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The secret sauce of Coles’ and Woolworths’ profits: high-tech surveillance and control

<a href="https://theconversation.com/profiles/lauren-kate-kelly-1262424">Lauren Kate Kelly</a>, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a> Coles and Woolworths, the supermarket chains that together control <a href="https://www.abc.net.au/news/2024-02-20/woolworths-coles-supermarket-tactics-grocery-four-corners/103405054">almost two-thirds</a> of the Australian grocery market, are facing unprecedented scrutiny. One recent inquiry, commissioned by the Australian Council of Trade Unions and led by former Australian Consumer and Competition Commission chair Allan Fels, found the pair engaged in unfair pricing practices; an ongoing <a href="https://www.aph.gov.au/Parliamentary_Business/Committees/Senate/Supermarket_Prices/SupermarketPrices">Senate inquiry into food prices</a> is looking at how these practices are linked to inflation; and the ACCC has just begun <a href="https://www.accc.gov.au/inquiries-and-consultations/supermarkets-inquiry-2024-25">a government-directed inquiry</a> into potentially anti-competitive behaviour in Australia’s supermarkets. Earlier this week, the two companies also came under the gaze of the <a href="https://www.abc.net.au/news/2024-02-19/super-power-the-cost-of-living-with-coles-and-woolworths/103486508">ABC current affairs program Four Corners</a>. Their respective chief executives each gave somewhat prickly interviews, and Woolworths chief Brad Banducci <a href="https://www.abc.net.au/news/2024-02-21/woolworths-ceo-brad-banducci-retirement-four-corners/103493418">announced his retirement</a> two days after the program aired. A focus on the power of the supermarket duopoly is long overdue. However, one aspect of how Coles and Woolworths exercise their power has received relatively little attention: a growing high-tech infrastructure of surveillance and control that pervades retail stores, warehouses, delivery systems and beyond. <h2>Every customer a potential thief</h2> As the largest private-sector employers and providers of essential household goods, the supermarkets play an outsized role in public life. Indeed, they are such familiar places that technological developments there may fly under the radar of public attention. Coles and Woolworths are both implementing technologies that treat the supermarket as a “problem space” in which workers are controlled, customers are tracked and profits boosted. For example, in response to a purported spike in shoplifting, a raft of customer surveillance measures have been introduced that treat every customer as a potential thief. This includes <a href="https://www.news.com.au/lifestyle/food/eat/coles-introducing-new-technology-which-will-track-shoppers-every-move/news-story/86ea8d330f76df87f2235eeda4d1136e">ceiling cameras</a> which assign a digital ID to individuals and track them through the store, and <a href="https://www.thenewdaily.com.au/finance/consumer/2023/08/16/smart-gate-technology">“smart” exit gates</a> that remain closed until a purchase is made. Some customers have reported being “<a href="https://7news.com.au/lifestyle/coles-supermarketshoppers-dramatic-checkout-experience-goes-viral-i-was-trapped-c-12977760">trapped</a>” by the gate despite paying for their items, causing significant embarrassment. At least one Woolworths store has <a href="https://www.news.com.au/finance/business/woolies-in-wetherill-park-fitted-with-500-tiny-cameras-to-monitor-stock-levels/news-story/585de8c741ae9f520adcc4005f2a736a">installed 500 mini cameras</a> on product shelves. The cameras monitor real-time stock levels, and Woolworths says customers captured in photos will be silhouetted for privacy. A Woolworths spokesperson <a href="https://www.smh.com.au/national/nsw/up-to-70-cameras-watch-you-buy-groceries-what-happens-to-that-footage-20230819-p5dxtp.html">explained</a> the shelf cameras were part of “a number of initiatives, both covert and overt, to minimise instances of retail crime”. It is unclear whether the cameras are for inventory management, surveillance, or both. Workers themselves are being fitted with body-worn cameras and wearable alarms. Such measures may protect against customer aggression, which is a <a href="https://www.abc.net.au/news/2023-11-22/retail-union-staff-abuse-cost-of-living-christmas/103117014">serious problem facing workers</a>. Biometric data collected this way could also be used to discipline staff in what scholars Karen Levy and Solon Barocas refer to as “<a href="https://ijoc.org/index.php/ijoc/article/view/7041">refractive surveillance</a>” – a process whereby surveillance measures intended for one group can also impact another. <h2>Predicting crime</h2> At the same time as the supermarkets ramp up the amount of data they collect on staff and shoppers, they are also investing in data-driven “crime intelligence” software. Both supermarkets have <a href="https://www.smartcompany.com.au/industries/information-technology/grocery-chains-surveillance-tech-auror/">partnered with New Zealand start-up Auror</a>, which shares a name with the magic police from the Harry Potter books and claims it can predict crime before it happens. Coles also recently began a partnership with Palantir, a global data-driven surveillance company that takes its name from magical crystal balls in The Lord of the Rings. These heavy-handed measures seek to make self-service checkouts more secure without increasing staff numbers. This leads to something of a vicious cycle, as under-staffing, self-checkouts, and high prices are often <a href="https://www.aap.com.au/news/retail-workers-facing-increased-violence-and-abuse/">causes of customer aggression</a> to begin with. Many staff are similarly frustrated by <a href="https://www.theguardian.com/business/2023/jun/05/coles-woolworths-court-accused-of-underpaying-workers">historical wage theft by the supermarkets</a> that totals hundreds of millions of dollars. <h2>From community employment to gig work</h2> Both supermarkets have brought the gig economy squarely <a href="https://theconversation.com/coles-uber-eats-deal-brings-the-gig-economy-inside-the-traditional-workplace-204353">inside the traditional workplace</a>. Uber and Doordash drivers are now part of the infrastructure of home delivery, in an attempt to push last-mile delivery costs onto gig workers. The precarious working conditions of the gig economy are well known. Customers may not be aware, however, that Coles recently increased Uber Eats and Doordash prices by at least 10%, and will <a href="https://7news.com.au/lifestyle/shoppers-slam-coles-over-major-change-to-half-price-buys-that-will-affect-millions-c-12860556">no longer match in-store promotions</a>. Drivers have been instructed to dispose of the shopping receipt and should no longer place it in the customer’s bag at drop-off. In addition to higher prices, customers also pay service and delivery fees for the convenience of on-demand delivery. Despite the price increases to customers, drivers I have interviewed in my ongoing research report they are earning less and less through the apps, often well below Australia’s minimum wage. Viewed as a whole, Coles’ and Woolworths’ high-tech measures paint a picture of surveillance and control that exerts pressures on both customers and workers. While issues of market competition, price gouging, and power asymmetries with suppliers must be scrutinised, issues of worker and customer surveillance are the other side of the same coin – and they too must be reckoned with.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/224076/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lauren-kate-kelly-1262424">Lauren Kate Kelly</a>, PhD Candidate, ARC Centre of Excellence for Automated Decision-Making and Society, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/the-secret-sauce-of-coles-and-woolworths-profits-high-tech-surveillance-and-control-224076">original article</a>.

Money & Banking

Tropical banana cake with salted peanut caramel sauce

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. Serves: Six to eight Ingredients: Banana cake <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> Salted peanut caramel sauce <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> Filling <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> Method: <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> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank" rel="noopener">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

National Duck Day: Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad Serves: 2 Prep time: 10 mins Cook time: 10 mins INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 2 x precooked Luv-A Duck peking duck breasts </li> <li dir="ltr" aria-level="1"> 1 x 400g packet fresh egg noodles (medium thickness) </li> </ul> For the five spice sauce: <ul> <li dir="ltr" aria-level="1"> 1 tbsp cooking oil </li> <li dir="ltr" aria-level="1"> 2 cloves garlic, minced </li> <li dir="ltr" aria-level="1"> 3 shallots, finely diced </li> <li dir="ltr" aria-level="1"> 50g galangal, sliced </li> <li dir="ltr" aria-level="1"> 50g ginger, sliced </li> <li dir="ltr" aria-level="1"> Leftover liquid from the packet </li> <li dir="ltr" aria-level="1"> 1 tbsp five spice powder </li> <li dir="ltr" aria-level="1"> 1 tbsp tapioca starch mixed with 2 tbsp of water </li> </ul> For the cucumber salad: <ul> <li dir="ltr" aria-level="1"> 1 continental cucumber, halved and sliced into 5mm thick chunks </li> <li dir="ltr" aria-level="1"> 30g coriander, roughly chopped </li> <li dir="ltr" aria-level="1"> 1 tbsp black vinegar </li> <li dir="ltr" aria-level="1"> 1 tsp sugar </li> <li dir="ltr" aria-level="1"> 1 tbsp soy sauce </li> </ul> To garnish: <ul> <li dir="ltr" aria-level="1"> Freshly sliced spring onions </li> <li dir="ltr" aria-level="1"> 1 tsp toasted sesame seeds </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm. </li> <li dir="ltr" aria-level="1"> Preheat a large braising pot or wok. Add cooking oil. Add the garlic, shallots, galangal and ginger and fry until aromatic - about 3 minutes or so. Add the sauce from the packet and the five spice. Allow to reduce for 10 minutes. </li> <li dir="ltr" aria-level="1"> Mix tapioca starch with water. Pour it into the sauce liquid while stirring at the same time and the liquid will start to thicken. You can add more tapioca mixture if you don't think the sauce is thick enough. </li> <li dir="ltr" aria-level="1"> While the sauce simmers, reheat the noodles according to the packet instructions. </li> <li dir="ltr" aria-level="1"> To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine. </li> <li dir="ltr" aria-level="1"> Place the reduced sauce into the serving bowls, divide the noodles into 2 portions, top with the duck breasts and pour over the sauce. Serve with the cucumber salad on the side. Garnish with some spring onions and sesame seeds. </li> </ol> Image credit: Luv-A-Duck

Food & Wine

Maccas to release international dipping sauces

McDonald’s is releasing a cult British menu item for the first time in Australia. The much-loved fast food giant is running a “Sauces in July” promotion, giving Aussies the chance to get their hands on a run of famous limited-edition condiments from around the world. The first two sauces released were the brand’s Cajun Sauce and the “rare” Szechuan Sauce. With two more flavours being released - closing out the winter promotion with Curry Sauce and Mighty Hot Sauce. Curry Sauce dip is a staple at British McDonald’s restaurants. It’s a “delicately spiced and fruity” condiment that is similar to the famous yellow curry sauce sold at fish and chip shops in the UK. While the Mighty Hot Sauce, a spicy chilli dip that “packs the ultimate punch”, originally ran in the US alongside the limited-edition spicy nuggets. The new McNuggets sauces will be available in Macca’s restaurants nationwide from Wednesday the 20th of July – Tuesday the 2nd of August, while stocks last. Image: McDonalds.com.au

Food & Wine

Pecan waffles with maple and blackberry sauce

<h4>Ingredients</h4> <ul> <li>¾ cup (110 g) plain flour</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon baking powder</li> <li>1 tablespoon caster sugar</li> <li>1 large egg, separated</li> <li>200 ml low–fat milk</li> <li>1 tablespoon (20 g) butter, melted</li> <li>1½ tablespoons finely chopped pecans</li> <li>Maple and blackberry sauce</li> <li>1 large, ripe dessert pear</li> <li>4 tablespoons maple syrup</li> <li>½ cup (50 g) pecans</li> <li>100 g blackberries</li> </ul> Preparation <div> <div data-url="https://www.readersdigest.com.au/recipes/pecan-waffles-with-maple-and-blackberry-sauce"> </div> <ol> <li>First make the maple and blackberry sauce.</li> <li>Cut the pear lengthwise into quarters and cut out the core, then cut the pear into fine dice.</li> <li>Put into a small heavy saucepan and add the maple syrup.</li> <li>Warm gently, then remove the pan from the heat.</li> <li>Stir in the pecans and blackberries.</li> <li>Set aside while making the waffles.</li> <li>Heat and lightly grease the waffle iron or maker according to the manufacturer’s instructions.</li> <li>Meanwhile, make the waffle batter.</li> <li>Sift the flour, cinnamon, baking powder and sugar into a medium–sized mixing bowl.</li> <li>Make a well in the centre, and add the egg yolk and milk to the well.</li> <li>Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter.</li> <li>Whisk in the melted butter, then stir in the finely chopped pecans.</li> <li>Whisk the eggwhite in a separate bowl until stiff.</li> <li>Pile it on top of the batter and, using a large metal spoon, fold it in gently.</li> <li>Spoon a small ladleful (3–4 tablespoons) of batter into the centre of the hot waffle iron or maker, then close the lid tightly.</li> <li>If using a waffle iron on top of the hob, cook for about 30 seconds, then turn the waffle iron over and cook for a further 30 seconds.</li> <li>Open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron. (If using an electric waffle maker, follow the manufacturer’s instructions – usually allow 2–3 minutes for each waffle.)</li> <li>Lift the cooked waffle from the iron using a round–bladed knife, and keep warm while cooking the rest of the waffles.</li> <li>Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauceboat or serving bowl.</li> <li>Serve with the warm waffles.</li> </ol> <div data-url="https://www.readersdigest.com.au/recipes/pecan-waffles-with-maple-and-blackberry-sauce"> </div> </div> <div>Serves 4 (makes 4-8 depending on waffle iron)</div> <div>Preparation: 20 minutes</div> <div>Cooking: about 15 minutes</div> <div> </div> <div>This article originally appeared on <a href="https://www.readersdigest.com.au/recipes/pecan-waffles-with-maple-and-blackberry-sauce" target="_blank" rel="noopener">Reader's Digest</a>.</div>

Food & Wine

A slow cooked Napoletana sauce for all your pasta needs

<div> A quality homemade sauce is the secret to absolutely mouth-watering tomato-based Italian meals. </div> <div> <div>Ingredients</div> <div> 2 x 800g cans diced tomatoes 1⁄4 cup tomato paste  1⁄4 cup extra virgin olive oil 1 brown onion, finely chopped 2 cloves garlic, crushed 1 cup basil leaves Sea-salt flakes and freshly ground black pepper, to season Method <ol> <li> Put tomatoes, tomato paste, oil, onion and garlic in the bowl of a 5L slow cooker. Stir in 1⁄2 of the basil. Place bowl in appliance, cover with lid and cook on low setting for 6 hours. </li> <li> Remove bowl from appliance and remove lid. Season, stir in remaining basil and serve. </li> </ol> Serve and enjoy! It really is that easy! </div> </div>

Food & Wine

Crimpy, Pizza or Barbecue – which is the best?

Image: Shutter Stock Arnott’s is not one to shy away from hard truths. At least, that’s a conclusion that can be drawn from their latest announcement. Known for their delectable sweet and savoury treats, a staple as much as Tim Tams in Aussie childhoods is Shapes – the snack that comes in many flavour variations. The biscuit manufacturer, however, has declared one flavour the ultimate supreme: Chicken Crimpy. Although there exists discourse and debate online surrounding what flavour of Shapes should have the top spot on the picnic blanket, the company’s yearly survey takes no prisoners with its bold results. Coming in a close second are Pizza Shapes, followed by Barbecue Shapes in third place. As for who exactly prefers what oven-baked seasoned delight, the research by Arnott’s indicates the flavour preference mirrors generational divides. Both millennials and those from Gen Z indicate they prefer Pizza Shapes over Chicken Crimpy – 29% of millennials that were surveyed said they loved Pizza shapes and only 20% said Chicken Crimpy were their favourite. Gen Z mirrored millennials somewhat, though the margin of preference was only 6% narrower, meaning only 3% of Gen Z prefer Pizza Shapes to Chicken Crimpy. Arnott’s is nothing if not thorough in its research, having broken down the results on a state-by-state basis. Those residing in NSW and Queensland both agree Chicken Crimpy belongs in the top spot, but those in Victoria prefer Barbecue Shapes overall. Aussies in Canberra, however, threw out a real wild card by choosing Nacho Cheese flavour as an equal favourite alongside Pizza Shapes.

Food & Wine

Healthy creamy mushroom pasta sauce

Serves: 4 | Cooks in: 15 minutes Ingredients <ul> <li>350g farfalle pasta</li> <li>1 tbsp extra virgin olive oil, plus extra to drizzle</li> <li>1 bunch sage, leaves picked</li> <li>500g Button Mushrooms, cleaned, thinly sliced</li> <li>50g butter</li> <li>2 tbsp plain flour</li> <li>2 garlic cloves, finely chopped</li> <li>750ml (3 cups) vegetable stock</li> <li>1 cup milk</li> <li>250g fresh ricotta</li> <li>75g walnuts, toasted, coarsely chopped</li> <li>Salt and pepper, to season</li> </ul> Method 1. Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside. 2. Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside. 3. Melt the butter in the pan. Stir-fry the mushrooms and garlic for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine. 4. Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/articles/recipes/healthy-creamy-mushroom-pasta-sauce" target="_blank">Wyza.com.au. </a> Recipe courtesy of Mushroom Association Australia.

Food & Wine

URGENT RECALL: Popular pasta sauce pulled from shelves

Jars of a specific Leggo's pasta sauce sold at Woolies are being pulled from shelves across Australia over concerns for the potential presence of plastic and metal fragments inside. The recall is specifically for the 250-gram containers of Leggo's Fresh Napoli Sauce with Tomato, Garlic, Basil & Oregano, sold at Woolworths around Australia. The affected products carry the use-by date of 02/10/2021. Patties Foods Pty Ltd today issued the recall for the sauce, letting customers know there is a ‘potential presence of foreign matter (metal and plastic).’ The notice for the recall states: ‘If consumed, food products containing metal or plastic may cause illness and injury.’ Anyone who has bought the affected products are eligible for a full refund and they are advised to return the products to the store where they bought them. For more information, consumers can contact Patties Foods Pty Ltd on 1800 650 069 or email them at <a rel="noopener" href="mailto:info@patties.com.au" target="_blank">info@patties.com.au</a>. Image: provided

News

ALDI shopper’s quirk sparks heated debate

An ALDI shopper has mistakenly sparked a fierce debate regarding her pantry habits after she shared a cool hack to social media. The woman took to the ALDI Mums Facebook group to share a photo of lights she had installed in her pantry supermarket, writing: “Thanks ALDI, lights in my pantry!” Many praised the DIY hack, with one person calling it a “game changer”. Another joked the lights would be “perfect for midnight snacking”. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842333/aldi.jpg" alt="" data-udi="umb://media/9216edb3a0bd4d7a88bf7e9694b5d359" /> However, even the lights could not distract some from noticing the face there was tomato sauce in the pantry. "Who keeps tomato sauce in the pantry?" one user asked. "Who doesn't?" another replied. "We have always kept sauces in the pantry ever since I can remember... We are all still alive," someone else said. "Fridge for me. If it says on the bottle to refrigerate after opening, why would you do differently?" another user took time to point out. "Always in the pantry. Cold sauce on hot food is not my thing. Besides the space in the fridge is premium real estate," a fourth person wrote. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842329/aldi-1.jpg" alt="" data-udi="umb://media/0ea1f05974af425caf5d310e5c926504" /> One woman noted that there are plenty of preservatives in tomato sauce, revealing she had “never had a problem in 50 years”. Others commented that the soy sauce should also be refrigerated. "This is awesome, but we need to talk! Is the sauce open? If it is plz [refrigerate]! And is that soy sauce? Plz [refrigerate]! But everything else is awesome," one user said. Many also defended the woman and her sauce habits, with one user writing, "All these sauce comments! I keep my in the pantry, haven’t killed anyone yet, lol. “Lights look great!" "Ooohhh look at all the pantry police," another user joked.

Caring

Urgent recall issued for Pete Evans product

Pete Evans “healthy” simmer sauce has been urgently recalled over fears it could trigger an allergic reaction. The $5 item - Pete Evans Healthy Everyday Jamaican Simmer Sauce 330g - which can be purchased from various different food stores around the country, has been recalled over undeclared allergens. “Thai Green Curry Sauce 330g has been labelled incorrectly as Jamaican Simmer Sauce 330g which has resulted in the presence of fish (an undeclared allergen)”, Food Standards Australia and New Zealand stated in a media release issued Wednesday. The health authority issued a warning to anyone who suffers from a fish allergy or intolerance that they may have a reaction if the product is consumed. “Consumers who have a seafood allergy or intolerance should not consume this product,” it stated. “Customers should return the product to the place of purchase for a full refund.” In the product description on the <a rel="noopener" href="https://shop.coles.com.au/a/national/product/pete-evans-simmer-sauce-jamaican" target="_blank">Coles website</a> Evans says: “My Sauces are full of flavour and healthy wholefood ingredient. Bursting with essential nutrients, they are ideal for families looking to spend more time at the dinner table and less time in the kitchen.” The recall applies to the product with a best before date of July 10, 2022.

News

RECALL: Popular Coles, Woolies and IGA product contaminated

Simplot Australia Pty Ltd has recalled a popular sauce after it was revealed one of its batches could be dangerous to consume. The brand is urging shoppers to return to the store for a full refund if they purchased the Leggo’s Tuna Bake with Spinach & Garlic. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7836529/leggo-tuna.jpg" alt="" data-udi="umb://media/2da79adbdbc44173b16c8d69bcf66bcd" /> The item was sold online and at Woolworths, Coles and IGA stores across the country. The item was recalled after it was found to have an incorrect pH level, which could cause microbial growth. If the sauce is consumed, people may get sick from microbial contamination. Microbial contamination can be defined as the accidental introduction of microbes such as bacteria, yeast, mould, fungi, virus, prions and protozoa. Symptoms of contamination include nausea, vomiting, stomach pains, diorrhea, feeling weak and a high fever. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7836528/leggo-tuna-1.jpg" alt="" data-udi="umb://media/4ddb51e47f6d44c68ef2439a44793657" /> All products with a best before date of May 1, 2022, and a specific batch code of 12164 have been recalled. The product has been sold at major supermarkets and independent stores across Victoria, New South Wales, Western Australia, Northern Territory, South Australia and Tasmania. Consumers who bought the product are being urged not to eat it and instead to return it to the store for a full refund.

News

The secret sauce in the government’s A$130 billion JobKeeper payment is that it will be retrospective, in the best possible way.

It’ll not only go to employers who have suffered losses and had employees on their books tonight, March 30, but to employers who have suffered losses and had workers on their books as far back as March 1. This means employers who have sacked (“let go of”) workers at any time in the past month can travel back in time, pay them as if they hadn’t been sacked, and nab the A$1,500 per employee per fortnight payment. As the official <a href="https://treasury.gov.au/sites/default/files/2020-03/Fact_sheet_supporting_businesses_1.pdf">fact sheet</a> puts it, “the JobKeeper Payment will support employers to maintain their connection to their employees”. This retrospective connection will add new meaning to the term “revision” when the March unemployment numbers are released. Not only will the March numbers be liable to being revised a month later as is normal in the light of extra information, but many Australians who were unemployed in March will retrospectively turn out not to have been unemployed. They will have been retrospectively in paid work. (And if they have applied for the Centrelink payment of Newstart plus <a href="https://theconversation.com/scalable-without-limit-how-the-government-plans-to-get-coronavirus-support-into-our-hands-quickly-134353">$550 per fortnight</a>, they’ll have to un-apply to avoid what the prime minister referred to as “double counting” rather than the more loaded “<a href="https://theconversation.com/hockey-under-the-pump-to-show-he-really-can-be-a-lifter-41584">double dipping</a>”.) It gets better. If you have been part-time, or for some other reason on <a href="https://treasury.gov.au/sites/default/files/2020-03/Fact_sheet_Info_for_Employees_0.pdf">less than</a> $1,500 per fortnight, “your employer must pay you, at a minimum, $1,500 per fortnight, before tax”. This means you’ll get a pay rise, for the six months the scheme lasts. Written by Peter Martin. Republished with permission of <a href="https://theconversation.com/the-key-to-the-success-of-the-130-billion-wage-subsidy-is-retrospective-paid-work-135042">The Conversation.</a>

Legal

Chocolate pancakes with caramel and peanut butter sauce

These delicious pancakes come packed with flavours and no dairy – perfect for the whole family! Serves 2 Ingredients: Pancake <ul> <li>1 cup wholemeal spelt flour</li> <li>1 cup unsweetened almond milk</li> <li>3 medjool dates, pitted</li> <li>3 tbsp raw cacao powder</li> <li>1 very ripe banana</li> </ul> Sauce <ul> <li>1/3 cup coconut milk</li> <li>2 tbsp <a href="https://mayvers.com.au/product/mayvers-smooth-peanut-butter/">Mayver’s Peanut Butter</a> </li> <li>3 medjool dates</li> </ul> Method: <ol> <li>Blend the dates and the almond milk until they are well combined and there are no chunks.</li> <li>In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.</li> <li>In a non-stick frypan over medium heat, cook the pancakes for approximately 2 minutes either side. </li> <li>Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they’re ready.</li> <li>Enjoy! </li> </ol> Recipe by <a href="https://www.instagram.com/young_rebecca/">Rebecca Young</a>.

Food & Wine

Perfect summer meal: Barbecued tuna steaks with walnut sauce

Serves 4. This quick, simple dish showcases meaty tuna with a walnut sauce based on tarator, a Middle Eastern sauce often served with fish in Lebanon and Syria. Freshness is the key and Californian walnuts work best for this moreish sauce. Ingredients <ul> <li>4 x 180g sashimi-grade tuna steaks (see notes)</li> <li>Sea salt and freshly ground black pepper, to taste</li> <li>⅓ cup extra virgin olive oil</li> <li>100g wild or baby rocket, washed and dried</li> <li>1 lemon, quartered</li> </ul> Walnut Sauce <ul> <li>100g shelled walnuts</li> <li>1 clove garlic, finely chopped</li> <li>1 slice stale white bread, soaked in water</li> <li>1 tablespoon white wine vinegar</li> <li>3 teaspoons lemon juice</li> <li>⅓ cup extra virgin olive oil</li> <li>Salt flakes and freshly ground black pepper, to taste</li> </ul> Directions <ol> <li>Place the walnuts and garlic in a food processor. Squeeze the water out of the bread and add to the walnuts. Pulse until walnuts are finely chopped. Add vinegar, lemon juice, oil, salt and pepper and pulse to combine. Chill until ready to serve.</li> <li>Heat a barbecue or char-grill plate.</li> <li>Brush the steaks with some of the olive oil and sprinkle with salt and pepper. Cook the steaks for 3 minutes on one side, then turn and cook the other side for 1 minute, so that they are still pink in the centre, or until cooked to your liking. Rest fish in a warm place for a few minutes before serving.</li> <li>Meanwhile, arrange rocket leaves on plates, drizzle with remaining olive oil.</li> <li>Place a steak on top and spoon walnut sauce over each steak. Serve with a lemon wedge.</li> </ol> Tips <ul> <li>Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre.</li> <li>Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before cooking.</li> <li>Alternative species: Albacore, bonito, mackerel, salmon, striped marlin, swordfish.</li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/barbecued-tuna-steaks-with-walnut-sauce.aspx">Wyza.com.au.</a>

Food & Wine

Try this: Lemon ginger sumac barbecued prawns

Perfect for a summer barbecue, these prawns have a delicious twist. Ingredients <ul> <li>700g large prawns, peeled and deveined</li> <li>¼ cup olive oil</li> <li>1 tsp sesame oil</li> <li>2 tbsp fresh lemon juice + zest of 1 lemon (or lime)</li> <li>½ yellow onion, chopped</li> <li>1 clove garlic, peeled</li> <li>3 tbsp The Ginger People®Organic Ginger Juice</li> <li>1 tbsp fresh coriander, chopped</li> <li>1 tsp sumac</li> <li>¼ tsp salt</li> <li>¼ tsp ground black pepper</li> </ul> Directions <ol> <li>In a blender or food processor, process the olive oil, sesame oil, lemon juice, lemon zest, onion, garlic, ginger juice, coriander, sumac, salt and pepper until smooth.</li> <li>Reserve a small amount for basting. Pour the remaining mixture into a dish, add prawns. Stir to coat. Cover and refrigerate for 2 hours.</li> <li>Preheat grill for medium heat. Thread prawns onto skewers. Discard marinade. Lightly oil grill grate. Grill prawns for 2 to 3 minutes per side, or until opaque. Baste with reserved marinade.</li> </ol> Recipe from <a href="http://gingerpeople.com.au/cooks-corner">The Ginger People</a>. Republished with permission of <a href="/Wyza.com.au.">Wyza.com.au.</a>

Food & Wine

Tagliatelle marinara with light cream sauce & chives

Time to prepare 25 mins | Serves 4 This is a beautiful luxurious delicate pasta dish that won’t leave you feeling over full. It’s important to keep the sauce of this recipe light and creamy in texture, so that it doesn’t overwhelm the wine. The tagliatelle is effective at holding the sauce and wrapping it around the seafood as you eat. Many fish shops sell a pre-prepared marinara mix. For freshness of flavour the fish should be bought the same day as you intend to cook. Try a NV New World sparkling wine - ideally a fresh young wine - to pair well with this dish. Recipe from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fpaired-champagne-sparkling-wines-fran-flynn%2Fprod9780994348500.html%3Fclickid%3Dz3f1gQzLPx1yxbM33p0QbxC7Ukkw22Sim0LDV80">Paired: Champagne & Sparkling Wines</a> by Fran Flynn and David Stevens-Castro. Ingredients <ul> <li>1 packet fresh tagliatelle pasta </li> <li>2 heaped tablespoons of butter</li> <li>1 garlic clove, finely chopped</li> <li>3 spring onions (scallions), chopped </li> <li>1/2 cup (125ml/4fl oz) dry white wine </li> <li>200ml (7fl oz) cream </li> <li>125g (4.5oz) double cream brie, chopped </li> <li>1½ heaped tablespoons seeded mustard </li> <li>400g (14oz) seafood marinara mix </li> <li>Bunch fresh chives, chopped</li> </ul> Directions 1. Boil the tagliatelle as per packet’s instructions and set to one side. 2. Over a high heat melt the butter and add the garlic. Once it starts to sizzle add the spring onions. Reduce heat slightly and stir regularly for about a minute. Add wine and allow to simmer for about 3–4 minutes until the liquid reduces by about a third. Add cream, brie and mustard. Continue to simmer and stir until all the cheese is dissolved. Introduce the seafood and cook for a further 3–5 minutes, stirring continuously, until the seafood is ready to serve. 3. Taste test to check that the seafood is tender. Transfer to a large serving bowl and sprinkle liberally with fresh chives. In a colander, refresh the tagliatelle by pouring some hot water over it and shake out any excess water. Plate the tagliatelle and use a ladle to spoon the seafood and sauce on top. Garnish with a final sprinkle of chives. Tips <ul> <li>Pairing style / cleansing: A fresh, citric New World sparkling wine (i.e from Argentina, Australia, Chile, New Zealand and the US), will meld beautifully with the pasta flavours. The chives and spring onion create the link between the pasta and the wine, adding a fresh touch to the creaminess of the dish.</li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/tagliatelle-marinara-with-light-cream-sauce-and-chives.aspx">Wyza.com.au.</a>

Food & Wine

Grilled salmon with blueberry balsamic sauce

For a main course to impress, this recipe will just do the trick. The salmon fillet pairs well with the flavourful sauce, which features the cardiovascular-friendly blueberries. Ingredients: <ul> <li style="font-weight: 400;">1 teaspoon olive oil</li> <li style="font-weight: 400;">2 x 150g salmon fillet, skin on</li> <li style="font-weight: 400;">1 tablespoon butter, melted</li> <li style="font-weight: 400;">1 teaspoon brown sugar</li> <li style="font-weight: 400;">1/2 teaspoon paprika</li> <li style="font-weight: 400;">1/4 cup (60ml) balsamic vinegar</li> <li style="font-weight: 400;">1/2 cup (80g) blueberries</li> <li style="font-weight: 400;">1 tablespoon maple syrup</li> <li style="font-weight: 400;">1 tablespoon butter</li> <li style="font-weight: 400;">4 cups (500g) green beans</li> <li style="font-weight: 400;">1/2 teaspoon salt</li> <li style="font-weight: 400;">Olive oil</li> <li style="font-weight: 400;">1/2 cup pomegranate seeds</li> <li style="font-weight: 400;">Fresh dill, chopped</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Prepare a tray with baking paper.</li> <li>Drizzle 1 teaspoon olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for approx. 2-3 minutes until crisp.</li> <li>Remove from pan and place skin side down onto prepared tray.</li> <li>Drizzle with 1 tablespoon melted butter and sprinkle with brown sugar and paprika.</li> <li>Place the salmon in the oven for 15 minutes for medium.</li> <li>In the meantime bring a medium sized saucepan to the boil. Using a slotted spoon carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water.</li> <li>Drain then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill.</li> <li>Remove fish from oven and set aside. Meanwhile, place a small saucepan over a medium heat.</li> <li>Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the blueberries and maple syrup.</li> <li>Cook for another minute, stir in the tablespoon of butter and serve over salmon.</li> </ol>

Food & Wine

Woman's disturbing find in Woolworths pasta sauce

Woolworths is “very concerned” after a customer found a maggot in her pasta sauce product. On Wednesday, the customer shared a picture of her 500g Raguletto Venetian sauce to Woolworths’ Facebook page. The picture shows what appears to be a maggot sitting near the top of the glass jar. <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fwoolworths%2Fposts%2F3005554262850018&width=500" width="500" height="593" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> She said she bought the product from a store in Revesby, Sydney. “Just found this on my jar after opening it,” the woman wrote. “I actually used the jar before noticing so had to throw the whole pot of food out, such a waste.” Woolworths replied to the woman’s Facebook post, asking for her contact details and the product details such as the use by date and batch info. “We're very concerned about this … and take incidents like this very seriously,” the supermarket wrote. Simplot Australia, manufacturer of Raguletto, has denied that the contamination came from their end. “Our internal checks confirmed the original response by Woolworths that the insect is most likely a pantry moth larvae,” the company’s spokesperson told <a rel="noopener" href="https://au.news.yahoo.com/woman-makes-disturbing-find-in-woolworths-pasta-sauce-051931364.html?guccounter=1" target="_blank">Yahoo! News Australia</a>. “The larvae generally come from dry products and we recommend consumers check any dry products in their pantry to ensure they are also free of contamination. Pantry moths often lay eggs under the outside rim of container lids.” According to the company, the pasta sauce product is heat-treated during production to create a vacuum seal which would prevent a live larvae from surviving. The spokesperson said: “Simplot holds itself to the highest quality and food safety standards, by complying to internationally accredited practices.” The Raguletto Venetian sauce is also sold at Coles and IGA.

Money & Banking

Is this Coles' strangest launch yet? Supermarket releases bizarre new item

If you don’t remember, last year the internet went wild for a <a rel="noopener" href="https://www.oversixty.com.au/lifestyle/food-wine/internet-wild-for-three-dollar-coles-product" target="_blank">$3 Coles product that tasted “exactly the same”</a> as the wildly popular McDonald’s Big Mac burger sauce. This time, Coles has stocked their shelves with two new additions to the monumentally successful 2017 Special Burger Sauce – exclusive condiments made to accompany nuggets. Coles has announced two Special Nugget Sauces, developed by chefs who have tasted “thousands of sauces around the world.” The new release, which measures at 375 ml per bottle will cost you $2.75 each and might just be the sauce you didn’t realise you needed to eat with your McDonald's nuggets. One “nugg” sauce is the spicy ketchup nugget sauce which has proven to be a popular dipping sauce in Germany – except theirs is called Currygewürzketchup. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7828189/coles-sauce-1.jpg" alt="" data-udi="umb://media/70f3d4349dcd4038891874b7297c0ccf" /> One shopper who got his hands on the sauce last week said it was “better than Mickey D’s just my personal opinion,” as reported by <a rel="noopener" href="https://www.news.com.au/lifestyle/food/eat/coles-launches-bizarre-sauce-for-aussie-junk-food-staple/news-story/6a9049c1756c088b37e2a96e12058863" target="_blank">news.com.au.</a> Sweet Mustard nugget sauce is the second condiment customers will have the opportunity to pick up. The Carolina BBQ inspired sauce is filled with “sweet, tangy, mustardy goodness.” <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7828190/coles-sauce.jpg" alt="" data-udi="umb://media/03d6ba8d7807456da3f79390095758eb" /> A spokesperson said Australians have a real love for chicken nuggets – meaning this launch might just be the best thing for customers. “That’s why our chefs have been tasting thousands of sauces from around the world to develop two sauces that we know people will love,” the spokeswoman told <a rel="noopener" href="https://www.news.com.au/lifestyle/food/eat/coles-launches-bizarre-sauce-for-aussie-junk-food-staple/news-story/6a9049c1756c088b37e2a96e12058863" target="_blank">news.com.au</a>.

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