Ritchies Christmas Entertaining 2023

YOURS FREE

Entertaining Christmas

Deliciously Festive Ideas

160 pages of recipes, tips & inspiration HOW TO P 157 Skip the

QUEUE this Christmas How to set your

CHRISTMAS

TABLE P 70

EDIBLE GIFTS ideas

P 57

Ham & Turkey

CHEAT SHEET P 96

DISCOVER the best

CHEESE

for the festive season P 10

Serving Suggestion

BAKED CHRISTMAS HAM WITH CHIPOTLE ORANGE GLAZE Visit our website, isdonisgood.com.au for more Christmas recipes.

An inspired, premium quality baked ham - perfectly delicious for Christmas celebrations and special occasions with loved ones. Serve with crunchy roast potatoes and green beans – or enjoy al fresco with your favourite Summer salads.

INGREDIENTS

METHOD

• 1 whole KRC Ham Off the Bone • 2 cups orange juice • 50g chipotle peppers in adobo sauce • 1 bunch thyme, half leaves picked, half tied bunch • 2/3 cup castor sugar • Salt, to taste • 1 orange, sliced

1 Preheat oven to 180°C. Remove skin from ham and score fat in diamond pattern.

2 Bring orange juice, chipotle, thyme, sugar and salt to boil.

Simmer for 30 minutes.

3 Place ham on roasting rack and glaze using the thyme bunch as a basting brush. Bake for approximately 100 minutes, basting with glaze every 20 minutes.

4 On a separate tray, arrange orange slices and glaze with marinade.

Bake for 10 minutes.

5 Place orange slices on finished ham and drizzle with glaze to serve.

Across the Board

Inside

WHAT'S

THE FINEST CHEESE

10

Ham & Turkey

Drinks

GUIDE

TOAST THE SEASON

96 23

Entertaining

Vegan

LIVING ON THE VEG

101

FOOD TO SHARE

39

Salads & Sides

Edible Gifts

SIDE KICKS

113

HOMEMADE TREATS

57

Etiquette 101

Dessert

THE SWEETEST THINGS

127

SET YOUR CHRISTMAS TABLE

70

Recipe Index

Entrées

ALL SUMMED UP

START SOMETHING WONDERFUL

155 73

Mains

SEASON’S EATINGS

Ordering Guide HOW TO ORDER

157

83 2023 CHRISTMAS ENTERTAINING

3

4

Created and published by MediaMart themediamart.com.au

Editor Emma Munnings Creative Director Brano Sojak

Features Emma Munnings Photography Brano Sojak

Address Ritchies Stores Pty Ltd 10/1095 Frankston Dandenong Rd, Carrum Downs VIC 3201

READ ONLINE

YUMI’S. REAL. DELICIOUS.

!

Across the

BOARD

THE FINEST CHEESE SELECTED BY OUR CHEESEMONGERS

8

Pyengana Dairy Traditional Clothbound Cheddar

Handcrafted Clothbound Cheddar made using the finest milk from the pure pastures of Pyengana in Tasmania’s North East.

The symbiotic relationship of the developing surface moulds and cultures helps to develop a fine textured, crumbly body, along with aromas reminiscent of summer grass, herbs and honey, and a long, sweet and nutty flavour.

1

Shropshire Blue by Cropwell Bishop

9

Meredith Marinated Goat Cheese

Soft goat cheese marinated in a garlic and herb-infused edible

Hand-ladled curds are key to developing an elegant texture

oil, this award-winning cheese has a refreshing citrus tang and

and nutty flavour that culminates with a delicate blue spice

soft, spreadable texture.

in the finish.

2

Clawson's Potted Blue Stilton

10 Rouzaire Brie Nangis Experience the exquisite flavours of Rouzaire Brie Nangis, a

Over a hundred years went into perfecting Clawson’s

French masterpiece. Indulge in its creamy, buttery goodness

Stilton cheese recipe in the Vale of Belvoir. Crumbly and

and embrace culinary excellence.

creamy, with a bold and expressive flavour.

3

St. Agur

11

Will Studd Brillat Savarin

A decadent French mild triple-cream cheese that is the perfect

Made from cow's milk with added cream, this modern

party pleaser. Deliciously creamy with a slightly chalky centre

cheese was developed from an old monastery recipe as

when young, the texture gradually breaks down until it can be

a cow’s milk alternative to Roquefort.

scooped from the centre with a spoon, close to its use-by date.

4

12 Fromager d'Affinois Excellence

Heidi Gruyere

Made from local Aussie milk using traditional techniques

The smoothness and infinite sweetness of this decadent,

at the Saputo Dairy in Burnie, Tasmania. The rind has a

triple cream cheese, is due to the extra cream that is added.

rich, savoury flavour that compliments the nuttiness of

This milk is collected from dairies in the picturesque hills of

the cheese within.

the Rhone Valley and this extra cream gives an elegant, silky,

5

Beemster XO

Revered for its rich flavours of butterscotch, whiskey, and pecan, Beemster XO has a deep ochre interior and a firm, crumbly texture. It retains a creamy mouthfeel, even though it's aged for more than two years and is studded with crunchy, mouthwatering crystals that surprise the palate.

buttery mouth feel that adds to the enjoyment of this cheese.

13 Le Conquèrant Camembert Le Conquèrant Camembert is a triumph of French cheesemaking, renowned for its unparallelled flavour and creamy texture. This authentic Camembert showcases a luscious, velvety interior with a bloomy white rind, hinting at the rich indulgence within. Delight in the buttery, earthy notes

6

Valley Produce Company Artisan Flatbread Beetroot

that harmonise beautifully, creating a truly exceptional taste

Tasty and beautifully textured, these delicious artisan

experience. Whether enjoyed on a crusty baguette or paired

crackers are the perfect addition to your next platter.

with your favourite wine, Le Conquèrant Camembert is a luxurious treat that transports you to the heart of Normandy's

7

Manchego

Indulge in the irresistible charm of Manchego cheese.

Crafted from Manchega sheep milk, this Spanish delicacy offers a rich, buttery flavour and a creamy, firm texture. With its distinct crisscross patterned rind, Manchego is a true delight for cheese lovers. Treat yourself to this culinary treasure and experience the essence of Spanish tradition.

10

cheese-making heritage.

14 Meredith Dairy Goats Ash Chèvre The perfect harmony of subtle salt and citrus flavour in a light, fluffy texture. Dusting with Ash helps to balance acidity and harmonise flavour while preserving the beautiful creamy interior of fresh goat cheese.

4 5

3 1 6

13

2 7 8

16 14

9

12

10

11

2023 CHRISTMAS ENTERTAINING

11

NO ORDINARY ISLAND. NO ORDINARY CHEESE.

NO ORDINARY CHRISTMAS.

Serving suggestion

kingislanddairy.com.au kingislanddairy

Au

str 98 alia e1 c n n Fam i ily Owned, S

2

Platter UP !!

fest SEAS

tive SON

Wensleydale with Cranberries Wensleydale with Cranberries Wensleydale with Cranberries

Wensleydale Wensleydalewith withMango Mango&&Ginger Ginger Wensleydale with Mango & Ginger

Wensleydale Wensleydale with with Blueberries Blueberries Wensleydale with Blueberries

Celebrate CelebrateChristmas Christmas“Ritchies” “Ritchies”style stylewith with world world class class Coombe Coombe Castle CelebrateWensleydale Christmas “Ritchies” style with world class Coombe WensleydaleCheddars Cheddarsfrom fromthe the United United Kingdom.

Kingdom. Castle Wensleydale Cheddars from and the Kingdom.

Delight &&Ginger Blueberry blends Delightover overCranberry, Cranberry,Mango Mango Ginger andUnited Blueberry blends all all available Delight over Cranberry, Mango & Ginger and Blueberry blends all available atatyour yourlocal localRitchies RitchiesDeli Deli counter. counter. at your local Ritchies Deli counter.

Deliciously creamy, Velvety soft, Pure indulgence.

www.fromagerdaffinois.com

@fromagerdaffinois_au

Fromager d’Affinois AU

Learn how to Learn how to create createthis thisplatter! platter!

Serving Serving Suggestion Suggestion

CHRISTMASTREE TREE CHRISTMAS MEATPLATTER PLATTER MEAT From authentic, mouth-watering salamis and kabanas to our delicious, From mouth-watering salamiswith andDON kabanas to our delicious, premiumauthentic, quality hams, festive entertaining is easy – and eye-catching! premiumScan quality hams, festive entertaining with DON is easy – and eye-catching! the QR code to learn how to create our impressive meat platter Scan the QR code to learn how to createis our impressive meat platter – and Christmas served!

– and Christmas is served!

Well made, easy to serve drinks, from your favourite brands.

Ready for all your summer parties.

Order today from your local Ritchie’s

Toast the Season

Cocktail Hour DUST OFF YOUR COCKTAIL SHAKER, IT'S PARTY SEASON

2023 CHRISTMAS ENTERTAINING

23

EXPERIENCE THE BEST OF BOTH

Discover the best of both worlds with Mumm Marlborough & Mumm Tasmania. Crafted in collaboration with renowned champagne Maison, G.H. Mumm & hailing from regions known for producing exceptional Pinot Noir, the Mumm Terroirs collection is a range of sparkling wines that showcase a true sense of place crafted using the Méthode Traditionnelle technique.

D I S C OV E R T H E E XC E P T ION A L Q UA L I T Y O F T H E M U M M T E R RO I R S S E R I E S

E

Serves 1 Takes 5 minutes

30 mL gin 15 mL freshly squeezed lemon juice 15 mL simple syrup 90 mL dry sparkling wine

French 75 A refreshing and light classic cocktail.

1 Combine gin, lemon juice and simple syrup in an ice-filled shaker.

2 Cover and shake vigorously, then strain into a glass and garnish with lemon peel.

Ice

TOP

Tip

Traditionally a French 75 is served without ice but for a warm day we recommend serving in ice-filled glasses to keep it nicely chilled.

2023 CHRISTMAS ENTERTAINING

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Pine Ginger Mocktail Get your mix-on with this mocktail that’s the perfect balance of sweet and tart.

Serves 1 Takes 5 minutes

60 mL pineapple juice 8 mint leaves Pinch of salt 1 tbsp freshly squeezed lime juice Ice ¾ cup no alcohol ginger beer 1 tsp apple cider vinegar Pineapple, to garnish

1 Place mint leaves, salt and lime juice into a glass and gently press with a muddler a few times. Add ice to the glass and then pour in pineapple juice and apple cider vinegar and stir.

2 Add ginger beer and garnish with pineapple.

TOP

Tip

A muddler is a bar tool designed to smash and mix (muddle) ingredients, much like a pestle. If you don’t have a muddler, you can use the handle of a wooden spoon to muddle drinks.

26

Green & Gold Summer Spritzer 40 mL dry gin 40 mL white vermouth 60 mL De Bortoli KV Prosecco

Cool down with this refreshing drop.

Serves 2 Takes 5 minutes

1 Combine gin, vermouth, prosecco, soda and lime juice in a jug and stir gently.

120 mL soda water

2 Pour over ice and

Juice of half a lime

garnish with lemon and

Ice

lime slices and a sprig of

Lemon slices, to garnish

rosemary.

Lime slices, to garnish Rosemary, to garnish

De Bortoli KV Prosecco 750mL

2023 CHRISTMAS ENTERTAINING

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Tequila Sunrise If ever a cocktail screamed “summer” this is it.

Serves 1 Takes 5 minutes

60 mL tequila 120 mL freshly squeezed orange juice 15 mL grenadine

1 Add tequila to a glass, then pour in orange juice. Top with grenadine which will sink to the bottom to create the classic layered effect.

Serves 2 Takes 5 minutes

100 mL white rum

Frozen Raspberry Daiquiri Frozen fabulousness, this vibrant, fruity cocktail has a tart bite from the lime, and is just the thing on a warm summer day.

60 mL lime juice 200 g frozen raspberries 2 tsp caster sugar

1 Put all ingredients in a blender and blitz. Serve and garnish with lime and fresh berries if desired.

FUN

28

Fact

The daiquiri is a classic cocktail

the frozen daiquiri was born, and

consisting of rum, citrus juice, and

it became popular when writer

sugar. It originated in Cuba and

Ernest Hemingway adopted it as

it shares its name with a beach

his cocktail of choice. Legend has

and an iron mine near Santiago

it that Hemingway would drink 15

de Cuba. In the 1920s and 30s

frozen daiquiris in one sitting.

Rose Garden Love gin? This vibrant G&T is just for you!

Serves 1 Takes 5 minutes

50 mL gin 20 mL lemon juice 10 mL rose syrup 20 mL chickpea water Ice Tonic water

1 Add all ingredients except tonic water to a shaker with ice and shake vigorously.

2 Strain into a chilled glass. Top with tonic water and garnish with a fresh strawberry.

ROSE SYRUP You can easily make your own rose syrup at home with just three ingredients. To make 1 cup of rose syrup add ¾ cup water, ¾ cup sugar and ¼ cup dried rose petals (food-grade) to a saucepan and simmer until the sugar has completely dissolved. Remove from the heat and leave to steep for 15 minutes before straining to separate the rose petals from the syrup. Store in a container in the fridge for up to 2 weeks.

2023 CHRISTMAS ENTERTAINING

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Discover your perfect pairing this Christmas

Visit lindt.com.au/world-of-lindt/pairing to nd out more.

ORDER NOW FROM YOUR LOCAL RITCHIES

Paloma Hailing from Mexico, the Paloma is a simple cocktail that is both easy-to-make and refreshing.

Serves 1 Takes 5 minutes

60 mL tequila 15 mL freshly squeezed lime juice Chilled grapefruit soda, to top Ice Lime for garnish Rosemary, to garnish

1 Add tequila and lime juice to an ice-filled glass.

2 Top with grapefruit soda and stir to combine.

3 Garnish with a slice of lime and a sprig of rosemary.

Christmas Cheer Vodka and cranberry are a classic combination and this twist is full of Christmas spirit.

Serves 2 Takes 15 minutes

15 mL cranberry juice 45 mL vodka 90 mL tonic water 30 mL apple cider Ice

1 Add cranberry juice and vodka to a cocktail shaker filled with ice. Shake until well-chilled.

2 Strain into a glass and top with tonic water and apple cider. Garnish and serve.

32

Raspberry Passionfruit Float Half the fun of cocktails is making them look great and this gin-based, raspberry cocktail certainly doesn’t disappoint.

Serves 2 Takes 10 minutes

90 mL gin 30 mL red vermouth 30 mL raspberry liqueur 30 mL lemon juice 15 mL egg white Ice

For the garnish 1 passionfruit, halved Fresh berries – raspberry, blueberry and blackberry Fresh mint leaves

1 Place all cocktail ingredients in a cocktail shaker and shake vigorously until frothy. Strain to remove the ice and then shake again before pouring into a chilled glass.

2 Garnish with half a passionfruit filled with fresh berries of your choice and finished with mint leaves.

2023 CHRISTMAS ENTERTAINING

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We’re

WELL NOT SODA LIKE YOU KNOW IT. WE'RE ON A MISSION TO FREE OUR OCEANS OF PLASTIC BOTTLES AND HYDRATE EVERYONE WITH DAMN TASTY DRINKS.

LIMITED TIME ONLY

NEW!

Celebrate this FESTIVE SEASON with slape & sons Check out our whole range online and find them in selected supermarkets.

@Slapeandsons

www.slapeandsons.com.au

Let Me Entertain You WHETHER IT’S A PRE-CHRISTMAS GET TOGETHER OR A NEW YEAR’S CELEBRATION, THESE RECIPES ARE PERFECT FOR A PARTY.

2023 CHRISTMAS ENTERTAINING

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Entertain Entertain at at home home like like a a Pro! Pro! SUNNY SUNNY SEAFOOD SEAFOOD

Quick Quick&&Convenient, Convenient, Authentic Authentic Flavours.

Flavours.

AvailableatatRitchies: Ritchies: Available

GlutenFree FreeRange Range ☑☑Gluten Handcrafted Entertainers Range Entertainers Range ☑☑Handcrafted Oven & Air Fry Ready Range ☑ Oven & Air Fry Ready Range ☑ Locally Sourced & Made Produce Range ☑ Locally Sourced & Made Produce Range ☑

Available Instore in the Meat Freezers Available Instore in the Meat Freezers www.sunnyseafood.com.au www.sunnyseafood.com.au

Chilli Cheese Arancini Serves 12 1 hour 10 minutes

1 Preheat oven to 180C. 2 In an oven-proof casserole

A perfect party appetiser featuring creamy risotto and spiced cheese coated in a panko crumb.

in a shallow bowl. Put eggs in a second bowl and panko

dish, melt butter over medium

crumbs in a third bowl.

heat. Add onion and garlic and

6 Scoop out large spoonfuls

cook for 5 minutes or until

of the rice mixture and roll

soft. Add rice and cook until

them into balls. Coat the balls

it becomes translucent, then

in the flour mix, then the eggs

add wine and increase heat to

and then the crumbs.

medium-high. Cook until all the

7 Cook balls by adding

liquid has evaporated.

vegetable oil to a frying

For the Risotto

3 Add stock and milk and

pan to a depth of about 2.5

bring to a simmer, cover and

centimetres. Heat oil over

4 tbsp butter

transfer to oven. Bake for 30

medium-high heat. Cook balls

4 cloves garlic, minced

minutes or until all liquid is

in the oil in batches, turning

2 small brown onions, finely diced

absorbed and rice is tender.

frequently so that they cook

Remove from oven and allow

evenly. Remove when they are

to cool.

a deep golden brown. Drain on

4 Combine Chilli Cheese

paper towel.

3 cups Arborio rice 1 cup dry white wine 7 cups chicken or vegetable stock 2 cups milk

For the Chilli Cheese 2 eggs 2 cups cheddar cheese

ingredients in a bowl. Add Chilli Cheese mix to the cooled rice and mix to combine. Cover and place in the fridge for at least 2 hours, preferably overnight.

225 g cream cheese

5 Make the coating by mixing

½ cup mayonnaise

together flour, salt and pepper

½ tsp garlic powder ½ tsp cayenne pepper ½ tsp onion powder 2 jalapenos, seeded and very finely diced 2 small red chillis, seeded and very finely diced

For the Crumb 1 cup plain flour 1 tsp salt Pinch of black pepper Vegetable oil 6 eggs, beaten 4 cups panko breadcrumbs

2023 CHRISTMAS ENTERTAINING

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TOP

Tip

The Lemon Dill Aioli

can be made up to one week in advance. Store it in the refrigerator in a mason jar or covered container and give it a shake before using.

Entertaining doesn’t get any easier than this no-bake recipe.

Makes 32 pieces

Smoked Salmon Scrolls with Lemon Dill Aioli

Takes 10 minutes

8 large wraps 400 g Ocean Blue Smoked Salmon 1 iceberg lettuce

1 Make the Lemon Dill Aioli

3 Roll each wrap to form a

by whisking all ingredients

cylinder, then cut into equal

together in a mixing bowl.

sized rounds using a sharp knife.

2 Spread wraps all over with

Refrigerate until ready to serve.

Lemon Dill Aioli, then add a layer of lettuce and a layer of

For the Lemon Dill Aioli

smoked salmon.

½ cup mayonnaise 1 tbsp freshly squeezed lemon juice 1 tbsp Dijon mustard 1 tbsp dry white wine 2 tsp dill, finely chopped ¼ tsp lemon zest Pinch of sea salt Pinch of white pepper

Ocean Blue Sliced Smoked Salmon 100g

42

Sweet Potato & Feta Bites Serves 12

Delight your guests with these tasty bites featuring delicately balanced sweet, salty, and savoury flavours.

6 large sweet potatoes, peeled and cut into

1 hour

Squeaky Gate Australian Balsamic Vinegar 250mL

1 Preheat oven to 200C. 2 Line a baking tray with baking

5 Make the topping by putting feta in a blender. Pulse until the feta

paper.

starts to break down and then add

1 ½ tbsp olive oil

3 Peel and cut sweet potato and

yoghurt and blend until the mixture

400 g feta, roughly chopped

place on a baking tray. Drizzle with

has a creamy consistency. Add

400 g Greek yoghurt

olive oil and toss the sweet potato

lemon juice and thyme and stir.

1 ½ tbsp lemon juice

to ensure it is well covered in oil.

6 When sweet potato is

Season with salt and pepper.

completely cooled spread with

4 Bake for 30 minutes or until

whipped feta mix and top with fig

golden. Remove from oven and set

wedges and pomegranate arils.

2 centimetre-thick rounds

6 figs, cut into wedges 3 tsp thyme leaves, chopped 3 tsp pomegranate arils Rocket to serve Squeaky Gate Balsamic Vinegar to drizzle

aside to cool.

7 To serve, garnish with rocket and a drizzle of balsamic.

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Serves 8 Takes 45 minutes

Now here’s a party food that will have your guests begging for the recipe.

These are crispy, flaky and unashamedly moreish.

500 g plain flour

1 Add flour and water to a large

out again into a 20-centimetre round.

bowl and mix until a dough forms.

Brush with oil again and add some of

Tip dough onto a lightly floured

the thinly sliced spring onions. Roll

surface and knead until smooth and

again, then twist into a spiral, then

slightly tacky.

roll out again into a 20-centimetre

2 Place dough in a clean bowl and

round. Repeat for the remaining

480 mL boiling water 120 mL plus 4 tbsp vegetable oil 4 tbsp sesame oil 200 g thinly sliced spring onions

For the dipping sauce 4 tbsp rice wine vinegar

cover with clingfilm. Set aside to rest

dough balls.

for 30 minutes.

6 Add 15 mL of vegetable oil to

3 Meanwhile, mix 4 tablespoons of

a 20-centimetre frying pan over

vegetable oil with the sesame oil and

medium-high heat. Add pancake

set aside.

and cook until golden on one side,

4 Make the dipping sauce by

then flip and cook the other side

Tip

combining all ingredients in a bowl.

until golden. Remove from heat and

Set aside.

place on a plate or tray lined with

5 After resting time, separate

paper towel. Season wit salt while

the dough into eight balls. Working

still warm. Repeat for remaining

These freeze well so

one ball at a time, roll out into a

pancakes.

you can make them

20-centimetre round and brush

7 To serve, cut pancakes into

ahead of time and

lightly with the oil mixture. Roll

triangles and serve with dipping

freeze them with baking

tightly and then twist into a spiral.

sauce.

paper separating them.

Fold the spiral in half and then roll it

4 tbsp soy sauce 1 spring onion, thinly sliced Pinch of chilli flakes

TOP

When ready to serve, simply defrost and then heat in a frying pan.

44

Spring Onion Pancakes

Baked Camembert with Spiced Cranberry Sauce Serves 6 Takes 35 minutes plus cooling time

200 g camembert Rosemary to serve Chopped walnuts to serve

For the Spiced Cranberry Sauce 350 g cranberries ½ cup runny honey 1 tbsp brown sugar 1 cinnamon stick 4 whole green cardamom pods ¼ tsp ground nutmeg 1/8 tsp ground cloves ¾ cup water Zest of 1 orange 2 tbsp crystalised ginger, finely chopped 1 tbsp orange liqueur

Is there a combination more appealing for holiday entertaining than cheesy, gooey baked camembert dolloped with homemade, velvety-spiced, cranberry sauce?

1 Prepare Spiced Cranberry Sauce

3 Place camembert in an oven

first. Add cranberries, honey, brown

proof dish, lined with baking paper.

sugar, cinnamon, cardamom pods,

Bake for 10-15 minutes or until the

nutmeg, cloves and water to a

cheese is soft to touch. Remove

medium-sized saucepan. Cover

from oven and leave to sit for

with a lid and bring to a simmer

5 minutes before covering with

over medium-low heat. Cook for 8

Spiced Cranberry Sauce. Garnish with

minutes or until the mixture starts

rosemary and walnuts and serve.

to thicken. Add orange zest, ginger and orange liqueur and simmer, uncovered for a further 2 minutes.

*Spiced Cranberry Sauce can be

Remove cinnamon stick and

made up to two days in advance and

cardamom pods and spoon sauce

stored in an airtight container in the

into a bowl to cool.*

fridge. Serve it at room temperature.

2 Preheat oven to 180C.

2023 CHRISTMAS ENTERTAINING

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Lobster Mousse This thoroughly indulgent mousse houses diced lobster for a wonderful flavour and texture within the creamy mousse.

1 x 1 kg (approx.) cooked lobster

Takes 45 minutes plus overnight chilling time

1 Remove legs from lobster and

medium-low heat, add the gelatine

set aside. Remove the lobster

and salt, and stir to dissolve. Gently

tail, cut in half, and remove the

simmer for 1 minute, remove from

flesh, refrigerate with the legs

heat and set aside to cool to room

until needed. Break the tail shell

temperature.

and lobster head into roughly 3cm

4 Whisk crème fraiche and cream

pieces and place in a large saucepan

together to form soft peaks. When

over medium heat. Add the shallot,

the lobster mix is cool, gently fold in

2 shallots, roughly chopped

thyme, and butter, and cook for

the cream.

2 sprigs thyme

5 minutes, stirring regularly. Add

5 Finely chop half the lobster

100 g unsalted butter, chopped

the flour and cook for a further 2

meat and fold into the mousse

20 g plain flour

minutes. Stir through the tomato

mixture. Pour the mousse into a

1 tbsp tomato paste

paste and cook, stirring constantly

700 mL capacity mould or divide

for 2 minutes. Add brandy to

between smaller bowls. Cover and

1 tbsp brandy 500 mL fish stock

deglaze pan, then slowly add stock

refrigerate overnight.

1 ½ tsp gelatine powder,

and mix well. Increase the heat to

6 To serve, loosen mousse from

high and bring to the boil. Allow

the mould by briefly dipping the

to boil for 2 minutes, then stir and

base in hot water, then invert onto

alternatively 3 gelatine leaves ½ tsp sea salt

remove from the heat.

a serving plate. Generously spoon

2 Meanwhile, bloom the gelatine

caviar over the top of the mousse

by sprinkling the gelatine into 2

and garnish with dill sprigs. Add

tablespoons of water. Set aside.

reserved lobster meat and legs to

Trout or salmon caviar

3 Strain stock mixture through a

the plate and serve with crackers,

Dill sprigs

muslin cloth into a clean saucepan

melba toast or crusty bread.

50 g crème fraiche 70 mL cream

To serve

Melba toast, crackers, or crusty bread

46

Serves 8 - 10

to remove solids. Place over

Crispy, crunchy and with a little bit of bite, these crisps are made for entertaining. Enjoy them just as they are or make our simple dipping sauce for them.

For the Spicy Yoghurt Sauce 1 cup Greek yoghurt 2 tbsp sriracha sauce 1 tsp paprika 1 clove garlic Salt Freshly ground black pepper

For the Cheese Crisps 3 large fresh jalapeno chillies

Jalapeno Cheese Crisps with Spicy Yoghurt Sauce Serves 12

Takes 25 minutes

TOP

Tips

Jalapenos can cause discomfort to sensitive skin and eyes so protect yourself with gloves when handling them.

The Crisps are best served soon after baking for maximum crispness. Leftovers can be stored in the fridge in an airtight container for 3 days.

The Spicy Yoghurt Sauce will keep in the fridge in an airtight container for 1 week.

2 cups extra tasty cheddar, grated 1 cup parmesan, grated

1 Make the Spicy Yoghurt Sauce first by adding yoghurt, sriracha, paprika and garlic to a food processor and blitzing to combine.

Taste and season as desired.

Refrigerate until ready to serve.

2 Preheat oven to 180C. 3 Line 2 baking trays or cookie sheets with baking paper.

4 Mix cheddar and parmesan together in a bowl. Set aside.

5 Wearing gloves, slice the ends of the jalapeno and use a sharp knife to remove the seeds, then cut into thin rings.

6 Use a tablespoon to scoop out cheese, and shape it on the baking trays into rough rounds. Leave space between each round as the cheese will spread during cooking.

7 Place a slice of jalapeno in the middle of each cheese round.

8 Bake until the crisps are browned on the edges, about 8-10 minutes.

9 Remove from the oven and leave to cool completely on the tray before moving using a spatula.

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INDULGE YOUR GUESTS THIS SEASON with Herbert Adams King Island Beef Party Pies!

PREP TIME — 15 min |

COOKING TIME — 5 min

INGREDIENTS

Lime & Tequila Prawn Skewers with Mojito Mayo

1/2 cup Italian dressing 1/4 cup lime juice, plus extra 1 tablespoon 1/4 cup tequila 1 kg large raw king prawns, peeled, keeping tails intact 2 limes, cut into thin wedges 1 medium red onion, cut into wedges 1 cup Hellmann’s Real Mayonnaise 1/2 cup chopped coriander leaves 2 cloves garlic, finely chopped 1 fresh jalapeno chilli, seeded, finely chopped 1 tablespoon white vinegar

PREPARATION Combine 1/2 cup Italian dressing, lime juice and tequila in bowl. Place prawns into a large, resealable plastic bag. Pour over lime juice mixture, turn to coat. Enclose bag and place into the refrigerator and marinate prawns for 20 minutes.

Make the Mojito Mayo: Combine mayonnaise, chopped coriander, garlic, jalapeno chilli, extra lime juice and vinegar in small bowl. Season to taste with salt and ground black pepper.

Preheat barbecue to medium high heat. Remove prawns from marinade.

Thread prawns, onion and limes onto 8 metal or soaked bamboo skewers. BBQ prawn skewers, turning occasionally and brushing occasionally with marinade for 4-5 minutes or until prawns change colour and cooked through. Serve with Mojito Mayo.

HELLMANN’S BRING OUT THE BEST

Serves 8 Takes 20 minutes

For the Artichoke Dip 300 g cream cheese 280 g artichoke hearts, drained and roughly chopped Juice of ½ lemon ¼ tsp salt ¼ tsp white pepper ¼ tsp smoked paprika

For the Antipasto Skewers Cherry heirloom tomatoes Pitted green olives Mozzarella balls Shaved salami Shaved prosciutto Cucumber Baby spinach leaves

Antipasto Skewers with Creamy Artichoke Dip These antipasto skewers are literally loaded with flavour and are ridiculously easy to make. Served with a lusciously creamy artichoke dip, they are perfect party fare. The recipe below makes enough dip to serve 8, but you can easily increase the quantity for a larger crowd. Similarly, buy the antipasto ingredients based on the number of guests you are serving.

1 Add all dip ingredients to a food

2 Thread antipasto ingredients onto

processor and process for 2 minutes

skewers and arrange into a circle on

or until the dip is smooth and creamy.

a serving plate, leaving room in the

Spoon dip into a serving bowl and

centre for the dip.

refrigerate while you prepare the skewers.

50

Herbed Olives Served warm, these herb-infused olives are a fantastic addition to any event.

Takes 10 minutes preparation plus overnight to infuse the flavour Serves 6

500 g mixed olives 250 mL extra virgin olive oil 1 clove garlic, crushed

1 Add all ingredients to a large

or bowl and allow to cool. Cover

frying pan over low heat. Heat,

and leave at room temperature

stirring gently until the olives

overnight.

are warm but not hot. Remove

2 When ready to serve, warm

from the heat and place in a jar

gently again over low heat.

4 sprigs of fresh herbs of your choice – rosemary, thyme or oregano.

TOP

Tip

Serve with toothpicks to make it easy for guests to enjoy.

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51

Makes approximately 20 balls Takes 20 minutes, plus chilling time

These creamy balls feature all the flavours of Christmas in one delicious bite.

1 Line a large plate or a baking tray

plate and repeat until all mixture is

with baking paper.

used. Refrigerate for a minimum of

2 In a stand mixer, beat goat

2 hours.

cheese and cream cheese together

4 Combine remaining cranberries,

until smooth. Add garlic, half the

pecans and parsley together in a

¼ cup parsley, finely chopped

cranberries, half the pecans and half

small bowl. Remove balls from the

Pretzel sticks

the parsley and fold through with a

fridge and roll in the cranberry mix,

wooden spoon or spatula.

making sure they are well coated,

250 g goat cheese 200 g cream cheese, softened 1 clove garlic, minced 2 cups dried cranberries, chopped 2 cups pecans, chopped

TOP

Tip

For more variety make half the balls using crumbled blue cheese instead of goat cheese.

52

Christmas Cheese Balls

3 Use a teaspoon to scoop out

then place onto a serving plate.

some of the mixture and roll into

Insert a pretzel stick into each ball

a small ball. Place ball on the lined

and serve.

Temari Sushi 4 cups sushi rice Water ½ cup rice wine vinegar ½ cup sugar Pinch of salt

For the toppings Avocado

Round balls of sushi rice are the blank canvas for your creativity with this Temari Sushi. Decorate them with your choice of ingredients to create colourful and fun party bites.

Makes about 18 balls

Takes 1 hour

Tassal Smoked Salmon Sushi grade salmon Sushi grade tuna Prawns

1 Cook rice according to packet

5 Open up the clingfilm, remove

Radish

directions.

the rice ball and place it on a plate or

2 While rice is cooking heat vinegar,

serving platter. Cover with a damp tea

salt and sugar in a saucepan until

towel and repeat with remaining rice.

Cucumber Chives Caviar

sugar and salt have dissolved.

6 When all balls are made, it’s time

Nori

3 When rice is cooked transfer it to

to decorate them using toppings of

Egg

a large bowl and immediately pour

your choice. For flat ingredients like

vinegar mixture over the top. Mix and

smoked salmon or radish slices, lay

then cover while it cools to prevent

the topping on the rice, then cover

drying out.

with clingfilm and twist to close. This

4 To assemble Temari Sushi lay a

will help the toppings stick to the rice.

piece of clingfilm on work surface.

7 Refrigerate, covered for up to 1

Add about 2 tablespoons of rice to the

hour before serving.

centre. Draw the ends of the clingfilm together and twist to form a ball.

TOP

Tips

Use cookie cutters to make fun shapes

Tassal

to decorate your sushi.

Smoked Tassie Salmon 150g Temari Sushi is best eaten the day it is made.

Refrigerating for longer than 1 hour may alter the texture of the rice, making it hard, so it is best to prepare the sushi as close to serving time as possible.

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53

Delightful bites of tender beef and a moreish mushroom filling encased in buttery puff pastry.

Beef Wellington Bites with Horseradish Cream Dipping Sauce Makes approximately 24 pieces

700 g beef tenderloin

Takes 1 hour

½ tsp salt ¼ tsp freshly ground black pepper 1 tbsp olive oil 4 sheets frozen puff pastry, defrosted ¼ cup Dijon mustard 1 egg, lightly beaten

For the filling 1 tbsp butter 2 shallots, very finely diced 200 g button mushrooms, very finely diced 1 tbsp Worcestershire sauce

For the Horseradish Cream 1 cup sour cream ¼ cup mayonnaise 3 tbsp horseradish 2 tbsp apple cider vinegar

1 Preheat oven to 200C. 2 Line two baking trays with baking

5 Lay pastry out and cut each sheet

paper.

the centre of each square of pastry,

into 6 pieces. Spread mustard into

3 Cut beef into 3 centimetre cubes

then top with mushroom mixture

and season with salt and pepper.

and a piece of beef. Fold pastry edges

Heat olive oil in a large frying pan over

together over the beef, pressing

medium heat. Add beef to the pan

together to seal the pastry. Place on a

and sear on all sides, about 1 minute.

baking tray and brush with egg wash.

Transfer beef to a plate lined with

6 Bake for 10 – 15 minutes or until

paper towel.

the pastry is golden-brown and puffed.

4 In the same frying pan, melt butter

7 Combine all Horseradish Cream

over medium heat. Add shallots and

ingredients together in a bowl and

mushrooms and sauté until tender.

serve with the bites as a dipping sauce.

Pour in Worcestershire sauce and stir to combine. Cook for a further minute then remove from heat.

½ tbsp Dijon mustard

TOP

Tips

EnjoyWITH

Don’t overcrowd the frying pan when cooking the beef or it will stew and become tough. Instead, work in batches and transfer cooked pieces to a paper-towel lined plate.

There is no need to wipe out the frying pan after cooking the beef. Any residual juices will add extra flavour to the filling.

Ensure that the beef and the filling have cooled to room temperature before adding to the pastry.

54

De Bortoli Woodfired Shiraz 750mL

Italian Sausage Party Nibbles A flavoursome mouthful; great for entertaining.

Serves 16

30 minutes

1.2 kg Italian sausages 1 bottle dry white wine

For the dipping sauce 1 cup sour cream 1/2 cup seeded mustard 2 cloves garlic, minced Salt and freshly ground black pepper to taste

1 Cut sausages into 2.5 centimetre pieces. Place them in a large, deep frying pan and add wine. Note, you may have to work in two batches depending on the size of your pan. Bring wine to a boil, then reduce heat and let simmer uncovered for 20 minutes, stirring occasionally.

2 Prepare the dipping sauce while the sausages are cooking by combining all ingredients in a bowl.

Cover and refrigerate until ready to serve.

3 Remove sausages with a slotted spoon and place on a baking tray. Grill on high until the sausages are browned, turning halfway through cooking.

4 Serve with toothpicks and dipping sauce.

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CHOCOLATE

REINDEER

RECIPE

INGREDIENTS & DECORATIONS • 1 x Darrell Lea chocolate block (can be any flavour) • 2 1/3 cups of corn flakes • 5 x Darrell Lea red Crunchy Christmas Balls for noses • 10 x pretzels for antlers • 10 x white mini marshmallows cut in half for the eyes • 5 x paper straws

METHOD 1 Break the Darrell Lea chocolate block slab into smaller pieces and keep one piece of chocolate to the side to help with attaching the decorations later.

2 Place chocolate slab in to a microwave safe mixing bowl and microwave on a low heat for three minutes. Remove from the microwave and stir. If it needs more time to melt, pop it back in to the microwave for a further 20 seconds.

Repeat this process until all of the chocolate is melted.

3 Add the corn flakes to the melted chocolate and stir until all of the corn flakes are coated in chocolate. Make sure to break the cereal up slightly while mixing, as this will help make it easier to shape.

4 Place the paper straws down on a sheet of baking paper. Scoop the cereal and chocolate mix over the top of the straw in to the shape of a circle.

Lightly press down the mixture to make sure it touches the straw and will

clump together when set. Leave the mixture to set and harden.

5 Melt the rest of the chocolate in the

microwave on low and use a small amount to help stick the antlers, noses and eyes to the dried mixture and leave to set.

Makes five reindeers.

Christmas

All I want for Christmas is ...

Edible Gifts

GIFTS MADE WITH LOVE ARE THE BEST PRESENT OF ALL. SURPRISE AND DELIGHT WITH A HOMEMADE TREAT.

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WHITE CHOCOLATE & RICE BUBBLES® ROCKY ROAD This recipe is the perfect combination between your all-time favourite sweet treat and breakfast cereal.

This sweet snack is an easy Christmas treat or stocking filler.

INGREDIENTS • 2 x 180g bar white eating chocolate, chopped coarsely • 125g pink and white marshmallows, chopped coarsely • 150g turkish delight, chopped coarsely • 1/4 cup pistachios, chopped coarsely • 1/4 cup shredded coconut • 1 cup Kellogg’s® Rice Bubbles® • 2 tablespoons shredded coconut, extra DIRECTIONS 1. Grease 19cm deep square cake pan; line base and sides with 2 strips baking paper, extending paper 2cm above sides.

2. Stir chocolate with a metal spoon in medium heatproof bowl over saucepan of simmering water until melted. Cool 5 minutes.

3. Combine remaining ingredients in large bowl.

4. Stir in chocolate, working quickly; spread mixture into prepared pan.

5. Sprinkle over extra coconut.

6. Refrigerate for 2 hours or until firm before cutting.

TIPS: If you prefer, omit the delight and replace with more marshmallows. This recipe also works well when milk or dark chocolate is used instead of white chocolate.

Vegan-friendly, these cups combine two of our favourite things, chocolate and peanut butter, to make a treat that everyone will love.

Makes approximately 12 Takes 15 minutes, plus setting time

Peanut Butter Cups 1 Line a muffin tin with patty cases.

2 Melt chocolate with 1 tbsp of

5 Pour peanut butter mixture over

coconut oil in the microwave in

the chocolate base and return to the

30 second intervals, until the

freezer for 10 minutes.

pourable. Stir well.

chocolate is melted.

6 Pour remaining chocolate over

3 Spoon some chocolate into the

the peanut butter mixture and return

bottom of each patty case and then

to the freezer for 30 minutes or until

place in the freezer for 10 minutes, or

set.

until the chocolate has set.

7 Keep peanut butter cups

1 cup vegan chocolate

4 Meanwhile, add peanut butter,

refrigerated for up to 1 week, or in

3 tbsp coconut oil, melted, divided

maple syrup and remaining coconut

the freezer for up to 2 months.

½ cup smooth peanut butter

oil to a clean bowl and microwave for

¼ cup maple syrup

20 seconds, or until the mixture is

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59

Christmas Moonshine

TOP

Tips

Sterilise bottles by heating in a 190C oven for 5 minutes.

Label bottles with the date it was made

Festive flavours are front and centre in this infused vodka. It needs time for the flavours to develop so start making it at least a week before you intend to gift it. Best served chilled, either from the fridge or over ice.

Makes approximately 700 mL Takes 20 minutes, plus 3 days to infuse

and store for up to 6 months.

Christmas Moonshine is best served chilled.

300 g mixed dried fruit 100 g mixed dried peel 5-centimetre piece of ginger, peeled and finely chopped 75 g caster sugar 2 vanilla pods 1 tsp whole cloves Zest of 1 orange, grated Zest of 1 lemon, grated 750 mL vodka

1 Split vanilla pods so that they are open and seeds are exposed.

2 Add all ingredients to a large jug or bowl and stir to mix. Cover and refrigerate for 3 days.

3 Line a sieve with muslin and strain the vodka mix into a clean jug.

4 Pour into sterilised bottles and seal. Store in a cool, dark place.

60

Sesame Tahini Fudge Bites Makes approximately 40 individual bites

These fudgy bites make a lovely gift idea for your foodie friends.

Takes 20 minutes

¾ cup sesame seeds ½ cup coconut sugar 2 tbsp water 1 tsp ground cardamom 1 cup tahini

1 Line a 22-centimetre cake tin with baking paper. Sprinkle half the sesame seeds over the baking paper, distributing evenly.

2 Add coconut sugar and water to a non-stick frying pan over medium heat. Cook until the sugar dissolves, then remove from heat and quickly stir in cardamom and tahini.

3 Pour mixture into the cake tin and sprinkle the top with the remaining sesame seeds.

4 Refrigerate for 10 minutes, then remove and cut into bitesized pieces that can be wrapped for gifting.

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Makes approximately 24 lollipops Takes 45 minutes plus setting time

Lemon Lollipops with Gin & Tonic Sherbet This fun gift is a grown-up take on the classic Australian Wizz Fizz sherbet from our childhood. Dip the lemony lollipop into the gin and tonic flavoured sherbet for a treat to remember.

250 g caster sugar ½ tsp cream of tartar 100 mL water 2 tsp lemon extract

1 Line a baking tray with baking paper.

3 Spoon circles of lollipop mixture

2 Add caster sugar, cream of tartar

onto the baking paper and push in

For the Sherbet

and water to a saucepan and heat

lollipop sticks. Set aside for 2 hours

150 g caster sugar

gently until the sugar has dissolved.

to harden and set.

1 tbsp citric acid

Increase heat and boil the mixture

4 Make sherbet by adding all

until it reaches 152C on a sugar

ingredients to the bowl of a food

thermometer. Remove from heat

processor and blitzing.

Lollipop sticks

¾ tbsp gin ¼ tbsp tonic water

TOP

Tips

Precision is important when making the lollipops so invest in a sugar thermometer if you don’t have one.

Don’t move the saucepan around while preparing the lollipop mixture as the syrup may catch on the edges of the pan and discolour the lollipops.

If you don’t have lollipop sticks you can use wooden skewers trimmed to size.

For gifting, divide the sherbet mixture into little bags or jars and add a lollipop to each.

62

and stir in lemon extract.

Bite into the white chocolate coating for a surprise! Inside is a delicious chocolatey nougat truffle that makes a great gift idea for friends and family.

Makes 36 25 minutes, plus setting time

White Chocolate Nougat Truffles 1 Combine 300 g chopped chocolate

Transfer to a heatproof bowl and set

and cream in a small saucepan over low

aside to cool for 15 minutes.

heat. Stir until chocolate is just melted.

2 Fold nougat and vanilla extract into the chocolate and cream mix. Cover with clingfilm and refrigerate until firm, about 2 hours.

3 Scoop some mixture out using a teaspoon and use your hands to roll 300 g white chocolate, chopped ¼ cup cream 175 g Quaranta Nougat, finely chopped 1 tsp vanilla extract 150 g white chocolate, melted Almonds, to decorate (optional) Pistachios, to decorate (optional) Desiccated coconut, to decorate (optional)

into a ball. Place on a lined baking tray.

Repeat with remaining mixture, then chill rolled balls in the fridge for 1 hour, or until firm.

4 Dip balls, one at a time, into melted chocolate, using a spoon to roll them so that they are wellcoated. Decorate with a whole almond, or a mixture of coconut and finely chopped pistachios, if desired. Return balls to tray, and chill in the fridge until set.

Delicious served over ice cream or eaten straight from the jar, this is guaranteed to be a well-received gift this Christmas.

Makes approximately 3 cups Takes 20 minutes

Salted Caramel Sauce 1 Add sugar and water to a

gradually whisk in the cream.

medium saucepan over medium-

Continue simmering until the

high heat and stir to combine.

mixture is smooth, about 3 minutes.

2 Cook without stirring until the

4 Remove from heat and whisk in

sugar has turned a deep golden

the butter and salt.

brown, approximately 10 minutes.

5 Pour into sterilised jars while still

2 cups caster sugar

3 Meanwhile, heat the cream

hot and seal. Keep refrigerated for

½ cup cold water

and vanilla over low heat in a small

up to 1 month.

1 cup thickened cream

saucepan. When the sugar is ready,

1 tsp vanilla extract 4 tbsp unsalted butter 1 ½ tsp salt

TOP

Tip

The Salted Caramel Sauce will thicken in the fridge. Simply reheat in the microwave or on the stovetop to the desired consistency.

64

Hot Chocolate Bombs Pour hot milk over these Hot Chocolate Bombs and watch the chocolate melt away to reveal an interior of drinking chocolate and mini marshmallows.

Package them inside a cute mug with instructions for use and you’ve got another great Christmas present sorted.

Makes 6 bombs Takes 30 minutes

680 g good quality dark chocolate 50 g mini marshmallows 6 tbsp drinking chocolate Sphere shaped silicone mould – approximately golf ball size Small paintbrush

1 Finely chop chocolate and place into a glass bowl. Heat in the microwave for 30 seconds, then stir.

Heat again for 15 seconds, then stir again. Repeat these steps until the chocolate is just melted.

2 Paint a thin layer of melted chocolate onto the inside of the moulds and refrigerate for 5 minutes.

3 Paint another layer of chocolate over the first layer, then refrigerate for 5 minutes.

4 Wearing gloves so that your fingers don’t leave marks on the chocolate, remove the chocolate from the moulds and fill with 1 tablespoon of drinking chocolate and some marshmallows.

5 Use the brush to add a layer of melted chocolate to the rim of the sphere and then attach a second sphere on top, pressing gently to seal.

6 Keep refrigerated.

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Raspberry & Pistachio Cakesicles For the Cakes 1 cup raspberries 1 cup unsalted pistachios, shelled

Designed to look like an ice cream, these cakesicles are actually filled with delicious raspberry and pistachio cake, making them a gorgeous gift idea.

250 g unsalted butter, softened 1 ½ cups caster sugar 4 eggs 3 cups self-raising flour 1 cup milk

For the Raspberry Sugar 50 g raspberries 200 g caster sugar

For the Frosting 230 g unsalted butter, softened 3 cups icing sugar 2 -3 tbsp cream 1 tsp vanilla extract Pinch of salt

For Decorating 300 g white cooking chocolate 100 g pistachios, chopped Fresh raspberries Ice cream sticks

66

Makes approximately 8 Takes 2 hours plus setting time

1 Preheat oven to 180C. 2 Grease and line 2 x

Line a baking tray with baking paper.

15 Lay two sheets of clingfilm on

Place a strainer over a small bowl.

a work surface. Scoop the contents

25.5-centimetre square cake tins.

Use the back of a spoon to press

of each bowl out and place on a

3 Pulse pistachios in a food

the raspberries through the strainer,

sheet of clingfilm. Wrap the clingfilm

processor until ground into a very

catching the juice. Add the sugar to

around each piece of dough and

fine crumb. Pour into a small bowl

the juice and stir to combine. Scatter

refrigerate for 30 minutes.

and set aside.

the wet sugar on the baking tray and

16 After 30 minutes in the fridge,

4 Wipe out food processor then

place in the oven for 30 minutes with

it is time to form the cakesicles. Use

blitz raspberries to a puree. Set aside.

the oven door slightly ajar so that the

an ice cream mould or your hands

5 Cream butter and sugar with an

moisture can escape. Remove from

to shape some of the raspberry

electric mixer until light and fluffy.

the oven and use a fork to break any

dough into a bar shape, repeat for

Add eggs, one at a time, beating well

clumps up. Transfer to a bowl and set

the pistachio dough. Repeat using

after each addition.

aside.

remaining dough and then refrigerate

6 Add half the flour and milk, mix,

12 Meanwhile make the frosting

the shaped dough for 1 hour.

then add remaining flour and milk

by beating the butter with an electric

17 Remove from fridge and

and beat well.

mixer until smooth. Add icing sugar

unmould. Lay pistachio layer on top

7 Divide the cake batter in two by

and mix on low speed, then increase

of raspberry layer and gently press

pouring half the batter into a clean

to medium speed and continue

together. Repeat for remaining

mixing bowl.

mixing for 1 to 2 minutes or until fully

pieces of dough and then insert ice

8 Fold raspberry puree through

combined. Add cream, vanilla and

cream sticks into the dough. Place in

one half of the cake batter.

salt and continue mixing until well

the freezer for 1 hour to firm up.

9 Fold pistachio crumb through the

combined.

18 Break white chocolate up

other half of the cake batter.

13 Make the cakesicle mixture by

into small pieces and place in a

10 Pour raspberry mixture into

crumbling the raspberry cake into a

glass bowl. Zap in the microwave

one of the prepared cake tins and

large bowl. In a separate large bowl

in 30 second increments until fully

pistachio mixture into the other cake

crumble the pistachio cake.

melted. Working quickly, take the

tin. Bake each for 25-30 minutes or

14 Add 1/3 to ½ cup of the frosting

cakesicles from the freezer and dip

until a skewer inserted comes out

mixture to each bowl and mix it

into the white chocolate, turning to

clean. Remove from oven, allow to

into the cake crumbs, ensuring that

ensure that all sides are coated, then

cool for 10 minutes in the tin, then

it is evenly distributed. Squeeze

place on a lined baking tray. Sprinkle

turn out onto a wire rack to cool

the mixture in your hands, if it

over the chopped pistachios and

completely.

holds together it is ready; if it is still

raspberry sugar and top with fresh

11 Reduce oven temperature to

crumbly add more frosting and mix

raspberries. Return to the fridge to

50C to make the Raspberry Sugar.

again.

set hard.

TOP

Tip

These look great individually wrapped in clear bags or presented in a box for gifting.

Cakesicles are best kept in the fridge.

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67

Christmas Yogurt Bark Ingredients

Method

2 ½ cups Chobani Greek Vanilla Yogurt

1.

Line oven tray with baking paper.

2.

Using a spatula, spread Chobani Greek Vanilla Yogurt over tray.

1 cup Chocolate chunk cookie, crushed

3.

Sprinkle with crushed Chocolate Chunk Cookie and thinly sliced strawberries.

1 cup (130g) strawberries, thinly sliced

4.

Transfer to freezer and allow to set overnight. Remove bark from tray and using a knife, cut into large chunks.

5.

Serve immediately or store in an airtight container in freezer for up to 2 weeks.

Serving suggestion

Crumble Top Mince Pies Makes 24 Takes 45 minutes

175g plain flour, plus extra to dust 65g icing sugar

Just like mince pies, only better! A rich crumble tops off these festive favourites.

For a smaller quantity the recipe can simply be halved.

1

Grease 24-hole small muffin

4 Preheat oven to 190C. Cut

tins, ¼ cup capacity.

pastry in half and work with one

2 Blitz flour, icing sugar and

piece at a time while the other

1 egg yolk

butter in a food processor until it

piece stays in the fridge. Roll pastry

Zest of 1 orange, finely grated

resembles fine breadcrumbs. Add

out on a lightly floured surface

egg yolk, orange zest and juice

until it is about 3mm thick. Using

and pulse again to bring the pastry

a 7.5-centimetre cutter, cut out

together. Turn out onto a floured

rounds and line the tins with pastry.

For the Crumble

surface and lightly knead. Shape

Fill cases with festive fruit mix and

75g plain flour

into a disc, wrap in clingflim and

then top each with the crumble

refrigerate for 30 minutes.

mixture. Bake for 20 minutes or

3

until golden. Leave to cool in tin

100g unsalted butter, chilled and cubed

1 tbsp orange juice 840 g fruit mince

60g unsalted butter, cubed 50g demerara sugar

Make the crumble top by

¼ tsp ground cinnamon

pulsing flour, butter, sugar and

Pinch of salt

cinnamon in a food processor

before gently taking out.

until it comes together in clumps.

Refrigerate until needed.

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How to set your

Christmas table ETIQUETTE 101

Our modern lifestyle means that casual dining is the norm

your Christmas meal this year, follow our guide to how to set

– a knife, fork and spoon placed on the table in the right spots

your table. While it might seem overwhelming to know where

and we’re pretty happy. The notion of a fully laid table with

to put everything on the table, it is actually quite a logical

multiple pieces of cutlery and a selection of glassware is usually

process. Cutlery is arranged in the order that the meal is eaten,

reserved for restaurants, rather than home. But while there’s

from the outside in with forks to the left and knives to the right.

absolutely nothing wrong with casual dining, sometimes

Similarly, glassware is positioned with the water glass in closest

you do want to kick it up a notch and go all out for a special

proximity to the diner. Always put the dinner plate in the centre

occasion. So, if you’re keen to bring a touch of sophistication to

of the place setting and position the other elements around it.

Forks

Bread plate and butter knife

The salad or entrée fork

Place the bread plate and butter

should be placed on the left

knife above the entrée and

of the dinner plate with the

dinner forks on the left side

dinner fork to the right of it,

of the place setting. The knife

closest to the plate.

should be placed on the plate on a 45 degree angle.

Napkin The napkin should sit on the left side of the place setting next to the entrée fork or underneath the forks. It can also be folded and placed on top of the dinner plate if desired.

Knives and spoons

Dessert spoon and fork

Place the dinner knife on

Sit the dessert spoon and

the right of the plate, with

fork above the dinner plate

the entrée knife next to

with the fork closest to

it. Ensure that the blades

the plate. The dessert fork

are facing inwards. Next to

handle goes to the left,

the entrée knife should be

while the dessert spoon

the soup spoon (if you are

handle goes to the right.

serving soup).

70

Glassware Arrange the water glass immediately above the dinner knife, followed by the red wine glass and white wine glass.

DESSERT SPOON

WATER GOBLET

DESSERT FORK

BUTTER KNIFE

RED WINE GLASS

BREAD PLATE

WHITE WINE GLASS

NAPKIN

ENTRÉE FORK

DINNER FORK

DINNER KNIFE DINNER PLATE

ENTRÉE KNIFE

SOUP SPOON

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Start Something Wonderful

Entrées

THE TABLE IS SET AND YOUR GUESTS HAVE ARRIVED; IT’S TIME TO TUCK IN! LET THE FEASTING BEGIN WITH OUR SELECTION OF AMAZING ENTRÉES THAT ARE PERFECT FOR AN AUSTRALIAN CHRISTMAS.

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Serves 4 Takes 30 minutes

For the Beurre Blanc

Smoked Salmon with Beurre Blanc & Soft Poached Egg A feast for the eyes and the stomach, this creamy and indulgent entrée is great for a special occasion.

½ cup dry white wine ½ cup white wine vinegar 4 tbsp diced shallots 2/3 cup cream

1 Make Beurre Blanc by adding

2 Fill a large saucepan with water

¼ tsp white pepper

wine, vinegar and shallots to a

and place over medium heat. Bring

2 cups unsalted butter, cut into cubes and

small saucepan over medium

water to a simmer and toss in salt.

heat. Bring to the boil and boil until

Crack eggs, one at a time, into

the liquid has reduced to 2 to 3

a cup. Gently pour eggs into the

For the Eggs

tablespoons. Add cream, salt and

water. Cook eggs for 2 minutes,

4 eggs

pepper and boil for 1 minute, then

then remove from the water using

Pinch of salt

reduce heat to low and add butter

a slotted spoon. Place on a paper-

½ tsp salt

chilled

a few cubes at a time, whisking

towel lined plate and set aside.

To serve

constantly. The butter should have

3 To serve, add an egg yolk to

200 g cold smoked salmon

completely melted before adding

each serving bowl. Spoon some

2 radishes, thinly sliced

more. Remove from the heat and

of the beurre blanc into bowls,

pour through a sieve to separate the

then place smoked salmon around

shallot. Set aside.

the edges. Arrange radish slices,

½ Lebanese cucumber, finely diced Edible flowers

cucumber, and edible flowers and serve.

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Light and summery, this Asian-inspired dish is a tasty addition to your menu. If you are feeding more people, you can double or triple the recipe.

Crispy Panko Prawns with Green Mango Noodle Salad Takes 30 minutes

Serves 4

1 Make dressing by blitzing the

seeds in a separate bowl and mix

chilli and palm sugar in a small food

to combine.

1 kg whole jumbo green prawns

processor until finely chopped. Add

6 Using the tail to hold the prawns,

100 g dried vermicelli noodles

the lime juice and fish sauce and blitz

dip half of each prawn into the egg

to combine.

white mix and then in the panko

2 Peel and devein prawns, leaving

crumbs. Transfer to the lined baking

1 tbsp black sesame seeds, plus extra to serve

the tails attached. Place in a bowl and

tray.

200g coconut oil

add 3 tablespoons of dressing. Stir to

7 Heat oil in a large frying pan over

combine and set aside to marinate.

medium-high heat. Cook prawns

1 large free range egg white 50 g panko breadcrumbs

1 cucumber, julienned

3 Place noodles in a bowl and

in batches, for 1 minute each side

cover with boiling water. Set aside for

or until golden, crisp and cooked

2 minutes or until the noodles have

through. Transfer to a plate lined with

¼ cup basil leaves, torn

softened. Drain well, stir through half

paper towel to drain.

¼ cup mint leaves, torn, plus extra for garnish

the remaining dressing, and set aside

8 Place the noodles, cucumber,

to cool.

carrot, green mango, spring onion

4 Line a baking tray with baking

and herbs on a serving plate and toss

paper.

to combine. Add prawns and drizzle

5 Place egg white in a small bowl

with the remaining dressing. Sprinkle

5 tbsp lime juice

and lightly whisk. Place panko

with black sesame seeds and herbs

2 tbsp fish sauce

breadcrumbs and black sesame

and serve.

1 large carrot, julienned ½ large green mango, julienned 4 spring onions, finely sliced

For the dressing 3 birdseye chilli, roughly chopped 3 tbsp palm sugar, grated

2023 CHRISTMAS ENTERTAINING

75

Oysters with Gin, Lime & Chilli Serves 4 Takes 10 minutes

1 tbsp lime juice 1 tsp lime zest 60 mL gin, chilled ½ tsp freshly grated ginger

The bite of fresh chilli is tempered with ice cold gin in this zingy oyster entrée. If you don’t like the heat of chilli, remove the seeds and you will get the flavour without the warmth.

1 tsp mirin 1 tsp caster sugar ½ red chilli, finely diced 24 oysters

1 Add lime juice and zest, gin, ginger, mirin, sugar and chilli to a small bowl and whisk to combine.

2 Spoon mixture over oysters immediately before serving.

Italian Summer Salad Serves 4 Takes 15 minutes

2 ripe whole rockmelon 24 slices prosciutto 200 g cherry bocconcini 1 tbsp freshly squeezed lemon juice Pinch of salt Fresh basil leaves to garnish

Entrées don’t need to be overly fussy or complicated. This simple idea uses just a handful of ingredients to make a starter that is both tasty and aesthetically pleasing.

1 Cut each rockmelon in half.

rockmelon flesh around the outside

Scoop out the seeds and discard.

edge.

Use a melon baller to scoop out

2 Drain bocconcini and add to

6-8 balls of rockmelon from the

bowl with rockmelon balls. Add

centre of each half and set them

lemon juice, season with salt and

aside in a separate bowl. Work

gently toss.

from the centre outwards, ensuring

3 Arrange rockmelon balls and

you leave 1 centimetre border of

bocconcini in the rockmelon halves.

Roll slices of prosciutto and arrange in the rockmelon. Garnish with fresh basil leaves and serve immediately.

TOP

Tip

Save time by preparing the different elements of this dish in advance and storing them in the fridge. Then when you’re ready to eat, it will just be a quick assembly job and you’ll have entrée on the table.

76

Serves 4 Takes 40 minutes

Grilled Scallops with Buttery Coriander Sauce Australian scallops are accompanied by a coriander reduction and rich buttery sauce in this entrée that’s perfect for a special occasion.

4 tbsp shallots, finely diced

1 Add shallots, vinegar, water

to remove excess moisture and

2 tbsp white wine vinegar

and ground coriander to a small

then brush with olive oil. Heat a grill

½ cup water

saucepan over medium-high heat.

pan over high heat until it begins

2 ½ tsp ground coriander

Cook until the liquid has reduced to

to smoke, then add scallops and

½ cup cold unsalted butter

about 2 - 3 tablespoons then reduce

cook for 3 minutes per side, or until

Salt

heat to medium-low and whisk in

cooked though.

Freshly ground black pepper

butter, gradually. Season with salt

3 To serve, stir fresh coriander

and pepper and then cover and turn

into butter sauce and spoon

off heat.

over scallops. Garnish with fresh

2 Pat scallops with paper towel

coriander leaves.

500 g scallops Olive oil for brushing 3 tbsp fresh coriander, finely diced Fresh coriander leaves to serve

2023 CHRISTMAS ENTERTAINING

77

Rana Traditional Egg Lasagne Sheet

Four Cheese Lasagne

This ooey, gooey cheesy lasagne is a great special occasion starter for a festive dinner party. Served piping hot, it’s all kinds of delicious decadence.

Serves 8 40 minutes

500 g Rana Traditional Egg Lasagne Sheets

the sauce over the base

melting butter in a saucepan

dish. Lay lasagne sheets

over medium heat. Add

on the bottom of the dish,

onion and garlic and sauté

overlapping the edges. Add a

of a greased casserole

for 2 minutes. Add flour

layer of sauce, then a layer of

½ small brown onion, finely diced

into the butter mixture and

each type of cheese. Repeat

2 cloves garlic, minced

cook, stirring with a wooden

layers of pasta, sauce, and

6 tbsp plain flour

spoon, until golden brown.

cheeses until all ingredients

3 ½ cups milk, warm

Add milk slowly, stirring

are used. Cover dish with

1 bay leaf

constantly. When all milk

foil and bake for 15 minutes.

6 tbsp unsalted butter

has been added, toss in the

Remove foil and increase

Salt, to taste

bay leaf and nutmeg and

heat to 200C and bake for a

Freshly ground black pepper, to taste

Pinch of freshly grated nutmeg

78

1 Preheat oven to 180C. 2 Make the sauce by

continue stirring until the

further 10 minutes or until

225 g gruyere cheese, grated

mixture starts to bubble and

the cheese is golden brown

225 g mozzarella cheese, grated

thicken. Remove from heat,

and bubbling.

120 g parmesan, grated

season and set aside.

4 Allow to rest for 5

120 g gorgonzola, grated

3 Spread a thin layer of

minutes before serving.

PREMIUM PREMIUM BACON BACON

THERE’S GOOD, THERE’S GREAT AND THEN THERE IS PRIMO THERE’S THERE’S GREAT GREATAND ANDTHEN THENTHERE THEREISISPRIMO PRIMO THERE’S GOOD, THERE’S

OYSTERS KILPATRICK OYSTERS KILPATRICK KILPATRICK

INGREDIENTS INGREDIENTS 500g rock salt INGREDIENTS

500g rock salt 24 oysters, shucked 500g rock salt 24 oysters, shucked sauce 1 tbsp Worcestershire 24 oysters, shucked 11 tbsp tbsp Worcestershire tomato sauce sauce 1 tbsp Worcestershire sauce 1200g tbspPrimo tomatoAustralian sauce Premium Short Cut 1 200g tbsp tomato sauce Bacon,Primo dicedAustralian Premium Short Cut 200g Primo Bacon, dicedAustralian Lemon wedges, to servePremium Short Cut Bacon, diced Lemon wedges, to serve Lemon wedges, to serve

METHOD METHOD STEP 1 METHOD

STEP 1 oven grill on high heat. Place salt in a thick layer on a baking tray or Preheat STEP 1 oven grill on high heat. Place salt in a thick layer on a baking tray or Preheat heatproof plate. Lightly pan fry the bacon.

Preheat oven on high salt in a thick layer on a baking tray or heatproof plate.grill Lightly pan heat. fry thePlace bacon.

STEP 2 heatproof plate. Lightly pan fry the bacon.

STEP 2 oysters on the salt. Mix the Worcestershire and tomato sauce Arrange STEP 2 oysters Arrange on thethesalt.

Mix the and tomato sauce together then drizzle oysters andWorcestershire top with bacon.

Arrange oysters on the salt.

Mix the Worcestershire andlemon. tomato sauce together drizzle the oysters and istopcrisp. withServe bacon.

Grill for 5 then to 8 minutes or until bacon with together drizzle ortheuntil oysters top with Grill for 5 tothen 8 minutes baconand is crisp.

Servebacon. with lemon.

Grill for 5 to 8 minutes or until bacon is crisp. Serve with lemon.

Serves 6 Takes 30 minutes

500 g cherry tomatoes

Oven Roasted Seasoned Greek Tomatoes Bring a touch of the Mediterranean to your festive season entertaining with this vegetarian entrée. Cherry tomatoes are seasoned with a variety of herbs and oven baked, then served with Greek yoghurt and crusty bread.

4 tbsp olive oil 1 tsp cumin seeds 4 cloves garlic, minced 1 tsp dried thyme 1 tsp brown sugar Zest of 1 lemon, divided Salt Freshly ground black pepper 6 sprigs fresh oregano 500 g Greek yoghurt 1 tsp chilli flakes

80

1 Preheat oven to 220C. 2 Add tomatoes to a large bowl

with yoghurt and season with salt to

with olive oil, cumin seeds, garlic,

taste.

thyme, brown sugar, half the lemon

4 To serve, add yoghurt to a large

zest, salt and pepper. Toss to

serving bowl and spoon tomatoes

combine and then add to a baking

over the top. Garnish with chilli flakes

tray. Scatter over oregano and cook

and enjoy with bread.

in oven for 20 minutes.

3 Whisk remaining lemon zest

Makes 24 oysters Takes 10 minutes

Oysters with Fresh Wasabi Cream This wasabi cream will add a bit of zing to the oysters so serve it separately and let guests add as much or as little as they like.

24 oysters 2 tbsp grated fresh wasabi (alternatively horseradish) 2 tsp red wine vinegar

1 Add wasabi, vinegar, crème

2 Place the bowl of wasabi cream

80 g crème fraiche

fraiche and salt to a bowl. Stir to

on a platter along with a spoon.

¼ tsp sea salt

combine and taste for seasoning.

Cover the base of the platter with

50 g trout caviar

Pour into a small serving bowl and

rock salt. Arrange oysters on top

Freshly ground black pepper

garnish with a grind of fresh pepper

and scatter with caviar. Serve

500g rock salt, for plating

and extra grated wasabi optional.

immediately.

DEDICATION YOU CAN TASTE

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For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: raised better, tastes better

Make Christmas extra special with Lilydale Turkey.

Season's Eatings

The Main Event IT'S THE MOST MAGICAL MEAL OF THE YEAR WHEN ONLY THE VERY BEST WILL DO. WHETHER YOU CHOOSE A TRADITIONAL PLUMP TURKEY OR AUSTRALIA'S FINEST SEAFOOD, WE'VE GOT IDEAS TO INSPIRE.

2023 CHRISTMAS ENTERTAINING

83

Barbecued Lobster Salad Serves 4 Takes 30 minutes

125 g unsalted butter, softened 1 clove garlic, minced Zest of ½ a lemon 1 tsp flat leaf parsley, finely chopped 2 cooked lobster 2 avocados, peeled, pitted and chopped 1 red onion, finely sliced 125 g alfalfa sprouts 1 red chilli, deseeded and finely chopped

Celebrate Christmas Aussie style with fresh lobster gently cooked on the barbecue and served with a tasty salad. Not only is this a simple option, it’s also tasty and perfect for a summer Christmas.

1 Add butter, garlic, lemon zest and

2 Prepare salad ingredients by

parsley in a bowl and mix together.

combining avocado, red onion,

Place mixture onto clingfilm and

alfalfa, and chilli in a bowl and tossing

form into a log, twisting the ends to

to combine. Set aside.

seal. Refrigerate until firm.

3 Meanwhile prepare the lobster by cutting them in half. Place lobster on its back on a tea towel to stop it slipping. Use a very sharp knife to cut the lobster in half lengthways. Wash the head cavity under water and dry with paper towel. Arrange lobster halves, cut-side up, in a lined baking tray.

4 Preheat barbecue to medium high. Take butter from the clingfilm and slice it into rounds. Place butter rounds over the lobster meat and cook until the butter starts to brown.

Remove from heat.

5 Place lobster on plates and drizzle over any butter that has fallen into baking tray. Top with salad and serve immediately.

TOP

Tip

Get ahead by making the butter log in advance and keeping it in the fridge until needed.

84

Sesame-Crusted Salmon Stack This is a dish that ticks all the boxes; fresh, flavourful and it looks great on the plate, making it ideal for entertaining or a special occasion.

Serves 4 Takes 1 hour

1 Preheat oven to 180C. 2 Line a baking tray with baking paper

and return to the pot with butter and

and set aside.

a generous pinch of salt. Mash potato

3

so that it is smooth but still holds its

Cut tomatoes into a small dice.

8

When potatoes are cooked drain

Drain and rinse beans and add to a bowl

shape.

with the tomatoes. Season with a little

9

black pepper and set aside.

pak choy by slicing off the end and

4

While salmon is cooking prepare

Peel potatoes, roughly chop and

separating the leaves. Add to a pot

add to a pot of salted water. Bring to

of simmering water and cook for 2-3

the boil and cook until the potatoes are

minutes or until tender and wilted.

tender.

Remove from heat and drain.

5 Meanwhile prepare salmon by using

10 To assemble, lay one salmon

a round shape such as a cookie cutter

round on a plate. Use a spoon to scoop

drained and rinsed

or a mug to cut out 8 rounds of salmon.

out approximately 2 tablespoons of

Freshly ground black pepper

6 Add black and white sesame seeds

mashed potato and shape it into a

2 truss tomatoes 400 g can cannellini beans,

to a shallow dish and mix together.

rough circle about the same size as the

2 tbsp unsalted butter

Spray the salmon with cooking spray

salmon round. Lay potato on top of

500 g potatoes Salt

and place on its side into the sesame

salmon and then add another piece of

Pak Choy

seeds. Use a rolling motion to cover

salmon on top.

4 tbsp white sesame seeds

the outside edge of the salmon with

11 Arrange pak choy around the base

4 tbsp black sesame seeds

sesame seeds, pressing if needed to

of the stack and top with the bean and

make the sesame seeds stick.

tomato mixture. Drizzle with a little

1 kg salmon fillet, divided

7 Arrange salmon rounds on lined

olive oil, garnish with parsley and serve.

Olive oil to drizzle

baking tray and cook in the oven for

Parsley, for garnish

10-15 minutes or until cooked to your

Cooking spray

liking.

2023 CHRISTMAS ENTERTAINING

85

Serves 4 Takes 30 minutes

1 cup olive oil 2 cloves garlic, minced

Seafood Platter with Thai Dipping Sauce Cooked on the barbecue, this platter is packed with all your seafood favourites.

2 tbsp chopped dill Zest and juice of 2 lemons Salt Freshly ground black pepper 1 lobster, halved

1 Make dipping sauce by whisking

shaped pieces. Add squid to the bowl

deveined

together lime juice, lime zest,

of olive oil mixture and set aside to

Scallops

fish sauce and sugar until sugar

marinate for 5 minutes.

dissolves. Add lemongrass, garlic,

4 Heat barbecue to medium high

coriander, mint and chilli and stir well.

heat.

24 green prawns, peeled (tails intact),

4 Squid tubes Flat leaf parsley, finely chopped

Refrigerate until ready to serve.

5 Add prawns and lobster, flesh

2 Combine oil, garlic, dill and

side down. Cook prawns for 3-4

For the Dipping Sauce

lemon zest and juice in a bowl and

minutes. Cook crayfish for 1-2

½ cup fresh lime juice

season with salt and pepper. Brush

minutes, then turn and cook shell

1 ¼ tsp lime zest

a little over crayfish, prawns and

side for 1-2 minutes. Add squid

¼ cup fish sauce

scallops.

and cook squid for 2-3 minutes per

Lemon wedges

3 Pat outside of squid tubes dry

side. Add scallops and cook for 1-2

with paper towel. Cut each tube

minutes.

lengthways on one side and open

6 Transfer all seafood to a platter

out so that it is flat with inside

with the dipping sauce and serve

1 tsp chopped mint leaves

surface facing up. Use a sharp knife

garnished with parsley and lemon

1 small red chilli, deseeded

to score diagonal cuts in the squid

wedges.

2 tbsp brown sugar 2 tbsp minced lemongrass 1 garlic clove, minced 2 tsp chopped coriander leaves

and finely chopped

86

tubes, then slice into large triangular

Serves 4 Takes 3 ½ hours

Cherry Cider Roast Duck Duck is a wonderful alternative to turkey if you are feeding a smaller group of people. This Cherry Cider Roast Duck has a fabulous festive flavour and wonderfully crisp golden skin.

1 tbsp olive oil 1 large shallot, finely diced 2 cloves garlic, minced 500 mL cider Salt 1 whole duck, approximately 2 kgs Freshly ground black pepper 12 fresh sage leaves ½ cup cherries, pitted and chopped

1 Preheat oven to 160C. 2 Add olive oil to a small saucepan

the volume has reduced by half.

the skin is crisp and golden brown.

3 Season duck inside the cavity

Rest for 15 minutes.

over medium heat. Add shallot and

and on the skin with salt and pepper.

6 Add cherries to the remaining

garlic and cook until the shallot has

Place sage leaves inside duck cavity.

cider mix. Reheat over low heat until

softened. Add a pinch of salt and the

4 Use half the cider mixture to

hot. Serve with duck.

cider, increase heat and bring to the

brush over the duck.

boil. Reduce heat and simmer until

5 Roast duck for 3 hours, or until

2023 CHRISTMAS ENTERTAINING

87

Serves 10 Takes 1 ½ hours

Whisky & Orange Mustard Glazed Ham Smoky ham, sweet honey and mustard are a winning combination in this Christmas ham.

1 Preheat oven to 180C. 2 Using a sharp knife, score the

5 Insert orange slices in the scores

¾ cup runny honey 1 tbsp Dijon mustard

ham fat (not the flesh) crossways in

ham with 1/3 of the honey mixture

½ centimetre intervals.

and bake for 30 minutes uncovered.

2 tbsp freshly squeezed orange juice

3 Wrap the ham hock in foil (this

6 Glaze with half of the remaining

2 oranges, thinly sliced

prevents it from burning). Place the

honey mixture and bake for a further

4 kg ham, skin removed

Zest of 1 orange

made on the ham fat, then glaze

ham on a greased rack in a large

30 minutes.

baking dish lined with foil.

7 Remove ham from oven. Glaze

4 Add honey, mustard, orange zest

with the remaining honey mixture

and juice to a small saucepan over

being sure to get glaze in between

low heat. Cook, stirring often until

slices. Transfer to serving platter.

warmed through.

TOP

Tip

Re-warm the honey glaze on the stove just before the final glazing.

88

Maple syrup is the key ingredient in this show-stopper turkey.

The turkey skin is crisp and glistening from the maple-based glaze, and it is served with a rich maple and wine gravy whose acidity perfectly balances the turkey.

Glazed Turkey with Maple Gravy Serves12-15

Takes 3 ½ hours

1 Preheat oven to 180C. 2 Pat turkey skin with paper towel

5 Allow the turkey to rest, loosely

to dry. Brush skin with butter and

6 To make the gravy, skim the fat

season with salt and pepper. Place

from the roasting tray and set

covered while you make the gravy.

turkey in a roasting dish with 250 mL

aside. Pour pan pan juices into

7 kg whole turkey

of chicken stock. Cover turkey with

a measuring jug.

60 g unsalted butter, softened

baking paper and foil and cook for 2

7 Place roasting tray on hotplates

hours.

over medium-high heat. Add wine

Freshly ground black pepper

3 Make maple glaze by combining

and 250 mL chicken stock to the

250 mL chicken stock

maple syrup, jam and orange juice

roasting tray and bring to the boil,

200 mL maple syrup

in a saucepan over low heat. Cook,

scraping any browned bits off the

stirring constantly until the jam

bottom of the pan with a wooden

dissolves.

spoon. Boil for 3 minutes, then add

4 Remove foil and baking paper

remaining stock and 1 cup of pan

Salt

½ cup blackcurrant jam 80 mL orange juice

For the Maple Gravy

from the turkey and brush with

juices and bring to the boil. Reduce

1 cup pan juices from the turkey

glaze. Cook, uncovered for 1 hour,

heat and simmer for 5 minutes,

½ cup dry white wine

basting every 15 minutes, until the

then whisk in flour and simmer until

750 mL chicken stock

turkey skin is golden and the meat

thickened. Pour gravy through a fine

is cooked.

sieve into gravy boat to serve.

¼ cup plain flour

2023 CHRISTMAS ENTERTAINING

89

We all know what a great pair apple and pork are, and with the addition of festive cranberries and tasty walnuts, this roulade is sure to be a winner on your table this Christmas. You can prepare the roulade in advance and refrigerate overnight ready for cooking.

Serves 8

Takes 2 hours

1 Combine apples, walnuts,

to hold it together. Refrigerate until

cranberries, breadcrumbs and

ready to cook.

butter in a bowl and set aside.

2 kg boneless pork roast, butterflied

2 Lay pork on work surface

3 Preheat oven to 180C. 4 Place stuffed pork on a rack set

3 apples, peeled and diced

and spread the stuffing apple

over a roasting pan. Season with salt

½ cup chopped walnuts

mixture over the pork, leaving a 1

and pepper and cook for 1 ½ hours

¾ cup chopped dried cranberries

½ centimetre border on all edges.

or until the internal temperature

2/3 cup breadcrumbs

Roll about ¼ of the pork over,

measures 70C.

1/3 cup melted butter

then continue to roll encasing the

5 Remove from oven and allow

stuffing inside the pork. Use kitchen

to rest for 15 minutes before slicing

twine to tie the pork several times

and serving.

Salt Freshly ground black pepper to taste

90

Cranberry, Apple and Walnut Pork Roulade

Experience the best of sustainably grown barramundi with Humpty Doo Barramundi. Our family farm, nestled between Darwin and Kakadu National Park, produces high-quality, Australian saltwater barramundi using eco-friendly techniques. With a de licate flavour and firm, moist fillet, it's perfect for cooking at home. It’s also a great source of Omega-3 fatty acids and selenium. Make Humpty Doo Barramundi the choice for your family.

N

15

COOKS IN

ST

SK

ES

RE

IN U P

MINS

ES

WITH GREEN PAPAYA AND RICE NOODLE SALAD

S SKIN D OW UTE IN M

2 MINUT

BARRAMUNDI

6

CRISPY SKIN HUMPTY DOO

7 MI N

UT

Finger lime, fragrant herbs and crisp-skinned barramundi are a match made in heaven — the flavours are hot, sour, salty and sweet, with a freshness that will see this dish on high rotation on balmy summer days.

Cooking Level EASY

Serves 4

Prep time 25 minutes

Cooking time 20 minutes

INGREDIENTS •

4 Humpty Doo Barramundi Fillet portions

NUOC CHAM

•

2 tbsp neutral-flavoured oil,

•

2 birds-eye chillies, coarsely chopped, or to taste

such as vegetable oil •

375g dried rice noodles

•

2 garlic cloves

•

120g baby beans, trimmed

•

2 tbsp grated palm sugar

•

1 green papaya, shredded

•

60ml (1/4 cup) fish sauce

•

2/3 cup each mint, Thai basil and coriander

•

Juice of 2 limes

•

3 red shallots, thinly sliced

•

3 finger limes, plus extra to serve

•

Roasted salted peanuts, coarsely chopped, to serve

5 SIMPLE STEPS 1. To make the nuoc cham, pound the chilli, garlic and sugar in a mortar and pestle to a paste. Add lime juice, fish sauce and 60ml (1/4 cup) hot water and stir to dissolve the sugar. Check the flavours—the sauce should be a balance of hot, sour, salty, and sweet.

Squeeze in the finger lime pearls, stir to combine and set aside.

2. Cook the noodles in a large saucepan of boiling water for 5–6 minutes until just tender, adding the beans in the last minute or two of cooking.

Drain and rinse under cold running water. Drain well and transfer to a large bowl. Add the papaya, herbs and shallot, drizzle with a little nuoc cham and toss to combine.

3. Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh.

4. Place barramundi, skin-side down in the heated pan and cook for 6 minutes, turn and cook for another 7 minutes. Transfer to a plate to rest for 2 minutes.

5. Divide noodle salad among serving bowls and top each with a piece of crispy barramundi. Scatter with peanuts then squeeze over the finger lime pearls. Serve with extra nuoc cham to drizzle.

humptydoobarramundi www.humptydoobarramundi.com.au

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Festive without the fuss

Christmas lunch, bringing people together to share a meal, raise a glass and enjoy each other’s company.

That’s why we’re not just Stegglers for quality.

BE THE STAR OF

Christmas this year Surprise and delight family and friends with our Christmas Day Classics, be it turkey, seafood or a vegetarian delight they’re the perfect accompaniment to your festive feast.

We’ve got a little something for every merry dish, check out the full range.

BEERENBERG.COM.AU

TOP

Tip

Our Bacon Wrapped Stuffing Bites on page 96 are the ideal accompaniment to this tasty turkey.

Herbed Turkey Buffe If you love the white turkey meat, then a turkey buffe is the way to go.

This version features fresh herbs that impart wonderful flavour.

1 Preheat oven to 190C. 2 Lay onions in base of a roasting pan.

3 Combine butter, herbs and garlic in a bowl and season with salt and pepper.

4 Use paper towel to pat turkey dry, then use your fingers to create a pocket between the turkey skin and meat.

Work half the butter into the pocket and Serves 10 Takes 3 ¼ hours

massage it into the meat.

5 Place turkey in roasting pan on top of the onions. Reserve 2 tablespoons of the remaining butter mixture and rub the rest over the outside of the skin. Cover loosely with foil and roast for 2 ½ hours,

4 kg turkey buffe

then increase the oven temperature

2 large brown onions, thickly sliced

to 220C. Remove foil and brush with

100 g salted butter, softened

94

reserved butter, then cook, unconvered

1 tbsp flat leaf parsley, finely chopped

for 30 minutes or until the turkey is

1 tbsp fresh sage leaves, finely chopped

golden and cooked through and the

1 tbsp fresh thyme leaves, finely chopped

internal temperature reaches 70C.

3 cloves garlic, crushed

6 Remove from oven, cover

Salt

loosely with foil and allow to

Freshly ground black pepper

rest for at least 30 minutes.

Brown Sugar Spiced Ham Although it will smell divine and you’ll just want to eat it straight away, resist the temptation and let it rest for the full time. If you do, you’ll be rewarded with a juicy, tender ham with a fabulous caramelised crust.

Serves 10 Takes 3 ½ hours

5 kg ham, skin removed 450 g brown sugar 2 tbsp freshly ground black pepper 1 ½ tsp ground cloves 1 ½ tsp ground cinnamon

1 Preheat oven to 180C. 2 In a medium bowl combine

form a thick coating.

brown sugar with pepper, cloves and

and place in a large roasting pan and

cinnamon.

bake for 2 hours or until it is glossy.

3 Lay out two pieces of aluminium

Remove from the oven and set aside

foil large enough to wrap the ham.

to rest in the foil for at least 1 ½

4 Wrap the ham tightly in the foil

Place ham fat side up on the foil and

hours.

rub the sugar mixture over the fat

5 Unwrap ham and slice meat to

and along the side of the ham to

serve.

2023 CHRISTMAS ENTERTAINING

95

The Ham & Turkey

Cheat Sheet

HAM AND TURKEY ARE AN INTEGRAL PART OF CHRISTMAS CELEBRATIONS. We have plenty of options available this year on our Christmas order form, so there’s something for everyone whether you’re feeding 1 or 100. But with so many choices available it can become confusing knowing which one to pick and how to cook it perfectly. Our Ham and Turkey Cheat Sheet will help make things much simpler.

Turkey Which type should I order?

Whole turkey, turkey buffe, rolled turkey … there’s plenty of choice available and the one that you select depends on your own personal preference. If you want the traditional turkey experience with leg and breast meat then choose a whole turkey. If you prefer white meat, then a turkey buffe is perfect for you; and if you want something seasoned and with no bones, a rolled turkey breast is a great option.

96

What size?

How long will it take to cook?

Allow 450 grams raw weight per person, or if you want to have leftovers (yes please!), you should allow 600 grams per person. View our Turkey Size chart below.

Potentially one of the most stressful parts of Christmas cooking is making sure you cook the turkey perfectly.

Everyone wants to enjoy that picture-perfect bird with crisp skin and tender, juicy meat.

Use our Turkey Cooking Chart to calculate the cooking time needed based on the weight of the turkey. If you are stuffing the turkey, make sure you use the combined weight of the stuffing and the turkey to calculate the correct cooking time.

TURKEY SIZE

SERVES

2 – 2.9 kg

4 to 6

3 – 3.9 kg

7 to 8

4 – 5.9 kg

9 to 12

6 – 7.4 kg

13 to 15

7.5 – 10 kg

16+

TURKEY SIZE COOKING TIME

SERVES

2 – 2.9 kg

1 hour 50 minutes – 2 hours 10 minutes

4 to 6

3 – 3.9 kg

2 hours 10 minutes – 2 hours 30 minutes

7 to 8

4 – 5.9 kg

2 hours 50 minutes – 3 hours 30 minutes

9 to 12

6 – 7.4 kg

3 hours 30 minutes – 4 hours

13 to 15

7.5 – 10 kg

4 hours – 4 hours 50 minutes

16+

Ham How much do I need?

Think about how many people you are feeding and whether you want leftovers.

Is the ham the main feature of your Christmas meal or will you also be having turkey or seafood?

As a general rule you should allow 250 g to 300 g per person.

HAM SIZE

APPROXIMATE NUMBERS OF SERVES

1.5 kg mini ham

2-3

2 kg mini ham

3-4

5 kg ham

12

7 kg ham

16

9 kg ham

24

How long should I cook it for?

In Australia, hams are already cooked when you buy them, but glazing and baking a ham at home will add an extra depth of flavour that makes the ham truly special. Follow the instructions for the glaze recipe you are using to cook your ham to perfection.

Leftovers The leftover Christmas ham is almost as eagerly anticipated as the ham itself.

To keep yours fresh and tasty, follow our 3 simple steps.

Keep ham on the bone if possible. This will help it stay juicier than carved pieces.

Store in a ham bag or a clean pillowcase that has been rinsed in a solution of 2 cups of white vinegar to 2 litres of water. The ham bag should be allowed to dry before using it.

If you don’t have room in the fridge to keep leftover ham on the bone, remove the meat from the bone in large chunks and store it wrapped, in the fridge for up to 2 weeks. It can be frozen for up to 1 month.

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Made with

100% Arabica beans

Living on

The Veg DELIGHTFUL OPTIONS FOR A VEGAN CHRISTMAS

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Kothmir Rolls For the Dough 11 ½ cups plain flour

Taking inspiration from Indian cuisine these rolls feature a tasty pastry encasing a spice-rich potato and coriander (kothmir) filling.

½ tsp salt ½ tsp ground cardamom seeds

Serves 6

Takes 40 minutes

2 tbsp olive oil ½ cup water

For the Filling 1 Combine flour, salt, cardamom

enclosed, then cut dough with a

2 tsp coriander seeds

seeds and oil in a food processor

sharp knife about 2 centimetres from

1 tsp cumin seeds

with about half the water. Process

where the filling stops. Brush some

1 tsp fennel seeds

and gradually add more water until it

slurry mixture along the edge to seal

1 tbsp olive oil

comes together into a thick dough.

it shut. Dip both the open ends of

1 tsp chilli jam

Use your hands to knead the dough

the roll in the slurry. Set aside and

1 tsp salt

for 1-2 minutes or until it is smooth.

repeat with remaining dough and

4 potatoes, boiled and mashed, cooled

Set aside in a warm place.

filling.

1 tsp chilli powder

2 Meanwhile, make the filling by

6 Heat vegetable oil in a large

1 cup fried noodles

adding all ingredients to a bowl and

saucepan over high heat. Test if it is

½ tsp garam masala

using a wooden spoon to combine

ready by dropping a cube of bread

1 tsp dried fenugreek leaves

½ tsp freshly ground black pepper 2 tsp mango chutney 1 cup coriander leaves, finely chopped Juice of ½ a lemon

them. Set aside.

in the oil. If it bubbles immediately,

3 Mix slurry ingredients together in

it is ready. Cook rolls in batches for

a small bowl. Set aside.

4-5 minutes or until they are golden

4 Divide dough into 4. Roll one of

brown and crisp. Drain on a plate

the pieces of dough out into a thin

lined with paper towel.

For the Slurry

rectangle, about 1 millimetre thick.

7 Combine coriander leaves, fried

1 tbsp cornflour

Cut rectangle into equal-sized strips,

noodles and garam masala in a bowl.

1 tbsp plain flour

about 5 centimetres wide.

In a separate bowl whisk together

¼ tsp salt

5 Take some of the filling mixture

lemon juice and tomato sauce.

2 tbsp water

and dip it in the slurry, then lay it on

Dip the ends of the rolls into the

2 litres vegetable oil for frying

the short end of the rectangle strip.

tomato sauce mix and then into the

Roll the dough up until the filling is

coriander leaf mixture and serve.

For serving 2 tbsp coriander leaves, finely chopped 2 tbsp fried noodles ½ tsp garam masala Juice of ½ a lemon ¼ cup tomato sauce

TOP

Tips

You can control the spiciness of these rolls by choosing mild, medium or hot chilli powder depending on your preference.

Make sure you cook and mash your potatoes in advance to allow them time to cool as you need cooled mash to achieve the right texture.

Serve with tomato sauce or mango chutney if desired.

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Serves 6 Takes 1 ½ hours plus overnight setting time

4 large beetroot Olive oil ½ butternut pumpkin, peeled and chopped into small pieces 2 cloves garlic Salt and freshly ground black pepper 12 basil leaves For the cream cheese 1 ½ cups raw cashews, soaked ¼ cup unsweetened vegan yoghurt 1 tbsp lemon juice 1 tbsp apple cider vinegar 4 cloves garlic, divided 1 tsp thyme leaves, chopped ½ tsp salt 4 large beetroot Olive oil ½ butternut pumpkin, peeled and chopped into small pieces Salt and freshly ground black pepper 12 basil leaves

Vegetable Terrine With its vibrant colour and fabulous flavour, this terrine will be the star of your vegan table.

1 Soak cashews in cold water

are tender. Place beetroot on a

overnight in the fridge, or for a

chopping board to cool.

minimum of 30 minutes in hot

4 Meanwhile place pumpkin and

water. Drain and rinse cashews

remaining garlic cloves on a baking

and add to a food processor with

tray and drizzle with a little olive oil.

yoghurt, lemon juice, apple cider

Cook for 20 minutes or until the

vinegar, 2 cloves of garlic, thyme and

pumpkin is cooked through. Remove

salt. Blend until smooth. Set aside in

from oven and place pumpkin and

the fridge.

garlic into a food processor and blitz

2 Preheat oven to 180C. 3 Place beetroot in a saucepan

to make a puree. Season to taste

and cover with water. Bring to the

5 Prepare a loaf pan by lining with

boil, cover, reduce heat and cook

clingfilm making sure to leave plenty

for 50 minutes or until the beetroot

of overhang on all sides. Drizzle

and set aside in the fridge to cool.

clingfilm with olive oil and rub all over the clingfilm.

6 Remove skins from beetroot and use a mandoline or sharp knife to cut into very thin slices.

7 Assemble the terrine by placing basil leaves in the bottom of the prepared pan. Next, layer beetroot slices in the prepared pan, then add a thin layer of the cashew mix followed by a layer of the pumpkin puree. Continue layering until you reach the top of the loaf tin.

8 Take the overhanging edges of the clingfilm and fold them over the top of the terrine, making sure it is completely covered. Cut out a piece of cardboard the same size as the top of the terrine and place on the top and add a weight such as a tin of soup to weigh it down. Place in the fridge for at least 8 hours, preferably overnight.

9 When ready to serve, remove from the fridge and unwrap. Lay a serving plate over the top of the terrine and flip. Gently lift the loaf pan away and remove the clingfilm.

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A flavourful almond miso sauce accompanies whole roasted cauliflower in this easy to make main course.

Roasted Cauliflower with Almond Miso Sauce

Serves 6 Takes 1 ¼ hours

1 large whole cauliflower 2 tbsp olive oil ½ tsp salt

For the sauce ½ cup blanched almonds, lightly toasted 1 ¼ tbsp white miso paste 1 clove garlic, finely chopped 2 tbsp vegan or plant-based butter 1/3 cup olive oil 1 tsp white wine vinegar 2 spring onions (green part only), finely chopped ½ tsp chilli flakes 1/3 cup water

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1 Preheat oven to 190C. 2 Make the sauce by adding

1 tbsp olive oil. Rub the oil into the

almonds, miso paste, garlic and

salt. Place in oven and cook for

butter to a food processor and

30 minutes, then drizzle with

pulsing a few times. Next add oil,

remaining olive oil and return to

vinegar, half the spring onion, chilli

oven for a further 30 minutes (the

flakes and half the water. Blend

cauliflower should be easily pierced

until smooth, adding more water if

with a knife if it is cooked through).

needed. Set aside.

Remove cauliflower and dish of

cauliflower and then season with

3 Place a large oven-proof dish

water from the oven.

in the bottom of the oven and fill it

5 To serve, place sauce on

three-quarters full with water.

a serving plate and add cauliflower.

4 Trim the cauliflower stalk so that

Sprinkle with remaining

it will sit flat. Place the cauliflower

spring onion.

in a roasting dish and drizzle with

Tropical flavours abound in this sensational summery dessert.

Coconut & Mango Ice Cream Cake

Serves 8 Takes 30 minutes plus setting times

4 large mangoes, peeled, pitted and chopped 390 g caster sugar, divided 900 mL coconut milk, divided 400 mL coconut cream

1 To make the mango ice cream,

the fridge and place in an ice cream

add mango to a food processor and

machine, churning according to the

blitz to a puree.

machine’s directions.

2 Add 230 grams of the caster

6 Line a 7 x 9.5 x 19.5 centimetre

sugar and 700 millilitres of coconut

loaf pan with baking paper, extending

milk to a saucepan over medium

the paper 4 centimetres above the

heat. Cook until the sugar has

edges on all sides.

dissolved, ensuring that it does not

7 Scoop coconut ice cream into

boil.

the loaf pan and smooth the top with

3 Pour mango puree into a bowl,

a spatula.

cover with milk and sugar mixture

8 Repeat with the mango ice

and stir to combine. Cover and

cream, churning and scooping on

refrigerate for 8 hours.

top of the coconut ice cream layer.

4 To make the coconut ice cream,

9 Place in the freezer for at least

add remaining sugar and coconut

8 hours, or overnight.

milk to a saucepan with the coconut

10 To serve, remove from the

cream. Cook over medium heat until

freezer and use the extra baking

the sugar dissolves, ensuring that

paper to help unmould the cake

it does not boil. Transfer to a bowl,

onto a serving plate. Top with fresh

cover and refrigerate for 8 hours.

tropical fruit of you choice.

5 Take coconut ice cream from

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Oven Roasted Zucchini Flowers Perfect for a special occasion, these zucchini flowers are filled with herby mushrooms, onion and vegan cream cheese. Female zucchini flowers have the little zucchini attached, while male flowers do not.

If using male flowers reduce the cooking time by 5 minutes as they will cook more quickly.

Serves 4

1 tbsp olive oil plus extra for drizzling 12 zucchini flowers 1 brown onion, finely diced 150 g mushrooms, finely diced 2 tsp rosemary leaves, finely chopped ½ cup vegan cream cheese Salt, to taste Freshly ground black pepper, to taste

1 Preheat oven to 200C. 2 Line a baking tray with baking

if desired.

stir to combine. Taste, and season

paper.

4 Open zucchini flowers gently

3 Heat 1 tbsp olive oil in a frying

and stuff with cream cheese mixture.

pan over medium heat. Add onion,

Wrap the petals back around the

mushrooms and rosemary leaves

stuffing and lay the flowers on

until softened, about 5 minutes.

prepared baking tray. Drizzle lightly

Remove from heat and add to a bowl

with olive oil and bake for 20 minutes

and set aside to cool. When cooled

or until browned. Serve warm.

add cream cheese to the bowl and

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Takes 30 minutes

Serves4 Takes 1 ¼ hours

Whole Roasted Eggplant with Spiced Bulgur & Feta This tender roasted eggplant with a gently spiced, aromatic bulgur filling is a feast for all the senses.

4 eggplants 200 g bulgur wheat, rinsed 400 mL vegetable stock 1 red onion, thinly sliced, divided

1 Place eggplants on a baking tray

cool slightly, then add eggplant flesh,

100 g chickpeas, rinsed and drained

lined with baking paper. Prick the skin

chickpeas, beans, coriander, garlic,

with a fork in several places, then

chilli flakes, ginger, soy sauce, and

100 g red kidney beans, rinsed and drained 1 tbsp ground coriander

roast for 20 minutes. Remove from

olive oil and toss to combine.

1 clove garlic, minced

oven, allow to cool slightly, then slice

3 Spoon the bulgur wheat mixture

Pinch of dried chilli flakes

a slit into each eggplant and scoop

into the eggplants and return to

2-centimetre piece of fresh ginger,

out about half the flesh into a bowl.

the oven to roast for a further

peeled and finely diced 2 tsp light soy sauce

Set aside.

10-15 minutes.

2 In a separate roasting tin

4 Remove from oven and drizzle

2 tbsp olive oil

combine bulgur wheat, stock and

with lemon juice and crumble with

Juice of 1 lemon

half the red onion and cook for 25

feta. Scatter reserved onion and

200 g vegan feta, crumbled

minutes or until the bulgur is fluffy

parsley over the top and serve

2 tbsp flat leaf parsley leaves,

and all the stock has been absorbed.

immediately.

finely chopped

Remove from oven and set aside to

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Serves 10 3 ½ hours including setting time

Choc Mint Pie Creamy, chocolately, minty, yummy … this pie is everything a dessert should be.

For the crust 200 g Arnott’s Granita biscuits 2 tbsp brown sugar ¼ cup melted coconut oil

For the filling 350 g firm silken tofu 1 ½ tsp vanilla extract ¼ tsp peppermint essence 3 tbsp almond milk (alternatively rice or soy milk) Pinch of salt 2 tbsp maple syrup 1 ½ cups dark chocolate chips (at least 50% cacao) Mint leaves to garnish

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1 Preheat the oven to 190C. 2 Place biscuits and sugar in a food

milk, salt and maple syrup to a food

processor and blitz until the biscuits

4 Melt chocolate over a double

resemble fine crumbs. Add coconut

boiler or in the microwave in 30

oil and pulse until the crust holds

second bursts, and add to the tofu

together. Press crust into the base

mix. Blend again to combine.

and sides of a 20 centimetre pie dish

5 Pour chocolate filling into the

and bake in oven for 8 to 10 minutes

cooled pie crust and refrigerate for

or until golden brown. Remove from

at least three hours. Serve garnished

oven and set aside to allow crust to

with mint leaves.

cool completely.

3 Add tofu, vanilla, peppermint,

processor and blend well.

Vegan Christmas Trifle The perfect way to complete your Christmas meal.

Serves 12 1 ½ hours plus overnight setting time

For the raspberry jelly 1 ½ tsp agar agar flakes, or if using agar agar powder use ¾ tsp 240 mL red grape juice 240 mL water 50 g caster sugar 125 g raspberries

For the cake layer 220 g plain flour 200 g caster sugar 1 tsp bicarbonate of soda ½ tsp salt 240 mL soy milk (or other non-dairy milk)

1 In a saucepan combine agar agar,

heat. Cook until the sugar has

water, grape juice and sugar. Bring to

dissolved, ensuring it does not boil.

the boil, stirring constantly. Allow to

10 Use a stick blender to puree

boil for 2 minutes, then remove from

until smooth.

heat.

11 Strain mixture through a mesh

2 Allow to cool slightly, and

sieve into a bowl to remove seeds.

then pour into trifle dish and add

12 Transfer bowl to fridge to allow

raspberries. Refrigerate overnight or

coulis to cool completely before

until set.

serving.

3 Next make cake layer. Preheat

13 Make whipped cream by

oven to 180C.

whipping Flora Plant Based Cream

4 Sift flour into a mixing bowl, then

with icing sugar and vanilla in the

add sugar, bicarb and salt and mix

bowl of an electric mixer.

together.

14 When ready to serve, remove

5 Add soy milk, vanilla, olive oil and

the jelly layer from the fridge. Add

vinegar and stir until just combined.

a layer of whipped cream, then a

6 Grease a 20 centimetre cake

layer of raspberry coulis. Next place

tin and line the bottom with baking

a layer of cake. Using a toothpick,

paper.

poke holes in cake layer and pour

7 Pour cake batter into tin and bake

over sherry if desired. Ensure that the

for 30-40 minutes, or until a skewer

sherry absorbs into the holes in the

inserted in the centre of the cake

cake rather than pouring down the

comes out clean.

sides of the cake. Add another layer

8 Set aside to cool completely.

9 Make raspberry coulis by placing

of whipped cream and then drizzle

raspberries, caster sugar, salt and

Garnish with fresh berries, dust with

water in a saucepan over medium

sugar and serve immediately.

over remaining raspberry coulis.

1/3 cup olive oil 1 tbsp white vinegar 2 tsp vanilla extract 75 mL sherry (optional)

For the raspberry coulis 175 g fresh raspberries 4 tbsp caster sugar ¼ cup water ¼ tsp salt 1 tbsp lemon juice

For the vegan whipped cream 400 mL Flora Plant Based Cream 3 tbsp icing sugar 1 tsp vanilla extract

For serving 50 g fresh berries of your choice

Flora Thickened Plant Cream 500mg

Handful of pomegranate arils (optional) Sugar for dusting

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Serves 8 Takes 45 minutes plus setting time

Custard & Raspberry Tart Topped with fresh seasonal raspberries, this creamy custard tart is our vegan version of the dessert favourite.

For the pastry 1 Preheat oven to 180C. 2 Grease and line the base of a 36 x 13

or in a food processor until smooth,

35 g caster sugar

centimetre tart tin.

and blend until smooth. Transfer

1 tbsp cold water

3 Add plain flour, butter and caster

ingredients to a saucepan over medium

sugar to a food processor and blend. If

heat and cook for 10-15 minutes, stirring

For the custard

the mix is too crumbly, add some cold

constantly. The custard is ready when

360 g silken tofu

water and mix until you have a dough

it has a thick, pourable consistency. It

that is pliable but not too wet.

will thicken and firm up when it cools.

55 g cornflour

4 Turn dough out onto a lightly

Remove from heat and allow to cool for

65 g caster sugar

floured surface and roll out to ½

10 minutes, stirring occasionally.

centimetre thickness. Place dough

6 Pour custard into tart base and

1 tbsp vanilla extract

into the prepared tin, pressing into the

refrigerate until set, approximately

Pinch of turmeric

base and sides. Trim excess dough and

4 hours.

prick the bottom with a fork. Bake for

7 To serve, decorate with raspberries

10-15 minutes or until it is a light golden

and dust with icing sugar.

155 g plain flour 75 g vegan or plant-based butter

310 mL plant based milk

2 tbsp vegan or plant-based butter

To serve Fresh raspberries Icing sugar, to dust

110

colour. Set aside to cool in the tin.

5 Blend the tofu using a stick blender

then add the other custard ingredients

Roasted Tomato & Shallot Salad with Basil Granita The classic combination of tomato and basil are the hero ingredients of this delightful entrée. The gently caramelised roasted tomatoes and shallots are topped with a vibrant basil granita for the ultimate combination of flavour and texture.

Serves 4 Takes 1 hour plus setting time

1 Preheat oven to 180C. 2 Make the Basil Granita by adding

tomatoes in a food processor

all ingredients to a food processor

a generous pinch of salt. Strain

and blitzing until pureed. Pour

through a fine sieve to remove solids.

puree through a fine sieve into a

Set aside.

Pinch of salt

clean bowl. Taste, and season with

4 Add halved tomatoes and

additional salt if desired, then pour

shallots to a baking tray, drizzle with

For the Caramelised Tomato Sauce

into a shallow tray and place in the

olive oil and sprinkle with salt and

freezer. When frozen, scrape with

pepper. Roast until softened but

a fork to create a granita, then set

still holding their shape, about

Pinch of salt

aside in the freezer until ready to

20-25 minutes.

serve.

5 To serve, drizzle tomato sauce on

For the Roasted Tomatoes and Shallots

3 Meanwhile, make the Tomato

serving plates and arrange tomatoes

Sauce by adding 2 tablespoons of

and shallots on top. Sprinkle

olive oil to a frying pan over high

generously with granita and serve

heat. Add tomatoes and cook until

immediately.

For the Basil Granita 1 large bunch basil 1 Lebanese cucumber, peeled and chopped 1 tsp lemon juice

½ cup olive oil 200g cherry tomatoes

400g cherry tomatoes, halved 6 shallots, halved 3 tsp olive oil Salt

with the remaining olive oil and

caramelised. Blitz caramelised

Freshly ground black pepper

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Fresh, vibrant and delicious additions to your Christmas table

Side Kicks

NO FESTIVE FEAST WOULD BE COMPLETE WITHOUT THE SCRUMPTIOUS SIDES.

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8 truss tomatoes, sliced 1 bunch purple basil Olive oil Salt

Truss Tomato Salad with Duo of Basil

150 g bocconcini balls Freshly ground black pepper

For the Basil Oil ½ cup olive oil 1 cup tightly packed basil leaves Pinch of salt

Sometimes simple is best and this pared-back salad allows its ingredients to shine. Fresh tomatoes and creamy bocconcini are dressed with green basil oil and crisp purple basil chips. It’s a combination that can be enjoyed as a side salad or a chic entrée.

Serves 6 Takes 20 minutes

1 Preheat oven to 160C. 2 Line a baking tray with baking paper.

3 Rinse purple basil leaves well and pat dry between two sheets of paper towel or two clean tea towels. Lay the basil leaves on the baking tray and spritz with olive oil or cooking spray and sprinkle with sea salt. Bake for 5 to 8 minutes or until crispy. Remove from oven and allow to cool.

4 Make Basil Oil by blanching basil leaves in a pot of boiling water for 10 seconds. Remove, strain and dunk in ice water. Remove from water and squeeze to remove excess water.

Add leaves to a food processor with olive oil and a pinch of salt. Blend until the basil is pureed. Strain to remove any solids and set aside.

5 To serve, drizzle plates with olive oil and arrange tomatoes on top. Add bocconcini balls and dollop basil oil on top of tomatoes. Lay purple basil chips on plate and finish with a grind of black pepper.

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6 cups assorted tomatoes, halved or for larger tomatoes cut into thirds

Roasted Tomatoes with Dukkah

Vegan FRIENDLY

3 tbsp olive oil 6 cloves garlic, peeled and finely sliced

For the Dukkah ½ cup almonds ½ cup pine nuts 5 tbsp sesame seeds ½ tsp fennel seeds

Slow-roasting tomatoes brings out their natural sweetness which combined with the nutty, fresh flavours of the dukkah results in a sublime side dish.

1 tsp ground turmeric 1 tsp ground cumin 1 tsp freshly ground black pepper 1 tsp salt ¼ tsp ground ginger

Takes 2 ¼ hours

¼ tsp red chilli flakes Zest of 1 lemon

Serves 6

1 Toss tomatoes, garlic and olive oil together in a baking tray, then arrange tomatoes cut side up in the tray and roast for 2 hours.

2 Meanwhile make dukkah by toasting almonds and pine nuts in a frying pan over medium heat, until fragrant. Set aside to cool. When cool, blitz nuts and remaining dukkah ingredients in a food processor until well combined.

3 Remove tomatoes from the oven and sprinkle with dukkah, then serve.

TOP

Tips

Leftover dukkah can be stored in an airtight container for 2 weeks in the fridge.

Dukkah is delicious served on eggs, fish, meats, chicken, roasted vegetables, salads, soup, avocado, and pasta.

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A fabulous fusion of crispy bacon and tasty stuffing, for the most delicious Christmas side you ever did eat.

Makes 24 Takes 30 minutes

Bacon Wrapped Stuffing Bites 1 Whisk together olive oil and

and celery and cook, stirring until

maple syrup. Set aside.

softened. Add salt and pepper

2 Line a baking pan with foil and

and cook for a further minute. Set

place a wire rack on top. Spray

aside.

the rack with cooking spray and

5 Combine chicken stock and

arrange bacon on the rack. Roast

eggs in a large bowl and toss in

for 4 minutes, or until the bacon

parsley and bread. Add onion and

½ cup maple syrup

just begins to shrink, but is still

celery to the bowl and mix until

¼ cup olive oil 12 rashers bacon, sliced in half

flexible. Remove from the oven.

combined.

¾ cup unsalted butter, plus extra for greasing

Brush with maple syrup and olive

6 Use your hands to shape into

½ cup diced onion

oil mixture and return to the oven

balls and then wrap each ball in

½ cup diced celery

for a further 2 minutes. Remove

bacon. Place balls onto prepared

from oven and set aside to cool.

baking tray and brush with

3 Line a baking tray with

remaining maple syrup mixture.

aluminium foil and lightly grease

Return to oven and cook for 15

the foil with butter.

minutes or until the bacon is

10 cups day old bread, cubed

4 Melt butter in a frying pan

browned and crispy.

½ cup chopped flat leaf parsley

over medium heat. Add onion

1 ½ tsp salt ½ tsp freshly ground black pepper ½ cup chicken stock 2 eggs

TOP

Tips

Get ahead by making the stuffing portion of the bites in advance. Then you can wrap them in bacon and cook just before serving.

Store leftovers in an airtight container in the fridge for up to three days.

Bites can be frozen for up to 3 months. Place them on a baking tray, cover and freeze overnight, then transfer to a freezer-safe container or freezer bag. Thaw in the fridge when you want to eat them.

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1 2 3 4 5

DELICIOUS CHRISTMAS HAM PASTA BAKE During the festive season, let the good times roll with this flavour-packed dish made with Christmas Ham!

Serves 6 | Prep time : 30 mins | Cook time : 20 mins INGREDIENTS 500g bag farfalle (bow ties) or any pasta shape 50g butter, plus a little extra 200g small mushroom, halved 1 bunch spring onions, finely sliced 200g roast veggies, mashed 50g plain flour 500ml milk 250ml Gravox® Traditional Gravy (follow on pack instructions) 250g thickly cut ham, chopped 140g mature cheddar, grated

METHOD 1. Cook the pasta according to pack instructions, then drain. Preheat a fan forced oven to 180 degrees, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.

2. Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bring to a simmer, stirring for a few mins to thicken. Turn off the heat then stir in the gravy, stir in the ham and most of the cheese, then season to taste.

3. Add in the pasta, mashed vegetables, & mushrooms into a large ovenproof dish, then pour over the gravy sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

PRO TIP: You can either use your favourite Gravox liquid or cannister product to create this delicious dish!

FOR MORE RECIPES CHECK OUT

HTTPS://WWW.GRAVOX.COM.AU/OURRECIPES

Roasted Almond Flakes with Green Beans & Ricotta Serves 6 Takes 15 minutes

This scrumptious dish is super versatile because you can eat it straight away served warm, or if you want to get ahead, prepare it in advance setting the roasted almonds aside to toss in just before serving. Keep refrigerated if serving cold.

¾ cup flaked almonds 500 g green beans, trimmed and chopped in half

1 Dry roast flaked almonds in

cooking until the beans are bright

4 tbsp water

a large frying pan over low heat

and tender.

3 tbsp olive oil

until golden, then pour into a

3 Add a generous pinch of salt,

bowl and set aside.

the lemon zest and the roasted

2 Increase heat to medium,

almonds.

Zest of 1 lemon

add beans and water to the frying

4 Remove from the heat, add

100 g ricotta

pan and saute for 1 minute. Add

ricotta and parsley and serve.

3 tbsp chopped flat leaf parsley

garlic and olive oil and continue

2 cloves garlic, minced Sea salt

120

A flavour-packed roasted cauliflower salad that is a breeze to make. This salad travels well if you keep the dressing separate so it’s a great option if you’re asked to bring a salad to a gathering.

Serves 6 Takes 40 minutes

1 cauliflower, chopped into small florets 400 g can of chickpeas, drained ½ tsp turmeric

Curried Cauliflower Salad

1 tsp smoked paprika ½ tsp ground ginger

4 Remove from the oven and

½ tsp table salt

1 Preheat oven to 180C. 2 Add cauliflower and

Olive oil

chickpeas to a baking tray.

5 Meanwhile make the

150 g baby spinach leaves

½ tsp chilli powder

set aside to cool.

Combine turmeric, paprika,

dressing by adding yoghurt

100 g pine nuts

ginger, chilli powder and salt in

and chutney to a bowl with the

½ bunch mint leaves, chopped

a small bowl. Pour spices over

zest and juice of the lime, and a

½ bunch coriander leaves, chopped,

cauliflower and chickpeas and

pinch of salt. Mix well.

plus extra for garnish

toss to coat. Drizzle generously

6 When the cauliflower has

100 g pomegranate arils

with olive oil and toss again.

cooled, add mint, coriander,

3 Cook for 15-20 minutes

and pomegranate, and toss to

For the Dressing

or until cauliflower is almost

combine.

150 g Greek yoghurt

cooked. Add spinach leaves and

7 Serve topped with dressing

3 tbsp mango chutney

pine nuts, and cook for a further

and garnished with extra

8 minutes.

coriander leaves.

1 lime Pinch of salt

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Chilli, Lime & Miso Corn Cobs Fire up the barbecue for these flavoured corn cobs.

Serves 6 Takes 30 minutes

6 corn cobs 60 g butter 40 g white miso paste Zest and juice of 1 large lime 1 red chilli, deseeded and finely chopped 2 tbsp vegetable oil 50 g parmesan, grated Handful of finely chopped coriander leaves

1 Cook corn cobs in a large saucepan of salted boiling water for 10 minutes, then drain and set aside.

2 Meanwhile mix together butter and miso paste in a small bowl. Add the chilli and the lime zest.

3 Preheat barbecue grill or a large frying pan over high heat.

4 Brush corn cobs with vegetable oil and add to the grill. Cook, turning regularly until golden and slightly charred.

5 Remove from heat and brush with butter mixture. Squeeze with lime juice, sprinkle with parmesan and coriander leaves and serve.

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TOP

Tips

If making ahead, prepare until the

Luv-a-Duck

point of cooking in the oven. Place

Duck Fat 200g

potatoes on lined trays leaving space between so they don’t stick together. Freeze for 2 hours and then transfer to freezer-safe containers.

Potatoes can be frozen for up to 3 months and cooked from frozen in a 200C oven.

Serves 8

Crispy Freeze-Ahead Roast Spuds Get a head-start on your Christmas preparations with these super crunchy roast spuds that can be made up to 3 months ahead and frozen.

1 Cut potatoes in half, or

Shake saucepan with the lid on

quarters if large.

to coat in the semolina.

2 Add potatoes and half the

4 Preheat oven to 220C.

salt to a large saucepan of

Divide duck fat between baking

water. Bring to the boil. Cook

trays and place in the oven until

for 7 minutes, then drain,

the duck fat has melted, then

cover with a lid, and leave to

arrange potatoes in baking

steam for 10 minutes. After

trays in a single layer. Cook for

10 minutes, shake the pan to

50 minutes, turning once, until

2 tbsp sea salt flakes, divided

rough up the potatoes.

crispy and golden.

6 tbsp semolina

3 Add semolina to the

Takes 1 ¼ hours

2 ½ kg potatoes, peeled

6 tbsp Luv-a-Duck Duck Fat

saucepan with remaining salt.

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Baked Feta with Tomatoes and Olives Flavourful and fresh, this is a terrific side dish or hearty enough to enjoy on its own.

Takes 40 minutes

Serves 8

500 g feta

Loaf of sourdough bread

750 g mixed tomatoes

Salt and Pepper

1 punnet cherry tomatoes

Olive oil

200 g Kalamata olives,

Bunch of fresh basil

stones removed

1 Preheat oven to 180C 2 Roughly chop/crumble the

and sourdough in a baking tray

feta into large chunks.

with salt and pepper and cook for

and drizzle with olive oil. Season

3 Chop large tomatoes roughly,

30 minutes or until the tomatoes

leave cherry tomatoes whole.

are soft.

4 Cut bread into large chunks.

5 Place feta, tomatoes, olives

6 Serve scattered with basil leaves.

Serves 10 1 hour 45 minutes

10 medium size potatoes 2 tbsp olive oil 4 tbsp unsalted butter, softened

Lemon and Thyme Hasselback Potatoes A herby butter elevate these potatoes to extra delicious.

4 tbsp fresh thyme leaves, finely chopped 1 tbsp lemon juice 1 tbsp lemon zest, finely grated Sea salt, to taste

1 Preheat oven to 180C. 2 In a small saucepan heat

paper. Brush on half the butter

oil, butter, lemon juice and

between all the slices. Sprinkle

lemon rind over low heat until

potatoes with lightly crushed

butter is melted. Remove

sea salt before placing in oven

from heat.

for 1 hour.

3 Prepare potatoes by

5 After 1 hour brush

placing on a chopping board

potatoes again with butter

between 2 chopsticks. Slice

and return to oven for a

potatoes thinly, cutting

further 20-30 minutes or

through to the chopsticks

until the potatoes are golden

to prevent slicing all the

brown and tender.

way through. Repeat with

6 Serve sprinkled with

remaining potatoes.

thyme.

4 Place potatoes on a baking tray lined with baking

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mixture, ensuring you get

Serves 8 Takes 25 minutes

3 bunches asparagus 2 tbsp olive oil

Lemon, Garlic and Parmesan Roasted Asparagus Fresh green asparagus spears gently roasted with the wonderful combination of lemon and garlic and dressed with a sprinkle of Parmesan.

1 lemon, zested and then sliced 3 cloves garlic, sliced Salt, to taste Freshly ground black pepper, to taste 2 tbsp Parmesan, finely grated

1 Preheat oven to 210C. 2 Line a baking tray with

6 Remove from oven, place

baking paper.

on a serving platter

3 Trim asparagus to remove

and sprinkle with grated

woody ends.

Parmesan to serve.

tender.

4 Combine olive oil, garlic, lemon zest and salt and pepper in a large bowl. Add asparagus and toss to coat well. Tip contents of bowl on to baking tray and arrange asparagus in a single layer.

5 Roast asparagus in oven for 15 – 20 minutes or until it is

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The Sweetest Things FINISH THE CELEBRATIONS WITH A DELECTABLE DESSERT.

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= PMS 202 = CYAN = MAGENTA = YELLOW = BLACK

Raspberry Mousse Pie Don’t even bother trying to resist this pie. One bite of its light and creamy raspberry deliciousness will be enough to leave you wanting seconds, thirds and more.

1 Soak cashews overnight in water.

2 Preheat oven to 180C. 3 Make base by pulsing oats

6 Pour mousse into

and almonds in a food processor

and refrigerate for

until combined. Add maple syrup

2 – 3 hours or until set.

thoroughly. the prepared base

and coconut oil and blend until all

7 Serve, garnished

ingredients are combined. Press

with fresh raspberries,

dough into base and sides of a

coconut flakes and

springform pan. Bake for 10 – 15

cookies.

minutes, or until it is golden brown.

Remove from oven and allow to cool Serves 8 Takes 3 ½ hours plus overnight cashew soaking

for 15 minutes, before transferring to a cooling rack.

4 Make mousse by draining cashews and adding them to a food processor. Process until smooth, about 8 – 10 minutes.

5 Add coconut cream, maple For the base

syrup, freeze-dried and frozen

1 ½ cups rolled oats

raspberries, and coconut oil to

½ cup almonds

a small saucepan over low heat.

2 tbsp maple syrup

Simmer for 5 minutes, then add

5 tbsp melted coconut oil

processed cashews and stir

For the mousse 1 cup cashews, soaked 400 mL coconut cream ¼ cup maple syrup 3 tbsp freeze-dried raspberries 1/3 cup frozen raspberries 3 tbsp coconut oil

Vegan FRIENDLY

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Makes 12 Takes 45 minutes

Poached Cherry Petite Pavlovas These petite pavlovas feature gently poached cherries atop whipped cream and are ideal for summer parties.

750 g fresh cherries 100 g caster sugar 120 mL apple juice 2 cinnamon sticks 2 star anise 2 tsp vanilla extract, divided 150 g cherry jam 12 The Country Chef Bakery Co. Petite Pavlovas 400 mL thickened cream 3 tbsp icing sugar 1 tsp vanilla extract Mint leaves, to serve

1 Add cherries, caster sugar, apple juice, cinnamon, star anise and half the vanilla extract to a saucepan over medium heat. Cook for 8 minutes or until cherries begin to soften but still hold their shape. Use a slotted spoon to transfer the cherries to a heatproof bowl.

2 Add cherry jam to the syrup in the saucepan and cook for 5 minutes or until the sauce thickens slightly.

Remove from heat and pour over cherries and then place in the fridge to chill for 30 minutes.

3 Meanwhile, whip cream, icing sugar, and remaining vanilla extract together in a bowl until soft peaks form.

4 Arrange pavlovas on a serving plate and add whipped cream. Spoon cherries and syrup over the top, garnish with mint leaves, and serve.

The Country Chef Bakery Co. Petite Pavlovas

132

SCAN FOR RECIPE

LAYERED CHRISTMAS CAKE COOKING TIME 45-50MINS I SERVINGS 12-16 I DIFFICULTY MEDIUM

what you need Chocolate cake (makes one cake) ½ cup unsalted butter, softened 1 ¼ cups sugar ¼ cup BOURNVILLE cocoa 1 tsp vanilla essence 2 eggs 2 cups self raising flour 1 tsp bicarb soda 1 cup boiling water ½ packet CADBURY CARAMILK Baking chips Frosting (enough for one cake) 2 x 250g PHILADELPHIA Original Cream Cheese, softened 1 ½ cups icing sugar 1 Tbsp vanilla essence 1 cup thickened cream Chocolate drip 180g CADBURY Baking 70% Dark chocolate, melted 3 tbsp Coconut oil To decorate we used 133g CADBURY Baubles in CARAMILK, CADBURY DAIRY MILK and CARAMELLO, and mini gingerbread men.

make it 1 Preheat oven to 1800C fan forced.

2 Cream butter with sugar in the bowl of a freestanding mixer until it is light and fluffy.

Add BOURNVILLE cocoa and vanilla essence and mix well.

3 Add the eggs and mix.

4 Sift the flour and bicarb soda, add half to the mixture and mix well. Add half a cup of boiling water and mix well. Repeat with remaining flour and water. The mixture will be quite runny.

Pour into a greased and bottom lined 20cm round cake tin. Sprinkle over the CARAMILK Baking chips evenly to distribute.

5 Bake in oven for 45 -50 minutes, until well risen and cooked when tested with a skewer.

9 To assemble the cake, place bottom cake layer on a plate or cake stand.

For the multilayered cake, add one fifth of the icing. Repeat the layers. Finish with icing on top. Use the remaining icing to coat the outside of the cake. For the naked icing look, simply skim the surface with a palette knife to make a crumb coat.

You will see the cake beneath.

10 Melt the chocolate and coconut oil in the microwave and stir well. Drizzle around the top edges of the cake and allow drips to come down the side.

11 Decorate with edible Christmas decorations.

6 Remove from oven and cool on wire rack.

7 Cut cake in half. If making two cakes, you will have four layers.

8 Make PHILLY frosting by mixing Cream Cheese with icing sugar and vanilla in the bowl of a freestanding mixer until light and fluffy.

Add cream and continue to whisk until thickened.

CARAMILK AND THE COLOUR PURPLE ARE TRADE MARKS USED UNDER LICENCE. PHILADELPHIA AND DEVICE AND PHILLY ARE TRADE MARKS OF MONDELĒZ INTERNATIONAL GROUP.

Gingerbread Christmas Celebration Cake Get all the festive feels with this light cake filled with traditional festive flavours. The two layers of cake are sandwiched with a moreish maple syrup frosting, and it is adorned with gingerbread biscuits to make the ultimate Christmas celebration cake.

We recommend making the gingerbread cookies first; the dough can be made up to 4 days in advance and kept in the fridge. We have used a mixture of house and tree shaped cookie cutters but you can use your creativity and imagination to create your own bespoke cake. Ensure the cookies have cooled completely before decorating them.

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Serves 12

For the Gingerbread Cookies 400g plain flour 1 ½ tsp baking powder ¾ tsp bicarbonate of soda 1 tbsp ground ginger 2 tsp ground cinnamon ¼ tsp ground cloves ¼ tsp salt 100g unsalted butter, at room temperature 120g brown sugar 1 x 700 g free range egg 150g treacle

Takes 2 hours plus cooling time

For the Gingerbread Cookies 1 Sift the flour, baking powder, bicarbonate of soda, ginger, cinnamon, ground cloves, and salt, into a large bowl and set aside.

2 On a medium speed, beat together the butter and brown sugar until well combined. Add the egg, treacle, and vanilla, and mix well.

3 Reduce the speed and gradually add the dry ingredients. Mix well to combine. Turn out and gently knead on a lightly floured surface to form

2 tsp vanilla extract

a smooth dough.

For the cookie icing

into discs and wrap each piece with

1 free range egg white 120g icing sugar, sifted 2 drops liquid food colouring of your choice (optional)

For the cake 300g cake flour 1 tsp baking powder ½ tsp bicarbonate of soda ¼ tsp table salt 4 tsp ground ginger 2 tsp ground cinnamon 1 tsp ground allspice ½ tsp ground nutmeg ½ tsp ground cloves 125 mL sour cream 125 mL buttermilk 200 g unsalted butter, at room temperature 200 g brown sugar 2 x 700 g free range eggs 60 mL treacle 380 g roasted fruit and nut mix, roughly chopped 60 g currants

4 Divide the dough in half, form clingfilm. Refrigerate for at least 1 hour.

5 Preheat oven to 180C and line baking trays with baking paper.

6 Roll out one piece of the dough on a lightly floured surface to approximately ½ centimetre thickness.

7 Use cookie cutters or handmade stencils to cut out shapes and place on the baking trays, about 2 centimetres apart. Cook one tray at a time for 10 minutes, or until lightly golden around the edges.

8 Remove from oven and allow to stand until they are firm, then move

12 Grease and line 2 x 20-centimetre round cake tins with baking paper.

13 In a large bowl sift together flour, cornflour, baking powder, bicarbonate of soda, salt, ginger, cinnamon, allspice, nutmeg and ground cloves.

Set aside.

14 Whisk together the buttermilk and sour cream and set aside.

15 Use a stand mixer to cream the butter and sugar until pale and fluffy.

Add the eggs, one at a time, whisking well between each addition.

Add treacle and blend to combine.

16 Reduce the speed to low and alternate adding the sifted ingredients and the buttermilk mix, starting and ending with the dry ingredients.

17 Turn off the mixer and pour in Fruit and Nut Mix, currants and raisins and fold through by hand.

18 Divide the batter between the cake tins and bake for 25-30 minutes or until cooked through. Cool in the tin for 15 minutes, before turning onto a wire rack to cool completely.

For the Frosting 19 In a clean bowl make the frosting by beating butter until pale and light,

to a wire rack to cool completely.

scraping the edges to make sure all

For the Cookie Icing 9 Beat egg white with an electric

cream cheese, beating well between

mixer until soft peaks form. Add icing sugar gradually, beating to glossy stiff peaks, about 5 minutes. Add food colouring (if using) and stir to combine.

the butter is whipping. Slowly add the each addition, followed by the vanilla and maple syrup. Sift in icing sugar and mix until smooth.

To Assemble the Cake 20 Place one cake onto a cake stand or serving plate and spread

60 g raisins, roughly chopped

10 Spoon icing into a piping bag or

For the Maple Frosting

and pipe icing onto cooled cookies.

cake on top and cover the top and

For the Cake 11 Preheat oven to 180C.

Arrange the gingerbread cookies

200 g butter, at room temperature 400g cream cheese 1 tsp vanilla extract 4 tbsp maple syrup

a freezer bag with the end snipped off

with some frosting. Place second sides of the cake with frosting. around the sides and top of the cake to decorate. Refrigerate until serving.

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Serves 4 Takes 30 minutes plus overnight setting time

Mango & Passionfruit Trifle with Chantilly Cream Featuring mango and passionfruit, these tropical trifles are easy-to-make and guaranteed to be a hit. You can make individual trifles as we have, or combine into one larger trifle.

2 ripe mangoes 50 g sugar 10 mL lime juice 1 x 85g packet mango flavoured jelly 250 mL passionfruit kombucha

1 Peel mangoes and dice

2 Make jelly by emptying jelly

into small pieces. Place half the

crystals into a bowl with 250 mL

Mint leaves, to garnish

mango in a saucepan and reserve

boiling water. Stir to dissolve jelly

the other half. Add sugar and lime

crystals. Add mango mixture

For the Chantilly Cream

juice to the saucepan and cook,

from the saucepan to the jelly

stirring over medium heat for

mixture and stir to combine. Pop

10 minutes or until the pieces

in the fridge while you prepare the

8 sponge finger biscuits, broken in half 2 passionfruit

250 mL Meander Valley Dairy Double Cream 150 g cream cheese 30 g icing sugar 20 mL vanilla extract

break down and have softened.

other ingredients.

Remove from heat and set aside

3 Whip cream, cream cheese,

to cool slightly.

icing sugar and vanilla until soft peaks form.

4 Pour passionfruit kombucha into a shallow dish. Working quickly dip each sponge finger biscuit into the kombucha and then arrange in the base of serving dishes.

5 Add a generous dollop of the cream mixture so that the biscuits are well covered, then spoon in the mango jelly mix and refrigerate overnight.

6 When ready to serve, add remaining cream mixture and top with reserved mango. Cut passionfruit in half and scoop out pulp and drizzle over the top.

Garnish with a mint leaf and serve immediately.

Meander Valley Dairy Double Cream 200 mL

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If you’re looking for a cake that requires minimal effort but achieves maximum results, then this is it. When cut, this ordinary looking chocolate cake becomes something special as it reveals its many layers.

Serves 8 Takes 20 minutes

500 g dark chocolate, roughly chopped

No-bake Chocolate Mosaic Cake

1 Add chocolate to a

over the chocolate, then pour

microwave-safe mixing bowl

more chocolate over the top.

and cook on high for 1 minute

Repeat, until all biscuits and

or until melted. Stir and add

chocolate mixture has been

coconut oil and cream. Stir to

used, ending with a chocolate

combine and set aside to cool

layer.

for 10 minutes.

3 Place in the refrigerator for

2 Line a rectangular cake tin

5 – 6 hours to set.

200 mL cream

with clingfilm. Pour some of the

4 To serve, invert cake tin and

150 g Arnott’s Milk Coffee Biscuits (or similar)

chocolate mixture into the base

remove clingfilm. Dust with

of the tin, ensuring it is well

cocoa powder.

40 g coconut oil, melted

Cocoa Powder for dusting

covered. Make a layer biscuits

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Cocolemon Mess This is a great prepare-ahead dessert which means you can spend less time in the kitchen and more time enjoying yourself. This dessert features mini meringues infused with native lemon myrtle, served with a refreshing lemongrass granita and silky coconut ice cream.

For the Coconut Ice Cream 1 ½ cups cream

For the Lemon Myrtle Meringues

¾ cup icing sugar

3 egg whites

1 tsp vanilla extract

½ tsp cream of tartar

400 mL coconut milk

¾ cup caster sugar

200 mL sweetened condensed milk

¼ tsp vanilla extract

1 ½ cups coconut flakes, lightly

Pinch of salt

toasted, divided

¼ tsp ground lemon myrtle Edible flowers to garnish, optional

For the Lemongrass Granita 4 stalks lemongrass, bruised and roughly chopped 2 cups water ¾ cup caster sugar Juice of 1 lemon

Serves 8 Takes 1 hour plus setting time

Juice of 1 lime

For the Coconut Ice Cream 1 Combine cream, icing sugar and Whip until cream has doubled in

To make the Lemon Myrtle Meringues 6 Preheat oven to 110C. 7 Whisk egg whites in the bowl of

volume and stiff peaks have formed.

a stand mixer until fluffy. Add cream

2 In a separate bowl, mix the

of tartar and continue to beat for 30

coconut milk, condensed milk and 1

seconds. Gradually add sugar one

vanilla in the bowl of a stand mixer.

cup of toasted coconut flakes.

spoonful at a time, beating well after

3 Take a couple of spoons of the

each addition. Continue to beat for

whipped cream mixture and lightly

approx. 3 minutes, until thick and

fold it into the coconut mixture. Fold

glossy. Add salt, vanilla and lemon

through the remaining whipped

myrtle, and mix to combine.

cream, gently so that you don’t

8 Use a piping bag or spoon to

knock out too much aeration.

transfer meringue mixture onto lined

4 Pour mixture into a

baking trays; meringues should be

shallow container, cover

approximately 3 centimetres in size.

with cling film and freeze for

Ensure that you leave room between

approx. 6 hours or overnight.

each meringue to allow for spreading.

Cook in oven for 1 hour. Turn oven

To make the Lemongrass Granita

off but leave meringues inside until completely cool.

5 Combine all ingredients in a stir until the sugar has dissolved and

To serve 9 Remove the ice cream from the

liquid boils. Remove from the heat

freezer 15 minutes before serving.

and set aside to infuse until cool.

10 Use a fork to scratch the granita

Pass the mixture through a sieve

to form fine crystals.

saucepan over medium heat and

to remove any solids. Pour into a

11 Layer coconut ice cream,

freezer-safe container and freeze until

meringues, granita, and toasted

ready to serve.

coconut in serving bowls. Garnish with edible flowers, if using, and serve.

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There’s no better way to showcase the seasonal goodness of fresh cherries than with this rich and indulgent cheesecake.

Choc Cherry Cheesecake

Serves 10-12 Takes 40 minutes, plus setting time

1 packet Arnott’s Choc Ripple biscuits 50 g desiccated coconut 125 g unsalted butter, melted 400 g cherries, pitted 85 g pack of raspberry jelly crystals

1 Grease a 20 centimetre

refrigerate for 6 hours or overnight.

springform pan and set aside.

7 When ready to decorate make

2 Blitz biscuits and coconut in a

the ganache; finely chop 50g

food processor to resemble fine

of the cooking chocolate. Heat

breadcrumbs. Add melted butter

the cream in a small saucepan

and blend until combined.

over medium heat and bring to a

3 Pour the mix into the

simmer. Remove from the heat

springform pan and press firmly

and add the chopped chocolate

to cover the base with the biscuit

to the pan. Gently swirl the pan

mixture. Refrigerate.

to disperse the chocolate into the

4 In a clean food processor, blitz

cream. Leave it to sit for about

cherries until smooth. Pour into

2 minutes, while the chocolate

a small saucepan and bring to

melts. Whisk gently to mix the

the boil. Simmer over a medium

cream and chocolate into a

heat for 2 minutes, to soften the

smooth ganache and set aside to

cherry pulp. Remove from heat

cool until just warm.

and add jelly crystals, whisking to

8 Pour ganache over the

dissolve. Set aside to cool to room

cheesecake and to spread it to

temperature.

cover the top, allowing some to

5 In an electric mixer beat

drip over the edges.

together the cream cheese

9 Slice Cherry Ripe bars into

400 mL thickened cream

and sugar until combined and

quarters vertically, so that you

softened. Add cooled cherry mix

have long shards of Cherry Ripe.

To decorate

and beat until smooth. Lastly

Arrange these on top of the

add the cream and beat well to

cheesecake, along with cherries.

350 g cream cheese 70 g caster sugar

90 g dark 70% cooking chocolate, divided 100 mL thickened cream 3 x 52 g Cadbury Cherry Ripe bars 50 g whole cherries

combine.

Shave the remaining chocolate on

6 Pour mixture into prepared

top and return cheesecake to the

pan, cover with clingfilm and

fridge until ready to serve.

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TOP

Tips

Chocolate curls are a wonderful way to dress up desserts and they’re really easy to make.

H E R E ' S H OW

Working away from you,

Melt chocolate in the

use a chef’s knife held at a

microwave in 30 second

45 degree angle to scrape

increments until it is smooth.

the chocolate off the pan into curls. If the chocolate

Pour chocolate onto a baking

becomes too soft, return it

tray (a cookie sheet is ideal)

to the fridge for a couple of

and spread with a palette

minutes.

knife to evenly distribute; you

140

should have a thin layer. Place

Keep chocolate curls in the

in the fridge until it is set, but

fridge in an airtight container

not too hard.

until ready to use.

Showcase summer’s bounty of fruit with this light and fresh dessert. The labneh will need 24 hours to drain so start a day ahead. You can also make the pistachio dukkah in advance and store it in an airtight container until ready to serve.

Serves 8 Takes 30 minutes plus 24 hours for the labneh

Grilled Fruit with Honey Labneh & Pistachio Dukkah 4 apricots

For the Pistachio Dukkah

4 yellow or white peaches

50 g shelled pistachios

4 nectarines

1 tbsp sesame seeds

4 plums

½ tbsp poppy seeds

250 g cherries

1 tbsp palm sugar, grated

2 tbsp vegetable oil

½ tsp ground cinnamon

125 g raspberries

1 tsp fennel seeds

125 g blueberries

¼ tsp ground cardamom

Mint leaves, to serve

¼ tsp ground cloves

For the Honey Labneh 900 g Greek yoghurt 2 tsp freshly squeezed lemon juice 1 tsp salt 4 tbsp honey, plus extra to serve 1 tsp vanilla extract

1 Line a strainer with several

and plums and removing the

layers of muslin/cheese cloth

stones. Pit the cherries but

and set over a bowl.

leave them whole.

2 Add yoghurt, lemon juice

7 Brush apricots, peaches,

and salt to a bowl and stir well

nectarines, plums and cherries

to combine. Pour into the lined-

with vegetable oil and place cut

strainer and bring the edges of

side down on the grill. Cook for

the muslin together to seal in

2-3 minutes or until there are

the yoghurt. Place strainer and

grill marks and the fruit is lightly

bowl with the yoghurt in the

caramelised, then turn and

fridge for 24 hours to drain.

cook for a further 1-2 minutes.

3 Preheat oven to 180C. 4 Prepare the Pistachio

8 Remove from heat and set

Dukkah by adding all

9 When ready to serve,

aside.

ingredients to a small bowl

remove strained labneh from

and mixing to combine. Spread

the fridge and place in a mixing

mixture over a baking tray lined

bowl with honey and vanilla

with baking paper and cook

and stir to combine.

for 6-10 minutes or until it is

10 To serve, dollop labneh

gently toasted and fragrant. Set

onto a serving platter and top

aside to cool then blitz in a food

with grilled fruit. Scatter with

processor to make a coarse

raspberries and blueberries

mixture.

and drizzle with extra honey.

5 Heat barbecue or grill pan

Sprinkle with pistachio dukkah

over medium-high heat.

and garnish with mint leaves.

6 Prepare fruit by halving

Serve extra dukkah in a bowl on

apricots, peaches, nectarines,

the side.

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Serves 10

Spiced Rum Cake

Takes 2 hours plus soaking time

Take the traditional festive fruit cake up a notch with this boozy version full of spiced rum.

For the Fruit 65 g sultanas 50 g raisins

1 Add all fruit ingredients to a bowl

4 Add molasses and spiced rum

50 g prunes

and mix to coat the fruit. Put in an

to a small saucepan and bring to a

25 g glacé cherries

airtight jar and leave for 48 hours to

gentle boil. Cook until the mixture has

35 g mixed peel

one-month. When fruit is soaked,

reduced by one-third, then pour it into

2 sticks cinnamon

discard cinnamon sticks and blend

the cake mixture. Mix well to ensure

150 mL spiced rum

remaining ingredients in a food

that it is evenly incorporated into the

processor, keeping some texture in

cake batter.

the fruit.

5 Pour batter into prepared

225 g unsalted butter

2 Make the cake by preheating

springform pan and bake for 70 to

225 g dark brown sugar

oven to 180C. Grease and line a

80 minutes or until the cake is evenly

5 free range eggs

20-centimetre springform pan.

browned on top and a skewer inserted

1 tsp vanilla extract

3 Cream butter and sugar together

comes out clean. Transfer to a wire

1 tsp almond extract

until light and fluffy. In a separate

rack to cool.

Zest of 1 orange

bowl, mix together eggs, vanilla

6 Remove cooled cake from

Zest of 1 lemon

extract, almond extract, orange

springform pan and place on a large

150 g plain flour

zest and lemon zest. Slowly add

plate. Use a skewer to poke holes

25 g almond meal

this mixture to the butter and sugar

in the cake. Pour rum over the cake

1 tsp baking powder

mixture, taking care not to knock out

slowly, allowing time for the rum to be

45 mL molasses

the air. Add flour, baking powder and

absorbed into the holes.

45 mL spiced rum

almond meal into the mixture, folding

7 Allow the cake to sit for

gently to keep as much air as possible

15 minutes, then serve.

For the Cake

For Feeding 100 mL spiced rum

142

in the cake. Add the soaked fruit and fold through. Set aside.

Summer Berry Pavlova Roll Hidden inside this pillowy soft pavlova is a creamy berry filling. Add summer berries on top and you’ve got a delightful dessert.

Serves 6 Takes 35 minutes

4 free range egg whites

1 Preheat oven to 180C. Grease

onto the baking paper. Leave to cool for

a 24 centimetre x 30 centimetre Swiss

15 to 20 minutes.

roll pan and line with baking paper,

5 Meanwhile beat cream until stiff

leaving some overhang.

peaks form. Divide cream into 2 bowls,

2 Beat egg whites with an electric

one with ¾ cup of cream and one with

mixer until stiff peaks form. Add sugar

¼ cup. Add jam to the ¾ cup of cream

gradually, 1 tablespoon at a time,

and stir to combine.

whisking constantly until all the sugar

6 Spread cream and jam mix over

has dissolved and the mixture is thick

the pavlova. Start at one of the short

and glossy. Add cornflour and vinegar

ends of the pavlova and gently roll it up

and fold in gently.

to enclose the filling. Wrap it in baking

3 Spoon mixture into the Swiss roll

paper and chill on a tray or plate in the

1 cup caster sugar

pan and smooth the surface with a

fridge until ready to serve (at least

2 tsp cornflour

spoon or a palette knife. Bake for 12

1 hour).

1 tsp white vinegar

minutes or until the meringue is just

7 To serve, unwrap pavlova from

1 cup thickened cream

starting to turn brown.

baking paper. Place on serving plate

¼ cup raspberry or strawberry jam

4 Lay a clean tea towel out on a

and dust with a little icing sugar. Use

Icing sugar for dusting

clean kitchen bench. Top tea towel

reserved ¼ cup whipped cream on top

with a piece of baking paper and lightly

of the roll and then garnish with fresh

dust the baking paper with cornflour.

berries of your choice.

Fresh berries of your choice to serve

Carefully turn pavlova, top-side down,

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Classic Cloth-Boiled Christmas Pudding Sure you can buy a Christmas Pudding, but it’s lots of fun to make your own. This recipe makes 4 puddings so you can gift some to friends and family.

Makes 4 puddings Takes 1 day

750 g mixed dried fruit 100 ml brandy 300 g brown sugar 280 g coarse breadcrumbs 250 g cold butter, grated 150 g plain flour 60 g ground almonds 4 eggs 2 Granny Smith apples, coarsely grated ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground cloves ½ tsp salt Finely grated rind and juice of 1 orange For the pudding cloth – ¼ cup flour

144

1 Place dried fruit in a large bowl

twist firmly. Tie with kitchen twine

with brandy, mix and leave to

to seal and then tie the ends of

macerate overnight.

the kitchen twine into long loops.

2 Add remaining ingredients

Repeat with remaining 3 pudding

(except the flour for the pudding

cloths and mixture.

cloth) to the bowl and mix well to

6 Lower puddings into boiling

combine.

water, cover with a lid and cook for

3 Bring a large saucepan of water

2 ½ to 3 hours or until firm. Top up

to the boil. Add one prepared

with boiling water during cooking

pudding cloth and boil for 1 minute,

to keep puddings completely

then remove with tongs and

submerged. Remove from water

squeeze out excess water from

and hang by the twine loops until

cloth.

the cloth is to dry (approximately

4 Place ¼ cup of flour on the

2-3 hours).

centre of the cloth and spread to

7 Untie puddings and remove

make a 30 centimetre diameter

cloth. Invert onto a plate and allow

circle. Rub flour into the cloth with

to cool completely. Wrap each

your hands.

pudding tightly in clingfilm and

5 Pile one quarter of the pudding

place in an airtight container in the

mix into the centre of the cloth.

fridge for up to 3 months before

Gather edges of the cloth and

using.

‘tis the season

scan here for our Choc Ripple Wreath recipe

Also avvaaililaabblele Also a @TatuaDairyCo | tatua.com @TatuaDairyCo | tatua.com

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Scan the QR code for the full recipe

Spoil yourself this Christmas!

Our delicious handmade Fruit Mince Pies and Golden Raspberry Croissants are the treat you deserve.

Find them in the bakery at your local Ritchies store, for a limited time only!

n a i n a m s a T cheese Iconic farmhouse cheese crafted in the English County style

We’ve been dairy farming in Tasmania’s fertile North West since 1908, with a pasture-to-plate philosophy that has stood the test of time. Our cows graze on natural ryegrass unique to 41 degrees latitude™, producing milk brimming with nutrients and flavour. Collected fresh each day from our family farms and delivered just down the road to our on-farm factory, this liquid gold is the foundation of our range and why Ashgrove cheese tastes so good. ashgrovecheese.com.au

CHRISTMAS Yummy fruit and nuts are perfect for sharing with family and friends this festive season.

Available at your local Ritchies store.

Index

RECIPE

83

Christmas Cheer...................................................................... 32 French 75................................................................................. 25 Frozen Raspberry Daiquiri......................................................... 28 Green & Gold Summer Spritzer................................................ 27 Paloma..................................................................................... 32 Pine Ginger Mocktail................................................................ 26 Raspberry Passionfruit Float..................................................... 33 Rose Garden............................................................................ 29 Tequila Sunrise......................................................................... 28

Mains

Barbecued Lobster Salad..........................................................84 Brown Sugar Spiced Ham......................................................... 95 Cherry Cider Roast Duck.......................................................... 87 Cranberry, Apple & Walnut Pork Roulade ���������������������������������90 Glazed Turkey with Maple Gravy............................................... 89 Herbed Turkey Buffe.................................................................94 Seafood Platter with Thai Dipping Sauce ���������������������������������86 Sesame-Crusted Salmon Stack................................................ 85 Whisky & Orange Mustard Glazed Ham ����������������������������������88

39

Vegan

101

Sides and Salads

113

Dessert

127

Drinks

23

Entertaining

Antipasto Skewers with Creamy Artichoke Dip ������������������������ 50 Baked Camembert with Spiced Cranberry Sauce ��������������������45 Beef Wellington Bites with Horseradish Cream ��������������������������� Dipping Sauce............................................ �����������������������������54 Chilli Cheese Arancini............................................................... 41 Christmas Cheese Balls............................................................ 52 Herbed Olives.......................................................................... 51 Italian Sausage Party Nibbles.................................................... 55 Jalapeno Cheese Crisps with Spicy Yoghurt Sauce 47 Lobster Mousse.......................................................................46 Smoked Salmon Scrolls with Lemon Dill Aioli ��������������������������42 Spring Onion Pancakes............................................................44 Sweet Potato and Feta Bites....................................................43 Temari Sushi............................................................................. 53

Edible Gifts

57

Christmas Moonshine..............................................................60 Crumble Top Mince Pies........................................................... 69 Hot Chocolate Bombs.............................................................. 65 Lemon Lollipops with Gin & Tonic Sherbet ������������������������������ 62 Peanut Butter Cups.................................................................. 59 Raspberry & Pistachio Cakesicles.............................................66 Salted Caramel Sauce...............................................................64 Sesame Tahini Fudge Bites....................................................... 61 White Chocolate Nougat Truffles............................................. 63

Entrées

73

Crispy Panko Prawns with Green Mango Noodle Salad ������������������� 75 Four Cheese Lasagne............................................................... 78 Grilled Scallops with Buttery Coriander Sauce ������������������������� 77 Italian Summer Salad................................................................ 76 Oven Roasted Seasoned Greek Tomatoes ������������������������������80 Oysters with Fresh Wasbi Cream.............................................. 81 Oysters with Gin, Lime & Chilli................................................. 76 Smoked Salmon with Beurre Blanc & Soft Poached Egg ������������������� 74

Choc Mint Pie......................................................................... 108 Coconut & Mango Ice Cream Cake......................................... 105 Custard & Raspberry Tart....................................................... 110 Kothmir Rolls.......................................................................... 102 Oven Roasted Zucchini Flowers............................................. 106 Roasted Cauliflower with Almond Miso Sauce ����������������������� 104 Roasted Tomato & Shallot Salad with Basil Granita �������������������111 Vegan Christmas Trifle............................................................ 109 Vegetable Terrine................................................................... 103 Whole Roasted Eggplant with Spiced Bulgur & Feta ����������������� 107

Bacon Wrapped Stuffing Bites.................................................116 Baked Feta with Tomatoes and Olives.................................... 124 Chilli, Lime & Miso Corn Cobs................................................ 122 Crispy Freeze-Ahead Roast Spuds.......................................... 123 Curried Cauliflower Salad........................................................121 Lemon and Thyme Hasselback Potatoes ������������������������������ 124 Lemon, Garlic and Parmesan Roasted Asparagus ����������������� 125 Roasted Almond Flakes with Green Beans & Ricotta ����������������� 120 Roasted Tomatoes with Dukkah..............................................115 Truss Tomato Salad with Duo of Basil..................................... 114

Choc Cherry Cheesecake....................................................... 139 Classic Cloth-Boiled Christmas Pudding ��������������������������������144 Cocolemon Mess................................................................... 138 Gingerbread Christmas Celebration Cake ������������������������������ 134 Grilled Fruit with Honey Labneh & Pistachio Dukkah ����������������� 141 Mango & Passionfruit Trifle with Chantilly Cream ������������������ 136 No-bake Chocolate Mosaic Cake............................................ 137 Poached Cherry Petite Pavlovas............................................. 132 Raspberry Mousse Pie............................................................ 129 Spiced Rum Cake................................................................... 142 Summer Berry Pavlova Roll.................................................... 143

2023 CHRISTMAS ENTERTAINING

155

Benefits members Benefits Benefitsforformembers Free join Free Free toto to join join Reduce Reduce thethe the stress stress of of saving saving forfor Christmas Christmas Reduce stress saving for Christmas Simple Simple sign-up sign-up process with with nono ongoing ongoing fees fees Simple sign-up process with no ongoing fees and and direct direct debit debit facility available available and direct debit facility available

Contribute Contribute $200 $200 or or or more more and and receive receive a bonus aabonus Contribute $200 more and receive bonus $15 $15 added added to to your your gift gift card card PLUS PLUS a gift. a gift. $15 added to your gift card PLUS a gift.

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Join Jointhe theRitchies Ritchies Join the Ritchies Christmas ChristmasClub Club Christmas Club and andenjoy enjoy and enjoy Christmas.

Christmas.

Christmas.

SCAN SCAN THIS THIS QRQR CODE CODE SCAN THIS QR CODE TOTO JOIN JOIN THE THE RITCHIES RITCHIES TO JOIN THE RITCHIES CHRISTMAS CHRISTMAS CLUB CLUB CHRISTMAS CLUB

$250 $250 oror or more more $500 $500 or or more $250 more $500 ormore more and and $20* $20* willwill bebe and and $40* $40* willwill bebe and $20* will be OROR and $40* will be OR added added to to your your added added to to your your added to your added to your giftgift card. card. giftgift card. card. gift card. gift card.

Your Your Ritchies Ritchies Gift Gift Card Card willwill bebe issued issued in in Your Ritchies Gift Card will be issued in December December forfor you you to to useuse at all at all Ritchies Ritchies December for you to use at all Ritchies Supermarkets Supermarkets & Liquor & Liquor stores stores to to purchase purchase Supermarkets & Liquor stores to what what you you want, want, when when you you want. want. purchase what you want, when you want.

Find Find outout more more at at Find out more at ritchies.com.au/ritchies-christmas-club ritchies.com.au/ritchies-christmas-club ritchies.com.au/ritchies-christmas-club

* Minimum * Minimum of five of five direct direct debits debits are required are required to qualify to qualify for the for the bonus. bonus.

* Minimum of five direct debits are required to qualify for the bonus.

A GUIDE TO OUR FESTIVE

Food Order Form HOW TO PLACE YOUR CHRISTMAS ORDER Scan the QR Code to visit our Christmas On-line store at occasions.shop.ritchies.com.au/offers/Christmas-2023.

Here you will find our curated collection of the best and brightest old favourites and new products to make your Christmas extra special.

Select your items and choose your pick up day, time and location.

You will receive an email confirmation from us with your order number. Payment is to be made in-store upon pick up.

Orders Close Sunday 10th December

SCAN THIS QR CODE TO ORDER ONLINE

2023 CHRISTMAS ENTERTAINING

157

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