Julian McMahon's net worth revealed after tragic death at 56
The Australian star passed away last week following a secret battle with cancer, as confirmed in a statement released by his widow Kelly Paniagua on Friday.
McMahon reportedly left behind a fortune of US$16
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Otago Daily Times
an hour ago
- Otago Daily Times
Native ingredients redefine baking
Christopher The aims to show people how native ingredients can become a valuable part of everyday baking and bring people closer to the food the land has to offer. In his case the ingredients he talks about are native Australian. He is a celebrated Australian pastry chef who has lived in Sydney all his life. The owned Blackstar Bakery whose signature strawberry watermelon cake became known as "the most Instagrammed cake in the world". Having sold the bakery to work on other projects, he now runs an artisan cake shop and cafe, and has released Modern Australian Baking , a book described as a "masterclass" in using native ingredients to create pastries, breads and cakes. The describes it as a "love story to the only land I have known". While his parents came from Indonesia, he was born in Australia and grew up "with a typical Australian psyche". Having no indigenous ancestry, The does not claim to understand the connection indigenous Australians feel to their land, but as his own connection to the land he lives on deepens, he has become aware the modern idea of oneself as separate from the land, "the master of all I survey", is a dated one. "Once we begin to accept our place within — not separate from — our environment, what we eat takes on a different significance." While not advocating for a return to the days before industrial-scale farming, The believes people increasingly want to be connected to food in a way that is real; to be told we cannot have strawberries all year round. "I believe we should eat in a way that connects us to the land. For the last 200 years or so, much of humanity has been acting like an excited teenager with their first pay cheque, hungrily overconsuming the land's riches. It is only in recent years that we have begun to correct ourselves, slowly returning to a way of eating that respects, nurtures and preserves our environment." As a society, Australia has largely restricted itself to the European-centric palate of its predecessors while ignoring the plethora of amazing flavours and ingredients their land has to offer, he says. "I do believe that by looking beyond Western flavours and incorporating more native ingredients into our baking, we will start to see a picture of what real 'Australian food' will become in the future." He hopes people will learn to make use of native Australian ingredients in their everyday lives, in particular in baking, and that they will become more commonplace to the point Australians will reach for lemon myrtle instead of vanilla. "It's about baking with an understanding of the climate and the land of this particular country, and the people who cook on it, alongside the unique ingredients they use. And it's about doing things in a way that is in harmony with the land and the quiet joy this brings." However, he admits working as a pastry chef in the Australian summer can be immensely frustrating and involves a lot of short bursts in and out of a cool room. "When everything is going well, dough is supple and compliant, but it quickly becomes a greasy mess if pushed past its temperature limits. "The temperature during Australia's colder months is pastry paradise." He includes a handy guide for native ingredients, some of which are available in New Zealand specialty shops and some of which are not. He has suggested substitutions if you cannot find the native ingredients in his recipes. THE BOOK This is an edited extract from Modern Australian Baking by Christopher The, published by Hardie Grant Books. Photography by Chris Chen. Banana bread with miso, macadamia and seaweed Sometimes, in order to elevate an item, you need to think outside the box. The caramel miso buttercream and seaweed flakes make this version of banana bread an umami hit. Although this recipe is relatively foolproof, you'll achieve the best results using overripe bananas, which can be kept frozen and defrosted when needed. Take care with the caramel: make sure the sugar is a deep, dark colour before adding the butter to ensure a less sweet and pleasantly bitter finish. Serve with nasturtium leaves and flowers, or whatever edible flower is in season. Makes one 20×10cm loaf Serves 6 Equipment 20×10cm loaf (bar) tin Ingredients ½ quantity cinnamon myrtle sugar Banana bread 150g (1 cup) self-raising flour 220g brown sugar 5g ground cinnamon 3g (1 teaspoon) ground cloves 3g (1 teaspoon) ground nutmeg 55g (approx. 1) whole egg 60g full-cream (whole) milk 100g butter, melted 200g ripe bananas, mashed 6g (1 teaspoon) vanilla extract Caramel miso buttercream 110g caster (superfine) sugar 100g thick (double/heavy) cream 25g white miso paste 150g butter, softened 120g icing (confectioner's) sugar To garnish dried red seaweed flakes toasted macadamia nut pieces nasturtiums or other edible flowers Substitutions macadamia nuts with almonds Method Preheat the oven to 160˚C. Grease and line the loaf tin. To make the banana bread, sift the self-raising flour into a large bowl, add the sugar and spices and mix well. Add the egg, milk, half the melted butter, the banana and vanilla. Stir with a wooden spoon until just combined the mix should not be completely smooth and still have lumps of banana visible. Pour the mixture into the tin and bake for 30-35 minutes, or until a skewer inserted in the middle of the cake comes out clean. Immediately brush the loaf with the remaining melted butter and sprinkle with the cinnamon myrtle sugar. For the caramel miso buttercream, add the caster sugar to a saucepan with 60g of water and brush the side of the pan with water until there are no sugar crystals above the water line. Bring to the boil over a high heat and allow to go to a light caramel colour. Turn off the heat and stand by with the cream while the caramel continues to cook to a deep brown colour. This should take about 10 minutes. Add the cream and whisk to combine. Add the miso paste and whisk until incorporated, then pour into a heatproof container and refrigerate until cool. Add the butter and half the icing sugar to a stand mixer fitted with the paddle attachment and beat on medium speed until light. Slowly pour in the miso caramel while whisking, then add the remaining icing sugar until the desired consistency is achieved. Transfer to a piping (icing) bag fitted with a plain 8mm nozzle. To serve, cut a slice of banana bread and lay it on a plate. Pipe on small dots of miso caramel buttercream, then sprinkle with dried red seaweed flakes. Garnish with toasted macadamia nut pieces and nasturtiums, or whatever flowers are in season. Flowering wattleseed biscuits I know the end of winter is near when the sides of the highway are suddenly dotted with the bright-yellow pompoms of Australia's national floral emblem, the golden wattle. The flowers of this species are edible, but I don't find them as fresh or delicious as fennel flowers, which look similar but are far more pleasant to eat. Wattleseed, on the other hand, is wonderfully nutty, making it ideal for crunchy biscuits. Makes 10 biscuits Wattleseed biscuits 160g (⅔ cup) butter, softened 80g icing (confectioners) sugar, sifted 20g (approx 1) egg yolk 240g plain (all-purpose) flour 20g ground wattleseed Lemon icing 75g (½ cup) icing (confectioners) sugar, sifted 40g lemon juice 50g fennel flowers (3-5 per biscuit) Substitutions Wattleseed with caraway seed Method Cream the butter and sugar together until light. Add the egg yolk, mix well, then blend in the flour and wattleseed. Roll the dough into a log 5cm in diameter, wrap in plastic wrap and rest in the fridge until firm. Preheat the oven to 180˚C. Cut the roll into 1cm thick discs and transfer to a baking tray lined with baking paper. Bake for 20 minutes, or until the biscuits have turned golden brown at the edges. For the icing, mix the sugar and lemon juice in a bowl then spread over the biscuits with a palette knife or the back of a spoon. Top with fennel flowers to resemble wattle. Leave to set for 1 hour. Cinnamon myrtle sugar Ingredients 5 g cinnamon myrtle leaves 100g caster (superfine) sugar 20g ground cinnamon Substitutions Cinnamon myrtle with bay leaf Method To make the cinnamon myrtle sugar, grind the cinnamon myrtle leaves to a powder in a spice grinder. Add to a bowl with the sugar and cinnamon and mix together well. Upside-down quince and quandong polenta cake Astringent green apple-esque quinces undergo an amazing transformation when cooked slowly, turning an alluring deep red and filling your kitchen with a sweet yet fresh aroma. In this recipe, the quinces are cooked in a low oven overnight and then made into an upside-down cake with the quandongs, which add acidity and complexity. Makes 1×23cm cake Ingredients 100g apricot jam, for glazing Overnight quinces 750g caster (superfine) sugar 1 vanilla bean, split lengthways and seeds scraped 1 cinnamon stick 3 cinnamon myrtle leaves 4 quinces Caramel 125g caster (superfine) sugar 50g butter 50g quandongs, soaked in orange juice overnight Batter 225g butter, softened and diced 225g caster (superfine) sugar 165g (approx. 3) whole eggs 2g (½ tsp) ground cinnamon myrtle 75g (½ cup) gluten-free plain (all-purpose) flour 75g (½ cup) polenta 10g baking powder 150g almond meal 180g full-cream (whole) milk Substitutions Quandongs with dried cranberries Method For the overnight quinces, add 1 litre (4 cups) water and the sugar to a pot large enough to hold all the quince. Add the vanilla seeds and bean to the pot with the cinnamon stick and cinnamon myrtle leaves and bring to the boil, then remove from the heat and leave to cool. Peel the quinces and reserve the skins. Working one quince at a time, cut into segments about 3cm thick. Using a small, serrated knife, cut the core and seeds from each segment (set them aside) and immediately plunge the quince into the cooled syrup. Repeat with the remaining quinces. Lay a large piece of muslin (cheesecloth) over the quinces and add the reserved skins, cores and seeds on top. This will keep the quinces submerged and add pectin to the syrup. Place the pot over a low heat and warm until almost boiling, then remove and transfer to an ovenproof dish. Bake for at least 6 hours, or overnight, at 130°C . The next day, check to see how your quinces have progressed. If a deeper colour is required, increase the heat to 150˚C and continue baking until the desired colour is reached. Keep in mind the colour will deepen further when the cake is baking. Remove the quince from the oven and allow to cool. Discard the cheesecloth with the skins and cores. Strain the quinces from their liquid. Grease and line a 23cm round cake tin with baking paper. To make the caramel, add the sugar to a saucepan with 75g water and mix well. Brush the side of the pan with water until no grains of sugar remain above the waterline. Place over a high heat and cook to an amber-coloured caramel, then turn off the heat and whisk in the butter to emulsify the caramel. Pour into the prepared tin. Strain the quandongs from the orange juice — they should have swelled in size. Arrange the quinces in the bottom of the cake tin on top of the caramel, then use the quandongs to fill any gaps. Preheat the oven to 160˚C . For the polenta cake batter, add the butter and sugar to a stand mixer fitted with the paddle attachment and whip until light. Add the eggs, one at a time, beating between additions. Sift the dry ingredients together and fold into the mix, alternating with the milk to loosen the batter. Pour on top of the quinces and use a palette knife to smooth the surface flat. Bake for 50 minutes. The cake is ready when a skewer inserted in the middle of the cake comes out clean. Remove the cake from the oven and allow to cool in the tin for 20 minutes. Carefully flip the cake on to a cake platter and slowly pull the cake tin off. The fruit should come away easily (if any of the fruit has stuck to the tin, carefully move it back into place).
1News
5 hours ago
- 1News
F1: Liam Lawson taken out on first lap of British Grand Prix
Kiwi F1 driver Liam Lawson has been forced to retire from the British Grand Prix after a collision on the opening lap. The 23-year-old's day ended early after being hit by Haas' Esteban Ocon on turn five. "Who the hell was that? I'm out," Lawson could be heard saying on the radio. One of Lawson's rear tyres was clipped by Occn, sending his car spinning. The 23-year-old's day ended early after being hit by Haas' Esteban Ocon on turn five. (Source: SKY) ADVERTISEMENT After he came to a stop, he said, "Whoever this Haas was next to me, oh, dude, he just drove straight into the side of me." Further ahead, British driver Lando Norris claimed the chequered flag. It was his first at his home Grand Prix, ahead of McLaren teammate Oscar Piastri. Veteran driver Nico Hulkenberg earned his first podium in more than 200 race starts, after starting at 19th on the grid. Liam Lawson of New Zealand driving the (30) Visa Cash App Racing Bulls VCARB 02 on track at Silverstone (Source: Getty) Norris wins thrilling race to cut Piastri's F1 lead Norris survived an incident-packed race in the rain to win the British Grand Prix, and cut the gap to his teammate and title rival Oscar Piastri. Norris won his home race for the first time after Piastri had to serve a 10-second penalty for sharp braking behind the safety car while in the lead. ADVERTISEMENT "This is a dream, winning at home. It's beautiful," Norris told the team over the radio. "Thanks for the memory. I'll remember this more than anything.' He climbed out of the car and celebrated with both arms raised to take in the moment, before hugs with his team and his mother. On the podium, Norris closed his eyes with a smile as the British anthem played. The morning's headlines in 90 seconds, including deadly Texas floods, Australian woman attacked by a lion, and Elon Musk's new political party. (Source: 1News) Piastri was unhappy with his penalty, signalling he believed it was a legal move. "I'm not going to say too much to make myself in trouble," he added. Piastri had been leading the pack before a restart from safety car conditions and slowed to back up the cars behind, but did it sharply enough that Max Verstappen behind had to swerve to avoid him. ADVERTISEMENT Once it became clear Piastri would have to serve the penalty at his next pit stop, Norris made sure the Australian couldn't build a lead to cancel it out. Norris just needed to stay with his teammate and hovered two seconds behind, waiting to inherit the lead. Piastri now leads Norris by eight points overall, cut from 15. In a race with plenty of crashes and spins, Sauber's Nico Hulkenberg was third from 19th on the grid for his first podium finish in his 239th race of an F1 career that began in 2010. His team hadn't finished in the top three since 2012. Verstappen started on pole but ended up fifth after spinning from second behind Piastri at a safety-car restart, briefly dropping to 10th. Smart strategy could win big, like it did for Hulkenberg, or risk everything. George Russell asked the team for slick tires on a slippery track and span off through the gravel a lap later, finishing 10th. It was a rough day for the rookies as Racing Bulls' Isack Hadjar crashed into the wall after hitting the back of Kimi Antonelli, saying he couldn't see the Mercedes driver in the rain. ADVERTISEMENT Antonelli later retired and fellow rookies Lawson, Gabriel Bortoleto and Franco Colapinto all failed to finish too. Oliver Bearman made it to the end for Haas in 11th but crashed into teammate Esteban Ocon along the way.
1News
15 hours ago
- 1News
Auckland Council reveals new proposal for Takapuna Golf Course
Construction to turn Takapuna Golf Course into a flood storage wetland is set to begin in 2027, Auckland Council has announced. It has chosen a design concept that could allow for both flood resilience and a nine-hole golf course with a driving range at AF Thomas Park, also known as Takapuna Golf Course. The council said the project aimed to reduce downstream flood flow through Wairau Creek, cutting flood risk to more than 250 homes and three residential care homes in Milford. It would also protect critical infrastructure and access to key facilities such as North Shore Hospital and Westlake Boys' and Girls' High Schools, as well as Eventfinda Stadium. Auckland Council general manager, healthy waters and flood resilience Craig Mcilroy said the project was a response to the 2023 Auckland floods which heavily impacted parts of Auckland's North Shore. ADVERTISEMENT "We heard from the community that they wanted us to move swiftly and decisively while protecting the recreational greenspace they love. This design concept achieves both and we can now progress this important work." If Auckland Council's plan goes ahead, this 10th tee would no longer exist (Source: The project has garnered opposition from golfing bodies and prominent figures in the sport. Insurance companies said using the golf course to prevent flooding may be a necessary sacrifice for golfers. Auckland Council said staff evaluated more than 100 flood mitigation options. The Transport, Resilience and Infrastructure Committee endorsed a business case in April to integrate flood storage with recreational facilities at AF Thomas Park. At the same April meeting, the committee requested that the proposed concept be reviewed alongside an alternative put forward by existing leaseholders of AF Thomas Park, Takapuna Golf Course. It explores whether an 18-hole golf course could be retained on the land while providing the same level of flood storage. Tom Mansell, Auckland Council head of sustainable partnerships (healthy waters & flood resilience) said the golf club's initial proposal, creating a large number of smaller stormwater storage ponds throughout the park, was soon found to be unfeasible due to cost and maintenance requirements. The morning's headlines in 90 seconds, including deadly Texas floods, Australian woman attacked by a lion, and Elon Musk's new political party. (Source: 1News) ADVERTISEMENT The council granted the golf course a one-month extension to provide another option. A subsequent design was submitted by the golf club which was a very similar approach, both in land formation and stormwater detention, to the Auckland Council design. "The council has worked closely with Takapuna Golf Course to complete a feasibility assessment of the two proposals. An eight-step technical review ensured both options were evaluated fairly for feasibility, cost-effectiveness as well as addressing environmental considerations," Mansell said. "Both the council proposal and the golf course's revised proposal have similarities in terms of placement and the method of storing stormwater on the site. We're confident in the single design concept that's come out of the feasibility assessment and are ready to move this project forward for our communities." Auckland Council said while the confirmed design concept could allow for a nine-hole golf course and a driving range on the site, how the recreational sport could be incorporated into the park's future use was still to be determined and would be decided by the Kaipātiki Local Board in consultation with the community, mana whenua, and advice from council staff. Consultation with the wider community was planned for later this year on potential recreational activities in the green areas surrounding the new wetland. Any additional costs for sport or recreation come at a cost and were currently unfunded. They would be subject to Long-term Plan and alternative budget availability. A Community Advisory Group has been established for the project, with representatives from local community groups, rōpū Māori, schools, and the local board to provide ongoing input and help guide decisions that reflected local needs and aspirations. ADVERTISEMENT The Wairau flood resilience project is part of the $760 million Making Space for Water programme and aims to make Auckland's infrastructure more resilient to extreme weather events. Making Space for Water is co-funded with central government, which will provide 62 percent of the project costs.
