His birthday wasn't picked from the barrel. He was conscripted anyway
Like other Australian men of his age in those Vietnam War days, he was subjected to a supposedly random birthday ballot to decide whether he would be called up for compulsory national military service.
When the marbles were drawn from a barrel in the secret National Service Scheme lottery, his birthday was not chosen.
This meant Curtin was – or should have been – freed from being conscripted into national service.
But he wouldn't know that for another two decades.
By a bureaucratic catch 22, still unexplained more than half a century later, he received a letter ordering him to present himself for a medical examination, after which he was drafted into the army.
He was bussed into Puckapunyal Army Base near Seymour, 109 kilometres north of Melbourne, for basic training on April 23, 1969.
It was an official blunder that would turn Curtin's life upside down and would lead, he says, to psychological and physical problems that still plague him.
'Prior to my army service, I was a happy, carefree man, [I] loved life. But 11 months in the army destroyed my endeavour to live my dreams,' he says.
Now aged 78, Curtin, from Mornington in Melbourne's south-east, is pursuing compensation from the federal government for what he considers his stolen youth and for his PTSD diagnosis.
An investigation into his case reveals that the results of the first 11 of the 16 national service ballots – between 1964 and 1970 – were a closely guarded secret.
The department that ran the ballot did not even share with the army the details of birthdates chosen – only names – meaning no cross-checking for accuracy occurred.
The list of birthdays chosen, now kept at the National Archives of Australia, remained secret until it was quietly published in 1997.
The list revealed that in what was known as ballot number 5, held on March 10, 1967, Curtin's birthdate of March 29, 1947, was not chosen.
In a twist that all but ensures the mystery of why he was wrongly called up will never be satisfactorily solved, the department that ran the ballot was dissolved in 1972, and no agency these days bears historical responsibility for the national service scheme.
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Curtin said he had been told he was the only former 'nasho' – as national service conscripts were known at the time – who had checked the birthday list held by National Archives.
He is not the first, however, to suspect the call-up was scammed from within.
Four years before former deputy prime minister Tim Fischer died, he told this masthead that he suspected the call-up was rigged. His concern was that many of those whose birthdays were chosen and were eligible were not called in for conscription.
Fischer himself was conscripted into the Army and sent to Vietnam, where he was seriously wounded in 1968.
'It appears some person within the system played God big time,' Fischer said.
Curtin worries about how many of the other 63,734 young Australian men conscripted between 1964 and 1972 might have been wrongly forced to serve in the military despite their birthdays not being chosen in the ballot.
'Can anyone believe I was the only one of 63,000?' he says.
About 15,300 of those conscripts were sent to fight in the Vietnam War. More than 200 of them died and at least 1200 were wounded.
This was seriously disproportionate to their numbers. Nashos made up just 30 per cent of the Australians who served in Vietnam. But they made up almost 40 per cent of the 520 who died. They accounted for about 60 per cent of those wounded.
'Imagine what parents might have suffered if they were to have discovered their dead son had been sent away even though he should never have been conscripted?' Curtin says.
Though he was medically discharged from the army in 1970 before he could be sent to Vietnam, he was shocked to learn only last year that his discharge was because he had been diagnosed with psychological problems.
It didn't help that when he returned from the Army to his job as a printer at The Age, he was assigned to lowly jobs – despite having previously been a star apprentice – and subjected to bullying and disdain.
He was the last of four generations of Curtin men to work at The Age, and he'd been given the unusual honour of working as a linotype operator in his third year of a five-year apprenticeship.
But when he returned from the Army, he was denied his old job on the night shift and was assigned to 'the bottom of the list': the day shift as a hand compositor.
'Just because I was a nasho, I was caught up in the anti-Vietnam War abuse,' he says.
' The Age and the union those days were very anti-war, and people at work would whisper things like 'how many women did you rape over there, how many children did you kill?' It was shocking – and I hadn't even been to Vietnam,' he says. 'I got into fights and became very angry.
'And then, 20 years later, I discovered I shouldn't have been called up in the first place.'
Curtin spent his post-army years given to regular outbursts of anger, he says, which caused him to move from job to job for years, often with intervening periods of three months of unemployment.
Eventually, he enjoyed success in advertising and publishing, but his emotional problems did not abate.
'I never understood why I was always so angry,' he says.
His doctor prescribed Valium and sleeping tablets for anxiety as early as 1971, and he has been taking medication for PTSD for the past five years.
But only last year, when the Veterans Affairs Department looked into Curtin's case, did he discover mental illness was the official reason for being discharged from the army.
The department wrote to him in June 2024 to deny responsibility for a physical injury arising from a broken ankle, which he had believed all along was the reason for his medical discharge.
The letter stated that the medical board overseeing his discharge had found no incapacity related to his ankle condition.
'It appears from this same report that the medical discharge was based on psychological factors,' the department's letter stated.
Curtin was furious.
'I had to suffer for 54 years before they let me know I had psychological issues – PTSD – from the start,' Curtin says.
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Curtin says his physical problems began almost immediately after being drafted into the army.
He was given boots that were too small for his size 13 feet with a high instep. Marching became agony.
He had suffered a broken right ankle twice while playing football, in 1965 and 1967.
'After some weeks, my right ankle was sore and swollen, but I was told by an NCO [non-commissioned officer] to 'suck it up',' he says.
After being posted to the School of Military Engineering at Casula, Sydney, Curtin says he began suffering nightmares and anxiety, and started sleepwalking – something that had not occurred since he was a child at boarding school.
While being trained for tunnel-clearing and bomb disposal, his nightmares involved being blown up and his body left in Vietnam.
All these years later, he is still battling his way through a bureaucratic run-around in the belief his claim for compensation should be an 'open and shut case'.
Three years ago, the then Morrison government's minister for veterans' affairs, Andrew Gee, acknowledged by letter that Curtin should not have been drafted.
'I regret I am not able to explain why Mr Curtin was conscripted when his birthdate was not drawn as part of the ballot,' Gee wrote.
'I would like to take this opportunity to thank Mr Curtin for his service and sacrifice in the service of his country in the Army during a tumultuous period in our history.'
He suggested Curtin contact the Federal Ombudsman, who declined to assist.
In August 2023, Curtin received advice from the latest Minister for Veterans' Affairs, Matt Keogh.
Keogh wrote that though 'no single authority exists that could address concerns about wrongful conscription', Curtin could apply for compensation for 'detriment caused by defective administration', this time through the Finance Department.
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However, this masthead has since learned that the Department of Employment and Workplace Relations, which inherited some of the functions of the long-defunct department that ran the national service scheme, is looking into Curtin's case.
Curtin confirmed he had been contacted by the department and hoped his case might reach a conclusion soon.
As another Anzac Day passes, he waits for justice, filled with old questions about what his life might have been if some anonymous public servant had taken more care about choosing those to be forcibly drafted into a wartime army.
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11 hours ago
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In this beautiful book, master pastry chef Christopher Thé shares his recipes and tips for standout modern cakes, bread and pastries that are defined by the Australian landscape and its distinctive produce. Equipment: 20 x 10cm loaf (bar) tin Ingredients Banana bread Caramel miso buttercream To garnish Substitutions Method Preheat the oven to 160C. Grease and line the loaf tin. To make the banana bread, sift the self-raising our into a large bowl, add the sugar and spices and mix well. Add the egg, milk, half the melted butter, the banana and vanilla. Stir with a wooden spoon until just combined - the mix should not be completely smooth and still have lumps of banana visible. Pour the mixture into the tin and bake for 30-35 minutes, or until a skewer inserted in the middle of the cake comes out clean. Immediately brush the loaf with the remaining melted butter and sprinkle with the cinnamon myrtle sugar. For the caramel miso buttercream, add the caster sugar to a saucepan with 60g water and brush the side of the pan with water until there are no sugar crystals above the water line. Bring to the boil over a high heat and allow to go to a light caramel colour. Turn off the heat and stand by with the cream while the caramel continues to cook to a deep brown colour. This should take about 10 minutes. Add the cream and whisk to combine. Add the miso paste and whisk until incorporated, then pour into a heatproof container and refrigerate until cool. Add the butter and half the icing sugar to a stand mixer fitted with the paddle attachment and beat on medium speed until light. Slowly pour in the miso caramel while whisking, then add the remaining icing sugar until the desired consistency is achieved. Transfer to a piping (icing) bag fitted with a plain 8mm nozzle. To serve, cut a slice of banana bread and lay it on a plate. Pipe on small dots of miso caramel buttercream, then sprinkle with dried red seaweed akes. Garnish with toasted macadamia nut pieces and nasturtiums, or whatever flowers are in season. Serves 6 Ingredients Madeleines Lemon myrtle tea Substitutions Method Preheat the oven to 210°C. For the madeleines, melt the butter gently in a saucepan until the sediment separates. Discard any foam that floats to the surface and decant the yellow butter, leaving any white liquid behind. You should be left with approximately 90g of clarified butter. Add this to the honey, mix well and allow to cool. Sift the our with the baking powder into a bowl. Whip the eggs with the sugar on high speed in a stand mixer fitted with the whisk attachment until firm (or when the mixture holds its shape for 10-20 seconds when the whisk is pulled out). Fold in the our and baking powder, salt and lemon myrtle, then the butter and honey. Transfer the mixture to a piping (icing) bag fitted with a plain nozzle. Brush the madeleine tray or moulds with extra melted butter and dust with our. Pipe in the mixture, filling the moulds three-quarters full. Bake for 5 minutes, or until golden. Allow to cool slightly before unmoulding. While the madeleines are baking, make the lemon myrtle tea. Boil 125g water in a saucepan, sprinkle in the sugar and return to the boil. Add the lemon and cinnamon myrtle leaves and allow to cool, then add the lemon juice. Garnish the tea with the elderflowers before serving with the madeleines on the side. Makes 16 madeleines Ingredients Lilly pilly plum jam Ricotta filling Butter, for brushing Substitutions Method For the jam, add the sugar to the plums in a bowl, mix well and allow to macerate for about 30 minutes. Add 125g of water, transfer to a saucepan and cook until the fruit has dissolved and the temperature reads 106 °C, then remove from the heat. Add the lilly pillies, lemon juice and vanilla bean pod and seeds, mix well and allow to sit for about 15 minutes. This gives the fruit a chance to candy without the jam losing too much moisture. Return to medium heat and bring the temperature back up to 106 °C. Test the jam's setting point using a cold saucer. To make the ricotta filling, drain the ricotta of excess liquid, place in a bowl and beat in the flour. In a stand mixer tted with the whisk attachment, whip the egg whites until opaque, then add the caster sugar and whip to soft peaks, about 6 minutes. Fold through the ricotta mixture and set aside. To make the butter for brushing, put the vanilla seeds in a small saucepan. Add the vanilla bean, butter and caster sugar and melt over a low heat until homogeneous. Allow to cool, then whisk in the egg yolks. Preheat the oven to 200 °C. To pull the strudel dough, drape a clean tablecloth over a table and lightly dust it with our. Dust the dough with our and atten it as thin as possible with your fingertips, then pick it up and drape it over your arm. Bounce the dough gently to allow gravity to pull the ends downwards, thinning the dough. Briskly turn the dough 90 degrees and flip it onto your other arm. Bounce the dough again gently to allow it to stretch thinner. Repeat until the dough almost reaches the ground. This is when we can finish stretching the dough on the table. Lay the dough on the tablecloth and pull it gently, teasing it out from the edges as you move around the table. Avoid stretching the already thin centre any further, or it will be too thin to hold the filling and your strudel may burst when baked. Keep going until the strudel covers the whole tablecloth and is thin enough to see through. Brush the dough with the prepared butter. Allow it to air-dry long enough that it loses its ability to stretch, but not so long that it will be dry when worked. Transfer the ricotta mix down one side of the pastry, leaving a 2 cm (3/4 in) gap at each end. Remove the vanilla bean pod from the lilly pilly plum jam, and spoon the jam and the cherries over the ricotta, then sprinkle on the sliced almonds. Pick up the long edge of the tablecloth and loosely roll up the strudel. Don't roll it up too tightly, or all your thin layers may fuse into one thick layer, undoing all your hard work. Finish with the seam side down. Crimp the ends and transfer to a baking tray lined with baking paper, snaking up and down if necessary. You may need to enlist a helper at this point to prevent the strudel from tearing. Brush the top with more butter. Bake for 30 minutes, or until golden. Leave to cool completely, then dust with icing sugar before cutting and serving. Makes 1 strudel / serves 12 Ingredients Eucalyptus ganache Face icing Substitutions Method Prepare four baking trays with silicone baking mats. You can bake in two rounds if you have only two trays. For the macarons, add 160g (approx. 5) of the egg whites, the icing sugar, almond meal and charcoal powder to a bowl and mix well with a spatula to form a paste. Set aside. Place 100g of water in a small saucepan with the caster sugar and brush the side of the pan with water until there are no grains of sugar above the water line. Heat over high heat until the syrup reaches 112°C on a cooking thermometer. Place the remaining egg whites in a stand mixer fitted with the whisk attachment and whip to soft peaks. Bring the syrup to 116 °C and pour into the whipped egg whites in a slow stream while mixing on high speed. Allow the mixer to run at high speed for another couple of minutes, then turn down to medium speed. Whip until the meringue has cooled enough to pipe, has thickened and become shiny. Preheat the oven to 150°C. Fold the meringue into the paste with a rubber spatula, then gently beat the mixture to loosen it until it is the correct consistency for piping; when you pipe, the mix should flow but not be too runny. Transfer the meringue to a piping (icing) bag fitted with a plain nozzle and start by piping a large circle for the koala's head and smaller circles on each side for the ears. Once you have piped the whole tray, pick up the tray and tap the bottom on your benchtop to remove any peaks in the meringue. Leave to sit for 30 minutes to allow the macarons to dry before baking. Bake for 12 minutes, then remove from the oven and allow to cool on the tray before releasing. For the eucalyptus ganache, bring the cream to the boil in a small saucepan. Add the chocolate and butter to a heatproof bowl and pour the boiling cream over the top. Allow to sit for a minute, add the eucalyptus oil, then gently mix with a rubber spatula until homogeneous. Leave to cool before loading into a piping bag fitted with a plain nozzle. For the face icing, add the icing sugar, charcoal powder and meringue powder to a coffee mug, then add 45g water. Mix with a teaspoon until the icing is stiff. Continue to add drops of water until you reach a consistency where the icing can be piped in rm lines. If the icing is too runny to pipe, add more icing sugar and mix again. You may need to add more charcoal powder to darken the colour, too. To assemble, arrange the macarons in pairs that match in size and shape. Pipe a ball of eucalyptus ganache on the bottom of a head, and one on each ear. Sandwich with another cookie and pipe on a face. Makes 24 macarons Ingredients Substitutions Method To make the cinnamon myrtle sugar, grind the cinnamon myrtle leaves to a powder in a spice grinder. Add to a bowl with the sugar and cinnamon and mix together well. In this beautiful book, master pastry chef Christopher Thé shares his recipes and tips for standout modern cakes, bread and pastries that are defined by the Australian landscape and its distinctive produce. Equipment: 20 x 10cm loaf (bar) tin Ingredients Banana bread Caramel miso buttercream To garnish Substitutions Method Preheat the oven to 160C. Grease and line the loaf tin. To make the banana bread, sift the self-raising our into a large bowl, add the sugar and spices and mix well. Add the egg, milk, half the melted butter, the banana and vanilla. Stir with a wooden spoon until just combined - the mix should not be completely smooth and still have lumps of banana visible. Pour the mixture into the tin and bake for 30-35 minutes, or until a skewer inserted in the middle of the cake comes out clean. Immediately brush the loaf with the remaining melted butter and sprinkle with the cinnamon myrtle sugar. For the caramel miso buttercream, add the caster sugar to a saucepan with 60g water and brush the side of the pan with water until there are no sugar crystals above the water line. Bring to the boil over a high heat and allow to go to a light caramel colour. Turn off the heat and stand by with the cream while the caramel continues to cook to a deep brown colour. This should take about 10 minutes. Add the cream and whisk to combine. Add the miso paste and whisk until incorporated, then pour into a heatproof container and refrigerate until cool. Add the butter and half the icing sugar to a stand mixer fitted with the paddle attachment and beat on medium speed until light. Slowly pour in the miso caramel while whisking, then add the remaining icing sugar until the desired consistency is achieved. Transfer to a piping (icing) bag fitted with a plain 8mm nozzle. To serve, cut a slice of banana bread and lay it on a plate. Pipe on small dots of miso caramel buttercream, then sprinkle with dried red seaweed akes. Garnish with toasted macadamia nut pieces and nasturtiums, or whatever flowers are in season. Serves 6 Ingredients Madeleines Lemon myrtle tea Substitutions Method Preheat the oven to 210°C. For the madeleines, melt the butter gently in a saucepan until the sediment separates. Discard any foam that floats to the surface and decant the yellow butter, leaving any white liquid behind. You should be left with approximately 90g of clarified butter. Add this to the honey, mix well and allow to cool. Sift the our with the baking powder into a bowl. Whip the eggs with the sugar on high speed in a stand mixer fitted with the whisk attachment until firm (or when the mixture holds its shape for 10-20 seconds when the whisk is pulled out). Fold in the our and baking powder, salt and lemon myrtle, then the butter and honey. Transfer the mixture to a piping (icing) bag fitted with a plain nozzle. Brush the madeleine tray or moulds with extra melted butter and dust with our. Pipe in the mixture, filling the moulds three-quarters full. Bake for 5 minutes, or until golden. Allow to cool slightly before unmoulding. While the madeleines are baking, make the lemon myrtle tea. Boil 125g water in a saucepan, sprinkle in the sugar and return to the boil. Add the lemon and cinnamon myrtle leaves and allow to cool, then add the lemon juice. Garnish the tea with the elderflowers before serving with the madeleines on the side. Makes 16 madeleines Ingredients Lilly pilly plum jam Ricotta filling Butter, for brushing Substitutions Method For the jam, add the sugar to the plums in a bowl, mix well and allow to macerate for about 30 minutes. Add 125g of water, transfer to a saucepan and cook until the fruit has dissolved and the temperature reads 106 °C, then remove from the heat. Add the lilly pillies, lemon juice and vanilla bean pod and seeds, mix well and allow to sit for about 15 minutes. This gives the fruit a chance to candy without the jam losing too much moisture. Return to medium heat and bring the temperature back up to 106 °C. Test the jam's setting point using a cold saucer. To make the ricotta filling, drain the ricotta of excess liquid, place in a bowl and beat in the flour. In a stand mixer tted with the whisk attachment, whip the egg whites until opaque, then add the caster sugar and whip to soft peaks, about 6 minutes. Fold through the ricotta mixture and set aside. To make the butter for brushing, put the vanilla seeds in a small saucepan. Add the vanilla bean, butter and caster sugar and melt over a low heat until homogeneous. Allow to cool, then whisk in the egg yolks. Preheat the oven to 200 °C. To pull the strudel dough, drape a clean tablecloth over a table and lightly dust it with our. Dust the dough with our and atten it as thin as possible with your fingertips, then pick it up and drape it over your arm. Bounce the dough gently to allow gravity to pull the ends downwards, thinning the dough. Briskly turn the dough 90 degrees and flip it onto your other arm. Bounce the dough again gently to allow it to stretch thinner. Repeat until the dough almost reaches the ground. This is when we can finish stretching the dough on the table. Lay the dough on the tablecloth and pull it gently, teasing it out from the edges as you move around the table. Avoid stretching the already thin centre any further, or it will be too thin to hold the filling and your strudel may burst when baked. Keep going until the strudel covers the whole tablecloth and is thin enough to see through. Brush the dough with the prepared butter. Allow it to air-dry long enough that it loses its ability to stretch, but not so long that it will be dry when worked. Transfer the ricotta mix down one side of the pastry, leaving a 2 cm (3/4 in) gap at each end. Remove the vanilla bean pod from the lilly pilly plum jam, and spoon the jam and the cherries over the ricotta, then sprinkle on the sliced almonds. Pick up the long edge of the tablecloth and loosely roll up the strudel. Don't roll it up too tightly, or all your thin layers may fuse into one thick layer, undoing all your hard work. Finish with the seam side down. Crimp the ends and transfer to a baking tray lined with baking paper, snaking up and down if necessary. You may need to enlist a helper at this point to prevent the strudel from tearing. Brush the top with more butter. Bake for 30 minutes, or until golden. Leave to cool completely, then dust with icing sugar before cutting and serving. Makes 1 strudel / serves 12 Ingredients Eucalyptus ganache Face icing Substitutions Method Prepare four baking trays with silicone baking mats. You can bake in two rounds if you have only two trays. For the macarons, add 160g (approx. 5) of the egg whites, the icing sugar, almond meal and charcoal powder to a bowl and mix well with a spatula to form a paste. Set aside. Place 100g of water in a small saucepan with the caster sugar and brush the side of the pan with water until there are no grains of sugar above the water line. Heat over high heat until the syrup reaches 112°C on a cooking thermometer. Place the remaining egg whites in a stand mixer fitted with the whisk attachment and whip to soft peaks. Bring the syrup to 116 °C and pour into the whipped egg whites in a slow stream while mixing on high speed. Allow the mixer to run at high speed for another couple of minutes, then turn down to medium speed. Whip until the meringue has cooled enough to pipe, has thickened and become shiny. Preheat the oven to 150°C. Fold the meringue into the paste with a rubber spatula, then gently beat the mixture to loosen it until it is the correct consistency for piping; when you pipe, the mix should flow but not be too runny. Transfer the meringue to a piping (icing) bag fitted with a plain nozzle and start by piping a large circle for the koala's head and smaller circles on each side for the ears. Once you have piped the whole tray, pick up the tray and tap the bottom on your benchtop to remove any peaks in the meringue. Leave to sit for 30 minutes to allow the macarons to dry before baking. Bake for 12 minutes, then remove from the oven and allow to cool on the tray before releasing. For the eucalyptus ganache, bring the cream to the boil in a small saucepan. Add the chocolate and butter to a heatproof bowl and pour the boiling cream over the top. Allow to sit for a minute, add the eucalyptus oil, then gently mix with a rubber spatula until homogeneous. Leave to cool before loading into a piping bag fitted with a plain nozzle. For the face icing, add the icing sugar, charcoal powder and meringue powder to a coffee mug, then add 45g water. Mix with a teaspoon until the icing is stiff. Continue to add drops of water until you reach a consistency where the icing can be piped in rm lines. If the icing is too runny to pipe, add more icing sugar and mix again. You may need to add more charcoal powder to darken the colour, too. To assemble, arrange the macarons in pairs that match in size and shape. Pipe a ball of eucalyptus ganache on the bottom of a head, and one on each ear. Sandwich with another cookie and pipe on a face. Makes 24 macarons Ingredients Substitutions Method To make the cinnamon myrtle sugar, grind the cinnamon myrtle leaves to a powder in a spice grinder. Add to a bowl with the sugar and cinnamon and mix together well. In this beautiful book, master pastry chef Christopher Thé shares his recipes and tips for standout modern cakes, bread and pastries that are defined by the Australian landscape and its distinctive produce. Equipment: 20 x 10cm loaf (bar) tin Ingredients Banana bread Caramel miso buttercream To garnish Substitutions Method Preheat the oven to 160C. Grease and line the loaf tin. To make the banana bread, sift the self-raising our into a large bowl, add the sugar and spices and mix well. Add the egg, milk, half the melted butter, the banana and vanilla. Stir with a wooden spoon until just combined - the mix should not be completely smooth and still have lumps of banana visible. Pour the mixture into the tin and bake for 30-35 minutes, or until a skewer inserted in the middle of the cake comes out clean. Immediately brush the loaf with the remaining melted butter and sprinkle with the cinnamon myrtle sugar. For the caramel miso buttercream, add the caster sugar to a saucepan with 60g water and brush the side of the pan with water until there are no sugar crystals above the water line. Bring to the boil over a high heat and allow to go to a light caramel colour. Turn off the heat and stand by with the cream while the caramel continues to cook to a deep brown colour. This should take about 10 minutes. Add the cream and whisk to combine. Add the miso paste and whisk until incorporated, then pour into a heatproof container and refrigerate until cool. Add the butter and half the icing sugar to a stand mixer fitted with the paddle attachment and beat on medium speed until light. Slowly pour in the miso caramel while whisking, then add the remaining icing sugar until the desired consistency is achieved. Transfer to a piping (icing) bag fitted with a plain 8mm nozzle. To serve, cut a slice of banana bread and lay it on a plate. Pipe on small dots of miso caramel buttercream, then sprinkle with dried red seaweed akes. Garnish with toasted macadamia nut pieces and nasturtiums, or whatever flowers are in season. Serves 6 Ingredients Madeleines Lemon myrtle tea Substitutions Method Preheat the oven to 210°C. For the madeleines, melt the butter gently in a saucepan until the sediment separates. Discard any foam that floats to the surface and decant the yellow butter, leaving any white liquid behind. You should be left with approximately 90g of clarified butter. Add this to the honey, mix well and allow to cool. Sift the our with the baking powder into a bowl. Whip the eggs with the sugar on high speed in a stand mixer fitted with the whisk attachment until firm (or when the mixture holds its shape for 10-20 seconds when the whisk is pulled out). Fold in the our and baking powder, salt and lemon myrtle, then the butter and honey. Transfer the mixture to a piping (icing) bag fitted with a plain nozzle. Brush the madeleine tray or moulds with extra melted butter and dust with our. Pipe in the mixture, filling the moulds three-quarters full. Bake for 5 minutes, or until golden. Allow to cool slightly before unmoulding. While the madeleines are baking, make the lemon myrtle tea. Boil 125g water in a saucepan, sprinkle in the sugar and return to the boil. Add the lemon and cinnamon myrtle leaves and allow to cool, then add the lemon juice. Garnish the tea with the elderflowers before serving with the madeleines on the side. Makes 16 madeleines Ingredients Lilly pilly plum jam Ricotta filling Butter, for brushing Substitutions Method For the jam, add the sugar to the plums in a bowl, mix well and allow to macerate for about 30 minutes. Add 125g of water, transfer to a saucepan and cook until the fruit has dissolved and the temperature reads 106 °C, then remove from the heat. Add the lilly pillies, lemon juice and vanilla bean pod and seeds, mix well and allow to sit for about 15 minutes. This gives the fruit a chance to candy without the jam losing too much moisture. Return to medium heat and bring the temperature back up to 106 °C. Test the jam's setting point using a cold saucer. To make the ricotta filling, drain the ricotta of excess liquid, place in a bowl and beat in the flour. In a stand mixer tted with the whisk attachment, whip the egg whites until opaque, then add the caster sugar and whip to soft peaks, about 6 minutes. Fold through the ricotta mixture and set aside. To make the butter for brushing, put the vanilla seeds in a small saucepan. Add the vanilla bean, butter and caster sugar and melt over a low heat until homogeneous. Allow to cool, then whisk in the egg yolks. Preheat the oven to 200 °C. To pull the strudel dough, drape a clean tablecloth over a table and lightly dust it with our. Dust the dough with our and atten it as thin as possible with your fingertips, then pick it up and drape it over your arm. Bounce the dough gently to allow gravity to pull the ends downwards, thinning the dough. Briskly turn the dough 90 degrees and flip it onto your other arm. Bounce the dough again gently to allow it to stretch thinner. Repeat until the dough almost reaches the ground. This is when we can finish stretching the dough on the table. Lay the dough on the tablecloth and pull it gently, teasing it out from the edges as you move around the table. Avoid stretching the already thin centre any further, or it will be too thin to hold the filling and your strudel may burst when baked. Keep going until the strudel covers the whole tablecloth and is thin enough to see through. Brush the dough with the prepared butter. Allow it to air-dry long enough that it loses its ability to stretch, but not so long that it will be dry when worked. Transfer the ricotta mix down one side of the pastry, leaving a 2 cm (3/4 in) gap at each end. Remove the vanilla bean pod from the lilly pilly plum jam, and spoon the jam and the cherries over the ricotta, then sprinkle on the sliced almonds. Pick up the long edge of the tablecloth and loosely roll up the strudel. Don't roll it up too tightly, or all your thin layers may fuse into one thick layer, undoing all your hard work. Finish with the seam side down. Crimp the ends and transfer to a baking tray lined with baking paper, snaking up and down if necessary. You may need to enlist a helper at this point to prevent the strudel from tearing. Brush the top with more butter. Bake for 30 minutes, or until golden. Leave to cool completely, then dust with icing sugar before cutting and serving. Makes 1 strudel / serves 12 Ingredients Eucalyptus ganache Face icing Substitutions Method Prepare four baking trays with silicone baking mats. You can bake in two rounds if you have only two trays. For the macarons, add 160g (approx. 5) of the egg whites, the icing sugar, almond meal and charcoal powder to a bowl and mix well with a spatula to form a paste. Set aside. Place 100g of water in a small saucepan with the caster sugar and brush the side of the pan with water until there are no grains of sugar above the water line. Heat over high heat until the syrup reaches 112°C on a cooking thermometer. Place the remaining egg whites in a stand mixer fitted with the whisk attachment and whip to soft peaks. Bring the syrup to 116 °C and pour into the whipped egg whites in a slow stream while mixing on high speed. Allow the mixer to run at high speed for another couple of minutes, then turn down to medium speed. Whip until the meringue has cooled enough to pipe, has thickened and become shiny. Preheat the oven to 150°C. Fold the meringue into the paste with a rubber spatula, then gently beat the mixture to loosen it until it is the correct consistency for piping; when you pipe, the mix should flow but not be too runny. Transfer the meringue to a piping (icing) bag fitted with a plain nozzle and start by piping a large circle for the koala's head and smaller circles on each side for the ears. Once you have piped the whole tray, pick up the tray and tap the bottom on your benchtop to remove any peaks in the meringue. Leave to sit for 30 minutes to allow the macarons to dry before baking. Bake for 12 minutes, then remove from the oven and allow to cool on the tray before releasing. For the eucalyptus ganache, bring the cream to the boil in a small saucepan. Add the chocolate and butter to a heatproof bowl and pour the boiling cream over the top. Allow to sit for a minute, add the eucalyptus oil, then gently mix with a rubber spatula until homogeneous. Leave to cool before loading into a piping bag fitted with a plain nozzle. For the face icing, add the icing sugar, charcoal powder and meringue powder to a coffee mug, then add 45g water. Mix with a teaspoon until the icing is stiff. Continue to add drops of water until you reach a consistency where the icing can be piped in rm lines. If the icing is too runny to pipe, add more icing sugar and mix again. You may need to add more charcoal powder to darken the colour, too. To assemble, arrange the macarons in pairs that match in size and shape. Pipe a ball of eucalyptus ganache on the bottom of a head, and one on each ear. Sandwich with another cookie and pipe on a face. Makes 24 macarons Ingredients Substitutions Method To make the cinnamon myrtle sugar, grind the cinnamon myrtle leaves to a powder in a spice grinder. Add to a bowl with the sugar and cinnamon and mix together well. In this beautiful book, master pastry chef Christopher Thé shares his recipes and tips for standout modern cakes, bread and pastries that are defined by the Australian landscape and its distinctive produce. Equipment: 20 x 10cm loaf (bar) tin Ingredients Banana bread Caramel miso buttercream To garnish Substitutions Method Preheat the oven to 160C. Grease and line the loaf tin. To make the banana bread, sift the self-raising our into a large bowl, add the sugar and spices and mix well. Add the egg, milk, half the melted butter, the banana and vanilla. Stir with a wooden spoon until just combined - the mix should not be completely smooth and still have lumps of banana visible. Pour the mixture into the tin and bake for 30-35 minutes, or until a skewer inserted in the middle of the cake comes out clean. Immediately brush the loaf with the remaining melted butter and sprinkle with the cinnamon myrtle sugar. For the caramel miso buttercream, add the caster sugar to a saucepan with 60g water and brush the side of the pan with water until there are no sugar crystals above the water line. Bring to the boil over a high heat and allow to go to a light caramel colour. Turn off the heat and stand by with the cream while the caramel continues to cook to a deep brown colour. This should take about 10 minutes. Add the cream and whisk to combine. Add the miso paste and whisk until incorporated, then pour into a heatproof container and refrigerate until cool. Add the butter and half the icing sugar to a stand mixer fitted with the paddle attachment and beat on medium speed until light. Slowly pour in the miso caramel while whisking, then add the remaining icing sugar until the desired consistency is achieved. Transfer to a piping (icing) bag fitted with a plain 8mm nozzle. To serve, cut a slice of banana bread and lay it on a plate. Pipe on small dots of miso caramel buttercream, then sprinkle with dried red seaweed akes. Garnish with toasted macadamia nut pieces and nasturtiums, or whatever flowers are in season. Serves 6 Ingredients Madeleines Lemon myrtle tea Substitutions Method Preheat the oven to 210°C. For the madeleines, melt the butter gently in a saucepan until the sediment separates. Discard any foam that floats to the surface and decant the yellow butter, leaving any white liquid behind. You should be left with approximately 90g of clarified butter. Add this to the honey, mix well and allow to cool. Sift the our with the baking powder into a bowl. Whip the eggs with the sugar on high speed in a stand mixer fitted with the whisk attachment until firm (or when the mixture holds its shape for 10-20 seconds when the whisk is pulled out). Fold in the our and baking powder, salt and lemon myrtle, then the butter and honey. Transfer the mixture to a piping (icing) bag fitted with a plain nozzle. Brush the madeleine tray or moulds with extra melted butter and dust with our. Pipe in the mixture, filling the moulds three-quarters full. Bake for 5 minutes, or until golden. Allow to cool slightly before unmoulding. While the madeleines are baking, make the lemon myrtle tea. Boil 125g water in a saucepan, sprinkle in the sugar and return to the boil. Add the lemon and cinnamon myrtle leaves and allow to cool, then add the lemon juice. Garnish the tea with the elderflowers before serving with the madeleines on the side. Makes 16 madeleines Ingredients Lilly pilly plum jam Ricotta filling Butter, for brushing Substitutions Method For the jam, add the sugar to the plums in a bowl, mix well and allow to macerate for about 30 minutes. Add 125g of water, transfer to a saucepan and cook until the fruit has dissolved and the temperature reads 106 °C, then remove from the heat. Add the lilly pillies, lemon juice and vanilla bean pod and seeds, mix well and allow to sit for about 15 minutes. This gives the fruit a chance to candy without the jam losing too much moisture. Return to medium heat and bring the temperature back up to 106 °C. Test the jam's setting point using a cold saucer. To make the ricotta filling, drain the ricotta of excess liquid, place in a bowl and beat in the flour. In a stand mixer tted with the whisk attachment, whip the egg whites until opaque, then add the caster sugar and whip to soft peaks, about 6 minutes. Fold through the ricotta mixture and set aside. To make the butter for brushing, put the vanilla seeds in a small saucepan. Add the vanilla bean, butter and caster sugar and melt over a low heat until homogeneous. Allow to cool, then whisk in the egg yolks. Preheat the oven to 200 °C. To pull the strudel dough, drape a clean tablecloth over a table and lightly dust it with our. Dust the dough with our and atten it as thin as possible with your fingertips, then pick it up and drape it over your arm. Bounce the dough gently to allow gravity to pull the ends downwards, thinning the dough. Briskly turn the dough 90 degrees and flip it onto your other arm. Bounce the dough again gently to allow it to stretch thinner. Repeat until the dough almost reaches the ground. This is when we can finish stretching the dough on the table. Lay the dough on the tablecloth and pull it gently, teasing it out from the edges as you move around the table. Avoid stretching the already thin centre any further, or it will be too thin to hold the filling and your strudel may burst when baked. Keep going until the strudel covers the whole tablecloth and is thin enough to see through. Brush the dough with the prepared butter. Allow it to air-dry long enough that it loses its ability to stretch, but not so long that it will be dry when worked. Transfer the ricotta mix down one side of the pastry, leaving a 2 cm (3/4 in) gap at each end. Remove the vanilla bean pod from the lilly pilly plum jam, and spoon the jam and the cherries over the ricotta, then sprinkle on the sliced almonds. Pick up the long edge of the tablecloth and loosely roll up the strudel. Don't roll it up too tightly, or all your thin layers may fuse into one thick layer, undoing all your hard work. Finish with the seam side down. Crimp the ends and transfer to a baking tray lined with baking paper, snaking up and down if necessary. You may need to enlist a helper at this point to prevent the strudel from tearing. Brush the top with more butter. Bake for 30 minutes, or until golden. Leave to cool completely, then dust with icing sugar before cutting and serving. Makes 1 strudel / serves 12 Ingredients Eucalyptus ganache Face icing Substitutions Method Prepare four baking trays with silicone baking mats. You can bake in two rounds if you have only two trays. For the macarons, add 160g (approx. 5) of the egg whites, the icing sugar, almond meal and charcoal powder to a bowl and mix well with a spatula to form a paste. Set aside. Place 100g of water in a small saucepan with the caster sugar and brush the side of the pan with water until there are no grains of sugar above the water line. Heat over high heat until the syrup reaches 112°C on a cooking thermometer. Place the remaining egg whites in a stand mixer fitted with the whisk attachment and whip to soft peaks. Bring the syrup to 116 °C and pour into the whipped egg whites in a slow stream while mixing on high speed. Allow the mixer to run at high speed for another couple of minutes, then turn down to medium speed. Whip until the meringue has cooled enough to pipe, has thickened and become shiny. Preheat the oven to 150°C. Fold the meringue into the paste with a rubber spatula, then gently beat the mixture to loosen it until it is the correct consistency for piping; when you pipe, the mix should flow but not be too runny. Transfer the meringue to a piping (icing) bag fitted with a plain nozzle and start by piping a large circle for the koala's head and smaller circles on each side for the ears. Once you have piped the whole tray, pick up the tray and tap the bottom on your benchtop to remove any peaks in the meringue. Leave to sit for 30 minutes to allow the macarons to dry before baking. Bake for 12 minutes, then remove from the oven and allow to cool on the tray before releasing. For the eucalyptus ganache, bring the cream to the boil in a small saucepan. Add the chocolate and butter to a heatproof bowl and pour the boiling cream over the top. Allow to sit for a minute, add the eucalyptus oil, then gently mix with a rubber spatula until homogeneous. Leave to cool before loading into a piping bag fitted with a plain nozzle. For the face icing, add the icing sugar, charcoal powder and meringue powder to a coffee mug, then add 45g water. Mix with a teaspoon until the icing is stiff. Continue to add drops of water until you reach a consistency where the icing can be piped in rm lines. If the icing is too runny to pipe, add more icing sugar and mix again. You may need to add more charcoal powder to darken the colour, too. To assemble, arrange the macarons in pairs that match in size and shape. Pipe a ball of eucalyptus ganache on the bottom of a head, and one on each ear. Sandwich with another cookie and pipe on a face. Makes 24 macarons Ingredients Substitutions Method To make the cinnamon myrtle sugar, grind the cinnamon myrtle leaves to a powder in a spice grinder. Add to a bowl with the sugar and cinnamon and mix together well.


West Australian
2 days ago
- West Australian
Emma Garlett: With its roots in mourning, NAIDOC Week is now a celebration
Today, NAIDOC Week is one of the most significant events on the Australian calendar. Around the country, we gather to celebrate the strength, courage, leadership and resilience of First Nations people throughout our history. We honour our elders and champion our youth. We hold walks and art exhibitions, family days and award ceremonies. There are festivals and sporting events and school assemblies. NAIDOC Week has its roots in an act of protest by Indigenous activists in Sydney, who held what they called the Day of Mourning back on January 26, 1938. From those beginnings, NAIDOC Week has grown into a week-long festival to not only mourn what we have lost but to commemorate our achievements and culture. Here in Perth, we'll hold the NAIDOC National Awards, celebrating the best of Blak excellence. It is what it is today in our State because of the hard work of our elders, including Glenda Kickett. Dr Kickett has spent the past 18 years on the NAIDOC Perth Committee, 17 of which she has been its chairwoman. She's seen the event grow from humble beginnings. 'When we started there wasn't any NAIDOC Week. We had our first ceremony in Forrest Place with a tiny tent. over the 18 years I have seen it grow so much,' she said. '(Today) there are so many events across Perth and WA. It is not just Aboriginal people it is non-Indigenous people getting involved.' This year's NAIDOC theme is The Next Generation: Strength, Vision & Legacy. Dr Kickett said it was essential that we have a pipeline of talent; young leaders who can celebrate the work that has been done already and build upon it. Leadership programs such as Miss NAIDOC and Mr NAIDOC helped to bring some of those young people to the fore, giving them the platform they need to strive for progress into the future. NAIDOC Week 2025 begins this Sunday and runs for eight days. And as important as it is, and as entrenched as it has become on the Australian calendar, Dr Kickett says NAIDOC Week isn't the be all and end all. 'We should be celebrating all the time, not just on NAIDOC week,' she said. As NAIDOC Week continues to grow, it is a powerful reminder of how far we have come, as First Nations peoples and as an inclusive Australian country. It is an opportunity to uplift the next generation of leaders and to bring the entire community together to learn, yarn and celebrate Aboriginal and Torres Strait Islander history and achievement. Emma Garlett is a legal academic and Nylyaparli-Yamatji-Nyungar woman