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"One of the greats": Elton John's stirring tribute to Michael Parkinson

<p>The entertainment world has been cast into a somber veil of mourning as it bids farewell to the iconic Michael Parkinson, the legendary interviewer who has left us at the age of 88.</p> <p>Elton John, David Attenborough, Michael Caine, Eric Idle ...the long list of luminaries who have joined the chorus of heartfelt tributes to the "TV titan" and the undisputed "king of the chat show" seems limitless.</p> <p>The poignant words of Oscar-winning Michael Caine resonate with a sense of irreparable loss: “Michael Parkinson was irreplaceable," he wrote. "He was charming, always wanted to have a good laugh. He brought the best of everyone he met. Always looked forward to be interviewed by him.”</p> <p>David Attenborough's reflection on his interactions with the man affectionately known as "Parky" evokes a sense of melancholic nostalgia: “He was extremely generous, he wanted you to shine and would always laugh at your jokes and give you an opportunity to make them sound funnier than in fact they were. It was always friendly, it was always thorough, it was always intelligent, it was always a pleasure to do it and I think that came over no matter who his interviewee was.”</p> <p>Elton John said Parkinson was “a TV legend who was one of the greats. I loved his company and his incredible knowledge of cricket and Barnsley Football Club. A real icon who brought out the very best in his guests. Condolences and love to Mary and his family."</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/CwC4JoBMmKq/?utm_source=ig_embed&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/CwC4JoBMmKq/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Elton John (@eltonjohn)</a></p> </div> </blockquote> <p>The reminiscences continue, with Stephen Fry's words dripping with a bittersweet tone, saying that being interviewed by Parkinson was an experience of impossibly intense thrill.</p> <p>“The genius of Parky was that (unlike most people (and most of his guests, me included) he was always 100 per cent himself. On camera and off. ‘Authentic’ is the word I suppose,” he wrote. “For one of the shows I was on with Robin Williams, a genius of unimaginable comic speed and brilliance. Now they’re both gone.</p> <p>“One should get used to the parade of people constantly falling off the edge, but frankly one doesn’t. So long #parky.”</p> <p>The poignant announcement of the loss came from Parkinson's family. “After a brief illness Sir Michael Parkinson passed away peacefully at home last night in the company of his family,” the statement read.</p> <p>“The family request that they are given privacy and time to grieve.”</p> <p>The memories flood in as the recollection of Parkinson's rise to prominence in the 1970s fills the air with a sense of wistfulness. His list of more than 2000 interviewees includes luminaries such as Sir Billy Connolly, Muhammad Ali, Prince Philip, Sir Elton John, Madonna, and Paul McCartney.</p> <p>Four-time guest Muhammad Ali's absence echoes through time as Parkinson's voice emerges: “When people ask me who I most enjoyed interviewing, I’m unable to give them an answer”, Parkinson once said in an interview. “If they ask me who was the most remarkable man I ever met, I answer without hesitation – Muhammad Ali. I interviewed him four times – I lost on every occasion.”</p> <p>These titanic verbal sparring matches stand as poignant testimonies of the show's indelible legacy, underscoring their magnetic effect on millions of viewers.</p> <p>Among the program's other poignant moments, the chaos induced by Rod Hull's puppet Emu assaulting Parkinson on his own talk show couch remains etched in memory. Parkinson jestingly admitted that his career would forever be epitomised by "that bloody bird".</p> <p><em>Images: Getty / BBC 1</em></p>

Caring

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Ready-made foods you should avoid at all costs

<h2>Pasta dishes</h2> <p>Those ready-made spaghetti Bolognese and creamy pasta dishes are comfort foods at their finest, but they’re not the best for your body. Skip the frozen dishes, which tend to be loaded with sodium and fat, and throw your own healthy pasta recipe together, suggests paediatric dietitian Jodi Greebel. Not only is boiling pasta quick and easy, but you also have more control over what goes into the sauce and sides. Load yours up with nutritious veggies and throw in a tin of lentils for a healthier twist on your guilty-pleasure pasta.</p> <h2>Kids’ meals</h2> <p>Parenting is a 24/7 job, and if you cook separate meals for your little ones, sometimes you lack the energy and time. It’s tempting to pop a frozen kids’ meal in the oven and serve dinner 20 minutes later, but that meal probably isn’t something you really want in your child’s belly. “Some meals have more than half the amount of fat a child needs for the whole day,” says Greebel. With just a teensy bit more effort, you can dish up something you can feel confident feeding your child. For standby freezer aisle meals, Greebel recommends baked chicken nuggets with frozen veggies, but fresh food can be just as easy. Pick up a rotisserie chicken to serve with two vegetables – food that will feed not just your children but the adults in the house too. Any leftovers use in tacos for tomorrow night’s meal.</p> <h2>Low-protein veggie burgers</h2> <p>Skipping the traditional cheeseburger for a meatless option can be better for your belly and the planet, but there’s a catch. A lot of people look at all plant-based burgers as healthy protein substitutes, but some are much higher in carbohydrates and fat than protein, says nutrition program creator Ilana Muhlstein. “Protein is important for keeping us full and preventing overeating.” Leave it on the shelf if the nutrition facts say just five grams of protein, and hunt down another veggie patty with ten grams or more, she suggests.</p> <h2>Frozen stir-fries</h2> <p>Frozen meals like stir-fries are loaded with sodium, thanks in part to the sauces they come in. Luckily, a healthier version is just as easy and freezer-friendly. Buy a pack of plain frozen veggies – some stores even sell stir-fry vegetables without the sauce – and throw them in your wok or frying pan with chicken or beef, suggests Greebel. Use just a bit of low-sodium soy or teriyaki sauce to keep the salt to a minimum.</p> <h2>Fried foods</h2> <p>So, how bad are fried foods? Chips and other frozen fried food is tasty, but it shouldn’t be a part of your regular diet. Loaded with sodium and saturated fats, it could increase your risk of heart disease and obesity. Keep some healthier snack options on hand so you’re not tempted by the fried stuff. Throw together a pita pizza instead of frozen pizza, or make chicken tacos.</p> <h2>Two-serving meals</h2> <p>When you’re looking for a quick and healthy single-serving dinner, buyer beware: some frozen foods look reasonable in calories, fat, and sodium at first glance, but they’re actually two servings disguised as one. Double-check the portion size before you dig in to make sure you’re not biting off more than you’d want to chew. Swap the poser out for a single-serving meal, or set half aside for leftovers.</p> <p><em>Image credit: Shutterstock</em></p> <p><em>This article originally appeared on <a href="https://www.readersdigest.co.nz/kitchen-tips/ready-made-foods-you-should-avoid-at-all-costs" target="_blank" rel="noopener">Reader's Digest</a>. </em></p>

Food & Wine

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The unusual wedding style trend causing a stir

<p dir="ltr">Every year, a new wave of wedding trends rolls in for brides and grooms to either embrace or reject as they plan their big day. </p> <p dir="ltr">The latest trend, focused around the bride’s attire, has caused a stir online, sparking a heated debate over whether it's stylish or tacky.</p> <p dir="ltr">Instead of opting for the traditional white (or some variation of) heels for their big day, brides are reaching for bedazzled crocs to wear for their nuptials. </p> <p dir="ltr">In some cases, the entire bridal party has stormed the reception wearing the divisive shoes stamped with jewels and words like “wifey”, “bride” and “I do”.</p> <p dir="ltr">Traditionalists have blasted the fad, calling it “classless” and “gross”, while others see the value in the comfortable shoe, saying it makes perfect sense.  </p> <p dir="ltr">“That's the problem. People have no class anymore. No one dresses up, it's all about comfort,” one horrified critic said.</p> <p dir="ltr">“I hate few things in life but crocs are at the top of my list, and when coordinated with an outfit. Lord help me I physically shudder,” another wrote.</p> <p dir="ltr">Despite the criticism, one bride defended her decision to wear bedazzled crocs on her wedding day, saying she was comfortable all day and all night while insisting she “regrets nothing”.</p> <p dir="ltr">The $70 shoes have long been praised by fans of the shoes for their comfort, breathability and lightweight material, making them a perfect all day wedding shoe. </p> <p dir="ltr">“I am not a heel person at all - Converse for the ceremony and crocs for the reception,” one bride said.</p> <p dir="ltr">“The appearance is not unpleasant and let's face it, dancing in heels is painful and challenging. One must be comfortable to enjoy such a wonderful and momentous day,” another said.</p> <p dir="ltr">Despite the mixed reaction of the wedding trend, online businesses who specialise in personalising and bedazzling crocs for brides are booming, with the shoes regularly retailing for between $200 and $300 a pair. </p> <p dir="ltr"><em>Image credits: Twitter</em></p>

Beauty & Style

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Standing ovation for Pink's stirring tribute to Olivia

<p>P!nk has received a standing ovation for her emotional tribute to Olivia Newton-John at the 50th annual American Music Awards. </p> <p>The singer, whose real name is Alecia Moore Hart, took to the stage in front of a monitor flashing images of the late singer and performed a rousing rendition of <em>Hopelessly Devoted to You</em>. </p> <p>The song was originally sung by Newton-John for the hit musical film <em>Grease</em>, and its accompanying soundtrack went on to reached number three on the Billboard Hot 100 and number seven on the Adult Contemporary chart.</p> <p>Melissa Etheridge first came on the the AMA stage to introduce P!nk, but before the pop star came to the stage, Etheridge shared a few sweet sentiments about Newton-John.</p> <p>"From the moment you were in the presence of Olivia Newton-John, you sensed her sweetness, you stood in awe of her welcoming beauty, and you basked in the feeling that she was connecting to you alone," she began.</p> <p>She went on to share how to hear her sing "was to feel the power of art to transform feelings, the feelings we all have of love and elation and disappointment into something sublime."</p> <p>P!nk then took to the stage for her emotional performance, with members of the audience singing along. </p> <p>By the end of the performance, the crowd erupted into a loud applause that quickly transformed into a standing ovation, that was led by Pink's husband Carey Hart, 47, and their two children, 11-year-old daughter Willow and five-year-old son Jameson. </p> <p><iframe title="YouTube video player" src="https://www.youtube.com/embed/dOmHZj8n71w" width="560" height="315" frameborder="0" allowfullscreen="allowfullscreen"></iframe></p> <p><em>Image credits: Getty Images</em></p>

Music

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Stirring musical tribute to Olivia Newton-John

<p>In honour of Olivia Newton-John, two musical powerhouses have delivered an emotional tribute to the late entertainer. </p> <p>While on their world tour, British rock band Coldplay were joined on stage at London's Wembley Stadium by singer Natalie Imbruglia to perform a hit song from <em>Grease</em>. </p> <p>Together, they performed the track <em>Summer Nights</em> to the 90,000-strong crowd, with the audience singing along to every word. </p> <p>For their rendition, Imbruglia handled the role of Sandy while Coldplay’s Chris Martin sang the part of John Travolta’s character, Danny, duetting on its shared chorus along with Jacob Collier.</p> <p><iframe title="YouTube video player" src="https://www.youtube.com/embed/1PEqVarGq14" width="100%" height="400" frameborder="0" allowfullscreen="allowfullscreen"></iframe></p> <p>Before the tribute to Olivia, Coldplay and Imbruglia also performed <em>Torn</em>, which Imbruglia popularised when she released her version of the Ednaswap song as her debut single in 1997.</p> <p>Natalie Imbruglia was among the thousands of entertainers to pay tribute to Olivia Newton-John after she died of breast cancer at age 73, writing an emotional post online. </p> <p>She said, "Devastated to hear of the passing of Olivia Newton John. When I was a little girl I used to close my eyes and sing her songs and dream of one day being on a stage somewhere, singing, just like her. She was magic."</p> <p>"A huge inspiration to me and so many other young kids who where singing into their hairbrush."</p> <p><em>Image credits: Getty Images </em></p>

Music

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Man who threatened to kill Jacinda Ardern causes stir in court

<p dir="ltr">A man who threatened to kill New Zealand Prime Minister Jacinda Ardern made claims he had been “kidnapped” by police and illegally detained during an outburst in court.</p> <p dir="ltr">Richard Trevor Sivell was arrested at a rural property in Te Puke, in the Western Bay of Plenty on the North Island, which is owned by the Ministry of Education.</p> <p dir="ltr">He claimed he owned the property through “allodial title”, an archaic law meaning that the property had no owner.</p> <p><span id="docs-internal-guid-6b8bee9d-7fff-7c87-37f0-e54c94043c08"></span></p> <p dir="ltr">His arrest was filmed by his supporters and shared online and later re-shared by anti-conspiracy theorist groups on social media.</p> <p><iframe style="overflow: hidden; border: initial none initial;" src="https://www.facebook.com/plugins/video.php?height=315&href=https%3A%2F%2Fwww.facebook.com%2FDebunkingConspiraciesAotearoa%2Fvideos%2F381405037137867%2F&show_text=true&width=560&t=0" width="560" height="430" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></p> <p dir="ltr">He was later charged with three offences, including intentionally obstructing a police officer during the arrest, failing to comply with police, and threatening to kill.</p> <p dir="ltr">The details of the threatening to kill charge have been suppressed and cannot be reported, per the <em><a href="https://www.nzherald.co.nz/nz/court-outburst-richard-sivell-charged-with-threatening-to-kill-pm-forced-by-police-into-dock/JFTRYCT6MOCWOC5FGRQDAZH5Y4/" target="_blank" rel="noopener">NZ Herald</a></em>. </p> <p dir="ltr">Mr Sivell went on to appear before the Tauranga District Court on Monday, where he repeatedly chose to stand in the public gallery and refused to enter the dock when instructed by Judge Thomas Ingram.</p> <p dir="ltr">Prior to his appearance in the courtroom, Mr Sivell arrived with a Bible and a one-page document which he called a “counterclaim”, as reported by <em><a href="https://www.stuff.co.nz/national/crime/300557520/man-who-threatened-to-kill-pm-dragged-into-dock-by-police-after-refusal-to-move?fbclid=IwAR2-VkhHDyZXBR1xATPr33YsTvYHoBQcFcS6QGMvfMtTaizRX0na0GmrYOg" target="_blank" rel="noopener">Stuff</a></em>.</p> <p dir="ltr">After presenting the document to the court office, he sat in the courtroom, maskless, and asked to be referred to by his first name rather than his last name by the judge.</p> <p dir="ltr">When he still refused to go beyond the public gallery, two police officers and a court security officer forcibly moved him to the dock - a distance of about 10 metres - and even carried him by the arms and legs at one stage. After continuing to resist the officers, Mr Sivell was pinned to the ground and handcuffed, at which point he accused the officers of assaulting him.</p> <p dir="ltr">“I’m a man of peace, stop assaulting me, I haven’t done anything, I haven’t broken the law. You guys are traumatising me again,” he said.</p> <p dir="ltr">When he was in the dock, Judge Ingram asked if he wanted a few minutes to catch his breath.</p> <p dir="ltr">“I appreciate this is not a lot of fun for you,” the judge said. “You certainly will be somewhat traumatised … by what’s occurred.”</p> <p dir="ltr">Mr Sivell then asked if the judge had received “the data”, to which Judge Ingram replied, “I’ve seen a piece of paper from you, yes.”</p> <p dir="ltr">“Without receiving the data we can’t proceed, your honour,” Mr Sivell replied.</p> <p dir="ltr">Judge Ingram said: "You can parrot that as much as you want Mr Sivell, but I'm going to proceed with the matter on the basis that the law of the land applies to you as it applies to everybody else."</p> <p dir="ltr">After refusing to acknowledge the judge's questions, the case was adjourned for half an hour. </p> <p dir="ltr">When he reappeared, he continued to refuse to speak, even when asked whether he wanted legal representation.</p> <p dir="ltr">"I'm a man of peace, I'm here under duress. I've been assaulted and kidnapped," Mr Sivell said.</p> <p dir="ltr">The case was then adjourned for two weeks, and Mr Sivell was remanded on bail on the condition that he made no contact with Ms Ardern or used a device capable of connecting to the internet.</p> <p dir="ltr"><strong>Threats appeared on Telegram</strong></p> <p dir="ltr">Mr Sivell tracked the arrival of police through a series of posts on Telegram - the encrypted messaging app which has become home to conspiracy theorists and Nazi sympathisers.</p> <p dir="ltr">According to the <em><a href="https://www.nzherald.co.nz/nz/police-stand-off-with-richard-sivell-who-allegedly-made-death-threats-against-prime-minister-jacinda-ardern/VUJLWAJCY3LWQZBMMIE3ANMBG4/" target="_blank" rel="noopener">NZHerald</a></em>, Mr Sivell used the same account to post what could be considered as threats to kill Ms Ardern and several journalists.</p> <p dir="ltr">“They are going to die. We are not going to allow them to share this world with us anymore,” Mr Sivell said in an audio message posted to the Counterspin channel on Telegram. “Same as Jacinda. She is going to die. Execute these motherf***ers. I look forward to hearing their necks snap.”</p> <p dir="ltr"><strong>Fake journalists and accusations of communism</strong></p> <p dir="ltr">Outside the court, Mr Sivell was met by his supporters, as well as members of the public posing as journalists.</p> <p dir="ltr">One of the 'journalists' interviewed Mr Sivell, who said New Zealand was becoming a "communist police state" and accused Ms Ardern of being a communist.</p> <p dir="ltr">He said those responsible for the vaccination program, which he described as a "bioweapon", should be held accountable under "Nuremberg law".</p> <p dir="ltr"><span id="docs-internal-guid-84b0bc66-7fff-ac97-d899-173ef54700fd"></span></p> <p dir="ltr"><em>Image: Getty Images</em></p>

Legal

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Newlyweds cause stir with $328 bill for no-show guests

<p><span style="font-weight: 400;">A newlywed couple has sparked controversy after invoicing no-show wedding guests for their share of wedding costs.</span></p> <p><span style="font-weight: 400;">A photo of the invoice was shared on Twitter and soon went viral, with the poster commenting, “I don’t think I’ve ever seen a wedding reception invoice before lol”.</span></p> <blockquote class="twitter-tweet"> <p dir="ltr">I don’t think I’ve ever seen a wedding reception invoice before lol <a href="https://t.co/ZAYfGITkxP">pic.twitter.com/ZAYfGITkxP</a></p> — philip lewis (@Phil_Lewis_) <a href="https://twitter.com/Phil_Lewis_/status/1430276198823829508?ref_src=twsrc%5Etfw">August 24, 2021</a></blockquote> <p><span style="font-weight: 400;">The pictured invoice was sent by a couple whose wedding at the Royalton Negril Resort &amp; Spa in Jamaica cost $164 a head.</span></p> <p><span style="font-weight: 400;">The couple - identified by </span><span style="font-weight: 400;">The New York Post</span><span style="font-weight: 400;"> as Doug Simmons and Dedra McGee - called out guests who didn’t attend in the notes section of the invoice.</span></p> <p><span style="font-weight: 400;">“This invoice is being sent to you because you confirmed seat(s) at the wedding reception during the Final Headcount,” the invoice reads.</span></p> <p><span style="font-weight: 400;">“The amount above is the cost of your individual seats. Because you didn’t call or give us proper notice that you wouldn’t be in attendance, this amount is what you owe us for paying for your seat(s) in advance.</span></p> <p><span style="font-weight: 400;">“You can pay via Zelle or PayPal. Please reach out to us and let us know which method of payment works for you. Thank you!”</span></p> <p><span style="font-weight: 400;">The post quickly divided the internet, with some wishing they had thought of doing the same thing themselves, while others claimed it would end relationships.</span></p> <p><span style="font-weight: 400;">“I wish I’d thought of this. A third of the people who RSVP’d for our wedding didn’t show up. We paid for a lot of food that went to waste (though it was a lot less than $US 120 a plate),” said fellow Twitter user Jackie Barbosa.</span></p> <p><span style="font-weight: 400;">“You are so special to us that we invited you to our wedding. However, we are going to severe [sic] that relationship for $US240 because you didn’t let us show off in person. But we will send an invite to our baby shower at some point, so show up with a gift or face collections,” said one critic.</span></p> <p><span style="font-weight: 400;">Despite the controversy, when </span><em><span style="font-weight: 400;">The New York Post</span></em><span style="font-weight: 400;"> reached out to the groom, he admitted that had been a “little petty” but he is “not some trifling person who is going to bill somebody”.</span></p> <p><span style="font-weight: 400;">Simmons stressed that it wasn’t about the money, saying that he and his bride were more hurt and feeling disrespected by those who didn’t show up to their wedding.</span></p> <p><span style="font-weight: 400;">“Four times we asked, ‘Are you available to come, can you make it?’, and they kept saying, ‘Yes’,” Simmons told </span><em><span style="font-weight: 400;">The New York Post</span></em><span style="font-weight: 400;">. “We had to pay in advance for Jamaica - this was a destination wedding.”</span></p> <p><span style="font-weight: 400;">But, when they got to the final headcount they discovered that not everyone followed through.</span></p> <p><span style="font-weight: 400;">“No one told me or texted me, ‘Hey, we can’t make it’,” Simmons said. “That’s all I was asking.</span></p> <p><span style="font-weight: 400;">“If you tell me you can’t make it, I would be understanding - but to tell me nothing, but then let me pay for you and your plus ones? Four people became eight people. I took that personally.”</span></p> <p><em><span style="font-weight: 400;">Image: Facebook</span></em></p>

Relationships

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Serena Williams' stirring words of support for Meghan Markle

<p>Serena Williams has thrown her support behind Meghan Markle after her highly publicised interview with Oprah.</p> <p>“Meghan Markle, my selfless friend, lives her life – and leads by example – with empathy and compassion,” Williams wrote.</p> <p>“She teaches me every day what it means to be truly noble. Her words illustrate the pain and cruelty she’s experienced.</p> <p>“I know first hand the sexism and racism institutions and the media use to vilify women and people of colour to minimise us, to break us down and demonise us.</p> <p>“We must recognise our obligation to decry malicious, unfounded gossip and tabloid journalism. The mental health consequences of systemic oppression and victimisation are devastating, isolating and all too often lethal.</p> <p>“I want Meghan’s daughter, my daughter and your daughter to live in a society that is driven by respect.</p> <p>“Keep in your memory the fruitage of the spirit is love, joy, peace, long-suffering, kindness, goodness, faith, mildness, self-control. Against such things there is no law.”</p> <p>It's not the first time Williams has defended the Duchess.</p> <p>In 2019, Meghan visited Wimbledon to watch Williams play courtside.</p> <p>But the appearance attracted a flurry of negative press, with those sitting close by reportedly warned by security not to take photos of her.</p> <p>Speaking at a Wimbledon press conference, Williams was asked by one reporter whether Meghan would watch her play in the finals given the “negative media” surround her last appearance.</p> <p>“You know I didn’t know there was negative media out there,” Williams replied. “Every time I see her name attached to anything I don’t read it.”</p> <p>The tennis superstar praised Meghan — who she has been close with since meeting at a celebrity volleyball event in 2014 — for being a good person.</p> <p>“She couldn’t be a better friend to me — low moments, high moments she’s always there and that’s all I want to be to her,” she said.</p>

Relationships

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Shop’s blunt sign causes stir online after banning gloves in store

<p>A sign from an unknown store has caused furious debate online as it said all those wearing gloves would either have to remove them or be denied entry.</p> <p>The store, assumed to be located in the U.S, claims those wearing gloves are not stopping the spread of viruses, but in fact possibly creating cross contamination.</p> <p>“Absolutely no gloves allowed inside store - management,” the note says.</p> <p>“Gloves are meant to avoid cross-contamination. For instance, in a hospital, workers glove up to touch a patient and then DISCARD the gloves before moving on to the next task. If you are wearing the same set of gloves all over town, you are carrying germs everywhere! Every door you touch, the cart, the supplies, your phone, your face.</p> <p>“It would be far better to not wear gloves and WASH YOUR HANDS after every store or every task.”</p> <p>The photograph of the sign was shared over 60,000 times within the span of a week and gravitated many people who agreed with the note writer.</p> <p>“If you wear a clean pair of gloves into the store, pick up an item put it in your cart then pick up another item your gloves are contaminated, you have no idea who touched that item before you,” one person said. </p> <p>“Not everyone has common sense or knows anything about cross-contamination,” another wrote.</p> <p>“People are in fact wearing them store to store. Not even taking them off when they re-enter their vehicle after walking out of Walmart.</p> <p>“If there’s a medical condition, and you need gloves, wear them. But too many don’t understand their proper use, which isn’t helping and is preventing those that need them, from getting them.”</p> <p>Some people said they wash their gloves or change them between visiting each store.</p> <p>“So, I typically wash my gloves or wipe them with a Clorox wipe if going to a new store, usually I just use a new pair for each store. They absolutely are helpful,” said one woman in the comment section.</p> <p>Dr Catherine Bennett, chair in epidemiology at Deakin University explained to<span> </span><a rel="noopener noreferrer" href="https://au.news.yahoo.com/shop-sign-why-wearing-gloves-isnt-protecting-you-201747209.html" target="_blank">Yahoo News,</a><span> </span>that there is a risk of gloves transferring virus’ from one surface to another.</p> <p>“If the wearer is not practicing the usual hygiene and awareness of the surfaces being touched that we should all be practising, this risk of cross contamination of surfaces may be higher with gloves on,” she said.</p> <p>“If people are less mindful of what they are touching, including their own face, or tissues etc, then this may increase the risk of spreading the virus from surface to surface further.</p> <p>“It may also undo any protection to the wearer if they are more likely to touch their face with the gloves on with a false sense of security.”</p> <p>Virologist Professor Ian Mackay, from the University of Queensland urges people to stop assuming a pair of gloves will protect them at all costs. He says they can actually increase the chances of someone becoming sick.</p> <p>“They will drag their hands all over the place thinking they’re safe, but they’re actually spreading potential viruses to other people,” he said.</p> <p>“They then leave those gloves, in some cases, in the shopping trolley or in the car park for other people that clean up the shopping trolley to come in to contact with, and risk their health because of laziness.”</p>

Body

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Oo la la: “Sultry” Paris 2024 Olympics logo creates a stir

<p>If the logo is anything to go by, the 2024 Olympics are going to be sultrier than anything.</p> <p>Paris introduced “Marianne” to the world this week – and she’s winning hearts around the globe.</p> <p>“It is a SULTRY logo,” wrote<em><span> </span>USA Today’s</em><span> </span>Nate Scott. “This logo will stub out a cigarette on the sidewalk in front of you, give you a coy smile, and haunt you forever.”</p> <p>Freelance journalist Megan Clement had her own thoughts.</p> <blockquote class="twitter-tweet" data-lang="en-gb"> <p dir="ltr">The French Olympic logo tumbles out of bed on a Parisian morning. She tousles her messy bob, dons breton stripes and ballet flats and whisks down the stairs from her fifth-floor apartment to grab a baguette before enigmatically texting two men who are pursuing her romantically. <a href="https://t.co/5R2PVaXaa6">pic.twitter.com/5R2PVaXaa6</a></p> — Megan Clement (@MegClement) <a href="https://twitter.com/MegClement/status/1186368272037494785?ref_src=twsrc%5Etfw">21 October 2019</a></blockquote> <blockquote class="twitter-tweet" data-conversation="none" data-lang="en-gb"> <p dir="ltr">The French Olympic logo has an expresso and a cigarette for lunch. She hops on a vintage bicycle and pedals past the Eiffel Tower on her way to a café where she will sit and read Baudelaire with her fluffy white dog at her feet.</p> — Megan Clement (@MegClement) <a href="https://twitter.com/MegClement/status/1186369325113978881?ref_src=twsrc%5Etfw">21 October 2019</a></blockquote> <blockquote class="twitter-tweet" data-conversation="none" data-lang="en-gb"> <p dir="ltr">The French Olympic logo's child does not have tantrums. He eats dinner with her in restaurants at 10pm, and the French Olympic logo lets him have some of her wine, of course.</p> — Megan Clement (@MegClement) <a href="https://twitter.com/MegClement/status/1186372456782729216?ref_src=twsrc%5Etfw">21 October 2019</a></blockquote> <p>The logo is comprised of the Olympic flame sitting inside a gold medal. It also includes the lips and outline of Marianne, the personification of the French Republic since the revolution in 1789.</p> <p>The circular design has generated quite a bit of noise for all the right reasons.</p> <p>The organiser said the three symbols combined to deliver a “simple and powerful” statement: “The gold medal, symbol of sport. The flame, icon of the Olympic and Paralympic movement. Marianne, image of France. These symbols reveal a face that embodies our ambition to put people at the heart of the Games.”</p> <p>They said it’s a “new phase” in the project where the objective was no longer the bid but the promotion of the Games themselves to the public and potential sponsors.</p> <p>“For the first time in the history of the Games, our emblem will be common to the Olympic Games and Paralympic Games,” they said.</p> <p>“Because we are taking on both challenges with the same passion, the same determination, the same ambition.</p> <p>“Through this artistry, the emblem honours French culture and creativity. It expresses the pride of a country which will welcome the world in 2024, to its capital city, Paris.”</p>

International Travel

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Serena Williams' latest fashion statement at French Open causes a stir

<p>It appears Serena Williams was looking to make a fashion statement yet again this year, while playing on court in her daring outfit at the French Open. </p> <p><span>It comes a year after the 23-grand slam champion caused a stir at the French Open last year with her black panther catsuit, which resulted in the tournament implementing a change in the dress code to regulate players' uniforms.</span></p> <p>“I think that sometimes we’ve gone too far,” the French Tennis federation president, Bernard Giudicelli, said at the time.</p> <p>“One must respect the game and the place.”</p> <p>However, Williams' latest black and white ensemble appeared to tick all the boxes – with a twist – as it was the design of the two-piece outfit that turned heads.</p> <p>The Nike garments were designed by Virgil Abloh and features the words “Champion, “Queen” and “Mother” written on the fabric.</p> <p>“It has words in French which talks about me being a mum, a queen and a champion. It's all positive re-enforcement for me and I kind of love that,” Williams told Tennis Channel.</p> <p>The day before her first match, the mother-of-one took to social media to reveal the full look, which included a cape and long skirt.</p> <p>The “super-hero” duped outfit seemed to work out for the tennis champ in the end as well, as she overcame a slow start for a 2-6, 6-1, 6-0 win against 83rd ranked Vitalia Diatchenko in her opening game.</p> <p>She went on to only lose one out of the last 13 games, resulting in securing herself a spot in the second round. </p> <p>Speaking of her terrible start in the first set, the former world number one admitted, “I just got nervous out there and I stopped moving my feet.</p> <p>“And it was like concrete blocks on my feet. I was, like, 'You've got to do something.'</p> <p>“I was just making so many errors. Every shot I hit, I felt like I was hitting on my frame. I usually don't hit balls on my frame. I was just off, basically, and then instead of correcting it, I just kept getting worse.”</p> <p>Williams added, “I knew it couldn't get worse and I knew I could only go up. That's what I told myself.”</p> <p>Scroll through the gallery above to see Serena William’s daring French Open outfit.</p>

Beauty & Style

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Hot and spicy stir-fried duck

<p>Lightly dusted with Chinese five-spice, this tasty duck breast is stir-fried with a little honey, pear and fresh Asian greens to make a modern Asian lunch or dinner. It can be served as part of a shared meal with your favourite noodles or steamed rice on the side.</p> <p><strong>Serves:</strong> 4<br /><strong>Preparation:</strong> 15 minutes<br /><strong>Cooking:</strong> 10 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>400 g (14 oz) skinless, boneless duck breasts, trimmed of fat</li> <li>2 teaspoons Chinese five-spice</li> <li>2 tablespoons sunflower oil</li> <li>4 small onions, thinly sliced</li> <li>4 small celery stalks, thinly sliced, plus a few leaves, to garnish</li> <li>1 firm pear, peeled, cored and diced</li> <li>1½ cups (230 g) sliced canned water chestnuts</li> <li>1 tablespoon honey</li> <li>¼ cup (60 ml) rice vinegar or sherry vinegar</li> <li>1 tablespoon salt-reduced soy sauce</li> <li>2⅔ cups (200 g) shredded bok choy</li> <li>1½ cups (135 g) bean sprouts, trimmed</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>Cut the duck breasts into thin strips and sprinkle over the five-spice to coat.</li> <li>Set aside.</li> <li>Heat the sunflower oil in a wok or heavy-based frying pan over high heat and swirl to coat the base and side.</li> <li>Add the duck pieces and stir-fry for 2 minutes, then add the onions and celery and stir-fry for 3 minutes, or until softened.</li> <li>Add the pear and water chestnuts and stir well to combine.</li> <li>Add the honey, vinegar and soy sauce to the wok and heat through.</li> <li>When the liquid is bubbling, reduce the heat to low and simmer for a further 2 minutes.</li> <li>Increase the heat to high, then add the bok choy and bean sprouts, and stir-fry for 1 minute, or until the bok choy has just wilted.</li> <li>Divide the duck and vegetables among serving plates and serve immediately, garnished with celery leaves.</li> </ol> <p><em>This recipe first appeared in <span><a href="http://www.readersdigest.com.au/recipes/spicy-stir-fried-duck">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRN87V"><span>here’s our best subscription offer</span>.</a></em></p> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

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Asparagus and beef red curry stir-fry

<p>It’s simple, it’s quick and the best part? It’s delicious. This spicy stir-fry is packed full of flavour and is perfect for those nights where you want a satisfying meal with minimal effort. With asparagus, beef and capsicum, there’s something in here for all tastebuds and chances are, you already have all the ingredients sitting in your pantry already.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 bunches asparagus, woody ends removed</li> <li>2 tablespoons oil</li> <li>600g rump steak, trimmed and thinly sliced</li> <li>1 red capsicum, sliced</li> <li>2 garlic cloves, crushed</li> <li>2 tablespoons red curry paste (see Tip)</li> <li>1 tablespoon fish sauce</li> <li>1 tablespoon brown sugar</li> <li>6 Kaffir lime leaves, finely shredded</li> <li>25 Thai basil leaves</li> <li>2 long red chillies, sliced thinly diagonally</li> <li>Steamed Jasmine rice and sliced red chillies (optional), to serve</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Cut asparagus into 8cm lengths.</li> <li>Heat oil in a wok or large pan and stir-fry beef strips in batches for 2-3 minutes until browned. Remove from wok and set aside.</li> <li>Add asparagus and capsicum to pan and stir-fry 2-3 minutes.</li> <li>Add garlic and curry paste to pan and stir-fry for 2 minutes. Stir in fish sauce, sugar, lime leaves and 1/3 cup water and bring to a simmer.</li> <li>Return beef to pan and stir-fry for 2 minutes or until heated through. Check flavours and season as needed.</li> <li>Serve immediately with steamed Jasmine rice and, if liked, scatter with sliced red chillies.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Curry paste is available from supermarkets and Asian groceries.</li> <li>If cooking for kids, reduce or omit chillies according to their taste.</li> <li>For a delicious vegetarian option substitute sliced marinated tofu for beef, omit fish sauce and choose a vegetarian curry paste.</li> <li>You can add more veggies when you add the capsicum, such as carrot strips, sugar snap peas, broccoli and zucchini strips.</li> <li>Serve with brown rice or other grains such as quinoa, or rice and quinoa mix.</li> <li>For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="http://www.asparagus.com.au/recipe.php?s=asparagus-and-beef-red-curry-stir-fry">Australian Asparagus</a></span>.</em></p>

Food & Wine

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Mum stirs heated debate online after asking if she should shave her 6-year-old’s legs

<p>A mum has sparked an intense debate online after asking a controversial question on a parenting forum.</p> <p>The mum, who goes by the username TellerTuesday4Eva, posted on <em><a rel="noopener" href="https://www.mumsnet.com/" target="_blank">Mumsnet</a></em> about whether she should shave her six-year-old daughter’s body hair.</p> <p>“A big part of me knows this is ridiculous, but there’s another part that wants [my daughter] to make her own choices,” she wrote.</p> <p>“She has and always has had very hairy legs and a hairy lower back. I presumed it was baby down, and would go away in time, but it hasn’t, and it’s gone darker as she’s gotten older.”</p> <p>The concerned mother mentioned that the body hair is affecting her daughter’s self-esteem as she notices other young girls her age are not dealing with the same issue.</p> <p>The poster did say that she has had conversations with her child about how all bodies are made differently but worries that the message isn’t coming across to her daughter.</p> <p>“In the summer she became aware of it,” she wrote.</p> <p>“She asked me if there was a way to get rid of the hair, we talked about it and everyone’s bodies being different.</p> <p>“Since she’s gone back to school she’s mentioned it again quite a few times. I have to point out here that nobody else has mentioned it, classmates etc. It’s [my daughter] herself that has the issue … she’s now getting upset about swimming and not wanting to go because she says when her legs get wet it looks worse. The hair’s quite long so when it gets wet and lays flat she is right in what she’s saying.”</p> <p>She asked for users on the site to offer their advice if they were in her situation.</p> <p>Surprisingly, she received an overwhelming amount of support, with many parents reacting positively to her daughter’s concern.</p> <p>“I was a very hairy child (well still am quite) and I desperately wanted to shave but my mum wouldn’t let me. I did it myself when I was 13 without my parents – with a cheap Bic razor! I think helping her is better than refusing and then her doing it herself,” wrote one user.</p> <p>“I would help her remove the hair. It’s really embarrassing being the first hairy girl and just because her peers haven’t noticed yet, doesn’t mean they won’t. She’s not comfortable with the hair on her legs, and given most women choose to remove theirs, she’s not expressing a controversial opinion that is likely to change when she gets older,” added another. “If when she’s a teen she decides to hell with it, she’d rather be hairy all over, the hair will grow back. It’s not an irreversible decision or something she’ll grow out of.”</p> <p>After sifting through all the advice that was given, the mum took to the forum to update everyone on how she spoke to her daughter and they both decided that removing the hair was the best way to go.</p> <p>“Thank you all so much for your replies. I was well prepared to get flamed, but overwhelmed with how supportive you’ve all been,” she wrote. “We’ve talked about it at length tonight and decided that we’ll try a mitt first to see what the outcome is.”</p> <p>Do you think the mum is making the right decision? Let us know in the comments below.</p>

Body

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Quick and easy pork and vegetable noodle stir-fry

<p>Make this recipe your own by mixing up the mince. It will be just as delicious with chicken or turkey mince. Use whatever stir-fry vegetables you have in your fridge. Mung bean sprouts, cabbage, broccoli, beans and snow peas would all work! Also, feel free to use your favourite noodles, whether they be rice noodles or fresh egg noodles.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the pork and vegetable noodles</em></p> <ul> <li>1 tablespoon oil</li> <li>450g pork mince</li> <li>2 cloves garlic, minced</li> <li>2 teaspoons finely grated ginger</li> <li>1 tablespoon oil</li> <li>2 spring onions, white part only, thinly sliced (reserve green part to garnish)</li> <li>2 baby bok choy, finely shredded</li> <li>2 carrots, peeled, cut into thin matchsticks or grated</li> <li>1 capsicum, core and seeds removed and thinly sliced</li> <li>350g fresh noodles (e.g. Singapore noodles, egg noodles, udon etc)</li> </ul> <p><em>For the stir-fry sauce</em></p> <ul> <li>2 tablespoons soy sauce</li> <li>1 tablespoon fish sauce</li> <li>1 tablespoon sweet chilli sauce</li> <li>¼ cup water</li> <li>1 tablespoon runny honey</li> <li>1 teaspoon cornflour</li> </ul> <p><em>To serve</em></p> <ul> <li>1 tablespoon sweet chilli sauce</li> <li>2 spring onions, green part only, thinly sliced</li> <li>¼ cup chopped roasted peanuts</li> <li>2 tablespoons chopped coriander</li> <li>1 lemon, cut into wedges</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Bring a full kettle to the boil.</li> <li>Heat the oil in a large wok or frying pan (preferably non-stick) over high heat. Cook the pork, garlic and ginger with a pinch of salt for about 6 minutes until well browned and just cooked through, breaking the mince up with wooden spoon or fork as it cooks. Set aside in a large bowl. Keep the pan on the heat.</li> <li>Add the second measure of oil to the wok/pan, add the spring onion (white part), bok choy, carrots and capsicum and stir-fry for about 2 minutes or until the bok choy begins to wilt. Set aside in a bowl with the pork. Combine all the stir-fry sauce ingredients in a small bowl.</li> <li>Pour boiling water over the noodles, gently separate the strands using a fork then drain well immediately (or cook according to packet instructions). Using the same pan over medium heat, add the noodles and stir-fry sauce. Stir-fry for 1 minute to coat the noodles in the sauce. Return the pork and vegetables to the pan and toss until heated through, about 1 minute.</li> <li>To serve, divide the pork and vegetable noodles among bowls, drizzle over a little sweet chilli sauce, garnish with spring onion, peanuts, coriander and a squeeze of lemon juice.</li> </ol> <p><em>Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, 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, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

Food & Wine

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Veggie stir-fry with coconut red curry sauce

<p>There are no hard and fast rules here. Feel free to choose your favourite rainbow-mix of ingredients; just be sure to add more robust vegies such as cauliflower and carrot early, and delicate ones like snow peas in the last minute or so of cooking. The other trick to a good stir-fry is to make sure your vegies are dry before adding them to the hot pan, otherwise they’ll steam and lose their fresh, crisp texture. Serve with steamed brown rice or noodles for a quick mid-week meal.</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>2 teaspoons rice bran oil</li> <li>1 teaspoon sesame oil</li> <li>1/2 cauliflower, cut into bite-sized florets</li> <li>1 carrot, julienned or very thinly sliced</li> <li>1 head of broccoli, cut into bite-sized florets</li> <li>6–8 cups delicate greens (such as wombok cabbage or bok choy), cut into 3 cm pieces</li> <li>1/2 red capsicum, seeded and cut into thick slices</li> <li>1 teaspoon finely grated fresh ginger</li> <li>zest of 1/2 lemon</li> <li>200 g snow peas or sugar snap peas</li> <li>1 teaspoon rice wine vinegar or apple cider vinegar</li> <li>1/3 cup roughly chopped coriander (optional)</li> <li>4 kaffir lime leaves, very finely shredded, to garnish (optional)</li> <li>1 lemon or lime, cut into wedges, to serve</li> </ul> <p><em>For the red curry sauce</em></p> <ul> <li>1 tablespoon vegan red curry paste</li> <li>1 cup coconut milk</li> <li>1/2 cup vegetable stock (or water)</li> <li>4–6 kaffir lime leaves, very finely shredded</li> <li>Juice of 1 lemon</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the red curry sauce, warm a heavy-based saucepan over medium heat, then add the curry paste. Let it fry, stirring occasionally, for one minute, before adding 1/2 cup of the coconut milk. Stir well, then let the mixture simmer and reduce for about five minutes, stirring occasionally to make sure it doesn’t stick.</li> <li>Add the remaining coconut milk, the stock and lime leaves, and mix well. Reduce the heat to a low simmer and let the sauce bubble away and thicken while you prepare the vegies.</li> <li>Just before you are ready to serve, stir in the lemon juice.</li> <li>Heat a wok over medium–high heat. When it is hot, add the rice bran and sesame oils. Add the cauliflower and carrot and cook for about two minutes, stirring constantly to make sure the cauliflower florets cook evenly. Now add the broccoli and continue to stir.</li> <li>When the broccoli, carrot and cauliflower are tender, but not too soft, add the cabbage or bok choy, capsicum, ginger, lemon zest and snow peas.</li> <li>Toss well to combine, and fry for a mere minute or two, until the cabbage is just wilted and the peas have turned bright green, but still retain a bit of bite.</li> <li>Immediately remove from the heat and sprinkle with the vinegar.</li> <li>Serve with steamed brown rice or noodles, drizzled with the red curry sauce, sprinkled with chopped coriander and shredded lime leaves, with a lemon or lime wedge on the side.</li> </ol> <p><em><img width="190" height="236" src="https://oversixtydev.blob.core.windows.net/media/36420/taste-for-life-animals-australia-book-cover_190x236.jpg" alt="Taste For Life (Animals Australia ) - Book Cover (3)" style="float: right;"/>Recipe and image courtesy of</em> Taste for Life<em> by Animals Australia. Published by ABC Books, available in store or <span style="text-decoration: underline;"><strong><a href="https://shop.abc.net.au/products/taste-for-life-pbk" target="_blank">online</a></strong></span>.</em></p>

Food & Wine

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Rockling and vegetable stir-fry

<p>Rockling is great for stir-frying as it holds together really well. If it’s not available, use any other firm white fish fillet.</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>250 g rockling fillet, cut into bite-sized pieces</li> <li>75 ml soy sauce</li> <li>250 g tapioca flour</li> <li>1 teaspoon chilli powder</li> <li>250 ml vegetable oil</li> <li>1 garlic clove, peeled and minced</li> <li>100 g baby corn, cut in half lengthways</li> <li>200 g gai lan (Chinese broccoli), chopped</li> <li>3 garlic stems, cut into 1 cm lengths</li> <li>1 large red chilli, seeded and sliced</li> <li>2 spring onions (scallions), chopped</li> <li>30 ml stir-fry paste</li> <li>50 ml chicken stock or water</li> <li>50 ml shao xing wine</li> <li>175 g coriander leaves</li> <li>1⁄2 lime</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Combine fish and soy sauce in a bowl, then coat the fish in tapioca flour and chilli powder. Heat the oil in a wok or frypan until it’s smoking, add the fish and fry until golden brown.</p> <p>2. Remove fish and drain on paper towels. Set aside until required.</p> <p>3. Pour most of the oil out of the wok, leaving just enough to stir-fry. Add garlic clove, baby corn,</p> <p>gai lan and garlic stems, continue to stir-fry for approximately 2 minutes.</p> <p>4. Add the chilli, spring onions, stir-fry paste, stock and shao xing. Return fish to the pan, add half the</p> <p>coriander and stir to combine. Transfer the mixture to a serving bowl and garnish with remaining coriander and lime.</p> <p><em>Recipe courtesy of </em>The Red Spice Road Cookbook<em>, New Holland Publishers RRP $35.00 available from all good bookstores or online, <span style="text-decoration: underline;"><strong><a href="http://www.newhollandpublishers.com/" target="_blank">www.newhollandpublishers.com</a></strong></span>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 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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Stir-fried curry of beef with wild ginger, snake beans and holy basil

<p>Transport your tastebuds to Asia with this delicious and flavoursome stir-fried curry of beef with wild ginger, snake beans and holy basil.</p> <p><strong><span style="text-decoration: underline;">Serves</span><span style="text-decoration: underline;">:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons vegetable oil</li> <li>500 g beef fillet or similar, cut into stir fry strips</li> <li>3 tablespoons Prik King Curry paste</li> <li>3 tablespoons fish sauce</li> <li>2 tablespoons dark palm sugar</li> <li>2 tablespoons water</li> <li>6 kaffir lime leaves, roughly torn</li> <li>1–2 tablespoons wild ginger (krachai), shredded</li> <li>200 g snake beans, cut into 2½ cm lengths</li> <li>1 cup holy basil (or Thai or sweet basil)</li> <li>2 large red chillies, deseeded and julienned</li> <li>Steamed jasmine rice, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat the oil until smoking then add up to half the beef fillet. Stir fry over high heat just until the meat starts to colour. Remove the beef to a plate and repeat for the rest of the beef making sure that the beef does not stew in its juices. Once all the beef is cooked, put back in the pan with the red curry paste.</li> <li>Add the fish sauce, palm sugar, water, lime leaves and wild ginger.</li> <li>Stir fry until the sugar and fish sauce combine.</li> <li>Add the snake beans, basil and red chilli. Stir fry briefly, about 30 seconds, until the basil wilts. Transfer to a serving plate and serve with steamed jasmine rice.</li> </ol> <p><span style="text-decoration: underline;"><strong>Tips:</strong></span></p> <ul> <li>When stir frying quality beef over 300 g, it is best to stir fry in 2 batches, rather than risk ‘stewing’ the meat in the juices that can come out of the beef if the pan is too crowded.</li> <li>In this recipe, substitute the snake beans with green beans if you wish.</li> <li>Krachai, or wild ginger, is also called ‘lesser galangal’ andsometimes called ‘kachai’. This member of the ginger familygives a subtle spicy flavour and works well with seafood. Ithas a light brown skin and yellow interior. It can be difficultto buy fresh, but you can buy it pickled in brine. The bestbrand is called ‘Cock’ imported from Thailand.</li> </ul> <p><em><img width="185" height="210" src="https://oversixtydev.blob.core.windows.net/media/34543/spirit-house_frontcover_hr_185x210.jpg" alt="Spirit House _frontcover _HR (5)" style="float: right;"/></em></p> <p><em>Recipe courtesy of Spirit House The Cookbook by Helen Brierty &amp; Annette Fear, published by <span style="text-decoration: underline;"><strong><a href="http://www.newhollandpublishers.com/" target="_blank">New Holland Publishers</a></strong></span>, RRP $49.99, available from all good bookstores or online.</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, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

Food & Wine

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Malaysian green bean stir fry

<p>This Malaysian green bean stir fry is a delicious way to add a bit of colour to your mid-week meal schedule. Packed full of flavour, and so easy to make!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1-2 tablespoons AYAM™ Malaysian Sambal Shrimp Paste</li> <li>1 tablespoon vegetable oil</li> <li>1/2 garlic clove, chopped</li> <li>10-15g dried prawns, soaked in hot water until softened then pounded (optional)</li> <li>250g green beans, trimmed</li> <li>2 tablespoon water</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat oil in a wok and sauté the garlic.</li> <li>Add the dried prawns and stir-fry for 2-3 minutes.</li> <li>Add Shrimp Paste and mix well.</li> <li>Add beans, water, and stir-fry for 3-4 minutes, or until the water has evaporated and the beans are cooked and well coated.</li> </ol> <p>So tasty and so easy! You’re going to love this dish!</p> <p><em>Recipe courtesy of <a href="http://www.ayam.com.au/store/" target="_blank"><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 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" 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/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

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Chilli jam chicken stir fry

<p>Full of flavour, this chilli jam chicken stir fry is a nice way to break up your week of dinners with something that’s a little bit different. Try it tonight!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons AYAM Thai Chilli Jam Paste</li> <li>500g boneless chicken, cut into strips</li> <li>2 tablespoons peanut oil</li> <li>1 onion, thinly sliced</li> <li>1 red capsicum, deseeded and sliced</li> <li>1 tablespoons AYAM Light Soy Sauce</li> <li>1 tablespoons lime juice</li> <li>1/2 cup roasted cashew nuts</li> <li>1/2 cup Thai basil leaves</li> <li>Steamed rice to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat half the oil in a wok pan over medium-high heat.</li> <li>Fry chicken in batches for 3-4 min until golden. Remove from heat, cover to keep warm</li> <li>Add remaining oil and onion to the wok, cook for 2-3 min.</li> <li>Add capsicum, cook for further 2 min.</li> <li>Return chicken to the wok, stir in the Chilli Jam Paste, Light Soy Sauce and lime juice. Stir until warmed through and coated in the sauce.</li> <li>Garnish with cashew nuts and basil leaves. Serve with steamed rice.</li> </ol> <p>Mmm, now that sounds great for dinner! What do you like to add to your stir fries? Share your favourite recipe in the comments below.</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