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TV star's daughter passes away at just 29

<p>Anna "Chickadee" Cardwell, the eldest daughter of reality TV matriarch Mama June, has succumbed to the relentless grip of stage 4 cancer at the tender age of 29.</p> <p>The heart-wrenching announcement came via Mama June's Instagram, where she shared the painful news of Anna's passing. The post spoke of a valiant 10-month struggle against the insidious disease, one that eventually claimed Anna's life, surrounded by her grieving family.</p> <p>Alana "Honey Boo Boo" Thompson, Anna's younger sister, expressed the profound sorrow of the family through a poignant Instagram post, revealing the painful moments leading up to Anna's last breath, recounting the agonising journey of witnessing a loved one battle a merciless illness.</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/p/C0rvEXgxbjC/?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/p/C0rvEXgxbjC/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by alana thompson 🫶🏽 (@honeybooboo)</a></p> </div> </blockquote> <p>Jessica Shannon, Mama June's second eldest daughter, echoed the sentiments of loss and disbelief. In a heartfelt tribute, she spoke of Anna's youth and the bright future that was cruelly snatched away. </p> <p>Anna Cardwell's battle with stage 4 adrenal carcinoma was first reported in March, revealing a diagnosis that had spread to her liver, kidney and lungs. The news sent shockwaves through the family and fans alike, as they rallied behind Anna in her fight against the relentless disease.</p> <p>Anna leaves behind two young daughters, Kaitlyn and Kylee, aged 11 and 8. As the Shannon family grapples with their unimaginable loss, the memories of Anna "Chickadee" Cardwell will live on in their hearts. Friends, fans, and well-wishers are urged to keep the family in their thoughts and prayers during this harrowing and difficult time.</p> <p><em>Images: Instagram</em></p>

Caring

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National Duck Day: Diana Chan's Seared Duck breast with nashi pears, honey and star anise

<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;"><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">Duck </span>breast with nashi pears, honey and star recipe</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>45 mins</p> <p dir="ltr"><strong> INGREDIENTS: </strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x Luv-A-Duck raw duck breasts </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Salt to taste </p> </li> </ul> <p dir="ltr"><strong>For the roasted pears: </strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 nashi pears, halved and cored 2 tbsp honey</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Juice of 1 lemon</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">4 whole star anise pods </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp dry vermouth or dry white wine </p> </li> </ul> <p dir="ltr"><strong>Garnish:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Micro herbs </p> </li> </ul> <p dir="ltr"><strong>METHOD: </strong></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat the oven to 180C. Cut 4 pieces of baking paper and aluminium foil enough to cover the pears. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Dip the cut side of the pear in lemon juice (to prevent browning). </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place 1 star anise in the cored center of each pear. Drizzle 1 tablespoon honey over each star anise.Place a pear half, cut side up, on each piece of baking paper. And wrap with foil on the outside to cover. Twist the foil tightly around the top of each fruit to seal. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the pears on a baking tray and bake for 40-45 minutes or until the pears are tender. Remove from the oven and carefully unwrap each pear half. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To cook the duck, make a few slits diagonally on the skin of the duck breasts about 2 cm apart. Be careful to not slice into the meat. Season liberally with salt. In a cold pan, add in the duck breasts skin side down and cook for 10-12 minutes to render the fat on low heat. Gradually turn the heat up from low to high. Turn the duck breast over and cook for another 5 minutes. Allow the duck breasts to rest for 5 minutes before slicing. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Add the liquid from the pears into the pan with all the duck fat and juices and mix to combine over low heat. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To assemble, slice each duck breast into three pieces diagonally. Place on a serving plate with the pears and drizzle over the pan juices over the duck.</p> </li> </ol> <p><em>Image credit: </em><em>Luv-a-Duck</em></p>

Food & Wine

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Reward in mystery murder of billionaire couple tops $52 million

<p>The deaths of Canadian billionaires Barry and Honey Sherman have been a mystery right from the start.</p> <p>On December 15, 2017, a realtor giving a tour of the couple's Toronto mansion around midday discovered their bodies, fully dressed, beside their indoor basement swimming pool.</p> <p>They were semi-seated side by side, with belts tied around their necks and attached to the railing of the indoor pool according to police. Barry Sherman was 75 and his wife Honey was 70.</p> <p>The story made headlines across the globe, as police called the deaths suspicious.</p> <p>Theories have swirled about who might have wanted to kill the founder of Canadian generic drug giant Apotex and his philanthropic wife – being one of Canada's richest couples.</p> <p>Investigators have worked to connect the dots however, five years later, no arrests have been made. On this week's anniversary of the killings, the Shermans' son offered an additional $25 million (A$37 million) for information leading to an arrest.</p> <p>The reward is now $52 million.</p> <p>"This week marks the five-year anniversary since my parents were murdered in their home. Every day since then has been a nightmare. I have been overwhelmed with pain, loss, and sorrow and these feelings only continuously compound," Jonathon Sherman said in a statement announcing the reward money.</p> <p>"Closure will not be possible until those responsible for this evil act are brought to justice," he added.</p> <p>The victims' prominence meant the case was high profile from the start. At the time of his death, Forbes estimated Barry was worth $4.5 billion.</p> <p>The Shermans' wealth, vast investments and philanthropy work saw them cross paths with Canada's business and political elites, their funeral was attended by thousands of people, including Prime Minister Justin Trudeau and Kathleen Wynne, premier of the province of Ontario.</p> <p>At the service an emotional Jonathon Sherman took the stage, with his three sisters, and slammed speculation that their parents died by suicide.</p> <p>Police later concluded someone had killed them, only six weeks after the bodies were found, Toronto police announced a review of evidence showed they were victims of a homicide, saying they believed the couple was targeted.</p> <p>With no forced signs of entry to the property, it's possible someone had a key, had access to the lockbox that held the keys or was known to the couple, Gomes said.</p> <p>In 2021, police asked for help identifying a shadowy suspect.</p> <p>After years of silence, police made a shocking announcement on the fourth anniversary of the couple's deaths last year, sharing a video of a shadowy person caught on security video walking on the snow-covered sidewalks in the couple's North York neighborhood.</p> <p>The Sherman children say the lack of answers adds to their grief. It's been five years since the murders and there have been no major developments. True crime podcasts have even have tried to unravel intrigue surrounding the deaths.</p> <p>In a statement to the CBC, her brother, Jonathon Sherman, echoed the same sentiment, saying the family will never get closure until the killer is brought to justice.</p> <p>The siblings reminded the public of the $52 million in reward money and pleaded for anyone with information to contact the Toronto Police Service.</p> <p><em>Image: AP</em></p>

Legal

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"Honey, we are about to fight": Woman kicked off flight for hurling water bottle

<p dir="ltr">A woman who was told to get off a flight for not following the rules turned aggressive toward another passenger after she realised she was being filmed.</p> <p dir="ltr">Footage shared to Reddit shows a calm flight attendant asking the woman to take her dog off her lap on a flight to New York from Atlanta.</p> <p dir="ltr">The woman became aggressive when she was told to get off the flight after refusing to take her dog off her lap. </p> <p dir="ltr">“Oh no, no, honey we are about to fight then.I didn’t f***ing do anything to you guys,” she can be heard saying.</p> <p dir="ltr">“My dog was sitting on my lap, I put him in the bag.”</p> <p dir="ltr">The traveller is then offered a refund on her ticket and once again asked to leave the flight before she swears at the flight attendant and everyone.</p> <p dir="ltr">“F**k you. F**k all of you,” she yells as she packs up her belongings. </p> <p dir="ltr">As she packs her bags, someone could be heard shouting at her to “get off the plane”. </p> <p dir="ltr">““I am! Shut the f**k up,” she yells back before noticing another passenger filming her and throws her water bottle at them. </p> <p dir="ltr">“Turn your f***ing phone off!” she yells.</p> <p dir="ltr">“Why is she recording me?” she asks another flight attendant.</p> <p dir="ltr">“Anyone can record anything. You just struck a passenger with a bottle,” the flight attendant responds.</p> <p dir="ltr">“Nobody acting this way flies on a flight with us.”</p> <p dir="ltr">Social media users called the woman out for her disgusting behaviour saying she deserved to be kicked off the flight. </p> <p dir="ltr">“I love how she's wearing pigtails and acting like a first grader,” someone commented.</p> <p dir="ltr">“That dude was such a boss. Calm, cool, and collected the whole time and got her off the plane,” someone wrote. </p> <p dir="ltr">“Now we wait for that person's footage, and also the footage of her getting arrested,” another wrote.</p> <p dir="ltr">Watch the footage <a href="https://www.news.com.au/travel/travel-advice/flights/woman-unleashes-on-plane-throws-bottle-at-passenger/news-story/7887c8bb3bb4ece68aebaae13c7349e9" target="_blank" rel="noopener">here</a>. </p> <p dir="ltr"><em>Images: Reddit</em></p>

Travel Trouble

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Honey, whisky and saffron cheesecake

<p>An indulgent twist on a timeless classic, impress your guests tonight!</p> <p><strong>Ingredients</strong></p> <ul> <li>500g mascarpone</li> <li>A few saffron strands, steeped in 1 tablespoon boiling water for at least 1 hour</li> <li>160g caster sugar</li> <li>1 tablespoon leatherwood honey, warmed</li> <li>4 eggs</li> <li>50ml whisky</li> </ul> <p><strong>Sweet shortcrust pastry</strong></p> <ul> <li>190g plain flour</li> <li>90g cold unsalted butter, cut into 1cm cubes</li> <li>1 tablespoon caster sugar</li> <li>1 egg yolk</li> <li>2 tablespoons cold water</li> </ul> <p><strong>Directions</strong></p> <p>1. To make the pastry, rub the flour, butter and sugar between your fingertips until it resembles breadcrumbs. Alternatively, you can use a food processor to do this. Add the egg yolk and water, and mix until the dough comes together to form a ball. Wrap the dough in plastic wrap and set aside in the fridge for at least 30 minutes to rest.<br /><br />2. Mix the mascarpone, saffron water, sugar, honey, eggs and whisky together in a large bowl. Set aside.<br /><br />3. On a lightly floured work surface, roll out the pastry to about 4mm thick. Line a well-greased 23cm springform tin with baking paper and carefully place the pastry in the tin. Trim the edge of any excess pastry and return to the fridge to chill.</p> <p>4. Preheat the oven to 180°C. Line the pastry base with baking paper and weights, and blind bake for 15 minutes. Remove the weights and baking paper and bake the tart shell for a further 10 minutes.</p> <p>5. Pour the filling into the tart shell and bake for a further 30 minutes, or until set and golden on top. Allow to cool before serving.</p> <p>Serves 8.</p> <p><em>This is an edited extract from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmilk-made-nick-haddow%2Fprod9781743791356.html">Milk. Made.</a> by Nick Haddow published by Hardie Grant Books RRP $55 and is available in stores nationally. Image © Alan Benson.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/honey-whisky-and-saffron-cheesecake.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Air pollution could be making honey bees sick

<p>Whether it’s exhaust fumes from cars or smoke from power plants, air pollution is an often invisible threat that is <a href="https://www.who.int/health-topics/air-pollution#tab=tab_1">a leading cause</a> of death worldwide. Breathing air laced with heavy metals, nitrogen oxides and fine particulate matter has been linked to a range of chronic health conditions, <a href="https://theconversation.com/understanding-the-pollution-thats-hurting-our-health-25242">including</a> lung problems, heart disease, stroke and cancer.</p> <p>If air pollution can harm human health in so many different ways, it makes sense that other animals suffer from it too. Airborne pollutants affect all kinds of life, <a href="https://www.annualreviews.org/doi/abs/10.1146/annurev.en.27.010182.002101">even insects</a>. In highly polluted areas of Serbia, for instance, <a href="https://peerj.com/articles/5197/">researchers found</a> pollutants lingering on the bodies of European honeybees. Car exhaust fumes are known to interrupt the scent cues that attract and guide bees towards flowers, while also <a href="https://www.nature.com/articles/s41598-019-41876-w">interfering with</a> their ability to remember scents.</p> <p>Now, <a href="https://www.pnas.org/cgi/doi/10.1073/pnas.2009074117">a new study from India</a> has revealed how air pollution may be depleting the health of honey bees in the wild. These effects may not kill bees outright. But like humans repeatedly going to work under heavy stress or while feeling unwell, the researchers found that air pollution made bees sluggish in their daily activities and could be shortening their lives.</p> <p><strong>Unhealthy bees in Bangalore</strong></p> <p>India is one of the world’s <a href="https://www.statista.com/statistics/264662/top-producers-of-fresh-vegetables-worldwide/">largest producers</a> of fruit and vegetables. Essential to that success are pollinator species like the giant Asian honey bee. Unlike the managed European honey bee, these bees are predominantly wild and regularly resist humans and other animals eager to harvest their honey. Colonies can migrate over hundreds of kilometres within a year, pollinating a vast range of wild plants and crops across India.</p> <p>Researchers studied how this species was faring in the southern Indian city of Bangalore, where air pollution records have been <a href="https://bangaloremirror.indiatimes.com/bangalore/cover-story/you-think-delhi-is-polluted-bengalurus-pollution-levels-will-leave-you-breathless/articleshow/69065577.cms">reported as</a> some of the highest in the country. The giant Asian honey bees were observed and collected across four sites in the city over three years. Each had different standards of air pollution.</p> <p>The number of bees visiting flowers was significantly lower in the most polluted sites, possibly reducing how much plants in these places were pollinated. Bees from these sites died faster after capture, and, like houses in a dirty city, were partly covered in traces of arsenic and lead. They had arrhythmic heartbeats, fewer immune cells, and were more likely to show signs of stress.</p> <p>There are some caveats to consider, though. For one thing, areas with high pollution might have had fewer flowering plants, meaning bees were less likely to seek them out. Also, the researchers looked at the health of honey bees in parts of the city purely based on different levels of measured pollution. They couldn’t isolate the effect of the pollution with absolute certainty – there may have been hidden factors behind the unhealthy bees they uncovered.</p> <p>But, crucially, it wasn’t just bees that showed this trend. In a follow-up experiment, the study’s authors placed cages of fruit flies at the same sites. Just like the bees, the flies became coated in pollutants, died quicker where there was more air pollution, and showed higher levels of stress.</p> <p>The threat posed by pesticides is well known. But if air pollution is also affecting the health of a range of pollinating insects, what does that mean for ecosystems and food production?</p> <p><strong>Fewer cars, more flowers</strong></p> <p>Our diets would be severely limited if insects like honey bees were impaired in their pollinating duties, but the threat to entire ecosystems of losing these species is even more grave. Crop plants account for less than 0.1% of all flowering species, yet 85% of flowering plants are <a href="http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.464.6928&amp;rep=rep1&amp;type=pdf">pollinated by</a> bees and other species.</p> <p>Giant Asian honey bees like the ones in Bangalore form large, aggressive colonies that can move between urban, farmed and forest habitats. These journeys expose them to very different levels of pollution, but the colonies of most other types of wild bee species are stationary. They nest in soil, undergrowth or masonry, and individuals travel relatively short distances. The levels of pollution they’re regularly exposed to are unlikely to change very much from one day to the next, and it’s these species that are likely to suffer most if they live in towns or cities where local pollution is high.</p> <p>Thankfully, there are ways to fix this problem. Replacing cars with clean alternatives like electrified public transport would go a long way to reducing pollution. Creating more urban green spaces with lots of trees and other plants would help filter the air too, while providing new food sources and habitat for bees.</p> <p>In many parts of the UK, roadside verges have been <a href="https://theconversation.com/roadside-wildflower-meadows-are-springing-up-across-the-uk-and-theyre-helping-wildlife-in-a-big-way-120014">converted to wildflower meadows</a> in recent years. In doing so, are local authorities inadvertently attracting bees to areas we know may be harmful? We don’t know, but it’s worth pondering. From September 2020, Coventry University is launching a citizen science project with the nation’s beekeepers to map the presence of fine particulate matter in the air around colonies, to begin to unravel what’s happening to honey bees in the UK.</p> <p>Air pollution is likely to be one part of a complex problem. Bees are sensitive to lots of toxins, but how these interact in the wild is fiendishly difficult to disentangle. We know <a href="https://link.springer.com/article/10.1007/s13592-014-0308-z">cocktails of pesticides</a> can cause real damage too. But what happens when bees are exposed to these at the same time as air pollution? We don’t yet know, but answers are urgently needed.</p> <p><em>Written by Barbara Smith and Mark Brown. Republished with permission of <a href="https://theconversation.com/air-pollution-could-be-making-honey-bees-sick-new-study-144155">The Conversation.</a></em></p> <p><em> </em></p>

Travel Tips

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He's back! Billion-dollar actor returns to the big screen after two decades

<p>After a decades-long hiatus, Rick Moranis will be returning to acting for the live-action version of the Disney classic "Honey, I Shrunk the Kids".</p> <p>Moranis became one of the most in-demand comic actors of the 1980s and 1990s after blowing up on the Canadian sketch series SCTV. He went on to star in 1984’s “Ghostbusters” and its 1989 sequel, Mel Brooks’ 1987 “Star Wars” spoof “Spaceballs,” the 1978 cinematic version of the stage musical "Little Shop of Horrors", Ron Howard’s 1989 ensemble dramedy “Parenthood,” and the 1994 live-action “The Flintstones” remake.</p> <blockquote 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);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/B8fb5xdHrrJ/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12"> <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> <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;" rel="noopener" href="https://www.instagram.com/p/B8fb5xdHrrJ/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by E! News (@enews)</a> on Feb 12, 2020 at 7:00pm PST</p> </div> </blockquote> <p>Altogether, his films have earned an incredible $1 billion at the domestic box office, not adjusting for inflation.</p> <p>Since 1997, however, Moranis has worked sporadically, doing voice-over work (2003’s “Brother Bear,” a 2018 episode of “The Goldbergs”) as well as a couple comedy albums, after stepping away from acting to raise his children in the wake of his wife’s death from cancer. </p> <p>In this, his triumphant return, the sequel to the 1989 blockbuster "Honey, I Shrunk the Kids" will see Moranis return to his role as Wayne Szalinski - the bizarre and quirky scientist who accidentally shrunk his children, along with his neighbour's kids, then went on to accidentally make his toddler enormous in 1992’s "Honey, I Blew Up the Kid". He eventually came back in 1997 for the sequel "Honey, We Shrunk Ourselves!" – one of Moranis’ last major works on camera.<br /><br />In the new movie, "Shrunk", Josh Gad will play Szalinski’s son, who will go on to unsurprisingly shrink his family.<br /><br />The original director, Joe Johnston, is returning to make the sequel, with Todd Rosenberg writing the script.</p>

Movies

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Coconut milk poached chicken salad with wayside honey dressing

<p>Serves <em>4 as an main, 8 as a entrĂ©e</em></p> <p>This tossed salad enlivened with Thai flavourings is a new favourite. The silky strips of chicken poached in coconut milk work beautifully with the cool and crunchy cucumber. </p> <p><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html">Recipe from <em>The Edible City by Indira Naidoo</em>, published by Penguin Books, RRP $45.00</a>.</p> <p><strong>Ingredients</strong></p> <p><strong>Salad</strong></p> <ul> <li>2 skinless chicken breast fillets</li> <li>(about 300g in total)</li> <li>2 cups (500ml) coconut milk</li> <li>1 teaspoon ground turmeric</li> <li>Salt</li> <li>½ cup (100g) long-grain rice</li> <li>2 lebanese cucumbers, halved lengthways, seeded and finely sliced into half-moons</li> <li>4 red shallots, finely sliced</li> <li>Large handful mint leaves</li> <li>Large handful coriander leaves</li> </ul> <p><strong>Dressing</strong></p> <ul> <li>½ cup (125ml) fi sh sauce</li> <li>2 tablespoons lime juice</li> <li>3 teaspoons honey, preferably raw (try Wayside honey)</li> <li>2 teaspoons chilli powder</li> </ul> <p><strong>Directions</strong></p> <p>1. Place the chicken breasts in a small heavy-based saucepan and cover with the coconut milk. Add the turmeric. Bring to the boil over medium heat, then reduce the heat to low and cook for about 15 minutes or until the chicken is just cooked.</p> <p>2. Turn off the heat and remove the chicken, reserving the poaching liquid. Leave to cool, then shred the chicken with your fingers and add salt to taste. Set aside.</p> <p>3. Return the coconut milk to the boil and add the rice with a pinch of salt. Cook for about 10 minutes until the liquid reduces and little pits form on the top of the rice. Turn off the heat, put on the lid and leave the rice to steam for about 10 minutes until cooked through and tender.</p> <p>4. To make the dressing, place all the ingredients in a jar, then screw on the lid and shake to mix well.</p> <p>5. In a bowl, combine the chicken, cucumber, shallot, mint and coriander, and toss through the dressing. Serve the salad on a platter, with the rice alongside.</p> <p><strong>Tips</strong></p> <ul> <li>Rather than waste the coconut poaching liquid, use it to make coconut-flavoured rice, which can be served alongside.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/poached-chicken-salad.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Smoked honey sesame pork ribs

<p>These old school American-style ribs are the perfect use of a barbeque smoker for a weekend dinner.</p> <p><strong>Preparation:</strong> 10 minutes</p> <p><strong>Cooking time:</strong> 2 h 40 minutes</p> <p><strong>Serves:</strong> 4</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 racks pork ribs</li> <li>100 g honey</li> <li>100 g butter, sliced</li> <li>50 g sesame seeds</li> <li>1 spring onion (scallion), thinly sliced</li> </ul> <p><strong>Rub (Dry spice mix)</strong></p> <ul> <li>2 tablespoons brown sugar</li> <li>1 tablespoon smoked paprika</li> <li>1 teaspoon celery powder</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 tablespoon freshly cracked black pepper, finely ground</li> <li>1 tablespoon kosher salt</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Combine all of the rub ingredients in a bowl.</li> <li>Remove the membrane from the underside of the pork ribs and apply liberal coating of the rub to completely cover all sides of the ribs.</li> <li>Indirectly hot smoke the ribs for 1 hour inside a barbecue smoker at 130°C with apple or peach wood chunks or chips.</li> <li>Remove the ribs from the smoker and drizzle with the honey, top with sliced butter.</li> <li>Double wrap each rack of ribs in foil and return to the smoker for a further 1½ hours at 130°C.</li> <li>Allow the ribs to rest for 10 minutes before slicing and sprinkling with sesame seeds and spring onion to serve.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Drizzle with extra pre-smoked honey before serving for an extra sweet kick.</li> </ul> <p><em>This is an edited extract from Ribs: With Low and Slow BBQ Guide by Adam Roberts, New Holland Publishers, RRP $45, available from all good bookstores or <a href="http://au.newhollandpublishers.com/">online</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/smoked-honey-sesame-pork-ribs.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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White, brown, raw, honey: which type of sugar is best?

<p><em><strong>Sze-Yen Tan, Senior Lecturer in Nutrition Science, Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, asks which type of sugar is the least healthy.</strong></em></p> <p>In nutrition, sugar refers to simple carbohydrates consisting of one or two basic carbohydrate units such as glucose, fructose and galactose. Consumers often use “sugar” to describe simple carbohydrates that taste sweet, but not all sugars are sweet.</p> <p>There are many different types of sugars we add to our baking or hot drinks such as white sugar, brown sugar, raw sugar and honey. But when we’re looking at a packaged product the ingredients list will have many more options still. Corn syrup, palm sugar, molasses, maple syrup and agave nectar are but a few.</p> <p>Despite the large variety of sugars, they are very similar nutritionally. They are comprised predominantly of glucose, fructose and sucrose, which are the basic forms of sugar. Glucose and fructose are slightly different in chemical structure, while sucrose is a sugar composed of one glucose and one fructose.</p> <p>The factors that distinguish sugars are their sources (from sugarcane, beet, fruit, nectar, palm or coconut saps), flavour profiles, and the levels of processing.</p> <p><strong>Types of sugar</strong></p> <p><strong>White sugar:</strong> also called table sugar, is the final product of the processing and refining of sugarcane or beet. During the refining process, moisture, minerals and compounds that give sugars their colour are removed, and white refined sugar is formed. The byproduct containing the removed compounds during sugar refining is known as molasses.</p> <p><strong>Raw sugar:</strong> is formed if the final refining process is bypassed.</p> <p><strong>Brown sugar:</strong> is refined white sugar with varying amounts of molasses added. Raw sugar, brown sugar and molasses are higher in compounds that provide colour, from natural sources or byproducts of the breakdown of sugar (caramel) during sugar processing.</p> <p><strong>Honey:</strong> is sugar-rich nectar collected by bees from a wide variety of flowers. Fructose is the main sugar found in honey, followed by glucose and sucrose. The sweet taste of honey is attributed to its higher fructose content, and fructose is known to be sweeter than glucose or sucrose. Honey is about 17% water.</p> <p><strong>Syrups:</strong> can be produced from a wide range of plant sources in the forms of sap and fruits. Some examples include agave (a desert succulent), corn, date, grape, maple and pomegranate syrup.</p> <p>Because agave and corn are more complex carbohydrates, they’re first broken down into sugar during food processing before being concentrated into syrup. Corn syrup is often further processed into the sweeter version, high fructose corn syrup.</p> <p><strong>Fruit sugar:</strong> can be made from the drying and grinding of fruits such as dates. Sugar produced through this process shares similar nutrient composition with the fruit (such as fibre and minerals) but it is lower in water content.</p> <p><strong>Which type is best?</strong></p> <p>Several <span style="text-decoration: underline;"><strong><a href="http://care.diabetesjournals.org/content/33/11/2477.short" target="_blank">studies</a></strong></span> have reported adverse effects of white sugar and high fructose corn syrup on our health. So should we substitute these types of sugars with another?</p> <p><strong>Sweetness and sugar content</strong></p> <p>Some sugars such as honey and agave syrup are higher in fructose. Fructose is sweeter than glucose and sucrose, hence a smaller amount may be needed to achieve similar level of sweetness from white sugar. Honey and syrups also have a higher water content. So the sugar content is less than the equivalent weight of white sugar.</p> <p><strong>Antioxidant capacity</strong></p> <p>Due to the different levels of processing and refining, sugars that are less processed and refined tend to have higher contents of <span style="text-decoration: underline;"><strong><a href="https://www.sciencedirect.com/science/article/pii/0308814694901546" target="_blank">minerals</a></strong></span> and compounds that give plants their colour. These compounds have been found to increase antioxidant capacity, which reduces the cell damage in the body that causes several chronic diseases.</p> <p>Although the antioxidant capacity of date sugar and molasses is many-fold higher than white sugar and corn syrup, it’s still relatively low compared to antioxidant-rich foods. For example, more than 500g of date sugar or molasses need to be consumed to get the same amount of antioxidant contained in a cup (145g) of blueberries.</p> <p><strong>Glycemic index</strong></p> <p>Different types of sugar raise the amount of sugar in our blood at different rates after being consumed. The glycemic index (GI) concept is used to compare the ability of different carbohydrate-containing foods in raising blood sugar levels over two hours.</p> <p>Pure glucose is used as the reference carbohydrate and it’s given a value of 100. Higher GI indicates greater ability of a food in raising blood sugar levels, and having high levels of sugar in the blood can lead to disease. High GI foods tend to be <span style="text-decoration: underline;"><strong><a href="http://onlinelibrary.wiley.com/doi/10.1111/j.1753-4887.2000.tb01855.x/full" target="_blank">less filling</a></strong></span> too.</p> <p>The GI values in the table below are compiled from the <span style="text-decoration: underline;"><strong><a href="http://www.glycemicindex.com/foodSearch.php" target="_blank">GI database</a></strong></span>. Corn syrup has the highest GI as it is composed mainly of glucose. White sugar, composed of 50% glucose and 50% fructose, has slightly lower GI. Based on available values in the GI database, agave syrup has the lowest GI value. Therefore, it’s a better option than other sugars in term of blood sugar management.</p> <p><strong>Antimicrobial activity</strong></p> <p>Honey has been reported to possess several <span style="text-decoration: underline;"><strong><a href="https://www.ncbi.nlm.nih.gov/pubmed/?term=Honey%3A+a+sweet+solution+to+the+growing+problem+of+antimicrobial+resistance%3F" target="_blank">germ-killing capabilities</a></strong></span> due to the presence of several naturally-occurring compounds. But it’s still unclear how the antimicrobial property of honey may be obtained.</p> <p>In the end, sugar in our body is still sugar. So while honey, raw sugar, date sugar and molasses are “better” than white and other types of sugar, everyone should try to cut down their sugar intake.</p> <p><em>Written by Sze-Yen Tan. Republished with permission of <a href="http://www.theconversation.com" target="_blank"><strong><span style="text-decoration: underline;">The Conversation</span></strong></a>.</em><img width="1" height="1" src="https://counter.theconversation.com/content/91074/count.gif?distributor=republish-lightbox-advanced" alt="The Conversation"/></p>

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Baklava cake with honey mascarpone icing

<p>I have always loved the delicate flavours and textures in baklava, so was excited to incorporate these elements into a cake. The honey mascarpone icing is the perfect accompaniment.  </p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>12</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>200g butter, softened</li> <li>200g caster sugar</li> <li>4 organic eggs</li> <li>1 tsp vanilla extract</li> <li>100g plain flour</li> <li>100g ground almonds</li> <li>100g finely chopped walnuts</li> </ul> <p><em>For the honey mascarpone icing</em></p> <ul> <li>200g mascarpone</li> <li>½ tsp vanilla extract</li> <li>15ml honey </li> </ul> <p><em>For the decorations</em></p> <ul> <li>20g finely chopped pistachios</li> <li>Handful dried rose petals</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Preheat the oven to 170C fan bake. Line a 22cm cake tin with baking paper.</li> <li>In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla. Gradually fold in the flour and ground almonds and mix until just combined. Finally fold through the finely chopped walnuts.</li> <li>Pour the batter into the cake tin and spread out to the edges.</li> <li>Bake for approximately 40 minutes. The cake is ready when it is golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.</li> <li>Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.</li> <li>Meanwhile, make the honey mascarpone icing. Combine all ingredients until well incorporated and smooth.</li> <li>Once the cake is fully cool, apply a generous layer of the icing and decorate with a scattering of pistachios and rose petals. Refrigerate in an airtight container for up to 3 days.</li> </ol> <p><em>Written by Jordan Ronel. Republished with permission of <a href="http://www.stuff.co.nz/" target="_parent"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a> Image credit: Emma Boyd/Stuff.co.nz</em></p>

Food & Wine

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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>ÂĽ 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 220ËšC (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 180ËšC (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

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Make your own honey bee plant hanger

<p>This 120cm long plant hanger gets its name from the picot knots combined with the yellow rope which makes me think of small insect wings! You can also switch to use alternating square knots here.</p> <p><strong>Knots used (see gallery):</strong></p> <ul> <li>Overhand knot (OK)</li> <li>Wrap knot (WK)</li> <li>Square knot (SK)</li> <li>Square knot sennit (SK sennit)</li> <li>Picot square knot (PSK)</li> <li>Josephine knot (JK)</li> <li>4-ply crown knot (4-CK)</li> </ul> <p><strong>Materials</strong></p> <ul> <li>38m of twined 2.5mm cotton rope</li> <li>Wooden ring, 4 – 5cm diameter</li> <li>8 wooden beads, 2–2.5cm diameter with</li> <li>6–10mm diameter hole</li> <li>Equipment</li> <li>Brush</li> <li>Crochet hook (to help thread the beads)</li> </ul> <p><strong>Preparation</strong></p> <p>Cut the following:</p> <p>4 cords, each 3m long (filler cords)</p> <p>3 cords, each 6m long (working cords)</p> <p>1 cord, 8m long (extra-long to make the wrap knots)</p> <p><strong>Instructions:</strong></p> <p>Pair a 3m cord with a 6m cord. Pass them through the ring, folding both in the middle, then bundle the 4 cords together with an overhand knot (OK) to keep them from falling out or moving in the ring. Repeat with the remaining cords, except for one 3m filler cord and the extra-long working cord. Pass the last filler cord and the extra-long working cord through the ring and fold both in the middle. Bundle together both ends of the filler cord with one end of the extra-long working cord using an overhand knot, and leaving the other long end loose.</p> <p><img width="499" height="750" src="https://oversixtydev.blob.core.windows.net/media/39980/in-text-1-honey-bee-bundle_499x750.jpg" alt="In Text 1 Honey Bee Bundle"/></p> <p><em>Step 1 </em></p> <p>Using the loose extra-long working cord, make a 4–5cm long wrap knot (WK) just underneath the ring, gathering all the other cords together.</p> <p><em>Step 2</em></p> <p>Untie the overhand knot (OK) with only 3 ends, and add in the cord you used to</p> <p>make the wrap knot. Use both long cords to tie a sennit of 17 square knots (SK). Untie the other overhand knots one at a time and tie 17 square knots with each</p> <p>set of cords.</p> <p style="text-align: center;"><img width="500" height="853" src="https://oversixtydev.blob.core.windows.net/media/39981/in-text-2-step-3_500x853.jpg" alt="In Text 2 Step 3"/></p> <p><em>Step 3</em></p> <p>Tie 2 picot square knots (PSK). Thread the filler cords through a bead (you might need the help of a crochet hook or tapestry needle), then tie 2 more picot square knots under the bead. Repeat for the other 3 sets of cords.</p> <p><em>Step 4</em></p> <p>Tie another sennit of 6 square knots and repeat for the other 3 sets of cords.</p> <p><em>Step 5</em></p> <p>Tie 3 picot square knots. Thread the filler cords through a bead, then tie 3 more picot square knots under the bead. Repeat for the other 3 sets of cords.</p> <p><em>Step 6</em></p> <p>Tie another sennit of 9 square knots and repeat for the other 3 sets of cords.</p> <p><em>Step 7</em></p> <p>Take a filler cord and a working cord from 2 sennits and tie a Josephine knot (JK), placed about 10 cm (4 in) from the sennits above. Tie 3 more Josephine knots to finish the net.</p> <p style="text-align: center;"> <img width="500" height="544" src="https://oversixtydev.blob.core.windows.net/media/39982/in-text-3-step-8_500x544.jpg" alt="In Text 3 Step 8"/></p> <p><em>Step 8</em></p> <p>To tie the cords together, make a 4-ply crown knot (4-CK), using the 4 sets of cords as working cords, as shown in the illustration. Place your fist on a table with the tail of the plant hanger held upside down, and lay the cords down to make it easier to work the crown knot. Place the crown knot about 10cm (4 in) from the Josephine knots above it. Tie 5 to 6 rounds of the crown knot.</p> <p><em>Step 9</em></p> <p>Take the longest remaining cord and tie a 4–5cm (11/2 –2 in) long wrap knot around all other cords.</p> <p><em>Step 10</em></p> <p>Fray all the ends and use a brush to give the tail more volume.</p> <p style="text-align: center;"> <img width="499" height="1065" src="https://oversixtydev.blob.core.windows.net/media/40007/image__499x1065.jpg" alt="Image_ (395)"/></p> <p><img width="143" height="180" src="https://oversixtydev.blob.core.windows.net/media/39984/macrame-cover_143x180.jpg" alt="Macrame Cover (1)" style="float: right;"/></p> <p><em>This is an edited extract from </em>MacramĂ©<em> by Fanny Zedenius published by Quadrille RRP $27.99 (NZ proce) and is available in stores nationally. Photographer: © Kim Lightbody</em></p>

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Banana pancakes with honey lemon syrup

<p>A delicious breaky option complimented with the nutritional goodness of bananas.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 6 large pancakes</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>3 ripe bananas</li> <li>2 eggs, separated</li> <li>2 tablespoons milk</li> <li>30 gm or 1 ½ tablespoons butter, melted</li> <li>120 gm or 1 cup of plain flour</li> <li>2 teaspoons of baking powder</li> <li>1 tablespoon of caster sugar</li> <li>ÂĽ cup pistachios, chopped and 1 banana, sliced</li> </ul> <p><em>For the honey syrup</em></p> <ul> <li>½ cup honey</li> <li>25 ml of lemon juice</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. In a bowl, mash the bananas with a fork until well pureed.</p> <p>2. Add the egg yolks, sugar, milk and butter and mix well with a fork or whisk.</p> <p>3. Mix in the flour and baking powder gently.</p> <p>4. In another clean bowl whisk the egg whites until they are white and fluffy (or use a mixer), then fold into the banana mixture.</p> <p>5. Heat a non-stick frypan until hot and then turn down to medium. The frypan shouldn’t need greasing.</p> <p>6. Cook a big spoonful of the mixture and when it starts to cook around the edges, flip over and continue to cook until golden.</p> <p>7. Place the pancake onto a plate and cover with foil until all the mixture is used up.</p> <p>8. Sprinkle the pancakes with pistachios and sliced bananas.</p> <p>9. To make the honey syrup, mix the lemon and honey in a jug and heat for 1 minute in the microwave to combine.</p> <p><em>Recipe courtesy of <a rel="noopener" href="https://australianbananas.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Bananas</span></strong></a>. </em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a rel="noopener" href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

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Cherry and cardamom cake with honey cream cheese

<p>When I was in India last year I saw cardamom growing and that provided inspiration for this recipe. Topped with fresh cherries, this creation should impress everyone.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p>Cake</p> <ul> <li>200g butter, softened</li> <li>200g caster sugar</li> <li>4 organic eggs</li> <li>1 teaspoon vanilla extract</li> <li>100g plain flour</li> <li>150g ground almonds</li> <li>2 teaspoon ground cardamom</li> <li>24 cherries, halved and pitted</li> </ul> <p>Icing</p> <ul> <li>250g cream cheese</li> <li>Vanilla extract</li> <li>4 tablespoons of honey</li> </ul> <p>To decorate</p> <ul> <li>15 fresh cherries with stalks intact</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, preheat the oven to 180°C fan bake. Grease and line a 22cm cake tin.</li> <li>In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Beat in eggs, one at a time, then vanilla. Gradually fold in flour, ground almonds and cardamom.</li> <li>Pour batter into cake tin and dot with cherry halves. Bake for about 40 minutes. The cake is ready when it is golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cake to cool for around 10 minutes before turning out onto a rack.</li> <li>Meanwhile, make icing. In the bowl of an electric mixer, beat cream cheese until smooth and continue to add the other ingredients.</li> <li>Once cake is cool, apply a generous layer of icing and decorate with fresh cherries. Refrigerate in an airtight container for up to three days.</li> </ol> <p>Mmm, doesn’t that sound delicious?</p> <p><em>Written by Jorden Rondel. First appeared on <a href="http://www.stuff.co.nz/"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd / <strong><a href="http://www.stuff.co.nz/" target="_blank"><span style="text-decoration: underline;">Stuff.co.nz</span></a></strong>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 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" 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

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Honey and lemon breakfast bars

<p>These are easy to carry around, full of flavour and simple to make. They also freeze very well, so you can make a big batch and they’ll last you a long time. If you like a sweet snack in the afternoon, too, take an extra bar with you to enjoy later in the day.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Eight</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon coconut oil</li> <li>3 tablespoons runny honey</li> <li>Juice and finely grated zest of 1 unwaxed lemon</li> <li>1 tablespoon tahini</li> <li>70g pumpkin seeds</li> <li>6 medjool dates, pitted</li> <li>110g oats</li> <li>2 tablespoons chia seeds</li> <li>Pinch of salt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Melt the coconut oil, honey, lemon juice and tahini together in a pan over a gentle heat.</li> <li>Put the pumpkin seeds into a food processor and pulse a few times until they are roughly chopped. Tip into a large mixing bowl. Put the dates in the food processor and blend until a sticky paste forms. Add this to the pumpkin seeds with all the other ingredients, including the contents of the pan (and not forgetting the lemon zest).</li> <li>Mix thoroughly until everything is evenly coated.</li> <li>Line a baking tray or large lunch box with baking parchment, spoon in the mixture and press it down evenly. Place in the fridge for about 2 hours to set.</li> <li>Cut into squares or slices before serving.</li> </ol> <p>Mmm, doesn’t that sound delicious?</p> <p><img style="float: right;" src="https://oversixtydev.blob.core.windows.net/media/34150/deliciously-ella-with-friends_156x213.jpg" alt="Deliciously Ella With Friends" width="156" height="213" /></p> <p><em>These recipes are extracted from <a rel="noopener" href="/%20http:/www.booktopia.com.au/deliciously-ella-with-friends-ella-mills-woodward-/prod9781473655263.html" target="_blank"><span style="text-decoration: underline;">Deliciously Ella with Friends</span></a> by Ella Mills, published by Hachette Australia on 31 January 2017 RRP $29.99.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a rel="noopener" href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/flourless-plum-upside-down-cake/"><span style="text-decoration: underline;"><em><strong>Flourless plum upside down cake</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/chinese-doughnuts/"><span style="text-decoration: underline;"><em><strong>Chinese doughnuts</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/ricotta-cake/"><span style="text-decoration: underline;"><em><strong>Ricotta cake</strong></em></span></a></p>

Food & Wine

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Honey soy chicken wings

<p>If you’re entertaining guests and need something meaty before the main course, look no further than these delicious, easy to make, honey soy chicken wings.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1/3 cup AYAM Honey and Soy Marinade and Sauce</li> <li>2 tablespoon AYAM Sweet Chilli Sauce</li> <li>1 teaspoon Chinese five spice</li> <li>3 teaspoon grated fresh ginger</li> <li>4 cloves garlic, crushed</li> <li>1kg chicken wings</li> <li>1 tablespoon sesame seeds</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine the honey and soy sauce, sweet chilli sauce, five spice, ginger and garlic in a large bowl. Add the chicken and refrigerate for at least one hour or overnight.</li> <li>Preheat the oven to 200ÂşC. Place the chicken on a baking tray and bake for 40 minutes or until browned, turning occasionally and brushing with the marinade.</li> <li>Serve sprinkled with the sesame seeds.</li> </ol> <p>Mmm, so delicious, and so simple!</p> <p><em>Recipe courtesy of <a href="http://www.ayam.com.au/store/"><strong><span style="text-decoration: underline;">Ayam Australia.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 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"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/chicken-mango-coriander-cabbage-lime-chilli-salad/"><span style="text-decoration: underline;"><em><strong>Chicken mango coriander cabbage lime chilli salad</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/carrot-quinoa-and-haloumi-salad/"><span style="text-decoration: underline;"><em><strong>Carrot, quinoa and haloumi salad</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/salmon-and-beetroot-salad/"><span style="text-decoration: underline;"><em><strong>Salmon and beetroot salad</strong></em></span></a></p>

Food & Wine