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Another standing rib roast
The post reflects on the Dolphins’ heavy loss to Manly and hopes for improvement in upcoming matches, shares a preference for toasted sourdough Hot Cross Buns with grass-fed butter and coffee, details cooking a standing rib roast with specific preparation and accompaniments, and concludes with a description of a dessert featuring a warm sourdough Hot…
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The most umami sauce
This week, I’ve been enjoying time away, catching up with friends and preparing for Easter. Today, I indulged in a delicious meal featuring a steak and oysters, complemented by a sauce made with grass-fed butter, cream, and Vegemite. The combination of flavours was truly impressive, making it a memorable dining experience.
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Reviving my nuts
The post provides methods to refresh the texture and flavour of stale Queensland (macadamia) nuts through gentle dry-roasting or stovetop heating, tips for re-seasoning and storage to prevent staling, along with a botanical classification, species distinctions, origin, production, biological characteristics, and nutritional content of macadamia nuts.
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Democracy sausage time
The post discusses the cultural and social significance of the Democracy Sausage at Australian elections, detailing its history, variations, and political implications, while also touching on related topics such as linguist Steven Pinker’s work, public policy podcasts, and an algal bloom report, all reflecting on community engagement and evolving food trends.
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Whipped Vegemite butter
This post presents a recipe for whipped Vegemite butter and a method for cooking steak with it, describes a dessert alternative to scones, and provides background information on Vegemite’s origin, composition, and nutritional value, highlighting its cultural significance in Australia.
