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Artwork displayed upside down for 75 years

An art historian has claimed that an artwork by the abstract Dutch painter Piet Mondrian has been displayed upside down for 75 years. The artwork, titled New York City I, was originally put on display at New York’s Museum of Modern Art (MoMA) in 1945, four years after it was completed. Since then, it has been on display in various galleries around the world, and is currently hanging in the art collection of the German state of North Rhine-Westphalia in Düsseldorf, where it has been since 1980. Curator Susanne Meyer-Büser noticed the longstanding error when researching the museum's new show on the artist earlier this year, but warned it could disintegrate if it was hung the right side up now. "The thickening of the grid should be at the top, like a dark sky," Meyer-Büser told <a href="https://www.theguardian.com/artanddesign/2022/oct/28/mondrian-painting-has-been-hanging-upside-down-for-75-years">The Guardian</a>, about the unfinished and unsigned red, blue and yellow striped lattice artwork. "Once I pointed it out to the other curators, we realised it was very obvious. It is very likely the picture is the wrong way around," she added when contacted by the BBC. The evidence seems to bear this theory out, as the similarly-named New York City by the same artist, which is on display at Paris's Centre Pompidou, displays a thickening of lines at the top, rather than the bottom. In order to prevent any damage to the work, it will continue to be displayed upside down. Image credits: Getty Images

Art

“My life turned upside down”: IVF mix-up sees mum looking for her real baby

A woman has shared the shocking story that resulted in her giving birth to someone else’s baby. Olga Alyokhina, from Chelyabinsk in Russia, loves the son she gave birth to but wants to find out if her biological baby was born to another woman. The 33-year-old suspects the biological parents of her son, two-year-old Denis, may be raising her child and has shared the story in an effort to find the woman she met at an IVF clinic who she believes may have been mistakenly given her fertilised egg. The state-run Chelyabinsk Regional Perinatal Centre, where Olga underwent the procedure, has paid Olga £29,500 ($NZD 58,872) in compensation for the mix-up. “The day I went in for the extraction of biomaterial, I met a woman in the same ward,” she said. “We exchanged a few words but I just cannot remember her name.” She said she and the unnamed woman both had 10 eggs extracted. “We met again at the ‘insemination’, sharing the same ward … I have not seen her since.” The IVF treatment was successful, with Olga giving birth in November 2018. However, before leaving the hospital the new parents were shocked to discover their son’s blood type was A. “My blood type is B, my husband has O. Our son cannot have such a blood type,” she said. “My life turned upside down. I was in a deep state of shock and panic.” The doctors conducted new blood tests and a DNA test, with the results arriving three months later. “We were told neither of us were the biological parents of our son.” Following the revelation, the hospital suggested she leave the baby with an orphanage and abandon looking for her biological son. “What were they talking about? Denis is not a piece of dried bread in a bakery shop that I don’t want to take,” she said. “I accepted my son. He is our child. “Please try to understand me - he is our boy. My husband supported me 100 percent.” Though the hospital paid the parents compensation, no apology was issued. The parents’ request to know the name of the other woman in Olga’s ward, or any other IVF mother who may have been implanted with her egg, was refused by the hospital for medical secrecy reasons. “The hospital never apologised,” she said. “Their representative behaved so arrogantly. “They looked at us as beggars who came to ask a favour. No regret, no sympathy.” In the pursuit to find their biological child, the couple hopes to establish contact with the family. “If we find them - we would love to establish normal contacts. We could potentially relocate to where they live. Or they would relocate close to us,” she said. “I think there is no chance we will swap the kids back. “I would never give up on Denis. I breastfed him. He is our long-awaited child. “His biological parents could have Denis for holidays if they felt like it. I just want to establish a relationship with them. “They have a right to know they have a son,” she said. Image: Facebook

Family & Pets

Bouncy castle sent flying hundreds of metres turns family day upside down

A family gathering in Australia's Riverina region swiftly turned into a horrible nightmare after a jumping castle was sent flying into the air by a random gust of wind. Two children were left with serious injuries. Paramedics, which included three crews and a rescue helicopter, were called to a children’s party in the backyard of a home in Tabbita, north of Griffith, just after 2 pm on Sunday. A 10-year-old girl has been treated for a leg injury and a 10-year-old boy was treated for an arm injury and neck pain. The two kids were rushed to Griffith Airport before they were flown to Wagga Wagga hospital in a serious but stable condition. “It appears a random gust of wind has hit at a family gathering, lifting the inflatable castle around seven metres into the air, dropping two kids onto the ground,” NSW Ambulance inspector Markus Zarnis said. “This would have been a terrifying experience for everyone at the scene.” He said the jumping castle “really took off” and landed “a few hundred metres” away from its initial location. “Our crews did a fantastic job to stabilise the youngsters,” Mr Zarnis said.

Family & Pets

Pear upside-down cake

One thing I love about social media is its ability to bring people together who share similar passions. I met Jess of <a href="https://www.instagram.com/jess_mycleantreats/">@jess_mycleantreats</a> on Instagram and after scrolling through her feed of healthy desserts I was dying to try them for myself. Jess doesn't follow any particular diet, she just loves food and prefers to make healthier choices. She particularly loves desserts, so much so that she says "I may have spent the previous year heaping 3 teaspoons of Nutella into my mouth every night before I went to sleep (and also heaping on 3 kilos while I was at it)." So she decided to start experimenting with creating her own healthier treats using natural ingredients. She shares her creations on her blog, My Clean Treats, and says "if you pair these treats with a healthy lifestyle of fresh meals and regular exercise, I’d say you’re on the right track." Agree! I tried out Jess's Pear & Date Upside-Down Cake and it was delicious. Her original recipe included chopped dates, which would be really tasty but I left them out to make a Pear Upside-Down Cake (because I can't eat a lot of dates). I also used brown rice flour instead of wholewheat or spelt to keep the cake gluten-free and it worked out nicely! The recipe for my adapted version is below and you can check out Jess's original recipe here. I loved the mixture of pear and cinnamon. Ingredients <ul> <li>4 pears</li> <li>6 x 20ml tablespoons coconut oil, melted</li> <li>1/2 cup rice malt syrup</li> <li>3 large free-range eggs</li> <li>1 tsp vanilla bean paste or pure vanilla extract</li> <li>1 2/3 cup brown rice flour</li> <li>2 tsp (gluten-free) baking powder</li> <li>1 tsp cinnamon powder</li> <li>1 cup unsweetened almond milk</li> <li>Extra cinnamon powder for dusting</li> </ul> Directions 1. Peel and core the pears and cut them into halves. Poach the pear halves in simmering water for about 30-40 minutes or until soft. Set aside to cool. 2. While the pears are poaching, preheat your oven to 170°C (fan-forced) and line the base and sides of a 20cm circular cake tin with baking paper.* 3. Drizzle 3 tablespoons of melted coconut oil over the base of the tin, then arrange the pear halves cut-side down to cover the base. 4. Using an electric mixer, beat the remaining 3 tablespoons of melted coconut oil, rice malt syrup and vanilla together until creamy. Add one egg at a time to the mixture, beating until well combined. 5. Sift the flour, cinnamon and baking powder over the liquid mixture, then gently fold everything together. Add the almond milk and beat lightly to combine. 6. Pour the mixture over the pears, then bake in the preheated oven for 1 hour - 1 hour 20 minutes (mine took 1 hour). Allow to cool. To serve, flip onto a plate and dust over some extra cinnamon. Store in an airtight container in the fridge. Serves 8. Tips * I used a springform cake tin, which meant that the coconut oil dripped through the tiny gaps in the base while in the oven causing a bit of a mess. So I ended up wrapping the tin in two layers of foil to stop the dripping. I'd recommend doing this from the start or using a normal cake tin (without a removable base). Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-upside-down-cake-ld.aspx">Wyza.com.au.</a>

Food & Wine

Peach & orange blossom polenta upside-down cake

Polenta gives this wonderful citrus-laden cake an interesting texture. Ingredients: <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> Method: 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. 2. Beat the butter and sugar together until pale and fluffy then add the eggs one at a time, beating well after each addition. 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. 4. Pour the batter over the peach slices and bake for an hour or until a skewer inserted into the cake comes out clean. 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. 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. 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. Written by Emma Boyd. Republished with permission of <a href="https://www.stuff.co.nz" target="_blank">Stuff.co.nz</a>. Image credit: Emma Boyd/Stuff.co.nz.

Food & Wine

The upsides of growing older

Maybe it's because we've lived a little, because we've experienced some of the most terrible traumas and some of the most wonderful joys. Maybe it's because life has rubbed away the edges of our fraying nerves, but I've noticed that so many of my friends who are around the same age of semi-retirement as me just don't get so het up about things that would have roused them to a frenzy a couple of decades ago. Jane Fonda, both praised and disparaged for her anti-war activism in the 1970s and ongoing protests since, said recently she doesn't get upset about things anymore – personal or professional. These days, Fonda said she's much more relaxed about being an older woman in Hollywood and suffering barbs about being told to dress her age. It took her "oh, about 65 years" to get to this point, she says. (She's now 79.) "That's the good news: It's never too late. Even later in life, you can become who you were supposed to be." As you get older, you accept people more for what they are – faults and all – rather than getting upset or angry at perceived slights or hurt feelings. And our friendships are a lot deeper and stronger. Not for us the need for admiring Facebook friends (though of course some of our in-person friends may also know us on Facebook). Not for us the social or career-ladder-climbing friendships that last as long as we can be useful to each other along the way. We follow the tried and true – the ones who are there when we're in most need, who never question our side of the story. Now we're all that little bit older, we seem to have more time to talk with each other rather than speed date over hastily arranged drinks after work. And when the conversation starts flowing, so do the confidences, the admissions, the funny things that have happened – and the laughter. There's nothing like a few good belly laughs over a couple of wines with a few good women we've come to trust. Many years ago, when several like-minded women worked with me in a smallish business, we formed such a good bond that we still get together quarterly at what we call our Sozzle (the thinking woman's drinking society or the drinking woman's thinking society, we can never remember). We don't get quite as sozzled as we used to in our younger years, but the wine and the confidences still flow and we share secrets we wouldn't share with many others, sometimes not even with our other halves. The older we are, the less likely we seem to need to hold back – we're much more frank with each other than we were two or three decades ago, probably because so much has happened to us in the intervening years, so many big and sometimes life-threating events, that we no longer sweat the small stuff. It's so much easier to admit to the stupid things we did when we were younger. And so much easier to talk about the old guys at work who used to feel us up when no one was looking or make suggestive remarks to us when other women weren't around. Who knew sexual harassment was so prevalent? Certainly none of us until we were emboldened enough to share our shameful secret among good women friends. Although our Sozzle members have been working for several different organisations and companies over the years, we still have that common bond forged from the 1980s on, and we still find the shared secrets and occasional belly laughs very good for the soul as well as our endorphins – the body's own feel-good chemicals. Laughter, apparently, also decreases our stress hormones, increases our immune cells and generally makes us better – physically as well as emotionally. Generally, then, we're less stressed and more chilled. Scientific studies have also shown that we're also wiser past 60 because, unlike young people, our brains are no longer ruled by the chemicals that fuel emotion and impulse. Our brains also slow with age, but a slower response allows us to develop greater insight, making our response more thoughtful and 'wiser'. If only we could have reached this point earlier and save ourselves so much angst! A friend of mine had this taped to her toilet wall and it never failed to gain approval: "When I am an old woman I shall wear purple; With a red hat which doesn't go, and doesn't suit me. And I shall spend my pension on brandy and summer gloves; And satin sandals … And make up for the sobriety of my youth." Written by Felicity Price. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>.

Mind

Upside-down lumberjack cake

“This is what I love to call ‘the show-stopper cake’. It has everything you want in a dessert, because it’s a cross between a lumberjack cake (minced fruit and coconut cake), sticky date pudding and tarte tatin. Serve this with a dollop of whipped cream or vanilla ice cream and you will be sure to blow your guests away!” writes Justine Schofield in her latest cookbook Simple Every Day. Serves: 8 Ingredients: <ul> <li>270 g pitted dates</li> <li>250 ml boiling water</li> <li>1 teaspoon bicarbonate of soda</li> <li>100 g butter, at room temperature</li> <li>140 g brown sugar</li> <li>2 eggs</li> <li>125g self-raising ﬂour</li> </ul> For the topping <ul> <li>115 g caster sugar</li> <li>3 granny smith apples, peeled, cored and quartered</li> <li>15 g (¼ cup) shredded coconut</li> </ul> Method: <ol> <li>Preheat the oven to 180°C.</li> <li>Combine the dates, boiling water and bicarbonate of soda in a bowl and set aside for 5 minutes.</li> <li>Place the date mixture in a food processor and whiz until smooth. Add the butter, brown sugar and eggs and process to combine. Transfer the mixture to a large bowl and fold in the ﬂour to form a smooth batter.</li> <li>For the topping, place the caster sugar and 125 ml of water in a large, deep-sided, ovenproof frying pan and cook over high heat for 8–10 minutes until a pale caramel forms. Remove the pan from the heat. The caramel will continue cooking off the heat and will turn a deep golden colour. Being very careful, as the caramel is hot, arrange the apple quarters, peeled-side down, in the pan, nestling them into the caramel. Sprinkle over the shredded coconut and allow the topping to cool for 10 minutes before pouring over the batter. Bake for 30–35 minutes until the cake springs back when touched. Rest on the bench for 10 minutes to allow the caramel to sink into the cake.</li> <li>To turn out the cake, while still warm, place a large plate over the pan and, with one hand on the plate and the other holding the pan, carefully ﬂip over. If the cake has cooled too much and the caramel is sticking, place the pan over low heat brieﬂy to warm up, then carefully turn out.</li> </ol> <img width="147" height="192" src="https://oversixtydev.blob.core.windows.net/media/7265633/simpleeveryday_book-cover_147x192.jpg" alt="Simple Every Day _Book Cover (1)" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Blackcurrant upside-down cheesecake

A twist on your classic cheesecake, turn this luscious dessert upside down and add salty feta to mix things up a bit. Serves: 6 Ingredients: <ul> <li>2 × 5 g gelatine leaves</li> <li>375 ml apple juice</li> <li>55 g coconut sugar, plus 2 tablespoons extra</li> <li>250 g blackcurrants</li> <li>80 g butter</li> <li>110 g plain (all-purpose) flour</li> <li>250 g cream cheese, softened</li> <li>1 teaspoon natural vanilla extract</li> <li>80 g caster (superfine) sugar</li> <li>100 g feta</li> <li>125 ml whipping cream</li> </ul> Method: <ol> <li>Soak the gelatine leaves in cold water for 5 minutes, until softened. Remove from the water and squeeze gently to remove excess liquid before using.</li> <li>Meanwhile, put the apple juice and 2 tablespoons of coconut sugar in a saucepan and bring to the boil. Add the blackcurrants and cook gently for 2–3 minutes. Remove from the heat, add the gelatine and stir well until dissolved.</li> <li>Divide the blackcurrant jelly between six 200 ml glasses and refrigerate until the jelly sets.</li> <li>Preheat the oven to 180°C.</li> <li>Put the butter, flour and remaining 55 g of the coconut sugar in a bowl and rub the butter into the flour until the mixture resembles rough breadcrumbs. Place the crumble mix on a lined baking tray and cook for 12–15 minutes, or until the crumble is golden brown and cooked. Remove from the oven and set aside to cool.</li> <li>Make the cheesecake mixture by putting the cream cheese, vanilla and caster sugar in a mixing bowl and beating until soft and creamy. Crumble in the feta and fold through. In a separate bowl, whip the cream until stiff peaks form, then fold it through the cheese mixture.</li> <li>Spoon the cheese filling on top of the blackcurrant jelly and return to the refrigerator until you are ready to serve the cheesecakes. To serve, remove the cheesecakes from the refrigerator. Break up the crumble topping using your fingers and divide it among the glasses; each cake should have at least 2 cm of crumble topping.</li> </ol> <img width="179" height="231" src="https://oversixtydev.blob.core.windows.net/media/28901/harvest-cover_179x231.jpg" alt="Harvest Cover (3)" style="float: right;"/> This is an edited extract from Harvest, illustrated by Emilie Guelpa published by Hardie Grant [RRP $29.99] available in stores nationally. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, 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">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/strawberry-white-chocolate-cheesecake/">Strawberry white chocolate cheesecake</a> <a href="/lifestyle/food-wine/2016/03/dairy-free-vanilla-berry-cheesecake/">Dairy-free vanilla berry cheesecake</a> <a href="/lifestyle/food-wine/2016/02/blueberry-lemon-cheesecake/">Blueberry lemon cheesecake</a>

Food & Wine

The surprising upside of pessimism

Are you an optimist or a pessimist? You might proudly identify yourself with the former, but few would like to admit to seeing the world glass half-empty. Nobody wants to be the “Eeyore” in life, the grumpy, depressive downer who constantly imagines the worst-case scenario in every situation. But what if a pessimistic outlook to life is a good thing? As philosopher Alain de Botton suggests in the video above, pessimism is actually the origin of wisdom – and can even leave us feeling surprisingly cheerful. Perhaps that’s not so surprising considering pessimists have lower expectations of life, protecting them from the disappointments that will come. That doesn’t mean you need to become a Grinch to benefit from pessimist, learn how to be a good pessimist above. Do you think there’s an upside to being a pessimist? Share your experience with us in the comments below. Video source: <a href="https://www.youtube.com/channel/UC7IcJI8PUf5Z3zKxnZvTBog" target="_blank">The School of Life</a> Related links: <a href="/health/mind/2016/09/trick-to-keep-your-brain-young-as-you-age/">Trick to keep your brain young as you age</a> <a href="/health/mind/2016/09/10-steps-to-build-your-confidence/">10 steps to build your confidence</a> <a href="/health/mind/2016/09/5-scientific-ways-to-make-your-brain-happy/">5 scientific ways to make your brain happy</a>

Mind

The extremely pleasant upsides to getting older

Dr Kate Gregorevic is a geriatrician with a research interest in health and lifestyle factors that are associated with healthy ageing and recovery from illness. I wonder if Pete Townshend still agrees with his famous line “I hope I die before I get old.” There are so many wonderful things about reaching older age, from the joys of grandchildren, to the freedom of retirement, and friendships with a depth that comes only from a lifetime of connection, yet so often media commentators seem to find only negative things to say about ageing. While there’s definitely difficulties and challenges, recent studies have shown that there has never been a better time to achieve advanced age. Dementia is decreasing Older adults now are less likely to get dementia than in times gone by. There is a very famous study that has been conducted over many decades in the town of Framingham in the USA. The study has been running continuously since 1948, and the current participants are the descendants of the original cohort. This means that the study investigators have been able to look really carefully at health outcomes for this group of people and relate them back to risk factors. Through rigorous testing, people who developed dementia have been identified, and <a href="http://www.nejm.org/doi/full/10.1056/NEJMoa1504327#t=article" target="_blank">on average, since 1977, there has been a decline in the incidence of dementia of 20 per cent per decade</a>, while the average age of dementia onset also increased from 80 to 85. These results have been largely due to a decline in vascular dementia, which is dementia related to small and large strokes. There are two important factors that are likely to be responsible for this decline. The first is that people in the later cohorts had a higher level of education (known to be associated with improved health outcomes). The second is better management of cardiovascular risk factors, like high cholesterol and blood pressure. This study is consistent with others conducted in the <a href="http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(13)61570-6/abstract" target="_blank">UK</a> and <a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3818336/" target="_blank">Denmark</a>, and it shows that some cases of dementia can be prevented, and so less people will have to face this debilitating disease, reinforcing the long term benefits of taking positive steps towards good health. People are staying stronger for longer One of the fears for many people as they age is the fear of losing independence. It is an unavoidable truth that some people will face some loss of the ability to do day-to-day tasks in old age. The good news is that with the increase in life expectancy, most of these years are years in good health. <a href="http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(12)61690-0/abstract" target="_blank">Data from the Global Burden of Disease 2010 study</a> show that from 1990 to 2010, most of the increased years in life expectancy were disability free. Other studies have looked at the ability of older adults to perform activities of daily living. These are the simple, day-to-day things like toileting, bathing, going to the shops and managing money. Most studies have found that older adults now, compared to in past years, are more able to continue doing these tasks that are so vital for independence. Although many people do develop health conditions associated with ageing, medical management is improving and helping enable people to retain physical function. Staying physically active and eating well are key to continuing this trend of longer vitality. Older adults are happier <a href="http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(13)61489-0/abstract" target="_blank">There is a u-shaped relationship between happiness and age.</a> Happiness is high in childhood, dips in middle age and rises again in older age.<a href="http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(13)61489-0/abstract" target="_blank"></a> In fact, one study found that the happiest group were people in their 90s. When we refer to one’s “wellbeing”, we are talking about their happiness, life satisfaction and a sense of purpose. Wellbeing is an independent predictor of life expectancy, even when physical health is accounted for. It might be that as people have the wisdom of many years, people don’t waste time on activities that do not bring them joy. Another thought is that in very old age, there is no longer the stress to earn money. There is often an awareness that material things and social status do not bring happiness, a good reminder that there is no sense wasting precious time on people and activities that do not make life better today. Mick Jagger once said, “I’d rather be dead than still singing ‘Satisfaction’ at age 45”, yet in his 70s he and the Rolling Stones are still selling out stadium tours. Getting older is a great achievement, and with the improvements in health and wellbeing, many older adults are today able to continue living healthy and productive lives for far longer than before, whether it’s continuing to work or travelling the world. By making choices to remain physically active and seek out experiences that challenge and engage, you too can be like Mick and find that “satisfaction”. To find out more information about ageing well, visit <a href="http://elderhealthaustralia.com/" target="_blank">Elder Health Australia here.</a> Related links: <a href="/health/caring/2016/08/dying-patients-given-unnecessary-treatment/">Shocking number of dying patients given unnecessary treatment</a> <a href="/health/caring/2016/07/humans-soon-to-become-resistant-to-antibiotics/">Humans soon to become resistant to antibiotics</a> <a href="/health/caring/2016/07/4-tips-for-looking-after-an-injured-partner/">4 tips for looking after an injured partner</a>

Caring

Upside-down ratatouille

“The Riverland region of South Australia is blessed with an abundance of beautiful fresh fruits and vegetables all year round that can be purchased directly from producers’ roadside stalls or local farmers’ markets. The region also produces great wines, premium olive oil and fine balsamic vinegar. We call this savoury variation of the tarte tatin ‘upside-down ratatouille’ for obvious reasons. Enjoy it with a simple salad and a light Riverland red or crisp chilled Riverland rosé on a balmy night...” – Debra & Christophe Toureng, Berri, South Australia Serves: 4–6 <ul> <li>3 tablespoons olive oil</li> <li>3 large brown onions, sliced</li> <li>2 garlic cloves, sliced</li> <li>½ small red chilli, halved</li> <li>2 teaspoons fresh thyme leaves, plus 1 extra</li> <li>teaspoon, to sprinkle</li> <li>4 roma or other small/medium tomatoes, cut in</li> <li>half lengthways</li> <li>1 large zucchini, cut in 1 cm slices</li> <li>1 medium eggplant, cut in 1 cm slices</li> <li>balsamic vinegar, to drizzle</li> <li>Murray River pink salt</li> <li>freshly ground black pepper</li> <li>2 tablespoons chopped fresh basil, plus extra,</li> <li>to garnish</li> <li>½ tablespoon chopped fresh rosemary</li> <li>1 ½ sheets puff pastry</li> <li>1 egg yolk, beaten</li> </ul> Method: <ol> <li>Heat 2 tablespoons of the oil in a saucepan and cook the onion, garlic, chilli and thyme on low–medium heat for 20–30 minutes, or until the onions are soft and caramelised.</li> <li>Remove from the heat and set aside.</li> <li>Meanwhile, preheat oven to 180°C.</li> <li>Place the tomato, zucchini and eggplant on a baking tray, drizzle with balsamic vinegar and the remaining olive oil, and season with the salt and pepper. Roast for 20 minutes or until golden brown. Remove the vegetables from the oven and increase the temperature to 200°C.</li> <li>Grease a shallow baking dish or tray and line with baking paper. Place the tomatoes, cut side down, in the dish with the zucchini and eggplant so they all fit nicely side by side.</li> <li>Scatter the caramelised onion and fresh herbs over the top.</li> <li>Place the pastry over the vegetables and trim if necessary, leaving enough to tuck in around the inside edges of the dish to completely cover the vegetables. Brush the pastry with the egg yolk.</li> <li>Bake for 20–25 minutes or until the pastry is a nice golden brown colour.</li> <li>Place a board or serving dish large enough to cover the baking dish and flip it upside down. Remove the baking paper, sprinkle with the extra thyme and basil leaves, et voilà!</li> </ol> <img width="133" height="161" src="https://oversixtydev.blob.core.windows.net/media/21997/australia-cooks-cover-image_133x161.jpg" alt="Australia Cooks - Cover Image (2)" style="float: right;"/>Do you have a great tart recipe? If so, we’d love to see it! Share it with us in the comments below. Written by Debra and Christophe Toureng. Recipe courtesy of Australia Cooks edited by Kelli Brett, published by <a href="https://shop.abc.net.au/products/australia-cooks-hbk" target="_blank">ABC Books</a>. Related links: <a href="/lifestyle/food-wine/2016/04/pea-basil-and-eggplant-tart/">Pea, basil and eggplant tart</a> <a href="/lifestyle/food-wine/2016/03/frittata-mushrooms-kikorangi/">Frittata with grilled field mushrooms and kikorangi</a> <a href="/lifestyle/food-wine/2016/01/mushroom-tart/">Mushroom tart</a>

Food & Wine

DIY upside down tomato planter

Always dreamed about growing your own sweet and juicy tomatoes but never had the garden space necessary? Then you’ll love this upside down tomato planter – it’s a great way to grow tomatoes for those who are short on garden space. Watch the step-by-step tutorial above to see how easy it is to make. Source: eHow Garden Related links: <a href="http://www.oversixty.co.nz/lifestyle/home-garden/2016/01/how-to-sharpen-knife-with-mug/">Genius trick to sharpen knives without sharpener</a> <a href="http://www.oversixty.co.nz/lifestyle/home-garden/2016/01/how-to-keep-food-for-longer/">15 great kitchen hacks to extend the life of food and save on waste</a> <a href="http://www.oversixty.co.nz/lifestyle/home-garden/2016/01/dirty-home-items/">5 surprisingly dirty things in your house</a>

Home & Garden

Upside down peach tart

This upside down peach tart dessert tastes as good as it looks. And the best part? It’s easy to make. Ingredients: <ul> <li>60g of butter</li> <li>¾ cup of caster sugar</li> <li>3 peaches, halved and thinly sliced</li> <li>1 teaspoon of vanilla bean paste</li> <li>1 sheet of butter puff pastry</li> <li>Pouring cream</li> <li>¼ cup of water</li> </ul> Method: <ol> <li>After preheating your oven from 180 to 200°C, combine sugar and water in a sauce pan, stirring over low heat until dissolved.</li> <li>Increase heat and cook until a gold coloured syrup. </li> <li>Add butter and stir until melted. Set aside.</li> <li>In a 21cm cake tin, position peaches so they overlap slightly and drizzle half the syrup atop.</li> <li>Cut butter puff pastry into 22cm round and place over peaches.</li> <li>Bake until pastry is golden (20 minutes.)</li> <li>Return syrup to medium heat and cook for five minutes. Add vanilla and stir.</li> <li>Allow peach tart to sit for five minutes. Place serving plate over top and invert. Top with remaining syrup and serve with pouring cream.</li> </ol>

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