For me, Australia Day has pretty much always been about a day off work. I went to a BBQ once and listened to the Triple J Hottest 100 but until this year I never thought of myself as particularly patriotic. I recently told a friend how I thought Supre and Big W’s range of Australian flag emblazoned tee shirts, singlets and various other paraphernalia (which was no doubt made in China) was a complete waste of money and wondered which Australian in their right mind would waste money on such crap? But this year at the Australian Open I have been set on the path to redemption.

I go to the Open most years and thoroughly enjoy the experience of watching some of the world’s best athletes in action. I can still remember one of my first tennis experiences, watching Pat Rafter with my mum and dad many years ago. Pat was the unfortunate lesser player on this occasion and I remember feeling sad that he was the last Australian in the Open that year. Since that time, I can’t ever remember watching any sporting event and feeling that I desperately wanted Australia to win – until Thursday night.

The Open Thursday night was balmy but overcast and as I sat on what of the outside courts watching one of the men’s matches (Spain vs Uraguay I think), my thoughts were placed more on the weather than the state of the match. I love watching the people who come to the Open, love seeing them support their favourite player or country; love the antics of the players. I especially love the supporters who come decked in their countries colours, who sign anthems and start chants – individuals and groups who are truly passionate about the sport and their heritage.

After the match finished and my friend and I headed to Garden Square to watch the Rod Laver match on the big screen, we were approached by a woman who offered us tickets to watch inside the stadium. She was going home and didn’t want them to go to waste. We were of course thrilled to have tickets in the main arena and more thrilled when we realised Australian Casey Delequa would be playing. I felt a slight stirring of emotion.

Entering the stadium and listening to the 15,000 strong crowd support one player exclusively was beyond amazing. I almost felt sorry for her opponent but as we watched the match and Casey continued to wow, the Aussie in me started to shine and I almost wished I was wearing one of those cheap tee shirts just so people would know I which team I was on. Casey took the match 7-6 7-6 and the roar of the supporters when she played the last ball was deafening. My Aussie-ness was back.

They are calling Saturday Australia Day come early at the Open this year – three Aussies on centre court making for an awesome line up. Its beautiful weather outside, about 22 degrees and sunny, but instead I am sitting inside glued to my television watching Sam, Casey and later tonight, Lleyton, fight it out to stay in the game. The supporters are in their green and gold, and their voices sing out proudly, ‘We are Australian’, and ‘Aussie Aussie Aussie, Oi Oi Oi!’

I wonder what last minute plans I can make for Tuesday, if there is a tennis match I can go to or a barbeque I can crash. I hope I can get some of those Australian flag temporary tattoos, an Australian flag bikini or a baseball cap with a kangaroo on it. Happy Australia Day everyone! I hope you are feeling as patriotic as I am this weekend and happy to share your feelings with the world.

Guy Grossi for Australia Day 

Are you headed to an Australia Day barbeque and need something fabulous to take along? Renowned chef Guy Grossi of Grossi Florentino, has developed four recipes to coincide with the Goulburn Valley tomato season, all perfect for your Australia Day activities. This Tomato and Mozzarella Salad is one of Guy’s most popular and he encourages you to find tomatoes that have been grown in the soil and sun ripened, like Goulburn Valley tomatoes, to ensure the fruit is at its most flavoursome.         

3 Tomatoes (Goulburn Valley is best!)
200g Buffalo milk mozzarella
Fresh basil leaves
Salt and pepper
High quality white wine vinegar
1 Spanish onion
1 tbsp extra virgin olive oil

Finely slice the buffalo milk mozzarella and the tomatoes.
Finely dice the red onion and separate each basil leaf from the stalk.
To assemble the salad alternate a slice of tomato, mozzarella and basil layering each slice on top of the next allowing the previous slice to be visible to create a red white and green layering effect.
Sprinkle the finely diced onion down the centre of the salad and dress with white vinegar and extra virgin olive oil. Sprinkle with salt and pepper to serve.