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 ūüôā

[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


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.



#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 ūüôā 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


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

A special dinner at Ox Eatery @oxeatery

Thursday night was an anniversary for Bron and me. We celebrated as you would expect by going out for dinner. Bron had mentioned Ox Eatery in the East Hotel in Kingston some time ago so we agreed to give it a go.
Ox Eatery specialises in rotisserie cooking. They have a standard dinner menu that includes beef and chicken rotisserie plus a nightly special. In addition the menu offers a range of other contemporary Australian style cuisine.
Parking in the East Hotel’s secure underground car park is pretty easy and makes an on time arrival easy given the hell that is parking in Manuka. We were greeted warmly when we inquired about our reservation and shown to a table just off the main traffic path from the kitchen and bar area. I had a good view of chickens turning on a rotisserie and over the evening enjoyed watching them slowly brown.

I apologise for the photography. My eyesight is getting poorer and with the low light the iPhone is not that good at capturing crisp images. I’ve used the Adobe PS Express application to artificially enhance the image quality by reducing shadow, increasing exposure, reducing black and applying clarity and vibrance. The black edge vignette also draws the eye into the centre of the image rather than the tattered edges.



The salmon was a shared entr√©e and had a delightful flavour. The fennel imparted a nice aniseed influence which was augmented by the gin. I’m not a drinker and didn’t understand the flavours from the gin and tonic. I’m grateful to Bron for explaining them.



The rotisserie special was locally acquired lamb. We were told not to expect a tender cut but flesh with lots more flavour than the lamb we’d buy from a super market or butcher. Our server was correct. The flavour was very robust and the meat was tougher than I expected but not unpleasant and certainly not a problem.

Thursday 2014-02-13 19.27.33 AEDT ANGUS BEEF RUMP

Thursday 2014-02-13 19.27.33 AEDT ANGUS BEEF RUMP

The Angus rump was wonderful. It was served rare, warm and full of beefy goodness. It was tender, easy to dissect and carried the flavour of the horseradish very nicely.
Our meat was served with a separate green salad plus a bowl of baby carrots which were very good.

Thursday 2014-02-13 19.29.45 AEDT MY DINNER PLATE

Thursday 2014-02-13 19.29.45 AEDT MY DINNER PLATE

Thursday 2014-02-13 19.26.05 AEDT BABY CARROTS

Thursday 2014-02-13 19.26.05 AEDT BABY CARROTS





For dessert I elected to break my low carbohydrate eating and went for the cheesecake panna cotta which came as a deconstructed cheesecake. You can see the panna cotta and next to it was a patch of biscuit crumb along with the blueberry and vodka compote. The panna cotta was firm like a cheesecake and not very sweet. I really enjoyed it. Bron had the churros and loved it.

2014-02-13 Ox Eatery Receipt
The service at Ox Eatery was warm, friendly and helpful. All the staff smiled and went about their tasks efficiently. We arrived at 7 pm and the restaurant wasn’t very busy. We had the full attention of a couple of wait staff and this meant a very efficient service. Meals were served quickly and plates cleared soon after we had both positioned our knives and forks in the ‘finished’ position. We both felt it was a little rushed, but not in a rude or offensive manner. I think they were just wanting to be efficient knowing the restaurant would fill quickly around 8 pm (which it did).
I would happily eat at Ox Eatery again. Ideally I’d like to find a dozen or so friends so I can try to $800 suckling pig with fixings and trimmings. I joked with Bron that I’d hope a few friends were vegetarian so I could claim more pork ūüėČ
I hope you’re well and continue to eat yummy.
Ox Eatery http://oxeatery.com.au/
Menus http://oxeatery.com.au/menus/
Dinner menu http://oxeatery.com.au/wp-content/uploads/2013/10/ox-menu.pdf
Whisky menu http://oxeatery.com.au/wp-content/uploads/2013/10/ox-menu-whisky-list.pdf
Gin menu http://oxeatery.com.au/wp-content/uploads/2013/10/ox-menu-gin-list.pdf
Google maps http://goo.gl/maps/EeNmj

Ox Eatery Bar & Deli on Urbanspoon

Never fail salmon recipe

Regular readers here and on Instagram, Twitter and Facebook will know how much I love salmon. In fact Monday is salmon night while other nights may or may not involve salmon.

This is a foolproof way to get salmon that is cooked perfectly so it’s still a little translucent in the middle (that is, not over cooked).

Sunday 2014-02-02 18.31.39 AEDT Warm salmon salad made with lamb fat. The salad has some lamb in it plus cos lettuce, parsley, spring onion, fried shallots, tomatoes, sweet potato and pumpkin.

Sunday 2014-02-02 18.31.39 AEDT Warm salmon salad made with lamb fat. The salad has some lamb in it plus cos lettuce, parsley, spring onion, fried shallots, tomatoes, sweet potato and pumpkin.

Never fail salmon

  • Servings: as many as you like
  • Difficulty: easy
  • Print


  • Salmon fillet with the skin on
  • Grape seed oil
  • Cracked pepper
  • Sea salt

Cooking process

  • This method never fails.
  • Toss the salmon in the oil and season with salt and pepper.
  • Place the salmon on a wide strip of baking paper (this step is optional but means the fry pan is clean at the end).
  • Get a fry pan hot and make sure the fry pan has a well fitting glass lid.
  • Place the fish (on the paper) in the fry pan and put the lid on. Set your timer to 5 minutes.
  • Watch the fish cook, up to about 4¬†minutes and 30¬†seconds you won’t believe me. Then the outside of the salmon will start to go opaque and you’ll know it’s cooking.
  • At the 5¬†minute mark turn off the heat and move the fry pan from the heat, break the seal of the lid and leave to rest for about a minute.
  • At this point you could dress the salmon with a little warmed honey and soy sauce.

For my salad in the picture I flaked the salmon, but it also can be served as a whole piece quite nicely.

#lowcarb salmon lettuce boats | trying a new @WordPressdotcom function, viz., recipes

Okay, this is a short post. I wanted to try a new function in WordPress.com and share a recipe.

If this works, WordPress will allow me to embed recipe formatting into a blog post so it looks quite different. You should also be able to print the recipe (for what it’s worth). You can get the information link here.

Low carbohydrate salmon lettuce boats

  • Servings: 1‚Äď2
  • Difficulty: easy
  • Print


  • One small tin of salmon (I like red salmon)
  • Half of a ripe avocado
  • Pepper
  • Chili flakes
  • Tabasco sauce
  • Fried shallots
  • Cos lettuce


  1. In a bowl mix the salmon, avocado, pepper, chili flakes, Tabasco sauce and fried shallots.
  2. Cut and trim four cos lettuce leaves and lay out of a serving tray.
  3. Lay a ‘roll’ of the filling along the long axis of the lettuce leaf.
  4. Roll the leaf and enjoy

Saturday 2014-01-25 13.23.17-1 AEDT Lunch was a salmon lettuce boat

Saturday 2014-01-25 13.23.17-1 AEDT Lunch was a salmon lettuce boat

This was a simple, crunchy and yummy low carbohydrate meal that would be suitable for one or two people.

Please note my medical disclaimer.

This is some of the health data I've been keeping on myself.

This is some of the health data I’ve been keeping on myself.

So how well am I doing with my desire to lose my CNY coat?

So how well am I doing with my desire to lose my CNY coat? Not too bad. When I started I weighed in at 82¬†kilograms. I determined that I would start reducing my carbohydrate intake but not go into hard induction as per the Atkins way of eating. I’d leave that until mid-February when I think I’ll be in a better position.

So this morning I weighed in at 78.3¬†kilograms. That’s okay progress. A rapid movement is good for motivation.

So what have I been eating? Breakfast has usually been an ham steak, a fried egg, a mushroom and some avocado. I’ve been gradually reducing the quantity of ham and avocado as I get happier with the appetite suppressing qualities of the protein load. For lunch I’ve been packing a little box of meat, lettuce and cheese. The meat has usually been some lamb shoulder I roasted on the weekend and pork rasher that I also roasted and cut into thin strips. I’ll also take a little meat and cheese and put into a separate box for snacks. Dinners have focused on an animal protein and a salad based on cos lettuce, spring onion, fried shallots, tomato, roasted pumpkin and sweet potato. The animal protein has been salmon and chicken mostly but also lamb and pork.

I’ve also been drinking as much water as possible to avoid gout and keep hydrated. This has meant my sleep has been disturbed with a constant desire to empty my bladder.

There have been some challenges. I’ve been out for dinner a few times but I’ve managed what I’ve eaten to minimise carbohydrate rather than trying to avoid it altogether.

I was also sent some Atkins low carbohydrate bars in the mail after I signed up for meal planning ideas with the Atkins website. The strong message from a lot of friends on Twitter, Facebook and Instagram has been to avoid them. You can see images of my meals on my Instagram feed.

Thursday 2014-01-23 12.40.38-2 AEDT Atkins bars. I have mixed feelings about these bars. I don't want to become reliant on a sweet treat when the food cravings are satisfied with protein. They're also processed and for all I know contain gums and other things that are not nutritionally beneficial.

Thursday¬†2014-01-23 12.40.38-2¬†AEDT Atkins bars. I have mixed feelings about these bars. I don’t want to become reliant on a sweet treat when the food cravings are satisfied with protein. They’re also processed and for all I know contain gums and other things that are not nutritionally beneficial.

2014 Gary Lum Weight and Blood pressure Chart

This is some of the health data I've been keeping on myself.

This is some of the health data I’ve been keeping on myself.

So so far so good.

Don’t forget to read my Medical Disclaimer.

It’s time to do something about my CNY coat | I’ve added a medical disclaimer page

Over the Christmas New Year (CNY) period I put on a bit of weight. Well to be honest since about September I’ve steadily gained weight. I was about 78 kg in September and when I returned from Brisbane on 4 January I weighed in at 82 kg.

For those that don’t know me, I’ve often carried a little extra weight, as a child I was a scrawny kid mainly because of regular bouts of tonsillitis. I had them and my adenoids removed in 1971 when I was six years old. I immediately transformed into a kid who ate everything that was put in front of me no longer bound by a constant sore throat. At primary school I was the second heaviest child in my class. To play rugby league in grade four my weight put me into the open grade, something my mother would not agree with so in grade five I played hockey and in grades six and seven I convinced my mother to let me play rugby league. It was about then that I started to swim competitively and that helped me with my weight.

Through high school during the swimming, life saving and water polo training seasons I managed my weight well but in the off season I’d balloon out somewhat. Through university I worked 30 hours a week and attended university for 40 hours a week. That gave me little time to eat and kept me active. My weight sort of sat between 68 and 73 kg throughout that period. My intern and junior house officer years were amongst the happiest and busiest of my life. I was so active and worked such long hours that despite regular pizza and hamburgers in the wards at night and hash browns for breakfast I sat at around 72 kg throughout those years.

The big change came when I started specialty training. Much of the time was sitting at a desk studying or at a bench doing bench work in the laboratory. In addition, pathology scientists did a new thing I wasn’t accustomed to at work, they took morning and afternoon tea and their lunch breaks went for an hour. At the hospital I did three of my four years of specialty training the registrars and consultants could avail themselves to free biscuits and hot beverages for morning tea in the staff specialists’ lounge (paid for I’ll add by the specialists trust account and not the public purse). I always enjoyed morning tea. During those years my weight crept up to about 84 kg.

In 1996 I went to Darwin to work and live. It was a warm place to live and with the high humidity it made sense to spend more time inside than out. I was at the beginning of my career and dedicated myself to that rather than my health. By the end of 2002 I was 100 kg. I was obese, possibly dangerously obese for my height (170 cm). I went on a holiday that Christmas and my brothers started making whale noises at the beach. That convinced me I needed to lose weight. On 1 January 2003 I made a change. I had read about the Atkins way of living and decided it would be a good option for me. I had diabetes in my family history, my liver function was abnormal and my lipids were high. I also had blood pressure problems which needed attention.

I remember the two weeks of induction well. Minimal carbohydrates in the middle of summer in Darwin and to top it off I had a head cold. At the end of the two weeks I’d lost a few kilograms. I started the ongoing weight loss phase and over about three months I dropped close to 20 kilograms. In mid-2003 I was down to 73 kg and felt light headed most mornings. By the end of 2003 I was happily in maintenance and was sitting between 74 and 75 kg. My liver function tests had normalised. My lipids were normalising and my blood pressure was normal for my age. At that time I also started walking twice a day and was doing other exercise.

Turn the clock forward to 2007 and my move to Canberra. I’ve been okay with my weight but I’d also reintroduced a much higher carbohydrate load so by the time I arrived in Canberra I was happy to eat desserts and toast¬† every now and then.

To end that long story, I’m feeling uncomfortable about my weight. I need to lose at least 5 kilograms. I’m going to start reducing my carbohydrates (CHOs) again. I’ve got something coming up in early February which will make weight control difficult so I’ve decided I’ll start induction then but in the mean time I’m reducing my CHOs in preparation.

You can see my the meals this week that I’m enjoying myself. Lunches are always a little challenging but I’ve stuck mainly to cos lettuce, smelly cheeses and some meat of some sort.

I’m also conscious that the low CHO way of living is controversial. There are many in the health sector to argue for it and against it. I’ve read the books and some of the references and feel comfortable with my decision. It’s a personal decision and not a professional one. To that end I’ve added a medical disclaimer page to this blog because I’m conscious that many readers know that I’m also a medical practitioner. I would not want to give an impression that what I’m doing is my advice to others.

Playing with a time lapse app and my salmon dinner

I follow a few Instagram users who use time lapse apps and share great images of the sun rising or setting plus other cool stuff. I wanted to give it a go so I tried it out while eating my dinner tonight.

I don’t know if this is something I’ll do frequently.

Tonight I cooked salmon and salad.

The salmon was prepared in my time honoured manner. I place a fillet of salmon with the skin on into a hot pan and place the lid on top. I cook for exactly five minutes and then take it off the heat and remove the lid. I let the salmon rest on the dinner plate for at least a few minutes.

The salad was basically shredded cabbage, processed carrot, processed red onion, sliced spring onion and some Greek style yoghurt.

The time lapse app I’m using is Lapse It. The frame interval was 2 per second with a delay of 500 milliseconds, the resolution was 720p and it was encoded to MP4 using high quality rendering at 27 fps.

Sunday 2014-01-05 17.46.57 AEDT Dinner tonight was some grilled salmon and a cabbage based salad. The salad was made with drum head cabbage, carrot, red onion, spring onion and Greek yoghurt. The salmon was cooked for exactly five minutes in a hot pan with the lid on.

Sunday 2014-01-05 17.46.57 AEDT Dinner tonight was some grilled salmon and a cabbage based salad. The salad was made with drum head cabbage, carrot, red onion, spring onion and Greek yoghurt. The salmon was cooked for exactly five minutes in a hot pan with the lid on.

Depending on the meal I may time lapse a meal preparation one night ūüėČ

Salmon and rice noodle soup

Tonight I made a salmon and rice noodle soup.

Rice noodles
Add noodles to boiling water with some vegetable stock
Cook for 8 minutes

Salmon dressing
In a mortar with a pestle pound some garlic, ginger, salt, sugar, lemon zest and juice, fish sauce, and chilli until you get a paste
Rub over a fillet of salmon and leave for 20 minutes

Place salmon and the rest of the dressing/rub in a hot fry pan, cover with a lid and cook for 5 minutes

Putting it together
Put the noodles into a bowl
Break up the salmon and place on the noodles
Scrape off the rub and place in the bowl
Place herbs in the bowl over the salmon and noodles
Cover with the noodle broth

Eat and enjoy

View this post on Instagram

Salmon and rice noodle soup #dinner #herbs

A post shared by Gaz (@garydlum) on


Cooking for me and cooking for Bron | Preview the “Shelf of Shame”

All of these images are from my Instagram account. If you want to read the comments and see the likes please click on the image. Feel free to follow me on Instagram, Facebook and Twitter ūüôā

It’s been a busy working week but it’s also been a good cooking week. It’s not as cold as most May days are in Canberra but even so I’ve had the heater on in the morning and evening.

You can see it hasn’t been too cold, well 2.4¬†¬įC isn’t cold for Canberra at the start of the working day.

Good morning Office #coffee Not too cold this morning #surprised

Office coffee


I’ve been cutting back on my lunches and eating some Strasbourg and coon cheese

#lunch #savingmoney Strasbourg and coon with water


Monday night I experimented with some roasted pumpkin and sweet potato and had it with salmon

#dinner Salmon with roasted pumpkin and sweet potato with broccoli #yummy #yummylummy


Cold enough for hot chocolate. This is the mug Miss16 got me when she was Miss14 and visited the US while on a gymnastics tour.

#hot #chocolate time


Tuesday morning I dipped into the “Shelf of Shame” and plucked out a tin of corned beef. Bron calls it the “Shelf of Shame” because it contains “Gary food”. It has Polish sauerkraut, a big bottle of anchovies, tins of SPAM and tins of corned beef. Even though I made hashed corned beef from scratch recently I’m not ashamed to buy, cook and eat tinned corned beef.

With a small amount of corned beef which I fried up I made a corned beef omelet

#breakfast curried corned beef omelet #yummy #yummylummy

The egg layer was a little thin


Tuesday night was another salmon and vegetable effort

#dinner salmon and pumpkin #yummy


On Wednesday morning I perfected the corned beef omelet. This was delicious. Two types of cheese, viz., Gruyere and Coon plus lots of parsley and the fried up corned beef.

#breakfast It was good yesterday and better today. Corned beef and two cheese omelet #yummy #yummylummy


Wednesday lunch was meant to be at a meeting but it finished early so I bought some yoghurt with muesli

#lunch Yoghurt with muesli #yummy


Bron came over for dinner on Wednesday night so as soon as I got home I prepped some salmon

#dinner #preparation Bron is coming over #salmon


Bron brought over some beetroot relish that she’d made

#dinner Bron made beetroot relish. It was perfect with #salmon and roast pumpkin and sweet potato #yummy #yummylummy


As a result of a job well done Bron’s boss gave her a gift of salted caramels which she shared with me ūüôā

Bron brought over salted caramels #yummy

If you’re Canberra based these can be bought at The Essential Ingredient in Kingston http://www.essentialingredient.com.au/


Mmm…Thursday breakfast was indulgent. Avocado on toast and then a bowl of yoghurt.

#breakfast #avocado on #toast with a bowl of #yoghurt #yummy #yummylummy


It was a pretty dull overcast day this morning

Pretty dull and overcast in #canberra today #publicart #likecanberra

The Culture Fragment in the Woden Wind Tunnel


Okay this caramel slice at work isn’t help my weight loss desire lol

#yummy #caramel slice


Bron came over tonight and brought some lamb cutlets with her as well as some asparagus

#dinner Bron brought over lamb cutlets for me to cook. Served with beetroot relish, roasted vegetables, and asparagus. #yummy #yummylummy

I focused again on Bron’s homemade beetroot relish rather than the nicely cooked lamb cutlets


The Essential Ingredient http://www.essentialingredient.com.au/
Google maps http://goo.gl/maps/C6ILB

My week in Instagram

It’s been a busy week at work. I’ve changed offices again. I started my clinical attachment at The Canberra Hospital and I’ve eaten out a bit.

After the last post when I revealed I’d reached 80.2 kg I thought I should revisit the single fillet of salmon again as an evening staple ūüėČ

#dinner Salmon and vegetables with a honey soy flavour #yummy

I did the salmon the way I normally do with a fry pan and lid and a 5 minute timer. I cooked the vegetables with a little soy and honey.


and again the next night…

#dinner salmon and vegetables #yummy

Another small piece of salmon


I’ve been walking every day too

Good morning Mr Owl

Mr Owl looks good at 0445 AEST with a black background of the night sky


In preparation for my clinical day a week I started reading some relevant documents.

Good morning. Office #tea Earl Grey while refreshing my knowledge of AS ISO 15189‚ÄĒ2009

Tea rather than coffee too ūüôā


For reasons I won’t go in to, I was able to return to my old office area. The first thing I did was put up my flags. I felt immediately at home.

I'm "home"! ūüėÉūüėÉūüėÉ I moved back into my old office. First things first. Flags up ūüėÉ #Queenslander #Territorian

My two favourite places in the world. Queensland and the Northern Territory of Australia ūüôā


On Friday I started my first day at The Canberra Hospital as an Honorary Visiting Medical Officer in Pathology. I decided I could walk to work from my DoHA car spot

My walk http://runkeeper.com/user/garydlum/activity/178410745

So this is where I’ll be. Building 10.

My new Friday work place

There is a lot of construction underway so it’s not possible to see the building from outside


It was a pretty good day. I really enjoyed getting oriented back into a clinical pathology set up. It was nice to speak with clinicians about patients and visit the mortuary and see the museum named after my friend and colleague, viz., Professor Peter Herdson. It was fantastic to get back into the lingo and to start thinking about the wonderful interface being a clinical microbiologist is between the patient in the ward and the vast technological brain power that rests in medical laboratory scientists and other practitioners. I love the technology of pathology. As I grew up in medicine, Professor John Kerr’s most profound comment was that pathology is medicine. If you understand pathology you will understand medicine. Truer words there are not. He also held a firm view that rigorous examination was the best way to produce a well rounded undifferentiated medical graduate who would be ready to learn more about how to heal the sick and teach others to become good practitioners of the art and science of medicine. I love that in pathology we extend our practice into the tactile of holding plates and loops, we can sense the aroma of our friends on the plates, we can see the bright colours of the wonderful chemical reactions in solid and liquid phases. We can stand before instruments worth hundreds of thousands of dollars that reduce the time from specimen reception to result delivery to hours instead of days. But best of all I love that we can take the complex and abstract and share a story with a referring and treating practitioner and help him or her heal their patient. Working in government bureaucracy for the last five years has taught me so many things, but I cannot love it like I love being in a laboratory surrounded by wonderful people and patient specimens, machines and most of all microscopes. Four days a week at DoHA and one day at TCH is a good balance.

Looks so much like Royal Darwin Hospital because it's the same design

As I walked back to my car I was reminded that The Canberra Hospital and the Royal Darwin Hospital were designed in Canada and it was Prime Minister Gough Whitlam who sought to build hospitals in the two territories. The design may well have been good for Canberra but it was a disaster for Darwin. This is a multi-storey, air conditioned building with a furnace up the middle. Indigenous Australians in the Top End communities do not like heights, they don’t like the cold and why require a furnace in a building in subequatorial Australia. What the hell was Prime Minister Whitlam thinking? The best hospital design in the Northern Territory of Australia is the Katherine Hospital. One level, multiple wings with open flow through ventilation and lots of courtyards for patients to gather in along with their intravenous infusion stand and drugs. In Darwin, as much as I love the RDH (not the building itself, I love the people, I love the community, I love the family that is a hospital), it is unseemly to have all the Indigenous Australian patients feel like they have to mill outside on hot concrete with their intravenous infusion stands all because of a mistake from the 1970s.

The walk back had a little detour to capture that image
My walk back http://runkeeper.com/user/garydlum/activity/178532953

On the walk back I passed by an excellent venue for a steak

A pretty good steak can be enjoyed here

If you visit Canberra and want a nice bistro steak, the Hellenic Club is a good place for a meal.

This is the building I spend most of my week in

Scarborough House


On Friday night I visited Bron’s place and we enjoyed another great meal and an episode of Game of Thrones.

#dinner Bron made a Wagyu steak and salad #yummy

Wagyu steak and salad


#dessert lemon curd ice cream and white chocolate over fruit #yummy

Fruit covered in white chocolate served with lemon curd ice cream