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Bluey toast takes the internet by storm

<p>While some have a hard enough time trying to make toast without setting off the fire alarm, others are always dreaming just that little bit bigger. </p> <p>Like the parents who call themselves the Bluey Mums on Facebook, who have found a source of endless entertainment in the form of Bluey toast - or more specifically, Bluey’s younger sister, Bingo. </p> <p>Their inspiration comes from a cookbook titled <em>Bluey and Bingo’s Fancy Restaurant Cookbook: Yummy recipes, for real life</em>. And with an ingredients list that seems simple enough on the surface - toast, some fruit, and a spread of their choice - many set to work trying to spoil their children with a fun-filled breakfast plate. </p> <p>However, as many soon came to learn, it can often be better to stick to what we know. Or at the very least to remember that practice makes perfect, and sometimes our first attempts are better served as a warning. </p> <p>And for the Bluey Mums, sharing became the theme of the day, with members finding bucketloads of amusement in posting their creations with each other. Some were spot on, and others were a little more abstract - but all were valiant efforts, and at the end of the day, came only from the best intentions. </p> <p>“Our ‘attempt’ at Bingo toast,' wrote one mum, Madison, alongside her images of what the toast should have looked like, and what she’d managed to come up with. Her masterpiece wasn’t far off the intended portrait, just a little off in proportion, but it was enough to draw laughter from the crowd, and some good-natured commentary at the shocked character on the plate. </p> <p>“Bingo has seen things,” someone declared.</p> <p>“Looks better than the picture I'd say!” wrote one supportive user. </p> <p>Meanwhile, others were happy just to know what it meant to their children, with one even getting a surprising - and welcome - result out of it all. </p> <p>“I have zero skills to do this stuff! But my daughter loved it and ate all the bread,” she wrote, before adding that her daughter had been “refusing bread for a while”. </p> <p>“My daughter loved it though,” another wrote of her own attempt, “and that’s all that matters.”</p> <p>One parent, who shared her creation to Reddit, was met with similar enthusiasm from commenters, with one writing “expectation vs reality … And the reality ain't that bad! Nice”.</p> <p>“Now do Muffin!” encouraged one, eager for another round of terrific toast.</p> <p><em>Images: Bluey Mums / Facebook, Reddit</em></p>

Food & Wine

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Sweet and sour prawns

<p>Don’t settle for takeaway when it’s so easy to whip up this delicious sweet and sour prawn dish.</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>500g raw banana prawns, peeled, deveined, heads removed</li> <li>2 carrots, sliced</li> <li>1 cup chopped red, yellow and green capsicum, cut into bite sized pieces</li> <li>½ brown onion, chopped</li> <li>1 tablespoon grated fresh root ginger</li> <li>1 red chilli, deseeded, chopped</li> <li>1 cup fresh pineapple, chopped</li> <li>200ml pineapple juice</li> <li>3 tablespoon vegetable oil</li> <li>2 tablespoon rice wine vinegar</li> <li>1 tablespoon soy sauce</li> <li>¼ cup tomato sauce</li> <li>¼ cup brown sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Heat 2 tablespoons of oil in large wok over medium-high heat. Add prawns and stir-fry for 3 minutes, or until prawns are just cooked through. Remove from wok and set aside.</li> <li>Heat remaining oil in wok. Add onions and cook for 2 to 3 minutes, or until softened. Add chilli and ginger and cook for 2 minutes, then add pineapple, capsicums and carrots. Cook for 1 minute.</li> <li>Add vinegar, tomato sauce, soy sauce, sugar and pineapple juice. Bring to simmer and cook for 7 minutes, or until sauce begins to thicken.</li> <li>Return prawns to pan and toss to warm through and coat. Serve with a side of plain rice.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/chicken-mushroom-and-asparagus-stir-fry/"><em>Chicken, mushroom and asparagus stir-fry</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/sesame-and-ginger-bbq-pork-stir-fry/"><em>Sesame and ginger BBQ pork stir fry</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/blackbean-pork-stir-fry-with-cashew-nuts/"><em>Blackbean pork stir fry with cashew nuts</em></a></strong></span></p>

Food & Wine

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All hail the mighty prawn!

<p dir="ltr">Vibrant in colour, sweet in flavour and firm in texture – there’s nothing more delicious than a good ol’ Aussie prawn. So, to mark National Prawn Day on March 19, we’ve got an original recipe by Susie Burrell, prepared especially for Tropic Co, for you to whip up at home.  </p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preparation time: 00:15</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Cooking time: 00:10</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Serves: 4</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Level: Easy</p> </li> </ul> <p dir="ltr">Ingredients List:</p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">12 Raw Tropic Co Tiger Prawns, peeled, tails left on</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Panko Bread Crumbs</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1⁄2 cup plain flour</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Salt &amp; Pepper</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 egg</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Lime wedges, to serve</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Dipping Sauce</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1⁄2 cup low-fat greek yoghurt</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 tbsp sweet chilli sauce</p> </li> </ul> <p dir="ltr">Method</p> <p dir="ltr">Step 1</p> <p dir="ltr">Remove heads from prawns and shell, however leaving the tails intact</p> <p dir="ltr">Step 2 </p> <p dir="ltr">Combine flour, panko crumbs, and salt and pepper. In a third bowl crack the egg and whisk with a fork.</p> <p dir="ltr">Step 3</p> <p dir="ltr">Dip each prawn in an air-fryer and lightly spray with extra virgin olive oil. Cook the</p> <p dir="ltr">Tropic Co Tiger Prawns at 180 degrees for 8-10 minutes, turning halfway throughout the time.</p> <p dir="ltr">Step 4</p> <p dir="ltr">While prawns cook, in another bowl, combine ingredients for dipping sauce. Store in</p> <p dir="ltr">the fridge until ready to eat.</p> <p dir="ltr">Step 5 </p> <p dir="ltr">Serve prawns with dipping sauce and a squeeze of fresh lime</p> <p dir="ltr">Serve right away!</p>

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You must try this prawn and broccolini pad Thai

<p>This recipe is a perfect mix of broccoli and Chinese kale. It has a mild peppery taste that becomes sweeter when cooked.</p> <p>Serves 4 | Takes 15 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>2 bunches Broccolini, roughly chopped</li> <li>200g packet pad Thai rice stick noodles</li> <li>¼ cup fish sauce</li> <li>2 tablespoons grated palm sugar or brown sugar</li> <li>1 lime, juiced</li> <li>2 tablespoons peanut oil</li> <li>700g medium green prawns, peeled, deveined</li> <li>2 eggs, lightly beaten</li> <li>3 tablespoons pad Thai paste</li> <li>3 green onions, thinly sliced</li> <li>bean sprouts, coriander leaves and fried shallots</li> <li>lime wedges, to serve</li> </ul> <p><strong>Method</strong></p> <p>1. Cook the noodles following the packet directions. Drain and cover to keep warm. Combine the fish sauce, palm sugar and lime juice. Stir to dissolve the sugar then set aside.</p> <p>2. Heat the wok over a high heat until hot. Add 2 teaspoons of oil and swirl to coat the surface.  Add half the prawns and stir-fry for 1 minute or until they turn pink.</p> <p>3. Remove to a plate. Repeat with oil and remaining prawns.</p> <p>4. Add 2 teaspoons of oil and the Broccolini to the hot wok and stir-fry for 1 minute. Add 1 tablespoon of water, cover and steam for 30 seconds. Remove to the plate with the prawns. Add the remaining oil. Pour in the eggs. Cook, gently stirring for 1 minute, or until scrambled. Push to one side of the wok.</p> <p>5. Add stir-fry paste and cook for 30 seconds. Return the Broccolini and prawns to the wok with the noodles and fish sauce mixture. Stir-fry until combined and hot. Add the onions and stir fry for 30 seconds. Top with bean sprouts, coriander and fried shallots. Serve with lime.</p> <p><strong>Tips</strong></p> <p>1. For a chicken and Broccolini pad Thai, replace the prawns with 600g chicken breast fillet, thinly sliced.</p> <p><em>Image and recipe courtesy of <a href="https://www.perfection.com.au/home">Perfection Fresh.</a></em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/articles/recipes/broccolini-prawn-pad-thai">Wyza.com.au.</a></em></p>

Food & Wine

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Man’s avocado deodorant stick sends internet into chaos

<p><span>One man has invented an avocado deodorant stick as a way to make the “fastest avocado toast ever”.</span><br /><br /><span>Posting to the TikTok page Unnecessary Inventions, the man behind the account introduced his insta invention, "avocado on a stick".</span><br /><br /><span>At the crux of it, it appears to just be an empty deodorant stick filled with smashed avocado.</span><br /><br /><span>"I invented the easiest way to make avocado toast," he says as the clip begins.</span><br /><br /><span>“Meet the avocado on a stick."</span><br /><br /><span>The tutorial went on to demonstrate how the avocado stick functions much the same as a stick of roll-on deodorant.</span><br /><br /><span>"This handy little container features fresh, mashed avocado. And you can twist this little knob to reveal a little more avocado," he says.</span><br /><br /><span>"Then you just grab a piece of toast and spread on your avocado. The fastest avocado toast ever."</span><br /><br /><span>The video has since been viewed over 4.6 million times.</span></p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7839271/avocado.jpg" alt="" data-udi="umb://media/ea9f3fdaf7fa442d941ee5361f68bbd9" /><br /><br /><span>"Im so repulsed [sic]" one person wrote.</span><br /><br /><span>Another added: "That really does not look edible.”</span><br /><br /><span>"This makes me uncomfortable," a third chimed in.</span><br /><br /><span>Not all the comments were bad however, with some choosing to admire his “creative take”.</span><br /><br /><span>“The point is you tried,” one person commented.</span><br /><br /><span>Another user added: “I appreciate the effort indeed.”</span></p>

Food & Wine

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Relax with some French toast with balsamic strawberries and macadamia crumble

<p>Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh-so-tempting strawberry sauce.</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients</strong></p> <div class="article-body"> <p><strong>Macadamia crumble</strong></p> <ul> <li>35g (¼ cup) plain flour</li> <li>2 tablespoons caster sugar</li> <li>50g chilled unsalted butter, chopped</li> <li>40g (½ cup) shredded coconut</li> <li>40g (¼ cup) crushed macadamia nuts</li> </ul> <p><strong>Balsamic strawberries</strong></p> <ul> <li>55g (¼ cup) caster sugar</li> <li>1 tablespoon balsamic vinegar</li> <li>300g strawberries, hulled</li> </ul> <p><strong>French toast</strong></p> <ul> <li>4 free-range eggs</li> <li>80ml (⅓ cup) milk</li> <li>80ml (⅓ cup) thin (pouring) cream</li> <li>30g unsalted butter</li> <li>1 brioche loaf, about 400g, cut into 8 slices about 2cm thick</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the macadamia crumble, preheat the oven to 180°C. Put the flour and sugar in a bowl and stir to combine. Add the butter and use your fingertips to rub the butter into the flour mixture. Stir in the coconut and macadamias.</li> <li>Spread on a baking tray and bake for 20 minutes, or until the crumble is golden and crisp. Remove from the oven and allow to cool. The crumble can be stored in an airtight container for up to 1 week.</li> <li>To make the Balsamic Strawberries, put the sugar, balsamic vinegar and 2 tablespoons cold water in a small saucepan. Stir over low heat until the sugar has dissolved. Add the strawberries and increase the heat to high. Bring to the boil and cook for 3 minutes. Set aside to cool, then refrigerate until needed.</li> <li>To make the French Toast, whisk together the eggs, milk and cream in a wide bowl. Melt half the butter in a large non-stick frying pan over medium heat. Dip four slices of bread, one at a time, in the egg mixture until soaked, then drain off the excess.</li> <li>Fry the bread for 2 minutes on each side, or until golden brown. Remove from the pan and keep warm while you cook the remainder of the slices.</li> <li>Serve topped with the strawberries and crumble.</li> </ol> <p><strong>Tips</strong></p> <ul> <li>Start this recipe the day before, so your crumble and strawberries are ready to go, and all that needs to be done in the morning is to cook the French toast.</li> </ul> <ul> <li>Serve this with ice-cream, even for breakfast, so look for the best vanilla ice-cream you can find or have a go at making some yourself. Alternatively, serve with vanilla yoghurt or mascarpone.</li> </ul> <p><em>Image and recipe from </em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017.</em></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx" data-title="French toast with balsamic strawberries and macadamia crumble | WYZA Australia " data-description="Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh so tempting strawberry sauce. | wyza.com.au "> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-edac2ffe-731f-44bc-aaa5-ab0be52335b6"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx">Wyza.com.au.</a></em></div> </div> </div>

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

<p>Time to prepare 25 mins | Serves 4</p> <p>Warmer weather brings memories of sun, seafood and barbeques - so why not combine them all? This recipe from Jamie Oliver puts a yummy twist on the good ol' shrimp. The bay salt flavour is unconventional but that's what makes this BBQ prawn recipe taste so delicious.</p> <p>Recipe from <a href="http://www.jamieoliver.com/recipes">jamieoliver.com/recipes</a></p> <p><strong>Ingredients</strong>:</p> <ul> <li>20 raw king prawns, from sustainable sources (ask your fishmonger), peeled and black veins removed</li> <li>4 small courgettes</li> <li>10 bay leaves</li> <li>1 tablespoon sea salt</li> <li>3 tablespoons good extra virgin olive oil</li> <li>Juice of ½ lemon</li> <li>2 large handfuls freshly podded peas</li> <li>2 large handfuls freshly podded broad beans</li> <li>1 small bunch fresh mint, leaves picked\</li> <li>A few chive flowers, optional</li> <li>Sea salt</li> <li>Freshly ground black pepper</li> </ul> <p><strong>Directions</strong></p> <p>1. First of all, get your barbecue good and hot. If you're using wooden skewers, soak four of them in some cold water for 10 minutes, so they don't burn when you put them on the barbie later. Thread 5 prawns on to each skewer, make sure you poke through the fat and the thin part of each prawn. Slice the courgettes into ribbons with a speed peeler or a mandolin.</p> <p>2. To make the bay salt, crumble the bay leaves into a pestle and mortar and add the salt. Bash up the bay leaves until you have a vibrant green salt and all the bay leaves have broken down and released their natural oils.</p> <p>3. Sprinkle each of the prawn kebabs with a good pinch of the bay salt. Drizzle them with a little olive oil and pat and rub everything in. Place the skewers on the hot barbecue for a couple of minutes on each side. Fill the rest of the barbecue with the courgette slices – as they are so thin, they'll only need cooking on one side. After 2 minutes, turn over the skewers and cook for a further 2 minutes while you start taking off the courgettes.</p> <p>4. Pour 3 tablespoons of good olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans and grilled courgettes. Tear over the mint leaves and the chive flowers, if using. Season with a little salt and pepper and gently mix everything together.</p> <p>5. Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it. Perfect light, healthy summer eating.</p> <p><strong>Tips </strong></p> <p><a href="http://www.jamieoliver.com/recipes/seafood-recipes/bay-salt-prawn-skewers-with-summer-veg/"><em>Jamie says</em>: </a>The combination of bay leaves and prawns is quite an unconventional one, but I think it's a winner. This recipe will make enough for a decent batch of bay salt – you can use it instead of normal salt. You won't need as much as you would normally use though, as the bay gives it extra flavour. Bay salt is great if sprinkled over a shoulder of lamb, a chicken or a piece of pork before roasting. You can keep it in a container for a couple of months if you dry it out first.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/bay-salt-prawn-skewers-with-summer-veg.aspx">Wyza.com.au.</a></em></p>

Caring

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Delicious pork belly and prawn fresh rice paper rolls

<p>Time to prepare 20 mins | Serves 4-6</p> <p>A great fresh-tasting starter or snack, and you can even get creative with the ingredients you put inside!</p> <p>“Although I love Vietnamese fried spring rolls, these fresh rice paper rolls are my favourite rolls to eat. They’re light and delicious and hugely popular in Vietnam as well as all around the world,” says chef Adam Liaw.</p> <p><em>Recipe from <u><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fadam-liaw-s-asian-cookery-school-adam-liaw%2Fprod9780733634307.html">Asian Cookery School by Adam Liaw</a></u> (Hachette, RRP $49.99)</em> -.</p> <p><strong>Ingredients</strong>:</p> <ul> <li>300g pork belly, skin and bone removed </li> <li>1 tbsp salt </li> <li>100g dried rice vermicelli </li> <li>30 rice paper sheets </li> <li>3 cups shredded iceberg lettuce </li> <li>1 cup loosely packed mint </li> <li>1 cup loosely packed coriander or perilla </li> <li>300g cooked prawns, peeled, deveined and split lengthways </li> <li>1 bunch Chinese chives, halved </li> <li>1 cup Nuoc Cham* (see tip below), to serve</li> </ul> <p>*If you don’t feel like making it yourself or can’t find Nuoc Cham at your local Asian supermarket then try it with sweet chilli sauce or experiment with your favourite Asian dipping sauce.</p> <p><strong>Directions</strong></p> <p>1. Place the pork belly in a pot just big enough to fit it. Cover with cold water. Add the salt, bring the water to a simmer and simmer for 20 minutes, or until the pork belly is cooked through. Remove from the water and allow to cool. Thinly slice the pork into 5cm wide slices no more than a few millimetres thick.</p> <p>2. Place the rice vermicelli in a large bowl and pour over plenty of boiling water. Leave for 5 minutes then drain, rinse in cold water, drain again and cut into 5cm lengths.</p> <p>3. Fill a large bowl with lukewarm water and dip a sheet of rice paper into the water until it slightly softens. (It will continue to soften out of the water.) Transfer the rice paper to a plate and place a pile of pork, lettuce, rice vermicelli and some mint and coriander on the paper in a line just in from the edge closest to you.</p> <p>4. Place a few prawns at the centre of the paper with the orange backs facing down and roll the paper, folding in the edges halfway along, as shown. Add a few spears of chives just before finishing the roll so the cut ends stick out of the top. Serve with Nuoc Cham.</p> <p><strong>Tips</strong>:</p> <ul> <li>Keeping the prawns separate from the other fillings is purely for presentation, so you can see the colourful backs facing outward through a single layer of rice paper.</li> <li>You don’t need to do all the work yourself – you can put the ingredients on platters on the dining table with bowls of warm water to dip the rice papers into and everyone can make their own.</li> <li>The filling of the rolls can be whatever you like. Try leftover <a href="https://www.wyza.com.au/recipes/lemongrass-beef.aspx">Lemongrass Beef </a>or <a href="https://www.wyza.com.au/recipes/porchetta-sliders-by-matt-moran.aspx">shredded chicken</a>. </li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/fresh-rice-paper-rolls.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Enjoy some sweet mango and prawn rice paper rolls

<p><span style="font-weight: 400;">Enjoy a fun and sweet twist on a traditional dish.</span></p> <p><span style="font-weight: 400;"><strong>Makes</strong>: 24</span></p> <p><span style="font-weight: 400;"><strong>Prep time</strong>: 30 mins</span></p> <p><span style="font-weight: 400;"><strong>Cooking time</strong>: 0 mins</span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">4 Calypso® mangoes</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 x 250g packs Qukes® peeled into ribbons </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2/3 cup whole egg mayonnaise</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 lime, juiced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tbs hot chilli sauce</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">200g dried rice vermicelli noodles </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">36 cooked medium king prawns, peeled, deveined </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">24 (2 x 150g packets) rice paper wrappers </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 small iceberg lettuce, shredded</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup fresh mint leaves </span></li> </ul> <p><strong>Method</strong></p> <ol> <li><span style="font-weight: 400;">Cut the cheeks from the mangoes and scoop the flesh from the cheeks. Roughly chop 1 mango cheek and place in small food processor. Add mayonnaise and lime juice and pulse until well combined. Remove to a bowl and swirl through the chilli sauce. Refrigerate until ready to serve. Thinly slice the remaining mango crossways, place onto a plate and refrigerate until required. </span></li> <li><span style="font-weight: 400;">Prepare the noodles following the packet directions. Refresh under cold water and drain well. Return to bowl. Cut into shorter lengths using kitchen scissors. Cut the prawns in half through the centre of the prawn so they still resemble prawn shape. </span></li> <li><span style="font-weight: 400;">Working with one rice paper sheet at a time, submerge it in a shallow dish of luke-warm water for 3 seconds, it should still be firm. Place on a board and pat dry with paper towel to remove excess water. Place 4-5 mango slices down the centre of the rice paper sheet.</span></li> <li><span style="font-weight: 400;">Top with 4 Qukes® slices, 3 pieces of prawns, lettuce, noodles and mint. Fold in the sides and roll-up firmly from the end closest to you to enclose the filling. Repeat to make 24 rolls. Serve with mango dipping sauce.</span></li> </ol> <p>Tip: <span style="font-weight: 400;">You can make the rice paper rolls up to 2 hours ahead. Place on plate and cover loosely with paper towel and plastic wrap</span></p> <p><em><span style="font-weight: 400;">Recipe and photo courtesy of Calypso Mangoes.</span></em></p>

Food & Wine

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Warm toasted teff salad

<p>Like any decent salad, it's full of 'good bits' like spiced roasted root vegetables, sautéed greens and toasted teff with salty feta crumbled on top.</p> <p>If you haven't heard of teff, it's a tiny little grain widely used in Ethiopia, and is naturally gluten-free, rich in essential amino acids, low GI and high in fibre and iron. It's deliciously satisfying and the leftovers make a great lunch the next day!</p> <p><strong>Ingredients:</strong></p> <p>1/2 cup brown teff grain<br />3/4 cup water<br />2 medium sweet potatoes<br />2 parsnips<br />2 teaspoons garlic powder<br />1/4 teaspoon chilli powder<br />1/2 bunch curly kale<br />100g feta cheese<br />Small handful of fresh dill<br />Olive oil<br />Sea salt</p> <p><strong>Directions:</strong></p> <p>1. Preheat your oven to 180°C and line a baking tray with baking paper. Chop the sweet potato and parsnip into small cubes, place onto the prepared tray, sprinkle over the garlic powder and chilli powder, drizzle over some olive oil and toss everything together so that the vegetables are evenly coated. Spread the vegetables out on the tray in one layer and bake in the preheated oven for 35 – 40 minutes or until browned.</p> <p>2. While the vegetables are baking, toast the brown teff grain in a fry pan over a medium-low heat until it starts to make popping noises. Add the water and a pinch of sea salt to the pan, bring to the boil and then reduce the heat to low. Simmer, with the pan uncovered and stirring regularly, until all of the water has been absorbed. Once the water has been absorbed, fluff teff with a fork and tip onto a plate and set aside.</p> <p>3. Remove the stalks from the kale and roughly chop the leaves. Tip the leaves into the frypan used for the teff and gently toss the leaves over a low heat to warm them through. Take the pan off the heat and dress the kale with a good drizzle of olive oil and a pinch of sea salt.</p> <p>4. To serve, tip the roasted vegetables, teff and kale into a serving bowl and toss to combine. Crumble over the feta and sprinkle with fresh dill.</p> <p><strong>Tips:</strong></p> <p>Teff is cooked in a similar way to quinoa. You can lightly toast it before cooking, which is what I've done in this recipe.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/warm-toasted-teff-salad-ld.aspx"><em>Wyza.com.au</em></a><em>. </em></p>

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Enjoy a prawn cocktail with avocados

<p><span style="font-weight: 400;">These are always popular! Just cut those buttery, delicious avocados in half and fill with the ingredients you use to make a prawn cocktail your family will love. </span></p> <p><span style="font-weight: 400;"><strong>Serves:</strong> 4</span></p> <p><span style="font-weight: 400;"><strong>Ingredients:</strong> </span></p> <ul> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">16 cooked tiger prawns, peeled and deveined </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">2 avocados </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">4 lettuce leaves, thinly sliced </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1⁄4 cup (60g) cocktail sauce </span></li> </ul> <p><strong>Method:</strong></p> <ol> <li><span style="font-weight: 400;"> Cut the avocados in half and discard the pit.</span></li> <li><span style="font-weight: 400;">Scoop half the avocado out, adding the flesh to a bowl, to create a larger round.</span></li> <li><span style="font-weight: 400;">Scatter the lettuce evenly across each avocado half and top each with 4 prawns. </span></li> <li><span style="font-weight: 400;">Season and mash the avocado. 5. Spoon across each before serving with a dollop of complementary seafood sauce. </span></li> </ol> <p><span style="font-weight: 400;"><em>Optional</em>: To make your own seafood sauce, simply mix 1⁄4 cup (60ml) cream with 2 tablespoons (30g) tomato sauce, a splash of Worcestershire sauce and drop of tabasco. Season to taste. </span></p> <p><em>Recipes by 4Ingredients for Australian Avocados.</em></p>

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Delicious churrasco prawns with aji sauce

<p>In Brazil, churrasco is a term for barbeque, with the meat or seafood of choice commonly grilled on skewers. In this case, the grilled prawns are teamed with a Peruvian aji sauce, which consists of sweet onion and jalapenos.</p> <p>This is an edited extract from Lyndey Milan’s Taste of Australia, published by Hardie Grant, RRP $39.95</p> <p>Visit Lyndey's website here: <a href="http://www.lyndeymilan.com">lyndeymilan.com</a></p> <p><strong>Ingredients:</strong></p> <ul> <li>1 kg large raw prawns, peeled and deveined, heads removed, tails intact</li> <li>wooden skewers, soaked in cold water or placed in the freezer for 30 minutes</li> <li>extra-virgin olive oil for brushing</li> </ul> <p><strong>Aji sauce</strong></p> <ul> <li>4 green jalapeno chillies, seeded</li> <li>3 spring onions (scallions), roughly sliced</li> <li>¼ cup roughly chopped coriander</li> <li>(cilantro) stems and leaves</li> <li>2 tablespoons red wine vinegar</li> <li>½ teaspoon grated lime zest</li> <li>2 teaspoons lime juice</li> <li>2 teaspoons extra-virgin olive oil</li> <li>salt and freshly ground black pepper</li> </ul> <p><strong>Directions:</strong></p> <p>1. For the aji sauce, place the jalapeños, spring onion and coriander in a small food processor and process until finely chopped.</p> <p>2. Add the red wine vinegar, lime zest and juice and oil and continue to process until smooth. Season with salt and pepper.</p> <p>3. Preheat a barbecue or chargrill pan to high.</p> <p>4. For the prawns, insert a wooden skewer at the tail and push through the length of the prawn. Brush the prawns with oil and cook on the barbecue or in the chargrill pan for 2 minutes each side or until cooked through.</p> <p>5. Serve with the aji sauce.</p> <p><em>Republished with permission of <a href="http://www.Wyza.com.au">Wyza.com.au</a></em></p>

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Zesty persimmon prawn rice paper roll

<p>Looking for a healthy lunch option that’s packed full of flavour? These persimmon prawn rice paper rolls are the answer to all of your cravings. Not only are they simple and easy to make, but they don’t compromise on taste. Try it out for yourself.</p> <p><strong>Ingredients</strong></p> <ul> <li>60gm dried rice vermicelli</li> <li>8 16cm round rice paper wrappers</li> <li>8 medium butter lettuce leaves, washed</li> <li>8 large cooked king prawns, peeled, de-veined and sliced in half lengthways</li> <li>24 fresh mint leaves</li> <li>1 small firm persimmon, julienned</li> <li>1 small Lebanese cucumber, julienned</li> <li>24 fresh coriander leaves</li> </ul> <p><span style="text-decoration: underline;"><strong>Dipping sauce</strong></span></p> <ul> <li>1 tablespoon Japanese rice vinegar</li> <li>4 tablespoons hoi sin sauce</li> <li>1 tablespoon unsalted peanuts, roughly chopped</li> </ul> <p><strong>Method</strong></p> <ol> <li>Prepare rice vermicelli as per packet instructions, drain well.</li> <li>Combine all sauce ingredients for dipping.</li> <li>Place 1 rice sheet in warm water until just softened, remove from water place on clean, damp tea towel.</li> <li>Lay a lettuce leaf over the wrapper, top with 2 pieces of prawn horizontally, 3 mint leaves, a little persimmon, cucumber, rice vermicelli and 3 coriander leaves.</li> <li>Fold bottom of wrapper up over the filling, fold one side in, roll up tightly. Keep rolls under damp cloth while preparing remaining ingredients.</li> <li>Serve with dipping sauce.</li> </ol> <p><em>Photo and recipe courtesy of </em><a href="https://www.persimmonsaustralia.com.au/recipes/"><em>Persimmons Australia</em></a><em>.</em></p>

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Creamy carrot and coriander soup with parmesan toasts

<p>Looking for a delicious way to increase your calcium and dairy intake? This indulgent creamy vegetable soup will delight!</p> <p>Recipe and image from the Diary Kitchen</p> <p><strong>Ingredients</strong></p> <ul> <li>1 tablespoon olive oil</li> <li>1 teaspoon ground cumin</li> <li>1 small onion, chopped</li> <li>500g carrots, chopped</li> <li>1 cup vegetable stock</li> <li>1 cup milk</li> <li>2 tablespoons finely chopped coriander</li> <li>1/2 cup natural yoghurt</li> </ul> <p><strong>Parmesan toasts</strong></p> <ul> <li>2 slices sourdough bread</li> <li>1 tablespoon grated parmesan cheese</li> <li>1 tablespoon grated cheddar cheese</li> </ul> <p><strong>Method </strong></p> <p>1. Heat oil in a medium saucepan. Add onion and cumin, sauté for 3-5 minutes or until softened.</p> <p>2. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender.</p> <p>3. Remove from heat and process with a stab blender until smooth.</p> <p>4. Return to heat and stir in milk and coriander. Reheat gently until warmed through.</p> <p>5. Serve with a dollop of yoghurt.</p> <p><strong>For Parmesan Toasts</strong></p> <p>1. Grill bread on one side until golden.</p> <p>2. Turn over top with combined cheeses and grill until cheese is bubbly and brown.</p> <p>3. Serve warm with soup.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/creamy-carrot-and-coriander-soup-with-parmesan-toasts.aspx"><em>Wyza.com.au.</em></a></p>

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Duchess Meghan’s secret to her unbeatable avocado toast recipe

<p>The Duchess of Sussex may have her hands tied as she prepares to welcome her first child, but that doesn’t mean she can’t whip up breakfast fit for a queen when her friends pay a visit.</p> <p>The former actress's makeup artist, Daniel Martin, took to Instagram on Sunday to share exactly what the royal had prepared for him.</p> <p>The 37-year-old made avocado on toast, complete with tea and chocolate truffles.</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-captioned="" data-instgrm-permalink="https://www.instagram.com/p/Bs2csAnh2NP/?utm_source=ig_embed&amp;utm_medium=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="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/Bs2csAnh2NP/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">Back to our Tig days...❤️ Thank you Meghan for being the consummate hostess this weekend and still being the #avocadotoast whisperer, YUM! 🤷🏻‍♂️ 🥑🍞☕️ #foodie #foodiegram</a></p> <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 post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/danielmartin/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank"> Daniel Martin</a> (@danielmartin) on Jan 20, 2019 at 1:07am PST</p> </div> </blockquote> <p>“Back to our Tig days …,” the makeup artist captioned the photo, as he referred to the Duchess’ now defunct blog, <em>The Tig</em>. </p> <p>“Thank you, Meghan, for being the consummate hostess this weekend and still being the #avocadotoast whisperer, YUM!”</p> <p>Alongside the sweet snap, Martin also posted a video of his journey to London, saying, “Weekend in London with my M,” referring to Meghan.</p> <p>Martin is the man behind Meghan’s natural makeup look on her wedding day and has been a close friend of the Duchess for a long time.</p> <p>Known to be a foodie, Meghan helped create a charity cookbook in collaboration with women who survived the Grenfell Tower tragedy. The book – <em>Together: Our Community Cookbook</em> – helped raise money for the Hubb Community Kitchen, where local women gathered to cook fresh meals for their friends and family.</p> <p>The book features a diverse range of recipes from the women of Hubb Community Kitchen with the Duchess claiming the avocado and green chilli dip is her “very favourite”.</p> <p>Try out the recipe below:</p> <p><strong>Ingredients</strong></p> <ul> <li>2 green chillies, halved and de-seeded</li> <li>25g fresh coriander</li> <li>3 tbsp natural yoghurt</li> <li>Grated zest and juice of 2 lemons</li> <li>4 garlic cloves, peeled</li> <li>Flesh of 1 ripe avocado</li> <li>4 tbsp mayonnaise (optional)</li> <li>Salt and pepper</li> </ul> <p><strong>Method</strong></p> <ol> <li>Put all the ingredients except the mayonnaise into a food processor and blend until smooth. Taste and adjust the seasoning if necessary. Add mayonnaise (if you wish) and stir to combine, then transfer to a serving bowl. </li> </ol> <p><em>This recipe is from <a rel="noopener" href="https://www.booktopia.com.au/together-the-hubb-community-kitchen/prod9781984824080.html" target="_blank">Together: Our Community Cookbook</a> (Penguin Random House Australia, $22.99).</em></p>

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Goat's cheese toasts

<p>Indulge your guests with these tasty morsels, made by topping toasted slices of crusty baguette with slices of roma tomato and tangy goat's cheese, sprinkled with pine nuts and fresh herbs. Choose your favourite type of goat's cheese: delicate or strong in flavour, soft or firm in texture.</p> <p><strong>Makes:</strong> 16 toasts</p> <p><strong>Ingredients: </strong></p> <ul> <li>1 baguette, about 280g, cut into 2.5cm slices</li> <li>4 tablespoons passata</li> <li>2 tablespoons sun-dried tomato paste</li> <li>4 roma tomatoes, about 250g in total</li> <li>150g goat's cheese</li> <li>1½ tablespoons extra virgin olive oil</li> <li>1 tablespoon pine nuts,</li> <li>Few sprigs of fresh thyme or oregano, plus extra to garnish</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Preheat the grill to moderate.</li> <li>Place the baguette slices on a rack in the grill pan and lightly toast on both sides.</li> <li>Mix together the passata and tomato paste and spread a little on top of each toast, covering the surface completely.</li> <li>Slice the tomatoes lengthwise, discarding a slim slice from the curved edges, to give 4 flat slices from each tomato.</li> <li>Lay a slice of tomato on top of each toast.</li> <li>Place 1 small slice of firm goat's cheese or about 1 teaspoon of soft goat's cheese on top of each tomato slice, and drizzle over a little oil.</li> <li>Scatter on a few pine nuts and thyme or oregano leaves.</li> <li>Grill for 4-5 minutes, or until the cheese is beginning to melt and the pine nuts are golden.</li> <li>Serve the toasts hot, garnished with sprigs of thyme or oregano.</li> </ol> <p><em>This article first appeared in <span><a href="http://www.readersdigest.com.au/recipes/goats-cheese-toasts">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, <span><a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S">here’s our best subscription offer</a></span>.</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>

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