Natale english 2016

Christmas IL GLOBO

2016

A CELEBRATION OF ITALIAN TRADITIONS AND FESTIVE FOODS

W W W. C A F F E T R O M B E T TA . C O M . A U

ศ ลง

In true Christmas spirit Christmas means different things to different people, and its significance to each of us can evolve as we progress through the various stages of life.

As children eagerly wait to see if Santa Claus has fulfilled their greatest hopes and wishes, adults enjoy sitting down with those closest to them and sharing a meal made with love.

Regardless of age, Christmas is a time of joy in which families come together to celebrate this special occasion. It’s also an opportunity for loved ones living afar to come home and make moments to be cherished forever.

Christmas is also made up of many spiritual moments, such as the emotion of the midnight Mass, when the birth of Jesus is relived and we take a moment to reflect on all of the beginnings that fill our own lives.

For many, Christmas means crowding around the tree or the dinner table to exchange gifts with friends and family, and demonstrate our love for one another.

Preparing for Christmas is tiring and requires great effort and work in the lead up to the big day. But it can also be great fun buying gifts, sending out Christmas cards, decorating the house, setting up the lights and cooking all of the traditional festive delicacies which have been handed down the generations, leaving just enough room for a little bit of experimentation.

Christmas can be a sad time for some, as they’re reminded of the absence of loved ones either gone or separated by distance. Let’s not forget this, and remember to take a moment among the excitement of it all to act in the true Christmas spirit, and reach out to those who are alone during this time. All you have to do is look within your heart.

Merry Christmas!

Compiled and edited by Margherita Angelucci Sara Bavato Eleonora Cavallero Laura Egan Riccardo Schirru Mary Zuppardo

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25 days of Christmas The period leading up to Christmas is a magical time - a time for the whole family to share in the joy of getting ready for the most important holiday of the year.

In our guide you will find 24 interesting facts and useful hints which will help make your Advent a truly special one

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1ST DECEMBER THE ADVENT CALENDAR The word “Advent” is of Latin origin and means “arrival”. It refers to the birth of Jesus Christ. The four weeks preceding Christmas are a time of anticipation, reflection and expectation, often viewed with a little trepidation.

One of the more traditional ways to prepare for this special occasion is the Advent Calendar. Even though this year the first Sunday of Advent falls on 27th November, the calendar usually commences on 1st December and accompanies us to Christmas Eve with 24 windows or pockets filled with sweets or small gifts. Today’s calendars are a modern version of the first ones originally used by German Lutherans at the beginning of the 19th century, when the cardboard windows had Bible verses printed on them.

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and cubes of ginger and thread them through thin wire to make heart shapes? Or try this: snowflakes made by dipping white twine into vinyl adhesive, then coating it repeatedly in salt to attain the desired thickness before moulding it into shape.

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2ND DECEMBER THE ADVENT WREATH Another Germanic tradition, which symbolises the four-week passage to Christmas, is the Advent Wreath: a garland made from branches of evergreens, like firs, pines or even laurel, and four candles, one for each Sunday of Advent. Some versions have a fifth candle, placed in the centre and lit on Christmas Day. Every element in the wreath has a symbolic meaning: the four candles represent Hope, Peace, Joy and Love, and lighting them signifies the gradual victory of light over darkness made possible by the arrival of the Messiah. The circular form is a symbol of eternity, as are the evergreen twigs.

THE CHRISTMAS TREE The Christmas tree is surely the most popular icon associated with this holiday. Although there is no direct connection with the birth of Christ, the tree has symbolically represented life in many different cultures and religions for centuries.

The custom of decorating evergreens was common among the Celts during their winter solstice celebrations. The Vikings believed that the red fir tree possessed magical powers, because even in the iciest of winters, it didn’t lose its leaves. So they decorated their houses with its branches embellished with fruit, a practice also adopted by the Romans during the calends of January. Later, with the advent of Christianity, the tree continued to be featured even though the Church initially forbade its use, preferring holly as a metaphor for the thorns and blood of Christ’s crown. Traditionally, in Italy, the tree is prepared on 8th December, the feast day of the Immaculate Conception; in Milan, on

3RD DECEMBER CHRISTMAS DECORATIONS Just as our cities come alive with lights and decorations at Christmas, our homes can also take on a festive atmosphere with the right trimmings.

A fun and money-saving way to do this, is to make your own decorations using step-by-step, DIY kits. Garlands, tree ornaments, table centrepieces and place cards - the ideas are endless. We suggest making yours out of natural products like star anise sprayed gold, cinnamon quills tied together with slices of dried orange, or coloured acorns. Why not take dried fruits like sultanas, cranberries

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7th December, in honour of its patron saint, Ambrose.

However, because this task requires considerable time, we recommend you bring your tree out of hibernation and start decorating it with the decorations you have just made!

5TH DECEMBER A LETTER TO SANTA CLAUS As we all know, Christmas is a special time for children, who eagerly await the arrival of Father Christmas and his presents. One of the nicest ‘rituals’ to partake in, is helping children to write a letter to Santa. Try to steer clear of the templates prepared by toy shops; instead, invite children to reflect on what they would really like. Explain to them the true spirit of Christmas - a time of joy and sharing, of compassion and love - values which do not remotely reflect the commercial messages we are constantly bombarded with. Also, why not seize this opportunity to be creative, decorating the letters with pictures, glitter, stickers or rubber stamps?

What’s the address, then? Well, it’s: Santa - North Pole 9999. On Finland’s Post Office website (verkkokauppa. posti.fi), you can order a letter direct from Santa Claus’s Post Office in Rovaniemi, where every Christmas, over half a million letters from all over the world are received.

INGREDIENTS Serves 4 • 400g tin Apple Pie filling (slices) • 200g MAINA Panettone • 30g sugar • 50ml cream • 1tbsp rum • 20g butter • 2 eggs • 20g sliced almonds • 100ml milk

PANETTONE GRATIN AND APPLE SLICE METHOD 1. In a bowl, beat one egg and one egg yolk with sugar until frothy.

2. Add cream and milk.

3. Butter a baking pan and line base with 2cm-thick slices of Panettone.

4. Sprinkle with rum and 2 tbsp of egg mixture.

5. Decorate top with apple pie slices and sliced almonds.

6. Cover with remaining egg mixture.

7. Bake at 180°C for 30 minutes or until mixture firms and is lightly browned on the top.

8. Serve warm.

Coreco Fine Foods For Stockists TOLL FREE 1800 506 145

8TH DECEMBER

6TH DECEMBER SAINT NICHOLAS Today is the feast day of Saint Nicholas. Saint Nicholas, the Bishop of Myra in Asia Minor, is celebrated in many Italian cities including Lecco, Trieste, Molfetta and Ortisei. Children leave their shoes and socks out on the window ledge expecting to find them filled with gifts from this generous saint.

THE IMMACULATE CONCEPTION Contrary to what most people think, the feast day of the Immaculate Conception does not celebrate the conception of Christ (actually on 25th March with the Annunciation), but that of Mary, in the womb of her mother, Saint Anne. According to the teaching of the Catholic Church, the Blessed Virgin Mary was born free from original sin. Many traditions which have evolved around this holy day actually hark back to pagan times and reflect rural customs.

On this day, the town of Verbicaro, Calabria, celebrates the “Perciavutta”, literally meaning “opening the barrel”.

Throughout the day, the new wine is tasted alongside “grespelle”, crepes filled with anchovies, dried capsicum and cauliflower, brought as gifts by friends and neighbours.

In many areas of Italy, like Castellamare di Stabia, near Naples, the ritual of lighting bonfires still exists. In the past, this activity had a unifying effect on the community.

7TH DECEMBER SAINT AMBROSE Every year, the Milanese commemorate their patron saint by attending Mass, celebrated by the Archbishop, in the basilica dedicated to Saint Ambrose. The streets surrounding the basilica host the “Oh Bej! Oh Bej!”, a fair dating back to 1288 which is famous for its stalls brimming with toys, sweets and antiques. Also on this day, La Scala’s official opera season begins, usually with a work by Verdi, featuring a famous cast. Did you know that Advent lasts longer in Milan? According to the Ambrosian Rite, presumably referring to St Ambrose who revised it, the period preceding Christmas lasts six weeks instead of four.

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Fire was seen as having purifying powers and could ward off evil spirits, especially in the critical time of sowing and planting. It also helped to keep the Madonna warm in her journey toward Bethlehem.

9TH DECEMBER CHRISTMAS CARDS Finding a greeting card in your letter box is always a treat, and in this day of emails and text messages, it can be quite unexpected. Christmas is the perfect time to let your relatives and friends know that they are close to your heart. The custom of exchanging greetings on special feast days dates back to Roman Times, but it was only in 1843 that the first ever commercial Christmas card, designed and illustrated by John Callcott Horsley, was commissioned in London.

Since then, the practice of sending Christmas cards with religious or secular themes has spread all over the world. The internet has also made way for e-cards, which are certainly faster but infinitely less romantic.

10TH DECEMBER

Homemade presents As Christmas Day nears, many of us face the challenge of finding the perfect gift for our loved ones. Every year the painstaking task of picking out presents for friends and family can cause a little tension among even the most avid shopaholics.

Many things can contribute to the heightened anxiety surrounding Christmas shopping, resulting in rushed decisions and regretful purchases. Whether it’s the size of your wallet or your list of ideas that’s the problem, you can avoid an expensive and stressful day at the shops by resorting to a fundamental human trait: creativity.

Here’s how to transform this typically straining part of Christmas into a fun time and an opportunity to surprise friends and family with authentic gifts, just as unique as you.

For the chocoholics Hazelnut cremini

Ingredients 300g milk chocolate, chopped 100g white chocolate, chopped 100g shelled hazelnuts 50 ml cream Materials 18 cm square cake tin Mini cupcake paper moulds Boxes lined with baking paper which you can decorate with colourful ribbons and wrapping paper Method Begin by whizzing the hazelnuts into an oily paste; then melt the milk chocolate in a heatproof bowl over a saucepan of simmering water (or a bain marie) until it becomes creamy.

Add 2/3 of the hazelnut paste to the chocolate and stir well to combine.

Pour half of the milk chocolate into the cake tin and spread evenly with a spatula.

Refrigerate until the mixture has set.

For liqueur lovers Chocolate liqueur

Keep the remaining chocolate warm and fluid over warm water or in a bain marie.

Heat the cream in a medium saucepan, remove from the flame and add white chocolate and the remaining hazelnut paste, stirring carefully.

Add the mixture to the tin, spreading it evenly with a spatula.

Refrigerate for 10-15 minutes or until slightly set.

Cover the layer of white chocolate with the remaining milk chocolate.

Wrap the cake tin in cling wrap and refrigerate for at least 5 hours or until completely set.

Flip the tin upside down to release the slice before cutting it into small squares with a knife passed through hot water.

Place the cremini into the paper cupcake moulds and arrange them into boxes which you can decorate to your liking.

Ingredients 200 ml vodka 400g sugar 100g dark chocolate, finely chopped 1 vanilla pod Method Melt chocolate with 100 ml of water in a saucepan over another saucepan containing simmering water (or a bain marie).

Add the sugar and stir well. Transfer saucepan directly to stovetop, and continue stirring over low flame until sugar is dissolved.

Pour 200 ml of warm water into the melted chocolate and cook for a further 3-4 minutes.

Score the vanilla pod lengthwise through the centre and remove the seeds with the tip of a knife blade. Add the vanilla seeds to the chocolate sauce and mix through.

Add the vodka and continue to stir until all ingredients are well combined. Remove from heat and set aside to cool.

Filter the liquid and pour it into an empty bottle of your choice. It will be ready to enjoy the next day.

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Spice up your

Christmas

with

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For sentimental souls

Handmade Christmas cards Nothing’s more appreciated than a homemade card. And they’re so easy to make; all you need is some recycled cardboard for the card, while pieces of cloth, wrapping paper, buttons and beads make for great embellishments. Here are some creative ideas to inspire your own personalised handmade cards. And

did we mention the kids will love lending a hand too?

3D cards This card is so easy to make, yet it will impress its recipient as soon as they open it to reveal a 3D pop up Christmas tree. All you’ll need is some cardboard folded in half for the base of the card and coloured paper for the tree. To make the tree, cut the coloured paper into rectangles of graduated lengths and widths. Fold

the strips of paper accordion-style and paste the end folds of each strip onto either side of the card’s centre, from largest to smallest to create a triangular shape. Make sure you create an arch when pasting the strips onto the card to create the pop up effect.

You may like to add a “bucket” to the base of the tree or a star to the top.

Let your imagination run wild!

Fabric cards Scraps of fabric, strands of wool, ribbons and string... all of these will be perfect for creating both Christmas decorations and unique cards for friends and family.

Use fabric markers to write your message and you’re set!

Aromatic cards Many of us use aromatic herbs in our kitchens every day, but who knew they also make for great Christmas card decorations? All you need is a blank ready-made card or a piece of coloured paper folded in half, which can be transformed into something truly original with the application of a herb wreath or bouquet. Try using bunches of rosemary or sage tied together with some string or wire.

Button cards You now have a reason to use any spare buttons you have lying around the house. Grab some green buttons and paste them onto a blank card to create a textured Christmas tree. Add some red buttons for the baubles and a yellow one for a star. Make sure you use suitable craft glue to keep your creation in place.

Using a toothpick, swirl the nail polish across the surface of the water to create a marble effect.

Quickly dunk the mug in the water with the nail polish to the desired height, then leave it to dry for at least 2 hours.

To ensure a long life for your

creation, apply some clear acrylic sealer to the decorated area, avoiding the rim of the mug where the mouth may touch.

The mugs are microwave safe, but it’s best to hand wash them as they may not react well to the high temperatures of a dishwasher.

For coffee drinkers

Marble dipped mugs Turn white coffee mugs into pieces of art with some nail polish and water. These mugs are cheap and easy to make, and will leave your loved ones in disbelief that you created them.

Materials Ceramic mugs Nail polish of various colours Toothpicks A large plastic bowl or bucket Hot water Paper towel Clear acrylic sealer Method Fill an old plastic bowl or bucket with hot water.

Add a few drops of nail polish to the water, using as many different colours as you like.

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11TH DECEMBER A TOUCH OF GREEN Christmas decorations can also conjure up images of certain ornamental plants. Some of these are instant reminders of Christmas. Take the Poinsettia or Christmas star, for example: there are numerous legends connected to this Mexican plant whose botanical name is Euphorbia pulcherrima. One of these tells of a little girl who wanted to bring baby Jesus a present on Christmas Eve, but she was so poor she had nothing to give Him. All she could do was pick a handful of weeds which she fashioned into a bouquet. Embarrassed, she lay the scraggly bunch at the altar. Suddenly, the weeds burst into blooms of brilliant red...

Holly and butcher’s broom (whose branches were used to protect winter provisions from mice) are also two common Christmas plants. Holly was considered to bring good luck and shield people from demonic presences.

Of course, we mustn’t forget mistletoe, under which it is customary to kiss on the night of New Year’s Eve. This ritual has its roots in Norse

mythology. Mistletoe was associated with the Nordic goddess of love, Frigga.

Frigga had two sons, Balder and Loki.

But Balder died at the hands of his brother, and Frigga, overcome by despair, cried so profusely, that her tears became the hapless mistletoe’s

white berries. In the version with the happy ending, the berries bring Balder back to life. Frigga is so grateful that she reverses the reputation of the offending plant, making it a symbol of love and promising to bestow a kiss upon anyone who passes under it.

CASH BACK this Christmas UP TO

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14TH DECEMBER

12TH DECEMBER CANDLES When it comes to Christmas decorations, you can’t do without lights and candles. Here in Australia, Christmas falls on one of the longest days of the year but in the Northern Hemisphere, where this celebration originated, it coincides with the winter solstice period. It isn’t surprising then, that light plays a major role in the symbolism of this celebration. In the Roman calendar, 25th December coincided with the moment when the days began to lengthen, and with the ancient pagan midwinter festival of “Dies Natalis Solis Invicti”, a day dedicated to the Sun God, whose cult was imported from the Orient. With the advent of Christianity, the sun became a symbolic representation of Jesus Christ, the Light of Humanity.

VOLUNTARY WORK The Holy Year of Mercy is coming to a close.

“Prayer, giving thanks and helping others are how we get to Christmas”, was the advice given by Pope Francis when he visited the San Giuseppe all’Aurelio parish in Rome. Even non-believers might find themselves amenable to the third suggestion: helping others. Shopping frenzies and meal preparations aside, bringing comfort to those who suffer should be a priority in the Christmas period. It’s a way of sharing and spreading the joy that this celebration brings.

It doesn’t matter what you do or where you go, often someone nearby needs our help and we don’t even notice - an elderly neighbour or a lonely relative, perhaps. Find some time to spend with them, even if it’s just for a chat or to do some cooking or cleaning.

13TH DECEMBER SAINT LUCY’S DAY This day marks the feast of Saint Lucy or Lucia, protectress of the eyes, and whose name means “light”. The Catholic Church probably chose a day close to the Northern Hemisphere’s winter solstice to celebrate her feast day in order to replace the pagan festivals of light with a religious occurrence. Today Saint Lucy is venerated above all in Sweden and in many Italian cities. The grandest celebrations are held in her birthplace, Syracuse in Sicily, where they last for an entire week. During the night of 12th December, Saint Lucy brings gifts to the children in Brescia, Bergamo and Verona. In Verona, three days before the feast day, market stalls are set up in Piazza Brà, specifically for this occasion.

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15TH DECEMBER CHRISTMAS CRACKERS At the dinner table on Christmas Day in Australia, and in other Commonwealth countries, you’re sure to find Christmas crackers. A cracker consists of a cardboard tube wrapped in brightly-coloured paper, resembling an oversized sweet wrapper. Inside there is usually a small gift and paper crown to wear plus the ever-present, terrible joke! Initially, confectioner Tom Smith, the inventor of the cracker, had conceived it as a simple French bon-bon containing a motto or riddle, but this novelty proved unsuccessful. To make it unique and fun, Smith thought about a cylinder containing toys and sweets which could literally open with a bang, just like a firecracker. They were originally named “cosaques”, after the Russian Cossack soldiers who had a reputation for riding on their horses and firing guns into the air!

Say CHEESE Say PANTALICA!

Pantalica Cheese m o r f h r C s i t m y a r s and a Hap r Mer py New Yea

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BUY DIRECT FROM THE FACTORY Monday - Friday: 9am-5pm, Saturday & Sunday 9am-3pm

49-65 Trawalla Avenue THOMASTOWN Vic 3074

Tel. (03) 9359 5570 Fax (03) 9357 2816 www.pantalica.com.au pantalica@pantalica.com.au

Pantalica cheese is available in only the best delicatessens and supermarkets

16TH DECEMBER

A pinch of spice

These spices are synonymous with Christmas and are used regularly during the festive season. Whether in cakes, biscuits, hot drinks or savoury dishes, the aroma of these spices is enough to get anyone into the Christmas spirit

Anise: originates in China and Southwest Asia, and is characterised by its light liquorice-flavoured notes.

It’s the key ingredient in many spicy sweets, including Christmas bread or the classic Springerle biscuits. The essential oil of anise can help cure coughing and infections and relieve stomach pain and bloating.

Ginger: is mainly grown in India and China today, and is used to add a certain kick to cakes and sweets.

It has properties which stimulate digestion and circulation, and it helps to prevent and treat nausea.

Cloves: are used to make spiced biscuits, panpepato, panforte or mulled wine. This festive spice grows in tropical regions. Its oil can work as an anti-inflammatory painkiller, and stimulates the appetite and digestion. Press cloves into an orange for a wonderful Christmas decoration which will add a beautiful aroma to your home.

Allspice: tastes like a combination of cloves, pepper, nutmeg and cinnamon all in one and gives gingerbread a delicate and pleasantly spicy taste. Originating in Central America, allspice stimulates digestion like many other spicy substances.

Cardamom: is one of the most ancient spices in the world, and is grown in India among other places. Its particular aroma flavours gingerbread, spiced biscuits and traditional Christmas infusions.

The essential oil of cardamom has antibacterial properties and relieves cramps and stomach ailments.

Vanilla: has a relaxing and soothing effect. This spice originates in Central America and India and is not only used in Christmas treats, but all year round.

Cinnamon: is ideal for panpepato, baked apples and mulled wine.

The ways to use cinnamon during the festive season are endless. This spice originates in Sri Lanka, and its essential oil has several health benefits, from lowering the levels of fat and glucose in the blood, to its warming effect and its role in maintaining a healthy heart.

How to conserve spices: Given that spices tend to lose their essential oils over time, you should only collect or buy small amounts at a time and store them inside containers in a cool, dry place. It’s only by storing spices correctly that they will maintain their aroma and health and medicinal properties.

with your hands.

Melt honey until it softens and add to the mixture.

Gradually incorporate the flour and stir well.

Work the mixture into a large ball, then separate it into two smaller balls.

If preferred, you can divide it into four or six balls to make mini panpepati.

Roll each ball into a round, slightly flattened loaf.

Lay the loaves out onto the baking tray and bake for 25 minutes.

Set aside to cool before serving.

Panpepato recipe

Ingredients for 2 panpepati 300g honey 350g plain flour 150g blanched hazelnuts 150g blanched almonds 150g shelled walnuts 150g sultanas 150g dark chocolate 150g candied peel 1 tsp cinnamon powder 1 tsp black pepper 4-5 cloves ½ tsp nutmeg Method Preheat oven to 170°C. Grease and line large baking tray with baking paper.

Soak the sultanas for around 20 minutes; then squeeze moisture out gently.

Grind almonds, walnuts and hazelnuts in a food processor.

Add candied peel, spices, pepper and sultanas.

Melt chocolate in a heatproof bowl over a saucepan of boiling water.

Add chocolate to the mixture and combine the ingredients, preferably

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INGREDIENTS Serves 4 For the pasta and filling: • 20 ROMANELLA conchiglioni (shell-shaped pasta) • 200g Buffalo Mozzarella Aziende Agricole Associate • 175g quality ricotta • 40g BONI Grana Padano cheese • 20 large fresh basil leaves For the sauce: • 4 x 400g tins of ROMANELLA plum tomatoes • 1 bunch fresh basil • 4 tbsp ROMANELLA extra virgin olive oil • 3 cloves garlic • ½ fresh red chilli (optional) • Sea salt • Freshly-ground black pepper

BAKED TOMATO & CHEESE CONCHIGLIONI METHOD 1. Cook garlic, chilli and oil over high heat for 2 minutes; add chopped tomatoes and basil (keep 20 leaves aside) and 1 tin of cold water. Season with salt and pepper, bring to the boil and cook on low heat for 30 minutes or until thickened.

2. Cook conchiglioni pasta in a large pot of boiling salted water until very al dente. Drain thoroughly and allow to cool.

3. Scrunch together 150g of finely chopped mozzarella, the ricotta and half the grated Grana Padano cheese. Season to taste. Roll mixture into 20 small balls. Place each ball in a basil leaf and then inside a pasta shell.

4. Spoon enough tomato sauce to cover the base of an ovenproof dish. Lay filled pasta shells over sauce in a single layer. Drizzle with sauce. Cover with aluminium foil and bake at 180°C for 35-40 minutes. Remove foil and cover with remaining shredded mozzarella for the final 15 minutes. Grate over Grana Padano cheese and return to oven for two minutes before serving.

Coreco Fine Foods For Stockists TOLL FREE 1800 506 145

17TH DECEMBER

Christmas markets Christmas markets are one of the most awaited features of the festive season. In Europe, especially Northern Italy, Germany, Austria and France, towns come alive with market scenes reminiscent of a time in which supermarkets and shopping centres didn’t exist and people had to wait until traders came to town to do the Christmas shopping. Today, you can find almost anything among the Christmas market stalls, from decorations to typical regional handicrafts and food.

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The award for the world’s largest Christmas market goes to that of Stuttgart in Germany, while the title for the oldest market is shared between those of Strasburg, Dresden and Nuremberg.

Among the most famous Italian Christmas markets are arguably those of Trentino-Alto Adige. Markets dot the whole region during the festive season, from the famous Piazza Walther in Bolzano, to Merano, Vipiteno, Arco, Brunico and Rovereto. Not to mention that of Bressanone, where stalls rich with regional artisan products fill Piazza Duomo. An absolute must is a visit to the nearby Palazzo Vescovile, which boasts a collection of some of Europe’s most stunning Nativity scenes. While these are the most renowned, you can find Christmas markets great and small all over Italy during this period.

Traditionally European Christmas markets have also made their way to Australia over time.

In Sydney, the Hyde Park Barracks Museum will host a Christmas Fare on 15th December while at Carriageworks, the Christmas

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Twilight Market is back on 23rd December, providing an opportunity to purchase last-minute holiday gifts and the freshest local produce.

Christmas will be a multicultural affair in Melbourne this year. The French Xmas Market to be held in St Kilda on 10th and 11th December will showcase French products, food, wine, music, workshops and children’s activities. Meanwhile, you’ll be sure to find the perfect gift for that special someone at the Christmas Market hosted by the Arts Centre on 3rd December.

For those of you in Adelaide, every Friday from 2nd December to 6th January (except 30th December), the Semaphore Summer Twilight Markets take place along the Semaphore foreshore. We advise our Perth readers to visit the Bazaar Christmas Market at the Fremantle Arts Centre from 2nd to 4th December. Meanwhile, Brisbane and Canberra will celebrate on 2nd December, with the Brisbane Twilight Christmas Market in King George Square and the Eco-Elves Night Market at the Canberra Environment Centre.

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18TH DECEMBER THE CHRISTINGLE Originating in Germany in 1747, in the form of a ribbon tied around a candle, the “Christingle” (meaning Christ Light) is an object associated with Advent, used in the religious services of the Anglican Church.

The Christingle consists of different parts, each with a symbolic meaning: an orange on which a candle sits, represents the world; the candle is Jesus Christ, the Light of the World; the red ribbon tied around the candle is a reminder of the blood Christ shed for us; four toothpicks or thin sticks inserted into the orange stand for the four seasons or cardinal points; and the sweets or dried fruits skewered onto the sticks symbolise the gifts of love and joy the Lord has bestowed on us.

19TH DECEMBER CHRISTMAS CAROLS In Italy, the most popular Christmas songs are “Tu Scendi Dalle Stelle”, “Silent Night”, “O Come All Ye Faithful”, and “Jingle Bells”. Weeks before Christmas, choirs start singing near shops and in the streets. While in the United States, carollers go from

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house to house to collect money for charity, in many Australian suburbs, Christmas concerts light up parks and community halls.

This activity culminates in the spectacular Carols By Candlelight concert at Melbourne’s Sidney Myer Music Bowl on Christmas Eve - a tradition that has continued for 78 years, the proceeds of which go to Vision Australia. A similar event is held in Sydney; Carols In The Domain has been around since 1983 and this year’s edition is on Sunday 18th December.

20TH DECEMBER THE CHRISTMAS STOCKING Numerous stories and legends surround the practice of hanging coloured socks at the foot of the bed or on the fireplace mantel the night before Christmas and at the Epiphany.

The most popular tells of a poor widower, worried that his daughters might not marry because of their impoverished status. Upon hearing about the man’s plight from the villagers, Saint Nicholas, determined to help in some way, knew the proud widower would not have accepted. So, one night, Saint Nicholas, decided to slide down the chimney of the man’s house and filled the girls’ recently laundered stockings with gold coins.

A German legend relates that on Christmas night, the poor folk would leave their shoes outside the front door and that the more generous of the upper classes would drop gifts, food or money into them, as a way of sharing their possessions with the less fortunate. In some cultures, in fact, shoes take the place of stockings.

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21ST DECEMBER CHRISTMAS MOVIES After the Christmas Eve banquet, it’s quite normal for family members to find themselves in the lounge watching a film with a Christmas theme. In fact, they’re more likely to rewatch some of those films that have become Christmas classics, as opposed to a new film. The most loved are “Home Alone”, Tim Burton’s animated “The Nightmare Before Christmas”, the romantic comedy “Love Actually”, Frank Capra’s masterpiece “It’s a Wonderful Life”, as well as “Miracle On 34th Street” and the more recent “Christmas With The Kranks”.

In Italy, between the 1980s and the early 2000s a new genre of home-grown farcical comedy films emerged. The “Cinepanettone” (literally, Christmas-cake film), with an obligatory Christmas theme, premiers and is intended for screening during this period. The last couple of sagas are “Vacanze di Natale a Cortina” (Christmas Holidays in Cortina), a 2011 production with Christian De Sica, one of most recognised faces in the Cinepanettone industry, and the 2014 “Un Natale Stupefacente” (An Amazing Christmas) with the eccentric duo, Lillo & Greg.

22ND DECEMBER TALES OF CHRISTMAS Another family tradition at this time of the year, is that of reading Christmas stories. The most popular, at least in English-speaking countries, is the poem by Clement C. Moore, “The Night Before Christmas”, also known as “’Twas The Night Before Christmas”, or by its actual title “A Visit From St. Nicholas”.

First published in 1923, this rhyming story is largely responsible for some of the conceptions of Santa Claus as he is today - the jolly old red-suited man who delivers presents on Christmas Eve night, rather than the image of Saint Nicholas.

Other classics include “A Christmas Carol” by Charles Dickens, “A Christmas Memory” by Truman Capote, Louisa May Alcott’s “A Christmas Dream And How It Came True”, Claude LéviStrauss’s “Father Christmas Executed” and Hans Christian Andersen’s “The Little Match Girl”. As for Italian literature, worthy of note are “A Dream Of Christmas” and other stories by Luigi Pirandello.

23RD DECEMBER CHRISTMAS TABLE SETTING At this point in time, you will already have decided on the delectable meals to serve for the Eve dinner and Christmas lunch and you’ll be doing your last-minute shopping. Now it’s time to think about how to set the table and how it can live up to your menu. Firstly, keep it simple and elegant with a crisp white tablecloth, and minimal patterns. A typical colour palette may comprise red, gold or silver, and may feature in the crockery, glassware or napkins; similarly with accessories like place cards, serviette holders, candles or centrepieces.

Place a few pomegranates on the table, symbol of fertility and abundance, harbinger of good fortune.

Scatter their pearly crimson seeds for a chic decorative effect. With regards to cutlery, remember the rules of etiquette: fork on the left of the plate, knife on the right with the blade facing inwards. The spoon will be to the right of the knife, the dessert spoon placed horizontal to the plate. For extra courses, position cutlery in order of use: entrée, first course, main, etc.

24TH DECEMBER A SNACK FOR SANTA CLAUS A nice practice to pass on especially when there are children, is that of leaving something out for Santa to eat when he comes around on Christmas Eve night. To recharge his batteries, after travelling miles and miles to deliver gifts to children all over the world, Santa would love nothing better

than biscuits or a simple cake made by the children and a glass of milk or a cup of herbal tea! And what about his reindeer, Rudolph? Well, a carrot or a crispy apple will do nicely. And now, let’s all go to bed; tomorrow is Christmas Day! 25TH DECEMBER TANTI AUGURI!

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A seafood Christmas Eve Fine dining menu

ENTRÉE Crayfish parcels with fava bean purée

Ingredients 2 crayfish 1 orange 1 lime ½ pink grapefruit ½ tsp pink peppercorns, crushed 1 egg yolk, lightly beaten 6 sheets filo pastry 100g fava (broad) beans Watercress shoots, as needed 40g butter Extra virgin olive oil, as needed Salt, to taste Method Preheat oven to 180°C. Cook fava beans in a litre of boiling water for 1½ hours or until tender, skimming off the scum from the surface of the water.

Meanwhile, remove crayfish heads, crack the claws and extract the flesh.

Do the same with the tails. Place crayfish meat in a bowl with the peppercorns and the filtered juice of the citrus fruits.

Leave to marinate in fridge for 30 minutes. Drain, pat dry and season crayfish meat with a pinch of salt.

Roll out the filo pastry onto baking paper and layer the sheets on top of one another. Cut into very fine strips.

Melt butter over very low heat and brush generously over pastry. Brush the crayfish meat with the egg yolk.

Wrap flesh of one tail and two claws in pastry and form two parcels.

Transfer to a tray lined with ovenproof paper and bake for 10 minutes.

Purée the fava beans with 4 tbsp of oil and a pinch of salt. Dollop fava bean cream onto the plates and spread neatly. Cut the parcels in half diagonally and place a parcel half on the purée. Garnish with watercress shoots.

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FIRST COURSE Scallop risotto

Ingredients 350g roeless scallops, diced 250g risotto rice 500 ml hot stock 25g pecorino cheese ½ glass white wine 1 shallot, minced 1 knob of butter Olive oil, as needed Salt and pepper, to taste Marjoram, to taste Method In a medium pan, sauté shallot in a little butter and oil. Add scallops to the shallot and cook for a few minutes.

Stir in the rice. Allow rice to “toast” before introducing the wine. Once the wine has evaporated, continue the cooking process by gradually ladling in simmering stock.

Season with salt, pepper and marjoram and gently mix in the pecorino. Serve immediately.

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MAIN COURSE Leek-wrapped salmon with pistachio filling Ingredients 2 salmon fillets, 500g each 2 celery stalks 2 leeks 100g shelled pistachios 4 bread slices, crusts removed 1 bunch of parsley, minced Extra virgin olive oil, as needed Salt, to taste Pink peppercorns, as needed

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Method Preheat oven to 180°C. Remove the outer leaves of the leeks and blanch for about 4 minutes in boiling salted water. Drain well and set aside to cool.

Finely chop the leek hearts and sauté in 2 tbsp of oil. Add 2 tbsp of water and cook for a further 2 minutes.

Transfer to a bowl.

Remove filaments from celery and whiz in a mixer with the bread and pistachios. Add mixture to the bowl containing the cooked shallots,

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and combine with 1 tbsp of pink peppercorns, salt and 2/3 of the parsley.

Line an oven dish with baking paper and lay one lightly salted salmon fillet on it. Spread the pistachio mix over the salmon and cover with the other salmon fillet. Sprinkle with salt before wrapping the salmon “log” in the boiled leek leaves.

Brush surface with oil and bake salmon for about 25 minutes.

Remove from oven and garnish with pink peppercorns before serving.

DESSERT White chocolate crème brûlée Ingredients 250g white chocolate 100g sugar 4 eggs Zest of 1 lime 600 ml milk Extra sugar, as needed Berries, to garnish Mint leaves, to garnish

Method Preheat oven to 180°C. Hand whisk eggs and sugar together.

Break chocolate into pieces and set aside in a large heat-resistant bowl. Bring milk with lime zest to the boil and pour over the chocolate. Mix well until chocolate has completely melted. Add beaten eggs and sugar.

Pour into ramekins and bake until cream has just set. Refrigerate until ready to serve.

Remove moulds and turn onto plates or leave in ramekins. Sprinkle over the extra sugar and use a chef’s torch to caramelise.

Garnish with fresh berries and mint leaves.

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DIY decor for every day

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Like drops of honey in a bee hive, golden baubles inside ca Pinecones wrapped in hessian make great place cards at t Nothing looks more homely on the Christmas tree than a p If you’re spending the holidays at the beach, a nautical wre The essence of Christmas in a jar Christmas time means...family games! Who stole the Scrab Simple and cheap to make: just grab some pegs and Chris and you’re good to go!

8 The days leading up to Christmas are often spent exchang The more toasts the better: it means you’ll have more cork 9 Soft woollen balls adorned with felt flowers and ribbons fo 10 A truly Australian welcome for your guests, made from nat banksias and proteas 11 Paint words of love and joy on wooden panels to spread th 12 Gingerbread to eat and gingerbread to decorate...because n 13 Create natural gems with polished wooden discs. Decorate and hang them on the tree with a piece of string 14 Family photos framed by cookie cutters – perhaps the cute 15 A spot-on Christmas! Find some polka dot fabric and sew y 16 Perfect for kids! Open the pantry and pick out a few differe these decorations before they light up the tree 17 Add a sweet touch to your tree: fill see-through plastic or g 18 It may not look “Christmassy”, but given that the festive sea why not add some fruit, flowers and shells to the decoratio 19 Felt is a universal favourite when it comes to decorations. Y like these forest animals 20 Paper is such a simple yet versatile material. With a little c even this forest of fir trees 21 Buttons can be used to create thousands of decorations, a 22 All you need for this decoration is paper! Make enchanting lights 23 Mini nativity scenes carved into wooden discs, for those of 24 Transform simple cotton balls into pretty acorns to hang o 25 Eco friendly! Use old wooden rulers, kitchen utensils and o Christmas decoration. All you need is a little imagination

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ecorations day of Advent

nside cardboard cylinders - perfect for that country feel ards at the Christmas lunch table than a patchwork decoration tical wreath is the perfect choice

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he Scrabble pieces to make a decoration? nd Christmas-themed cardboard cut-outs

exchanging gifts and toasting to the festive season. ore corks to make this wreath to hang on the front door bbons for a Christmas tree you’ll want to cuddle up to rom native plants such as eucalyptus leaves,

pread the Christmas spirit ecause nothing says Christmas like the aroma of this classic treat Decorate each disc by hand with ink

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the cutest decoration of all nd sew your way into decoration bliss w different types of pasta. A splash of gold will complete

astic or glass balls with colourful lollies stive season in Australia falls in summer, ecorations? ations. You can cut it into all sorts of shapes...

a little crepe paper you can make anything...

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ations, and the kids will love making these miniature trees hanting snowflakes which will glow amid the Christmas tree

hose of you who know your way around carpentry tools o hang on the Christmas tree ls and other great finds to give life to a new and unique nation

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A seafood Christmas Eve Home-style menu

ENTRÉE Seafood salad

Ingredients 250g mussels 250g clams 4 calamari 1L water 100 ml white wine, plus extra for shellfish Seasonal vegetables, diced Olive oil, as needed Salt and pepper, to taste Method Poach calamari in water and wine for 45 minutes. Remove from heat, drain and chop into medium pieces. Place in a bowl.

Clean shellfish thoroughly. Place in a large pan with wine over a high heat to allow shells to open.

Combine diced vegetables of your choice to the cooked seafood. Dress with oil, salt and pepper to taste.

FIRST COURSE Pasta with potatoes and mussels

Ingredients 200g mixed pasta 1 kg mussels 400g potatoes, peeled and diced 40g tomato passata (purée) 1 shallot, finely chopped ½ celery stalk, finely chopped 1 fresh chilli, minced 1 garlic clove, minced Parsley, as needed 3 basil leaves 5 tbsp extra virgin olive oil Salt and pepper, for seasoning Method Clean the mussel shells thoroughly.

Mince a bunch of parsley stalks and set aside in a bowl. Lightly sauté garlic and chilli in 2 tbsp of oil in a large non-stick frying pan. Add the mussels and douse with 3 ladles of water. Cover pan with a lid and cook over medium heat for about 5 minutes or until all shells have opened. Sprinkle over minced parsley

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stems. Allow to cool slightly; then filter juices through a fine sieve. Transfer liquid to a pot and bring to the boil.

Remove mussel meat from shells and set aside in a bowl.

Sauté celery and shallot for 1 minute in 3 tbsp of oil. Add the diced potatoes and cover with some of the liquid from the mussels. Continue to cook for 10 minutes.

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Take 2 ladles of diced potatoes and transfer them to a plate. Mash the potatoes using a fork and return to pot.

Add the passata and basil and cook for 1 minute.

Pour in the mixed pasta and the mussel meat. Continue to cook, gradually adding more of the filtered juice until pasta is al dente. Season with salt and pepper. Serve warm.

handheld electric mixer to beat to a creamy consistency.

Sift in the flour. Add the warm milk gradually and the lemon rind. At this point, transfer the saucepan to the stove and stir mixture over a very low heat. Continue stirring until cream thickens but do not let it boil.

When the cream coats the back of the spoon, it is ready. Remove from heat and take out the lemon rind.

Cut sponge into pieces and place on the bottom of a trifle bowl or in individual glasses. Spoon over the sherry. Spread a layer of jam onto the sponge pieces, followed by the chopped apricots, almond flakes, amaretti and finally the custard cream.

Cover with cling wrap and refrigerate.

Decorate with whipped cream, almonds or other fruit and nuts before serving.

MAIN COURSE Eel in tomato sauce

Ingredients 1 kg eels 4 tbsp extra virgin olive oil 200g rustic bread 1 kg plum tomatoes ½ cup of white wine 1 sprig of basil 1 bunch of parsley, minced 2 onions, finely sliced Salt and pepper, to taste Method Blanch tomatoes for 2-3 minutes.

Peel off the skins, squeeze slightly and dice.

Combine diced tomatoes, 2 tbsp of oil and the basil in a pot and cook for 40 minutes. When the sauce has thickened, pass through a blender, season with salt and pepper and keep warm.

Meanwhile, clean the eels and remove heads and skin. Cut into pieces measuring 6-7 cm.

SautĂŠ onions over low heat with the remaining oil, add parsley and the pieces of eel. Douse with the wine and allow to evaporate. Add the tomato

sauce and continue cooking for 15 minutes.

Cut bread into thick slices and lightly toast in the oven. Place the bread in individual plates and top with eel and tomato sauce. Serve warm.

DESSERT Italian-style trifle

Ingredients 1 sponge Raspberry jam, as needed 1 can of apricots in syrup, chopped 150g almond flakes 12 amaretti biscuits 6 tbsp sherry For the custard: 2 egg yolks 500 ml hot milk 100g caster sugar 1 tbsp plain flour Rind of 1 lemon Whipped cream, to decorate Method Make a sponge in advance or use a ready-made one.

For the custard cream, place egg yolks and sugar in a saucepan. Use a

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Christmas Day lunch ...with mouth-watering vegetarian options

V Vegetable tartare with chickpea “paniccia”

ENTRÉE Prosciutto and pistachio parcels

Ingredients 2 sheets of puff pastry 8 slices of prosciutto 1 egg yolk, beaten Coarsely ground pistachios, as needed Parmesan shavings, as needed Method Preheat oven to 180°C. Cut pastry sheets into 4 squares

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each. Cut prosciutto slices to fit on the pastry squares. Place 1 (or more, if preferred) prosciutto slice on each and sprinkle over parmesan shavings and ground pistachios.

Fold pastry edges to the centre to form a parcel and brush the surface with beaten egg yolk.

Place parcels on a tray lined with baking paper.

Sprinkle over remaining pistachios, if desired, and bake for 20 minutes.

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Ingredients 225g water 80g chickpea flour 500g potatoes 2 small zucchini 1 small eggplant ½ yellow capsicum ½ red capsicum ½ red onion 2 tomatoes 1 bunch of basil Olive oil, as needed Black pepper, to taste Salt, as needed Method Preheat oven to 200°C. Add salt and 2 tbsp of oil to a pot of boiling water. Sift in the chickpea flour, stirring with a whisk to prevent lumps.

Cook for around 10 minutes. Pour the paniccia mixture onto an oven tray lined with wet, scrunched up baking paper. Smooth out to create a ½ cm layer. Bake for 15 minutes.

Meanwhile, chop potatoes into 1 cm cubes and boil until al dente. Cut eggplant into 1 cm cubes and stir fry in a little oil for 5-10 minutes. Dice the other vegetables to the same size and drizzle with 2-3 tbsp of oil.

Sprinkle over abundant chopped basil and black pepper. Add the potatoes and eggplant and set aside to allow flavours to combine.

Once the paniccia base has cooled, cut into 4 squares measuring 15 x 15 cm. Place a deep metal cutter of around 5 cm in diameter in the centre of each square and fill it with the vegetables, pressing down firmly.

Carefully slide the cutter off to reveal a neat stack. Season with more pepper and garnish with basil leaves.

V Radicchio lasagna

FIRST COURSE Polenta cannelloni with ragù

Ingredients 300 ml milk 500g minced beef 150g smoked pancetta slices 1 celery stalk 1 carrot 1 onion 100 ml fresh cream 400g tinned tomatoes, chopped 250g cornmeal or polenta flour ½ cup of white wine 1 sprig of rosemary Vegetable stock, as needed Butter, as needed Extra virgin olive oil, as needed 30g parmesan cheese, to taste Salt and pepper, to taste Method For the ragù: chop carrot, celery, onion and pancetta and sauté together in a pan with 30g of butter and 1 tbsp of oil.

Moisten the mix with the hot stock.

Incorporate the minced meat and the rosemary and sizzle over high heat

for about 15 minutes. Douse with the wine and allow to evaporate. Season with salt and pepper. Lower the heat and pour in the tomatoes pieces.

Let ragù simmer for at least 2 hours, stirring occasionally.

Meanwhile, cook the polenta and transfer onto a sheet of baking paper.

Cover with another sheet and using a rolling pin, smooth polenta out to a ½ cm thickness. Allow it to cool.

Remove the top sheet of paper and cut the polenta into 10 cm squares.

Put sufficient lukewarm ragù onto each square to create a filling; then roll the polenta to form a cylinder (cannellone). Layer the cannelloni in a greased oven dish and top with knobs of butter.

Pour the cream into a saucepan and reduce over a very low heat. Drizzle cream over the cannelloni and sprinkle with 30g of grated parmesan.

Bake cannelloni in a preheated oven at 180°C for 20-25 minutes.

Serve warm.

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Ingredients 350g radicchio (red-leaf chicory) 100g parmesan cheese 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped Sea salt, to taste 80 ml red wine 1L béchamel sauce Lasagna sheets, as needed 3 tbsp extra virgin olive oil Method Preheat oven to 180°C. Sauté celery, carrot and onion in the oil. Pour in the wine and allow to evaporate.

Add the radicchio and a pinch of salt and cook until tender.

Mix in the béchamel and cheese.

Quickly boil lasagna sheets (or use no-boil variety).

Assemble in a baking dish alternating with the radicchio and béchamel sauce. Complete with a layer of sauce and bake for 25 minutes.

Serve warm.

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V Pastry-wrapped lentil and walnut loaf

MAIN COURSE Turkey rolls with apple chutney

Ingredients 8 slices of turkey breast 4 onions, chopped 4 tbsp butter 30g sultanas 2 tbsp mustard 4 apples, diced 100g plain flour 1 cup of white wine 30g sugar 2 tbsp balsamic vinegar Extra virgin olive oil, as needed Salt and pepper, to taste Method Combine the apples and onions in a pot with 2 tbsp of butter and 1 tbsp of oil and cook with lid on, over

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a low heat for a few minutes. Add the vinegar, sugar, salt and pepper and continue cooking until soft. Just before turning the heat off, stir in the mustard and sultanas.

Place the apple mixture onto the turkey slices and roll the meat to enclose the filling. Tie with string to hold their shape.

Coat turkey rolls with flour then lightly fry in remaining butter and 2-3 tbsp of oil. Pour over the wine and allow to evaporate. Continue cooking with lid on.

When the meat is done and the juices have reduced, remove turkey rolls from the pan. Eliminate the string and cut the rolls into slices. Serve with the juices and a few extra drops of balsamic vinegar.

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Ingredients 250g lentils 2 onions, finely sliced 200g walnuts, chopped 200g flour, sifted 80 ml extra virgin olive oil 70 ml ice-cold water 120g day-old bread 1 cup milk 2 sprigs of thyme Handful of parsley stems 1 sprig of rosemary 1 bay leaf 3 sage leaves 1 cup red wine Salt and pepper, to taste Method Preheat oven to 200°C. For the pastry crust: in a food processor, whiz together flour and oil until mixture resembles breadcrumbs.

Transfer to a bowl and rapidly knead by hand, gradually adding enough icy water to obtain a firm, elastic dough.

Form a ball and cover in cling wrap.

Refrigerate.

Place lentils in a pot full of water with the onions and bay leaf. Bring to the boil, reduce heat and simmer until lentils are tender. Remove bay leaf, drain and put lentils through a blender.

Return lentil purĂŠe to the pot adding walnuts and minced herbs. Season with salt and pepper. Add the milksoaked bread, oil and wine. Continue cooking until wine is completely absorbed. Remove from heat and allow to cool slightly.

Roll out the pastry. Place the lentil mix in the middle and shape pastry into a loaf. Wrap the loaf completely and decorate with leftover pastry.

Bake for about 25 minutes.

If desired, sprinkle over toasted breadcrumbs or sesame seeds.

DESSERT Saint Honoré Christmas cake

Ingredients 1 sheet of shortcrust pastry 205g caster sugar 50g icing sugar 60 ml milk 50g butter, diced 300 ml whipping cream 75g plain flour 1 egg 200g panettone (2 slices cut horizontally) Salt, as needed Extra cream, nuts, chocolate drops etc, to decorate Method Preheat oven to 180°C. Press a 22 cm flan tin onto the sheet of pastry. Bake the fluted pastry disc for 30 minutes.

Meanwhile, boil 600 ml of water with 5g of caster sugar, a pinch of salt and butter. Remove from heat. Add the sifted flour all at once and stir until smooth. Return to heat for 3-4 minutes, stirring continuously. Cool before whisking in the egg.

Transfer the pastry mixture to a piping bag with a plain 1 cm nozzle.

Make about 10 puffs of approx. 3 cm each and distribute onto a greased baking tray.

Bake at 200°C for 20 minutes.

Turn heat off and leave in oven for 5 minutes. Open oven door slightly and allow puffs to cool completely.

Toast one of the panettone slices; then whiz it to create a crumb. Whip the cream with icing sugar and combine one third of the cream with the panettone crumbs. Set aside.

Mix 200g of caster sugar with 3 tbsp of water in a saucepan over medium heat. Bring to the boil and allow mixture to caramelise until it turns amber in colour.

Remove caramel from heat and carefully dip in the pointed end of the puffs. When puffs have cooled fill them with the cream and crumb mixture.

Spread a layer of whipped cream onto the shortcrust base. Lay the other slice of panettone on the cream and cover the whole cake with the remaining cream. Place the filled puffs on top and decorate as desired.

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Triple chocolate cheesecake

Ingredients 300g hazelnut cream (eg Nutella) 500 ml whipping cream 2 packets of chocolate biscuits 150g dark chocolate (50% and 70%) 100 ml milk 2 tsp cocoa powder 2 tbsp butter Desiccated coconut and red fondant, to decorate Method Whiz the biscuits and butter in a food processor.

Line the base of a springform cake tin with the crumb mixture. Pat down firmly and refrigerate.

Whip cream and combine with cocoa and hazelnut spread (if this is too dense, place the jar in warm water).

Pour mixture onto the biscuit base and refrigerate.

Break the two types of chocolate into pieces and place in a heatproof bowl with the milk, over a pan of barely simmering water (a bain marie). Allow chocolate to melt, stirring occasionally.

Pour the melted chocolate over the cake and level out.

Decorate with the coconut and fondant shapes, or as desired. Remove from the springform tin and serve cold.

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Photos: HiRes@HiSylvia

Steamed Zucchini Flowers filled with Ricotta, Wakame Seaweed and Rice Vinegar Pickled Beets

Spaghetti alla Chitarra with Pesto and Stracciatella Cheese

Serves 4 Ingredients 500g spaghetti alla chitarra 200g basil leaves 2 tbsp pine nuts 1 garlic clove 2 tsp parmesan cheese, grated 125 ml olive oil Salt & pepper 100g That’s Amore Stracciatella cheese Method Cook pasta in a saucepan of boiling salted water, following packet instructions.

Meanwhile, in a food processor blend basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.

Slowly add oil in a steady stream.

Process to combine and season with salt and pepper.

Drain pasta and return to the pan.

Add pesto to pasta, toss to combine and top with the fresh stracciatella cheese.

Serves 4 Ingredients 8 zucchini flowers 200g That’s Amore ricotta delicata 50g wakame seaweed 1 lemon zest Micro herbs of your choice (for garnish) 200 ml rice vinegar 100 ml water 1 bay leaf 6 cardamom seeds Salt & pepper Method Prepare the pickle mix with rice vinegar, water, bay leaf and cardamom seeds. Peel, wash and cut the beetroot and immerse in the pickling solution for a minimum of 24 hours.

For ricotta filling: in a bowl place the ricotta, wakame seaweed and the zest of one lemon, stir until the ingredients are well combined. Add seasoning to taste.

Fill each zucchini flower with ricotta mix using a piping bag.

To serve, steam the zucchini flowers for two to four minutes, depending on size.

Serve immediately with pickled beetroots and micro herbs.

Serves 4 Ingredients 1 small brown onion, chopped 50 ml extra virgin olive oil 500g Arborio rice 1 bunch asparagus, chopped 40g continental parsley, chopped 500g broad beans 200g That’s Amore Lavato cheese 2L veggie stock 1 bay leaf 1 garlic clove, chopped Salt & pepper Method Slowly heat the oil in a heavy-based pan or pot.

Add onions and garlic and sauté until transparent. Add rice and stir until lightly toasted.

Slowly add vegetable stock one ladle at a time, allowing rice to absorb the stock entirely before adding more.

Stir gently but continuously with a wooden spoon to keep the grains separate.

Add bay leaf, broad beans and asparagus, cook until rice is al dente and a creamy consistency.

Add 200g of That’s Amore lavato and parsley and stir through.

Adjust seasoning and serve with a drizzle of extra virgin olive oil.

dough. Roll dough out on a sheet of cling film and wrap it securely.

Put in the freezer for at least 2 hours so it will solidify.

Grease a baking tray and using a grater with large enough holes, grate the frozen pastry on the top to create the crumble.

Bake at 180 degrees for 40 minutes, until the crumble is golden.

For the mousse: 375g That’s Amore mascarpone cheese 100g caster sugar 1 vanilla pod, seeds scraped 4 passionfruit Mint for garnish Fresh passionfruit pulp, as needed To prepare the mascarpone mousse, combine all of the ingredients, except the passionfruit, in a Thermomix or food processor and start blending. Slowly add the passionfruit pulp until mixed well. Once the mascarpone mixture is smooth, pass through a sieve into a piping bag and leave to set in the fridge for at least 2 hours.

To serve, pipe the mascarpone mousse in a glass alternating with the crumble and some fresh passionfruit.

Garnish with mint leaves.

Mascarpone and Passion Fruit Mousse with Olive Oil Crumble

Serves 4 Ingredients For the crumble: 5 eggs 100g icing sugar 125g rice flour 125g “00” flour 1 lemon zest 150 ml extra virgin olive oil Separate the egg yolks from the whites. Whip the yolks with the sugar until they are light.

Slowly add the oil and lemon zest and continue beating.

When the mixture is thoroughly whipped, cover with plastic wrap and store in refrigerator for 3 hours.

Once rested, add the sifted flour and mix until it forms a smooth thick

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Asparagus, Broad Beans and Lavato Cheese Risotto

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What to bring to a Christmas bbq

...aside from the usual chips!

As the festive season nears, invitations to the classic bbq begin flowing in from friends and family.

Given that the host usually provides most of the food for the day, guests are often left wondering what to bring, because let’s face it, nobody wants to show up empty-handed.

Often we all resort to the usual suspects and the host ends up with enough packets of chips to last a lifetime.

For those who want to bring something a little more inventive to the table, here are five ideas that will be sure to impress at your next “barbie�

Pineapple and ginger punch

Ingredients 700 ml ice-cold pineapple juice 700 ml ice-cold sparkling mineral water 200g sugar 100g fresh ginger, thinly sliced 60 ml lemon juice 60 ml lime juice Ice cubes, as needed Lime (or lemon) wedges, for decoration

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Method Combine sugar, ginger and 350 ml of tap water in a saucepan and bring to the boil. Reduce heat and simmer for 10 minutes. Remove from heat and set aside to cool uncovered for around 10 minutes. Strain and refrigerate for at least 2 hours. Before serving, pour ginger syrup into a bowl and add pineapple, lemon and lime juice, followed by mineral water and ice cubes.

Decorate with lime or lemon wedges.

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Coleslaw with cashews and tahini dressing

Ingredients For the salad: 2 carrots, thinly sliced 1 fennel, quartered and thinly sliced ½ cabbage, shredded 10 iceberg lettuce leaves, shredded 2 tbsp cashews For the dressing: 2 tbsp tahini 1 tbsp fresh lemon juice 1 tbsp apple cider vinegar 1 tsp honey 1 tsp chives Extra virgin olive oil, to taste Salt and pepper, for seasoning Method Combine fennel, cabbage, lettuce and carrots in a large bowl.

In a separate bowl, dissolve tahini in lemon juice and apple cider vinegar.

Stir in honey and 1 tbsp of oil before seasoning with salt and pepper.

Add 2-3 tbsp of lukewarm water to obtain a light and creamy dressing.

Mix in chives and set aside to rest.

Meanwhile, toast cashews in a nonstick frying pan free of any oil, stirring

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until golden brown.

Add cashews (whole or roughly chopped) to coleslaw and drizzle with tahini dressing.

Stir and serve at room temperature.

Watermelon, feta and mint salad

Ingredients 700g seedless watermelon flesh, cut into cubes 1 small red onion, thinly sliced 200g feta cheese, diced 100g pitted Kalamata olives 70g fresh rocket 1 bunch of chopped parsley 3 tbsp extra virgin olive oil 2 tbsp fresh lime juice White (or red) wine vinegar, to taste Salt and pepper, for seasoning Method Distribute onion slices onto a small plate and cover with vinegar. Set aside.

Rinse rocket and place in a salad bowl, adding watermelon, feta and olives.

Drain onion to remove any excess vinegar before adding it to the salad.

Combine olive oil, lime juice and mint

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in a glass or small bowl and whisk with a fork. Season with salt and pepper to taste.

Dress the salad with the vinaigrette and taste to make sure all of the flavours are balanced.

Adjust to taste and serve immediately.

Eggplant “meatballs�

Ingredients 4 eggplants, peeled and chopped 3 eggs 100g day-old bread, soaked in water and squeezed Breadcrumbs, as needed 100g grated parmesan 2 garlic cloves, minced 3 tbsp finely chopped parsley Salt and pepper, to taste Vegetable oil, for frying Method Boil eggplant in a saucepan with very little water. Set aside to cool.

Combine eggplant, 1 egg, the soaked bread, parmesan, garlic and parsley in a large bowl.

Season with salt and pepper and stir well to combine ingredients.

Whisk remaining eggs in a large bowl.

Spoon out 1-2 tbsp of the mixture into your hands and roll into small balls.

Coat the balls first in the egg and then in the breadcrumbs.

Heat a large amount of oil in a frying pan and fry the balls in batches.

Drain and serve hot or at room temperature.

Coffee ice cream sandwich

Ingredients For the biscuit: 250g butter 200g icing sugar 500g plain flour 30g unsweetened cocoa powder 2 eggs 1 egg yolk 7.5g baking powder For the ice cream filling: 60 ml warm espresso coffee 20 ml instant coffee 150g custard cream 290g Italian meringue 480g whipped cream For the topping: 150g dark chocolate 100g cocoa butter Crushed hazelnuts, as needed Method Preheat oven to 250°C. Line a large biscuit tray with baking paper.

Sift cocoa powder and baking powder together.

In a large bowl, beat butter and icing sugar together, adding eggs and yolk, followed by the flour, cocoa powder

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and baking powder.

Work the ingredients to form a dough and refrigerate for two hours.

Roll out the dough to a 2 mm thickness, gently prick with a skewer, and cut into 10 x 5 cm rectangles.

Distribute the biscuits onto the oven tray and bake for around 5 minutes.

Meanwhile, dissolve the instant coffee in the warm espresso. Combine with the custard and meringue and fold in the whipped cream.

Spread the mixture out to 2 cm thickness onto the surface of a rectangular baking tray.

Freeze for at least 4 hours or until firm.

In the meantime, melt dark chocolate and cocoa butter over a saucepan of boiling water.

Remove the frozen cream from the freezer and cut into 10 x 5 cm rectangles.

Sandwich each rectangle of ice cream between two biscuits.

Dip one end of each sandwich in the melted chocolate and coat with hazelnuts.

Serve immediately.

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Begin the New Year with a buffet

Instead of a classic New Year’s dinner, why not organise a buffet-style meal to nibble on while counting down to midnight, amid games, dancing and celebrations?

Prawn and salmon cocktails

Ingredients 100g smoked salmon 400g prawns 2 tbsp Greek yoghurt 4 tbsp Philadelphia cheese 1 lettuce Juice of 1 lemon Dill, as needed Extra virgin olive oil, as needed Salt and pepper, for seasoning Method Steam prawns for around 10 minutes and remove the shells. Combine prawns and salmon with lemon juice and season with salt and pepper.

Place Philadelphia and yoghurt in a large bowl and blend to a smooth consistency using a fork.

Line four martini glasses with a lettuce leaf each, then spoon some of the yoghurt and cheese mix into each glass and top with the seafood.

Garnish with dill and serve.

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Cotechino and spinach pie

Ingredients 300g plain flour 150g butter, chopped 500g spinach 5 eggs 400g cotechino sausage, crumbled 80g grated parmesan 1 tbsp sesame seeds Nutmeg, to taste Salt and pepper, for seasoning Method Preheat oven to 180°C. Line a pie dish with baking paper.

Spread flour onto a flat surface and knead with 1 egg, butter and a pinch of salt.

Form a ball with the dough, wrap in baking paper and refrigerate for 30 minutes.

Cook spinach in salted boiling water for 10 minutes. Drain, squeeze and chop finely.

Combine spinach, cotechino, 3 eggs and parmesan in a large bowl and season with a pinch of nutmeg and pepper.

Roll dough onto a flat surface and cut out two discs, one larger than the other.

Line the tart mould with the larger disc, then pour the filling into the mould.

Cover with the smaller disc, sealing the edges well.

Lightly beat the remaining egg and brush across the pastry.

Sprinkle with sesame seeds and bake for 40 minutes.

Serve warm.

Brandy roast beef

Ingredients 800g tenderloin beef 500g frozen mixed mushrooms 1 carrot, peeled and diced 1 celery stick, diced 1 onion 100 ml warm beef stock 30 ml brandy 20 ml extra virgin olive oil 20g butter 1 bay leaf 1 sprig of marjoram

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Method Preheat oven to 200°C. Heat butter in a flameproof roasting pan with oil on the stovetop until melted. Add the beef and a bay leaf.

Brown meat for 5 minutes.

Pour brandy over the roast and cook for 2 minutes until evaporated.

Add vegetables, mushrooms, stock and marjoram and season with salt.

Cover with aluminium foil and cook in oven for 10 minutes.

Remove foil and continue to roast for 20 minutes, basting the meat with the pan drippings.

Carve the meat and serve with a side of the vegetables and a drizzle of the pan juices.

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Beer battered codfish

Ingredients 600g soaked codfish 100g flour 150 ml beer 1 whisked egg white Peanut oil, for frying Salt, to taste Method Rinse the codfish under running water to remove any salty residue.

Scale and debone the fish with a sharp knife, then pat dry before cutting into small pieces.

Whisk flour and beer in a large bowl to create a smooth, dense mixture.

Fold in the egg white.

Bring a large amount of oil to the boil in a deep frying pan.

Meanwhile, coat the codfish in flour followed by the batter and fry until golden brown.

Drain well on paper towels and serve hot.

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Polenta medallions with caramelised radicchio

Ingredients 1 packet instant polenta 1 radicchio, shredded 4 tsp honey 1 shallot, chopped Extra virgin olive oil, as needed Salt, to taste Method Preheat oven to 180°C. Cook polenta according to the packet instructions.

Once cooked and firm, cut polenta into 2 cm thick pieces.

With a round cookie cutter (or espresso cup), cut polenta into small discs and place them on a baking tray.

Bake for 15 minutes, turning polenta over half way through.

Cook radicchio in a saucepan of boiling water for 5 minutes to remove bitterness. Drain.

Heat a little oil in a medium frying pan and sautĂŠ the shallot and radicchio. Season with salt.

Add honey and continue to cook, stirring well until the honey dissolves.

Remove polenta from the oven and decorate each medallion with some of the caramelised radicchio.

Serve warm or at room temperature.

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Swordfish carpaccio with green peppercorn sauce

Ingredients 500g swordfish 250 ml milk 50 ml extra virgin olive oil 10g green peppercorns 5g pink peppercorns Himalayan pink salt, for seasoning Pink and green peppercorns, to garnish Method Cut swordfish into 16 slices of 3-4 mm thickness with a slicer (alternatively, buy fish already sliced).

Remove the skin using a sharp knife and place fish slices in a dish.

Combine milk and oil in a large bowl and add the two types of peppercorns and salt.

Whisk together to emulsify, then pour the marinade over the swordfish.

Cover with cling wrap and refrigerate for at least 4 hours.

Drain the swordfish to remove any excess marinade and place in a baking dish.

Bake at 180°C for no longer than 5 minutes.

Garnish with green and pink peppercorns and serve at room temperature.

Pomegranate and chocolate muffins

Ingredients 300g plain flour 150g milk 150g sugar 120g butter, softened 70g unsweetened cocoa powder 70g chocolate chips 1 sachet Italian yeast (1 tbsp baking powder) 2 eggs Juice of 1 pomegranate Pomegranate seeds, for decoration Salt, as needed

Coffee and nutella mousse shots Ingredients 200g plain biscuits 100g butter 100g cream

50g mascarpone cheese 1 tbsp sugar 3 tbsp cold espresso coffee Nutella, as needed Water, as needed Method Whip cream, mascarpone, sugar and 2 tbsp coffee in a large bowl to obtain a smooth mousse.

Place in the refrigerator to chill.

Crush the biscuits to create a powder, and add the butter and 2 tbsp of water.

Mix well.

Distribute the biscuit mixture around the sides and base of 4 plastic shot glasses, pressing firmly to a thickness of at least ½ cm.

Freeze for 30 minutes.

Meanwhile, melt 1 tbsp of nutella with the remaining coffee in a small saucepan.

Take the cups out of the freezer, line insides with 2 tsp of the nutella and coffee cream, fill cavity with the mousse and finish with a layer of nutella and coffee cream.

Return filled cups to freezer to set for about 30 minutes.

Remove cups from the freezer and delicately turn upside down onto a plate to release the mixture from the plastic moulds.

Serve immediately.

Method Preheat oven to 180°C. Grease a large 12x muffin tray with cooking spray.

Heat milk in a medium saucepan until lukewarm.

Transfer milk into a large bowl or mixer and add butter, sugar, eggs and pomegranate juice.

Add flour, cocoa powder, baking powder and a pinch of salt.

Pulse the mixture or work it with a spoon or your hands for a couple of minutes. Gently incorporate the chocolate chips.

Pour the mixture into the muffin moulds and top with pomegranate seeds.

Bake for around 20 minutes. Use a skewer to check that the muffins are cooked through.

Allow to cool before serving.

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Frozen treats

for an Australian Christmas End the feast on a sweet note with these cool and refreshing desserts fit for a summertime Christmas.

Given the warm weather characteristic of this time of year, a semifreddo or an ice cream cake are great choices that will please both children and adults. Not to mention, the aroma, taste and texture of these chilled desserts, which will remind you of a winter Christmas in the Northern Hemisphere!

Mini ice cream panettoni

Ingredients 8 mini panettoni (Italian Christmas cakes) 1 kg ice cream (chocolate or vanilla) Chocolate chips or candied fruit, for decoration Method Cut the top halves of the panettoni off and set aside to use as lids.

Remove the centres of the panettoni with a spoon or knife, leaving 2-3 cm on the bottom and around the edges.

Fill the panettoni with ice cream and garnish with chocolate chips or candied fruit. Gently replace the lids of the panettoni and freeze for 24 hours before serving.

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Cinnamon semifreddo with poached pears

Ingredients 4 firm pears 400 ml red wine 1 cinnamon stick 4 cloves 60g brown sugar For the semifreddo: 4 eggs, yolks and whites separated 30g white sugar 70g caster sugar 250g fresh cream 1 tbsp cinnamon powder Method Peel the pears and cut into quarters, removing the core.

Place the pears in a saucepan with the wine, cinnamon, cloves and brown sugar.

Heat over a medium flame until the pears are cooked but firm.

Set aside around 100 ml of the syrup to cool.

PurĂŠe some of the pear slices and

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return them to the saucepan, mixing well to combine with the other pears and syrup.

Whisk the egg yolks in a large bowl with the white sugar and add the cinnamon powder and the syrup previously set aside.

Thicken the mixture in a bain marie (or in a metal or heatproof bowl over a saucepan of simmering water) and set aside to cool.

Whisk the egg whites and caster sugar in a bowl over a saucepan of simmering water with until they are shiny and peaked.

Combine the two egg mixtures.

Whip the cream in a large bowl and fold it into the mixture.

Pour the ice cream mix into small silicone moulds (or aluminium muffin moulds lined with cling wrap), and freeze for a few hours.

Serve the ice cream with the warmed poached pears and a drizzle of syrup.

Franciacorta, the new Prosecco Italian sparkling wines have become increasingly trendy all over the world, and are the perfect way to toast to Christmas and the New Year!

These praised bubblies have also made their way to Australia, and there’s not one food and wine festival or event in any major Australian city which doesn’t offer Prosecco, whether it be from Valdobbiadene or the King Valley.

Prosecco plays the hero in the Aperol Spritz and the more famous Campari Spritz, the most popular aperitif in Italy, which is also becoming a favourite in Australia.

The origins of the name “Spritz” are unknown; however, it’s presumed to have been taken from the word “spritzen” (German for “to spray”) during the time of the Most Serene Republic of Venice.

It’s believed that Austrian soldiers and diplomats began asking for a spray of seltzer in their drinks to counteract the high alcohol content of Venetian wine.

Aperol was added to the “sprayed” wine in the area between Venice and Padua around the 1920s and 1930s, after the bitter citrus drink was presented at the Paduan International Fair in 1919.

While Italy put Prosecco on the map, its international popularity is largely owed to the hard work of the regional Consortium for the Protection of Prosecco from Conegliano Valdobbiadene, which has promoted this product the world over through campaigns, events and tastings.

Perhaps now more than ever, a new trend is due to

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take over the world of Italian sparkling wines.

The latest Italian bubbly to be lauded on the international stage is Franciacorta, named after its town of origin which lies between Brescia and Lake Iseo. It is produced using the classic method of Champagne.

Franciacorta covers 240 square kilometres in Lombardy, and the origins of its name are still debated.

Legend has it that after conquering Brescia, Charlemagne was passing through the area on the feast day of Saint Denis, which he had promised to spend in Paris. In honour of the saint, Charlemagne named the area “little France”, or Franciacorta.

A more historically plausible theory alludes to the “curtes francae”, or the fortified courts of the Frankish empire.

During the Dark Ages, an order of Cluny monks settled in the hilly area by Lake Iseo, and they enjoyed deductibles (curtes francae) for the transport and trade of their goods because they were dedicated to the reclamation of the territory.

The vines were planted on the hills of Franciacorta centuries ago, as confirmed by archaeological findings

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and the testimonies of classical authors from Pliny to Columella.

Wines of a region between history and legend Embedded in the history, wine and culture of Franciacorta is one of the first publications in the world dedicated to the preparation and techniques of wine naturally fermented in the bottle and their effect on the human body.

Entitled “Libellus de vino mordaci,” the text was published in 1570 and written by a Brescian doctor, Girolamo Conforti.

This doctor, whose studies preceded the insights of the illustrious abbot Dom Perignon, revealed the notable diffusion and high consumption of sparkling wines during that epoch, defining them as “mordaci”, or lively and frothy.

Conforti also describes effervescent wines with the skill of an experienced connoisseur, judging them “by their spicy and nipping taste that neither dried nor softened the palate like sour and austere wines, and which did not soften the tongue like sweet wines”, and listing their therapeutic qualities.

Conforti, who also had a deep knowledge of French oenology, found that wines from Franciacorta became more effervescent during the winter

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months, and flatter and duller in summer. The foam was a product of the fermentation process, which was controlled so that the “gassy, light and pungent lees” were not dispersed.

It was quite possibly because of these considerations, that the first producers of Franciacorta sparkling wine were inspired to revert to the use of barley grains to accentuate and prolong fermentation.

The modern phase of Franciacorta viticulture began during the 1960s, with a man by the name of Franco Ziliani.

During 1961, Ziliani had an intuition, considered by many as a streak of madness, which led him to produce the first 3000 bottles of sparkling Franciacorta. Ziliani used the classic method which has been passed on for three centuries in Champagne, and involves putting wine through a secondary fermentation in the bottle.

The Pinot di Franciacorta was a sparkling wine made from Chardonnay, Pinot Noir and Pinot Blanc grapes, in substitute for the Pinot Meunier grapes used in Champagne. Together with Giorgio Lanciani and Guido Berlucchi, Ziliani established the Berlucchi winery, which was closed in 2012 after 50 years of business.

Since then, Franciacorta wine has become one of Italy’s most popular sparklings, and today the area of produce is undoubtedly the first place of reference when it comes to the classic method.

Meanwhile, the significance of Franciacorta is reflected in its DOCG status.

Like Champagne, there is more than one variety of Franciacorta, and each has its own distinct taste: Non Dosato (Pas Dosé), Brut, Extra Brut, Extra Dry, Sec or Dry and Demi-Sec, along with Rosé and Satèn.

The Millesimato and the Gran Riserva are two extremely praised Franciacorta varieties, which are distinguished by their long ageing process and the use of particularly high-quality vintage base grapes.

Each variety, however, is a fine perlage with a gentle, ample and complex bouquet and a fresh, sapid and harmonious flavour. The wine is appreciated for the nuanced but definite aroma of yeast with hints of bread crust and delicate notes of citrus and dry fruit.

In 1990, the quality of Franciacorta was guaranteed by the establishment of the Consortium for the Protection of Franciacorta, a group of viticulturists who share a mutual passion and interest in the development of Franciacorta winemaking.

In 1996, after having already received the DOC label, Franciacorta was the first Italian brut to obtain DOCG recognition.

Regardless of your school of thought, a Non Dosato with sharp bubbles makes for the perfect aperitif, while a Rosé or a Millesimato can be paired with an entire meal.

And as for a Christmas or New Year’s toast, the Franciacorta will see you celebrate the festive season in style.

Cheers!

A fine and persistent perlage with a characteristic bouquet of bottle fermentation

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A guide to festive cocktails A Christmas meal isn’t complete without a refreshing drink or two

Alcoholic or not, a tasty aperitivo is the perfect way to welcome guests to your Christmas feast and make them feel at home. Here are some colourful cocktails which are Christmas in a glass and will whet your guests’ appetites ahead of the much anticipated banquet.

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If you’re looking to please all tastebuds, you can’t go past the classic sparkling cocktail, made from a champagne or sparkling base.

These effervescent treats are perfect for breaking the ice and opening Christmas lunch or dinner with a hint of elegance. They’re also easy to make, and you won’t need a cocktail shaker or any acrobatic skills. All you need to do is keep in mind the ratios of each ingredient. Follow our guide to make the perfect bubbly Christmas cocktail.

Bellini

Mimosa

The Mimosa is without a doubt one of the most famous sparkling cocktails. Light and fresh, this cocktail is simple to make and requires very few ingredients – all you need is some bubbly and orange juice. If you want to create a vibrant red cocktail, use blood orange juice instead. Here’s the recipe for the queen of cocktails: Ingredients for 4 glasses 300 ml orange juice 600 ml champagne or prosecco Cranberries and rosemary, for decoration Method Fill four tall glasses to just under halffull with orange juice.

Top the glasses up with champagne or prosecco.

Decorate with cranberries and a sprig of rosemary.

Sparkling cocktailS

kir royale

If you want your Christmas cocktail to be unforgettable, the obvious choice is the fanciest one on the market, the Kir Royale. This cocktail is made from a champagne base and the famous French liqueur, crème de cassis. If the Mimosa is fresh and lively, the Kir Royale is mysterious and seductive.

Ingredients for 1 glass 10 ml crème de cassis 90 ml champagne Blackberries, for decoration Method Chill a bottle of champagne in the fridge or on ice.

Place the crème de cassis in a champagne flute and top with champagne.

Decorate the flute with blackberries to add a splash of colour.

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Dating back to 1948, this renowned cocktail was conceived by Giuseppe Cipriani in Harry’s Bar in Venice.

Inspired by a Giovanni Bellini painting, this cocktail is the perfect balance of peach purée and the best prosecco or sparkling wine. The white hue of this cocktail is perfect for Christmas time, and it’s so easy to make which means more time spent socialising with friends and family.

Ingredients for 1 glass 3/10 white peach purée 7/10 prosecco Peach slices, for decoration Method Pour the peach purée into a chilled champagne flute and top with prosecco.

Mix with a cocktail stirrer and decorate with a peach slice.

To shake things up, replace the prosecco with champagne and turn your Bellini into a Bellini Royale.

Rossini

The Rossini is a delicate cocktail traditionally made with strawberry purée and champagne or sparkling wine. It may not be as famous as the Bellini, but thanks to its sweet notes and red colouring, it’s the ideal cocktail for the festive season. One little piece of advice, though: prepare this cocktail in advance and serve it in a jug to save time and create a more balanced taste.

Ingredients for one glass 100 ml sparkling wine or champagne 50 ml strawberry purée Strawberries, for decoration Method Pour the strawberry purée into a chilled champagne flute and fill with champagne or a quality sparkling wine.

Stir delicately and garnish with strawberry slices.

If preferred, you can use fresh strawberries and press them through a fine sieve with a spoon to create the purée.

Pomegranate cocktail

This bright and aromatic cocktail is the perfect way to kick off the Christmas celebrations. All you need is apple juice, pomegranate and prosecco to create this pleasantly effervescent drink.

Ingredients for 1 glass 2 ice cubes 1 pomegranate 1/3 apple juice 1/3 prosecco Method Cut the pomegranate in half and crush the seeds of one half with a potato masher, collecting the juice in a bowl.

Press the juice through a fine sieve to eliminate any residue.

Fill 1/3 of the glass with the juice.

Top the glass to 2/3 with apple juice and fill it to the brim with prosecco, adding two ice cubes.

Decorate with pomegranate seeds from the remaining half.

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Spritz

Another easy-to-make cocktail is the revitalising Spritz. With its bittersweet taste and warm hues, this cocktail is ideal for welcoming guests before the Christmas feast gets under way.

Ingredients for 1 glass 3 parts Prosecco D.O.C. 2 parts Aperol or Campari 1 part soda water Ice, as needed Orange slices, for decoration Method The perfect Spritz is prepared in a tumbler or a large wine glass.

Add a decent amount of ice and ½ an orange slice to the glass.

Pour in the Prosecco D.O.C., then add a splash of soda and the Aperol or Campari, pouring in a circular motion to prevent it from depositing at the bottom of the glass.

Decorate with an orange slice.

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Sangria mocktail

MocktailS Virgin pomegranate Mojito

This Virgin Mojito is the nonalcoholic version of the famous Cuban cocktail. This fresh and simple drink is the perfect pre-meal refreshment.

The addition of pomegranate to the original recipe gives it a nice Christmassy feel.

Ingredients for 1 glass 100 ml lemon soda water 50 ml pomegranate juice ž lime, sliced Juice of Ÿ lime 1 tbsp brown sugar Ice cubes Mint leaves and pomegranate seeds, for decoration Method Place the sugar into a large cocktail glass and add lime slices.

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Crush the lime with a wooden or plastic pestle to combine it with the sugar.

Add 4-5 mint leaves and lightly press them into the lime and sugar without crushing them.

Crush the ice with the pestle (or ice crusher) and use it to fill the glass.

Pour soda water into the glass and add the pomegranate juice; then squeeze the remaining lime juice into the drink.

Give the mocktail a good stir and top it off with some pomegranate seeds.

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This mocktail is the non-alcoholic version of the classic Spanish Sangria, traditionally made with wine and fruit.

It’s easy to make and perfect for an Australian Christmas.

Ingredients for 1 jug 1L apple juice 1 cinnamon stick 1 vanilla pod 2 oranges 1 grapefruit 1 lemon 2 tbsp sugar Ice cubes Method Place ice cubes in a large jug.

Pour apple juice into the jug and add the sugar.

Stir well until the sugar dissolves; then add the cinnamon and vanilla.

Cut the citrus into thin slices or cubes, removing the rind and pith.

Add the fruit to the jug and refrigerate for at least 2 hours before serving.

From New Zealand to Norway, from UAE to the Caribbean, a sea cruise is the ideal getaway at Christmas

In Australia, Christmas is synonymous with summer holidays. And this year, one of most popular ways to spend a holiday is to go on a cruise.

Of course, the idea of cruising may not appeal to everyone. It’s often pigeonholed as glamorous and consequently expensive, or as something suited to the “oldies” or the unadventurous.

It’s time these myths were debunked.

You certainly won’t only find retirees aboard; there are plenty of families and what’s more, underage children often travel free or at minimal cost.

This makes cruising an economically viable option for a family compared to a holiday spent on “terra firma”. Plus,

Cruising through the festive season there are plenty of activities, play areas, pools and services dedicated to the kiddies.

Celebrating the festive season at sea - whether with your significant other, your family or with a group of frolicsome friends - will surely make your holidays even more special and exciting.

Downunder, the Christmas period is peak season and availability may be a problem so it pays to secure the best cabins and itineraries well in advance.

Online sites make it easy to compare cruise companies and find which one best suits your needs.

You could spend Christmas sailing up the Scandinavian fjords or the New

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Year in the waters of the Caribbean: the world is literally at your feet.

Dream destinations

OK, so where can we cruise to in December and January? Many companies offer Christmas and New Year cruises to the most sought-after locations. While New Caledonia and Fiji are classic destinations, this period unfortunately coincides with the rainy season and tropical cyclones are not infrequent. Best to take this cruise between May and October.

However, if you don’t want to venture too far from “home”, New Zealand is a great choice. Otherwise, tack on a flight and find yourself navigating in exotic destinations like the Caribbean, United Arab Emirates or Norway.

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Milford Sound, in New Zealand’s South Island

New Zealand

New Zealand is truly a fascinating country: a land of hobbits and the emblematic kiwi, where nature expresses itself in its grandest form. A cruise itinerary around New Zealand usually comprises both the North Island and the South Island. In the North Island the port of Auckland is where most cruise ships prefer to dock. Auckland’s Sky Tower, the tallest manmade structure in the Southern Hemisphere, is certainly worth a visit; it’s a perfect vantage point for a breathtaking view of the city. While you’re here, explore other places of interest like Cornwall Park, a landscaped area centred on a volcanic cone, where a pre-European Maori fortification was built and whose many features can still be seen.

A little south of Auckland is the harbourside city of Tauranga. Here, you can witness the lifestyle and traditions of the Maoris living in villages and replicas of historic settings. Set in the fertile region of the Bay of Plenty, Tauranga is replete with orchards boasting the juiciest and sweetest kiwifruit in the country.

The South Island, or Te Waipounamu, is larger but less populated than its northern counterpart. It features spectacular mountain ranges called the Southern Alps, a chain that forms the backbone of the island, the highest peak of which is Mount Cook, at 3,764 metres.

It also boasts pristine lakes, stunning fiords and dramatic glaciers that flow down to the sea.

We proceed to the south-western corner of the South Island which is occupied by the Fiordland National Park, the largest park in New Zealand, with an area of 12,500 km². The park covers vast and remote wilderness, and is home to a diverse range of fauna such as the bottlenose dolphin, New Zealand fur seal, Fiordland crested penguin and the rare flightless parrot, the nocturnal Kakapo.

Fiordland remains a stronghold for

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several other endangered species such as the southern brown kiwi, yellow-crowned parakeet, weka, New Zealand falcon, mohua and the blue duck.

And don’t leave Milford Sound off your list of must-see attractions. This marvel of nature sits within Fiordland National Park and is part of the Te Wahipounamu World Heritage Site. It’s protected by its natural geography, making it a paradise for all types of wildlife. Surrounded by gushing waterfalls, rugged mountains and lush rainforests, and thanks to its unique underwater environment, Milford Sound also supports the world’s biggest population of black coral. While you cruise along the narrow fiords, your majestic ocean liner will appear to shrink to insignificance amid the towering verdant cliffs.

The Caribbean

For those who want to be catapulted to a more exotic scenario and enjoy the Christmas celebrations in the warmth we’re accustomed to, you can’t go past the Caribbean. Crystal-clear waters and blazing sun are the perfect ingredients for a relaxing Christmas and New Year cruise in a splendid tropical location, remote from the cyclones common in the Pacific at this time of the year.

Ports of call can range from Barbados to Jamaica, Saint Lucia to the Bahamas, Guadalupe to Trinidad and Tobago, and even to Cuba. Take the shore excursions and experience Miami’s nightlife or the culture and mystery of Mexico’s Yucatan Peninsula.

Bottom Bay Beach, in Barbados

United Arab Emirates

One of the world’s fastest-growing luxury travel destinations is the United Arab Emirates, a country steeped in tradition and unparalleled natural and architectural wonders. A holiday in Dubai, Abu Dhabi and Bahrain is a blend of opulence, nature, modernity and culture, and an ideal way to learn about an Arab society which bridges two worlds: the East and the West. The extremely wealthy Dubai will astound you with its coastal skyscrapers, imposing high-rise buildings and exclusive 7-star hotels.

Downtown Dubai by night

Norway

Fancy a fairytale atmosphere for Christmas? Well, nothing beats a cruise in the Norwegian fjords. The captivating scenery is dominated by picturesque villages and precipitous cliffs. Itineraries of at least 7 to 12 days give you the opportunity to visit the most characteristic places in Scandinavia: the colourful town of Trondheim or the lively Tromso, not to mention the distinctive Lofoten islands and the northernmost city of Honningsvåg, a mere 1,900 km from the North Pole. The incomparable beauty of the fjordic landscape and quaint village settings will leave you speechless.

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Norwegian fjords

Record-breaking Christmas trees

New York

For those who dream of spending Christmas in the “Big Apple”, the Rockefeller Center is surely at the top of your bucket list. Featuring in myriad films set during the festive season in Manhattan, the iconic Rockefeller Center Christmas Tree has been mounted at the base of the skyscraper since 1933. Today, the lighting of the towering tree is a huge event in which Hollywood stars and celebrities take part, and which marks the beginning of the less traditional part of Christmas: shopping. Every year, an ice-skating rink is installed under the tree.

Rio de Janeiro

Christmas is the third most important event in Rio, after Carnevale and New Year’s, thanks to the unveiling of the largest floating Christmas tree in the world. Every year, for over two decades, an enormous 85-metre tree is erected on the Rodrigo de Freitas lagoon, which comprises over 3 million multi-coloured lights and weighs in at 542 tonnes. The tree changes locations every year and has become a must-see tourist attraction over time.

Gubbio

The largest Christmas tree in the world isn’t a tree at all! The Gubbio Christmas Tree is in fact a light instalment recreated with thousands of lights every year on the slopes of Mount Ingino since 1981. The light arrangement is powered by a PV system which stores a year’s worth of energy. It’s possible to “adopt” a light on the tree and, this year, the profits will be donated to neighbouring towns affected by the recent earthquakes.

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Paris

Once again, it’s a shopping centre to host one of the most luxurious and original Christmas trees in the world.

Every year, the upmarket French department store Galeries Lafayette unveils jaw-dropping creations under its magnificent dome. A few years ago, the department store collaborated with famous brands such as Swarovski and Swatch, to devise a stunning upside down tree which hung from the dome.

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$110

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Simply email us at +. !./ÄŽ$ ),!.3+.( Ä&#x2039; +)Ä&#x2039; 1 We conďŹ rm all email orders within 24 hours.

03 9386 6647 www.hamperworld.com.au ÂŽ

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372 Moreland Road, West Brunswick 6HH RXU ZHEVLWH IRU IXOO WHUPV DQG FRQGLWLRQV

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