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“I run on bananas and coke cola": Kyrgios wades into doping debate

<p>Nick Kyrgios has raised eyebrows over his out-of-pocket comments on the recent doping scandal surrounding the world of tennis. </p> <p>The Aussie champion spoke over current testing protocols in the wake of Romanian tennis player Simon Halep being slapped with a four-year ban from the game for doping offences.</p> <p>Naturally, many tennis champions from around the world have put in their two cents on the recent ban, as Greek player Maria Sakkari called out the measures for being "scary". </p> <p>She told a tennis news site, “One thing I can tell you for sure is the way they’re handling every situation with any player, any athlete, it’s just scary.”</p> <p>“We’re gonna get to a point where we’re not even gonna be taking electrolytes. Thankfully, I haven’t been in that position. I never want to be. I’ve been very careful with everything that has to do with supplements. But I don’t know what the process is, how things are done behind closed doors."</p> <p>Nick Kyrgios was quick to jump in to the debate, responding to Sakkari's comments on Twitter saying, “Ehhhh not really lol.”</p> <p>“I run on bananas and coke cola in 5 set battles. And my record in them speaks for itself."</p> <p>“Maybe players should just stop taking shady sh*t. Look yourself in the mirror at the end of the day and say yep I did it right. Not hard.”</p> <p>Fans soon came after Kyrgios, but he doubled down.</p> <p>Kyrgios responded to one Twitter user’s sledge by posting, “I’d imagine if I was taking similar things to be banned for 4 years I’d have about 5 slams. Potato”.</p> <p>Kyrgios has had a difficult season as he has been forced to take time off to recover from injuries to his wrist and knees. </p> <p>He has urged his fans to be patient as he works on his recovery, as he is determined to get back on the court. </p> <p>"To my millions of fans out there, I guess we just have to be patient,” Kyrgios wrote in an Instagram story, accompanied by a picture of him in the gym.</p> <p>“Trust me, I still have some fire left in the tank, my body just needs time to recover and get back.”</p> <p><em>Image credits: Getty Images</em></p>

Legal

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6 ways to make your bananas last longer

<p>Is there anything more delicious than fresh fruit? Fresh fruit is definitely up there, and it’s hard to beat the taste of a ripe banana. If you’re like us, you’re always trying to keep bananas fresh, especially if you’ve bought a bunch but only want to eat one at a time.</p> <p>Here are some of the most effective ways you can keep bananas from browning too quickly.</p> <p><strong>Hang them</strong></p> <p>Turns out there’s a scientific reason you should be hanging your bananas from a hook. Bananas start ripening as soon as they’re picked from trees – ethylene gas releases from the stems as soon as they’re picked, but when you hang bananas from a hook, the gas works more slowly. Hanging bananas also prevents them from bruising, which they’re more prone to do as they continue ripening.</p> <p>Buy a fruit basket with a built-in hook or a small under-cabinet hook made specifically for bananas. Either way, keep your bananas at room temperature while they ripen on the hook.</p> <p><strong>Buy green bananas</strong></p> <p>The easiest way to prolong your bananas’ shelf life is to buy the greenest bananas you can find. They’re picked while still green, then slowly ripen over time to reach that bright yellow we love. Instead of grabbing perfectly ripened bananas you’re eyeing, grab a green bunch you can hang from your hook and watch ripen.</p> <p><strong>Wrap banana stems</strong></p> <p>Remember that ethylene gas that makes bananas ripen? It comes from the stems, which means you can wrap those stems – with plastic or aluminium foil – to slow down the ripening process. For best results, take your bananas apart and wrap their stems individually.</p> <p><strong>Place ripe bananas in the fridge </strong></p> <p>One of the cardinal rules of banana storage is to never store them in the fridge. But rules are meant to be broken, especially when it comes to bananas. You should keep green bananas out of the fridge, but once your bananas have completely ripened, you can move them to the fridge where the cool temperatures will keep them from ripening further (for a few days at least).</p> <p><strong>Freeze your bananas </strong></p> <p>Freezing bananas is one of the easiest ways to keep them preserved for future use. But how you freeze bananas could have a big impact on how well they thaw. Freezing the entire bunch will darken the peels, and they’ll thaw poorly. Instead, consider freezing peeled, individual bananas or banana slices in resealable airtight bags.</p> <p><strong>Buy a banana storage container</strong></p> <p>Bruising can wreak havoc on your bananas. It leads to squishy parts and faster ripening, which is where hard cases built specifically for bananas come in handy. You can now buy reusable containers designed to hold one banana at a time, which are a great way to keep ripe bananas ready for lunch (or for your afternoon snack).</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/6-ways-to-make-your-bananas-last-longer" target="_blank" rel="noopener">Reader's Digest</a>. </em></p>

Food & Wine

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Tropical banana cake with salted peanut caramel sauce

<p>If you’re really looking to go all out, this tropical banana cake with salted peanut caramel sauce is a striking dessert that tastes as good as it looks. If there are any leftovers of, they will keep for a few days in the fridge.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Six to eight</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <p><em>Banana cake</em></p> <ul> <li>125g butter, softened</li> <li>1 cup brown sugar</li> <li>1 teaspoon vanilla extract</li> <li>2 tablespoons rum</li> <li>2 eggs</li> <li>3 ripe bananas, mashed</li> <li>1/4 cup coconut milk</li> <li>1/2 cup desiccated coconut</li> <li>1/2 cup chopped tropical dried fruits, plus extra for garnish</li> <li>2 cups self-raising flour</li> </ul> <p><em>Salted peanut caramel sauce</em></p> <ul> <li>200g caster sugar</li> <li>60ml (4 tablespoons) water</li> <li>60g butter, cut into small cubes</li> <li>1/2 cup cream</li> <li>1 teaspoon soy sauce</li> <li>80g salted roasted peanuts, roughly chopped</li> </ul> <p><em>Filling</em></p> <ul> <li>300ml cream</li> <li>1 tablespoon icing sugar</li> <li>250g sour cream, whisked</li> <li>2 bananas, sliced, tossed in a little lemon or lime juice to prevent browning</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat oven to 180°C. Grease and line the base of a 22cm spring-form tin.</li> <li>Cream butter and brown sugar together. Add vanilla and rum, beating to combine. Beat in eggs, mashed bananas and coconut milk. Add desiccated coconut and dried fruits, sift the flour over and gently fold to combine. </li> <li>Spoon into prepared tin and bake 45-50 minutes or until a skewer inserted in the middle comes out clean. Allow to cool. The cake can be made the day before it is needed.</li> <li>For the sauce, place caster sugar and water in a small saucepan and swirl the pan over a medium-high heat until sugar dissolves.</li> <li>Bring to the boil and cook, swirling the pan occasionally, until a rich caramel colour. Add butter carefully (mixture may spit) and whisk to combine.</li> <li>Add cream and soy sauce, whisking to combine.</li> <li>Add half the chopped peanuts. Serve immediately or leave covered on the bench (the sauce will become solid if refrigerated). </li> <li>For the filling, whip cream with icing sugar then mix into whisked sour cream.</li> <li>Keep chilled until needed. </li> <li>To assemble, split the cold cake and cover the bottom piece with a layer of sliced banana. Top with half the cream mixture then add the other layer of cake.</li> <li>Cover the top with remaining cream and garnish with remaining peanuts and extra dried tropical fruits. Pour over the caramel sauce and serve.</li> </ol> <p><em>Written by Bernadette Hogg. First appeared on <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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The value of a banana: understanding absurd and ephemeral artwork

<p>In September 2020, the Guggenheim Museum in New York acquired <a href="https://news.artnet.com/art-world/guggenheim-banana-cattelan-1909179">Maurizio Cattelan’s Comedian</a> by anonymous donation. The work – a banana duct-taped to a wall — was first shown and sold at the <a href="https://www.theartnewspaper.com/news/this-art-is-bananas-maurizio-cattelan-presents-first-new-work-for-an-art-fair-in-15-years#:%7E:text=The%20maverick%20Italian%20artist%20Maurizio,wall%20with%20grey%20duct%20tape.">Art Basel fair in Miami Beach</a> in the autumn of 2019 where it generated attention, derision and <a href="https://wwd.com/fashion-news/fashion-scoops/art-basel-2019-art-banana-memes-1203395572/">innumerable memes</a>. Social media was, for a brief time, overflowing with images of <a href="https://www.news18.com/news/buzz/people-are-coming-up-their-own-duct-tape-art-after-banana-in-art-basel-sells-for-rs-85-lakh-2416655.html">just about anything duct-taped to walls</a>: tamales, beer cans, cabbage, a <a href="https://knowyourmeme.com/photos/1668205-duct-tape-banana">durian</a> fruit, a sandal, someone’s cat. <a href="https://adage.com/article/digital/brands-are-trying-one-art-basel-banana/2221661">Companies quickly countered with online ads</a> where their products, from deodorants to French fries, were shown duct-taped to the wall with a modest price tag.</p> <p>Comedian reignited a set of questions that seem to flare up with some regularity: what makes something a high-priced artwork when another, seemingly identical, object is not? </p> <p>Since the work was shown at an art fair, it is relevant to consider what exactly is being bought when acquiring an artwork like Comedian. The original banana had to be replaced several times during the course of the fair, once after it was eaten as <a href="https://www.bbc.com/news/world-us-canada-50704136">a stunt by another artist</a>.</p> <p>The collectors who bought and subsequently donated the work to the Guggenheim did not receive an actual banana or a piece of duct tape. Instead, what they got was a document, a so-called certificate of authenticity that granted them the right to recreate the work and instructions of how to do so. <a href="https://www.nytimes.com/2020/09/18/arts/design/banana-art-guggenheim.html">It stipulated</a>, among other things, that the banana should be hung 175cm above ground and that it should be replaced every seven to ten days.</p> <h2>A banana is a banana is a banana</h2> <p>Although the art world has accepted the idea of <a href="https://www.tate.org.uk/art/art-terms/r/readymade">ready-made</a> everyday objects as art, at least since the mid-20th century, Cattelan’s artwork invited a collective focus on the structure of evaluation of artworks. If anyone can tape anything to the wall — as many did — what is the point of a document granting the legal right to do the same?</p> <p>Let’s compare Comedian to another fruit-based artwork: Zoe Leonard’s <a href="https://www.philamuseum.org/collections/permanent/92277.html">Strange Fruit</a> (1992-1997), a large installation of fruit peels, carefully stitched together by the artist. It was made during the Aids crisis and functioned as a ritualised act of mourning and memorialising.</p> <p>After closely working with a conservator who developed a method of halting material decay at a particular point, <a href="http://contemporary.burlington.org.uk/journal/journal/intent-in-the-making-the-life-of-zoe-leonards-strange-fruit">Leonard decided</a> that it was more in line with the work’s idea to have it turn slowly into dust. In contrast to Comedian, replacing the fruit peels was not an option since the specific acts of stitching as mourning was key to the work’s meaning. The material manifestation of Leonard’s organic objects is far from stable – time passes and they change – but it is crucial that it is these precise pieces of fruit that undergo that transformation.</p> <p>Conceptual artists in the 1960s argued that an artwork’s identity is not to be found in its physical manifestation but in the artist’s idea. That idea can, but does not have to, take material form. </p> <p>Following that logic, the material object is a manifestation of an idea, and it is the idea that is bought and sold on the art market. When the object is reproducible or immaterial, the certificate of authenticity ensures the artwork’s identity as an artwork. Comedian is not dependent on a specific banana, any banana could be used without altering the meaning of the work. That, however, is very different from saying that any banana and piece of duct tape is an artwork by Maurizio Cattelan.</p> <h2>Poking fun at the market</h2> <p>Even though the <a href="https://www.theguardian.com/artanddesign/2019/dec/06/maurizio-cattelan-banana-duct-tape-comedian-art-basel-miami">US$120,000 (£92,000) price tag for Comedian</a> was by contemporary art standards fairly moderate, it is obviously a huge mark-up for the act of combining two very cheap and readily available materials. </p> <p>The work’s title hints that it is aware of the comedic absurdity of its own evaluation on the art market. Also, the banana’s upward curve on the wall recalls a stylised smiling face, and the banana peel, as we know, is involved in the most basic of slapstick skits. </p> <p>Comedian was in fact not the first time Cattelan poked fun at the market, art dealers and their place within this system. In 1995, he made his dealer Emmanuel Perrotin (in whose booth at Art Basel Comedian was shown) <a href="https://www.frieze.com/article/maurizio-cattelan">dress up as a giant pink penis-shaped bunny</a> for the duration of his exhibition at Perrotin’s Paris gallery. The piece was called “Errotin le vrai lapin (Errotin the true rabbit). By making Perrotin wear a ridiculous and humiliating phallic costume while carrying out his day-to-day work as a commercial gallery owner, the spectacle of the art market came into sharp view.</p> <p>Comedian is not the only of Cattelan’s works that has drawn attention to the Guggenheim in recent years. In 2016, the artist installed the work <a href="https://www.guggenheim.org/exhibition/maurizio-cattelan-america">America</a> in one of the lavatories of the museum. The 18-karat gold toilet is a tongue-in-cheek commentary on the excesses of America’s rich; a piece of satirical participatory art that welcomes people to actually use it. It has reverberations of <a href="https://www.tate.org.uk/art/artworks/duchamp-fountain-t07573">Marcel Duchamp</a> and <a href="https://whitney.org/media/760">Sherrie Levine</a>’s lavatorial works. </p> <p>It <a href="https://www.vanityfair.com/style/2018/01/the-art-museum-that-offered-donald-trump-a-solid-gold-toilet">could have been President Trump</a>’s after he requested to borrow a Van Gogh from the Guggenheim but was offered America instead – he declined. It then was taken in by Blenheim Palace in Oxford in 2019 where art critic Jonathan Jones <a href="https://www.theguardian.com/artanddesign/2019/sep/13/maurizio-cattelan-blenheim-palace-review-hitler-golden-toilet-blenheim-churchill">commented, "</a>How does it feel to urinate on gold? Much like peeing on porcelain. But here, among all the photos of young Winston, it also feels like pissing on British history."</p> <p>Soon after, <a href="https://www.nytimes.com/2019/11/20/arts/design/gold-toilet-america.html#:%7E:text=14%2C%20a%20fully%2Dfunctioning%20toilet,the%20birthplace%20of%20Winston%20Churchill.&amp;text=The%20police%20may%20not%20know,palace%2C%20have%20plenty%20of%20theories.">it was stolen</a>. Its whereabouts remain unknown.</p> <p>Cattelan’s works — like other pieces — must be considered in relation to other artworks and the structures in which it operates. The questions they raise are relevant but in part unanswerable: are we to take Comedian seriously, or is it an elaborate joke? And if it is a joke, who is in on it and who, or what, is mocked?</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/the-value-of-a-banana-understanding-absurd-and-ephemeral-artwork-147689" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Art

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Another delicious way to enjoy the sweet, sweet banana

<p dir="ltr">BANANA DATE AND WALNUT SPELT BREAD</p> <ul> <li dir="ltr">Serves: 8</li> <li dir="ltr">Prep time: 20 mins</li> <li dir="ltr">Cooking time: 55 mins</li> <li dir="ltr">Difficulty: Easy</li> </ul> <p> </p> <p dir="ltr">INGREDIENTS </p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2/3 cup (100g) dried pitted dates, coarsely chopped</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 cup (100g) walnuts</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 cup (150g) wholemeal spelt flour</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 cup (150g) white spelt flour</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">3 tsp baking powder</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">¾ tsp bicarbonate of soda</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 tsp ground cinnamon</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">4 Ecoganic® Red Tip® bananas, peeled,  </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">3/4 cup (180ml) light olive oil</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 eggs</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">¼ cup (60ml) date syrup</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Peanut butter, to serve, optional</p> </li> </ul> <p dir="ltr">METHOD</p> <p> </p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat the oven to 170°C fan forced. Grease and line the base and sides of 6cm deep, 10cmx21cm (base) loaf pan. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the dates into a heatproof bowl, add 2 tablespoons of boiling water. Cover and stand for 10 minutes. Coarsely chop 2/3 cup (75g) walnuts. Set the remaining 1/3 cup aside for the top.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Sift the spelt flours, baking powder, bicarbonate of soda and cinnamon into a large bowl, adding any husks left in the sieve from the wholemeal flour. Stir in the chopped walnuts.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Coarsely mash the bananas on a plate with a fork (you should have 11/3 cups). Transfer to a jug. Add the oil, eggs, date syrup and softened dates including any water. Stir to combine. Add to the flour mixture and stir gently until just combined. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Spoon the mixture into the prepared pan and smooth the surface. Top with the reserved walnuts. Bake for 45-55 minutes or until a skewer inserted in the centre of the loaf comes out clean. Remove from oven. Stand 10 minutes in the pan then lift onto a wire rack. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Slice and serve warm or serve toasted in a sandwich press spread with peanut butter.</p> </li> </ol>

Food & Wine

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Here’s how to support farmers and the environment on National Banana Day

<p dir="ltr">Though <a href="https://abgc.org.au/2021/04/30/banana-growers-celebrate-national-banana-day/" target="_blank" rel="noopener">95 percent</a> of Aussie households buy an average of 800 grams of bananas each week, there’s one variety that most of us have seen but don’t know much about: red-wax tipped bananas.</p> <p dir="ltr">Most of us will have seen them in our local supermarket, but research suggests that only 4 percent of us know what the significance of the wax is.</p> <p dir="ltr">For National Banana Day on May 1, members of the Australian banana industry are urging fans of the potassium-packed fruit to show their support for farmers doing their bit for the environment, and all we need to do is pick these eye-catching bananas.</p> <p dir="ltr">The red wax on the ends of these bananas signifies that they’re grown using Ecoganic farming methods, which avoids synthetic and organic fertilisers and is certified by the Great Barrier Reef Foundation.</p> <p dir="ltr"><strong>Ecoganic farming explained</strong></p> <p dir="ltr">This style of farming, conceptualised and perfected by Australian growers Frank and Diane Sciaccia, seeks to avoid the environmental impacts that traditional farming has.</p> <p dir="ltr">Since fertilisers can impact the health of soil, waterways, and wildlife, Mr Sciaccia was inspired to develop ways of farming that use products that have a minimal impact and allow the biodiversity and health of the soil to improve, with an overarching goal of having zero impact on nearby waterways.</p> <p dir="ltr">“We wanted to farm differently, with nature at the heart of what we do,” Mr Sciaccia said in a statement.</p> <p dir="ltr">“Nature keeps everything in balance, and understanding the natural capital you have available to you enables you to get rid of all the harmful chemicals. </p> <p dir="ltr">“The result is a farming method that is good for the environment and at the same time produces far superior bananas, just as nature intended."</p> <p dir="ltr">Certified growers are required to undertake fortnightly monitoring of biodiversity levels, as well as audits every six months and annual carbon testing.</p> <p dir="ltr">According to the Ecoganic <a href="http://www.eco-banana.com.au/ecoganic/wordpress/index.php/ecoganics/" target="_blank" rel="noopener">website</a>, growers regularly supply soil samples that are “tested and verified by independent agencies” to verify that growers aren’t using synthetic or organic chemicals.</p> <p dir="ltr">As a result, the red-tipped bananas are guaranteed to be free of harmful pesticides and grown using environmentally-conscious methods.</p> <p><span id="docs-internal-guid-d3449862-7fff-d39f-245f-c3470ee71034"></span></p> <p dir="ltr"><em>Image: Supplied</em></p>

Domestic Travel

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“Pretty rank”: Karl Stefanovic slams odd request from French tennis player

<p>Tennis fans and Karl Stefanovic watched on in shock as French tennis player Elliot Benchetrit was told off by the umpire for asking a ball girl to peel a banana for him.</p> <p>The World No. 228 was taking part in qualifying for the first grand slam of the year when he requested a banana for some energy.</p> <p>However, with his hands bandaged heavily due to blisters, he asked the ball girl delivering the banana to peel it for him.</p> <p>This was met with a scolding from the umpire, John Blom, who told him to peel it himself.</p> <p>Stefanovic has since let his thoughts be known on the matter.</p> <p>“That is pretty rank isn’t it, asking a ballgirl to peel a banana?” Stefanovic said on Tuesday.</p> <p>“Asking a ball-person to do that is disgusting. I think it’s terrible.”</p> <blockquote class="twitter-tweet" data-lang="en"> <p dir="ltr">French tennis player Elliot Benchetrit has been told off by an umpire after he asked a ball girl to peel his banana for him. Thoughts? 🚫 🍌 <a href="https://twitter.com/hashtag/9Today?src=hash&amp;ref_src=twsrc%5Etfw">#9Today</a> <a href="https://t.co/VWiTHeffjB">pic.twitter.com/VWiTHeffjB</a></p> — The Today Show (@TheTodayShow) <a href="https://twitter.com/TheTodayShow/status/1219349644498612225?ref_src=twsrc%5Etfw">January 20, 2020</a></blockquote> <p>Sydney Morning Herald<span> </span>columnist Jessica Irvine agreed, saying that ball kids should not be given “outrageous” tasks.</p> <p>“It’s rigorous training to be a ball-person, you’ve got to be very professional, and I really don’t think that peeling bananas is part of the division of labour,” Irvine said on the Channel 9 program.</p> <p>“If she did it, she should get a pay rise. That is not the point of having ballgirls and ballboys around, their job is to get the ball. That’s outrageous.”</p> <p>It appears that the banana gave the Frenchman the strength he needed as he managed to win the match and qualify for the main draw of the Australian Open.</p> <p>He will now face Japanese World No. 91 Yuichi Sugita in the opening round and has earned himself a nice $90,000 payday by qualifying for the Open.</p>

Food & Wine

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Simply delicious coconut and banana custard

<p>Simple to make, sublime and smooth to taste, without the dairy products and refined sugar that most custard desserts contain.</p> <p>You can sprinkle a few cubes of peeled mango, sliced strawberries or blueberries over each custard before serving, and a small teaspoon of maple syrup to make it look pretty.</p> <p>A sprinkling of cinnamon over the top adds to the flavour. Enjoy!</p> <p><strong>Time to prepare: </strong>20 minutes</p> <p><strong>Serves: </strong>8 small custards</p> <p><strong>Ingredients: </strong></p> <p>2 cups coconut cream<span> </span></p> <p>¼ cup coconut nectar, or maple or rice syrup</p> <p>1 large banana</p> <p>1 tablespoon pure vanilla essence (vanilla extract)</p> <p>1 teaspoon agar-agar powder</p> <p><strong>Directions:</strong></p> <p>1. Combine all the ingredients in a blender and blend until smooth. Transfer the mixture to a small saucepan and bring to the boil, then reduce the heat and simmer, stirring, for 4–5 minutes until it thickens slightly.</p> <p>2. Transfer the mixture to small moulds and allow to set in the refrigerator for a few hours.</p> <p><strong>Tips: </strong></p> <p>Agar-agar is a seaweed-based gelling agent used as a vegetarian replacement for gelatin. As a rule of thumb, to thicken 1 cup of liquid, use 1 teaspoon of agar-agar powder, 1 tablespoon of agar-agar flaked or ½ an agar-agar bar. Using the powder yields more consistent results.</p> <p>Substitute gelatin with the same amount of agar-agar powder. The solution you are trying to thicken with the agar-agar powder needs to be heated to boiling point and then allowed to simmer for about 5 minutes.</p> <p><em>Recipe extracted from Feed Your Brain: The Cookbook by Delia McCabe (RRP $34.99).</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/coconut-and-banana-custards.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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5 extraordinary uses for bananas

<p>We all know bananas are delicious, but did you know they can very useful around the garden?</p> <p>Here are five extraordinary uses for bananas you probably didn't know about. </p> <p><strong>Attract birds</strong></p> <p>Put an overripe banana on a raised platform in the garden, punching a few holes in it to make it accessible to butterflies as well as birds. Remove it at night so you don’t attract possums.</p> <p><strong>Polish leaves</strong></p> <p>Are the leaves on your indoor plants looking dull or dusty? Wipe down each leaf with the inside of a banana peel to remove the surface dust and replace it with a clean, lustrous shine.</p> <p><strong>Deter aphids</strong></p> <p>If aphids attack your roses, bury dried or cut-up banana peels a few centimetres deep around the base of the plant and they’ll soon leave. Don’t use whole peels as possums will dig them up.</p> <p><strong>Feed plants</strong></p> <p>Bananas are rich in potassium, an important garden nutrient. Dry the peels on screens in winter, grind them up in early spring and use as mulch for new plants, or cut into pieces and use as food.</p> <p><strong>Add to compost</strong></p> <p>With their high content of potassium and phosphorus, whole bananas and peels are welcome additions to a compost pile. The fruit breaks down especially fast in hot weather. </p> <p><em>Republished with permission of </em><a href="http://www.handyman.net.au/5-extraordinary-uses-bananas"><em>Handyman Australia</em></a><em>.</em></p>

Home & Garden

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Warning: The new Coles scam you need to be aware of

<p>Shoppers have gone absolutely nuts over the new Coles collectables, but customers are being warned of the new scam preying on those collecting the mini figurines.</p> <p>The supermarket giant has caused a frenzy thanks to their Stikeez range of miniature fruits and vegetables, with a select few being “ultra-rare” and coveted, such as the golden banana.</p> <p>The golden banana is in such high demand, they are fetching for more than AUD$20,000 online. With only 100 circulating through stores for customers to get their paws on, it is no wonder fans of the Stikeez range are going crazy over this rare find.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7824921/stikeez-golden.jpg" alt="" data-udi="umb://media/61e0f711024e496b92e9c71fd3dd3fff" /></p> <p>With over 25 collectable items, there are an additional five rare Stikeez including metallic Eddie, see-through Brodie, sparkly Cooper, glow in the dark Carlo and the rarest item – Golden Billy Banana.</p> <p><img style="width: 0px; height: 0px;" src="https://oversixtydev.blob.core.windows.net/media/7824922/golden-banana-stikeez.jpg" alt="" data-udi="umb://media/7692ae91c3054506b047fbc970229a39" /><em>Prices for the Golden Bily Banana has been auctioned for AUD$10,000.</em></p> <p>With rare treats like these, scams are bound to arise. The popularity of the collectable items and the determination to land one of the 100 golden bananas by customers has not gone unnoticed, as it has left fraudulent figurines to be sold to unsuspecting collectors for hefty price tags.</p> <p>Retail Analyst Barry Urquhart told<a href="https://au.news.yahoo.com/shoppers-warned-latest-coles-collectables-scam-230506590.html"> <em>7News</em></a> the latest scam is a reminder of the previous tricks pulled during the sale of the extremely popular Little Shop promotion.</p> <p> <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7824920/stikeez.jpg" alt="" data-udi="umb://media/155756ad48a143cdb8f51344c89777fb" /></p> <p>“In all three incarnations of the Stikeez promotion there has been that sort of behaviour arise very quick,” he explained.</p> <p>Coles has urged shoppers of the Stikeez promotion to be diligent when purchasing the rarer items, saying that every golden banana comes with a certificate of authenticity.</p> <p>Would you pay $20,000 for a Coles collectable? Let us know in the comments below.</p>

Legal

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You’ll never guess what the next ‘big’ thing is in Australia!

<p>Aussies love big things, according to data from Wotif. 40 per cent of us want to see more big things while we’re travelling. We’ve already got the Big Banana in Coffs Harbour, NSW and the Big Mango in Queensland – and there’s more than 150 to choose from across the nation.</p> <p>However, this clearly isn’t enough for Aussies. With 90 per cent of Australians having visited a ‘big thing’ in their lifetime and 39 per cent of people going out of their way to see a big thing, it’s clear that Aussies are surprisingly sentimental about largely shaped foods, vegetables, fruits and animals.</p> <p>It appears that the love has spread to the small town of Chinchilla. The town is only 300km west from Brisbane, Queensland and that’s the new home of the Big Melon.</p> <p>The Big Melon is nothing to sneeze at. It’s almost 9 metres wide, 3 metres tall and weighs four tonnes. You can’t miss it.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/BqIeedkh9o6/?utm_source=ig_embed&amp;utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/BqIeedkh9o6/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">A post shared by Wotif (@wotifcom)</a> on Nov 13, 2018 at 11:35am PST</p> </div> </blockquote> <p>The Big Melon is an idea put forward by Australians who participated in the Wotif campaign, where the company was searching for the ‘Next Big Thing’ to celebrate its 18<sup>th</sup> birthday.</p> <p>Wotif managing director Daniel Finch was surprised by the amount of responses from participants, with final voting equating to 70 per cent of the Australian population.</p> <p>“It goes to show the significance of big things in Australia and how sentimental Aussies are about them,” Finch explained.</p> <p>“We know from our research that 40 per cent of Australians wish there were more big things to visit,” he says.</p> <p>“We are excited to be able to put not just the big cities, but also regional areas on the map, to create excitement within these communities and a new reason to visit, helping to boost local economies,” Finch added.</p> <p>“With the town now officially on the Aussie Big Things tourist map, we hope the Big Melon provides travellers with fruitful experiences for years to come, and we encourage all Aussies to consider a road trip to the region.”</p> <p>Scroll through the gallery to see some of the other ‘big things' within Australia.</p> <p>Are you going to see the Big Melon? Let us know in the comments.</p>

Domestic Travel

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The most deliciously soft chocolate chip banana bread

<p>Have you ever wanted to combine two sweet flavours to get the ultimate dessert snack you won’t want to put down? This decadent chocolate chip banana bread by <em><a href="https://asassyspoon.com/chocolate-chip-banana-bread/">A Sassy Spoon</a></em> is all the best combinations made into one perfect meal.</p> <p><strong>Ingredients</strong> </p> <ul> <li>1 stick unsalted butter, room temperature (1/2 cup)</li> <li>1 cup brown sugar, packed</li> <li>1 large egg</li> <li>3-4 <em>very</em> ripe bananas, mashed (frozen bananas are extra sweet)</li> <li>1 teaspoon vanilla</li> <li>2 cups all-purpose flour</li> <li>1 teaspoon baking powder</li> <li>1/2 teaspoon baking soda</li> <li>1/4 teaspoon salt</li> <li>1 cup dark chocolate chips</li> </ul> <p><strong>Instructions </strong></p> <ol> <li>Preheat oven to 180 degrees Celsius</li> <li>Line a 9x5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking. Spray with non-stick spray and set aside.</li> <li>In a large bowl, cream butter and sugar together for about 2 minutes until smooth. Whisk in the egg then add the mashed bananas and vanilla. Mix, scraping down the sides of the bowl, until well combined.</li> <li>Add the flour, baking soda, baking powder and salt. Mix until well combined. Fold in the chocolate chips.</li> <li>Pour the mixture into the loaf pan. Bake for 55-65 minutes until a knife inserted in the centre of the loaf comes out clean. Let cool for at least 30 minutes before serving. Enjoy!</li> </ol> <p>This recipe makes 1 loaf and approximately 12 slices.</p> <p>Will you try this deliciously moist chocolate chip banana bread? Let us know in the comments below.</p>

Food & Wine

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The strange way the Queen eats bananas

<p>It’s completely fascinating to see the ways in which royals live.</p> <p>Former head chef of Buckingham Palace from 1982-1993, Chef Darren McGrady, revealed on <span><em><a href="https://www.today.com/food/queen-elizabeth-eats-bananas-knife-fork-former-chef-reveals-t142748">Today Food</a></em></span> the Queens’ peculiar ways of eating bananas.</p> <p>With something we wouldn’t think twice about, like picking up and peeling a banana in order to eat it, the Queen and other royals can’t touch the food with their hands and have to go through a tedious routine in order to eat their fruit.</p> <p>McGrady revealed that the Queen enjoys eating her banana with a knife and fork, however this sounds slightly difficult to comprehend.</p> <p>Is it already peeled? Does it roll on the plate?</p> <p>Don’t worry – McGrady has also provided us with the answers and it all comes down to the way the food, or fruit, is prepared in the palace kitchen.</p> <p>He explained that the ends of the banana are cut off and the peel is sliced down the centre to make it easy to push apart with a fork and knife before being sliced in circles for easy eating. This is definitely fancier than how regular people eat bananas.</p> <p>But that’s not all. Not only are bananas eaten in a surprising way but the same goes for pears.  </p> <p>“The purveyor would bring about 200 for us to choose the ripest by hand,” McGrady explained. Then they would be eaten by “slicing off the top and eating it with a teaspoon like a boiled egg!”</p> <p>McGrady also revealed the routine of a formal dinner event.</p> <p>“I am often asked what the royal family have for dessert, and people are surprised when I say fresh fruit … That’s because what Americans call dessert, the royal family call pudding,” he said.</p> <p>Dessert is served after ‘pudding’ which usually consists of four kinds of fresh fruit.</p> <p>The Queen’s diet aside from formal royal events is said to be clean, simple and healthy. McGrady shared with <span><em><a href="http://recipes-plus.com/article/10-eating-habits-queen-revealed-royal-chef-53">Recipes Plus</a></em></span> that the Queen doesn’t eat starchy foods such as pasta or potatoes – although this rule is wavered during banquets and special occasions.</p> <p>The royals don’t eat garlic and steer clear of shellfish, although a lot of the Queen’s meals consist of fish and vegetables, according to the chef. She is also said to enjoy chocolate sponge cake occasionally after a meal.</p> <p>Would you ever eat a banana like the Queen? Let us know in the comments.</p>

News

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Bananamisu

<p>We’ve all tried and loved the classic tiramisu. So we know you’ll love this spin on the much loved dessert featuring bananas! With caramel, mascarpone and coffee, this fun dish is going to be a guaranteed hit at your next dinner party and is sure to satisfy the sweet tooth of every dessert lover.</p> <p><strong>Serves:</strong> 6-8
</p> <p><strong>Prep:</strong> 30 mins + 3 hours chilling</p> <p><strong>Ingredients:</strong></p> <ul> <li>375ml thickened cream 
</li> <li>395g can or jar caramel 
</li> <li>250g mascarpone 
</li> <li>1/3 cup instant coffee powder 
</li> <li>1 cup hot water 
</li> <li>1 tablespoon caster sugar 
</li> <li>3 tablespoons Kahlua 
</li> <li>300g savoiardi sponge finger biscuits</li> <li>10 bananas, sliced (Lady Finger or Cavendish) 
</li> <li>Cocoa powder, to serve</li> </ul> <p><strong>Method:</strong> 
</p> <ol> <li>Pour the cream into a large electric mixer. Add half of the caramel and whisk together on low speed to form soft peaks. Add the mascarpone and whisk on low speed until just combined. 
</li> <li>Combine coffee, hot water, caster sugar and Kahlua in a shallow dish, stir to dissolve the sugar. Dip the savoiardi sponge fingers one at a time into coffee mixture and arrange in a single layer over the base of a 5cm deep, 6-cup capacity dish, trimming to fit as required. 
</li> <li>Mix the remaining caramel in a bowl until smooth. Carefully spread half over the sponge biscuits. Spread over a layer of caramel cream mixture then top with a layer of bananas. Repeat the layers. 
</li> <li>Place the remaining caramel cream mixture into a piping bag fitted with a 1cm round nozzle. Pipe dollops on top of the banana to cover. Refrigerate 3 hours. 
</li> <li>Just before serving dust generously with cocoa. 
</li> </ol> <p><strong>Tips: </strong></p> <ul> <li>To make this child-friendly, replace the Kahlua with ¼ cup of chocolate milk. 
</li> <li>To check if your dish is big enough, pour 6 cups water into the dish and it should fill the dish. Your dish can be a little bigger but not smaller. 
</li> </ul> <p><em>Recipe and image courtesy of </em><a href="https://australianbananas.com.au/"><em>Australian Bananas</em></a><em>.</em></p>

Food & Wine

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Summer banana fruit salad

<p>Who doesn’t love a good fruit salad? Not only do they make for a great afternoon snack, but they’re also a healthy option when you want to feel fuller for longer. This delicious banana fruit salad will not only satisfy your cravings for something sweet, but it’s also easy and quick to whip up.</p> <p><strong>Serves:</strong> 6</p> <p><strong>Prep:</strong> 30 mins</p> <p><strong>Ingredients: </strong></p> <ul> <li>4 bananas, sliced (Lady Finger or Cavendish)</li> <li>1 small pineapple peeled, chopped</li> <li>2 mangoes peeled and chopped</li> <li>300g cherries, pitted</li> <li>2 peaches, chopped</li> <li>1 cup purple grapes sliced</li> <li>250g strawberries hulled, halved</li> <li>2 kiwi fruit peeled, chopped</li> <li>½ cup pistachio kernels, toasted, roughly chopped</li> <li>Small basil leaves or edible flower, to garnish, optional</li> <li>Thick Greek yoghurt, to serve</li> </ul> <p><strong>Basil sugar</strong></p> <ul> <li>¼ cup white sugar</li> <li>6 large basil leaves</li> </ul> <p><strong>Method:  </strong></p> <ol> <li>For the basil sugar; place sugar and basil in a small food processor. Process until finely chopped. Transfer to a jar, refrigerate until needed.</li> <li>For the fruit salad; combine all the fruit in a large bowl. Spoon over two-thirds of the basil sugar and stir gently to coat.</li> <li>Sprinkle over the pistachio then remaining basil sugar. Scatter over the basil leaves or flowers and serve with yoghurt.</li> </ol> <p><strong>Tips: </strong></p> <ul> <li>Basil sugar will keep up to 3 weeks in the fridge in an airtight jar.</li> <li>Autumn fruit salad combo: Banana, apple, grapes, kiwi fruit, pear, nashi and passionfruit.</li> <li>Winter fruit salad combo: Banana, apple, custard apple, mandarin, nashi, persimmon, kiwi fruit and passionfruit.</li> <li>Spring fruit salad combo: Banana, grapes, melon, pineapple, tangelo, berries and passionfruit.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="https://australianbananas.com.au/">Australian Bananas</a></span>.</em></p>

Food & Wine

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Banana & mango frozen yoghurt pops

<p>With summer right around the corner, these banana and mango frozen yoghurt pops are the perfect midday treat for when it’s blazing hot outside. The refreshing snack is not only satisfying, but it’s also delicious and easy to make. Try it out for yourself!</p> <p><strong>Makes:</strong> 8</p> <p><strong>Prep:</strong> 15 mins + overnight freezing </p> <p><strong>Ingredients:</strong></p> <ul> <li>4 large bananas (Cavendish)</li> <li>1½ cups thick Greek yoghurt</li> <li>2 large mangoes, peeled, fruit chopped</li> <li>1 tablespoon honey</li> <li>200g white chocolate, melted</li> <li>2 tablespoons hundreds and thousands</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Peel and roughly chop bananas. Place into a snap lock bag. Freeze for 4 hours or overnight.</li> <li>Place frozen bananas into food processor. Process until finely chopped. Add the mango, yoghurt and honey. Process until smooth.</li> <li>Divide the mixture between 8 plastic cups, insert a paddle pop stick into each. Cover and freeze overnight.</li> <li>Remove the yoghurt pops from the cups. Drizzle with white chocolate and sprinkle with hundreds and thousands. Serve.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>When fresh mangoes are not available, replace with 1 cup frozen Australian mango or 250g fresh or frozen strawberries or raspberries, pureed.</li> <li>Once frozen, wrap the pops either in or out of the cups tightly with plastic wrap to prevent freezer burn. They will keep up to 4 weeks in the freezer.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="https://australianbananas.com.au/">Australian Bananas</a></span>.</em></p>

Food & Wine

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Banana pavlova trifle

<p>This delicious banana pavlova trifle is sure to be a hit at your upcoming Christmas party. Not only is it easy to whip up, but it’s the perfect summer treat for when you’re craving something sweet and refreshing for the warm December evenings.</p> <p><strong>Serves:</strong> 8</p> <p><strong>Prep:</strong> 40 mins</p> <p><strong>Cooking:</strong> 75 mins</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 cups (500ml) mango nectar</li> <li>½ cup caster sugar</li> <li>4 tsp gelatin powder</li> <li>12 passionfruit, halved</li> <li>8 bananas (Lady Finger)</li> <li>250g mascarpone</li> <li>¼ cup icing sugar</li> <li>1 cup (250g) thick vanilla custard</li> <li>300ml thickened cream, whipped</li> <li>Little pavlovas</li> <li>4 egg whites</li> <li>1 cup caster sugar</li> </ul> <p><strong>Method:  </strong></p> <ol> <li>To make the little pavlovas; preheat oven to 100°C fan forced. Line two baking trays with baking paper. Draw 6 x 10cm circles on one piece of paper. Turn the paper over so pencil mark facing down.</li> <li>Using an electric mixer, beat egg whites on high speed until soft peaks form. Reduce speed to medium. Add sugar, 1 spoon at a time, beating constantly until meringue is thick and glossy. Spoon or pipe 24 little meringue onto the second tray. Spoon the remaining meringue onto the rounds to fill the circles. Bake both trays for 60-75 minutes or until they feel crisp and dry on the surface. Turn the oven off and leave the oven door ajar for 2 hours.</li> <li>Meanwhile, whisk mango nectar, sugar and gelatine together in a medium saucepan to combine. Place over medium heat, heat for 4 minutes until hot, not boiling. Set aside for 10 minutes. Remove the pulp from the passionfruit. Spoon 2 tablespoons into a bowl, cover and refrigerate. Strain the remaining passionfruit, pressing down on the seeds to remove as much juice as possible – you should have 150ml. Discard the seeds. Stir the passionfruit juice into the mango mixture. Pour into a 7-cup capacity trifle bowl. Cover and refrigerate 4 hours or until set.</li> <li>Peel 6 bananas and slice into rounds. Arrange over jelly. Break the pavlovas into large pieces, arrange over the banana. Gently stir the mascarpone and icing sugar together. Fold through the custard and cream. Spoon over the pavlova. Refrigerate until ready to serve.</li> <li>Just before serving, peel and slice remaining bananas. Arrange the little meringues and banana slices over the trifle. Drizzle with reserved passionfruit. Serve.</li> </ol> <p><strong>Tips</strong>:</p> <ul> <li>To save time, replace homemade pavlova with 150g store bought meringues or pavlova.</li> <li>On a hot summer’s day, place the mixing bowl and beaters into the freezer for 15 minutes to get cold before whipping the cream.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="https://australianbananas.com.au/">Australian Bananas</a></span>.</em></p>

Food & Wine

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Banana and mango shake

<p>A thick banana-flavoured milkshake with a tropical touch, this will certainly appeal to children and adults alike. Ideal at breakfast time as it is filling, nourishing and quick, it can also be enjoyed as a delectable dessert after lunch or dinner.</p> <p><strong>Serves</strong>: 2</p> <p><strong>Ingredients:</strong></p> <ul> <li>½ ripe mango</li> <li>1 small ripe banana, sliced</li> <li>½ cup (125ml) low-fat milk</li> <li>½ cup (125ml) orange juice</li> <li>2 teaspoons lime juice</li> <li>1 teaspoon caster sugar</li> <li>2 heaped tablespoons vanilla frozen yogurt</li> <li>Sprigs of fresh lemon balm to serve (optional)</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Peel the skin from the mango and cut the flesh away from the stone.</li> <li>Chop the flesh roughly.</li> <li>Put into a blender with the banana.</li> <li>Add the milk, orange juice, lime juice, sugar and frozen yogurt and blend on maximum speed for about 30 seconds, or until well combined and frothy.</li> <li>Pour into glasses and serve immediately, decorated with sprigs of lemon balm, if you like.</li> </ol> <p><em>This article first appeared in <span><a href="http://www.readersdigest.com.au/recipes/banana-and-mango-shake">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S"><span style="text-decoration: underline;"><strong>offer</strong></span></a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

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