Food hacks for the Christmas table

 

Whether you’re feeding one or 100 on Christmas Day, you’ll find inspiration for your table at this week’s Christmas Fare.

We’ve brought together more than 30 food purveyors who make quality handmade goods, from fresh cheese to Christmas pudding chocolates, with the express aim of making you look good. Not only will you be supporting small food producers who use local produce and keep traditional methods alive, but your guests are going to love the fact that the food tastes as good as it looks. Here are some of our Christmas Fare food hacks.

Here are some of our Christmas Fare food hacks.

Put festive colouring on repeat

Start the day with a Gumnut dark chocolate Christmas pudding truffle. Fill a jug with ice and a good pour of Currong Comestibles’ cheery red Riberry Shrub for a sublime mocktail. Break out the cranberry, almond and pistachio Los Lacoyos Nougat whenever you need a sugar hit.

Ham it up and go retro

We want to experiment with the ham glaze this year and will search through the 30 different handmade spice mixes at Ding The Recipe for inspiration. Or, maybe we’ll just put their roasted chilli jam on the table.

Have fancy treats on standby (and avert tricky moments)

Alfamores’ Argentinian alfajores, delicate biscuits filled with dulce du leche and Esti Garcia’s hand-painted chocolate bon-bons can revive spirits, spread joy and serve as last-minute gifts.

Stash the good stuff

Having half-a-dozen handmade pies from Miss Lilly’s Kitchen in the freezer will seem like a good idea come Boxing Day.

Tingle the tastebuds

When you’re tired of ham, make a satay sauce using Chunky Dave’s chilli peanut butter to serve with barbecued prawns (find the recipe here).

Keep it simple

Serve Pecora Dairy’s handmade ewe’s milk fresh curd with Hartley Truffles’ truffle honey and decorate with edible flowers.

Champion the vegetable

Cornersmith’s beetroot and ginger chutney is headed for cult status. It takes a grain salad (just fold it through) or pan-fried haloumi from ho-hum to Ho, ho ho.

Make sure the finale is over-the-top

Take the pavlova, trifle or late-night ice-cream to a whole other level with a drizzle of Gumnut Chocolates’ salted caramel sauce. Make an indulgent chocolate mousse with Cicada’s Gianduja, a hazelnut praline bean-to-bar chocolate. 

Take the measure of the traditional pud

Colonial Gastronomer Jacqui Newling has made a Christmas pudding to a recipe dating from 1861 – get in early for a taste – and can talk to you about Christmas cookery traditions. Meet her at our own Sydney Living Museum stall.

Need more inspiration? The food at the Christmas Fare has been handmade by the person selling it to you, so they’ll be full of suggestions on how to serve it; you only need to ask. 

About the Author

Image of Barbara Sweeney
Barbara Sweeney
Food Writer and Talks Host
Barbara writes about food – as a columnist and feature writer for Country Style magazine, writing about her...

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