Latest news with #Lyre
Perth Now
04-07-2025
- Health
- Perth Now
The big perks of putting down booze this Dry July revealed
As West Australians turn to non-alcoholic alternatives this Dry July, experts say cutting out alcohol can have health benefits in just a week — let alone a month. Dry July encourages people to give up alcohol for the month to raise funds for cancer patients across the country. Cancer Council WA alcohol program manager Julia Stafford said joining the challenge has a long list of health benefits but the biggest perk was breaking the habit of ordering a bevvy every time you go to a bar. 'The greatest benefit will really come from reducing how much you drink over the longer term,' she said. 'It can be the start of finding some alternative ways to socialise and alternative drinks that you find appealing but don't have alcohol in them.' Perth bars like the Rooftop at QT are offering extra non-alcoholic alternatives this month so people can still enjoy drinking with their friends — without the hangover. Bartenders Remy Wise-Petering and Tseg Asressewill will be serving up blueberry no-jitos, featuring Lyre's white cane spirit, instead of mojitos this month. Bartenders Remy Wise-Petering and Tseg Asressewill with the mocktails at QT. Credit: Ross Swanborough / The West Australian Another non-alcohol treat is a sober sunrise, as an alternative to a tequila sunrise. Habit Change Institute director Gina Cleo said swapping to a mocktail was a great way to kick the drinking habit. 'It's really hard to sometimes stop a social habit, but if you were to swap your alcoholic drink for a non-alcoholic drink, then you don't feel as though you're missing out as much because you still get to go out,' she said. Here's a timeline of how your body can react after putting down the booze. One Week Better sleep is the No. 1 improvement people will notice after just one week of putting down the booze. The liver starts to recover almost immediately after not having any drinks and after one week your skin begins to rehydrate leading to clearer skin and more energy. 'We're aware that within around a week of taking a break from alcohol, you could experience a better quality sleep, improved concentration and focus,' Ms Stafford said. 'That break might help also reduce fatigue and give you back some of that energy to explore other opportunities — things to do other than drinking alcohol.' Two Weeks Cutting out alcohol can improve digestion in just two weeks especially for those whose stomachs become irritated when drinking alcohol. Dr Cleo said many people would notice a boost in their mood and fewer energy crashes. 'Their bloating starts to go down, they might feel lighter overall, and they're also just more likely to make healthier food and sleep choices,' Dr Cleo said. 'It really has a ripple effect.' Three Weeks Dr Cleo said after three weeks habits to do with eating can change completely. 'You may notice weight loss, if alcohol was contributing extra calories, and you will notice that cravings for things like sugar or late night snacks often go away because your blood sugar levels are stabilised a lot more,' she said. Sleep cycles can also reset completely after three weeks allowing for deeper and more restorative rest. One Month Liver function improves significantly after a month away from alcohol and people feel more emotionally balanced and mentally focused. Dr Cleo said more importantly for someone really drawn to alcohol it takes about 30 days of abstinence to rewire the brain to stop that habit. 'People will really notice clearer skin, fewer headaches, much more stable moods and probably, most importantly, people have proven to themselves that they can make a change and that confidence carries into other parts of their life,' she said. 'A month is such a great start into changing that habit and a lot of people do just feel so good they don't want to go back to drinking, and if they do, they at least have had an opportunity to be mindful of their relationship with alcohol.' The National Alcohol and Other Drug Hotline 1800 250 015
West Australian
04-07-2025
- Health
- West Australian
Experts share benefits of going sober for a month as Perth bar QT offers mocktails to celebrate Dry July
As West Australians turn to non-alcoholic alternatives this Dry July, experts say cutting out alcohol can have health benefits in just a week — let alone a month. Dry July encourages people to give up alcohol for the month to raise funds for cancer patients across the country. Cancer Council WA alcohol program manager Julia Stafford said joining the challenge has a long list of health benefits but the biggest perk was breaking the habit of ordering a bevvy every time you go to a bar. 'The greatest benefit will really come from reducing how much you drink over the longer term,' she said. 'It can be the start of finding some alternative ways to socialise and alternative drinks that you find appealing but don't have alcohol in them.' Perth bars like the Rooftop at QT are offering extra non-alcoholic alternatives this month so people can still enjoy drinking with their friends — without the hangover. Bartenders Remy Wise-Petering and Tseg Asressewill will be serving up blueberry no-jitos, featuring Lyre's white cane spirit, instead of mojitos this month. Another non-alcohol treat is a sober sunrise, as an alternative to a tequila sunrise. Habit Change Institute director Gina Cleo said swapping to a mocktail was a great way to kick the drinking habit. 'It's really hard to sometimes stop a social habit, but if you were to swap your alcoholic drink for a non-alcoholic drink, then you don't feel as though you're missing out as much because you still get to go out,' she said. Here's a timeline of how your body can react after putting down the booze. One Week Better sleep is the No. 1 improvement people will notice after just one week of putting down the booze. The liver starts to recover almost immediately after not having any drinks and after one week your skin begins to rehydrate leading to clearer skin and more energy. 'We're aware that within around a week of taking a break from alcohol, you could experience a better quality sleep, improved concentration and focus,' Ms Stafford said. 'That break might help also reduce fatigue and give you back some of that energy to explore other opportunities — things to do other than drinking alcohol.' Two Weeks Cutting out alcohol can improve digestion in just two weeks especially for those whose stomachs become irritated when drinking alcohol. Dr Cleo said many people would notice a boost in their mood and fewer energy crashes. 'Their bloating starts to go down, they might feel lighter overall, and they're also just more likely to make healthier food and sleep choices,' Dr Cleo said. 'It really has a ripple effect.' Three Weeks Dr Cleo said after three weeks habits to do with eating can change completely. 'You may notice weight loss, if alcohol was contributing extra calories, and you will notice that cravings for things like sugar or late night snacks often go away because your blood sugar levels are stabilised a lot more,' she said. Sleep cycles can also reset completely after three weeks allowing for deeper and more restorative rest. One Month Liver function improves significantly after a month away from alcohol and people feel more emotionally balanced and mentally focused. Dr Cleo said more importantly for someone really drawn to alcohol it takes about 30 days of abstinence to rewire the brain to stop that habit. 'People will really notice clearer skin, fewer headaches, much more stable moods and probably, most importantly, people have proven to themselves that they can make a change and that confidence carries into other parts of their life,' she said. 'A month is such a great start into changing that habit and a lot of people do just feel so good they don't want to go back to drinking, and if they do, they at least have had an opportunity to be mindful of their relationship with alcohol.' The National Alcohol and Other Drug Hotline 1800 250 015
Daily Mail
29-05-2025
- Business
- Daily Mail
One wedding cake costs £10 from Sainsbury's… the other is from a top bakery - so can YOU tell which is which?
They're both three-tiers, covered in delicious buttercream icing, and decorated beautifully. However one of these show-stopping cakes is £27 from a luxury bakery, while the other is a homemade creation with a price tag of just £10 - but can you spot the difference? The more expensive, but equally beautiful creation, is from UK-based bakery chain loved by influencers and foodies alike, Patisserie Valerie. Meanwhile the other is home made, using three Sainsbury's sponge cakes for a tenner, which is similar to what you could find at a premium vendor. UK content creator Lyre took to her TikTok account, @theleggofamily, to showcase how she created the stunning delicacy using just Victoria Sponge Cakes from the supermarket. The mother-of-one who often shares creative money saving hacks on her platform, revealed the cake can be used for any celebration and it's simple to do. For the thrifty creation, which is decorated with gold cake toppers, Lyre explained that she bought three boxes of Taste the Difference Victoria Sponge Cakes for £2 each from the supermarket using Nectar prices. She also bought vanilla cream icing, which cost £3, and gold cake toppers from Temu. The influencer also revealed she previously purchased a cake decorating kit from TikTik shop which helped her with the process, but this wasn't essential. She described her hack as: 'Budget-friendly and perfect for birthdays or any special occasion.' In the clip, which racked up more than 280,000 views, Lyre began by getting a cake stand and removing the cakes from their packaging. She sliced the curved top off each of the cakes so they could neatly be stacked on top of each other. The savvy mother then put a layer of Vanilla Buttercream-style icing in between each cake to keep them in place and to add extra filling. She then spread the icing around all of them, creating one large three-tierd structure. Next, she used an icing scraper to smooth out the icing and a piping tool to decorate the edges. Many were really impressed with the professional looking creation and rushed to the comments. One person wrote: 'Does it stay upright without any support? l can't bake at all so might give this a go!' To which Lyre replied: 'Yes!! Make sure you put it on the fridge after 1st coat of icing for one hour then do 2nd coat of icing then fridge it.' Another asked: 'So how much were the decorations ? And how long did it take you from start to finish including washing up cleaning after you ,also actually going to buy it all too, people don't think about all that.' 'To make it didn't take me long as well prolly 15-20 mins max!' Lyre said. 'But I put it in the fridge for one hour after first icing then did another icing again.' Another added: 'Only seeing this now after we paid our deposit for our wedding cake in August.' A fourth penned: 'Perfect for when you don't have time to bake, also saves time on the washing up.' Many were really impressed with the professional looking creation and rushed to the comments One also expressed: 'I think this is great if you can't cook but wanna still do a cake you have the knowledge in crumb coating get the betty Crocker cake mix so easy.' However for nearly three times the price, but less of the hassle, you could opt for the Ultimate Raspberry Ripple Cake, which is three layers of sponge, raspberry cream and raspberry jam filling with white and pink buttercream from the popular bakery. It comes after another woman revealed how she transformed four chocolate mud cakes from the supermarket into a spectacular 30-something birthday cake. The mother-of-two, from Australia, bought the chocolate cakes from Woolworths before decorating them with stunning pink buttercream flowers and hearts. The incredible tip has been described as 'the best supermarket hack yet' with hundreds of home cooks commenting on the design. The mother posted photos of the cake transformation on Facebook and said the cake was much larger than she expected once it had been completed. She bought a 30-something cake topper for the dessert which she paired with a golden palm frond as the key decorations. The cake was coloured in rose pink, lavender and gold tones, which impressed the others in the group. 'Your cake has left me speechless, just how? What an excellent cake designer,' one woman applauded on the post. The woman posted a series of pictures, including recipe screenshots, to explain exactly how she managed to decorate the cakes so well. 'Thank you for giving such good instructions, so people like me can attempt a hack like this,' one woman marveled. Other pretended to be upset with the amazing effort. 'This group has no room for actual talent, go away,' one mum laughed. The mother used some of the cake in heart-shaped molds and said the cake was 'so moist' she just rolled it up inside without needing to use icing to stick it together. She also used silicon molds to make tiny chocolate blocks and used different sized chocolate balls covered in pink and purple chocolate to add to the the effect of the tower.
FACT
25-03-2025
- Lifestyle
- FACT
Sohum Wellness Sanctuary welcomes TAAMA restaurant
Located in Al Qouz, TAAMA offers a mindul focused menu. TAAMA restaurant has opened in Sohum Wellness Sanctuary, and prides itself on offering mindful eating. Located in Al Qouz, Dubai, it is a serene spot in the heart of the city. TAAMA aims to fill your stomachs as well as your souls. Founded by holistic expert, Tanya Mansotra, the restaurant has been created with passion and dedication. The concept celebrates nature and aims to encourage relaxation. At TAAMA, guests can enjoy plant-based dining, which is rooted in wellness at its core. Executive Chef Fabienne Saroufim is behind the menu, which draws inspiration from her studies of molecular gastronomy. She has approached food as both a science and an art form, and uses an open-flame approach. Artichoke Spread comes with spices, mutabbal, hibachi grilled skewer and lime. Lion's Mane is slow-roasted over the open fire to create a smoky richness. The non-alcoholic cocktails have been created with Lyre's. The list includes Al Cozy, a nod to the Al Quoz location, and Crown Bliss, a butterfly pea tea. Plus, the ingredients span Ayurvedic properties and have wellness attributes. In 2024, Sohum Wellness Sanctuary opened. The centre combines ancient wisdom and spiritual practices. Drawing inspiration from Indian spirituality, the concept is based on the Sanskrit mantra Sohum. The team's mission is to help guests find balance in their body, mind, and spirit. Sohum Wellness Sanctuary offers a range of treatments, which include bespoke offerings that cater to the unique needs of guests. Plus, the venue will be home to world-class amenities including state-of-the-art therapy rooms, wellness rituals, and a shop with exclusive products. TAAMA is open now. Check in with FACT for the best things to do in Dubai. GO: Visit for more information.
Yahoo
24-03-2025
- Health
- Yahoo
As Alcohol Sales Decline, Non-Alcoholic Drink Menus Are Thriving at Restaurants
In 2023, the Four Seasons Hotel Philadelphia started stocking drinks like zero-proof Athletic Beer and Lyre's non-alcoholic spirits for guests who requested them. But it wasn't until midway through the following year when beverage director Dawn Trabing made the decision to print a menu with the new options. Within five months of adding a non-alcoholic section to the hotel's restaurant menus in 2024, sales doubled from the entire previous year. 'It was incredible,' she says. 'I was surprised by how much it boomed.' At this rate, Trabing predicts sales of non-alcoholic drinks, which include cocktails like the house-made black currant and tonic, will outperform beer sales in 2025. Related: Would You Prefer Your January Dry, Damp, or Wet? We Have Thoughts. It's a trend echoing across the U.S. In 2024, alcohol sales slumped significantly — global beverage giant Diageo reported its first decline since the pandemic, and on-premises alcohol sales at restaurants have dipped. In the restaurant industry, profits often depend on alcohol sales, while food might barely break even (especially during recent years of surging inflation). Slumping alcohol sales can be a challenge for restaurant operators — but also an opportunity. Some are zeroing in on zero-proof options, creating non-alcoholic menus that are more interesting — and in some cases, revenue-generating — than ever before. Americans are drinking less for a number of reasons. Health concerns top the list, highlighted by the Surgeon General's warning about increased cancer risks published in January. The popularity of GLP-1 drugs like Ozempic, which can curb the craving to drink, can also influence drinking behavior. There's a cultural shift, too, led by the younger generation, says chef Brian Malarkey of San Diego's Puffer Malarkey Collective, whose restaurants' cocktail menus each have a dedicated spirit-free section featuring ingredients like tamarind syrup and Thai chili.'They're all about balance — prioritizing their physical and mental well-being, and they've got more health and wellness info at their fingertips than ever before.' Economic factors play a role, too. With inflation squeezing both consumers and restaurants, cocktail prices have climbed to upwards of $22 or more in some markets. It's a price that might give pause to ordering a second drink. Meanwhile, looming tariffs threaten to further hobble wine and spirits sales. 'The hit is real,' says Alejandro Medina, beverage director of Bludorn Hospitality Group in Houston. 'Food costs versus profits have always been a slim margin, and alcohol has been the way in which restaurants have returned more profit. The bottom line is we do see the effects of less alcohol consumption in every area of our businesses.' Related: The Best Nonalcoholic Drinks, According to Bartenders and Our Editors This shifting landscape has sparked a wave of innovation in bars and restaurant beverage programs around the country. On the fine dining front, some are offering non-alcoholic beverage pairings with tasting menus. At Seline in Los Angeles, chef/owner and 2014 F&W Best New Chef Dave Beran and beverage director Matthew Brodbine created a non-alcoholic program that rivals their wine pairing. 'The prompt to create this menu was to have a stellar non-alcoholic pairing that no one in the city or state could replicate,' says Brodbine. 'We don't use NA or zero proof pre-batched mocktails or wine.' Instead, the team crafts house-made concoctions using teas, juices, kombucha, and even kitchen scraps. For one pairing, they transform cucumber and apple trimmings into a syrup that's blended with jasmine tea and then carbonated. 'Simple, clean, and delicious repurposing of ingredients that would have been thrown out — and cost effective,' Brodbine says. Related: 16 Nonalcoholic Cocktails for Your Next Holiday Party The approach resonates with guests. While wine pairings remain more popular overall, Brodbine says several times a week an entire table will choose the non-alcoholic pairing. 'It definitely helps… because we capture sales that may not have happened,' he says. Guests frequently comment that these thoughtful beverages feel like 'another menu in addition to their meal.' For Arjav Ezekiel, who runs Birdie's in Austin with his wife, chef Tracy Malechek, the inspiration to diversify their menu came when a non-drinking chef visited the restaurant. 'It became very clear to me that guests at Birdie's who don't drink are not really having a Birdie's experience,' says Ezekiel. Though, as a sommelier, he's focused on his some 350-bottle wine list, he's now also equally passionate about the restaurant's 25 non-alcoholic options that range from Non, a sparkler made with Tasmanian raspberries and chamomile, to a Danish unfiltered koji rice wine. 'I just kind of went deeper and deeper into it, and fell in love with the category,' he says. Related: 5 Non-Alcoholic Aperitifs For When You Need a Break from Booze At the W Philadelphia, beverage manager Isai Xolalpa also puts extra effort into the non-alcoholic program at the hotel's bars as a way to, 'offer a more inclusive social experience without compromising on creativity or flavor,' he says. Every cocktail on the menu has an NA counterpart, including some anchored by house-made zero-proof spirits. He crafts non-alcoholic rum using star anise, cinnamon, and other aromatic spices, and plans to debut a zero-proof bourbon this summer. Similarly to Birdie's, the NA offerings at the W 'don't necessarily represent a less costly option to serve,' Xolalpa notes. 'Our NA cocktails are crafted with the same level of complexity and quality ingredients as our alcoholic offerings.' But for many restaurants, the addition of an NA menu is a boon to both the guest experience and the bottom line. At Junoon in New York, for example, beverage director Hemant Pathak says non-alcoholic beverages account for 30-35% of the restaurant's total beverage sales on any given day. 'In India, NA beverages have been popular for ages as alcohol has never been a part of our social and cultural life,' he says. 'Since we see more and more guests who don't drink at all, having a well-crafted zero-proof menu is financially beneficial for the restaurant.' Jhonel Faelnar, beverage director at NARO, Atoboy, and Atomix, agrees. 'From a financial perspective, having an excellent NA program can only be positive,' he says. 'When a segment of the market is not left without options, they often respond with the same buying power as those who want a bottle of wine or cocktails.' Most importantly, though, these thoughtful spirit-free menus boost the overall hospitality experience. 'People who come in now and eat dinner and explore the list because they feel seen and they feel taken care of,' says Ezekiel. 'That's the measure of a good restaurant.' Read the original article on Food & Wine
