Annabel Langbein: Anzac day sweets (+ recipes)
Recently I've been on a little tiki tour of the North Island, visiting small towns and seeing some of the tourist sights in between book signings to promote my new book Essential Annabel Langbein. It's been great to get off the beaten track and take in the beauty of it all - postcard views at every turn. It all seems so benevolent. Being here, it's pretty much impossible to comprehend the war and terror going on outside in the world.
And yet if you look long enough and hard enough you will find reminders of the loss our people suffered in two world wars. Standing silent witness, cast in stone and steel, more than 1000 memorials stretch the length and breadth of the country, each bearing the names of those who lost their lives in these wars.
Travelling through the remote King Country, there are 14 such war memorials, some in hamlets so small you could blink and miss them. Eighteen names are listed on the obelisk in tiny Pio Pio, several sharing the same surname - brothers or cousins. Otorohanga's war memorial is a tad bigger, another square obelisk, this one sharing the names of 58 men who fought and died.
Which is why Anzac Day is so important, a day when we stop, and remember and honour those who gave their lives that we might be free. In remembrance, we bake for those we care about.
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips — on sale at Paper Plus, Whitcoulls, The Warehouse and all good bookstores or visit annabel-langbein.com