A pigeon with a hole in its neck pecks at a plastic water bowl. Scroll. A woman, her face and hands coated in a shiny paste the colour of Vegemite, runs the back of a butter knife along her left cheek ...

And yes, the famous prime rib deserves its legendary status—aged and slow-roasted for six hours, basted in its own juices, it arrives at your table in your choice of cuts ranging from the 9-ounce ...