It would have to be the classic Australian Sunday Roast. Although, as tradition seems to be flying out the window these days, we find that we also have our roast through the week. Luckily, lamb is still affordable in Australia when compared against other countries, so we are very fortunate. Ha ha. I remember it like it was yesterday. I was in my first year of my apprenticeship and had just been taught the importance of a ‘blue’ steak. My first order came into the kitchen, and low-and-behold it was a blue steak. No problems, I put my skills into action, wrapped the bacon around the scotch fillet, cooked it and served it with the mushroom sauce. About 5 minutes later I was called to the bar to speak to the customer. My blue steak was a little to blue for the customer ...... I had forgotten to cook the other side!