There's an awesome butcher in one corner of Vic market that sells Cape Grim Beef. This is their scotch fillet. Simply griddled and brushed with oyster sauce. Served with mustardy watercress leaves lightly dressed. (red wine vinegar, tsp sugar, dash soy sauce, French shallot and good olive oil). Heaven. #dishbyduy

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I made this lovely pink chicken liver parfait yesterday in the sous vide 69c 90 mins. Served here with a drizzle of honey and cracked pepper on toasted sour dough. OMG. It's delicious. #dishbyduy Try it, I thought honey was weird but is a perfect counter balance.

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