Yummy Lummy

A blog about food and me

Tag: Scotch fillet

  • Labour day steak

    Labour day steak


    Labour Day is a public holiday most Australians enjoy without necessarily thinking about why it exists. We welcome the long weekend, some sleep in, some light the barbecue, and some people spend time with family and friends.

    I welcome the long weekend; I get out of bed before dawn to go for a walk and I am happy spending it alone on my couch watching TV. Mind you I did go into the office today to complete some compulsory training in peace and quiet.

    Behind the public holiday lies a story of workers who argued for something many of us take for granted: a reasonable balance between work, recreation, and rest.

    This Labour Day, I celebrated with a scotch fillet steak, crispy potato gems cooked in beef fat, and a blue cheese sauce.

    What is Labour Day?

    Labour Day marks the achievements of the labour movement and the efforts for fair working conditions in Australia. It celebrates the campaign for the eight-hour working day.

    This idea was revolutionary. In the mid-1800s, many workers worked for 10 to 14 hours a day, six days a week, often in physically demanding and dangerous conditions.

    Labour Day in Australia

    Australia’s Labour Day traces its origins to the Eight Hour Day movement.

    On 21 April 1856, stonemasons working on the construction of the University of Melbourne stopped work and marched through Melbourne demanding shorter working hours. Their campaign succeeded, securing an eight-hour working day without a reduction in pay. This was a landmark achievement and one of the earliest successful campaigns of its kind anywhere in the world.

    It became a symbol for workplace reforms. Over subsequent decades, workers and unions continued campaigning for better conditions, leading eventually to shorter working weeks, workplace safety improvements, paid leave, and other employment protections that Australians now regard as normal.

    What Does Labour Day Mark?

    Labour Day marks:

    • The achievements of Australian workers.
    • The success of the eight-hour day movement.
    • The importance of fair pay and working conditions.
    • The contribution of organised labour and trade unions.
    • The principle that life should include work, rest, and recreation.

    Labour Day recognises that workers are more than economic units. They are parents, partners, community members, volunteers, and citizens.

    Why Do We Have a Labour Day Public Holiday?

    The purpose of the public holiday is both commemorative and practical.

    It commemorates the struggles and victories of previous generations of workers while giving today’s workers a day to enjoy the very work-life balance those campaigns sought to achieve. The holiday reminds Australians that fair working conditions were won through collective action rather than simply granted by employers or governments.

    A long weekend is arguably an expression of the eight-hour movement’s goals.

    What Official Activities Occur on Labour Day?

    Official activities vary between states and territories, but commonly include:

    • Union-organised marches and parades.
    • Community festivals.
    • Speeches by union representatives and political leaders.
    • Ceremonies recognising workers and labour history.
    • Educational events focused on workplace rights and labour history.

    In Queensland, May Day marches remain a prominent tradition, while other states often host commemorative gatherings and community events connected to labour organisations.

    How Many Australians Participate in Official Labour Day Events?

    This is harder to answer precisely.

    While Labour Day marches, parades, and commemorative activities occur, I could not locate an authoritative national statistic showing what proportion of Australians participate in official Labour Day events. Sources describe the events and their significance, but do not provide a national participation rate.

    Anecdotally, participation in official events represents only a small fraction of the Australian population, with most people observing the holiday simply as a public holiday and long weekend.

    Labour day meal

    A public holiday deserves a meal that feels special without requiring a day spent in the kitchen.

    Scotch Fillet Steak

    The dry-brined steak spent one hour in a water bath maintained at 57 °C. This temperature produces an even medium-rare result from edge to edge, preserving tenderness and juiciness.

    Once removed from the bag, the steak was dried thoroughly and finished over a gas barbecue. To achieve a deeper crust, a gas blowtorch assisted with the final sear, creating a caramelised exterior.

    The result was what a scotch fillet should be:

    • Tender.
    • Juicy.
    • Beefy.
    • Browned on the outside.

    Potato Gems in Beef Fat

    Potato gems are already one of humanity’s finer inventions.

    Cooking them in beef fat elevates them to another level.

    The hot beef fat develops a blistered golden crust while enhancing the savoury flavour. The outside becomes wonderfully crisp while the inside remains fluffy and soft.

    Every bite tastes indulgent.

    Blue Cheese Sauce

    The blue cheese sauce added richness and complexity.

    Sharp, salty, creamy, and slightly funky, it complemented the scotch fillet beautifully. Each mouthful balanced the sweetness of the beef, the crunch of the potato gems, and the bold character of the cheese.

    Dry-brined scotch fillet steak cooked sous vide at 57 °C for 1 hour and seared with a gas blow torch, served with crispy beef-fat potato gems on a creamy blue brie cheese sauce, garnished with cracked peppercorns and fresh chives.
    Close overhead photograph of dry-brined scotch fillet steak cooked sous vide at 57 °C and seared with a gas blow torch. Golden potato gems sit on a velvety blue cheese sauce made with cultured butter, cream, cream cheese, blue brie cheese, and Dijon mustard, topped with peppercorns and chopped chives.
    Torch-seared scotch fillet steak sliced and arranged beside crisp potato gems cooked in beef fat. The meal is presented on a creamy blue cheese and Dijon mustard sauce, finished with cracked pepper and green chive garnish.
    Overhead view of medium-rare scotch fillet steak slices with a charred crust from gas blow-torch searing. Beef-fat potato gems rest on a smooth blue cheese sauce, with freshly cracked peppercorns and chopped chives scattered across the plate.
    Plate of sliced scotch fillet steak cooked sous vide and torch-seared, accompanied by golden potato gems cooked in beef fat. The dish sits on a rich blue cheese sauce made with cultured butter, cream, cream cheese, blue brie, and Dijon mustard, garnished with cracked pepper and fresh chives.

    Final Thoughts

    Labour Day is a reminder that the balance between work, rest, and recreation is worth protecting. More than 170 years after some stonemasons marched for the eight-hour day, Australians continue to benefit.

    A long weekend provides an opportunity to reflect on those achievements. It also provides an excuse to cook a scotch fillet steak, crisp some potato gems in beef fat, and drown everything in blue cheese sauce.

    References

    National Museum of Australia. 2024. Eight-hour day.

    State Library Victoria. Origins of the 8-hour day.

    Australian Workers Heritage Centre. 2025. Labour Day History.

    Australian Workers Heritage Centre. 2026. 170 Years of the Eight Hour Day.

    LabourDay.com.au. What is Labour Day?

    ABC News. 2026. Which states get a public holiday today? What event is it?

    Time Out Australia. 2026. What is Australia’s Labour Day public holiday for?

    Fediverse Reactions
  • Turf and turf

    Turf and turf


    I was watching some “Parks and Recreation” during the week and saw the episode with Ron Swanson’s “Turf and Turf.”

    This is not a perfect recreation, but in essence it is turf and turf. I cooked a scotch fillet and a porterhouse on a barbecue grill. I had only 800 g of steak, while Ron ate 1.1 kg.

    Nor did I drink any Lagavulin whiskey and smoke a cigar.

    Dessert

    Fediverse Reactions
  • The most umami sauce

    The most umami sauce


    I’ve been away again this week.

    I was good catching up with friends.

    I got back late last night and decided I would eat well today.

    CIBO Cappuccino

    Easter is next week and I’m getting a head start.

    Perryman's Bakery Sourdough Hot Cross Bun with Coffee

    Lunch was a lamb forequarter chop and poached egg.

    Lamb forequarter chop with a poached egg

    To make the sauce I used grass-fed butter, cream, cream cheese, blue vein cheese, and Vegemite. It was amazing with both the oysters and the steak.

    Oysters
    Oysters
    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce
    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce
    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce
    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce

    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce.

  • Whipped Vegemite butter

    Whipped Vegemite butter


    Last week on the Lunchbox Envy podcast, the theme was spreads. The hosts made disparaging comments about an Australian food product.

    It inspired me to make whipped Vegemite[i] butter using products from Australia and New Zealand.

    Grass-fed scotch fillet steak, red cabbage, whipped Vegemite butter, and pomegranate arils

    It was easy to make; it just took a few hours for the butter to soften enough to whip into a light, fluffy butter cream. I was surprised by how little Vegemite was needed to alter the colour and turn the whipped butter into a mousse-like, sweet, chocolate-coloured dessert. Instead, I had a light and fluffy bowl of umami goodness. In my mind, I thought it would be perfect to spread on steak.

    Perryman’s Bakery sourdough hot cross bun with Fleurieu Pouring Cream and Buderim Ginger Marmalade. Combining the excellence of Queensland with some South Australian fare.
    Perryman’s Bakery sourdough hot cross bun with Fleurieu Pouring Cream and Buderim Ginger Marmalade. Combining the excellence of Queensland with some South Australian fare.
    This is NOT whipped Vegemite butter. It is whipped pure pouring cream sitting atop some ginger marmalade on a sourdough Hot Cross Bun.

    Recipe

    Whipped Vegemite butter

    Ingredients

    • Butter — 200 g
    • Vegemite — 1 teaspoon

    Equipment

    • Hand-held mixer

    Instructions

    1. Allow the butter to get to room temperature.
    2. Place the butter in a bowl and, with a hand-held mixer, whip it until light, fluffy, and well aerated.
    3. Add the teaspoon of Vegemite and continue whipping the Vegemite butter.

    Steak

    Ingredients

    • Grass-fed scotch fillet steak
    • Red cabbage

    Equipment

    • Water bath
    • Precision cooker
    • Hooded barbecue grill
    • Gas torch

    Instructions

    • Cook the steak in the water bath for 2 hours at 57 °C.
    • Heat the hooded barbecue and plate the cabbage on the cast-iron flat-top.
    • Sear the steak on the cast-iron flat-top on the barbecue.
    • Serve the steak with the whipped Vegemite butter.

    Dessert — A scone alternative

    A sourdough hot cross bun with fruit is a great alternative to a scone. The cream was whipped pure-pouring Cream (300 mL), and the “jam” was Ginger Marmalade (365 g). Marmalade also featured on the “spreads” episode of the Lunchbox Envy podcast.

    This is my version of a “Devonshire tea,” only it is a dessert.

    Photographs

    including previous meals with the whipped Vegemite butter.

    Grass-fed scotch fillet steak, red cabbage, whipped Vegemite butter, and pomegranate arils
    Westgold unsalted grass-fed butter from New Zealand
    Kraft Vegemite
    Westgold unsalted grass-fed butter from New Zealand with Kraft Vegemite
    Whipped Vegemite butter (grass-fed butter)
    Whipped Vegemite butter (grass-fed butter)
    Whipped Vegemite butter (grass-fed butter)
    Grass-fed scotch fillet steak, red cabbage, whipped Vegemite butter, and pomegranate arils
    Grass-fed scotch fillet steak, red cabbage, whipped Vegemite butter, and pomegranate arils
    Leftover scotch fillet steak
    Grass-fed scotch fillet steak with whipped Vegemite butter, a couple of Queensland nuts, and some pomegranate arils.
    Leftover standing rib roast. I carved it into slices and vacuum-bagged each slice so I could reheat a single slice in a water bath when I wanted to eat a steak. I finished off the steak on a hot barbecue cast-iron flat-top. Served with whipped Vegemite butter and pomegranate arils.
    Leftover standing rib roast. I carved it into slices and vacuum-bagged each slice so I could reheat a single slice in a water bath when I wanted to eat a steak. I finished off the steak on a hot barbecue cast-iron flat-top. Served with whipped Vegemite butter and pomegranate arils.

    Vegemite love

    When I was in primary school, I used to eat Vegemite sandwiches every day for a year, and the following year I’d alternate with peanut paste sandwiches.

    [i] Vegemite is one of Australia’s most iconic flavours, born in the early 1920s when chemist Cyril Callister set out to create a local alternative to British Marmite. Developed in 1922 and first sold in 1923, it was originally called Pure Vegetable Extract before a naming competition produced the now‑famous “Vegemite.” Although it took time to win over Australian households, wartime shortages of imported goods helped it become a national staple, and it has remained deeply woven into Australian food culture ever since.

    At its core, Vegemite is made from leftover brewer’s yeast extract—a by‑product of beer production—combined with vegetable extracts, salt, and malt extract. The yeast undergoes autolysis, a process that breaks down the cells and concentrates the savoury, umami‑rich liquid that gives Vegemite its signature flavour. This mixture is then blended into a thick, dark brown paste with a consistency similar to firm jelly. The exact vegetable extract blend remains a closely guarded secret, but the result is unmistakable: salty, slightly bitter, deeply savoury, and intensely aromatic.

    Nutritionally, Vegemite is surprisingly dense for such a small serving. A teaspoon delivers around 1.3 grams of protein with minimal fat and carbohydrates, making it extremely low in calories. Its standout feature is its B‑vitamin content—thiamine (B1), riboflavin (B2), niacin (B3), and folate (B9) are all present in significant amounts, with some versions also fortified with vitamins B6 and B12. These micronutrients support energy metabolism and overall wellbeing, which is part of why Vegemite was historically marketed as a health food. The only caution is its naturally high sodium content, though reduced‑salt varieties are now available.