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“It’s the court of public opinion”: Sarah Ferguson condemns Phillip Schofield backlash

<p dir="ltr">Sarah Ferguson has spoken out against the wave of judgement directed at former This Morning presenter Phillip Schofield and the relationship scandal that swept the world. </p> <p dir="ltr">The 63-year-old Duchess of York was chatting to businesswoman Sarah Jane Thomson on her podcast, <em>Tea Talks</em>, when conversation turned to Schofield, and his controversial affair with a man - and co-worker - 30 years younger than him. </p> <p dir="ltr">When news of the affair broke, Schofield stepped down from his 20 year position as the face of This Morning. He later confessed to the Daily Mail that he had lied about the relationship, and <a href="https://www.oversixty.com.au/news/news/i-will-die-sorry-phillip-schofield-breaks-his-silence-on-his-career-ending-affair">informed <em>The Sun </em>that he was “not a groomer”</a>, despite public opinion.</p> <p dir="ltr">Criticism for the disgraced host flooded social media in the wake of the whole ordeal, with the story and its related rumours splashed across publications worldwide, and it was the backlash that Ferguson wanted to address, namely the idea of ‘cancel culture’ at the centre of it all. </p> <p dir="ltr">Thomson prompted the discussion by comparing social media’s take to a “huge game of Chinese whispers”, to which Ferguson responded that “it’s like the court of public opinion.”</p> <p dir="ltr">“And then [that can lead to] massive bullying to the point of extermination of a soul,” she added. “I don’t believe that anybody has that right to judge and exterminate a person’s own beliefs.”</p> <p dir="ltr">From there, Ferguson encouraged listeners not to leap to assumptions, as “we all have failings”. She asked that everyone instead take a moment “or make a cup of tea before you judge another human being without knowing all the facts”. </p> <p dir="ltr">“We don’t know the facts,” she pointed out. “We certainly don’t know what people get up to.”</p> <p dir="ltr">Thomson had her own thoughts to share on the matter, noting that “the problem is, when you’re in the public eye, any failing you make is there to be talked about, and the rest of us don’t have that. </p> <p dir="ltr">“We don't have that deep examining of where we've gone wrong, and then it's reflected over and over and over.”</p> <p dir="ltr">And while the two had made their point, Ferguson took a moment to discuss a - in her opinion “spot on” - article by Jeremy Clarkson for the<em> Sunday Times</em>, in which he wrote about the public’s race to condemn Schofield.</p> <p dir="ltr">“I’ve never seen a witch-hunt like it,” he said, “and what baffles me most of all is that, as things stand, no crime has been committed. I don’t know him at all well and have no skin in the game, but it seems to me he is only guilty of being what he said he was: gay.”</p> <p dir="ltr">In the article, Clarkson went on to note that the age gap between Schofield and his partner in the affair was receiving a different degree of attention to heterosexual stars in similar relationship situations - from the likes of Leonardo DiCaprio, who frequently dates women significantly younger than himself, and Al Pacino’s 54-year age gap with his pregnant partner.</p> <p dir="ltr">“Phil is no longer the genial host of some morning-time televisual cappuccino froth,” Clarkson surmised. “According to the people's court of social media, he's like his brother, a nonce.”</p> <p dir="ltr"><em>Images: Getty</em></p>

Relationships

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"I will die sorry": Phillip Schofield breaks his silence on his career-ending affair

<p>Former <em>This Morning </em>host Phillip Schofield has broken his silence over his affair with a colleague 30 years his junior in an interview with <em>The Sun</em>. </p> <p>And while the disgraced British television star shared that he had been left feeling “utterly broken and ashamed” over the whole ordeal, he stressed that any rumours of grooming were not true. </p> <p>“I did not,” he told the publication, after a week of the social media rumour mill running riot. “I did not [groom him].”</p> <p>“I know the photos of us circulating on Twitter look shocking, but I’m not a groomer,” Phillip insisted.</p> <p>He noted that “there are accusations of all sorts of things”, but claimed that had never been an abuse of power, as “we’d become mates … but of course I understand that there will be a massive judgement, but bearing in mind, I have never exercised that anywhere else.”</p> <p>According to Phillip, the two remain friends. And although the ex-show runner had been 30 years younger than him at the time of their affair, he added that the relationship had only begun after the man was 20 years old, when “something just happened between us that changed everything.” </p> <p>“I assume somebody, somewhere, assumed something was going on, correctly” he shared, “and didn't say anything. </p> <p>“At the time I did not think about it possibly ruining my career. I really probably only thought about it when I saw the rumour mill, and saw it growing.</p> <p>“Then I saw the link with the drama school photo [from] all those years before, and thought, ‘this looks shocking’."</p> <p>However, as Phillip said, he hadn’t lied in order to protect his own career, but instead because the other man in the affair hadn’t wanted “his name in public. He wanted his own life.” </p> <p>Phillip explained that “the lies grew bigger and bigger and bigger”, and that it was starting to have a deep effect on both of them. </p> <p>“It got to the stage where it was out of control,” he said, “and for whatever cost, it had to stop.</p> <p>“I have massive guilt, and regret. I’ve made a mistake, I’ve had an affair at work.”</p> <p> “I think my greatest apology must go to him,” Phillip revealed. “It has brought the greatest misery into his totally innocent life, his totally innocent family, his totally innocent friends.</p> <p>“It has brought the greatest grief to them.”</p> <p>He added that the pair hadn’t spoken since the story broke - and that he also no longer speaks to his former friend and co-host Holly Willoughby - but that when things began to spiral out of control, he’d “paid for his lawyers to independently work on his behalf. </p> <p>“I am deeply sorry and I apologise to him because I should have known better. I should have acted the way I have always acted. I should not have done it.</p> <p>“I’m sorry. And I will forever be sorry. I will die sorry. I am so deeply mortified.”</p> <p><em>Images: Getty</em></p>

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King Charles cuts ties with TV host over affair revelations

<p>King Charles has cut all ties with UK television host Phillip Schofield, after he lied about having an affair. </p> <p>Schofield has been dumped from his hosting gig at <em>This Morning</em>, which he has been the face of for 21 years, after he admitted he had an affair with a much younger man who worked at the ITV network.</p> <p>The 61-year-old resigned from the network after lying about the “consensual on-off relationship", admitting in a statement that the affair was "unwise" but stressed it was "not illegal".</p> <p>He added that he was "deeply sorry" for having lied to his wife and to ITV about his relationship with the man reportedly 30 years his junior and who he first met as a teenager.</p> <p>“Contrary to speculation, whilst I met the man when he was a teenager and was asked to help him to get into television, it was only after he started to work on the show that it became more than just a friendship,” he said in his recent statement.</p> <p>In light of the affair, Schofield has been dropped by The Prince's Trust, after being an ambassador for several years. </p> <p>A spokesperson from the King's charity told <em><a title="The Telegraph" href="https://www.telegraph.co.uk/news/2023/05/30/phillip-schofield-dropped-princes-trust-this-morning-affair/" target="_blank" rel="noopener">The Telegraph</a> UK</em> that it was mutually agreed it was "no longer appropriate to work together".</p> <p>"In light of Phillip's recent admissions, we have agreed with him that it is no longer appropriate to work together," a Prince's Trust spokesperson said.</p> <p>All references to Schofield have been removed from the charity's website and also his own page.</p> <p>It previously read, "Outside of work, Phillip is an ambassador for the charity The Prince's Trust, dedicating time to further the work of supporting vulnerable young people in the UK".</p> <p>The Prince's Trust was created in 1976 by then-Prince Charles to help young disadvantaged people in the UK, with the hugely successful charity helping more than one million young people by providing them with business grants, education and training.</p> <p>Following the bombshell revelation of Schofield's affair, ITV said it had investigated the allegations of his affair "several times" from early 2020, but said it didn't find any evidence.</p> <p>It's been a trying time for the ex-presenter with his brother Timothy recently being jailed for 12 years over child sex offences.</p> <p><em>Image credits: Getty Images</em></p>

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Beloved Seinfeld star dead at 90

<p>The prolific and beloved character actor Phillip Baker Hall has died at 90 years of age. Known for his roles in films like Boogie Nights and Magnolia and shows such as Seinfeld and Modern Family, he had an impressive career spanning over six decades.</p> <p>Hall's wife of nearly 40 years, Holly Wolfle Hall, confirmed the news, saying he died on the 12th of June in Glendale, California, surrounded by loved ones.</p> <p>His most memorable roles in film include playing the IRS Boss in Say Anything, Sydney in Hard Eight, Floyd Gondolli in Boogie Nights, Jimmy Gator in Magnolia, Jack Baylor in Bruce Almighty, Sherwood Morrill in Zodiac and a CIA director in Argo.</p> <p>When it came to TV, Hall gave over 200 guest performances, including as library cop Joe Bookman on Seinfeld, Senator Matt Hunt on The West Wing, Dr. Morrison on Curb Your Enthusiasm and Walt Kleezak on Modern Family.</p> <p>Born in Toledo, Ohio on September the 10th, 1931, Hall began his career as a United States Army translator in Germany and a high school teacher before pursuing acting as he entered his 40s.</p> <p>His career in film really picked up during the '80s, when he starred as Richard Nixon in Secret Honor (1984) and held supporting roles in movies like Garry Marshall's Nothing in Common (1986), Midnight Run (1988) starring Robert De Niro, John Hughes' classic rom-com Say Anything (1989) and Ghostbusters II (1989), in which he played the police commissioner.</p> <p>Hall also began working with Paul Thomas Anderson during the decade, starring in his short film Cigarettes &amp; Coffee in 1993, which then led to his directorial debut Hard Eight (1996) in which Hall stars alongside John C. Reilly.</p> <p>Later appearing in Anderson's films Boogie Nights (1997) and Magnolia (1999), playing an adult theatre magnate and a children's game show host.</p> <p>Hall's career in film continued to grow in the '90s and 2000s with films such as The Truman Show (1998), The Talented Mr. Ripley (1999), The Insider (1999), Dogville (2003), Bruce Almighty (2003), Zodiac (2007) and Argo (2012).</p> <p>Phillip is survived by his wife, his brother, four daughters and four grandchildren and will be missed by his fans and family.</p> <p><em>Image: Getty</em></p>

News

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Why the penguins are out in record-breaking numbers

<p dir="ltr">Australia’s Phillip Island, home to the world’s smallest penguins, has been the site of a record-breaking “penguin parade”, with over 5,200 birds crossing the beach in a single night.</p> <p dir="ltr">Every day at dusk, some of these penguins make the trip to their nesting grounds on-shore after hunting for fish, squid, kill and small crustaceans in the ocean in an event that regularly draws large numbers of tourists.</p> <p dir="ltr">“Penguin viewing has occurred at the same location for over 50 years and the birds have been habituated to nightly activity over time,” Paula Wasiak, a Phillip Island Nature Parks field researcher, told <em><a href="https://www.livescience.com/record-breaking-penguin-parade-australia" target="_blank" rel="noopener">Live Science</a></em>.</p> <p dir="ltr">On May 3, 5,219 of the 40-centimetre-tall penguins stormed the beach toward their burrows in less than an hour.</p> <p dir="ltr">“We couldn’t believe our eyes when more than 5,000 penguins came out of the water in less than an hour,” Wasiak said in a <a href="https://www.penguins.org.au/about/media/latest-news/new-news-page-36/" target="_blank" rel="noopener">statement</a>.</p> <p dir="ltr">The penguin extravaganza comes just a week after the record for the island’s largest penguin parade was broken, when 4,592 penguins came ashore all at one on April 29 according to Wasiak.</p> <p dir="ltr">Overall, May has seen multiple parades with surprisingly high numbers, with 3,000 to 5,000 birds marching each night.</p> <p dir="ltr">“It’s been a penguin party night after night, which is unusual for this time of year, let alone in record numbers like we are seeing now,” Wasiak said.</p> <p dir="ltr">Historically, the larger parades tend to take place in November and December during peak breeding season, according to the Penguin Foundation.</p> <p dir="ltr">As for why they’re coming together in such large numbers lately, it might be to do with this year’s La Niña event.</p> <p dir="ltr">Little penguins primarily eat small fish, such as anchovies, which can only live in a narrow temperature range, according to Wasiak.</p> <p dir="ltr">“It suggests that during La Niña years, the ocean conditions around Phillip Island are often ideal for an abundant supply of fish/food close to shore,” she told Live Science.</p> <p dir="ltr">But, Wasiak said the turnout could also be related to another phenomenon called the “autumn breeding attempt”, where older penguins attempt to breed outside of mating season and results in more penguins heading out to forage, or improvements in the island’s habitat.</p> <p dir="ltr">“One of the main areas we’re seeing an increase in penguin attendance is to the east of the colony. In the past, poor habitat erosion in this area meant penguins had difficulty accessing and nesting there,” she explained.</p> <p dir="ltr">“A lot of work has gone into improving dune structure, creating penguin pathways and restoring habitat, which is now paying off.”</p> <p dir="ltr">If you can’t make it to the island for the nightly parades, you can also watch livestreams on <a href="https://www.facebook.com/phillipislandnatureparks" target="_blank" rel="noopener">Facebook</a> and <a href="https://www.youtube.com/user/pipenguinparade" target="_blank" rel="noopener">YouTube</a>.</p> <p><span id="docs-internal-guid-34818260-7fff-38dc-9520-442a4219e3ca"></span></p> <p dir="ltr"><em>Image: Phillip Island Nature Parks</em></p>

Domestic Travel

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Prince Harry comes together with royal family in tribute to Prince Phillip

<p>Prince Harry will soon join with members of the British Royal Family, including brother Prince William, as a special tribute is paid to his late grandfather, Prince Phillip.</p> <p>The Duke of Edinburgh will forever be remembered by all of his children and grandchildren in a documentary that will air later this month. The BBC recently announced the release of<span> </span><em>Prince Phillip: The Royal Family Remembers</em>, revealing it was something that began as a tribute for the Duke’s 100th<br />birthday, but was reworked following his death in April.</p> <p>“More than a dozen members of the Royal Family offer their personal thoughts and reflections as they pay historic tribute to the extraordinary life of His Royal Highness Prince Phillip Duke of Edinburgh” a press release stated.</p> <p>All children of the Queen and Duke, along with their adult grandchildren and other members of the Royal Family, have agreed to take part in this unique portrait of the longest-serving consort in royal history.</p> <p>This landmark documentary features interviews filmed both before and after the Duke’s death in April. Producers were given special access to the Queen’s private home movie collection, which is sure to unearth some unique footage.</p> <p>Between the footage and the interview, it’s said the documentary will be “an unrivalled portrait of a man with a unique place in royal history – by those who knew him best”.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7843910/new-project.jpg" alt="" data-udi="umb://media/51030a792e54409f928e261d7152e908" /></p> <p><em>Image: Getty</em></p> <p>Prince Harry has made a number of TV appearances since his exit from life as a senior royal in March 2020, but none of those have been alongside other members of the Royal Family. His two Oprah appearances and his appearance in the mental health docu-series<span> </span><em>The Me You Can’t See –<span> </span></em>both covered his trials and tribulations with the royals and his perhaps worst memories in recent times.</p> <p>This TV appearance will more than likely have a more positive angle for the Duke of Sussex to reflect on. Prince Harry flew from the US to the UK to attend his grandfather’s funeral, marking this occasion as the first time he’d seen his family since the claims of racism within The Firm, among a number of other revelations.</p> <p>This new documentary isn’t the first time the family are paying tribute to their patriarch. Days after passing, the Queen and Prince Phillip’s four children – Prince Charles, Princess Anne, Prince Andrew and Prince Edward – remembered their farther in a special that aired on the BBC.</p> <p><em>Prince Phillip: The Royal Family Remembers airs in the UK on September 22 at 9 pm (6 am September 23rd AEST).</em></p>

Family & Pets

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Prince Phillip's posthumous naval honour

<p>Prince Philip has been honoured posthumously, with the Royal National Lifeboat Institution naming their newest boat after the recently passed royal.</p> <p>The announcement came on the 71st anniversary of Prince Phillip assuming command of the<span> </span><em>HMS Magpie<span> </span></em>in 1950 – a huge moment in the decorated royal's naval career.</p> <p>The Royal National Lifeboat Institution charity organisation tweeted “we’re excited to reveal that Wells-next-the-Sea’s new Shannon class lifeboat will be named Duke of Edinburgh, in honour of his maritime service”.</p> <blockquote class="twitter-tweet"> <p dir="ltr">On this day in 1950, HRH The Duke of Edinburgh assumed command of HMS Magpie and we’re excited to reveal that Wells-next-the-Sea’s new Shannon class lifeboat will be named Duke of Edinburgh, in honour of his maritime service <a href="https://twitter.com/RoyalFamily?ref_src=twsrc%5Etfw">@RoyalFamily</a> <a href="https://twitter.com/RoyalNavy?ref_src=twsrc%5Etfw">@RoyalNavy</a> <a href="https://t.co/Yp9uey8JYI">pic.twitter.com/Yp9uey8JYI</a></p> — RNLI (@RNLI) <a href="https://twitter.com/RNLI/status/1433331529023905794?ref_src=twsrc%5Etfw">September 2, 2021</a></blockquote> <p>The Royal family welcomed the honour, tweeting about it alongside a range of lovely images.</p> <p>Earlier on in June, Prince Charles visited the charity’s Lifeboat centre in Poole where, as a nod to his father’s naval career, he installed a silver magpie on the new lifeboat.</p>

Cruising

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A beautiful new rose for Phillip

<div class="post_body_wrapper"> <div class="post-body-container"> <div class="post_body"> <div class="body_text redactor-styles redactor-in"> <p>Queen Elizabeth was overwhelmed when she was gifted a special present on what would have been Prince Philip's 100th birthday.</p> <p>Her Majesty is a Patron of the Royal Horticultural Society and was gifted a specially-bred rose that has been named in memory of her late husband.</p> <p>The flower, called the Duke of Edinburgh Rose, was gifted to the Queen on Wednesday the 2nd, but photos have only been released on what would have been the Duke's birthday, the 10th of June.</p> <p>"Whilst being very poignant, it was also a delight to give Her Majesty The Queen, Patron of the Royal Horticultural Society, the Duke of Edinburgh Rose to mark what would have been HRH The Duke of Edinburgh's 100th birthday and to remember his remarkable life," President of the Royal Horticultural Society, Keith Weed said in a statement from Buckingham Palace.</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/CP6rNW3HiPR/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CP6rNW3HiPR/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by Harkness Roses (@harknessroses)</a></p> </div> </blockquote> <p>&gt;</p> <p>"The Duke's devotion to raising public awareness of the importance of conserving the natural world leaves a lasting legacy."</p> <p>The rose was bred by Harkness Roses and has a "deep-ink colour dappled with white lines" and are "perfect as vase flowers".</p> <p>For every rose sold, the company will donate $5 to the Duke of Edinburgh's Award Living Legacy Fund.</p> <p>"We are thrilled to introduce this brand-new commemorative rose to remember the remarkable life of The Duke of Edinburgh," managing director Philip Harkness said.</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/COh1HEsn1q5/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/COh1HEsn1q5/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by Harkness Roses (@harknessroses)</a></p> </div> </blockquote> <p>"In buying this rose you will also be giving one million more young people the opportunity to do their DofE Award, so not only is this rose spectacular to look at, but you will also be raising funds for a very worthy cause."</p> </div> </div> </div> </div>

Home & Garden

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Queen speaks at length for first time since passing of Prince Phillip

<p>Queen Elizabeth has spoken at length for the first time since her husband Prince Philip died.</p> <p>Speaking to the Royal Life Saving Society via video call, the Queen looked calm and composed as she looked back fondly at the time when she was awarded the Life Saving Award as a young girl.</p> <p>Queen Elizabeth was just 14 when she earned her junior respiration award in February 1941.</p> <p>She was the first young person in the Commonwealth to achieve the award.</p> <p>“I didn’t realise I was the first one - I just did it, and had to work very hard for it,” the Queen said in the video call.</p> <p>“It was a great achievement and I was very proud to wear the badge on the front of my swimming suit.</p> <p>“It was very grand, I thought.”</p> <p>When the Queen said it had happened “a long time ago,” deputy Commonwealth president of the society, Clive Holland, said: “Your Majesty, when you say it was a long time ago, it was in fact 80 years ago.”</p> <p>“That’s terrible!”, Queen Elizabeth, 95, responded.</p> <p>The Royal Life Saving Society works across 30 different Commonwealth countries, aiming to eliminate preventable death by drowning, promoting water safety and lifeguarding education.</p> <p>Queen Elizabeth “virtually” presented Stephen Beerman with the King Edward VII Cup, awarded every two years in recognition of outstanding contributions to drowning prevention.</p> <p>The Queen has been the patron of the Royal Life Saving Society since 1952.</p>

Caring

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Prince Phillip’s official cause of death revealed

<p>The Duke of Edinburgh's cause of death was officially recorded as "old age" according to medical documents.</p> <p>Prince Philip passed at Windsor Castle on April 9, aged 99.</p> <p>When he died, Buckingham Palace declined to release any further information except to say he "passed away peacefully".</p> <p>But now, it has been revealed Prince Philip's cause of death was "old age".</p> <p>According to The Telegraph UK, which obtained the document, the term "old age" is an accepted description if the patient is aged over 80 and if the doctor has personally cared for them for many years witnessing their decline.</p> <p>Prince Philip's death was certified by Sir Huw Thomas, the head of the royal medical household.</p> <p>The cause of death suggests there were no other factors to contribute to his passing.</p> <p>In February Prince Philip was admitted to hospital for 28 days, where he had a procedure on his heart and was treated for an infection.</p> <p>The certificate also references Prince Philip's Greek heritage and his family surname which he famously wanted to give his children.</p> <p>The document lists his name as "His Royal Highness The Prince Philip, Duke of Edinburgh formerly known as Prince Philippos of Greece and Denmark formerly known as Philip Mountbatten".</p> <p>His first listed occupation is Naval Officer, while his second is "husband of Her Majesty Queen Elizabeth II, The Sovereign".</p> <p>Prince Philip's death was registered with the Royal Borough of Windsor and Maidenhead by his private secretary, Brigadier Archie Miller-Bakewell, on April 13.</p>

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How to watch Prince Phillip’s funeral from Australia

<p><span style="font-weight: 400;">The funeral of Prince Philip will be held on Saturday at Windsor Castle in a small service that will be closed to the public.</span></p> <p><span style="font-weight: 400;">The service, open only to the family of the Duke of Edinburgh, will take place in St George’s Chapel following his passing on Friday.</span></p> <p><span style="font-weight: 400;">Australians can view Prince Philip’s funeral service from 9.30pm AEST on Saturday, April 17 on 7news.com.au, Channel 7, and 7plus or 11pm AEST on Channel 9 and 9Now.</span></p> <p><span style="font-weight: 400;">A live stream of the service will also be available on </span><span style="text-decoration: underline;"><span style="font-weight: 400;"><a href="https://7news.com.au/">7news.com.au</a></span></span><span><a href="https://7news.com.au/"></a></span>, or you can follow live updates from 7NEWS throughout the evening.</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/CNsqPgOHEyB/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CNsqPgOHEyB/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by The Royal Family (@theroyalfamily)</a></p> </div> </blockquote> <p><span style="font-weight: 400;">Coverage will be led by 7NEWS Europe Bureau Chief Hugh Witfeld from outside St George’s Chapel at Windsor Castle, where the Queen and Royal family members will pay their final respects.</span></p> <p><span style="font-weight: 400;">Joining him will be BBC broadcaster and royal expert, Angela Rippon CBE, and </span><span style="font-weight: 400;">Sunrise</span><span style="font-weight: 400;">’s royal editor, Rob Jobson.</span></p> <p><span style="font-weight: 400;">The following day, Sunday, April 18, Prince Philip’s funeral service will be replayed from 10am on 7TWO.</span></p> <p><strong>Broadcast times on Channel 7 and 7plus</strong></p> <p><span style="font-weight: 400;">For those in Sydney, Melbourne, Brisbane, and Adelaide, you can watch 7NEWS Special Coverage of Prince Philip’s funeral from 5pm, followed by the 6pm news. Then the coverage will recommence from 9.30pm for Sydney and Adelaide viewers, and 10.30pm for those in Melbourne and Brisbane.</span></p> <p><span style="font-weight: 400;">In Perth, you can watch the 7NEWS Prince Philip Special from 7pm, followed by 7NEWS Special Coverage of the funeral from 8pm.</span></p> <p><strong>Funeral plans for Prince Philip</strong></p> <p><span style="font-weight: 400;">Buckingham Palace has confirmed that The Queen will sit alone at her husband’s funeral due to coronavirus restrictions.</span></p> <p><span style="font-weight: 400;">Prince William and Harry, who have experienced difficulties in their relationship recently, will walk separately in the funeral procession.</span></p> <p><span style="font-weight: 400;">The funeral proceedings will begin on Saturday, April 17 from around 2.45pm BST (11.45pm AEST) with the duke’s coffin being led by a procession from Windsor Castle.</span></p> <p><span style="font-weight: 400;">Family and friends attending the service are expected to arrive shortly before the service commences. </span><span style="font-weight: 400;">For the full list of who will be attending the funeral, </span><a href="https://oversixty.com.au/news/news/who-will-be-on-the-funeral-guest-list"><span style="font-weight: 400;">head here</span></a><span style="font-weight: 400;">.</span></p>

TV

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Justine Schofield’s stroganoff-style lamb

<p>“This well-known stew is typically made with strips of beef, but it’s equally as quick and delicious using lamb. The lean pieces of meat cooked with earthy mushrooms and tangy sour cream is truly a match made in heaven. Serve with baked rice, steamed waxy potatoes or cooked pasta, such as pappardelle,” writes Justine Schofield in her latest cookbook <em>Simple Every Day.</em></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>40 g dried porcini mushrooms, chopped</li> <li>400 g lamb backstraps, sliced across the grain into 1 cm thick strips</li> <li>2 teaspoons sweet paprika</li> <li>1/2 teaspoon chilli flakes</li> <li>2 thyme sprigs, leaves picked</li> <li>salt flakes and freshly ground black pepper</li> <li>3 tablespoons olive oil</li> <li>350 g mixed mushrooms (such as Swiss brown, button, oyster or shimeji), sliced</li> <li>1 onion, sliced</li> <li>2 garlic cloves, finely chopped</li> <li>100 ml dry sherry (or dry white wine, such as chardonnay or sauvignon blanc)</li> <li>100 g sour cream</li> <li>small handful of chives, roughly chopped, to serve</li> <li>small handful of flat-leaf parsley, roughly chopped, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Submerge the porcini mushrooms in 200 ml of warm water and set aside to rehydrate for 15 minutes. Drain the mushrooms well, reserving the soaking liquid.</li> <li>Place the lamb in a bowl and add the paprika, chilli flakes, thyme and salt and pepper. Use your hands to mix well, coating the lamb with the spices.</li> <li>Heat a large frying pan over high heat and add 1 tablespoon of the oil. Add half the porcini and half the mixed mushrooms, so the pan is not too crowded, and sauté for 2–3 minutes until they start to colour. Remove from the pan, add a little more oil and repeat the process with the remaining porcini and mixed mushrooms. Season with salt and pepper and set aside.</li> <li>Return the pan to medium heat, add the remaining oil and the onion and garlic and sweat off for 5 minutes until the onion is softened and translucent. Turn the heat to high, add the lamb and fry for 2–3 minutes, tossing a few times until browned. Deglaze the pan with the sherry and bring to the boil. Simmer until reduced by one-third, then return the mushrooms and any juices remaining on the plate to the pan, followed by the reserved porcini liquid. Reduce the heat to low and simmer for 3–4 minutes until the sauce reduces a little. Stir in the sour cream and cook for a couple of minutes until the sauce coats the back of a spoon. Spoon onto a large platter and serve with a sprinkle of herbs, accompanied by baked rice, steamed waxy potatoes or pasta.</li> </ol> <p><img width="159" height="208" src="https://oversixtydev.blob.core.windows.net/media/7267375/simpleeveryday_book-cover_159x208.jpg" alt="Simple Every Day _Book Cover (7)" style="float: right;"/></p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99). </em></p>

Food & Wine

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Chicken, chorizo and olive tray bake

<p>“This wonderful mid-week bake requires very little labour, yet is incredibly delicious. Sherry, a fortified wine, adds complexity and character. I use a Spanish variety but there are some great Australian options that you can find at most bottle shops. This dish is versatile and the ingredients are interchangeable. I sometimes swap the chickpeas for parboiled waxy potatoes or add different herbs, such as bay leaves and oregano, or chilli and tomatoes. A simple salad of herbs and peppery green leaves, such as rocket, works really nicely with this,” writes Justine Schofield in her latest cookbook <em>Simple Every Day.</em></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>6 boneless chicken thighs, skin on, cut in half</li> <li>1 onion, thinly sliced</li> <li>1 red capsicum, thinly sliced</li> <li>2 chorizo sausages, thinly sliced on the diagonal</li> <li>2 tablespoons extra-virgin olive oil</li> <li>salt flakes and freshly ground black pepper</li> <li>1/4 teaspoon freshly grated nutmeg</li> <li>4 garlic cloves, unpeeled and bruised</li> <li>150 g green Sicilian olives</li> <li>1 x 400 g can chickpeas, drained and rinsed</li> <li>3 rosemary sprigs</li> <li>8 cm strip of orange zest</li> <li>80 ml dry sherry (or a dry white wine, such as sauvignon blanc or chardonnay)</li> <li>125 ml chicken stock</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat the oven to 200°C.</li> <li>Combine the chicken, onion, capsicum and chorizo in a bowl. Drizzle over the oil and season with salt, pepper and nutmeg.  Mix well with your hands.</li> <li>Heat a large non-stick frying pan over medium–high heat and add the chicken, skin-side down. Seal on each side for 2–3 minutes until the skin is golden and crisp. Remove and place, skin-side up, in a 2 litre ovenproof baking dish. To the same pan, add the onion, capsicum and chorizo and seal for 3–4 minutes until golden. Now add to the baking dish along with the garlic, olives, chickpeas, rosemary and orange zest and arrange in an even layer.</li> <li>Drain away any excess oil from the pan and heat over high heat. Add the sherry, stir to deglaze and cook for 1 minute or until reduced by one-third. Pour the reduced sherry and the stock in and around the meat and vegetables, then bake for 35–40 minutes until golden and the pan juices have reduced. Rest for 5 minutes before serving.</li> </ol> <p><img width="146" height="191" src="https://oversixtydev.blob.core.windows.net/media/7266954/simpleeveryday_book-cover_146x191.jpg" alt="Simple Every Day _Book Cover (6)" style="float: right;"/></p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99).</em></p>

Food & Wine

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Justine Schofield’s ultimate potato gratin

<p>“This is my favourite way to prepare potatoes. Whether it’s for a casual dinner or a dinner to impress, everyone I serve this to falls in love with its buttery, nutty creaminess. I must confess, however, that I have three pet hates when it comes to potato bakes. One, when the potatoes are drowned in too much cream; two, the use of raw onion; and three, when the potatoes are not cooked for long enough.  I am zealous about this recipe and passionate about keeping it simple to achieve the ultimate result,” writes Justine Schofield in her latest cookbook <em>Simple Every Day</em>.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>1.2 kg desiree potatoes (about 6), peeled</li> <li>200 ml thickened cream</li> <li>60 g butter, finely diced</li> <li>salt flakes and freshly ground black pepper</li> <li>1/2 teaspoon freshly grated nutmeg</li> <li>4 thyme sprigs, leaves picked</li> <li>40 g (1/3 cup) freshly grated Gruyère, cheddar or parmesan cheese</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat the oven to 180°C. Grease a 2 litre baking dish with butter. (I like to use a 34 cm x 24 cm oval dish, but you can use a rectangular or circular dish if you like.)</li> <li>Cut the potatoes into 1 mm thick slices, or as thinly as you can. Alternatively, slice on a mandoline. Arrange two layers of potatoes in the base of the prepared dish, allowing the slices to overlap slightly. Press down on them to compress. Drizzle over 2 tablespoons of cream and dot with little knobs of butter. Season with salt and pepper, a tiny pinch of nutmeg and a few thyme leaves. Repeat this process until all the potato, cream, nutmeg and thyme leaves are used.</li> <li>Sprinkle the cheese over the final layer of potato and cover with foil, ensuring it does not touch the cheese (it will stick). Bake for 40 minutes, remove the foil and bake for a further 20 minutes until the cheese is golden brown and the potato is meltingly tender.</li> </ol> <p><strong>Tip:</strong> You can prepare this gratin ahead of time and finish the last stage 20 minutes before serving. After baking for 40 minutes, cover and refrigerate until needed (you can do this in the morning or even the day before). Just make sure to bring the pre-cooked gratin to room temperature before popping it back in the oven for 20 minutes to reheat and form a lovely golden crust on top.</p> <p><img width="144" height="189" src="https://oversixtydev.blob.core.windows.net/media/7266702/simpleeveryday_book-cover_144x189.jpg" alt="Simple Every Day _Book Cover (5)" style="float: right;"/></p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99). </em></p>

Food & Wine

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Carrot cake slice with cream cheese topping

<p>“Treat yourself with a scrumptious slice that is exciting, bold and textural.  I’m sure many of you have tried carrot cake before; although this recipe is similar, I have transformed it by cutting the cooking time and presenting it in bite-sized portions. It’s fantastic for afternoon teas, lunch boxes and after-school snacks,” writes Justine Schofield in her latest cookbook <em>Simple Every Day</em>.</p> <p><strong><span style="text-decoration: underline;">Makes</span></strong>: 20</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>75 g wholemeal self-raising flour</li> <li>95 g brown sugar</li> <li>100 g rolled oats</li> <li>60 g (1 cup) shredded coconut</li> <li>2 teaspoons ground cinnamon</li> <li>1/2 teaspoon freshly grated nutmeg</li> <li>1/2 teaspoon ground cardamom</li> <li>3 tablespoons poppy seeds</li> <li>70 g hazelnuts, chopped</li> <li>2 carrots, coarsely grated</li> <li>3 eggs</li> <li>125 ml olive oil</li> </ul> <p><em>For the cream cheese topping</em></p> <ul> <li>150 g cream cheese, at room temperature</li> <li>60 g butter, at room temperature</li> <li>pinch of salt flakes</li> <li>125 g icing sugar, sifted</li> <li>60 g (1 cup) shredded coconut</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat the oven to 190°C. Grease a 20 cm x 30 cm baking tin with oil and line the base and sides with baking paper, cutting into the corners to fit.</li> <li>Place the flour, sugar, oats, coconut, spices, poppy seeds, hazelnuts, carrot, eggs and olive oil in a large bowl. Stir until just combined, then spoon into the prepared tin, spreading evenly. Bake for 25 minutes until the slice springs back slightly when pressed in the middle. Allow the slice to cool completely in the tin, then prepare the topping.</li> <li>To make the topping, place the cream cheese, butter and salt in a bowl and mix well with a spatula. (Alternatively, combine the cream cheese, butter and salt in the bowl of an electric mixer and mix on medium speed using the paddle attachment.) Add the icing sugar and half of the coconut and mix to incorporate.</li> <li>Dollop the topping onto the slice, then gently spread out evenly using a palette knife. Sprinkle on the remaining coconut, loosely cover with plastic wrap and place the slice in the fridge to set for 2–3 hours before slicing.</li> </ol> <p><strong>Tip:</strong> To get really clean cuts, place the slice in the freezer, rather than in the fridge, then slice with a large chef’s knife.</p> <p><img width="143" height="187" src="https://oversixtydev.blob.core.windows.net/media/7266451/simpleeveryday_book-cover_143x187.jpg" alt="Simple Every Day _Book Cover (3)" style="float: right;"/></p> <p><em>Recipe courtesy of</em> Simple Every Day<em> by Justine Schofield (Plum, $39.99).</em></p>

Food & Wine

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Blueberry and cinnamon sponge cake

<p>“My Aunty Iris makes the best sponge cake I have ever eaten, and even though she has given me the recipe many times I still can’t make it as well as she does. She has a special touch! So here I’ve gone back to the drawing board and put my own twist on the classic sponge. This recipe is outstanding, with the perfect crumb – not too dry, not too moist – and all brought together with the delicious cinnamon cream and blueberry jam,” writes Justine Schofield in her latest cookbook<em> Simple Every Day.</em></p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>4 eggs, at room temperature, separated</li> <li>zest of 1 lime</li> <li>¼ teaspoon cream of tartar</li> <li>145 g caster sugar</li> <li>125 g self-raising flour</li> <li>2 tablespoons vanilla custard powder</li> <li>pinch of ground cinnamon, plus extra to serve</li> <li>1 vanilla pod, split and seeds scraped</li> <li>3 tablespoons icing sugar, sifted</li> <li>250 ml thickened cream</li> <li>80 g sour cream</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Preheat the oven to 160°C. Grease two 20 cm round cake tins and line the bases with baking paper.</p> <p>2. Combine the egg yolks and lime zest in a small bowl.</p> <p>3. Place the egg whites and cream of tartar in the bowl of an electric mixer and, using the whisk attachment, begin mixing on medium speed, gradually increasing the speed to high. Once the egg white is frothy, slowly rain in the caster sugar. Reduce the speed to medium and whisk for 5 minutes until the egg whites are thick and glossy. (Consistently whisking like this stabilises the foam.) Add the egg yolks and zest and mix for 30 seconds to combine. Sift in the flour and custard powder and lightly fold in with a spatula until  just combined.</p> <p>4. Divide the mixture between the prepared tins, smooth the surface, then tap lightly on the bench to eliminate any air pockets. Bake for 20–25 minutes until firm to touch and the top springs back gently when lightly pressed. Cool in the tins for 5 minutes, then gently loosen the cakes’ sides with the tip of small sharp knife and turn out onto a wire rack to cool completely.</p> <p>5. Meanwhile make the jam. Combine all the ingredients in a saucepan. Stir and leave to macerate for 5 minutes. Place over medium–high heat and cook, stirring, until the blueberry skins burst and the juices are released. Reduce the heat to low and cook for 20 minutes, skimming off any impurities that rise to the surface. Transfer the jam to a bowl and allow to cool.</p> <p>6. Combine the cinnamon, vanilla seeds, 1 tablespoon of the icing sugar and the cream in a bowl and whip to soft peaks. Add the sour cream and fold to combine.</p> <p>7. Spread the jam and then the cream over one of the sponge cakes. Place the other cake on top to sandwich the two layers together, then dust with the remaining icing sugar and an extra dash of cinnamon.</p> <p>Tip: If you want to make the jam ahead of time, spoon the hot jam into a sterilised 250 ml jar. Seal with a lid and turn the jar over for 2 minutes, then turn the right way up again. Set aside to cool. Homemade jam will keep for up to year if unopened. Once opened, place in the fridge and keep for up to 6 months.</p> <p><img width="140" height="183" src="https://oversixtydev.blob.core.windows.net/media/7265927/simpleeveryday_book-cover_140x183.jpg" alt="Simple Every Day _Book Cover (2)" style="float: right;"/></p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99). </em></p>

Food & Wine

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Chicken braised in white wine and herbs

<p>“My mum came on my show Everyday Gourmet to make this quintessential French dish. It was so popular that I had to share it again. It’s brilliant because it’s so simple to make and can either be a fast mid-week dinner for the family (that’s how Mum serves it) or served to impress guests dining at your home,” writes Justine Schofield in her latest cookbook Simple Every Day.</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>6 tarragon sprigs, plus extra handful of finely chopped leaves to serve</li> <li>2 flat-leaf parsley sprigs, plus extra handful of finely chopped leaves to serve</li> <li>30 g butter</li> <li>1 tablespoon olive oil</li> <li>1 x 1.5 kg chicken, cut into 8 pieces</li> <li>1½ tablespoons cognac (or brandy)</li> <li>2 French shallots, finely chopped</li> <li>150 ml white wine, such as riesling</li> <li>salt flakes and freshly ground black pepper</li> <li>2 egg yolks</li> <li>100 g crème fraiche</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat the oven to 180°C.</li> <li>Remove the tarragon and parsley leaves from the stalks and finely chop the leaves. Reserve the stalks.</li> <li>Heat the butter and oil in a heavy-based ovenproof sauté pan until foaming. Add the chicken pieces and sauté for 2 minutes on each side until they are golden brown all over. Add the cognac and flambé by igniting with a match and then waiting for the flames to subside. Remove the chicken from the pan and place on a plate.</li> <li>Add the shallot and reserved herb stalks to the pan and stir for 1–2 minutes until the shallot is golden. Pour in the wine and bring to the boil. Return the chicken pieces to the pan and add a good pinch of salt and pepper. Cover with the lid and bake for 35 minutes until the meat falls easily from the bone.</li> <li>Remove the chicken pieces from the pan and place in a warm serving dish. Cover with foil and keep warm. Place the pan over medium heat, bring the pan juices to the boil and cook until reduced by one-quarter. Remove the herb stalks.</li> <li>Mix the egg yolks and crème fraiche until smooth.</li> <li>Remove the pan from the heat and whisk in the egg yolk mixture and chopped herbs until the sauce is smooth and coats the back of a spoon. Pour the sauce over the chicken and serve with the remaining chopped tarragon and parsley.</li> </ol> <p><em><img width="139" height="182" src="https://oversixtydev.blob.core.windows.net/media/7265047/image__139x182.jpg" alt="Image_ (36)" style="float: right;"/>Recipe courtesy of</em> Simple Every Day <em>by Justine Schofield (Plum, $39.99). </em></p>

Food & Wine

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Chicken and pesto spaghetti

<p>“Pesto is always a pleasure to make – so simple yet so delightful. I love this Ligurian sauce, as it really highlights the individual ingredients. You need to source pungent and vibrant basil, a block of nutty yet sharp parmesan (I like to use Parmigiano Reggiano), the freshest possible pine nuts and good-quality extra-virgin olive oil. Pesto tossed through freshly cooked pasta is a great vegetarian dish.  To bulk it out a little, I’ve added chicken mince,” writes Justine Schofield in her latest cookbook <em>Simple Every Day</em>.</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>120 ml extra-virgin olive oil</li> <li>400 g chicken mince</li> <li>salt flakes and freshly ground black pepper</li> <li>1 garlic clove, peeled</li> <li>25 g pine nuts</li> <li>2 large handfuls of basil leaves (about 160 g)</li> <li>40 g (½ cup) freshly grated parmesan, plus extra to serve</li> <li>400 g spaghetti</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Place a large frying pan over high heat and add 1 tablespoon of the oil. Add the mince and, using the back of a fork, crush to break up any lumps. Fry for 1 minute, then toss and cook for a further 3–4 minutes until the chicken turns white and is cooked through. Season with salt and pepper and set aside.</p> <p>2. Using a mortar and pestle, combine the garlic and a pinch of salt and pound to a thick paste. Add the pine nuts and pound until a crumb forms. Add a handful of basil leaves, drizzle in a little of the remaining oil and pound to bruise the leaves and release their flavour. Add another handful of basil and a bit more oil and pound until the leaves are crushed and a vibrant, fragrant thick green paste forms. Add the rest of the oil and the cheese and mix to combine. Check the seasoning. Set aside.</p> <p>3. Meanwhile, bring a large saucepan of salted water to the boil. Add the spaghetti and cook for about 8 minutes until al dente. Drain and return to the pan. Stir in the cooked chicken mince, then add the pesto and toss until well combined. Serve immediately with a little extra parmesan, if you like.</p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99).</em></p>

Food & Wine

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Herby potato salad with bacon and shallots

<p>“There are many, many ways to make potato salad, but I always find myself coming back to this version. The trick is to be plentiful with the herbs and bacon and to add a lot of dressing, as the warm potatoes quickly absorb the liquid. I like to include sour cream to give a tanginess to the dressing, as well as a good tablespoon of dijon mustard and a bit of vinegar for piquancy,” writes Justine Schofield in her latest cookbook <em>Simple Every Day</em>.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>1.2 kg bintje potatoes (or another waxy potato, such as Dutch cream, desiree or kipfler), unpeeled</li> <li>250 g bacon, finely chopped</li> <li>180 g homemade mayonnaise (or a good-quality whole-egg mayonnaise)</li> <li>100 g sour cream</li> <li>1 tablespoon dijon mustard</li> <li>1 teaspoon red wine vinegar</li> <li>zest of 1 lemon juice of ½ lemon</li> <li>pinch of cayenne pepper</li> <li>salt flakes and freshly ground black pepper</li> <li>2 French shallots, finely chopped</li> <li>12 cornichons, sliced into rounds</li> <li>large handful of flat-leaf parsley leaves, finely chopped</li> <li>small handful of chives, finely snipped</li> <li>3 dill fronds, finely chopped</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Place the potatoes in a large saucepan of cold salted water.  Bring to the boil, then turn down to medium heat and simmer for about 20–30 minutes until the potatoes are tender when pierced with a small knife. (The cooking time will vary depending on what potatoes you use and how large they are.) Drain and set aside until the potatoes are cool enough to handle. Peel off and discard the skins, then cut the potatoes into even cubes.</p> <p>2. Meanwhile, place the bacon in a large frying pan over low heat and cook, tossing occasionally and slowly bringing the heat up to medium (this ensures the fat renders and the bacon becomes very crispy), for 5 minutes until sizzling, golden and crunchy. Drain on paper towel.</p> <p>3. Combine the mayonnaise, sour cream, mustard, vinegar, lemon zest and juice, cayenne pepper and a pinch of salt and pepper in a large bowl. Mix in the shallot, cornichon and herbs, reserving a small handful of mixed herbs to serve.</p> <p>4. Add the still-warm potato to the dressing, along with half the bacon. Toss very well so all the potato is coated, then scatter on the reserved herbs and bacon. Best served at room temperature.</p> <p><img width="159" height="208" src="https://oversixtydev.blob.core.windows.net/media/46013/image__159x208.jpg" alt="Image_ (25)" style="float: right;"/></p> <p><em>Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99). </em></p>

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