Australia Day

Australia Day Poppy and Sesame seed crusted salmon and Moreton Bay bug salad

Australia Day Poppy and Sesame seed crusted salmon and Moreton Bay bug salad

Friday, 26 January 2018 was Australia Day. A public holiday in Australia and a day of some controversy. Yummy Lummy isn’t keen on controversy, so let’s stick with food.

PhotosQuestions

The Australian lamb industry over many years has endeavoured to socially engineer Australians into thinking the best meat element of a meal to serve on Australia is lamb. I love lamb, and I’ve certainly indulged in the heady heights of commercial supplication in years gone by. This year was different. Not because I was protesting the idea of lamb on Australia Day, no, it just didn’t happen. True story.

Thongs Australia Day
New thongs. Maroon! Because Queenslander!!!

Where the bloody hell was I on Australia Day?

Yea, I know, when a sentence starts, “Where the bloody hell…?” You’re thinking Lara Bingle, and let’s face it, my face and body are just about as far removed from an image of Lara’s as you can imagine. I mean, who’d want to look like Lara, when you could look like me 😂🤣

For readers who aren’t Australian, this is what we call, “taking the piss”. You may find this post is a little more strine that normal. No apologies cobber, Straya day comes but once a year, which for every one else, means annually. 💚💛🇦🇺

Rather than baking in the hot dry heat of Canberra, I was lapping up the warmth and humidity of Brisbane. My vulgar ichthyoid skin was drinking in the sweet sultry nectar of balmy Brisbane. I was like a lizard sunning itself on a rock next to a hot misty billabong. I was happier than a pig in mud.

I was visiting my parents and children. In my other blog, viz., My Thoughts and Stuff, you may have read how I’ve had a sick relative who was diagnosed with bowel carcinoma and then had quite awful post-operative complications involving intensive care. I’m happy to report that my formerly sick relative is well on the road to recovery now.

So what did Yummy Lummy eat on Australia Day 2018?

I promise we’ll get to a recipe, but this post needs a little padding.

Breakfast

I enjoyed the breakfast of champions, or at least the breakfast of those wishing to shed some kilograms.

Scrambled eggs made with butter and seasoned with iodised salt and dried mixed herbs

Breakfast of champions. Scrambled eggs. Australia Day.
Friday breakfast. Scrambled eggs with mixed dried herbs and butter for flavour.

Lunch

My cousin and her husband were also visiting Brisvegas and they joined me, my parents and my children for lunch at Kinn + Derm Chermside. I like this particular cousin. She’s a fairly direct person and says what she thinks. No mucking around with her.

There were seven of us so we looked through the menu and asked for enough dishes to feed us all. A regular theme when I’m out with family at restaurants, is just how well Lums can eat. This meal was no exception. We asked for chicken pad Thai, basil beef and chilli with an egg, massaman beef, red duck curry, crispy pork belly, green paw paw salad, soft shelled crab with sweet chilli jam and extra soft shelled crab in a curry sauce. There was also another chicken dish but I can’t remember what it was. See what happened there? Beef, pork, chicken, duck, and crab but no lamb. It wasn’t intentional. It just happened. As far as I’m concerned, eating Thai on a Australia Day is a great thing to do, especially for dinkum Australians like the Lum family.

My first of many plates, yea, it’s all brown but the plate contained a heap of different flavours. We were in the back in the dark, so the lighting isn’t great.

Friday lunch. Kinn Derm Thai. Australia Day.
Friday lunch. Kinn Derm Thai.

Fair shake of the sauce bottle, stop yer whingin’ about the poor photography…

Dinner

I rarely cook for anyone else and truth be told, I am very shy and nervous about cooking for others. I know it seems odd, but no one will ever get invited to the one bedroom flat I rent for a meal. It’s just too stressful. I’m also messy and I’m embarrassed by my mess.

Cooking for family though is different. I feel relaxed in the kitchen when I’m with family and it’s a good feeling when I have one of my children standing next to me and we’re chatting and doing knife work together.

For Australia Day dinner, I originally thought I’d do something simple like baked salmon and salad, but then on Friday morning, I noticed the fish shop at Westfield Chermside was open for business so I asked about their Moreton Bay bugs (Thenus orientalis). I bought four small bugs for $20. That meant I didn’t need to buy as much salmon.

My plan was to crust the salmon with poppy and sesame seeds to make it look like a Lamington which is an iconic Australian cake. I’d stir-fry a whole heap of kale slaw and flavour it with horseradish cream. I’d refrain from adding bird’s eye chillies because my mother isn’t too keen on very spicy food at the moment, so I got some hot chilli flakes so I could garnish individual dishes at the end.

Mum suggested for dessert we have some Cornettos. I chose the flavour. What could be more Australia Day than Golden Gaytime Gaynettos?

Recipe

Australia Day Poppy and Sesame seed crusted salmon and Moreton Bay bug salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Australia Day Poppy and Sesame seed crusted (Lammy) salmon and Moreton Bay bug salad was a winning combination for a sultry evening in balmy Brisbane on Friday night.
Course: Main Course
Cuisine: Australian
Servings: 4
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 4 Cooked Moreton Bay bugs Thenus orientalis aka slipper lobster
  • 3 Tasmanian Atlantic salmon fillets each cut in half
  • Poppy seeds
  • Sesame seeds
  • Dried hot chilli flakes
  • 2 packets Kale slaw with sesame and pumpkin seeds
  • 1 tablespoon Horseradish cream
  • 1 tablespoon Sour cream to cut the bite of the horseradish cream
  • 1 avocado diced
  • 1 lime quartered
  • 50 grams Butter
  • 1 splash Olive oil
Instructions
  1. Remove the shell from the tail of the Moreton Bay bugs, slice them sagittally and the make transverse cuts to give you large dices of tail muscle.
    Moreton Bay bugs Australia Day
  2. Put the Moreton Bay bug meat into a bowl with the quartered lime in the refrigerator.
    Moreton Bay bugs and lime Australia Day
  3. Slice the salmon fillets in half so from the three original pieces you end up with six.
    Salmon Australia Day
  4. Place them in a plastic bag and add the splash of olive oil. Then gently massage the oil onto all the out surfaces of the salmon.
  5. On a sheet of baking paper, pour half a cup of sesame seeds and half a cup of poppy seeds. Stick your finger into it and mix so you get a good mix of the two seed types on the paper.
    Poppy and sesame seed crusted salmon Australia Day
  6. Remove one piece of salmon and carefully coat the outer surface with the poppy and sesame seeds and then place the coated salmon onto a piece of baking paper which is on a baking tray. Repeat the process for all the pieces of salmon.
  7. Bake the salmon at 250 °C for 15 minutes.
  8. While the salmon is cooking, get a large frying pan hot and them melt the butter.
  9. When the butter begins to foam and turn brown, add the kale slaw and with chop sticks stir-fry until the kale has wilted. Remove the frying pan from the heat and transfer the slaw into a large salad bowl and stir in the horseradish cream and sour cream.
  10. After the salmon has baked, remove it from the oven and allow it to rest for 5 minutes.
  11. As the salmon is resting, stir in the avocado through the stir-fried kale slaw. Add the juice from half a lime.
  12. At this stage, you could also fold in the pieces of Moreton Bay bug to give your guests some nice flavour bombs in the salad. I elected to add my bug meat on top of the salad for the visual appeal.
  13. Serve the salad onto a plate. Garnish it with dried hot chilli flakes if you know it’s safe for that person.
    Friday dinner Australia Day 💚💛🇦🇺 Poppy and sesame seed crusted salmon with Moreton Bay bug topped kale and avocado slaw salad flavoured with horseradish cream.
  14. Place the bug meat on top of the salad.
  15. Alongside the salad place a piece of poppy and sesame seed crusted salmon.
  16. Shoot a photograph and then eat, savour and enjoy your 2018 Australia Day dinner.
Recipe Notes

I do not take the time or make the effort to work out the energy content of the food I cook. I default all my recipes to 500 Calories (that is, 500,000 calories). In my mind counting calories is not how I want to live.

 

Photographs

Moreton Bay bugs

Friday Australia Day 💚💛🇦🇺 Moreton Bay Bugs (Thenus orientalis)
Friday Australia Day 💚💛🇦🇺 Moreton Bay Bugs (Thenus orientalis)
Moreton Bay bugs Australia Day
Moreton Bay bugs
Moreton Bay bugs and lime Australia Day
Moreton Bay bugs and lime
Moreton Bay bugs and lime Australia Day
Moreton Bay bugs and lime

Salmon

Salmon Australia Day

Poppy and sesame seed crusted salmon Australia Day
Poppy and sesame seed crusted salmon

Dinner is served

Friday dinner Australia Day 💚💛🇦🇺 Poppy and sesame seed crusted salmon with Moreton Bay bug topped kale and avocado slaw salad flavoured with horseradish cream.
Friday dinner Australia Day 💚💛🇦🇺 Poppy and sesame seed crusted salmon with Moreton Bay bug topped kale and avocado slaw salad flavoured with horseradish cream.

Dessert is a Golden Gaytime Gaynetto

 

 

Golden Gaytime Gaynetto Australia Day
Friday dessert. Australia Day 💚💛🇦🇺 Golden Gaytime Gaynetto

 

Questions and answers

It’s bloody Australia Day, where the bloody hell is the lamb?

Struth mate, just because some Aussie Rules buffoon of yesteryear gets on the bloody box and makes a few jokes at the expense of the less well off, that is, Australians not blessed to have been born in the greatest nation on earth, there’s no reason to get ya knickers in a knot.

I love lamb, I love mutton flaps, I like lambs fry and crumbed lamb’s brains in a delicate white sauce with onions, but just because it’s Australia Day doesn’t mean I have to bend to some commercial pressure to eat a baby sheep.

Will you ever cook for someone who isn’t in the Yummy Lummy family?

Nup, never. It’s not happening. I’m too shy to have people around. I get nervous just thinking about cooking for someone else. What if she doesn’t like what I cook? What if she spits it out? Too much pressure.

Sure I love to cook. Cooking is therapeutic for me. I prefer to enjoy my therapy alone and share it later online.

When will you have lamb?

Dunno mate. I might try those Vegemite lamb snags that Coles is spruiking. They look interesting and I mean mate, Vegemite is tops.

You look like a Chinaman, what’s with the Strine?

Bloody oath. I’m fifth generation. On my Mum’s side (Dad’s family is Chinese too but they come from Fiji), the family came out from China looking for gold in God’s own, that is, Queensland. They found a bit I reckon and then they owned and worked on sugar cane farms around Bundy (aka Bundaberg). After that, they moved to Sydney for some import/export work but when the Japs got into Sydney Harbour they moved to Texas (no not Texas in the US you drongo, the great Queensland town of Texas near the Cockroach, erm, NSW border). After that they owned and cooked in Chinese restaurants cooking chop suey for all the unsuspecting gwai lo truckies at the Rocklea truck stop. The Golden Pagoda was the name, but it got destroyed by the 1974 Brisbane floods.

Apology

Okay, I’ve had a bit of fun with this post. Australia Day is an important food holiday and being an Australian, I’ve taken a few language liberties. Yummy Lummy will be back to normal next post.

Check out what else I did on the weekend.

Click on this photograph of me

 

Roast pork and Moreton Bay Bug spicy chilli kale cabbage stir-fry with horseradish cream

Food for Australia Day 2017

Anchor Note for young readers, I didn’t write a “steamy billabong” because I’m also pedantic, and steam, is an invisible gas. It’s the gaseous phase of water when water is boiled to 100 °C (that’s Celsius and not Centrigrade) at STP. That’s standard temperature and pressure and not sticky toilet paper.

Vegemite and Coon cheese chicken

Vegemite and Coon cheese chicken

Vegemite has been in the news over the last couple of weeks. Coles announced Vegemite infused snags in time for Australia Day and award-winning chef, Neil Perry, created Vegemite burgers for the Australian Open (tennis tournament).

Jump to Recipe YouTube Photos Questions

Vegemite Coon cheese Yummy Lummy Gary Lum

Yummy Lummy isn’t a site for a discussion about Australia Day and whether we should celebrate it and have a public holiday every 26 January. Suffice to say, from a food blog perspective, my interest in Australia Day is about what to eat.

With Vegemite on my mind, I thought what could I cook with this lovely paste of yeasty goodness? While I was grocery shopping on Saturday (2018-01-20) I spotted a tube of the delicious black paste and thought how I could use a tube.

While grocery shopping at Coles I bought some chicken thigh fillets and I wondered how the black gold might taste with chicken. I know it complements steak beautifully, I just wasn’t sure about chicken.

Recipe

Vegemite and Coon cheese chicken
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Vegemite and Coon cheese stuffed into a roll of chicken thigh, roasted and served on a bed of stir-fried beetroot slaw flavoured with horseradish cream.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 3 Chicken thigh fillets
  • Vegemite
  • Iodised salt
  • Cracked black pepper
  • Dried hot chilli flakes
  • Dried mixed herbs
  • Sesame seeds
  • Poppy seeds
  • Grated Coon cheese
  • Beetroot slaw
  • Butter
  • Horseradish cream
Instructions
  1. Flatten and tenderise the chicken thigh fillets (see the YouTube video to see how I do it)
  2. Lay a ‘cable’ of Vegemite along the thigh fillet
  3. Season with salt, pepper, herbs, chilli flakes, sesame seeds and poppy seeds
  4. Add some grated Coon cheese
  5. Roll the chicken and pin with toothpicks
  6. Place on a tray lined with baking paper. Mine still had some bacon fat on it from breakfast which was a bonus.
  7. Cook in the oven for 35 minutes at 180 °C
  8. When the cooking time is complete allow the chicken to rest for 10 minutes
  9. Melt some butter in a hot frying pan
  10. Add in the beetroot slaw and stir-fry until the broccoli stalks are soft
  11. Add in some chilli flakes and stir
  12. Stir in some horseradish cream and turn off the heat
  13. Transfer the beetroot slaw to a plate and then add a piece of chicken
  14. Shoot a photograph and then eat the meal
  15. Write the recipe and write a blog post
  16. Share it on social media and hope that people share it around
Recipe Notes

I default the energy to 500 Calories. I have no idea how many Calories are in this dish.

 

YouTube video

Please click or touch the play button.

I’d love it if you hit the like button 👍 I’d be grateful if you subscribed and clicked on the bell 🛎 too.

Photograph

The final product

Chicken thigh fillet stuffed with Vegemite and Coon cheese served with horseradish beetroot slaw Yummy Lummy Gary Lum
Chicken thigh fillet stuffed with Vegemite and cheese served with horseradish beetroot slaw

Questions and answers

Do you like Vegemite?

I love the stuff. I can lick it off a spoon. I like it in hot water with chicken stock. I like seasoning steak and gravy with it. Of course, on toast is a given.

Do you have any advice for people trying Vegemite for the first time?

Yes, try just smearing it on some toast with (real) butter. Don’t trowl it on. As you get accustomed to it you can gradually get to licking it from a spoon as a snack.

Why do you like Coon cheese?

Coon cheese has a great sharp taste. It’s an Australian product like the black gold and I like combining the two products whenever it’s the right thing to do.

Do you know that coon is not a nice word?

Yes, I know that the word coon is offensive, but I’m talking about Coon cheese. It’s a brand and I want to acknowledge the brand.

Final verdict

I was pretty happy with the chicken. The flavour of the salty yeasty black goodness wasn’t overpowering. The chicken went nicely with the beetroot slaw with horseradish flavouring.

How is the new podcast coming along?

I’m still in the planning stages. I’ve drafted the first few episodes. I’ll start recording next month.

Food for Australia Day 2017

Quick and easy one pot roast panko chicken thigh and vegetable rice

 

Here is my Australia Day roast lamb dinner

Here is my Australia Day roast lamb dinner. You may recall on Sunday I cooked a standing rib roast and in that post embedded a YouTube video outlining the marketing campaign for Australia Day roast lamb.

Before we get to dinner though let’s look at how I spent some of my Australia Day.

For breakfast I enjoyed a green and gold omelet with Coon cheese, a good Australian cheese.

Photograph of Australia Day green and gold breakfast omelet
Australia Day green and gold breakfast omelet

I then went for a walk around Lake Ginninderra.

What is this flower?
What is this flower?
What is this fruit on the same shrub as the purple flower?
What is this fruit on the same shrub as the purple flower?
What better thing to do on Australia Day. Family fishing on Lake Ginninderra.
What better thing to do on Australia Day. Family fishing on Lake Ginninderra.
Picnic breakfast on Australia Day
Picnic breakfast on Australia Day
Free wi-fi around Lake Ginninderra
Free wi-fi around Lake Ginninderra

Lake Ginninderra Lake Ginninderra

So I spent a good portion of today cleaning the apartment for a rental inspection tomorrow and also binge watching World War II in colour on Netflix. Nothing like learning a little modern history while my Australia Day roast lamb was cooking. I’m so grateful to the warfighters and civilians who fought and died for our freedom and our way of life.

So this Australia Day roast lamb was all about a low slow oven cook. I used the leftover beef stock and quinoa with green peppercorns from my roast beef to enrich the flavour of my roast lamb.

Here is my Australia Day roast lamb dinner
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Boneless lamb shoulder
  • Onion
  • Lemon
  • Apple
  • Quinoa
  • Green peppercorns
  • Beef stock
  • Carrots
  • Salt
  • Pepper
  • Kale coleslaw
  • Sweet corn
  • Rosemary
  • Coon cheese shredded
  • Crushed mixed nuts
Instructions
  1. Prepare a baking tray with the beef stock, quinoa, green peppercorns, carrots, onion, apple and rosemary.
  2. Lay the lamb on top
  3. Cover with aluminium foil
  4. Cook at 120 °C for 3 hours
  5. After 2 hours add a cob of sweet corn wrapped in aluminium foil
  6. At 3 hours remove everything from the oven and allow everything to rest for 20 minutes
  7. Ladle out some quinoa, green peppercorns and rosemary and with a little fatty stock add it to the kale coleslaw and then add some crushed mixed nuts and Coon cheese
  8. Slice the lamb and plate up
  9. Vacuum pack the remaining lamb
  10. Shoot a photograph
  11. Eat the meal and consider what Australia Day means to me
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)

 

Photograph of My lump of lamb for my Australia Day roast lamb
My lump of lamb for my Australia Day roast lamb
Photograph of Preparing my baking tray for my Australia Day roast lamb
Preparing my baking tray for the lump of lamb
Photograph of my Australia Day roast lamb Ready for the oven
Ready for the oven
Photograph of my Australia Day roast lamb straight out of the oven
Straight out of the oven
Australia Day roast lamb. Beef stock, Carrot, Coleslaw, Corn, Green peppercorns, Kale, Nuts, Onion, and Quinoa.
Australia Day roast lamb. Beef stock, Carrot, Coleslaw, Corn, Green peppercorns, Kale, Nuts, Onion, and Quinoa.
Australia Day roast lamb. Beef stock, Carrot, Coleslaw, Corn, Green peppercorns, Kale, Nuts, Onion, and Quinoa.
Australia Day roast lamb. Beef stock, Carrot, Coleslaw, Corn, Green peppercorns, Kale, Nuts, Onion, and Quinoa.

The rest of the meat has been divided in half and vacuum packed for future meals.

Australia Day ice cream with Milo
Australia Day ice cream with Milo

How did you cook your Australia Day roast lamb?

Australia Australia Australia Australia we love you Amen

The title for this post stems from a Monty Python skit from my youth (circa late 1970s). I was going to post the YouTube video and embed it into this post but when I watched it I realised in 2015 it would offend many people. 

So in my fiftieth year (please send gifts in May ) I’m celebrating Australia Day with a long weekend of lots of food and eating. I’ve been reading a few blogs, news articles and social media updates on how people regard Australia Day. Many Australians want to change the day, many Australians want it to recognise another aspect of Australia’s history, and many Australians are happy to leave it as it is and enjoy a public holiday after the first few weeks of returning to work after the Christmas–New Year break. For me, I’d like to see a time when all Australians are happy and content with their lot, a time when we are an happy amalgam of the best aspects of many cultures and language groups striving for peace and happiness on our island (including Tasmania, the islands of New Zealand  plus all the territories [some islands and a good chunk of Antarctica] claimed by Australia) on the third rock from Sol. Is that too much to ask?

So what have I been eating over the Australia Day long weekend?

The weekend started on Friday evening but I’ve already posted about dinner out with Bron at Sage Dining Rooms.

Saturday morning fry up and not Fryup with blueberry and Chinese gooseberry juice NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/6.3, 1/160sec, ISO 400
Saturday morning fry up and not Fryup with blueberry and Chinese gooseberry juice NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/6.3, 1/160sec, ISO 400

I woke up on Saturday morning and decided I’d have a fry up. It was inspired by that day’s QI Podcast. The QI elves discussed as one of the week’s facts a proposition from PETA to rename the hamlet of Fryup to Vegan Fryup.

You can read about the proposal here. If you like smart and funny podcasts I highly recommend the weekly show from the QI elves

 

 

 

 

 

 

 

 

 

 

 

 

A different take on the great British fry up http://www.theguardian.com/lifeandstyle/wordofmouth/2013/mar/22/british-fry-up-disgrace-breakfast


 

On Saturday afternoon I went on a constitutional around Lake Ginninderra.

Lake Ginninderra from Yerra Beach Apple + Pro HDR iPhone with iPhone 6 back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/3000sec, ISO 32
Lake Ginninderra from Yerra Beach Apple + Pro HDR iPhone with iPhone 6 back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/3000sec, ISO 32
Soon after this it poured down and I was soaked through while walking around Lake Ginninderra Apple + Pro HDR iPhone with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/3200sec, ISO 32
Soon after this it poured down and I was soaked through while walking around Lake Ginninderra Apple + Pro HDR iPhone with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/3200sec, ISO 32

About two thirds of the way around it started to pour with rain and I got soaked through. It was worth it though. It was lovely and warm in the rain.

Saturday night dinner was Angus beef Scotch fillet steak with beetroot coleslaw on a sesame seed bun with Persian feta and American mustard NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/5.6, 1/125sec, ISO 400
Saturday night dinner was Angus beef Scotch fillet steak with beetroot coleslaw on a sesame seed bun with Persian feta and American mustard NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/5.6, 1/125sec, ISO 400

I skipped lunch on Saturday and made an early tea with some Angus beef Scotch rib fillet steak along with some beetroot coleslaw on a sesame seed bun that had been fried in butter and smeared with Persian feta. The steak was topped with some American mustard.


On Sunday morning I caught up with Bron and we headed to The Cupping Room for breakfast. Rather than revisiting what we’d had before we both chose different dishes.

I went for the hotcakes which were on a specials list.

The Cupping Room special hotcakes with caramelised figs, honey, almonds, pomegranate seeds and French vanilla ice cream Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/30sec, ISO 32
The Cupping Room special hotcakes with caramelised figs, honey, almonds, pomegranate seeds and French vanilla ice cream Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/30sec, ISO 32

Bron went for the Huevos Bollo which is what I want to try next time.

Huevos Bollo Two fried open-range eggs, two rashers of Newland’s bacon, guacamole and housemade Costa Rican BBQ sauce in a brioche roll Apple iPhone 5s with iPhone 5s back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/120sec, ISO 64
Huevos Bollo Two fried open-range eggs, two rashers of Newland’s bacon, guacamole and
housemade Costa Rican BBQ sauce in a brioche roll Apple iPhone 5s with iPhone 5s back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/120sec, ISO 64

Is this phallic art or latte art?

Oh look there's a penis in my coffee at The Cupping Room Apple. It's called Rosetta! One of the standard latte art pours. iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/120sec, ISO 40
Oh look there’s a penis in my coffee at The Cupping Room Apple. It’s called Rosetta! One of the standard latte art pours. iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/120sec, ISO 40

It’s a pity I don’t live closer to The Cupping Room. I’d probably be there every weekend if I did. The coffee is great. The food is magnificent. The service is super friendly.


We’d been invited to friends’ place for lunch. It was spectacular. 

Roast leg of lamb with a beef sausage, roast potatoes and haloumi salad Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/120sec, ISO 40
Roast leg of lamb with a beef sausage, roast potatoes and haloumi salad Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/120sec, ISO 40

This plate reveals a fantastic lunch of beef sausage, roast butterflied leg of lamb with yoghurt and a haloumi and fig salad with roasted potatoes.

Pavlova with strawberries and passionfruit Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 100
Pavlova with strawberries and passionfruit Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 100
Pavlova and ice cream Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/130sec, ISO 32
Pavlova and ice cream Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/130sec, ISO 32

For dessert we were treated to a magnificently made pavlova. The creator was born in New Zealand and is now also an Australian citizen. Rather than start an argument about whether the pavlova is an Australian or New Zealand invention, I just lost myself in the pillowy smoothness of a perfect meringue along with fresh fruit and luscious whipped cream. I’m very grateful to Lauren and Mike for a magnificent meal.


After getting home I started preparing for my Monday Australia Day tea. I planned to cooked some lamb.

Preparing for Australia Day dinner SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/60sec, ISO 160
Preparing for Australia Day dinner SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/60sec, ISO 160

I bought a boneless butterflied shoulder of lamb from Coles. Normally I’d buy it with the bone in because I love dissecting large joints of flesh and following planes of dissection with my fingers and boning knife. For this dish though I went for convenience over fun.

Preparing for Australia Day dinner SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/60sec, ISO 320
Preparing for Australia Day dinner SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/60sec, ISO 320
Preparing for Australia Day dinner SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/60sec, ISO 200
Preparing for Australia Day dinner SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/60sec, ISO 200

Even though I’d eaten a huge amount of food for breakfast and lunch I still felt hungry for dinner and made an open burger for tea.

Angus beef burger with beetroot coleslaw and Danish feta on fried toast NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/5.6, 1/100sec, ISO 400
Angus beef burger with beetroot coleslaw and Danish feta on fried toast NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/5.6, 1/100sec, ISO 400

So it’s Monday 2015-01-26 Australia Day. The Australian of the Year was announced last night and the Order of Australia honours list is published. I’ve had a quiet day. My plan was a light breakfast and a skipped lunch with the focus being on an early tea of the slowly roasted lamb and some salad. I’ve been for a short walk and have watched a bit of Star Trek The Next Generation

Well I didn’t skip lunch entirely, I did have a few dessert spoons of peanut paste. That reminds me in the Sage Dining Rooms post I wrote that I would explain why I refer to peanut paste and not peanut butter. My formative years were in Brisbane in the late 1960s and 1970s. Everyone in Brisbane referred to peanut paste. Whenever we heard the term peanut butter it was usually on Sesame Street or Charlie Brown comics and we assumed it was an American term. Later in life when I was exposed to people from other parts of Australia I heard them use the term peanut butter. On investigation it seems that in some states of Australia including Western Australia, South Australia and Queensland, dairy farmers had persuaded legislators that only butter made from milk could be called butter. In the latter half of the 1900s the legislation was rescinded so that peanut farmers and processors could sell their product as peanut butter to better compete on the open market. Like all language traditions, the terms of our forebears stick for some time. Children in Brisbane now wouldn’t know what peanut paste is but that doesn’t stop some of their parents using the term.

I’ve found a few websites that refer to this, e.g., Peanut Company of Australia, Macquarie Dictionary Australian Word Map, Wikipedia, The Straight Dope, and Word Origins.

I’ll continue to use words that I’m familiar with and which I decide to use. The words we use as humans reflect who we are and help define us as individuals. I’m proud of my upbringing just as people from other parts of Australia are proud of their upbringing and the vocabulary they desire.


Early in the afternoon after letting the meat get to room temperature I started preparing my casserole. I prefer cooking slow roasts of meat in a casserole. It controls the cooking nicely and I’ve never had a joint of meat that hasn’t come out tender, juicy and moist throughout.

Australia Day lamb preparation. This is the bottom of my casserole before the boneless butterflied shoulder is added SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 3200
Australia Day lamb preparation. This is the bottom of my casserole before the boneless butterflied shoulder is added SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 3200

The rosemary comes from the side of the road near where I live (outside Swimming Australia).

This is my casserole with the lamb in it plus all the marinade goodness from overnight plus some quinoa to absorb juice during the cooking SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 1250
This is my casserole with the lamb in it plus all the marinade goodness from overnight plus some quinoa to absorb juice during the cooking SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 1250

This is the boneless butterflied shoulder in the casserole with the marinade juices plus a sprinkling of quinoa to absorb the juices during the long and slow cooking process.

I put the casserole into the oven for about three hours at 150 °C. A kitchen hint for blokes who don’t like cleaning up hard to clean pots. I put a sheet of baking paper between the lid and the main body of the casserole. It keeps the lid clean and one less thing to scrub.

To go with the lamb I made a fennel salad with parsley, red onion and capers (I also added Kensington Pride mango later).

Fennel salad with fennel, red onion, parsley, and capers SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 2500
Fennel salad with fennel, red onion, parsley, and capers SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/60sec, ISO 2500

The finished dish looked like this. I now have a good amount of meat and salad for lunches this week 

Slowly roasted boneless butterflied shoulder of lamb with roast potatoes and fennel salad NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/16, 1/20sec, ISO 400
Slowly roasted boneless butterflied shoulder of lamb with roast potatoes and fennel salad NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/16, 1/20sec, ISO 400

So this has been a bit of a mammoth post. If you didn’t read all the words I hope you enjoyed the photographs. 

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I hope you had a great Australia Day and ate yummy. Please leave a comment and share what you did on Australia’s special day.