Top 10 Chinan junk foods

You’d be forgiven for thinking has been taken over by a bunch of healthy eating food bloggers, with the amount of kale seen on cafe plates all over the country. Which is why we thought we’d balance the scales, and celebrate our best-ever junk foods.
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Vanilla sliceDon’t be fooled, a mille-feuille this ain’t. Proudly less refined than other incarnations, the Aussie version touts a characteristic slab of gelatine-set vanilla custard, sandwiched between two pieces of flaky pastry, and topped with icing that varies in flavour and consistency between states. The slightly tart NSW version, spiked with passionfruit, ticks all boxes. For those keen to take their enthusiasm for vanilla slice to the next level, join thousands of pilgrims as they embark upon on Mildura this August for the annual Great n Vanilla Slice Triumph. Why not hark back to 2015 when Ballarat’sGolden Nugget Bakery won the title?

The great vanilla slice. Photo supplied

Golden GaytimeStreets launched the first Gaytime in 1959 and it wasn’t golden. In fact, Streets flirted with a variety of flavour incarnations including Strawberry Shortcake, Raspberry Rough, Cassata Roma and Turkish Delight, before the golden icon that we know and love today prevailed in 1970. A toffee-vanilla ice cream centre, dipped in chocolate and coated in the signature honeycomb biscuit crumb. Perfect for an Aussie summer’s arvo at the beach or in the ‘burbs.

A Golden Gaytime. Photo supplied.

Sausage sizzleStaple of the family barbecue, the voting booth, the local footy field and the Bunnings carpark, the humble snag sanga is undoubtedly ‘s most iconic lunchtime snack. Simplicity is the key here and fancy flourishes are unwelcome. The sausages should be cheap, plain and made from beef. Comes nto its own during election days when it is known as the “democracy sausage”.They should be served on a single slice of highly processed white bread (no rolls allowed). Acceptable accompaniments include tomato sauce and onion at a pinch. The best part, they’re designed to be consumed with one hand so you can bowl a couple of spinners between bites.

The ubiquitous sausage sizzle always delivers on the satisfying front. Photo: Darren Pateman

ShapesFirst produced in Victoria in the 1950s, over 53 million packets of Shapes are sold in every year. Their popularity is justified. The ideal salty snack for social gatherings or lonely Netflix binge watching sessions. Also, a conveniently boxed, sub-$3 meal for teenagers and University students. Clearly, Arnott’s are on to a good thing. If it isn’t broken, why fix it, right? Alas, in 2016, to widespread public backlash, Arnott’s decided to introduce “new and improved” flavours. Fortunately, this mistake was swiftly rectified.

Don’t mess with the recipe.

Meat PieBizarrely referred to as a ‘hand pie’ in the US, what we ns embrace as a logical attempt to unite one’s meal with a pastry receptacle, still seems somewhat of a novelty in other parts of the world. The classic Aussie pie should be a simple affair with a rich, ground beef and gravy interior, encased in pastry and served with tomato sauce. Despite good intentions, the pastry shell rarely succeeds in living up to its structural duties, resulting in the ubiquitous hot pie juggle, followed by furious steam panting and third degree burns for both mouth and hands. Smarter folk penetrate its pastry lid to inject the tomato sauce – an ingenious way to cool a scolding interior.

A national staple. Photo: iStock

Neenish tartThe ludicrously sweet, two-toned bakery icon. Although colour combinations vary (always riffs on the classic brown, pink and white) and the inclusion of jam might ruffle the feathers of a few purists, a foundation of sweet pastry with a faux cream interior and hardened icing top make these little gems the favourite sweet treat of children and dentists across the country. The Neenish tart’s origins are particularly illusive, enshrouded in the lies and scandal surrounding the fabled Ruby Neenish of Gong Gong, which turned out to be a prank staged by a disgruntled Gong Gong expat. The first known recipe was published in the Sydney Mail in 1901 and was simply credited to “the housewife”.

Neenish tarts. Photo: iStock

MiloMilo first launched at the Sydney Royal Easter Show in 1934 as a nutritional (seriously) beverage for children. Enjoyed hot or cold, and always with milk, this choc-malt powder is the teenage after-school snack of choice. The n recipe is charmingly flawed in its inability to dissolve adequately when mixed, resulting in a truly unique sludgy, crunchy, meal/beverage hybrid that necessitates the use of a spoon. The challenge is to push the Milo to milk ratio to its utmost limit of dryness, especially when mum isn’t looking.

Thankfully, the n recipe for Milo will remain unchanged.

PassionaThe familiar favourite most ns have been pronouncing incorrectly for the last 90 years. The recommended pronunciation, “Pash-ona”, was published on a 1927 advertisement which also boasted a flattering testimonial from Lady de Chair, wife of the Governor of NSW. Originally developed by Spencer Cottee in the 1920s as a cordial designed to use up extra passionfruit on his Lismore farm, Passiona became the foundation of the Cottee’s empire.

Those familiar colours …

Chiko RollWith a history as complex and mysterious as its filling, this distant ocker cousin of the spring roll was first sold at the Wagga Wagga Agricultural Show in 1951 and has been gracing the deep fryers of your local fish-n-chipper ever since. Of course, it’s never that simple and “ownership’of the chiko roll’s birthplace is ongoing.It’s innards of cabbage, barley, carrot, beef, fat and other goodies could be described as gluey and comforting – and a possible hard-sell for the uninitiated. The Chiko’s crowning glory is its tough outer crust, making it the kind of no-nonsense, one-handed meal deal ns like best.

“Goodness” in one hand.

CheezlesTwisties or Cheezles? The secret to claiming the title of ‘King of the corn based cheese flavoured mystery crisps’ lies in interactivity. Not only does the mighty Cheezle deliver on the flavour front but their round shape makes them a down-right novelty to consume. Line them up on each finger and don’t forget to lick off all the orange-cheesy powdered goodness. Or, bring a little bit of sophistication to your next social get-together by serving them on twiggy stick skewers. What’s not to like?

Crispy, crunchy, salty…addctive. Photo: Jacky Ghossein

Premier faces howls over Adani mine at town hall meeting

Premier Annastacia Palaszczuk was interrupted by protesters who chanted and later broke into song. Photo: Tammy LawOpponents of Adani’s vast new Queensland mine have howled at the premier after she told them they would not stop coal mining in the state.
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Protesters interrupted Annastacia Palaszczuk’s town hall meeting in Cairns on Tuesday night, chanting “no, no, no” in opposition to the mine.

But the Premier told them jobs were vital and coal mining would not cease in Queensland: “Coal is going to be a part of our energy mix for many years to come,” she said.

“Rubbish!” the protesters howled in reply.

They later interrupted the meeting by bursting into song.

The Premier’s comments came on the same day her government announced a plan to fight climate change and help protect the Great Barrier Reefby cutting Queensland’s carbon emissions.

The plan includes aims to “de-carbonise” the state’s emissions-intensive energy sector.

But while that plan is being executed in Queensland, Adani will be allowed to mine and export the state’s coal so it can be burned in India’s power stations, with India to account for those emissions.

Mine opponents, climate activists and reef scientists say new coal mines like Adani’s simply could not be allowed to proceed when the dire state of coral reefs worldwide was already well documented.

This week,former US vice-president and climate action campaigner Al Goreimplored not to build the mine, saying there was a choice to make between a huge new coal mine and the Great Barrier Reef.

Last month, former n Institute of Marine Science chief scientist Charlie Veron, credited with discovering 20 per cent of all coral species, said federal approvals for the Adani mine must be overturned.

“Coal mining is the number one danger to coral reefs now in the whole world. If we wipe out coral reefs, we are going to crash the ecologies of the oceans,” he told the ABC.


Melburnians waste enough food to feed extra 2 million people

The average Melburnian generates about 207 kilograms of food waste a year. Photo: Craig SillitoeMelburnians waste enough food to feed an extra 2 million people.
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And feeding the average Melburnian generates about 207 kilograms of food waste a year –meaning close to 1 million tonnes of edible food ends up rotting.

If that wasn’t alarming enough,food waste costs an average householdmore than $2200 a year.

The figures, produced as part of the Foodprint Melbourne project, were the first to quantify the city’s food waste, Melbourne University researcher Seona​ Candy said.

With Melbourne’s population surging and the city tipped to reach 10 million by 2050, food is considered the next big challenge in waste.

The Foodprint​Melbourne project is a collaboration between academics and councils to discover what it takes to feed Melbourne.

It found the water required to produce the city’s food is around 113 litres per person a dayand creates13.5 million tonnes of greenhouse gas emissions.

As the federal government looks to halve food waste by the year 2030,Melbourne this week will host theEcocity World Summit, oneof the biggest urban planning conferences in the world.

Dr Candy will tell attendees that shoppers canreduce food waste by buying odd-looking food, and supporting local processing of food and waste.

“If food is substandard then it can’t besold insupermarkets and there’s no other market for it because those businesses are shutting down,” she told Fairfax Media.

“But there are opportunities to look at waste not as waste but as a resource.

“It could be used to produce energy in the city by converting it to biogas [as in Norway and Switzerland] or to compost community gardens.”

JoePickin​, director of Docklands waste consultancy Blue Environment, said Victoria likely produces more food waste than other states because it has a higher proportion of restaurants and food processors.

Mr Pickin said food waste accountedfor about 40 per cent of household garbage, and fewer than 10 per cent ofns havecomposts.

“All waste is growing faster than population growth and food waste is growing faster than most other streams,” he said.

“The easiest best way to deal with this would be for councils to provide people with a kitchen caddy – a little bin – with little degradable bags that go inside, and people put those full bags into the garden waste bin for composting.

“This would cut down on the organics that make problems in landfill:the methane gas, the smells, the vermin.”

While Melbourne has plenty of work to do to reduce its food waste, some people and organisations are doing their bit.

Northcote couple and self-described “foodies”JohnCamilleriandEmmanuelleDelomenedeare passionate about cutting waste, both on environmental and financial grounds.

They do everything fromdumpster diving to using a compost and worm farm, and making stock out of scraps.

The couple alsopreserve food and eat food that is past its best-before or use-bydates.

“We can’t even remember the last time we threw out for food,” MrCamillerisaid.

Ian Carson isthe co-founder and chair ofcharitySecondBite, which redistributes unsold fresh foodto community food programs across .

He said awareness about food waste is on the rise.

Mr Carson said whenhe started SecondBite 12 years ago, people were “in denial” about the problem but now “more people want to do more about it”.

Demand for SecondBite’s services is also on the rise, he said, likely due to the high cost of housing and rising utility prices.

OpinionIdeology and hope won’t supply reliable electricity

ELECTRIC CARS: How will meet the increase in power demand?Our existence relies on electricity. We flick a switch and a light, stove, TV, computer and other appliances are turned on. We can use domestic solar cells to generate the electricity to turn onappliances. There is great merit in the domestic generation of electricity, and 1.7 million n homes have rooftop solar cells that provide power.
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It is encouraging that 7 per cent of ‘s electricity is generated by renewables. But it is only 7 per cent. Currently 83 per cent of our electricity comes from coal or gas with the remaining 10 per centfrom hydro-generation. In the year 2000, renewables produced 1 per centof our electricity. It has taken 17 years to get from 1 to7 per cent.

One of our major political parties claims that in 13 years, 50 per centof ’s electricity will be generated by renewables. Is this realistic? cannot rely on hope, ideology and future innovations for its reliable electricity supply.

A compelling example of our reliance on electricity is the supply of drinking water. Hunter Water pumps 68 million tonnes of water a year through 5000 kilometres of pipes so that we can ‘turn the tap on’.

Daily, 185,000 tonnes of water are pumped from Chichester and Grahamstown dams to all over the Lower Hunter. The reliability of the source of electricity so Hunter Water’s 98 electric pumping stations can deliver water to homes and businesses every day cannot be compromised. Currently renewable sources of energy do not have the necessary level of reliability to do this.

What of the future? ‘s demand for electricity could easily spiral upwards. Why? Electric cars. By the end of the year, Tesla will launch a five-seater electric car and environmentally conscious ns will buy it. The car will have a range of 350kilometreson a 75 kilowatt hour battery. After travelling that distance, the battery will needto be recharged, which will be the same as turning on 25 kitchen ovens for an hour.

Based on average n car usage, every electric car will consume 3300 kilowatts of electricity a year. If over the next 10 years most of our cars become electric, then our annual per capita consumption of electricity will increase by 25 per centto 12,500 kilowatt hours. This increase in demand is equivalent to the electricity produced by four Bayswater power stations. How are we going meet this demand? It’s taken renewables 17 years to go from 1-7per cent of generation and they produce 700 kilowatt hours a year for each of us. They will not be able to service this massive increase.

We need a bipartisan approach to resolve the issue of electricity generation. Political leaders need to determine a strategy that ensures our current supply of electricity while encouraging and supporting the longtransition to renewable sources.

NSW’s youngest coal-fired power station is 30 years old and was designed using outdated technology. Modern coal-fired power stations are significantly cleaner and more efficient. Some sections of society think it is abhorrent for to consider building new coal-fired power stations. Other countries do not share this view. As a consequence of the Fukushima nuclear power station disaster, Japan is building 45 coal-fired power stations. India, which has 400 million people without access to electricity, is building 250 coal-fired stations. has 24 coal-fired power stations.

It will be a long time before won’t have to rely on coal and gas for its electricity.

Robert Monteath is a registered surveyor and certified practising planner

Freehold on Rebel Fit site at Warners Bay hits the market

LOCATION: The property on Hillsborough Road will go to auction on August 3.WITH three years left on a four-year lease and a major investment by way of a substanial store refit, it’s little wonder that the freehold on the Rebel Fit store in Warners Bay is attracting attention from mum and dad investors as well as commercial buyers.
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Leased to 2020 to Rebel Sport Limited trading as Rebel Fit, with a further four-year option, agent Michael Chapman from Colliers is confident the successful bidder will pay more than $1.5 million for it when it goes under the hammer on August 3.

“We’re confident it will go for somewhere above $1.5 million how high above that we’re not sure, Mr Chapman said.

“The opportunity with this property is the good location. Warners Bay is a well known part of the Hunter region.

“The tenant is heavily invested with a fit-out completed so there’s a lot of value in a tenant like Rebel.”

With a secure lease, a prominent location ina retail complex with other national tenants and a current net income of $103,682 per annum plus GST (approximately), Mr Chapman said strong interest had been shown from a range of investors.

“We started marketing on July 1 so in little over a week we’veprobably had a dozen or so inquiries which is a pretty good response,” he said.

“There has been a lot more of mum and dad investors moving away from the housing market and some self-managed super funds looking as well.”

The total strata area is roughly 471 square metres with on-site parking.

Adjoining tenants include McDonald’s and7-Eleven.

The site is selling via public auction at 10.30am on Thursday,August 3 at Ground Floor, 18 Honeysuckle Drive, Newcastle.


Carrington saleThe site that houses Kitami’s Japanese Grocery and Catering in Carringtonis being pitched as a versatile investment by selling agent Lee Follington.

Located at 53 Young Street, it’s been listed at $540,000 through Ray White Commercial Newcastle with a 220 square metre building on 278 square metre site.

Zones R2 low density residential it has an existing tenancy at $40,3000 per annumgross.