Sous vide salmon and cabbage

Okay, so some may think this is an old combination, but it tasted great.

Hello reader,

Tonight, I wanted something light.


  • Salmon
  • Cabbage
  • Carrot
  • Daikon
  • Vegetable stock
  • MSG
  • Pepper
  • Peanut oil
  • Sesame oil


  1. Season the salmon with MSG and store in a vacuum bag for a couple of nights in the refrigerator.
  2. Cook the salmon in a water bath at 50 °C for 30 minutes.
  3. Boil the vegetable stock.
  4. Julienne the carrot and daikon.
  5. Shred the cabbage.
  6. Put the cabbage, carrot, and daikon in a bowl and cover with boiling stock and leave for about 5 minutes.
  7. Drain the vegetables and toss in a hot frying pan with some peanut oil and finish with some sesame oil.
  8. Transfer the vegetables to a bowl and season with pepper.
  9. Serve with the salmon.
  10. Give thanks to the Lord.
  11. Split in half to have leftovers for lunch.
  12. Eat with chopsticks and a spoon.
Sous vide salmon with pickled cabbage, daikon, carrot, and Bird’s-eye chillies

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Leftover lamb for Sunday lunch

Leftover slowly roasted lamb shoulder roll

Photograph of Slowly roasted lamb shoulder roll with fennel salad. Gary Lum.
Slowly roasted lamb shoulder roll with fennel salad

Last night I slowly roasted a lamb shoulder roll. It was a really good meal. I set some of the lamb aside for lunches. I used some today to make my lunch.


  • Leftover lamb
  • Celery
  • Carrot
  • Cream
  • Red wine
  • Worcestershire sauce
  • Dried Italian herbs
  • Almond flakes
  • Crushed peanuts


  • Slice a stick of celery and a carrot.
  • Sauté in a non-stick frypan.
  • Finely chop some leftover slowly roasted lamb shoulder roll.
  • Add to the frypan with the celery and carrot.
  • Shake in some dried Italian herbs.
  • Sauté until the lamb starts to caramelise.
  • Add a splash of red wine to deglase the frypan.
  • Add in the cream and some Worcestershire sauce.
  • Add in the almond flakes and crushed peanuts.
  • Serve in a bowl and eat with chopsticks.
PHotograph of leftover slowly roasted lamb shoulder roll with carrot and celery for Sunday lunch. Gary Lum.
Leftover slowly roasted lamb shoulder roll with carrot and celery for Sunday lunch.

Carrot, Celery, Cheese, and Dates

Wednesday lunch

Another light lunch in an effort to stop myself from gaining weight.


  • Carrot
  • Celery
  • Cheese (Coon®)
  • Dates


  • After my morning walk and consuming a glass of fibre grab a block of cheese, some celery, and a carrot from the refrigerator.
  • Slice and dice everything including a few dates from a container in the pantry.
  • Pack in a Tupperware™ container with an ice brick and take to work.
  • Enjoy lunch while sitting behind a desktop PC reading and replying to e-mails.

Additional information

Coon® cheese gets its name from an American, Edward William Coon.

Brie, Carrot, Celery, Dates, and Ginger beer

Tuesday lunch. Brie Carrot Celery Dates Ginger beer


  • Tasmanian Heritage triple cream brie
  • Carrot
  • Celery
  • Dates
  • Ginger beer


  • Slice the brie and put it into a container.
  • Slice the carrot, celery, and dates and put in the same container as the brie.
  • Eat for lunch

Extra information

This is a filling yet light lunch with no added sugar

Here’s the podcast on

Brie, carrot, celery, dates, and honey

A light lunch of chopped carrot, celery, and dates with slices of Tasmanian Heritage Triple Cream brie.

Tasmanian Heritage Triple Cream brie, carrot, celery, dates, and Beechworth honey for Saturday lunch.
Brie Carrot Celery Dates Honey

I like a little sweetness with my lunch.

Do you like sweetness with your lunch?

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