Dear Reader,

Hello and greetings from Melbourne. I’m here for the Royal College of Pathologists of Australasia Pathology Update 2023. The theme for 2023 is Laneways to Discovery. In the clinical (medical) microbiology stream, we’re receiving tremendous information on new advances and innovations in parasitology. Some of the cases presented have been fantastic examples of parasitic infestations related to poor food choices and handling. I love being a specialist microbiologist.

A lumen is a cavity opening into a tubular hollow structure. This suggests Melbourne is the rectum opening into the colon of Victoria. #thelumemelbourne pic.twitter.com/n1wIqmbr64

— Gary (@garydlum) February 24, 2023

Most people never have a problem when it comes to food. That is usually because the balance of the pathogen and host relationship works in the host’s favour. Often, it’s a combination of good genetics and good health. However, many people do not have robust immunological systems (cellular, mucosal, and humoral); in some situations, the pathogen can be abnormally more virulent. Parasite infestation is why we have basic food safety standards. I come across people who boast of good health and say they are at no risk of infection; that’s great for them. As healthful hosts, they are likely to survive colonisation and infection without the disease. I am concerned for susceptible people who may experience infection after colonisation and end up with the disease.

“George” the adult ascaris from the Solomon Islands in a pot next to a turd was a great way for Richard to open his presentation on morphology#PathUpdate2023 #Microbiology

— Gary Lum, AM 🔬 (@DrGaryLum) February 25, 2023

It has been good catching up with colleagues. Many of them have been former trainees, and seeing how they have made a dent in the universe is always marvellous.

I’m of an age where I look at people and ponder marks on faces, colour and volume of hair, and shape of bodies. I make comparisons with memories from decades ago. It is reassuring that they all look so fit and healthy, albeit obviously, we’ve all got more marks and wrinkles. Some have greying hair, and some, like me, have no hair.

I haven’t cooked anything this weekend because I’m away; however, I have eaten out and thought I’d share my thoughts on the meals.

I arrived Thursday evening because I presented a talk first thing Friday morning. I didn’t eat dinner because I had some Bega cheese and crackers on the flight from Canberra.

Friday

Lunch

The conference catering was the usual fare. There was a mixture of cold salad and some hot dishes.

This plate has cold broccoli, peas, beans, cucumber, hot cauliflower, and meat. I added a spoonful of Queensland nuts too.

Dinner

I took dinner at a Munich Brauhaus on South Wharf. The purpose of such establishments seems to be the consumption of large quantities of beer, mostly in 2 L steins. I was there for a different purpose. I was there for pork and cabbage. I ate a piece of pork belly with red cabbage, and for dessert, I ate some apple strudel and ice cream.

The main meal consisted of a rectangular prism of pork belly with some rind on top. It sat atop “creamy” potato mash with red cabbage, some apple compote, and bier jus.

The cabbage was pleasant. It was sweet but not sickly. Likewise, the apples were firm and not overly sweet. It would have been better if the apples were tart. I’m not sure if cinnamon is part of Germanic cuisine, I would have added more flavour from cloves and cinnamon. The bier jus was a bland thin gravy. If I were cooking this, I would have tried for something with a little more body.

The pork belly itself was well cooked. I’m guessing it was sous vide pre-cooked. It wasn’t excessively fatty, and the texture was soft and tender. I was happy with the flavour. The disappointment was the skin. I was hoping for crackling, but this wasn’t crackling. It was edible, and it wasn’t so tough I was fearful for my teeth.

All in all, it was a meal I was happy to eat. I’d probably eat it again. Is it the best pork belly and cabbage I’ve eaten? No, but it wasn’t unpleasant. I’d give it four stars out of 5.

The remarkable thing about the meal was the apparent lack of excess salt. Restaurant meals are often too salty, and at night I feel thirsty. That didn’t happen at all. Probably a good thing for my blood pressure. Perhaps this is the benefit of not having crackling which often requires generous salting of the skin before cooking.

The strudel was disappointing. It didn’t really excite my tongue and it lacked mouthfeel. I think I’d prefer some stewed apple with baklava and ice cream.

Saturday

Lunch

Today’s lunch was enjoyable. This plate had some cauliflower and radish, plus lentils and pumpkin. There was also a rice noodle roll and a bit of salmon.

A bowl of beef curry and polenta accompanied the plate.

The salmon was dry but perfectly understandable, given the presentation on parasites in salmon from an international expert who was one of our plenary speakers for the conference. The beef was also dry, and I suspect it was cooked separately from the sauce and added later. The meat lacked flavour.

Dinner

I wanted to compare the pork belly with another pork and cabbage meal tonight. I was interested in a pork knuckle and sauerkraut.

I went to Munich Brauhaus again and got a seat next to where I sat last night.

The pork knuckle was good. The crackling was crunchy, and the underlying fat was enough and not too much. The meat was tender but a little dry.

I’m now in two minds about red cabbage and sauerkraut. I like both. Given a choice, though, I like the red cabbage more. It could be because of the colour.

I also had a black forest gateau for dessert. It wasn’t that good. It was straight from the refrigerator, and the cream-to-cake ratio was too much.

Final thoughts

I preferred the pork belly over the pork knuckle. The pork belly would have been perfect if the skin was crackling.

My perfect meal would be the pork belly with red cabbage and probably no dessert. I’d walk to a gelato shop and enjoy a gelato while walking around the boardwalk.

My aim tomorrow is to settle back to the small meal portions and hopefully when I weigh myself on Monday I won’t cry. 😆