Ingredients

• 500g / 1lb chuck or blade steak
• 2 tablespoons flour
• Freshly ground black pepper
• 1 tsp salt
• 1/2 cup water
• 1 x 375g / 12 oz packet frozen puff pastry, thawed
• Beaten egg to glaze

Directions

1. Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan.
2. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level.
3. Allow to cool completely.
4. Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place .
5. Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup).

Ingredients:

• 6 eggs
• 2/3 cup castor sugar
• 1/3 cup cornflour
• 1/2 cup plain flour
• 1/3 cup self-raising flour
• 2 cups (180g) coconut, approximately

Icing:

• 4 cups (500g) icing sugar
• 1/2 cup cocoa
• 15g butter, melted
• 2/3 cup milk

Method:

1. Grease 23cm square slab pan.  Beat eggs in medium bowl with electric mixer about 10minutes, or until thick and creamy.  Gradually beat in sugar, dissolving between additions.  Fold in triple-sifted flours.  Spread mixture in prepared pan.  Bake in moderate oven about 30 minutes.  Turn onto wire rack to cool.
2. Cut cake into 16 squares, dip squares into icing, drain off excess icing, toss squares in coconut.  Place lamingtons on wire rack to set.
3. Icing: Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk.  Stir over pan of simmering water until icing is of coating consistency.

PAVLOVA

Ingredients

• 4 egg whites, at room temperature
• 5ml (1 tsp) vanilla
• 1ml (1/4 tsp) cream of tartar or 5ml or 1 tsp lemon juice
• 1ml (1/4 tsp) salt
• 250ml (1 cup) sugar
• 250ml (1 cup) whipping cream (whipped)
• 500ml (2 cups) mixed fresh fruit (strawberries, kiwifruit, passionfruit pulp, etc)

Method

1. Line a baking sheet with foil. Draw a 23cm (9-inch) circle on the foil.
2. In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 25ml (2 tbsp) at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge.
3. Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn off heat and allow to cool with door propped open. Pavlova can be stored in cool, airtight container for several days.
4. To Serve: spread whipped cream in centre of shell and top with fresh fruit. Chill until serving time.

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(Above painting by Ellis Silas; AWM 2436)

Adapted from the book ‘Don't forget me, cobber!’ by Matt Anderson

The ANZACs’ Day –
25 April 1915

Very early on the morning of 25 April 1915, long before sunrise, the ANZACs were getting ready to go into battle. They had sailed from Egypt, and now lay off the coast of Turkey in the darkness. They quietly climbed down rope ladders and stepped into small row boats. These were then towed as close as possible to the beach before the men rowed the last part to the shore. They had practised this many times. But they were still very nervous. They didn't know if the Turkish soldiers would be awake, or how many there were. All they knew was that once ashore, they had to go inland, as far from the beach as possible, and make room for more men to land behind them. That was the plan.

The ANZACs climbing up from the beach. (Photograph by Noakes of a scene from the Channel Nine Mini Series - The ANZACs)

Suddenly, a bright flare went up into the sky, turning night into day. The ANZACs were still making their way to the shore. Then the machine-guns and rifles opened up. The ANZACs who jumped out of the boats that day were met with terrible gun fire. Turkish bullets were whizzing through the air like hail, and many men were killed or wounded in those first few hours. Some men didn't even get out of the boats before they were shot. Others, who jumped out as they ran aground, found the water was up to their shoulders. Some men drowned because their packs were so heavy, or because they had never been taught to swim. Once ashore, the ANZACs became confused. They had expected a flat beach but instead they were at the base of some cliffs. They had landed in the wrong place!They were scared but excited. Clawing their way up the cliffs, they called for their mates to follow. They dodged the bullets and ran from sand dune to sand dune, always heading inland, always into terrible rifle fire. At the end of the first day, 2000 ANZACs lay dead. Against all odds, however, they had held their ground. www.anzacday.org.au www.midcoast.com.au

  

The kind of boomerang used in sports comes back to the thrower. It has a curved surface on one side and a flat surface on the other. As the boomerang flies, the air flows across the two sides differently. This difference in airflow allows the boomerang to fly. As it flies, the boomerang spins. The spinning boomerang comes full circle back to its starting point.

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