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Fire and Rescue NSW will spend $2.6 million to clean deadly PFAS chemical residue from the Albion Park fire training facility. Black Friday Sale Subscribe Now! Login or signup to continue reading The facility , located across the road from Shellharbour Airport, has been used to train firefighters for around 20 years. During that time PFAS from fire-fighting foam has built up at the site. "Since 2016, investigations across the site have identified PFAS to be present in soil, sediment, surface water and groundwater at the site," said a development application lodged with Shellharbour City Council. A retention pond on the site was identified as containing around 90 per cent of the groundwater PFAS at the facility. "Therefore, reduction in the mass of PFAS within the retention pond will reduce the PFAS migration from the site and assist in reducing the future risk to these downgradient ecological and recreational receptors," the development application stated. Testing of the waters in the southern half of Lake Illawarra did not detect any presence of PFAS and thus "the risk to human health from consumption of fish [is] considered to be low and acceptable". The clean-up of the site will include draining surface water from the retention pond and disposing off it at a licensed waste facility. "Whilst it is expected that all surface water will be transported off-site for treatment and disposal, should this be cost-prohibitive, Fire and Rescue NSW will investigate options for the on-site treatment and disposal of treated water to council's stormwater or sewer system as necessary," the development application stated. Soils at the base and walls of the pond will be excavated and stockpiled to allow waste classification before being disposed off-site. The excavation will be backfilled with clean material. Once the work is completed the fire training area will be expanded to cover the remediated area. The development application is on public exhibition until December 18. I'm an award-winning senior journalist with the Illawarra Mercury and have well over two decades' worth of experience in newspapers. I cover the three local councils in the Illawarra for the Mercury, state and federal politics, as well as writing for the TV guide. If I'm not writing, I'm reading. I'm an award-winning senior journalist with the Illawarra Mercury and have well over two decades' worth of experience in newspapers. I cover the three local councils in the Illawarra for the Mercury, state and federal politics, as well as writing for the TV guide. If I'm not writing, I'm reading. More from Latest News Newsletters & Alerts DAILY Today's top stories curated by our news team. Also includes evening update. WEEKDAYS Grab a quick bite of today's latest news from around the region and the nation. WEEKLY The latest news, results & expert analysis. WEEKDAYS Catch up on the news of the day and unwind with great reading for your evening. WEEKLY Love footy? We've got all the action covered. WEEKLY Every Saturday and Tuesday, explore destinations deals, tips & travel writing to transport you around the globe. WEEKLY Get the latest property and development news here. WEEKLY Find out what's happening in local business. WEEKLY Going out or staying in? Find out what's on. WEEKDAYS Sharp. Close to the ground. Digging deep. Your weekday morning newsletter on national affairs, politics and more. TWICE WEEKLY Your essential national news digest: all the big issues on Wednesday and great reading every Saturday. WEEKLY Get news, reviews and expert insights every Thursday from CarExpert, ACM's exclusive motoring partner. TWICE WEEKLY Get real, Australia! Let the ACM network's editors and journalists bring you news and views from all over. AS IT HAPPENS Be the first to know when news breaks. DAILY Your digital replica of Today's Paper. Ready to read from 5am! DAILY Test your skills with interactive crosswords, sudoku & trivia. Fresh daily!

I'm obsessed with my air fryer, and I've used it to cook dishes from to . To put the appliance to the test, I decided to try making a week's worth of dinners in my . Here's what I will and won't be making again. The I found from food blogger Melanie Cooks couldn't be more straightforward. First, I chopped the eggplant into 1-inch cubes. Then, I tossed them in olive oil, garlic powder, red pepper, paprika, Italian seasoning, salt, and pepper. I placed my seasoned cubes into the preheated air fryer at 375 degrees Fahrenheit for 20 minutes, shaking halfway through. I'd make this again as a side dish This was my first time cooking eggplant, and I thought the dish turned out surprisingly well. The bites were flavorful and a bit crispy — not overly mushy, which can happen often with eggplant dishes. Overall, this was super easy to make and delicious, just not super filling. I'd make it again as a side for a heartier main course. Food blogger said these were the "best hot dogs" I would ever make. I was skeptical about , but I loved not having to boil them and deal with the gross-smelling water that results from that. After preheating the air fryer to 390 degrees Fahrenheit, I made a few shallow cuts on the hot dogs to prevent them from inflating or exploding. Next, I put them in the air fryer for six minutes. I also toasted my buns in the air fryer. These hot dogs were great The buns were the true game changer. Before this, I'd eat my hot dogs with untoasted buns because I found them difficult to crisp properly in a regular toaster. But, after just a few minutes in the air fryer, they were perfect for the well-cooked hot dogs. I will definitely make this recipe again. I loosely followed a recipe from the blogger l, who wrote you could make this pizza in the oven for 10 minutes and get the same results as doing so in the air fryer. This recipe calls for premade crust, but I used a frozen pizza as my base. Fortunately, this wasn't an issue. My air-fryer baskets are small, so I had to cut my pizza before cooking it. I put the pizza in the air fryer for about six to seven minutes at 350 degrees Fahrenheit. The crust cooked quickly. Then, I followed the directions like it was a plain crust and topped it with slices of mozzarella and tomato. The recipe said to use Campari tomatoes, but I used cherry ones. They were so small that they slid off my pizza while it heated up in the air fryer. Still, I popped my pizza slices back into the air-fryer baskets and cooked them for five or so minutes at 350 degrees Fahrenheit. The cheese quickly melted, and I topped my slices with fresh basil and olive oil. The finished product came out tasty, with good texture and flavor I liked how crispy the crust turned out, and the pizza had a nice flavor. Although this was delicious, it was more complicated than just placing a whole pizza in the oven. My air-fryer baskets are small, so I had to cook four slices at a time instead of an entire pie at once. I'm sure it'd be just as tasty with a plain crust, too. Even so, it seemed unnecessary to use an air fryer instead of my oven. Food blog requires only bone-in, skin-on chicken (trimmed) and some spices. I shook my chicken thighs in a large bag with kosher salt, smoked paprika, garlic powder, oregano, and onion powder to coat it in seasonings. Once the air fryer was preheated to 380 degrees Fahrenheit, it was time to cook them. First, I sprayed the baskets with oil and placed the thighs skin-side down for 12 minutes. I then flipped them and cooked them for another 10 minutes. I was impressed by how quickly and easily this recipe came together. The resulting chicken thighs had crispy, well-seasoned skin and juicy, tender meat. I had fun making mozzarella sticks The food blogger quick mozarella-stick recipe calls for light string cheese, Italian breadcrumbs, an egg, and flour, plus marinara sauce for dipping. First, I put my egg, breadcrumbs, and flour in three separate containers. After unwrapping the cheese, I coated it in flour, dipped it in egg, and then breadcrumbs. My favorite part was making sure each stick was perfectly coated in crumbles, which felt therapeutic and oddly satisfying. Then, the cheese sticks needed to be frozen for about an hour so they could firm up before being fried. Once they were done chilling, I popped the sticks into my 400-degree-Fahrenheit air fryer for four minutes, flipped them, and cooked them for another four minutes. These came out cheesy and delicious Some of the cheese ended up oozing out of the breading, especially after I flipped them. Still, they stayed together pretty well and tasted delicious. I also liked dipping the sticks in marinara. The vegan I used is from Allrecipes, and its main ingredients include potato, onion, and corn tortillas. The potato had to be cooked so I could make my filling, so I microwaved it for a bit to try to speed up the process. While the potato cooked, I made the sauce by simmering minced garlic and chopped onion in vegan butter. Next, I mashed my potato and combined it with salt, pepper, almond milk, and the buttery mixture. Then, I put the filling aside and heated my tortillas so I could roll the taquitos up. I heated the tortillas on the grate of a gas stove to make them easily rollable. This was tedious, and I found they could burn quickly if I looked away for even a minute. Once I had my tortilla perfectly heated, I put a spoonful of my inside it and rolled it up. Finally, I put the rolled taquitos in the preheated air fryer at 400 degrees Fahrenheit. After seven minutes, I flipped them, sprayed them with oil, then cooked them for three more minutes. These came out OK but were more work than I'd prefer These taquitos took a little more time to prepare than I'd anticipated. The filling was good and tasted like garlic mashed potatoes, but I would've preferred to eat it without the semi-crunchy tortilla wrapper that almost overpowered its flavor. It's nice that these were vegan, but I almost wish I'd chosen a recipe with meat to add some texture. Even so, the taquitos weren't too hard to make and tasted good enough for a snack. Food blogger makes her with three simple, classic ingredients: bread, cheese, and butter. I buttered one side of each piece of bread, placed cheese inside, then cooked my sandwich in a preheated air fryer at 370 degrees Fahrenheit for four minutes on each side. My sandwich turned out wonderfully cheesy The recipe recommends using toothpicks to hold the bread down, but I didn't have any, so I had to rearrange the bread midway through cooking, as it had blown off. Still, these sandwiches came out cheesy and fabulous — though I could've almost as easily made them in a pan. Each recipe was good enough to try, and I'd probably make all but 2 again I wouldn't cook the pizza or taquitos in the air fryer next time, but everything else felt surprisingly easier to make in the small-but-mighty appliance. The , grilled cheese, eggplant, and mozzarella sticks were all winners — and the chicken thighs took the crown for most filling and worthwhile. Read the original article on

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