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With all this bird flu around, how safe are eggs, chicken or milk?

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/enzo-palombo-249510">Enzo Palombo</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Recent outbreaks of bird flu – in <a href="https://www.cdc.gov/flu/avianflu/avian-flu-summary.htm">US dairy herds</a>, <a href="https://www.abc.net.au/news/rural/2024-06-04/third-victorian-poultry-farm-declares-outbreak-avian-influenza/103932694">poultry farms in Australia</a> and elsewhere, and <a href="https://theconversation.com/bird-flu-is-hitting-australian-poultry-farms-and-the-first-human-case-has-been-reported-in-victoria-heres-what-we-know-230691">isolated cases</a> <a href="https://www.statnews.com/2024/05/30/bird-flu-third-case-human-infection-caused-respiratory-symptoms/">in humans</a> – have raised the issue of food safety. So can the virus transfer from infected farm animals to contaminate milk, meat or eggs? How likely is this? And what do we need to think about to minimise our risk when shopping for or preparing food? <h2>How safe is milk?</h2> Bird flu (or avian influenza) is a bird disease caused by specific types of influenza virus. But the virus can also infect cows. <a href="https://www.cdc.gov/flu/avianflu/avian-flu-summary.htm">In the US</a>, for instance, to date more than 80 dairy herds in at least nine states have been infected with the H5N1 version of the virus. Investigations are <a href="https://www.aphis.usda.gov/livestock-poultry-disease/avian/avian-influenza/hpai-detections/livestock">under way</a> to confirm how this happened. But we do know infected birds can shed the virus in their saliva, nasal secretions and faeces. So bird flu can potentially contaminate animal-derived food products during processing and manufacturing. Indeed, fragments of bird flu genetic material (RNA) were found in <a href="https://theconversation.com/how-bird-flu-virus-fragments-get-into-milk-sold-in-stores-and-what-the-spread-of-h5n1-in-cows-means-for-the-dairy-industry-and-milk-drinkers-228689">cow’s milk</a> from the dairy herds associated with <a href="https://www.statnews.com/2024/05/30/bird-flu-third-case-human-infection-caused-respiratory-symptoms/">infected US farmers</a>. However, the spread of bird flu among cattle, and possibly to humans, is likely to have been caused through contact with <a href="https://www.agriculturedive.com/news/contaminated-milk-equipment-potential-source-of-bird-flu-spread-to-cattle/712555/">contaminated milking equipment</a>, not the milk itself. The test used to detect the virus in milk – which uses similar PCR technology to lab-based COVID tests – is also highly sensitive. This means it can detect very low levels of the bird flu RNA. But the test does not distinguish between live or inactivated virus, just that the RNA is present. So from this test alone, we cannot tell if the virus found in milk is infectious (and capable of infecting humans). Does that mean milk is safe to drink and won’t transmit bird flu? Yes and no. In Australia, where bird flu has not been reported in dairy cattle, the answer is yes. It is safe to drink milk and milk products made from Australian milk. In the US, the answer depends on whether the milk is <a href="https://www.sciencedirect.com/science/article/abs/pii/B978184569216250013X?via%3Dihub">pasteurised</a>. We know pasteurisation is a common and reliable method of destroying concerning microbes, including influenza virus. Like most viruses, influenza virus (including bird flu virus) is inactivated by heat. Although there is little direct research on whether pasteurisation inactivates H5N1 in milk, we can extrapolate from what we know about heat inactivation of H5N1 in <a href="https://www.sciencedirect.com/science/article/pii/S0362028X22060732?via%3Dihub">chicken</a> and <a href="https://www.mdpi.com/2036-7481/13/4/60">eggs</a>. So we can be confident there is no risk of bird flu transmission via pasteurised milk or milk products. However, it’s another matter for unpasteurised or “raw” US milk or milk products. A recent <a href="https://www.nejm.org/doi/full/10.1056/NEJMc2405495">study</a> showed mice fed raw milk contaminated with bird flu developed signs of illness. So to be on the safe side, it would be advisable to avoid raw milk products. <h2>How about chicken?</h2> Bird flu has caused sporadic outbreaks in wild birds and domestic poultry worldwide, including <a href="https://theconversation.com/bird-flu-is-hitting-australian-poultry-farms-and-the-first-human-case-has-been-reported-in-victoria-heres-what-we-know-230691">in Australia</a>. In recent weeks, there have been <a href="https://www.abc.net.au/news/rural/2024-06-04/third-victorian-poultry-farm-declares-outbreak-avian-influenza/103932694">three reported outbreaks</a> in <a href="https://agriculture.vic.gov.au/biosecurity/animal-diseases/poultry-diseases/avian-influenza-bird-flu#h2-0">Victorian poultry farms</a> (two with H7N3 bird flu, one with H7N9). There has been <a href="https://www.abc.net.au/news/rural/2024-05-23/bird-flu-detected-western-australia-chicken-farm/103880002">one</a> reported outbreak in <a href="https://www.agric.wa.gov.au/livestock-biosecurity/avian-influenza">Western Australia</a> (H9N2). The strains of bird flu identified in the Victorian and Western Australia outbreaks can cause human infection, although these <a href="https://agriculture.vic.gov.au/biosecurity/animal-diseases/poultry-diseases/avian-influenza-bird-flu#h2-8">are rare</a> and typically result from close contact with infected live birds or <a href="https://www.who.int/emergencies/situations/avian-influenza-a-(h7n9)-virus-outbreak">contaminated environments</a>. Therefore, the chance of bird flu transmission in chicken meat is remote. Nonetheless, it is timely to remind people to handle chicken meat with caution as many dangerous pathogens, such as Salmonella and Campylobacter, can be found on chicken carcasses. Always handle chicken meat carefully when shopping, transporting it home and storing it in the kitchen. For instance, make sure no meat juices cross-contaminate other items, consider using a cool bag when transporting meat, and refrigerate or freeze the meat within two hours. <a href="https://theconversation.com/no-you-shouldnt-wash-raw-chicken-before-cooking-it-so-why-do-people-still-do-it-192723">Avoid washing your chicken</a> before cooking to prevent the spread of disease-causing microbes around the kitchen. Finally, cook chicken thoroughly as viruses (including bird flu) <a href="https://www.sciencedirect.com/science/article/pii/S0362028X22060732?via%3Dihub">cannot survive</a> cooking temperatures. <h2>Are eggs safe?</h2> The recent Australian outbreaks have occurred in egg-laying or mixed poultry flocks, so concerns have been raised about bird flu transmission via contaminated chicken eggs. Can flu viruses contaminate chicken eggs and potentially spread bird flu? It appears so. A <a href="https://www.sciencedirect.com/science/article/pii/S0196655306011862?via%3Dihub">report</a> from 2007 said it was feasible for influenza viruses to enter through the eggshell. This is because influenza virus particles are smaller (100 nanometres) than the pores in eggshells (at least 200 nm). So viruses could enter eggs and be protected from cleaning procedures designed to remove microbes from the egg surface. Therefore, like the advice about milk and meat, cooking eggs is best. The <a href="https://www.fda.gov/food/egg-guidance-regulation-and-other-information/questions-and-answers-regarding-safety-eggs-during-highly-pathogenic-avian-influenza-outbreaks">US Food and Drug Administration</a> recommends cooking poultry, eggs and other animal products to the proper temperature and preventing cross-contamination between raw and cooked food. <h2>In a nutshell</h2> If you consume pasteurised milk products and thoroughly cook your chicken and eggs, there is nothing to worry about as bird flu is inactivated by heat. The real fear is that the virus will evolve into highly pathogenic versions that can be transmitted from <a href="https://theconversation.com/bird-flu-is-hitting-australian-poultry-farms-and-the-first-human-case-has-been-reported-in-victoria-heres-what-we-know-230691">human to human</a>. That scenario is much more frightening than any potential spread though food.<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/231280/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/enzo-palombo-249510">Enzo Palombo</a>, Professor of Microbiology, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</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/with-all-this-bird-flu-around-how-safe-are-eggs-chicken-or-milk-231280">original article</a>. </div>

Food & Wine

The hen-some winners of Australia's next top chicken awards

The winners of Australia's Next Top Chicken competition have been crowned, with the winners ranging from feathered and fluffy, to just utterly fabulous. The annual competition, run by <a href="https://www.thegoodlifebackyard.com.au/australias-next-top-chicken-competition/" target="_blank" rel="noopener">Good Life Backyard</a>, gives farm enthusiasts a chance to show off their feathered friends, with the competition receiving hundreds of entrants this year. Tens of thousands of votes were cast by the public, ultimately crowning a Buff Laced Polish Frizzle, named Little Bird, the top chook for 2024. The top award is given to a chicken that embodies all the qualities of a standout star, and will be featured in the coveted spot on the 2025 Top Chicken calendar. The winner of Australia's next top rooster is Big Boy McFuzzle, who rules the roost with presence and charisma. Awards were also handed out to the funniest picture, as well as two random prize winners. Each year competition organisers draw random entries "ensuring everyone has a shot at winning". "Every chicken deserves a chance," organisers said. "This year's event was such a wonderful display of all breeds, abilities, disabilities and dedication to raising healthy, happy chickens." Image credits: Good Life Backyard <p style="box-sizing: border-box; margin: 0px 0px 16px; padding: 0px; border: 0px; font-stretch: inherit; font-size: 18px; line-height: 24px; font-family: proxima-nova, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size-adjust: inherit; font-kerning: inherit; font-variant-alternates: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-variant-position: inherit; font-feature-settings: inherit; font-optical-sizing: inherit; font-variation-settings: inherit; vertical-align: baseline; color: #333333; caret-color: #333333;">

Family & Pets

Woolies boss grilled for scrapping Aus Day merch

Woolworths chief executive Brad Banducci has shared the reason why the retailer chose to drop Australia Day merchandise. The supermarket giant copped some <a href="https://www.oversixty.com.au/finance/money-banking/woolworths-under-fire-for-dropping-australia-day-merch" target="_blank" rel="noopener">backlash </a>after they announced that they would stop selling the merch, with even opposition leader Peter Dutton calling for a <a href="https://www.oversixty.com.au/news/news/peter-dutton-calls-for-woolworths-boycott" target="_blank" rel="noopener">boycott</a> for their decision. They have since issued a full-page advertisement insisting the supermarket giant is not anti-Australia Day, which Banducci was grilled for in his latest appearance on the Today show. “We aren’t trying to ‘cancel’ Australia Day, rather Woolworths is deeply proud of our place in providing the fresh food that brings Australians together every day,” Banducci wrote in the letter. “So you’re not anti Australia today as a company?” Today show host Karl Stefanovic asked in reference to the letter. “Karl, we are a very proud Australian company. We’ve been around for 100 years. "We have 178,000 hard working team members who are going to be in store doing the right thing for our customers on Australia Day, and we’re passionate about this country,” the Woolworths chief executive replied. “But you’re not anti Australia Day?” Stefanovic asked again. Banducci replied saying that the day “means different things to everyone” and that he supports Aussies to commemorate the day in whatever way they wish. He added that while customers won't be able to buy Australia Day merch at their stores, they will decorate their stores across the country in “green and gold” to commemorate the day. “You must have serious regrets about this?” Stefanovic grilled. “I think we could clearly have done a better job of explaining our decision, that’s why I’m here,” Banducci replied. “I do feel anxious about the impact that this is having on our team. They are proud, hard working Australians, and for them to be seen as anti-Australian or woke is fundamentally unfair.” He added that this decision was made 12 months ago when they found that there was “gradual decline” in demand for the merchandise. Images: Today

Legal

"That is NOT a goanna": Family stumbles upon metre-long croc in their chicken coop

A Central Queensland family got the croc-shock of their lives when what they thought was a seemingly innocent goanna having a nap in their chicken coop turned out to be a rather laid-back, metre-long reptile houseguest. The unsuspecting family from Cape Hillsborough stumbled upon the scaly interloper during their morning routine and, upon closer inspection, they realised that their "goanna" was actually a pint-sized crocodile with a hunger for adventure and perhaps a penchant for farm-fresh eggs. They immediately called upon the services of the wildlife officers from the Department of Environment, Science and Innovation (DESI) to handle the unexpected guest. DESI staff, armed with their best PVC tube, swooped in to relocate the confused crocodile to a more suitable venue – a facility in Mackay. There, the croc will wait patiently until wildlife officers can find it a new home, possibly at a licensed farm or zoo where it can continue its culinary escapades under professional supervision. Senior Wildlife Officer Jane Burns commented on the incident, saying, "While it isn't unusual to see crocs around Mackay, it is unusual to find one in someone's backyard." Well, Jane, they say every family has a skeleton in the closet, but in Mackay, it seems they might have a croc in the coop. This peculiar episode follows hot on the heels of recent reports of a crocodile deciding to test its high jump skills, attempting to land in a fisherman's tinnie at Jane Creek in nearby St Helen's Beach. Witnesses say the crocodile executed a perfect swan dive, narrowly avoiding a career in aquatic acrobatics. As the good people of Mackay navigate this unexpected croc invasion, wildlife authorities are reminding everyone to be "<a href="https://www.qld.gov.au/environment/plants-animals/animals/living-with/crocodiles/becrocwise" target="_blank" rel="noopener">Crocwise in Croc Country</a>". Tips include expecting crocs in all waterways (yes, even in your neighbour's kiddie pool), obeying warning signs (they're not just fancy decorations), and refraining from using canoes and kayaks (apparently, crocs have a thing for watercraft). So, the next time you suspect a goanna is admiring your chicken coop, remember – it might just be a crocodile in disguise, ready for a culinary adventure and a chance at stardom. Images: DISA

Travel Trouble

“That’s insulting”: Brittany Higgins grilled over "fabricated" allegations

Brittany Higgins has denied she lied when she accused Bruce Lehrmann of sexually assaulting her in Parliament House. Higgins was called to give evidence on Thursday, as part of Lehrmann's defamation suit against Lisa Wilkinson and Channel Ten, when she was grilled during cross-examination by Lehrmann’s barrister Steven Whybrow SC. “That is a fabrication that you were sexually assaulted,” Whybrow said. “I understand that is your assertion. It’s insulting but I understand it,” Higgins replied. Whybrow’s questioning revolved around how Higgins’ recollection of events changed between statements she gave to the police, in court, to journalists from Ten and a news website, and in the first draft of a book she sent to publisher Penguin Random House. One example was that the location of a box of chocolates eaten after the alleged rape had changed between versions. “I want to suggest to you that is an example of your evidence evolving as you find out new information,” Whybrow said. “No, I don’t accept that,” Higgins answered. She admitted giving incorrect statements to Wilkinson and Ten producer Angus Llewellyn during a five-hour interview conducted in January 2021, before she was filmed for bombshell The Project broadcast that first aired Brittany's story. These claims, which included what security did and what she was wearing after the alleged rape, were based on her beliefs at the time, the court was told. Lehrmann has also already given evidence in which he admitted to a number of lies and false statements he gave to police, Parliament House security, his employer and supervisor, and the media. Lehrmann is suing Lisa Wilkinson and Channel Ten for defamation, specifically citing a February 2021 report on The Project in which Higgins was interviewed and her sexual assault story made national headlines. Image credits: Getty Images

Legal

Sam Newman grilled point-blank: "Are you a racist?"

Sam Newman has been left struggling to come up with an answer after being asked if he is a racist. The former AFL player spoke with Tony Jones on 3AW radio on Thursday, as he doubled down on recent comments that encouraged Australians to boo during Welcome to Country acknowledgements. While defending his opinions, Newman was asked point-blank by Jones, "Are you a racist?" Newman stuttered in response, "Now... what a... No, no, please..." Jones clarified his question, "I think there would be people listening to this at the moment with an open mind that would want me to ask that question." Newman became immediately defensive, asking in retaliation, "Please... now you tell me what you think a racist is besides saying me ... Who have I vilified? I don't think you know what racism is. "Racism is about hate primarily and it's if you defile, decry or degrade someone, think you're superior than them or try to dominate them." "It's the most overworked word in the English lexicon at the minute... you tell me why anything I've said and what I've done is anything to do with racism." Newman then went on to highlight the past controversy surrounding Indigenous AFL legend Adam Goodes, saying he was relentlessly booed while playing because of an incident on the field, and not because of his race. "[In 2015] Adam Goodes was booed because he pretended to throw a spear at the Carlton cheer squad after the Swans were beating them by 10 goals at half-time and wondered why people... people get booed on the football field, not because of their skin colour, but because of things they do," Newman said. "I know that, everyone knows that. Then the AFL waded into this... and said 'please don't boo Adam Goodes'. That's like red rag to a bull." Contrary to Newman's comments, Goodes had been booed for weeks prior to tha incident by the crowd every time he neared the ball, with the crowd escalating their behaviour, which resulted in fans being kicked out of the stadium. Newman also insisted he was not attempting to incite violence against First Nations Australians after he urged people to boo the Welcome to Country at the AFL Grand Final. "We like to go to the football and watch the game without being told to vote for the gay marriage proposal, which is fine, without being told to vote for the Voice - I know (the AFL) has retracted their direction to vote Yes for the Voice. Why do they get involved?" he said. "I'll tell you. It's an absolute hoax. It's a rort. Welcome to Country. Why do we have to be welcomed to the country we live in? Why is that? It is just a mark of division. The people who welcome you to country get a nice stipend out of it. Why do they charge to have it? It is just a rort." Just prior to his radio appearance, senator Lidia Thorpe once again blasted his comments on the Today Show. "Sam Newman, I'm not sure why he's even in the news. He's irrelevant to any debate of the time," she said on Thursday morning. "It's about peace. The whole message behind it is respect." "Sam Newman is not a respectful man at the best of times. He needs to educate himself." Image credits: Getty Images

News

"I have never seen that": Nat Barr and Shirvo floored by Jamie Oliver's sneaky chicken hack

Celebrity chef and all-round roast chicken wizard Jamie Oliver unleashed a culinary revelation on Sunrise hosts Natalie Barr and Matt Shirvington recently, rendering them momentarily dumbfounded by his quirky approach to chicken cookery. The Naked Chef himself, a spry 48 years young, graced the Sunrise breakfast program with his presence to unveil his unique chicken-cooking hack. Sporting an apron that read "I'm not a regular chef, I'm a cool chef," Jamie embarked on a culinary adventure like no other. To achieve chicken nirvana, Jamie began by marinating the poultry and potatoes in an enchanting blend of lemon, herbs and honey (presumably sprinkled with a touch of fairy dust) before revealing the move that floored the two hosts. In a move that would make Houdini jealous, Jamie wedged those marinated chicken legs into an oven rack, like a magic trick gone deliciously wrong. With the poise of a culinary acrobat, he lowered the rack into a preheated oven, allowing the chicken pieces to dangle over the potatoes below, like a suspenseful scene in a blockbuster movie. Apparently, the technique is used so that the excess marinade would gracefully drip into the tray, creating an explosion of flavour that would make fireworks blush with envy. In Jamie's own words, "This is giving you the best, most juicy chicken and (it’s) crispy." Mind. Blown. And where did Jamie find inspiration for this chicken wizardry? Why, in his travels around the Mediterranean, where rotisseries are as common as sunscreen at the beach. Truly, Jamie Oliver has taken "thinking outside the box" to a whole new level. Nat Barr and Shirvo appeared utterly mesmerised by Jamie's culinary sorcery. Shirvington exclaimed, "Mind blown," while Barr added, "Wow, I have never seen that!" If they'd had hats, they would've tipped them in reverence. In fact, the Sunrise hosts, joined by Mark Beretta, gave Jamie a standing ovation at the end of his demonstration – before revealing that Jamie is set to make a triumphant return to the Sydney Opera House in November for one night only, where he will grace the stage for an evening of deep conversations about his career, inspirations, life, love, and what keeps him motivated. In Jamie's own words: "Every time I visit Australia, it feels like a big old hug – it’s a real home away from home for me, and I'm so excited to be back this year for this event." So, prepare your questions about good food, good times, and perhaps even chicken-chandelier cooking, and get ready to laugh until your ribs ache. Jamie Oliver is back to steal the culinary spotlight, one chicken leg at a time. Images: Sunrise

Food & Wine

Alan Joyce grilled over cancelled flights and Covid credits

Outgoing Qantas CEO Alan Joyce has faced a line of tough questioning after appearing in front of a Senate committee on Monday, who questioned his enormous salary in the face of the cost of living crisis. At the explosive public hearing of the select committee on the cost of living, which Joyce had to be summonsed to after repeatedly refusing to attend, the outgoing Qantas chief executive defended the record $2.47bn full-year profit he announced just days earlier. Senators were confused by the extraordinary profit, given Qantas has seen 12 months of soaring customer dissatisfaction and a looming class action lawsuit over the travel credits policy during the height of the pandemic, as well as facing accusations of anti-competitive behaviour, and historically high cancellation rates out of Sydney airport. Joyce defended the profits, saying Qantas had been caught up in a wave of “criticism of corporate profits” due to cost-of-living pressures. As well as the company's incredible profits, Joyce himself, who is walking away from the CEO role at the end of the year, is set to walk away with as much as $24 million in personal pay. Labor senator Tony Sheldon quizzed Joyce on if he feels "embarrassed" over his huge personal salary, given the airline’s soaring complaints and his decisions to restructure the airline to pay employees less. Joyce refused to answer the question, saying the senator was "making a whole series of points that are just incorrect.” Joyce was then grilled on the seemingly "strategic" cancellation of domestic flights, in which some senators, as well as airline competitors, had accused Qantas of booking in flights out of Sydney airport and then cancelling them last minute, to block other airlines from increasing their services. He again denied these claims, stating that Qantas’s cancellation rate on a national level (not out of Sydney specifically) were the lowest of the major carriers, and blamed the cancellations on “supply chain issues” and “air traffic control delays”. Finally, Joyce was confronted over his policy of not refunding travel credits that were issued when travellers' trips were cancelled during the height of the pandemic. In June, Qantas announced more than $500 million in Covid credits remained unclaimed and would expire by the end of the year. While refunds have been offered for some credits, not everyone was able to claim these, and a class action lawsuit is now claiming compensation for lost interest on the credits. At the Senate committee meeting, Jetstar chief executive, Steph Tully, said the number of unclaimed credits now lies at $370 million, however this figure did not reflect Jetstar or overseas customers’ credits. “Around $100m” in Jetstar credits remain unclaimed, on top of Qantas’s $370m, Tully said. Senator Sheldon then slammed Tully for "not being transparent” before asking “what’s stopping you from refunding the money”. Tully replied “lots of reasons”, citing codeshare flights and “half-taken trips”. Image credits: Getty Images

Money & Banking

The ultimate chicken pie recipe

Looking for something impressive (but quite easy) to make this weekend? Look no further than this scrumptious pie. Served with a salad, it’s a delicious meal for summer that will impress the entire family. Serves: Four to six Preparation time: 15 minutes Cooking time: 40 minutes Ingredients: <ul> <li>4 tablespoons butter</li> <li>1/4 cup onion, chopped</li> <li>1/4 cup celery, chopped</li> <li>1/4 cup carrot, chopped</li> <li>1/4 teaspoon salt</li> <li>2 tablespoons flour</li> <li>2 cups milk</li> <li>1/2 cup thick cream</li> <li>1 cube chicken stock, dissolved in hot water</li> <li>2 cups chicken, cooked and chopped</li> <li>1/2 cup frozen peas</li> <li>1/2 teaspoon fresh thyme plus more for garnish if desired</li> <li>Frozen shortcrust pastry</li> <li>Fozen puff pastry</li> <li>1 egg</li> </ul> Method: <ol> <li>Allow puff pastry to thaw at room temperature and then gently unfold.</li> <li>In a large pot, melt butter over medium high heat.</li> <li>Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.</li> <li>Sprinkle flour over vegetables and cook for one to two minutes.</li> <li>Gradually whisk in milk, cream and chicken stock, and bring to a slow boil.</li> <li>Simmer gently over medium heat until sauce begins to thicken (should take about five minutes).</li> <li>Turn heat to low, and add chicken, peas and thyme.</li> <li>Preheat oven to 220.</li> <li>Line the base and side of a pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven and let cool a little.</li> <li>Pour chicken mixture into a baking dish.</li> <li>Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge.</li> <li>Using a pastry brush, brush egg onto the top of the puff pastry.</li> <li>Bake for 30 to 35 minutes. The puff pastry will be a deep golden brown colour.</li> <li>Cool for 5 minutes before serving.</li> </ol> Image credit: Shutterstock

Food & Wine

Karl grills police commissioner over near-fatal tasering

Karl Stefanovic has grilled the NSW police commissioner over the devastating near-fatal tasering of a 95-year-old woman. The Today host told Commissioner Karen Webb that there was “a lot riding” on the investigation into the tragic accident, which has left Clare Nowland fighting for her life. Karl asked if there was any other way the police officers could’ve handled the situation, to which Commissioner Webb responded, “We don’t know that.” “We don’t know why the aged-care facility called the police in the first place. “Police officers are trained in a number of tactical options to use the least amount of force.” “Until we actually understand why, we won’t really know.” A senior constable was stood down by NSW Police earlier this week over the incident, while detectives investigate the circumstances surrounding the tasering. Ms Nowland, who is now receiving <a href="https://www.oversixty.com.au/health/caring/sad-update-on-95-year-old-tasered-in-aged-care-home" target="_blank" rel="noopener">end-of-life care</a>, is believed to have been standing at her walking frame with a knife before she was tasered by police. As a result, the aged care resident fell to the floor and hit her head. As the incident garnered attention across the country, pressure has mounted on NSW police for them to release the footage of the tasering captured on the officer’s body-worn camera. Ms Webb doubled down on her decision to not release the video, as well as her own refusal to view it. “People can’t reconcile the fact that you haven’t looked at this video. They just can’t fathom why you wouldn’t have,” Stefanovic said. In reply, Ms Webb said, “As a decision maker, I may watch this video when all the evidence comes before me.” “But, by watching that video now won‘t make the investigation go faster.” “I need these detectives who are the best in NSW to work through this methodically, follow a process and then I’ll review it as a whole.” Ms Webb justified her stance by saying the local police commander was told by the family they did not want the video to be released at the moment. Despite this, she admitted she understood criticism around her decision to not watch the video, and it potentially poorly portrayed police. “It (the video) may not look good at all,” Ms Webb said. “We need to work through the facts and not speculate.” Ms Webb would not confirm how long the investigation would take or when it would deliver its findings. Image credits: Today

"So traumatic": Michelle Bridges grilled over Biggest Loser's impact

Michelle Bridges has been slammed by a body positivity activist for the negative impact The Biggest Loser's strict rules around weight loss had on viewers. Appearing on The Project for a discussion around health and body image, Bridges went head-to-head with activist April Helene-Horton, who said she was unsure if she wanted to appear in the segment, given the “traumatic” presence The Biggest Loser was in her life. The weight loss program, which aired on Channel Ten from 2006 and ran for 11 seasons, featured Bridges as one of the several tough-talking trainers, motivating overweight contestants to intensively diet and exercise in a contest to lose the most weight in the fastest time for a big cash prize. During the discussion on The Project, Bridges and The Biggest Loser were put to the test to discuss what it means to be healthy. <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/reel/CsFI_QPu7Y9/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/CsFI_QPu7Y9/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by The Project (@theprojecttv)</a> </div> </blockquote> The Project host Sarah Harris asked Helene-Horton who was to blame “for the idea that larger bodies are bad”, as she listed “mainstream media, fashion, doctors who don‘t want to see fat patients, social media” among the main culprits. “Would you put the fitness industry in that same category?” Bridges asked. “Yeah I would. And I’ll be really honest and say, I was somewhat nervous coming here today to see you, because I would genuinely say that the show The Biggest Loser was one of the most traumatic things that ever happened to me,” Helene-Horton replied. “Yeah, I hear you. I absolutely hear you. Going on a show like that back in the day, I really had to dig deep and question my morals about why I’m in the health and fitness industry,” responded Bridges. Helene-Horton said that, having spoken to Bridges, she’d soon realised they had some things in common. “You, like me, are somebody who struggled against the idea that you need to be perfect. But the edit [on The Biggest Loser] still made me feel like someone who had the same values as you … would make me feel shame.” Bridges went on to admit that The Biggest Loser wouldn't "work" today, due to the liberation of the body positivity movement and the change in definition of what it means to be healthy. “When I look back on it, 17 years ago, it was a totally a different culture back then. I don’t think that show would work today. In fact, I know it wouldn’t,” she said. Image credits: The Project <div class="media image" style="caret-color: #000000; color: #000000; font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none; box-sizing: inherit; display: flex; flex-direction: column; align-items: center; width: 705.202209px; margin-bottom: 24px; max-width: 100%;"> </div>

Body

What to eat when you have COVID – and why reaching for the chicken soup is not a bad idea

Got COVID? Again? Deciding what to eat can be mentally taxing, especially when you are not feeling well. However, our diet plays a role in preventing and managing poor health, including COVID. Having a healthy diet is associated with a <a href="https://gut.bmj.com/content/70/11/2096">reduced risk of COVID</a>. And, if you do have COVID, a healthy diet is associated with <a href="https://gut.bmj.com/content/70/11/2096">milder symptoms</a>. <h2>What should I eat during COVID infection?</h2> When we are sick it can be challenging to even think about food. However, the best way to fight the infection is by providing your body with foods that best support you to <a href="https://www.emro.who.int/nutrition/covid-19/nutrition-advice-for-adults-during-the-covid-19-outbreak.html">heal</a>. Fresh fruit, vegetables, whole grains and various forms of protein are broken down into substances by the body to support your immune system. <a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">The Australian Guide to Healthy Eating</a> suggests we eat a variety of fresh foods every day including: <ul> <li> two serves of fruit and five serves of vegetables </li> <li> whole grains, such as wholemeal pasta, brown rice or wholemeal bread </li> <li> healthy fats, such as avocado or olive oil </li> <li> meat and meat alternatives (such as lean beef, chicken, tofu or legumes) and dairy (such as cheese or milk). </li> </ul> Eating these kinds of foods every day helps provide our body with the nutrients required to fight infections and remain healthy. <a href="https://doi.org/10.3390/nu10050587">Avoiding processed and ultra processed foods</a> is also encouraged due to the high levels of salt and sugar and lack of nutrition found in these types of foods. <h2>What about chicken soup or similar?</h2> A great way to get all the nutrition your body requires when sick with COVID is through homemade chicken soup, chicken avgolemono, chicken congee or other similar dishes. Why? Here are four good reasons: 1. It’s easy and cheap to make The great thing about chicken soup is you can pop it in one pan (or into a slow cooker), throw all the ingredients in together and let it simmer away. While the ingredients in chicken soup pack a powerful nutritional punch, they don’t cost the Earth. 2. It’s easy to absorb The boiling process releases the <a href="https://doi.org/10.3390/foods10071456">nutritional elements</a> found in the ingredients and aids in digestion and absorption of these vital nutrients. 3. It’s full of vitamins and minerals <a href="https://scuj.journals.ekb.eg/article_119478.html">Essential vitamins and minerals</a> found in chicken soup include: iron, magnesium, sodium, potassium, calcium, chromium, copper, zinc, vitamin A, vitamin C, vitamin B6 and vitamin B12. 4. It’s flavoursome and powerful The tasty flavour of chicken soup is enhanced by the <a href="https://doi.org/10.1080/10942912.2017.1291678">seventeen different amino acids</a> found in chicken soup. These amino acids also provide strength for your <a href="https://pubmed.ncbi.nlm.nih.gov/17403271/">immune system.</a> <h2>Nutrition can support immune health but it’s not the only answer</h2> The best way to treat and manage a COVID infection is to avoid it in the first place. So remember to practise good hygiene, like washing your hands regularly, and maintain your recommended <a href="https://www.health.gov.au/our-work/covid-19-vaccines/advice-for-providers/clinical-guidance/clinical-recommendations">vaccine schedule</a>. Practising a healthy lifestyle will also reduce your risks of not only contracting COVID, but also developing chronic disease. This includes not smoking or vaping, maintaining healthy physical activity habits, getting enough sleep and reducing alcohol consumption. The current <a href="https://www.health.gov.au/news/australian-alcohol-guidelines-revised#:%7E:text=To%20reduce%20the%20risk%20of,risk%20of%20harm%20from%20alcohol.">recommendation</a> for maximum alcohol intake is ten standard drinks in one week, and no more than four standard drinks in one day. <h2>Don’t forget to drink plenty of water</h2> Water is <a href="https://health-study.joinzoe.com/post/how-much-fluid-should-i-drink-if-i-have-covid-19">crucial</a> when you’re sick. Being dehydrated can enhance symptoms of colds and infections, including COVID. It is also associated with a higher risk of developing <a href="https://ccforum.biomedcentral.com/articles/10.1186/s13054-022-04203-w">long COVID</a>. Aim to drink at least two litres of water per day, even more if you have a high body weight or have been losing fluids through vomiting or sneezing/runny nose. If you don’t feel like having plain water, there are many healthy alternatives such as tea, broth or soup. <h2>Let’s remember to eat healthy anyway</h2> Eating a healthy and balanced diet is an important part of maintain good health and vitality. Getting caught up in fads or buying supplements can be expensive and there is <a href="https://theconversation.com/dont-listen-to-gwyneth-paltrow-ivs-are-not-a-shortcut-to-good-health-202621">controversy</a> around their effectiveness. In the long run, eating healthy will make you feel better and save you money. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/what-to-eat-when-you-have-covid-and-why-reaching-for-the-chicken-soup-is-not-a-bad-idea-202338" target="_blank" rel="noopener">The Conversation</a>.

Body

Easter eggs: their evolution from chicken to chocolate

A lot of Easter traditions – including hot cross buns and lamb on Sunday – stem from medieval Christian or even earlier pagan beliefs. The chocolate Easter egg, however, is a more modern twist on tradition. Chicken eggs have been eaten at Easter for centuries. Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection as well as the arrival of spring. Although nowadays eggs can be eaten during the fasting period of Lent, in the middle ages they were prohibited along with meat and dairy. Medieval chefs often found surprising ways around this, even making mock eggs to replace them. For Easter – a period of celebration – eggs and meat, such as lamb (also a symbol of renewal), were back on the table. Even once eggs were permitted in fasting meals, they kept a special place in the Easter feast. Seventeenth-century cookbook author John Murrell recommended “egges with greene sawce”, a sort of pesto made with sorrel leaves. Across Europe, eggs were also given as a tithe (a sort of yearly rent) to the local church on Good Friday. This might be where the idea of giving eggs as a gift comes from. The practice died out in many Protestant areas after the Reformation, but some English villages kept the tradition going until the 19th century. It’s not known exactly when people started to decorate their eggs, but research has pointed to the 13th century, when King Edward I gave his courtiers eggs wrapped in gold leaf. A few centuries later, we know that people across Europe were dying their eggs different colours. They usually chose yellow, using onion peel, or red, using madder roots or beetroots. The red eggs are thought to symbolise the blood of Christ. One 17th-century author suggested this practice went as far back as early Christians in Mesopotamia, but it’s hard to know for sure. In England, the most popular way of decorating was with petals, which made colourful imprints. The Wordsworth Museum in the Lake District still has a collection of eggs made for the poet’s children from the 1870s. <h2>From dyed eggs to chocolate eggs</h2> Although dyeing patterned eggs is still a common Easter activity, these days eggs are more commonly associated with chocolate. But when did this shift happen? When chocolate arrived in Britain in the 17th century, it was an exciting and very expensive novelty. In 1669, the Earl of Sandwich paid £227 – the equivalent of around £32,000 today – for a chocolate recipe from King Charles II. Today chocolate is thought of as a solid food, but then it was only ever a drink and was usually spiced with chilli pepper following Aztec and Maya traditions. For the English, this exotic new drink was like nothing they’d ever encountered. One author called it the “American Nectar”: a drink for the gods. Chocolate was soon a fashionable drink for the aristocracy, often given as a gift thanks to its high status, a tradition still followed today. It was also enjoyed in the newly opened coffee houses around London. Coffee and tea had also only just been introduced to England, and all three drinks were rapidly changing how Britons socially interacted with each other. Catholic theologians did connect chocolate with Easter in this time, but out of concern that drinking chocolate would go against fasting practices during Lent. After heated debate, it was agreed that chocolate made with water might be acceptable during fasts. At Easter at least – a time of feasting and celebration – chocolate was fine. Chocolate remained expensive into the 19th century, when Fry’s (now part of Cadbury) made the first solid chocolate bars in 1847, revolutionising the chocolate trade. For the Victorians, chocolate was much more accessible but still something of an indulgence. Thirty years later, in 1873, Fry’s developed the first chocolate Easter egg as a luxury treat, merging the two gift-giving traditions. Even in the early 20th century, these chocolate eggs were seen as a special present, and many people never even ate theirs. A woman in Wales kept an egg from 1951 for 70 years and a museum in Torquay recently bought an egg that had been saved since 1924. It was only in the 1960s and 1970s that supermarkets began to offer chocolate eggs at a cheaper price, hoping to profit off the Easter tradition. With rising concerns over long-term chocolate production and bird flu provoked egg shortages, future Easters might look a little different. But if there is one thing that Easter eggs can show us, it’s the adaptability of tradition. Image credit: Shutterstock This article originally appeared on <a href="https://theconversation.com/easter-eggs-their-evolution-from-chicken-to-chocolate-203074" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

No, you shouldn’t wash raw chicken before cooking it. So why do people still do it?

Food safety authorities and regulators <a href="https://foodsafety.asn.au/topic/tips-poultry/">around</a> <a href="https://www.cdc.gov/foodsafety/chicken.html#:%7E:text=after%20handling%20chicken.-,Do%20not%20wash%20raw%20chicken.,that%20previously%20held%20raw%20chicken.">the</a> <a href="https://www.food.gov.uk/safety-hygiene/cleaning">world</a> <a href="https://www.mpi.govt.nz/food-safety-home/preparing-and-storing-food-safely-at-home/clean-cook-chill/#:%7E:text=Don't%20wash%20raw%20chicken,food%20poisoning%20from%20campylobacter%20bacteria.">recommend</a> you don’t wash raw poultry before cooking. That’s because washing chicken can splash dangerous bacteria around the kitchen. It’s best just to thoroughly cook the chicken without washing it, so it is safe to eat. Despite this, chicken-washing remains common. A <a href="https://www.safefood.qld.gov.au/newsroom/does-raw-chicken-need-rinsing/">survey</a> by Australia’s Food Safety Information Council showed almost half of Australian home cooks washed whole chickens before cooking. Dutch research found <a href="https://www.foodsafetynews.com/2022/05/dutch-survey-finds-a-quarter-of-people-wash-chicken-despite-expert-advice/">25%</a> of consumers washed their chicken often or almost always. So why do people do it – and what does the research say about the risks of chicken-washing? <h2>Chicken meat and germs</h2> Incorrect cooking temperatures and cross-contamination between different foods are two of the most important factors linked to foodborne illness. This is particularly relevant to poultry meat. Two leading causes of foodborne illness are the bacteria <a href="https://www.cdc.gov/campylobacter/index.html">Campylobacter</a> and <a href="https://www.cdc.gov/foodsafety/communication/salmonella-food.html">Salmonella</a>, which are commonly found on raw poultry. In Australia, reported cases of Campylobacter and Salmonella have almost <a href="https://foodsafety.asn.au/topic/tips-poultry/">doubled</a>over the last two decades. Of the estimated 220,000 cases of Campylobacter infection each year, <a href="https://foodsafety.asn.au/topic/tips-poultry/">50,000</a> can be attributed either directly or indirectly to chicken meat. <h2>Chicken-washing myths, busted</h2> One <a href="https://doi.org/10.1016/j.foodcont.2020.107682">analysis</a> of consumer responses to an education campaign about the dangers of washing raw poultry shed light on why many people still wash raw chicken before cooking. Some believe there is a need to wash faeces and other matter off the chicken meat. In fact, modern processing techniques mean chicken carcasses do not need additional cleaning. Others believe washing with a slightly acidic solution (such as vinegar or lemon juice) will kill bacteria. On the contrary, <a href="https://doi.org/10.1016/j.foodcont.2018.06.034">research</a> has shown washing raw poultry in lemon juice or vinegar does not remove bacteria and can increase the cross-contamination risk. <h2>Washing chicken splashes bacteria around</h2> One of the more compelling arguments why washing raw poultry under a running tap is a risky activity comes from <a href="https://doi.org/10.1063/5.0083979">recent research</a> on water droplets ejected from the surface of washed chicken. The study clearly showed bacteria can be transferred from the surface of the chicken to surrounding surfaces via water droplets. Using high-speed imaging, the researchers found a higher tap height can increase splashing. Chicken meat is often soft and the water flow can create a divot in the surface. This leads to splashing that would not occur on a curved, hard surface. The researchers placed large agar plates next to the chicken surfaces to capture any water droplets. This allowed them to grow the bacteria that were transferred with the splashed water. They found the level of bacterial transmission increased with greater tap height and water flow rate. Aerated water (which is what you get when the tap is running very hard) also increased splashing and bacterial transmission. <h2>What if I still really want to wash my chicken meat?</h2> While washing raw poultry is not recommended, it appears some home cooks are reluctant to let go of this old habit. If you insist on washing chicken meat, consider doing so in a sink of water rather than under a running tap. Use a paper towel to mop up any liquids, dispose of the towel and clean up afterwards. This will help reduce the risk of cross-contamination and keep the kitchen safe. And please wash your hands after handling raw meat! Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/no-you-shouldnt-wash-raw-chicken-before-cooking-it-so-why-do-people-still-do-it-192723" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

“You couldn’t pull it off”: Kochie grills Anthony Albanese over election promises

Prime Minister Anthony Albanese has come under fire from Sunrise host David ‘Kochie’ Koch over two election promises the host says were broken in Tuesday’s federal budget. Kochie brought up two promises Mr Albanese made to Australians before taking on the top job, including real wage increases and a drop in power bills by $275. “Now, those two in this budget are a fail,” the Sunrise host said. “What do you say to voters … you have broken two promises?” Refuting that promises regarding wages were broken, the Prime Minister said the minimum wage had increased by 5.2 percent, with inflation at the time sitting at 5.1 percent. “That is a real wage increase for minimum wage workers out there,” he said. As for slashing power bills, Kochie pointed out that they were instead going up by more than half over the next year and a half. “You said you’d save $275 a year on power bills, and now they are going up 56 percent over the next 18 months,” Kochie said. “The Ukraine war has been going a fair while. We knew this was happening.” Mr Albanese conceded that the war in Ukraine was one contributor to increasing prices while also attributing it to “failed energy policies” under the previous Coalition government. “One [reason] is the Ukraine war, which has been going on for some time, that has flowed through into global prices,” the Prime Minister explained. “We know global energy prices have fed into global inflation. “In our competitors, many of them are looking at double-digit inflation. You are aware of that pressure. “As well as that, we had 10 years of failed energy policies, we saw four gigawatts leave the system, and only one go back in. If you have less supply, that has an impact on price. That is why we are dealing with that through our Powering Australia Plan.” Kochie didn’t let up though and questioned why Mr Albanese made the promise in the first place if he knew he “couldn’t pull it off”. “But you shouldn’t have made the promise because you knew you couldn’t pull it off,” he said. Co-host Natalie Barr also weighed in, pointing out that election promises influence who Australians vote for. “When it comes to power prices, there are real pressures out there,” Mr Albanese continued. “We understand people are doing it tough. We understand the power price issue is a difficult one. That’s why we’ve flagged the preparedness for further regulatory reform.” Treasurer Jim Chalmers received similar treatment from the morning show host, with the war in Ukraine being a sore point. “I think Australians understand, Kochie, that when you’ve got a war in Europe which is causing havoc on global energy markets, then that has consequences for electricity prices here in Australia,” Mr Chalmers said. “I think people do understand that, and I think they also understand that renewable energy, it’s not just cleaner energy, it’s cheaper energy as well, that remains the case. “What we’re doing in this budget is investing in new sources of energy, which is important over time, but we have also got necessary regulatory steps. “There is more work to be done when it comes to the electricity market and we do understand these electricity price rises make it harder for Australians who are already under the pump, and that is why we are taking some of the steps that we are taking.” In the new budget, the Powering Australia Plan will see $20 billion spent on upgrading the electrical grid, including connecting Tasmania’s Battery of the Nation, a network of hydropower and power stations, to the East Coast transmission network. The government also plans to spend $224.3 million on a program delivering 400 community batteries to store excess solar energy, as well as $102.2 million on a program to help up to 25,000 households access solar-powered energy. Images: Sunrise

Money & Banking

Pumpkin and chicken red curry

If you’re feeling like Thai food tonight, but the take-out menus away and give this pumpkin and chicken curry recipe a try. We bet you’ll be converted! Serves: 4 Ingredients: <ul> <li>1 small pumpkin, halved, peeled and cubed</li> <li>2 shallots, chopped</li> <li>3 cloves of garlic, chopped</li> <li>1 tablespoon of red curry paste</li> <li>2 tablespoons of water</li> <li>1 can of unsweetened coconut milk</li> <li>2 tablespoons of Asian fish sauce</li> <li>1 lime, juiced</li> <li>2 teaspoons of brown sugar</li> <li>3 tablespoons of peanut oil</li> <li>0.5kg of chicken breast, cut into pieces</li> <li>2 tablespoons of fresh basil</li> <li>White rice to serve</li> </ul> Method: 1. In a large pot of boiling water, boil pumpkin until it begins to get tender, for about seven minutes. 2. Using a blender, blend shallots, garlic, curry paste and water until smooth. 3. In a bowl, mix coconut milk, fish sauce, lime juice and brown sugar. Stir until dissolved. 4. Heat two tablespoons of peanut oil in a large wok on medium heat. Add chicken, searing until lightly brown. Remove chicken from wok. 5. Add remaining oil to wok and return to heat. Add mixed curry sauce and cook, stirring. Add coconut milk mix and bring mixture to a boil. 6. Add pumpkin and chicken and let simmer until chicken is cooked through and pumpkin has grown tender. 7. Garnish with basil and serve with white rice. Image: Taste

Food & Wine

Mexican chicken tortillas

Chicken mince works wonders in the black bean and corn filling, while fresh coriander, avocado and lime juice round out the Mexican flavours. Olé! <div> <h2>Ingredients</h2> • 1 Tbsp olive oil • 1 red onion, finely diced • 1 red capsicum, finely diced • 2 cloves garlic, crushed • 500g chicken mince • 375g mild chunky salsa • 1 cup water • 425g can black beans, drained and rinsed • 125g can corn kernels, drained • 1 cup coriander leaves, roughly chopped • Sour cream, to serve • 1 avocado, sliced, to serve • Tortillas, warmed, to serve • Lime wedges, to serve • Extra coriander, to serve </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> Heat oil in a large, deep frying pan over a medium heat. Add onion, capsicum and garlic and cook for 8 minutes or until tender. Add mince and cook, breaking up mince with a flatbottomed wooden spoon, for 10 minutes or until browned. Pour salsa and water over mince, stirring to combine. Bring to the boil. Reduce heat and simmer for 10 minutes or until mince is soft. </li> <li> Add beans and corn and cook for 1 minute or until heated through. Stir in coriander. Transfer mixture to a serving bowl. </li> <li> Serve mince mixture, sour cream, avocado, tortillas, lime wedges and extra coriander in separate bowls to allow guests to build their own meal. </li> </ol> Image: Better Homes & Gardens </div>

Food & Wine

A KFC employee shares secrets behind the herbs and spices recipe

KFC lures in millions of customers per week worldwide, with most people flocking to the fast food chain for the world-famous fried chicken. A popular TV program in the UK called Secrets of the Fast Food Giants has lifted the lid on secrets behind the famous breadcrumb coating that gives KFC’s chicken its famous and distinctive taste. KFC worker Jo said the chain is fiercely protective of the flavouring and only a handful of people know the full recipe. “It’s kept in a vault in Kentucky,” she said. “Across KFC, only two or three people actually know the exact recipe.” “We have two different spice blenders so one factory does half of the blend, and then another does the second half and then packs it.” “So actually not one factory knows the complete recipe.” Jo also shared how the KFC buckets are made of a whole chicken cut into nine pieces. “That allows us to have the perfect ratio of our breading to chicken,” she explained. Meanwhile, popcorn chicken is made from chicken breast and coated in a light seasoning. Additionally, a million and a half pots of gravy are sold at KFC a week, and some diehard fans even put it away for Christmas Day. “This is an original recipe that has come from the fryers, we drain it overnight and then it goes into making our gravy,” according to the KFC employee. “It’s literally as you’d make gravy at home with those meat juices.” KFC was founded in 1954 and has 24,000 outlets globally. Image: Shutterstock

Food & Wine

Chicken and cannellini bean soup

<div> With store-bought chicken and a zesty, herby gremolata, this wonderful warmer is ready in 30 minutes! Ingredients </div> <div> <div> <div> Finely grated zest of 2 lemons 1 cup flat-leaf parsley, finely chopped 2 cloves garlic, crushed 1 store-bought barbecue chicken 1 Tbsp olive oil 20g butter 350g button mushrooms, thinly sliced 1 brown onion, finely chopped 1 red capsicum, deseeded, finely diced 540g jar tomato and basil pasta sauce 4 cup chicken stock 400g cans of cannellini beans, drained and rinsed Sea-salt flakes and freshly ground black pepper, to season Carta di musica, to serve </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> To make gremolata, combine zest, parsley and garlic in a bowl and set aside. Remove skin from chicken and discard. Shred meat. Set aside. </li> <li> Heat oil and butter in a large deep saucepan over a medium-high heat. When butter is melted, add mushroom and cook, stirring occasionally, for 10 minutes or until golden. Transfer to a bowl and set aside. Add onion and capsicum to pan. Cook, stirring occasionally, for 5 minutes or until onion is soft. </li> <li> Add tomato sauce, stock, beans, chicken and mushroom and bring mixture to the boil. Reduce heat and simmer for 15 minutes or until heated through. Season. </li> <li> Ladle soup into bowls, top with gremolata and serve with carta di musica bread. </li> </ol> Image: Better Homes & Gardens </div> </div> </div>

Food & Wine

Coles takes the BBQ Chook to a whole new level

The humble rotisserie chicken – a widely loved dinner staple, has been taken to a whole new level. Coles have announced a new flavour of their iconic roast chicken. After the success of their Mexican-flavoured BBQ chook, the grocery giant has debuted another special addition that is honey BBQ flavoured. Marinated in honey, garlic and liquid smoke for a delectable flavour hit, the Honey BBQ roast chicken is filled with a paprika, garlic, honey, herb and breadcrumb stuffing. Coles Product Developer for Seafood & Deli, Tim Hickox, said the supermarket is excited to offer customers a fresh new take on the product. The roast chicken happens to be the third top-selling item in the country, right behind bananas and strawberries. “We are always looking for ways to innovate across our existing product range and provide our customers with interesting new meal ideas,” Mr Hickox said in a statement. “We think customers will love our brand-new Coles Honey BBQ Hot Roast RSPCA Approved Chicken, the perfect weekday meal base to grab-and-go and add to their favourite recipes, such as tacos with charred corn salsa and chipotle mayo, or sliders with coleslaw and ranch dressing.” Off the back of the Mexican-flavoured chicken’s popularity, he said Coles “discovered our customers are looking for original and flavour-packed alternatives to a standard roast chook”. Coles were also inspired by the success of their Honey Soy Chicken Kebabs, which are a firm customer favourite. The special edition Honey BBQ roast chickens are available now across Australia in all Coles’ delis (excluding the NT) for only $12. Image: Coles Supermarket

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