It's the ad all of Australia is talking about.
Meat & Livestock Australia (MLA) unveiled their latest lamb campaign, tells the satirical story of how Indigenous Australians met the First Fleet for a beach barbecue.
Subsequent boats belonging to the French, Germans, China, Italians, Greeks, Serbians and New Zealanders all arrive when, just as the multicultural party is kicking into gear, the 'boat people' arrive.
"Hang on, aren't we all boat people?" one person asks.
MLA typically releases a lamb advertisement to time with Australia Day on January 26. This year it did not mention the national day.
For many Indigenous Australians, January 26 is a day that marks the arrival of the British Fleet, and a day about survival.
The reaction on social media has been mixed. Some praised the recognition of Indigenous and multicultural Australians, and references to land rights and 'boat people'.
But others feel that it glosses over the issues many Indigenous people have with Australia Day and the arrival of the Europeans.
And others disliked it specifically because it doesn't mention Australia Day.
In response to the controversy, MLA group marketing manager Andrew Howie said on Thursday: "Ultimately, as the face of Australia continues to evolve and change, we need to make lamb relevant to a diverse, modern Australia. This campaign does that by celebrating the diversity of Australia."
‘The sovereign loved it.’ This is the translation of ‘hünkar begendi’, referring to its origin – at least according to the story that attests the dish was invented in the 17th century for Sultan Murad IV. Two hundred years later, the Empress Eugénie, wife of Napoléon III, was also supposed to have especially enjoyed this dish. So, sovereigns do love it, then. And not only sovereigns – me, too. It can be made with either cubes of meat or as meatballs.
This lovely dinner party dish, carré d'agneau rôti aux légumes printaniers, is made magic by the flavour of tarragon in the spring vegetables.
“The term ‘bhuna’ means to brown. In India we often brown the meat with the spices and masala paste towards the middle or end of the cooking process. This process, which involves turning, almost folding the meat in the pan along with the sauce over a high heat, really intensifies the flavour of the dish and here the rich, spicy sauce is thick enough to cling to the meat. We eat it with Indian breads and is lovely with a little raita on the side. Don’t be put off by the long list of spices, it is a really easy dish to make and just happens to be my Dad’s favourite curry.” Anjum Anand, Anjum's Australian Spice Stories