Yummy Lummy

A blog about food and me

Category: Food

  • Labour day steak

    Labour day steak


    Labour Day is a public holiday most Australians enjoy without necessarily thinking about why it exists. We welcome the long weekend, some sleep in, some light the barbecue, and some people spend time with family and friends.

    I welcome the long weekend; I get out of bed before dawn to go for a walk and I am happy spending it alone on my couch watching TV. Mind you I did go into the office today to complete some compulsory training in peace and quiet.

    Behind the public holiday lies a story of workers who argued for something many of us take for granted: a reasonable balance between work, recreation, and rest.

    This Labour Day, I celebrated with a scotch fillet steak, crispy potato gems cooked in beef fat, and a blue cheese sauce.

    What is Labour Day?

    Labour Day marks the achievements of the labour movement and the efforts for fair working conditions in Australia. It celebrates the campaign for the eight-hour working day.

    This idea was revolutionary. In the mid-1800s, many workers worked for 10 to 14 hours a day, six days a week, often in physically demanding and dangerous conditions.

    Labour Day in Australia

    Australia’s Labour Day traces its origins to the Eight Hour Day movement.

    On 21 April 1856, stonemasons working on the construction of the University of Melbourne stopped work and marched through Melbourne demanding shorter working hours. Their campaign succeeded, securing an eight-hour working day without a reduction in pay. This was a landmark achievement and one of the earliest successful campaigns of its kind anywhere in the world.

    It became a symbol for workplace reforms. Over subsequent decades, workers and unions continued campaigning for better conditions, leading eventually to shorter working weeks, workplace safety improvements, paid leave, and other employment protections that Australians now regard as normal.

    What Does Labour Day Mark?

    Labour Day marks:

    • The achievements of Australian workers.
    • The success of the eight-hour day movement.
    • The importance of fair pay and working conditions.
    • The contribution of organised labour and trade unions.
    • The principle that life should include work, rest, and recreation.

    Labour Day recognises that workers are more than economic units. They are parents, partners, community members, volunteers, and citizens.

    Why Do We Have a Labour Day Public Holiday?

    The purpose of the public holiday is both commemorative and practical.

    It commemorates the struggles and victories of previous generations of workers while giving today’s workers a day to enjoy the very work-life balance those campaigns sought to achieve. The holiday reminds Australians that fair working conditions were won through collective action rather than simply granted by employers or governments.

    A long weekend is arguably an expression of the eight-hour movement’s goals.

    What Official Activities Occur on Labour Day?

    Official activities vary between states and territories, but commonly include:

    • Union-organised marches and parades.
    • Community festivals.
    • Speeches by union representatives and political leaders.
    • Ceremonies recognising workers and labour history.
    • Educational events focused on workplace rights and labour history.

    In Queensland, May Day marches remain a prominent tradition, while other states often host commemorative gatherings and community events connected to labour organisations.

    How Many Australians Participate in Official Labour Day Events?

    This is harder to answer precisely.

    While Labour Day marches, parades, and commemorative activities occur, I could not locate an authoritative national statistic showing what proportion of Australians participate in official Labour Day events. Sources describe the events and their significance, but do not provide a national participation rate.

    Anecdotally, participation in official events represents only a small fraction of the Australian population, with most people observing the holiday simply as a public holiday and long weekend.

    Labour day meal

    A public holiday deserves a meal that feels special without requiring a day spent in the kitchen.

    Scotch Fillet Steak

    The dry-brined steak spent one hour in a water bath maintained at 57 °C. This temperature produces an even medium-rare result from edge to edge, preserving tenderness and juiciness.

    Once removed from the bag, the steak was dried thoroughly and finished over a gas barbecue. To achieve a deeper crust, a gas blowtorch assisted with the final sear, creating a caramelised exterior.

    The result was what a scotch fillet should be:

    • Tender.
    • Juicy.
    • Beefy.
    • Browned on the outside.

    Potato Gems in Beef Fat

    Potato gems are already one of humanity’s finer inventions.

    Cooking them in beef fat elevates them to another level.

    The hot beef fat develops a blistered golden crust while enhancing the savoury flavour. The outside becomes wonderfully crisp while the inside remains fluffy and soft.

    Every bite tastes indulgent.

    Blue Cheese Sauce

    The blue cheese sauce added richness and complexity.

    Sharp, salty, creamy, and slightly funky, it complemented the scotch fillet beautifully. Each mouthful balanced the sweetness of the beef, the crunch of the potato gems, and the bold character of the cheese.

    Dry-brined scotch fillet steak cooked sous vide at 57 °C for 1 hour and seared with a gas blow torch, served with crispy beef-fat potato gems on a creamy blue brie cheese sauce, garnished with cracked peppercorns and fresh chives.
    Close overhead photograph of dry-brined scotch fillet steak cooked sous vide at 57 °C and seared with a gas blow torch. Golden potato gems sit on a velvety blue cheese sauce made with cultured butter, cream, cream cheese, blue brie cheese, and Dijon mustard, topped with peppercorns and chopped chives.
    Torch-seared scotch fillet steak sliced and arranged beside crisp potato gems cooked in beef fat. The meal is presented on a creamy blue cheese and Dijon mustard sauce, finished with cracked pepper and green chive garnish.
    Overhead view of medium-rare scotch fillet steak slices with a charred crust from gas blow-torch searing. Beef-fat potato gems rest on a smooth blue cheese sauce, with freshly cracked peppercorns and chopped chives scattered across the plate.
    Plate of sliced scotch fillet steak cooked sous vide and torch-seared, accompanied by golden potato gems cooked in beef fat. The dish sits on a rich blue cheese sauce made with cultured butter, cream, cream cheese, blue brie, and Dijon mustard, garnished with cracked pepper and fresh chives.

    Final Thoughts

    Labour Day is a reminder that the balance between work, rest, and recreation is worth protecting. More than 170 years after some stonemasons marched for the eight-hour day, Australians continue to benefit.

    A long weekend provides an opportunity to reflect on those achievements. It also provides an excuse to cook a scotch fillet steak, crisp some potato gems in beef fat, and drown everything in blue cheese sauce.

    References

    National Museum of Australia. 2024. Eight-hour day.

    State Library Victoria. Origins of the 8-hour day.

    Australian Workers Heritage Centre. 2025. Labour Day History.

    Australian Workers Heritage Centre. 2026. 170 Years of the Eight Hour Day.

    LabourDay.com.au. What is Labour Day?

    ABC News. 2026. Which states get a public holiday today? What event is it?

    Time Out Australia. 2026. What is Australia’s Labour Day public holiday for?

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  • Pressure Cooker Beef Short Rib Stew

    Pressure Cooker Beef Short Rib Stew


    Beef Short Rib Stew

    A bowl that hugs you from the inside

    Today marks 19 years in the Australian Public Service. I wonder if I’ll get a set of steak knives next year! Given how much steak I eat, steak knives would be welcome.

    Sometimes you want a meal that looks like you’ve spent all day in the kitchen, when you’ve spent most of the day thinking about cooking while doing other important things, such as drinking coffee and working. This pressure cooker beef short rib stew is that sort of meal. Beef, some random vegetable matter, and a broth come together in a bowl that looks undesirable but tastes great.

    Ingredients

    For the stew

    • 1 kg beef short rib meat, cut into chunky pieces
    • 2 medium brown onions, roughly chopped
    • 2 celery stalks, sliced
    • 1 fennel bulb, roughly chopped
    • 2 medium potatoes, peeled and diced into large chunks
    • 700 g passata
    • 500 mL beef broth
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper

    Equipment

    • Pressure cooker or multicooker with pressure-cook function
    • Frying pan
    • Stick blender
    • Chopping board
    • Sharp knife
    • Measuring jug
    • Wooden spoon
    • Ladle
    • Large bowl for serving
    • Appetite large enough to deal with the aroma filling your house

    Instructions

    Step 1: Prepare the ingredients

    Chop the onion, celery, fennel, and potatoes.

    Cut the short rib meat into generous chunks. Precision knife work isn’t required. Beef short rib is substantial. Let it be mouth-filling.

    Step 2: Build the flavour base

    Sauté the onion, celery, and fennel. Cook for about 5 minutes, stirring occasionally, until everything softens and starts smelling like Mum’s kitchen.

    Step 3: Add the beef

    Add the short rib meat and stir through the vegetables.

    Brown the meat.

    Step 4: Add the liquids

    Put the meat and roughly cut vegetables into the pressure cooker.

    Pour in the passata and beef broth.

    Add the salt and pepper.

    Stir everything together until the ingredients are evenly distributed.

    Step 5: Pressure cook

    Add the potato chunks.

    Lock the lid and cook on high pressure for 40 minutes.

    When the cooking time is complete, allow the pressure to equilibrate naturally.

    Step 6: Check and adjust

    Open the lid.

    The beef should be fork-tender and the potatoes soft. Give everything a stir. Some of the potato will naturally break down and help thicken the stew.

    Taste and adjust seasoning if necessary.

    Sequester the potatoes and beef to a bowl.

    Process the remaining cooked vegetables and cooking liquor with a stick blender.

    Step 7: Serve

    Ladle the vegetable broth purée generously into a bowl and then add some meat and potato.

    Be generous.

    A bowl of pressure-cooked beef short rib sits in a rich, velvety broth puréed from the cooking liquor, fennel, brown onion, celery, and potato. Several chunks of beef and potato are visible above the surface, scattered with freshly chopped chives and cracked black pepper. Resting against the rim of the bowl are two thick slices of double-butted sourdough toast, generously spread with melting butter. The black bowl is photographed against a red background, highlighting the warm golden tones of the broth.

    Final Thoughts

    This stew is what happens when tough cuts of beef meet modern technology and decide to cooperate. The pressure cooker transforms short rib meat into tender, rich morsels that practically surrender when touched with a spoon.

    The fennel quietly contributes sweetness and depth without shouting about it. The passata provides body and acidity. The potatoes become soft and comforting. The puréed broth ties everything together into something that feels both rustic and luxurious.

    Most importantly, this is the sort of meal that improves your mood after a long day. It’s warm, hearty, forgiving, and entirely unconcerned with food trends. It knows exactly what it is: a proper bowl of comfort.

    And sometimes that’s all a dinner needs to be, especially after 19 years with the same employer.

    Leftover meals

    Saturday lunch

    Leftover beef short rib on a toasted, double-buttered fresh rye sourdough roll.

    Leftover beef short rib on a toasted, double-buttered fresh rye sourdough roll.

    Saturday dinner

    This dish features beef short ribs and potatoes, pressure-cooked and chilled overnight to develop their rich flavours. The beef is gently hashed in a skillet until perfectly tender, served alongside buttery, fork-mashed potatoes folded with creamy blue brie. Topped with an extra chunk of brie, chives, and cracked peppercorns for the perfect finish.

    This dish features beef short ribs and potatoes, pressure-cooked and chilled overnight to develop their rich flavours. The beef is gently hashed in a skillet until perfectly tender, served alongside buttery, fork-mashed potatoes folded with creamy blue brie. Topped with an extra chunk of brie, chives, and cracked peppercorns for the perfect finish.
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  • Beefy soup

    Beefy soup


    This beefy soup began with a pressure cooker full of short ribs, vegetables, potatoes, passata, and mixed mammal cooking liquor. It ended, after an overnight pause and a little stick-blender persuasion, as a thick, rich soup with tender beef, soft potato, and extravagantly buttered rye sourdough. It is not a quick dinner, but most of the waiting happens while you are doing something more interesting, like sleeping.

    A dark bowl filled with beef short rib soup sits on a pink background. The smooth orange broth contains one piece of slow-cooked beef short rib and pieces of soft potato. A metal spoon is tucked behind a slice of double-buttered rye sourdough toast resting across the rim of the bowl. The sourdough is heavily spread with cultured butter, and a second buttered slice sits on a matching black plate beside the bowl. The contrast between the dark crockery, creamy butter, and warm-coloured soup creates a hearty and inviting presentation.

    At a glance

    • Serves: 2 generously or one Gary
    • Pressure cooking: 45 minutes at high pressure, followed by natural pressure release
    • Chilling: overnight
    • Reheating: 30 minutes in a 60 °C water bath, plus time to reduce and blend the soup

    Ingredients

    • Beef short ribs, cut across the bone into pieces about 5 cm long
    • 1 fennel bulb, sliced
    • 2 celery stalks, sliced
    • 1 brown onion, sliced
    • Potatoes, cut into bite-sized pieces
    • Passata
    • Mixed mammal cooking liquor, sufficient to provide the pressure cooker’s minimum required liquid and partly cover the ingredients
    • Rye sourdough, thickly sliced
    • Cultured butter, softened
    • Salt, to taste
    • Freshly ground black pepper, to taste

    Yummy Lummy’s note: The exact quantities can vary based on the size of your pressure cooker and your appetite, but do not exceed the manufacturer’s maximum-fill line. Keep enough thin liquid in the pot for the cooker to reach and maintain pressure; passata alone may be too thick.

    Equipment

    • Electric pressure cooker
    • Sharp knife and cutting board
    • Cooking twine
    • Tongs and slotted spoon
    • Fine-mesh strainer or colander
    • Three heatproof bowls or containers
    • Saucepan
    • Stick blender
    • Water-bath circulator and heatproof container
    • Toaster or grill
    • Butter knife

    Day 1: pressure-cook the ribs and vegetables.

    1. Slice the fennel, celery, and brown onion. Cut the potatoes into bite-sized pieces.
    2. Cut the beef short ribs into pieces about 5 cm long. Tie cooking twine firmly around each piece, securing the meat to the bone. This is culinary seatbelting: it keeps the rib and meat together after its energetic trip through the pressure cooker.
    3. Place the fennel, celery, onion, potatoes, passata, and mixed mammal cooking liquor into the pressure cooker. Add the tied rib pieces.
    4. Check that the contents sit below the maximum-fill line and that the cooker contains the minimum volume of thin liquid required by its manufacturer.
    5. Seal the cooker. Cook at high pressure for 45 minutes.
    6. When cooking finishes, leave the cooker untouched and allow the pressure to release naturally. Open it only when the pressure indicator confirms that it is safe.
    7. Using tongs and a slotted spoon, transfer the cooked ribs and potatoes to one container.
    8. Drain the fennel, celery, and onion, reserving them in a second container.
    9. Strain the cooking liquor into a third container. Cool everything promptly, cover, and refrigerate overnight.

    Day 2: turn the vegetables into soup

    1. Set the water bath to 60 °C. Place one chilled rib portion and one potato portion in a suitable sealed bag, and warm them for 30 minutes.
    2. Meanwhile, place the drained fennel, celery, and onion in a saucepan. Add a small amount of the chilled cooking liquor—enough to loosen the vegetables without drowning them.
    3. Bring the mixture to a gentle simmer. Cook uncovered until it begins to reduce, and the flavours concentrate.
    4. Remove the saucepan from direct heat briefly, then blend with a stick blender until thick and smooth. Add a little more cooking liquor if it becomes closer to mashed potato than soup. Return it to a gentle simmer.
    5. Taste, then season with salt and freshly ground black pepper. The cooking liquor may already be salty, so approach the salt cellar with manners.

    Twice-Buttered Rye Sourdough Toast

    1. Toast the rye sourdough until crisp and well browned.
    2. While the toast is still hot, spread it with a thin layer of cultured butter. This first layer melts into the crumb.
    3. Allow the toast to cool slightly.
    4. Spread on a second thin layer of cultured butter. The cooler surface lets this layer remain in golden patches rather than disappearing completely.
    5. Finish the twice-buttered toast with a light sprinkle of flaky salt.

    This is sometimes called two-stage or double buttering. Published descriptions of Nigella Lawson’s method follow the same sequence: butter immediately so the first layer soaks in, wait for the toast to cool, then add a second layer that stays on the surface (Funderburk 2026; Reynolds 2026). I call the result supersaturated toast. It may not be a formal scientific phase, but it is a very satisfactory one.

    To serve

    Ladle the simmering soup into a warm bowl. Remove the reheated rib and potato from the bag, discard the twine, and settle both into the soup. Serve the twice-buttered rye sourdough beside it for dipping, scooping, or quiet contemplation of butter’s excellent career choices.

    A dark bowl filled with beef short rib soup sits on a pink background. The smooth orange broth contains one piece of slow-cooked beef short rib and pieces of soft potato. A metal spoon is tucked behind a slice of double-buttered rye sourdough toast resting across the rim of the bowl. The sourdough is heavily spread with cultured butter, and a second buttered slice sits on a matching black plate beside the bowl. The contrast between the dark crockery, creamy butter, and warm-coloured soup creates a hearty and inviting presentation.

    Food-safety notes

    • Divide the cooked food into shallow containers so it cools quickly. Refrigerate it promptly.
    • Keep the refrigerator at 5 °C or colder.
    • The 60 °C water bath is a gentle warming step. Start with properly chilled food, use a sealed bag suitable for the purpose, and serve immediately after warming.
    • Bring the vegetable soup to a proper simmer before serving. If you are feeding someone who is pregnant, older, immunocompromised, or otherwise vulnerable, reheat the beef and potato until piping hot rather than relying on gentle warming alone.

    References

    Funderburk, C. 2026, ‘Nigella Lawson just taught me her delicious butter rule for the best toast’, The Kitchn, 3 February, accessed 27 September 2026. Notes: Describes Lawson’s two-stage method—one layer on hot toast, followed by a second after cooling.

    Reynolds, L. 2026, ‘Why you should butter toast twice’, Tasting Table, 18 July, accessed 27 September 2026. Notes: Explains how the first layer soaks into the crumb while the second remains on the surface.

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  • Croissant sandwiches

    Croissant sandwiches


    A buttery reflection on steak, corned beef, and why a fresh croissant may be better than ordinary sandwich bread.

    There are moments in life when an ordinary sandwich loaf simply will not do. This week, fresh croissants found themselves pressed into sandwich service, and I am not sure I want to go back to standard bread any time soon.

    The first experiment used leftover Scotch fillet strips, vintage cheddar, and cultured butter. The croissant was split, the base was buttered, the beef and cheese were layered over the top, and the whole lot had five minutes in the air fryer. The lid received another smear of cultured butter after it cooled slightly because, apparently, I had decided moderation was a spectator sport.

    The result was probably the best steak sandwich I have eaten in many, many years. There was flaky pastry, savoury beef, melted cheese, and enough cultured butter to make the croissant feel deeply appreciated.

    Sliced Scotch fillet steak arranged on a decorative ceramic plate, showing a deep brown seared crust and a pink medium-rare centre. The steak was cooked sous vide in a water bath and finished with a barbecue sear and gas torch, creating a charred exterior while retaining a juicy interior. A pat of butter rests on top of the sliced beef, beginning to melt over the warm meat, while flakes of coarse sea salt and cracked black pepper are scattered across the surface. The plate features colourful fruit and leaf motifs that contrast with the rich red and brown tones of the steak.
    Open toasted croissant sandwich on a wooden chopping board, filled with thick slices of leftover Scotch fillet steak and topped with melted vintage cheddar cheese. The croissant lid is generously spread with cultured butter, while the steak shows a dark, charred crust and a pink medium-rare centre. The melted cheese is sprinkled with cracked black pepper and finely chopped chives. The sandwich is presented partially assembled, highlighting the flaky croissant layers, buttery interior, and richly coloured steak and cheese filling.

    Not content with one success, I repeated the experiment with hashed corned beef from a tin. The corned beef was gently sautéed in a skillet until the fat rendered and the meat took on a little colour without becoming dry. Because the meat was hashed, it spread beautifully over the croissant base.

    The warm corned beef met the generously buttered croissant, and the cultured butter melted through the pastry layers. This was not high ceremony. This was practical with a French accent and a very happy ending.

    Open butter croissant sandwich on a colourful striped plate, topped with a generous layer of pan-fried hashed corned beef. Thick cultured butter is spread across the upper half of the flaky croissant and has begun to melt into the pastry. The corned beef filling is lightly browned and seasoned with black pepper, with a small amount spilling onto the plate. The image highlights the contrast between the buttery golden croissant, rich pink corned beef, and brightly coloured plate.

    Why a Croissant Works So Well as Sandwich Bread

    A good sandwich loaf has one job: it holds the filling together. A good croissant does more than hold things. It participates. The laminated layers bring crispness, tenderness, and buttery richness. The exterior flakes, the interior stays soft, and every bite has more texture than a plain slice of bread can usually manage.

    That does not mean a croissant is right for every sandwich. A towering salad sandwich on a croissant may end with lettuce, tomato, and regret on your lap. However, with rich fillings such as steak, cheddar, ham, egg, chicken, or corned beef, a croissant can be just as good as ordinary bread, and possibly better. It is not merely a vehicle. It is the co-driver.

    The Nutritional Question

    Let us address the buttery elephant in the room. Nobody reaches for a croissant because it is dressed as a health food. A traditional butter croissant is more energy-dense than ordinary sandwich bread because it is made with laminated dough, in which butter is folded into the dough repeatedly to create those crisp, flaky layers.

    Approximate Nutrition per Butter Croissant

    Nutrientper large croissant
    Energy1,300–1,600 kJ
    Protein6–8 g
    Fat17–22 g
    Saturated fat10–13 g
    Carbohydrate30–40 g
    Sugars5–8 g
    Dietary fibre1–3 g
    Sodium250–450 mg

    The exact numbers will vary according to the baker, size, butter content, and whether the croissant is plain or filled. Once you add Scotch fillet, vintage cheddar, hashed corned beef, and cultured butter, the numbers change again. The beef lifts the protein and iron, the cheese adds protein and calcium, the corned beef contributes protein, iron, vitamin B12, and sodium, and the butter contributes joy, which nutrition panels still stubbornly refuse to measure.

    From a low-carbohydrate perspective, a croissant is not an everyday staple. From a culinary perspective, however, it is an occasional indulgence that can transform a simple sandwich into something memorable.

    Would the French Approve?

    Possibly. Traditional French breakfasts often feature croissants served simply with coffee, tea, hot chocolate, butter, or jam. The classic version is uncomplicated: buy it fresh, eat it fresh, and preferably enjoy it before the flakes have time to settle into your shirt.

    That said, France is not unfamiliar with savoury croissants. Café counters, bakeries, and takeaway shops commonly sell croissants filled with ham, cheese, chicken, or other savoury ingredients. Some pastry purists may object to using a croissant for corned beef, but food rules are often most interesting when they meet a hungry person holding cultured butter.

    A Brief, Buttery History

    The croissant is closely associated with France, but its ancestry is more complicated. Food historians commonly link it to the Austrian kipferl, a crescent-shaped bread or pastry that predates the modern French croissant. The croissant became distinct when French bakers applied yeasted laminated dough techniques, folding butter through dough to make the thin, airy layers that define the pastry today.

    Those layers do not happen by accident. Croissant dough is rolled, folded around butter, chilled, rolled again, folded again, shaped, proved, and baked. In the oven, water in the butter turns to steam, the layers lift, and the baker hopes the result is golden, crisp, and structured rather than a buttery landslide.

    A proper croissant is at its best on the day it is baked. The outside should shatter slightly, the inside should show an open honeycomb crumb, and the whole thing should make you feel that ordinary toast has taken the morning off.

    Final Thoughts

    Perhaps the lesson here is simple: croissants should not be confined by tradition. If a fresh croissant can elevate leftover Scotch fillet and vintage cheddar into a memorable steak sandwich, and transform humble hashed corned beef into something worth writing about, then it deserves greater recognition as sandwich bread.

    The French may debate pastry etiquette. I will be over here, applying another generous layer of cultured butter.

    Author’s note: No ordinary sandwich loaf was harmed during these experiments. Several croissants, however, made the ultimate sacrifice.

    An artificial intelligence large language model was exploited to generate some of the original text before review and editing. The images have not been edited using artificial intelligence.

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  • Brother of Courtney

    Brother of Courtney


    Sometimes a meal starts with a memory. Today, it started with a piece of crumbed beef steak from the butcher and a desire for hollandaise sauce.

    Many years ago, a workmate introduced me to a meal known in their family as Courtney. My friend and I used to enjoy lunch at the Hellenic Club or The Tradies when it was still around in Phillip, Canberra. Sometimes it was dinner before a Senate Estimates hearing, in preparation for our appearance.

    A crumbed chicken breast or thigh topped with hollandaise sauce became associated with a young woman named Courtney, who was a friend of my friend’s daughter. While most people would smother their “chicken schnitty” with gravy, Courtney preferred hollandaise sauce. Over time, the combination of crumbed chicken and hollandaise became known simply as “a Courtney” among my mate, his daughter, and their circle of friends. I will always think of crumbed chicken and hollandaise sauce as Courtney as well, even though I have never met her.

    This is a photo of a colourful dinner plate with a beef schnitty (crumbed beef) topped with Hollandaise sauce, served with mashed potato and pickled pomegranate arils. Also known as 'Brother of Courtney.' There is also a small pouring jug of hollandaise sauce on the plate next to the beef schnitty. The mashed potato is garnished with chives.

    A couple of weeks ago, my friend, who is now retired and runs sheep, went out with their daughter and Courtney, and they enjoyed a Courtney. I received a text message about this, and after the meal, I was sent a photograph of Courtney on their plate.

    Today, I wanted crumbed beef rather than chicken. The idea was simple: take the familiar elements of a Courtney, swap the chicken for beef, and enjoy something slightly different. That makes this dish the natural sibling of the original. Not Courtney, but the Brother of Courtney.

    Ingredients

    For the crumbed beef steak

    • 1 large crumbed beef steak, about 250 to 300 g
    • 1 tablespoon beef fat or tallow
    This is a photograph of a white dinner plate with a piece of uncooked crumbed beef on it.

    For the hollandaise sauce

    • 3 large egg yolks
    • 180 g unsalted butter
    • 1 tablespoon lemon juice
    • 1 teaspoon Dijon mustard
    • ½ teaspoon salt
    • ¼ teaspoon white pepper
    • 1 tablespoon hot water

    To serve

    • Mashed potato

    Equipment

    • Weber Q+ outdoor barbecue
    • Cast iron hot plate
    • Small saucepan
    • Tall blending jug
    • Stick blender
    • Measuring spoons
    • Small knife
    • Serving plate

    Method

    Cook the crumbed beef steak

    1. Place the cast iron hot plate inside the Weber Q+ outdoor barbecue.
    2. With the lid down, preheat the Weber Q+ outdoor barbecue to 200 °C.
    3. Add the beef fat or tallow to the hot plate, then cook the crumbed beef steak for 10 to 12 minutes, turning once halfway through cooking.
    4. Check that the crumb coating is golden and crisp.
    5. Rest the steak for 2 to 3 minutes before serving.

    Keep the lid down as much as practical during cooking so the crumb becomes golden and crisp and the beef heats through.

    Make the hollandaise sauce

    1. Melt the butter in a small saucepan or use microwave radiation.
    2. Place the egg yolks, lemon juice, mustard, salt, pepper, and hot water in the blending jug.
    3. Insert the stick blender and blend for a few seconds.
    4. With the blender running, slowly pour in the hot melted butter.
    5. Continue blending until the sauce thickens and becomes smooth.
    6. Taste and adjust seasoning if needed.

    The sauce should be rich and pourable. If it thickens too much, blend in a teaspoon of warm water.

    Prepare the plate.

    • Place a dinner plate into a benchtop oven and set the temperature to 70 °C.
    • Warm the plate for about 10–15 minutes.
    • If you don’t routinely do this, you might be surprised what a difference a warm dinner plate makes.

    Assemble the dish.

    1. Place the crumbed beef steak on a warmed plate.
    2. Spoon the hollandaise sauce over the steak.
    3. Add a generous spoonful of mashed potato on the side.
    This is a photo of a colourful dinner plate with a beef schnitty (crumbed beef) topped with Hollandaise sauce, served with mashed potato and pickled pomegranate arils. Also known as 'Brother of Courtney.' There is also a small pouring jug of hollandaise sauce on the plate next to the beef schnitty. The mashed potato is garnished with chives.
    This is a photo of a colourful dinner plate with a beef schnitty (crumbed beef) topped with Hollandaise sauce, served with mashed potato and pickled pomegranate arils. Also known as 'Brother of Courtney.' There is also a small pouring jug of hollandaise sauce on the plate next to the beef schnitty. The mashed potato is garnished with chives.
    This is a photo of a colourful dinner plate with a beef schnitty (crumbed beef) topped with Hollandaise sauce, served with mashed potato and pickled pomegranate arils. Also known as 'Brother of Courtney.' There is also a small pouring jug of hollandaise sauce on the plate next to the beef schnitty. The mashed potato is garnished with chives.
    This is a photo of a colourful dinner plate with a beef schnitty (crumbed beef) topped with Hollandaise sauce, served with mashed potato and pickled pomegranate arils. Also known as 'Brother of Courtney.' There is also a small pouring jug of hollandaise sauce on the plate next to the beef schnitty. The mashed potato is garnished with chives.
    This is a photo of a colourful dinner plate with a beef schnitty (crumbed beef) topped with Hollandaise sauce, served with mashed potato and pickled pomegranate arils. Also known as 'Brother of Courtney.' There is also a small pouring jug of hollandaise sauce on the plate next to the beef schnitty. The mashed potato is garnished with chives.
    This is a photo of a colourful dinner plate with a beef schnitty (crumbed beef) topped with Hollandaise sauce, served with mashed potato and pickled pomegranate arils. Also known as 'Brother of Courtney.' There is also a small pouring jug of hollandaise sauce on the plate next to the beef schnitty. The mashed potato is garnished with chives.
    This is a photo of a colourful dinner plate with a beef schnitty (crumbed beef) topped with Hollandaise sauce, served with mashed potato and pickled pomegranate arils. Also known as 'Brother of Courtney.' There is also a small pouring jug of hollandaise sauce on the plate next to the beef schnitty. The mashed potato is garnished with chives.

    Reheat leftover hollandaise sauce safely.

    Homemade hollandaise sauce is best made fresh, but a small amount can be reheated the following day if it has been cooled quickly, covered, and refrigerated promptly. Because the sauce contains lightly cooked egg yolks and butter, reheat it gently rather than trying to make it piping hot. Aim for about 45 °C.

    • Place the sealed bag in a 45 °C water bath for 10–15 minutes, just until the sauce is warm and pourable. Massage the bag gently before serving.
    • Use a warm water bath: place the cold sauce in a small heatproof bowl, sit the bowl over warm water, and whisk slowly until the sauce loosens.
    • Use very low heat: place the sauce in a small saucepan over the lowest possible heat and whisk constantly. Remove it from the heat as soon as it becomes pourable.
    • Use short microwave bursts only if needed: heat in 5 to 10 second bursts at low power, whisking between bursts. Stop before the sauce gets hot enough to split.
    • Thin and rescue the sauce with warm water: if the sauce is too thick, whisk in 1 teaspoon of warm water at a time until it becomes smooth and pourable again.
    • Do not boil it: boiling or overheating can scramble the egg yolks and break the emulsion, leaving a greasy sauce.

    For food safety, transfer leftover hollandaise to a clean, shallow, covered container as soon as practical and refrigerate it at 5 °C or colder. Queensland Government food safety advice lists hollandaise sauce as a food made with raw or lightly cooked egg and advises throwing out uneaten egg products within 24 hours. Food Standards Australia New Zealand also notes that food containing raw or low-cooked eggs generally should not be kept longer than 24 hours.

    Do not reheat the same batch more than once. Discard the sauce if it has been left out at room temperature for an extended period, smells sour, looks separated in a way that cannot be whisked smooth, or if there is any doubt about how it has been stored.

    The history of the schnitzel

    The schnitzel has its roots in the broader Central European schnitzel tradition. The word schnitzel comes from German and refers to a thin slice of meat. The best-known version is Wiener Schnitzel from Austria, which is traditionally made with veal. The meat is pounded thin, coated in flour, egg, and breadcrumbs, and then fried.

    As migrants brought their food traditions to Australia, schnitzels evolved to suit local tastes and ingredients. Veal became less common in everyday cooking. Chicken emerged as an affordable and widely available alternative. Over time, the “chicken schnitzel” became a standard menu item in pubs, clubs, and family restaurants throughout Australia.

    Crumbed chicken in Australian pub and club culture

    Australian pub and club dining has long focused on generous, uncomplicated meals. Patrons expect familiar dishes that are filling, affordable, and easy to enjoy with friends and family. The chicken schnitzel fits this role perfectly.

    A typical crumbed chicken or “schnitty” is served with chips, salad, vegetables, or mashed potato. Diners often choose a topping or sauce. Gravy remains one of the most common options. Parmigiana, with tomato sauce and melted cheese, is another favourite. Clubs and pubs across Australia frequently offer variations, but most remain closely tied to these established formats.

    The use of hollandaise sauce on a schnitty receives far less attention. Yet the combination works well. The crisp crumb contrasts with the buttery sauce, creating a dish that feels familiar while offering a different flavour profile.

    The origins and etymology of Courtney

    The word Courtney in this context has nothing to do with culinary history. It emerged through family and social usage. A young woman named Courtney developed a preference for hollandaise sauce on her crumbed chicken. Rather than requesting the more common gravy, she chose hollandaise.

    Saying “I’ll have a Courtney” became shorthand for crumbed chicken topped with hollandaise sauce. The name served as an informal term, understood by those who knew the story.

    This is a common feature of food culture. Families and friendship groups often create names for dishes that make perfect sense within their circle but remain unknown elsewhere. These names preserve stories, memories, and relationships. In this case, Courtney became more than a person’s name. It became a meal.

    The name Courtney in general use

    Outside this blog post, Courtney is usually understood as an English given name drawn from the surname Courtenay. The surname came into English through Norman French and is linked with the French place name Courtenay. Name references commonly explain it as either a place-name form connected with the Latin personal name Curtenus, related to curtus, meaning “short”, or as a Norman nickname meaning “short nose”. It is an example of a surname that later became a given name. I have no idea whether my mate’s daughter’s friend has a short nose.

    The earliest clearly noted use of Courtenay as a given name appears to have been masculine. One commonly cited early example is Sir Courtenay Pole, 2nd Baronet, who lived from 1619 to 1695. The related spelling Courtney appears in United States baby-name data for girls from 1881, although it remained uncommon for many decades.

    As a modern first name, Courtney has been most strongly associated with English-speaking countries. It became especially popular for girls in the United States, where it reached number 17 in 1990. Recent United States data show a marked decline, with the name outside the top 1,000 and recorded for only about 99 girls in 2024. It has also been used in Australia, Canada, Ireland, New Zealand, and the United Kingdom. In available Australian and New Zealand data, Courtney was most visible from the late 1980s through the early 2000s, and it is now much less common for babies.

    I have a friend at work named Courtney. She is very popular and marvellous at her work. I don’t think I’ve ever told her this story. I’ll probably share this post with her next week.

    Final thoughts

    Brother of Courtney is a simple variation on a family food tradition. The original dish uses crumbed chicken and hollandaise sauce. Today’s version uses crumbed beef steak instead.

    The meal keeps the elements that made the original memorable. There is the crisp crumb, the richness of the hollandaise, and the story behind the name. The only change is the protein.

    Sometimes that is enough to create a new dish.

    And sometimes a new dish deserves a name of its own.

    Brother of Courtney.

    Details

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes
    • Serves: 2 normal people and 1 Gary.
    • Dietary suitability: Not suitable for vegans or vegetarians.

    Disclaimer: This post was created with some exploitation of Microsoft Copilot. Large language models in artificial intelligence can sometimes hallucinate and make errors. If you notice any errors, please make a comment.

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