Food hacks for the Christmas table
Here are some of our Christmas Fare food hacks.
Put festive colouring on repeat
Start the day with red, white and green twisted Brooklyn Boy Bagels (and their ready-made eggnog) or Farmer Jo’s Christmas Granola, an oat-y, nutty sensation studded with white chocolate and cranberries. Fill your largest 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’re keeping it classic and rubbing our ham with Bilpin Bush Honey and hot mustard powder, which we’ll decorate orange slices held in place with cloves. Putting a swig of apple cider in the baking tray will keep the ham moist.
Have fancy treats on standby as a diversion when tempers fray
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.
Turn up the heat
Before throwing prawns on the barbie, marinate them in Eat Me Chutney’s tamarind chutney (also goes well in a ham and cheese toastie); roast a whole snapper in SpiceVine’s Curry Leaf Crush; or use Chunky Dave’s chilli peanut butter to make a satay sauce (find the recipe here).
Keep it simple
Little embellishment is required when you serve Pecora Dairy’s handmade sheep’s cheese: it’s a pure, unadulterated pleasure.
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 or shards of their raspberry chocolate bark. Make a very indulgent chocolate mousse with Cicada’s Gianduja, a hazelnut praline bean-to-bar chocolate. Make an ice-cream sundae with Black Pantry’s soft marshmallow pillows, Chunky Dave’s Peanut Butter, Cicada’s chocolate and a dollop of jam from Jam Bandits.
Take the measure of the traditional pud
It’s not too late to rustle up a Christmas pud (or start one for next year) and our own Colonial Gastronomer Jacqui Newling can give you the lowdown – and give you a taste.
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.