US Vogue Editor-in-Chief Anna Wintour announces she's moving on
59m ago 59 minutes ago Fri 27 Jun 2025 at 7:45am Space to play or pause, M to mute, left and right arrows to seek, up and down arrows for volume. Play
Duration: 13 minutes 46 seconds 13 m
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
ABC News
5 hours ago
- ABC News
Saturday Sledge - Aussie Test win, Dolphins Mark Nicholls, Wallabies Nic White
7m ago 7 minutes ago Sat 28 Jun 2025 at 5:17am Space to play or pause, M to mute, left and right arrows to seek, up and down arrows for volume. Play Duration: 1 hour 49 minutes 1 h 49 m
ABC News
6 hours ago
- ABC News
Loaded sweet potatoes with creamy mushroom chicken are perfect for winter
As the days get shorter and the evenings turn crisp, I find myself leaning into recipes that feel like a warm hug. This loaded sweet potato dish is just that — cosy, creamy, and comforting. It's inspired by the way my mum used to make a desi-style chilli con carne when we were growing up. It was spiced, hearty, and always thrown together with love and whatever was in the fridge. I've taken that idea and turned it into something a little creamier and brighter: roasted sweet potatoes stuffed with a parsley-forward creamy mushroom and chicken filling, finished with a good grating of sharp cheddar and plenty of black pepper. It's the kind of dinner that's perfect for the wintry nights ahead — simple, satisfying, and easily adaptable depending on what you've got on hand. Serve it solo or add a crunchy salad on the side for contrast. Either way, it'll have you going back for seconds. 1. Preheat the oven to 200°C fan forced/180°C convectional heat. Place the sweet potatoes onto a foil lined tray. Prick them with a fork, rub with olive oil and salt, and roast for 45–50 minutes until soft, tender and caramelised on the edges. You want the insides almost scoopable. 2. Meanwhile, heat 2 tablespoons of olive oil in a large, deep-sided fry pan over medium heat. Cook the chicken in batches for 5–7 minutes, or until golden and cooked through. Set aside. 3. Reduce the heat to medium-low. Add remaining olive oil, then sauté the onions, garlic, and mushrooms for about 10 minutes until softened and lightly browned. 4. Stir in the cream, mustard, salt, pepper, and lemon juice. Return the chicken to the pan and simmer for 5–7 minutes, allowing the sauce to thicken slightly. Stir in the cheese until melted. 5. Turn off the heat and fold in the chopped parsley. 6. On a lined baking tray, split the baked sweet potatoes in half and fill centres, generously, with chicken filling. Top with more cheese and bake for 5-10 minutes until melted. 7. Remove from the oven and serve immediately. 8. Serve hot, with a final drizzle of the sauce, a few cracks of black pepper, and any of your favourite toppings.
ABC News
7 hours ago
- ABC News
NRLW Knights 2025 season preview with coach Ben Jeffries
2h ago 2 hours ago Sat 28 Jun 2025 at 1:00am Space to play or pause, M to mute, left and right arrows to seek, up and down arrows for volume. Play Duration: 14 minutes 26 seconds 14 m
