SAMSUNG CSC

We’ve hit Wooli. No not wooly, Wooli. Wooly is something like slippers or a word that is like verbal Viagra to a Kiwi. So Wooli, another of those cracking little seaside towns the boys and I like to frequent on my annual break.

We have arrived at our little holiday shack which is adorned in the very finest of beachside holiday chic; pine furniture via the 1980s, op-shop pots and pans, the odd family heirloom carafe, pelican ornaments in the front garden and, of course, ocean blue and lemon yellow painted walls through out. This never ceases to amaze and truly impress me. Maybe the owners of these places do all get their supplies from the same old junk shop and maybe the only paint they can get through the seaside village quarantine is ocean blue and lemon yellow, but it still impresses the hell out of me how the same all these places are.

We have brought with us a seafarers bounty of the finest provisions my pay check would allow thanks to Jennee (I’m pretty sure when she went shopping this week the supermarket would’ve closed for the evening to re-stock their shelves and admire their full wallet), plus (on a little more unfortunate note) a heap of cool shit from the restaurant I worked at as the owners decided to sell up and turn our two week holiday into somewhat of a permanent one. A story for another time right there.

So we’re here.

I’m sitting down having a beer and typing away, partly because it is one of those things I look forward to about a holiday partly because I think people standing up drinking and typing on a laptop just look plain silly, but soon it shall be time to cook the evening meal. And the boys, well the boys are happily catching up on the TV they don’t get to watch at home (please don’t hate me Jennee). Something easytastygood sounds like what I should make for dinner, just to ease me into this holiday thing all gentlemanly like.

SAMSUNG CSC

Steak. There’s plenty of steak. Steak it is – with sautéed broccoli and cauliflower (you could do a cauliflower-broccoli cheese here. That would make your life heaps simple to match your demeanor… and word skills… and performance under the sheets… I’ll stop now as this could go on forever) and blue cheese sauce. I use Nimbin Dairy Cows Blue* and their Goats Blue is a cracker too, but use whatever it is that you can get hold of.

SAMSUNG CSC

STEAK WITH SAUTEED BROCCOLI & CAULIFLOWER AND BLUE CHEESE CREAM (for 3)

3x 250g steaks that you like to eat. It was rump medallions for us
Seasoning
A few sprigs of thyme if you have some
2 bunches baby broccoli or broccolini, cut into 5cm pieces, any thick stalks halved through the middle
¼ cauliflower, cut into florets a bit bigger than your thumb
• Get your steaks out of the fridge for 15 minutes so they can come to room temp. Season and sprinkle with a little thyme
• Cook steaks exactly how you like to cook them, while this is happening get your sauce on and blanch your broccoli and cauliflower in boiling water for 1 minute
• While your steaks are resting (you know about resting steaks by now, yeah) get a pan on for the broccoli and cauliflower. Add a splash of oil and sauté veg until they are starting to get a little colour (a bit of sliced bacon could go in here right now and be very happy with how it’s life turned out). Season and get onto a plate or other suitable receptacle
• Serve with steak and heaps of sauce poured over

BLUE CHEESE CREAM

100-150g blue cheese, depending on how much you like it or how much was left over from your last day at work
400ml cream
1 clove garlic, chopped
A splash of white wine
Seasoning
• Combine cream, garlic and wine in a sauce pan and simmer over low heat for 5-6 minutes or until reduced by one third
• Add cheese off heat and stir to combine
• Check seasoning and adjust. It shouldn’t need too much salt because of the saltiness of the blue cheese

*I know the Nimbin Cheese folks do the Byron Bay and Bangalow Farmers Markets. Get some if you can