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Why doesn’t water help with spicy food? What about milk or beer?

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/daniel-eldridge-1494633">Daniel Eldridge</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Spicy foods taste spicy because they contain a family of compounds called capsaicinoids. Capsaicin is the major culprit. It’s found in chillies, jalapeños, cayenne pepper, and is even the active ingredient in <a href="https://pubmed.ncbi.nlm.nih.gov/31334983/">pepper spray</a>. Capsaicin doesn’t actually physically heat up your mouth. The burning sensation comes from receptors in the mouth reacting to capsaicin and sending a signal to the brain that something is very hot. That’s why the “hot” chilli sensation feels so real – we even respond by sweating. To alleviate the heat, you need to remove the capsaicin from your mouth. So why doesn’t drinking water help make that spicy feeling go away? And what would work better instead? <h2>Water-loving and water-hating molecules</h2> To help us choose what might wash the capsaicin away most effectively, it’s helpful to know that capsaicin is a hydrophobic molecule. That means it hates being in contact with water and will not easily mix with it. Look what happens when you try to mix hydrophobic sand with water. <figure><iframe src="https://www.youtube.com/embed/H8cj9CpHW7w?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> On the other hand, hydrophilic molecules love water and are very happy to mix with it. You’ve likely seen this before. You can easily dissolve hydrophilic sugar in water, but it’s hard to wash away hydrophobic oils from your pan using tap water alone. If you try to wash hydrophobic capsaicin away with water, it won’t be very effective, because hydrophilic and hydrophobic substances don’t mix. Going for iced water will be even less effective, as hydrophobic capsaicin is even less soluble in water at lower temperatures. You may get a temporary sense of relief while the cold liquid is in your mouth, but as soon as you swallow it, you’ll be back where you started. Instead, a good choice would be to consume something that is also hydrophobic. This is because of an old-but-true adage in chemistry that “like dissolves like”. The idea is that generally, hydrophobic substances will not dissolve in something hydrophilic – like water – but will dissolve in something that is also hydrophobic, as this video shows: <figure><iframe src="https://www.youtube.com/embed/s5yfs-Pr_y8?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> <h2>My mouth is on fire. What should I drink instead of water?</h2> A swig of oil would likely be effective, but is perhaps not so palatable. Milk makes for an ideal choice for two reasons. The first is that milk contains hydrophobic fats, which the capsaicin will more easily dissolve in, allowing it to be washed away. The second is that dairy products contain a protein called casein. Casein is an emulsifier, a substance that helps oils and water mix, as in this video: <figure><iframe src="https://www.youtube.com/embed/S4XeQhZRLDE?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> Casein plays a large role in keeping the fat mixed throughout your glass of milk, and it also has a strong affinity for capsaicin. It will readily wrap up and encapsulate capsaicin molecules and assist in carrying them away from the receptor. This relieves the <a href="https://pubmed.ncbi.nlm.nih.gov/36510373/">burning sensation</a>. <h2>OK but I hate drinking milk. What else can I try?</h2> What about raita? This dish, commonly served with Indian curries, is made primarily from yoghurt. So aside from being its own culinary experience, raita is rich in fats, and therefore contains plenty of hydrophobic material. It also contains casein, which will again help lock up and remove the capsaicin. Ice cream would also work, as it contains both casein and large amounts of hydrophobic substances. Some studies have also shown that consuming <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328490/">drinks with large amounts of sugar</a> can relieve spiciness. What about reaching for that ice cold beer? This is commonly suggested as a suitable approach to stop the burning. At first glance, this may seem a good idea because capsaicin is highly soluble in alcohol. However, most beers only contain between 4–6% alcohol. The bulk of the liquid in beer is water, which is hydrophilic and cannot wash away capsaicin. The small amount of alcohol in your beer would make it slightly more effective, but not to any great degree. Your curry and beer may taste great together, but that’s likely the only benefit. In truth, an alcoholic beverage is not going to help much unless you go for something with a much, much higher alcohol content, which comes with its own problems.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/226624/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/daniel-eldridge-1494633">Daniel Eldridge</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Image credits: Shutterstock 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/why-doesnt-water-help-with-spicy-food-what-about-milk-or-beer-226624">original article</a>. </div>

Food & Wine

Why a cold beer is best – chemically speaking

A quiet moment in a bar has led two researchers to study how alcohol tastes at different temperatures. No, this is real science. <div class="copy"> “Two years ago, Xiaotao Yang and I were drinking beer together. He had just finished his doctorate degree thesis and asked me, ‘what should we do next?’” says Lei Jiang, lead author of a new study <a href="https://doi.org/10.1016/j.matt.2024.03.017" target="_blank" rel="noopener">published</a> in the materials science journal Matter. Yang and Jiang are material scientists at the Chinese Academy of Sciences. “At the time, I was a scientific committee member of one of the biggest Chinese alcoholic beverage companies, and I had the idea to ask the question ‘why does Chinese baijiu have a very particular concentration of alcohol, either 38%–42%, 52%–53%, or 68%–75%?’” Baijiu is a clear grain liquor from East Asia. It’s typically distilled from fermented sorghum (a type of grass), though it is also sometimes made from rice, wheat, barley or millet. “Then we decided, let’s try something, so I put a drop of beer on my hand to see the contact angle,” says Jiang. Contact angle is a measure of surface tension. For example, water has a low contact angle which is why it appears bead-like when placed on a surface. Solutions with high <a href="https://cosmosmagazine.com/health/body-and-mind/debunks-vices-alcohol/">alcohol</a> concentration, however, have a higher contact angle meaning they flatten and spread out. Contact angle also reveals how molecules within the droplet interact with each other and the surface below. After plotting the concentration of ethanol (alcohol) against contact angle, the scientists were surprised with what they found. There is no linear relationship between alcohol concentration and contact angle. Instead, increasing the amount of alcohol leads to a series of plateaus and sharp rises in the plot. Further experiments showed that this arises out of the formation of clusters of ethanol and water in the solutions. At low concentrations, ethanol forms pyramid-like structures around the water molecules. At high concentrations, the ethanol molecules arrange end-to-end in a chain. They also found that these structures change depending on temperature. For example, 38%–42% and 52%–53% ethanol solutions have distinct cluster structures at around room temperature, but this difference disappears at higher temperatures, like 40°C. “Although there is only 1% difference, the taste of baijiu at 51% and 52% is noticeably different; the taste of baijiu at 51% is similar to that of lower alcohol content, such as 38%–42%. So, in order to achieve the same taste at a lower alcohol content, the distribution of baijiu products ranges most within the 38%–42% and 52%–53% categories,” says Jiang. The researchers also found that there is an increase in ethanol chains at 5°C in 5% and 11% ethanol solutions – the concentration range of beer – giving it a more “ethanol-like” taste which is generally preferred. “At low temperature, the tetrahedral (pyramid-shaped) clusters become the low concentration amount, and this is why we drink cold beer,” says Jiang. The researchers say their research could help beverage companies produce the best flavour with the lowest alcohol concentration. Image credits: Shutterstock <div> </div> <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=303282&title=Why+a+cold+beer+is+best+%E2%80%93+chemically+speaking" width="1" height="1" loading="lazy" aria-label="Syndication Tracker" data-spai-target="src" data-spai-orig="" data-spai-exclude="nocdn" /></div> <div id="contributors"> <a href="https://cosmosmagazine.com/science/chemistry/beer-taste-temperature/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="https://cosmosmagazine.com/contributor/evrim-yazgin/">Evrim Yazgin</a>. </div>

Food & Wine

From Corona beer to the coronation, the crown is branding fit for a king

As a fashion statement or piece of art, crowns are distinguished by their beauty, containing rare jewels, precious metals and velvet in deep, rich colours. As a symbol, crowns are associated with majesty, authority and sovereignty. And as the coronation of King Charles III reminds us, the crown is also a superlative brand. Though images of crowns are often used in royal branding, it is rare for monarchs these days to actually wear crowns. In the western monarchical tradition, the British monarchy is an exception, with kings and queens undergoing a crowning ceremony. In the UK the crown encompasses both the monarch and the government, namely King Charles III and His Majesty’s government. The title of the Netflix drama “The Crown” has made this association clear even to international audiences unfamiliar with British constitutional principles. The reign of late Queen Elizabeth II was represented by a stylised image of <a href="https://www.rct.uk/collection/themes/trails/the-crown-jewels/in-detail-st-edwards-crown">St Edward’s Crown</a>. King Charles III’s reign is represented by an image of the <a href="https://www.college-of-arms.gov.uk/news-grants/news/item/205-royal-cypher%E2%80%99">Tudor Crown</a>, which appears in the king’s royal cypher, coat of arms and the <a href="https://www.royal.uk/news-and-activity/2023-04-04/the-coronation-invitation">invitations for the coronation</a>. In time, it will be seen on state documents, military uniforms, passports and post boxes throughout the UK and the 14 realms where he is head of state. For monarchies, the crown is the quintessential monarchical symbol – something my colleagues and I in the field of corporate marketing research have described as <a href="https://link.springer.com/article/10.1057/palgrave.bm.2550031">“the crown as a brand”</a>. Although the European monarchies of Belgium, Denmark, The Netherlands, Luxembourg, Norway, Spain, Sweden and the Vatican, are known as “crowned heads of state”, they forswear coronations and eschew the wearing of crowns. Still, they all use a crown as the marque (or emblem) to represent themselves – see <a href="https://monarchie.lu/en/monarchy/orders-and-coats-arms">Luxembourg</a> and <a href="https://www.kongehuset.dk/en/the-monarchy-in-denmark/the-royal-symbols">Denmark’s</a> coats of arms. <h2>Crowns of the coronation</h2> The coronation of King Charles III will be a veritable festival of crowns, featuring seven crowns in total. The king will be crowned with St Edward’s crown by the Archbishop of Canterbury, and he wears this crown once. But during his exit from Westminster Abbey, he will wear the lighter <a href="https://researchbriefings.files.parliament.uk/documents/CBP-9412/CBP-9412.pdf">Imperial State Crown</a>. Queen Camilla will also be crowned with Queen Mary’s crown. The last queen consort to undergo a coronation was in 1937. Four other crowns will be present during the coronation, worn by the <a href="https://www.college-of-arms.gov.uk/about-us/heralds-officers">kings of arms</a> – senior officers who regulate heraldry (coats of arms) in the UK and participate in major ceremonial occasions. The three kings of arms from England’s College of Arms will wear crowns decorated with acanthus leaves and engraved with the words of Psalm 50, <a href="http://www.medievalist.net/psalmstxt/ps50.htm">Miserere mei Deus secundum magnam misericordiam tuam</a> – “Have mercy on me, O God.” Scotland’s king of arms from the Court of the Lord Lyon will wear a crown which is a facsimile of the <a href="https://exarandorum.com/2023/04/25/crown-of-lord-lyon/">Scottish royal crown</a>. Heraldry can be viewed as an early form of branding. Many UK universities, for example, have a coat of arms as their <a href="https://link.springer.com/article/10.1057/s41262-023-00316-x">visual identity</a>. An eighth crown – the actual Scottish crown and one of the oldest in Europe – will not be at the coronation, but will be presented to the king at a <a href="https://www.heraldscotland.com/news/23473755.king-charles-coronation-special-scottish-service-planned/">special service</a> later in the year. <h2>Crown brands in business</h2> The exclusiveness and majesty associated with royal crowns has meant that many organisations use a crown as their brand name or logo. The phrase “crowning achievement” refers to an excellent accomplishment. Likewise, a crown in branding communicates quality, status, class and reliability. Some iconic brands, such as Twinings Tea, Heinz and Waitrose, benefit from an official royal endorsement, having been awarded a <a href="https://theconversation.com/royal-warrants-are-good-for-business-and-benefit-the-british-monarchy-too-192115">royal warrant</a> by a king or queen, or other senior royal family members. They may use the royal coat of arms as a type of royal brand endorsement. The <a href="https://www.kongehuset.dk/en/organisation-and-contact/the-royal-warrant-and-copyright/">Danish royal warrant</a> entitles an organisation to display “an image of the crown along with the company’s name on signs”. Carlsberg beer is a prominent example of this. Sometimes permission is granted to use the royal crown as a distinct brand marque as per <a href="https://www.logo-designer.co/the-clearing-creates-new-visual-identity-design-for-ascot-horseracing/">Royal Ascot horseracing</a>, or in a coat of arms such as in the former <a href="https://link.springer.com/article/10.1057/s41262-023-00316-x">Royal College of Science and Technology in Glasgow</a>. Of course, while some brands have an official royal endorsement, most organisations with a crown name or logo do not have a direct association with monarchy. Sometimes the crown brand name is used for its cultural associations – see the many British pubs called “The Crown”. Regal branding has taken hold internationally. Among the companies using a crown name are Couronne (Korean handbags), Crown Bank (USA), Crown Class (Royal Jordanian Airways), Royal Crown Derby (English porcelain), Crowne Plaza Hotels (UK), Crown Royal (Canadian Whiskey), Crown Worldwide Distribution Group (Hong Kong) and Krone (South African sparkling wine). Those with a crown logo include Columbia University (USA), Cunard (UK), Dolce & Gabbana (Italy), Hallmark Cards (USA), Moët and Chandon (France), Ritz Carlton Hotels (USA) and Rolex (Switzerland). The Mexican beer brand Corona, which uses both a crown name and logo, is the most valuable beer brand in the world, <a href="https://brandfinance.com/press-releases/18003">worth US$7 billion</a>. Even in a world of republics, it is clear that the crown as a brand not only endures, but flourishes. The crowning of the king and queen will be the zenith of the coronation service. For producers of Corona beer and other brands featuring crowns around the world, the visual and verbal link of crown and monarchy will be, in a way, a reminder to consumers that their products are fit for a king. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/from-corona-beer-to-the-coronation-the-crown-is-branding-fit-for-a-king-204409" target="_blank" rel="noopener">The Conversation</a>.

Beauty & Style

Grieving Maggie Beer finds amazing way to honour her late daughter

Australian culinary legend Maggie Beer and her husband Colin have found a heart-felt way to honour their late daughter Saskia. Saskia, who shared her mother's passion for cooking and ran her own business, is about to be honoured in the form of a Churchill Fellowship. "It allows people for, say, four to eight weeks, depending on what they envisage doing, of going overseas to find something that can't be learnt in Australia... that's the strength of it, and when they bring it back, they have to give back to the community in large what they have learnt," Maggie told A Current Affair."Through the Saskia Beer Churchill Fellowship, the people who are awarded that Fellowship will pay tribute to Saskia's life and continue her legacy through their passion for food," Winston Churchill Trust CEO Adam Davey said.Two years ago, Maggie and Colin were blindsided by the sudden death of their 46-year-old daughter, who passed away unexpectedly in her sleep in February 2020. Maggie said the beginning of the pandemic gave their family valuable time to grieve together. "COVID to me was a bit of a gift, to isolate... we didn't want to talk to anyone except for our very closest," Maggie said.After her daughter passed away, Maggie found solace in the kitchen: a space that they both shared a deep love for. "My happy place is being in the kitchen... so it gave me comfort," Maggie said.Image credits: A Current Affair

Family & Pets

Tourists fined for “just having a beer” in Colosseum

Two tourists have received a hefty $1200 fine after breaking into the Colosseum in Rome and having a beer after it was closed. The pair, aged 24 and 25 according to <a rel="noopener" href="https://www.theguardian.com/culture/2021/nov/17/us-tourists-fined-800-for-breaking-into-colosseum-for-beer" target="_blank">The Guardian</a>, climbed to the second tier of the tourist attraction in the early hours on Monday (local time). They <a rel="noopener" href="https://au.news.yahoo.com/tourist-fined-1200-illegal-act-colosseum-rome-200613025.html" target="_blank">reportedly</a> chatted over some beers while the amphitheatre was closed to the public. The American tourists climbed over high railings, walked to the second level, and settled at a spot overlooking the city, <a rel="noopener" href="https://edition.cnn.com/travel/article/tourists-rome-colosseum-beer/index.html" target="_blank">CNN</a> reported. However, they were spotted by a member of the public at about 5.30 am who alerted the police. They told police they were “just having a beer”, the Italian press reported, but were then fined by police for illegally entering the Colosseum. According to the BBC, the pair were fined a total of 800 Euros, or $NZD 1290. But, this isn’t the first time tourists have broken the rules at the Colosseum. In 2015, two California women left their tour group and etched their initials into the structure, an action which is strictly forbidden. Image: Getty Images

Travel Trouble

The “loneliest woman in America” who brewed root beer for thousands of visitors

From 1934 to 1986, Dorothy Molter lived alone on the Isle of Pines in Minnesota’s million-acre Boundary Waters Canoe Area Wilderness. Her home was 25km by canoe from the nearest road and 50km from the nearest town, and the waters and wilderness surrounding it played home to bald eagles, swans, deer, bear, and the occasional moose. During the summer, she operated a fishing camp, but lived in almost permanent solitude during the winter. Her interesting choice of residence wasn’t what cemented her <a rel="noopener" href="https://www.atlasobscura.com/articles/dorothy-molter-root-beer-lady" target="_blank">legacy</a>, however: it was the root beer she brewed with lake water and served to visitors. Thanks to this hobby, she became known as “the root beer lady”. Molter fell in love with the woods in 1930 during a family fishing trip, and after struggling to find work as a nurse during the Depression in her home city of Chicago, she returned. A man named Bill Berglund promised her that if she stayed to help him run his fishing camp, he would leave her the four-cabin resort in his will. True to his word, when he died in 1948, Molter took over. She gained a reputation as a wilderness “first responder”, using her nursing training to help injured canoers and animals alike. Her tendency to help those who were injured earned her another nickname, “Nightingale of the Northwoods”. Jess Edberg, executive director of the Dorothy Molter Museum, said that despite all of this, it was her decision to live in solitude that most intrigued people. “An unmarried woman living alone in the wilderness was a curiosity,” she says. Molter herself once swore that she wouldn’t marry unless she found a man who could “portage heavier loads, chop more wood, or catch more fish” than her. It’s a good thing Molter was so self-sufficient, because living in such isolation is not for the faint of heart. Without electricity, a telephone, or running water, she chopped her own wood, hauled lake water, and harvested ice in winter to preserve food in warmer months. Communication, whether by mail, telegraph, or word-of-mouth, often took days. Her isolation was only exacerbated by the US government’s attempts to preserve the wilderness surrounding her home. After float plane flights to the island ended in 1952, Molter was dubbed the “loneliest woman in America” in the press. The Wilderness Act of 1964 mandated that residences and buildings had to be removed from the area. Molter ignored repeated orders from the US Forest Service to vacate, and eventually, following a groundswell of public support, she was allowed to stay on her island as a “volunteer-in-service”, although she was forced to close her camp. This made her the last resident of the Boundary Waters. With the cessation of flights to the area, it became impossible to transport drinks, so naturally, Molter began making her own root beer. She bought flavoured syrup from the nearby town or local Boy Scout base, and blended it with sugar, yeast for carbonation, and lake water in a 30-litre crock. She bottled the resulting beverage in hundreds of empty glass bottles she had collected over the years, with nowhere to dispose of them. Despite the quality of the drink not always being consistent, as many as 7000 visitors managed to consume around 12,000 bottles of the homemade soda, with the local Boy Scouts being particular fans. After Molter passed away at her cabin in 1986, a group that dubbed itself “Dorothy’s Angels” managed to move her buildings to the nearby town of Ely and create a museum in her honour. The Dorothy Molter Museum sits in a woodsy area at the edge of the town, offering visitors a sample of root beer and a taste of Molter’s quiet life. Image: Buddy Mays/Corbis via Getty Images

Retirement Life

"Hold my beer": Tradie captured surfing huge croc

A photo dubbed “the most Australian photo ever” has gone viral after a tradie decided to ride a monster crocodile. The tradie tied a rope around the reptile’s mouth and made a lead to get the crocodile into the shallow waters, where the photo seemed to be taken. The photo went viral on Reddit, with many surprised at the photo. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7841243/crocs-1.jpg" alt="" data-udi="umb://media/49f2c7cca044439095cbcaa831aad306" /> <div class="body_text redactor-styles redactor-in"> 'You know for sure that the last thing he said was "Hold my beer,"' one user said. 'Glad he was wearing hi-vis... you know for safety,' another wrote. 'This guy takes the Australian surfer cliche to a whole 'nother level,' another commented. Photo credits: Reddit </div>

Family & Pets

"Incomprehensible and disgusting": Sydney grandma comes home to family bruised and battered

WARNING: GRAPHIC IMAGES A grandma from Sydney, Australia who checked out of Hornsby Hospital last week, has been left with horrific injuries including two black eyes and cuts down her arm. The 83-year-old who is referred to as Mrs B suffers from dementia and has no recollection of what happened to her inside of the hospital. However when her loved ones came to pick her up after a routine assessment, they were left stunned by her body and face which was covered in bruises and her left arm that had large cuts. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7838164/hornsby-3.jpg" alt="" data-udi="umb://media/50a03cfcd585401db2c9342ed4b54b39" /> 2GB’s host Ray Hadley has known Mrs B for over 20 years and was the one who broke the story about his good friend, saying nobody from Sydney's northwest hospital contacted her family to let them know of the elderly woman’s condition. He said the hospital told the family five days after she was released that the injuries came from two falls Mrs B suffered. News.com.au reports that Mrs B was also taking blood thinners and other medication that can bring out bruising. The explanation did not go down well with Hadley who blasted the hospital’s explanation on the show Tuesday morning, labelling it “incomprehensible and disgusting”. “When you see the photos you’ll be aware that she must have fallen from the first or second storey onto the ground floor,” he said. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7838165/hornsby-2.jpg" alt="" data-udi="umb://media/2183f745d2004669a60156a753f3e249" /> “She couldn’t have fallen out of bed to sustain the injuries she sustained. “You don’t get two black eyes, bruising on your neck and skin stripped bare from your arm from falling. That doesn’t happen. “Somebody at that hospital knows what happened, because it can’t possibly be the result of a fall.” <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7838166/hornsby-1.jpg" alt="" data-udi="umb://media/f4e75545cf2842a0a00c88445b850c05" /> Mr Hadley does not suggest staff at the hospital mistreated Mrs B, but said that someone needed to be held to account. He contacted NSW Health Minister Brad Hazzard who demanded the hospital investigate.

News

Need pain relief? Grab a beer instead of an aspirin

A recent <a href="http://www.jpain.org/article/S1526-5900%2816%2930334-0/fulltext">study</a> from The Journal of Pain found that drinking beer, besides giving you a pleasant buzz, can actually make you feel less physical pain. Study author Trevor Thompson, PhD, told <a href="https://www.thesun.co.uk/living/3440973/two-pints-of-beer-are-better-than-paracetamol-for-beating-pain-and-cut-agony-by-a-quarter-doctors-claim/">The Sun</a> that alcohol could even be “compared to opioid drugs such as codeine,” and that “the effect is more powerful than paracetamol” (comparable to Tylenol). According to their findings, drinking two beers is more effective at relieving pain than taking painkillers. For their research, the scientists—from London’s Greenwich University, conducted a total of 18 experiments in which 404 participants were given either an alcoholic or non-alcoholic beverage. Next the team administered 13 pain-threshold tests as well as 9 pain intensity ratings. What they found was that alcohol had a significant analgesic effect, meaning it greatly reduced pain. The tipping point was a legal driving blood alcohol content (BAC) limit of .08. Although the effect was clear, the research team couldn’t determine whether the pain relief came from an effect on pain receptors or just maybe a lowering of anxiety, which could lower perception of pain. Regardless of exactly how beer works to ease pain, the researchers did note that people who suffer from chronic pain tend to drink more due to the pain-dulling effect. While a few drinks a day could dull your pain, the study caution that there are numerous unhealthy effects that may not make beer your go-to analgesic (in short: keeping your drinking in check is the way to go). And as with any study, more research is likely needed to confirm the results. Written by Chhaya Nene. This article first appeared in <a href="http://www.readersdigest.com.au/healthsmart/conditions/flu/need-pain-relief-grab-beer-instead-aspirin">Reader’s Digest.</a> For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRN93V">Here’s our subscription offer.</a> <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Caring

Maggie Beer's fresh raspberry cake

One of Australia's most loved foodies, Maggie Beer, shares her recipe for a delicious raspberry cake. Ingredients: <ul> <li>2 2/3 cup plain flour</li> <li>1 tsp baking powder</li> <li>½ tsp sea salt</li> <li>¼ tsp baking soda</li> <li>1 cup unsalted butter</li> <li>1 ¾ cup sugar</li> <li>1 tsp pure vanilla extract</li> <li>4 eggs</li> <li>½ cup buttermilk</li> <li>2 cup fresh raspberries</li> </ul> Syrup <ul> <li>1 cup Sangiovese Verjuice</li> <li>¼ cup sugar</li> </ul> Method: <ol> <li>Preheat the oven to 180C. Prepare a 20cm cake pan with vegetable-oil cooking spray and parchment paper.</li> <li>Sift together flour, baking powder, salt, and baking soda in a large bowl and set aside.</li> <li>Put the butter and the sugar in the bowl of an electric mixer fitted with the paddle attachment and beat until light and fluffy. Add the vanilla extract. Beat in the eggs one at a time, incorporating each egg completely before adding the next. Incorporate the dry ingredients and the buttermilk, alternating between each, in two additions. Fold in the raspberries and pour into the prepared cake pan. Bake for 30 – 40 minutes.</li> <li>To make the syrup, combine the Sangiovese Verjuice and ¼ cup of sugar and heat to boiling point in a small sauce pan. Continue to simmer until the syrup is reduced to a consistency that coats the back of a spoon. Take off the heat and cool slightly before spooning over the top of the whole cake or drizzle over individual pieces of cake once they have been cut. Serve with thick cream.</li> </ol> Republished with permission of <a href="https://www.wyza.com.au/recipes/maggie-beer-fresh-raspberry-cake.aspx">Wyza</a>.

Food & Wine

Age gap love: The 25-year-old woman who is in love with a 62-year-old man

A mother of two has fallen in love again. After being burned by her last relationship, Laura Wright, 25, wasn’t looking for love until she boarded a bus in Plymouth, southwest England. It was here she met Steve Churchward, 62, as she was travelling with her six-year-old son, Brayden. She was taking her son to kindergarten when she struck up a conversation with Steve in 2015. Steve was a bus driver for Plymouth, and it was coincidentally the bus that Wright had hopped onto. He asked for her name and then sent her a friend request on Facebook. <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fphoto.php%3Ffbid%3D10216924835783521%26set%3Da.1518115363212%26type%3D3&width=500" width="500" height="502" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> A month later, the pair admitted to having feelings for each other. They moved in together in November 2015 and the pair were engaged in December 2017. There are plans to marry this year. According to Laura, they’ve never noticed the 37-year age gap. “Steve’s age has never bothered us in the slightest, and it’s not something I notice,” she said. “I feel so lucky to have him by my side. He’s everything I’ve ever wanted.” Although it sounds sweet now, it wasn’t all roses at the beginning. “He was bald and wrinkly with a beer belly. He wasn’t my usual type, and I didn’t find him attractive at first,” she said. Despite the age gap, Laura maintains she can’t keep up with Steve, saying their sex life is “certainly busy”. “That’s despite the age gap,” she laughs. “And you’d never know Steve is in his 60s, I can’t keep up with him.” The relationship blossomed, although there were bumps with family members. “I discovered Steve was then 59 and had three children who were more than five years older than I was,” Laura said. “My dad is 10 years younger than Steve, so I worried they’d be upset, “But when I told them I loved him they were happy for us, and when they finally met Steve, they loved him too.” Steve is a loving father to Laura’s two children. “Steve would cook dinner for me and the kids or get them ready for school,” she said. “He treated them like his own children. Braydon even calls Steve ‘Daddy’.” With the wedding planned for June this year, Laura can’t wait. “It was the biggest shock. Now we’re planning our wedding day, and I can’t wait for us to be a proper family." <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fphoto.php%3Ffbid%3D538898689806765%26set%3Dp.538898689806765%26type%3D3&width=500" width="500" height="285" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> What do you think about age gap romances? Is there a big age gap between you and your partner? Tell us in the comments below.

Relationships

This surprising drink is as popular as beer on a plane

When you’re out at the pub, watching the cricket, or simply sitting back on the porch after a hard day of work, there are few drinks in the world you want to be holding in your hand as much as a beer. But it turns out when people are 10,000 feet in the air, they’re just as likely to order something that’s a little out of left-field. And that’s tomato juice! The first episode of the brand-new UK series Food Unwrapped, revealed that plane passengers are just as likely to order tomato juice as they are beer, on a flight. Our tastebuds go a bit haywire that high in the air, but the fifth sense, focusing on savoury umami, isn’t quite as bothered by the change in altitude. “At 35,000 feet, the first thing that goes is your sense of taste," Grant Mickels, the executive chef for culinary development of Lufthansa's LSG Sky Chefs, told <a href="http://www.cntraveller.com/" target="_blank">Conde Nast Traveler</a>. So there you have it! While you probably wouldn’t see tomato juice ordered at a pub, don’t be surprised if you see a few people requesting it on your next flight. What drink do you enjoy when you’re on a flight?

Travel Tips

Maggie Beer’s roasted beetroot salad with thyme, walnut and goat’s cheese

“I remember the first time I ever served goat’s curd for a lunch. It was a long, long time ago after a trip to France where I’d bought a bottle of amazing walnut oil. Gabrielle Kervella from Western Australia was a pioneer in making fresh goat’s curd of such quality and it was available for the first time in Adelaide. I simply made a mound of it, drizzled it with the aforementioned walnut oil and toasted walnuts and served it with some roasted beetroot and leaves from the garden. I have to say it was the equal of anything I had eaten in France. This is just an extension of the simplicity of that dish,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation. Serves: 4 Ingredients: <ul> <li>3 small–medium yellow beetroot</li> <li>3 small–medium purple beetroot</li> <li>3 small–medium white or red beetroot</li> <li>Rock salt</li> <li>18 sprigs thyme</li> <li>60 g walnuts</li> <li>6 large thin slices sourdough bread, or similar</li> <li>2 tablespoons extra virgin olive oil, plus extra for drizzling</li> <li>Sea salt flakes and freshly ground black pepper</li> <li>2 tablespoons vino cotto or balsamic vinegar</li> <li>½ cup young beetroot leaves or rocket</li> <li>½ cup flat-leaf parsley leaves</li> <li>200 g fresh goat’s cheese, cut into bite-sized pieces</li> <li>2 tablespoons walnut oil</li> <li>2 tablespoons verjuice</li> </ul> Method: 1. Preheat the oven to 165˚C (fan-forced). 2. Tear 9 pieces of foil large enough to wrap each beetroot. Weigh the beetroot and work out 6% of the total weight (for example, if the beetroots weigh 100 g in total, you will need 6 g rock salt). Divide the salt among the pieces of foil, top with the beetroot and 2 sprigs of thyme, then wrap up each beetroot to seal. Place on a baking tray and roast for 1 hour or until a skewer inserts easily into the centre of the beetroot. (Remember that the beetroot will continue to cook while cooling.) Remove from the oven and stand until cool. 3. Increase the oven temperature to 180˚C (fan-forced). Place the walnuts on a baking tray and toast for 8–10 minutes. Pour into a clean tea towel and rub their skins off while still warm. 4. Brush both sides of the bread with a generous amount of olive oil and season with salt and pepper. Place on a baking tray in a single layer and toast for 8–12 minutes or until golden. Remove from the oven and set aside to cool. 5. Unwrap the cooled beetroot and rub their skins off – they should come off easily. (You may choose to wear a pair of disposable gloves to keep your fingers from turning purple.) 6. Take 2 small bowls and place 1 tablespoon olive oil and 1 tablespoon vino cotto into each. Cut the beetroot into quarters or rounds and place the red and purple pieces of beetroot into one bowl and the yellow into the other. Toss to coat well. 7. To serve, scatter the beetroot leaves or rocket over a large serving platter. Top with the beetroot, parsley leaves and walnuts. Break the toast into shards and scatter over the top, followed by the goat’s cheese. Place the walnut oil and verjuice in a small jar, season to taste, then seal and shake well. Pour over enough dressing to just coat the salad. Serve immediately. Note: Walnuts and walnut oil will provide you with protein, polyunsaturated fatty acids, manganese and copper. <img width="133" height="177" src="https://oversixtydev.blob.core.windows.net/media/45417/image__133x177.jpg" alt="Image_ (21)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Maggie Beer’s turmeric, soy and ginger chicken

“Chicken is quite a staple in our house but then we do have my daughter Saskia’s birds on hand, and the difference a well-brought-up chook makes in flavour and texture is incredible. The great thing is that each state of Australia has wonderful producers and they need to be encouraged as it costs a lot more to grow out a free-range bird to full maturity. The marinade here is definitely ‘finger-licking good’ in the true sense of those words and it adds wonderfully to the caramelisation of the skin. You’re a stronger person than me if you can peel that off before you eat,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation. Serves: 6 Ingredients: <ul> <li>6 x 230 g chicken thighs, skin on, bone in</li> <li>⅓ cup (80 ml) extra virgin olive oil</li> <li>Sea salt flakes</li> <li>Roasted carrots, kale and hazelnuts, to serve</li> </ul> For the marinade <ul> <li>1 tablespoon soy sauce</li> <li>Finely grated zest of 1 lime</li> <li>1 tablespoon lime juice</li> <li>1 teaspoon finely grated orange zest, plus extra to serve</li> <li>1 tablespoon fish sauce</li> <li>1 clove garlic, finely grated</li> <li>1 tablespoon finely grated ginger</li> <li>1 lemongrass stalk, pale end only, finely chopped</li> <li>1 teaspoon finely grated turmeric</li> <li>1 teaspoon raw honey</li> <li>Sea salt flakes and freshly ground black pepper</li> </ul> Method: <ol> <li>To make the marinade, place all the ingredients in a bowl and whisk until well combined.</li> <li>Place the chicken in an airtight container, pour over the marinade, then place the lid on the container and shake well. Refrigerate for 2–4 hours.</li> <li>Preheat the oven to 200˚C (fan-forced).</li> <li>Heat the olive oil in a large frying pan over medium heat. Remove the chicken from the marinade and shake off the excess. Season with salt, then place half the chicken, skin-side down, in the pan and cook for 2 minutes on each side or until golden. Take care not to burn the marinade.</li> <li>Remove from the pan and place, skin-side up, and spaced well apart on a baking tray lined with baking paper. Repeat with the remaining chicken thighs.</li> <li>Transfer to the oven and bake for 4–5 minutes or until just cooked through.</li> <li>Remove from the oven and allow to rest in a warm place for 8–10 minutes. Scatter with extra orange zest and drizzle with any resting juices. Serve with the roasted carrots, kale and hazelnuts.</li> </ol> Note: Turmeric contains the polyphenol curcumin which has antioxidant, anti-inflammatory, anti-cancer and anti-diabetes properties. <img width="140" height="187" src="https://oversixtydev.blob.core.windows.net/media/45129/image__140x187.jpg" alt="Image_ (18)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Maggie Beer’s spiced sweet potato with black barley and honey turmeric walnuts

“I can’t resist white sweet potato; I’ve loved it since childhood. For you it might be orange or purple sweet potato, both of which I use often as well. It’s important that the spices are fresh. Forgive me for repeating myself but you should only buy spices in small quantities and roast them before grinding for maximum freshness and flavour. Black barley is my new favourite grain – so much so that I’m working on some South Australian growers to plant it. Might take a few seasons but watch this space!” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrient we need for optimum brain health. Serves: 4 Ingredients: <ul> <li>½ cup (100 g) raw black barley (see note)</li> <li>1.2 kg white, orange or purple sweet potatoes, unpeeled, scrubbed and chopped into 3 cm chunks</li> <li>2–3 tablespoons extra virgin olive oil</li> <li>½ teaspoon freshly grated nutmeg</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon ground cumin</li> <li>¼ teaspoon ground allspice</li> <li>Sea salt flakes and freshly ground black pepper</li> <li>1 cup flat-leaf parsley leaves</li> <li>½ cup mint leaves, torn</li> <li>160 g Persian feta, crumbled</li> </ul> For the honey turmeric walnuts <ul> <li>1 cup (100 g) walnuts</li> <li>1 tablespoon raw honey</li> <li>½ teaspoon ground turmeric</li> <li>Pinch of sea salt flakes</li> </ul> For the vinaigrette <ul> <li>3 tablespoons extra virgin olive oil</li> <li>3 tablespoons walnut oil</li> <li>3 tablespoons orange juice</li> <li>1 tablespoon lemon juice</li> <li>Sea salt flakes and freshly ground ground pepper</li> </ul> Method: <ol> <li>Preheat the oven to 220˚C (fan-forced). Line a baking tray with baking paper.</li> <li>Place the black barley in a sieve and rinse under cold water. Place in a medium saucepan with 1 litre water and bring to the boil over medium heat. Simmer for 30 minutes or until the barley is tender, then drain. Tip into a large bowl and cover with a cloth to prevent it drying out.</li> <li>Meanwhile, place the sweet potato, olive oil and spices in a large bowl. Season with salt and pepper and toss to combine well. Spread over the lined tray and roast for 30–35 minutes or until golden and tender. Reduce the oven temperature to 180˚C (fan-forced).</li> <li>To make the honey turmeric walnuts, place the walnuts on a baking tray and cook for 8–10 minutes or until lightly toasted. Pour into a clean tea towel and rub off the skins while still warm.</li> <li>In a small bowl, combine the honey, turmeric, salt and just enough water to make a thick paste. Add the toasted walnuts and stir to coat well. Spread over a baking tray lined with baking paper and bake for 10 minutes or until the walnuts are crunchy but still a bit sticky.</li> <li>To make the vinaigrette, place all the ingredients in a jar. Seal, then shake until well combined.</li> <li>To serve, add the sweet potato, herbs and half the vinaigrette to the barley and combine well. Place in a serving bowl, scatter with the walnuts and feta and serve with the remaining dressing alongside.</li> </ol> Note: Sweet potato is rich in beta-carotene, vitamin C, manganese, copper and fibre. Black barley is an heirloom grain variety that is rich in nutritional value and flavour. Sometimes called purple barley, it has a nuttier taste than white barley and provides protein, fibre, manganese, selenium, anthocyanin antioxidants and some B-vitamins. Contains gluten. <img width="158" height="211" src="https://oversixtydev.blob.core.windows.net/media/44800/image__158x211.jpg" alt="Image_ (13)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Maggie Beer’s sweet potato fritters with smashed avocado and salmon

“The beauty of this recipe is that you don’t need to precook any of the ingredients so it’s a quick process, particularly if you have a helper. The salmon could be cooked, raw or from a tin and well drained. Like all fritters they don’t take long but they need to cook at a low temperature to make sure the raw grated vegetables are cooked through and soft. The best avocados are those that haven’t been refrigerated, but when you consider the logistics of moving food around the country these days that’s more and more unlikely, so my tip is to buy them when they’re still hard and ripen them yourself at room temperature, which can easily take up to 10 days,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation. Makes: 8 fritters Ingredients: <ul> <li>1 ripe Hass avocado</li> <li>Juice of 1 lime</li> <li>2 tablespoons extra virgin olive oil, plus extra to serve</li> <li>200 g salmon fillet, cooked and flaked (see note) or smoked or tinned salmon</li> <li>Dill or chervil sprigs and lime wedges, to serve</li> </ul> For the fritters <ul> <li>400 g sweet potato, peeled</li> <li>Sea salt flakes and freshly ground black pepper</li> <li>2 large leaves silverbeet, finely chopped</li> <li>1 spring onion, finely chopped</li> <li>2 free-range eggs</li> <li>1 teaspoon chopped coriander</li> <li>2 tablespoons extra virgin olive oil</li> </ul> Method: <ol> <li>Preheat the oven to 150˚C (fan-forced).</li> <li>To make the fritters, coarsely grate the sweet potato, then place in a bowl and mix in 1 teaspoon sea salt. Stand for 10 minutes, then drain the sweet potato and squeeze out any excess liquid.</li> <li>In a separate bowl, place the chopped silverbeet, spring onion, eggs and coriander. Add the sweet potato, season to taste and mix well.</li> <li>Heat the olive oil in a large frying pan over medium heat. Working in 2 batches, place 3 tablespoons of mixture for each fritter into the pan and press down with a spatula. Cook on both sides for 2–3 minutes or until golden, then drain on paper towel. Place on a baking tray, cover with foil and keep warm in the oven while you cook the remaining fritters.</li> <li>Smash the avocado flesh and lime juice in a bowl until smooth. Stir in the olive oil and season to taste.</li> <li>To serve, place 2 fritters on each plate. Top with the smashed avocado, salmon and sprigs of dill or chervil. Drizzle with olive oil and serve with lime wedges.</li> </ol> Note: If using fresh salmon, drizzle a little olive oil in a frying pan over high heat. Add the fish, skin-side down and cook for 3 minutes or to the point where it will almost burn. Remove the salmon, then quickly wipe out the pan with paper towel, being careful not to burn yourself. Add a drizzle of oil or a bit of butter to the pan, reduce the heat to low–medium and return the salmon to the pan, skin-side up. Cook for 2 minutes, then rest for 10 minutes. Remove and discard the skin, then flake the fish. <img width="119" height="159" src="https://oversixtydev.blob.core.windows.net/media/44680/image__119x159.jpg" alt="Image_ (12)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Maggie Beer’s buckwheat crepes with roasted rhubarb and cinnamon yoghurt

“Buckwheat should perhaps be given a new name as it is not a wheat at all, nor a grain. It’s a seed of a plant related to rhubarb. It’s gluten free, high in protein and full of micronutrients, including iron, magnesium, potassium and zinc. In these crepes the nutty flavour of buckwheat is enhanced by the coconut milk, and the roasted rhubarb is so good it’s worth having as much for dessert as for breakfast. Don’t leave out the cinnamon with the yoghurt, and I do recommend that you taste before you add any honey – the acidity of natural yoghurts can vary considerably between brands and you may find you don’t need any additional sweetness,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrient we need for optimum brain health. Serves: 4 Ingredients: <ul> <li>500 g rhubarb, leaves and bases discarded</li> <li>2 tablespoons lightly packed (40 g) soft brown sugar</li> <li>Finely grated zest and juice of 2 oranges</li> <li>2 tablespoons extra virgin olive oil</li> <li>Cinnamon yoghurt</li> <li>3/4 cup (200 g) thick natural probiotic yoghurt</li> <li>1 teaspoon ground cinnamon</li> <li>1 teaspoon raw honey (optional)</li> </ul> For the crepe batter <ul> <li>300 ml full-cream milk, or milk of choice, plus extra if needed</li> <li>2 free-range eggs</li> <li>30 g linseeds</li> <li>2 tablespoons pepitas (pumpkin seeds)</li> <li>2 tablespoons sunflower seeds</li> <li>1 tablespoon sesame seeds</li> <li>⅔ cup (100 g) light buckwheat flour (see note)</li> <li>Pinch of sea salt flakes</li> </ul> Method: <ol> <li>Rinse the rhubarb stalks well, then cut into 5 cm pieces. Place in a container with the sugar and orange zest and juice. Cover and refrigerate for several hours or overnight.</li> <li>Preheat the oven to 160˚C (fan-forced). Place the rhubarb in a single layer in a roasting tin and pour over the juice and zest. Cover with foil and bake for 20 minutes or until just cooked. Remove from the oven, uncover and set aside to cool.</li> <li>To make the cinnamon yoghurt, combine all the ingredients in a bowl, cover and refrigerate until needed.</li> <li>To make the crepe batter, whisk together the milk and eggs, then set aside.</li> <li>Place all the seeds in a high-powered blender or spice grinder and process until fine. Place in a bowl with the buckwheat flour. Whisk in the milk mixture and salt until well combined. The batter should be the consistency of pouring cream, so if it is a bit thick, add a little extra milk.</li> <li>Heat a 24 cm frying pan with a little olive oil over low–medium heat. Lift the pan from the heat, then pour in a thin layer of batter and tilt the pan to evenly cover the base. Cook for 2 minutes or until light golden, then gently flip the crepe over and cook for another minute or until just golden. Makes about 8 crepes.</li> <li>To serve, fill the crepes with rhubarb and a big dollop of yoghurt. Fold into quarters and serve immediately. Left over batter will hold until the next morning.</li> </ol> Note: There are dark and light varieties of buckwheat flour. The dark is made from grinding the seed with the hull and has more fibre and a stronger taste. You will need the finer texture of light (hulled) buckwheat flour for this recipe. <img width="149" height="199" src="https://oversixtydev.blob.core.windows.net/media/44492/image__149x199.jpg" alt="Image_ (10)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Maggie Beer’s chocolate cloud cake with nut cream and rose petals

“As the name implies, this cake should be as light as air. It’s a total chocolate fix, having so little else to keep it afloat … unless you count the 10 eggs of course. And if the chocolate element isn’t indulgent enough, consider the filling of nut butter and whipped cream. There are many lovely nut butters out there, but my favourite for this would have to be macadamia butter, to really push us over the edge! Luckily, life always seems to offer up plenty of reasons to celebrate,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation. Serves: 10 – 12 Ingredients: <ul> <li>350 g good-quality dark chocolate (70% cocoa solids), broken into pieces</li> <li>50 g unsalted butter</li> <li>2 tablespoons raw honey</li> <li>10 free-range eggs, at room temperature, separated</li> <li>Pinch of sea salt flakes</li> <li>Organic fresh rose petals, to decorate (optional)</li> </ul> For the nut cream <ul> <li>200 ml whipping cream</li> <li>½ cup mint leaves, finely chopped</li> <li>100 g pure nut butter</li> </ul> Method: 1. Preheat the oven to 150˚C fan-forced. Grease and line 2 x 20 cm spring form tins. 2. Melt the chocolate and butter together in a heatproof bowl placed over a saucepan of just-simmering water (don’t let the bottom of the bowl touch the water). Remove from the heat, stir in the honey and set aside. 3. In the bowl of an electric mixer, whisk the egg whites with a pinch of salt until stiff peaks form. 4. In a separate bowl, whisk the egg yolks until thick and pale. Slowly whisk in the chocolate mixture until just combined. Fold in one third of the egg whites, then ever so lightly, fold in the remaining whisked whites. (It is important to work quickly and not let the chocolate butter mixture get cold or it will set.) 5. Divide the batter between the prepared tins. Bake for 25 minutes or until a skewer withdraws clean. Remove from the oven and stand on a wire rack until completely cooled. 6. To make the nut cream, beat the cream in a large bowl until stiff peaks form. In a separate bowl, combine the mint, nut butter and a small amount of the whipped cream. Gently fold in the remaining cream. 7. To assemble, place one of the cakes on a serving plate and spread half the nut cream over the top, leaving a 2cm border. Place the remaining cake on top and spread with the remaining cream. Scatter with rose petals, if using. Note: The good news is that dark chocolate is rich in polyphenol antioxidants, particularly catechins and procyanidins, and these have antioxidant and anti-inflammatory properties that are good for your blood vessels. Chocolate also provides some iron, manganese and magnesium. <img width="123" height="164" src="https://oversixtydev.blob.core.windows.net/media/44276/1_123x164.jpg" alt="1 (36)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

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Maggie Beer’s chocolate cloud cake with nut cream and rose petals