is held every year on January 26th & is a national holiday, & a day to celabrate All things Australian.Aussies set sickie record before Australia Day
January 26, 2010.
Australia has set a new record for sickies.
A RECORD 500,000 workers took a sickie yesterday to celebrate Australia Day and have earned the reputation of "un-Australian bums".
The four-day weekend some Australians have given themselves has cost the nation about $450 million.
And another 100,000 are expected to take tomorrow off as they wake with Australia Day hangovers.Sam Kekovich to ask the U.N. to declare Jan 26 International Australia Day in his 2010 address http://www.youtube.com/watch?v=VHH0Ebke-lU
Sam Kekovich's Address To The Nation - 2009 http://www.youtube.com/watch?v=73PjxbS-pXM
Eat Lamb during "Australia Week 08" (Sam Kekovich)http://www.youtube.com/watch?v=FPGSs56lZEQ
Australia Day Lamb Ad 2007http://www.youtube.com/watch?v=SkUnemSg3dg
Sam Kekovich Eat Lamb on Australia Day 2006http://www.youtube.com/watch?v=a3w2xHOkhmY
Sam Kekovich Australia Day Message 2005http://www.youtube.com/watch?v=AFoyiw6LpE0Tips for the Perfect Australia Day BBQ
CELEBRATE THE TRUE AUSTRALIAN WAY AND SERVE LAMB THIS AUSTRALIA DAY
Australia Day is a time when our nation comes together and proudly celebrates all that’s great about Australia - an enviable climate, diverse mix of cultures and some of the freshest food in the world. And nothing brings family and friends together better than a good Aussie Lamb barbecue.
The barbecue has become something of an Australian icon & what could be a more patriotic feast this Australia Day?
So whether it is a Lamb chop on the barbecue or an all Australian Lamb burger, make sure you serve Lamb this Australia Day - anything else would be unAustralian. These mouth watering recipes and helpful tips will get you started.
Tips for perfectly barbecued beef and lamb
1. Ensure the barbecue is hot before you cook; the meat should sizzle as it makes contact with the plate or grill. The hand test can give you a good sense of how hot the grill or barbecue plate is. Hold your outstretched palm about 6cm from the heat. If you can only hold it above the heat for around a second it means it's too hot. If you can hold your hand above the heat for 3 to 4 seconds it’s at a moderately high temperature, which is perfect for barbecuing. Any longer, say 8 seconds then the heat is too low.
2. Coat the meat in oil instead of adding oil to the barbecue grill or hotplate. If the meat has been marinated lightly pat it dry with absorbent paper (this helps the meat brown rather than stew). If too much marinade on meat it won’t touch hot surface of BBQ. Marinated meat need to be treated differently. Don’t pour marinade over the meat while it’s cooking, this makes the meat stew and causes flare-ups. You can brush the meat with a little of the marinade as it cooks. Better to be safe than sorry so always pour any marinade into a saucepan and bring to the boil, boil 5 minutes this will kill any bacteria from the raw meat. Then use to base the meat.
3. Let the meat cook on one side until moisture appears, then turn once only. Use tongs rather than a barbecue fork to turn the meat as a fork will pierce the meat and drain the juices leaving it dry & tough.
4. Rest the meat for at least half the time it has been cooking. Eg if cooked 8 minutes then rest for at least 4. This allows the juices to settle so they don’t run over board or plate when you cut the meat.
5. Don't crowd the flat-plate or char-grill plate when you barbecue. This reduces the heat and the meat will then release juices and begin to stew. Best Lamb cuts for your Australia Day barbecue
•Lamb chops (choose from loin, leg and chump chops)
•Lamb eye of shortloin/backstrap
•Lamb steaks (round or topside)
•Lamb spare ribs Lamb cutlets with bean salad
Preparation time: 15 minutes
Cooking time: 15 minutes
12 Lamb cutlets, frenched
a little olive oil
sea salt and freshly ground pepper
roasted tomatoes to serve (optional)
For the bean salad
1 red onion, finely shredded
400g can of cannellini beans, drained
Finely grated rind and juice of one lemon
¼ cup parsley leaves
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1. Brush each cutlet lightly with oil. Season each. Preheat a barbecue or char-grill pan to hot before adding the cutlets.
2. Cook the Lamb cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only. Remove cutlets from the heat, loosely cover with foil and rest them for two minutes before serving.
3. To make the bean salad, combine all ingredients and mix well.
4. Serve cutlets with the bean salad and roasted tomatoes. Lamb fillets with pumpkin, feta and olive salad
Preparation time: 20 minutes
Cooking time: 20 minutes
8 Lamb fillets/tenderloins
1 tbsp sesame oil
500g of jap pumpkin, cut into small chunks
200g baby spinach leaves
100g feta, crumbled
¼ cup black olives
a little extra olive oil
1. Brush the Lamb fillets with sesame oil. Preheat the oven to 220ºC. Toss the pumpkin with olive oil and a little sea salt, roast for about 20 minutes.
2. Preheat a non-stick pan to moderately hot. Keep the heat at moderately high. Cook one side of the Lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side. You may need to turn the fillets three times so all sides are browned.
3. Test for doneness with tongs. Remove Lamb from heat, loosely cover with foil and rest them for two minutes before serving.
4. To serve slice Lamb thinly. Place spinach leaves on a plate, add a little roasted pumpkin, sprinkle with crumbled feta and black olives, dress with a little of extra olive oil. Place sliced Lamb on top. Australia Day Lamb burgers
Preparation time: 10 minutes
Cooking time: 12 minutes
600g Lamb mince
4 spring onions, finely sliced
1 cup soft white breadcrumbs
150g feta cheese, crumbled
2 garlic cloves, crushed
2 tbsp chopped fresh mint
spray olive oil
1 medium tub of tabouli
1 Turkish bread loaf cut into 6 even pieces
1. Combine Lamb mince, spring onions, breadcrumbs, feta, garlic, mint and egg. Mix until well combined. Shape into six even-sized burgers.
2. Spray burgers sparingly with oil before cooking. Preheat a non-stick pan or barbecue until moderately hot before adding the burgers; they should sizzle when you place them on the heat. Cook for four to six minutes on each side, turn them once only.
3. Slice Turkish bread pieces in half horizontally and grill or toast until lightly browned. Place burgers on toasted bread with tabouli and lettuce. Serve immediately. Lamb wraps - great for the kids!
Preparation time: 10 minutes
Cooking time: 10 minutes
8 Lamb topside or round steaks
a little oil
4 Lebanese round breads
¼ cup (60g) peanut butter or cream cheese
1 large carrot, grated
½ cup sultanas
1. Brush Lamb steaks with oil. Preheat a char-grill pan or barbecue to moderately hot.
2. Cook steaks on first side until moisture appears, turn and cook until done to your liking. Remove steaks from heat, loosely cover with foil and rest them for two minutes before serving.
3. To serve slice Lamb thinly. Spread each Lebanese bread round with peanut butter or cream cheese. Place sliced Lamb on one end of each bread, top each with the carrot, sultanas and lettuce. Roll up tightly. Best beef cuts for barbecuing
Rib eye/scotch fillet, sirloin/porterhouse/New York,
beef spare ribs
mince for burgers