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
Dry-brine the meat
Vacuum-bag the steak, being careful around the rib bone.
Cook the beef at 57 °C for three hours.
Heat the barbecue grill and cast-iron flat-top.
Dry the steak’s surfaces, then sear it over a hot barbecue grill using a gas torch.
Potato gems
Put sufficient leftover beef fat into an aluminium tray and heat while the barbecue is heating for the steak.
Add the potato gems to the hot beef fat and deep fry until golden.
Brussels sprouts
Halve the Brussels sprouts longitudinally.
Deep-fry in the hot beef fat used for the potato gems.
Serving up
Cut the meat from the rib bone with the boning knife.
Slice the scotch fillet steak with a carving knife.
Arrange the slices of steak onto a dinner plate.
Season the steak with flaky sea salt and freshly cracked black and white peppercorns.
Cut the bone off with a boning knife and dissect the spinalis from the longissimus dorsi.
Slice the muscle bundles and arrange the bone and meat slices on a dinner plate.
Arrange the Brussels sprouts and potato gems on the sliced steak.
Enjoy almost 1 kg of steak.
Photographs
Here are photographs of the meal. It’s a 950-gram steak including the bone.
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.
My favourite dessert was Christmas cake warmed with microwave radiation and served with vanilla ice cream.
In Australia, the term porterhouse steak refers to what many other countries call a sirloin steak. It’s cut from the short loin section of the cow, sitting just behind the ribs. The meat is leaner than ribeye (scotch fillet), with a firm texture and a beefy flavour.
It gets confusing. I may be wrong about this, but this is my understanding:
🇦🇺 Australia: Porterhouse = Sirloin.
🇺🇸 United States: Porterhouse = A large T-bone steak, cut from the rear end of the short loin, which includes both the tenderloin (eye fillet) and the strip steak (sirloin).
🇬🇧 United Kingdom: Porterhouse is sometimes used interchangeably with T-bone, but definitions vary.
If you ask for a porterhouse in an Australian restaurant or butcher’s shop, don’t expect a massive T-bone with eye fillet attached. You’ll get a steak which is lean, flavoursome, and perfect for sous vide.
💰 Why is Porterhouse Cheaper than Scotch Fillet?
Meat is getting more expensive. Compared with this time last year, it feels like what I now pay for porterhouse is what I was paying for scotch fillet last year.
Scotch fillet[ii] (ribeye) comes from the rib section and is appreciated for its marbling, tenderness, and flavour. Porterhouse, being leaner and less marbled, is generally cheaper. It’s still delicious, but it doesn’t have the same mouthfeel as scotch fillet. For everyday cooking, porterhouse offers more value without compromising on taste. Chuck steak would be cheaper, but chuck is tougher.
🍽️ Recipe
Ingredients
1 × porterhouse steak (375 g)
Flaky salt and freshly cracked black pepper
Brussels sprouts, halved
Frozen potato gems
Blue vein cheese
Pure pouring cream
Cream cheese
Butter
Bowen mango
Method
Sous Vide Steak
Season the porterhouse with salt and pepper.
Seal in a vacuum bag and cook in a water bath at 55 °C for 2 hours.
Remove, pat dry, and sear quickly on a barbecue grill.
Brussels Sprouts
Blanch in salted boiling water for 3 minutes.
Toss on a barbecue grill until caramelised.
Potato Gems
Fry in beef fat until crisp and golden.
Blue Vein Cheese Sauce
Melt butter in a small saucepan.
Add cream cheese and cream and bring to a gentle simmer.
Crumble in blue vein cheese and stir until smooth.
Plate Up
Slice the porterhouse and arrange with mango slices, Brussels sprouts and potato gems.
Drizzle generously with blue vein cheese sauce.
This dish balances the beefiness of porterhouse steak with the creamy, salty blue vein cheese. The potato gems add crunch, while Brussels sprouts bring a nutty sweetness. The Bowen mango adds a fresh sweet flavour.
🥐 Raspberry and Pistachio Cinnamon Scroll
I visited Cannelle Fine Foods[iii] on Hayward Avenue, Torrensville, and picked up a raspberry and pistachio cinnamon scroll.
As seen on their Instagram feed, this scroll is as advertised:
A nice pastry scroll.
Cinnamon icing.
Dried raspberry and crunchy pistachios sprinkled on top for texture and a nutty finish.
It’s a good companion to a strong coffee, balancing richness with sharpness.
🥭 Mango
I don’t eat a lot of fruit these days. I still enjoy a mango. My favourite variety is the Bowen, which is also known as a Kensington Pride.
Bowen Mango: The original name, because the first trees were planted in Bowen, Queensland, in the late 1800s.
Kensington Pride Mango: Later, the variety spread to Kensington Station near Bowen, and growers began calling it “Kensington Pride.” Over time, this name became more widely used across Australia.
In Queensland[iv], many locals still call it the Bowen mango. We had a Bowen mango tree in the backyard of the house I grew up in.
Across most of Australia, it’s marketed and sold as Kensington Pride.
Final Thoughts
Porterhouse steak may not have the gravitas of scotch fillet, but when cooked sous vide and paired with flavours like blue vein cheese, it shines. And finishing with a mango makes for an indulgent evening.
Questions
What do you mean by porterhouse where you live?
Have you noticed a change in meat prices?
Do you like mangoes? What’s your favourite variety for plain eating?
[i] The word porterhouse originally referred to a type of tavern or chophouse in the mid‑18th century where porter (a dark beer) was served. By the early 19th century, the name became associated with a particular cut of beef steak, supposedly popularised in New York or Boston establishments.
[ii]Scotch fillet is the Australian and New Zealand term for the boneless ribeye steak. The word fillet comes from Old French filet (“thread, strip”), later applied to cuts of meat. The Scotch part likely reflects a marketing or culinary association with Scotland, where rib cuts were prized, though the exact origin is unclear.
The other night, I started thinking about custard-filled pastry[i]. My mind went back to the custard-filled almond croissants from Dobinsons Canberra. My local bakery was in Belconnen. It was within walking distance of the flat I was renting. I’d buy a coffee[ii] there every Saturday morning before shopping for groceries. From time to time, I’d get a vanilla slice, or a custard-filled almond croissant or some other custard-filled pastry treat. Dobinsons Canberra had a terrific coffee card. Every fifth coffee was free, and every 20th coffee was free, along with a cake or pastry. I rarely “bought” a custard treat from Dobinsons Canberra.
Through the wonder of the Internet and search engines, I discovered a croissant bakery close to my home. It’s a hidden gem. It is Cannelle French Pastries. While the “street address” is Henley Beach Road, access is via Hayward Avenue, but the shop front isn’t easily apparent from the street. If you weren’t searching for it, you’d possibly miss it.
I won’t rewrite my review here. You can find it on Google Maps and Facebook.
I went to work on Tuesday with a smile on my face and enjoyed the various conversations about how brilliant it was for the men’s and women’s Brisbane Broncos teams to be premiers in the NRL and NRLW, respectively.
[v] Also known as mammalian meat allergy. It’s associated with the bite of some ticks.
[vi] A Berliner is a traditional German doughnut without a hole, made from sweet yeast dough, deep-fried, and typically filled with jam or custard. It’s usually dusted with powdered sugar or glazed with icing. In South Australia, Berliners were renamed Kitchener Buns during WWI due to anti-German sentiment. These are slashed on one side and filled with jam and whipped cream.
My least favourite day of the year is the first Sunday of October.
Daylight saving time (DST) is the practice of moving the clock forward by one hour during the warmer months to extend evening daylight and reduce morning daylight.
⏰ How It Works
Start of DST: Clocks are set forward by one hour (e.g., from 2:00 am to 3:00 am), usually in spring.
End of DST: Clocks are set back by one hour (e.g., from 3:00 am to 2:00 am), usually in autumn.
🌞 Purpose
To make better use of natural daylight during the evenings.
Originally intended to conserve energy by reducing the need for artificial lighting.
📍 In Australia
Observed in: New South Wales, Victoria, South Australia, Tasmania, and the ACT.
Not observed in: Queensland, Western Australia, and the Northern Territory.
Typical schedule: Begins on the first Sunday in October and ends on the first Sunday in April.
🧠 Fun Fact
The idea was popularised by George Hudson, a New Zealand entomologist, in the late 19th century. It gained traction during World War I and World War II as a way to conserve fuel.
If I led Australia, I’d abolish daylight saving and change the central time zone to be 60 minutes behind the Eastern time zone rather than 30 minutes. I like light at the start of the day, and I like it dark when I climb into bed and want to sleep. When I’m cooking tea, I want the heat of a summer day to be waning rather than peaking.
I expect few Australians would want me as their leader! 😆
Labour day
Monday is Labour Day here. Labour Day is a public holiday that celebrates the achievements of workers and the labour movement, particularly the push for fair working conditions and the eight-hour workday. Its origins trace back to the 19th century, when workers around the world began campaigning for better rights and protections. In other countries, it’s often held on 1 May and known as May Day.
Grand final
Tonight, the National Rugby League Grand Final game is being played between the Brisbane Broncos and the Melbourne Storm. I had hoped the Dolphins NRL 🐬 team would have reached the final series, but alas, despite scoring more points than any team this season, they failed to make the “top eight.”
The Brisbane Broncos are my number 2 team, and the Melbourne Storm are my number 5 team. I rate my rugby league teams on their location and composition. Teams located in the greatest state in the federation sit at the top, followed by teams with a strong Maroons composition or history. That’s why, despite my usual antipathy to much that is in Victoria, the Melbourne Storm ranks higher than teams in New Zealand, New South Wales and the Australian Capital Territory.
Next year, a new team will enter the competition, namely the Bears, which will be based in Perth. I think it’s a mistake. I would have put the team in Northern New South Wales.
The 2025 NRL Grand Final promises a thrilling showdown between two powerhouse clubs: the Brisbane Broncos and the Melbourne Storm, kicking off at 7:30 pm AEDT at Accor Stadium, Sydney.
🔥 Key Storylines
Melbourne Storm is chasing their 5th Premiership, having last won in 2020.
Brisbane Broncos aim for their 7th title, and their first since 2006.
This marks their first Grand Final clash since 2006, reigniting a classic rivalry.
📊 Form Guide
Storm finished 2nd in the regular season (17–7), defeating the Bulldogs and Sharks in the finals.
The Broncos surged late to finish 4th, edging the Canberra Raiders and stunning the reigning champions, the Penrith Panthers 16–14 in a comeback victory.
🧠 Team News
Melbourne Storm (unchanged lineup):
Key players: Ryan Papenhuyzen, Cameron Munster, Harry Grant, Jahrome Hughes
Milestone: Trent Loiero plays his 100th first-grade game.
Brisbane Broncos (one change):
Pat Carrigan returns from suspension, replacing Tyson Smoothy.
Ben Hunt starts at five-eighth, with Ezra Mam on the bench.
🧮 Head-to-Head in 2025
The teams are 1–1 in their previous meetings this season, setting up a decisive clash.
📺 How to Watch
Australia: Nine Network (free-to-air), Kayo Sports, Foxtel
UK: Sky Sports
US: Fox Sports (select coverage)
This Grand Final is expected to be a tactical battle between the Storm’s structured discipline and the Broncos’ explosive flair. With history, redemption, and legacy on the line, fans can expect a gripping contest.
The other good news for the Brisbane Broncos club is that their women’s team played in the NRLW Grand Final against the Sydney Roosters earlier today. The Broncos defeated the Roosters 22:18.
It’s been a big week for Brisbane with its Aussie rules team (Brisbane Lions) winning the Aussie rules premiership last week.
Place the dry-brined steak in a food-safe bag and remove as much air as possible from the bag.
Cook the steak for 3 hours at 57 °C.
Dry the steak’s surfaces with absorbent paper.
Sear the surfaces with the barbecue grill and gas torch.
Carve the meat from the bone, then slice it to the desired thickness.
Sauce
In a small saucepan, add the butter, cream, cream cheese, and blue vein cheese.
Turn on the heat and use wooden chopsticks to stir and make the sauce slowly.
Vegetables
Parboil some fennel and Brussels sprouts.
Cook the vegetables on the barbecue grill while searing the steak.
Serving the meal
Transfer the sliced meat to a dinner plate.
Place the fennel and Brussels sprouts next to the meat.
Spoon the sauce over and next to the meat.
Season with salt and pepper.
Don’t forget to gnaw on the bone.
Thoughts on the meal
I enjoyed eating the steak. It was tender and flavoursome. The sauce complemented the beef. The fennel and Brussels sprouts also complemented the funkiness of the sauce.
Gnawing on the bone at the end was delicious.
Photographs
This is a gallery of images. Select one and scroll through the rest.
Do you follow rugby league? Who do you want to win this year’s premiership games?
How do you feel about Labour Day?
[i] This is not an economical cut of beef. I’ve been eating economy-grade steak through the week ($AUD18/kg). Tonight’s steak is a treat.
[ii] I like to use a flaky finishing salt when serving the steak and a coarse salt when dry brining the steak.
[iii] I like to freshly grind the peppercorns. I use a pepper mill but if you want a better experience grind the peppercorns with a pestle in a mortar.
[iv] I buy New Zealand grass-fed butter from Costco because it’s cheaper than grass-fed butter found in regular supermarkets.
[v] I buy pure pouring cream from Fleurieu Milk on the Fleurieu Peninsula. This cream has no thickeners or additives.
[vi] I try to buy cream cheese with the least number of additives on the label.
[vii] I like English Stilton. It has great flavour (the combination of taste, smell, and texture).
[viii] I recommend a good quality steak knife. A steak knife should be sharp, and it should cut the steak with minimal effort. “Sawing” a steak means the knife isn’t sharp enough.
The cost of living is getting higher. How many times a day do we hear or read that in the news and on social media?
The majority of posts on this blog feature expensive cuts of meat.
With the cost of food rising, I need to increase my consumption of more economical cuts. I will limit buying the more expensive cuts of meat.
Most days, lunch is supermarket bought beef mince (ground beef for North American readers).
To break up the monotony, other “economical” cuts include chuck and brisket.
This beef brisket cost about $AUD30 for about 1.8 kg. That’s roughly $AUD17/kg.
Most of the scotch fillet steak or rump steak I buy is more expensive than that. This is particularly true if the meat is Coorong Black Angus beef.
This piece of brisket will give me with eight serves ($AUD3.75).
Recipe
Tonight I prepared some beef brisket meat with a creamy sauce, some broccolini, and sourdough bread.
Ingredients
Brisket — Initially cooked in a slow cooker for 8 hours. It was then refrigerated. For this meal, the brisket is finely diced.
Sourdough bread — organic sourdough bread frozen to develop resistant starch, and then thawed and toasted.
Broccolini
Swiss brown mushrooms
Cream cheese
Blue vein cheese
Pure pouring cream
Beef fat — the fat separated from the cooking liquor from the slow cooker.
Beef broth — the cooking liquor from the slow cooker.
Butter
Equipment
Frypan
Kettle
Instructions
Add the diced beef, beef broth, and beef fat to the frypan. Gently heat the contents until the liquid has evaporated. Continue heating until the meat has softened. Set the reheated brisket aside.
Sauté the mushrooms in butter. The mushrooms will soften when they have absorbed the water from the butter. Then, add crumbled blue vein cheese and the cream cheese. Stir slowly and thoroughly. Finish with a dash of pure pouring cream and season with freshly cracked black peppercorns.
Parboil the broccolini with boiling water from the kettle.
Place the toasted sourdough bread on a dinner plate. Place the broccolini on the toast. Spoon the brisket next to the bread. Spoon the sauce over the broccolini and bread and let the rest settle next to the meat.
Thoughts on the meal
While beef short rib meat is more unctuous, as a cheaper cut, brisket is pretty good.
Beef and blue vein cheese go well together and combine well on the toast which adds a crunchy mouthfeel.
The broccolini adds some colour to the dish.
Photographs
These are photographs of the meal. Select one and then scroll through the rest.
Questions
What is your favourite “cheap” cut of beef?
Do you like brisket? How do you cook it?
Do you eat leftovers for lunch?
Some of the other meals from this brisket
Other photographs
Some other photographs from this week.
Beef brisket. Slowly cooked beef brisket reheated in a frypan with beef fat and beef broth. Served on sourdough bread, which had been frozen to develop resistant starch. The photograph features a Dolphins NRL plate.
