I make a flying visit home for my Aunt’s 90th birthday and on my way back to the airport I swing past Springvale (a Melbourne suburb known for it’s Asian groceries) and pick up a couple of pieces of Lup Yook (cured pork that resembles a skinny brown cricket bat) for Woody’s traditional birthday feast. I shove it in the side of my backpack and forget about it. At airport security the ‘fertiliser guy’ (the bloke who wands you for nitro or explosives or such) happens to be a young Chinese Aussie. “Lup Yook!” he shouts in excitement to his colleague and a conversation ensues in Cantonese or maybe Mandarin, but the other guy isn’t a foodie. So he turns to me and asks how I cook it, tells me how his wife cooks it. She adds greens as well as potato. We exchange recipes. God we love our food in Melbourne!