logo
‘The VIP lane with extra bells on': Prince Harry and Meghan Markle given royal treatment during family trip to Disneyland

‘The VIP lane with extra bells on': Prince Harry and Meghan Markle given royal treatment during family trip to Disneyland

Sky News AU20 hours ago

Prince Harry and Meghan Markle were reportedly given the full 'VIP' treatment during a recent family trip to Disneyland to mark Princess Lilibet's fourth birthday.
On Friday, the Duchess of Sussex, 43, uploaded a new Instagram post that included special moments from the family's two day visit to the original Disneyland park in Anaheim.
In the clip, the Sussex family were seen riding Splash Mountain and visiting Sleeping Beauty's Castle, Star Tours – the Adventures Continue and other iconic rides.
Lilibet, who is currently seventh in line to the British throne, was also gifted an extravagant Little Mermaid-themed birthday cake.
Markle, who has now been out of the royal family for twice as long as she was inside the firm, obligingly thanked Disney publicly for 'giving' the Sussexes 'pure joy'.
'Thank you @disneyland for giving our family two days of pure joy,' she wrote.
According to royal commentator Rupert Bell, the Sussexes were in "the VIP lane with extra bells on" during the visit.
'There didn't seem to any other members of the public while they were there,' he told TalkTV on Sunday.
'They definitely were walking around with a photographer.'
The passes presumably allowed the Sussexes to skip to the front of queues for popular rides and utilise underground tunnels to discreetly move through the crowded theme park.
The Sussexes have maintained a friendly relationship with Disney ever since Harry was infamously heard on a hot mic asking Disney CEO Bob Iger about a voiceover role for his wife at the Lion King premiere back in 2019.
Months later, Markle narrated a Disney+ documentary titled Elephant, but later clarified she took no payment for the role and did the gig for charity.
The extravagant trip on Disney's dime comes just months after reports Prince William was concerned about Markle's flagrant use of her HRH title despite agreeing not to mix the title with her commercial ventures.
Since leaving royal duties, the Sussexes have banked over $100 million USD through partnership deals with Netflix, Spotify and the proceeds of Harry's memoir Spare.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Brooklyn Beckham and wife Nicola Peltz kept in the dark about David Beckham's knighthood: sources
Brooklyn Beckham and wife Nicola Peltz kept in the dark about David Beckham's knighthood: sources

Sky News AU

timean hour ago

  • Sky News AU

Brooklyn Beckham and wife Nicola Peltz kept in the dark about David Beckham's knighthood: sources

Brooklyn Beckham and his wife Nicola Peltz were kept in the dark about his father David Beckham's long-awaited knighthood finally happening, sources tell Page Six. The couple only 'found out through the media' about David's much-desired knighthood — which is set to be announced as part of King Charles' annual birthday honors list this Friday. 'Brooklyn is so happy for his dad as he knows it was something important to him, but there was no communication and no one from the family reached out,' a close source told us. But sources close to David and Victoria said Brooklyn has not been in contact with his family. As Page Six previously revealed, Brooklyn, 26, is not talking to his parents amid a feud over his closeness with his in-laws, billionaire Nelson Peltz and his wife Claudia. It remains to be seen whether he'll join his family when David collects his royal honor. Brooklyn and Nicola, 30, used the excuse of the Met Gala to skip David's celebrity-packed 50th birthday dinner in London last month. Sources said the young couple, who live in Los Angeles, claimed they had to be in NYC for a fitting for Nicola's outfit ahead of the event on May 5, while David's dinner was on May 3. It turned out, however, they were not invited to the gala. Page Six has reached out to reps for David and Victoria Beckham and Brooklyn Beckham. David has long, and famously, craved knighthood. He was reportedly first put forward for it in 2011, after helping London win its bid to host the 2012 Olympic Games. However, he was reportedly blocked after being implicated in a tax avoidance scheme, which he was cleared of four years ago. The soccer star, who captained England for six years, was one of 140 celebrities allegedly caught up in the 2013 Ingenious tax avoidance case, which resulted in the company being blacklisted. Sources insisted he had no knowledge of the scheme, while Ingenious was successful in appealing against HMRC (the British version of the IRS) in 2021. At the time, David was so furious that he was passed over for knighthood that he reportedly called the honors committee 'old unappreciative c****,' in a leaked email to his rep. In addition to his athletic endeavors, David is well known for his charity work, much of which is focused on improving the lives of underprivileged children. He has been a Unicef special ambassador for 20 years and this year collected the World Economic Forum crystal award for work on children's rights. His knighthood means that his wife will truly, finally be posh as she will be known as Lady 51, received an OBE (Officer of the Order of the British Empire) in 2017 from Prince William for her contributions to the fashion industry and her charity work. Former England soccer captain David got the same award in 2003. David has always had a close relationship with Prince William, who was President of the Football Association until he stepped down last July. He's also grown incredibly friendly with King Charles, and the pair have even swapped beekeeping tips. The Beckhams were invited to Buckingham Palace in December for the Qatari state dinner, and joined the monarch and Queen Camilla at his country retreat, Highgrove House, for an Italian-themed dinner in February alongside Dame Helen Mirren, Stanley Tucci and Donatella Versace. In a post shared on her Instagram account, Victoria showed off her white floor-length gown and David's traditional black tuxedo and bow tie. 'A truly wonderful dinner at Highgrove this evening. Thank you to the @kingsfdn for welcoming us,' Victoria captioned her post. 'Kisses @davidbeckham x.' The Beckhams were reunited with Charles and Camilla at the Chelsea Flower Show last month when Charles was seen asking David got his birthday gift. 'It was incredible,' Beckham told the king. 'Thank you, it was very kind.' Originally published as Brooklyn Beckham and wife Nicola Peltz kept in the dark about David Beckham's knighthood: sources

Annabel Bower celebrates the King's Birthday Long Weekend with delicious recipes inspired by royalty
Annabel Bower celebrates the King's Birthday Long Weekend with delicious recipes inspired by royalty

7NEWS

time4 hours ago

  • 7NEWS

Annabel Bower celebrates the King's Birthday Long Weekend with delicious recipes inspired by royalty

Annabel Bower is an Australian chef and food stylist that lives in Adelaide. She trained at Ballymaloe Cookery School which is a famous cooking school in Ireland. Today, she is going to showcase three delicious royal desserts: Classic Eton Mess Treacle tart (made from breadcrumbs and golden syrup – it was a family favourite for the Mancroft family) Buttermilk chocolate cake Recipe below: Classic Eton Mess by Annabel Bower @foodbyannabel Said to have originated at the famously proper Eton College and traditionally served at their annual cricket match against Harrow, this glorious jumble of berries, cream and crumbled meringue is as posh as it is imperfect—like many a British institution, really. And let's be honest, it's the perfect dessert for an Aussie gathering too—if your pavlova takes a tumble, don't panic. Just call it Eton Mess and carry on like royalty. Ingredients For the meringues 3 egg whites 1 cup castor sugar Raspberry Coulis 300gm frozen raspberries, defrosted. 1 tablespoon icing sugar 1 tablespoon Cointreau To assemble 500gm fresh strawberries, sliced thinly 200gms fresh raspberries - or any other fruit in season i.e. pomegranate, cherries. 200ml thickened cream 1tsp pure vanilla bean paste 1Tbs castor sugar 150gm Sour cream/ crème fraiche or mascarpone Equipment Stand or hand-held beater/mixer 2 flat baking trays lined with baking paper Metal ice-cream scoop Glass trifle bowl Method Preheat oven to 120 degrees (not fan forced, use the bake or top/bottom heat setting). Line 2 flat trays with baking paper. Using a stand mixer or hand-held electric beater, whisk egg whites until they become thick and opaque. When they start to form stiff peaks whisk in castor sugar, 1 tablespoon at a time. Continue until all the sugar has dissolved. Whisk for a further 30 seconds on high until thick and creamy. Using an old-fashioned ice-cream scoop, place golf ball – or tennis ball size dollops of meringue mixture onto the lined baking trays, evenly spaced. For individual desserts make smaller meringues, for a shared dessert make the bigger ones. Bake for 1 hour at 120 degrees, shutting the oven door carefully so as not to knock any air out of the meringues. After an hour, do not open the oven door, just turn off the oven and leave the meringues to cool in the oven over night or for the rest of the day. When cool remove from oven and gently transfer to an airtight container until day of serving. The meringues can be made 1-2 weeks ahead if stored in a cool dark spot. Just before serving whip the thickened cream until soft peaks form, stir in sugar and vanilla. Mix through sour cream/crème fraiche or mascarpone until smooth. Push the defrosted raspberries through a fine sieve to remove the seeds, stir through icing sugar and Cointreau to create a coulis. Slice the strawberries – you can add an extra dash of Cointreau to these if you like. To serve, layer a trifle dish or individual glass cups of bowls with all the elements, crushing the meringue as you go. Swirl to mix and eat as soon as possible. Annabel's Favorite Chocolate Cake by Annabel Bower @foodbyannabel This is my never-fail, always-devoured, 'can I lick the bowl?' chocolate cake. It made its first appearance in an English country house kitchen, baked for the three mischievous little ones I nannied, and has since become the star of every birthday bash for my own four children back home in Australia. Rich, fudgy, and impossibly moreish, it walks the line between classic English high-tea and Aussie backyard BBQ. It's the kind of cake that disappears before the candles have cooled—and honestly, it's so good you might find yourself baking it for no reason at all... and that's entirely encouraged. Ingredients 125gms butter, softened 1 cup castor sugar 2 eggs 1 Tbs vanilla bean paste 2/3 cup cocoa, sifted 1 cup milk + 2tsp balsamic vinegar* OR 1 cup + 2tsp buttermilk 1 ½ cups self-raising flour, sifted ½ cup hot water or hot coffee *The milk will curdle when you add the vinegar – this is supposed to happen! Icing 200gms Milk or dark chocolate (or a mix of both) 75gms butter To decorate – fresh berries and flowers or chocolates and sprinkles. This recipe is perfect for doubling – just make sure you've got a big enough bowl! Equipment 1 x 24cm springform cake tin, greased and base lined with baking paper Stand or hand-held beater/mixer. Method Preheat oven to 160 degrees Celsius. Add the vinegar to the milk and set aside. In a large bowl beat butter and sugar until light and fluffy. Then add the eggs, one at a time making sure the first is fully incorporated before adding the second. Next add the vanilla and sift in the cocoa powder. Incorporate on a low speed. Add the milk, flour and water (or coffee) and beat on a low speed until smooth and velvety. Pour into you greased and lined cake tin and bake for 45-60 minutes. You will know the cake is cooked when the centre is no longer wobbly and you can pierce the centre of the cake with a skewer and it comes out clean. If the top of the cake begins to brown before the centre is cooked, loosely cover it with foil to prevent it from burning. Turn out onto a wire rack and allow to cool before icing. The cake can be made in advance and stored in the fridge or freezer. Icing To make the icing simply melt together the butter and the chocolate. Either in the microwave in 30 second bursts, stirring in between each one or on the stove top on a very low heat stirring constantly. When melted it will become smooth and glossy, keep stirring once you remove it from the heat allowing it to cool slightly. Then pour over the cake starting in the centre, allowing the chocolate to drip down the sides. Decorate with fresh berries, or chocolates. Treakle Tart by Annabel Bower @foodbyannabel I'd never made a Treacle Tart until I found myself cooking in a grand Gloucestershire kitchen for The Lord and Lady Mancroft. Gooey, golden and outrageously sweet, it quickly became a Sunday staple—especially requested by Lord Mancroft himself, usually after a morning of polo, fox hunting, or some other thoroughly British pursuit. Known affectionately as a 'nursery pudding,' this tart is the kind of comfort food that makes you feel like you've earned a second slice… even if the only galloping you've done is to the table. Ingredients Pastry Shell 300gms sweet shortcrust pastry. Homemade or high-quality store bought. Filling 400gms golden syrup 1 lemon, zest grated 2 eggs, beaten 100gms fresh white breadcrumbs – made from fresh white bread with crusts cut off in a food processor. 1 tsp flaked sea salt or Maldon salt (optional) To serve Ice cream or clotted cream Equipment 22cm Tart baking tin with removable base, 1 baking tray for the tart tin to sit on. Food processor for breadcrumbs Baking beans – ceramic beads used to weigh down pastry during 'blind baking' which means baking a tart shell without its filling. Method Heat the oven to 200 degrees Celsius. Roll the chilled pastry out to a thickness of 0.5-0.75cm. Gently transfer into tart tin, pressing into the base and sides to form a tart shell. Chill again if it has become warm. Cover with baking paper which generously overhangs the edges of the pastry and tart tin. Fill with 'baking beans' or dried pulses or rice. Place tart tin on a baking tray. Bake for 15 minutes then carefully remove the paper and beans and bake for a further 10 minutes or until the pastry is golden brown. Leave in oven and lower the temperature to 160 degrees Celsius. Mix together the filling whist the tart shell is being prebaked. Combine the golden syrup, lemon zest, eggs and breadcrumbs and whisk until there are no lumps. Carefully pull the baking tray with the tart tin out of the oven and pour in the filling. Gently shake to evenly distribute but be careful not to spill any down the sides of the pastry shell. Sprinkle with flaked salt if using. Bake for 35-40 minutes or until just set. Cool for 20 minutes before slicing. Serve with clotted cream, crème fraiche or ice cream – vanilla or chocolate!

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store