Yummy Lummy

A blog about food and me

Category: Food

  • Anzac biscuit dessert

    Anzac biscuit dessert


    I write this post today, ANZAC Day.

    I think the most memorable Anzac Day I have experienced was in 1998 in Alice Springs. Like today, it was a Saturday. I was in Alice Springs for the Australian Society for Microbiology Tri-State meeting. The Tri-State meeting brings together microbiologists from the Northern Territory, Western Australia, and South Australia. At the time, I was the president of the Northern Territory branch of the Australian Society for Microbiology.

    On that Saturday, before dawn, we walked up Anzac Hill in Alice Springs. A Royal Australian Navy chaplain conducted the service. I didn’t realise before attending that he was a Roman Catholic chaplain. Many in attendance were Australian Defence Force personnel, including many Royal Australian Navy personnel. The closest seaport to Alice Springs is Port Augusta. The closest naval port to Alice Springs is HMAS Coonawarra in Darwin. Both are about 1,290 km as the crow flies from Alice Springs. Port Augusta is south, and HMAS Coonawarra is north. Those sailors were a long way from water.

    After the service, I walked back to town and enjoyed bacon and eggs for breakfast.

    Each state and territory of Australia has its own rules about gazetted public holidays. Where I am, the public holiday is observed on Saturday, so there is no public holiday on Monday. I know there are other places where the public holiday will be observed next Monday. I’m assuming the services and marches will be held on Saturday, but the Monday public holiday will be a day off for many people in that community.

    I look forward to working in the office on Monday, knowing it will be relatively quiet because many of my interstate colleagues will not be at work.

    The image is a photograph of the deep pink, almost red clouds at dawn on Anzac Day at Henley Beach. In the horizon, you can see the Henley Beach jetty; in the foreground, you can see the flat ocean, sand on the beach, some rocks, and the green beach flora. You can also see in the image the public toilet and, across the road, some buildings. The photograph was shot from the Esplanade on Henley Beach.

    Spam Musubi.

    Earlier in the week, a memory from 2015 surfaced on Facebook. At the time, I was on holiday in Hawaii. I had purchased my first Spam Musubi, which was delicious. One of the great things about watching Hawaii Five-0 is how often Spam Musubi comes up.

    A photograph of Spam Musubi from a holiday in Hawaii in 2015. It is sitting on a white saucer.

    Influenza immunisation

    I’m travelling next month. It is timely to update my influenza immunisation. I had the injection yesterday afternoon. It was a little unusual. The person administering the injection was quite nervous. The injection hurt more than normal. When the person removed the needle, the puncture started to bleed profusely. I was asked whether I was on any anticoagulants. When I responded, “No, I assumed you pranged a vessel.” I had clearly offended the person. I did not explain that I was a medical practitioner. I just waited for the blood to stop flowing and left as soon as I could.

    Pain and bruising at the injection site 18 hours after the injection are also significant.

    Pizza

    For the first time in more than 20 years, I had a pizza delivered. It was delicious, and I ate the whole thing in one sitting. I ordered it from a local pizza shop and used Uber Eats to deliver it.

    I don’t know if I’d do it again. I’m not even sure why I did it last night.

    When I woke up this morning, I felt bloated. I also passed a lot of flatus. That’s been a bit unusual for me over the last couple of years. A diet heavy in meat-based protein and fat tends not to cause much flatulence.

    A box of Oasis Pizzeria’s 'Hot and Tasty Pizza' is shown. The pizza is topped with black olives, pepperoni, pineapple, bacon, mozzarella cheese, and anchovies.

    The last Hot Cross Bun

    A freshly toasted sourdough Hot Cross bun from Perryman’s Bakery in North Adelaide is shown. A large wedge of grass-fed butter is placed between the top and bottom of the bun. Next to the bun on the right is a clear glass cup of coffee with a lovely crema on top. The bun and coffee are placed on a black ceramic plate, which is sitting on butcher’s paper.

    Second morning tea

    A photograph of a Anzac biscuit on a white saucer and a mug coffee in a red mug

    Anzac biscuits

    I picked up a few Anzac biscuits from a local bakery. It came in a six-pack. I had one with coffee this morning, and it was chewy rather than hard, stiff, or crunchy. I usually like them hard, stiff, and crunchy, but chewy is all right. They were tough enough to crumble with a heavy object and also gave a good coffee dunking experience.

    A photograph of crumbed Anzac biscuits from Perryman's Bakery

    Recipe

    To make my Anzac biscuit dessert, I crumbled an Anzac biscuit with a heavy object while it was in a plastic bag. I whipped some locally sourced, pure, pouring cream (no thickeners) and folded in the crumbled Anzac biscuit. I served it with some locally manufactured vanilla ice cream made with full-cream milk and no other additives.

    Brown paper bag with a clear window containing Anzac biscuits.
    A photograph of a stainless steel coffee Tamper. It's not a butt plug.
    A photograph of crumbed Anzac biscuits from Perryman's Bakery
    A photograph of freshly whipped Fleurieu Peninsula pure pouring cream in a clear glass mixing bowl
    A photograph of Anzac Biscuit Dessert made with a Perryman's Anzac biscuit, freshly whipped Fleurieu Peninsula pure pouring cream, and Golden North vanilla ice cream in a black bowl
    A photograph of Anzac Biscuit Dessert made with a Perryman's Anzac biscuit, freshly whipped Fleurieu Peninsula pure pouring cream, and Golden North vanilla ice cream in a black bowl
    A photograph of Anzac Biscuit Dessert made with a Perryman's Anzac biscuit, freshly whipped Fleurieu Peninsula pure pouring cream, and Golden North vanilla ice cream in a black bowl
    A photograph of Anzac Biscuit Dessert made with a Perryman's Anzac biscuit, freshly whipped Fleurieu Peninsula pure pouring cream, and Golden North vanilla ice cream in a black bowl

    Carbohydrate overload

    The last 24 hours have been a carbohydrate overload.

  • Beef short rib rice porridge

    Beef short rib rice porridge


    I haven’t been running on all eight[i] this week. The weather has turned, and I feel like my seasonal affective disorder[ii] is about to kick in.

    To feel happy, I thought I’d make some rice porridge with beef short rib meat.

    Rice porridge is known by many as congee. I grew up calling it jook. I know “The Mouse” from Live2EatEat2Live Blog also calls it jook. The Mouse is a brother from another mother. He lives in Spamland[iii]. We’ve been following each other’s blogs for at least 16 years.

    I’ve been thinking about The Mouse a bit lately as I continue to watch Hawaii Five-0.

    In Season 7 episode 13, Lou describes the joy of dunking malasadas from Leonard’s Bakery in coffee. A malasada is a Portuguese deep-fried, yeast-raised doughnut without a hole, traditionally coated in sugar. I remember in 2015 eating half a dozen custard-filled malasadas from Leonard’s Bakery, but not dunking them in coffee.

    I don’t know that I can find a Portuguese deep-fried, yeast-raised doughnut filled with custard locally. To compensate, I got a cinnamon scroll from my local patisserie and enjoyed morning tea by dunking it into a mug of black coffee.

    The cinnamon scroll absorbed the coffee without becoming soggy. The mouthfeel and flavour of the sweet dough cut through the coffee’s bitterness perfectly. Unfurling the scroll and breaking off pieces for dunking made the whole affair most enjoyable. It was so good, I think I’d even do this in public.

    Coffee dunking cinnamon scroll
    Coffee dunking cinnamon scroll
    Coffee dunking cinnamon scroll

    Of course, when I think of Spamland, I think of Spam[iv]. I had Spam for lunch yesterday and today.

    Fried spam and a poached egg on sourdough fried in beef fat
    Spam and eggs fried in beef fat on the Weber Q+

    Recipe

    Ingredients

    • Rice
    • Beef short ribs
    • Salt
    • Water
    • Beef broth (from previous beef short rib meals cooked in the pressure cooker)
    • Egg

    Equipment

    • Pressure cooker
    • Microwave oven

    Instructions

    1. Wash one cup of rice until the water is clear.
    2. Place the rice and beef broth in the pressure cooker, then add water until the total liquid volume is 8 cups.
    3. Add salt.
    4. Cook for 1 hour, then allow the pressure to return to 1 atmosphere naturally.
    5. Strip the meat from the ribs.
    6. Shred the meat and mix it through the rice gruel.
    7. Aliquot enough for a dinner bowl.
    8. Put the rest in a container and refrigerate.
    9. When cool. Place a cup of rice porridge into a vacuum bag for freezing. There should be enough for six bags. Freezing the rice porridge will create resistant starch.
    10. Poach an egg with microwave radiation.
    11. Serve the rice porridge with a poached egg.
    Beef short ribs
    Beef short rib rice porridge (jook, congee)
    Beef short rib rice porridge (jook, congee)

    Thoughts on the rice porridge

    This was a “no frills” rice porridge. It was not flavourful like my mother’s, which is my favourite food.

    My version was filling, and I enjoyed it. I wouldn’t share this with anyone; it was bland and not a good example of how good rice porridge can taste.

    [i] In Australian colloquial speech, “running on all eight” means someone is functioning at full capacity — mentally sharp, physically energised, and performing at their best.

    [ii] A depressive disorder usually associated with the onset of winter weather.

    [iii] Hawaii

    [iv] Pork with ham; salt; water; modified potato starch; sugar; sodium nitrite. Modified potato starch is potato starch that has been physically, enzymatically, or chemically altered to change its functional properties (viscosity, stability, freeze–thaw resistance, gelling, etc.). It is still made from the starch extracted from potatoes, but its molecular structure has been intentionally changed so it performs better in industrial food processing.

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  • Another standing rib roast

    Another standing rib roast


    Oh, the pain, the Dolphins lost their game to Manly last night. They were beaten badly, and it was hard to watch. The Dolphins have a bye in round 6. I hope the coach and players can sort themselves out for round 7 when we face Penrith, who sit at the top of the ladder.

    A stick of butter

    I like a sourdough Hot Cross Bun with my stick of grass-fed butter.

    I bought half a dozen sourdough Hot Cross Buns from a bakery about a month ago. I like a Hot Cross Bun with fruit, especially citrus peel. I have no objection to creations like vanilla custard-filled Hot Cross Buns and Nutella® Hot Cross Buns. However, to enjoy the butter, a toasted Hot Cross Bun is my preference.

    The Dolphins lost (badly) to Manly last night. Grass-fed butter makes everything better, so I enjoyed therapeutic butter with a little sourdough Hot Cross Bun and a mug of coffee. I now feel better.

    @DolphinsNRL #PhinsUp

    Grass-fed butter with a Hot Cross Bun and coffee. Rather than enjoying a stick of grass-fed butter neat, Ihad a Hot Cross Bun and coffee witht!

    Standing Rib Roast

    For lunch, I cooked a 2.450 kg standing rib roast. The meat had been frozen for about a month. After thawing the meat, I’d dry-brined it for a couple of days, and cooked it in a bench-top oven, which had been set at 120 °C. It took 2 hours and 20 minutes to cook to my desired doneness.

    I ate a couple of slices, the fat cap, some Vegemite® blue vein cheese sauce, and a Brussels sprout.

    Hot Cross Bun Dessert

    A warm sourdough Hot Cross Bun with whipped vanilla cream and ginger marmalade.

    It was delicious.

    Hot Cross Bun with vanilla whipped cream and ginger marmalade
    Hot Cross Bun with vanilla whipped cream and ginger marmalade
    Hot Cross Bun with vanilla whipped cream and ginger marmalade
    Hot Cross Bun with vanilla whipped cream and ginger marmalade
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  • The most umami sauce

    The most umami sauce


    I’ve been away again this week.

    I was good catching up with friends.

    I got back late last night and decided I would eat well today.

    CIBO Cappuccino

    Easter is next week and I’m getting a head start.

    Perryman's Bakery Sourdough Hot Cross Bun with Coffee

    Lunch was a lamb forequarter chop and poached egg.

    Lamb forequarter chop with a poached egg

    To make the sauce I used grass-fed butter, cream, cream cheese, blue vein cheese, and Vegemite. It was amazing with both the oysters and the steak.

    Oysters
    Oysters
    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce
    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce
    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce
    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce

    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce.

  • Reviving my nuts

    Reviving my nuts


    The Dolphins won against the Sharks yesterday evening.

    Screenshot of the results for the National Rugby League game 21 March 2026 between the Dolphins and Sharks. It was played at Shark Park in Cronulla Sutherland shire, NSW. Full time Dolphins 🐬 defeated Sharks 🦈 38:10
    Full time Dolphins 🐬 defeated Sharks 🦈 38:10

    During the game, I enjoyed munching on some of my Queensland nuts. I noticed my nuts were a little stale.

    Queensland nuts can be “revived” because the nuts have a high fat content, which responds to gentle heat. The stale flavour and texture result from oxidised surface fats and absorbed moisture. The oxidation cannot be reversed, but the crispness, aroma, and flavour can be restored.

    Method 1: gentle dry-roasting to refresh texture and flavour.

    This approach works for salted, previously roasted Queensland nuts.

    How to do it

    1. Preheat the oven to 120–140°C (low–moderate heat).
    2. Spread the nuts in a single layer on a baking tray.
    3. Roast for 8–12 minutes, shaking once or twice.
    4. Remove when they smell fragrant and feel slightly firmer when you handle your nuts. Handle them carefully while they are hot.
    5. Let your nuts cool completely—they will crisp as they cool.

    Top tip: Warm salty nuts also taste good and have a good mouthfeel.

    Why this works

    • The heat drives off absorbed moisture, restoring crunch.
    • The heat melts and redistributes the fats, improving flavour.
    • Low heat prevents the already-roasted nuts from burning.

    If they were heavily salted, the salt will remain; if they were lightly salted, the flavour may actually improve because the heat reactivates the salt crystals on the surface.

    Reviving my nuts. Queensland nuts (Genus Macadamia).

    Method 2: stovetop refresh (quick but riskier)

    If you don’t want to heat the oven:

    1. Place your nuts in a dry frypan over low heat.
    2. Stir constantly for 3–5 minutes.
    3. Remove as soon as they smell toasty.

    This works, but Queensland nuts scorch easily because of their high fat content, so watch them closely.

    Optional: re-seasoning

    If the nuts taste flat even after crisping:

    • Toss them while warm with a tiny amount of coconut oil (½ teaspoon per cup).
    • Add fresh salt.
    • Let them cool fully before storing.
    Reviving my nuts. Queensland nuts (Genus Macadamia).

    Storage to prevent future loss of freshness.

    Queensland nuts keep best:

    • In an airtight container, and
    • In the refrigerator or freezer (their fats oxidise slowly at low temperatures).

    Queensland nuts thaw quickly and don’t clump.

    Taxonomy of Macadamia (Queensland nuts)

    Macadamias belong to the family Proteaceae and comprise four recognised species, all native to eastern Australia. Two species—M. integrifolia and M. tetraphylla—produce the edible nuts commonly sold as “Queensland nuts” or “macadamia nuts.”

    Scientific Classification

    RankTaxon
    KingdomPlantae
    CladeTracheophytes → Angiosperms → Eudicots
    OrderProteales
    FamilyProteaceae
    SubfamilyGrevilleoideae
    TribeMacadamieae
    SubtribeMacadamiinae
    GenusMacadamia F. Muell. (1857)

    Recognised Species

    The genus Macadamia currently includes four species:

    SpeciesCommon NameDistributionNotes
    Macadamia integrifoliaQueensland nut treeSE Queensland; N NSWPrimary commercial species; edible nuts.
    Macadamia tetraphyllaRough-shelled macadamiaSE Queensland; N NSWAlso commercially grown; edible nuts.
    Macadamia ternifoliaGympie nutQueenslandContains cyanogenic glycosides; not used commercially.
    Macadamia janseniiBulburin nutCentral QueenslandCritically endangered; contains cyanogenic glycosides.

    Nomenclature and Common Names

    “Queensland nut” is one of several traditional and commercial names for Macadamia species:

    • Queensland nut
    • Bush nut
    • Maroochi nut
    • Bauple nut
    • Macadamia nut

    These names reflect both Indigenous use and early European settlement history in Queensland.

    The genus name Macadamia honours John Macadam[i], a Scottish Australian chemist, politician, and medical teacher.

    Origin and Distribution

    All Macadamia species are endemic to Australia, specifically:

    • Central and Southeastern Queensland
    • Northeastern New South Wales

    Commercial production began in Australia but expanded globally—most notably to Hawaii in the 1880s. Today, the Republic of South Africa is the largest producer.

    Key Biological Notes

    • Macadamias are evergreen trees reaching 2–12 m in height.
    • The fruit is a hard, woody follicle containing 1–2 seeds (the “nuts”).
    • The shell is exceptionally tough, requiring ~2000 N of force to crack.
    • Only M. integrifolia and M. tetraphylla produce nuts safe for human consumption; the other species contain cyanogenic glycosides.
    NutrientAmount (per 30 g)Amount (per 100 g)
    Energy906 kj3020 kj
    Protein3 g10 g
    Total Fat22.2 g74 g
    Saturated Fat3.0 g10 g
    Monounsaturated Fat17.9 g59.7 g
    Polyunsaturated Fat0.34 g1.13 g
    Omega‑3 (ALA)60 mg200 mg
    Trans Fat0 g0 g
    Carbohydrate (total)1.4 g4.7 g
    Sugars1.4 g4.7 g
    Dietary Fibre1.9 g6.3 g
    MicronutrientAmount (per 30 g)% of Australian RDI
    Manganese1.53 mg31%
    Thiamine (B1)0.09 mg8%
    Copper0.36 mg12%
    Magnesium28 mg9%
    Iron0.54 mg4.5%
    Zinc0.4 mg3%
    Potassium123 mg3%
    Calcium14 mg2%
    Vitamin B60.08 mg5%
    Vitamin E0.42 mg4.2%
    Folate3.3 µg2%
    Selenium3 µg4.3%

    [i] John Macadam (1827–1865) was a Scottish Australian analytical chemist, medical practitioner, university lecturer, politician, and a key scientific administrator in colonial Victoria. He is remembered because botanist Ferdinand von Mueller named the genus Macadamia in his honour.

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