The Anzac Biscuit
- Nutritional boost for soldiers in WWI
- Named after Lord Lamington
- Honour the 1935 Australian visit of Russian ballerina, Anna Pavlova.
- A long love affair with meat, great weather and the outdoors puts the barbecue among our favourite cooking methods – and it is a great boost for makers of novelty aprons for men.
- This much-loved spread was invented in 1923 by Melbourne scientist Dr Cyril Callister as a way to exploit the yeast left over from beer production.
- Although it has British origins, we have commandeered the meat pie as our own. In keeping with our new health awareness, the modern-day pie meets stricter criteria of less saturated fat, salt and kilojoules.