CLANCY OVERELL | Editor | CONTACT
Local man, Dale Beers (42) is really tonguing for a beef wellington – even with all the bad press it’s been receiving.
As far as he can remember, he might not have even tried it before. But like most Australians, this particular British cuisine has been front of mind over the last few months.
Made from fillet steak and duxelles wrapped in shortcrust pastry, the Beef Wellington has long been a staple for middle class Australian families.
Dale has heard a fair bit about this dish, and he likes the sound of it.
During this morning’s brainstorm about the plans for dinner this week, Dale throws beef wellington into the mix.
“Feel like I really want to try it” Dale tells his wife, Penny.
“Should we whip one up?”
Penny stares at him.
“Like… That meal that’s been knocking everyone off” she asks.
Dale sighs.
“Yes. It’s been around for hundreds of years before people started using the wrong kind of mushrooms”
Penny still can’t get past the mental barrier that surrounds this now heavily stigmatised meal.
“We can both make it together.” he reassures her, now feeling the need to clarify that nobody is planning on poisoning anyone.
“You can watch everything that goes in. Or you can make it yourself if you want. I trust you”
Penny still cannot understand Dale’s physiological reaction to recent news stories, which has somehow made him crave this dish.
“Sure” she says, reluctantly.
“I’ll still want to do it without mushrooms, though. Let’s replace them with garlic and prosciutto”
Dale can now appreciate the awkwardness surrounding his sudden desire to eat this specific dish.
“Yeah cool” he says.
“I spose we won’t have much luck inviting anyone over, will we?”
