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Restaurant charges diners $95 to slice up birthday cake

<p>A restaurant in Italy has been slammed online after charging a group of diners a hefty cost to simply cut a birthday cake into slices. </p> <p>A family attended the high-end restaurant in the southern area of ​​Arezzo to celebrate their mother's birthday, after they had asked the restaurant in advance if they could bring in an outside cake.</p> <p>After enjoying their meal, which came to a whopping €659 or $1,083 AUD, they were slapped with another fee of €58 or $95 to cut the cake and bring it to the table.</p> <p>Local news outlet <em><a href="https://corrierefiorentino.corriere.it/notizie/24_agosto_26/arezzo-ristorante-chiede-58-euro-solo-per-tagliare-la-torta-lo-scontrino-diventa-virale-e-il-gestore-quasi-si-scusa-267975fd-2227-4beb-9621-3bffb3aa4xlk.shtml" target="_blank" rel="nofollow noopener">Corriere Fiorentino</a></em> reported that the cost of slicing the cake was more than the cake itself.</p> <p>Two of the dinner guests shared the story of the expensive fee on a local Facebook page, claiming the restaurant said it is the rule of their establishment and they were required to pay it. </p> <p>The owner of the restaurant told the Italian media site, "We do not charge a cover charge and we mainly serve dishes of our own production, so we try to discourage those who bring things from outside." </p> <p>"If we consider that in Arezzo the average cover charge is 2.5 euros per person, there is not such a big difference," they said as they explained the group of diners was 13 people. </p> <p>"My restaurant has to pay for the waiter who serves at the table, the dishwasher and other related services. We have to recover them somehow."</p> <p>However, the owner did admit, "I wasn't there that evening and my employees were perhaps too fussy in managing the situation that had arisen, perhaps cutting the usual price a little or even not charging anything for the cake." </p> <p>"Better 50 euros less and people going home happy than this misunderstanding in which we are all damaged."</p> <p><em>Image credits: Corriere Fiorentino / Shutterstock </em></p>

Travel Trouble

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Shoppers left feeling nostalgic over new chocolate treats

<p dir="ltr">Chocolate lovers are in for a treat with Cadbury’s new range hitting supermarket shelves.</p> <p dir="ltr">The confectionary giant’s new “slices” range may feel quite familiar to some, especially those who often follow their sweet tooth into well-stocked bakeries, which makes perfect sense when considering the new blocks are inspired by the likes of crackle, hedgehog, and mint cream slices. </p> <p dir="ltr"><a href="https://www.cadbury.com.au/brand/cadbury-slices">The Cadbury Slices</a>, which carry a price tag of $5.50, are described by their makers as being “inspired by iconic Australian bakery slices and mixed with our iconic Cadbury chocolate to create a new way to enjoy icons, perfect for sharing.”</p> <p dir="ltr">They were an immediate hit with the masses, with one social media snack reviewer even declaring one of the new blocks to be “up there with some of my current favourites”. </p> <p dir="ltr">In a video posted to her Instagram account, she could be seen entering a Woolworths supermarket to pick up the new range, and outlined her journey before reviewing the goods. </p> <p dir="ltr">She did not, however, try the Old Gold mint cream, noting that she wasn’t really a fan of mint chocolate to begin with. </p> <p dir="ltr">First up was the Caramilk hedgehog, and after explaining the “classic Aussie no-bake slice”, she described how the block had a Caramilk base and contained almonds, toasted coconut, and rice crisps, before noting that she “absolutely loved the taste”. </p> <p dir="ltr">Next came the block “inspired by a chocolate crackle”, which also featured rice crisps and toasted coconut, and “definitely resembled the chocolate crackle flavour”. She noted that it had that “recognisable Copha taste”, although she didn’t believe that was one of the ingredients. </p> <p dir="ltr">“It was so delicious,” she surmised, “and I hope this one stays around for a while.” </p> <blockquote class="instagram-media" 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);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/Cr7-qyFJS1q/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <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> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </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;" href="https://www.instagram.com/reel/Cr7-qyFJS1q/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Snack Reviews Aus (@snackreviews_aus)</a></p> </div> </blockquote> <p dir="ltr">Her joy at the range and their nostalgic flavours were exactly what the company had been aiming for, and as Paul Chatfield - vice president marketing for ANZ Mondelez International - told <em>news.com.au</em>, “the new Cadbury Slices range, features a variety of familiar and nostalgic flavours that Cadbury and chocolate-fans alike will enjoy.</p> <p dir="ltr">“We know Aussies share fond memories of bakery slices and hope they too will build new memories with family and friends as they share a Cadbury Slices block.”</p> <p dir="ltr"><em>Images: Instagram </em></p>

Food & Wine

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Recipe: Chocolate caramel slice

<p>The chocolate caramel slice is a variation on one I have made for years, with an extra hit of chocolate in the caramel, and using my quick and easy method of combining caramel and regular sweetened condensed milks.</p> <p>This slice is so wickedly addictive, to avoid gluttonous temptation it's best to pop leftovers in containers for guests to take with them – or pop them in portioned amounts in the freezer.</p> <p><strong>Makes: </strong>40</p> <p><strong>Ingredients:</strong></p> <p><strong>·        </strong> 250g butter plus 25g, softened<br />·         ¾ cup caster sugar<br />·         2 teaspoons vanilla extract<br />·         2 ½ cups plain flour<br />·         1 teaspoon baking powder<br />·         ⅓ cup dark Dutch cocoa powder plus 1 tablespoon extra<br />·         1 tin sweetened condensed milk<br />·         1 tin condensed milk caramel<br />·         1 tablespoon golden syrup<br />·         125g 50 per cent dark chocolate, roughly chopped </p> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 180 degrees Celsius. Line the base and sides of a 28 x 21cm slice tin with baking paper.</li> <li>Put 250g butter, sugar and vanilla extract in a food processor (or mixer) and whiz until pale and soft. Add flour, baking powder and ⅓ cup of cocoa, and pulse again to combine. Tip ¾ of the mix into the prepared baking tin and press in, then smooth firmly with the back of a tablespoon. Pop in the fridge while you prepare the rest.</li> <li>Mix the condensed milks, 25g butter and golden syrup in a microwave-proof bowl and microwave on high for one minute. Add the extra tablespoon of cocoa powder and whisk until loosened. Microwave on high for a further minute and whisk until smooth.</li> <li>Pour the caramel mix over the base and sprinkle over the chopped chocolate. Top with the remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Bake for 30-35 minutes until richly golden and cooked through. Cool in the tin, remove and slice into squares and store in an airtight container.</li> </ol> <p><em>Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz" target="_blank" rel="noopener"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em>Images: Shutterstock</em></p>

Food & Wine

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Homemade vanilla custard

<p>It’s easy to make, delicious to eat and goes so well over pancakes, crumbles and stewed fruits. You’ll never go back to store-bought versions again.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 cup milk</li> <li>1 cup thickened cream</li> <li>1 teaspoon vanilla extract</li> <li>4 egg yolks</li> <li>1 ½ tablespoon cornflour</li> <li>¼ cup caster sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine milk, cream and vanilla essence in a saucepan over medium heat. Stir constantly for 5 minutes until mixture is hot but not boiling. Remove saucepan from heat.</li> <li>Whisk egg yolks, cornflour and sugar in a large bowl until combined. Pour hot milk mixture in, whisking continuously.</li> <li>Return mixture back to saucepan over low heat. Cook, stirring, for 10 minutes or until custard thickens. Do not allow mixture to boil otherwise custard might curdle. Serve warm or refrigerate to keep.</li> </ol> <p><em>Image: Getty</em></p>

Food & Wine

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Winners of the Wotif Uniquely Aussie Awards crowned

<p><span style="font-weight: 400;">With every small Aussie town claiming to have the best pubs, bakeries and hot chips, the </span><a href="https://www.wotif.com/vc/blog/australia/trending/2021-uniquely-aussie-awards/"><span style="font-weight: 400;">Wotif.com Uniquely Aussie Awards</span></a><span style="font-weight: 400;"> have made the definitive decisions. </span></p> <p><span style="font-weight: 400;">The travel site announced the winners of the six prestigious awards, as an annual guide to Australia’s quintessential experiences in both food and culture. </span></p> <p><span style="font-weight: 400;">The awards were designed to highlight some of the nation’s best kept secrets in small towns, beachside communities and occasionally, the big cities. </span></p> <p><span style="font-weight: 400;">The awards are Best Jaffle, Best Vanilla Slice, Best Country Pub, Best Hot Chips, Best Hotel Pool and Best National Park. </span></p> <p><span style="font-weight: 400;">This year, New South Wales took home the crown for the Best Jaffle, with the award going to Miss Jaffles in Cronulla, and Best Country Pub going to the Beechwood Hotel in Beechwood (just half an hour drive from Port Macquarie).</span></p> <p><span style="font-weight: 400;">Queensland’s JW Marriott Gold Coast Resort and Spa claimed the title of Best Hotel Pool, while the iconic Kakadu National Park in the Northern Territory was named Best National Park. </span></p> <p><span style="font-weight: 400;">The elite foodie awards went to the Bridgewater Bakehouse in Victoria for the Best Vanilla Slice, and Chicken Chef in Blair Athol, South Australia took home the Best Hot Chips title. </span></p> <p><span style="font-weight: 400;">Wotif managing director Daniel Finch said the awards are an opportunity for locals to nominate the unsung heroes of their community for national recognition. </span></p> <p><span style="font-weight: 400;">“Country charm, cheesy jaffles and creamy vanilla slices - no one does them quite like Australia, and the thousands of nominations we received this year shows Aussies are a passionate bunch,” he said.</span></p> <p><span style="font-weight: 400;">“There's so much to love and discover about Australia, and with a really exciting summer period ahead, we hope to inspire and encourage Aussies to plan their next adventure and support local businesses.”</span></p> <p><span style="font-weight: 400;">With the awards in their fourth year, Daniel said the 2021 awards have showcased an outpouring of community spirit, especially as local businesses have had a tough 18 months due to the pandemic.</span></p> <p><span style="font-weight: 400;">With thousands of votes from all over the country, it's clear to see that Aussies are passionate about their homegrown customs, and supporting their local communities along the way. </span></p> <p><em><span style="font-weight: 400;">Image credit: Getty Images</span></em></p>

Food & Wine

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Slice of Charles and Di's wedding cake goes under the hammer

<p><span>Prince Charles and Lady Diana Spencer wed in a globally broadcasted wedding 40 years ago.</span><br /><br /><span>On July 29, 1981, the chosen guests of their special day were treated to an extravagant slice from a five-tier wedding fruit cake, which was made by Dave Avery, head baker with the Royal Navy.</span><br /><br /><span>Along with their wedding cake, there were 22 others baked and sent out - including one that was made for Clarence House staff to enjoy.</span><br /><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842754/princess-diana-charles-wedding-cake-2.jpg" alt="" data-udi="umb://media/17b9450a439048149d03d4ff800619d3" /></p> <p><em>Image: Supplied</em></p> <p><span>One leftover slice of cake is going under the hammer in the UK and is expected to sell for £500 ($950).</span><br /><br /><span>The piece of cake, weighing in at 800g was given to Moyra Smith, a member of the Queen Mother's household at Clarence House.</span><br /><br /><span>She used glad wrap to preserve the topping.</span><br /><br /><span>Mrs Smith kept the piece of history wrapped and stored in a floral cake tin.</span><br /><br /><span>She topped it with a handwritten label reminding anyone to "handle with care".</span></p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842753/princess-diana-charles-wedding-cake-1.jpg" alt="" data-udi="umb://media/7b08a293936241f8a17b18c5496c1096" /><br /><br /><span>The label was signed by Mrs Smith and dated 27 July, 1981.</span><br /><br /><span>Her family sold the piece of cake to a collector in 2008 but it has now found its way back onto the auction block, on their 40th wedding anniversary.</span><br /><br /><span>The cake features white icing, and a 3D sugared image of the royal coat-of-arms coloured in gold, red, blue, and silver.</span><br /><br /><span>It also has a small silver horseshoe and leaf spray..</span></p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842756/princess-diana-charles-wedding-cake.jpg" alt="" data-udi="umb://media/c7977aa5e32846608bf7e531b8920038" /><br /><br /><span>"It appears to be in exactly the same good condition, but we advise against eating it," Chris Albury from Dominic Winter Auctioneers informed the BBC.</span><br /><br /><span>Mr Albury expects the listing to get between £300 and £500 ($570-$950)</span><br /><br /><span>It also includes an order of service, ceremonial details and a royal wedding breakfast programme.</span><br /><br /><span>The auction will take place on August 11.</span></p> <p><em>Images: Getty Images</em></p>

Money & Banking

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Chocolate sour cherry slice

<p>A sultry taste sensation for those who love sweet things with a touch of cherry sour.</p> <p><strong>Ingredients:</strong></p> <p><strong>For the base</strong></p> <ul> <li>2 cups raw cashew nuts</li> <li>2 cups unsweetened desiccated coconut</li> <li>1/2 cup raw cacao powder</li> <li>Pinch of sea salt</li> <li>1/4 cup extra virgin coconut oil + 1/4 cup cacao butter* (or 1/2 cup extra virgin coconut oil)</li> <li>1/2 cup rice malt syrup</li> <li>1 x 20ml tablespoon pure vanilla extract</li> <li>3/4 cup unsweetened dried sour cherries</li> </ul> <p><strong>For the topping</strong></p> <ul> <li>200g dark chocolate</li> <li>2 x 20ml tablespoons extra virgin coconut oil</li> </ul> <p><strong>Method:</strong></p> <p>1. Line a 22 x 11 cm loaf tin with baking paper or cling film.</p> <p>2. Process the cashew nuts and desiccated coconut in a food processor until you get fine crumbs.</p> <p>3. Add the cacao powder and salt and process until well combined.</p> <p>4. Melt the coconut oil (and cacao butter, if using) in a large saucepan over the lowest heat on your stove.</p> <p>5. Add the rice malt syrup and vanilla extract and stir to combine.</p> <p>6. Take the saucepan off the heat, tip the dry ingredients from the food processor and the sour cherries into the saucepan and stir everything together until well combined. Press the mixture into the prepared tin, smoothing the surface with the back of a spoon (and your hands, if need be). Place the tin in the freezer to chill.</p> <p>7. To make the topping, melt the chocolate and coconut oil together in a double boiler or in the microwave. Remove the slice from the freezer and pour over the topping. Return the slice to the fridge for a few hours to set. Once set, remove the slice from the tin and cut into squares. Store in the fridge or freezer.</p> <p><strong>Tips:</strong></p> <p>The recipe uses 1/4 cup coconut oil + 1/4 cup cacao butter for the smooth and creamy texture that cacao butter provides. You can buy cacao butter at health food stores or online, or just use 1/2 cup coconut oil if you prefer.</p> <p><em>Recipe originally appeared on <a href="https://www.rfhb.com.au/blog/chocolate-sour-cherry-slice/">Real Food Body Health</a>.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/chocolate-sour-cherry-slice.aspx" target="_blank">Wyza.com.au</a>. </em></p>

Food & Wine

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Healthy and delicious Sultana slice

<p>This sweet treat is easy to make and it will delight the whole family.</p> <p><em>(Image © Pacific Magazines Australia)</em></p> <p><strong>Ingredients</strong></p> <ul> <li>Melted butter, to grease</li> <li>125g unsalted butter, chopped</li> <li>¼ cup golden syrup</li> <li>1 free-range egg, lightly beate</li> <li>Finely grated zest of 1 orange</li> <li>1 cup self-raising flour</li> <li>1 cup desiccated coconut</li> <li>1 cup rolled oats</li> <li>½ cup caster sugar</li> <li>1¼ cups sultana</li> <li>2 Tbsp crystallised ginger, chopped</li> <li>1 cup pure icing sugar</li> <li>1 Tbsp orange juice</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat oven to 180°C. Grease a 27 x 17cm slice tin with melted butter, then line base and sides with baking paper. Melt unsalted butter in a small saucepan over a medium heat. Stir in golden syrup until smooth. Set aside to cool for 10 minutes. Whisk in egg and stir in zest.<br /><br />2. Sift flour into a large bowl, then add coconut, oats, caster sugar, sultanas and ginger, stirring until well combined. Add butter mixture, stirring until combined. Spoon mixture into prepared tin, spreading evenly, then bake for 25 minutes or until golden and firm to touch. Set aside in tin for 30 minutes to cool completely, then remove from tin.</p> <p>3. Sift icing sugar into a large bowl. Add orange juice and whisk for 5 minutes or until very light. Drizzle icing over slice, then set aside for 20 minutes to allow icing to set. Cut into 12 bars and serve.</p> <p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/sultana-slice.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Lyndey Milan’s chocolate pretzel and marshmallow slice

<p>Home cook hero Lyndey Milan shares a wickedly delicious chocolate pretzel slice recipe.</p> <p><strong>Ingredients</strong></p> <ul> <li>250g shortbread biscuits</li> <li>100g salted butter, melted</li> <li>250g dark chocolate bits (chips)</li> <li>150g marshmallows, halved</li> <li>75g mini pretzels</li> <li>250g pecans, walnuts or macadamias, roughly chopped</li> <li>100g milk chocolate buttons, roughly chopped</li> <li>100g white chocolate bits (chips)</li> <li>395g can condensed milk</li> <li>2 teaspoons salt flakes (optional)</li> <li>125g dark chocolate (melted)</li> </ul> <p><strong>Method</strong></p> <ol> <li>Preheat oven to moderate, 180°C (160°C fan-forced). Line a <a href="http://lyndeymilan.com/bakeware-range/">33 x 24 x 4.5 baking tray </a>with baking paper.</li> <li>Crush biscuits in a food processor until fine, add butter, just long enough to combine. Press over base of tin and push down. Scatter over dark chocolate chips, marshmallows, pretzels and pecans.</li> <li>Sprinkle with the chopped milk buttons and white chocolate bits. Drizzle condensed milk over top. Sprinkle with salt flakes if desired.</li> <li>Bake for 25-30 minutes or until the slice is mostly firm. If the top is browning too quickly cover loosely with a sheet of foil.</li> <li>Leave to cool completely or refrigerate. Cut into small squares or slices to serve. Before serving melt dark chocolate in a snap lock bag in a bowl filled with hot water, snip corner and drizzle melted chocolate over slices.</li> </ol> <p><strong>Tips</strong></p> <p>Most slices take time, preparing the different layers and cooking and preparing different layers. This one doesn’t but it is very, very rich. Don’t even think about using skim condensed milk.</p> <p><em>Recipe from <a href="http://lyndeymilan.com/">Lyndey Milan</a>. As seen in Episode 4 in Lyndey Milan's Easy Summer Baking Secrets. More recipes at <a href="http://lyndeymilan.com/">www.lyndeymilan.com</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milan-chocolate-pretzel-marshmallow-slice.aspx">Wyza</a>.</em></p>

Food & Wine

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Chocolate pretzel and marshmallow slice

<p>Home cook hero Lyndey Milan shares a wickedly delicious chocolate pretzel slice recipe.</p> <p><strong>Ingredients:</strong></p> <ul> <li>250g shortbread biscuits </li> <li>100g salted butter, melted</li> <li>250g dark chocolate bits (chips)</li> <li>150g marshmallows, halved </li> <li>75g mini pretzels</li> <li>250g pecans, walnuts or macadamias, roughly chopped</li> <li>100g milk chocolate buttons, roughly chopped</li> <li>100g white chocolate bits (chips) </li> <li>395g can condensed milk</li> <li>2 teaspoons salt flakes (optional)</li> <li>125g dark chocolate (melted)</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Preheat oven to moderate, 180°C (160°C fan-forced). Line a <a href="http://lyndeymilan.com/bakeware-range/">33 x 24 x 4.5 baking tray</a>with baking paper.</li> <li>Crush biscuits in a food processor until fine, add butter, just long enough to combine. Press over base of tin and push down. Scatter over dark chocolate chips, marshmallows, pretzels and pecans.</li> <li>Sprinkle with the chopped milk buttons and white chocolate bits. Drizzle condensed milk over top. Sprinkle with salt flakes if desired.</li> <li>Bake for 25-30 minutes or until the slice is mostly firm. If the top is browning too quickly cover loosely with a sheet of foil.</li> <li>Leave to cool completely or refrigerate. Cut into small squares or slices to serve. Before serving melt dark chocolate in a snap lock bag in a bowl filled with hot water, snip corner and drizzle melted chocolate over slices.</li> </ol> <p><strong>Tips:</strong></p> <p>Most slices take time, preparing the different layers and cooking and preparing different layers. This one doesn’t but it is very, very rich. Don’t even think about using skim condensed milk.</p> <p><em>Recipe from <a href="http://lyndeymilan.com/">Lyndey Milan</a>. As seen in Episode 4 in Lyndey Milan's Easy Summer Baking Secrets. More recipes at <a href="http://lyndeymilan.com/">www.lyndeymilan.com</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milan-chocolate-pretzel-marshmallow-slice.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Warm quinoa and vanilla pudding

<p>These cold evenings (and mornings) call for warm puddings. Rice pudding has always been one of my favourite desserts, but it takes a long time to make, so this is where nutritious superfood quinoa comes in. The result is similar to rice or tapioca pudding. Made with coconut milk it's ridiculously creamy, but you can use any kind of milk you prefer.</p> <p>Warm quinoa and vanilla pudding with caramelised pecans</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong><span style="text-decoration: underline;">:</span> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span></strong>:</p> <p><em>For the caramelised pecans</em></p> <ul> <li>½ cup pecans, roughly chopped</li> <li>1 tbsp pure maple syrup</li> <li>¼ tsp cinnamon</li> <li>Pinch sea salt</li> </ul> <p><em>For the pudding</em></p> <ul> <li>½ cup white quinoa</li> <li>2 cups unsweetened canned coconut milk (or whatever milk you prefer)</li> <li>4 tbsp pure maple syrup or honey</li> <li>1 tsp vanilla extract</li> <li>1 tsp cinnamon</li> <li>Pinch flaky sea salt</li> <li>½ cup sultanas</li> </ul> <p><em>To serve</em></p> <ul> <li>½ cup coconut cream or regular cream</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span></strong>:</p> <ol> <li>First, toast the pecans in a dry frying pan for approximately 4 minutes. Turn off the heat and add the maple syrup, stirring constantly while it bubbles and coats the nuts. Finally sprinkle with the cinnamon and sea salt.</li> <li>Next, place the quinoa in a fine sieve. Rinse thoroughly with cold water and allow to drain. This is an important step as it reduces any bitterness from the residue on the quinoa.</li> <li>In a medium-sized pot, combine the quinoa, milk, maple syrup/honey, vanilla, cinnamon, and salt. Bring to a boil over a medium heat. Reduce the heat to a low simmer and cover, leaving the lid slightly ajar to allow some steam to escape. Simmer for 15 minutes, stirring occasionally.</li> <li>Remove the lid and continue simmering for 5 more minutes or until pudding has thickened and the quinoa has absorbed most (but not all) of the milk. Remove from heat and stir through the sultanas.</li> <li>Pour into serving bowls, drizzle over some cream, sprinkle with some pecans and then serve immediately.</li> </ol> <p><em>Written by Jordan Rondel. Republished with permission of <a href="https://www.stuff.co.nz/life-style/food-wine/recipes/106070951/recipe-warm-quinoa-and-vanilla-pudding-by-jordan-rondel">Stuff.co.nz</a>.</em></p>

Food & Wine

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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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Apple crumble slice

<p>Delight young and old with this twist on the classic crumble. It’s great served at teatime or as dessert. It also packs well into lunch boxes for the grandkids.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>100g butter</li> <li>½ cup caster sugar</li> <li>1 egg</li> <li>1 cup plain flour, sifted</li> <li>1 teaspoon baking powder, sifted</li> <li>1 tablespoon milk</li> <li>Icing sugar, to dust</li> </ul> <p><em>Apple filling</em></p> <ul> <li>5 apples, peeled and chopped</li> <li>10g butter</li> <li>½ teaspoon ground cinnamon</li> </ul> <p><em>Crumble topping</em></p> <ul> <li>1¼ cups plain flour</li> <li>1 teaspoon baking powder</li> <li>125g butter</li> <li>¾ cup caster sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 160°C.</p> <p>2. To make the crumble, mix the flour, baking powder, butter and sugar in a bowl until it resembles breadcrumbs. Set aside.</p> <p>3. Now to make the apple filling, place the apple, butter and cinnamon in a saucepan over low heat and cook for five minutes or until softened. Allow to cool.</p> <p>3. Place the butter and sugar in an electric mixer and beat until creamy. Add the egg and beat well. Fold through the flour, baking powder and milk. Spread in a 20cm by 30cm tin lined with non-stick baking paper, top with the apple filling and crumble and bake for 40 minutes until golden.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/04/peanut-butter-fudge/">Easy peanut butter fudge</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/gluten-free-blondies/">Gluten-free blondies</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/02/rocky-road/">Rocky road</a></strong></em></span></p>

Food & Wine

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Carrot cake slice with cream cheese topping

<p>“Treat yourself with a scrumptious slice that is exciting, bold and textural.  I’m sure many of you have tried carrot cake before; although this recipe is similar, I have transformed it by cutting the cooking time and presenting it in bite-sized portions. It’s fantastic for afternoon teas, lunch boxes and after-school snacks,” writes Justine Schofield in her latest cookbook <em>Simple Every Day</em>.</p> <p><strong><span style="text-decoration: underline;">Makes</span></strong>: 20</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>75 g wholemeal self-raising flour</li> <li>95 g brown sugar</li> <li>100 g rolled oats</li> <li>60 g (1 cup) shredded coconut</li> <li>2 teaspoons ground cinnamon</li> <li>1/2 teaspoon freshly grated nutmeg</li> <li>1/2 teaspoon ground cardamom</li> <li>3 tablespoons poppy seeds</li> <li>70 g hazelnuts, chopped</li> <li>2 carrots, coarsely grated</li> <li>3 eggs</li> <li>125 ml olive oil</li> </ul> <p><em>For the cream cheese topping</em></p> <ul> <li>150 g cream cheese, at room temperature</li> <li>60 g butter, at room temperature</li> <li>pinch of salt flakes</li> <li>125 g icing sugar, sifted</li> <li>60 g (1 cup) shredded coconut</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat the oven to 190°C. Grease a 20 cm x 30 cm baking tin with oil and line the base and sides with baking paper, cutting into the corners to fit.</li> <li>Place the flour, sugar, oats, coconut, spices, poppy seeds, hazelnuts, carrot, eggs and olive oil in a large bowl. Stir until just combined, then spoon into the prepared tin, spreading evenly. Bake for 25 minutes until the slice springs back slightly when pressed in the middle. Allow the slice to cool completely in the tin, then prepare the topping.</li> <li>To make the topping, place the cream cheese, butter and salt in a bowl and mix well with a spatula. (Alternatively, combine the cream cheese, butter and salt in the bowl of an electric mixer and mix on medium speed using the paddle attachment.) Add the icing sugar and half of the coconut and mix to incorporate.</li> <li>Dollop the topping onto the slice, then gently spread out evenly using a palette knife. Sprinkle on the remaining coconut, loosely cover with plastic wrap and place the slice in the fridge to set for 2–3 hours before slicing.</li> </ol> <p><strong>Tip:</strong> To get really clean cuts, place the slice in the freezer, rather than in the fridge, then slice with a large chef’s knife.</p> <p><img width="143" height="187" src="https://oversixtydev.blob.core.windows.net/media/7266451/simpleeveryday_book-cover_143x187.jpg" alt="Simple Every Day _Book Cover (3)" style="float: right;"/></p> <p><em>Recipe courtesy of</em> Simple Every Day<em> by Justine Schofield (Plum, $39.99).</em></p>

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Healthy chocolate mint slice

<p class="Pa33">This is simple to make, and very tasty, but there are a few steps to follow and it’s quite messy to consume. If you freeze it before serving it’s a lot easier to eat! I make each part separately, and then add it to the tray and put it in the freezer. In this way, each part is really cold when I add the next layer. This means it’s ready to be eaten when you add the last layer, which just solidifies as you spread it.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 24</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the crust</em></p> <ul> <li>1½ cups desiccated coconut</li> <li>¾ cup cashews</li> <li>1 tablespoon coconut oil</li> <li>pinch of salt</li> </ul> <p class="Pa37"><em>For the peppermint filling</em></p> <ul> <li>1¼ cup macadamia nuts</li> <li>2 tablespoons maple or rice syrup</li> <li>3 tablespoons coconut oil</li> <li>¼ teaspoon pure vanilla essence (vanilla extract)</li> <li>6 drops organic peppermint essential oil</li> </ul> <p class="Pa37"><em>For the chocolate topping</em></p> <ul> <li>½ cup melted (50 grams) raw cacao butter</li> <li>3 tablespoons raw cacao powder</li> <li>3 tablespoons maple syrup or rice syrup</li> <li>¼ teaspoon pure vanilla essence (vanilla extract)</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p class="Pa27">1. To make the crust, combine the coconut, cashews, coconut oil and salt in a food processor and blend until they form soft crumbs. Press the mixture into a baking tray (20 x 6 centimetres/8 x 2¼ inches) and place the tray in the freezer while you prepare the filling.</p> <p class="Pa27">2. To make the peppermint filling, combine the macadamia nuts, syrup, coconut oil, vanilla and peppermint oil in a blender or food processor. Blend until the mixture is mostly smooth but with a few remaining macadamia chunks.</p> <p class="Pa27">3. Remove the crust from the freezer and spread the peppermint mixture over the cold crust. Return the tray to the freezer while you prepare the topping.</p> <p class="Pa27">4. To make the chocolate topping, melt the cacao butter in a saucepan over a very low heat, slowly adding the cacao powder, syrup and vanilla. Stir well to remove any lumps, and then remove from the heat.</p> <p class="Pa27">5. Remove the crust from the freezer and pour the topping over the frozen peppermint and crust layers, spreading evenly. Return to the freezer for 30 minutes, until the topping has set.</p> <p class="Pa27">When the topping has set, use a hot knife to slice, and serve immediately.</p> <p>Store leftovers in an airtight glass container in the refrigerator for up to 10 days.</p> <p><img width="154" height="188" src="https://oversixtydev.blob.core.windows.net/media/7265377/book-cover_154x188.jpg" alt="Book Cover (1)" style="float: right;"/></p> <p><em>Extracted from </em>Feed Your Brain: the Cookbook <em>by Delia McCabe available from <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com/" target="_blank">www.exislepublishing.com</a></strong></span> and wherever good books are sold. RRP $34.99. Image credit: Vanessa Russell.</em></p>

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Raspberry coconut slice

<p>Come afternoon-tea time, nothing will compare to this timeless, classic baked slice. It’s a guaranteed crowd pleaser!</p> <p><strong>Ingredients:</strong></p> <ul> <li>100g butter, softened</li> <li>¾ cup caster sugar</li> <li>3 eggs</li> <li>¾ cup plain flour</li> <li>½ cup self-raising flour</li> <li>⅓ cup buttermilk</li> <li>⅔ cup raspberry jam</li> <li>1 cup desiccated coconut</li> <li>¾ cup shredded coconut </li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 180°C/160°C fan-forced. Grease a three-cm-deep, 20cm by 30cm slice pan. Line with baking paper, allowing two-cm overhang on all sides.</p> <p>2. Using an electric mixer, beat butter and half a cup sugar until light and fluffy. Add one egg. Beat until combined. Sift flours into mixture. Stir to combine. Stir in buttermilk.</p> <p>3. Press mixture into base of prepared pan. Spread jam over mixture.</p> <p>4. Whisk remaining eggs and sugar together in a bowl. Stir in coconuts. Sprinkle mixture over jam. Bake for 35 to 40 minutes or until light golden. Cool in pan. Cut into pieces. Serve.</p> <p><strong>Related links:</strong></p> <p><em><strong><span style="text-decoration: underline;"><a rel="noopener" href="/lifestyle/food-wine/2015/03/chocolate-roulade/" target="_blank">Chocolate roulade</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a rel="noopener" href="/lifestyle/food-wine/2015/02/cheesy-potatoes/" target="_blank">Delicious cheese stuff potatoes</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a rel="noopener" href="/lifestyle/food-wine/2015/02/apple-pie/" target="_blank">Apple pie</a></span></strong></em></p>

Food & Wine

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Easy fruit and nut oat slice

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

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Sliced white bread may be healthier than you think

<p>A new study found that consuming wholemeal bread did not improve wellbeing in comparison to eating more processed types of bread.</p> <p>The scientists compared more than 20 clinical measurements and have admitted they were surprised by the findings.</p> <p>They have warned that brown bread should not be labelled as a “healthier” alternative to a white loaf.</p> <p>The study was conducted with 20 participants who were split into two groups.</p> <p>One group spent a week eating white bread and the other ate whole-wheat sourdough. The groups then switched breads.</p> <p>The scientists used blood tests to determine vitamin and mineral readings, fat and cholesterol levels, kidney and liver function, and look for inflammation and tissue damage.</p> <p>They also checked their balance of healthy gut bugs.</p> <p>Surprisingly, there was no substantial difference in the group readings.</p> <p>However, half the participants had healthier blood sugar readings when eating white bread, while the other half did better on brown.</p> <p>A computational biologist at the Weizmann Institute of Science, researcher Eran Segal, explained that consumers should stay away from a one-size-fits-all approach.</p> <p>“The initial finding, and this was very much contrary to our expectation, was that there were no clinically significant differences between the effects of these two types of bread on any of the parameters that we measured,” he said.</p> <p>“We looked at a number of markers, and there was no measurable difference in the effect that this type of dietary intervention had.”</p> <p>“The findings for this study are not only fascinating but potentially very important — different people react differently, even to the same foods.”</p> <p>The study is published in the journal <em>Cell Metabolism</em>.</p> <p>Oxford Professor Susan Jebb said that it is difficult to draw conclusions from a small trial.</p> <p>“The findings are clear — there was no effect of the type of bread on over 20 clinical measurements. It may be that this is too small a group to detect potentially small differences but the fact remains that there was no measurable effect on health.”</p> <p>Dr Elizabeth Lund, Independent Consultant in Nutrition and Gastrointestinal Health said that whole meals should not be given up on.</p> <p>“It should not be forgotten the health benefits of whole grains may be much longer-term than a one week study can show, especially in relation to gut health and prevention of conditions like bowel cancer.”</p>

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Gluten-free date crumble slice

<p>This date crumble slice is a gluten-free and vegan dessert that is full of flavour and texture. Beware, it might not last very long!</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 6 large slices or 12 small slices</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>320 g (11 ½ oz) dried dates, pitted and roughly chopped</li> <li>50 ml (1¾ fl oz) maple syrup</li> <li>80 ml (2½ fl oz) freshly squeezed orange juice</li> <li>165 g (6 oz) raw walnuts</li> <li>145 ml (5 fl oz) tinned coconut milk</li> <li>1 teaspoon vanilla extract</li> <li>80 g (2 ¾  oz) coconut sugar</li> <li>345 g (12 oz) gluten-free plain (all-purpose) flour</li> <li>¼ teaspoon ground sea salt</li> <li>1 teaspoon ground cinnamon</li> <li>½ teaspoon bicarbonate of soda (baking soda)  </li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 180°C (160°C fan forced/350°F). Line the base and sides of a 17cm by 17cm square cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.</p> <p>2. Combine the dates, maple syrup and 120 ml of water in a medium saucepan over a medium–high heat. Bring to the boil, stirring frequently, for about 3 minutes or until the dates are pulpy. Remove from heat, stir in the orange juice and set aside to cool.</p> <p>3. Pulse the walnuts in a food processor until a flour forms. Set aside in a large bowl.</p> <p>4. Blend the coconut milk, vanilla and sugar in a food processor until combined. Add the flour, sea salt, cinnamon, bicarbonate of soda and walnut flour. Process until a dough forms, being careful not to overmix.</p> <p>5. Evenly press three-quarters of the dough into the base of the prepared pan. Spread the date mixture over the top.</p> <p>6. Crumble the remaining dough mixture over the date mixture so the dates are completely covered, pressing the dough gently into the date mixture with your fingertips.</p> <p>7. Bake for 30–35 minutes, or until golden. Allow to cool completely in the tin.</p> <p>8. Remove from the tin and slice. Store in an airtight container in the fridge for up to a week.</p> <p><strong><span style="text-decoration: underline;">Note: </span></strong></p> <ul> <li>You can replace the walnuts with gluten-free oats to make this recipe nut-free.</li> </ul> <p><em><img width="165" height="205" src="https://oversixtydev.blob.core.windows.net/media/36250/taste-for-life-animals-australia-book-cover_165x205.jpg" alt="Taste For Life (Animals Australia ) - Book Cover (1)" style="float: right;"/></em></p> <p><em>This is an edited extract from </em>The Healthy Convert<em> by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally.</em></p> <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>

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