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Anzac biscuit dessert
I reflect on a memorable Anzac Day service in Alice Springs in 1998, share experiences including enjoying Spam Musubi in Hawaii, receiving an influenza immunisation, ordering pizza after many years, and describing making an Anzac biscuit dessert using locally sourced cream and ice cream .
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Beef short rib rice porridge
The post describes my seasonal affective disorder, my decision to make beef short rib rice porridge (jook or congee), reflections on a TV show and food memories, a detailed recipe and cooking instructions for the porridge using a pressure cooker and microwave, and concluding thoughts that the porridge was filling but bland compared to their…
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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.
