Martin Flanagan

Writer’s Corner: Martin Flanagan ‘Big Footy Dreaming – The Story of Footy’s Origins’

Martin Flanagan is a journalist and author who writes on sport, Australian culture and the relationship between Indigenous and non-Indigenous Australia.

He is one of six children of Arch Flanagan, a survivor of the Burma Death Railway. He is descended from Irish convicts transported to Van Diemen’s Land in the 1840s. He grew up in Tasmania, graduated in Law at the University of Tasmania, and after many years of living in Melbourne, is now based back in Tasmania.

Flanagan has written 16 books, including the novel The Call (1998), a “historical imagining” into the life of Tom Wills, the enigmatic father of Australian rules football and captain-coach of the first Aboriginal cricket team.

Tom Wills died a neglected and forgotten figure. His life is an Australian tragedy, but it bequeathed to the nation a unique and hopeful legacy. In charting the history of one mans life, the story takes us to the birth of sport in this country, and to the horrors of racial struggle which continue to this day.

In 20024, Flanagan and Bruce Myles adapted The Call into a stage play of the same name, which premiered at Melbourne's Malthouse Theatre.

Native bounty feast

Oysters

Chilled with saltbush crunch

Wallaby lahmajun

Grilled flatbreads with wallaby, tomato and herb filling

Sea parsley tabouli

Parsley and onion salad with lemon, using
east coast sea parsley

Vegan, GF

Toum

Whipped Tassie garlic dip

Vegetarian, GF

Fire roasted lamb shoulder

With fragrant green herbs and garlic

GF

Warrigal zhoug

Warrigal greens and chilli condiment

Vegan, GF

Fire roasted pumpkins

With tahini yoghurt and toasted pepitas

Vegetarian, GF

(Vegetarian option)

Walnut and garlic stuffed roasted beetroot

Vegan, GF

Kunzea knafeh

Pastry with kunzea custard filling and sugar
syrup

Vegetarian

Seafood brunch platter

Abalone fried rice

With local greens, egg and herbs

GF

Cray cakes

With dill and lemon mayo

GF

Oysters

And spicy tomato dressing

GF

Squid skewers

With saltbush and pepperberry

GF

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