Yummy Lummy

A blog about food and me

Tag: Beef

  • Whipped Vegemite butter

    Whipped Vegemite butter


    Last week on the Lunchbox Envy podcast, the theme was spreads. The hosts made disparaging comments about an Australian food product.

    It inspired me to make whipped Vegemite[i] butter using products from Australia and New Zealand.

    Grass-fed scotch fillet steak, red cabbage, whipped Vegemite butter, and pomegranate arils

    It was easy to make; it just took a few hours for the butter to soften enough to whip into a light, fluffy butter cream. I was surprised by how little Vegemite was needed to alter the colour and turn the whipped butter into a mousse-like, sweet, chocolate-coloured dessert. Instead, I had a light and fluffy bowl of umami goodness. In my mind, I thought it would be perfect to spread on steak.

    Perryman’s Bakery sourdough hot cross bun with Fleurieu Pouring Cream and Buderim Ginger Marmalade. Combining the excellence of Queensland with some South Australian fare.
    Perryman’s Bakery sourdough hot cross bun with Fleurieu Pouring Cream and Buderim Ginger Marmalade. Combining the excellence of Queensland with some South Australian fare.
    This is NOT whipped Vegemite butter. It is whipped pure pouring cream sitting atop some ginger marmalade on a sourdough Hot Cross Bun.

    Recipe

    Whipped Vegemite butter

    Ingredients

    • Butter — 200 g
    • Vegemite — 1 teaspoon

    Equipment

    • Hand-held mixer

    Instructions

    1. Allow the butter to get to room temperature.
    2. Place the butter in a bowl and, with a hand-held mixer, whip it until light, fluffy, and well aerated.
    3. Add the teaspoon of Vegemite and continue whipping the Vegemite butter.

    Steak

    Ingredients

    • Grass-fed scotch fillet steak
    • Red cabbage

    Equipment

    • Water bath
    • Precision cooker
    • Hooded barbecue grill
    • Gas torch

    Instructions

    • Cook the steak in the water bath for 2 hours at 57 °C.
    • Heat the hooded barbecue and plate the cabbage on the cast-iron flat-top.
    • Sear the steak on the cast-iron flat-top on the barbecue.
    • Serve the steak with the whipped Vegemite butter.

    Dessert — A scone alternative

    A sourdough hot cross bun with fruit is a great alternative to a scone. The cream was whipped pure-pouring Cream (300 mL), and the “jam” was Ginger Marmalade (365 g). Marmalade also featured on the “spreads” episode of the Lunchbox Envy podcast.

    This is my version of a “Devonshire tea,” only it is a dessert.

    Photographs

    including previous meals with the whipped Vegemite butter.

    Grass-fed scotch fillet steak, red cabbage, whipped Vegemite butter, and pomegranate arils
    Westgold unsalted grass-fed butter from New Zealand
    Kraft Vegemite
    Westgold unsalted grass-fed butter from New Zealand with Kraft Vegemite
    Whipped Vegemite butter (grass-fed butter)
    Whipped Vegemite butter (grass-fed butter)
    Whipped Vegemite butter (grass-fed butter)
    Grass-fed scotch fillet steak, red cabbage, whipped Vegemite butter, and pomegranate arils
    Grass-fed scotch fillet steak, red cabbage, whipped Vegemite butter, and pomegranate arils
    Leftover scotch fillet steak
    Grass-fed scotch fillet steak with whipped Vegemite butter, a couple of Queensland nuts, and some pomegranate arils.
    Leftover standing rib roast. I carved it into slices and vacuum-bagged each slice so I could reheat a single slice in a water bath when I wanted to eat a steak. I finished off the steak on a hot barbecue cast-iron flat-top. Served with whipped Vegemite butter and pomegranate arils.
    Leftover standing rib roast. I carved it into slices and vacuum-bagged each slice so I could reheat a single slice in a water bath when I wanted to eat a steak. I finished off the steak on a hot barbecue cast-iron flat-top. Served with whipped Vegemite butter and pomegranate arils.

    Vegemite love

    When I was in primary school, I used to eat Vegemite sandwiches every day for a year, and the following year I’d alternate with peanut paste sandwiches.

    [i] Vegemite is one of Australia’s most iconic flavours, born in the early 1920s when chemist Cyril Callister set out to create a local alternative to British Marmite. Developed in 1922 and first sold in 1923, it was originally called Pure Vegetable Extract before a naming competition produced the now‑famous “Vegemite.” Although it took time to win over Australian households, wartime shortages of imported goods helped it become a national staple, and it has remained deeply woven into Australian food culture ever since.

    At its core, Vegemite is made from leftover brewer’s yeast extract—a by‑product of beer production—combined with vegetable extracts, salt, and malt extract. The yeast undergoes autolysis, a process that breaks down the cells and concentrates the savoury, umami‑rich liquid that gives Vegemite its signature flavour. This mixture is then blended into a thick, dark brown paste with a consistency similar to firm jelly. The exact vegetable extract blend remains a closely guarded secret, but the result is unmistakable: salty, slightly bitter, deeply savoury, and intensely aromatic.

    Nutritionally, Vegemite is surprisingly dense for such a small serving. A teaspoon delivers around 1.3 grams of protein with minimal fat and carbohydrates, making it extremely low in calories. Its standout feature is its B‑vitamin content—thiamine (B1), riboflavin (B2), niacin (B3), and folate (B9) are all present in significant amounts, with some versions also fortified with vitamins B6 and B12. These micronutrients support energy metabolism and overall wellbeing, which is part of why Vegemite was historically marketed as a health food. The only caution is its naturally high sodium content, though reduced‑salt varieties are now available.

  • Long weekend standing rib roast

    Long weekend standing rib roast


    It’s been a while since I’ve seen a standing rib roast[i] in a meat display. The last time I cooked a standing rib roast was for Christmas 2023. It was the day before I dropped a blade through my left foot and severed my extensor hallucis longus tendon[ii].

    I saw one on a shelf at my butcher’s yesterday.

    Standing rib roast dry brined

    There’s nothing cheap or economical about a standing rib roast. It’s an expensive cut of meat. The muscles in a standing rib roast include the longissimus dorsi (the “eye” of the rib) and the spinalis dorsi (the marbled “cap” muscle), known for tenderness and flavour.

    A standing rib roast is usually a special occasion joint of meat. I’m using the long weekend as a reason! This weekend, four Australian jurisdictions will enjoy a gazetted public holiday tomorrow. The reason varies for each jurisdiction. I’ll be working, but I thought it was a good reason to cook something special. I’ll “celebrate” the long weekend virtually with team-mates in jurisdictions with the public holiday.

    This joint of meat will provide a plentiful bounty of leftover meat to enjoy during the week, especially cold cuts, while I’m in the office.

    What’s happening today?

    I took a short trip to the zoölogical gardens and saw the white-cheeked gibbon out and about. Normally, this gibbon sits in its box atop a tree.

    White-cheeked gibbon
    Australian Pelican
    Tapir
    Meercat
    Meercat
    Penguins

    As I mentioned in yesterday’s post, today the Dolphins are playing South Sydney in round one of the Telstra Premiership[iii] in the National Rugby League competition.

    Screenshot from MacBook from nrl.com of the Dolphins versus South Sydney game being played at Lang Park in Brisbane Sunday 8 March 2026.
    Screenshot from nrl.com of the Dolphins versus South Sydney game being played at Lang Park in Brisbane Sunday 8 March 2026.

    The first game of the season (win or lose) is another good reason to cook something nice. Something beefy seemed to make sense in my head.

    As I ate this meal, full time sounded as South Sydney had defeated the Dolphins.

    Recipe

    Ingredients

    • Standing rib roast (1.6 kg with the bones, at $AUD49.99/kg)
    • Leftover blue vein cheese and mustard sauce (cold)
    • Flaky salt
    • Freshly cracked black peppercorns

    Equipment

    • Benchtop oven
    • A wireless meat thermometer that is monitored with a smart device app
    • Weber Q+ barbecue grill with hood
    • Gas torch

    Instructions

    1. Dry-brine the meat overnight in the refrigerator, uncovered.
    2. Heat the oven to the lowest setting. The aim is to cook the meat gently.
    3. Insert the thermometer into the thickest part of the muscle meat, not touching any of the rib bones.
    4. Place the meat on a wire rack and suspend it over a baking tray to allow hot air to circulate above and below the roast.
    5. Keep the meat in the oven until the middle of the roast reaches about 54 °C.
    6. Take the meat out of the oven and allow it to rest on a bench at room temperature for about 30 minutes.
    7. Heat the Weber Q+ until the barbecue’s temperature dial reaches about 150 °C, then place the roast on the cast-iron grill and close the lid.
    8. Cook at high heat for about 10 minutes to caramelise the meat’s outer surface. Add a finishing caramelising touch with a gas torch.
    9. Put the roast on a cutting board and slice the meat with a sharp knife.
    10. Season the slice with flaky salt and freshly cracked pepper.
    11. Serve with the leftover cold blue vein cheese and mustard sauce from yesterday’s T-bone steak meal.
    12. I also tossed a few potato gems onto the cast-iron flat plate while the roast rested. The potato gems were fried in the leftover beef and pork fat, resulting in crispy gems.

    My thoughts about the meal

    The slice I ate tonight cost me about $AUD25. I reckon if I’d bought this in a restaurant, it would have set me back at least $AUD60, based on my recent dining-out experiences.

    I’m not a people person, and I don’t enjoy eating out, so a meal like this, one I can cook and enjoy, makes more sense.

    The meat was tender, and gnawing on it from the rib bone was very enjoyable.

    The blue vein cheese and mustard notes from the cold sauce also added a flavour dimension.

    The leftover meat is going to fill me with joy this week.

    Photographs of the meal

    Standing rib roast dry brined
    Standing rib roast dry brined
    Standing rib roast dry brined
    Standing rib roast cooked in a benchtop oven
    Standing rib roast cooked in a benchtop oven
    Standing rib roast cooked in a benchtop oven
    Standing rib roast
    Standing rib roast finished in the Weber Q+
    Standing rib roast finished in the Weber Q+
    Standing rib roast cooked and carved
    Standing rib roast cooked and carved
    Carved standing rib roast with potato gems and blue vein cheese and mustard sauce
    Carved standing rib roast with potato gems and blue vein cheese and mustard sauce
    Carved standing rib roast with potato gems, blue vein cheese, and mustard sauce

    [i] A standing rib roast is a beef cut taken from the rib primal (usually ribs 6–12), known for its marbling, tenderness, and presentation. It is typically cooked “standing” on its rib bones, which act as a natural roasting rack and help keep the meat juicy.

    [ii] The extensor hallucis longus tendon is the long, thin tendon on the top of your foot that lifts (extends) your big toe. It is the visible, cord‑like structure that pops up when you raise your big toe toward your shin. It is the distal continuation of the extensor hallucis longus muscle, which sits along the front of the lower leg.

    [iii] The Telstra Premiership is the National Rugby League’s (NRL) main professional rugby league competition in Australia, named after its major sponsor, Telstra. It’s the top-tier men’s rugby league competition across Australia and New Zealand, featuring 17 clubs competing from late summer through early spring each year.

  • Autumn menu

    Autumn menu


    This post isn’t really about an autumn menu. I just needed a title for the post!

    I did a bit of travel this week and got to see some friends and eat out, too.

    Full length bathtub for a soak

    One of my friends I visited asked me about my current habitus[i] and approach to nutrition. She was interested in the fact that most of my food consumption is beef and lamb, and little else. I explained that, in many ways, it’s a restricted approach because it makes me feel better, and I no longer suffer from intestinal discomfort. My bowel movements are less frequent, and my stools are well-formed. I also no longer experience constant abdominal discomfort.

    I also explained that, from time to time, when I experiment and go beyond beef and lamb, I notice changes in how I feel and in my symptoms.

    While I was away, I found a restaurant that offered a buffet dinner with seafood constituting a good proportion of the fare. It’s been a while since I’ve enjoyed a meal of oysters, prawns, and mussels. I couldn’t resist enjoying an open prawn sandwich with a slice of sourdough bread and some French butter.

    On another night, I ate a rather tough piece of rump steak, followed by a passionfruit bombe Alaska[ii] cheesecake, which was most enjoyable.

    To mix things up, I bought some pork chops and cooked one for today’s lunch.

    Pork chop

    As I was cooking it, the smell of pork fat had me drooling like a Pavlovian dog and mimicking Homer Simpson.

    What have I been listening to this week?

    I listened to an interview with Anthony Daniels, whose pen name is Theodore Dalrymple. He is well known as a medical practitioner (specialist psychiatrist) and author of the book Life at the Bottom, which compiles essays based on his interactions with thousands of patients, many of whom had attempted suicide and were victims or perpetrators of crime, particularly domestic abuse.

    The interview covers the dramatic increase in crime rates since the early 20th century, which cannot be explained by genetics or economic inequality but is linked to changes in social attitudes and mental states. Daniels contrasts past policing methods, emphasising the decline in respect for law enforcement and the weakening of punishment. He highlights lenient sentencing practices and media silence on actual prison time served, noting public support for harsher punishments despite elite disdain for such views. The erosion of social order and the rise of permissiveness are cited as contributors to increased violence and crime.

    The conversation touches on cultural influences such as the global spread of American rap culture, which Daniels finds repellent due to its violent and misogynistic content. They discuss the decline of social decorum, including the normalisation of vulgar language and informal dress, contrasting current trends with past societal norms of formality and refinement. Daniels reflects on the loss of intellectual and moral refinement in the working class and the impact of deindustrialisation and ideological permissiveness on these changes.

    The interview with Louise Perry examines the social, cultural, and psychological dimensions of poverty, crime, and societal dysfunction in contemporary Britain, as seen through the experiences and observations of Anthony Daniels.

    What have I been watching?

    Mission Impossible: Dead Reckoning (Part One)

    Ethan Hunt and his IMF team confront a rogue artificial intelligence known as the Entity, racing across the globe to prevent it from falling into the wrong hands. As shifting alliances and hidden motives complicate the mission, Ethan must navigate betrayal, relentless pursuit, and the moral cost of safeguarding humanity.

    What will I be watching?

    This weekend is the end of round one for the new National Rugby League season. Tomorrow the Dolphins play against South Sydney.

    I’m hoping the Dolphins win.

    Dolphins NRL Phins Up cushion and a cap

    Tonight’s meal

    T-bone steak with blue vein cheese and mustard sauce with pomegranate arils

    T-bone steak with blue vein cheese and mustard sauce with pomegranate arils

    Tonight’s meal was delicious. I cooked the steak in a water bath and then seared it on a barbecue cast-iron flat-top.

    T-bone steak with blue vein cheese and mustard sauce with pomegranate arils

    I made a sauce with blue vein cheese and mustard.

    T-bone steak with blue vein cheese and mustard sauce with pomegranate arils

    I added some pomegranate arils for a pop of colour.

    T-bone steak with blue vein cheese and mustard sauce with pomegranate arils

    What else have I eaten this week?

    Scotch fillet steak with butter
    Leftover scotch fillet steak and eggs
    T-bone steak
    Leftover scotch fillet steak

    I hope you enjoy your week ahead.

    [i] A person’s general constitution, especially physical build.

    [ii] A bombe Alaska is an old-school dessert that combines ice cream, cake, and toasted meringue into one showpiece.

  • Rump steak, honey fig, and spicy cheese sauce

    Rump steak, honey fig, and spicy cheese sauce


    Several weeks have passed since my previous post. Recently, my meals have predominantly consisted of beef and lamb, with occasional salmon.

    I have also appreciated the favourable weather conditions and the opportunity for outdoor cooking. However, in my case, this primarily involves using the cast-iron flat top on my Weber Q+ barbecue.

    It’s a long weekend, however, with the current heatwave, I think I’ll spend the gazetted public holiday working in the office. One of the benefits will be uncongested roads and good traffic flow.

    What else have I been doing?

    Apart from work, with new responsibilities and a larger span of control, I have been finding joy in watching Star Trek on my television.

    Rather than rewatching old shows, I have been watching Star Trek: Discovery (ST: DIS), Star Trek: Strange New Worlds (ST: SNW), and Star Trek: Picard (ST: PIC).

    Since the original series (ST: TOS), Star Trek, through the vision of Gene Roddenberry, has advanced diversity, equity, and inclusion[i] (DEI) as a key foundation for the stories.

    DEI is more evident in the three shows I have recently watched. The creators thrust DEI on viewers, and I know that in online forums, the “in your face” approach has upset many people who prefer subtlety over bluntness. I thought it was fine and not over the top. It reflects the society we know now.

    Among these new Star Trek iterations, ST: SNW is the standout success (in my opinion). It was fun, with loads of whimsy and humour. The characters were fantastic and the acting superb. On the other hand, in ST: DIS, I liked the darker, edgier characters for their realism, while most of the characters and their actors were simply annoying. Who would have thought I would enjoy Jason Issacs playing Captain Lorca after his portrayal of Lucius Malfoy in the films adapted from JK Rowling’s Harry Potter book series? Michelle Yeoh is also stellar in her roles. Burnham, Book, and Tilly were the most annoying characters. If they had been “killed off” by the writers, I would not have minded.

    The enjoyment with ST: PIC was familiarity with characters and actors from Star Trek: The Next Generation (ST: TNG), plus the addition of characters from other series around that time. I am thinking of Seven of Nine, played by Jeri Ryan from Star Trek: Voyager (ST: VOY) and cameos from other characters from ST: VOY and Star Trek: Deep Space Nine (ST: DS9). I particularly enjoyed Commander Worf (played by Michael Dorn) and the change in his character. The humorous quips and his marriage of Klingon warrior philosophy[ii] with pacifism[iii] are welcome changes.

    If you grew up with Star Trek and enjoy watching it, I highly recommend these new series. I will also watch Star Trek: Lower Decks and Star Trek Academy at some stage. Of the three series I have just watched, I can see myself happily rewatching ST: SNW and ST: PIC but not ST: DIS.

    Do you like Star Trek? Tell me what you think?

    Tonight’s meal

    Rump steak with spicy blue vein cheese sauce and honey-drizzled fresh fig.

    I know I do not eat a lot of fruit, but when in season, I do enjoy some fruits, like Bowen mangoes and figs. I saw some figs in the supermarket yesterday and bought a couple. At $AUD1.50 each, I should have just bought one.

    I also do not use many spices these days. My preference is to focus on the flavour of the main primary produce I am eating. The jalapeño-spiced blue-vein cheese was a concession so I could try it.

    Rump steak

    I cooked the steak in a water bath at 57 °C for 2 hours. I then seared the steak on a hot cast-iron flat top on my barbecue and augmented the sear with a gas torch.

    Cheese sauce

    I gently mixed butter, cream, cream cheese, and jalapeño-spiced blue-vein cheese in a small saucepan over low heat until it formed a sauce.

    Fig

    I washed the fig and then halved it. I warmed and coloured the cut surface on a hot cast-iron flat top in my barbecue. I drizzled some honey over the fig halves. I do not clean the flat top after each use, and I enjoy the crusty flavours that result from many layers of meat and fat.

    Photographs

    Dry-brined rump steaks
    Rump steak with honey drizzled fresh fig, topped with jalapeño blue vein cheese sauce.
    Rump steak with honey drizzled fresh fig, topped with jalapeño blue vein cheese sauce.

    Thoughts on the meal

    Do you like figs? I enjoy eating them. The steak was cooked how I like it, and the spicy jalapeño blue vein cheese sauce added a hot and savoury flavour to the sweetness of the fig and honey.

    I thought the meal was nicely balanced. I’d happily eat this again. Given I have another rump steak and another fig, it’s likely to happen again soon. 😉

    Now watching

    After dinner, I’ll watch some “Tulsa King,” a television show starring Sylvester Stallone. Stallone plays an Italian mafia “capo[iv]” after being released from a 25-year prison term.

    [i] Diversity, equity, and inclusion (DEI) are interconnected principles that guide efforts to create fair, respectful, and welcoming environments—especially in workplaces, schools, and communities.

    [ii] Klingon warrior philosophy, as portrayed in Star Trek, revolves around honour, courage, and an unflinching acceptance of mortality. Strength—both physical and moral—is seen as the core of a meaningful life, and warriors are expected to face challenges directly rather than avoid them. Honour in battle, loyalty to one’s house and comrades, and a willingness to die gloriously rather than live without integrity define the Klingon worldview. It’s a culture that treats conflict not as something to fear, but as the crucible in which character is proven.

    [iii] Pacifism is the belief that violence and war are morally wrong and should be avoided in favour of peaceful methods of resolving conflict. At its core, it holds that human life and dignity are best protected through non‑violent action—whether that’s negotiation, protest, civil resistance, or other peaceful strategies. Some pacifists reject all forms of violence, while others allow for limited self‑defence but still see non‑violence as the ethical ideal.

    [iv] A mafia capo—short for caporegime or capodecina—is a mid‑level leader in an organised crime family. Think of the structure like a hierarchy, and the capo sits right in the middle.

  • Happy New Year (2026)

    Happy New Year (2026)


    It is a new year, and I am working in a new agency.

    To start a new year, I want a scotch fillet steak on the bone. That is, a bone-in ribeye steak.

    Recipe

    Sous-vide bone-in ribeye steak with potato gems, fried in beef fat.

    Ingredients

    • Steak (it weighed 950 grams with the bone)
    • Salt
    • Pepper
    • Potato gems
    • Beef fat
    • Brussels sprouts

    Equipment

    • Water bath
    • Precision cooker
    • Barbecue grill with cast-iron flat top.
    • Aluminium foil tray
    • Gas torch
    • Boning knife
    • Carving knife

    Instructions

    Steak

    1. Dry-brine the meat
    2. Vacuum-bag the steak, being careful around the rib bone.
    3. Cook the beef at 57 °C for three hours.
    4. Heat the barbecue grill and cast-iron flat-top.
    5. Dry the steak’s surfaces, then sear it over a hot barbecue grill using a gas torch.

    Potato gems

    1. Put sufficient leftover beef fat into an aluminium tray and heat while the barbecue is heating for the steak.
    2. Add the potato gems to the hot beef fat and deep fry until golden.

    Brussels sprouts

    1. Halve the Brussels sprouts longitudinally.
    2. Deep-fry in the hot beef fat used for the potato gems.

    Serving up

    1. Cut the meat from the rib bone with the boning knife.
    2. Slice the scotch fillet steak with a carving knife.
    3. Arrange the slices of steak onto a dinner plate.
    4. Season the steak with flaky sea salt and freshly cracked black and white peppercorns.
    5. Cut the bone off with a boning knife and dissect the spinalis from the longissimus dorsi.
    6. Slice the muscle bundles and arrange the bone and meat slices on a dinner plate.
    7. Arrange the Brussels sprouts and potato gems on the sliced steak.
    8. Enjoy almost 1 kg of steak.

    Photographs

    Here are photographs of the meal. It’s a 950-gram steak including the bone.

    Photograph of raw bone-in ribeye steak, which weighs about 950 grams. It has spent 24 hours dry-brining in the refrigerator.
    Photograph of Bone-in ribeye steak out of the water bath prior to being seared.
    Photograph of Bone-in ribeye steak after being seared on a hot cast-iron flat top barbecue grill with a gas torch.
    Photograph of Bone-in ribeye steak after being seared on a hot cast-iron flat top barbecue grill with a gas torch.
    Photograph of Bone-in ribeye steak after being seared on a hot cast-iron flat top barbecue grill with a gas torch. Dissected from the rib bone and the spinalis separated from the longissimus dorsi muscle.
    Photograph of Bone-in ribeye steak after being seared on a hot cast-iron flat top barbecue grill with a gas torch. Dissected from the rib bone and the spinalis separated from the longissimus dorsi muscle. Both muscle groups have been sliced and laid out on the dinner plate.
    Photograph of Bone-in ribeye steak after being seared on a hot cast-iron flat top barbecue grill with a gas torch. Dissected from the rib bone and the spinalis separated from the longissimus dorsi muscle. Both muscle groups have been sliced and laid out on the dinner plate. The potato gems and Brussels sprouts have been added on top of the cut meat.
    Photograph of Bone-in ribeye steak after being seared on a hot cast-iron flat top barbecue grill with a gas torch. Dissected from the rib bone and the spinalis separated from the longissimus dorsi muscle. Both muscle groups have been sliced and laid out on the dinner plate. The potato gems and Brussels sprouts have been added on top of the cut meat.

    Thoughts on the meal

    This steak meal is a terrific way to start a new year. It was cooked the way I wanted it. The potato gems and Brussels sprouts were crispy and cooked just the way I like them.

    Personal note

    It will be good to work at a new agency and play a role in helping people, especially the people I work with.

    Spent last week with family for Christmas. We ate well. We ate vast amounts of seafood, including oysters, prawns, scallops, squid, Moreton Bay bugs, and fish. On Christmas Day, my nieces also wanted me to cook each of them a fillet steak. Surprised but happy to do it. Took a stainless-steel frypan and a stainless-steel scrubber with me on the flight, which made for a heavy bag. I also ate four servings of Eggs Benedict with bacon. When I weighed in on my return home, there is now a peak in the spreadsheet!

    Favourite Christmas meals

    My favourite lunch was a Moreton Bay bug and half a dozen large Pacific oysters. I made it luxurious with a pot of melted grass-fed butter.

    Photograph of Morgan's Seafood Large Pacific Oysters and Moreton Bay Bug with a pot of melted butter.

    My favourite dessert was Christmas cake warmed with microwave radiation and served with vanilla ice cream.

    Photograph of warmed Perryman's Bakery Christmas cake and vanilla ice cream