This ANZAC Day on April 25th will mark 101 years since the infamous battle at Gallipoli.
The century commemoration was the biggest ever. The amount of those paying tributes in both Gallipoli and Australia was arguably it’s highest ever in 2015.
But as the tragic event falls further and further into history, will the ANZACs continue to get the tributes they deserve?
Well that responsibility will come down to our youth. Most Gen Y’ers won’t have had a great grandparent who served in World War 1, so the stories and history must be passed on through the generations.
The reason why we stop work on ANZAC Day needs to be entrenched in their hearts and minds. It’s more than just another Australia Day. It’s definitely not a day to just get drunk and make a fool of ourselves. It’s a day to thank those who made the ultimate sacrifice for the rest of us.
So many of the ANZAC soldiers that were lost on that fateful day at Gallipoli were 18 years old, some even younger. It’s something so hard to comprehend that no Hollywood movie could do it justice. They were literally kids who killed for this nation. The least the children of today could do is remember them. To go on one day tell their children. The ANZAC story should be told forever.
This short film made by Miranda Public School about two childhood mates who went to Gallipoli puts faith in that cause. If it doesn’t get the hairs on the back of the neck standing up or maybe even draw a tear or too, nothing will!
A great ANZAC Day tradition is to bake ANZAC Biscuits. To see the history of the famous Aussie biscuit click here. If you would like to make some of your own, check out the recipe below.
ANZAC Biscuit Recipe
150g (1 cup) plain flour
90g (1 cup) rolled oats (see Notes)
85g (1 cup) desiccated coconut
100g (1/2 cup, firmly packed) brown sugar
55g (1/4 cup) caster sugar
2 tablespoons golden syrup
2 tablespoons water
1/2 teaspoon bicarbonate of soda
Step 1 – Preheat oven to 160°C. Line two baking trays with non-stick baking paper.
Step 2 – Combine flour, oats, coconut and combined sugar in a large bowl.
Step 3 – Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
Step 4 – Roll level tablespoons of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.
ANZAC DAY AT LANTERN CLUB
Lantern Club will have an ANZAC Day service at 11am on April 25. The service will be Roselands Flames Bowling Club’s Graham Clayton.
The 20 min short service will include a playing of the Last post and laying wreathes.
A special lunch will be available at MÀZi afterwards.
© Lantern Club, Roselands