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Strawberry and Apple Crumble

<p dir="ltr">All it takes is just one bite of this fruity delight and it'll instantly become a cereal favourite.</p> <h4 dir="ltr">Ingredients</h4> <p dir="ltr">600g apples, peeled, cored, thinly sliced</p> <p dir="ltr">2 Tbsp water</p> <p dir="ltr">2 tsp CSR LoGiCane Sugar</p> <p dir="ltr">300g pkt frozen strawberries</p> <h4 dir="ltr">Oat and pistachio crumble</h4> <p dir="ltr">50g (½ cup) rolled oats</p> <p dir="ltr">40g (1 cup) Special K cereal, roughly crushed</p> <p dir="ltr">2 Tbsp unsalted pistachio kernels, finely chopped</p> <p dir="ltr">¼ tsp ground cardamom</p> <p dir="ltr">1 Tbsp honey</p> <p dir="ltr">1 eggwhite (from 50g egg), lightly whisked</p> <h3 dir="ltr">Method</h3> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Put apple, water and sugar in a medium saucepan over a medium heat. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 7 minutes or until apple is almost tender. Remove pan from heat and set aside, covered, for 5 minutes or until apple is tender.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Meanwhile, to make oat and pistachio crumble, put rolled oats, cereal, pistachios and cardamom in a small bowl. Add honey and eggwhite, and stir until well combined.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat oven to 170°C (fan-forced). Put a 2L (8-cup) ovenproof dish on an oven tray. Add apple mixture to the dish. Sprinkle strawberries over apple mixture. Sprinkle crumble over strawberries. Bake for 15 minutes or until the topping is golden brown. Serve immediately.</p> </li> </ol> <h4 dir="ltr">Nutrition Info PER SERVE</h4> <p dir="ltr">750kJ, protein 4.5g, total fat 3.5g (sat. fat 0.5g), carbs 30g, fibre 4.8g, sodium 47mg. Carb exchanges 2. GI estimate low.</p> <p><span id="docs-internal-guid-bed95ef2-7fff-3430-796d-c1311ae67159"></span></p> <p dir="ltr"> </p>

Food & Wine

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Aldi customer shocked by "babushka" ice cream

<p>A stunned Aldi customer has revealed the strange thing that happened when she was unwrapping one of the store’s ice cream cones.</p> <p>Sharing her unusual find on Facebook, the woman from Victoria said she had settled down for some “me time” when she opened the Chocolate Crowns ice cream box which she purchased from Aldi.</p> <p>But what she unwrapped in the four-pack box from ice cream company Monarc was far from normal.</p> <p>Surprisingly, the ice cream was seemingly double wrapped with a wrapped cone inside another fully wrapped ice cream.</p> <p>“Dear Aldi, what the…. Is that?” she she wrote alongside a picture of her weirdly wrapped ice cream.</p> <p>“I don’t know if the whole box is like that.”</p> <p>Her bonus cone find delighted and perplexed fellow shoppers who were seriously stunned by the unusually wrapped cone.</p> <p>“I don’t understand what I’m looking at?” one baffled person said.</p> <p>“It’s an ice cream babushka?” another asked.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7844307/new-project-3.jpg" alt="" data-udi="umb://media/58f5e70d144142be8eae847ca6ab108c" /></p> <p>Image: Facebook</p> <p>“A cone…. In a cone, what’s inside the wrapper,” questioned a third person.</p> <p>Simply put, one Aldi fan called the mishap “Cone-ception” while others thought the strange “bonus cone” find was extremely lucky.</p> <p>“Buy a lotto ticket….that’s some luck!!” one person said.</p> <p>“Probably the best thing I have ever seen,” added another.</p> <p>This isn’t the first time a shopper has spotted a packaging mishap in a supermarket product.</p> <p><strong>Surprising find in tin of tomatoes</strong></p> <p>This isn’t the first time a shopper has spotted a packaging mishap in the supermarket.</p> <p>Melbourne shopper Shell McKenzie told Yahoo News Australia she was shocked when she opened a tin of tomatoes that contained no tomatoes at all.</p> <p>Instead, the sealed tin was full of water.</p> <p>Shell said she had purchased the Woolworths Essentials brand diced Italian tomatoes as part of her online order.</p> <p>“It was delivered to my workplace,” she explained.</p> <p>“My cook opened it and was shocked it was filled with water….we bought others that were fine.”</p> <p>A Woolworths representative quickly responded to Shell’s odd fine on Facebook.</p> <p>“We’re sorry to see you’ve received a can of diced tomatoes filled with water. We can imagine the surprise this would’ve caused when you opened it,” the spokesperson says.</p> <p>“I spoke with them on the phone and they were shocked and offered a refund and a $10 goodwill credit,” she said.</p> <p>“They have no idea how it happened.”</p>

Food & Wine

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Choc blueberry cake

<p>A healthy diet does not have to be boring. This indulgent cake is paleo-friendly, meaning that it is free from refined sugar, grains and dairy products. Perfect for the whole family!</p> <p>Serves 10-12</p> <p><strong>Ingredients: </strong></p> <p>Base:</p> <ul> <li>1 cup unsweetened shredded coconut</li> <li>1 cup raw walnuts</li> <li>¼ raw cacao powder</li> <li>2 tbs. coconut oil</li> <li>1 tbs. raw honey (or rice malt syrup)</li> </ul> <p>Filling:</p> <ul> <li>2 cups raw cashews (soaked overnight – if you don’t it will still work, just won’t be as smooth!)</li> <li>1 cup coconut milk</li> <li>1 cup blueberries (fresh or thawed frozen)</li> <li>1/3 cup coconut oil</li> <li>1 tbs. raw honey</li> <li>1 tsp. 100% vanilla extract</li> </ul> <p>Topping:</p> <ul> <li>1 cup fresh blueberries</li> <li>¾ cup raw cashews crushed</li> <li>1 tbs. coconut sugar</li> <li>1 tbs. ghee or coconut oil</li> <li>½ a batch of paleo chocolate (recipe available <a href="http://www.themerrymakersisters.com.au/easiest-paleo-chocolate-recipe">here</a>)</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Line the base of a 20 cm spring form cake tin with baking paper and grease the edges with a little coconut oil.</li> <li>Start with the base. In a food processor (we use our Vitamix), place the walnuts, coconut and raw cacao powder. Whiz these ingredients until a fine meal forms.</li> <li>Add the coconut oil and raw honey and whiz until it becomes a choc butter.</li> <li>Once it’s all combined, press the base in to the cake tin, making sure you press it out evenly, covering the entire base.</li> <li>Place in the freezer.</li> <li>Now for the filling: Drain and rinse the cashews and place them in to the food processor along with the coconut milk, blueberries, coconut oil, raw honey and vanilla extract.</li> <li>Whiz until completely smooth, this will take around 5 minutes.</li> <li>Take the base out of the freezer and pour the filling on top of the base.</li> <li>Shake the tin to even out the top and place the cake in to the freezer for around 1 ½ hours or until set.</li> <li>Take the cake out of the freezer and let sit for 10 minutes.</li> <li>Meanwhile, time for the toppings! You'll need to make a ½ batch of paleo chocolate the place the crushed cashews, coconut sugar and ghee in a medium saucepan on medium heat.</li> <li>Stir continuously until the ghee is melted and the cashews have caramelised. Transfer these on to a plate and allow to cool.</li> <li>Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).</li> <li>Top the cake with fresh blueberries, caramelised cashews and drizzle with paleo chocolate. Cut in to slices with a hot knife and store any left overs in an airtight container in the fridge or freezer.</li> </ol>

Food & Wine

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A sweet delight: Blueberry and passionfruit pavlovas

<p>For a fruity, delightful dessert, look no further than this recipe. The juicy passionfruit and blueberry flavours are complemented with the meringue-based concoction, creating a treat to remember.</p> <p><strong>Ingredients:</strong></p> <ul> <li><span style="font-weight: 400;">3 egg whites, at room temperature</span></li> <li><span style="font-weight: 400;">Pinch salt</span></li> <li><span style="font-weight: 400;">1 teaspoon vanilla essence</span></li> <li><span style="font-weight: 400;">3/4 cup caster sugar</span></li> <li><span style="font-weight: 400;">2 teaspoons cornflour</span></li> <li><span style="font-weight: 400;">2 eggs</span></li> <li><span style="font-weight: 400;">2 egg yolks</span></li> <li><span style="font-weight: 400;">3/4 cup caster sugar</span></li> <li><span style="font-weight: 400;">1/3 cup chilled, unsalted butter</span></li> <li><span style="font-weight: 400;">3 tablespoons passionfruit pulp</span></li> <li><span style="font-weight: 400;">200g cream</span></li> <li><span style="font-weight: 400;">1/2 cup Greek yoghurt</span></li> <li><span style="font-weight: 400;">1 cup blueberries</span></li> </ul> <p><strong>Method:</strong></p> <ol> <li><span style="font-weight: 400;">Preheat oven to 110°C.</span></li> <li><span style="font-weight: 400;">Using a 10cm cookie cutter, draw 4 circles on a sheet of baking paper. Flip the paper and place ink-side down on a baking tray.</span></li> <li><span style="font-weight: 400;">Place the egg whites, salt and vanilla essence into the bowl of an electric mixer and beat on high for 5 minutes or until soft peaks form. Combine sugar and cornflour and gradually add to eggs whisking until sugar has dissolved and mixture is thick and glossy.</span></li> <li><span style="font-weight: 400;">Using a spatula evenly spoon mixture and spread out over circles.</span></li> <li><span style="font-weight: 400;">Cook for 1 hour or until the meringues are crisp. Turn the oven off and keep door slightly adjar with a wooden spoon allowing to cool slowly over a 2 hour period or until cooled completely.</span></li> <li><span style="font-weight: 400;">For the passionfruit curd, place eggs, yolks and caster sugar in a medium sized saucepan and whisk for 1 minute or until smooth.</span></li> <li><span style="font-weight: 400;">Place over low heat and add butter and 2 tablespoons of passionfruit pulp</span></li> <li><span style="font-weight: 400;">Whisk mixture constantly for 3-4 minutes or until thickened.</span></li> <li><span style="font-weight: 400;">Remove from heat and allow to cool completely before transferring to a container and storing in fridge.</span></li> <li><span style="font-weight: 400;">For the whipped cream add cream into the bowl of an electric mixer and whisk for 2 minutes or until soft peaks form. Fold in yoghurt with spatula and set aside, covered in fridge.</span></li> <li><span style="font-weight: 400;">To serve, spread cream mixture over the tops of the meringues. Top with passionfruit curd and blueberries. Serve immediately.</span></li> </ol>

Food & Wine

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French classic: Pear tarte tatin

<p>Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could also use granny smith apples. </p> <p><strong>Ingredients:</strong></p> <p><strong>Baked pears</strong><br />4 small pears<br />110g (½ cup) caster sugar<br />20g unsalted butter<br />1 vanilla bean, halved lengthways and seeds scraped<span> </span><br />2 tablespoons brandy</p> <p>100g caster sugar<br />100ml brandy<br />1 vanilla bean, halved lengthways and seeds scraped<span> </span><br />50g unsalted butter, cubed<span> </span><br />1 sheet ready-rolled puff pastry<br />Cream or ice-cream, to serve</p> <p><strong>Directions:</strong></p> <p>1. To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly.</p> <p>2. Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside.</p> <p>3. Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel.</p> <p>4. Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot.</p> <p>5. Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven.</p> <p>6. Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream.</p> <p>Image and recipe from <em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a></em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a>. Photography: © Armelle Habib 2017.</p> <p><em>Written by Stuart McKenzie. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx"><em>Wyza.com.au</em></a><em>. </em></p>

Food & Wine

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Pear strudel

<p>With a crispy, golden pastry outside and steaming, tender pear filling, this strudel is the perfect dessert to go with a scoop of vanilla ice cream or a little custard.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>800g can of pears in juices OR 800g of peeled, sliced fresh pears</li> <li>½ cup sultanas</li> <li>¼ cup ground hazelnut meal</li> <li>3 tablespoons caster sugar</li> <li>¼ teaspoon ground cinnamon</li> <li>20g butter, melted</li> <li>Your favourite strudel pastry</li> </ul> <p>NOTE: A traditional strudel should use strudel pastry, but this can be a fiddly process, so feel free to use several sheets of filo pastry or puff pastry instead.</p> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat your oven to 200°C and line a baking tray with baking paper.</li> <li>Chop the pears into smaller chunks and combine with the sultanas, hazelnut meal, caster sugar and cinnamon.</li> <li>Lay the pastry down on your work surface and spoon the filling along one side – leaving a generous five-cm border on each end.</li> <li>Once all of the filling is spread, fold in each end and roll the strudel. Place on the baking tray and brush with the melted butter. Sprinkle a little caster sugar on top.</li> <li>Bake for 30 to 35 minutes, or until golden brown. Dust with icing sugar and slide to serve hot.</li> </ol> <p><strong>Related links:</strong></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/06/berry-clafoutis/">Looking for more European desserts? Try our mixed berry clafoutis</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/06/apple-rose-tarts/">These apple rose tarts look simply beautiful and taste even better</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/06/strawberry-rhubarb-cobbler/">Strawberry and rhubarb cobbler: a top that looks like cobblestones, a filling that tastes like heaven</a></span></strong></em></p>

Food & Wine

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10 decadent desserts every traveller must try

<p><em><strong>Annie Fitzsimmons writes for <a href="http://blog.virtuoso.com/" target="_blank"><span style="text-decoration: underline;">Virtuoso Luxury Traveller</span></a>, the blog of a <a href="http://www.virtuoso.com/" target="_blank"><span style="text-decoration: underline;">global luxury travel network</span></a>, and she enjoys nothing more than taking a holiday.</strong></em></p> <p>Satisfy your sweet tooth with these ten delicious desserts from around the globe.</p> <p><strong>1. Sacher Torte, Vienna</strong></p> <p>Befitting its regal past, penchant for Cinderella balls, and café culture, Austria’s imperial city gave the world this elegant chocolate torte with sponge cake, apricot jam, and a fudge fondant top. Sweet Spot: Try it at Hotel Sacher Wien’s Café Sacher, which claims to use Franz Sacher’s original, secret recipe, dating back to 1832. <em>(4 Philharmonikerstrasse)</em></p> <p><strong>2. Beignets, New Orleans</strong></p> <p>Bite into a hot, fried, chewy, pillow-shaped beignet and be immersed in the Big Easy’s French fusion past. Expect swirls of powdered sugar to settle on your face and clothing, but that’s nothing a napkin can’t remedy. Sweet Spot: Locals and tourists alike gather at storied Café Du Monde in the French Market for beignets and chicory coffee 24 hours a day. <em>(800 Decatur Street)</em></p> <p style="text-align: center;"><img width="498" height="245" src="https://oversixtydev.blob.core.windows.net/media/35633/image__498x245.jpg" alt="Image_ (206)"/></p> <p><strong>3. Mochi, Kyoto</strong></p> <p>If a topping of mochi on Pinkberry frozen yogurt is your children’s favorite, take them to Kyoto for the real thing. Chefs pound short-grained mochigome rice into a paste, then mold it into brightly hued, chewy cakes in myriad flavors and shapes. Sweet Spot: Since 1899, Demachi Futaba has served long lines of mochi cravers. <em>(236 Seiryucho, Kamigyo-ku)</em></p> <p><strong>4. M’hanncha, Marrakech</strong></p> <p>Passionate about sweets, Moroccans have a long tradition of pastries. One of the most famous is this snaky coil of flaky phyllo dough; brimming with almond paste, it’s as transporting as a magic carpet ride. Sweet Spot: Try it with a glass of mint tea at Pâtisserie Amandine, a locals’ favorite in the heart of the city. <em>(175 rue Mohamed El Beqal)</em></p> <p><strong>5. Gelato, Florence</strong></p> <p>Cold, velvety, and packed with flavor, gelato is like eating all the sights, sounds, and romance of Italy in one bite. Order more than one scoop for multiple taste sensations, then join Florentine families for their afternoon stroll. Sweet Spot: The family-owned Vivoli gelateria makes a wide variety of flavors fresh daily, as they have for generations. <em>(7/r Via Dell’Isola delle Stinche)</em></p> <p style="text-align: center;"><img width="498" height="245" src="https://oversixtydev.blob.core.windows.net/media/35634/image__498x245.jpg" alt="Image_ (207)"/></p> <p><strong>6. Churros, Mexico City</strong></p> <p>The consummate Mexican midnight snack, tube-shaped churros arrive piping hot, piled on a platter. Soft on the inside, with crunchy exteriors, this fried phenomenon pairs perfectly with a cup of thick hot chocolate for dipping. Sweet Spot: For more than 80 years, El Moro, the quintessential churrería, has sated sweet tooths 24/7. <em>(42 Eje Central Lázaro Cárdenas, Cuauhtémoc, Centro)</em></p> <p><strong>7. Shaved Ice, Honolulu</strong></p> <p>Like flavored snow, finely textured shave ice chills out tired sand-castle builders, body surfers, and Hawaii-born presidents after a long day in paradise. Sweet Spot: Homemade small-batch syrups at the original Waiola Shave Ice, an island classic since 1940, include novel flavors such as bubble gum, cotton candy, and root beer. <em>(2135 Waiola Street)</em></p> <p><strong>8. Chocolate, Quito</strong></p> <p>Chocoholics: This colonial city is your mother lode. Surrounded by abundant cacao seeds, Ecuadorans discovered how to harvest and prepare this antioxidant-rich treat millennia ago. Lucky them. Sweet Spot:Chocolate bars bought at Kallari Café benefit local farmers in the Napo Province; artisan chocolate-making lessons are a plus. <em>(E4-266 Wilson &amp; Juan Leon Mera, La Mariscal)</em></p> <p style="text-align: center;"><em><img width="498" height="245" src="https://oversixtydev.blob.core.windows.net/media/35635/image__498x245.jpg" alt="Image_ (208)"/><br /></em></p> <p><strong>9. Crepes, Paris</strong></p> <p>A French rite of passage, light-as-air crepes – sprinkled with sugar or spread with creamy Nutella – ward off hunger pains between Paris museum visits and those long lines at the Eiffel Tower. Sweet Spot: Head to the Brasserie Esméralda crêperie stand behind Notre Dame, then eat your snack by the celebrated Gothic cathedral. <em>(2 rue du Cloître Notre Dame)</em></p> <p><strong>10. Lamingtons, Melbourne</strong></p> <p>These squares of sponge cake, dipped in chocolate and covered in coconut, are so beloved by Aussies that they celebrate National Lamington Day each July 21. Sweet Spot: Try Candied Bakery’s slight twist on the traditional recipe, with Valrhona chocolate ganache and raspberry jam. <em>(81A Hudsons Road, Spotswood)</em></p> <p>Did you know what m’hanncha was? How about a lamington? Have a great recipe for any of them? Let us know.</p> <p><em>First appeared on <a href="http://blog.virtuoso.com/culinary/10-delicious-desserts-especially-travelers/" target="_blank"><strong><span style="text-decoration: underline;">Virtuoso Luxury Traveller</span></strong></a>.</em></p> <p><em><a href="http://www.virtuoso.com/" target="_blank"><strong><span style="text-decoration: underline;">Click here</span></strong></a> to visit its website for more information.</em></p>

International Travel

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Why this town is the opal of the Aussie dessert

<p>Coober Pedy is a different world.</p> <p>In fact, it looks so much like a far-off desert planet that it has stood in for Mars in a series of Hollywood blockbusters. The pink sandstone formations rising out of the red dirt, framed by a sapphire blue sky, create an ethereal beauty easily mistaken for outer space.</p> <p>Dotted around the 100-year-old mining town, halfway between Adelaide and Alice Springs, are the abandoned props from those films: a dilapidated spaceship here, paper mache aliens there. The eerie celestial monuments punctuate the red streets alongside discarded mining equipment and weathered opal shop signs.</p> <p>Welcome to the opal capital of the world and the strangest town in Australia.</p> <p>Coober Pedy’s heyday is well behind it and it seems frozen in the 80s – the last opal boom. Mining has declined sharply since the 90s, as the old guard dies off and the town transitions into its new life as an offbeat tourist attraction.</p> <p>But why would tourists travel into the guts of the Australian desert to visit a mining town past its peak? Perhaps to see for themselves the most peculiar part of all, and the thing most Australians know about Coober Pedy: people here live underground.</p> <p style="text-align: center;"><img width="498" height="245" src="https://oversixtydev.blob.core.windows.net/media/34069/image__498x245.jpg" alt="Image_ (98)"/></p> <p><strong>Digging it</strong></p> <p>It gets hot in Coober Pedy, really hot. The kind of heat that beats down on you, and then blows around you like you’re standing in a convection oven.</p> <p>And it doesn’t make for a lively streetscape. On a 50 degree day – yes, they have those here – the whole town shuts down as people hunker down in “dugouts”.</p> <p>Literally built into the side of the red and white mounds rising out of the otherwise the barren plains, dugouts can be recognised by the thin pipes sprouting from the rocky knolls. They’re for ventilation  and are covered in mesh so snakes don’t drop down into the living room. The wide, older-style air shafts have been phased out because drunk miners used to fall into them walking home from the pub.</p> <p>“The old miners, when they came here, they realised they couldn’t live in a tin shed or a tent because you’d die, it’s too hot,” says miner John Dunstan, who’s been in the opal game for over 50 years.</p> <p>“A lot of the old original dugouts, the miners actually tunnelled down a little drive into their mine and lived in there … later on they started building underground homes and it’s the same principle – just a tunnel going into the hill and then some rooms.”</p> <p><strong>Life underground</strong></p> <p>About 65 per cent of the 1800 to 3000 people in town (much of the population travels, so it’s hard to get an accurate reading) live in dugouts. While many older ones are cramped, narrow spaces that would send a claustrophobic’s heart rate north, most of the modern ones are large, open and styled like any modern home.</p> <p>“We’ve got four different doors you can get out of our place – there’s plenty of light, plenty of windows,” says Mr Dunstan.</p> <p>Walking into a dugout on a 40 degree day, it’s easy to understand exactly why people want to live underground. It’s the kind of heat relief you get walking into an air-conditioned shopping centre: so noticeable that out-of-towners make an audible sigh of relief.</p> <p>Generally, heating or cooling isn’t needed – it stays about 25 degrees during summer scorchers and winter nights when it drops to minus two. It can be 36 degrees at midnight and residents sleep with a doona.</p> <p>The older-style dugouts were built by hand. Explosives tore through rocks and homeowners would then pick and shovel them out. These days, tunnelling machines do the work and businesses trade on building them, although there’s not that much space for new homes – there are only so many rock formations left to carve out.</p> <p>The bedrooms, usually at the back of the house, are so dark that dugout residents keep a torch next to their bed in case of power outages (which happen frequently in summer, thanks to the above-ground residents thrashing their air conditioners). Cool, dark and silent, any Coober Pedian will tell you it’s the best night’s sleep you’ll ever have.</p> <p>“You don’t actually know dark until you’ve been in a dugout at night,” teacher Elyse Kowald says.</p> <p style="text-align: center;"><img width="498" height="245" src="https://oversixtydev.blob.core.windows.net/media/34070/image__498x245.jpg" alt="Image_ (99)"/></p> <p><strong>It literally pays to renovate in Coober Pedy</strong></p> <p>Everybody here bristles at the suggestion that dugouts are claustrophobic.</p> <p>Real estate agent Misty Mance, of Lin Andrews Real Estate (the only agency in town), regularly sells dugouts and says people quickly fall in love with life underground.</p> <p>“I had a family earlier in the year, when they first came to town their little boy, about three or four, was very scared, he didn’t want to go underground,” she says.</p> <p>“Two months ago they bought a family dugout from me and their kids love it… it was just that initial taking him to friend’s houses, getting him used to being underground, and now the little fella won’t look back.”</p> <p>Ms Mance says real estate has taken a bit of a dip in recent years as the opal boom has wound down. You can pick up a dugout anywhere from $130,000 to $250,000.</p> <p>But houses here can actually make you money. When Mr Dunstan was renovating his home (by digging out new rooms from the side of the rock) he found an $85,000 opal – simply because his wife asked for a pantry.</p> <p>Dugouts actually make better use of space than an above ground home, because if you need to fit a bulky TV cabinet or sofa, you can just blow out a customised hole in the wall.</p> <p><strong>Opal dreams</strong></p> <p>Since 1915, people have been looking for opal in Coober Pedy. After World War II, a flood of European miners came, trying their luck on the opal fields. And you need luck to find opals.</p> <p>Opal mining is so difficult and relies on such chance that companies don’t bother with Coober Pedy. If they tried to mine here, they would go broke. Opal mining is exclusively the domain of hard-working individuals.</p> <p>But the lifetime miners – those who witnessed the town’s booming nightclub and 24-hour restaurant days – have gotten old. And despite a big resurgence in opal prices, due to interest from China and India, they rarely pass the difficult trade down to their kids.</p> <p>“Over the last 20 years, we’ve had hardly any new opal miners coming to town; it’s mainly us older blokes, still hanging on,” says Mr Dunstan. </p> <p>Dimitrois “Jimmy the runner” Nikoloudis, a lifetime miner known to all in town, believes the “golden age of Coober Pedy” mining is long gone.</p> <p>“In my years, the average mining age would have been something like 25 years of age. The average today would probably be 69-70,” Mr Nikoloudis says.</p> <p>“It has become a tourist attraction, about 10 per cent for miners and 90 per cent for the tourists. The mining? It’s just history now, we talk about it.”</p> <p><em>Kirsten Robb travelled to Coober Pedy courtesy of SA Tourism</em></p> <p><em>Written by Kirsten Robb. First appeared on <a href="https://www.domain.com.au/advice/why-coober-pedy-is-the-opal-of-the-australian-desert-20161215-gtbrqe/"><strong><span style="text-decoration: underline;">Domain.com.au</span></strong></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/travel/international/2016/11/the-strangest-town-in-australia/"><span style="text-decoration: underline;"><em><strong>This might be the strangest town in Australia</strong></em></span></a></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/travel/international/2017/02/a-day-in-the-life-of-an-outback-postie/">A day in the life of an outback postie</a></strong></em></span></p> <p><a href="http://www.oversixty.co.nz/travel/international/2016/08/10-free-things-to-do-in-darwin/"><em><span style="text-decoration: underline;"><strong>10 free things to do in Darwin</strong></span></em></a></p>

International Travel

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Lemon meringue cake

<p>If you liked the pie version you’ll love this sweet, creamy and zesty lemon meringue cake.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Lemon curd</em></p> <ul> <li>6 large egg yolks</li> <li>¾ cup of sugar</li> <li>⅓ cup of lemon juice</li> <li>1 tablespoon of lemon zest, finely grated</li> <li>1 tablespoon and 1 teaspoon corn flour</li> <li>A pinch of salt</li> <li>6 tablespoons of refrigerated butter</li> </ul> <p><em>Meringue</em></p> <ul> <li>4 large egg whites</li> <li>1 cup of sugar</li> <li>A pinch of cream tartar</li> <li>½ teaspoon of vanilla extract</li> </ul> <p><em>Cake base</em></p> <ul> <li>1 package of basic vanilla cake</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. To make the lemon curd, in a saucepan over medium-low heat, whisk together yolks, sugar, lemon juice, zest, corn flour and salt. Cook for about 10 minutes, until sugar has dissolved and mixture thickens.</p> <p>2. Add butter a few pieces at a time. Allow to melt.</p> <p>3. Strain through a fine sieve into a separate bowl.</p> <p>4. Cover with plastic wrap set directly on the curd. Chill for two hours.</p> <p>5. Meanwhile, make the meringue using a heat-proof bowl, whisk egg whites and sugar together over a pan of simmering water without letting the bowl touch the water.</p> <p>6. Once sugar has dissolved, remove from heat and add cream of tartar and vanilla.</p> <p>7. Using an electric mixer, beat on medium high until stiff peaks form.</p> <p>8. To make the cake, cook cake base according to package instructions in two layers. Let cool.</p> <p>9. Place one layer on a cake platter.</p> <p>10. Spread lemon curd on top, leaving a few cm of the edge bare.</p> <p>11. Top with the second layer and press down.</p> <p>12. Using a spoon’s back, spread meringue over the cake.</p> <p>13. Brown meringue by using a kitchen torch and serve.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/mini-lemon-tarts/">Mini lemon tarts</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/pumpkin-pie/">Classic pumpkin pie</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/citrus-souffle/">Citrus soufflé</a></strong></em></span></p>

Food & Wine

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Lemon meringue pie

<p>Tangy, sweet, and flaky, this lemon meringue pie checks all of your dessert boxes.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Pastry</em></p> <ul> <li>1 1/3 cups of all purpose flour</li> <li>2 tablespoons of icing sugar</li> <li>150g of butter</li> <li>1 ½ tablespoons of ice water</li> </ul> <p><em>Filling</em></p> <ul> <li>½ cup of cornflour</li> <li>¾ cup of caster sugar</li> <li>Lemon zest of 3 lemons, fine</li> <li>⅓ cup of lemon juice</li> <li>¾ cup of water</li> <li>3 egg yolks</li> </ul> <p><em>Meringue</em></p> <ul> <li>⅛ teaspoon of cream of tartar</li> <li>3 egg whites</li> <li>⅓ cup of caster sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>To make the pastry, in a food processor, process flour, icing sugar and butter until mixed.</li> <li>Add ice water and process until mixture forms a ball.</li> <li>On a floured surface, knead and press to a circle of 15cm. Wrap in cling wrap and chill.</li> <li>Now to prepare the filling, in a saucepan over medium heat, stir caster sugar, cornflour, lemon zest, lemon juice and water until mixture comes to a boil.</li> <li>Place egg yolks in a bowl. Add filling slowly into bowl, whisking constantly. Cover and let cool for two hours.</li> <li>Meanwhile to make themeringue, in a bowl, beat egg whites and cream of tartar until peaks form.</li> <li>Add sugar gradually, beating until meringue is shiny.</li> <li>Preheat oven to 180°C.</li> <li>Roll pastry into a circle 32cm round and 5mm thick and place in 25cm pie dish. Let chill for 15 minutes.</li> <li>Line pastry with baking paper, fill half way with rice and bake for 15 minutes.</li> <li>Remove insides and bake until golden (about 10 minutes.) Let cool.</li> <li>Pour filling into pastry and smooth.</li> <li>Top with meringue, being sure to cover the entirety of the filling, forming a seal.</li> <li>Bake for a final 10 minutes until meringue becomes golden on top.</li> <li>Let cool, serve.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/brown-bread-and-bourbon-ice-cream/"><em>Brown bread and bourbon ice cream</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/banana-nice-cream/"><em>Banana nice cream</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/candied-bacon-ice-cream/"><em>Candied bacon ice cream</em></a></strong></span></p>

Food & Wine

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Carrot cake muffins

<p>Who doesn’t love carrot cake? Now you can make personal-sized one that make great on-the-go treats.</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>200g self-raising flour</li> <li>1 teaspoon bicarb soda</li> <li>2 cups grated carrot</li> <li>1 cup brown sugar</li> <li>1 tablespoon caster sugar</li> <li>2 eggs</li> <li>1 teaspoon cinnamon</li> <li>1 teaspoon mixed spice </li> <li>100ml vegetable oil</li> </ul> <p><em>Cream cheese icing</em></p> <ul> <li>100g butter, softened</li> <li>200g cream cheese, softened</li> <li>100g icing sugar, sifted</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 180°C. Line a 12-hole muffin pan.</p> <p>2. Combine flour, caster sugar, brown sugar, bicarb soda, carrot, mixed spice and cinnamon in a bowl. In a jug, whisk eggs and oil together and stir into dry ingredients. Mix until just combined. Divide mixture between cases and bake for 20 to 25 minutes or until golden and firm. Let cool.</p> <p>3. Meanwhile, to make the icing, use an electric mixer to beat butter until softened. Add in cream cheese, icing and sugar. Beat until light and fluffy. Using a palette knife to swirl icing on top of cakes. Serve.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/macadamia-raspberry-heart-friands/"><em>Macadamia raspberry heart friands</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/caramel-apple-jam/"><em>Caramel apple jam</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/citron-tart/"><em>Citron tart</em></a></strong></span></p>

Food & Wine

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3 childhood favourite desserts that will make you nostalgic

<p>Do you have old recipes passed down to you from your grandmother? Or have you passed down recipes of your signature dish to your grandchildren? These are the dishes that become treasured family recipes – beloved because they instantly transport you to a cherished memory and remind you of the special people in your life. Family recipes passed down through the generations can never be beat – after all, it’s the way mum made it, and why would you want to tamper with perfection? That’s why Over60 wanted to create a family cookbook, packed with the recipes passed down from grandmother to mother to daughter for generations, and thanks to you – the Over60 community – we have a book full of cherished family recipes.</p> <p>Here’s just three childhood favourite desserts from Over60's cook, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><em><strong><span style="text-decoration: underline;">The Way Mum Made It </span></strong></em></a>, that will transport you back to the kitchen of your childhood waiting for mum to finish off the scrumptious treats.</p> <p><strong>The Perfect Scones</strong></p> <p><span style="text-decoration: underline;">Serves</span>: 16</p> <p><span style="text-decoration: underline;">Ingredients</span></p> <ul> <li>3 cups self-raising flour</li> <li>40g chilled butter, chopped</li> <li>2 teaspoons caster sugar</li> <li>pinch of salt</li> <li>1 1⁄2 cups buttermilk, plus extra to glaze</li> <li>raspberry jam, to serve</li> <li>thick cream, to serve</li> </ul> <p><span style="text-decoration: underline;">Method:</span></p> <p>1. Preheat the oven to 230°C. Lightly dust a square cake tin with flour.</p> <p>2. Sift the flour into a large bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Add the sugar and salt. Make a well in the centre and pour the buttermilk into it. Using a knife in a cutting motion, stir the mixture until a soft dough forms. You may need to add more buttermilk to soften the dough.</p> <p>3. Turn the dough out onto a lightly floured work surface. Knead until the dough just comes together. Be gentle and make sure you don’t overwork it — this is what causes tough scones. Using your fingertips, gently pat the dough into a disc about 3cm thick.</p> <p>4. Using a 5cm diameter round cutter dipped in flour, cut the scones from the dough. Re-use any excess dough. Arrange the scones in the prepared tin so they are only just touching. Lightly brush the tops with the extra buttermilk.</p> <p>5. Bake on the top shelf of the oven for 10–12 minutes, or until golden and the scones sound hollow when tapped. Serve warm with jam and cream.</p> <p><strong>Chocolate Crackles</strong></p> <p><span style="text-decoration: underline;">Makes</span>: 24</p> <p><span style="text-decoration: underline;">Ingredients:</span></p> <ul> <li>4 cups Rice Bubbles</li> <li>1 cup icing sugar</li> <li>1 cup desiccated coconut</li> <li>100g unsweetened cocoa powder</li> <li>250g Copha, melted</li> </ul> <p><span style="text-decoration: underline;">Method</span>:</p> <p>1. In a large bowl, mix the Rice Bubbles, icing sugar, coconut and cocoa using a wooden spoon.</p> <p>2. In a saucepan over low heat, slowly melt the Copha. Allow to cool slightly. Add to the Rice Bubble mixture, stirring until well combined.</p> <p>3. Spoon the mixture evenly into 24 paper patty cases and refrigerate until firm.</p> <p><strong>Lamingtons</strong></p> <p><span style="text-decoration: underline;">Serves</span>: 20</p> <p><span style="text-decoration: underline;">Ingredients: </span></p> <ul> <li>4 eggs</li> <li>1/3 cup caster sugar</li> <li>1 cup self-raising flour</li> <li>1⁄4 cup cornflour</li> <li>25 g unsalted butter, chopped</li> <li>4 tablespoons boiling water</li> <li>3 cups desiccated coconut</li> <li>Chocolate icing</li> <li>2/3 cup icing sugar mixture</li> <li>1⁄2 cup unsweetened cocoa powder</li> <li>20 g soft unsalted butter</li> <li>3⁄4 cup milk</li> </ul> <p><span style="text-decoration: underline;">Method</span></p> <p>1. Preheat the oven to 180°C. Grease and flour a 20 cm x 30 cm lamington tin and line the base with baking paper.</p> <p>2. Using an electric mixer, beat the eggs in a small bowl until light in colour. Gradually add the sugar, beating for 8 minutes, or until the mixture is thick.</p> <p>3. Meanwhile, sift the flour and cornflour together three times. Combine the butter and boiling water in a small heatproof bowl.</p> <p>4. Transfer the egg mixture to a large bowl. Sift the flour mixture over the egg mixture. Using a balloon whisk or a large metal spoon, gently fold the flour into the egg mixture, then fold in the butter mixture.</p> <p>5. Pour the mixture into the prepared tin. Bake for 25 minutes, or until the sponge springs back when touched lightly in the centre and comes away from the side of the tin. Turn the cake onto a wire rack to cool.</p> <p>6. Cut the cooled cake into 20 even pieces.</p> <p>7. To make the chocolate icing, sift the icing sugar and cocoa powder into a large heatproof bowl. Add the butter and milk and stir over a saucepan of simmering water until the icing is smooth and thick enough to coat the back of a spoon. Divide the icing mixture into two small bowls.</p> <p>8. Place the coconut in a shallow bowl.</p> <p>9. Using a large fork, dip each piece of cake briefly into the icing until the cake is coated. Hold over the bowl to drain off any excess. Dip half the cake pieces in one bowl of icing and the other half in the second bowl of icing. (If the icing becomes too thick, stand it over hot water while dipping, or reheat gently with a touch more milk. If necessary, strain the icing into a clean bowl.)</p> <p>10. Toss the cake gently in the coconut. Transfer the cake to a wire rack to set.</p> <p>Note: The cake is easier to handle if it is made a day ahead or refrigerated for several hours. </p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></strong></em></p> <p><strong>Related links: </strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/10/chicken-alfredo-fettucine/">Creamy chicken Alfredo pasta</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/10/broccoli-zucchini-quiche/">Broccoli, parmesan and zucchini quiche</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/">Cheesy pea and pesto</a><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/"> pasta</a></em></strong></span></p>

News

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Campfire dessert: how to make s’mores

<p>A favourite campfire treat in America, s’mores are a delicious dessert you’ll wonder how you ever lived without. If camping isn’t your thing, or you want to try these with the grandkids, get creative and make these at home using your griller. Oh, and in case you were wondering, they’re so named because everyone wants “s’more.” Obviously.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>A packet of your favourite mild, plain biscuits</li> <li>Milk chocolate squares</li> <li>Marshmallows</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Leave your chocolate out to soften (close-ish to the fire, but not so close that it melts).</li> <li>Toast your marshmallow over the fire, while it’s toasting, place a couple of squares of chocolate onto a biscuit.</li> <li>When it’s nicely browned, slide the marshmallow on top of the chocolate-covered biscuit, and sandwich the whole thing together with another biscuit.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/news/news/2015/12/abandoned-puppy-rescued-on-christmas-eve/">Abandoned puppy rescued on Christmas Eve doesn’t look like this anymore</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/news/news/2015/12/spot-the-cat-hidden-in-this-picture/">Can you spot the cat hidden in this picture?</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/news/news/2015/12/why-coffee-can-be-good-for-you/">Why giving up coffee could do you more harm than good</a></em></strong></span></p>

Domestic Travel

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Black forest cake

<p>This rich, creamy black forest cake is so decadent it’s almost sinful. We won’t judge if you go back for seconds.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 jar of Morello cherries</li> <li>470g chocolate cake mix packet</li> <li>4 tablespoons of caster sugar</li> <li>1 tablespoon of cornflour</li> <li>600ml of thickened cream</li> <li>¼ cup of kirsch</li> <li>2 tablespoons of boiled water</li> <li>100g of dark cooking chocolate, grated coarsely</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>According to packet instructions, prepare and bake chocolate cake mix and let cool.</li> <li>Cut into three equal layers horizontally.</li> <li>Drain your cherries but keep two-thirds of a cup of the juice. Place cherries (except 10), juice, two tablespoons of sugar, and cornflour into a saucepan and stir over medium-low heat. Once the mixture boils, transfer it into a large bowl, cover, and chill.</li> <li>In a medium bowl beat cream with an electric beater until it forms firm peaks.</li> <li>In a jug, combine kirsch, two tablespoons of sugar and water, stirring until dissolved.</li> <li>On a serving plate, place a layer of your cake. Atop, drizzle half of the kirsch mix.</li> <li>Spread half of the cherry mix on top, followed by a thin layer of cream.</li> <li>Add another cake layer. Repeat. Add final layer.</li> <li>Spread some of the rest of the cream all over the cake layers.</li> <li>Place chocolate on the top and sides of your cake.</li> <li>With the last of the cream, using a piping bag, create rosettes lining the top of the cake. In between, place your decorative cherries. Serve.</li> </ol>

Food & Wine