Labour Day 2016

Labour Day is a worldwide event which grew from the efforts of a single group of Australian stonemasons. From their core purpose of instilling an eight hour day, they’ve moved on to campaign for other workers’ rights, and working conditions now are incomparable to how they used to be – all thanks to those plucky Aussies.

On the 21st of April in 1856, a group of stonemasons and builders led by James Stephens walked off their current job at Melbourne University. Joined by other groups of stonemasons, they marched to the Belvedere Hotel, an act which lead to an agreement that stonemasons would only work eight hours, but still be paid the same wage as they’d had for working ten. This is the first recorded act of successful striking by workers in the world.

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Their success was celebrated first on May 12th that year with a march, speeches, games and festivities. The Eight Hours Procession became an annual event for Melbourne and went on for the next 95 years; it was renamed Labour Day in 1934. Later, other employment reform would come, based on the precedent these people had set.

Nowadays the holiday is celebrated on different days across Australia, although in Northern Territory and Queensland the date is aligned with International Worker’s Day, on the first Monday of May.

It seems fitting that for the end of summer we should get one last good use out of the barbecue. So why not whip up this beautiful grilled chicken with sweet and spicy mango – perfect for sharing with friends and family, and just as good cold! This is a great way to celebrate the hard-won rights that we appreciate today.

You will need:

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  • 2 medium mangoes which have been peeled and cubed
  • 4 peeled cloves of garlic
  • 1 tsp chilli powder
  • ½ cup of spicy ketchup
  • 1 tsp kosher salt
  • Chicken wings

 

Combine all of the ingredients (except the chicken) in a blender and blitz.

Marinate the chicken in half of the mixture for several hours.

Brush the rest on while it’s being grilled!

 

Grilled Zucchini and Corn Tacos

A vegetarian barbecue alternative, these tacos are pleasing to veggies and meat-eaters alike!

You’ll need –

  • Homemade salsa verde
  • Zucchinis cut lengthwise and thickly
  • Corn cobs
  • Corn Tortillas
  • Coriander
  • Sour cream

 

Cut the zucchini lengthwise and brush with oil – do the same to your corn cobs. Add something spicy if you fancy!

While the vegetables are busy grilling, wrap your corn tortillas in foil to warm them on the grill.

Wash and chop the coriander.

taco-450665_960_720Take the vegetables off the grill, and cut the corn away from the cob.

Layer some slices of zucchini on a tortilla, then cover with corn, salsa and coriander, adding sour cream if you like.

Enjoy! Black beans and rice make a fantastic accompaniment.