WATCH: Mexican naval ship crashes into Brooklyn Bridge
The Mexican Navy's tall ship ARM Cuauhtémoc, which was making a festive visit to New York's waters, is a Spanish-built barque, constructed in 1982.
Around 9pm on Saturday (local time), the enormous ship which was carrying around 280 crew ploughed into the Brooklyn Bridge, with its masts snapping like twigs as collided with the steel and stone structure.
WATCH THE VIDEO ABOVE
A search and rescue operation has been launched to rescue crew from the water.
The crew, mostly made up of cadets, hit the bridge first, before the ship made contact with concrete retaining wall of the viewing point below the bridge, which ripped the ship's starboard side.
The Mexican Navy issued a statement confirming the incident.
'During the departure manoeuvre of the Cuauhtémoc Sailboat in New York, an incident with the Brooklyn Bridge was recorded, causing damage to the Training Ship, preventing the continuation of the instructional cruise for the time being,' it said.
'The condition of the personnel and equipment is under review by naval and local authorities, who are providing support.
'The Secretariat of the Navy reaffirms its commitment to the safety of personnel, transparency in its operations, and the excellent training of future officers of the Mexican Navy.'
More to come...
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7NEWS
4 hours ago
- 7NEWS
Can you make five family dinners for $50? TV personality Anna Simon takes on the ultimate food challenge
Anna Simon is a home cook, recipe developer and TV personality. We gave Anna a challenge to see if she can make 5 meals for a family of 4 for $50. The five meals Anna came up with: Italian sausage bolognese; Mediterranean lentil soup; Paprika spiced chicken drumstick; Chicken and noodle soup; Spanish tortilla (aka potato and onion frittata). Recipe below: Italian Sausage Bolognese Ingredients 500 g Italian sausages 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 cloves garlic, minced 700 ml passata Pinch of sugar Salt and pepper, to taste Olive oil Optional extras: Fresh basil leaves 1 tablespoon tomato paste Heat a splash of olive oil in a large pot. Sauté the onion, carrot, and celery until soft and translucent. Add the garlic and cook for 1 minute until fragrant. Remove the sausages from their casings, breaking the meat up with a spoon. Add to the pot and cook until browned. Pour in the passata, add a pinch of sugar, and 1 cup of water season with salt and pepper. Stir well. Lower the heat, cover partially, and simmer gently for 30–40 minutes, stirring occasionally. Add basil leaves at the end if using. Adjust seasoning to taste. Serve tossed through pasta, with extra basil and parmesan if you like. Simple Chicken Soup with Pasta Ingredients ½ onion, diced 1 carrot, diced 1 celery stalk, diced Stalks from a small bunch of parsley, chopped 1 tbsp tomato paste 500g chicken drumsticks Chicken stock cubes Water (enough to fill the pot and cover the chicken) Long spaghetti, broken into small pieces Olive oil Parmesan cheese, to serve Optional extras: 1- 2 diced potatoes Method Heat a little olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Fry until softened, about 5 minutes. Add the parsley stalks and cook for another minute. Stir in the tomato paste. Add the chicken drumsticks, then pour in enough water to cover them. Add the chicken stock cubes. Bring to a simmer and gently cook for 40 minutes. Around 5 minutes before the 40 minutes is up, add the chopped parsley leaves to the broth. Break up the spaghetti into small pieces and add to the broth. Cook until al dente You can either remove the drumsticks and shred the chicken into the soup, or serve the drumsticks whole, your choice. Adjust seasoning if needed and serve hot, with a sprinkle of parmesan cheese if desired. Lentil Soup with Pasta Ingredients 375g green lentils, soaked overnight and rinsed 1 onion, diced 1 carrot, diced 1 celery stalk, diced 1 garlic clove, chopped Stalks from a small bunch of parsley, finely chopped (reserve leaves for garnish) 100–150g small pasta (e.g., ditalini, broken spaghetti) Chicken stock cubes, dissolved in water to cover lentils Extra water or stock as needed Olive oil for frying Optional extras: 1 red capsicum, sliced 1 zucchini, diced 1-2 diced potatoes 1 tsp tomato paste Parmesan cheese, to serve Method Heat a drizzle of olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook until softened, about 5 minutes. Stir in the tomato paste and parsley stalks, cooking for 1–2 minutes to release flavour. Add the lentils and cover with prepared chicken stock (just enough to cover them). Bring to a boil, then reduce heat and simmer until lentils are soft and creamy, topping up with more stock or water if needed. Towards the end of cooking, add the zucchini and spinach. Meanwhile, cook the pasta separately in salted boiling water until al dente. Drain. Stir the cooked pasta into the soup, season to taste, and serve hot. Top with parsley leaves and a sprinkle of parmesan cheese. Paprika Roast Drumsticks with Potatoes, Onion Ingredients 1.5 kg chicken drumsticks 1 tbsp paprika (smoked if you like) 1 tsp dried oregano leaves 1 tsp onion powder or garlic powder (or ½ tsp of each) 1 onion, thinly sliced 4–5 potatoes, cut into wedges Olive oil Salt and pepper Optional extras: 1 red capsicum, sliced (optional) Method In a large bowl, combine paprika, oregano, onion powder, and/or garlic powder. Add the chicken drumsticks, drizzle with olive oil, and season with salt and pepper. Use your hands to massage the marinade evenly over the chicken. Heat a large pan over medium-high heat. Sear drumsticks for about 2–3 minutes on each side until lightly browned. Place potato wedges, sliced onion, and capsicum in a roasting tray. Drizzle with the leftover marinade and oil from the chicken bowl, tossing well to coat. Season generously with salt and pepper. Arrange browned drumsticks on top of the vegetables. Roast in a preheated oven at 200°C for about 45–55 minutes, turning chicken halfway, until the chicken is cooked through and potatoes are golden. Serve hot, straight from the tray Spanish Tortilla with Potato, Onion Ingredients 12 eggs 2–3 potatoes, sliced (parboiled until just tender) 1 onion, thinly sliced Olive oil Salt and pepper, to taste Optional extras: 1 red capsicum, thinly sliced 1 sausage, casing removed 1 capsicum Mozzarella cheese, rocket to serve Method Parboil the potatoes until just tender, then drain, cool slightly, and slice. Set aside. In a large frying pan, heat a drizzle of olive oil and sauté the onion and capsicum until soft and lightly caramelised. Add the sliced potatoes and gently toss together. Lower the heat, season with salt and pepper, then pour in the beaten eggs evenly over the mixture. Cook gently until the eggs are mostly set, then carefully flip the tortilla (or slide it onto a plate, flip, and return to the pan) to finish cooking through. Optional: Scatter mozzarella through before flipping for a gooey, cheesy version. Serve warm, cut into wedges, with rocket on the side if you like.
The Advertiser
6 days ago
- The Advertiser
'They're not just feeding themselves, they're discovering their potential'
Growing up, Tyler, 19, never really learnt to cook. Now, within two weeks, he's making tasty pasta and Mexican dishes and finding out where food is grown and processed. He recently joined a new 18-week food literacy program, which was being delivered by Junction Support Services to empower youth on the Victoria/NSW border by giving them essential life skills through hands-on learning and connection. From the Source is targeting at-risk youth, emphasising education and skill-building. "I've been learning how to cook up meat dishes and to use spices to flavour food," Tyler said. "It's good to learn easy, healthy meals because I don't want to be eating processed food every night." Based at Junction Support Services' Windbreak 3690 community youth space and Close Collective Cafe, From the Source is designed to support young people aged 15 to 21. It aimed to address a growing need for alternative education pathways for young people who struggle in mainstream settings. Junction's Windbreak and Youth Training Programs co-ordinator Rikki Whittaker said they anticipated a big impact on the participants. "From the Source not only teaches - it transforms," she said. "It's a bridge between lived experience and future opportunity, especially for young people who feel left behind by traditional systems. "From the Source offers a warm and welcoming environment where participants can develop essential life skills while exploring local food systems." Together with Junction Support Services' Social Enterprise and Youth Pathways manager, David Kapay, Ms Whittaker worked with Border and North East food producers to create a practical course, centred on self-efficacy and connection. "Food is a universal language," Kapay said. "When young people learn to cook, they're not just feeding themselves, they're discovering their potential. "It's a joy to help these young people connect with their local community and uncover what they're capable of." Kapay, an award-winning Wodonga chef and restaurateur, saw the life-changing power of food and cooking while working with celebrity chef Jamie Oliver at Fifteen London. Oliver's Fifteen foundation trained disadvantaged youth, including those living with addiction challenges, the unemployed, and those experiencing homelessness. Many Fifteen alumni went on to work at leading English restaurants, and offering a similar training pathway in Wodonga had been a long-term goal for Kapay. "From the Source will re-ignite the passion for food and cooking among young people, and if I can inspire at least one young person a day, I will be making a huge impact on the industry over the next decade," he said. From the Source takes a "paddock to plate" approach, guiding participants through every step of the food journey. Students will learn where food comes from and how to prepare and plate regional produce in an affordable and nutritious way. During the course, participants visit or learn from almost two dozen diverse food sector businesses, including bakeries, butcheries, organic farmers, cheesemakers, grocery retailers, hospitality services and international food importers. South Albury-based Almar Organics co-owner Clint Hall said programs such as From the Source were essential. "We've always believed that good food is more than just fuel; it's a way to connect, to heal, and to grow," he said. "Supporting young people to understand where their food comes from and how to nourish themselves is something we're proud to be part of." From the Source will be delivered across four main domains: food planning and management, food selection, food handling and meal preparation and nutritional eating. "We are grateful to our staff, community supporters, and all our amazing and generous regional food producers for helping make this vision a reality," Junction Support Services chief executive Megan Hanley said. "This initiative is about more than teaching cooking skills, it's about equipping young people with the confidence and capability to shape their futures." Growing up, Tyler, 19, never really learnt to cook. Now, within two weeks, he's making tasty pasta and Mexican dishes and finding out where food is grown and processed. He recently joined a new 18-week food literacy program, which was being delivered by Junction Support Services to empower youth on the Victoria/NSW border by giving them essential life skills through hands-on learning and connection. From the Source is targeting at-risk youth, emphasising education and skill-building. "I've been learning how to cook up meat dishes and to use spices to flavour food," Tyler said. "It's good to learn easy, healthy meals because I don't want to be eating processed food every night." Based at Junction Support Services' Windbreak 3690 community youth space and Close Collective Cafe, From the Source is designed to support young people aged 15 to 21. It aimed to address a growing need for alternative education pathways for young people who struggle in mainstream settings. Junction's Windbreak and Youth Training Programs co-ordinator Rikki Whittaker said they anticipated a big impact on the participants. "From the Source not only teaches - it transforms," she said. "It's a bridge between lived experience and future opportunity, especially for young people who feel left behind by traditional systems. "From the Source offers a warm and welcoming environment where participants can develop essential life skills while exploring local food systems." Together with Junction Support Services' Social Enterprise and Youth Pathways manager, David Kapay, Ms Whittaker worked with Border and North East food producers to create a practical course, centred on self-efficacy and connection. "Food is a universal language," Kapay said. "When young people learn to cook, they're not just feeding themselves, they're discovering their potential. "It's a joy to help these young people connect with their local community and uncover what they're capable of." Kapay, an award-winning Wodonga chef and restaurateur, saw the life-changing power of food and cooking while working with celebrity chef Jamie Oliver at Fifteen London. Oliver's Fifteen foundation trained disadvantaged youth, including those living with addiction challenges, the unemployed, and those experiencing homelessness. Many Fifteen alumni went on to work at leading English restaurants, and offering a similar training pathway in Wodonga had been a long-term goal for Kapay. "From the Source will re-ignite the passion for food and cooking among young people, and if I can inspire at least one young person a day, I will be making a huge impact on the industry over the next decade," he said. From the Source takes a "paddock to plate" approach, guiding participants through every step of the food journey. Students will learn where food comes from and how to prepare and plate regional produce in an affordable and nutritious way. During the course, participants visit or learn from almost two dozen diverse food sector businesses, including bakeries, butcheries, organic farmers, cheesemakers, grocery retailers, hospitality services and international food importers. South Albury-based Almar Organics co-owner Clint Hall said programs such as From the Source were essential. "We've always believed that good food is more than just fuel; it's a way to connect, to heal, and to grow," he said. "Supporting young people to understand where their food comes from and how to nourish themselves is something we're proud to be part of." From the Source will be delivered across four main domains: food planning and management, food selection, food handling and meal preparation and nutritional eating. "We are grateful to our staff, community supporters, and all our amazing and generous regional food producers for helping make this vision a reality," Junction Support Services chief executive Megan Hanley said. "This initiative is about more than teaching cooking skills, it's about equipping young people with the confidence and capability to shape their futures." Growing up, Tyler, 19, never really learnt to cook. Now, within two weeks, he's making tasty pasta and Mexican dishes and finding out where food is grown and processed. He recently joined a new 18-week food literacy program, which was being delivered by Junction Support Services to empower youth on the Victoria/NSW border by giving them essential life skills through hands-on learning and connection. From the Source is targeting at-risk youth, emphasising education and skill-building. "I've been learning how to cook up meat dishes and to use spices to flavour food," Tyler said. "It's good to learn easy, healthy meals because I don't want to be eating processed food every night." Based at Junction Support Services' Windbreak 3690 community youth space and Close Collective Cafe, From the Source is designed to support young people aged 15 to 21. It aimed to address a growing need for alternative education pathways for young people who struggle in mainstream settings. Junction's Windbreak and Youth Training Programs co-ordinator Rikki Whittaker said they anticipated a big impact on the participants. "From the Source not only teaches - it transforms," she said. "It's a bridge between lived experience and future opportunity, especially for young people who feel left behind by traditional systems. "From the Source offers a warm and welcoming environment where participants can develop essential life skills while exploring local food systems." Together with Junction Support Services' Social Enterprise and Youth Pathways manager, David Kapay, Ms Whittaker worked with Border and North East food producers to create a practical course, centred on self-efficacy and connection. "Food is a universal language," Kapay said. "When young people learn to cook, they're not just feeding themselves, they're discovering their potential. "It's a joy to help these young people connect with their local community and uncover what they're capable of." Kapay, an award-winning Wodonga chef and restaurateur, saw the life-changing power of food and cooking while working with celebrity chef Jamie Oliver at Fifteen London. Oliver's Fifteen foundation trained disadvantaged youth, including those living with addiction challenges, the unemployed, and those experiencing homelessness. Many Fifteen alumni went on to work at leading English restaurants, and offering a similar training pathway in Wodonga had been a long-term goal for Kapay. "From the Source will re-ignite the passion for food and cooking among young people, and if I can inspire at least one young person a day, I will be making a huge impact on the industry over the next decade," he said. From the Source takes a "paddock to plate" approach, guiding participants through every step of the food journey. Students will learn where food comes from and how to prepare and plate regional produce in an affordable and nutritious way. During the course, participants visit or learn from almost two dozen diverse food sector businesses, including bakeries, butcheries, organic farmers, cheesemakers, grocery retailers, hospitality services and international food importers. South Albury-based Almar Organics co-owner Clint Hall said programs such as From the Source were essential. "We've always believed that good food is more than just fuel; it's a way to connect, to heal, and to grow," he said. "Supporting young people to understand where their food comes from and how to nourish themselves is something we're proud to be part of." From the Source will be delivered across four main domains: food planning and management, food selection, food handling and meal preparation and nutritional eating. "We are grateful to our staff, community supporters, and all our amazing and generous regional food producers for helping make this vision a reality," Junction Support Services chief executive Megan Hanley said. "This initiative is about more than teaching cooking skills, it's about equipping young people with the confidence and capability to shape their futures." Growing up, Tyler, 19, never really learnt to cook. Now, within two weeks, he's making tasty pasta and Mexican dishes and finding out where food is grown and processed. He recently joined a new 18-week food literacy program, which was being delivered by Junction Support Services to empower youth on the Victoria/NSW border by giving them essential life skills through hands-on learning and connection. From the Source is targeting at-risk youth, emphasising education and skill-building. "I've been learning how to cook up meat dishes and to use spices to flavour food," Tyler said. "It's good to learn easy, healthy meals because I don't want to be eating processed food every night." Based at Junction Support Services' Windbreak 3690 community youth space and Close Collective Cafe, From the Source is designed to support young people aged 15 to 21. It aimed to address a growing need for alternative education pathways for young people who struggle in mainstream settings. Junction's Windbreak and Youth Training Programs co-ordinator Rikki Whittaker said they anticipated a big impact on the participants. "From the Source not only teaches - it transforms," she said. "It's a bridge between lived experience and future opportunity, especially for young people who feel left behind by traditional systems. "From the Source offers a warm and welcoming environment where participants can develop essential life skills while exploring local food systems." Together with Junction Support Services' Social Enterprise and Youth Pathways manager, David Kapay, Ms Whittaker worked with Border and North East food producers to create a practical course, centred on self-efficacy and connection. "Food is a universal language," Kapay said. "When young people learn to cook, they're not just feeding themselves, they're discovering their potential. "It's a joy to help these young people connect with their local community and uncover what they're capable of." Kapay, an award-winning Wodonga chef and restaurateur, saw the life-changing power of food and cooking while working with celebrity chef Jamie Oliver at Fifteen London. Oliver's Fifteen foundation trained disadvantaged youth, including those living with addiction challenges, the unemployed, and those experiencing homelessness. Many Fifteen alumni went on to work at leading English restaurants, and offering a similar training pathway in Wodonga had been a long-term goal for Kapay. "From the Source will re-ignite the passion for food and cooking among young people, and if I can inspire at least one young person a day, I will be making a huge impact on the industry over the next decade," he said. From the Source takes a "paddock to plate" approach, guiding participants through every step of the food journey. Students will learn where food comes from and how to prepare and plate regional produce in an affordable and nutritious way. During the course, participants visit or learn from almost two dozen diverse food sector businesses, including bakeries, butcheries, organic farmers, cheesemakers, grocery retailers, hospitality services and international food importers. South Albury-based Almar Organics co-owner Clint Hall said programs such as From the Source were essential. "We've always believed that good food is more than just fuel; it's a way to connect, to heal, and to grow," he said. "Supporting young people to understand where their food comes from and how to nourish themselves is something we're proud to be part of." From the Source will be delivered across four main domains: food planning and management, food selection, food handling and meal preparation and nutritional eating. "We are grateful to our staff, community supporters, and all our amazing and generous regional food producers for helping make this vision a reality," Junction Support Services chief executive Megan Hanley said. "This initiative is about more than teaching cooking skills, it's about equipping young people with the confidence and capability to shape their futures."
Perth Now
12-08-2025
- Perth Now
Perth chef reveals how to master the charcuterie board
It's not quite a meal, and it trumps basic finger food — but is there such thing as doing 'too much' when it comes to the not-so-humble charcuterie board? The answer is a resounding yes, according to chef-turned-venue manager Marco Mencaroni of Small Print in the CBD's Print Hall precinct. With his homeland a mecca of fine meats and cheeses, the Italian has worked in Michelin star restaurants and believes there's a right and wrong way to dish up the popular bar appetiser, or dinner party crowd-pleaser. 'Sometimes I see (charcuterie) boards that are definitely too full, like literally too many ingredients that you don't even know where to look,' he told PerthNow. 'Less is better than more sometimes.' Small Print manager Marco Mencaroni believes there's a right and wrong way to serve a charcuterie board. Credit: Riley Churchman / The West Australian While Mr Mencaroni admitted selecting complimentary ingredients is key, he believes just as much thought should be placed on volume and presentation. The manager said that too often in Perth, he sees charcuterie boards that are 'flat' or lacking any wow factor. 'In my opinion, you need to add height and dimension using layered crackers or homemade focaccia — or elements with visual appeal,' he said. And striking a balance between each element is key. Because no one wants a board that's boring. 'Sometimes (I see) a lack of variety, like too many similar flavours or textures,' Mr Mencaroni added. A charcuterie Board from Small Print. Credit: Riley Churchman / The West Australian 'Using only soft cheeses can make the board feel flat, or (when you) don't consider the balance between salty, creamy, sweet, crunchy. It can make a beautiful looking board less enjoyable to eat.' As for selecting the right ingredients, the former chef said personal preference should be considered. But there is a formula. If choosing six separate ingredients, Mr Mencaroni would opt for three cheeses and three meats, or two and four. However, adding foccaccia or delicate vegetables such as sliced pickles, baby carrots, and cucumber are all worthy additions. Meats 1. Wagyu bresaola 'I would always go for wagyu bresaola. I discovered it here, and I love it,' he said. 'And it's really lean and buttery — once you have it in your mouth, it melts straight away. It's impressive. So definitely that is my first choice.' 2. Prosciutto 'My favourite is the Spanish one, the jamon de Bellota, but I can understand sometimes that it might be a little bit too expensive,' he added. 'So even an Italian prosciutto would be a great choice, like San Daniele or Parma prosciutto.' 3. Cacciatore salami 'I really like the cacciatore salami — very small and thin salami, which is cured dried meat and really nice,' Mr Mencaroni said. 'That one is also harder than the other cured meats. So it also gives you some bite to the board.' Cheeses 1. Parmigiano 'Parmigiano, for me, is the king of cheeses that brings the umami flavour, not that salty, but technically the umami,' he said. 2. Bucha 'Then a soft cheese or a blue cheese. I use a soft cheese, which is called Bucha, which is very similar to a brie cheese,' Mr Mencaroni added. 3. Tete de Moine 'It's a semi-hard cheese, which is lovely to pair with the wagyu bresaola,' the venue manager concluded. 'They are an amazing combination.' Cured: Jamón vs. Prosciutto | SMALL PRINT If you're craving more than just inspiration, experience the art of charcuterie firsthand at Cured: Jamón vs. Prosciutto — Small Print's celebration of Spain and Italy's finest cured meats. Indulge in a premium charcuterie board featuring freshly sliced jamón and prosciutto, house pickles, and your choice of Spanish or Italian wine to share. Presented as part of this year's Plateful Perth, and available every Wednesday to Saturday throughout August. Bookings essential. Secure your spot here.
