Anzac biscuits with the addition of apricots and raisins might just become a family favourite. Photo / Getty Images
Anzac biscuits with the addition of apricots and raisins might just become a family favourite. Photo / Getty Images
Whether you’re up with the dawn services or take the opportunity to sleep in on a weekday, Anzac Day is a chance to share good home-cooked food with family and friends.
From Anzac biscuits - crispy or chewy - to a flavoursome pork belly with roast apples and a warmingcrumble that makes the most of seasonal fruit, here are five great recipes to try that may just become annual favourites.
Granola
If you make it the night before, you have an absolute right to stand at the open fridge door and scoff a bit before heading to an early-morning Anzac Day parade. You’ll be home again by 6am anyway to cover your tracks and serve it up as a delightful breakfast for your family too.
Annabel Langbein’s gourmet granola uses vanilla, nuts and dried fruit and also works as a dessert.
Granola can last for weeks and work as a breakfast or dessert element. Photo / Getty Images
Extra crispy Anzac biscuits
There are two camps when it comes to biscuits: chewy or crispy. If you’re in the latter, you’ll love this crunchy number from Kathy Paterson that includes apricots and raisins.
Anzac biscuits can be made crisp by putting them back in the oven for a little longer. Photo / Getty Images
Chewy Anzac biscuits
For those who are skewed towards a biscuit with chew, these Anzac cookies from Karena & Kasey Bird are just the ticket. What’s more, they recommend using them to sandwich wads of rum and raisin ice cream between.
Elevate your Anzac biscuits by turning them into ice cream sandwiches. Photo / Doug Sherring
Pork belly with roasted apples
If Anzac poses a particularly long day for you and it’s feeling like a while since that 6am granola for breakfast, get stuck into this pork belly. Serve it sliced on warm buns for lunch or as an impressive dish to put on the dinner table.
Impress your family this Anzac Day with a home-cooked meal. Photo / Deborah Aspray
Anzac crumble
As winter’s chill seeps in, warming puddings will be a welcome note to end a meal on. Allyson Gofton’s Anzac crumble uses poached seasonal fruit - ideal if you’ve found yourself with a glut of feijoas recently.
