April 18, 2007
The Spouse and I returned to New Zealand for Easter to catch up with our respective mothers – and to brush up on our Kiwi accents. Ever since we moved to Australia the most frequent comment we get when we say we’re Kiwis is: “But you don’t have a Kiwi accent.” I am a bit mystified as to what sort of accents we do have.
Early down the track The Spouse’s work colleagues played a cute joke on him. He was at a management meeting and someone had doctored the figures in a report so he had to say “Six thousand, six hundred and sixty six.” He’s no sooner uttered the words and he knew he’d been had. Aussies maintain Kiwis say sex instead of six (which, incidentally, they pronounce “seeks”).
I tried listening to Kiwis on the radio and TV when back in Wellington. But apart from the occasional “halth” or “hulth” for health, I didn’t feel they were speaking a foreign language.
Maybe, as my maternal grandfather was born in Melbourne, I am bi-lingual. There’s a thought.
Anyway, the ties between Australians and New Zealanders have always been pretty strong – except when we play one another at sport.
On April 25 we both mark Anzac Day when we remember our war dead. I’ve previously written about the significance of Anzac Day. When I was back visiting my mother we browsed through a couple of her old hand-written recipe books and I came across a recipe for Anzac biscuits and I’ve just put it to the test whipping up a batch for The Spouse and sons.
The original was measured in cups, apart from the butter which was by weight (4 ounces). Butter wrappers were marked off in 2-ounce portions so weighing wasn’t necessary. The method was brief, obviously written by one experienced baker for another. I used a metric cup, adjusted the butter quantity, and the results were great. In fact I don’t think there’ll be any left for Anzac Day…
1 cup flour
Mix dry ingredients. Melt together butter and golden syrup. Pour boiling water over soda and add to butter. Make a well in the dry ingredients and stir in the liquid. Form the mix into mounds on a soup spoon and slide onto baking paper on a baking sheet. Cook till golden - about 15 minutes at 170C.
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