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Can I actually target areas to lose fat, like my belly?

<p><em><a href="https://theconversation.com/profiles/nick-fuller-219993">Nick Fuller</a>, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a></em></p> <p>Spend some time scrolling social media and you’re all-but-guaranteed to see an ad promising to help you with targeted fat loss. These ads promote a concept known as “spot reduction”, claiming you can burn fat in a specific body area, usually the belly, with specially designed exercises or workouts.</p> <p>It’s also common to see ads touting special diets, pills and supplements that will blast fat in targeted areas. These ads – which often feature impressive before and after photos taken weeks apart – can seem believable.</p> <p>Unfortunately, spot reduction is another weight-loss myth. It’s simply not possible to target the location of fat loss. Here’s why.</p> <h2>1. Our bodies are hardwired to access and burn all our fat stores for energy</h2> <p>To understand why spot reduction is a myth, it’s important to understand how body fat is stored and used.</p> <p>The fat stored in our bodies takes the form of triglycerides, which are a type of lipid or fat molecule we can use for energy. Around 95% of the dietary fats <a href="https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/triglycerides">we consume are triglycerides</a>, and when we eat, our bodies also convert any unused energy consumed into triglycerides.</p> <p>Triglycerides are stored in special fat cells called adipocytes, and they’re released into our bloodstream and transported to adipose tissue – tissue we more commonly refer to as body fat.</p> <p>This body fat is found all over our bodies, but it’s primarily stored as subcutaneous fat under our skin and as visceral fat around our internal organs.</p> <p>These fat stores serve as a vital energy reserve, with our bodies mobilising to access stored triglycerides to provide energy during periods of prolonged exercise. We also draw on these reserves when we’re dieting and fasting.</p> <p>However, contrary to what many spot-reduction ads would have us think, our muscles can’t directly access and burn specific fat stores when we exercise.</p> <p>Instead, they use a process called lipolysis to convert triglycerides into free fatty acids and a compound called glycerol, which then travels to our muscles via our bloodstream.</p> <p>As a result, the fat stores we’re using for energy when we exercise come from everywhere in our bodies – not just the areas we’re targeting for fat loss.</p> <p>Research reinforces how our bodies burn fat when we exercise, confirming spot reduction is a weight-loss myth. This includes a randomised <a href="https://pubmed.ncbi.nlm.nih.gov/25766455/">12-week clinical trial</a> which found no greater improvement in reducing belly fat between people who undertook an abdominal resistance program in addition to changes in diet compared to those in the diet-only group.</p> <p>Further, <a href="https://www.termedia.pl/A-proposed-model-to-test-the-hypothesis-of-exerciseinduced-localized-fat-reduction-spot-reduction-including-a-systematic-review-with-meta-analysis,129,45538,0,1.html">a 2021 meta-analysis</a> of 13 studies involving more than 1,100 participants found that localised muscle training had no effect on localised fat deposits. That is, exercising a specific part of the body did not reduce fat in that part of the body.</p> <p><a href="https://www.mdpi.com/1660-4601/18/7/3845">Studies</a> purporting to show spot-reduction benefits have small numbers of participants with results that aren’t clinically meaningful.</p> <h2>2. Our bodies decide where we store fat and where we lose it from first</h2> <p>Factors outside of our control influence the areas and order in which our bodies store and lose fat, namely:</p> <ul> <li> <p>our genes. Just as DNA prescribes whether we’re short or tall, genetics plays a significant role in how our fat stores are managed. Research shows our genes can account for <a href="https://pubmed.ncbi.nlm.nih.gov/24632736/">60% of where fat is distributed</a>. So, if your mum tends to store and lose weight from her face first, there’s a good chance you will, too</p> </li> <li> <p>our gender. Our bodies, by nature, have distinct fat storage characteristics <a href="https://pubmed.ncbi.nlm.nih.gov/11706283/">driven by our gender</a>, including females having more fat mass than males. This is primarily because the female body is designed to hold fat reserves to support pregnancy and nursing, with women tending to lose weight from their face, calves and arms first because they impact childbearing the least, while holding onto fat stored around the hips, thighs and buttocks</p> </li> <li> <p>our age. The ageing process triggers changes in muscle mass, metabolism, and hormone levels, which can impact where and how quickly fat is lost. Post-menopausal <a href="https://theconversation.com/is-menopause-making-me-put-on-weight-no-but-its-complicated-198308">women</a> and middle-aged <a href="https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/sex-differences-in-fat-storage-fat-metabolism-and-the-health-risks-from-obesity-possible-evolutionary-origins/00950AD6710FB3D0414B13EAA67D4327">men</a> tend to store visceral fat around the midsection and find it a stubborn place to shift fat from.</p> </li> </ul> <h2>3. Over-the-counter pills and supplements cannot effectively target fat loss</h2> <p>Most advertising for these pills and dietary supplements – including products claiming to be “the best way to lose belly fat” – will also proudly claim their product’s results are backed by “clinical trials” and “scientific evidence”.</p> <p>But the reality is a host of independent studies don’t support these claims.</p> <p>This includes two recent studies by the University of Sydney that examined data from more than 120 placebo-controlled trials of <a href="https://pubmed.ncbi.nlm.nih.gov/31984610/">herbal</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/33976376/">dietary</a> supplements. None of the supplements examined provided a clinically meaningful reduction in body weight among overweight or obese people.</p> <h2>The bottom line</h2> <p>Spot reduction is a myth – we can’t control where our bodies lose fat. But we can achieve the results we’re seeking in specific areas by targeting overall fat loss.</p> <p>While you may not lose the weight in a specific spot when exercising, all physical activity helps to burn body fat and preserve muscle mass. This will lead to a change in your body shape over time and it will also help you with long-term weight management.</p> <p>This is because your metabolic rate – how much energy you burn at rest – is determined by how much muscle and fat you carry. As muscle is more metabolically active than fat (meaning it burns more energy than fat), a person with a higher muscle mass will have a faster metabolic rate than someone of the same body weight with a higher fat mass.</p> <p>Successfully losing fat long term comes down to losing weight in small, manageable chunks you can sustain – periods of weight loss, followed by periods of weight maintenance, and so on, until you achieve your goal weight.</p> <p>It also requires gradual changes to your lifestyle (diet, exercise and sleep) to ensure you form habits that last a lifetime.</p> <p><em>At the Boden Group, Charles Perkins Centre, we are studying the science of obesity and running clinical trials for weight loss. You can <a href="https://redcap.sydney.edu.au/surveys/?s=RKTXPPPHKY">register here</a> to express your interest.</em><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/205203/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><a href="https://theconversation.com/profiles/nick-fuller-219993"><em>Nick Fuller</em></a><em>, Charles Perkins Centre Research Program Leader, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a></em></p> <p><em>Image credits: Getty Images</em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/can-i-actually-target-areas-to-lose-fat-like-my-belly-205203">original article</a>.</em></p>

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"Plenty of fire in his belly": Derryn Hinch confirms big plans

<p dir="ltr">Media personality and former senator Derryn Hinch has confirmed he will be planning to run for a seat in Victoria’s state election in November.</p> <p dir="ltr">The 78-year-old, who founded Derryn Hinch’s Justice Party, shared the news on Tuesday night via Twitter.</p> <p dir="ltr">“Yes… it is true,” he tweeted in response to a question about his run.</p> <p dir="ltr">Hinch is looking to claim a seat in the Victorian Upper House after failing to keep his seat in the federal Senate last month, per <em><a href="https://au.news.yahoo.com/derryn-hinch-confirms-vic-parliament-230902577.html" target="_blank" rel="noopener">Yahoo News</a></em>.</p> <p dir="ltr">Stuart Grimley, the Victorian Justice Party leader, also took to Twitter once the news broke.</p> <p dir="ltr">“The secret is out! Derryn, our Party Leader, will be running for State Parliament this November!” Grimley wrote.</p> <p><span id="docs-internal-guid-49fa64ad-7fff-ed64-25bb-d24379bb308f"></span></p> <p dir="ltr">“Still plenty of fire in his belly in standing up for justice issues!”</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">The secret is out! Derryn, our Party Leader, will be running for State Parliament this November! Still plenty of fire in his belly in standing up for justice issues! <a href="https://t.co/6XhT6QwxIH">https://t.co/6XhT6QwxIH</a></p> <p>— Stuart Grimley (@stuartgrimleyMP) <a href="https://twitter.com/stuartgrimleyMP/status/1536815777377964032?ref_src=twsrc%5Etfw">June 14, 2022</a></p></blockquote> <p dir="ltr">According to his website, Hinch describes himself as “a man of the people” who promises to do “what is right and just, no matter the cost”, with policies calling for tougher parole and bail legislation and the creation of a public sex offenders register.</p> <p dir="ltr">Hinch has previously been jailed for breaching suppression orders against the names of sex offenders and in relation to a trial involving the murder of Jill Meagher.</p> <p dir="ltr"><span id="docs-internal-guid-cebdaa16-7fff-0b4a-06bc-e46b2e521069"></span></p> <p dir="ltr"><em>Image: @derrynhinch (Instagram)</em></p>

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7 easy bedtime fixes to help reduce belly bloat while you sleep

<p><strong>What causes belly bloat?</strong></p> <p>Waking up with a bloated stomach is not a good feeling. But before you start blaming your puffy tummy on gas or PMT, you should know that bloating can also be a side effect of other conditions like diarrhoea, constipation, irritable bowel syndrome, or a food allergy or intolerance. For persistent belly bloat, seek a physician’s advice to get the help you need.</p> <p><strong>Eat at the dinner table</strong></p> <p>Lounging in bed while snacking is the perfect recipe for morning bloat. “If you lay down at night to munch, that allows gas to go down into your lower abdomen,” says Dr James Reynolds. “You should be sitting upright when you eat so if you do swallow excess air, it encourages the gas to go up and out versus down and in.” You should also eat slowly and avoid gulping your drink during your meals; inhaling your food and drinking while you eat can also increase air intake and up your risk for developing gas later on. Consuming vegetables like asparagus, bok choy and celery throughout the day are great options for keeping your belly bloat-free.</p> <p><strong>Give your belly a massage</strong></p> <p>Mum might have been onto something when she rubbed your belly as a kid to soothe a tummy ache. Sometimes bloating can be caused by constipation or problems in the gut, so gently massaging your stomach in bed may actually help move things along overnight. It increases your motility to move your hands along your gastrointestinal tract,” says gastroenterologist, Dr Judy Nee. Press along your colon, going from the right side of your lower abdomen up into your stomach area and down to the left side; this follows the path of the gastrointestinal tract. Dr Nee tells her patients to write out “I [heart] U” across their stomachs to ensure they massage their gastrointestinal tract in its entirety.</p> <p><strong>Avoid taking vitamins before bed</strong></p> <p>Some vitamin supplements have earned a bad rap for increased belly bloat because of certain ingredients. “Certain vitamin supplements have non-absorbable sugar alcohols like sorbitol and xylitol syrups in them,” says gastroenterologist, Dr Alan Brijbassie. “These are non-digestible.” Since our body has trouble digesting sugar alcohols, additives and fillers found in some supplements, our gut bacteria have more time to feast on them and produce gas. A good ingredient label is typically short and sweet with easy-to-pronounce words that you know – if it looks like gibberish, chances are it contains additives or fillers. Steer clear of vitamins that list sugar alcohols, lactose and gluten as the ingredients (they may disguise them under words like food starch or wheat germ). An even better bet: get your vitamins and minerals from natural sources by eating a well-balanced diet.</p> <p><strong>Do a low-intensity bedtime workout</strong></p> <p>A small dose of light to moderate exercise before bed may just be the ticket to moving things along overnight and quelling any morning belly bloat. “Walking around or doing light exercise for 15 minutes after you eat increases your motility and moves the gastrointestinal tract along to help that feeling of bloating,” says Dr Nee. Try taking a 15-minute stroll around the neighbourhood after dinner or do some light yoga poses to relieve your digestive discomfort.</p> <p><strong>Colour in an adult colouring book</strong></p> <p>Stressing about that upcoming work presentation or job interview can put a real damper on your mood, hair, skin, heart, weight and even your belly. Your gut is extremely vulnerable to stress, which can cause changes in your motility and inflame your intestines, giving you that puffy, uncomfortable sensation in your stomach. Before bed, take a half-hour to decompress and rid your mind of any negativity or worries. Reading a book, writing in a journal, or dumping out the crayons to colour in an adult colouring book are just a few ways to put your mind – and stomach – at ease.</p> <p><strong>Skip the nightcap</strong></p> <p>“Carbonated beverages and beer are the two biggest culprits of bloating,” says Dr Brijbassie. “Stay away from drinking those at least two hours before bed.” Even better? Avoid all alcohol and food at least two hours before bed to give your digestive system a rest. It takes at least two to three hours for your stomach to empty itself out and laying down while your digestive enzymes are at work pulls the gas further into your abdomen.</p> <p><strong>Drink peppermint tea</strong></p> <p>Peppermint isn’t just reserved for minty fresh breath – it may also help relax the gastrointestinal tract and alleviate bloating. “A lot of the proof is anecdotal but it does help some people,” says Dr Brijbassie. “Peppermint oil [mixed with a little water] may also help the digestive enzymes break down food better.” Simply mix two to three drops of peppermint oil with a cup of hot water and drink up! But avoid sucking on peppermint candies or chewing gum because they may be loaded with sugar alcohols, which the bacteria in the small bowel ferments to produce gas and bloating. If you don’t consider yourself a peppermint person, try taking some artichoke leaf extract before bed.</p> <p><em><span id="docs-internal-guid-66a0327c-7fff-c4af-a2e6-bb74192d91ba">Written by Ashley Lewis. This article first appeared in <a href="https://www.readersdigest.co.nz/healthsmart/7-easy-bedtime-fixes-to-help-reduce-belly-bloat-while-you-sleep" target="_blank" rel="noopener">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V" target="_blank" rel="noopener">here’s our best subscription offer.</a></span></em></p> <p><em>Image: Getty Images</em></p>

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Delicious pork belly and prawn fresh rice paper rolls

<p>Time to prepare 20 mins | Serves 4-6</p> <p>A great fresh-tasting starter or snack, and you can even get creative with the ingredients you put inside!</p> <p>“Although I love Vietnamese fried spring rolls, these fresh rice paper rolls are my favourite rolls to eat. They’re light and delicious and hugely popular in Vietnam as well as all around the world,” says chef Adam Liaw.</p> <p><em>Recipe from <u><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fadam-liaw-s-asian-cookery-school-adam-liaw%2Fprod9780733634307.html">Asian Cookery School by Adam Liaw</a></u> (Hachette, RRP $49.99)</em> -.</p> <p><strong>Ingredients</strong>:</p> <ul> <li>300g pork belly, skin and bone removed </li> <li>1 tbsp salt </li> <li>100g dried rice vermicelli </li> <li>30 rice paper sheets </li> <li>3 cups shredded iceberg lettuce </li> <li>1 cup loosely packed mint </li> <li>1 cup loosely packed coriander or perilla </li> <li>300g cooked prawns, peeled, deveined and split lengthways </li> <li>1 bunch Chinese chives, halved </li> <li>1 cup Nuoc Cham* (see tip below), to serve</li> </ul> <p>*If you don’t feel like making it yourself or can’t find Nuoc Cham at your local Asian supermarket then try it with sweet chilli sauce or experiment with your favourite Asian dipping sauce.</p> <p><strong>Directions</strong></p> <p>1. Place the pork belly in a pot just big enough to fit it. Cover with cold water. Add the salt, bring the water to a simmer and simmer for 20 minutes, or until the pork belly is cooked through. Remove from the water and allow to cool. Thinly slice the pork into 5cm wide slices no more than a few millimetres thick.</p> <p>2. Place the rice vermicelli in a large bowl and pour over plenty of boiling water. Leave for 5 minutes then drain, rinse in cold water, drain again and cut into 5cm lengths.</p> <p>3. Fill a large bowl with lukewarm water and dip a sheet of rice paper into the water until it slightly softens. (It will continue to soften out of the water.) Transfer the rice paper to a plate and place a pile of pork, lettuce, rice vermicelli and some mint and coriander on the paper in a line just in from the edge closest to you.</p> <p>4. Place a few prawns at the centre of the paper with the orange backs facing down and roll the paper, folding in the edges halfway along, as shown. Add a few spears of chives just before finishing the roll so the cut ends stick out of the top. Serve with Nuoc Cham.</p> <p><strong>Tips</strong>:</p> <ul> <li>Keeping the prawns separate from the other fillings is purely for presentation, so you can see the colourful backs facing outward through a single layer of rice paper.</li> <li>You don’t need to do all the work yourself – you can put the ingredients on platters on the dining table with bowls of warm water to dip the rice papers into and everyone can make their own.</li> <li>The filling of the rolls can be whatever you like. Try leftover <a href="https://www.wyza.com.au/recipes/lemongrass-beef.aspx">Lemongrass Beef </a>or <a href="https://www.wyza.com.au/recipes/porchetta-sliders-by-matt-moran.aspx">shredded chicken</a>. </li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/fresh-rice-paper-rolls.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Sweet and sour pork

<p><span style="font-weight: 400;">Create this classic Chinese takeaway dish easily at home. Using pork neck is great as it has a good meat to fat ratio so stays nice and moist. As a substitute pork fillet can be used for a leaner option.</span></p> <p><strong>Ingredients:</strong></p> <ul> <li><span style="font-weight: 400;">1 brown onion, cut into 3cm chunks </span></li> <li><span style="font-weight: 400;">1 red capsicum, cut into 3cm chunks </span></li> <li><span style="font-weight: 400;">200g of fresh pineapple, cut into 3cm chunks </span></li> <li><span style="font-weight: 400;">2 spring onions cut into 3cm lengths </span></li> <li><span style="font-weight: 400;">2 garlic cloves, finely chopped </span></li> <li><span style="font-weight: 400;">2 long red chilli’s, cut into rounds </span></li> <li><span style="font-weight: 400;">Coriander leaves to garnish</span></li> <li><span style="font-weight: 400;">Steamed rice to serve</span></li> </ul> <p>Sweet and sour sauce</p> <ul> <li><span style="font-weight: 400;">3/4 cup chicken stock</span></li> <li><span style="font-weight: 400;">1/2 cup tomato ketchup</span></li> <li><span style="font-weight: 400;">1 tbsp caster sugar</span></li> <li><span style="font-weight: 400;">1 tbsp rice vinegar</span></li> <li><span style="font-weight: 400;">2 tsp light soy</span></li> <li><span style="font-weight: 400;">1 tbsp dark soy</span></li> <li><span style="font-weight: 400;">1 tsp potato flour</span></li> <li><span style="font-weight: 400;">1 tbsp water</span></li> </ul> <p>Pork</p> <ul> <li><span style="font-weight: 400;">500g pork neck cut into 3cm cubes</span></li> <li><span style="font-weight: 400;">1 egg beaten</span></li> <li><span style="font-weight: 400;">1 tbsp of shaoxing wine or dry sherry</span></li> <li><span style="font-weight: 400;">1 tbsp of light soy sauce</span></li> <li><span style="font-weight: 400;">1/2 cup of rice flour </span></li> <li><span style="font-weight: 400;">1/2 cup potato flour </span></li> <li><span style="font-weight: 400;">Vegetable oil for deep frying</span></li> </ul> <p><strong>Method:</strong></p> <p>Pork Marinade</p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Begin by marinating the pork. In a medium size mixing bowl combine the shaoxing and soy sauce with the beaten egg and pork, making sure it is coated evenly. Allow to marinate for approximately one hour, covered in the fridge.</span></li> </ol> <p>Sweet and sour Sauce</p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">In a bowl mix all of the sauce ingredients, except for potato flour and water. Set aside. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">In a separate small bowl, mix the water and potato flour. This will be used to thicken the final sauce.</span></li> </ol> <p>Crispy pork </p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Pre heat vegetable oil in fry pan, or set deep fryer to 180 degrees. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">In a large bowl combine the rice and potato flour. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Remove the pork from the marinade and toss in the bowl of flour, coating evenly.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Shake off any excess flour and deep fry for 2-3 minutes until browned and crisp. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Remove from the hot oil with a slotted spoon, drain on paper towel and set aside.</span></li> </ol> <p>Finishing the dish</p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Heat a wok and add 2 tbsp of vegetable oil. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the onion and garlic and stir fry for 30 seconds. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the capsicum and pineapple and cook for a further 30 seconds. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the sweet and sour sauce mix and bring to the boil. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the spring onions and sliced chilli. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add the rice flour and water mix and stir until sauce has thickened. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Finally, add all the fried pork to the mix and toss until well coated. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Garnish with fresh coriander and serve with steamed rice.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe by Australian Onions.</span></em></p>

Food & Wine

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Pork and apple sausage rolls

<p><span>These sausage rolls are perfect for picnics, lunch boxes, party dishes or as a snack. </span></p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li><span>6 sheets frozen puff pastry, partially thawed</span></li> <li><span>1 egg, lightly beaten</span></li> <li><span>1 tbs black sesame or poppy seeds</span></li> <li><span>Tomato or barbecue sauce, to serve</span></li> </ul> <p><span>Filling</span></p> <ul> <li><span>1 tbs olive oil</span></li> <li><span>2 brown onions, peeled, coarsely grated</span></li> <li><span>8 slices thick white bread, crusts removed</span></li> <li><span>¼ cup milk</span></li> <li><span>2 large Granny Smith apples, peeled, cored, coarsely grated</span></li> <li><span>500g sausage mince</span></li> <li><span>500g pork mince</span></li> <li><span>½ cup flat leaf parsley leaves, finely chopped</span></li> <li><span>1 egg, lightly beaten</span></li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li><span> Preheat oven to 200°C fan forced. Lightly grease two large oven trays.</span></li> <li><span> To make filling, heat oil in a medium frying pan over a medium-low heat. Add onions. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside to cool 5 minutes.</span></li> <li><span> Meanwhile, tear the bread into small pieces. Place in a large bowl. Pour over milk. Stand 5 minutes. Squeeze and discard excess milk from the bread. Return bread to the bowl.</span></li> <li><span> Squeeze and discard the excess moisture from apple. Add apples to the bread and onion, mince, parsley and egg. Season. Use your hands to mix well.</span></li> <li><span> Place pastry sheets on a clean surface. Cut in half crossways. Spoon a heaped ½ cup of filling down the long side of each piece of pastry. Roll up to enclose. Brush tops with egg. Sprinkle with seeds. Cut each roll in half crossways.</span></li> <li><span> Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.</span></li> </ol> <p><strong><span>Tips:</span></strong></p> <ul> <li><span>Squeezing out excess moisture from apple will ensure the pastry is crisp.</span></li> <li><span>Partially thawed pastry is much easier to work with than fully thawed pastry. Remove one piece at a time from the freezer and stand for 3-5 minutes (depending on temperature of the day) on the bench before cutting and rolling.</span></li> <li><span>Sausage rolls can be frozen at the end step 4 or after cooking. Freeze in an airtight container for up to two months. Reheat from frozen in a 180°C oven.</span></li> <li><span>Unable to get good quality pork mince? You can use all sausage mince if you like.</span></li> </ul> <p><em><span>Recipe by Australian Onions.</span></em></p>

Food & Wine

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Warming pork and butterbean stew

<p>Recipe extract from Healthy Eating to Reduce the Risk of Dementia by Margaret Rayman and Katie Sharpe, published by Kyle Books, RRP $24.99.</p> <p><strong>Ingredients </strong></p> <ul> <li>2 tablespoons rapeseed oil</li> <li>600g lean pork, diced</li> <li>1 onion, diced</li> <li>3 garlic cloves, crushed or finely chopped</li> <li>2 sticks celery, thickly sliced</li> <li>2 leeks, thickly sliced</li> <li>1 teaspoon ground coriander</li> <li>1 teaspoon ground cumin</li> <li>1 tablespoon harissa paste</li> <li>2 tablespoons tomato puree</li> <li>400g can chopped tomatoes</li> <li>500ml vegetable stock</li> <li>400g can butterbeans, drained and rinsed</li> <li>2 tablespoons roughly chopped coriander</li> </ul> <p><strong>Method </strong></p> <p>1. Preheat the oven to 180°C/gas mark 4.</p> <p>2. Add half the oil to a casserole dish and brown the cubed pork pieces over a medium-high heat. Remove from the pan and set aside.</p> <p>3. Add the remaining oil to the pan and fry the onion, garlic, celery and leeks over a medium heat until slightly soft, about 3–4 minutes.</p> <p>4. Return the pork to the pan and add the ground coriander, cumin, harissa paste and tomato puree and fry for a further 2 minutes. Add the chopped tomatoes and stock, bring to the boil and then transfer to the oven.</p> <p>5. Cook for 50 minutes (or until the pork is tender). Check after 30 minutes and add more water if needed.</p> <p>6. Add the butterbeans and return to the oven for 5 minutes to heat through. Stir in the fresh coriander and serve.</p> <p><strong>Tips </strong></p> <p>Chosen as a source of: vitamins B6, B12, C, E, folate, selenium, pulses, polyphenols </p> <p>Per serving: 383 kcal; 14.1g fat; 2.7g saturated fat / 4 portions of fruit/vegetables</p> <p>Make your stew into a pie with this Leek and butterbean pie recipe! Also try a Lentil and mushroom bake or a delicious Thai stir-fry with green tea noodles.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/warming-pork-and-butterbean-stew.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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

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

Relationships

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Smoked honey sesame pork ribs

<p>These old school American-style ribs are the perfect use of a barbeque smoker for a weekend dinner.</p> <p><strong>Preparation:</strong> 10 minutes</p> <p><strong>Cooking time:</strong> 2 h 40 minutes</p> <p><strong>Serves:</strong> 4</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 racks pork ribs</li> <li>100 g honey</li> <li>100 g butter, sliced</li> <li>50 g sesame seeds</li> <li>1 spring onion (scallion), thinly sliced</li> </ul> <p><strong>Rub (Dry spice mix)</strong></p> <ul> <li>2 tablespoons brown sugar</li> <li>1 tablespoon smoked paprika</li> <li>1 teaspoon celery powder</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 tablespoon freshly cracked black pepper, finely ground</li> <li>1 tablespoon kosher salt</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Combine all of the rub ingredients in a bowl.</li> <li>Remove the membrane from the underside of the pork ribs and apply liberal coating of the rub to completely cover all sides of the ribs.</li> <li>Indirectly hot smoke the ribs for 1 hour inside a barbecue smoker at 130°C with apple or peach wood chunks or chips.</li> <li>Remove the ribs from the smoker and drizzle with the honey, top with sliced butter.</li> <li>Double wrap each rack of ribs in foil and return to the smoker for a further 1½ hours at 130°C.</li> <li>Allow the ribs to rest for 10 minutes before slicing and sprinkling with sesame seeds and spring onion to serve.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Drizzle with extra pre-smoked honey before serving for an extra sweet kick.</li> </ul> <p><em>This is an edited extract from Ribs: With Low and Slow BBQ Guide by Adam Roberts, New Holland Publishers, RRP $45, available from all good bookstores or <a href="http://au.newhollandpublishers.com/">online</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/smoked-honey-sesame-pork-ribs.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Terrified woman discovers red-bellied black snake in her bedroom

<p>As a woman from Holsworthy in NSW woke up to face another day, she got the fright of her life as she saw a red-bellied black snake slither across her bedroom floor.</p> <p>As she awoke, she noticed her dog staring at her bed as “stiff as a board”.</p> <p>It was then she realised that there was a 1.2m red-bellied black snake in her bedroom.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7822857/snake-video-screenshot.jpg" alt="" data-udi="umb://media/9583291bcae74c4ca3e8a69e0bd09b22" /></p> <p>The removal of the snake was “quick and painless”, according to Kane Durrant from WILD Snake Catchers.</p> <p>“Sometimes it can take much longer but luckily today the snake was out and about and the resident had closed the door and kept an eye on the exit.”</p> <p><iframe src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fwildspec%2Fvideos%2F1145882328916058%2F&amp;show_text=0&amp;width=560" width="560" height="315" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allowfullscreen="true"></iframe></p> <p>Mr Durrant was shocked to be called out to the same resident's house, as he had just removed another red-bellied black snake from their backyard just two weeks prior.</p> <p>He explained why the snake had decided to go indoors: <span>“I guess the bedroom is quite scary as you sleep in there and should feel safe.</span></p> <p>“Hot weather like this week can push snakes indoors searching for a cool spot to rest.”</p> <p>Have you woken up to a snake in your bedroom? What did you do? Let us know in the comments.</p>

Home & Garden

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Marinated BBQ pork chops

<p>You can’t go wrong with pork chops, but Merv Hughes’ delicious marinade takes them to the next level.</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>4 pork chops</li> </ul> <p><em>For the marinade</em></p> <ul> <li>3 tablespoons soy sauce</li> <li>3 tablespoons Worcestershire sauce</li> <li>3 tablespoons hoisin barbecue sauce</li> <li>1 tablespoon balsamic vinegar</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>Salt and pepper, to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Trim the pork chops of rind and excess fat.</li> <li>Place all the marinade ingredients into a large zip-lock bag. Add the pork chops and marinade for 1 to 2 hours or longer if possible.</li> <li>Heat the barbecue grill, then cook the chops for 5 to 6 minutes on each side. For crosshatch grill marks, turn 45 degrees after 3 minutes.</li> <li>Turn down the grill and baste with the leftover marinade until the chops are cooked through. When done, cover with foil and rest for 5 minutes before serving.</li> <li>Serve with a red cabbage and apple slaw.</li> </ol> <p><img width="118" height="130" src="https://oversixtydev.blob.core.windows.net/media/7264684/bbq-beer-bs_118x130.jpg" alt="BBQ BEER BS (1)" style="float: right;"/></p> <p><em>BBQ Beer &amp; B.S., New Holland Publishers RRP $40.00 available from all good bookstores or online <span style="text-decoration: underline;"><strong><a href="http://www.newhollandpublishers.com/" target="_blank">www.newhollandpublishers.com</a></strong></span></em></p>

Food & Wine

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Apricot and spring onion pork rib soup

<p>Add a splash of hot sauce to your individual bowl of this flavoursome apricot and spring onion pork rib soup to add some extra kick. Grill some garlic bread on the side for dunking.</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>2 racks pork ribs</li> <li>1 tablespoon kosher salt</li> <li>1 teaspoon finely ground freshly cracked black pepper</li> <li>100 g unsalted butter</li> <li>2 tablespoons plain (all-purpose) flour</li> <li>3 spring onions (scallions), finely chopped</li> <li>375 ml apricot nectar</li> <li>200 ml beef stock</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 teaspoon celery powder</li> <li>2 tablespoons hot sauce</li> <li>1 cup bean sprouts, trimmed</li> <li>1 red chilli</li> <li>¼ bunch coriander</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Remove the membrane from the underside of the pork ribs and season lightly with salt and pepper. Brown in a frying pan.</li> <li>Melt the butter and mix with the flour.</li> <li>Add all of the ingredients, except the bean sprouts, chilli and coriander, to a pressure cooker and stir well to combine. Add the pork ribs and cook for 45 minutes.</li> <li>Remove the pork ribs from the soup and coarsely pull the pork rib meat from the bones, discarding the bones. Return the pulled pork to the soup and allow to stand for 15-20 minutes before serving.</li> <li>Serve with bean sprouts, finely sliced red chilli and coriander to garnish.</li> </ol> <p><img width="122" height="134" src="https://oversixtydev.blob.core.windows.net/media/44906/ribs-cover_122x134.jpg" alt="Ribs Cover (2)" style="float: right;"/></p> <p><em>This is an extract from </em>Ribs<em>, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.</em></p> <p> </p>

Food & Wine

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Tex-Mex pork baked potatoes

<p>To make these tasty Tex-Mex pork baked potatoes a little heathier (and a little sweeter) simply use sweet potatoes instead.</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>4 large washed potatoes</li> <li>400g lean pork mince</li> <li>35g taco seasoning</li> <li>50g tomato paste</li> <li>400g can red kidney beans</li> <li>400ml water</li> <li>¼ cup parsley, finely chopped</li> <li>200g sour cream</li> <li>100g corn chips</li> <li>½ cup tomato salsa</li> <li>½ cup mature cheese, grated</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Place potatoes in foil in a preheated oven at 180°C for 40 minutes.</li> <li>While the potatoes are baking, heat a large non- stick frying pan over a medium-high heat and brown pork mince well.</li> <li>Stir in the taco seasoning, tomato paste, red kidney beans and water.</li> <li>Reduce heat and simmer for 15 minutes, stirring occasionally. Stir in parsley.</li> <li>To serve, place the baked potatoes into individual serving dishes and cut across the top and open out.</li> <li>Top potato with Tex-Mex pork mince, sour cream, corn chips, salsa and cheese.</li> <li>Serve hot.</li> </ol> <p><em>Recipe courtesy of <a href="http://www.pork.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Pork</span></strong></a>. </em></p>

Food & Wine

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Braised Turkish pork with cumquats and white beans

<p>Forget expensive plane tickets and hotel rooms – you can go on an exotic journey without even leaving the house thanks to this delicious braised Turkish pork recipe that’s perfect for winter.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1.2 – 1.5kg pork scotch roast</li> <li>50g Turkish seasoning</li> <li>2 tablespoons oil</li> <li>1 cup mandarin juice</li> <li>1 cup sugar</li> <li>200g cumquats</li> <li>20g small onions, peeled</li> <li>400g white beans</li> <li>3 cloves roasted garlic</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat oven to 170⁰C.</li> <li>Trim roast and roll in the Turkish spices evenly to coat.</li> <li>Heat oil in a large deep pan over a medium-high heat for 2 minutes. Brown the roast well on all sides.</li> <li>Combine the mandarin juice and sugar together and pour over the roast and bring to the boil.</li> <li>Add the cumquats to the pan along with the onions. Cover with the lid and place in the preheated oven at 170⁰C for 1½ hours.</li> <li>Cook the beans in salted water until soft and drain. Blend with the garlic and butter until smooth.</li> <li>Remove roast and rest. Place the liquid back onto the heat and reduce.</li> <li>Serve roast sliced on a bed of bean puree and serve with cumquats and onions and drizzle with sauce.</li> </ol> <p>NOTE: Mandarin juice may be replaced with orange juice or apple juice.</p> <p><em>Recipe courtesy of <a rel="noopener" href="http://www.pork.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Pork</span></strong></a>. </em></p>

Food & Wine

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France's pig festival is a pork-lovers dream

<p>All hail the mighty pig!</p> <p><strong>What is it?</strong></p> <p>La Pourcailhade (meaning the Festival of the Pig) is an annual festival held in the town of Trie-sur-Baise in the Pyrenees region of southwestern France. It’s a celebration of all things porcine that began in 1975 and is organised by La Confrerie du Cochon (or The Brotherhood of the Pig). It was partly developed to give a boost to the ailing pig farming industry in the region and now attracts meat-loving visitors from all over the world. Many of the townspeople deck themselves out in pig ears and snout, and all local business will get in on the act with decorations and displays.</p> <p><strong>What can I do?</strong></p> <p>Eat. And then eat some more. The smell of roast pork fills the air around town and you can eat more kinds of meat than you ever new existed – cured ham, salami, black pudding, crackling and much more. There are large sit down banquets organised or you can just stroll through the market and sample anything that takes your fancy.</p> <p>There are also a series of outrageous competitions that you can watch or (if you’re feeling very festive) participate in, like best pig outfit, best window display or sausage eating competitions. The climax of the event is the prestigious Championnat de France du Cri de Cochon, or French Pig-Squealing Competition. Participants make the sounds of a pig in its various life stages, from piglet to adult. Each night, there is a huge party with music, dancing, drinks and, of course, plenty more pork.</p> <p style="text-align: center;"><iframe width="560" height="315" src="https://www.youtube.com/embed/AmEBhQVqzDE" frameborder="0" allowfullscreen=""></iframe></p> <p><strong>How can I go?</strong></p> <p>The dates change, however the festival is generally held around the second Sunday of August. Trie-sur-Baise is accessible by train from Biarritz, Toulouse or San Sebastian.</p>

International Travel

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Creamy mushroom and pork pasta bake

<p>This dish is also delicious made with tomato pasta sauce. It can also be prepared in advance and refrigerated for 2 – 3 days until required or frozen prior to baking for up to 2 months.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>600g lean pork mince</li> <li>2 tablespoons oil</li> <li>1 onion, finely diced</li> <li>2 cloves garlic, crushed</li> <li>200g mushrooms, sliced</li> <li>500ml jar creamy pasta sauce</li> <li>¼ cup parsley, finely chopped</li> <li>4 cups pasta shells, cooked &amp; drained</li> <li>2 cups grated cheese</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat oven to 190⁰C.</li> <li>Heat 1 tablespoon of oil in a large frying pan and brown the onion, garlic and pork mince well. Pork may need to be browned in small batches depending on your pan size. Remove and set aside.</li> <li>Heat the remaining oil in the pan and sauté the mushrooms for 4-5 minutes, stir in the creamy pasta sauce and bring to the boil.</li> <li>Combine the pork mince, cooked pasta and mushroom sauce in a large bowl and mix well.</li> <li>Spoon pork pasta bake mixture into a deep oven proof dish that has been lightly greased. Sprinkle surface with grated cheese.</li> <li>Bake in the preheated oven at 190⁰C for 40 minutes until cheese is golden and sauce is bubbling. Serve hot with salad.</li> </ol> <p><em>Recipe courtesy of <a href="http://www.pork.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Pork</span></strong></a>. </em></p>

Food & Wine

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Pork cutlets with apple chilli and coriander salsa

<p>This seasoning is perfect for pork or beef. Unlike a marinade it doesn’t need long to flavour the meat which can be cooked after about 10 minutes.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 pork sirloin steaks or trimmed pork cutlets</li> </ul> <p><em>For the seasoning</em></p> <ul> <li>2 Tablespoons fish sauce</li> <li>2 Tablespoons ginger</li> <li>2 Tablespoons olive oil</li> <li>2 cloves  garlic</li> </ul> <p><em>For the salsa</em></p> <ul> <li>1 small Lebanese cucumber fine diced (1 cup/ 150 gm)</li> <li>1 granny smith apple peeled and fine diced (1 cup)</li> <li>1/2 bunch washed chopped coriander leaves and stems (1 cup)</li> <li>120 ml or 1/2 cup Thai style sweet chilli sauce</li> <li>½ cup mint leaves chopped</li> <li>2 tablespoons lemon or lime juice</li> </ul> <p><em>To finish </em></p> <ul> <li>1 Tablespoons maple syrup or honey to glaze</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Put the grated ginger and garlic, fish sauce and olive oil into a bowl big enough to hold the meat. Turn over a few times and set aside.</li> <li>Put the fine diced apple, cucumber and chopped stalks and leaves of the coriander into a bowl along with the mint, lemon juice and sweet chilli sauce. Stir well.</li> <li>The Pork can be cooked on the BBQ or in a frypan. Put the pan onto high heat till smoking. Shake off any liquid from the meat and put into the frypan and sear. Leave for 3 minutes or till golden before turning over. (Cutlets take a little longer- cover with a lid for 5 -8 minutes after turning). Cook for another 3 minutes then turn off and drizzle with the maple syrup. Turning over a couple of times to glaze. Put onto a plate to rest for 3 minutes.</li> <li>Serve the Pork Steak / Cutlets with Apple Salsa. This will go well with rice.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It,</strong><em><strong> 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>

Food & Wine