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How to make a perfect romcom – an expert explains the recipe for romance

<a href="https://theconversation.com/profiles/christina-wilkins-1454385">Christina Wilkins</a>, <a href="https://theconversation.com/institutions/university-of-birmingham-1138">University of Birmingham</a> Picture the scene: it’s a dreary weeknight evening, you’re tired from work, and you want to watch something that will pick you up. My guess is that some of you – perhaps more than would admit it – would pick a romantic comedy. Over the years the romcom has been designated as “chick flick”, dismissed at awards ceremonies (the best picture Oscar primarily goes to <a href="https://www.backstage.com/magazine/article/movie-genres-perform-best-oscars-2179/">drama films</a>) and frequently panned by critics. Yet, critics are not the only ones buying cinema tickets or watching streaming services. A 2013 <a href="https://archive.nytimes.com/economix.blogs.nytimes.com/2013/08/14/reviewing-the-movies-audiences-vs-critics/">article</a> from the New York Times found that the romcom was one of the genres most likely to divide audience and critical opinion. Like many other things that are classified as “women’s things”, the romcom is often spoken of as a “guilty pleasure”. Researchers such as Claire Mortimer, who <a href="https://www.routledge.com/Romantic-Comedy/Mortimer/p/book/9780415548632">writes about comedy</a> and women, argue that the dismissal is not just down to the genre’s <a href="https://stjohnslis.libguides.com/c.php?g=1277106&p=9378728">status as “women’s films”</a> but also because romcoms are genre films. Such films are often seen as repetitive – they rely on a number of tropes to be wheeled out again and again and we come to expect certain styles, stories and characters. Some films become key examples of a genre, a kind of “best of”, and form a template which the others either imitate or diverge from. That’s not to say that all romcoms are the same. But there’s a dominant form that we think of as being definitive, called the “neo-traditional romcom”. Tamar McDonald, a professor in film, <a href="https://books.google.co.uk/books?id=9Bk-mkvdPYcC&printsec=copyright&redir_esc=y#v=onepage&q&f=false">argues that</a> this is the main form of the genre now – one that “has no use for realism”. This can be seen in characters running through airports, the absurd lack of communication between love interests and the convenient mishaps. Without these elements though, the resolution wouldn’t be as sweet. <h2>The perfect romcom</h2> So what are the ingredients for a perfect romcom? Looking at the lists of the <a href="https://www.timeout.com/film/the-70-best-romcoms-of-all-time">best romcoms of all time</a> – which the internet <a href="https://www.vanityfair.com/hollywood/2018/08/best-romantic-comedies-list">isn’t short of</a> – we see similar tropes popping up repeatedly. One popular favourite, <a href="https://www.timeout.com/film/the-70-best-romcoms-of-all-time">When Harry Met Sally</a> (1989), features the “friends to lovers” storyline. This reoccurs in more recent films like <a href="https://www.youtube.com/watch?v=iHBcWHY9lN4">Always Be My Maybe</a> (2019). Within a romcom, there typically has to be miscommunication – and lots of it. Although a relationship can blossom steadily, often unknown to the characters themselves, romcoms usually feature a pivotal moment where one character is not understood by the person they want. This miscommunication is also underpinned by conflict. Leger Grindon, an expert <a href="https://www.google.co.uk/books/edition/The_Hollywood_Romantic_Comedy/okkZPTEnYqMC?hl=en&gbpv=1&dq=Leger+Grindon+rom+coms&printsec=frontcover%22%22">in romantic comedies</a>, breaks these kinds of conflict into three major fields: between parents and children, the two characters who are dating, or when someone has to choose between personal development and sacrifice. We’ve seen examples of all of three over the years. Children defying their parents’ wishes to be with someone they love is a common theme in the queer love story, like <a href="https://www.youtube.com/watch?v=h58HkQV1gHY">Happiest Season</a> (2020), but is also present in other films, like My <a href="https://www.youtube.com/watch?v=O2mecmDFE-Q">Big Fat Greek Wedding</a> (2002). <figure><iframe src="https://www.youtube.com/embed/O2mecmDFE-Q?wmode=transparent&start=19" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>My Big Fat Greek Wedding hinges on conflict between family and love.</figcaption></figure> Conflict between the needs of the love interests can be seen in <a href="https://www.youtube.com/watch?v=zZKAA5DRF4A">What Women Want</a> (2000). And the conflict between personal development and sacrifice has been a common theme of many recent Netflix romcoms such as <a href="https://www.youtube.com/watch?v=MX6wAGuIMCg">Hello, Goodbye and Everything in Between</a> (2022) or <a href="https://www.youtube.com/watch?v=km7gv28_uX0">The Holiday Calendar</a> (2019). In Hallmark Christmas films (their own sub-genre of the romcom) like <a href="https://www.youtube.com/watch?v=GWKYnKGN8OA">Just In Time for Christmas</a> (2015), women often have to choose between their career and their relationship, a common recurrence for the Christmas sub-genre especially. Romcoms can provide escapism, but at their heart the glue of the genre is finding connection through love and laughter. How realistic this is may be shifting, with more recent examples in film and television providing more cultural critique (see comedian Rose Matafeo’s brilliant <a href="https://www.youtube.com/watch?v=AtHC1VmrNXM">Starstruck</a> series, streaming on BBC Three for example). The parameters for the characters of these stories are also changing. Once predominantly white and straight, the genre is opening up to a range of different stories. Recent examples like <a href="https://theconversation.com/red-white-and-royal-blue-review-this-queer-romcom-puts-a-new-spin-on-the-us-and-uks-special-relationship-211533">Red, White, and Royal Blue</a> (2023) and <a href="https://www.imdb.com/title/tt9731598/">Bros</a> (2022) put gay male romance front and centre, while <a href="https://www.imdb.com/title/tt15893750/">Rye Lane</a> (2023) and <a href="https://theconversation.com/crazy-rich-asians-a-movie-and-a-movement-101568">Crazy Rich Asians</a> (2018) foreground non-white protagonists. Perhaps this is because – as <a href="https://www.routledge.com/Romantic-Comedy/Mortimer/p/book/9780415548632">Mortimer</a> argues – the genre is concerned with “perennial themes” of love and identity. In a moment where definitions and understandings of identity are shifting, the romcom provides an ideal place to think through these issues in a comforting way. Or perhaps we just need the optimism we associate with the genre at a time of war and economic crisis. Although there may be classics and new challengers emerging for the title of the best, the perfect romcom is one that shows that, despite all the challenges life may throw at us, there is sometimes a happy ending. <a href="https://theconversation.com/profiles/christina-wilkins-1454385">Christina Wilkins</a>, Lecturer in Film and Creative Writing, <a href="https://theconversation.com/institutions/university-of-birmingham-1138">University of Birmingham</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-to-make-a-perfect-romcom-an-expert-explains-the-recipe-for-romance-212487">original article</a>.

Movies

Gluten-free chocolate chip biscuits

Switch up your usual flour for coconut flour to make these delicious gluten-free chocolate chip biscuits. Makes: 20 biscuits Ingredients: <ul> <li>⅔ cup of coconut flour</li> <li>⅓ cup of arrow root flour</li> <li>½ teaspoon of baking powder</li> <li>¼ teaspoon of bi-carb soda</li> <li>⅓ cup of coconut or brown sugar</li> <li>1 teaspoon of vanilla extract</li> <li>2 eggs</li> <li>½ cup of chocolate chips</li> <li>4 tablespoons of coconut oil, melted</li> <li>4 tablespoons of softened butter</li> <li>3-4 tablespoons of water</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Mix all dry ingredients excluding chocolate chips in a large bowl.</li> <li>In another bowl, mix coconut oil, butter, chocolate chips and eggs.</li> <li>Mix wet and dry mixes together.</li> <li>Add water, mixing to form a batter.</li> <li>Place balls of batter on a lined baking pan five-cm apart.</li> <li>Bake for 14to 16 minutes. Let cool.</li> </ol> Images: Shutterstock

Food & Wine

Spinach and feta puff pastry triangles

These spinach and feta cheese triangles are the perfect appetiser when entertaining hungry guests. Good thing they’re easy to make, because we guarantee they will disappear fast! Makes: 12 Ingredients: <ul> <li>3 sheets frozen puff pastry sheets, thawed and quartered</li> <li>2 teaspoon olive oil</li> <li>2 garlic cloves, crushed</li> <li>1 small brown onion, finely diced</li> <li>1 cup crumbled feta cheese</li> <li>2 bunches English spinach, trimmed and chopped</li> <li>2 eggs, lightly whisked, plus 1 more for egg wash</li> <li>Salt and pepper, to season</li> </ul> Method: 1. Preheat oven to 200°C. Line two baking trays with lightly greased baking paper. 2. Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add spinach. Cook for 2 minutes or until just wilted. Transfer mixture to colander and cool. Roughly chop mixture. 3. Combine two eggs, feta cheese and spinach mixture. Season with salt and pepper. 4. Place pastry sheets on lightly floured surface. Spoon two tablespoons of spinach and cheese mixture in the middle of each square. Brush edges with remaining egg wash and fold squares into triangles. Place on tray and brush tops with egg wash. Bake for 20 minutes or until triangles are puffed and golden. Serve. Images: Getty

Food & Wine

Coconut strawberry jam drops

These strawberry jam droplets are like the perfect, golden biscuit, filled with the perfect sweet treat. The coconut gives these traditional sugary snacks the richness they’ve been missing. Serves: 32 biscuits Ingredients: <ul> <li>125g butter, chopped, at room temperature</li> <li>⅔ cup caster sugar</li> <li>1 teaspoon maple syrup</li> <li>1 egg yolk</li> <li>1 ¼ cups self-rising flour, sifted</li> <li>⅔ cup desiccated coconut</li> <li>⅓ cup strawberry jam</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Line two large flat baking trays with non-stick baking paper.</li> <li>Using an electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until pale and creamy. Add the egg yolk and mix well. Add the flour and coconut, and mix on low speed until just combined.</li> <li>Using a heaped teaspoon of mixture, roll into balls. Place onto baking trays, allowing room for spreading. Flatten slightly with a spatula. Using the end of round handled wooden spoon, make an indentation in the centre of each biscuit. Fill the hole with a 1/4 teaspoon of jam.</li> <li>Bake 1 tray at a time for 12-15 minutes or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.</li> </ol> Images: Shutterstock

Food & Wine

The ultimate chicken pie recipe

Looking for something impressive (but quite easy) to make this weekend? Look no further than this scrumptious pie. Served with a salad, it’s a delicious meal for summer that will impress the entire family. Serves: Four to six Preparation time: 15 minutes Cooking time: 40 minutes Ingredients: <ul> <li>4 tablespoons butter</li> <li>1/4 cup onion, chopped</li> <li>1/4 cup celery, chopped</li> <li>1/4 cup carrot, chopped</li> <li>1/4 teaspoon salt</li> <li>2 tablespoons flour</li> <li>2 cups milk</li> <li>1/2 cup thick cream</li> <li>1 cube chicken stock, dissolved in hot water</li> <li>2 cups chicken, cooked and chopped</li> <li>1/2 cup frozen peas</li> <li>1/2 teaspoon fresh thyme plus more for garnish if desired</li> <li>Frozen shortcrust pastry</li> <li>Fozen puff pastry</li> <li>1 egg</li> </ul> Method: <ol> <li>Allow puff pastry to thaw at room temperature and then gently unfold.</li> <li>In a large pot, melt butter over medium high heat.</li> <li>Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.</li> <li>Sprinkle flour over vegetables and cook for one to two minutes.</li> <li>Gradually whisk in milk, cream and chicken stock, and bring to a slow boil.</li> <li>Simmer gently over medium heat until sauce begins to thicken (should take about five minutes).</li> <li>Turn heat to low, and add chicken, peas and thyme.</li> <li>Preheat oven to 220.</li> <li>Line the base and side of a pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven and let cool a little.</li> <li>Pour chicken mixture into a baking dish.</li> <li>Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge.</li> <li>Using a pastry brush, brush egg onto the top of the puff pastry.</li> <li>Bake for 30 to 35 minutes. The puff pastry will be a deep golden brown colour.</li> <li>Cool for 5 minutes before serving.</li> </ol> Image credit: Shutterstock

Food & Wine

Tropical banana cake with salted peanut caramel sauce

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

Food & Wine

Chelsea buns

This plump, fruit-filled bun has been around since the 18th century, and there’s a reason it remains popular to this day. Try our cranberry version of this English institution. Ingredients: <ul> <li>¾ cup warm milk</li> <li>14g dry yeast</li> <li>¼ cup caster sugar</li> <li>3 ½ cups plain flour</li> <li>1 teaspoon salt</li> <li>60g butter, chopped</li> <li>2 eggs, lightly beaten</li> <li>1 ½ cups dried cranberries</li> <li>⅓ cup brown sugar</li> <li>1 ½ teaspoons cinnamon</li> <li>1 orange rind, finely grated</li> <li>70g butter, softened</li> </ul> Method: <ol> <li>Whisk together the milk, yeast, and two teaspoons of the caster sugar. Leave aside in a warm place for about 10 minutes, until frothy.</li> <li>Into a large bowl, sift the flour then stir in the salt and remaining caster sugar.</li> <li>Use your fingertips to rub the chopped butter into the flour mixture until it resembles fine breadcrumbs.</li> <li>Add the milk mixture and eggs and stir until combined. Turn the dough onto a lightly floured surface and knead until smooth (around 10 minutes).</li> <li>Place the dough into a greased bowl, cover with plastic wrap, and set aside in a warm place for at least 40 minutes, or until doubled in size.</li> <li>Turn the dough onto a lightly floured surface and roll it out into a rectangle of about 30cm by 35cm. Set aside two teaspoons of the softened butter and spread the rest over the dough.</li> <li>In a bowl, combine the cranberries brown sugar, cinnamon, and orange rind. Spread this mixture evenly over the buttered dough.</li> <li>Roll the dough from the longer side. Cut into three-cm-thick slices and place into a greased a 20 to 25cm cake tin or baking dish. Be sure to leave a little room between each bun. Set the buns aside for about 20 minutes to rise.</li> <li>Preheat your oven to 200°C and spread the remaining softened butter over the buns.</li> <li>Bake buns for two to 25 minutes, or until they’re golden brown and cooked through. Allow to cool in the pan for 10 minutes before moving to a wire rack to cool completely.</li> </ol> Images: Shutterstock

Food & Wine

Lemon curd and cream sponge cake

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

Food & Wine

Apple and pear strudel

This moist, delicious apple and pear strudel makes a warming winter dessert, and is a fantastic recipe to try in the kitchen with your grandchildren. Ingredients: <ul> <li>Granny smith apple</li> <li>Pear</li> <li>65g seedless raisins</li> <li>55g walnut halves</li> <li>1 1/2 teaspoons ground cinnamon</li> <li>70g caster sugar</li> <li>5 sheets of filo pastry</li> <li>2 tablespoons vegetable oil</li> <li>Icing sugar, to dust</li> </ul> Method: <ol> <li>To begin, preheat oven to 220°C then prepare the fruit by peeling and coring the apple and pears, then coarsely chop them along with the seedless raisins and walnut halves.</li> <li>Combine the fruit and walnuts in a medium bowl with the cinnamon and caster sugar.</li> <li>Place the filo sheets on a clean work surface.</li> <li>Cover the filo sheets with a dry tea towel than a damp tea towel to prevent from drying out.</li> <li>Brush one of the filo sheets with a little oil, then top with another sheet and brush with oil.</li> <li>Continue this layering process with the remaining filo sheets.</li> <li>Spoon the fruit mixture on the short edge of the filo, leaving a 4cm border.</li> <li>Fold in the ends and roll up to enclose, then brush with oil and place on baking tray.</li> <li>Bake on top shelf of oven for 15 minutes or until golden brown.</li> <li>Dust with icing sugar, cut into equal slices and serve.</li> </ol> Images: Shutterstock

Food & Wine

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

Food & Wine

National Duck Day: Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad Serves: 2 Prep time: 10 mins Cook time: 10 mins INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 2 x precooked Luv-A Duck peking duck breasts </li> <li dir="ltr" aria-level="1"> 1 x 400g packet fresh egg noodles (medium thickness) </li> </ul> For the five spice sauce: <ul> <li dir="ltr" aria-level="1"> 1 tbsp cooking oil </li> <li dir="ltr" aria-level="1"> 2 cloves garlic, minced </li> <li dir="ltr" aria-level="1"> 3 shallots, finely diced </li> <li dir="ltr" aria-level="1"> 50g galangal, sliced </li> <li dir="ltr" aria-level="1"> 50g ginger, sliced </li> <li dir="ltr" aria-level="1"> Leftover liquid from the packet </li> <li dir="ltr" aria-level="1"> 1 tbsp five spice powder </li> <li dir="ltr" aria-level="1"> 1 tbsp tapioca starch mixed with 2 tbsp of water </li> </ul> For the cucumber salad: <ul> <li dir="ltr" aria-level="1"> 1 continental cucumber, halved and sliced into 5mm thick chunks </li> <li dir="ltr" aria-level="1"> 30g coriander, roughly chopped </li> <li dir="ltr" aria-level="1"> 1 tbsp black vinegar </li> <li dir="ltr" aria-level="1"> 1 tsp sugar </li> <li dir="ltr" aria-level="1"> 1 tbsp soy sauce </li> </ul> To garnish: <ul> <li dir="ltr" aria-level="1"> Freshly sliced spring onions </li> <li dir="ltr" aria-level="1"> 1 tsp toasted sesame seeds </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm. </li> <li dir="ltr" aria-level="1"> Preheat a large braising pot or wok. Add cooking oil. Add the garlic, shallots, galangal and ginger and fry until aromatic - about 3 minutes or so. Add the sauce from the packet and the five spice. Allow to reduce for 10 minutes. </li> <li dir="ltr" aria-level="1"> Mix tapioca starch with water. Pour it into the sauce liquid while stirring at the same time and the liquid will start to thicken. You can add more tapioca mixture if you don't think the sauce is thick enough. </li> <li dir="ltr" aria-level="1"> While the sauce simmers, reheat the noodles according to the packet instructions. </li> <li dir="ltr" aria-level="1"> To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine. </li> <li dir="ltr" aria-level="1"> Place the reduced sauce into the serving bowls, divide the noodles into 2 portions, top with the duck breasts and pour over the sauce. Serve with the cucumber salad on the side. Garnish with some spring onions and sesame seeds. </li> </ol> Image credit: Luv-A-Duck

Food & Wine

The gooiest and most scrumptious brownie recipe there ever was

Over60 community member shares her seriously yummy brownie recipe. Think gooey centre and lots of white and dark chocolate. Don’t say we didn’t warn you – these might just be the best brownies we’ve ever had! Serves: Eight Preparation time: 10 minutes Cooking time: 30 minutes Ingredients: <ul> <li>250 grams butter</li> <li>300 grams dark cooking chocolate</li> <li>5 eggs</li> <li>1.5 cups sugar</li> <li>1.5 cups plain flour, sifted</li> <li>180 grams of white chocolate (broken into pieces)</li> <li>180 grams of milk chocolate (broken into pieces)</li> </ul> Method: 1. Preheat over to 180. Not fan forced. If you only have a fan forced turn the oven down a bit. 2. Melt butter and dark chocolate (I do this in a double boiler). Set aside. 3. Mix eggs, sugar, flour. Add the dark chocolate and butter mixture. Stir till smooth. Add the rest of the chocolate. 4. Line a baking pan with baking paper. Fill with mixture - you can use square or rectangular pan. 5. Put in the over for no more than 30 mins. 6. Let cool a little but these are best served a little warm. Images: Shutterstock

Food & Wine

National Duck Day: Diana Chan’s Luv-a-Duck whole roasted duck with a cinnamon and orange glaze

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Diana Chan’s Luv-a-Duck whole roasted duck with a cinnamon and orange glaze Serves: 6-8 Prep time: 20 mins Cook time: Approximately 3 hours INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 1 x Luv-A Duck whole duck </li> <li dir="ltr" aria-level="1"> 1 lemon, sliced into wheels </li> <li dir="ltr" aria-level="1"> 5 cloves of garlic, chopped </li> <li dir="ltr" aria-level="1"> 2 cinnamon quill </li> <li dir="ltr" aria-level="1"> Cooking salt to rub </li> </ul> For the cinnamon and orange glaze: <ul> <li dir="ltr" aria-level="1"> ½ cup balsamic vinegar </li> <li dir="ltr" aria-level="1"> ¼ cup honey </li> <li dir="ltr" aria-level="1"> Juice of ½ a lemon </li> <li dir="ltr" aria-level="1"> Juice of 1 whole orange </li> <li dir="ltr" aria-level="1"> Pinch of salt </li> <li dir="ltr" aria-level="1"> 1 tsp ground cinnamon </li> </ul> Buttered greens: <ul> <li dir="ltr" aria-level="1"> 200g green beans, blanched in boiling water </li> <li dir="ltr" aria-level="1"> 2 garlic cloves minced </li> <li dir="ltr" aria-level="1"> 50g butter </li> <li dir="ltr" aria-level="1"> Pinch of salt and pepper </li> </ul> To garnish: <ul> <li dir="ltr" aria-level="1"> Freshly chopped coriander </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Preheat the oven to 180C. </li> <li dir="ltr" aria-level="1"> To prepare the duck, remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels. </li> <li dir="ltr" aria-level="1"> Set the duck on the working surface. Score the duck's skin on the breast in a diamond pattern, making sure you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat releases. Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over. Place the duck breast side up. </li> <li dir="ltr" aria-level="1"> Put the chopped garlic, sliced lemons and cinnamon quills inside the duck cavity (NB:these are just for flavor, not for eating - you will discard them after cooking). The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside. Tie up the duck legs with butcher's twine. </li> <li dir="ltr" aria-level="1"> Place the duck breast side up on a large roasting pan with a rack within (roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). </li> <li dir="ltr" aria-level="1"> Roast the duck, breast side up, for 1 hour at 180C. </li> <li dir="ltr" aria-level="1"> After 1 hour of roasting, flip the duck on its breast and roast it breast side down (roast the other side) for 40 minutes at the same temperature. </li> <li dir="ltr" aria-level="1"> Remove the roasting pan with the duck from the oven and carefully pour off all the duck fat juices from the roasting pan into a large glass or metal bowl. </li> <li dir="ltr" aria-level="1"> Flip the duck, breast side up again, and place back on the rack in the roasting pan. </li> <li dir="ltr" aria-level="1"> Add to the bowl with the juices from the duck fat, combine the balsamic vinegar, honey, lemon juice with the freshly squeezed juice of 1 orange. </li> <li dir="ltr" aria-level="1"> Brush all over the duck with the balsamic mixture and cook the duck, breast side up for another 40-50 minutes at 180C, brushing every 10 minutes with the mixture. </li> <li dir="ltr" aria-level="1"> You can carefully use the grill function in the oven to crisp up the duck skin for the last 10-15 minutes (do it carefully, checking the duck regularly to make sure it doesn't burn). </li> <li dir="ltr" aria-level="1"> In the meantime, prepare to cook the beans. Using a pan over medium heat, add in the butter. Once melted add in the garlic and toss for a few seconds before adding in the beans to coat through. </li> <li dir="ltr" aria-level="1"> After the duck is cooked, remove it from the oven, let the duck stand for 15 minutes. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve with the beans as a side. </li> </ol> Image credit: Luv-a-Duck

Food & Wine

The only ANZAC biscuits recipe you'll ever need

ANZAC biscuits are no doubt an Aussie and New Zealand classic and they’re super easy to make. Historically, the golden cookies were typically made at home to sell for fund-raising, or to serve at other events help to raise money for the war effort. Try this recipe as you reflect on the National Day of Remembrance. Ingredients: <ul> <li>1 + 1/4 cups plain flour, sifted</li> <li>1 cup rolled oats</li> <li>1/2 cup caster sugar</li> <li>3/4 cup desiccated coconut</li> <li>150g unsalted butter</li> <li>2 tbsp golden syrup</li> <li>1 + 1/2 tbsp water</li> <li>1/2 tsp bicarb soda</li> </ul> Method: <ol> <li>Preheat oven to 170C</li> <li>Place flour, oats, coconut and sugar in a large bowl and stir to combine</li> <li>In a small saucepan place the golden syrup and butter and stir over low heat until butter is fully melted.</li> <li>Mix bicarb soda with 1 + 1/2 tbsp of water and add to the golden syrup mixture.</li> <li>Pour into the dry ingredients and mix together until fully combined.</li> <li>Roll tablespoonfuls of mixture into balls and place them on baking trays lined with nonstick baking paper, press down on the tops to flatten slightly.</li> <li>Bake for 12 minutes or until golden brown.</li> </ol> Image credit: Shutterstock

Food & Wine

Rhubarb and apple tarts

These individual tarts are heavenly, and go perfectly with cream, or are just as good by themselves. Try them and see. Makes: 6 tarts Ingredients: <ul> <li>500g shortcrust pastry (store-bought or your favourite recipe)</li> <li>1 tablespoon plain flour</li> <li>¼ cup caster sugar</li> <li>2 apples, peeled and sliced</li> <li>300g rhubarb cut into 2cm pieces</li> <li>2 teaspoons ground cinnamon</li> <li>¼ teaspoon ground cardamom</li> <li>1 egg, beaten</li> </ul> Method: <ol> <li>Preheat your oven to 200°C and put a large baking tray on the middle rack to warm up.</li> <li>Roll out your pastry and cut out six circles approximately 15cm and put them in the fridge to stay chilled.</li> <li>Toss the apples and rhubarb slices with the flour, caster sugar, cinnamon and cardamom.</li> <li>Lay a large piece of baking paper on the counter and place the chilled pastry on top. Fill the centre of each pastry with the apple and rhubarb mixture.</li> <li>Fold the edges of the pastry up and over the sides of the filling, pressing it together.</li> <li>Brush the pastry with a little of the beaten egg and sprinkle a little extra caster sugar on top.</li> <li>Slide the tarts onto the hot tray and cook for 35 minutes or until the pastry is golden and crisp.</li> </ol> Images: Shutterstock

Food & Wine

Jam roly-poly

Looking for the perfect sweet treat to have with your cuppa? Look no further than this old-school classic, the infamous jam roly-poly. Forget the supermarket-bought awful incarnations, this is easy to make and is quite affordable too. Ingredients: <ul> <li>Butter for greasing</li> <li>50g salted butter, chilled and cut into chunks</li> <li>250g self-raising flour, plus extra for rolling</li> <li>1 vanilla pod, seeds scraped out</li> <li>50g shredded suet</li> <li>150ml milk</li> <li>100g raspberry</li> <li>Ice-cream or custard to serve </li> </ul> Method: <ol> <li>Put a roasting tin onto the bottom shelf of the oven, with another wire shelf directly above it. Fill the roasting tin with two-thirds boiling water from the kettle, then carefully slide it back in. Heat oven to 180C. </li> <li>Tear off a large sheet of foil and greaseproof paper (approx. 30cm by 40cm). Sit the paper on top of the foil and butter it. </li> <li>Put butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. </li> <li>Add the suet and stir through, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a little more milk, depending on your flour. </li> <li>Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25cm to 25cm. </li> <li>Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. </li> <li>Carefully lift onto the greased paper, join-side down, loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for one hour. </li> <li>Let the roly-poly sit for five minutes before unwrapping, then carefully open the foil and paper, and thickly slice to serve. </li> <li>Serve with ice-cream or custard and you'll have some very satisfied guests on your hands.</li> </ol> Images: Shutterstock

Food & Wine

Recipe: Chocolate caramel slice

The chocolate caramel slice is a variation on one I have made for years, with an extra hit of chocolate in the caramel, and using my quick and easy method of combining caramel and regular sweetened condensed milks. This slice is so wickedly addictive, to avoid gluttonous temptation it's best to pop leftovers in containers for guests to take with them – or pop them in portioned amounts in the freezer. Makes: 40 Ingredients: · 250g butter plus 25g, softened · ¾ cup caster sugar · 2 teaspoons vanilla extract · 2 ½ cups plain flour · 1 teaspoon baking powder · ⅓ cup dark Dutch cocoa powder plus 1 tablespoon extra · 1 tin sweetened condensed milk · 1 tin condensed milk caramel · 1 tablespoon golden syrup · 125g 50 per cent dark chocolate, roughly chopped Method: <ol> <li>Preheat oven to 180 degrees Celsius. Line the base and sides of a 28 x 21cm slice tin with baking paper.</li> <li>Put 250g butter, sugar and vanilla extract in a food processor (or mixer) and whiz until pale and soft. Add flour, baking powder and ⅓ cup of cocoa, and pulse again to combine. Tip ¾ of the mix into the prepared baking tin and press in, then smooth firmly with the back of a tablespoon. Pop in the fridge while you prepare the rest.</li> <li>Mix the condensed milks, 25g butter and golden syrup in a microwave-proof bowl and microwave on high for one minute. Add the extra tablespoon of cocoa powder and whisk until loosened. Microwave on high for a further minute and whisk until smooth.</li> <li>Pour the caramel mix over the base and sprinkle over the chopped chocolate. Top with the remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Bake for 30-35 minutes until richly golden and cooked through. Cool in the tin, remove and slice into squares and store in an airtight container.</li> </ol> Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz" target="_blank" rel="noopener">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

6 delicious cheesecake recipes to delight the whole family

Whether your sweet tooth steers you towards something bejewelled in berries or coated in chocolate, cheesecakes make for an excellent dessert all year round. In no particular order, here are 10 recipes to try at home, whether you want to impress the whole family at your next event or want to dig in solo for a cheesecake demolition (no experience required). <ul> <li><a href="https://justamumnz.com/2016/10/23/caramello-chocolate-cheesecake/" target="_blank" rel="noopener">Caramello cheesecake</a> </li> </ul> Caramel and chocolate go hand in hand, so it only makes sense to pair Caramello with cake. And with a prep time of only 20 minutes (though 4 hours are recommended for setting), this sweet treat can be yours in record time after the cake craving strikes. <ul> <li><a href="Custard%20apple%20cheesecake" target="_blank" rel="noopener">Custard apple cheesecake</a> </li> </ul> In another take on a classic combo, Woolworths’ recipe promises a 45 minute prep time, with only four steps. Best yet, it doesn’t require baking, so there’s no fear of burning it before you even get the chance to enjoy it. <ul> <li><a href="https://www.recipetineats.com/no-bake-mango-cheesecake/" target="_blank" rel="noopener">No bake mango cheesecake</a> </li> </ul> RecipeTin Eats' Nagi Maehashi credits bargain mangoes for this recipe, and no matter its humble origins, the multitude of ways this one can be played with makes it the perfect base to experiment. Plus, Nagi lists her notes, tips, and tricks to help any baker through the process. <ul> <li><a href="https://www.taste.com.au/recipes/ultimate-choc-mint-cheesecake-recipe/zwfw4gs8" target="_blank" rel="noopener">Ultimate choc-mint cheesecake</a> </li> </ul> For KitKat lovers, and avid fans of mint chocolate, this recipe is a must. It provides a grand opportunity to get creative with decorating too, though it could be a bit of a challenge to improve upon the surewire winner KitKat ring. <ul> <li><a href="https://www.readersdigest.ca/food/recipes/lemon-curd-cheesecake/" target="_blank" rel="noopener">Lemon curd cheesecake</a></li> </ul> With lemon curd involved, is there ever any need to say more? This recipe, although from a Canadian, gives bakers the option to swap their measurements to metric for an easier experience. And even more, you can edit the portion size, so no more guessing while adjusting the recipe to suit. <ul> <li><a href="https://www.modernasianbaking.com/recipes/the-best-japanese-cheesecake-recipe" target="_blank" rel="noopener">Foolproof Japanese cheesecake</a> </li> </ul> And last but certainly not least is the bouncy and brilliant Japanese cheesecake. These cakes, also known as a cotton cheesecake or a soufflé cheesecake, cannot be missed. And with notes from recipe author Kat Lieu to assist, now is as good a time as any to give it a go. The OverSixty team shared their favourite cheesecake flavours too, and though they may not all be family friendly, they’re certainly nothing short of absolutely scrumptious. Coming in first? Baileys. Indulgent and creamy, any cheesecake recipe that features the liqueur is sure to be a winner. <ul> <li><a href="https://www.taste.com.au/recipes/baileys-cheesecake-recipe/633f1u7z" target="_blank" rel="noopener">Baileys cheesecake</a></li> <li><a href="https://www.bestrecipes.com.au/recipes/caramilk-baileys-salted-caramel-cheesecake-recipe/9bnmlwmn?r=baking/66odb6fv&h=baking" target="_blank" rel="noopener">Caramilk, Baileys, and salted caramel cheesecake</a></li> <li><a href="https://bakeplaysmile.com/baileys-chocolate-cheesecake-no-bake/" target="_blank" rel="noopener">No bake Baileys chocolate cheesecake</a></li> </ul> And second up, though no less desirable, are fruit cheesecakes (lemon, blueberry, and raspberry topping our lists). Typically a more humble option, but certainly no less delicious, with hundreds of flavours available to make them shine inside and out. <ul> <li><a href="https://www.recipetineats.com/blueberry-cheesecake/" target="_blank" rel="noopener">Blueberry cheesecake</a></li> <li><a href="https://www.womensweeklyfood.com.au/recipes/lemon-and-blueberry-cheesecake-1489" target="_blank" rel="noopener">Lemon and blueberry cheesecake</a></li> <li><a href="https://www.bestrecipes.com.au/recipes/no-bake-lemon-cheesecake-recipe-2/z5ltaea8" target="_blank" rel="noopener">No bake lemon cheesecake</a></li> <li><a href="https://www.allrecipes.com/recipe/25642/white-chocolate-raspberry-cheesecake/" target="_blank" rel="noopener">White chocolate raspberry cheesecake</a></li> </ul> Images: Getty

Food & Wine

Strawberry and yoghurt pops

For a healthy and delicious treat, try these super-simple yoghurt pops. The grandkids will love them! Makes: Eight Preparation time: 10 minutes Setting time: Eight hours Ingredients: <ul> <li>2 punnets of strawberries, tops removed, chopped</li> <li>1 cup vanilla yoghurt</li> </ul> Method: 1. Place strawberries in the bowl of a food processor and process until smooth. Transfer to a bowl. 2. Add vanilla yoghurt and gently fold until mixture is just combined. Spoon the strawberry mixture evenly among eight 80ml (1/3-cup) capacity ice-block moulds. 3. Place in the freezer for 8 hours or until firm. NOTE: You can replace strawberries for any other fruit - mangos work really well too!

Food & Wine

Recipe: Cheesy potato bake

The perfect accompaniment to any meal, everyone needs a great potato bake recipe in his or her repertoire and this one is delicious (and simple). Serves: Six Preparation time: 20 minutes Cooking time: One hour 30 minutes Ingredients: <ul> <li>60g of butter, plus extra for greasing</li> <li>2 ⅓ cups milk</li> <li>400ml cream</li> <li>2 cups of cheese (tasty or parmesan work well), grated</li> <li>1½ kg potatoes (Sebago, Desiree, or similar), peeled and thinly sliced1 onion, finely chopped</li> <li>3 garlic cloves</li> <li>1 tablespoon fresh thyme leaves</li> <li>Salt and pepper to season</li> </ul> Method: <ol> <li>Preheat oven to 180 °C or 160 °C for fan forced. Lightly grease a seven-cup ovenproof dish. </li> <li>Melt butter in a heavy-based saucepan over medium heat. Slowly add milk and cream, stirring constantly until well combined. </li> <li>Add one and half cups of cheese. Stir to combine. </li> <li>Layer one third of potatoes over base overlapping slightly. Top with half the onion, garlic, thyme and one third of cheese sauce. Season with salt and pepper. Repeat two more times. </li> <li>Brush a sheet of foil with oil and place oil-side down over the potato. Seal tightly. Bake for 45 minutes. Uncover and brush top with melted butter. Cook a further 45 minutes until tender and golden brown. Sprinkle with remaining cheese for last 15 minutes of cooking.</li> </ol> Image: Getty

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How to make a perfect romcom – an expert explains the recipe for romance

Gluten-free chocolate chip biscuits

Spinach and feta puff pastry triangles

Coconut strawberry jam drops

The ultimate chicken pie recipe

Tropical banana cake with salted peanut caramel sauce

Chelsea buns

Lemon curd and cream sponge cake

Apple and pear strudel

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

National Duck Day: Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad

The gooiest and most scrumptious brownie recipe there ever was

National Duck Day: Diana Chan’s Luv-a-Duck whole roasted duck with a cinnamon and orange glaze

The only ANZAC biscuits recipe you'll ever need

Rhubarb and apple tarts

Jam roly-poly

Recipe: Chocolate caramel slice

6 delicious cheesecake recipes to delight the whole family

Strawberry and yoghurt pops

Recipe: Cheesy potato bake

News

Shop

Catalogues

Travel

Health

Lifestyle

Finance

Entertainment

Property

Information

Keep up to date

Search

How to make a perfect romcom – an expert explains the recipe for romance

Gluten-free chocolate chip biscuits

Spinach and feta puff pastry triangles

Coconut strawberry jam drops

The ultimate chicken pie recipe

Tropical banana cake with salted peanut caramel sauce

Chelsea buns

Lemon curd and cream sponge cake

Apple and pear strudel

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

National Duck Day: Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad

The gooiest and most scrumptious brownie recipe there ever was

National Duck Day: Diana Chan’s Luv-a-Duck whole roasted duck with a cinnamon and orange glaze

The only ANZAC biscuits recipe you'll ever need

Rhubarb and apple tarts

Jam roly-poly

Recipe: Chocolate caramel slice

6 delicious cheesecake recipes to delight the whole family

Strawberry and yoghurt pops

Recipe: Cheesy potato bake

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