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Are fish oil supplements as healthy as we think? And is eating fish better?

<a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Fish oil, which contains omega-3 fatty acids, is promoted for a number of health benefits – from boosting our heart health, protecting our brain from dementia, and easing the symptoms of rheumatoid arthritis. But what exactly are omega-3 fats and what does the evidence say about their benefits for keeping us healthy? And if they are good for us, does eating fish provide the same benefit as supplements? <h2>What are omega-3 fats?</h2> Omega-3 fatty acids are a type of polyunsaturated fatty acid. They are essential to consume in our diet because we can’t make them in our body. Three main types of omega-3 fats are important in our diet: <ul> <li> alpha-linolenic acid (ALA), which is found in plant foods such as green leafy vegetables, walnuts, flaxseed and chia seeds </li> <li> eicosapentanoic acid (EPA), which is only found in seafood, eggs (higher in free-range rather than cage eggs) and breast milk </li> <li> docosahexaenoic acid (DHA) is also only found in seafood, eggs (again, higher in free-range eggs) and breast milk. </li> </ul> Omega 3s are key to the structure of our cells, and help keep our heart, lungs, blood vessels, and immune system working. <h2>Eating fish vs taking a supplement</h2> The initial studies suggesting omega-3 fats may have health benefits came from <a href="https://onlinelibrary.wiley.com/doi/epdf/10.1111/j.0954-6820.1976.tb08198.x">observational studies on people eating fish</a>, not from fish oil. So are the “active ingredients” from supplements – the EPA and DHA – absorbed into our body in the same way as fish? An <a href="https://www.sciencedirect.com/science/article/pii/S0002916523281484">intervention study</a> (where one group was given fish and one group fish oil supplements) found the levels of EPA and DHA in your body increase in a similar way when you consume equal amounts of them from either fish or fish oil. But this assumes it is just the omega-3 fats that provide health benefits. There are other <a href="https://www.foodstandards.gov.au/science/monitoringnutrients/afcd/pages/default.aspx">components of fish</a>, such as protein, vitamins A and D, iodine, and selenium that could be wholly or jointly responsible for the health benefits. The health benefits seen may also be partially due to the absence of certain nutrients that would have otherwise been consumed from other types of meat (red meat and processed meat) such as saturated fats and salt. <h2>So what are the benefits of omega 3 fats? And does the source matter?</h2> Let’s consider the evidence for heart disease, arthritis and dementia. Heart disease For cardiovascular disease (heart attacks and stroke), a <a href="https://www.cochranelibrary.com/cdsr/doi/10.1002/14651858.CD003177.pub3/full">meta-analysis</a>, which provides the highest quality evidence, has shown fish oil supplementation probably makes little or no difference. Another <a href="https://www.mdpi.com/2072-6643/12/8/2278">meta-analysis</a> found for every 20 grams per day of fish consumed it reduced the risk of coronary heart disease by 4%. The <a href="https://www.heartfoundation.org.au/getmedia/f1d22267-7381-4513-834b-df317bed9a40/Nutrition_Position_Statement_-_DIETARY_FAT_FINAL-4.pdf">National Heart Foundation</a> recommends, based on the scientific evidence, eating fish rich in omega-3 fats for optimal heart health. <a href="https://apjcn.nhri.org.tw/server/APJCN/17/3/385.pdf">Fish vary in their omega-3 levels</a> and generally the fishier they taste the more omega-3 fats they have – such as tuna, salmon, deep sea perch, trevally, mackeral and snook. The foundation says fish oil may be beneficial for people with heart failure or high triglycerides, a type of fat that circulates in the blood that increases the risk of heart disease and stroke. But it doesn’t recommend fish oil for reducing the risk of cardiovascular diseases (heart attack and stroke). Arthritis For rheumatoid arthritis, <a href="https://arthritis-research.biomedcentral.com/articles/10.1186/s13075-022-02781-2">studies</a> have shown fish oil supplements do provide benefits in reducing the severity and the progression of the disease. Eating fish also leads to these improvements, but as the level of EPA and DHA needed is high, often it’s difficult and expensive to consume that amount from fish alone. <a href="https://arthritisaustralia.com.au/managing-arthritis/living-with-arthritis/complementary-treatments-and-therapies/fish-oils/">Arthritis Australia</a> recommends, based on the evidence, about 2.7 grams of EPA and DHA a day to reduce joint inflammation. Most supplements contain about 300-400mg of omega-3 fats. So depending on how much EPA and DHA is in each capsule, you may need nine to 14 capsules (or five to seven capsules of fish oil concentrate) a day. This is about 130g-140g of grilled salmon or mackeral, or 350g of canned tuna in brine (almost four small tins). Dementia <a href="https://www.sciencedirect.com/science/article/pii/S0952327807001421?via%3Dihub">Epidemiological studies</a> have shown a positive link between an increased DHA intake (from diet) and a lower risk of developing Alzheimer’s disease, a type of dementia. <a href="https://www.sciencedirect.com/science/article/pii/S0952327807001421?via%3Dihub">Animal studies</a> have shown DHA can alter markers that are used to assess brain function (such as accumulation of amyloid – a protein thought to be linked to dementia, and damage to tau protein, which helps stabilise nerve cells in the brain). But this hasn’t been shown in humans yet. A systematic review of <a href="http://betamedarts.gr/wp-content/uploads/2021/05/31Psychiatriki03_2020.pdf#page=58">multiple studies in people</a> has shown different results for omega-3 fats from supplements. In the two studies that gave omega-3 fats as supplements to people with dementia, there was no improvement. But when given to people with mild cognitive impairment, a condition associated with increased risk of progressing to dementia, there was an improvement. Another <a href="https://pubmed.ncbi.nlm.nih.gov/25446949/">meta-anlayses</a> (a study of studies) showed a higher intake of fish was linked to lower risk of Alzheimers, but this relationship was not observed with total dietary intake of omega-3 fats. This indicates there may be other protective benefits derived from eating fish. In line with the evidence, the <a href="https://www.alzheimers.org.uk/about-dementia/risk-factors-and-prevention/omega-3-and-dementia#:%7E:text=This%20could%20suggest%20that%20taking,its%20own%20may%20not%20be.">Alzheimer’s Society</a> recommends eating fish over taking fish oil supplements. <h2>So what’s the bottom line?</h2> The more people stick to a healthy, plant-based diet with fish and minimal intakes of ultra-processed foods, the better their health will be. At the moment, the evidence suggests fish oil is beneficial for rheumatoid arthritis, particularly if people find it difficult to eat large amounts of fish. For dementia and heart disease, it’s best to try to eat your omega-3 fats from your diet. While plant foods contain ALA, this will not be as efficient as increasing EPA and DHA levels in your body by eating seafood. Like any product that sits on the shop shelves, check the use-by date of the fish oil and make sure you will be able to consume it all by then. The chemical structure of EPA and DHA makes <a href="https://www.sciencedirect.com/science/article/pii/S0924224421005422">it susceptible to degradation</a>, which affects its nutritional value. Store it in cold conditions, preferably in the fridge, away from light. Fish oil can have some annoying side effects, such as fishy burps, but generally there are <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3664575/">minimal serious side effects</a>. However, it’s important to discuss taking fish oil with all your treating doctors, particularly if you’re on other medication.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/212250/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/are-fish-oil-supplements-as-healthy-as-we-think-and-is-eating-fish-better-212250">original article</a>.

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Tropical banana cake with salted peanut caramel sauce

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

Food & Wine

Super simple cake decorating ideas

Whether you’re making a cake for a special occasion or simply want to create something extra fancy for a family dinner, you’d be surprised how easy it can be to decorate a cake into something fit for a cooking show. Whether it’s using a few store-bought meringues, slicing up some strawberries or using your favourite biscuits to make a balloon feature, you’ll never make a plain old cake again after reading our super simple cake decorating ideas. Meringue on the mind For an effective alternative to piped-frosting rosettes or expensive store-bought edible roses, opt for some mini meringues from the supermarket. Use them around the edge of the cake for a simple yet stylish finish that packs a crunchy punch. Up, up and away with cookies Whether you want to make biscuits of your own or buy your favourite biccies from the shop, once you’ve iced your cake arrange a cluster of biscuits nearer to one end of the cake and use liquorice shoestrings (or another thin long lolly of your choosing) to form the balloon strings coming from the biscuits. You may want to knot the strings for extra detail. Another tip you may want to use is, if your biscuits are on the plan side, cover them in different colour frostings and then decorate them with colours sprinkles. Strawberry fields Sometimes things in your very own fridge make the perfect cake decorations. Strawberries not only taste delicious and fresh, their vibrant colour makes them an eye-catching decoration. Thinly slice one punnet of fresh strawberries. Starting from the outside perimeter, place a ring of strawberries around the cake, pointed facing out. Continue layering rings around the cake until you reach the centre. Shaved Chocolate For all the chocoholics out there, this one’s for you. A decadent way to decorate a cake is with shavings of chocolate. If you’re worried you won’t be so good at making your own shavings, some stores do sell them. You can mix and match milk, white and dark chocolate and even throw in a few different flavours – think orange, mint or chilli chocolate. While there are many ways you can arrange the shavings, the circular, ring-type layering described above in strawberry fields works well. Spotty dotty Polka dots are all the rage and white frosting dots on a cake that has been iced in a pale colour, will look extremely lovely. For neatly piped dots, you’ll want to use a pastry bag. Hold the pastry bag in both hands; keep the tip just above the cake's surface, at a slight angle. Gently squeeze out icing, release, and pull back. Frosting dots will also help to hide smudged edges or spotty icing. You can either use different size dots or big and small ones. But whatever you do, start with the large ones. Images: Getty

Food & Wine

“Grandma meant Elmo”: Cake-maker reveals hilarious baking blunder

An American baker has left the internet in stitches after misreading her customer’s custom cake request, instead delivering a baking blunder for the Sesame Street history books. In a video posted to her TikTok account, Brianna Romero - who is known professionally as Brinni Cakes - confessed her mistake to the world, recounting the story of how a recent order from a grandmother had led her to the creation of her new friend ‘Emo Elmo’. “So my worst nightmare happened,” she said, with audio playing over a timelapse of Brianne constructing another cake. “Last week a lady DMed me and asked me if I could make her an emo cake, and I was thinking ‘yes, of course, I love emo and I love goth, and I know I’ve been perfecting my black frosting so I’m ready for this’.” Brianna went on to explain that she’d gotten all of her customer’s information, and set to work. However, an hour before she was set to deliver the cake, she decided to offer the woman a number candle - an offer that was soon accepted. “She said ‘yes, the cake is for my granddaughter and she’s turning four’”, Brianna explained in the clip. “And I thought that that was a little bit weird, ‘cause I don’t know an emo four year old.” After trying to understand the weird request, Brianna figured that the little girl must just be a fan of something like Netflix’s Wednesday series. Unfortunately, this was not the case. “Something felt wrong,” she noted, before describing how she’d reach out again to ask what the theme of the party was, only to find out it was Sesame Street. “So my heart sinks a little bit because this is now making sense to me,” she said. It was then that Brianna returned to the original exchange between herself and her customer, and had her worst fears confirmed. “I misread emo,” Brianna admitted, “and it said an Elmo cake.” Luckily, Brianna was a quick thinker in her time of stress and rushed out to find an Elmo topper for her cake, before offering the cake for free. <div class="embed" style="box-sizing: inherit; margin: 0px; padding: 0px; border: 0px; font-size: 16px; vertical-align: baseline; outline: none !important;"><iframe class="embedly-embed" style="box-sizing: inherit; margin: 0px; padding: 0px; border-width: 0px; border-style: initial; vertical-align: baseline; width: 610.266px; max-width: 100%; outline: none !important;" title="tiktok embed" src="https://cdn.embedly.com/widgets/media.html?src=https%3A%2F%2Fwww.tiktok.com%2Fembed%2Fv2%2F7212109376436391210&display_name=tiktok&url=https%3A%2F%2Fwww.tiktok.com%2F%40brinnicakes%2Fvideo%2F7212109376436391210&image=https%3A%2F%2Fp16-sign.tiktokcdn-us.com%2Ftos-useast5-p-0068-tx%2Fe19d4562cc04495c8778154678f1d382_1679200086%7Etplv-dmt-logom%3Atos-useast5-i-0068-tx%2F1ad8d307d5f74948880bf2e0f91228f3.image%3Fx-expires%3D1683669600%26x-signature%3DCxdjPe36YRrx4SrRRwvAPwRsevY%253D&key=5b465a7e134d4f09b4e6901220de11f0&type=text%2Fhtml&schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> Brianna’s audience were obsessed with her tale, and the video shot to viral heights, with over 11.7 million views to its name. “As soon as you revealed it was for a 4yr old I was like ‘oh no, grandma meant Elmo’,” one follower wrote. “Praying it’s Elmo with a side bang,” said another. Her misfortune drew in over a thousand comments, but there was a recurring thought that stood out among the chorus, and that was a request to see the baked blunder. And while Brianna admitted in an update that she hadn’t had the time to snap pictures on the day of delivery, she did her best with her follow-up video, sharing photos of cakes that looked “almost exactly” like her own, to the delight of her worldwide audience. “This is so funny,” someone said. “Elmo with a side bang has me in tears.” Meanwhile, another commenter wanted to know what the recipients had thought about their unique goods. “She tried to pay still but I told her everything that happened and we just laughed it off,” Brianna said. “It was just for a small family party anyway.” Images: TikTok

Food & Wine

Lemon curd and cream sponge cake

Not only is this cake beautiful, but homemade lemon curd and cream sandwiched between lovely sponge cakes, it will exceed all expectations. Serves: 12 Ingredients: <ul> <li>350g butter, softened, plus extra for greasing <ul> <li>350g caster sugar</li> <li>4 lemons, zest only, plus juice of 2 lemons</li> <li>3 large pieces candied lemon peel, finely chopped</li> <li>6 free-range eggs</li> <li>3 teaspoon baking powder</li> <li>300g self-raising flour</li> <li>50g cornflour</li> </ul> </li> </ul> Lemon curd <ul> <li>60g butter</li> <li>225g caster sugar</li> <li>3 lemons, juice and zest</li> <li>2 free-range eggs</li> </ul> Cream <ul> <li>300ml double cream</li> <li>200g icing sugar, sifted, plus extra for dusting</li> </ul> Method: 1. Preheat the oven to 180°C. Grease and line two cake tins. 2. In a bowl, cream the butter and sugar until pale and fluffy. Add the lemon zest and juice and candied peel. 3. Slowly beat in the eggs, one at a time, until the mixture is well combined. 4. Sift the baking powder, self-raising flour and corn flour together in a bowl and fold into the cake mixture. 5. Divide the cake mixture evenly between the two cake tins and bake for 25 to 30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack. 6. Meanwhile, to make the lemon curd heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. Be sure not allow the base of the bowl to touch the surface of the water. Remove from the heat. 7. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined. 8. Set the bowl over the pan of simmering water and cook, whisking constantly, for two to three minutes or until the mixture thickens enough to coat the back of a spoon. 9. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool. 10. For the cream, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed. 11. Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Drizzle the top of cake with lemon curd and let it run over the edges. Images: Shutterstock

Food & Wine

“Lunch-box-mum queen”: Woman goes viral over 2 ingredient cake mix

One Coles shopper has taken the internet by storm, revealing a “snack hack” with just two ingredients. Aussie mum-of-three Claudia creates content on TikTok on cheap Kmart buys, a day in the life of her family, and her most popular videos, her “snack hacks”. For her most recent hack, only two ingredients are required. “Snack hack! Again!” she said in the video, which has attracted more than 70,000 views on TikTok. “So, this one, I’m looking forward to. “This is not healthy. This is two ingredients — Nutella and eggs — and it’s supposed to make the gooiest, chocolatiest, yummiest cake ever. “I have not tried this before so let’s get to it.” Claudia didn’t have Nutella in her pantry, but she bought the Coles version, which she claims tastes very similar. “I’m a big believer in using what you have, but a few people said ‘check this out, make this, it’s delicious’ so I just had to,” she continued. “I did go and buy the Coles one, and it was very cheap, and I’m sure a lot of people do have Nutella in their cupboard.” For the snack hack, Claudia used one cup of the chocolate spread and four eggs to create a gooey cake mix. “If ‘trust the process’ had a cover photo, it would be this,” she said, visibly grossed out by the gooey batter. “It is safe to say I won’t be trying any of this cake mix.” Claudia instructed viewers to put the cake in the oven for 20-25 minutes at 180 degrees Celsius. “Do you know how good this smells?” she said as she took the cake tin out of the oven. She was even more excited by the time she tried it. “That is so good. So, so good. Like no exaggeration. So freaking good,” she said. People flooded the comments, applauding Claudia for another great “snack hack”. “I’m soooo trying this,” one person wrote. “Thank you, lunch-box-mum queen,” another added. “I honestly thought it was going to come out looking like chocolate scrambled eggs,” a third said. Claudia is renowned on TikTok for making snacks that are easy on household budgets, so people were grateful she used the cheaper Coles chocolate spread. “The Coles Nutella is just as good in my opinion,” one wrote. Image credit: TikTok

Food & Wine

Irish apple cake

This delightfully old-fashioned Irish apple cake is not only easy to make but tastes delicious served with custard. Serves: 8 Ingredients: <ol> <li>1 ¼ cup plain flour</li> <li>1 teaspoon baking powder</li> <li>¾ cup caster sugar</li> <li>¼ teaspoon ground cinnamon</li> <li>75g butter, plus extra for greasing</li> <li>3 apples, peeled, cored, cut into slices </li> <li>1 egg</li> <li>¼ cup milk</li> <li>Salt and pepper, to season</li> <li>Custard, to serve</li> </ol> Method: <ol> <li>Preheat oven to 180°C Grease a 20cm round tin with melted butter.</li> <li>Place flour, baking powder, sugar and cinnamon into a large bowl. Cut the butter into flour and use fingers to mix into flour until it resembles fine crumbs. Add apples and toss to combine.</li> <li>In a separate mixing bowl, beat eggs and milk together. Add to the apples and flour mix, using a spatula to combine. Batter will be thick.</li> <li>Pour into cake tin. Flatten the top with back of spatula. Sprinkle extra sugar over the cake. Bake for 30-40 minutes or until golden. Serve with custard. </li> </ol> Images: Shutterstock

Food & Wine

Lilibet's adorable first birthday cake revealed

The baker who made the Duke and Duchess of Sussex’s wedding cake has revealed a new snap of a 244 floral two-tier strawberry buttercream cake, which was baked fresh for Lilibet’s first birthday. Prince Harry and Meghan Markle enjoyed the summer sunshine and hosted a “relaxed garden party” in June 2022 for their daughter's first birthday in the Windsor estate. The gathering included cake, balloons, party games and picnic snacks. Claire Ptak, the East London baker who made the couples wedding cake in 2018, created other baked goods for the low-key garden party including the cake that was a two tier seasonal strawberry buttercream. She shared a snap of the creation on Instagram, as a part of the 2022 highlights reel saying: “Our 2022 Greatest Hits. Thank you to all our customers and supporters over the last year for inspiring such beautiful work.” "Thank you to my incredible team for executing it all with so much fun, humour and passion." In the snap, she can be seen placing a pink peonie onto the cake, which featured the youngster's name. It was complete with an Amalfi lemon and elderflower filling and covered in a light buttercream. On the bakery's website, the cake is described as having "three layers of vanilla sponge drizzled with elderflower syrup and filled with Amalfi lemon curd." The top and sides of the cake are "iced with a buttercream scented with the juice and zest of lemons from the Amalfi coast, and decorated with chopped candied Amalfi lemon peel." At the time, Claire who owns the bakery and carefully designed the incredible cake - wrote on the brand's Instagram: "It was an absolute pleasure to make this special cake last week for Lilibet’s birthday. Wishing her a very happy year ahead!” Images: Instagram

Food & Wine

740,000km of fishing line and 14 billion hooks: we reveal just how much fishing gear is lost at sea each year

Two per cent of all fishing gear used worldwide ends up polluting the oceans, our <a href="https://doi.org/10.1126/sciadv.abq0135" target="_blank" rel="noopener">new research</a> finds. To put that into perspective, the amount of longline fishing gear littering the ocean each year can circle the Earth more than 18 times. We interviewed 450 fishers from seven of the world’s biggest fishing countries including Peru, Indonesia, Morocco and the United States, to find out just how much gear enters the global ocean. We found at current loss rates, in 65 years there would be enough fishing nets littering the sea to cover the entire planet. This lost fishing equipment, known as ghost gear, can cause heavy social, economic and environmental damage. Hundreds of thousands of animals <a href="https://link.springer.com/article/10.1007/s11160-018-9520-7" target="_blank" rel="noopener">are estimated to die</a> each year from unintentional capture in fishing nets. Derelict nets can continue to fish indiscriminately for decades. Our research findings help highlight where to focus efforts to stem the tide of fishing pollution. It can also help inform fisheries management and policy interventions from local to global scales. <h2>14 billion longline hooks litter the sea each year</h2> The data we collected came directly from fishers themselves. They experience this issue firsthand and are best poised to inform our understanding of fishing gear losses. We surveyed fishers using five major gear types: gillnets, longlines, purse seine nets, trawl nets, and pots and traps. We asked how much fishing gear they used and lost annually, and what gear and vessel characteristics could be making the problem worse. This included vessel and gear size, whether the gear contacts the seafloor, and the total amount of gear used by the vessel. We coupled these surveys with information on global fishing effort data from commercial fisheries. Fishers use different types of nets to catch different types of fish. Our research found the amount of nets littering the ocean each year include: <ul> <li>740,000 kilometres of longline mainlines</li> <li>nearly 3,000 square kilometres of gill nets</li> <li>218 square kilometres of trawl nets</li> <li>75,000 square kilometres of purse seine nets</li> </ul> In addition, fishers lose over 25 million pots and traps and nearly 14 billion longline hooks each year. These estimates cover only commercial fisheries, and don’t include <a href="https://link.springer.com/chapter/10.1007/978-3-319-97758-4_15" target="_blank" rel="noopener">the amount</a> of fishing line and other gear lost by recreational fishers. We also estimate that between 1.7% and 4.6% of all land-based plastic waste travels into the sea. This amount likely exceeds lost fishing gear. However, fishing gear is designed to catch animals and so is generally understood as <a href="https://www.sciencedirect.com/science/article/pii/S0308597X15002985" target="_blank" rel="noopener">the most environmentally damaging</a> type of plastic pollution in research to date. <h2>Harming fishers and marine life</h2> Nearly 700 species of marine life <a href="https://www.sciencedirect.com/science/article/abs/pii/S0025326X14008571?via%3Dihub" target="_blank" rel="noopener">are known to</a> interact with marine debris, many of which are near threatened. Australian and US <a href="https://www.sciencedirect.com/science/article/pii/S0308597X15002985#bib6" target="_blank" rel="noopener">research in 2016</a> found fishing gear poses the biggest entanglement threats to marine fauna such as sea turtles, marine mammals, seabirds and whales. Other marine wildlife including sawfish, dugong, hammerhead sharks and crocodiles are also known to get <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/j.1442-8903.2010.00525.x" target="_blank" rel="noopener">entangled in fishing gear</a>. Other <a href="https://conbio.onlinelibrary.wiley.com/doi/full/10.1111/conl.12781" target="_blank" rel="noopener">key problematic items</a> include balloons and plastic bags. Lost fishing gear is not only an environmental risk, but it also has an economic impact for the fishers themselves. Every metre of lost net or line is a cost to the fisher – not only to replace the gear but also in its potential catch. <figure></figure> Additionally, many fisheries have already gone through significant reforms to reduce their environmental impact and improve the sustainability of their operations. Some losses are attributable to how gear is operated. For instance, bottom trawl nets – which can get caught on reefs – are lost more often that nets that don’t make contact with the sea floor. The conditions of the ocean can also make a significant difference. For example, fishers commonly reported that bad weather and overcrowding contributes to gear losses. Conflicts between gears coming into contact can also result in gear losses, such as when towed nets cross drifting longlines or gillnets. Where fish are depleted, fishers must expend more effort, operate in worse conditions or locations, and are more likely to come in contact with others’ gear. All these features increase losses. <h2>What do we do about it?</h2> We actually found lower levels of fishing gear losses in our current study than in <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/faf.12407" target="_blank" rel="noopener">a previous review</a> of the historical literature on the topic. Technological improvements, such as better weather forecasts and improved marking and tracking of fishing gear may be reducing loss rates. Incentives can further reduce losses resulting in ghost gear. This could include buyback programs for end-of-life fishing gear, reduced cost loans for net replacement, and waste receptacles in ports to encourage fishers to return used fishing gear. Technological improvements and management interventions could also make a difference, such as requirements to mark and track gear, as well as regular gear maintenance and repairs. Developing effective fishing management systems can improve food security, leave us with a healthier environment, and create more profitable businesses for the fishers who operate in it. This article originally appeared on <a href="https://theconversation.com/740-000km-of-fishing-line-and-14-billion-hooks-we-reveal-just-how-much-fishing-gear-is-lost-at-sea-each-year-192024" target="_blank" rel="noopener">The Conversation</a>. Image: CSIRO

Travel Trouble

3 recipes using tinned fish

Tinned fish has always been the friend of the impecunious, which hasn't done much for its reputation. But it can be luxurious too, as anyone who has been seduced by beautifully packaged French sardines that sell for more than five times' their budget supermarket counterpart will tell you. Whatever your financial situation, I like to think there's a tinned fish that suits everyone. Here are three ways to get you started. 1. Mackerel and kumara fishcakes (pictured above) These are not those strange, bouncy fishcakes of dubious origin that often turn up in Thai restaurants. These are superfood fishcakes, with gentle spice, nuggets of oily fish and sweet kumara. Serves: 3-4 as a light meal Ingredients: <ul> <li>2 medium kumara, peeled, cut into chunks</li> <li>1 tablespoon olive oil, plus more for frying</li> <li>2 red onions, finely chopped</li> <li>2 cloves garlic, finely chopped</li> <li>1 tablespoon finely grated fresh ginger</li> <li>1½ teaspoons garam masala</li> <li>finely grated zest of 1 lemon</li> <li>½ cup finely chopped fresh parsley</li> <li>2 eggs</li> <li>420g can mackerel or smoked fish, well drained</li> <li>1 cup panko breadcrumbs</li> </ul> Method: <ol> <li>Boil or steam the kumara until just soft, then drain and mash roughly. Tip into a large bowl and set aside.</li> <li>Heat the oil in a large frying pan, then add the onion, garlic and ginger. Cook for 5 minutes, stirring often, then add the garam masala, a pinch of salt and some cracked black pepper. Cook for a minute or two, then add to the kumara, along with the lemon zest, parsley, one of the eggs and the fish. Stir together gently, then shape into palm-sized cakes.</li> <li>Beat the remaining egg in a shallow dish and put the panko crumbs into another shallow dish. Dip the fishcakes into the egg, then into the crumbs, then set aside.</li> <li>Wipe out the frying pan, then set it over medium heat. Pour a couple of tablespoons of oil into the pan, then cook the fishcakes in batches, turning to ensure a crisp crust on all sides. Remove to a plate and keep warm in a low oven until they are all cooked. Serve immediately with salad greens and aioli.</li> </ol> 2. Sophie's pasta with tuna, currants and olives This recipe is probably the most lasting souvenir I have of a trip to England in 1999. I gleaned the basic idea from watching a cooking show featuring Sophie Grigson, who sported carrot-coloured hair and earrings made from miniature soup ladles. It's gradually evolved to this version, which makes a great fast dinner for two. Serves: 2 Ingredients: <ul> <li>1 red onion, finely chopped</li> <li>3 tablespoons red wine vinegar</li> <li>1 x 180g tin of good-quality tuna in olive oil</li> <li>⅔ cup currants</li> <li>⅔ cup roughly chopped toasted almonds (use sunflower seeds as a budget alternative)</li> <li>1 cup kalamata olives, stoned</li> <li>1 cup finely chopped fresh parsley</li> <li>250-300g dried spaghetti</li> </ul> Method: <ol> <li>Put the onion and red wine vinegar in a small bowl and leave to steep while you get on with organising everything else.</li> <li>Put the water on to boil for the pasta, and add everything except the spaghetti to the onion mixture, including a tablespoon or so of the oil that the tuna came in. Toss together and season with salt and freshly ground black pepper to taste, adding more olive oil if necessary.</li> <li>Cook the spaghetti until it is al dente and drain, then toss it through the sauce. Divide between two bowls and serve immediately.</li> </ol> 3. Creamy salmon and chilli dip If you have smoked-salmon tastes on a tinned-salmon budget, this dip is a godsend. I remember an old friend making something similar for her 21st birthday, daringly served with crostini and celery sticks. In a world of chips 'n' reduced cream dip, this was haute cuisine indeed. It's also good as a sandwich filling or piled on crusty toast for breakfast. Makes: About 2 cups Ingredients: <ul> <li>1 cup cream cheese, softened</li> <li>finely grated zest of 1 lemon, plus some of the juice</li> <li>1-2 teaspoons hot chilli sauce (tabasco, sriracha etc)</li> <li>1 tablespoon finely chopped fresh mint</li> <li>1 cup (about a 200g tin) red salmon</li> </ul> Method: 1. Put the cream cheese, lemon zest and chilli sauce in a small bowl and beat with a fork until smooth. Flake the salmon, then gently fold it into the cream cheese mixture with the mint. Add a little lemon juice if it seems a bit stiff. Taste again for seasoning – add some salt and freshly cracked black pepper until the balance is right. Use immediately or cover and store in the fridge for up to 3 days. Images: Getty

Food & Wine

Salted caramel cake in a mug

If you love caramel and cake but don’t like to wait, you find this easy salted caramel mug cake irresistible. Ingredients: <ul> <li>3 tablespoons of butter</li> <li>1 egg</li> <li>3 tablespoons of milk</li> <li>4 tablespoons of flour</li> <li>3 tablespoons of brown sugar</li> <li>½ teaspoon of bi-carb soda</li> <li>½ teaspoon of salt</li> <li>2 tablespoons of salted caramel sauce</li> </ul> Method: 1. Add butter to mug and melt in microwave. 2. Add egg and milk and whisk together. 3. Add flour, sugar, bi-carb soda, and salt, stirring until mixed thoroughly. 4. Add one tablespoon of caramel sauce, without stirring. 5. Microwave for 1 minute or until cooked to your liking. 6. Top with remaining salted caramel. Image: Shutterstock

Food & Wine

Nutella cake in a mug

Craving something sweet but short for time? This Nutella mug cake will leave you feeling satisfied. Whip up this delightful dessert in less than 10 minutes. Ingredients: <ul> <li>4 tablespoons of self-rising flour</li> <li>4 tablespoons of sugar</li> <li>1 egg</li> <li>3 tablespoons of cocoa powder</li> <li>3 tablespoons of Nutella spread</li> <li>3 tablespoons of milk</li> <li>3 tablespoons of vegetable/olive oil</li> </ul> Method: 1. In a large mug, mix all ingredients together, whisking until smooth. 2. Microwave for 1 and a half to two minutes or until cooked through. 3. Top with whipped cream and/or chocolate sauce. Image: Getty

Food & Wine

Where is your seafood really from?

Fake foods are invading our supermarkets, as foods we love are substituted or adulterated with lower value or unethical <a href="https://www.emerald.com/insight/content/doi/10.1108/JFC-09-2020-0179/full/html">goods</a>. Food fraud threatens human health but is also bad news for industry and sustainable food <a href="https://www.fao.org/documents/card/en/c/I8791EN/">production</a>. Seafood is one of <a href="https://www.sciencedirect.com/science/article/pii/S0305750X14003246">most traded food products</a> in the world and reliant on convoluted supply chains that leave the the door wide open for seafood <a href="https://link.springer.com/article/10.1007/s12571-018-0826-z">fraud</a>. Our new <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/faf.12703">study</a>, published in the journal <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/faf.12703">Fish and Fisheries</a>, showcases a new approach for determining the provenance or “origin” of many seafood species. By identifying provenance, we can detect fraud and empower authorities and businesses to stop it. This makes it more likely that the food you buy is, in fact, the food you truly want to eat. <h2>Illegal fishing and seafood fraud</h2> Wild-caught seafood is vulnerable to illegal, unreported, and unregulated fishing. Illegal, unreported, and unregulated fishing can have a devastating impact on the marine environment because: <ul> <li> it is a major cause of overfishing, constituting an estimated one-fifth of <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/faf.12462">seafood</a> </li> <li> it can destroy marine habitats, such coral reefs, through destructive fishing methods such as blast bombing and cyanide fishing </li> <li> it can significantly harm wildlife, such as albatross and turtles, which are caught as <a href="https://www.sciencedirect.com/science/article/pii/S0006320714003140">by-catch</a>. </li> </ul> So how is illegal, unreported, and unregulated fishing connected to seafood fraud? Seafood fraud allows this kind of fishing to flourish as illegal products are laundered through legitimate supply <a href="https://www.fao.org/documents/card/en/c/I8791EN/">chains</a>. A recent <a href="https://www.pnas.org/doi/abs/10.1073/pnas.2003741117">study</a> in the United States found when seafood is mislabelled, it is more likely to be substituted for a product from less healthy fisheries with management policies that are less likely to reduce the environmental impacts of fishing. One <a href="https://usa.oceana.org/wp-content/uploads/sites/4/fraud_gap_report_final_6_6_16.pdf">review</a> of mislabelled seafood in the US found that out of 180 substituted species, 25 were considered threatened, endangered, or critically endangered by the International Union for Conservation of Nature and Natural Resources (IUCN). Illegal fishing and seafood fraud also has a human cost. It can: <ul> <li> adversely affect the livelihoods of law-abiding fishers and seafood <a href="https://www.sciencedirect.com/science/article/pii/B9780128015926000048">businesses</a> </li> <li> threaten food security </li> <li> facilitate human rights abuses such as forced labour and <a href="https://link.springer.com/content/pdf/10.1007/978-3-030-32811-5_127-1.pdf">piracy</a> </li> <li> increase risk of exposure to pathogens, drugs, and other banned substances in <a href="https://usa.oceana.org/wp-content/uploads/sites/4/fraud_gap_report_final_6_6_16.pdf">seafood</a>. </li> </ul> <h2>The chemical fingerprints in shells and bones</h2> A vast range of marine animals are harvested for food every year, including fish, molluscs, crustaceans, and <a href="https://www.fao.org/documents/card/en/c/ca9229en/">echinoderms</a>. However, traditional food provenance methods are typically designed to identify one species at a time. That might benefit the species and industry in question, but it is expensive and time consuming. As such, current methods are restricted to a relatively small number of species. In our study, we described a broader, universal method to identify provenance and detect fraud. How? We harnessed natural chemical markers imprinted in the shells and bones of marine animals. These markers reflect an animal’s environment and can identify where they are from. We focused on a chemical marker that is similar across many different marine animals. This specific chemical marker, known as “oxygen isotopes”, is determined by ocean composition and temperature rather than an animal’s biology. Exploiting this commonality and how it relates to the local environment, we constructed a global ocean map of oxygen isotopes that helps researchers understand where a marine animal may be from (by matching the oxygen isotope value in shells and bones to the oxygen isotope value in the map). After rigorous testing, we demonstrated this global map (or “isoscape”) can be used to correctly identify the origins of a wide range of marine animals living in different latitudes. For example, we saw up to 90% success in classifying fish, cephalopods, and shellfish between the tropical waters of Southeast Asia and the cooler waters of southern Australia. <h2 class="align-center zoomable" style="text-align: left;">What next?</h2> Oxygen isotopes, as a universal marker, worked well on a range of animals collected from different latitudes and across broad geographic areas. Our next step is to integrate oxygen isotopes with other universal chemical markers to gives clues on longitude and refine our approach. Working out the provenance of seafood is a large and complex challenge. No single approach is a silver bullet for all species, fisheries or industries. But our approach represents a step towards a more inclusive, global system for validating seafood provenance and fighting seafood fraud. Hopefully, this will mean ensure fewer marine species are left behind and more consumer confidence in the products we buy. Dr Jasmin Martino, a Postdoctoral Research Fellow at the Australian Nuclear Science and Technology Organisation, contributed to this research and article.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/189471/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/zoe-doubleday-393169">Zoe Doubleday</a>, Marine Ecologist and ARC Future Fellow, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> This article is republished from <a href="https://theconversation.com">The Conversation</a>. Read the <a href="https://theconversation.com/where-is-your-seafood-really-from-were-using-chemical-fingerprinting-to-fight-seafood-fraud-and-illegal-fishing-189471">original article.</a> Image: Getty

Food & Wine

My fishing story: Kaye Sutton Wheeler

Over60 community member, Kaye Sutton Wheeler, shares her fishing story. I work at a remote Aboriginal school on a North-East Kimberley station that has some of the most spectacular fishing spots imaginable; with barramundi lying in wait to just leap onto your line. Places on the Dunham River (tributary of the Ord) with names given by the locals, such as Pandanus, Wilson's, Drop-off, Reef, Front Gorge, Back Gorge, Gullering. A really memorable day was when I went out with a local family. A mob sitting on mattresses on the back of the tray back, more crammed into the Toyota and me driving between them – about 70 kilometres through the bush on the station, heading for some far off landmark. After driving for about an hour, we pulled up at a sandy riverbank. All the women leapt off and ran to the water's edge, lines arcing into the water, reels looped over wrists. Large bream were caught at a frenetic pace and thrown onto the bank. When they gauged there were enough, all the fish were scooped up into T-shirts and thrown into the back of the Toyota, and on we drove off. A couple of hours later we stopped at a stunning gorge. Everyone go out of the car, dads, mums, teenagers, kids, babies, even grannies. The young men quickly gathered wood and started a fire, and then the blokes and kids claimed their fishing spots. Some women started chopping up potatoes, carrots and onions, while others washed and scaled the bream. All went into a camp oven with curry powder and other spices and left to cook. The babies were sleeping on a blanket in the shade, and then the women each found a fishing spot. No conversation, just fishing, while a myriad of multi-coloured rainbow honeyeaters flitted and twittered in and out of the overhead branches, accompanied by the occasional splash of a fish jumping up to grab an unsuspecting insect and the frantic splashing of the barramundi, bream and catfish as they were hauled in by these expert fisher-folk. Fish curry for lunch, a nana nap under the trees – I finally “get” fishing. Image: Getty Images

Home & Garden

A red velvet twist on the classic marble cake

Perfect for a Sunday morning, or if you want to make a final impression at your next dinner party, the options are endless. Serves: 8 Prep and cooking time: 1 hour, 20 minutes INGREDIENTS Cake 320g plain flour 40g cornflour 2 tsp baking powder ½ tsp salt 225g butter, softened 500g caster sugar 100g Greek-style yoghurt 1 vanilla bean pod 5 large eggs 120ml milk Red velvet swirl 30g unsweetened cocoa powder 75g milk 1 tbsp red food colouring Lemon drizzle icing Juice of 1 lemon 225g icing sugar, sifted METHOD <ol> <li dir="ltr" aria-level="1"> Preheat oven to 180°C. Grease and flour a 26cm (10-cup capacity) Bundt tin. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, whisk together flour, cornflour, baking powder and salt. </li> <li dir="ltr" aria-level="1"> In the bowl of a stand mixer fitted with a K beater attachment, beat together butter, sugar, and yoghurt until well combined. </li> <li dir="ltr" aria-level="1"> Split the vanilla bean down its length with a paring knife. Scrape out the seeds and add to the stand mixer bowl. </li> <li dir="ltr" aria-level="1"> Add eggs one at time, mixing well after each addition. </li> <li dir="ltr" aria-level="1"> Turn the speed to low and stir in the flour mixture until just incorporated. Stir in milk until combined. </li> <li dir="ltr" aria-level="1"> In a separate large bowl, stir together 2½ cups of the batter, cocoa powder, milk, and red food colouring until well-combined. </li> <li dir="ltr" aria-level="1"> Add 1/3 cup plain batter and then 1/3 cup red velvet batter on top. Continue alternating batters, working your way around the tin, until batter is finished. </li> <li dir="ltr" aria-level="1"> Bake for 50-60 minutes, or until a wooden skewer inserted into the centre comes out clean. </li> <li dir="ltr" aria-level="1"> Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto a wire rack, and cool completely. </li> <li dir="ltr" aria-level="1"> To make the lemon drizzle, mix the lemon juice with the icing sugar until smooth. Pour over the cooled cake. Slice and serve. </li> </ol> Image: Better homes & Gardens

Food & Wine

How to bake your pup a birthday cake

This recipe makes one dog cake and can be served as a full meal (based on a medium size dog 10-25 kg), however, we encourage sharing amongst other furry friends or cutting a slice as a treat only. <h4 dir="ltr">Dog cake recipe</h4> <h4 dir="ltr">What you'll need</h4> <ul> <li dir="ltr" aria-level="1"> Chopping board </li> <li dir="ltr" aria-level="1"> Knife </li> <li dir="ltr" aria-level="1"> Cake stand </li> <li dir="ltr" aria-level="1"> Bowls </li> <li dir="ltr" aria-level="1"> Spoon </li> </ul> <h4 dir="ltr">Ingredients</h4> <ul> <li dir="ltr" aria-level="1"> 300 g Glow Raw Adult Australian Kangaroo dog food (or any preferred flavour) </li> <li dir="ltr" aria-level="1"> 4 salmon skin dog treats </li> <li dir="ltr" aria-level="1"> 9-12 mixed berries (mixture of raspberries, blueberries and strawberries) </li> <li dir="ltr" aria-level="1"> 10 strawberry yoghurt drops </li> <li dir="ltr" aria-level="1"> 1 tsp melted coconut oil </li> <li dir="ltr" aria-level="1"> 1 tsp pumpkin seeds </li> </ul> <h4 dir="ltr">Method</h4> <ol> <li dir="ltr" aria-level="1"> Create three 1cm thick patty slices out of the Glow Raw Adult dog food. </li> <li dir="ltr" aria-level="1"> Melt the strawberry yoghurt drops. </li> <li dir="ltr" aria-level="1"> Place one patty slice on a cake stand. </li> <li dir="ltr" aria-level="1"> Top with two crumbled salmon skin dog treats. </li> <li dir="ltr" aria-level="1"> Place second patty slice on top. </li> <li dir="ltr" aria-level="1"> Top with another two crumbled salmon skin dog treats. </li> <li dir="ltr" aria-level="1"> Place third patty slice on top. </li> <li dir="ltr" aria-level="1"> Drizzle the melted yoghurt drops over the top and sides of the cake. </li> <li dir="ltr" aria-level="1"> Top with mixed berries. </li> <li dir="ltr" aria-level="1"> Drizzle over melted coconut oil. </li> <li dir="ltr" aria-level="1"> Sprinkle over pumpkin seeds. </li> <li dir="ltr" aria-level="1"> Serve. Enjoy! </li> </ol> Image: Better Homes & Gardens AU

Family & Pets

Mona Lisa gets caked in climate activist stunt

The Mona Lisa has been targeted by vandals, when a visitor at the Louvre museum in Paris smeared frosting all over the Renaissance-era painting’s protective glass. The man posed as an elderly visitor in a wheelchair and a wig as he approached the painting, before throwing a piece of cake at the famous artwork, according to a statement from the Louvre. The vandal then walked away from the scene before being approached by security. “A visitor simulated a disability in order to use a wheelchair to approach the work, which was installed in a secure display case,” the statement noted. “The Louvre applied its usual procedures for people with reduced mobility, allowing them to admire this major work of art." “While standing near the painting, this individual threw a pastry he had hidden in his personal belongings at the Mona Lisa’s glass case." “This act had no effect on the painting, which was not damaged in any way.” <blockquote class="twitter-tweet"> Can anybody translate what ole dude was saying as they where escorting him out?😂 <a href="https://t.co/Uy2taZ4ZMm">pic.twitter.com/Uy2taZ4ZMm</a> — Lukeee🧃 (@lukeXC2002) <a href="https://twitter.com/lukeXC2002/status/1530940469492035584?ref_src=twsrc%5Etfw">May 29, 2022</a></blockquote> A spokesperson clarified that visitors in wheelchairs are allowed to move in front of other museum-goers to better see the artworks. The 36-year-old man was arrested and taken to a psychiatric infirmary in the police headquarters, according to the Paris prosecutor’s office. An investigation has been opened by the prosecutor for “the attempt of damaging a cultural property”. In a video shared by a museum-goer to Twitter, the man is heard yelling in French, “Think of planet Earth, there are people destroying it” while security escorts the man, with rose petals scattered on the floor of the museum. Leonardo da Vinci’s masterpiece, arguably the most famous painting in the world, draws millions of visitors each year to see her enigmatic smile. Image credits: Twitter @klevisl007

Legal

Man spends $7,000 on royal piece of cake

A man has spent almost $8,000 on a piece of cake from Princess Diana and Prince Charles’ wedding. Avid royal fan Gerry Layton from Yorkshire in the UK purchased the 41-year-old large slice of cake which came from one of the 23 wedding cakes used at the couple’s wedding in 1981. The 62-year-old first bought the piece of cake for £2170 ($3840) at an auction last year in August before deciding to donate it to a local charity ball auction. It was only last week that the slice of memorabilia which has the royal coat of arms in gold, red, blue and silver went up for auction again and Gerry realised he hadn’t even tasted it. "After some free champagne, I suddenly got the urge and thought 'I haven't even had a bite of it yet'," he told The Yorkshire Post. This time round, Gerry paid £2100 ($3700) for the cake and said “I don't care if it kills me” but he will taste it. "It's 41 years old but I definitely am going to have a bite." Gerry has not ruled out donating the piece of cake again but only after he has tasted it. Dave Avery who was the head baker of the Royal Navy said he had met up with Princess Diana before her big day. "She said to me, 'I want a wedding cake and not a monument', so she was quite happy. "There was nothing much [known] about Diana, so it ended up being more of a naval type of cake – all I could do was the Spencer crest.” Images: Twitter

Money & Banking

Delicious and easy decadent double chocolate mousse cake

Image: Instagram The delicious. team have released a new range of baking mixes including Double Choc Mousse Cake, Cookies & Cream Cake, Salted Choc-Chip Cookie Pie and Upside Down Golden Syrup Banana Cake. For all the information about the new range of delicious. cake mixes you can visit <a rel="noopener" href="https://www.delicious.com.au/bakingrange" target="_blank" class="css-1h8ruiq-StyledTextLink ezegcyi0" data-link-type="article-inline">delicious.com.au/bakingrange</a> DOUBLE CHOC MOUSSE CAKE WITH WHIPPED VANILLA MASCARPONE AND COFFEE SYRUP Serves: 12 INGREDIENTS DOUBLE CHOC MOUSSE CAKE BASE RECIPE 1 x packet delicious. double choc mousse baking mix 80g unsalted butter, melted 2 large eggs 2 1/3 cups (580ml) cold full cream milk 150ml cold thickened cream CHOCOLATE SHARDS 100g dark chocolate, chopped WHIPPED VANILLA MASCARPONE 1/2 cup (125g) mascarpone 1/2 cup (80g) pure icing sugar, sifted 2 tsp vanilla bean paste 1 1/2 cup (375ml) thickened cream COFFEE SYRUP 3/4 cup (165g) caster sugar 3/4 cup (180ml) strong coffee 1 tsp vanilla bean paste METHOD 1. Prepare the double choc mousse cake base recipe according to packet instructions. Set aside. 2. Place the dark chocolate in a heatproof bowl set over a small saucepan of barely simmering water. Stir until melted, then remove from heat. Pour the chocolate over a large sheet of baking paper and, using a spatula, spread until very thin. Place another sheet of baking paper over the top and flatten. Starting at the short end of the paper, roll into a cylinder. Place in the fridge to set for 30 minutes or until cold and set. Unroll by pulling the two sheets of paper apart to create chocolate shards. Keep refrigerated until ready to serve. 3. Meanwhile, for the coffee syrup, place sugar, coffee and vanilla in a small saucepan over medium heat. Bring to a simmer and cook for 7-8 minutes until reduced and slightly syrupy. Remove from heat and allow to cool completely. 4. For the vanilla mascarpone, place mascarpone, icing sugar, vanilla and cream in the bowl of a stand mixer fitted with the whisk attachment and whisk until firm peaks begin to form. 5. To serve, remove mousse cake from the pan and place on a serving plate. Top with the vanilla mascarpone and drizzle over the cooled coffee syrup. Top with chocolate shards and serve immediately.

Food & Wine

Bride asks guest to pay for second piece of wedding cake

One newlywed couple have taken their wedding budget to an extreme length with an unusual request. A guest at the couple's wedding has an exchange with the couple to Reddit, in which the couple sent CCTV footage from their reception celebrations along with a request. "Hey, so we were looking at the CCTV and saw that you had two pieces of the wedding cake," the message reads. "We announced that each guest must pay per slice and noticed that you had only paid for the one. Can you please send the £3.66 (AUD $6.82) asap." The wedding guest shared a screenshot of the messages to Reddit, captioning the post, "I paid for the first slice after it was announced on the day we'd be helping to pay for their cake!!" "Apparently didn't count for the second." <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7844554/wedding-cake.jpg" alt="" data-udi="umb://media/efe87f0608c949a1b9d44e33bc3ede18" /> Image credit: Reddit While many thought the request was a joke, the wedding guest took to Reddit's Wedding Shaming thread to confirm that the newlyweds were serious. The post has racked up almost 1,000 comments, with many agreeing it's very unusual for wedding guests to be charged for cake by the slice. "Tell them to take you to small claims court," suggests one. Others made the same joke, one responding, "Very, very small claims" and another adding, "Tiny claims court". "Dunno what the law is in the UK but in the US this amount is so small that it wouldn't even be granted a hearing," explains another Reddit user. Many commenters also pointed out that the couple would have taken time out of their honeymoon to realise the small sum was missing. "They reviewed the tape???" says one. Another jokes, "No, honey, we can't go down to the beach yet. We still have to watch the hours of cake footage and cross-reference each person's appearance with the contents of the payment box and all the Square app receipts. Do you have the spreadsheet open?" Another comments, "Love to spend my first precious days as a newlywed reviewing CCTV to see which of my loved ones I can shake down for £3.66." Image credits: Shutterstock / Reddit

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