Key Points
- ANZAC, which means Australia and New Zealand Army Corps, falls on the 25th of April each year.
- Rosemary is an ancient symbol of remembrance and fidelity and is a symbol of ANZAC.
- A recipe for Chicken Adobo ala Rosemary is shared..
A brief history
ANZAC, which means Australia and New Zealand Army Corps, falls on the 25th of April each year and is a national day of remembrance in both countries.
The date is the anniversary when Australian and New Zealand soldiers landed on Gallipoli at dawn in 1915, marking the first major military action fought by Australian and New Zealand forces during the first World War.
Approximately 70,000 soldiers landed in Gallipoli of which more than 20,000 were Australian and New Zealand soldiers.
ANZAC Day was officially named in 1916 by acting prime minister George Pearce.
Today we speak of ANZAC tradition to mean the ideals of courage, endurance and mateship that are still relevant to this day. Across the country, commemorative services are held at war memorials at dawn.
Rosemary
Rosemary is an ancient symbol of remembrance and fidelity and is a symbol of ANZAC.
This aromatic herb grows wild on the Gallipoli Peninsula in Turkiye, where the ANZACs fought in WW1. In ancient times, this herb is believed to strengthen memory.
To this day, a sprig of rosemary is worn every Anzac Day to remember the Australians who served in the war. ANZAC Day is a chance to learn about Australian respect for service, sacrifice and mateship.
Chicken Adobo ala Rosemary
Ingredients:
1 kg chicken pieces
2 tablespoons olive oil
5 cloves garlic
½ teaspoon whole black peppercorns
¼ cup light soy sauce
¼ cup white wine vinegar
¼ cup water
1 teaspoon raw sugar
2-3 sprigs rosemary
Procedure:
1. Sear the chicken pieces in the pan with the olive oil, until brown. Set aside.
2. In the same pan, add the garlic and cook until soft.
3. Add the soy sauce, then the vinegar and let it steam for a minute.
4. Add the chicken pieces back in the pan and add water, sugar and peppercorns, bring it to a boil.
5. Add the rosemary, then cover with a lid.
6. Turn the heat to medium-low and let it simmer for 20-30 minutes.
7. Serve with rice.
