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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 Equipment Instructions Pork Rice Thoughts on the meal The meal was great. The crackling was crispy and crunchy. The meat was tender and juicy. Photographs This is a…
