It’s been some time since I cooked a roast lamb shoulder[i]. This morning, I visited the butcher shop and was lamenting the high prices of grass-fed beef when I noticed a package of lamb that was priced lower than the others. I also picked up a chunk of pumpkin while I was there.
This morning, I took a walk along the beach. Compared to this time last year, the beach and the water were noticeably empty, with few people enjoying the fresh air. The South Australian algal bloom has led to a decline in beachgoers and swimmers. I anticipate that summer will bring smaller crowds. Selfishly, this might make my beach visits more enjoyable, as long as the algal levels aren’t too high.
[i] Lamb shoulder is a flavourful cut from the forequarter of the lamb, ideal for slow roasting due to its marbling and connective tissue.
[ii] A lamb shoulder square cut refers to a specific butchering cut where the shoulder is trimmed into a rectangular block, including part of the forequarter, with the blade bone and surrounding muscles intact.
[iii] A Kent pumpkin—also known as a JAP (Just Another Pumpkin)—is a variety from Australia, recognised for its mottled green and yellow skin and bright orange flesh.
[iv] A sprig of rosemary refers to a small stem or twig from the rosemary plant, typically about 7–10 cm long, with the needle-like leaves still attached.
I spent a couple of days in Canberra this week. It’s the time of year for some important committee meetings. One of them I’ve chaired since 2008, and it’s my favourite part of my job.
One of the benefits of staying in the Woden Town Centre is its proximity to convenient restaurants.
Space Kitchen
I ate breakfast here twice and ate the same meal. I like the Space Benedict with a serve of bacon. The core components of the Space Benedict include poached eggs, hollandaise sauce, wilted spinach, feta cheese, capers, potato rösti[i], and smoked salmon. I like to add some bacon too.
The good people of Space Kitchen serve the hollandaise sauce with generosity.
Space Kitchen Space Benedict with extra baconSpace Kitchen Space Benedict with baconSpace Kitchen Space Benedict with baconSpace Kitchen Space Benedict with extra bacon
The Alby
The Alby was my second choice of venue when I realised my first choice wasn’t open that night.
I bought a steak. It wasn’t the best steak, although it wasn’t awful. It was adequate but suboptimal value for money. It was priced at $45, and I think I paid $35 too much. It was good to return to my place and cook a steak the way I like.
Scotch fillet steak from The Alby. It cost me $45. It was probably $35 too much compared with what I can cook.
Fenway Public House
Fenway Public House grilled salmon with potato salad and lemon jamFenway Public House grilled salmon with potato salad and lemon jam
Fenway Public House is a fancy pub come sports bar. I like that I can choose a table where I like and use a QR code for access to the menu.
Rather than a steak, I went with a piece of grilled salmon, which was placed atop some “gourmet” potato salad and served with preserved lemon jam.
The salmon portion was smaller than I’d serve myself, and it was overcooked. The potato salad was tasty and contrasted with the sourness of the lemon jam. I had anticipated the jam would be sweeter, like a Chinese lemon chicken sweetness. Alas, it was not.
Fenway Public House chocolate mint sundaeFenway Public House chocolate mint sundae
To celebrate a good day, I decided to have dessert. It’s been a long time since I’ve eaten an ice cream sundae. I went with a mint chocolate ice cream sundae.
Classic Canberra | Nanny State
Today’s meals
Scrambled eggs with spam
When I make scrambled eggs, I like using the technique that Gordon Ramsay[ii]demonstrates.
A few months ago, I bought a 21-piece “bucket” of original recipe KFC. After eating the thighs, drumsticks, and wings, I froze the remaining pieces (breasts) in vacuum bags.
I don’t like keeping food in the freezer for too long, so I thought I’d put the frozen pieces into a slow cooker with a cup of meat broth[iv].
At the end, I added a lump of beef fat, some cabbage and sliced Swiss brown mushrooms and gave it a blip of steam under pressure.
Ordinarily, I don’t like breasts. Breasts are hard, tough, and chewy. The extended cooking didn’t fix the problem entirely, and the breasts weren’t as pleasurable as thighs, but they were better.
The bones were friable after all the cooking and crunched between my teeth.
KFC “casserole”KFC “casserole”KFC “casserole”
[i] noun (plural rösti) [mass noun] a Swiss dish of grated potatoes formed into a small flat cake and fried.
[iii] A casserole is both a type of dish and the name of the deep, oven-safe vessel it’s cooked in. A casserole dish typically combines protein (like meat or beans), vegetables, a starch (such as pasta, rice, or potatoes), and often a binding sauce (like cream, tomato, or cheese-based). It’s assembled in a single dish and baked until the ingredients meld together and the top is often browned or crisped. The term “casserole” also refers to the baking dish itself—usually made of ceramic, glass, or enamelled cast iron.
[iv] This broth is the filtrate from slowly cooked chuck roll, brisket, beef short ribs, pork hock, and speck.
The other night, I started thinking about custard-filled pastry[i]. My mind went back to the custard-filled almond croissants from Dobinsons Canberra. My local bakery was in Belconnen. It was within walking distance of the flat I was renting. I’d buy a coffee[ii] there every Saturday morning before shopping for groceries. From time to time, I’d get a vanilla slice, or a custard-filled almond croissant or some other custard-filled pastry treat. Dobinsons Canberra had a terrific coffee card. Every fifth coffee was free, and every 20th coffee was free, along with a cake or pastry. I rarely “bought” a custard treat from Dobinsons Canberra.
Through the wonder of the Internet and search engines, I discovered a croissant bakery close to my home. It’s a hidden gem. It is Cannelle French Pastries. While the “street address” is Henley Beach Road, access is via Hayward Avenue, but the shop front isn’t easily apparent from the street. If you weren’t searching for it, you’d possibly miss it.
I won’t rewrite my review here. You can find it on Google Maps and Facebook.
I went to work on Tuesday with a smile on my face and enjoyed the various conversations about how brilliant it was for the men’s and women’s Brisbane Broncos teams to be premiers in the NRL and NRLW, respectively.
[v] Also known as mammalian meat allergy. It’s associated with the bite of some ticks.
[vi] A Berliner is a traditional German doughnut without a hole, made from sweet yeast dough, deep-fried, and typically filled with jam or custard. It’s usually dusted with powdered sugar or glazed with icing. In South Australia, Berliners were renamed Kitchener Buns during WWI due to anti-German sentiment. These are slashed on one side and filled with jam and whipped cream.
My least favourite day of the year is the first Sunday of October.
Daylight saving time (DST) is the practice of moving the clock forward by one hour during the warmer months to extend evening daylight and reduce morning daylight.
⏰ How It Works
Start of DST: Clocks are set forward by one hour (e.g., from 2:00 am to 3:00 am), usually in spring.
End of DST: Clocks are set back by one hour (e.g., from 3:00 am to 2:00 am), usually in autumn.
🌞 Purpose
To make better use of natural daylight during the evenings.
Originally intended to conserve energy by reducing the need for artificial lighting.
📍 In Australia
Observed in: New South Wales, Victoria, South Australia, Tasmania, and the ACT.
Not observed in: Queensland, Western Australia, and the Northern Territory.
Typical schedule: Begins on the first Sunday in October and ends on the first Sunday in April.
🧠 Fun Fact
The idea was popularised by George Hudson, a New Zealand entomologist, in the late 19th century. It gained traction during World War I and World War II as a way to conserve fuel.
If I led Australia, I’d abolish daylight saving and change the central time zone to be 60 minutes behind the Eastern time zone rather than 30 minutes. I like light at the start of the day, and I like it dark when I climb into bed and want to sleep. When I’m cooking tea, I want the heat of a summer day to be waning rather than peaking.
I expect few Australians would want me as their leader! 😆
Labour day
Monday is Labour Day here. Labour Day is a public holiday that celebrates the achievements of workers and the labour movement, particularly the push for fair working conditions and the eight-hour workday. Its origins trace back to the 19th century, when workers around the world began campaigning for better rights and protections. In other countries, it’s often held on 1 May and known as May Day.
Grand final
Tonight, the National Rugby League Grand Final game is being played between the Brisbane Broncos and the Melbourne Storm. I had hoped the Dolphins NRL 🐬 team would have reached the final series, but alas, despite scoring more points than any team this season, they failed to make the “top eight.”
The Brisbane Broncos are my number 2 team, and the Melbourne Storm are my number 5 team. I rate my rugby league teams on their location and composition. Teams located in the greatest state in the federation sit at the top, followed by teams with a strong Maroons composition or history. That’s why, despite my usual antipathy to much that is in Victoria, the Melbourne Storm ranks higher than teams in New Zealand, New South Wales and the Australian Capital Territory.
Next year, a new team will enter the competition, namely the Bears, which will be based in Perth. I think it’s a mistake. I would have put the team in Northern New South Wales.
The 2025 NRL Grand Final promises a thrilling showdown between two powerhouse clubs: the Brisbane Broncos and the Melbourne Storm, kicking off at 7:30 pm AEDT at Accor Stadium, Sydney.
🔥 Key Storylines
Melbourne Storm is chasing their 5th Premiership, having last won in 2020.
Brisbane Broncos aim for their 7th title, and their first since 2006.
This marks their first Grand Final clash since 2006, reigniting a classic rivalry.
📊 Form Guide
Storm finished 2nd in the regular season (17–7), defeating the Bulldogs and Sharks in the finals.
The Broncos surged late to finish 4th, edging the Canberra Raiders and stunning the reigning champions, the Penrith Panthers 16–14 in a comeback victory.
🧠 Team News
Melbourne Storm (unchanged lineup):
Key players: Ryan Papenhuyzen, Cameron Munster, Harry Grant, Jahrome Hughes
Milestone: Trent Loiero plays his 100th first-grade game.
Brisbane Broncos (one change):
Pat Carrigan returns from suspension, replacing Tyson Smoothy.
Ben Hunt starts at five-eighth, with Ezra Mam on the bench.
🧮 Head-to-Head in 2025
The teams are 1–1 in their previous meetings this season, setting up a decisive clash.
📺 How to Watch
Australia: Nine Network (free-to-air), Kayo Sports, Foxtel
UK: Sky Sports
US: Fox Sports (select coverage)
This Grand Final is expected to be a tactical battle between the Storm’s structured discipline and the Broncos’ explosive flair. With history, redemption, and legacy on the line, fans can expect a gripping contest.
The other good news for the Brisbane Broncos club is that their women’s team played in the NRLW Grand Final against the Sydney Roosters earlier today. The Broncos defeated the Roosters 22:18.
It’s been a big week for Brisbane with its Aussie rules team (Brisbane Lions) winning the Aussie rules premiership last week.
Place the dry-brined steak in a food-safe bag and remove as much air as possible from the bag.
Cook the steak for 3 hours at 57 °C.
Dry the steak’s surfaces with absorbent paper.
Sear the surfaces with the barbecue grill and gas torch.
Carve the meat from the bone, then slice it to the desired thickness.
Sauce
In a small saucepan, add the butter, cream, cream cheese, and blue vein cheese.
Turn on the heat and use wooden chopsticks to stir and make the sauce slowly.
Vegetables
Parboil some fennel and Brussels sprouts.
Cook the vegetables on the barbecue grill while searing the steak.
Serving the meal
Transfer the sliced meat to a dinner plate.
Place the fennel and Brussels sprouts next to the meat.
Spoon the sauce over and next to the meat.
Season with salt and pepper.
Don’t forget to gnaw on the bone.
Thoughts on the meal
I enjoyed eating the steak. It was tender and flavoursome. The sauce complemented the beef. The fennel and Brussels sprouts also complemented the funkiness of the sauce.
Gnawing on the bone at the end was delicious.
Photographs
This is a gallery of images. Select one and scroll through the rest.
Do you follow rugby league? Who do you want to win this year’s premiership games?
How do you feel about Labour Day?
[i] This is not an economical cut of beef. I’ve been eating economy-grade steak through the week ($AUD18/kg). Tonight’s steak is a treat.
[ii] I like to use a flaky finishing salt when serving the steak and a coarse salt when dry brining the steak.
[iii] I like to freshly grind the peppercorns. I use a pepper mill but if you want a better experience grind the peppercorns with a pestle in a mortar.
[iv] I buy New Zealand grass-fed butter from Costco because it’s cheaper than grass-fed butter found in regular supermarkets.
[v] I buy pure pouring cream from Fleurieu Milk on the Fleurieu Peninsula. This cream has no thickeners or additives.
[vi] I try to buy cream cheese with the least number of additives on the label.
[vii] I like English Stilton. It has great flavour (the combination of taste, smell, and texture).
[viii] I recommend a good quality steak knife. A steak knife should be sharp, and it should cut the steak with minimal effort. “Sawing” a steak means the knife isn’t sharp enough.
Last week, I cooked corned beef silverside in the slow cooker. It’s provided me with more meals than I expected. Tonight, I cooked a corned beef hash.[i]
Recipe
🥔🐂 Ingredients
Two tablespoons of butter
One small potato
One small finely chopped onion.
One small green capsicum
Two slices of corned beef
Half a teaspoon of freshly cracked black pepper.
Optional — one fried egg.
🔪🥘 Instructions
Prepare the potato.
Cut the potato into six pieces and par-boil for five minutes.
Tinned corned beef is convenient. This meal tasted better than tinned corned beef. Tinned corned beef has a lot of salt; making it from scratch allowed me to titrate the salt to my preferred taste.
The potato wasn’t burnt. I seared it on a hot barbecue grill. The potato was delightfully crispy and pillowy soft inside, like good chips should be.
Questions
Do you like corned beef hash?
How would you use leftover corned beef?
What variations would you recommend?
🥮Sweet treats
I had a craving for some pastries. I enjoyed a pavlova roulade, passionfruit fudge vanilla slice, and salted caramel Berliner.
[i] A note about the images used in this post. The featured image and a couple of other images were generated with Microsoft Copilot and ChatGPT. I’m conscious that there are some bloggers and readers who oppose the use of large language models for generating content. I’m comfortable with using large language models to help with content on YummyLummy.com
[i] Corned beef hash is a hearty, savoury dish made by combining chopped or shredded corned beef with diced potatoes and onions, then frying the mixture until it’s golden and crispy. It’s a classic comfort food with roots in frugal cooking—originally designed to use up leftovers, especially from a corned beef dinner.
