A busy weekend in Brisbane and Yatala Pies


I’ve just got home (Canberra) after a busy weekend in Brisbane to see my daughters. May is a big month for us, my father’s birthday is in May, my eldest two daughters both share a birthday in May (two years apart), it’s mothers day in May and my birthday is in May.

I arrived late Friday night and the girls were already in ‘bed’ ready to sleep. They had a big Saturday ahead of them.

On Saturday we got out of bed at 5 am and ate a quick breakfast. I had peanut paste on toast (I didn’t have time for a low carbohydrate meal) while the two youngest ones had Mum’s lemon curd on toast. We had to be on the road by 6.30 am and on our way to Yatala for the QGSSSA Cross Country championships. Athletics is not the favourite sport for Miss13 and Miss17 however, as all rounders they compete in as many sports as possible. The meet is held at Rivermount College which isn’t part of the QGSSSA. The college is at Yatala near the Gold Coast.

Just thinking back a bit, when I arrived Friday night I discovered that a tube of moisturiser (yes I have Ichthyosis) had ‘exploded’ in my bag and the shirt I was going to wear had been ruined. Mum said I should wear one of Dad’s shirts. She also said it would be warm so short sleeves wouldn’t be a problem. I always listen to my mother.

So we arrive at Yatala and it’s cloudy and cold. I’m shivering. Thanks Mum 🙂

[To get more detail out of the images, click on them, they should open in a new window with a higher resolution. I’m happy to receive comments on the photography. Some images were captured with a Canon PowerShot G16 and the others with a Nikon D7100. I shoot in manual and capture RAW files to allow some post processing in Adobe Lightroom. ]

Rivermount College GPS coordinates

Rivermount College GPS coordinates

Rivermount College GPS coordinates

Rivermount College GPS coordinates

The girls run well and enjoy themselves. The next stop is the Sleeman Sports Complex in Chandler. We have to get Miss17 there for gymnastics training. Even though she didn’t make the Queensland team this year she’s allowed to compete at the national championships this week in Melbourne. She has to train at Gymnastics Queensland headquarters in Chandler. Before we get there though, Miss17 suggests a spot of morning tea at Yatala Pies.

Yatala Pies is a bit of an institution in South East Queensland. Their pies are known far and wide. Funnily enough I’ve never eaten in the Yatala Pies shop. This was a first.

The Famous Yatala Pies shop at Yatala near Queensland’s Gold Coast http://yatalapies.m2media.com.au/wp-content/uploads/2010/04/feature1.jpg

Yatala Pies on Urbanspoon

https://goo.gl/maps/e4YGs

Miss17 had a curry chicken and vegetable pie, Miss13 had a sausage roll and I elected to have a pasty. It’s been ages since I’ve had a good pasty. This one didn’t disappoint. I loved it.

 

Yatala pies pasty

Yatala pies pasty

Yatala pies takeaway box.

Yatala pies takeaway box. You can see Miss13’s sausage roll in the background.

Now regulars readers know me so it shouldn’t be any surprise that when I saw Vanilla slice I had to have one. Yatala Pies sells French Vanilla slices with a whopping big layer of French vanilla cream. It was gorgeous.

Yatala Pies French vanilla slice

Yatala Pies French vanilla slice

After a lot of driving back and forth between Chandler and Chermside it was a long tiring day. After getting the kids back to my parents’ place it was time to cook our special May dinner to celebrate so many birthdays and mothers day.

I said to Mum that I wanted to cook salmon and would be wonderful is Miss17 could make a salad. I also made a pumpkin cauliflower mash which I used to smear the plate and perch the salmon on.

Salmon

Salmon

#Dinner is salmon on a smear of pumpkin cauliflower mash with a green salad

#Dinner is salmon on a smear of pumpkin cauliflower mash with a green salad

For dessert, Miss17 had made an ice cream cake. The base was made with Ferrero Rocher, Chocolate Mint and Queensland nut (Macadamia) ice creams. The top had a combination of mixers added to make it a cake to remember.

Miss17 made me a Ferrero rocher, chocolate mint and Queensland nut ice cream cake with heaps of mixers

Miss17 made me a Ferrero rocher, chocolate mint and Queensland nut ice cream cake with heaps of mixers

After dinner we watched The Hunger Games on DVD. I’d never seen it before. It was good.

After a good night’s sleep Miss19 joined us after a busy weekend of working and studying. We had planned a special breakfast together. My daughters and me 🙂 We decided to head to Groove Train at Chermside because it was close and the last time we were there we enjoyed the food.

The Groove Train on Urbanspoon

https://goo.gl/maps/aebPU

I asked for poached eggs with bacon, hollandaise sauce, avocado and mushrooms. It was pretty good.

Poached eggs with bacon, hollandaise sauce, avocado and mushroom on sourdough toast

Poached eggs with bacon, hollandaise sauce, avocado and mushroom on sourdough toast

Miss13 asked for pancakes

Pancake stack with berries and maple syrup

Pancake stack with berries and maple syrup

After breakfast I had to take Miss17 back to Chandler for more training. I said my goodbyes and then caught a flight back to Canberra.

Dinner while watching Master Chef Australia was a nude burger with tomato, bacon and Coon cheese.

Nude Wagyu burger with bacon, tomato and Coon cheese

Nude Wagyu burger with bacon, tomato and Coon cheese

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Hope you had a great weekend and ate YUMMY

Nude burgers or rissoles


Last week I had some regular mince from Coles and thought I’d make nude burgers or rissoles. Whenever I think of rissoles I think of my childhood and also the classic Australian movie The Castle. Sadly when it was adapted for the US the word rissole was replaced with meat loaf. It’s not quite the same thing.

Dinner of a nude burger with Coon cheese, tomato and lettuce. The burger was made with regular mince, pecan nut meal, coriander, a beaten egg, Worcestershire sauce, olive oil, mixed fried herbs and pepper.

Dinner of a nude burger with Coon cheese, tomato and lettuce. The burger was made with regular mince, pecan nut meal, coriander, a beaten egg, Worcestershire sauce, olive oil, mixed fried herbs and pepper.

Nude burgers or rissoles

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • Regular beef mince which means there’s a good amount of fat and connective tissue in the mince. It’s cheap at about $3 for 500 g.
  • Pecan nuts for making a nut meal. I used about 50 g
  • An egg, beaten.
  • Curry powder, as much as you like.
  • Dried mixed herbs, as much as you like.
  • Corinader, a good handful plus some spring onion.
  • Salt and pepper to season as you please.
  • Worcestershire sauce, a good splash.
  • Olive oil, a good splash.
  • Chili flakes and Tabasco sauce, to taste.

Method

  1. Get the mince and everything else to room temperature.
  2. To the mince add the beaten egg and everything else.
  3. With your hands, yes your hands (after you’ve washed them), mix everything thoroughly.
  4. Make four rissoles and save two for the next day. It’s easy to save them in some oven paper and covered in cling wrap.
  5. Flatten to a burger size and shape.
  6. On a hot fry pan with butter and a little grapeseed oil cook the rissole or burger for a few minutes on each side.
  7. On the rissole layer some Coon cheese and grill.
  8. Add whatever you like for dinner, you know lettuce, tomato and such stuff.
  9. To keep it low carbohydrate avoid carrots and too much beetroot. Obviously pineapple is not on if you’re low carb. If you’re revelling in carbs then have beetroot and pineapple (because you must).
  10. I’ve shown an alternative serving suggesting below.
  11. As usual plate up, capture an image, eat, wash up and then write a blog post in due time.

Dinner of rissoles with Coon cheese, tomato and lettuce. The rissoles were made with regular mince, pecan nut meal, coriander, a beaten egg, chilli flakes, Tabasco sauce,  Worcestershire sauce, olive oil, mixed fried herbs and pepper. I made a sauce with red wine, cream and mushrooms. It was served with a cauliflower and pumpkin mash that had butter and cream cheese added and folded through.

Dinner of rissoles with Coon cheese, tomato and lettuce. The rissoles were made with regular mince, pecan nut meal, coriander, a beaten egg, chilli flakes, Tabasco sauce, Worcestershire sauce, olive oil, mixed fried herbs and pepper. I made a sauce with red wine, cream and mushrooms. It was served with a cauliflower and pumpkin mash that had butter and cream cheese added and folded through.

If you have any comments or questions please send me a comment in the space below.

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Hope you had a great weekend and ate YUMMY

CPAP | Shogun Japanese Restaurant | a burger with a difference


I’ve been at a low ebb this week for a wide range of reasons. After a week that ended in the wanton wonton weekend I had a lot of catching up to do at work as well as the extra work associated with a week of meetings. In addition I started using a CPAP machine at night. For my adult life and according to Mum my childhood too, I’ve been a loud snorer. Given I’m now getting older and getting to that age when I should start putting in place all those things I learnt in medical school, I’m taking my health more seriously. I now have a general practitioner (GP) and I now think more seriously about exercise. With a history of snoring, my GP referred me to a respiratory physician with an interest in sleep medicine. I spent a night in a sleep laboratory and came out discovering I do not have sleep apnœa (which is good), but that I have frequent hypopnœas. Roughly thirty or more times a night I stop breathing for up to 10 seconds.

On Tuesday I was fitted for a continuous positive airways pressure (CPAP) machine and I’ve been using it each night since. The brochures and other literature I’ve read says it can take up to a month or more to get used to CPAP therapy. I hope it takes less than that because I’m finding I’m more tired and irritable than ever before. In many of the on-line forums it looks like some people need repeated fittings and flow titration. Every morning this week I’ve got up feeling worse than when I wasn’t using CPAP.

My bedside CPAP set up

It may be that I’d be better learning to play the didgeridoo which has been shown to assist patients with sleep apnœa.

I will persist because I want to learn to sleep better. I average about five hours a night which isn’t enough. I’m usually in bed early and I wake multiple times a night and then rise at about 0400 to go for a walk. I hope one day to sleep through the night each night and wake at 0600 and exercise then. That will mean a later start at work which has it’s own problems for me but I’ll deal with that soon.

—-

Last night I went out with friends to the Shogun Japanese Restaurant and had my first Teppanyaki experience. The restaurant itself felt a little old and dated. That said the wait staff were friendly and helpful. I had been told that many Japanese restaurants are not inexpensive especially if the quality of the food and experience is high. We chose from a set Teppanyaki menu for around $39 per person. There was a mixed reaction amongst my friends. For me the cost was reasonable for the quality of the beef, chicken and fish as well as the entertainment provided by the chef. The set menu consists of an entrée, soup, three meats and a dessert. I thought it was worthwhile and if the opportunity arose again I’d return.

Entrée

Raw fish and chicken

Cooked fish

Omelet being prepared for fried rice.

Beef and sprouts waiting to be cooked.

Beef and chicken cooking.

Flaming beef

Ice cream, cream and fruit for dessert.

The Teppanyaki chef wrote this in salt upside down and back to front.

Map for Shogun Japanese Restaurant in Canberra http://goo.gl/maps/FYrU0

After Shogun we went to Koko Black which is an institution in Canberra. I had a hot chocolate affogato because it was a cool night last night.

Hot chocolate and vanilla bean ice cream

Hot chocolate affogato

Map for Koko Black in Canberra http://goo.gl/maps/dHDil

—-

During the week I came across a Jamie Oliver recipe which I stored in Evernote. I bought some beef mince and made burgers with some mustard and beer (XXXX Gold). I arranged the burger as an open sandwich on a slice of toasted multigrain Vienna loaf with some thickly sliced tomato and thinly sliced pickle. I used Jamie’s yoghurt and Worcestershire sauce idea as a sauce. In addition I made a slaw with cabbage, carrot and red onion.

On balance, I should have used a knife rather than a food processor for the slaw. The burger tasted okay but I think I should have purchased a coarser grade of beef mince. The yoghurt and Worcestershire sauce idea was pretty good on the burger. The seed mustard was a good addition. It’s a pity I can’t drink much alcohol otherwise the stubbie would have made a good accompaniment to the burger.

Yoghurt and Worcestershire sauce

Kensington Pride Mango

Addendum….the next night

Open burger sandwich