China Made An AI Robot To Chase And Catch Criminals

Film The Holiday Trend to To House Swap Around The Globe

Deer, Kangaroo, Boar and Goat Cheeseburger Sliders

Check out Blake Proud's Reverse-Seared Tomahawk Steak with Black Garlic and Smoked Sea Salt
Serves: 2–4 | Prep Time: 10 mins | Cook Time: 60–75 mins

---
Ingredients:
1 tomahawk steak (1.2–1.5 kg, 2–3 inches thick)
4 cloves black garlic, mashed into a paste
1 tbsp smoked sea salt
1 tsp freshly ground black pepper
1 tbsp olive oil
Fresh thyme or rosemary (optional, for garnish)


---
Method:
1. Prep the Steak:
Preheat your oven or grill to 120°C (250°F).
Pat the tomahawk dry with paper towels. Rub the black garlic paste all over the steak, ensuring even coverage. Season generously with smoked sea salt and black pepper.

2. Low and Slow:
Place the steak on a wire rack over a baking sheet to allow even air circulation. Roast in the oven or on the grill over indirect heat until the internal temperature reaches 48–50°C (120°F) for medium-rare, about 50–60 minutes.

3. Rest the Steak:
Remove the steak and let it rest for 10–15 minutes while you prepare for the sear. This allows juices to redistribute.

4. Sear to Finish:
Heat a cast-iron skillet or grill to high heat. Add a drizzle of olive oil and sear the steak for 1–2 minutes per side, including the edges, until a dark, caramelized crust forms.
5. Serve:
Let the steak rest for another 5 minutes, then slice against the grain into thick cuts. Garnish with fresh thyme or rosemary, and serve with your favorite sides.
---
The rich umami of black garlic pairs beautifully with the smokiness of the sea salt, making this steak a show-stopping centerpiece!

Check out Blake Proud's Reverse-Seared Tomahawk Steak with Black Garlic and Smoked Sea Salt Serves: 2&ndash;4 | Prep Time: 10 mins | Cook Time: 60&ndash;75 mins --- Ingredients: 1 tomahawk steak (1.2&ndash;1.5 kg, 2&ndash;3 inches thick) 4 cloves black garlic, mashed into a paste 1 tbsp smoked sea salt 1 tsp freshly ground black pepper 1 tbsp olive oil Fresh thyme or rosemary (optional, for garnish) --- Method: 1. Prep the Steak: Preheat your oven or grill to 120&deg;C (250&deg;F). Pat the tomahawk dry with paper towels. Rub the black garlic paste all over the steak, ensuring even coverage. Season generously with smoked sea salt and black pepper. 2. Low and Slow: Place the steak on a wire rack over a baking sheet to allow even air circulation. Roast in the oven or on the grill over indirect heat until the internal temperature reaches 48&ndash;50&deg;C (120&deg;F) for medium-rare, about 50&ndash;60 minutes. 3. Rest the Steak: Remove the steak and let it rest for 10&ndash;15 minutes while you prepare for the sear. This allows juices to redistribute. 4. Sear to Finish: Heat a cast-iron skillet or grill to high heat. Add a drizzle of olive oil and sear the steak for 1&ndash;2 minutes per side, including the edges, until a dark, caramelized crust forms. 5. Serve: Let the steak rest for another 5 minutes, then slice against the grain into thick cuts. Garnish with fresh thyme or rosemary, and serve with your favorite sides. --- The rich umami of black garlic pairs beautifully with the smokiness of the sea salt, making this steak a show-stopping centerpiece!

Reverse Sear Tomahawk with Black Garlic

Check out Blake Proud's Recipe for Roasted Artichoke Hearts with Maple Garlic Dijon Dressing
Ingredients:
2 (400g) can artichoke hearts, drained and dried out 1 bunch baby carrots 
15 ml olive oil
1 teaspoon sea salt
1½ teaspoons ground black pepper
30 g shredded Parmesan cheese
40 g breadcrumbs (preferably panko)
1 cloves garlic, minced

For the Maple Garlic Dijon Dressing:
30 ml maple syrup
15 ml Dijon mustard
15 ml olive oil
5 ml apple cider vinegar or lemon juice (optional, for tanginess)
1 clove garlic, finely minced or grated
Salt and pepper, to taste


---
Method:
1. Preheat the Oven:
Preheat your oven to 200°C. Line a baking tray with parchment paper or lightly grease it.

2. Prepare the Artichoke Hearts:
Pat the drained artichoke hearts dry with paper towels to remove excess moisture. Leave in fridge over night to dry further.
In a mixing bowl, toss the artichoke hearts, carrots with olive oil, sea salt, black pepper, and minced garlic (if using).
Add the breadcrumbs and toss to coat the artichoke hearts evenly.

3. Roast the Artichokes and Carrots 
Spread the breadcrumb-coated artichoke hearts in a single layer on the prepared baking tray.
Roast for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Sprinkle the Parmesan cheese over the artichokes and carrots and return to the oven for another 5 minutes, or until the cheese is melted and golden.

4. Prepare the Maple Garlic Dijon Dressing:
In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar or lemon juice (if using), and minced garlic.
Season with salt and pepper to taste.

5. Assemble and Serve:
Transfer the roasted artichoke hearts to a serving dish.
Drizzle generously with the maple garlic Dijon dressing.
Serve warm as a flavorful and crunchy side dish or appetizer.

Enjoy the perfect balance of sweet, savory, and crunchy textures!

Check out Blake Proud's Recipe for Roasted Artichoke Hearts with Maple Garlic Dijon Dressing Ingredients: 2 (400g) can artichoke hearts, drained and dried out&nbsp;1 bunch baby carrots&nbsp; 15 ml olive oil 1 teaspoon sea salt 1&frac12; teaspoons ground black pepper 30 g shredded Parmesan cheese 40 g breadcrumbs (preferably panko) 1 cloves garlic, minced For the Maple Garlic Dijon Dressing: 30 ml maple syrup 15 ml Dijon mustard 15 ml olive oil 5 ml apple cider vinegar or lemon juice (optional, for tanginess) 1 clove garlic, finely minced or grated Salt and pepper, to taste --- Method: 1. Preheat the Oven: Preheat your oven to 200&deg;C. Line a baking tray with parchment paper or lightly grease it. 2. Prepare the Artichoke Hearts: Pat the drained artichoke hearts dry with paper towels to remove excess moisture. Leave in fridge over night to dry further. In a mixing bowl, toss the artichoke hearts, carrots with olive oil, sea salt, black pepper, and minced garlic (if using). Add the breadcrumbs and toss to coat the artichoke hearts evenly. 3. Roast the Artichokes and Carrots&nbsp; Spread the breadcrumb-coated artichoke hearts in a single layer on the prepared baking tray. Roast for 15-20 minutes, flipping halfway through, until golden brown and crispy. Sprinkle the Parmesan cheese over the artichokes and carrots and return to the oven for another 5 minutes, or until the cheese is melted and golden. 4. Prepare the Maple Garlic Dijon Dressing: In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar or lemon juice (if using), and minced garlic. Season with salt and pepper to taste. 5. Assemble and Serve: Transfer the roasted artichoke hearts to a serving dish. Drizzle generously with the maple garlic Dijon dressing. Serve warm as a flavorful and crunchy side dish or appetizer. Enjoy the perfect balance of sweet, savory, and crunchy textures!

Roast Artichoke and Carrots with Maple Dressing

Check out Blakes 1 1/2 cup self raising flour
60 g granulated sugar or sweetener
1 tsp baking powder
3 g salt
440 ml milk
60 g butter
10 ml pure vanilla extract
1 large egg, yolk seperated 
Ginger Powder, Nutmeg and All spice to taste Maple syrup to serve 

Methodology for Fluffy Japanese-Style Gingerbread Pancakes
1. Prepare the Dry Ingredients:In a large mixing bowl, sift together the self-raising flour, baking powder, salt, and spices (ginger powder, nutmeg, and allspice to taste). Mix well to evenly distribute the spices.

2. Separate the Egg:Crack the egg and separate the yolk from the white. Place the yolk in one small bowl and the white in another.

3. Prepare the Wet Ingredients:In the bowl with the egg yolk, whisk together the milk, melted butter, and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients:Slowly pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. The batter should be thick and slightly lumpy—do not overmix, as this can affect the fluffiness.

5. Whip the Egg White:Using a hand or stand mixer, whip the egg white and slowly add in the sugar, until stiff peaks form. This step is crucial for achieving the signature fluffiness of Japanese pancakes.

6. Fold the Egg White into the Batter:Gently fold the whipped egg white into the batter in two additions, using a spatula. Be careful not to deflate the air bubbles, as these help create a light and airy texture.

7. Cook the Pancakes:
Heat a non-stick skillet or griddle over low heat. Lightly grease with butter or cooking spray.
Spoon the batter into the skillet, piling it up slightly to create thick pancakes. Cover the skillet with a lid to trap steam, which helps the pancakes cook evenly and rise.
Cook for 3-4 minutes, or until bubbles appear on the surface and the bottom is golden brown. Flip carefully and cook for another 2-3 minutes on the other side.


8. Serve:Stack the pancakes on a plate and serve warm with maple syrup drizzled on top. Optionally, garnish with powdered sugar or whipped cream for extra indulgence.


Enjoy your fluffy, spiced Japanese-style gingerbread pancakes!

Check out Blakes 1 1/2 cup self raising flour 60 g granulated sugar or sweetener 1 tsp baking powder 3 g salt 440 ml milk 60 g butter 10 ml pure vanilla extract 1 large egg, yolk seperated&nbsp; Ginger Powder, Nutmeg and All spice to taste&nbsp;Maple syrup to serve&nbsp; Methodology for Fluffy Japanese-Style Gingerbread Pancakes 1. Prepare the Dry Ingredients:In a large mixing bowl, sift together the self-raising flour, baking powder, salt, and spices (ginger powder, nutmeg, and allspice to taste). Mix well to evenly distribute the spices. 2. Separate the Egg:Crack the egg and separate the yolk from the white. Place the yolk in one small bowl and the white in another. 3. Prepare the Wet Ingredients:In the bowl with the egg yolk, whisk together the milk, melted butter, and vanilla extract until smooth. 4. Combine Wet and Dry Ingredients:Slowly pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. The batter should be thick and slightly lumpy&mdash;do not overmix, as this can affect the fluffiness. 5. Whip the Egg White:Using a hand or stand mixer, whip the egg white and slowly add in the sugar, until stiff peaks form. This step is crucial for achieving the signature fluffiness of Japanese pancakes. 6. Fold the Egg White into the Batter:Gently fold the whipped egg white into the batter in two additions, using a spatula. Be careful not to deflate the air bubbles, as these help create a light and airy texture. 7. Cook the Pancakes: Heat a non-stick skillet or griddle over low heat. Lightly grease with butter or cooking spray. Spoon the batter into the skillet, piling it up slightly to create thick pancakes. Cover the skillet with a lid to trap steam, which helps the pancakes cook evenly and rise. Cook for 3-4 minutes, or until bubbles appear on the surface and the bottom is golden brown. Flip carefully and cook for another 2-3 minutes on the other side. 8. Serve:Stack the pancakes on a plate and serve warm with maple syrup drizzled on top. Optionally, garnish with powdered sugar or whipped cream for extra indulgence. Enjoy your fluffy, spiced Japanese-style gingerbread pancakes!

Gingerbread Pankcakes

check out Blake Proud's Wild Boar (or Pork) Schnitzel with Panko Crumb and Herb Gremolata
Serves: 4 | Prep: 20 mins | Cook: 15 mins
---
Ingredients:
Schnitzel:
4 wild boar or pork cutlets (bone-in or boneless)
1 cup flour
2 eggs + 2 tbsp milk
1 ½ cups panko breadcrumbs
½ cup Parmesan, grated
1 tsp smoked paprika
Salt, pepper, olive oil, butter (for frying)

Gremolata:
1 cup parsley, finely chopped
2 tbsp thyme leaves (or your favorite herbs: basil, dill, mint, etc.)
Zest of 1 lemon
2 garlic cloves, minced
3 tbsp olive oil
Salt and pepper
---
Method:
1. Prep Cutlets: Pound cutlets to 1 cm thick and season with salt and pepper.

2. Bread: Coat cutlets in flour, then egg, and finally in a panko mix of breadcrumbs, Parmesan, and smoked paprika.

3. Fry: Heat olive oil and butter in a skillet. Fry cutlets 3–4 mins per side until golden and cooked through.

4. Gremolata: Combine parsley, thyme, lemon zest, garlic, olive oil, salt, and pepper. Add any herbs you love for your twist!

5. Serve: Top schnitzels with gremolata, serve with lemon wedges and a fresh salad.
---
Customize the gremolata to suit your tastes, and enjoy this crispy, zesty dish with wild boar or pork!

check out Blake Proud's Wild Boar (or Pork) Schnitzel with Panko Crumb and Herb Gremolata Serves: 4 | Prep: 20 mins | Cook: 15 mins --- Ingredients: Schnitzel: 4 wild boar or pork cutlets (bone-in or boneless) 1 cup flour 2 eggs + 2 tbsp milk 1 &frac12; cups panko breadcrumbs &frac12; cup Parmesan, grated 1 tsp smoked paprika Salt, pepper, olive oil, butter (for frying) Gremolata: 1 cup parsley, finely chopped 2 tbsp thyme leaves (or your favorite herbs: basil, dill, mint, etc.) Zest of 1 lemon 2 garlic cloves, minced 3 tbsp olive oil Salt and pepper --- Method: 1. Prep Cutlets: Pound cutlets to 1 cm thick and season with salt and pepper. 2. Bread: Coat cutlets in flour, then egg, and finally in a panko mix of breadcrumbs, Parmesan, and smoked paprika. 3. Fry: Heat olive oil and butter in a skillet. Fry cutlets 3&ndash;4 mins per side until golden and cooked through. 4. Gremolata: Combine parsley, thyme, lemon zest, garlic, olive oil, salt, and pepper. Add any herbs you love for your twist! 5. Serve: Top schnitzels with gremolata, serve with lemon wedges and a fresh salad. --- Customize the gremolata to suit your tastes, and enjoy this crispy, zesty dish with wild boar or pork!

Wild Boar Schnitty 

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Just like a smile, Leah and Dan will brighten up your day for free! No refunds. On your radio at Sonshine's 98.5FM and DAB+ from 5-9am weekdays. Download our app to stream us live wherever you go or catch-up here.

Just like a smile, Leah and Dan will brighten up your day for free! No refunds. On your radio at Sonshine's 98.5FM and DAB+ from 5-9am weekdays. Download our app to stream us live wherever you go or catch-up here.

Leah and Dan Highlights

5:00 am - Leah and Dan

LA ROUX - BULLETPROOF

BECKY HILL &  DAVID GUETTA - REMEMBER

CYRIL - TRUE

LAUREN DAIGLE - YOU SAY

THIRSTY MERC - IN THE SUMMERTIME

MAT KEARNEY - ANYWHERE WITH YOU

MARIAH CAREY - ALL I WANT FOR CHRISTMAS IS YOU

BIG DADDY WEAVE - EVERYTIME I BREATHE

MARK MORRISON - RETURN OF THE MACK

DANNY GOKEY - IF YOU AINT IN IT

PETE MURRAY - WOULDN'T IT BE GOOD

GUY SEBASTIAN - LIKE IT LIKE THAT

MICAH TYLER - NEVER BEEN A MOMENT

SONIA DADA - YOU DON'T TREAT ME NO GOOD

DANNY GOKEY - I GOT YOU

DESTINY'S CHILD - DO YOU HEAR WHAT I HEAR

COLDPLAY - FEELSLIKEIMFALLINGINLOVE

FOR KING AND COUNTRY FEAT. KIRK FRANKLIN & TOR

LUKE COMBS - FAST CAR

ONE REPUBLIC - COUNTING STARS

BENSON BOONE - SLOW IT DOWN

FERGIE - BIG GIRLS DON'T CRY

FREYA RIDINGS - CASTLES

JEREMY CAMP - YOU SEE ME

BENSON BOONE - BEAUTIFUL THINGS

UNSPOKEN - HELP IS ON THE WAY

HILLSONG - BORN IS THE KING

THE PREATURES - IS THIS HOW YOU FEEL

MARKY MARK & THE FUNKY BUNCH - GOOD VIBRATIONS

BACKSTREET BOYS - I WANT IT THAT WAY

FOR KING AND COUNTRY - WHAT ARE WE WAITING FOR

MICHAEL BUBLE - GROWN UP CHRISTMAS LIST

BLESSING OFFOR - YOUR LOVE

PEKING DUCK feat Darren Hayes - I WANT YOU

AMERICAN AUTHORS - BEST DAY OF MY LIFE

NELLY FURTADO - I'M LIKE A BIRD

Leah and Dan - 12 December  2024

MAT KEARNEY - MOVING ON

PETE MURRAY - OPPORTUNITY

PINK - JUST GIVE ME A REASON

MERCY ME - THIS LIFE

HARRY STYLES - AS IT WAS

SOUL ASYLUM - RUNAWAY TRAIN*

MARIAH CAREY - ONE CHILD

FRANCESCA BATTISTELLI - FREE TO BE ME

GEORGE EZRA - GREEN GREEN GRASS

TAYLOR SWIFT - YOU BELONG WITH ME*

THE AFTERS - SAY GOODBYE (SAY HELLO)

VANCE JOY - ROCK IT

RONAN KEATING - LOVIN' EACH DAY

WE ARE MESSENGERS - A THOUSAND TIMES

CYRIL - STUMBLIN' IN

FOR KING AND COUNTRY - JOY TO THE WORLD

STARDUST - MUSIC SOUNDS BETTER WITH YOU

SHANIA TWAIN - THAT DON'T IMPRESS ME MUCH

JEREMY CAMP - THESE DAYS

STAN WALKER - O HOLY NIGHT

LAUREN DAIGLE - THESE ARE THE DAYS

JOLYON PETCH - DREAMS

KYGO FEAT. IMAGINE DRAGONS - BORN TO BE YOURS

BERNARD FANNING - WISH YOU WELL

THE VERONICAS - EVERYTHING I'M NOT

MYLES SMITH - STARGAZING

FORREST FRANK - ALWAYS

MILEY CYRUS - FLOWERS

SWITCH - BETTER VIEW

COLDPLAY - CHRISTMAS LIGHTS

SIXPENCE NONE THE RICHER - THERE SHE GOES

Leah and Dan - 11 December  2024

RONAN KEATING - LIFE IS A ROLLERCOASTER

TAYLOR SWIFT - LOVE STORY (TAYLOR'S VERSION)

UNSPOKEN - LOVE IS EVERYTHING WE NEED

BEYONCE + JAY-Z - CRAZY IN LOVE

JEREMY CAMP - ANXIOUS HEART

HUMAN NATURE - AWAY IN A MANGER

ONE REPUBLIC - I AIN'T WORRIED

U2 - SOMETIMES YOU CAN'T MAKE IT ON YOUR OWN

BODEANS - CLOSER TO FREE

WE ARE MESSENGERS - MAYBE IT'S OK

THE WEEKND - SAVE YOUR TEARS

POWDERFINGER - MY HAPPINESS

BRANDON HEATH - SEE ME THROUGH IT

FUGEES - KILLING ME SOFTLY

THE WEEKND - BLINDING LIGHTS

CHRISTINE ANU - SILENT NIGHT

JUSTIN TIMBERLAKE - MIRRORS

FOR KING AND COUNTRY - RELATE

R3HAB & AMY SHARK - SWAY MY WAY

MATCHBOX TWENTY [+] ROB THOMAS - UNWELL

S CLUB 7 - DON'T STOP MOVIN'

NEEDTOBREATHE - SILENT NIGHT

SIA - GIMME LOVE

DR ALBAN - SING HALLELUJAH

NO DOUBT - JUST A GIRL

COLTON DIXON - UP + UP

YOUNG DIVAS - AMAZING GRACE

JESSICA MAUBOY - GIVE YOU LOVE

WE ARE MESSENGERS - WHOLEHEARTED

HARRY STYLES - LATE NIGHT TALKING

PINK - WHAT ABOUT US

PHOENIX - LISTOMANIA

Leah and Dan - 10 December  2024

KELLY CLARKSON - BECAUSE OF YOU

CARLY RAE JEPSON - CALL ME MAYBE

THE AFTERS - LIGHT UP THE SKY

K.W.S - PLEASE DON'T GO

PAUL KELLY - COVENTRY CAROL

MEREDITH ANDREWS - CAN ANYBODY HEAR ME?

VANCE JOY - CLARITY

JESSIE J - PRICE TAG

ELLIE HOLCOMB - I WILL CARRY YOU

U2 - BEAUTIFUL DAY

OMC - HOW BIZARRE

PINK - TRUSTFALL

CITY OF LIFE - OLD SCHOOL CHRISTMAS

JOHN PAUL YOUNG - LOVE IS IN THE AIR (BALLROOM

REMBRANDTS - I'LL BE THERE FOR YOU

GEORGE EZRA - COME ON HOME FOR CHRISTMAS

CAIN - MADE FOR HEAVEN

TOM GRENNAN - REMIND ME

SIA - ELASTIC HEART

JENNIFER LOPEZ - LET'S GET LOUD

NSYNC - IT'S GONNA BE ME

FINDING FAITH - JOY TO THE WORLD (OUR LORD IS 

CORONA - RHYTHM OF THE NIGHT

Leah and Dan - 9 December  2024

IMAGINE DRAGONS - ON TOP OF THE WORLD

NEEDTOBREATHE - SOMETHING BEAUTIFUL

JIMMY CLIFF - I CAN SEE CLEARLY NOW

WHAM - LAST CHRISTMAS

BARLOW GIRL - STAY WITH ME

ANASTACIA - I'M OUTTA LOVE

JORDAN FELIZ - CHANGED

ARIANA GRANDE - WE CAN'T BE FRIENDS

COLBIE CAILLAT - BUBBLY

OASIS - DON'T LOOK BACK IN ANGER

JARED ANDERSON - ARRIVAL

MIGHTY MIGHTY BOSSTONES - IMPRESSION THAT I GE

BACHELOR GIRL - BUSES AND TRAINS

SHEPPARD - CHRISTMAS WITHOUT YOU

KYLIE MINOGUE - LOVE AT FIRST SIGHT

JASON GRAY - CHILDREN AGAIN

U2 - WINDOW IN THE SKIES

SEMISONIC - CLOSING TIME

Leah and Dan - 6 December  2024

DUA LIPA - BREAK MY HEART

NEEDTOBREATHE - I AM YOURS

KINGS OF LEON - USE SOMEBODY

MEGHAN TRAINOR - SLEIGH RIDE

TINA ARENA - SORRENTO MOON

DAMI IM - PRAY

BRITNEY SPEARS - OOPS...I DID IT AGAIN

JENNIFER PAIGE - CRUSH

ARIANA GRANDE - SANTA TELL ME

SILVERCHAIR - STRAIGHT LINES

6:55 am - Leah and Dan

PARAMORE - STILL INTO YOU

COLDPLAY - CLOCKS

7:18 am - Leah and Dan

FOR KING AND COUNTRY - BABY BOY

SMASH MOUTH - ALL STAR

EVERYTHING BUT THE GIRL - MISSING [REMIX]

MEGHAN TRAINOR - RUDOLPH THE RED-NOSED REINDEE

Leah and Dan - 5 December  2024

VANESSA AMOROSI - SHINE

NIALL HORAN & ANNE-MARIE - EVERYWHERE

THIRD DAY - I BELIEVE

CHRISTINA AGUILERA - WHAT A GIRL WANTS

CDB FEAT. DIESEL - CHRISTMAS IS HERE

5:30 am - Leah and Dan

5:34 am - Leah and Dan

RED - NEVER BE THE SAME

COLDPLAY - SPEED OF SOUND

UNSPOKEN - REASON

BON JOVI - IT'S MY LIFE

Leah and Dan - 4 December  2024

Leah and Dan

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