UberEATS is set to change the way you order takeout on the Gold Coast!

The Gold Coast is fast gaining a reputation as a foodie hotspot. But no longer will you have to make a booking and dress in something respectable to enjoy your new favourite dining destinations.

UberEATS has arrived on the Gold Coast today, meaning you can get delicious meals from the Gold Coast’s top restaurants delivered directly to your door!

Slothing at home in your PJ’s has just reached a whole new level, as you can now put an end to your hunger pangs with tasty treats from restaurants such as Lucky Bao, Brooklyn Depot, Gnocchi Gnocchi Brothers, The Paddock or Jimmy Grants.

All you have to do is download the UberEATS app and more than 80 Gold Coast restaurants will be just a few taps away.

UberEATS is currently available from 7am to 11pm, seven days a week, and for the month of February delivery is FREE!!

1. Download the UberEATS app – you can sign in using your Uber account or sign up and create a new one.
2. Tell us where to deliver – add your home, work, or any other address you’d like.
3. Get $10 off your first meal – simply enter the promo code GCUBEREATS (valid until 14 August 2017)
4. Browse local restaurants – search for your favourite local restaurant or try something new.
5. Check out with a tap – pay with your card on file. And remember, delivery is free for a limited time.
6. Track your order – watch as your order gets picked up and delivered to you.

Uber Eats

For more information on UberEATS, visit: https://www.ubereats.com/gold_coast

Popcorn Chicken

KFC are offering ‘Fried Chicken Bouquets’ for Valentines Day

Forget perfume, flowers and jewellery… fast-food giant KFC have come up with the ultimate Valentine’s Day gift – a bouquet of fried chicken.

Yes, you read that correctly – 20 people will be able to indulge in the crispy chicken bouquet this Valentines Day with the company announcing a competition on their Facebook page. The only problem is, the competition is only open for people in New Zealand.

“The best smelling Bouquet this Valentine’s Day is sure to be the KFC Bouquet,” the competition reads.

“With only a limited number being made, we’ve got 2 for a couple of special chicken lovers out there. Tag the wind beneath your chicken wings below to be in to win!”

Each love-filled bouquet contains popcorn chicken, crispy strips and original recipe drumsticks.

In Australia, KFC is on the hunt for Australia’s Best Wingman (or Wingwoman) this Valentine’s Day and one of the contestants in the running is from the Gold Coast!

“KFC is celebrating the real heroes this Valentines Day,” the competition video reads.

“Now it’s up to you to decide who is Australia’s best wingman or wingwoman.”

The winner of the competition will win a year’s supply of wicked wings, according to the fast-food giants competition video.


PHOTO: Supplied by The Kitchens

Improve your cooking skills this summer at The Kitchens

Want to learn the basics of cooking, or master a few new skills while whipping up some tasty treats? The Kitchens at Robina Town Centre is the place to head this summer!

Icon The Cookery School is offering a jam-packed line up of entertaining and informative cooking workshops, ranging from international cuisine to desserts, raw treats and healthy meal plans.

For sweet tooths interested in learning the art of dessert making, Icon is holding several ‘Sweet Treat’ workshops.

‘Macaron Magic’ kicks off the season on 19th February and will explore the baking methods involved in whipping up three tantalising varieties of this French patisserie classic. Cost per person is $8o.

Chocoholics will meanwhile rejoice over the ‘Cheeky Chocolate Desserts’ workshop – the ultimate cooking class for all things cocoa – which is running on 25th February. Here, students will learn how to prepare drool-worthy desserts, such as a double chocolate tart and Lindt chocolate fondant – yum! Cost per person is $121.

Icon dessert

The raw food trend is continuing to gain popularity, and Icon’s ‘Creations of Raw Cuisine’ workshop on 12th March will tap into the movement, teaching students how to create truly delicious and fascinating raw, vegan dairy-free versions of popular foods such as nut cheeses, chocolate, and ice creams. Recipes for this session can include healthy breakfast brownies, vegan nutmeat tacos, tofu bibimbap and flax seed and chia crackers. Cost per person is $110.

Workshop attendees will get to feast on their masterpieces at the conclusion of the class and they won’t have to do any washing up either – hurrah!

For more information or to book a workshop, please visit: robinatowncentre.com.au/shop/stores/icon-the-cookery-school


Child with chocolate on face

One of our favourite childhood treats is coming back to Australia!

Today is a great day for Aussie choc lovers with the announcement that one of our favourite childhood treats is coming back to the land down under!

From the end of February, Yowies will be back on shelves at Australian supermarkets after a deal was struck with its Australian and New Zealand distribution partner.

“Yowie Group is pleased to announce that a purchase order has been received from Universal Candy, our Australian based distribution partner for Yowie product for sale in Australia and New Zealand,” a statement from the company reads.

“Australia was a logical choice to begin our expansion outside of the US because of strong residual brand awareness and affinity for the product, ” Yowie chief executive Bert Alfonso said.

The Yowie confectionery was originally sold in Australia during the 1990’s. At its peak, 65 million units of the product were sold in a single year.


Fresh Vegetables

Do vegetarians live longer? Probably, but not because they’re vegetarian

Melody Ding, University of Sydney

In the past few years, you may have noticed more and more people around you turning away from meat. At dinner parties or family barbecues, on your social media feed or in the news, vegetarianism and its more austere cousin, veganism, are becoming increasingly popular.

While the veggie patty and the superfood salad are not going to totally replace lamb, chicken or beef as Aussie staples any time soon, the number of Australians identifying as a vegetarian is rising steadily.

According to Roy Morgan Research, almost 2.1 million Australian adults now say their diet is all or almost all vegetarian. Ask someone why they are a vegetarian and you are likely to get many different answers. The reasons include environmental, animal welfare and ethical concerns, religious beliefs and, of course, health considerations.

It’s this last factor we set out to investigate. There are several existing studies on the impact of vegetarianism on health, but the results are mixed. A 2013 study, which followed more than 95,000 men and women in the United States from 2002 to 2009, found vegetarians had a 12% lower risk of death from all causes than non-vegetarians.

Given the contentious nature of discussions about vegetarianism and meat eating, these findings generated lots of coverage and vegetarianism advocates hailed the study.

We set out to test these findings, to see if being a vegetarian would translate into lower risk of early death in the Australian population. Australia is home to the largest ongoing study of healthy ageing in the southern hemisphere, the Sax Institute’s 45 and Up Study. This gives us a pool of more than 260,000 men and women aged 45 and over in New South Wales to work with.

We followed a total of 267,180 men and women over an average of six years. During the follow-up period, 16,836 participants died. When we compared the risk of early death for vegetarians and non-vegetarians, while controlling for a range of other factors, we did not find any statistical difference.

Put more simply, when we crunched the data we found vegetarians did not have a lower risk of early death compared with their meat-eating counterparts.

Vegetarians are less likely to be obese.
from www.shutterstock.com

This lack of “survival advantage” among vegetarians, outlined in our paper in Preventive Medicine, does not come as a complete surprise. In 2015, a United Kingdom-based cohort study concluded vegetarians had a similar risk of death from all causes when compared with non-vegetarians. This is contrary to the US-based study findings.

Does that mean everyone should drop the asparagus, fire up the barbie and fill up on snags, steaks and cheeseburgers? Not necessarily.

Other ‘healthy’ factors

It’s standard practice in epidemiological studies to statistically control for various factors (we call them “confounders” as they may confound an association). We controlled for a number of factors to get a true sense of whether vegetarianism by itself reduces risk of death.

It’s important to acknowledge that in most studies vegetarians tend to be the “health-conscious” people, with overall healthier lifestyle patterns than the norm. For example, among the Sax Institute’s 45 and Up participants, vegetarians were less likely than non-vegetarians to report smoking, drinking excessively, insufficient physical activity and being overweight/obese. They were also less likely to report having heart or metabolic disease or cancer at the start of the study.

In most previous studies, vegetarians did have lower risk of early death from all causes in unadjusted analysis. However, after controlling for other lifestyle factors, such as the ones listed above, the risk reduction often decreased significantly (or even completely vanished).

This suggests other characteristics beyond abstinence from meat may contribute to better health among vegetarians. More simply, it’s the associated healthier behaviours that generally come with being a vegetarian – such as not smoking, maintaining a healthy weight, exercising regularly – that explain why vegetarians tend to have better health outcomes than non-vegetarians.

In a separate study we conducted using data from the 45 and Up Study, we found people who ate more fruit and vegetables, particularly those who had seven or more serves per day, had a lower risk of death than those who consumed less, even when other factors were accounted for.

And although there is unclear evidence a vegetarian diet promotes longevity, studies have consistently shown other health benefits. For example, a vegetarian diet has been consistently associated with a reduced risk of high blood pressure, type 2 diabetes and obesity.

A meta-analysis (a statistical analysis that combines data from multiple studies) from 2012 concluded vegetarians had a 29% lower risk of early death from heart disease and an 18% lower risk for cancer.

It’s important to keep in mind that the International Agency for Research on Cancer, the cancer agency of the World Health Organisation, has classified the consumption of processed meat as carcinogenic and red meat as probably carcinogenic to humans.

So what does it all mean?

While we can’t say for certain if being a vegetarian helps you live longer, we do know having a well-planned, balanced diet with sufficient fruit and vegetables is certainly good for you.

We also know sufficient physical activity, moderating alcohol consumption and avoiding tobacco smoking are key factors in living longer. And the growing body of evidence shows vegetarians are more likely to have these healthy habits.

The Conversation

Melody Ding, Senior Research Fellow of Public Health, University of Sydney

This article was originally published on The Conversation. Read the original article.