If you want to jump to the recipe, skip the introduction.
Introduction
Dear Reader,
I hope you have enjoyed a good week. I spent five days in Brisbane visiting family.
While I was there, I tried two new places. The first was Fuzzy Duck Cafe, and the second was the Sandgate Post Office Hotel.
The Fuzzy Duck Cafe is located in Kedron and is close to where I was. The breakfast options looked good, and I liked the ability to modify the elements of a dish. Because I’m low carbohydrate, healthy fat eating, I went with eggs Benedict with crispy bacon and avocado sans bread.
The lunch and dinner options looked great at the Sandgate Post Office Hotel. I had the rump steak with a seafood side and béarnaise sauce. The seafood side consisted of three plump oysters, three battered prawns, and a serving of crumbed squid. The meal came with chips and a leafy green salad.
I had to compromise my eating, so I ate the prawns and squid with the carbohydrate coating, but I gave my chips to one of my daughters.
I wrote two short reviews on Google Maps.
Fuzzy Duck Cafe
Read the review on Google Maps.
Sandgate Post Office Hotel
Read the review on Google Maps.
Tonight I’m cooking reef and beef. It was good on Thursday; it will be good today.
Recipe
Equipment
- Precision cooker
- Water bath
- Gas torch
- Frypan
Ingredients
- Scotch fillet steak
- Salt
- Butter
- Prawns
- Lettuce
- Olives
- Avocado
- Cherry tomatoes
- Olive oil
- Apple cider vinegar
Instructions
- Thaw the steak.
- Cook the steak at 53.9 °C for 1 hour.
- Remove the steak from the bag and dry the surfaces with a paper towel.
- Sear the steak in a frypan with butter.
- Cook the prawns in the burnt butter.
- Make a salad with lettuce leaves, olives, avocado, and cherry tomatoes.
- Dress the salad with apple cider vinegar and olive oil.
- Place the steak on a dinner plate with the prawns atop. Add a knob of butter, and with a propane (or butane) torch, melt the butter over prawns and steak.
- Add the salad to make the food look good. 😉
- Give thanks to the Lord.
- Eat with a steak knife and fork.
Thoughts on the meal
The steak was tender and juicy, while the prawns were firm and fresh. I considered making a compound butter with curry powder but decided against it because I wanted unadulterated flavours.
The salad was a salad; it helped make the food look good.
Final thoughts
- Would you give away perfectly cooked chips?
- Do you like venues that permit you to modify the dishes to suit your dietary requirements?
Photographs
