Get on the Gravy Train!

Dear Rose,

Your recent abandonment of red meat may make this post redundant but I’m telling you kid, you need to get on the bandwagon that is gravy!

A divine work-in-progress! Yum!

A divine work-in-progress! Yum!

OMG – gravy is great! When I was a kid my Mum used to make classic Gravox gravy – it’s made from this powdery stuff (God knows what goes into it) and water. Sometimes, when we were having our traditional Sunday roast lunch I would stir the gravy to help out. This could be a bit hazardous because it was thick and gloopy and tended to spit. As you have probably observed at family gatherings, Gallagher’s love gravy! Lashings of the stuff on everything. I hate it when you go to people’s houses and they have a gravy jug and you can just tell, from the way the host family uses it and by the amount in the jug that you’re only supposed to put it on your meat – wrong, wrong, wrong. Don’t they know that gravy is king?

Anyway, since I met your Dad (yep, that’s more than 20 years now) I’ve become an eager convert to his style of gravy. In fact, Gravox now really doesn’t cut it.

Dad gets the excess meat juices (or should I say jus) and transforms them into a gravy divine. In fact, he’s doing that as we speak and I’ve just asked him his secret.

‘The meat juices should speak for themselves,’ he says. ‘But you can give them a lift with soy sauce, a touch of vinegar or lemon juice and a little bit of sweetness – oyster sauce – and a thickening agent, cornflour. And of course, it is seasoned with love!’

You can see why I married this guy, huh?

Anyway, if (or should I say when) you U-turn back to red-meat, you really should give gravy a burl. It’s yum!

Yours til Uluru turns soft,

Mum xo



About Heather Gallagher

Heather lives in Ocean Grove with her beautiful family and a dog called Pip. She has a passion for quirky stories. Her first book, Ferret on the Loose, was published in 2013 and was recently listed on the Victorian Premier’s Reading Challenge. The book was inspired by a girl and her ferret, who Heather interviewed while working as a freelance journalist for The Sunday Age. Her column, Yak Attack, ran in the Kids View section for more than a year and allowed Heather to profile people she thought would be of interest to kids. In 2014, she released her first picture book Happy Pants – Why is mummy so sad? This is NOT a story about ferret racing. Rather, it is a heartfelt story about a boy grappling with his Mum’s post-natal depression. Heather’s stories for children have appeared in black dog books Short & Scary anthology and Explore and Challenge magazines. Heather has experience in public speaking – both for children and adults. While, promoting Happy Pants she spoke to groups of counsellors, nurses, parents and at library events. She has presented writing workshops to primary-aged children. Last year, she was a presenter at the Sacred Edge festival and the Christian Writers’ Conference.
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2 Responses to Get on the Gravy Train!

  1. Ro Evans says:

    Hey Heath, I’m with you on real gravy outgunning Gravox – my question is, how do you keep everything else hot/warm, and who serves up while Uber Cook is finessing the subtle flavors of authentic gravy seasoned with love (very much a last minute operation in my limited experience) ?
    Do you have a willing & ready crew of sous chefs at the ready, homework finished, hands washed, table set and keen to go at moments notice?
    And Rose, you’ll agree with your wise mum when you flirt with red meat sometime in the future, real gravy is great…
    xx Aunty Ro


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