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Battler fruit and veg market owner slams big chains for profit chasing

<p dir="ltr">A local grocer has been hailed a hero after calling out Woolies and Coles for unnecessarily increasing the price of fruit and vegetables. </p> <p dir="ltr">Johnny Kapiris owns St Bernards Fruit and Veg Market in Rostrevor, Adelaide. He recorded an angry video of himself slamming the big chains for their ridiculous price hikes. </p> <p dir="ltr">"Every f**ker in Australia is using inflation for an excuse to jack their f**king prices up," he said.</p> <p dir="ltr">"You know why? Because they're money-hungry f**ks".</p> <p dir="ltr">Johnny went on to show the prices of some of his products he selling with mandarins for just 99 cents a kilo, bananas for 99 cents a kilo and a punnet of strawberries for $4.99</p> <p dir="ltr">The prices of these products at a Coles or Woolies supermarket go for $2.80 a kilo, $3.50 a kilo and $6.50 a punnet respectively. </p> <p dir="ltr">Johnny admitted that inflation is being factored into the increased prices, as well as expensive fuel and the recent flooding.</p> <p dir="ltr">But he argues that the big supermarkets can afford to lower their prices and accept a lower profit just as he has done instead of keeping their shareholders happy. </p> <p dir="ltr">"Inflation is real but some people are playing on it,” he said. </p> <p dir="ltr">“There's plenty of specials you can put on to bring the basket spend down, which I believe they [supermarket chains] are not doing."</p> <p dir="ltr">"There are only a handful of us who are really interested in our customers."</p> <p dir="ltr">Despite accepting less profits, Johnny is being rewarded in a way that no other person can be - by having loyal customers coming back. </p> <p dir="ltr">"We're a family owned business and we're hands-on in the shop. I know my customers by name and I know what they want,” he said.</p> <p dir="ltr">"It's that tight community feeling."</p> <p dir="ltr">"There are a lot of pensioners here and how can they afford $12 for a lettuce? That's just unheard of."</p> <p dir="ltr"><em><strong>Warning: Expletives used throughout <a href="https://www.facebook.com/watch/?v=922530765808223" target="_blank" rel="noopener">video</a>.  </strong></em></p> <p dir="ltr"><em>Images: Facebook</em></p>

Food & Wine

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

<p>Time to prepare 25 mins | Serves 4</p> <p>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.</p> <p>Recipe from <a href="http://www.jamieoliver.com/recipes">jamieoliver.com/recipes</a></p> <p><strong>Ingredients</strong>:</p> <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> <p><strong>Directions</strong></p> <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <p><strong>Tips </strong></p> <p><a href="http://www.jamieoliver.com/recipes/seafood-recipes/bay-salt-prawn-skewers-with-summer-veg/"><em>Jamie says</em>: </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.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/bay-salt-prawn-skewers-with-summer-veg.aspx">Wyza.com.au.</a></em></p>

Caring

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Eye fillet with mushroom sauce and roasted winter veg

<p>This warm and delicious will be a hearty meal the whole family will enjoy.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <p><em>For the roasted winter vegetables </em></p> <ul> <li>1 carrot, peeled, cut in half lengthways and sliced 1cm on an angle</li> <li>1 parsnip, peeled, cut in half lengthways and sliced 1cm on angle</li> <li>400g orange kumara, scrubbed and diced 1.5cm</li> <li>½ red onion, sliced 0.5cm</li> <li>2 teaspoons runny honey or maple syrup</li> <li>1–2 handfuls baby kale leaves (or use baby spinach)</li> </ul> <p><em>For the eye fillet with mushroom sauce </em></p> <ul> <li>300g beef eye fillet steaks (at room temperature)</li> <li>3 tablespoons white wine or Marsala</li> <li>½ red onion, finely diced</li> <li>125g white button mushrooms, thinly sliced</li> <li>1 teaspoon soy sauce</li> <li>½ cup sour cream</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 220C. Line an oven tray with baking paper. Toss all vegetables (except baby kale) with honey/maple syrup and a drizzle of olive oil on prepared tray. Season with salt and pepper. Roast for 20–25 minutes, or until vegetables are starting to caramelise. Toss halfway to ensure even cooking.</p> <p>2. When vegetables have 10 minutes' cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook eye fillet for 3 minutes each side. In the final 3 minutes of vegetable cook time, move the vegetables to one side and add beef to tray. Continue to cook for a further 3 minutes.</p> <p>3. Remove tray from oven and cover beef until ready to serve. Sprinkle kale over vegetables and toss to wilt.</p> <p>4. Return same pan to medium heat (do not clean). Add wine/Marsala to pan, let it bubble and use a wooden spoon to rub bottom of pan to release any pan brownings. Cook until liquid has almost evaporated.</p> <p>5. Add a drizzle of olive oil to pan along with onion and mushrooms and cook for about 5 minutes, stirring occasionally (add a tablespoon of water to pan if onion starts to burn). Add soy sauce and sour cream, immediately remove from heat and stir to combine.</p> <p>To serve: Slice beef thinly against the grain. Divide roasted winter vegetables between plates and top with sliced beef. Spoon over mushroom sauce.</p> <p><em>Written by Nadia Lim. 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, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a></span></strong></em></p>

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How to sneak more fruit and veg into your diet

<p>When we were little, many of us balked at the mere mention of the word “vegetable”. As we get older, our palettes change and we begin to like new tastes and textures, and getting our 2 serves of fruit and 5 serves of veg isn’t as hard to achieve. However, we could all benefit from adding more fresh produce to our diets, particularly with some experts <a href="http://www.oversixty.com.au/health/body/2017/04/5-servings-of-fruit-and-veg-not-enough/" target="_blank"><strong><span style="text-decoration: underline;">now suggesting</span></strong></a> we should aim for 10 serves of fruit and veg.</p> <p>So, if you’d like to pack some more nutrients into your diet, we’ve thought of 8 clever ways you can sneak more fruit and veg into your diet without even realising it.</p> <p><strong>1. Make fruit your go-to snack</strong> – Have a craving for something sweet? Grab an apple, banana, or even blend the two with some milk to make a delicious afternoon smoothie.</p> <p><strong>2. Replace one meal a day with salad</strong> – No, this doesn’t mean you have to starve yourself. Add lean meat, beans, legumes and seeds to some colourful veg for a fibre- and protein-packed meal that will leave your tummy perfectly satisfied.</p> <p><strong>3. Add fruit to your breakfast</strong> – Any time you’re having cereal, oats or even toast for bread, why not add some blueberries or strawberries? Not only will it taste amazing, but the fibre will leave you feeling fuller longer.</p> <p><strong>4. Go crazy with pizza</strong> – Homemade pizza, that is. Grab a thin base, add some healthy pizza sauce, then cover with all the veg you can pack into it! Sprinkle with a small amount of cheese, cook until melted and golden and enjoy your tasty vitamin hit.</p> <p><strong>5. Get naked</strong> – Naked burgers, we mean. Most burger joints will be happy to replace your burger buns with lettuce leaves or Portobello mushrooms instead, saving you empty calories while still satisfying your cravings. You can even swap taco shells for lettuce leaves!</p> <p><strong>6. Swap pasta for veg</strong> – Using a spiraliser or veggie peeler, you can create “pasta” out of zucchini, carrot, squash, eggplant and more. Once you’ve added your sauce and protein of choice, you won’t be able to tell the difference to real pasta.</p> <p><strong>7. Make use of leftovers</strong> – Puree leftover vegetables into a deliciously healthy soup. Not only is it good for your body, but it’s good for your wallet and the environment, too.</p> <p><strong>8. Eat your veg first</strong> – If your typical meal consists of meat and three veg, make sure to eat the vegetables first. Often, we fill up on the meat first, leaving most of the good stuff on our plates.</p> <p>Do you have a trick to sneaking more fruit and veg into your diet? Share your tips with us in the comment section below.</p>

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How to extend the life of fruit and veg

<p>Making sure you store your fruits and vegetables correctly can help you cut back on unnecessary wastage and save you money.</p> <p>As part of UK supermarket chain Sainsbury’s “Waste Less, Save More” campaign, Sainsbury has released a helpful guide of what fruit and vegetables to store together and which ones to keep apart.</p> <p>Certain fruit and veg should be stored apart as they produce gas ethylene during the ripening process when stored together, which reduces the shelf-life of other fruit and vegetables nearby.</p> <p>“Apples and watermelons are long-term enemies while bananas don’t play well with others and should be kept on their own,” said spokesman for the supermarket, Paul Crewe.</p> <p>“But cherries are immune to the negative effects of the ethylene produced by others and can therefore be paired with a variety of partners.”</p> <p>Other fruit and veg that produce ethylene as they ripen include apples, pears, apricots, bananas, kiwis, mangoes, peaches and plums.</p> <p>Potatoes and sweet potatoes should be kept away from fruit to prevent early sprouting. Store them somewhere cool and dark.</p> <p>Asparagus, broccoli, carrots, lettuce and green beans are also sensitive to ethylene.</p> <p>Sainsbury’s other tips for extending the shelf-life of produce include refrigerating berries and grapes immediately and keeping carrots, beetroot and parsnips in the fridge.</p> <p><strong>Related links: </strong></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/home-garden/2016/04/household-cleaners-hiding-in-your-pantry/"><em>5 household cleaners hiding in your pantry</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/home-garden/2016/04/tricks-to-cut-vegetables-faster/"><em>Tricks to cut vegetables faster</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/home-garden/2016/04/foods-that-dont-need-to-be-refrigerated/"><em>10 commonly refrigerated foods that don't need to be</em></a></strong></span></p>

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