When I left school i went on a YTS learning catering while i waited to join the Army as an apprentice chef, I never liked the army but loved cooking so i left and worked in various restaurants. I left the industry many years ago but have continued to enjoy cooking and food.

Anzac Biscuits with Lemon Zest. I used a traditional recipe and simply added extras. This batch has almonds, pecans, dates, apricots and lemon zest. I added the zest of one lemon to get a really fragrant flavour. Anzac biscuits are an Aussie classic, so celebrate our National Day of Remembrance with these tasty homemade treats.

I will add my adaptations in double parenthesis. Adapted quite loosely from Gourmet. Makes 4 to 6 servings.

On May 3, 2011. Salt, sugar, pepper. Saute those blended ingredients with vegetable oil together with the orange leaves and 2 or 3 lemongrasses. When the aroma comes out, insert the beef and add some water. When the beef looks half cooked, pour in the coconut milk, salt, sugar, and enough pepper. Cooked until the sauce all become soupy and soaked into the beef.