ROMEOS – Family Fresh Christmas Cookbook 2022

Family Fresh Cookbook

Christmas Issue

Featuring some of Australia's favourite brands & recipes to inspire you this festive season

From our family, to yours

The Romeo Family loves to support local food producers. We hope that the Romeo’s Family Fresh recipe book will inspire you to enjoy fresh food and fun with your family.

When we think of Christmas and the New Year, most of us think of a fresh feast surrounded by our family and loved ones.

At Romeo’s, we are a family that prides ourselves on supplying you with the freshest local ingredients to celebrate these occasions in style.

Whether you want fresh baked rolls, ocean fresh seafood, succulent grain fed meat or our daily market fresh produce, we look forward to serving you soon.

Visit mckenziesfoods.com.au for more wonderful recipes to bake this season.

Festive Coconut Bundt Cake

CELEBRATING CHRISTMAS FOR OVER 170 YEARS

It’s beginning to look a lot like Christmas! For decades, McKenzie’s has been stocking Australian kitchens with quality baking products to help create delicious cakes, biscuits, pies and slices that bring so much delight during the festive season. From our family to yours, we wish you a very Merry Christmas.

INGREDIENTS

– 250g butter, diced & softened

– 1 1/4 cups caster sugar – 4 extra large eggs – 1 tsp vanilla extract – 1 3/4 cups plain flour – 3 tsp McKenzie’s

Baking Powder – 1/4 tsp McKenzie’s Bi-Carb Soda – 3/4 cup McKenzie’s Fine Desiccated Coconut – 2/3 cup sour cream

– 2 tbs raspberry jam

– Frozen raspberries & pistachio nuts, for decorating

METHOD

1 Pre-heat oven to 180°C (160°C fan-forced). Grease a 25cm bundt cake pan.

2 Place butter and sugar in the bowl of an electric mixer. Beat until pale and creamy. Add eggs one at a time until well incorporated. Add vanilla and mix well.

3 Fold in the flour, baking powder, bi-carb and coconut, alternately with the sour cream, until the batter is smooth and well combined.

4 Spoon half the batter into prepared pan and spoon a ring of jam within the batter, ensuring it's not too close to the edge. Spoon over remaining batter and bake for 45 minutes until golden and cooked through. Allow to cool in pan for 15 minutes before removing to a wire rack to cool completely.

5 For the ganache, place chocolate melts and sour cream in a heatproof bowl over gently simmering water. Mix until melted and smooth. Allow to cool slightly.

6 Place cake onto a serving plate, drizzle with ganache and decorate with frozen raspberries and pistachios.

TIP – You can also use fresh raspberries, dried cranberries or fresh strawberries to garnish.

MAKES 10 | PREP 30mins | COOK 45mins

Maple Glazed Leg Ham

SERVES 8-10 | PREP 20mins | COOK 2.5hrs

S&W’s 100% Pure Maple Syrup is sourced from the pristine unpolluted Maple Forests of the Beauce-Appalaches region of Canada, where the rich soils and steep landscapes provide the perfect environment for producing the finest quality maple syrup. S&W Maple Syrup is the perfect partner for pancakes, ice–cream and desserts and is also a favourite at Christmas time, being the key ingredient to caramelize meats and glaze hams.

INGREDIENTS

– Half Leg Ham (approx 5kg)

– 1 carrot cut into quarters

– 1 onion cut in half – 1/2 cup (125 ml) water

MAPLE GLAZE

– 1 cup (250ml)

S&W Maple Syrup

– 100g butter, chopped

– 1/3 cup (95g) Dijon mustard

– 1/3 cup (80ml) orange juice

– 1/4 cup (60ml) lime juice

– 3 tsp finely grated ginger

METHOD

1 Preheat oven to 180°C (160°C fan-forced).

2 Run a small sharp knife down the back of the ham. Using your fingers, gently separate skin from fat. Remove and discard skin. Run the knife over fat to lightly score all over in a diamond pattern.

3 Place ham in a baking dish with carrot, onion and 1⁄2 cup (125ml) water. Cover the dish with foil. Bake for 1 1⁄2 hours.

4 Meanwhile, to make the maple glaze, heat a medium saucepan over medium heat. Add the butter and swirl to melt for 3 minutes or until butter has stopped foaming and is light golden brown.

5 Stir in the maple syrup, mustard, orange juice and lime juice. Bring the mixture to a simmer and cook for 6 minutes. Remove from heat. Stir in the ginger.

6 Discard the foil and brush some of the glaze over the ham. Bake ham, basting with glaze every 15 minutes, for 1 hour or until warmed through and evenly caramelised. Discard the vegetables.

7 Set ham aside for 20 minutes to rest. Carve ham and serve with remaining glaze.

Sunbeam Christmas Pudding

Here at Sunbeam, we believe that the natural goodness of sun-ripened fruits and nuts helps you live healthier, and provides the inspiration to create delicious food from nature's best produce.

INGREDIENTS

– 250g Sunbeam Australian Raisins

– 250g Sunbeam Australian Sultanas

– 165g Sunbeam

Australian Currants

– 125g Angas Park Pitted Prunes, roughly chopped

– 125g Angas Park Mixed Peel

– 165g butter

– 165g caster sugar

– 1 1/2 tsp bicarbonate of soda

– 165g fresh, white breadcrumbs

– 125ml milk

– Finely grated zest of 1 lemon

– 60g blanched almonds

– 1 medium carrot, grated

– 85g plain flour

– 1/4 tsp sea salt

– 2 tsp mixed spice

– 2 eggs, lightly whisked

– 60ml brandy

– 165ml orange juice

METHOD

1 In a large saucepan combine all dried fruits with 300ml water, butter and caster sugar. Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 minutes. Turn off the heat and stir in bicarbonate of soda. Cover and allow mixture to cool completely overnight.

2 Soak breadcrumbs in milk until just absorbed. Add to the mixture with lemon zest, almonds, carrot, flour and spices. Mix well then stir in eggs, brandy and orange juice.

3 Grease the base and sides of a 2L lidded pudding basin. Spoon the mixture into the basin then smooth the surface and cover with a round of baking paper before closing the lid.

4 Place a trivet into the bottom of a large saucepan and rest the pudding basin on top. Fill the saucepan with enough boiling water to come half way up the basin. Cover the saucepan with lid, bring the water to a boil then reduce to very low simmer and leave the pudding to steam for 6 hours.

5 Check that the pudding is done by gently pressing the centre. If it springs back it’s ready (if not, re-cover and steam for a further 30 minutes, repeating if necessary).

6 Allow pudding to cool in the tin for an hour then invert onto a baking rack to cool completely.

For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: chicken that's raised better, tastes better. Today, our commitment to quality and to the welfare of our chickens is what sets us apart. We work hard to raise Australia's favourite free range chicken. But that kind of devotion makes all the difference. From our farm to your plate. Where the finest ingredients transform into memorable dishes.

Lilydale Roasted Chicken, Cranberry & Pistachio with Roasted

Cauliflower, Baby Carrot & Gremolata Crumb

INGREDIENTS

– 1 x 2kg Lillydale Whole Fresh Chicken

– Olive oil

– 2 small lemons, cut in half

– 6 sprigs of parsley

– Salt and pepper

METHOD

1 Pre heat oven to 180C. Line a large roasting pan with non-stick baking paper or foil.

2 Carefully rinse chicken cavities under cold running water, being sure to not rinse off the seasoning. Pat the cavity dry with paper towel.

3 Place the lemons and parsley inside the cavity

4 Close cavity opening with toothpicks and tie the legs together with kitchen string.

5 Place onto prepared roasting pan, drizzle with oil. Season with salt and pepper.

6 Roast for around 1 hour and 45 minutes (25 minutes per 500g) or until juices run clear when a skewer is inserted into the thigh.

7 Cover with foil and set aside for 10 minutes to rest. Place chicken on serving platter and serve with roasted cauliflower and carrot with gremolata crumb.

Roasted Cauliflower & Baby Carrots with Gremolata Crumb

INGREDIENTS

– 2 heads cauliflower, cut into medium sized florets

– 1 bunch baby carrots, peeled, stalks trimmed

– 1/4 cup plus 2 tablespoons olive oil, divided

– Sea salt & freshly ground black pepper

– 2 teaspoons cumin seeds – 60g unsalted butter

– 2 cups panko breadcrumbs

– Zest of 1 lemon

– 3 large cloves garlic, finely minced

– 1/4 cup tablespoons roughly chopped fresh parsley

METHOD

1 Preheat oven to 210°C. Grease and line 2 oven trays.

2 Place cauliflower and carrot into a large bowl. Add 1/4 cup oil, salt, pepper, and cumin seeds. Toss to combine.

3 Spread cauliflower and carrots out onto prepared oven trays. Roast until edges start to brown, about 20 minutes, stirring halfway through.

4 Meanwhile, heat remaining 2 tablespoons of oil and butter in a large fry pan over medium heat. Gently cook the garlic until fragrant. Add panko crumbs and stir to coat. Cook, stirring constantly, until breadcrumbs are golden. Add lemon zest and toss until mixture is fragrant and bread crumbs are golden brown, about 2 minutes. Season to taste. Place in a medium bowl and add parsley, stirring to combine. Set aside.

5 Remove cauliflower and carrots from the oven and place on serving platter. Top with gremolata and serve immediately.

For more delicious recipe ideas visit cookingwithlily.com.au

SERVES 4 | PREP 10mins | COOK 1hr 45mins

Bundaberg Ginger Beer Bombe Alaska

SERVES 4 | PREP 1 day | PREPARE 45mins prior to serving

To ensure a successful Bombe, make the Ginger Beer gelato the day before serving. This will allow your gelato to set completely. If time is a constraint, reduce the Ginger Beer and mix this into a soft vanilla ice cream, fill your cooled Dariol moulds and re-freeze until firm. Skip to step 6 to complete the Bombe.

INGREDIENTS (BISCUIT BASE)

– 250g (1 packet, crushed) biscuits of your choice

– 125g butter, melted

– 1/3 cup condensed milk

GELATO

– 375mL Bundaberg Ginger Beer (1 bottle)

– 2 cups of milk

– 1 cup thickened cream

– 4 egg yolks

– 1/2 cup of sugar (for gelato)

– Dariol Moulds (for setting Gelato)

ITALIAN MERINGUE

– 165g caster sugar

– 1 tablespoon glucose syrup

– 150mL filtered water

– 3 large egg whites (room temperature)

– Pinch of salt

– Pinch of cream of tartar

METHOD

1 Line an 18cm x 27cm baking tray with baking paper

2 Using a food processor, blitz your biscuits into a fine crumb. Add melted butter and condensed milk and pulse to combine. On a lightly floured board, roll or press the mixture into an even layer (approx. 1cm thick).

3 Using a Dariol mould as a template, cut out and place the biscuit circles on your prepared tray. These will form the base of the Bombe Alaska. Refrigerate for 1 hour.

4 Pour 375mL of Bundaberg Ginger Beer (1 bottle) into a small saucepan, bring to a simmer, and reduce the liquid to 100g. Set aside and allow the liquid to cool.

5 Mix milk and cream in a medium saucepan. Warm until foam forms around the edges. Remove from heat.

6 Beat egg yolks and sugar until frothy in a large bowl. Gradually pour the warm milk into egg yolks and sugar, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately. Add the reduced Ginger Beer liquid.

7 Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.

8 Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to your cooled Dariol moulds, pushing the mixture down firmly with a spoon to ensure there are no air pockets and flattening it with a knife or spatula. Freeze for 2 hours or until firm.

9 Once the gelato has hardened, briefly place the mould gelato-side up (being sure that no water touches the gelato) in a container of warm water. Remove the mould from the water, turn it upside down, scraping the rim of the mould with a knife to remove the gelato from the mould (if it doesn’t come out repeat this process). Place the moulded gelato on top of the biscuit bases you prepared earlier, then return to the freezer for at least 2-3 hours, or until needed.

10 45 minutes before you are ready to serve, make the Italian meringue. Whisk the sugar, glucose syrup and water together in a saucepan over a high heat until combined. Insert a sugar thermometer and bring the syrup to 248°C (480°F).

11 Meanwhile, put the egg whites, salt and cream of tartar in the bowl of an electric mixer and start whisking the eggs on slow speed. Whisk until the egg whites are frothy and starting to form soft peaks.

12 Increase the speed to high and gradually pour in the sugar syrup, whisking until all the syrup is used. Continue to whisk on high speed for 30 minutes, until the bowl feels cold and the meringue is smooth, glossy and holding stiff peaks. Transfer the meringue to a piping bag with a medium-sized nozzle attached.

13 Remove the hardened bombe from the freezer and immediately pipe the meringue over to cover completely – starting from the biscuit base and going up to the top, being careful not to leave any gaps in between piping’s. (Don’t delay this step as the meringue won’t be smooth if you do). Use a blowtorch to give the meringue a nice, caramelised colour. Serve immediately.

We are proud to be an Australian family owned business, based in the town that shares our name, Bundaberg. Our family, the Flemings, founded the brewery and still run it to this day. We use real ginger, fruits, herbs and spices in our Brews. We are proud of the fact our ginger is grown in the perfect climate of Queensland. And we take our sweet time too, we brew our beverages for up to seven days to achieve the best taste. For as long as we’ve been in business we’ve lived by one simple rule; If it’s worth brewing it’s worth brewing well.

Fish Tacos with Tangy Slaw

SERVES 4 | PREP 20mins | COOK 10mins

Farmers Union Greek Style Yogurt harnesses the goodness and simplicity of three natural ingredients - milk, cream and cultures to create our deliciously simple yoghurt that goes with just about everything... You'll love the delicious taste, and creamy texture of each of our Greek Style Yogurts. They are perfect with breakfast, in and on meals, or as a snack. Farmers Union Greek Style Yogurt - The Aussie All-Rounder.

INGREDIENTS

– 300g snapper, orange roughy or rockling fillets, bones removed & cut into 5cm strips

– 25g sachet Mexican Taco Seasoning Mix

BATTER

– 150g flour – 200ml chilled soda water

– Remaining Mexican Taco Seasoning Mix – 300ml canola oil, for frying

TANGY SLAW

– 1/2 cup FARMERS UNION Greek Style Yogurt – 2 tbsp lime juice

– Freshly ground black pepper & salt, to taste – 1/4 red and/or green cabbage, finely shredded – 1 green chilli, finely sliced – 1/4 cup coriander leaves, chopped

TO SERVE

– 8 x Street Tacos, warmed on a grill plate

– 2 tbsp chilli jam or tomato salsa, optional – 1 avocado, diced – 1 cup FARMERS UNION Greek Style Yogurt – Lime wedges and coriander leaves, for serving

METHOD

1 Place fish strips in a shallow dish and sprinkle over enough seasoning mix to coat the fish. Toss fish to coat evenly. Cover and marinate for 15 minutes. In the meanwhile prepare batter.

Place flour, a pinch of salt and any remaining spice mix in a bowl and whisk in soda water to achieve a smooth batter with a consistency that resembles thickened cream. Set aside.

2 Combine FARMERS UNION Greek Style Yogurt and lime juice in a medium bowl and season to taste with freshly ground black pepper. Add shredded cabbage, green chilli and coriander leaves then toss to combine. Set aside.

3 Heat oil in a wok until hot. Dip strips of fish in the batter and shallow fry in batches for approximately 3 minutes each side or alternatively deep fry at 180 °C for 3-4 minutes or until golden. When cooked drain on absorbent paper.

4 To assemble tacos, place a spoonful of coleslaw on each warmed tortilla and top with 2 pieces of fish, a teaspoon of chilli jam, slices of green chilli, avocado, coriander leaves and a spoonful of FARMERS UNION Greek Style Yogurt. Serve immediately with lime wedges.

Beerenberg's Christmas Ham Glaze

Preheat oven to 180 degrees c.

Remove skin from ham, leaving a thin layer of fat, scoring it with a sharp knife.

the glaze, mix all ingredients into a paste, cover ham with half of the glaze and use the remaining glaze for basting during cooking.

Australian-owned family farm located in Hahndorf, in the

INGREDIENTS

– 400g fresh ricotta – 130g caster sugar – 300g pouring cream – 250g mixed frozen berries

– 90g condensed milk – 300g Mondo Nougat

Cranberry and Pistachio

Soft Nougat

– 100g Crushed Mondo Nougat Vanilla Crunchy to top

TIP – Can be prepared in individual portions in cupcake moulds or mason jars.

Semifreddo Natalizio

METHOD

1 In a mixing bowl beat together the ricotta and sugar until smooth, then add condensed milk until well combined.

2 In a separate bowl, beat cream until stiff and peaks form. Gently fold the whipped cream into the ricotta. Fold in torn pieces of Cranberry and Pistachio nougat.

3 Purée the frozen mixed berries.

4 In a lined loaf tin, pour half the puréed berries, then gently layer half of the nougat and ricotta mix into the tin, over the berry purée. Allow to settle, then repeat previous steps, pouring the remaining berry and nougat in layers.

5 Cover tin in cling wrap and place into the freezer, for at least 4 hours, or overnight.

SERVING

1 Remove from freezer 10 minutes before serving.

2 Turn tin out onto a serving dish, tapping the base to loosen.

Top with crushed crunchy nougat, and serve in slices.

Antipasto Christmas Wreath

La Casa Del Formaggio is a South Australian owned and operated family business that has been crafting a range of Italian-style fresh cheeses for over 34 years. Our name means “The House of Cheese”, which is precisely where it all started – in the kitchen of Gerardo and Rosa Cicchiello. Rosa would make her famous fresh Ricotta on a stove in the rear kitchen. Word spread and soon the family decided to focus on cheesemaking full time. Today, the La Casa Del Formaggio team, led by their son Claude, employs over 150 staff members, and milk is sourced from local dairy farmers in the best dairy regions of South Australia. The company proudly partners with community minded supermarkets such as Romeo’s to offer its range of fresh cheeses and creams including Bocconcini, Burrata, Mozzarella, Ricotta, Parmesan, Haloumi, Mascarpone and Double Cream.

INGREDIENTS

– 220g tub of La Casa Del Formaggio Cherry Bocconcini

– 1 bunch of basil

– 11 whole green olives

– 10 pickled gherkins

– 21 mini roma tomatoes

– 6 slices of salami

– Bunch of rosemary for decoration

– 21 Bamboo Cocktail Picks

– Crackers of your choice, for serving

METHOD

1 Cut Salami slices in half.

2 Prepare 10 sticks as follows: insert onto the toothpick one of each of the following (in order) – tomato, small basil leaf, Cherry Bocconcini, pickled gherkin.

3 Prepare 11 sticks as follows: insert onto the toothpick one of each of the following (in order) – tomato, small basil leaf, halved salami sliced folded, Cherry Bocconcini, green olive.

4 Take remaining basil leaves and arrange in a circle.

5 Top the circle with the prepared antipasto sticks, alternating between each type of stick.

6 Insert rosemary sprigs into various points of the wreath as pictured.

7 Serve with crackers.

Made with Brookfarm Toasted Macadamia Muesli with Cranberry. Our Festive Chocolate Bark with cranberry and macadamia makes the perfect Christmas gift! Tie small stacks with ribbon for a delicious and easy gift your friends and family will love!

Festive Chocolate Bark

Christmas

INGREDIENTS

– 350g dark chocolate

– 1 1/2 cups Brookfarm

Toasted Muesli

Macadamia Cranberry (1 cup for cooking, 1/2 cup for topping)

– 1/3 cup macadamias, roughly chopped

– 1/3 cup dried cranberries

– 1/3 tsp salt flakes

– Brookfarm Oven Roasted Macadamias with Pink Lake Salt

Store Chocolate Bark in an airtight container in the fridge for up to one week.

METHOD

1 Line a tray with baking paper and set aside.

2 Fill a small saucepan with an inch of water and place over low heat.

3 Break the chocolate into small pieces and place into a heatproof bowl. Place the bowl over the pot, ensuring the base of the bowl does not touch the water. Stir the chocolate until melted.

4 Remove the bowl from the heat and stir through 1 cup of muesli.

5 Pour the chocolate mixture onto the lined baking tray and smooth out with a spoon.

6 Sprinkle the extra ½ cup of muesli, macadamias, cranberries and salt flakes over the top of chocolate.

7 Set in fridge for at least fifteen minutes to set.

8 Once set, cut into rough pieces and enjoy.

the all natural Australian way with Brookfarm. At Brookfarm we’re passionate about quality, great tasting nutritious food and sourcing all-natural premium Australian ingredients. As leading gourmet food producers and regenerative farmers of Australia’s indigenous nut – the macadamia – we suggest creating a festive Aussie treat using our award winning #1 Toasted Muesli Macadamia Cranberry. Also available in Gluten Free.

Prosciutto Pork Wreath with Craisi n

® Relish

INGREDIENTS (WREATH)

– 2 x 450g pork loin fillets, trimmed

– 2 tablespoons Ocean Spray® Cranberry Sauce

– 1 tablespoon Dijon mustard

– 2 teaspoons finely chopped thyme, plus extra sprigs to serve

– 2 small garlic cloves, crushed

– 200g (2 packets) sliced prosciutto

– 4 small red apples, halved crossways

– 2 baby fennel, cut into wedges

– 2 golden shallots, halved lengthways

– 1/4 cup (60ml) olive oil

– 6 bay leaves

CRAISINS® RELISH

– 2 golden shallots, thinly sliced

– 170g packet Ocean Spray® Craisins® Dried Cranberries

– 2/3 cup (165ml) port

– 2/3 cup (165ml) red wine vinegar

– 1/2 cup (125ml) red wine

– 1/3 cup (75g) brown sugar

– 3 star anise

METHOD

1 For Craisins® Relish, combine all ingredients in a medium saucepan; bring to a simmer. Reduce heat to medium and simmer for 15-20 minutes until Craisins® have plumped and sauce is thickened. Cool to room temperature; discard star anise.

2 Bring pork fillets to room temperature, about 30 minutes.

3 Preheat oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper. Combine Ocean Spray® Cranberry Sauce, mustard, thyme and garlic in a small bowl; season with salt and pepper.

4 Lay half the slices of prosciutto, slightly overlapping, on a large piece of baking paper. Arrange one of the pork fillets on top; brush with half cranberry sauce mixture and, using the baking paper to assist, wrap to enclose pork. Repeat with remaining prosciutto and pork fillet. Tie string at 5cm intervals.

5 Create a wreath with the pork fillets by tying the two ends together with kitchen string, overlapping by 4cm.

6 Arrange pork wreath, apple, fennel and shallot on the lined tray. Drizzle with olive oil; season with salt and pepper. Roast for 20 minutes.

7 Reduce oven temperature to 180°C (160°C fan-forced). Tuck bay leaves in around pork. Roast for a further 12-15 minutes or until prosciutto is crisp, pork is just cooked through, and apple and veg is tender and just holding its shape. Transfer pork, fennel, apple and shallot to a platter, cover loosely with foil; rest for 10 minutes. Pour pan juices into a serving jug.

8 Serve pork wreath with Craisins® Relish and pan juices.

Note – relish can be stored in the fridge for up to 2 weeks.

SERVES 4-6 | PREP/COOK 1hr 20mins

INGREDIENTS

– 3 x 85g Aeroplane Original Raspberry Flavour Jelly

– 2 x 400g store bought Swiss rolls (jam rolls)

– 250g desiccated coconut

– 600mL thickened cream

– 1 3/4 cups (435 mL) Pauls

Double Thick Vanilla Custard

– 1 x fresh peach, cut into thin wedges

– 6-8 store bought macarons (size dependent)

– 125g punnet blueberries

– 1/2 punnet strawberries, halved

Trifle Wreath

METHOD

1 For the decorative jelly cubes; rinse a 13cm square plastic container with cold water, do not dry. Mix 1 pack of raspberry jelly crystals with 1 cup (250mL) boiling water and stir until crystals are completely dissolved. Allow to cool slightly and then pour into the lined pan. Refrigerate for 4 hours or until firmly set. Once the jelly is set, remove from the fridge and cut into cubes approx. 1½ -2cm cubes. Set aside until ready to decorate and serve the trifle wreath.

2 In a large mixing bowl mix the remaining 2 packets of jelly crystals with 2 cups (500mL) of boiling water and stir until crystals are completely dissolved. Add 200mL of cold water, stir and then refrigerate 1 – 1 ½ hours or until mix resembles the consistency of a thick syrup.

3 Slice the Swiss rolls into 1cm slices (approx. 12 slices per roll). Pour coconut onto a large plate. Once the second bowl of prepared jelly is set to the desired consistency, working quickly, dip each slice of Swiss roll into the jelly mix, allow the excess to drip off and then roll the slice in coconut. Place on a large plate and repeat with remaining jelly, cake and coconut. Place in the fridge to set.

4 Using an electric mixer, beat the cream and custard together on high speed for 3-5 minutes or until soft peaks form. Spoon the custard mixture into a large piping bag fitted with a medium star nozzle.

5 On a large circular serving plate arrange the jelly Swiss roll slices upright, forming a ring with the inner circle of the slices touching. The outside of the slices should sit approximately 1½ -2cm apart.

6 Pipe the custard mixture between each slice of jelly Swiss roll, moving the outside edges apart slightly to allow room for the cream. Continue around the wreath until complete and then pipe 2 or 3 circles around the top of the wreath. Place in the fridge and allow to firm up for approximately 1 hour before decorating and serving.

7 To decorate your wreath, place the macarons on first as show pieces, then alternate between the jelly cubes and fresh fruit.

This stunning dessert is the perfect centre piece for any Christmas celebration!

PREP 3hrs 25mins

Smoki n ' Texas Brisket Burger

This mouth-watering smoky BBQ brisket makes for tender, saucy burgers.

INGREDIENTS – 1 x 40g sachet McCormick Grill Mates Smokin’ Texas Slow and Low BBQ Rub – 3kg beef brisket TO SERVE – 1x 510g STUBB’S Original Bar-B-Q sauce, to taste – 6 brioche buns, split & toasted – Sliced pickles – Brown onion thinly sliced

Optional fried onion rings

METHOD

1 Massage McCormick Grill Mates Slow & Low Smokin’ Texas Dry Rub into both sides of the brisket. Wrap tightly in plastic wrap and refrigerate for 2 hours minimum or overnight.

2 Remove plastic wrap from brisket and place in a large roasting pan, add 2 cups (500mL) of HOT water to pan (1 cup (250mL) if using oven) cover tightly with foil.

3 BBQ in a 160°C pre-heated BBQ for 4-6 hours on the warming rack (checking every hour that there is liquid in the base of the roasting tray) or until tender. OR OVEN BAKE in a 160°C (140°C fan forced) pre-heated oven for 4-6 hours or until tender.

4 Let rest for 15 minutes covered in foil. Remove meat and cut into chunks. Discard any remaining liquid and return meat to the pan. Add approximately 1½ cups of STUBB’S BarB-Q sauce (the more sauce the better, the meat should be well coated) and stir through, return to BBQ / oven for 5 minutes or until sauce is heated through.

5 Serve buns topped generously with “sauce dripping” brisket, pickles, onion and an extra drizzle of remaining STUBBS BBQ sauce.

WHY NOT CHANGE THINGS UP and try STUBB’S Hickory Bourbon Bar-B-Q Sauce, made with hickory smoke and bourbon to give your meat that smokey goodness. OR STUBB’S Sticky Sweet Bar-B-Q Sauce, made with brown sugar and sticky molasses. This thick, rich BBQ sauce makes for a sweet & delicious complement to any meat you put on your BBQ this summer.

PREP 2hrs (including Marinade) | COOK 4-6hrs

Lemon Potatoes

When Cobram Estate planted their first olive trees, little did they know their olive groves would one day cover an expansive 6500 hectares of Victorian farmland. Each year in autumn, olive harvest begins, followed by the process of cold pressing the olives to turn them into liquid gold. The beautiful range of fresh extra virgin olive oils is testament to Cobram Estate’s passion for quality. The range includes extra virgin olive oils in varying flavour intensities as well as delicately infused extra virgin olive oils such as garlic, garlic & onion, lemon, truffle and chilli. Use them in your cooking to infuse dishes such as pasta, risotto or garlic prawns with distinct aroma and flavour.

INGREDIENTS

– 9-10 small potatoes, washed

– 2 tbsp Cobram Estate Lemon

Infused Extra Virgin Olive Oil

– 1 tbsp fresh oregano, chopped

– 6 garlic cloves, minced

– 1 tsp of salt and pepper

– Flaky sea salt to serve

METHOD

1 Preheat oven to 220°C/200°C fan-forced

2 Place a potato on a cutting board and cut slits width-wise in the potato, making sure not to cut all the way through to the bottom of the potato.

3 With the potatoes in a large mixing bowl, add the chopped oregano, minced garlic and generously drizzle Cobram Estate’s Lemon Infused Extra Virgin Olive Oil.

4 Remove from bowl and place the potatoes on a lined baking tray and bake with the cut-side facing up for 40-50 minutes, or until cooked through and golden. Top with flaky sea salt and serve!

Pistachio, Almond & Chocolate Torte

INGREDIENTS

– 1x 60g pack Lucky™

Toasted Pistachios

– 1 x 110g pack Lucky™

Australian slivered almonds

– 200g pitted fresh dates, roughly chopped

– 150g dark chocolate, finely chopped

– 6 egg whites, at room temperature

– 1/2 teaspoon salt

– 1 cup (220g) caster sugar

– 1 tablespoon cocoa powder

– 1 teaspoon ground cinnamon

GANACHE

– 1/2 cup thickened cream

– 200g dark chocolate, finely chopped

– Lucky™ diced Pistachios, for garnish

– Lucky™ Australian Natural sliced Almonds, for garnish

METHOD

1 Preheat oven to 180°C (160°C fan forced). Line the base of a 24cm springform pan with baking paper and lightly grease the sides.

2 Combine pistachios, almonds, dates and chocolate in a large bowl.

3 Use electric beaters to whisk the egg whites and salt in a large mixing bowl until soft peaks form. Add caster sugar a spoonful at a time, whisking after each addition until combined. Whisk for a further 2 minutes or until the sugar dissolves and the mixture is thick and glossy. Sift cocoa and cinnamon over meringue and gently fold through.

4 Use a large metal spoon to fold the almond, pistachio mixture through the egg white mix. Pour the mixture into the prepared pan and bake for 45 minutes. Turn the oven off, leave the door slightly ajar and cool for 30 minutes.

5 Ganache – Heat cream in a small saucepan over a medium heat until bubbles appear around the edge of the saucepan. Remove from heat, add chocolate, and stir until smooth. Cool for 5 minutes then drizzle over top of torte. Garnish with pistachio and sliced almonds.

Find more delicious Christmas recipes at www.luckynuts.com.au

TIP

Lucky almonds are grown in our own orchards under the Australian sun.

Pauls Custard Trifle

PREP 1hr

At Pauls, we love dairy and put that passion into every Pauls milk, cream, custard and yoghurt we make. Pauls has been making delicious dairy products for almost 90 years. We’ve supported hundreds of Australian farming families throughout this time, and are proud to make our products with the goodness of wholesome Australian milk. Make this Festive season delicious with Pauls.

INGREDIENTS

– 400g fresh cherries, pitted plus extra to serve

– 1 tbsp caster sugar

– 1 tsp mixed spice

– 2 tbsp port

– 2 packets Aeroplane Jelly

Original Raspberry

– Water to make 700ml jelly

– 450g store bought madeira cake, darker edges removed, cut into cubes

– 900g Pauls Double Thick Vanilla Custard

– 200g ginger nut biscuits, turned into crumbs

– 300ml Pauls Thickened Cream, whipped

– Gingerbread men and stars, to serve

– CADBURY CARAMILK & Pistachio Bark, to serve

METHOD

1 Place pitted cherries, sugar, spice and port in a bowl, stir well and leave to macerate for 30 minutes.

2 Dissolve jelly crystals in 300mls boiling water and make up to 700mls with cold water and set aside.

3 Arrange cake and cherries in the bottom of a 20cm x 12 cm glass serving dish. Pour over any juice from the cherries.

4 Gently pour prepared jelly over the cake and cherries and refrigerate until jelly is set (approx. 2 hours).

5 Spoon 300g of Pauls Double Thick Vanilla Custard over the cake-jelly layer.

6 Spread 1/2 the biscuit crumbs over the custard and repeat with layers of custard, crumbs and finally custard.

7 When ready to serve, top trifle with whipped cream, gingerbread men and stars, chocolate bark and a few fresh cherries.

White Chocolate & Rice Bubbles ® Rocky Road

This recipe is the perfect combination between your all-time favourite sweet treat and breakfast cereal. This sweet snack is an easy Christmas treat or stocking filler.

INGREDIENTS

– 2 x 180g bar white eating chocolate, chopped coarsely – 125g pink and white marshmallows, chopped coarsely – 150g Turkish delight, chopped coarsely – 1/4 cup pistachios, chopped coarsely – 1/4 cup shredded coconut – 1 cup Kellogg’s® Rice Bubbles® – 2 tablespoons shredded coconut, extra

METHOD

1 Grease 19cm deep square cake pan; line base and sides with 2 strips of baking paper, extending paper 2cm above sides.

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

3 Combine remaining ingredients in a large bowl.

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

5 Sprinkle over extra coconut.

6 Refrigerate for 2 hours or until firm before cutting.

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

Every baker knows that Rice Bubbles are the best for cooking. There is no end to how you can incorporate Rice Bubbles into your baking. A simple and delicious choice. As well as being fun, Rice Bubbles are made from single grains of rice, are low in fat, are high in iron and have no artificial colours, preservatives or flavours.

INGREDIENTS

– 3kg Desiree or similar potatoes

– 1/4 cup dill, coarsely cut

– 1/4 cup continental parsley, coarsely cut

– 3 Tbsp mint, coarsely chopped

– 3 small French shallots, finely chopped

– 200mL Bulla Sour Cream

– 1 tsp Dijon mustard

– 2 Tbsp white wine vinegar

– 8 strips streaky bacon or prosciutto

– Salt & pepper to taste

METHOD

1 Chop the potatoes into quarters or halves (for smaller potatoes), place into a large pot of cold salted water, just covering the potatoes. Bring to the boil and cook for 10-15 minutes or until tender.

2 Drain and set aside to cool in a colander.

3 Meanwhile cook the bacon/prosciutto in a frying pan over a medium heat until crispy. Place on a paper towel to drain and cool.

4 In a bowl whisk together the Bulla Sour Cream, Dijon mustard and white wine vinegar.

5 Stir through the French shallots and herbs, being sure to reserve a handful of herbs for garnish.

6 Place the potatoes in a large serving bowl or platter and spoon over the dressing. Gently mix together until the potatoes are well covered.

7 Roughly chop the crispy bacon/prosciutto and sprinkle over the top of the potatoes, along with the reserved herbs.

8 Season to taste with salt and freshly ground black pepper.

9 Serve straight away or chill until ready to eat.

Founded in 1910, Bulla Dairy Foods is a dairy specialist, producing a wide range of high quality dairy products which have the delicious unmistakable taste and goodness of real dairy. Bulla has been owned by the same 3 families for 6 generations. A dairy specialist, manufacturing and marketing a wide range of quality dairy products, including fresh creams, ice creams, yogurts (fresh & frozen) and cottage cheeses. We use only the finest ingredients to deliver on taste and quality to satisfy our customers.

Vanilla Summer Berry Mixed Tart with Toasted Coconut Flakes

INGREDIENTS

– 1 pre-made sweet short-crust pastry tart case 20cm-22cm wide

– 200mL Bulla Crème Fraîche

– 300mL Bulla Thickened Cream

– 2 tsp vanilla bean paste

– 1 Tbsp sifted icing sugar, plus extra for dusting

– 1 orange, zested

– 300g mixed berries, raspberries, blueberries and strawberries (hulled and halved)

– 1 Tbsp coconut flakes, toasted

– 8-10 small mint leaves

MET H O D

1 To make the filling put the Bulla Crème Fraîche, Bulla Thickened Cream, vanilla bean paste and icing sugar in a large bowl and mix on a medium speed with electric beaters until the mixture just holds soft peaks. Fold through the orange zest.

2 Spread the cream mixture into the pastry case and level out.

3 Decorate with the fruit, in a crescent shape so you can see the cream filling.

4 Dust with icing sugar and sprinkle over the coconut flakes and mint leaves, adding a little more icing sugar if needed.

5 Serve immediately

To create this platter, you’ll need a large circular plate or board.

Begin by placing down your Chris’ Dips in the middle of the board. Add your wheel of brie cheese at this point too.

At the edge of the board, create a ring of baguette, as well as cranberry crackers which pair beautifully with the Heritage dip. Fill in any gaps on the board with cured meats, chopped figs and mixed nuts.

To finish it off as a centrepiece, create a leafy green ring of olive leaves around your beautiful platter.

Nearly 40 years ago, Chris’ Foods founder, Chris Tassios, started a family. A family that became his pride and joy, with names like Tzatziki, Taramosalata and Hommus. Not familiar names to Australian’s back then, but household names now. Chris’ family was adopted wholeheartedly by lovers of food thanks to a simple family recipe of quality, fresh ingredients.

Let this honey-glazed ham decorated with aromatic herbs double as your Christmas table centrepiece before carving thick slices.

San Marino Maple & Honey Mustard Glazed Xmas Ham

INGREDIENTS

– 100g (1/2 cup, firmly packed) brown sugar

– 80ml (1/3 cup) maple syrup

– 80ml (1/3 cup) honey

– 1 tablespoon Dijon mustard

– 1 half leg San Marino

Cooked on the Bone Leg Ham (approx weight 5kgs)

– Whole cloves, to stud

METHOD

1 Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.

2 Preheat oven to 170ºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves.

3 Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish.

4 Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.

The San Marino collection of gastronomic masterpieces is the result of the San Marino’s commitment to preserve one of Italian culinary traditions. Italy is a country steeped in history and tradition. One of these traditions was that the family would keep a pig. When it came time, this pig would be cured and every part of it would be used to provide the family with food throughout the year. In Italian kitchens or cantinas, a range of home-cured sausages, salami and prosciutto would be found hanging from the ceiling. These cured meats would be served either as an antipasto before a meal or used as an essential part of the primo or secondo piatto (entrée or main course).

Exotic Citrus Tart

PREP 45mins | COOK 30mins

Whether you’re cooking alone or for the entire family, G-Fresh herbs, spices and seasonings bring beautiful dishes to life. You can turn whatever is in your fridge or cupboard into something memorable. All it takes are basic cooking ingredients like beef, chicken, lamb, fish or veggies, and some Garden Fresh flavour. The next meal you make, make it Garden Fresh!

INGREDIENTS (BASE)

– 225g plain flour

– 125g chilled unsalted butter (chopped)

– 80g icing sugar

– 2 egg yolks

– 1 tbsp iced water

FILLING

– 3 eggs

– 2 egg yolks

– 100g caster sugar

– 20g G-Fresh Vanilla Sugar

– 15g G-Fresh Cardamom Pods (seeds removed and crushed)

– 600ml thickened cream

– 185ml milk

– Zest of one orange

METHOD (PASTRY)

1 Add flour, butter and icing sugar in a food processor and process until it resembles fine breadcrumbs. While processing, also add the egg yolks until combined.

2 Add iced water and process until dough just comes together.

3 On a lightly-floured surface, turn out mixture and gently bring together to form a ball. Flatten into a disc, wrap in plastic, and refrigerate for 30 minutes.

4 Roll pastry out between 2 sheets of non-stick baking paper, until 3mm thick.

5 Preheat oven to 160°C. Line a lightly-greased, loose-bottomed, fluted tart tin with the pastry. Trim edges and prick base with a fork. Refrigerate for 30 minutes.

6 Line pastry case with non-stick baking paper and fill with baking weights (or rice). Bake for 15 minutes, then remove paper and weights (or rice). Bake for a further 10 minutes, or until pastry is light golden. Remove from the oven and set aside.

7 Finely grate rind from the orange and set aside.

METHOD (FILLING)

1 Whisk together eggs, egg yolks, G-Fresh Vanilla Sugar, G-Fresh Cardamom, and grated orange rind (in a jug).

2 Add cream and milk, then continue whisking until well combined.

3 Pour into the pastry case.

4 Bake tart for a further 50 minutes, or until filling is just set.

5 Remove from oven and set aside for 20-25 minutes, or until cooled to room temperature.

OPTIONAL – decorate using candied citrus, meringue, or dust with icing sugar.

INGREDIENTS

– 1 whole KRC Ham

Off the Bone

– 2 cups orange juice

– 50g chipotle peppers in adobo sauce

– 1 bunch thyme, half leaves picked, half tied bunch

– 2/3 cup castor sugar

– Salt, to taste

– 1 orange, sliced

Baked Ham With Chipotle Orange Glaze

METHOD

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

2 Bring orange juice, chipotle, thyme, sugar and salt to boil. Simmer for 30 minutes.

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

4 On a separate tray, arrange orange slices and glaze with marinade. Bake for 10 minutes.

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

Christmas Tree Meat Platter

Connoisseur Gingerbread Men Ice Cream Sandwiches

MAKES 8

At Connoisseur, we believe that premium ice cream should be an immersive sensory experience. Inspired by the magic of Christmas, we have used our festive Butterscotch and Gingerbread Ice Cream to craft the ultimate Christmas Gingerbread Men Ice Cream Sandwiches. With notes of spiced ginger, chai, butterscotch, white chocolate and matcha, these will truly invigorate the senses this Christmas.

INGREDIENTS

– 1lt Connoisseur Butterscotch & Gingerbread Ice Cream, softened

– 3 cups all-purpose flour

– 1/2 tsp salt

– 1 1/2 tbs ground ginger

– 1 1/2 tbs ground cardamom

– 2 tsp ground cinnamon

– 1/4 tsp ground cloves

– 110g unsalted butter, room temperature

– 165g (3/4 cup) dark brown sugar

– 180g (1/2 cup) honey

– 1 egg

– 2 tsp vanilla bean paste

– 1tbs milk

– 300g (2 cups) white chocolate buttons, melted

– 3 tbs matcha powder

NOTE – Start this recipe two days in advance.

METHOD

1 Pre heat oven to 180°C and prepare four oven trays with baking paper. Set aside.

2 Place Connoisseur Gingerbread Ice Cream into the bowl of a stand mixer. Beat gently to soften. Turn out onto one baking tray and using a spatula smooth out to 1cm thick and place in freezer to set overnight.

3 Sift flour into a large bowl, add salt, ginger, cardamom, cinnamon and cloves. Set aside.

4 Place butter and dark brown sugar in the bowl of a stand mixer and beat for 30 seconds - 1 minute or until just combined. Add honey, egg, and vanilla bean paste and using a wooden spoon, mix to combine. Slowly add flour, mixing to combine into a rough dough. Turn out onto floured surface and gently knead to form dough. If mixture is a little dry, add a scant tablespoon of milk to bring together. Shape into a disk, cover in cling wrap and sit in fridge for one hour.

5 On a lightly floured surface roll dough out to .5cm thick. Using gingerbread man cookie cutter, cut dough and transfer shapes onto prepared trays. Repeat steps until all the dough is used. Working two trays at a time, bake in oven for 8 minutes. Allow to cool completely.

6 Remove ice cream from freezer and using the same gingerbread cookie cutter, cut ice cream into shapes. Place an ice cream gingerbread man onto a cookie. Top with another gingerbread cookie, gently press together and place on a tray in the freezer. Moving quickly, repeat steps with remaining gingerbread men biscuits and ice cream, allowing to set overnight in the freezer.

7 Remove gingerbread men from freezer and working one by one, dip into melted chocolate, place back on tray and using a small sieve, sprinkle white chocolate with matcha. Return to freezer and allow to sit overnight before serving.