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"I can't go for that": Hall and Oates in bitter legal battle

In a turn of events to rival any classic Hall & Oates song about heartbreak, betrayal and possibly a saxophone solo, the iconic musical duo has found themselves embroiled in a legal battle that might just be their most melodramatic performance yet. Daryl Hall, the soulful half of the duo, has accused longtime partner John Oates of committing the "ultimate partnership betrayal". Forget "Maneater", this is more like "Share Eater". In a court declaration that reads like the lyrics of a soulful ballad, Hall lamented the deterioration of his relationship with Oates, and trust us, it's not your typical "I can't go for that (no can do)" situation. The duo's joint venture, including trademarks, personal name and likeness rights, record royalty income and even the sacred social media assets, are now centre stage for a legal showdown. It's not quite the Hall & Oates Reunion Tour we were all hoping for. It appears Oates is planning to sell his share of Whole Oats Enterprises LLP without Hall's permission (cue dramatic music) – and Hall is not taking this lying down; he's filed a lawsuit to keep the transaction on pause, turning their dispute into a legal chart-topper. A judge has issued a temporary restraining order, effectively hitting the pause button on Oates' plan to part ways with Whole Oats Enterprises, with lawyers no doubt drafting lyrics for the inevitable courtroom musical as we speak. Oates, not one to let the accusations slide, fired back in his court filing, expressing disappointment in Hall's "inflammatory, outlandish, and inaccurate statements". He claims he's been trying to enhance their business partnership, but it seems like Hall might not be feeling the groove. The legal documents reveal that Hall is deeply troubled by the deterioration of their relationship, and who can blame him? It's not every day your musical partner decides to sell the band without even a courtesy call. Amid accusations of confidentiality breaches and timing that could rival the best plot twists, this court drama has all the elements of a hit '80s ballad. Will the duo find a way to harmonise once more, or is this the end of the road for Hall & Oates? We'll have to wait for the next verse in this legal serenade. In the meantime, keep those records spinning and maybe throw in some tissues for the emotional rollercoaster. It's a private affair gone public, and the fans are left wondering, "Did I miss the memo about this 'Global Divorce' album?" Image: Instagram

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Full of goodness: Papaya chia oat breakfast parfait

These parfaits are super easy to pull together, and are full of the goodness of papaya, oats and chia seeds. The combination is packed with flavour, vitamins and fibre, and will keep you satisfied for hours. Ingredients: Oat Layer <ul> <li>1 cup oats</li> <li>1 cup almond milk unsweetened (or milk of choice)</li> <li>Natural sweetener to taste</li> <li>1/2 cup water</li> </ul> Papaya Layer <ul> <li>1/2 Ruby Rise Red Papaya, seeds removed; chop pulp to desired size</li> </ul> Papaya Chia Layer <ul> <li>1/4 cup chia seeds</li> <li>2 Tbsp Ruby Rise Red Papaya pulp mashed</li> <li>1 cup yoghurt (eg coconut, almond, soy)</li> <li>1/2 tsp vanilla extract (optional)</li> <li>Natural sweetener to taste (white granulated stevia, xylitol, coconut sugar, maple syrup)</li> <li>1/2 cup water (as required)</li> </ul> Method: <ol> <li>Mix all the ingredients for the oat layer well. Allow to soak for 30 minutes or overnight. Add more liquid as required when ready to serve.</li> <li>Mix all ingredients for the papaya chia later in a jar and place in the fridge for 30 minutes or overnight to swell. Add additional liquid as required prior to serving.</li> <li>Layer compote in desired pattern.</li> <li>Sprinkle with muesli, nuts or seeds to serve if desired.</li> </ol> Photo and recipe by Jo Ross, Healthy Eating Jo.

Food & Wine

Overnight papaya coconut oats

Bursting with natural flavours, papaya is the perfect addition to quick and easy breakfasts. This recipe is extremely simple and speedy to make, you’ll be prepping it weekly! Ingredients: <ul> <li>       2 1/2 Cups rolled oats</li> <li>        1 Ruby Rise Red Papaya, seeds removed, ¾ chopped roughly, ¼ sliced</li> <li>        1 teaspoon lime juice</li> <li>        1 Cup toasted Coconut</li> <li>        1 Cup coconut yoghurt</li> <li>        1 Cup Almond milk</li> <li>        1 Tsp maple syrup</li> </ul> Method: <ol> <li>Combine oats, coconut yoghurt, almond milk, coconut and syrup in a small bowl. Stir well. </li> <li>Cover and let it sit overnight in the fridge. </li> <li>When ready to serve, prepare the Papaya puree. Blend ¾ of the chopped papaya in a blender with lime juice. Blend until smooth. </li> <li>Layer the base of 2 mason jars with papaya puree, then layer a sprinkle of toasted coconut on top. Add the oats until there is 3 cm left in the jar. </li> <li>Top the oats with sliced papaya pieces and remaining toasted coconut. </li> </ol> Serves 2. Recipe by Vic Theng, Melbourne Foodie Finds.

Food & Wine

Vegan banana, chocolate chip and oat muffins

Midnight Espresso cafe in Wellington's Cuba St is known for its decadent vegan cakes and muffins, a fact that has not been missed on local Emma Bond. "All of their vegan desserts are pretty amazing, but I'd love the recipe for its banana, chocolate chip and oat muffins to try at home," Bond said. We contacted the cafe and it happily supplied the recipe. Makes: 12 Ingredients: <ul> <li>3 cups oats</li> <li>1 cup of chocolate chips, use vegan chocolate if desired</li> <li>1 tablespoon cinnamon</li> <li>1 teaspoon salt</li> <li>1 tablespoon baking powder</li> <li>2 tablespoons olive oil</li> <li>3 cups almond or soy milk</li> <li>3 ripe bananas, mashed</li> <li>1 tablespoon vanilla essence</li> <li>4 tablespoons linseed</li> <li>250ml cold water </li> </ul> Method: 1. Preheat oven to 180 degrees Celsius and line 12 muffins tins. In a blender blend linseed and water and set aside. In a large bowl combine oats, cinnamon, salt, chocolate chips and baking powder. 2. In a separate bowl add olive oil and bananas and combine, then whisk in milk, vanilla and linseed mixture. Add wet mix to dry and combine. 3, Spoon into muffin tins and bake for 25 minutes. Muffins will not rise much. Midnight Espresso, 178 Cuba St, Wellington. Open Monday to Friday 7.30am to 3pm and Saturday and Sunday 8am to 3.30pm. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Stuff.co.nz.

Food & Wine

Oat biscuits with almond butter and marmalade

These comforting, crispy oat biscuits are brought to life with the combination of almond butter and slightly bitter marmalade. You could use any flavour or jam that you prefer though. I also adore these biscuits with cheese and fruit paste! Makes: 10 biscuits Ingredients: For the biscuits <ul> <li>60g plain flour</li> <li>½ tsp. baking soda</li> <li>Pinch sea salt</li> <li>100g rolled oats</li> <li>1 tbsp. butter, softened</li> <li>60ml boiling water</li> <li>40g sultanas</li> </ul> To assemble <ul> <li>3 tbsp. almond butter</li> <li>3 tbsp. marmalade</li> </ul> Method: <ol start="1"> <li>Preheat oven to 180°C fan bake. Line a baking tray with baking paper.</li> <li>Combine the flour, baking soda, salt and oats. Using your fingers, mix the butter into the dry mix as well as you can and then stir in just enough boiling water in order to form a dough which holds together but isn't too sticky. Finally, mix through the sultanas.</li> <li>Using your hands, form walnut-sized balls of the dough and place them onto the tray. Flatten each biscuit down with the palm of your hand.</li> <li>Bake for about 12 to 15 minutes or until golden and crisp.</li> <li>To assemble, spread about a teaspoon of almond butter onto each biscuit followed by dollop of marmalade. Serve immediately!</li> <li>Store any remainders in an airtight container in a cool, dry place.</li> </ol> Written by Jordan Rondel. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Emma Boyd/Stuff.

Food & Wine

Oat fruit crumble

There’s no better winter dessert than a delicious crumble, and this topping recipe is warm, healthy, tasty and easy. Ingredients: <ul> <li>½ cup rolled oats</li> <li>½ cup wholemeal flour</li> <li>½ cup brown sugar</li> <li>¼ cup desiccated coconut</li> <li>Salt</li> <li>Cinnamon</li> <li>Ginger</li> <li>Nutmeg</li> <li>4 tbsp. (60g) butter, chilled</li> <li>Stewed fruit</li> </ul> Method: <ol start="1"> <li>Make a delicious crumble pudding topping by combining the rolled oats, wholemeal flour, brown sugar and desiccated coconut with a good pinch of salt and a good pinch each of ground cinnamon, ginger and nutmeg.</li> <li>Using your fingers, rub in the butter until the mixture is crumbly.</li> <li>Spread over your favourite stewed fruit filling and bake at around 200°C for 30 minutes or until golden and crisp.</li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Manja Wachsmuth.

Food & Wine

Easy fruit and nut oat slice

There are many ways, both sweet and savoury, to enjoy the goodness of rolled oats – and not just for breakfast. This fruit and nut oat slice proves it! Ingredients: <ul> <li>1 cup rolled oats</li> <li>1 cup plain flour</li> <li>1 cup white sugar</li> <li>1 tsp. baking powder</li> <li>½ cup desiccated coconut</li> <li>½ cup dates, chopped</li> <li>½ cup dried apricots, chopped</li> <li>½ cup walnuts, chopped</li> <li>Ground ginger</li> <li>125g butter</li> <li>1 egg</li> <li>Vanilla extract</li> </ul> Method: <ol start="1"> <li>In a bowl combine the oats, flour, sugar, baking powder, desiccated coconut, dates, dried apricots and walnuts.</li> <li>Add a good pinch of ground ginger. Melt the butter, cool and whisk in the egg and a splash of vanilla extract.</li> <li>Fold this through the dry ingredients.</li> <li>Press mixture into an 18 x 20cm lined slice tin and bake at 180°C for 25 minutes.</li> <li>Slice and serve immediately or store in a sealed container.</li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Manja Wachsmuth.

Food & Wine

Crispy oat patties

In place of breadcrumbs, add ground or processed rolled oats to hamburger patties, meatloaf or meatballs to give them extra body and help bind the mixture. Ingredients: <ul> <li>Rolled oats</li> <li>Your favourite patty, meatloaf or meatball recipe.</li> </ul> Method: <ol> <li>This clever trick will create a crispy coating and add texture and colour.</li> <li>Simply use the recipe to your favourite meat or vegetarian patties.</li> <li>Coat them in rolled oats and chill in the fridge before frying.</li> <li>Voila! You’ve got the tastiest patties you’ve ever had!</li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Stuff.co.nz / Manja Wachsmuth. 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%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Strawberry oat squares

These strawberry oat squares are delicious and, believe it or not, contain next to no sugar or other naughty things. So what are you waiting for? Ingredients: <ul> <li>2 ¼ cups quick oats (not rolled oats or the base won’t bind together)</li> <li>1 ½ teaspoon cinnamon</li> <li>1 cup peanut butter</li> <li>¼ cup apple butter (can substitute apple sauce, but will give a less moist consistency)</li> <li>1 large egg</li> <li>½ cup slivered almonds</li> </ul> Strawberry filling <ul> <li>2 tablespoons cornflour</li> <li>2 tablespoons warm water</li> <li>2 cups strawberries, finely diced</li> <li>¼ cup maple syrup</li> <li>1 tablespoon sugar</li> </ul> Method: <ol> <li>Mix the cornflour with the water until it is completely dissolved.</li> <li>Combine the strawberries, sugar, and maple syrup in a sauce pan over a medium hear. Bring this mixture to a boil and stir well.</li> <li>Remove pan from the heat and stir in the cornflour mixture. Whisk this until all lumps are gone, then set aside to cool down.</li> <li>Preheat oven to 160°C.</li> <li>In a large bowl, combine the cinnamon, peanut butter, oats, maple syrup, apple butter, and egg. When thoroughly combined, press into the prepared baking pan, leaving half a cup of the mixture for later.</li> <li>Spread the strawberry filling over the mixture in the pan.</li> <li>Add the almonds to the leftover mixture and crumble it over the strawberry filling. Press this down firmly into the filling.</li> <li>Bake for 25 to 30 minutes until the top is lightly browned.</li> <li>Cut into squares for serving.</li> </ol> Image credit: Pinterest

Food & Wine

Honey poached pears with oat, almond and banana pancakes

There's nothing like expanding one's culinary repertoire, especially when it equates to the addition of a healthy, new breakfast dish. It's easy to get stuck in a breakfast rut, so mix things up a bit with this recipe for earl grey, orange and honey poached pears with oat, almond and banana pancakes. Serves: 4-6 Ingredients: <ul> <li>4 pears, peeled, halved</li> <li>3 teaspoons/3 teabags earl grey tea</li> <li>2 oranges</li> <li>¼ cup/100g honey</li> <li>½ cup prunes</li> <li>1 cup almonds</li> <li>1 cup oats</li> <li>3 eggs</li> <li>1 teaspoon vanilla bean paste/extract</li> <li>2 bananas</li> <li>1 ¼ cups milk</li> <li>Unsweetened yoghurt to serve</li> </ul> Method: <ol> <li>Put the pears, cut-side up, into a heavy-bottomed pot. Pour 500ml boiling water over the tea and leave to steep for 5 minutes before pouring over the pears. </li> <li>Peel 5 thick strips of zest from one of the oranges using a vegetable peeler, and add this to the pot along with the juice of both oranges, the honey, and the prunes. Cover with the lid and simmer for 45 minutes or until soft. Remove the lid, bring to the boil, and cook for 20 minutes or until the liquid starts to thicken.</li> <li>To make the oat, almond and banana pancakes, pre-heat the oven to 50 degrees Celsius. Put the almonds into a food processor and whiz until they resemble coarse flour. Add the oats and whiz again until they are as fine as the almonds. </li> <li>Add the eggs, vanilla, bananas, and milk, and process until the batter is smooth. </li> <li>Heat a heavy-bottomed frying pan or skillet, add a little butter, and when the pan is hot enough (put a small drop of batter on to the pan and if it sizzles immediately it is ready to go), pour in ladleful of batter. Cook for approximately two minutes (or until the bottoms are golden brown) before flipping and cooking for a further two minutes. Remove from the pan and put on a plate in the oven. Repeat with the remaining batter. Serve with yoghurt and the poached pears and syrup. </li> </ol> Do you have a creative breakfast recipe to share with the community? Let us know in the comments below. 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/overnight-wholegrain-oats-date-fig/">Overnight wholegrain oats with date and fig puree</a> <a href="/lifestyle/food-wine/2016/07/raspberry-chocolate-coconut-ice/">Raspberry & chocolate coconut ice</a> <a href="/lifestyle/food-wine/2016/08/spiced-diamond-cookies/">Spiced diamond cookies</a>

Food & Wine

Overnight wholegrain oats with date and fig puree

Recently, my lovely sister invited me for a weekend hike – with a very early start. I was picked up at 7am, and driven to beautiful Piha and the Waitakere Ranges. The morning was clear, a little windy and icy cold – perfect for an energetic adventure – but first we needed sustenance. As if by magic, bowls and thermoses loaded with overnight porridge appeared, complete with a sprinkling of nuts, and a mug of tea on the side. This delicious breakfast sustained us for the next two hours (more I would say!), and was the inspiration for this nourishing breakfast dish. Because the oats are soaked overnight, they are quick to cook and already sweetened a little with the inclusion of dates. Topped with the date and fig puree, some honey toasted nuts and a good dollop of Greek yoghurt – the result is delicious and hearty. Serves: 2-4 Ingredients: <ul> <li>1 ½ cups wholegrain jumbo rolled oats</li> <li>2 ½ tablespoons chia seeds</li> <li>3 cups whole milk, plus 1 cup extra (or use almond or rice milk)</li> <li>½ cup roughly chopped dates</li> <li>½ cup walnuts</li> <li>½ cup pistachios</li> <li>½ cup whole almonds</li> <li>2 teaspoons honey</li> <li>1 cup Greek yoghurt</li> </ul> Date and fig puree <ul> <li>6 dried figs, stems removed, roughly chopped</li> <li>10 dates, halved and stones removed</li> <li>1 teaspoon vanilla extract</li> <li>Finely grated zest of half a lemon</li> <li>1 teaspoon honey (optional)</li> </ul> Method: <ol> <li>Put oats, 2 tablespoons of the chia seeds, 3 cups of the milk, and the dates in a sealed container in the fridge overnight.</li> <li>Dry fry walnuts, pistachios, and almonds in a large frying pan, over a medium heat, for 2-3 minutes. Add honey and cook for a further 3-4 minutes until lightly toasted and glazed with honey. Stir occasionally so that the nuts don't catch and burn. Although toasted, the nuts remain a little sticky, so store in an even layer until ready to spoon over porridge.</li> <li>To cook porridge, bring the oat mixture to a gentle boil, reduce the heat to a simmer, and cook, stirring for 8-10 minutes until thickened. Add extra milk to achieve your desired consistency. Remove from the heat and serve immediately with a dollop of date and fig puree, a spoonful or two of yoghurt, and a sprinkling of nuts.</li> <li>For garnish, sprinkle with the extra chia seeds if desired. I find porridge serving sizes vary wildly – and while this would happily serve four of me, I know some men would demolish half of it, so use your judgement with regard to servings!</li> </ol> For the date and fig puree <ol> <li>Put all of the ingredients in a small pot with ¾ cup water and bring to a gentle boil. </li> <li>Reduce the heat to a simmer and cook, stirring, for 5 minutes then remove from the heat. Leave to cool for 5 minutes before mashing to a paste with a fork – or, for a smoother consistency, blend in a small food processor. For a thinner consistency simply add ¼ cup more water. Cool and store in a covered container in the fridge until ready to use.</li> </ol> What’s your favourite way to serve oats? Let us know in the comments below. Written by Sarah Tuck. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz.</a> Related links: <a href="/lifestyle/food-wine/2016/07/apple-and-oatmeal-cake/">Apple and oatmeal cake</a> <a href="/lifestyle/food-wine/2016/06/banana-date-and-walnut-overnight-oats/">Banana, date and walnut overnight oats</a> <a href="/lifestyle/food-wine/2016/06/carrot-cake-porridge/">Carrot cake porridge</a>

Food & Wine

Banana, date and walnut overnight oats

Nothing beats a warm bowl of oatmeal on an icy winter’s morning. These banana, date and walnut overnight oats are a delicious spin on a breakfast classic. Serves: 2 Ingredients: <ul> <li>1 cup rolled oats</li> <li>1 cup milk</li> <li>1 cup Greek style yoghurt</li> <li>2 bananas</li> <li>6 fresh dates, sliced</li> <li>2 tablespoons toasted walnuts</li> </ul> Method: <ol> <li>To begin, mash one of your bananas in a bowl.</li> <li>Combine with four of the sliced dates.</li> <li>Add oats, milk and yoghurt.</li> <li>Refrigerate overnight or until the oats have absorbed the liquid and become thick.</li> <li>Divide oats into two bowls.</li> <li>Slice remaining banana and scatter over oats with remaining dates and walnuts.</li> <li>If oats are a little chilly for your taste, give them a quick blast in the Microwave for 20 seconds or so to take the edge off.</li> </ol> Don’t you just love oatmeal? What’s your favourite way to enjoy this classic winter breakfast dish, and do you think you’d try his recipe? Please share your thoughts in the comments below. Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas.</a> Related links: <a href="/lifestyle/food-wine/2016/05/michael-klim-muesli/">Michael Klim’s muesli</a> <a href="/lifestyle/food-wine/2016/05/diabetes-friendly-apple-and-cinnamon-breakfast-parfait/">Diabetes-friendly apple and cinnamon breakfast parfait</a> <a href="/lifestyle/food-wine/2016/04/banana-oatmeal-cups/">Banana oatmeal cups</a>

Food & Wine

Wild Oats XI owner Bob Oatley has died

Businessman, winemaker and yachtsman Bob Oatley has died of illness, aged 87, on Sunday morning. Wild Oates XI won the iconic Sydney to Hobart race for the eighth time in 10 years in 2014, but had to pull out of the Boxing Day race last month due to damage to the mainsail caused in bad weather. Forbes magazine last year estimated Oatley's net worth to be A$910 million ($967m), while he was listed at number 49 on last year's BRW Rich List, with an estimated wealth of A$1 billion ($1.06b). While yachting is where he made his name, it was in wine that he made his fortune, via the Rosemount Estates wine company. Oatley sold Rosemount wines for an extraordinary A$1.4 billion ($1.49b) in 2001 to Treasury Wine Estates, after building it up as a private company over three decades from meagre Hunter Valley beginnings in 1969. In 2003, he purchased the iconic Hamilton Island in the Whitsundays in Queensland, where he hosted the annual race week. He also owned retirement homes and a clifftop villa in Sardinia. He more recently owned the boutique label Robert Oatley Vineyards. His ancestor, James Oatley, was Australia's first clockmaker, according to Forbes magazine. Oatley is survived by his wife and three children. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Related Links: <a href="http://www.oversixty.co.nz/lifestyle/family-pets/2015/09/dogs-make-the-best-companions/">8 reasons why dogs are the bee’s knees</a> <a href="http://www.oversixty.co.nz/lifestyle/family-pets/2015/08/signs-your-pet-is-sick/">10 signs your pet is sick</a> <a href="http://www.oversixty.co.nz/lifestyle/family-pets/2015/11/cats-are-like-psychopaths-gallery/">11 ways cats are like “psychopaths”</a>

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"I can't go for that": Hall and Oates in bitter legal battle

Full of goodness: Papaya chia oat breakfast parfait

Overnight papaya coconut oats

Vegan banana, chocolate chip and oat muffins

Oat biscuits with almond butter and marmalade

Oat fruit crumble

Easy fruit and nut oat slice

Crispy oat patties

Strawberry oat squares

Honey poached pears with oat, almond and banana pancakes

Overnight wholegrain oats with date and fig puree

Banana, date and walnut overnight oats

Wild Oats XI owner Bob Oatley has died