VIDEO: In search of the best potato at Agfest
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15m ago 15 minutes ago Fri 2 May 2025 at 2:14am
When it comes to potatoes, Tasmania punches above its weight, producing more than any other state. But do you know your Kennebec from your Dutch cream, or many of the other varieties in between?
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The Age
5 days ago
- The Age
Rosheen Kaul's bone broth hotpot
I love the ceremony of eating a hotpot as a shared meal, but there's no reason this can't be scaled down to a nourishing meal for one. Here, we're dunking an array of quick-cooking ingredients into a simmering broth, which becomes infused with all their delicious flavours. I love to eat this dish with a dipping sauce of sliced red chillies in soy sauce. Method Step 1 Bring the broth to a boil in a large pot or Dutch oven, and season with salt to taste. Step 2 If you're eating this hotpot-style at the table, transfer the pot of hot broth to a camping stove set up on your dining table and keep the broth at a low simmer. Add ingredients one by one and eat them progressively as they cook. Step 3 If you're using the stove, add some ingredients to the pot and remove the pot from the heat. Transfer the pot to a heatproof surface on the dining table and scoop the cooked ingredients from the pot. Reheat the broth on the stove as required to cook the remaining ingredients. Step 4 Add the uncooked noodles or cooked rice at the end to make a delicious soup, packed with flavour from all the ingredients you've been cooking in the broth. Step 5 Serve with sliced chillies in soy sauce. Notes 'Hotpot-style' refers to the often communal style of dining in which an array of fresh, quick-cooking ingredients is dipped into a simmering broth to cook, one piece at a time. As each delicious morsel is cooked and fished out with chopsticks to enjoy, the broth becomes imbued with the essence of all the individual ingredients – meat, seafood and vegetables – resulting in a richly flavoured and delicious soup. A camping stove set in the middle of the dining table is ideal, but a good Dutch oven or cast-iron pot could work, too, brought to the boil with the ingredients then transferred to the table so everyone can search for the delights within. You may need to pop it back on the stove from time to time to bring it back to a boil. You can use any ingredient you like, as long as it cooks quickly. Firmer vegetables such as carrot, daikon, or sweet potato need to be sliced thinly, as do proteins. Frozen meat sliced for a hotpot is available at select butchers and Asian grocers, and seafood such as prawns, pipis or sliced white fish also make wonderful additions.
Sydney Morning Herald
5 days ago
- Sydney Morning Herald
Rosheen Kaul's bone broth hotpot
I love the ceremony of eating a hotpot as a shared meal, but there's no reason this can't be scaled down to a nourishing meal for one. Here, we're dunking an array of quick-cooking ingredients into a simmering broth, which becomes infused with all their delicious flavours. I love to eat this dish with a dipping sauce of sliced red chillies in soy sauce. Method Step 1 Bring the broth to a boil in a large pot or Dutch oven, and season with salt to taste. Step 2 If you're eating this hotpot-style at the table, transfer the pot of hot broth to a camping stove set up on your dining table and keep the broth at a low simmer. Add ingredients one by one and eat them progressively as they cook. Step 3 If you're using the stove, add some ingredients to the pot and remove the pot from the heat. Transfer the pot to a heatproof surface on the dining table and scoop the cooked ingredients from the pot. Reheat the broth on the stove as required to cook the remaining ingredients. Step 4 Add the uncooked noodles or cooked rice at the end to make a delicious soup, packed with flavour from all the ingredients you've been cooking in the broth. Step 5 Serve with sliced chillies in soy sauce. Notes 'Hotpot-style' refers to the often communal style of dining in which an array of fresh, quick-cooking ingredients is dipped into a simmering broth to cook, one piece at a time. As each delicious morsel is cooked and fished out with chopsticks to enjoy, the broth becomes imbued with the essence of all the individual ingredients – meat, seafood and vegetables – resulting in a richly flavoured and delicious soup. A camping stove set in the middle of the dining table is ideal, but a good Dutch oven or cast-iron pot could work, too, brought to the boil with the ingredients then transferred to the table so everyone can search for the delights within. You may need to pop it back on the stove from time to time to bring it back to a boil. You can use any ingredient you like, as long as it cooks quickly. Firmer vegetables such as carrot, daikon, or sweet potato need to be sliced thinly, as do proteins. Frozen meat sliced for a hotpot is available at select butchers and Asian grocers, and seafood such as prawns, pipis or sliced white fish also make wonderful additions.
Perth Now
7 days ago
- Perth Now
GUT INSTINCT! 200-year-old sheep intestine condom goes on show
A 200-year-old condom etched with a cheeky image of a nun ogling three excited priests has gone on display at one of the world's most prestigious art museums. The hand-stitched sheath - believed to be made of sheep gut - was likely a saucy souvenir from a high-end French brothel and is now proudly featured at the Rijksmuseum in Amsterdam. The print on the ancient Johnny shows a seated nun with her legs spread as she eyes up three very aroused clerics who are flashing their bits under flowing robes. The nun points at one and says: "Voilà mon choix" - French for "This is my choice". Joyce Zelen, curator of print art at the Dutch museum, said the naughty number dated back to around 1830 and was more likely bought for laughs than used for action. She said: "We suspect it was more of a luxury brothel souvenir than an actual condom for use." The racy relic cost €1,000 (£844) and is one of only two known examples left in the world. Zelen added to the Het Parool newspaper: "Erotic art is one of my favourite areas of research. And now we had come to the point where we had to ask the boss if we could bid on a condom. "We even had to add the object name 'condom' to our collection's database, which did not exist yet." Back in the day - long before Durex and latex - lovers got frisky with whatever they could find, from fish bladders to linen sacks. Rubber condoms didn't exist until 1839, after the discovery of vulcanised rubber. Museum bosses say the ancient sheath is also a window into a darker past of 19th-century sexual health, when the threat of unwanted pregnancy and syphilis loomed large. In a statement, they said: "It embodies both the lighter and darker sides of sexual health." The well-hung exhibit is now on show in the museum's print room as part of a new display exploring prostitution and sexuality in the 1800s, running until the end of November.
