Gruen: S17 Episode 9
NEW EPISODE
Comedy
Entertainment
Talk & Interview
Watch
Article share options Share this on Facebook
Twitter Send this by Email
Copy link
Messenger
Advertising has changed for the worse. Gruen has changed for the better. Join Wil Anderson, Todd Sampson, Russel Howcroft and a panel for a new and improved look at a world of advertising which isn't new nor improved.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
SBS Australia
2 hours ago
- SBS Australia
Dai barbecue ai banh mi: lo slang culinario australiano
Per saperne di più: Transcript Howie: Have you ever been invited to an Aussie party and been told to 'bring a plate'? If that sounds strange, you're not alone. Aussie English can be weird — but there's always a reason behind it. So why do Aussies talk about eating the way they do? And how did all these unique food phrases become part of everyday life? Let's find out. Sharing food, sharing culture Food is a beautiful, shared experience. Australia's diverse population has brought meals and food traditions from many cultures. Because of this, you'll hear lots of eating-related words that have evolved from different places. Sharing food is a big part of Aussie culture and mateship. Since the early 20th century, Australians have used the phrase 'bring a plate' — not because they're out of crockery, but because they're asking you to bring food to share. It doesn't have to be a literal plate. It could be a bowl of dessert, a salad, drinks — anything, really. The story behind 'bring a plate' The phrase goes back to community fundraisers and club events in the early 1900s. Instead of buying a ticket, guests were asked to bring a plate of food — often cake. By the 1920s, that became simply: 'bring a plate.' So if you're invited to a barbie, make sure to put some tucker on your plate. Barbie = barbecue Tucker = food (any kind) Snags, sausages, and democracy The snag (sausage) is the hero of many Aussie barbecues. It's also the centrepiece of election fundraisers — where it becomes a 'democracy sausage.' Australians love word shortenings. Research shows that around 4% of Australian English words are shortened forms. Why? Because shortening words feels informal and friendly — and that's how Aussies like to talk. Goon and boxie: the language of wine It may come from 'flagon' (a big bottle of wine), or from 'goom,' another word for alcohol. Either way, it now refers to boxed wine — which Aussies also call: Boxie Box monster Cardy chardy Goon bag Goon sack We get creative with food, and even more creative with names for it. Food, language, and culture Food has always been tied to identity, class, and culture. Australia's earliest settlers and convicts were curious about Indigenous food — later called bush tucker. In 1864, Edward Abbott published the first Australian cookbook, featuring recipes for emu, kangaroo, and other native ingredients. Over time, traditional foods gave way to British and American dishes — even within many Indigenous communities. But after World War II, Australians began to embrace multicultural food more openly. Even when Aussies were hesitant to use other languages, they still used original names for many dishes: Nasi goreng, chop suey, goulash, and more. Kangaroo, macadamia, and Indigenous words Australia's most iconic animal — the kangaroo — gets its name from the Guugu Yimidhirr language. But not all Indigenous words survived colonisation. The macadamia nut, for instance, was named after chemist John Macadam, even though Indigenous names like 'gumburra' and 'kindal kindal' were already in use. Today, we're embracing more migrant and Indigenous words than ever. Borrowing, shortening, and debating Aussies often shorten borrowed food terms too: Spaghetti bolognese becomes spag bol Chicken parmigiana becomes… parma or parmi — depending on where you are Warning: Saying the 'wrong' version could spark a pub debate! Food can be fun — but it can also be political. Australians feel strongly about what we eat and what we call it. From HSP to dim sims Terms like 'kebab' and 'halal snack pack' (HSP) have become part of the Aussie food experience. In fact, in 2016, halal snack pack won the People's Choice Award in the Macquarie Dictionary's Word of the Year. This love of food reflects how we welcome new people, cultures, and ideas — by sharing meals and language. We say 'bring a plate' not just to make parties easier to host — but to try everyone's favourite dish. Food as a shared experience From bush tucker to democracy sausages, and from goon bags to goulash, Aussie English is full of flavour. It's shaped by what we eat, how we live, and who we welcome to the table. And like every good meal — it's meant to be shared. Weird and Wonderful Aussie English Credits Video production company: New Mac Video Agency
SBS Australia
2 hours ago
- SBS Australia
Cultured meat is now on the menu at Australian restaurants — but what exactly is it?
It's the weekday lunch rush and diners at Kitchen by Mike, a popular restaurant in the Sydney CBD, are among the first in the country to try a curious new cuisine. Acclaimed chef Mike McEnearney's much-loved sourdough bread is now being served with what's known as "cultured Japanese quail spread". "The cultured quail is folded through the butter. If you like strong chickeny quail flavours, it's in the texture of butter on bread. It's delicious, it's almost like pâté," McEnearney said. But what makes it so unique? Well, the quail meat in the butter did not come from a farm; rather, it was produced in a factory in the inner Sydney suburb of Alexandria, about a 20-minute drive from the restaurant. Chef Mike McEnearney's popular sourdough bread is now being served with cultured quail compound butter at a restaurant in Sydney. Source: SBS News Cultured meat is the process of taking a small number of cells from an animal, in this case, a quail, and growing them in a controlled environment to eventually produce a type of meat product. "[It's] my first time in 35 years of cooking that I've seen a new category come to market. It's really exciting. It is brand new food," McEnearney said. And the verdict from diners? Angelo, a regular customer, described it as "delicious". "I'd say it's pretty adventurous. It's quite new in the industry, so I'm glad to have tried it," he said. "I really like the innovative nature of it, and I think I'd be really happy to see it more on menus," another patron, Benjamin Heenan, told SBS News. Cultured meat: From cells to steak From hatted restaurants to pubs, around a dozen restaurants across Australia have started serving the cultured quail. About a dozen more will have it on their menu by the end of the month. The product is the brainchild of Australian start-up Vow, which in June became the first company in the country to receive approval to sell cultured meat. It follows a more than two-year approval process by the food safety regulator, Food Standards Australia New Zealand. Ellen Dinsmoor, Vow's CEO, insists the company is not trying to replace meat. "What we make is very unique in that it's not plant-based, we're not trying to recreate beef and other meats we eat today. We're taking different cells from other animals, growing those and then using them to make new food products," she told SBS News. Dinsmoor said the quail cells are grown in a bioreactor, which is essentially a large stainless steel tank, similar to those found in a brewery. "We take actual cells from animals and we grow them in what I think of as a nutrient broth. At the end of the day, you can harvest those cells out," she explained. Vow's CEO, Ellen Dinsmoor, said the company is not trying to replace regular meat, but is using unique ways to create new products. Source: SBS News "Maybe imagine that if you're making cheese and you are taking some of the whey off the top, that's kind of what it looks like," Dinsmoor said. While the product only made its debut in Australia this month, it has been available in Singapore for the past year — the first country globally to approve the sale of cultured meat. Why grow food in a factory? Paul Wood, an adjunct professor in biotechnology at Monash University, said: "Well, for some people, it's because they don't want to see animals harmed. For others, it's an environmental thing. They believe that this is going to be a more sustainable way of producing food." "Some just say it's a new food experience. So there's a range of ways that it's being sort of marketed to people," he said. But Wood said until the industry scales up significantly, it remains unclear whether it will be more sustainable than farming. "It will use less land. It's a factory. It'll probably use less water. But we already know that on an energy basis, it's unlikely to be more sustainable because it's quite an energy-intensive process," Wood said. "So you really need to be using totally renewable energy. And even then, if you compare it to growing an animal in a paddock, it's still a hell of a lot more intensive." He said cost is another challenge, and when it comes to nutrition: "It's unlikely, I think, to be better than a piece of meat." But others believe the industry has a role to play in addressing future food challenges. According to the United Nations Food and Agriculture Organization, agricultural production will need to increase by approximately 60 per cent to meet global food demand by 2050. The animal cells are grown inside a large stainless steel tank in what Vow describes as a "nutrient-dense broth". Credit: Supplied / Vow Sam Perkins is the CEO of Cellular Agriculture Australia, a not-for-profit that aims to advance cellular agriculture, a process that utilises cells and innovative biotechnologies to produce new ingredients, food and agricultural products. "It's widely recognised that we're not going to be able to do that sustainably using existing methods alone," he said. "We see cellular agriculture and the technologies that sit within it as a way of complementing existing food supply chains … where the technologies offer the potential to reduce greenhouse gas emissions, reduce land use and reduce water use, whilst also building resilience, particularly around things like climate shocks or supply chain disruptions." The technology is being harnessed to make everything from coffee to palm oil, leather and chocolate. 'Frankenstein meat' There are calls for better investment in the industry as countries take steps to ban the sale and consumption of cultured food, including Italy, France, and some states in the United States. Concerns over quality and the threat to farmers are among the issues driving the pushback. The Italian farm lobby has previously labelled cultured meat "Frankenstein meat". Perkins said misconceptions are feeding "unhelpful narratives" about the industry. "One thing we hear a lot is references to things like lab-grown meat. Cell ag products aren't produced in labs, even if the original technology was developed by scientists. They're made in food manufacturing facilities that look far more like breweries than they do a science lab," he said. But the industry has a long way to go. Vow is one of only three companies globally approved to sell cultured meat. Getting governments, investors, and consumers on board remains a challenge.
News.com.au
2 hours ago
- News.com.au
‘He's someone I idolise': Nicho Hynes reveals the meaning behind his post-try celebration in emotional tribute to Steven Munster
Footy players have been doing their bit to raise money for Try July with their celebrations, but there was extra meaning behind Nicho Hynes' dance on Friday night as he paid an emotional tribute to the passing of Steven Munster. Hynes made his NRL debut alongside Cameron Munster at the Storm back in 2019 and spent plenty of time with his father in the sheds after games. It's why he wanted to honour him after scoring a try, with the support shown by teammates and rivals highlighting Munster's standing in the game. The Sharks strike early through Nicho Hynes! ðŸ'° Watch #NRLSharksDolphins on ch.502 or stream on Kayo: âœ�ï¸� BLOG ðŸ'¢ MATCH CENTRE — Fox League (@FOXNRL) July 11, 2025 'It was just a little dance that we used to do every time we had a couple of beers together,' the Sharks halfback said after he scored twice in the 24-12 win over the Dolphins. 'I've just been thinking about him a lot. I've been talking to my girlfriend about it. That could have been me. That could be anyone waking up without their dad or a parent. 'I'm sending lots of love to his family. I just remember after games at Melbourne, seeing his old man and old lady in the sheds always smiling and happy. 'It touched me a lot, big time.' The friendship goes back to 2018 when Hynes was new in Melbourne and was taken in by Munster who supported him early on and made him feel at home. The former Dally M Medal winner says he idolises the Storm champion who bravely led the Maroons to State of Origin glory on Wednesday night just days after his father died. 'I think he was meant to be on the Aussie tour that year and I think something happened and he got kicked out or whatever and he ended up coming to pre-season, which was my first pre-season there,' Hynes recalled. 'I was a nobody. I was literally there on a train and trial (deal) and he didn't have to give me any time of day, but that's not the Melbourne Storm way. They do give everyone time of day. 'He ended up having me at his house for a couple of weeks and whenever he wanted to go for a feed, he'd ask me to go for a feed. He was just someone who was so nice and caring and wanted to help out and make me better. 'I looked up to him and I've looked up to him ever since I met him. He's just someone I idolise. 'Even now, seeing the way he's handled it and went out and performed the other night, I don't think I've seen and played with a better rugby league player live – Cameron Smith, obviously – but Cam Munster… what he's gone through to do that and deliver, I'm just so proud of him.'
