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

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

Food & Wine

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How to detect cancer with oranges

<div class="copy"> <h2>Cancer detection breakthrough</h2> <p>Have your <a rel="noreferrer noopener" href="https://cosmosmagazine.com/science/chemistry/lab-based-grapefruit-compound-could-have-huge-commercial-future/" target="_blank">oranges</a> gone bad? No need to throw them in the bin because University of Sydney PhD student Pooria Lesani has developed a cancer detection technique made from the juice of rancid oranges.</p> <p>In a <a rel="noopener" href="https://www.sciencedirect.com/science/article/abs/pii/S1385894721052426?via%3Dihub" target="_blank">study</a>, published in <em>Chemical Engineering Journal, </em>Lesani described the orange-based, low-cost probe, which proved to be a useful nanobiosensor for screening cells that may be at risk of cancer.</p> <p>The nanobiosenser is a tiny probe that “glows” fluorescently in human cells, and signals if those cells become acidic, indicating that cancer is not far off. This shows which cells are at greatest risk of cancer, so preventative measures can be taken.</p> <div style="position: relative; display: block; max-width: 100%;"> <div style="padding-top: 56.25%;"><iframe style="position: absolute; top: 0px; right: 0px; bottom: 0px; left: 0px; width: 100%; height: 100%;" src="https://players.brightcove.net/5483960636001/HJH3i8Guf_default/index.html?videoId=6285714810001" allowfullscreen="allowfullscreen"></iframe></div> </div> <p id="caption">Nanobiosensors localising inside cells. Credit: Pooria Lesani.</p> <p>“Many diseases start developing over many years – and even decades – before a person shows even the slightest of symptoms. With many diseases such as Alzheimer’s, once there are symptoms, it is too late to treat them,” says Lesani.</p> <p>“Our device allows for a more accurate disease diagnosis before the onset of symptoms, as well as enabling the early detection of serious diseases associated with pH fluctuations.</p> <p>“We hope this could lead to the early treatment and prevention of serious disease. Current testing methods can be complex, expensive and time-consuming, whereas our nanobiosensor can easily be produced on a large scale at low cost.”</p> <h2>Acidic cells and how oranges detect cancer</h2> <p>Rotten oranges were the key ingredient in the nanobiosensor and were integral for making fluorescent carbon dots – tiny blobs of carbon that are just one-billionth of a metre in length.</p> <p>“The process for making these carbon dots for the nanobiosensor is similar to making a meal in a pressure cooker,” says Lesani.</p> <p>“We throw all the ingredients together – in this instance rancid orange juice and some water – into a reactor which somewhat resembles a pressure cooker, tightly close the lid, and place it in a scientific oven heated to around 200℃.</p> <p>“The increased temperature and pressure inside the reactor break down the initial molecular structure of the ingredients, helping them form a new material: carbon dots. These dots are then used to build the nanobiosensor.”</p> <p>To use the biosensor, a small tissue biopsy is taken from a patient and put in a petri dish. The biosensor is applied to the cells and examined under a fluorescent microscope, which picks up tiny changes in light. Oranges are also high in ascorbic acid, which improves the function of the sensor.</p> <p>If the cells are healthy, the biosensor shines brightly, but if the cells are more on the acidic side the light dulls and indicates the cells may be precancerous.</p> <h2>Super quick cancer detection</h2> <p>This doesn’t take very long and provides quick, accurate results.</p> <p>“Dramatic fluctuations in the acidity of cells can lead to inappropriate cell function, growth and division, and can lead to serious diseases ” says Lesani.</p> <p>“We have developed a sensitive and cost-effective nanobiosensor for real-time measuring of the degree of acidity of the cells.</p> <p>“This nanobiosensor can also help us to gain a better understanding of how these diseases develop.”</p> <p>The new technique also has the added benefit of diverting food waste from landfill.</p> <em>Image credits: Getty Images</em></div> <div id="contributors"> <p><em>This article was originally published on <a rel="noopener" href="https://cosmosmagazine.com/health/medicine/cancer-detection-with-oranges/" target="_blank">cosmosmagazine.com</a> and was written by Deborah Devis.</em></p> </div>

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How kids are getting positive COVID test results with orange juice

<p><span style="font-weight: 400;">Teenagers in the UK have figured out how to “fake” positive results on COVID-19 tests - prompting at least one school to issue a warning to parents.</span></p> <p><span style="font-weight: 400;">The trick has taken off on social media, as teens use orange juice or soft drinks to generate a false positive result on lateral flow Covid tests.</span></p> <p><span style="font-weight: 400;">It is not known whether any students have used it to successfully get time off school.</span></p> <p><span style="font-weight: 400;">Gateacre School in Belle Vale, Liverpool, asked students in years 7-10 to stay home from school after some positive COVID-19 test results were discovered in the school community, and warned parents to be vigilant about the social media trend.</span></p> <p><span style="font-weight: 400;">“Nationally, some school students have discovered that placing droplets of orange juice or other fruit juice on an LFD test gets a false ‘positive’ result,” </span><a rel="noopener" href="https://www.liverpoolecho.co.uk/news/liverpool-news/schools-warning-children-using-fruit-20896618?_ga=2.269013617.1871628857.1625379206-1709235865.1625379206" target="_blank"><span style="font-weight: 400;">the warning email read</span></a><span style="font-weight: 400;">.</span></p> <p><span style="font-weight: 400;">“In light of this, can you be extra vigilant when your child is doing their LFD tests. Also, remind them that a positive LFD test must be followed by a confirmatory PCR test.”</span></p> <p><strong>How it happens</strong></p> <p><span style="font-weight: 400;">The false positive occurs due to the acidity of the juice or soft drink, rather than the beverage containing the virus, which essentially breaks the test.</span></p> <p><span style="font-weight: 400;">However, Mark Lorch, a professor of science communication and chemistry at the University of Hull, </span><a rel="noopener" href="https://theconversation.com/covid-19-kids-are-using-soft-drinks-to-fake-positive-tests-ive-worked-out-the-science-and-how-to-spot-it-163739" target="_blank"><span style="font-weight: 400;">has said</span></a><span style="font-weight: 400;"> it is possible to spot “fake” positive tests by washing them with a buffer solution that restores the correct pH to the testing device. Once this happens, the “positive” line disappears to reveal the negative result.</span></p> <p><strong>A selfish thing to do</strong></p> <p><span style="font-weight: 400;">Jon Deeks, a professor of biostatistics at the University of Birmingham, has criticised the practice and discouraged teens from trying it.</span></p> <p><span style="font-weight: 400;">“False positives affect not just that child but their family and their bubble at school, so [it is a] pretty selfish thing to do. There are less harmful ways to fake a day off school,” he said.</span></p> <p><span style="font-weight: 400;">Professor Lorch instead encouraged students to help him publish his findings.</span></p> <p><span style="font-weight: 400;">“Children, I applaud your ingenuity, but now that I’ve found a way to uncover your trickery I suggest you use your cunning to devise a set of experiments and test my hypothesis,” he said.</span></p> <p><span style="font-weight: 400;">“Then we can publish your results in a peer-reviewed journal.”</span></p> <p><em><span style="font-weight: 400;">Image: Mark Loch</span></em></p>

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Why is the Sun orange when white stars are the hottest?

<p><strong><em>Why is the Sun orange when white stars are hottest? – Rain, age 6, Toowoomba.</em></strong></p> <p>Hi Rain. Thanks for sending in your excellent question.</p> <p>The reason the Sun shines so bright is that it’s hot. And the colour it glows depends on how hot it is.</p> <p>You are right that a star that glows white is hotter than one that glows orange.</p> <p>And it’s true the Sun often looks orange. But it isn’t really orange. It is white. Well, it’s a bit on the yellow side but it’s mostly white.</p> <p>But even white stars aren’t the hottest.</p> <p><strong>The blue giants that burn bright and briefly</strong></p> <p>The very hottest stars actually glow blue. We call them blue giant stars.</p> <p>These blue giants are around 80 times larger than our Sun – so they are really, really big. They live and die very quickly. They are so hot and so big they burn through their fuel very quickly and last just a few million years.</p> <p>That might sound like a long time but it’s not much compared to how long our Sun will live.</p> <p>When our Sun was a million years old, it was still just a child. It’s about 5 billion years old now and will live to about 10 billion years. So you could say the Sun is now middle-aged. It’s about halfway through its life.</p> <p>So blue giants are hottest, white stars are very hot, but there are also orange stars that burn less hot. There are even red stars, which are a bit cooler again. They are a half or even a quarter the size of our Sun and while they are still burning hot, they are nowhere near as hot as our lovely Sun.</p> <p><strong>So why does the Sun look orange, then?</strong></p> <p>A lot of the pictures we take of the Sun make it look orange because of special filters we use to take the photo. The Sun is putting out so much light that we would not be able to photograph the detail on its surface unless we cut some of the brightness out. That’s what the filters do.</p> <p>At sunrise and sunset, the Sun can look especially orange to our eyes. That’s because, at those times of day, its light has to travel through a lot of the Earth’s atmosphere (the layer of swirling air that surrounds our planet). And all the dust and stuff in the atmosphere makes the light scatter and change so it looks less blue and more orangey-red.</p> <p><strong>Only Bored Astronomers Find Gratification Knowing Mnemonics</strong></p> <p>In the olden days, astronomers used letters to try to sort different types of stars. As we learned more about stars, the order changed, and labels became quite mixed up! Today we still use this naming system to remember the order of stars from hottest to least hot. It goes like this: O, B, A, F, G, K, M. (Some versions have more letters at the end).</p> <p>The O-stars are the blue giants, while our Sun is a “G-class” star. That means it’s not the hottest but it’s not the coolest either.</p> <p>Those letters are hard to remember, so astronomers came up with different tricks to remember it. One memory trick is called a “mnemonic” where you pretend each letter stands for a word. It’s easier to remember a sentence instead of a bunch of letters.</p> <p>One student in my class came up with this mnemonic: “Only Bored Astronomers Find Gratification Knowing Mnemonics” (gratification means something like happiness).</p> <p>Another one I like is: “Orange Butterflies And Frogs Get Knitted Mittens”.</p> <p><em>Written by Belinda Nicholson. Republished with permission of </em><a href="https://theconversation.com/curious-kids-why-is-the-sun-orange-when-white-stars-are-the-hottest-120216"><em>The Conversation</em></a><em>.</em></p>

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Two of the coolest places for a short break

<p>Coolest? We don’t mean climate, otherwise we’d be talking about Australia’s High Country and snowfields — depending on the time of year. Or, our wonderful Tassie.</p> <p>No, there’s the more modern meaning of “coolness” — not exactly favoured by those of us who grew up before the ‘60s, when “cool, man” was the statutory ending to every sentence.</p> <p>So, Canberra? Orange? How do they qualify?</p> <p>Each boasts unique attractions which make them a great place for a short break. And, while already easily accessible from Sydney by train, plane or car, Tigerair now offers direct flights from Melbourne and Brisbane to both regional cities.</p> <p>Of course, there’s a huge difference between the nation’s capital and a regional city, but there are similarities as well.</p> <p>The common defining factor may well have something to do with fresh country air, great regional produce and wine, a range of activities from very active to quite passive, and simply a surprising “vibe” — to use another of those ‘60s words that have crept into our language.</p> <p>Let’s see what each city has in store:</p> <p><strong class="bigger-text">Canberra</strong><span> </span></p> <p>If you’ve thought of<span> </span><span>Canberra</span> as a place for “serious” tourism — Federal Parliament, the Australian War Memorial, the National Gallery, and so on — you’d be right. Those places should be high on every Australian’s bucket list.</p> <p>But you’d only be half-right. There’s another side to the city, which is attracting a new wave of visitors looking for fun, excitement, good food and wine — and lots of activities that will keep you busy with Facebook or Instagram posts for everyone back home to see. It's no wonder it's been ranked the third best city in Lonely Planet's<span> </span><em>Best in Travel 2018</em>.</p> <p>For example, hot air ballooning on a frosty winter morning is one way to get the pulse racing. It may sound a bit nerve-racking, but ballooning is statistically safer than driving down the street and it’s a lot more fun. In the hands of experienced operators such as<span> </span><span>Balloon Aloft</span>, you get a wonderful bird’s eye view of the city and the picturesque countryside — a joyflight you won’t easily forget.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/BgMvxqclT0o/?utm_source=ig_embed&amp;utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/BgMvxqclT0o/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">A post shared by Em (@_capitalgirl)</a> on Mar 11, 2018 at 3:09pm PDT</p> </div> </blockquote> <p>Ballooning is just for starters. Here are more fun things to do in Canberra:</p> <ul> <li>Stay at<span> </span><span>Jamala Wildlife Lodge</span> at the heart of the National Zoo &amp; Aquarium. Here, you can choose a room or suite “up close and personal” with a lion, tiger, bear or cheetah — or next to a shark tank! Our favourite is the Giraffe Treehouse where you can feed the handsome Humbekhali from your balcony.</li> <li>Take a Segway tour around<span> </span><span>Lake Burley Griffin</span> — it certainly beats walking and the guides give an amusing commentary.</li> <li>Try your hand at glass blowing at<span> </span><span>Canberra Glassworks</span>, a unique workspace for glass artists where visitors can get arty and make a glass paperweight under the patient guidance of a professional artist.</li> <li>Visit the new<span> </span><span>Capital Brewing Company</span> in Fyshwick, an industrial area fast becoming a trendy urban precinct. Enjoy superb craft beers, and tasty food from the famous<span> </span><span>Brodburger food truck</span>.</li> <li>Spend an hour (or three!) at one of many wineries in the district. The closest to town is<span> </span><span>Mount Majura Vineyard</span> and if you’re anything like us, you’ll want more than a sip of their excellent Tempranillo.</li> <li>Dine at one of Canberra’s hot eateries like<span> </span><span>Italian and Sons</span>,<span> </span><span>ONA Manuka</span> for great locally roasted coffee, or<span> </span><span>Pialligo Estate</span> on the banks of the Molonglo River which incorporates a vineyard, olive grove, market garden and smokehouse for a true gourmet dining experience.</li> <li>Book well ahead for<span> </span><span>Floriade</span> in September 2019 — one of Australia’s premier flower and garden shows, now in its 32nd year.</li> </ul> <p><strong class="bigger-text">Orange</strong><span> </span></p> <p>Many may remember the motor events of the past, at the<span> </span><span>Gnoo Blas</span> car races, which set out to rival Bathurst’s<span> </span><span>Mount Panorama circuit</span> with famous drivers like Jack Brabham and Bob Jane competing.</p> <p>Today, motor events have given way to food, wine, art, and music festivals, attracting a very different kind of visitor. In addition to the usual procession of Sydneysiders and interstate grey nomads in shiny rigs, direct flights from Brisbane and Melbourne are bringing trendier lifestylers seeking new pastures for grazing and graping.</p> <p>Regional wine is at the forefront of the<span> </span><span>“New Orange”</span>. This is made apparent by a visit to the<span> </span><span>Orange Wine Festival</span>, showcasing a huge selection of cool climate varieties from mainly family-owned boutique wineries.</p> <p>The emphasis here is on high quality, limited production, with altitude the key defining attribute, along with the usual variables of terroir: geology, soils, climate, and temperature.</p> <p>According to Justin Jarrett, President of the Orange Region Vignerons Association, the annual Wine Festival has had extraordinary success since it started in 1999; it now runs over ten days and last year’s attendance topped 23,000. That’s a lot of sips at the various venues, translating to the sellout of many vintages on offer. The bubblies were a particular favourite, encouraging the plantings of more grapes for Prosecco — popular with the Surry Hills and Carlton crowd.</p> <p>But the city offers more than wine, of course. The foodie scene in Orange and nearby Millthorpe has been recognised with several Chef’s Hats, and top reviews at places like<span> </span><span>Charred</span>, the<span> </span><span>Agrestic Grocer</span>, and<span> </span><span>The Greenhouse</span> in town; and<span> </span><span>Tonic</span>, the<span> </span><span>Old Mill</span>, and<span> </span><span>Le Billot de Boucher</span> in the quaint Millthorpe village.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/BsfaaPBh4pf/?utm_source=ig_embed&amp;utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/BsfaaPBh4pf/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">A post shared by The Agrestic Grocer (@agrestic_grocer)</a> on Jan 11, 2019 at 2:24am PST</p> </div> </blockquote> <p>To top it off, there’s the<span> </span><span>Origin Organic Chocolate</span> factory where you can make your own bespoke chocolate in a Masterclass, and pair it with local wine, beer, and cheese.</p> <p><strong class="bigger-text">The ideal road trip</strong></p> <p>Perhaps the perfect way to spend a week or so would be to combine visits to Canberra and Orange in a single road trip — they’re less than four hours apart by car if you don’t dally along the way.</p> <p>But then, you’d miss some beautiful country scenery and some excellent coffee stops. So, why rush?</p> <p><em><strong>What's your favourite short break destination?</strong></em></p> <p><em>Written by Phil Hawkes. Republished with permission of <a href="https://www.wyza.com.au/articles/travel/two-of-the-coolest-places-for-a-short-break.aspx">Wyza.com.au</a></em></p>

International Travel

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Vanilla orange and poppy seed cake

<p>This classic poppy seed cake is made even more delicious by the addition of orange and vanilla icing.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>250g of butter, plus extra to grease</li> <li>½ cup of fresh squeezed orange juice</li> <li>½ cup of Greek yogurt</li> <li>¼ cup of poppy seeds</li> <li>1 ¼ cups of caster sugar</li> <li>2 tablespoons of orange rind, finely grated</li> <li>4 eggs</li> <li>2 ¼ cups of self-raising flour</li> </ul> <p><em>Icing</em></p> <ul> <li>125g of butter</li> <li>2 ½ cup of icing sugar</li> <li>1 pinch of salt</li> <li>2 tablespoons of fresh orange juice</li> <li>2 tablespoons of maple syrup</li> <li>2 teaspoons of vanilla extract</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. After preheating your oven to 160°C, grease a round cake pan with butter.</p> <p>2. In a bowl, mix orange juice, yogurt and poppy seeds.</p> <p>3. In a large bowl, using an electric mixer beat butter, sugar and orange rind until creamy. Add eggs and continue to combine.</p> <p>4. Add flour, baking powder, and poppy seed mixture and fold together.</p> <p>5. Pour into pan, smoothing the surface. Bake for one hour or until cooked through. Let cool.</p> <p>6. To make icing, beat butter in a large bowl. Add icing sugar and salt and beat until smooth. Add orange juice, maple syrup and vanilla and beat until creamy. Spread over cake.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/almond-carrot-orange-cake/">Almond, carrot and orange cake</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/carrot-cake-cookies/">Carrot cake cookie sandwiches</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/%20http:/www.oversixty.com.au/lifestyle/food-wine/2015/05/lemon-polenta-cake/">Gluten-free lemon cake</a></strong></em></span></p>

Food & Wine

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Orange syrup cake

<p>Beautifully sweet and perfectly moist, this cake will have you coming back for second (maybe even thirds).</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>125g
butter, softened</li> <li>3 teaspoon
finely grated orange rind</li> <li>⅔ cup coconut sugar (or caster sugar)</li> <li>3 eggs, separated</li> <li>¾ cup
almond meal</li> <li>1 cup

gluten-free self-raising flour</li> <li>½ cup
buttermilk</li> </ul> <p><em>Orange syrup</em></p> <ul> <li>3 medium oranges</li> <li>¼ cup 
coconut sugar (or caster sugar)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat the oven to 160°C. Grease and flour a 20cm cake tin; tap pan and shake out excess flour.</p> <p>2. Using an electric mixer, beat butter, rind and sugar in a small bowl for about three minutes or until light and creamy. One at time, beat in just the yolks of the egg until combined (set egg whites aside). Transfer the mixture to a large bowl, stir in the almonds then flour and buttermilk in two batches.</p> <p>3. Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Fold into batter in two batches. Spread mixture into the prepared pan.</p> <p>4. Bake cake for about 45 minutes or until cooked when tested with a skewer. Stand for five minutes. Tap and gently shake cake in pan to release from the side before turning onto a wire rack over a tray.</p> <p>5. To make the orange syrup, remove the rind from one of the oranges with a zester. Squeeze juice from oranges; you will need three-quarters of a cup.</p> <p>6. Combine rind, juice and sugar in a small saucepan. Stir over a medium heat until sugar is dissolved. Bring to a simmer and then simmer, uncovered for three minutes.</p> <p>7. Pour hot syrup over hot cake. Pour syrup collected in the tray into jug; repeat until all the syrup is used.</p> <p>Note: This cake looks lovely with orange slices or rind decorated on top of it too.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/chocolate-and-fruit-slice/">Try this no-bake chocolate, fruit and macadamia slice</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/orange-and-poppyseed-cakes/">These orange and poppyseed cakes are delicious</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/flourless-hazelnut-chocolate-cake/">This flourless hazelnut chocolate cake is decadent</a></strong></em></span></p>

Food & Wine

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Peach & orange blossom polenta upside-down cake

<p>Polenta gives this wonderful citrus-laden cake an interesting texture.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>4 peaches, cut into thin wedges (use Golden Queens if you can)</li> <li>185g butter, softened</li> <li>150g (⅔ cup) golden caster sugar</li> <li>5 eggs</li> <li>Zest of 2 oranges</li> <li>¾ cup thick Greek-style yoghurt</li> <li>2 tablespoons orange blossom water</li> <li>100g almonds, ground (I do this in my coffee grinder, first chopping them roughly)</li> <li>130g fine polenta</li> <li>40g flour</li> <li>1½ teaspoons baking powder</li> <li>1 cup freshly squeezed orange juice</li> <li>2 tablespoons golden caster sugar</li> <li>Thick Greek-style yoghurt or creme fraiche to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat the oven to 160°C and line a square or rectangle cake tin with baking paper (I used a tin that measures 21cm x 19cm, but slightly bigger is also fine). Arrange the peach slices on the bottom of the tin in three rows, pushing them snugly together. </p> <p>2. Beat the butter and sugar together until pale and fluffy then add the eggs one at a time, beating well after each addition. </p> <p>3. Add the orange zest, yoghurt and 1 tablespoon of the orange blossom water and pulse to combine. Add the ground almonds, polenta, flour and baking powder and again pulse until just combined. </p> <p>4. Pour the batter over the peach slices and bake for an hour or until a skewer inserted into the cake comes out clean. </p> <p>5. While the cake is cooking, put the orange juice in a saucepan with the sugar, bring to the boil then reduce the heat and simmer for about 12 minutes or until it begins to go syrupy, then stir in the remaining tablespoon of orange blossom water. </p> <p>6. Once the cake is cooked, remove from the oven and let stand for 10 minutes before removing from the tin and transferring to a plate. </p> <p>7. Using a wooden skewer, make holes all over the cake then pour over the syrup and let it absorb into the cake. Serve with thick Greek-style yoghurt or creme fraiche. </p> <p><em>Written by Emma Boyd. Republished with permission of <a href="https://www.stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd/Stuff.co.nz.</em></p>

Food & Wine

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Dad learns son is alive 11 days after burying him

<p>It’s every parent’s worst nightmare to outlive their child, and for Frank J. Kerrigan, that nightmare came true last month.</p> <p>On May 6, the 82-year-old was contacted by the coroner in Orange County, California, and delivered the heartbreaking news that the body of his homeless, mentally ill 57-year-old son, also named Frank, had been found. He offered to formally identify the body, but was told his son had already been identified through fingerprints.</p> <p>Six days later, the family held a funeral costing over $26,000, attracting more than 50 mourners from around the country. Then, on May 23, Frank Sr.’s world was rocked once more. The body he had buried – the body he had believed to be that of his son – was in fact someone else entirely.</p> <p>“Your son is alive,” a friend told the grieving father.</p> <p>“Put my son on the phone,” Frank Sr. demanded. “He said, ‘Hi Dad.’”</p> <p>According to the <em>Orange County Register</em>, the coroner had somehow misidentified the body.</p> <p>“When somebody tells me my son is dead, when they have fingerprints, I believe them,” Frank Sr. later said. “If he wasn’t identified by fingerprints I would have been there in a heartbeat.”</p> <p>“We thought we were burying our brother,” Frank Jr.’s sister, Carole Meikle, told AP. “Someone else had a beautiful send-off. It’s horrific. We lived through our worst fear. He was dead on the sidewalk. We buried him. Those feelings don’t go away.”</p> <p><em>Image credit: Andrew Foulk/AP.</em></p>

Insurance

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Flourless blood orange almond and maple cake

<p><strong><em>Nutritionist and author of new book Get Lean, Stay Lean, Joanna McMillian, takes us through her recipe for flourless blood orange almond and maple cake.</em></strong></p> <p>This is such a simple cake recipe, yet you won’t believe how beautiful it tastes. I use blood oranges when they are in season. If you can’t get hold of any, simply use navel oranges instead. The almonds have been roasted before grinding them to give a deeper depth of flavour. You don’t have to do this and can simply use almond meal instead if you prefer. The recipe as it stands is dairy free, but it is delicious served with a spoonful of Greek-style yoghurt.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Six</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 blood oranges, skin on, plus extra orange segments to serve</li> <li>Mint leaves, to serve</li> <li>6 large free-range or organic eggs</li> <li>175g pure maple syrup</li> <li>1 teaspoon baking powder</li> <li>1 teaspoon extra virgin olive oil to grease the baking tin</li> <li>250g flaked almonds, pan-roasted, then ground (you can use almond meal, see note)</li> <li>Handful whole almonds, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Put the oranges in a saucepan and cover with water. Place a piece of baking paper over the top of the oranges—this helps keep the oranges from bobbing on the water surface. Gently bring to the boil, then reduce the heat to a simmer. Simmer for one hour.</li> <li>Preheat the oven to fan-forced 180°C. Brush a round 22cm springform cake tin with the extra virgin olive oil and line with baking paper.</li> <li>Drain the oranges and slice in half, removing any pips. Using a food processor or a Vitamix on level 10, blitz the oranges to a paste.</li> <li>Add the eggs and blitz again.</li> <li>Then add the maple syrup and baking powder, and mix together well.</li> <li>Pour the mixture into the tin and bake in the oven for about 1 hour. To test that the cake is ready, insert a skewer into the centre of the cake and if it comes out clean the cake is cooked. Remove from the oven and leave to cool in the tin.</li> <li>Remove the cake from the tin, decorate with fresh blood orange segments, whole almonds and mint leaves, and serve.</li> </ol> <p><span style="text-decoration: underline;"><strong><img width="176" height="232" src="https://oversixtydev.blob.core.windows.net/media/35255/book-cover_get-lean-stay-lean_joanna-mcmillan_176x232.jpg" alt="Book Cover _Get Lean , Stay Lean _Joanna Mc Millan (7)" style="float: right;"/></strong></span></p> <p><span style="text-decoration: underline;"><strong>Tip:</strong></span> Using nut meal in place of flour keeps the cake gluten free and since nuts are already high in fat you don’t need to add additional butter or oil as with a traditional cake. This, of course, also ensures you have all good fats present. You do, however, need to be careful with your portion size, as nut meal is energy dense—not always easy with a delicious cake! Just be sure to cut each quarter of the cake into a further four slices to keep your kilojoules appropriate for a snack.</p> <p><em>Images and recipes from </em>Get Lean Stay Lean<em> by Joanna McMillan (Murdoch Books RRP $35). Available from <span style="text-decoration: underline;"><strong><a href="https://www.dymocks.com.au/book/get-lean-stay-lean-by-joanna-mcmillan-9781743368480/%23.WHcXs1N95hE" target="_blank">Dymocks</a></strong></span>.</em></p>

Food & Wine

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Orange, walnut and poached chicken salad

<p>While you can’t go wrong with a good chicken Caesar or cobb salad, sometimes you need to shake things up a bit. The orange in this dish delivers a rush of sweetness, while the walnut provides that perfect crunch.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>500g chicken breast</li> <li>Cos lettuce</li> <li>2 oranges, peeled, cut into small, bite-sized sections</li> <li>½ cup walnuts</li> <li>½ cup crumbled feta</li> </ul> <p><em>For the dressing</em></p> <ul> <li>1 tbsp. Dijon mustard</li> <li>½ clove garlic, minced</li> <li>½ tsp. balsamic vinegar</li> <li>¼ cup olive oil</li> <li>Salt and pepper, to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 180°C. Place the walnuts on a tray lined with baking paper and toast for about 10 minutes. Remove from the oven and chop roughly.</li> <li>Season and grill (or pan fry) chicken breast until cooked, then slice from side to side (not lengthwise).</li> <li>In a large bowl, combine the chicken, lettuce, orange, walnuts and feta.</li> <li>To make the dressing, whisk together the mustard, garlic, balsamic vinegar, salt and pepper. Add in olive oil while whisking until the dressing takes on a creamy consistency.</li> <li>Drizzle the dressing over the salad, then serve into four bowls and enjoy.</li> </ol> <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, <span style="text-decoration: underline;"><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></span>.</strong></em></p>

Food & Wine

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Orange and cardamom biscuits

<p>These orange and cardamom biscuits are a great staple to have in the house. They’re not especially indulgent or impressive, instead they’re designed to be moreish little oaty bites that sate an afternoon sweet tooth or a post-dinner snack attack. The mix of orange, lemon, cardamom and cinnamon flavours them so nicely, while the honey and raisins add a perfect sweetness.</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 10 - 12</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>3–5 cardamom pods, to taste (depending on how strong you want the flavour)</li> <li>300g oats</li> <li>6 tablespoons honey</li> <li>Finely grated zest of 1 unwaxed lemon,</li> <li>Juice of 1/2 lemon</li> <li>Finely grated zest of 1 unwaxed orange, plus juice of 1/2 orange</li> <li>2 tablespoon chia seeds</li> <li>3 tablespoons coconut oil, melted</li> <li>2 teaspoons ground cinnamon</li> <li>6 tablespoons plant-based milk</li> <li>40g raisins</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Always zest unwaxed citrus fruit before juicing it; as once you’ve taken the juice out it’s almost impossible to zest the fruit shells.</li> <li>Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking parchment.</li> <li>Use the flat side of a knife to crush the cardamom pods. Once each opens, take the seeds out and grind in a pestle and mortar.</li> <li>Place 200g of the oats into a food processor and whizz for 30 seconds or so, until they form a flour.</li> <li>Place the ground cardamom and ground oats in a large bowl and add all the remaining ingredients, not forgetting the remaining 100g of whole oats. Stir well until a nice sticky mix forms. It should be damp, rather than wet or runny.</li> <li>Scoop 1 tablespoon of the mix into your hand, roll it into a ball, then place it on the prepared tray and flatten it down. Repeat to make 10–12 cookies.</li> <li>Bake for 20–25 minutes. Leave on the tray until cold, so they firm up, then serve.</li> </ol> <p>Hmm, doesn’t that sound delicious?</p> <p><img width="143" height="195" src="https://oversixtydev.blob.core.windows.net/media/33866/deliciously-ella-with-friends_143x195.jpg" alt="Deliciously -Ella -with -Friends (1)" style="float: right;"/></p> <p><em>These recipes are extracted from <a href="http://www.booktopia.com.au/deliciously-ella-with-friends-ella-mills-woodward-/prod9781473655263.html"><strong><span style="text-decoration: underline;">Deliciously Ella with Friends</span> </strong></a>by Ella Mills, published by Hachette Australia on 31 January 2017 RRP $29.99.</em></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"><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><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/flourless-plum-upside-down-cake/"><span style="text-decoration: underline;"><em><strong>Flourless plum upside down cake</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/chinese-doughnuts/"><span style="text-decoration: underline;"><em><strong>Chinese doughnuts</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/ricotta-cake/"><span style="text-decoration: underline;"><em><strong>Ricotta cake</strong></em></span></a></p>

Food & Wine

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Orange muffins

<p>Flavoursome, fluffy and very simple to make, orange muffins are a delicious addition to any morning or afternoon tea. Good luck stopping at one though!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>½ cup of wheat flour</li> <li>½ cup of plain flour</li> <li>¾ teaspoon baking powder</li> <li>1 egg</li> <li>60 grams butter</li> <li>1 orange</li> <li>100 grams powdered sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, preheat your over to 180°C.</li> <li>Sift wheat flour, plain flour and baking powder into a bowl and keep it aside. </li> <li>In a separate bowl, beat the egg until fluffy and keep it aside.</li> <li>Melt the butter in a microwave, then add powdered sugar and orange juice, beating the mixture well until it forms a creamy consistency.</li> <li>Add your beaten egg and mix well.</li> <li>After this, added the sifted flower and fold it into the batter with a spoon until it forms a lumpy consistency. Take care to make sure you don’t over-mix it.</li> <li>Grease a muffing tray with batter and half fill each with mixture.</li> <li>Bake in the oven for 25 minutes.</li> </ol> <p>Mmm, that sounds delicious? Have you ever tried a recipe like this? Do you have any suggestions? Let us know in the comments, we’d love to hear from you.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 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>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/gluten-free-fruit-muffins/"><em><span style="text-decoration: underline;"><strong>Gluten-free fruit muffins</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/gluten-free-sweet-potato-and-banana-muffins/"><span style="text-decoration: underline;"><em><strong>Gluten-free sweet potato and banana muffins</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/09/fruity-gluten-free-muffins/"><span style="text-decoration: underline;"><em><strong>Fruity gluten-free muffins</strong></em></span></a></p>

Food & Wine

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Tiered orange blossom and lime cake

<p>A subtle hint of orange blossom in this lovely cake makes it truly something special.</p> <p>Instead of making it a tiered cake, you could use two tins (22cm) and you can easily make it gluten-free by replacing the spelt flour with buckwheat flour.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 18</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>300g butter, softened</li> <li>300g caster sugar</li> <li>6 eggs</li> <li>2 tsp vanilla extract</li> <li>300g ground almonds</li> <li>75g plain flour or spelt flour</li> <li>zest and juice of 2 large, unwaxed limes</li> <li>1 tbsp orange blossom water</li> </ul> <p><em> Icing</em></p> <ul> <li>150g butter, softened</li> <li>½ tsp vanilla extract</li> <li>2 cups icing sugar</li> <li>125g cream cheese</li> </ul> <p><em>Topping</em></p> <ul> <li>Roughly chopped pistachios</li> <li>Store bought lemon or lime curd</li> <li>Dried or fresh rose petals</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 180ºC fan bake. Line 1 x 10" (25cm) and 1 x 6" (15cm) tin with baking paper.</li> <li>In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.</li> <li>Beat in the eggs, one at a time, along with the vanilla.</li> <li>Gradually fold in the ground almonds and flour, then add the lime zest and juice and the orange blossom water.</li> <li>Divide the batter evenly between the 2 cake tins.</li> <li>Bake for approximately 35 minutes. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.</li> <li>Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.</li> <li>Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and vanilla until smooth and then gradually add the icing sugar. Add the cream cheese little by little and continue to beat until light and fluffy.</li> <li>Once the cakes are completely cool, spread a layer of icing onto the large layer and place the small layer directly on top. Apply a neat coating of icing to the top of the cake, and decorate with curd, pistachios and rose petals.</li> <li>Store in the fridge, in an airtight container for up to 3 days.</li> </ol> <p>Did you like this recipe? Let us know in the comments below.</p> <p><em>Written by Jordan Rondel. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em><br /> <br /><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/little-lemongrass-cakes/"><span style="text-decoration: underline;"><em><strong>Little lemongrass cakes</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/one-minute-lemon-raspberry-and-yoghurt-mug-puddings/"><span style="text-decoration: underline;"><em><strong>One minute lemon raspberry and yoghurt mug puddings</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/flourless-pear-and-almond-cake/"><strong><em><span style="text-decoration: underline;">Flourless pear and almond cake</span></em></strong></a></p>

Food & Wine

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Roasted rhubarb with orange and brown sugar and runny custard

<p>In this quirky winter dish, the rhubarb is roasted instead of the traditional boiling method for extra flavour. Combined with the delicious and rich custard made with whole eggs, it provides essential vitamins and is a good source of protein.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 8-10</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Runny custard</em></p> <ul> <li>350ml thickened cream</li> <li>200ml full cream milk</li> <li>2 whole eggs</li> <li>100g honey</li> </ul> <p><em>Roasted rhubarb with orange &amp; brown sugar</em></p> <ul> <li>370g fresh rhubarb, cut into 5cm lengths</li> <li>20g brown sugar</li> <li>40 ml fresh orange juice</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the runny custard, place all ingredients into a mixing bowl or blender and blend until the sugar has dissolved.</li> <li>Set a steamer oven on 100 per cent moisture and at 87°C. Pour the custard mixture into a baking tray, cover with cling film and ensure that there are no gaps or holes for moisture to get into the mixture. Place the baking tray into the pre-heated steamer and cook for approximately 1 hour.</li> <li>Remove from the steamer and allow to sit for 5 minutes, then remove the cling film and whisk the mixture together. Place into the fridge to chill down.</li> <li>Note that this custard can be made in jars or jugs as well, but just ensure that the internal temperature has reached at least 75°C.</li> <li>To make the roasted rhubarb with orange and brown sugar,pre-heat a fan-forced oven to 180°C. Place the rhubarb onto a baking tray, sprinkle with the brown sugar and then drizzle over the orange juice. Place into the pre-heated and bake for 30 minutes.</li> <li>Remove from the oven and allow to cool at room temperature.</li> <li>There will be a bit of juice remaining in the tray when removing from the oven but as the rhubarb cools this juice will become a syrup and some will be absorbed by the rhubarb.</li> <li>Serve with runny custard.</li> </ol> <p>Do you have a custard recipe to share with the community? Let us know in the comments below.</p> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong><span style="text-decoration: underline;">Facebook here.</span></strong></a></em></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><a href="/lifestyle/food-wine/2016/06/chocolate-mousse-pomegranate-turkish-delight-tarts/"><strong><em><span style="text-decoration: underline;">Chocolate mousse, pomegranate and Turkish delight tarts</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/06/carrot-cake-porridge/"><em><strong><span style="text-decoration: underline;">Carrot cake porridge</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/06/yoghurt-with-red-grapes-pepita-and-lsa/"><em><strong><span style="text-decoration: underline;">Yoghurt with red grapes, pepita and LSA</span></strong></em></a></p>

Food & Wine

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Laundry-on-wheels helps homeless Aussies

<p>Clean clothes are a luxury we often take for granted. But, for the more than 100,000 people in Australia who are considered homeless, it is a luxury they simply can’t afford.</p> <p>Until now, that is. Orange Sky Laundry, a project founded by best friends Lucas Patchett and Nicholas Marchesi in 2014, is Australia’s first laundry-on-wheels service.</p> <p><img width="499" height="300" src="https://oversixtydev.blob.core.windows.net/media/18009/orange-sky-in-text-_499x300.jpg" alt="Orange Sky In Text - (1)" style="display: block; margin-left: auto; margin-right: auto;"/></p> <p>“We had this crazy idea to chuck a couple of washers in the back of a van,’’ says Mr Marchesi of the project. “Our goal was to connect communities, raise health standards for the homeless and improve the lives of others.”</p> <p>And the project has gone from strength to strength! The Orange Sky laundry-on-wheels service now pulls up at centres in six cities across Australia including Brisbane, Melbourne, Sydney, Perth, Gold Coast, Adelaide, and areas of southeast Victoria.</p> <p>“We want to challenge the perceptions people have of our homeless friends. We don’t want to make a distinction, we’re all just people,” says Mr Marchesi</p> <p>To find out more <a href="http://www.orangeskylaundry.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>click here</strong></span></a>. </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/family-pets/2016/02/heartwarming-photos-that-prove-every-child-needs-a-pet/">15 heartwarming photos that prove every child needs a pet</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/family-pets/2016/01/photos-of-animals-hitchhiking/">Hilarious photos of animals hitchhiking</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/family-pets/2015/11/how-to-help-your-pet-conquer-their-phobias/">How to help your pet conquer their phobias</a></strong></em></span></p>

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