Part of a major offensive mounted by the Allies to break the German defensive line on the western front, the first battle of Bullecourt was notable for a few things. It was one of the first times that tanks had been deployed on the battlefield. However, in 1917 there was no tactical, operational, or strategic doctrine on how to deploy tanks. There weren’t many tanks either, and they were seen as infantry support tools. At Bullecourt, their role was to crush the wire barricades of the Hindenburg Line, for the infantry to then occupy. In a remarkable stroke of optimism, cavalry squadrons were concentrated behind the infantry, ready to exploit a breakthrough and wreak havoc in the German rear. As it happened, the tanks were mechanically unreliable — some broke down before reaching the start line. They were very slow, and soon outpaced by the infantry. The tanks’ slow pace meant that they were highly vulnerable to artillery fire. And so, on the day, tanks made little impact on the battle. There was no breakthrough. The cavalry was stood down.
“the 4th Australian Division had achieved what most soldiers then in France would previously have believed impossible — broken, without artillery barrage, the Hindenburg Line”.
"a full hour after every other battalion had left the trenches, the 48th came out — under heavy rifle and machine-gun fire, but with proud deliberation and studied nonchalance, at walking pace, picking their way through the broken wire, carrying a proportion of their Lewis guns, carefully helping the walking wounded, and with their officers bringing up the rear. Wherever Australians fought, that characteristic gait was noted by friend and enemy, but never did it furnish such a spectacle as here. For ten minutes the attention of half the battlefield was held while, leisurely as a crowd leaving its daily work, the 48th drew clear”.
This cold winter, remembering all this years later, I find a bunch of recipes on the net. The common theme is braising some lamb and root vegetables in beer. A number of recipes — mainly American — swap out the lamb for beef. Americans just don’t seem to get lamb, do they? But I stick with lamb. And a tasty Belgian dark beer. Cooked slowly, it is tender, succulent and warming in the depths of winter. Add a green vegetable. As it was a Flemish dish, I go for Brussels sprouts — that most maligned of vegetables.
It went well with more beer. And brought back a flood of memories about my trip through Flanders, and the young Australian men who had died there.



