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Adelaide Pie Floater
This week, Adelaide hosted a public health (communicable diseases) conference. A mate from Darwin called me last week, saying he was attending and asked if I’d go to “Bakery on O’Connell” with him to eat a pie floater. Drapes (as he’s known) is a bloke I’ve known for decades. He began as a medical laboratory…
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May is the birthday month
May is a month of birthdays plus Mother’s Day. There are four first-degree birthdays and three extended-family birthdays. This year had at least three significant birthdays ending in 0 or 5. I spent a weekend in Brisbane to see my parents and daughters. Maniax axe throwing On Saturday morning, my daughters and I went to…
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Rump cap
You can jump directly to the recipe. Description The rump cap is a distinctive cut of beef taken from the top of the hindquarter of cattle (Species: Bos taurus). It consists of the final section of the biceps femoris muscle (one of the main rump muscles) along with a thick covering of firm fat. In Australian…
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Boneless sirloin steak
I visited my butcher and bought a lump of boneless sirloin steak. I asked for it to be cut into thick slices. You can skip to the recipe. Description and International Nomenclature In Australia, the boneless sirloin steak is a popular, versatile cut of beef prized for its balanced flavour and firm but tender texture.…
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Pork belly and rice
On the weekend, I saw a piece of pork in the meat display and thought I’d make a few meals from it during the week. Recipe Ingredients Pork belly Salt Rice — White, long grain Beef broth Beef fat Equipment Knife Aluminium foil Oven Saucepan with lid Instructions Pork Score the skin with a knife. A clean…
