chilli</strong></div> </div> </div> <div class="field field-name-field-slide-image field-type-image field-label-hidden"> <div class="field-items"> <p>The chilli (Capsicum annuum), an essential ingredient in many dishes, has been a popular spice for centuries.</p> <p>The fruit follows star-shaped white flowers and comes in many different shapes and sizes. Depending on the variety, chillies ripen from green to shades of red, orange, yellow, brown or purple. They look great in pots.</p> <p><strong>GROW</strong> Give chillies a sunny spot in rich, well-drained soil. Sow seeds or plant seedlings in spring and feed when flowers appear with Yates Dynamic Lifter Plus Fruit Food.</p> <p>Water regularly.</p> <p><strong>HARVEST</strong>: Pick chillies fresh, dry the excess or freeze them whole for later.</p> <p>Always wear gloves or scrub your hands thoroughly after handling chillies, as they can burn your skin. Also avoid rubbing your eyes or any other sensitive areas.</p> <p><strong>USE</strong>: Add zing to scrambled eggs and omelettes with a sprinkling of fresh chilli. Use in Asian dishes, stir-fries, laksa and Indian dishes. </p> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> <p><em>Written by Handyman Magazine. Republished with permission of <a href="http://www.handyman.net.au/7-plants-grow-and-spice-your-home-cooking">Handyman</a>.</em></p>

Home & Garden

Placeholder Content Image

Explore the southern spice trail of India

<p>The southern spice trail of India offers aromatic plants and scents – temples, history, fragrant curries, plenty of cows and the odd elephant. Bev Malzard explores.</p> <p>‘India is a land of contrasts.’ These are the words I read when I first heard about India in primary school. I missed the hippie trail through India in the late 70s and somehow it missed my ‘trip list’ for the next 30 years. It’s a long time since the 70s and I am no longer young and fearless – I don’t have the time to meander on a spiritual journey, nor can I laze around a beach for weeks.</p> <p>Playing it safe, but not too safe, I opted for a guided tour through the southern part of India, with companions from the UK – all aged from late 50s to 70s. These were tough, hardened travellers, who had been everywhere and adapted to India as soon as the first cow strolled in front of our coach and nearly sent us off the road. My kind of people.</p> <p>We were on the Cosmos Tours Kerala &amp; Spice Route trip. This extraordinary trip has left me with a montage of memories, all compartmentalised as it wasn’t a seamless 15 days; there were stops, starts and surprises along the way. For two days we drove through small towns and villages that were so crowded that I wondered how the human spirit could breathe, then open, brilliant green paddy fields appeared with workers dotted on the shivery landscape; a multi-storied steel and glass building branded with the IT neon success story flashed itself on the side of a highway, and beside it stood broken houses, businesses of broken dreams and rubbish piled high against the near and present future of India.</p> <p>Following are my memory chip postcards of India, and if my brain doesn’t go into the daily details of life here – all I see is colour.</p> <p><strong>Temples, temples, temples</strong><br />The southern spice trail in India offers more than arom<br />atic plants and scents – temples, history, fragrant curries, cows and more cows plus the odd elephant village. It is the site of the first British settlement in 1639. There are buildings here that smack of the British Raj; Portuguese churches; and more Hindu temples than you can poke an incense stick at.</p> <p>Temples and precious sites visited, with the amazing ancient carvings and script include: Mahabalipuram, UNESCO World Heritage site showcasing some of India’s finest rock art and architecture. See the Five Rathas, Sarjuna’s Penance and Shore temple; Kanchipuram, one of the 11 sacred sites of India; the Dakshinachitra heritage centre; the 16th century Church of Our Lady of Expectations; the basilica of San Thome and the gardens of the Theosophical Society, a vast campus of rambling pathways and countless trees.</p> <p>After a long day’s drive on highways to hell with roadside rubbish gobbling up all strips of nature and seeing crumbling half-finished buildings, we arrived in the immaculate seaside town of Pondicherry.</p> <p>Two thousand years ago the Romans traded on the shores; the Portuguese arrived in 1521 and by the 17th century the French had purchased the town, only relinquishing it in 1954. I wandered along one of the avenues with shade trees and neat houses, only to watch an elephant and its mahout cross the street in front of me – another day in the life of!</p> <p>As we made our way up to the Cardamom Hills we could see the exquisite beauty of the mountains and enjoy fragrant, clear air, redolent with the scents of spices and sweet breezes. A walk into the small town of Thekkady included lots of stops to look at boutiques selling saris, good fashion items, jewellery and some well-made souvenirs.</p> <p>From the foot of the beautiful Nilgiri Hills we began the steep and winding road looking down over the rolling plantations of tea. The entire town of Ooty was built by the British, and there’s a good legacy of guesthouses and hotels for the 21st century visitor.</p> <p>For fun take a ride on the Ooty ‘toy train’. This little wooden train runs most days but is subject to weather, elephants on the track, the odd landslide and rain. You choof through green hills to Coonoor, the old ‘summer capital’ of Madras. At 2240m above sea level, the air is clean, the monkeys are plentiful and the jacaranda trees and colourful lantana a sight for shining eyes.</p> <p>And for something completely different hop onboard a houseboat to ply the backwaters – Cochin in Kerala. The houseboats took about eight people and we each separated to our own vessels. <br />We were served fine curries particular to this region with fresh fruit following. A heavy sleep and back on shore saw most people a little sad at leaving the houseboats.</p> <p>And it’s like that leaving India. I was a little sad, as I didn’t think I had understood it well enough – I didn’t have enough time. But hey, as the distance between us grows, my memories are growing fonder and I’m getting a bit more of a handle on things – but maybe I’m not. It doesn’t matter really. India goes from the sublime to the incredulous – and long may it stay that way.</p> <p>Remember India is not for the fainthearted, best to be under the guidance of a reliable company.</p> <p><strong>Useful links:</strong></p> <p><a href="http://www.thaiairways.com/en/index.page">www.thaiairways.com</a></p> <p><em>Written by Bev Malzard. Republished with permission of <a href="https://www.wyza.com.au/articles/travel/explore-the-southern-spice-trail-of-india.aspx">Wyza.com.au.</a> </em></p>

Cruising

Placeholder Content Image

Spiced freekeh, turkey and blueberry salad with Persian feta

<p><span>The protein- and fibre-rich freekeh combines beautifully with juicy blueberries and mild turkey. Try it for dinner tonight!</span></p> <p><span>Serves 4</span></p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li><span>500 g turkey breast</span></li> <li><span>1 1/ 2 cups (300 g) freekeh, rinsed</span></li> <li><span>4 large handfuls baby spinach, coarsely shredded</span></li> <li><span>30 g butter</span></li> <li><span>1/ 2 cup (60 g) flaked almonds</span></li> <li><span>1/ 2 medium red onion, thinly sliced</span></li> <li><span>2 x 125 g punnets blueberries</span></li> <li><span>125 g Persian feta, crumbled</span></li> </ul> <p><span>Dressing</span></p> <ul> <li><span>1/ 4 cup (60 ml) lemon juice</span></li> <li><span>1 teaspoon ground cumin</span></li> <li><span>1 teaspoon ground cardamom</span></li> <li><span>1/ 2 teaspoon ground cinnamon</span></li> <li><span>1/ 2 teaspoon caster sugar</span></li> <li><span>1/ 4 cup (60 ml) olive oil</span></li> <li><span>sea salt and freshly ground black pepper</span></li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li><span>Remove and discard the skin and any sinew from the turkey. Place in a medium saucepan, cover with cold water and gently simmer for 20 minutes, or until cooked through. Set aside to cool slightly in the poaching liquid. Transfer turkey onto a plate and refrigerate until completely cool.</span></li> <li><span>Meanwhile, bring 3 1/ 2 cups (875 ml) of water to the boil in a medium saucepan. Add the freekah, decrease the heat to a gentle simmer and cook for 15 minutes, or until tender and most of the water has been absorbed. Drain and transfer in a medium bowl. Add the spinach and mix to wilt. Spread out onto a tray and set aside to cool.</span></li> <li><span>To make the dressing, combine the lemon juice, cumin, cardamom, cinnamon and caster sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper.</span></li> <li><span>Melt the butter in a medium frying pan over medium heat. Add the almonds and cook for 4–5 minutes, until golden brown. Transfer onto a plate lined with kitchen paper, to drain.</span></li> <li><span>Shred the cooled turkey into small strips.</span></li> <li><span>Combine the turkey, freekah, onion and blueberries in a large bowl. Pour over the dressing and toss to coat.</span></li> <li><span>Scatter with Persian feta and butter toasted almonds to serve.</span></li> </ol>

Food & Wine

Placeholder Content Image

Spice it up: Indian curried yellow split pea and coconut soup

<p>Korma curry powders are milder than many other Indian spice mixes, so this is a great way to introduce aromatic food to your family. Add less if your loved ones are still getting used to spiciness.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 tablespoons olive oil</li> <li>2 brown onions, finely diced</li> <li>3 garlic cloves, thinly sliced</li> <li>1 leek, white part only, washed, thinly sliced</li> <li>1 carrot, diced</li> <li>1–3 tablespoons korma curry powder</li> <li>660 g yellow split peas, rinsed</li> <li>2 litres good-quality vegetable stock</li> <li>300 ml coconut milk</li> <li>45 g baby spinach leaves</li> <li>juice of 2 limes, or to taste</li> <li>1 long red chilli, thinly sliced diagonally </li> <li>Greek-style yoghurt and coriander (cilantro) leaves, to serve</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Heat the olive oil in the insert pan of a slow cooker or a frying pan over medium heat. Add the onion, garlic, leek and carrot and sauté for five to seven minutes, or until tender. Add the curry powder and stir for 30 seconds, or until aromatic.</li> <li>Return the insert pan, if using, to the slow cooker, or transfer the vegetable mixture to the slow cooker. Add the split peas and stock. Cover and cook on high for three and a half hours, or until the split peas are very tender.</li> <li>Stir the coconut milk through. Purée the mixture to a rough consistency, using a stick blender, food processor or blender, leaving some of the soup un-puréed if desired. (You may need to add a little extra coconut milk to reach your desired consistency.) Stir in the spinach and lime juice, to taste. Season with sea salt and freshly ground black pepper.</li> <li>Ladle into bowls and serve topped with chilli, yoghurt and coriander.</li> </ol> <p><em>Images and recipes from Slow Cooker Vegetarian by Katy Holder, Murdoch Books, RRP $29.99. Photography by Alan Benson.</em></p> <p><em>Republished with permission of <span><a href="https://www.wyza.com.au/recipes/indian-curried-yellow-split-pea-and-coconut-soup.aspx">Wyza.com.au</a></span>.</em></p>

Food & Wine

Placeholder Content Image

Greek-spiced lamb cakes with cucumber, tomato & radish salad

<p>This Mediterranean-inspired lamb dish with cucumber, tomato and radish salad makes the perfect lunch or light dinner on a hot summer’s day. Oh, and if you needed any extra incentive, did we mention this meal contains less than 1,900kj (450 calories)?</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the Greek-spiced lamb cakes</em></p> <ul> <li>250g lean ground lamb mince</li> <li>¼ brown onion, finely diced</li> <li>1½ teaspoons lamb spice mix (see below)</li> <li>1 clove garlic, minced</li> <li>¼ cup wholemeal breadcrumbs</li> <li>1 tablespoon ground LSA (or use 10g further wholemeal breadcrumbs)</li> <li>½ teaspoon salt</li> <li>1 tablespoon finely chopped parsley leaves</li> <li>½ egg, lightly whisked</li> <li>1 teaspoon oil, to coat (or use spray oil)</li> </ul> <p> </p> <p><em>For the lamb spice mix</em></p> <ul> <li>1 tsp ground cumin</li> <li>1 tsp ground coriander</li> <li>1 tsp paprika</li> <li>¼ tsp smoked paprika</li> <li>¼ tsp lemon pepper</li> <li>¼ tsp ground cinnamon</li> <li>½ tsp ground turmeric</li> <li>¼ tsp onion powder</li> </ul> <p> </p> <p><em>For the vinaigrette</em></p> <ul> <li>¼ teaspoon salt</li> <li>¼ teaspoon mustard (e.g. Dijon, wholegrain)</li> <li>Juice of ½ lemon</li> <li>Cucumber, tomato and radish salad</li> <li>½ capsicum</li> <li>½ Lebanese cucumber</li> <li>1 tomato</li> <li>1-2 radishes</li> <li>1 tablespoon parsley leaves and stalks</li> <li>2 tablespoons mint leaves</li> <li>½ x 400g can cannellini beans, drained and rinsed</li> </ul> <p> </p> <p><em>To serve</em></p> <ul> <li>75g unsweetened, low fat, plain yoghurt</li> <li>½ lemon, cut into wedges (optional)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat oven to 220C. Line an oven tray with baking paper.</li> <li>Place all Greek-spiced lamb cake ingredients (except oil) into a medium bowl and mix until well combined. Using clean, damp hands, shape mixture into golf ball-sized balls then flatten slightly into cakes, about 1.5cm-thick.</li> <li>Place cakes onto prepared tray and lightly brush with oil (or spray). Bake (on upper oven rack) for about 8 minutes, until just cooked through. Switch oven to high grill and grill cakes for a further 4-5 minutes, until lightly brown on top.</li> <li>While cakes are cooking, whisk all vinaigrette ingredients together in a medium bowl.</li> <li>Remove core and seeds from capsicum and dice capsicum, cucumber, tomato and radishes 1cm. Roughly chop second measure of parsley and mint.  Add all salad veggies to bowl with vinaigrette, along with drained cannellini beans. Toss to combine and season to taste with pepper and more salt, if desired.</li> <li>To serve, spoon cucumber, tomato and radish salad onto plates. Top with Greek-spiced lamb cakes and dollop over yoghurt. Serve with a lemon wedge to squeeze over (if using).</li> </ol> <p><em>Written by Nadia Lim. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: My Food Bag.</em></p>

Food & Wine

Placeholder Content Image

Heathy spiced Christmas ice-cream

<p class="Pa33">This is a raw, dairy-free, refined-sugar-free dessert that is simple to make and super-tasty. A good friend designed a version of this ice-cream many years ago and I’ve changed it over the years because I enjoy the addition of coconut cream and orange essence. It is the perfect end to the large Christmas meal that most people indulge in during end-of-year festivities, and is a refreshingly cool and spicy alternative to the traditional hot Christmas pudding — especially for those of us who live in warm climates. Enjoy!</p> <p class="Pa32"><strong><span style="text-decoration: underline;">Serves:</span> </strong>15–20</p> <p class="Default"><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <p class="Default"><em>For the fruit filling</em></p> <ul> <li>1/3 cup seedless sultanas or raisins</li> <li>1/3 cup dried Turkish apricots, thinly sliced</li> <li>1/3 cup (6–7) small dates, or 3–4 large Medjool dates, pitted and thinly sliced</li> <li>juice of 1 large orange, rind removed</li> </ul> <p class="Pa37"><em>For the ice-cream</em></p> <ul> <li>1 cup cashew nuts soaked in water for 2–3 hours, rinsed and drained well</li> <li>1 cup coconut cream</li> <li>1 large ripe banana, peeled and roughly chopped</li> <li>½ teaspoon pure vanilla essence (vanilla extract)</li> <li>rind of 1 large orange</li> <li>1 heaped teaspoon ground cinnamon, plus extra, to serve</li> <li>½ heaped teaspoon mixed spice</li> <li>large pinch nutmeg</li> <li>pinch of salt</li> </ul> <p class="Default"><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p class="Pa27">1. To prepare the fruit filling, soak the sultanas or raisins, apricots and dates in the orange juice while you prepare the rest of the ice-cream.</p> <p class="Pa27">2. To make the ice-cream, combine the cashew nuts, coconut cream, banana, vanilla, orange rind, cinnamon, mixed spice, nutmeg and salt in a blender, and blend until smooth. Add the fruit-and-juice mixture and pulse once or twice, quickly, to slightly break up the fruit but not completely.</p> <p class="Pa27">3. Pour the whole mixture into a glass container that can hold 6 cups of liquid, and freeze.</p> <p class="Pa27">4. Remove the ice-cream from the freezer about 15 minutes before you plan to serve the dessert to soften it slightly. Sprinkle each serve with a pinch of cinnamon.</p> <p class="Pa26"><strong><span style="text-decoration: underline;">Variation:</span></strong></p> <p>Add 1 cup chopped macadamia nuts or almonds to the mixture for a nutty version.</p> <p><img width="116" height="141" src="https://oversixtydev.blob.core.windows.net/media/7265751/book-cover_116x141.jpg" alt="Book Cover (4)" style="float: right;"/></p> <p><em>Extracted from </em><span style="text-decoration: underline;"><strong><a href="https://exislepublishing.com/product/feed-brain-cookbook/" target="_blank">Feed Your Brain: the Cookbook</a></strong></span><em> by Delia McCabe available from <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com/" target="_blank">www.exislepublishing.com</a></strong></span> and wherever good books are sold. RRP $34.99. Image credit: Vanessa Russell.</em></p>

Food & Wine

Placeholder Content Image

Maggie Beer’s spiced sweet potato with black barley and honey turmeric walnuts

<p>“I can’t resist white sweet potato; I’ve loved it since childhood. For you it might be orange or purple sweet potato, both of which I use often as well. It’s important that the spices are fresh. Forgive me for repeating myself but you should only buy spices in small quantities and roast them before grinding for maximum freshness and flavour. Black barley is my new favourite grain – so much so that I’m working on some South Australian growers to plant it. Might take a few seasons but watch this space!” writes Maggie Beer in her new book Maggie’s Recipes for Life.</p> <p>Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrient we need for optimum brain health.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 4</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span><strong> </strong></p> <ul> <li>½ cup (100 g) raw black barley (see note)</li> <li>1.2 kg white, orange or purple sweet potatoes, unpeeled, scrubbed and chopped into 3 cm chunks</li> <li>2–3 tablespoons extra virgin olive oil</li> <li>½ teaspoon freshly grated nutmeg</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon ground cumin</li> <li>¼ teaspoon ground allspice</li> <li>Sea salt flakes and freshly ground black pepper</li> <li>1 cup flat-leaf parsley leaves</li> <li>½ cup mint leaves, torn</li> <li>160 g Persian feta, crumbled</li> </ul> <p><em>For the honey turmeric walnuts</em></p> <ul> <li>1 cup (100 g) walnuts</li> <li>1 tablespoon raw honey</li> <li>½ teaspoon ground turmeric</li> <li>Pinch of sea salt flakes</li> </ul> <p><em>For the vinaigrette</em></p> <ul> <li>3 tablespoons extra virgin olive oil</li> <li>3 tablespoons walnut oil</li> <li>3 tablespoons orange juice</li> <li>1 tablespoon lemon juice</li> <li>Sea salt flakes and freshly ground ground pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span></strong>:</p> <ol> <li>Preheat the oven to 220˚C (fan-forced). Line a baking tray with baking paper.</li> <li>Place the black barley in a sieve and rinse under cold water. Place in a medium saucepan with 1 litre water and bring to the boil over medium heat. Simmer for 30 minutes or until the barley is tender, then drain. Tip into a large bowl and cover with a cloth to prevent it drying out.</li> <li>Meanwhile, place the sweet potato, olive oil and spices in a large bowl. Season with salt and pepper and toss to combine well. Spread over the lined tray and roast for 30–35 minutes or until golden and tender. Reduce the oven temperature to 180˚C (fan-forced).</li> <li>To make the honey turmeric walnuts, place the walnuts on a baking tray and cook for 8–10 minutes or until lightly toasted. Pour into a clean tea towel and rub off the skins while still warm.</li> <li>In a small bowl, combine the honey, turmeric, salt and just enough water to make a thick paste. Add the toasted walnuts and stir to coat well. Spread over a baking tray lined with baking paper and bake for 10 minutes or until the walnuts are crunchy but still a bit sticky.</li> <li>To make the vinaigrette, place all the ingredients in a jar. Seal, then shake until well combined.</li> <li>To serve, add the sweet potato, herbs and half the vinaigrette to the barley and combine well. Place in a serving bowl, scatter with the walnuts and feta and serve with the remaining dressing alongside.</li> </ol> <p>Note: Sweet potato is rich in beta-carotene, vitamin C, manganese, copper and fibre. Black barley is an heirloom grain variety that is rich in nutritional value and flavour. Sometimes called purple barley, it has a nuttier taste than white barley and provides protein, fibre, manganese, selenium, anthocyanin antioxidants and some B-vitamins. Contains gluten.</p> <p><img width="158" height="211" src="https://oversixtydev.blob.core.windows.net/media/44800/image__158x211.jpg" alt="Image_ (13)" style="float: right;"/></p> <p><em>This is an extract from </em>Maggie’s Recipe for Life<em> by Maggie Beer with Professor Ralph Martins, published by Simon &amp; Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj</em></p>

Food & Wine

Placeholder Content Image

Lyndey Milan’s spiced chickpea, pumpkin and spinach salad

<p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 4</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>700g butternut pumpkin, peeled, seeded, cut in 2-3cm chunks</li> <li>1 ½ tablespoons (30ml) extra virgin olive oil</li> <li>1 teaspoon Dijon mustard</li> <li>1 tablespoon (20ml) apple cider vinegar</li> <li>Pinch sugar (optional)</li> <li>Salt and freshly ground black pepper to taste</li> <li>200g baby spinach leaves</li> <li>1 red onion, finely sliced</li> <li>120g soft goats curd cheese or feta, crumbled</li> <li>1 ¼cups spiced chickpeas</li> </ul> <p><em>To make 1 ¼ cups spiced chickpeas</em></p> <ul> <li>400 g chickpeas, drained and rinsed</li> <li>1 tablespoon (20ml) extra virgin olive oil</li> <li>1 teaspoon smoked paprika</li> <li>½ teaspoon ground cumin</li> <li>½-1 teaspoon salt flakes, or to taste</li> <li>Pinch of cayenne pepper or chilli powder (optional)</li> </ul> <p class="Default"><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Preheat oven to 200°C. Toss pumpkin with 2 teaspoons (10ml) of extra virgin olive oil, place on a tray and cook for 10 minutes.</p> <p>2. Meanwhile, combine remaining oil with mustard, vinegar, sugar, salt and pepper in a bowl or screw-top jar and shake until well combined or whisk together in a bowl.</p> <p>3. Place spinach leaves in a bowl, top with onion and cheese and toss gently with the dressing.</p> <p>4. To serve, individually plate the salad and then top with the pumpkin and spiced chickpeas.</p> <p><em>To make 1 ¼ cups of spiced chickpeas</em></p> <p>1. In a bowl or plastic bag, toss together the chickpeas, olive oil, paprika, cumin, the 1 teaspoon salt and the cayenne if you want the extra kick of heat</p> <p>2. Preheat oven to 180°C. Place the chickpeas on a tray and roast until they are golden and slightly crisp, 10 minutes, or 15 minutes for really crisp.</p> <p><em><strong><img width="208" height="139" src="https://oversixtydev.blob.core.windows.net/media/43631/lyndey-milan_208x139.jpg" alt="Lyndey Milan" style="float: right;"/>Lyndey Milan is an acclaimed Australian Chef and Philips Kitchen Appliances ambassador.</strong></em></p>

Food & Wine

Placeholder Content Image

Spiced lamb and eggplant pies

<p>These lamb and eggplant mini pies have fabulous flavour, are super-simple to make, and freeze well (before cooking). </p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 14</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil</li> <li>850g lean lamb mince</li> <li>2 teaspoons cumin seeds</li> <li>1 red onion, finely chopped</li> <li>2 small eggplant, cut into 3cm pieces</li> <li>4 cloves garlic, crushed</li> <li>2 teaspoons ground cumin</li> <li>2 teaspoons ground coriander</li> <li>½ teaspoon cinnamon</li> <li>2 tablespoons plain flour</li> <li>400g tin crushed tomatoes</li> <li>¼ cup currants</li> <li>½ teaspoon chilli flakes</li> <li>½ cup pine nuts</li> <li>7 sheets (1kg) ready rolled puff pastry</li> <li>1 egg, whisked</li> <li>2 tablespoons sesame seeds</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Heat one tablespoon of oil in a large heavy based pot, and cook lamb over a medium heat for 8 minutes. Break the meat up with the back of a fork as it browns. Once it is an even colour, remove the meat from the pot. It will have rendered some fat. You need about a tablespoon to cook the onions next, so if necessary add a little more olive oil or, if too much, drain some off. Add the cumin seeds and cook for a minute then add the onion, season well with salt and pepper and cook for 5 minutes.</p> <p>2. Add the eggplant, garlic, ground cumin, coriander and cinnamon and cook for 5 minutes. Stir in flour and cook, stirring, for a minute then add the tomatoes, currants and chilli flakes. Reduce the heat to a simmer and cook, stirring occasionally for 30 minutes. Cool.</p> <p>3. Preheat oven to 180 degrees Celsius. Cut each piece of pastry into four squares and brush the edges with whisked egg. Add the pine nuts to the filling then put about ⅔ cup of filling, rounded, into the centre of each square. Cut another four pieces of pastry and place on top of each. Use your hands to press down firmly around the filling and the base.</p> <p>4. Trim the edges and press with the tines of a fork. Brush with egg and sprinkle with sesame seeds. Use the tip of a sharp knife to cut two little slits on the top of each pie. Repeat with remaining filling and pastry. Line two oven trays with baking paper and bake pies for 25-30 minutes until golden. Serve with a good tomato chutney.</p> <p><em>Written by Sarah Tuck. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</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 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%20%20%20" 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

Our Partners