The two indulgent parts of this dish have no right to go together
Sydney Morning Herald
by Ben GroundwaterFebruary 22, 2026
AI-Generated Deep Dive Summary
Surf 'n' turf, a luxurious dish combining expensive ingredients like steak and seafood, has long been associated with opulence. Originating among the nouveau riche in the late 19th century, it fell out of favor during the Great Depression but reemerged in the 1960s as a symbol of excess. The dish, often featuring sirloin or fillet topped with prawns, lobster, or Moreton Bay bugs, became a staple on cruise ships and upscale restaurants. Its appeal lies in its indulgent combination of two premium ingredients, making it a true luxury dining experience.
The dish’s roots trace back to the US, where it was first popularized among the wealthy. By the 1960s, surf 'n' turf had gained widespread recognition, with mentions in major media outlets like The Los Angeles Times. In Australia, it appeared on menus as early as 1965 and quickly became a feature of luxury dining establishments. Today, it can be found on cruise ships worldwide, alongside high-end steakhouses like Las Vegas’s Golden Steer, which offers elaborate variations.
Surf 'n' turf is more than just a meal; it represents an indulgence in excess, reflecting the opulence of its origins. Its popularity among the elite and its
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Originally published on Sydney Morning Herald on 2/22/2026