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Los Angeles Times
02-07-2025
- Entertainment
- Los Angeles Times
A Taste of Down Under: An Inside Look at 2025's Great Australian Bite
What is 'Australian Cuisine,' exactly? If you're to ask the average Australian, they might say, as celebrated chef Clare Falzon did during the 2025 Great Australian Bite dining event in Malibu, 'Umm … well, there's not really an answer.' She wasn't stumped. Instead, she was making an observation about the great variety of ingredients, techniques and cultural milieu that make up the Australian dining experience. For Falzon, who cooked alongside Melbourne-to-L.A. Michelin-Star chef Curtis Stone at the event (which took place on Stone's sprawling hilltop ranch in Malibu), dining Down Under isn't one kind of thing. Rather (and similarly to the U.S.) Australia has such a wide variety of terrain, terroir and technique that one style of dining could never fit. This was on display in Malibu on May 29, as over 350 diners arrived for a very special dinner, co-produced by Tourism Australia and the Los Angeles Times. But beyond a dining experience, this second Great Australian Bite (a play on the Great Australian Bight, the enormous open bay that comprises the continent's southwest coast) served as an open invitation to travelers who were … pardon the pun, 'hungry' for more. Stone, who has made a huge impression on the L.A. dining scene since starting the now-closed Maude in 2014, originally hails from Melbourne and, in anticipation of the event, visited to gain inspiration about the Melbourne dining scene. The cosmopolitan city features everything from sky-high fine dining (Vue de Monde, on the Rialto Tower's 55th floor) to an incredible contribution from immigrant populations from Southeast Asia, offering everything from street food favorites to elevated takes (Sunda or Hochi Mama, in the Central Business District). The incredible variety of dining in one city was something Stone brought to the U.S. with him, along with his own family traditions (Maude was named after his grandmother). Now, with two L.A. eateries – sharp, charcuterie-centric Gwen and fun, savory The Pie Room – Stone is bringing Aussie variety to Angelenos citywide. For Falzon, who is from Sydney, the path was westbound. She found herself in the Barossa Valley, South Australia's main wine-growing region, where she recently opened her first restaurant, staguni, in a former one-room schoolhouse, highlighting the region's rural environs. The restaurant, focused on the fresh produce grown in the region and playing on Falzon's Maltese heritage, gives an instantly Mediterranean vibe in ingredients but remains unapologetically Australian, with offerings like sliced beef and rockmelon appearing on the seasonal menu. Of course, both chefs were looking to bring these influences to this year's Bite. Guests at the Great Australian Bite were served a three-course meal at their endlessly long table situated under grand coast oaks. Among the assembled were a very 'who's who' L.A.-style list, including Phil Rosenthal of the smash Netflix show 'Somebody Feed Phil,' and wine expert and self-proclaimed 'drinker in chief,' Mike Bennie. But their revelry didn't begin with just food. During a gorgeous golden hour with a light breeze, the assembled were offered an elevated wine and cocktail hour, featuring some of Australia's best winemakers and spirit producers. Chief among them was the family act Chalmers Winery – husband and wife duo Kim and Tennile Chalmers were on hand to pour whites and rosés from their Victoria vineyard. Wines from across the country were featured, a Cab Franc from Brash Higgins south of Adelaide, Yalumba from the Barossa Valley and Clonakilla's famed Shiraz from the lush wine region surrounding Australia's capital, Canberra. Each wine brought a distinct mood to the setting and the meal. Cocktails were also on the menu, all created with Down Under distillery products, including Four Pillars Gin and Starward Australian Whisky. But it was Daniel Motlop's Seven Seasons vodka that stood out, a native yam vodka made from tubers harvested on Indigenous land by native peoples in Darwin. Guests celebrated both the uniqueness of the spirit and its creation – Australia's indigenous peoples are considered among the oldest civilizations on the planet, inhabiting the continent for over 65,000 years, with their ancient preparation techniques contributing to the flavors of the nation. From a Blackmore Australian Wagyu to a deceptively simple zucchini and summer squash dish, the menu served at the Great Australian Bite was expansive, comforting and deliciously fresh. The squash appetizer, with the titular veggies served over ricotta, had a minor kick with a chili oil topping. The second course, a rabbit terrine (inspired by an old Australian phrase, 'thank your mother for the rabbits,' said Stone), featured the aforementioned coarse forcemeat with a lightly pickled veggie side and a walnut praline. But it was the mains, served family-style, that got the most 'oohs' and 'aahs' out of the gathered crowd. Stone's contribution, the wagyu, was impossibly rich, with its marbling and tender bite mimicking – if not surpassing – its namesake Japanese counterpart. Falzon offered a hearty pile of roasted Magra lamb shanks, with a subtle Mediterranean spicing on their crisp skin and served with dates and pistachios. Sides included Stone's duck fat potatoes and Falzon's crisp watermelon, tomato and cactus fruit salad, an ingredient she was especially excited to use, given its duality in Maltese and Southern California cuisine. And while diners left full and happy (the served dessert, a flaky, just-a-hint-of-citrus passionfruit tart aided in that happiness), the overall takeaway was simple: Visit Australia – not just for its incredible natural offerings, beautiful desertscapes, monumental seas and reefs and vibrant Down Under culture – but go for the food and drink, which has been quietly revolutionizing itself to become a multifaceted and complex cuisine. Whether you're in Sydney or Melbourne, Canberra or Perth, the Barrossa Valley or Victoria's lush vineyards, an Australian 'bite' awaits. As Stone said, 'Today we showed off beautiful Australian food and wine, but there's nothing like going there. When you're in Australia and get to experience their hospitality firsthand, it's just very unique.'
Global News
21-06-2025
- Global News
Sixteen billion passwords may have been stolen. Here's how to protect yourself
A Lithuanian cybersecurity news outlet says it uncovered a leak of 16 billion passwords that may grant access to Apple, Google, Facebook accounts and more. Cybernews warns the data is 'a blueprint for mass exploitation' because it could give cybercriminals unprecedented access to information that can be used for account takeovers, identity theft and highly targeted attacks. Here's what we know about the leak so far and how people can protect themselves from its repercussions. What do we know about the leak? Cybersecurity experts are strongly speculating that the data was leaked through infostealers, said Robert Falzon, head of engineering at security software firm Check Point. Infostealers are pieces of malware users are duped into clicking on, which then install something on their computer, 'which just kind of sits and listens to the computer while you're typing things from the keyboard.' Story continues below advertisement The malware can detect when you're logging into an account and can copy whatever you've input to send it to a database of credentials hackers compile. 'As a result of that, we end up with these giant repositories on the dark net filled with lists and lists and lists of usernames and passwords and credentials that have been stolen from users all around the world and that are being bought and sold as commodities,' Falzon said. Is all this leaked data new? That's up for debate. Cybernews says 'the data is recent, not merely recycled from old breaches,' but others disagree. 'It's really hard to track the providence of all of it,' Falzon said, because some hackers package data together from several leaks to resell. Get breaking National news For news impacting Canada and around the world, sign up for breaking news alerts delivered directly to you when they happen. Sign up for breaking National newsletter Sign Up By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy The only way to figure out how new it is would be to obtain other leaks and cross compare the data. Why is it worrisome? 'If hackers manage to get their hands on your password for Google, Apple, or Facebook, stealing your money and identity may be easier than taking candy from a three-year-old,' Ignas Valancius, head of engineering at cybersecurity company NordPass, said in a press release. That's because hackers use the logins they obtain for credential stuffing — a practice where criminals get access to accounts by inputting stolen login information into websites. Story continues below advertisement If you reuse your passwords across several websites or services, it may mean a hacker can get into your bank account and steal money, your favourite retailer accounts and drain you of your loyalty points or even find your address and birthday and use it for identity theft, Falzon said. How can I find out if my data was in the breach? Figuring out if you've been a victim of the breach would take obtaining the data and searching through it for your credentials. Because only an 'extreme minority' of people have never been breached in general, Falzon said you're always best off assuming your info is part of the leak. What can Canadians do to protect themselves? Cybersecurity experts are unanimous in advising people to change their passwords regularly, especially after leaks to avoid becoming the victim of credential stuffing. But long before a breach happens, they say there are several things people can do to protect themselves. The most obvious is varying your passwords and avoiding reusing them. When you recycle passwords across several websites or services or make them easy to guess, it means hackers won't have much of a struggle accessing many of your accounts. Multifactor authentication can also offer a layer of security. When someone attempts to login to an account, it forces them to enter a code sent by email or text before they can get access. The process helps users thwart hacking attempts. Story continues below advertisement I have so many accounts to keep track of and changing my passwords with every breach is making it hard to remember them all. What can I do? Some cybersecurity experts are fans of password managers. These services create strong, unique passwords for each account you have. Then, the manager stores them in an encrypted account you can quickly access anytime you need to enter a password. However, other experts argue password managers can have varying levels of encryption and warn that if the one you are using is breached, all of your passwords may be vulnerable. So what else can I do? Many experts advise people to use passkeys, when possible. Passkeys are digital credentials able to unlock accounts with a mere flash of your face or fingerprint scan on your phone. They are considered to be more secure than passwords because there is no string of characters, numbers and symbols to memorize, making them harder to hack. They don't need to be changed, can't be stolen by someone guessing or peeking over your shoulder and there's no way to accidentally use one on the wrong website. Not all websites and services accept passkeys but several big players like Apple, Shopify, Microsoft, DocuSign and PayPal do.
Winnipeg Free Press
20-06-2025
- Winnipeg Free Press
Sixteen billion passwords may have been stolen. Here's how to protect yourself
TORONTO – A Lithuanian cybersecurity news outlet says it uncovered a leak of 16 billion passwords that may grant access to Apple, Google, Facebook accounts and more. Cybernews warns the data is 'a blueprint for mass exploitation' because it could give cybercriminals unprecedented access to information that can be used for account takeovers, identity theft and highly targeted attacks. Here's what we know about the leak so far and how people can protect themselves from its repercussions. What do we know about the leak? Cybersecurity experts are strongly speculating that the data was leaked through infostealers, said Robert Falzon, head of engineering at security software firm Check Point. Infostealers are pieces of malware users are duped into clicking on, which then install something on their computer, 'which just kind of sits and listens to the computer while you're typing things from the keyboard.' The malware can detect when you're logging into an account and can copy whatever you've input to send it to a database of credentials hackers compile. 'As a result of that, we end up with these giant repositories on the dark net filled with lists and lists and lists of usernames and passwords and credentials that have been stolen from users all around the world and that are being bought and sold as commodities,' Falzon said. Is all this leaked data new? That's up for debate. Cybernews says 'the data is recent, not merely recycled from old breaches,' but others disagree. 'It's really hard to track the providence of all of it,' Falzon said, because some hackers package data together from several leaks to resell. The only way to figure out how new it is would be to obtain other leaks and cross compare the data. Why is it worrisome? 'If hackers manage to get their hands on your password for Google, Apple, or Facebook, stealing your money and identity may be easier than taking candy from a three-year-old,' Ignas Valancius, head of engineering at cybersecurity company NordPass, said in a press release. That's because hackers use the logins they obtain for credential stuffing — a practice where criminals get access to accounts by inputting stolen login information into websites. If you reuse your passwords across several websites or services, it may mean a hacker can get into your bank account and steal money, your favourite retailer accounts and drain you of your loyalty points or even find your address and birthday and use it for identity theft, Falzon said. How can I find out if my data was in the breach? Figuring out if you've been a victim of the breach would take obtaining the data and searching through it for your credentials. Because only an 'extreme minority' of people have never been breached in general, Falzon said you're always best off assuming your info is part of the leak. What can Canadians do to protect themselves? Cybersecurity experts are unanimous in advising people to change their passwords regularly, especially after leaks to avoid becoming the victim of credential stuffing. But long before a breach happens, they say there are several things people can do to protect themselves. The most obvious is varying your passwords and avoiding reusing them. When you recycle passwords across several websites or services or make them easy to guess, it means hackers won't have much of a struggle accessing many of your accounts. Multifactor authentication can also offer a layer of security. When someone attempts to login to an account, it forces them to enter a code sent by email or text before they can get access. The process helps users thwart hacking attempts. I have so many accounts to keep track of and changing my passwords with every breach is making it hard to remember them all. What can I do? Some cybersecurity experts are fans of password managers. These services create strong, unique passwords for each account you have. Then, the manager stores them in an encrypted account you can quickly access anytime you need to enter a password. However, other experts argue password managers can have varying levels of encryption and warn that if the one you are using is breached, all of your passwords may be vulnerable. So what else can I do? Many experts advise people to use passkeys, when possible. Passkeys are digital credentials able to unlock accounts with a mere flash of your face or fingerprint scan on your phone. They are considered to be more secure than passwords because there is no string of characters, numbers and symbols to memorize, making them harder to hack. They don't need to be changed, can't be stolen by someone guessing or peeking over your shoulder and there's no way to accidentally use one on the wrong website. Not all websites and services accept passkeys but several big players like Apple, Shopify, Microsoft, DocuSign and PayPal do. This report by The Canadian Press was first published June 20, 2025.
Yahoo
20-06-2025
- Yahoo
Sixteen billion passwords may have been stolen. Here's how to protect yourself
TORONTO — A Lithuanian cybersecurity news outlet says it uncovered a leak of 16 billion passwords that may grant access to Apple, Google, Facebook accounts and more. Cybernews warns the data is "a blueprint for mass exploitation" because it could give cybercriminals unprecedented access to information that can be used for account takeovers, identity theft and highly targeted attacks. Here's what we know about the leak so far and how people can protect themselves from its repercussions. What do we know about the leak? Cybersecurity experts are strongly speculating that the data was leaked through infostealers, said Robert Falzon, head of engineering at security software firm Check Point. Infostealers are pieces of malware users are duped into clicking on, which then install something on their computer, "which just kind of sits and listens to the computer while you're typing things from the keyboard." The malware can detect when you're logging into an account and can copy whatever you've input to send it to a database of credentials hackers compile. "As a result of that, we end up with these giant repositories on the dark net filled with lists and lists and lists of usernames and passwords and credentials that have been stolen from users all around the world and that are being bought and sold as commodities," Falzon said. Is all this leaked data new? That's up for debate. Cybernews says "the data is recent, not merely recycled from old breaches," but others disagree. "It's really hard to track the providence of all of it," Falzon said, because some hackers package data together from several leaks to resell. The only way to figure out how new it is would be to obtain other leaks and cross compare the data. Why is it worrisome? 'If hackers manage to get their hands on your password for Google, Apple, or Facebook, stealing your money and identity may be easier than taking candy from a three-year-old," Ignas Valancius, head of engineering at cybersecurity company NordPass, said in a press release. That's because hackers use the logins they obtain for credential stuffing — a practice where criminals get access to accounts by inputting stolen login information into websites. If you reuse your passwords across several websites or services, it may mean a hacker can get into your bank account and steal money, your favourite retailer accounts and drain you of your loyalty points or even find your address and birthday and use it for identity theft, Falzon said. How can I find out if my data was in the breach? Figuring out if you've been a victim of the breach would take obtaining the data and searching through it for your credentials. Because only an "extreme minority" of people have never been breached in general, Falzon said you're always best off assuming your info is part of the leak. What can Canadians do to protect themselves? Cybersecurity experts are unanimous in advising people to change their passwords regularly, especially after leaks to avoid becoming the victim of credential stuffing. But long before a breach happens, they say there are several things people can do to protect themselves. The most obvious is varying your passwords and avoiding reusing them. When you recycle passwords across several websites or services or make them easy to guess, it means hackers won't have much of a struggle accessing many of your accounts. Multifactor authentication can also offer a layer of security. When someone attempts to login to an account, it forces them to enter a code sent by email or text before they can get access. The process helps users thwart hacking attempts. I have so many accounts to keep track of and changing my passwords with every breach is making it hard to remember them all. What can I do? Some cybersecurity experts are fans of password managers. These services create strong, unique passwords for each account you have. Then, the manager stores them in an encrypted account you can quickly access anytime you need to enter a password. However, other experts argue password managers can have varying levels of encryption and warn that if the one you are using is breached, all of your passwords may be vulnerable. So what else can I do? Many experts advise people to use passkeys, when possible. Passkeys are digital credentials able to unlock accounts with a mere flash of your face or fingerprint scan on your phone. They are considered to be more secure than passwords because there is no string of characters, numbers and symbols to memorize, making them harder to hack. They don't need to be changed, can't be stolen by someone guessing or peeking over your shoulder and there's no way to accidentally use one on the wrong website. Not all websites and services accept passkeys but several big players like Apple, Shopify, Microsoft, DocuSign and PayPal do. This report by The Canadian Press was first published June 20, 2025. Tara Deschamps, The Canadian Press
Los Angeles Times
20-05-2025
- Entertainment
- Los Angeles Times
A Taste of Australia: Curtis Stone Welcomes Fellow Chefs to Malibu for a Culinary Celebration
The Great Australian Bite is set to bring the diversity of Australia's home-grown ingredients, cosmopolitan cuisine and world-class hospitality to L.A. on May 31, when this evocative dining event returns to Malibu for its second edition. The food-focused event is both an enlightening introduction to Australia's hospitality and an appetizer for a trip across the Pacific to experience its dining, wine and spirits – and mingling with their creators – all set against spectacular scenery. Evolving from last year's sold-out debut on Malibu Pier, the Great Australian Bite 2025 is helmed by Aussie chefs Curtis Stone (of L.A.'s Gwen and The Pie Room) and Clare Falzon (of South Australia's staġuni) and hosted al fresco by Stone at his picturesque Four Stones Farm. A partnership between the Los Angeles Times and Tourism Australia, the Great Australian Bite – its name a play on The Great Australian Bight, the vast bay that spans much of the country's southern coastline – offered Angeleno foodies, in its first year, an immersion in the innovative contemporary cuisine emanating from Australia, with a focus on seafood. This year, land-based proteins will be at the fore as the event once again presents a farm-to-table menu reflecting the country's fresh produce and award-winning wines born of its nuanced terroirs – all served with a side of signature warm Aussie hospitality. Get tickets now for this year's Great Australian Bite. Australian cuisine today embodies a melting pot of influences and ingredients evolved over generations of immigration and cultural cross-pollination to create a rare breadth of sophisticated yet robustly flavorful dishes and drinks. 'Here in Australia, we're so spoiled for choice,' said Melbourne-raised, L.A.-based Stone. 'What I love about the ingredients in Australia is they're so unique, so different.' From ingredients like Kakadu plum, which has been utilized as both a food and medicine for centuries by Indigenous cultures, to the sensuous herb lemon myrtle, native Aussie ingredients offer a unique flavor set that chefs like Stone love to work with. Among his favorite native Australian foods is marron, a freshwater crayfish that is widely known for its delicious taste and perfect texture. The Great Australian Bite conveys the multicultural backdrop and ethos behind Australian cooking: a tapestry of influences including artful unions of Indigenous Australian, South Asian, and European cuisines seldom experienced outside of Down Under itself. And every region of Australia – a country nearly 19 times larger than California – brings its own geography, ecosystems, characteristics and cultures, quite literally, to the table. For example, Falzon's native Barossa Valley is a revered wine region draped in rich soil and abundant produce, known for world-class reds including the prized Shiraz. 'What I enjoy the most about being able to create a menu in the place where I live is I can see the produce and get inspired by that,' said Falzon, whose Mediterranean-inspired restaurant, staġuni references her Maltese heritage. 'You get all these smells and flavors and textures, and you can already start thinking about the plate.' This year's Great Australian Bite menu has just been released. Michelin-starred restaurateur Stone recently took a trip to Melbourne to seek ingredients and inspiration from the city's influential dining scene. These include contemporary Australian butchery concepts that he will bring to Southern California at a time when dedicated butcher shops are becoming rarer across the region. 'Let's just say we Aussies love our lamb, but we also have incredible beef,' Stone teased. 'I've been importing Blackmore Wagyu to the butcher counter at Gwen since we opened.' As perfect pairings to the sunset Great Australian Bite meal, world-class wine, beer and cocktail selections will be curated by Australian drinks expert Mike Bennie of P&V Merchants. Additionally, culinary entrepreneur Daniel Motlop of Seven Seasons will serve his signature vodka made from native yams grown in Australia's Northern Territory, while event partners Four Pillars Gin and Starward Whisky will pour their celebrated libations. The Great Australian Bite will also feature Australian DJ Oliver Blank, and insightful discussions on just what makes Aussie hospitality so special, including an appearance by innovative vintner Kim Chalmers from Victoria's Chalmers winery. It's as close as you'll come to elevated Aussie eats this side of the Pacific. 'The culinary community in Australia is a vibrant group of creators and thinkers but we don't take ourselves too seriously,' said Stone. 'I hope that showcasing our history and deep reverence for ingredients, with Clare cooking by my side, will spark guests to fall in love with the culture and pay Australia a visit.'
