So this was kind of a big steak day… Had the day off and was quite hungry, I wasn’t going to be catching up with anyone today so I went and cut off a double-size steak from my ribeye slab, covered it in smoked pink salt flakes and pepper and herbs, and roasted the sucker. I then proceeded to devour the entire thing in one solid hit, never putting the utensils down… …except to take a photo. And then I went caveman on the bones. Then a few hours later a friend wanted to catch up for a drink, then after a drink she wanted to go to dinner, I told her I’d just eaten the...

This fish and bacon extravaganza will pleasure your tastebuds and leave you satisfied like you’ve never been before. I’ve used Barramundi as the theme ingredient here, it’s an ugly but delicious fish, with plenty of fat and a flesh texture that’s more flakey than a fake-tan blonde. The name is stolen from the Australian Aboriginals, with it’s original meaning being something like “river animal that we eat before Tuesday”. Prep/cook time: 2 glasses of wine. Ingredients 200gm/1.5″ thick Barramundi steak – skin on 2 rashers (slices for you heathens)...