Lamb, the critically-acclaimed production of Jane Bodie’s captivating play about family, the land, and being the one who stays, is coming to QUT Gardens Theatre on March 30 and 31.
After a sell-out Australian premiere season which was extended due to popular demand, Lamb is a touchingly beautiful play following two generations of an Australian farming family, featuring original songs by celebrated composer Mark Seymour (Hunters and Collectors) in a unique collaboration with the playwright.
Directed by Green Room Award winner Julian Meyrick (Angela’s Kitchen, Hinterland),Lamb spans 40 years of lies and secrets kept, loves lost and opportunities missed. Told with subtlety, song and humour, this bittersweet tale is an intimate portrayal of one family’s experience of rural life.
Originally developed through Red Stitch’s INK program, Lamb is one of the latest plays from multiple-award-winning writer Jane Bodie, whose most recent works include Savages, Tell Me You Love Me (2019 Lysicrates Prize Winner), and Water (Black Swan Theatre Co).
Originally developed through Red Stitch’s INK program, Lamb is one of the latest plays from multiple-award-winning writer Jane Bodie, whose most recent works include Savages, Tell Me You Love Me (2019 Lysicrates Prize Winner), and Water (Black Swan Theatre Co).
Lamb
QUT Gardens Theatre
2 George St
Brisbane
Mar 30-31 7:30pm
$37-$49 + book fee
3138 4455
Thanks for stopping by and seeing this story on “What’s On in the City of Brisbane” called “Lamb”. This news article was shared by MyLocalPages Australia as part of our local and national events & news stories services.
Up high, the cracked tiles on the front roof are still broken, and there has been no attempt to place a tarpaulin over the glaring hole in the roof.
The Department of Environment and Science said that under Queensland’s Heritage Act, the owner of the property, Joy Lamb, must take steps to prevent deterioration.
Brisbane’s derelict Lamb House at Kangaroo Point this month.Credit:Tony Moore
“Owners of heritage-listed places are responsible for their management and preservation, and the Act obliges owners to undertake essential repairs and maintenance to prevent damage or deterioration to these places,” a spokesman said.
“On 12 October, 2020, the Department of Environment and Science issued a repair and maintenance notice under the Queensland Heritage Act requiring Mrs Lamb to make the building secure.”
At least the grass around the property, built between 1901-02, has recently been mowed.
In the backyard an upturned claw-foot bath sits beneath a Hills Hoist in view of plants growing from ornate chimney pots.
An upturned bath lies abandoned beneath the Hills Hoist in the backyard of “Home”, known colloquially as Lamb House.Credit:Tony Moore
Home was built for prominent Brisbane draper John Lamb in the Queen Anne style and has remained in the family’s hands.
The red-brick house has been listed on the Queensland Heritage Register since October 1992.
In June 2019, council and the Queensland government became nervous that the federation-era property and its grounds could become developed so a temporary development ban was placed on it.
Last August, council decided to call in $321,000 worth of rates owed by Mrs Lamb. She and her family were given until December to begin the repayments.
Council finance chairman Adam Allan said selling properties due to overdue rates was always a last resort.
“It only follows multiple attempts and options for the outstanding rates to be paid,” Cr Allan said. “We hope the outstanding rates are paid.
“If the rates are not paid, the property will be listed for auction in the first half of this year, which would be in accordance with the City of Brisbane Regulation 2012.”
The sale proceeds would be used to pay outstanding land tax, rates and fees, with the remainder to be given to the owner in accordance with council regulations.
Tony Moore is a senior reporter at the Brisbane Times
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Thanks for dropping by and checking out this news update about QLD and Australian news published as “Lamb House boarded up ahead of likely sale to recoup unpaid rates”. This story was presented by My Local Pages Australia as part of our local and national news services.
Historically mutton was one of the staple diets of Australia but not anymore if you look at the amount processed in Australia and the amount that ends up on Aussie plates.
Key points:
Around 97 per cent of all processed mutton in Australia goes to overseas markets
Mutton is very hard to source for Australian consumers in every state
Sheep farmers gladly eat mutton instead of lamb but are happy with mutton prices
In 2020, the year of COVID-19, 97 per cent of mutton processed in the country left for overseas markets, meaning there was only 3 per cent left for Australian palates.
Of course, there are farms across the country which regularly serve up mutton on the dinner table, but it’s a secret meal for the rest of Australia.
Lamb meat is from sheep that are less than one year old, giving it a mild flavour. Mutton is from sheep that are older than one year, but usually around three years old. Mutton is dark red in colour and is fattier than lamb.
‘A great option’
Meat and Livestock Australia analyst Alex Dalzell grew up on a farm in the Canterbury area of New Zealand where mutton was a regular meal for the family.
“I quite enjoyed eating mutton, and you really do get a taste for the Sunday roast, and cooking mutton was ingrained into our culture,” Mr Dalzell said
“China takes 40 per cent of Australian mutton, while the United States, Singapore and Malaysia are all good markets for our mutton,” Mr Dalzell said.
Mutton quality not recognised
Dry aged mutton frying in a pan at the William Angliss Institute in Melbourne(ABC Regional: Marty McCarthy)
Sydney butcher Grant Hilliard said it was a recent phenomenon to see mutton take a back seat to lamb as a few years back it was always mutton or hogget on the table.
He said his shop sold mutton when it was available and was one of a few butcher shops that did, but the high prices of recent years had stopped the sale of mutton.
“If the market doesn’t value that product, there’s not much incentive for farmers to grow their lambs on to older ages to produce mutton or hogget.” Mr Hilliard said.
“The export figures clearly show mutton is a highly sought-after commodity in many countries, and older Australians hanker after the meat which they find extremely hard to get.”
“If you want something for slow cooking, the forequarter of mutton is going to be far superior to lamb as it will hold its flavour and shape much better,” Mr Hilliard said.
The lamb advertisement this year was a play-on bringing the states back together by sharing a lamb chop on the barbecue after a year of various state lockdowns.
Meat and Livestock Australia is behind the lamb campaign, but there is very little push to consumers to try the aged cuts of meat like mutton and hogget.
“Consumers can change the way things are marketed, and a classic example is the way the free-range egg market became important, especially in supermarkets,” Mr Hilliard said.
“Restaurants also have a role to play in shaping demand and seeing what’s desirable, but the young upcoming chefs have grown up not being exposed to mutton.”
Sheep farmer Doug Dickenson says prices for mutton are still good.(ABC News)
Mutton producers get good prices
Veteran Tasmanian sheep farmer Doug Dickinson said when he was jackarooing in the outback in the 1950s, mutton was always on the menu.
“I still think the best meal I’ve ever had was old merino sheep which was fattened on a paddock of new oats, and the meat just fell off the bone,” Mr Dickinson said.
Saleyards across the country are being flooded with older sheep, but the silver lining to the sell-off is there’s plenty of money in mutton.(ABC Rural: Cara Jeffery)
The ironic aspect of the battle between lamb and mutton is that the sheep meat was selling for almost the same price as lamb in November 2020.
Producers are still getting good prices for mutton at the livestock markets compared to years gone by, and the demand from overseas is still very strong.
“I think people could embrace mutton, but it will need a big marketing campaign to do it, and some very high-quality mutton to come forward,” Mr Dickinson said.
Sheep farmers are not too concerned as they are getting good prices for the older sheep, and the export market is taking almost as much as Australia can process.
Thank you for dropping in and checking this story about TAS news published as “Lamb marketing continues to push mutton aside on Australian plates, but mutton exports hold strong”. This news article is posted by My Local Pages Australia as part of our local news services.
Gaylord Indian Restaurant housed in the iconic Grand Hotel in Spencer St (cnr Flinders St) has launched a new menu with Golden Lamb Chops being a star dish, featuring tender lamb cutlets marinated in house spices and grilled in the tandoor. You can eat like a king, as historically this dish was served to kings in Central India. The Mughals would be proud.
A generous amount of edible gold leaf on the chops makes this a dish of distinction and amazing value. I can’t also but help think of the restaurant being located in an iconic building in a city founded on the back of the gold rush. Apart from a nod to historical regional Indian cooking, could this also be a nod to the hotel’s late 19th century Gold Rush Era heritage? Hopefully we will see a gold rush of sorts in 2021 as Melbourne recovers from a difficult 2020.
Gaylord means “happy place” and this restaurant is an example of joyous dining in Melbourne, indeed a sensory experience (taste, texture, aroma, and visual pleasure). Golden Lamb Chops is a stunning new dish in Melbourne, bringing the history of central India on a plate. The quality of the lamb cutlets for the dish is exceptional, with Raj going to great lengths to source the best of Victorian produce. And the lamb is cooked to perfection.
Start your meal with a refreshing Kingfisher beer.
Impressive is the authenticity of the dishes. You receive a tour of India by dining at Gaylord, with talented chef Suren taking you on a journey to several regions of India.
Off menu Chicken Cigar.
Also we learned that Gaylord has exclusively been supplying the Indian Test Cricket team with dishes during their stay in Melbourne. Which is a Peacock feather in their cap!! The fact that India won the Test Match in Melbourne was a cause for celebration on the day we visited. By the way see Gaylord in our Best Indian Restaurants in Melbourne article.
Authenticity is a point of difference here – each dish at Gaylord is prepared in it’s own pan with it’s own unique sauce. Therefore each dish has a “freshness” about it, with unique flavours across dishes.
Last time we visited Gaylord we enjoyed the Signature Lamb Cigar and this time we were treated to an off menu Chicken Cigar.
At this point we need to mention the service is first class at Gaylord. Polite and engaging and friendly and nothing seems too much trouble. Raj and DJ at front of house are experienced warm hosts, and the rest of the team upholds the customer service standards.
Hariyali Tandoori Paneer made a big impression with tantalising marinated homemade cottage cheese with big flavour (marinating for a long period and tangi roasted) and firm texture (people are pleasantly surprised with the texture). Along with tomato chutney, a vegetarian delight.
Tulsi prawns with a beetroot sauce was another highlight featuring large King Prawns marinated in a blend of basil and aromatic spices.
After these top notch starters we were treated with a spread of mains including captivating curries.
Saag Paneer featuring homemade cottage cheese, with spinach, garlic and cumin excited the taste buds. A rich and creamy texture also appealed.
Goat Nihari Curry, a chef’s special, is a “must order” with tender goat stew slow cooked in a spiced gravy. The skill here is a measure of this fine restaurant and the talent of chef Suren.
Dal Makhani was another fabulous rich and creamy dish as a lentil curry featuring black lentils. For vegetarians Gaylord delivers (actually they excel with both vegetarian and non vegetarian dishes).
Butter Chicken is a dish that hits the high notes, with quality chicken pieces simmering in the rich butter and tomato sauce. Rich and creamy this is another “must order”.
Talented chef Suren.
Naan bread compliments the mains wonderfully.
Paan Kulfi was the perfect way to finish the meal.
Not to mention an excellent wine list.
Check out the New Year’s Eve special menu and book your table. Highly recommended.
There has been a breakthrough in the future of the heritage-listed property known as Lamb House, with Brisbane City Council confirming it will take steps to auction it by March.
Key points:
Brisbane City Council has been chasing the owner for three years’ worth of unpaid rates for months
The deadline for payment passed on December 16
Owner Joy Lamb says says she is considering her legal options
The Kangaroo Point mansion has been unoccupied for years and has become a haven for squatters.
The once-grand house is now badly dilapidated with rotting timber, holes in the roof and ceiling and an overgrown garden.
The owner of the 118-year-old property, Joy Lamb, failed to meet the December 16 deadline to pay at least three years’ worth of rates bills.
The exterior of Lamb House has fallen into disrepair, making a haven for squatters.(Supplied)
In a statement, a council spokesman said it “worked in good faith with the owner for many years and gave the owner every chance to repay their unpaid rates”.
“We only ever take the next step of notice of intention to sell if all other avenues have been exhausted,” he said.
“On the 1 September, [the] council resolved to recoup outstanding rates owed by the owner of Lamb House.
“To do this, [the] council is required to follow the statutory processes outlined by the City of Brisbane Regulation 2012 (Sections 132 to 136).”
Brisbane City Council says a notice of intention to sell was a last resort.(Supplied)
It said, as part of the process, the council issued the owner with a Notice of Intention to Sell on September 16, where the owner was given three months to pay the outstanding rates.
“We will now continue to follow the steps outlined in the regulation, which requires [the] council to commence action for sale within three months,” the council spokesman said.
“We understand the Public Trustee has been appointed to represent the owner and will now work with them as this process progresses.”
Joy Lamb ‘very sad’
Owner Ms Lamb said she had not paid the rates bill because she blamed the construction of nearby houses for damage to the structure.
“It’s been subjected to illegal rock breaking in this day and age, when it was completed in 1903, founded directly to the rock,” she said.
“I mean, it suffered vibration damage.”
Joy Lamb says she is considering her legal options, with the house remaining in the family since it was built in the 1900s.(Supplied: State Library of Queensland)
Mrs Lamb said she was considering her legal options.
According to the council regulations, once a property is sold, the proceeds would be used to pay any outstanding land tax, rates and fees with the remainder going to the owner.
Lamb Korma is usually made with chunks of lamb slow cooked until you can cut them with a spoon, but I actually prefer this quicker (and more economical) everyday version using ground (minced) lamb – or beef.
While it may not look the prettiest, it certainly wins when it comes to creamy curry flavour and soft (easy to digest) texture.
Lamb Korma
1onion
1cancoconut milk (400mL / 14oz)
500gground (minced) lamb or beef
3teaspoonscurry powder
100gtoasted sliced almonds
2packsbaby spinach
Dice onion. Heat a medium saucepan on a medium heat. Add 2 tablespoons cream from the top of the coconut milk can. Cook onion, covered for 7-10 minutes or until onion is soft. It’s OK if it browns a little but no need to go too far.
Increase the heat to medium high and add meat and a good pinch of salt. Cook, stirring until the meat is no longer pink – I don’t worry about browning it too much as there is plenty of flavour from the curry powder.
Add curry powder and cook for a few seconds then add the remaining coconut milk. Simmer uncovered for 5-10 minutes or until the sauce has thickened slightly.
Stir in half the almond and all of the spinach and cook for another minute or two until the spinach just starts to wilt.
Taste and season with more salt as needed. Divide between bowls and top with extra almonds.
NET CARBS: 17g / serve.
Variations & Substitutions Lamb Korma
short on time – skip the onion and serve with chopped chives or green onions.
vegetarian – lentils or chickpeas.
nightshade-free – use garam masala instead of curry powder.
no coconut milk – replace with almond milk or whipping cream.
nut-free – replace almonds with sunflower seeds or chunks of avocado.
more substantial (low carb) – more almonds, more veg, use this quantity to serve 2.
Low FODMAP – skip onion and serve with chopped chives instead. Reduce the quantity of almonds.
family-friendly – replace curry powder with garam masala or a mix of ground cumin, coriander and smoked paprika.
different vegetables – feel free to add any cooked veg you happen to have at the end. Or raw veg can be cooked in with the meat – use your judgement on cooking times.
different protein – lentils or chickpeas for the vegetarians. Any ground meat or diced meat will work. If using leaner cuts like steak or chicken breasts be careful to only cooked them until done and not overcook.
Waste Avoidance Strategy
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
coconut milk / curry powder / sliced almonds – keep in the pantry.
ground (minced) lamb or beef – freeze it
baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.
Problem Solving Guide Lamb Korma
bland – more salt! More curry powder. Or try a squeeze of lemon or lime.
too dry – overcooked omelette. Next time get it out earlier. For now a drizzle of extra virgin olive oil will help.
too hot – next time use less curry powder! For now serve with fresh yoghurt.
Prepare Ahead
Yes! Just cook as per the recipe but keep the almonds separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen.
Damien Cook was part of the NRL’s innovation committee that put forward recommendations for the new rule changes that will shake up the league in 2021.
So, he probably had plenty of time to come up with the cheeky social media post that won the internet for the day.
While plenty of pundits were left confused by one particular rule change – that which will see 40-plus metre field goals rewarded with two points – Cook saw the opportunity to take a fun dig at a former teammate.
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Round 1
Best sign Smith leaving Storm
0:58
Greg Inglis famously had a last-second shot at field goal in South Sydney’s 8-6 loss to the Dragons in 2016.
Of course, at that point field goals were still worth one point.
It was immediately referred to as Inglis’ ‘Terry Lamb moment’ after the Bulldog had a similar slip-up in the 1992 season when trailing Newcastle 12-10 at Belmore.
“What’s he doing??”
Any chance we see another brain snap tonight like this from Greg Inglis against the Dragons back in 2016? pic.twitter.com/mzsJ6as9hJ
There was plenty of confusion around the switch, with some questioning why the NRL would introduce the new rule given it could discourage teams from instead opting to try score a try if trailing in a tight game.
Peter V’landys said fans should be excited by the innovation.
“Providing the opportunity for a two-point play will give teams incentive to make attacking plays to get into field goal range at the end of a half,” V’landys said.
“It will also ensure teams who are down by one or two points in the dying moments of a match have a better opportunity to win a game or go to golden point.”
Slow-roasted pulled lamb shoulder, infused with the Ginger and Turmeric Wild NONI makes for the perfect filling in these last days of summer tacos.
What is NONI juice?
I was recently tasked with creating some recipes for a new
Australian health drink, Wild NONI.
To be honest, up until then I haven’t heard of the superfood ingredient.
Noni fruit, most commonly consumed as a juice, has been used for centuries in the Pacific Islands and South-East Asia. It is full of natural antioxidants and amino acids and is said to help support a healthy immune system and good joint health.
The Wild Noni
difference
The great thing about
the Wild NONI drinks is that they are blends of natural juices and sparkling
water infused with noni (straight noni juice tastes quite bitter and has a
strong smell). The drinks also contain no added sugar and no preservatives
which is a big tick for me!
There is also a great
community feel behind the brand. Recently Rhinoceros beetle has had a
detrimental effect on crops such as coconuts, in the Solomon Islands, affecting
many farmers. As a community – Wild NONI generously donates crops to other
farmers (who have been affected by the beetle) to allow them to grow the Noni
fruit. Once the crops are ready, they will then purchase the harvested crops
from the Farmers and turn the juice to concentrate and bought over to Australia
where the infusing magic happens
Can you use Wild NONI
juices for cooking?
Yes! The drinks are super tasty and refreshing, but you can
use them in cooking, baking and you can even use them in cocktails instead of
soft drinks!
I’ve decided to use the Ginger and Turmeric Wild NONI sparkling concoction to make a delicious rendition of pulled lamb shoulder. Adding the drink to the roasting tin helps tenderise the meat and leaves it juicy in every bite. The pan juices can be reduced to make a delicious sauce so nothing goes to waste here.
This post was sponsored by Wild NONI – check out their website for more flavour combinations and to get free Australian shipping.
Wild Noni Pulled Lamb Shoulder Tacos
Pulled slow roasted lamb shoulder, infused with the Ginger and Turmeric Wild NONI makes for the perfect filling in these last days of summer tacos.
Prep Time20mins
Cook Time6hrs
Total Time6hrs20mins
Servings: 6tacos
Ingredients
INGREDIENTS
1.2kgdeboned lamb shoulder
1teaspoongrated ginger
1teaspoondried thyme leaves
1teaspooncrushed garlic
1teaspoonfreshly ground black pepper
1generous pinch salt
1bottle Wild Noni in Ginger and Turmeric
To serve
400gcoleslaw mix
2tablespoonslime juice or apple cider vinegar
½cupGreek-style yoghurt or coconut yoghurt
1teaspoonhoney
6 tortillas or wraps
1bunch fresh coriander or mint
Instructions
INSTRUCTIONS
Preheat oven to 180C. Line a roasting tin with baking paper – the tin should be only slightly bigger than the lamb shoulder.
In a small bowl mix together the ginger, thyme, garlic, pepper and salt. Rub the mixture into the meat. Place the meat in the roasting tin and pour in the entire contents of the Wild NONI bottle around the meat. Cover with aluminium foil and roast for 5-6 hours.
The meat will be ready when falling apart when poked around with a knife or fork. Remove meat from the roasting tin and set aside on a plate – be mindful not to drip the juices on the bench as turmeric can stain it, wipe off immediately if that occurs. Shred using two forks, discard any fatty bits if you prefer.
Use an ice-filled soup ladle to degrease the sauce – simply skim the surface with the back of the ladle, ice still in, and the fat will stick to the base. Remove with paper towel or scrape off with a knife and repeat the process a few times. Transfer the pan juices to a small saucepan, and boil for 30 minutes on medium high heat for the sauce to reduce by about half.
To serve, place coleslaw in a large bowl. In a small bowl mix together the dressing ingredients and pour over the salad, mix well. Serve tortillas or wraps topped with the salad and a handful of the pulled meat. Drizzle with the sauce and sprinkle with coriander or mint leaves.
Note: Like with all potent ingredients, there are some contraindications for excess consumption. One of them is hyperkalemia (high potassium levels in the blood) and people with kidney disease are advised against consuming noni, as well as bananas and orange juice because of their high potassium levels. However, the great thing with Wild NONI is that it is simply infused with the noni juice.
Two hundred years ago this week, Governor Lachlan Macquarie named Lake George (known to local Aboriginal people as Weereewaa) after his monarch, George III. On October 28 1820, Macquarie recorded in his diary: “We sat down to Dinner today at 1/2 past 5, and after Dinner we drank a Bumper Toast to the Success of the Future Settlers of the Shores of ‘Lake George’ – which name I have given to this grand and magnificent Sheet of Water in Honor of His present Majesty. – We drank Tea early – and went to Bed at 1/2 past 9.” The diary extract is one of a series local historian Jennifer Lamb is publishing on the Goulburn 2020 Facebook page each day, as part of the ongoing project to commemorate the governor’s visit to the region. “We haven’t been able to do a lot of face-to-face events with the COVID restrictions; this is one way of making people aware that it’s 200 years since [Macquarie] visited, and the impact that it had on the land and the people who were here already,” Ms Lamb said. READ ALSO: When Macquarie and his party visited, the lake was at the highest it would be in the two centuries that followed: 25 feet (7 metres). There is a movement today to restore the lake’s original name of Weereewaa. That name also survives on the electoral roll. At the time of Federation, 80 years after Macquarie named the lake, the electorate that includes Goulburn was named ‘Werriwa’. That electorate once stretched from southwest Sydney to what is now the ACT; today, however, it has shrunk to south-eastern Sydney. “It was good that name was remembered in the electorate,” Ms Lamb said. “A hundred years ago, people turned a blind eye to Aboriginal names and issues, so that was quite heart-warming.” READ MORE: Also that week, Macquarie’s clergyman preached the first sermon given in the Southern Highlands. Its intentions may have noble, but its effect was disastrous, Ms Lamb believes. On October 29 1820, Macquarie recorded in his diary that the Rev. Robert Cartwright “gave us a very excellent appropriate Sermon, strongly impressing the justice, good Policy, and expediency of Civilizing the Aborigines, or Black Natives of this country and Settling them in Townships”. Cartwright, Ms Lamb explained, recognised that some Aboriginal people were being treated badly by the colonists. His solution was to convert them to Christianity, so they could become “good citizens”, Ms Lamb said, while Macquarie wanted the Aboriginals to become “useful members of society”. “It sounded good at the time, but it marked the beginning of the destructive effects of colonisation,” Ms Lamb said. “It took people’s culture away from them. It marked the beginning of the stolen generation and assimilation. The fact that their culture survived is to their credit.” To help balance the historical record, Ms Lamb and her colleagues are working with local Indigenous people to find the names of their ancestors who helped European people find the land, guided them, and worked with them. “They never named them, or very rarely,” Ms Lamb said. Macquarie, Ms Lamb continued, was notorious for this. He named Nagaray, an elder who met the governor on the Cookbundoon Range – but although Nagaray and his family of eight accompanied Macquarie’s entourage to Weereewaa, after that first mention, Ms Lamb said, Macquarie only identified them as ‘natives’. “Yet he always referred to his horses by name,” Ms Lamb said. For the British colonists, Ms Lamb said, Australia was unclaimed land. “From the very beginning of European settlement in 1788, they recognised Aboriginal people were here, but they reckoned they didn’t have ownership of land. They declared it terra nullius – there for the taking, because these people didn’t own it, and they didn’t believe they farmed it or managed it, either.” Nowadays, Ms Lamb explained, historians recognise that Aboriginal people cared for and managed the land, and altered the vegetation over thousands of years through firestick farming. “But the Europeans didn’t see it that way – and it suited them not to see it that way,” Ms Lamb said. “They could barge in and take over, and put these Aboriginal people into townships. It didn’t work, as we know with hindsight.” Ms Lamb also dealt with the theme of Aboriginal dispossession in her play Journey Through Country, performed earlier this month. We depend on subscription revenue to support our journalism. If you are able, please subscribe here. If you are already a subscriber, thank you for your support. Did you know the Goulburn Post is now offering breaking news alerts and a weekly email newsletter? Keep up-to-date with all the local news: sign up below.
Two hundred years ago this week, Governor Lachlan Macquarie named Lake George (known to local Aboriginal people as Weereewaa) after his monarch, George III.
On October 28 1820, Macquarie recorded in his diary: “We sat down to Dinner today at 1/2 past 5, and after Dinner we drank a Bumper Toast to the Success of the Future Settlers of the Shores of ‘Lake George’ – which name I have given to this grand and magnificent Sheet of Water in Honor of His present Majesty. – We drank Tea early – and went to Bed at 1/2 past 9.”
The diary extract is one of a series local historian Jennifer Lamb is publishing on the Goulburn 2020 Facebook page each day, as part of the ongoing project to commemorate the governor’s visit to the region.
“We haven’t been able to do a lot of face-to-face events with the COVID restrictions; this is one way of making people aware that it’s 200 years since [Macquarie] visited, and the impact that it had on the land and the people who were here already,” Ms Lamb said.
When Macquarie and his party visited, the lake was at the highest it would be in the two centuries that followed: 25 feet (7 metres).
There is a movement today to restore the lake’s original name of Weereewaa. That name also survives on the electoral roll.
At the time of Federation, 80 years after Macquarie named the lake, the electorate that includes Goulburn was named ‘Werriwa’. That electorate once stretched from southwest Sydney to what is now the ACT; today, however, it has shrunk to south-eastern Sydney.
“It was good that name was remembered in the electorate,” Ms Lamb said. “A hundred years ago, people turned a blind eye to Aboriginal names and issues, so that was quite heart-warming.”
Macquarie’s visit the beginning of colonisation in the region
Also that week, Macquarie’s clergyman preached the first sermon given in the Southern Highlands. Its intentions may have noble, but its effect was disastrous, Ms Lamb believes.
On October 29 1820, Macquarie recorded in his diary that the Rev. Robert Cartwright “gave us a very excellent appropriate Sermon, strongly impressing the justice, good Policy, and expediency of Civilizing the Aborigines, or Black Natives of this country and Settling them in Townships”.
Cartwright, Ms Lamb explained, recognised that some Aboriginal people were being treated badly by the colonists. His solution was to convert them to Christianity, so they could become “good citizens”, Ms Lamb said, while Macquarie wanted the Aboriginals to become “useful members of society”.
“It sounded good at the time, but it marked the beginning of the destructive effects of colonisation,” Ms Lamb said. “It took people’s culture away from them. It marked the beginning of the stolen generation and assimilation. The fact that their culture survived is to their credit.”
To help balance the historical record, Ms Lamb and her colleagues are working with local Indigenous people to find the names of their ancestors who helped European people find the land, guided them, and worked with them.
“They never named them, or very rarely,” Ms Lamb said.
Macquarie, Ms Lamb continued, was notorious for this. He named Nagaray, an elder who met the governor on the Cookbundoon Range – but although Nagaray and his family of eight accompanied Macquarie’s entourage to Weereewaa, after that first mention, Ms Lamb said, Macquarie only identified them as ‘natives’.
“Yet he always referred to his horses by name,” Ms Lamb said.
For the British colonists, Ms Lamb said, Australia was unclaimed land.
“From the very beginning of European settlement in 1788, they recognised Aboriginal people were here, but they reckoned they didn’t have ownership of land. They declared it terra nullius – there for the taking, because these people didn’t own it, and they didn’t believe they farmed it or managed it, either.”
Nowadays, Ms Lamb explained, historians recognise that Aboriginal people cared for and managed the land, and altered the vegetation over thousands of years through firestick farming.
“But the Europeans didn’t see it that way – and it suited them not to see it that way,” Ms Lamb said. “They could barge in and take over, and put these Aboriginal people into townships. It didn’t work, as we know with hindsight.”
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This one pot family favourite will have you eating delicious lamb and feta meatballs in no time. Luscious lemon rice and meatballs only need a salad to make the perfect meal
Grab a pot and in no time you’ll have this lemony rice with olive, oregano and feta, meatball dish. I love the flavours of lemon rice and feta.
It’s quick cooking once you roll up the meatballs. Just serve it with a salad. A Greek salad would be perfect but I also love grilled zucchinis or broccoli a tomato salad or even mixed leaves.
I can’t resist a big dollop of natural yoghurt or making a cucumber and yoghurt sauce like the one here. The flavours are what I’d call Greek. feta, lemon, oregano and lamb. I love these flavours together, what a treat.
This makes a great make ahead meal for a couple of days
If you are into making life even easier this makes the best one pot make ahead. Pop it into an airtight container in the fridge and snack on it if you are busy. It is perfect reheated for lunch and even tastes extra good mixed into an omlette!
Just reheat and serve for dinner with tomatoes, cucmber and extra feta cheese sprinkled on top
The meatballs are a recipe you’ll want to keep making over and over. They are well seasoned due to the feta in them but they are also light because they have the addition of panko breadcrumbs. Make them with beef too!
What you’ll need:
Lamb mince. Although you can make these meatballs with beef the lamb mince gives these meatballs a Sunday roast flavour.
Oregano: The home flavour of Greece
Lemon: this gives a zesty kick to the meatballs and makes that Lemon rice irresistable
Feta: You need Danish feta this adds salty seasoning and creaminess.
Garlic, smoked paprika and lemon zest all add depth of flavour
Panko Crumbs these make the meatballs lighter. These can be substituted with gluten free crumbs if required
Egg Helps the meatballs stay together and prevents crumbliness
This is such an easy dish all you need to do is this:
Mix the Lamb mince meatball mix and roll the balls
Seal and colour the meatballs in an oven pot, baking dish or fry pan that has a lid
Using the same pot sweat off the onions, herbs and garlic and add the washed rice
Add the stock, lemon juice and zest and bring up to the boil
Take off the heat and add all the meatballs. Pop the lid on and bake. take off the lid after 20 minutes and bake a further 10 minutes for colour.
Try these one pot meals too!
My Le Cruiset pot. This one proved to be the best size for me to fit all the meatballs in at once. If you have a 6 cm deep oven proof frypan or baking tray you could use that too. If you have no lid cover with foil
Lamb and Feta Meatballs, lemon rice in one pot
One pot cooking is back with this delicious Lamb meatballs with lemon rice. Everyone loves this one. We serve it with a Greek salad and sometimes with tzatziki or even a tomato salad
Prep Time 15mins
Cook Time 25mins
Course dinner, Lamb Maincourses, Maincourse
Cuisine greek
Ingredients
Lamb meatballs
500gmlamb mince
1Tablespoonlemon zestvery finely grated
1Tablespoonsmoked paprika
1Tablespoon oregano, dried
100gmbread crumbspanko preferred, 1 cup
1wholeegg
150gmDanish fetacrumbled
1/4tspsalt
1clovegarliccrushed
Lemon Rice
380gm Jasmin rice2 cups (Aust)
200gmonion, chopped
60mlolive oil
350ml chicken stock
100ml lemon juiceabout 2 lemons
1 tablespoon oreganodried
1/4 cupparsleychopped
100gmoliveswhole or seedless, green or black
Instructions
You will need an oven proof pot for this recipe. A frypan with high sides or a classic baker. You could also use a baking tray that is about 28 x 13cm (12 inches x 7 inches). Cover with a lid or foil.
In a medium sized bowl mix the lamb mince crushed garlic, egg, spices, breadcrumbs and 3/4 of the crumbled feta and a pinch of salt and mix thourghly with your hands till combined .
Crumble the remaining feta over the top and gently combine (This is so that some small lumps remain when the balls are rolled)
Roll the balls into walnut sized balls. You should get about 36 total
Put 2 tablespoons of olive oil into the oven pot and add the meatballs about 10 at a time. Turn them over getting some colour on them. They don’t need to be cooked through just with some nice colours. Set them aside while you prepare the rice
Lemon rice
Finely dice the onion and crush the garlic
Wipe out the pot with some kitchen paper if it has a lot of burnt bits. I tend to keep the bits and pieces because they add flavour. If your mince is particularly fatty though you might want to get rid of some fat.
Add the onions and garlic and cook till softened then add the herbs, olives and *washed rice rice along with the stock and juice. Stir then bring up to a simmer. Turn off the heat and add all of the meatballs.
Put the lid on the pot and put into the oven. Bake for 20 minutes. Open the oven and take off the lid. Cook a further 10 minutes.
Serve with salad or vegetables. This is also great with Tzatziki
Notes
I use Jasmine rice because that is the rice I usually have in the cupboard.**Wash the rice before using it to get rid of some of the starch. Put it into a bowl and cover with cold water stir a little then drain in a strainer or put into a colander and run cold water over it. This reduces the stickiness of the rice when cookedThere is no need to stir the rice at all and the meatballs will finish cooking in the steam from the riceCrumble extra feta over the rice and meatballs when finished if you like.Use creamy Danish feta as it combines into the meatballs well. Greek style feta will not melt into the meatballsFind a Tzatziki recipe hereThe liquid measurement works perfectly for Jasmine rice. Basmati rice isn’t suitable here as it is a very dry rice
