There are few better ways to start the weekend than watching the sunrise over the sea with great company. The golden morning light, the soft sound of waves washing up against the rocks, the end of the dawn chorus. Plus a gorgeous early morning bike ride to the Jetty. Feeling at peace.
The sun came up as we meandered around the foreshore, taking photos of the sea, the sun, the wildlife and each other. We ran into Georgie’s dad and family friends, who were off on an early morning fishing adventure. We waved goodbye, watching them sail off on their search for tuna. Then we settled down on the cliffs to watch the tide come in. Finally, we conceded to our rumbling tummies, and had some breakfast: coffee from Jay’s Coffee Bar and No-Bake Granola Cookies from Top With Cinnamon’s cookbook.
Today, in Australia and New Zealand, it’s ANZAC (Australian and New Zealand Army Corps) day. Every year on this day Australians and New Zealanders commemorate the Anzac landing at Gallipoli in World War I.
In the weeks preceding the 25th April the supermarket shelves overflow with Anzac biscuits, slices and related memorabilia. Cupboards are stocked with oats, desiccated coconut and golden syrup, ready to whip up a storm.
Our kitchens were no exceptions. In our first attempt at the slice we were so preoccupied in taking photos that we forgot to add the brown sugar. So… the first attempt became the topping for apple crumble. Second time around we made sure we added the sugar, and the result was a lovely, golden Anzac slice.
In the cool of the late afternoon, we meandered back down to the foreshore, armed with sarongs, Anzac slice and grapefruit lemonade. In the shade of the banyan trees we nibbled away, and once again relished the natural beauty of Nightcliff’s wonderful foreshore.
Whilst we enjoyed our picnic, some fellow picnickers pointed out a pair of sleeping tawny frogmouth owls. We thought they were too cute not to include.
MAKES 20 MEDIUM-SIZED SQUARES
TIME: 45 MIN – 5 MIN PREP, 30 MIN COOKING, 10 MIN COOLING
1 cup plain flour
1 cup rolled oats
1 cup brown sugar
3/4 cup desiccated coconut
125g butter, melted
2 tbsp golden syrup
1/2 tsp bicarbonate of soda
1 tbsp (20ml) boiling water
Preheat oven to 150oC (300F).
In a large bowl, mix flour, oats, sugar, coconut, butter and golden syrup. Add the bicarbonate of soda and boiling water, and stir until well combined.
Line a medium-sized slice tin with baking paper. Pour in mixture and smooth down the top.
Bake until golden, or for approximately 30 min. Once cooked, let it sit in the tin for 5 min before transferring to cooling rack for a further 5 min. Serve warm in the shade of a tree by the beach.
BECKY AND GEORGIE
Just incase you thought we had forgotten about them, the fishermen returned home tunaless. They did however sport 6 large spotted mackerels. Guess whose freezer will be full for months!?