60 PAGES OF RECIPES, TIPS & INSPIRATION
EXPERT TIPS FOR BEAUTIFULLY FINISHED CHRISTMAS HAM THE FRESHEST FINDS
Season’s Greetings from Salamanca Fresh: Celebrating Local Flavours and Community
"This festive season, we are grateful for the continued support of our wonderful community. It's a privilege to share the best of Tasmania with you and we hope our stores offer and bring joy to your celebrations.”Peter, Vicky, Dennis and Maria Behrakis
Our mission has always been simple - to deliver a delicious festive season to you and your loved ones. That’s why, at Salamanca Fresh, you’ll find only the finest Tasmanian produce, premium delicatessen choices, succulent fresh meat and seafood, and a thoughtfully curated range of grocery essentials to help you make this another special holiday period.
From beautiful fresh berries and summer fruits to award-winning hams and smallgoods crafted by our dedicated Ziggys’ team, you’ll find the choices that will bring the magic of Christmas to your table.
As another year draws to a close, we would like to extend our warmest thanks to our wonderful customers across all our Hobart stores. Your continued support means so much to us, and we are honoured to be part of your celebrations year after year.
When you choose Salamanca Fresh, you’re not just shopping locally - you’re supporting the incredible Tasmanian farmers, growers, and makers who are the heart of our island community.
From all of us at Salamanca Fresh, we wish you a safe and very Merry Christmas, and a New Year filled with good health, laughter, and the simple joys of sharing good food with great company.
From the Behrakis Family and Salamanca Fresh Team
HOW TO ORDER
In-Store
Collect an order form in-store or download a digital copy. Fill it out and return it to one of our friendly staff members Online Order online at shop.salamancafresh.com.au. Select Christmas Orders to place your order.
Salamanca Fresh makes holiday shopping simple and convenient! 2 1 Place your order by Saturday 20th December
Please check our website for our Christmas opening hours.
Our Salamanca Fresh stores can be found in six locations across greater Hobart.
Salamanca Store 41 Salamanca Place
Battery Point 03 6223 2700 Kingston Store Shop 101 Channel Court 29 Channel Highway Kingston 03 6229 2257
Lenah Valley Store 116 Augusta Rd Lenah Valley 03 6228 1579 Bellerive Store 19 Clarence St Bellerive 03 6244 2927
Davey St Store 190 Davey St South Hobart 03 6223 1090
Huonville Store 19 Main Rd
Huonville 03 62641466
1. Ziggys Supreme Ham
2. Ziggys Peppercorn Mortadella
3. Ziggys Country-style Terrine
4. Hungarian Salami 5. Fig and Walnut Rolada 6. Grissini Ciaoitalia Bread Sticks
The Art of Grazing
Gather family and friends around a Christmas charcuterie board that’s both generous and festive. Style an epic grazing board with this selection of artisanal local cheeses, seasonal fruit, and Tasmanian-made smallgoods, featuring a balance of savoury, sweet, and creamy elements.
7. Westhaven Tasmanian
Cheese Log
Crémeux Triple Cream Brie
Ashgrove Vintage Cheddar
10. Ashgrove Signature
Mr Bennett’s Blue Vein
11. Island Harvest Quince Paste
12. Salamanca Fresh Marinated Olives
13. Salamanca Fresh Hummus
Build Your Christmas Charcuterie Board
THE CHARCUTERIE – CRAFTED TO IMPRESS
Begin with a spread of Tasmania’s finest smallgoods.
• Ziggys Supreme Ham: A festive classic, sliced thin for layering or carved thick for hearty plates
• Ziggys Peppercorn Mortadella: Delicately spiced with a gentle peppery lift that adds depth to every bite.
• Ziggys Country-Style Terrine: Rustic and flavourful,
• a nod to traditional European charcuterie.
• Hungarian Salami: Bold and savoury, with just the right balance of spice.
• Fig and Walnut Rolada: A sweet, chewy counterpoint that pairs beautifully with creamy cheeses.
THE CHEESES – PERFECT COMPLEMENTS
Cheese adds richness and contrast to the board:
• Westhaven Tasmanian Goats Cheese Log with Honey: Creamy and tangy, finished with a drizzle of local honey.
• Crémeux Triple Cream Brie: Lush and buttery, ideal with crackers or fruit.
• Ashgrove Vintage Cheddar: Sharp and full-flavoured, bringing balance to cured meats.
• Ashgrove Signature Mr Bennett’s Blue Vein: Creamy and smooth, softened by ripe fruit and quince paste.
FINAL TOUCHES
Layer your board with texture and colour, the details that make it truly festive:
• Island Harvest Quince Paste: Sweet and fragrant, a timeless pairing with cheese.
• Grissini Sticks & Crackers: Crisp and golden, perfect for dipping or layering.
• Salamanca Fresh Hummus: Smooth and savoury, adding variety beyond cheese.
• Salamanca Fresh Marinated Olives: Briny and bright, to cut through richness.
• Seasonal Fruit: Grapes, strawberries, and slices of pear for colour and freshness.
Bring the season to life with a festive charcuterie board layered with Tasmanian favourites from Salamanca Fresh. Designed for sharing, it’s a celebration of local smallgoods, cheeses, and accompaniments that turn any gathering into something truly special. Share your creations with us on Instagram - tag @salamanca_fresh and use #TasCharcuterieBoard to show off your perfect platter.
“A board built for laughter, grazing and good company.”
Tasmanian Christmas Seafood Platter: A Celebration of the Sea
Celebrate the pristine waters of Tasmania with this show-stopping seafood platter, featuring the very best from our local and Australian producers. Sweet rock lobster, briny Pacific oysters, smoked mussels, and delicate scallops with miso-lime butter come together in a feast that’s both refined and irresistibly fresh. Designed for sharing, this platter is the perfect centrepiece for summer gatherings, highlighting the freshness and quality Salamanca Fresh customers love.
“Pair with a chilled Tasmanian sparkling or crisp riesling. Add a handful of fresh herbs and a few slices of grilled sourdough to soak up every last drop of flavour. Best enjoyed outdoors with family and sea breeze nearby.”
Ingredients
24 fresh Tasmanian Pacific oysters, shucked
2 Tasmanian rock lobsters, cooked, halved lengthways
24 large prawns, cooked and peeled (tails on)
500 g marinated octopus (garlic, olive oil, lemon)
16 scallops, roe on
50 g unsalted butter
30 g white miso paste
2 limes, zest and juice separated
1 small bunch fresh coriander, leaves picked
200 g smoked mussels
200 g cold-smoked salmon, thinly sliced
1 small handful fresh seaweed, blanched and chilled
1 lemon, cut into wedges
1 lime, cut into wedges
200 ml seafood sauce (made with local cream and tomato relish)
sea salt flakes, to taste
Method
1. Place oysters on a bed of crushed ice and keep chilled until ready to serve. Arrange lemon and lime wedges alongside.
2. In a small saucepan over low heat, melt the butter with miso paste and lime zest. Stir until smooth, then set aside.
3. Heat a grill plate or barbecue to high. Lightly season scallops with sea salt and grill for 1–2 minutes each side until just opaque. Spoon over miso–lime butter and scatter with coriander leaves.
4. Arrange the lobster halves on the platter, meat side up.
5. Neatly pile the prawns beside the lobster.
6. Add the marinated octopus, letting the oil and herbs glisten.
7. Place the grilled scallops in a cluster for visual appeal.
8. Add smoked mussels and smoked salmon in separate sections for contrast.
9. Tuck the seaweed garnish between seafood elements for colour and freshness.
10. Serve the seafood sauce in a small bowl on the platter, with extra lemon and lime wedges. Keep chilled until serving, and present immediately.
CELEBRATE WITH THE VERY BEST
Handmade the traditional way and entirely from 100% Australian grown pork, Ziggys’ premium hams are carefully prepared in Moonah, Tasmania. Ziggys offers extensive choice including full and half hams on the bone, easy carve, boneless and mini hams, as well as Free Range options.
Serving Ziggys’ Award-Winning Hams This Christmas
Celebrate Christmas with the finest Tasmanian and Valenca Free Range Hams from Ziggy’s Supreme Smallgoods, available exclusively at Salamanca Fresh stores. Recognised at the 2024 Royal Tasmanian Fine Food Awards, the 2025 Australian Meat Industry Council Awards, and the prestigious International Quality Competition of the German Butchers’ Association in Frankfurt, Ziggy’s hams are renowned for their exceptional craftsmanship and flavour. Here’s a look at the types of hams on offer this season and how to serve them to make your holiday meal truly memorable.
FULL LEG BONE IN
Ziggys’ classic Ham on the Bone, made with 100% Tasmanian pork, received a gold medal at the Tasmanian Fine Food Awards and a silver medal at the Australian Meat Industry Council Awards. With its rich, smoky flavour, it’s the perfect centrepiece for larger gatherings.
Also available in Valenca Free Range Pork
How to Serve:
•Glaze with honey, Dijon mustard, and cloves for a caramelised finish.
•Serve thick slices with roasted vegetables and mashed potatoes.
•Pair with local chutneys to complement the ham’s flavours.
HALF LEG BONE IN
This half-sized ham offers the same award-winning quality in a portion ideal for smaller gatherings. It has the signature taste of Ziggys’ Ham on the Bone and is a versatile option for Christmas. Also available in Valenca Free Range Pork
How to Serve:
•Glaze with brown sugar and orange juice for a festive twist.
•Serve with a fresh garden salad and roasted sweet potatoes.
•Leftovers make great sandwiches or additions to breakfast dishes.
EASY CARVE LEG
For convenience and quality, Ziggys’ Easy Carve Ham is an excellent choice. With the leg bone removed and only the shank bone still in place, it’s easy to slice without sacrificing the flavour. Also available in Valenca Free Range Pork
How to Serve:
•Glaze with maple syrup and mustard to enhance sweetness.
•Pair with scalloped potatoes for a hearty meal.
•Perfect for buffets, allowing guests to serve themselves with ease.
BONELESS MINI DELUXE HAM
Ideal for intimate meals, this smaller ham is great for glazing and perfect for picnics or beach outings.
How to Serve:
•Glaze with honey and roast until crispy.
•Serve with roasted carrots or cold in sandwiches.
Make Ziggys’ award-winning hams from your local Salamanca Fresh store the star of your table this Christmas!
PREPARING A HAM
Great Glazes
Beautiful glazes to make Ziggys’ ham shine this Christmas
Start with quality. Ziggys hams are crafted the traditional way in Moonah using 100% Australian pork. Naturally smoked and cured to perfection, each ham is ready to be finished with a glaze worthy of the season. To prepare, score the surface in a neat diamond pattern, about one centimetre deep, to help the glaze coat every edge and caramelise evenly. Carefully remove the rind, leaving a smooth layer of fat. You can do this a day ahead, simply cover and refrigerate until ready to cook.
CREATING THE PERFECT GLAZE
A good glaze is about harmony - sweetness, spice, and acidity working together. Start with a base of honey, brown sugar, or maple syrup, then build flavour with citrus, mustard, or Tasmanian whisky. Apply in thin, even layers, basting often to create that deep, glossy finish.
“A beautiful glaze turns a good ham into the star of the table.”
— Ziggys Supreme Smallgoods
Ham Bags are available to purchase in-store
Two Ways to Make Ziggys’ Ham Shine Sriracha Honey Glaze
The perfect mix of sweet heat and festive flair.
Makes enough for a 10 kg ham · Prep time: 5 mins
½ cup honey
2 tbsp brown sugar
2 tbsp sriracha
1 garlic clove, minced
Combine all ingredients in a bowl and whisk until smooth. Brush over the ham during the final 45 minutes of baking for a glossy, mildly spicy finish.
Apple Cider & Maple Glaze
A fragrant twist using Tasmanian cider for depth and brightness.
Makes enough for a 10 kg ham · Prep time: 5 mins
¾ cup Tassie apple cider
¼ cup maple syrup
2 tbsp Dijon mustard
1 tbsp brown sugar
Simmer gently for 5 minutes until thickened, then brush over the ham throughout baking. The cider creates a light tang, perfectly balanced by the maple sweetness.
The perfect festive finish for your Christmas ham
The Main Event
Standing Rib Roast with Miso Butter, Chives and Grilled Lemon
A showstopping centrepiece with miso butter, chives and grilled lemon. Festive dining at its finest.
Rolled Tasmanian Pork Loin with Crunchy Crackling and Roasted Pink Lady Apples
This classic roast brings together the rich flavour of Tasmanian pork with the irresistible crunch of golden crackling. Paired with caramelised Pink Lady apples and a silky gravy, it’s a comforting yet elegant centrepiece for any gathering.
Standing Rib Roast Beef with Miso Butter, Chives and Grilled Lemon
Ingredients
3.5–4 kg standing rib roast beef (3–4 ribs)
2 tbsp olive oil
sea salt flakes, to taste freshly ground black pepper, to taste miso butter
100 g unsalted butter, softened
40 g white miso paste
1 tbsp fresh chives, finely chopped, plus extra to garnish grilled Lemon
2 lemons, halved olive oil, for brushing
Method
1. Remove beef from the fridge 1 hour before cooking. Preheat oven to 220 °C (fan-forced).
2. Pat beef dry with paper towel. Rub all over with olive oil, then season generously with sea salt and black pepper.
3. Place beef in a roasting pan, rib side down. Roast for 20 minutes to develop a crust.
4. Reduce oven to 180 °C and continue roasting until the internal temperature reaches your remove from heat target (see guide below). Use a probe thermometer in the thickest part of the meat, away from bone.
Rare: target 38 °C, remove at 32 °C
Medium-rare: target 49 °C, remove at 38–40 °C
Medium: target 60 °C, remove at 49–52 °C
Medium-well: target 70 °C, remove at 60–63 °C
5. Transfer beef to a board, cover loosely with foil, and rest for 25–30 minutes for large roasts. During this time, the temperature will rise by 5–10 °C, bringing the meat to its final doneness. Resting also allows juices to redistribute, keeping slices moist.
6. While beef rests, combine softened butter, miso paste, and chopped chives in a small bowl. Mix until smooth, then refrigerate until needed.
7. Heat a grill pan or barbecue to high. Brush lemon halves with olive oil and grill cut-side down for 2–3 minutes until caramelised.
8. Slice beef into thick portions, top each with a spoonful of miso butter so it melts over the meat. Scatter with extra chives and serve with grilled lemon halves for squeezing.
Rolled Tasmanian Pork Loin with Crunchy Crackling and Roasted Pink Lady Apples
Ingredients
2.5 kg rolled boned and rolled pork loin
2 tbsp sea salt flakes
1 tbsp olive oil
4 Pink Lady apples, halved and cored
2 tbsp honey
200 ml store-bought gravy
freshly ground black pepper, to taste
Method
1. Preheat oven to 220°C (fan-forced).
Pat the pork skin dry with paper towel. Rub olive oil into the skin, then massage in the sea salt, ensuring it gets into the scored cuts.
2. Place the pork on a rack in a roasting tray. Roast for 30 minutes to start the crackling.
3. Reduce oven temperature to 180°C and continue roasting for 1 hour 15 minutes, or until the internal temperature reaches 70°C.
4. Meanwhile, place the Pink Lady apple halves in a separate baking dish, cut side up. Drizzle with honey and season lightly with pepper.
5. Roast for 25–30 minutes, or until tender and caramelised.
6. Remove pork from the oven and rest for 15 minutes before carving, allowing the juices to settle and the crackling to stay crisp.
7. Heat the store-bought gravy according to packet instructions.
8. Slice the pork into thick rounds, ensuring each portion has a piece of crackling. Serve with roasted apples and hot gravy.
STAR OF THE SHOW
This buffet-style roast turkey is brined with paprika, garlic, and herbs for succulent, flavour-packed meat with a rich golden finish. Served with sweet potatoes, carrots, and olives, it’s a timeless classic made for festive gatherings.
Red-Roasted Turkey Buffet with Paprika Brine and Roast Vegetables
Ingredients
Paprika brine
3 litres water
100 g sea salt flakes
50 g brown sugar
2 tbsp sweet paprika
4 garlic cloves, crushed
2 bay leaves
1 tsp black peppercorns
1 small bunch fresh parsley stalks
Turkey & vegetables
1 whole turkey buffet (approx. 3.5–4 kg)
2 tbsp olive oil
2 tsp sweet paprika
sea salt flakes, to taste
freshly ground black pepper, to taste
3 large sweet potatoes, peeled and cut into squares
4 large carrots, peeled and cut into chunks
2 red onions, cut into wedges
3 large red capsicums, roasted, peeled, deseeded, and cut into squares
150 g mixed olives
1 small bunch fresh parsley, leaves picked
Method
1. In a large pot, combine water, salt, sugar, sweet paprika, smoked paprika, garlic, bay leaves, peppercorns, and parsley stalks. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and cool completely.
2. Submerge the turkey buffet in the cooled brine (use a large non-reactive container or brining bag). Refrigerate for 12–18 hours. 3. Remove turkey from brine, rinse under cold water, and pat dry thoroughly with paper towel. Discard brine.
4. Preheat oven to 200°C (fan-forced). Rub turkey skin with olive oil, sweet paprika, smoked paprika, salt, and pepper.
5. Place turkey in a large roasting pan. Roast for 30 minutes, then reduce oven temperature to 180°C and continue cooking for 1 hour 45 minutes, or until juices run clear and internal temperature reaches 75°C. Rest for 20 minutes before carving.
6. While turkey cooks, toss sweet potato, carrot, and red onion with olive oil, salt, and pepper. Spread on a baking tray and roast for 25 minutes. Add the roasted red capsicum strips to the tray and continue roasting for a further 15–20 minutes, until all vegetables are tender and slightly caramelised.
7. Arrange carved turkey on a large platter. Surround with the roasted vegetable and capsicum mix, and scatter with mixed olives.
8. Garnish with fresh parsley leaves and serve immediately.
“Pair with a Tasmanian pinot noir or sparkling rosé. The paprika brine can be prepared a day ahead, making this an easy yet impressive centrepiece for entertaining.”
Let’s Talk Turkey
The star of the Christmas table deserves special attention. Whether it’s your first roast or a long-standing family tradition, a few simple tips will help you serve up a show-stopping turkey.
1. Choosing your turkey
At Salamanca Fresh, you’ll find a range of premium-quality turkeys to suit any table. Prefer white meat? Try a turkey buffet. Love the classic look and flavour of both breast and leg? Go for a whole bird. If you’re unsure which size to choose, our team can help you pick the perfect fit.
2. Picking the right size
As a guide, allow 450g of raw turkey per person, or 600g if you’d like leftovers (and who doesn’t?). Use this quick reference to plan your feast:
SIZE COOKING
3. Stuffing and flavour
For even roasting, cook stuffing separately in a tray. For classic aroma, fill the cavity loosely with citrus, herbs, and onion, it gently perfumes the meat without affecting cooking time. Try sage, thyme, and lemon zest for a fragrant finish.
4. Roasting tips
Roast your turkey on a rack or over chopped carrots, onions, and celery to lift it off the base and help air circulate. Brush with oil or butter and season generously with sea salt and herbs. If it starts to brown too quickly, cover the breast with foil for the final part of cooking.
6. Rest and serve
Once cooked, let the turkey rest for 20–30 minutes, loosely covered with foil. This allows the juices to settle back into the meat, ensuring every slice is tender and moist.
Cumin & Lemon Roasted Celeriac with Pumpkin, Dutch Carrots & Beetroot Hummus
“A vibrant, plant-based dish that brings together the earthy sweetness of Tasmanian celeriac, pumpkin and Dutch carrots. Roasted with cumin and lemon, then finished with beetroot hummus, soy-roasted seeds and fresh herbs for depth and brightness.”
Ingredients
Roasted vegetables
1 large celeriac, peeled and cut into wedges
1 kg pumpkin, peeled, deseeded, and cut into wedges
500 g Dutch carrots, trimmed and scrubbed
3 tbsp olive oil
2 tsp ground cumin
zest and juice of 1 lemon sea salt flakes, to taste
freshly ground black pepper, to taste
Beetroot hummus
400 g cooked beetroot, peeled and roughly chopped
400 g canned chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed sea salt flakes, to taste
Soy-roasted seeds
100 g mixed seeds (pumpkin, sunflower, sesame)
1 tbsp soy sauce
Herb garnish
1 small bunch fresh dill, fronds picked
1 small bunch fresh mint, leaves picked
1 small bunch fresh parsley, leaves picked
Method
1. Preheat oven to 200 °C (fan-forced).
Line two large baking trays with baking paper.
2. In a large bowl, toss celeriac, pumpkin, and Dutch carrots with olive oil, cumin, lemon zest, lemon juice, salt, and pepper. Spread evenly on trays.
Roast vegetables for 35–40 minutes, turning once, until golden and tender.
3. In a food processor, blend beetroot, chickpeas, tahini, olive oil, lemon juice, garlic, and salt until smooth. Adjust seasoning to taste.
4. Reduce oven to 180 °C. Toss seeds with soy sauce until coated, spread on a lined baking tray, and roast for 10 minutes, stirring once halfway, until golden and fragrant. Cool slightly.
5. Spread the beetroot hummus in a generous layer over the base of a large serving platter.
Arrange the roasted vegetables on top so the hummus shows around the edges. Scatter with soy-roasted seeds.
6. Garnish with dill, mint, and parsley just before serving.
Pan-Fried Tasmanian Blue Eye with Romesco, Zucchini Ribbons, Almonds and Grilled Artichokes
“Fresh zucchini ribbons, toasted almonds, and charred artichokes bring texture and depth, while saltbush and lime add a bright coastal lift. An elegant dish that captures the flavour of Tasmania’s land and sea.”
Ingredients
8 x 90 g portions of fresh Tasmanian blue eye trevalla, skin on a 1 kg side, will be about right once trimmed
2 tbsp olive oil, plus extra for drizzling sea salt flakes, to taste freshly ground black pepper, to taste
200 g Ajvar
4 medium zucchini, shaved into ribbons with a vegetable peeler or mandolin
200 g jarred artichoke hearts, dried and grilled till golden
80 g whole almonds soaked overnight and sliced
1 small handful fresh saltbush leaves
2 limes, cut into wedges
Method
1. Pat the blue eye portions dry with paper towel. Season both sides with sea salt and pepper.
2. Heat 2 tbsp olive oil in a large non-stick frying pan over medium-high heat. Place fish skin-side down and cook for 3–4 minutes until the skin is crisp. Turn and cook for a further 2–3 minutes, or until just cooked through. Remove from the pan and rest briefly.
3. While the fish is cooking, slice zucchini ribbons
4. Warm the romesco or ajvar in a small saucepan over low heat.
5. Arrange a generous spoonful of sauce on each plate. Top with a portion of blue eye.
6. Nestle zucchini ribbons and grilled artichokes around the fish.
7. Scatter with toasted almonds and fresh saltbush leaves.
8. Finish with a drizzle of olive oil and a wedge of lime on the side. Serve immediately.
Beetroot Hummus with Crumbled Feta, Crackers and Cos Hearts
Ingredients
400 g cooked beetroot, peeled and roughly chopped
400 g canned chickpeas, drained and rinsed
2 cloves garlic, peeled
3 tbsp tahini
2 tbsp freshly squeezed lemon juice
1 tsp ground cumin
80 ml extra virgin olive oil
sea salt and freshly cracked black pepper, to taste
150 g feta, crumbled
2 heads baby cos lettuce, leaves separated and trimmed
200 g crackers
micro herbs or edible flowers, to garnish (optional) “Chef’s Tip: Refrigerate the hummus for up to 2 days. Bring to room temperature before serving for the best flavour and vibrant colour.”
Method
1. In a food processor, combine the beetroot, chickpeas, garlic, tahini, lemon juice, and cumin. Blitz until smooth, scraping down the sides as needed.
2. With the motor running, slowly drizzle in the olive oil until creamy and well combined.
Season generously with sea salt and black pepper. Taste and adjust lemon juice or seasoning to your liking.
3. Spoon the beetroot hummus onto a large platter and spread with the back of a spoon to create swirls and texture.
Scatter the crumbled feta over the top, allowing some to sink gently into the hummus.
4. Arrange the cos leaves and crackers around the platter for dipping.
Finish with a sprinkle of micro herbs or edible flowers for colour and contrast, if using.
NEW LOOK, SAME GREAT ISLAND BERRIES QUALITY
Your Island Berries Christmas favourites have a new look!
From Tasmanian sauces and coulis, fruit pastes and jams, to our new exciting new entertaining collection, available now at Salamanca Fresh!
Shaved Cabbage and Root Salad with Orange Mayo
“A crisp, colourful salad of shaved vegetables and sweet citrus, finished with a creamy orange mayo. The perfect fresh balance to a festive feast”
Ingredients
Salad
200 g red cabbage, thinly shaved
200 g white cabbage, thinly shaved
150 g carrots, peeled and shaved into ribbons
100 g radishes, thinly sliced
150 g fennel bulb, thinly shaved
200 g cucumber, thinly sliced or shaved
100 g cooked beetroot, peeled and thinly shaved
30 g fresh parsley leaves, roughly chopped
2 oranges (about 300 g), segmented, juice reserved
20 g toasted sesame seeds
Orange mayo
200 g mayonnaise
30 ml fresh orange juice
zest of 1 orange
pinch of fine sea salt
freshly ground black pepper
Method
1. In a large mixing bowl combine all shaved cabbage, carrots, fennel, cucumber, beetroot, radishes and parsley. Add the toasted sesame seeds and gently toss to distribute.
2. In a small bowl whisk mayonnaise with orange juice, orange zest, salt and pepper until smooth and creamy.
3. Reserve a thin ribbon of orange zest and a few sesame seeds for garnish. Add half of the orange mayo to the salad and toss lightly, adding more mayo until every strand is just coated.
4. Choose a wide, shallow platter. Using your hands or two large spoons, mound the dressed salad in the centre, creating height. Scatter the sesame seeds over the salad
Tips:
• Use a mandolin or very sharp knife for uniform, paper-thin ribbons.
• Soak shaved veg in iced water for 5–10 minutes, then drain to intensify crunch.
• Toast sesame seeds in a dry skillet over medium heat until just golden - watch closely to avoid burning.
BAKED FILLET OF SALMON WITH A MAPLE GLAZE AND CRISPY LEEK
PREP 20 MIN | COOK 35 MIN | SERVES 4
INGREDIENTS
1 whole fillet of Huon Salmon
1 large leek
3 tbsp olive oil
3 tbsp canola oil
GLAZE 1/4 cup pure maple syrup
1 1/2 tbsp soy sauce
1 tbsp dijon mustard
1 tbsp brown sugar
1 tbsp olive oil
salt and pepper
METHOD
1 Preheat oven to 180 degrees celsius.
2 In a bowl, combine all the Glaze ingredients and mix well.
3 Line a baking tray with baking paper. Place the salmon fillet skin side down.
4 Brush over half the marinade onto the fillet.
5 Bake in the oven for 15 minutes then brush over the remaining marinade.
6 Bake for a further 10 minutes, then turn oven onto grill function and cook for a further 5 minutes so that the fillet becomes golden.
7 Remove from the oven, let rest for 5 minutes.
8 Whilst the salmon is cooking, remove the top half of the leek, leaving the white and small part of the green of the leek, cut the leek down through the middle lengthways to open. Wash any dirt from the leek. Slice the leek in half and then slice each half into thin strips lengthways.
9 Heat the oils in a nonstick pan to just above medium heat.
10 Fry off the leek in batches, do not overcook as it will continue to cook a little once removed. Place the leek onto absorbent paper towel drain excess oil.
11 To serve, Place the cooked salmon carefully onto a serving platter, top with the crispy leek.
Call your local store to pre-order a whole salmon side.
Bring a bottle?
Not sure what to pour or bring along this festive season? Let our wine expert, Joe Lench, guide you through a hand-picked selection of Tasmanian favourites, from crisp sparkling to elegant reds, perfect for celebrations, summer gatherings, and every table in between.
The showstopper
Arras Grand Vintage is a refined sparkling that balances citrus, brioche, and delicate minerality. Elegant and complex, it’s the bottle to impress this festive season.
Best Food Pairing: Freshly shucked oysters. Arras Grand Vintage
Smooth, approachable, and simply divine
Milton Pinot Gris is lively and expressive, with ripe pear, citrus, and a touch of floral spice. Bright and easy to love, it shines on the holiday table.
Best Food Pairing: Oven-baked salmon steaks with capers and lemon. Milton Pinot Gris
The Christmas classic Bream Creek Pinot
Noir is brimming with bright cherry and spice, silky tannins, and an elegant finish.
A timeless red that belongs on the holiday table.
Best Food Pairing: Roast turkey and cranberry sauce. Bream Creek Pinot Noir
The classic red Stoney Vineyard Cabernet Sauvignon is structured and expressive, layered with blackcurrant, cedar, and savoury spice. A wine with presence and depth.
Best Food Pairing: Roast beef and Yorkshire pudding Stoney Vineyard Cabernet Sauvngnon
The rich match Frogmore Creek Chardonnay is generous yet balanced, with stone fruit, citrus, and creamy oak. A classic white that feels luxurious without being heavy.
Best Food Pairing: Fresh Tasmanian crayfish and garlic butter. Frogmore Creek Chardonnay
The party favourite
Milton Laura Sparkling Rosé is vibrant and fresh, with notes of strawberry, redcurrant, and a fine creamy mousse. Lively, festive, and made for celebrating.
Best Food Pairing: Fresh oysters, smoked salmon, or your favourite holiday canapés.
Milton Laura Sparkling Rose
The summer refresher
Lost Farm Sauvignon Blanc bursts with passionfruit, lime, and herbal lift. Zesty and refreshing, it’s a crowd-pleaser for warm-weather gatherings.
Best Food Pairing: Grilled Blue Eye with asparagus. Lost Farm Sauvingnon Blanc
The refined choice Pooley Estate Pinot Noir delivers layers of red cherry, plum, and subtle oak spice. Complex yet graceful, it’s a wine that elevates any celebration.
Best Food Pairing: Roast pork with apple sauce.
Pooley Pinot Noir
for summer feasts
Hughes & Hughes Pinot Gris is fresh and textural, showing pear, apple, and a gentle spice note. Crisp and versatile, it’s made for the festive seafood spread.
Best Food Pairing: Christmas platters or prawns with lemon.
Hughes & Hughes Pinot Gris
Waterton Hall Shiraz is bold and elegant, with dark berry fruits, pepper, and fine tannins. Rich and satisfying, it’s perfect for long festive feasts.
Best Food Pairing: Roast lamb with rosemary.
Waterton Hall Shiraz
Anvers’ Chocolate Moments are crafted using the best ingredients, including the highest quality cacao carefully blended by head-chocolatier Igor Van Gerwen. “It’s the Season for Sweet Little Moments!” Perfectly portioned. Perfectly Anvers.
Christmas is the perfect time for creating special memories, cherishing loved ones, and celebrating tradition (all while accompanied by delicious food!) and this year is no different.
Embedded in family tradition, JC’s started from humble beginnings in 1994 by Managing Director and Founder, Joseph Cannatelli. With more than two decades of history and several generations of Australian fruit merchants — the company was built on a passion for delivering unrivalled quality product to create simple, honest and wholesome foods.
Still 100% family owned and operated, JC’s employs over 100 Australians nationwide, and continues to work closely with growers to supply the best quality nuts, dried fruit, seeds and legumes all year round.
This year, JC’s and Salamanca Fresh are proudly celebrating a fruitful partnership, ensuring Australians have access to the best quality food that’s fresh, fun and good to go. And with our wide range of nuts and dried fruit, JC’s has your festive entertaining and baking all wrapped up!
From our family to yours, we wish you a jolly Christmas and a safe, happy new year!
The sweetest taste of Tasmanian summer. Tasmanian Cherries & Summer Berries
We may be biased, but we believe Tasmania’s fresh seasonal produce is the best in the world, especially our top-quality, export-grade cherries!
It brings us great joy to offer our local customers the juiciest, freshest, and most delicious cherries around. These cherries are a true symbol of summer and Christmas, and we simply can’t get enough of them.
Our premium cherries are grown by Reid Fruits in the pristine Derwent Valley in southern Tasmania. Thanks to the island’s perfect maritime climate, their cherries are celebrated for their flavor, size, and firmness. Reid Fruits exports their exquisite produce to over 20 countries worldwide and stands as one of Australia’s largest cherry producers.
When it comes to enjoying cherries, the answer is always the same - fresh is best! Whether chomping straight off the stem or halved, pitted, and served alongside your favorite dessert, these cherries add a sweet touch of Tasmania’s finest to your holiday celebrations.
Available by the kilo, or in 2kg and 5kg boxes and we think they make the perfect Christmas gift.
Celebrate the holiday season with our delightful selection of Tasmanian-grown treats!
Sweet, juicy strawberries from D.M. Jennings & Sons in the Huon Valley bring a touch of summer’s sunshine to your festive table. Their beautiful pink-red hue makes them perfect for decorating desserts, garnishing cheese platters, or soaking in a seasonal liqueur for a special twist.
Our locally harvested blueberries, carefully picked from nearby farms, are bursting with flavour - tender, crunchy, and packed with juice. Whether enjoyed on their own, layered into holiday desserts, or sprinkled over a winter salad, they add a fresh, vibrant taste of Tasmania to your festive celebrations.
And no Christmas is complete without the beloved raspberries from Lucaston Park Orchards - a proud fourth-generation fruit farm nestled in the heart of the Huon Valley. Their raspberries are renowned for their exceptional sweetness and freshness, delivered straight from the farm to your table to ensure the perfect holiday treat.
Wishing you a season filled with the flavours of Tasmania’s finest harvests!
IT ALL BEGINS WITH BREAKFAST
Start as you mean to go on with a full-on feast of quality Tasmanian food that’ll set everyone up for the day ahead.
“Best enjoyed fresh, with every element served at room temperature to highlight the quality of Tasmanian ingredients. Pair with locally roasted coffee or chilled orange juice for a perfect start to Christmas morning.”
Ziggys Smallgoods
Salamanca Fresh Kitchen
Island Harvest
A Tasmanian Christmas Breakfast Board
There’s no better way to start Christmas morning than with a breakfast board filled with local goodness. This generous spread brings together Tasmanian pastries, seasonal fruit, creamy yoghurt, farmhouse cheeses, and Ziggys’ smoked ham, styled beautifully on one platter for a relaxed, help-yourself feast.
Ingredients
Bakery & Pastries
8 assorted pastries (croissants, danishes, pain au chocolat, almond croissant)
artisan baguette and sourdough, sliced pastry topped with poached apricots
pastry topped with berry compote
Dairy & Spreads
500 g Tasmanian natural yoghurt
200 ml whipped cream, softly whipped
200 g Island Harvest berry jam
Fruit
300 g red and green grapes, left on the vine
300 g fresh berries (blueberries, raspberries, strawberries) – optional addition
Savoury
200 g Ziggys smoked ham, thinly sliced
1 large Salamanca Fresh kitchen frittata (sweet potato & feta), cut into wedges
Drinks & Garnishes
1 bottle (750 ml) freshly squeezed orange juice, served in glasses or carafe optional: honey, roasted nuts, edible flowers for garnish
Assembly
1. Arrange the frittata wedges evenly across a large board or platter. Their structure will form the base and guide where other elements sit, creating balance and visual appeal.
2. Cluster pastries together in loose stacks for height and texture. Mixing shapes and sizes adds a sense of abundance and makes the board feel generous and festive.
3. Nestle small bowls of berry jam, natural yoghurt, and softly whipped cream around the edges of the board. Vary their placement so each guest can reach something different from where they’re seated.
4. Fill the gaps with bunches of grapes and scatter fresh berries, letting them spill naturally for a relaxed, effortless look. The mix of colours adds vibrancy and freshness to the board.
5. Fan out Ziggys smoked ham in loose folds for texture and movement. Drizzle a little local honey, sprinkle roasted nuts if you like, and finish with a scattering of edible flowers for a beautiful final flourish.
Christmas 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. This Christmas try our crispy and delicious Hedgehog Slice using our Gluten Free Macadamia Cranberry Muesli.
Hedgehog Slice
Makes 16 pieces Time 15 mins
Ingredients
¼ cup organic coconut cream
200g dark chocolate, chopped roughly 2 cups Gluten Free Muesli Macadamia Cranberry
½ cup desiccated coconut, plus 2 tbsp extra
¼ cup shelled salted pistachios
Extra pistachios, cranberries and macadamias to top
1 Line a square 20 cm slice tin with baking paper.
2 Place coconut cream in a small saucepan and heat over low heat until it comes to a simmer. Remove from heat and add chopped chocolate. Stir, until chocolate is glossy and melted.
3 Place muesli, ½ cup desiccated coconut and pistachios in a large bowl and mix well. Add half of the melted chocolate and stir to combine. Spoon mixture over base of tin, pressing gently into corners.
4 Add the extra 2 tablespoons desiccated coconut to the remaining melted chocolate and mix. Pour over the slice and spread evenly.
5 Top with extra pistachios, cranberries and macadamias.
6 Refrigerate overnight or until firm then turn on to a board and cut into squares.
Learn more about our new recyclable packaging.
The Best Part of Christmas? The Leftovers.
These incredible Boxing Day dishes will make sure the good times keep on rolling.
INGREDIENTS
Crepes (makes 4 large)
1 cup plain flour
¼ tsp salt
2 large eggs
1¼ cups milk
2 tbsp butter, melted, plus extra for cooking
2 tbsp water (if needed, to thin batter)
Filling
2 large crepes (from above)
120 g leftover Christmas turkey
80 g brie cheese, sliced
1 medium tomato, thinly sliced
2 tbsp mayonnaise
1 tbsp chives, finely chopped salt and black pepper, to taste butter, softened, for toasting
METHOD
1. Whisk the flour and salt in a bowl. In a jug, whisk eggs and milk, then gradually pour into the flour mixture, whisking until smooth. Stir in melted butter. Add a little water if the batter is too thick. Heat a non-stick frying pan over medium heat and brush with butter. Pour in about ¼ cup of batter, swirling to coat the base. Cook for 1–2 minutes until golden underneath, then flip and cook for 30–60 seconds. Transfer to a plate and repeat with remaining batter.
2. Lay two crepes on a clean surface. Spread mayonnaise over one half of each. Layer turkey, brie, and tomato, then season with salt, pepper, and chives. Fold each crepe in half to cover the filling, then fold again into quarters. Lightly butter the outside.
3. Heat a non-stick pan over medium heat and cook the folded crepes for 2–3 minutes on each side, pressing gently, until golden and the brie has softened. Serve warm.
INGREDIENTS
500 g cauliflower florets
200 g leftover Christmas ham, finely shredded
1 garlic clove, crushed
2 tbsp finely chopped flat-leaf parsley, plus extra to serve
2 tbsp finely chopped chives
¼ cup (20 g) finely grated parmesan
¼ cup (10 g) panko breadcrumbs
1/3 cup (50 g) self-raising flour
5 eggs, lightly beaten
½ cup (125 ml) extra-virgin olive oil
sea salt and freshly ground black pepper, to taste lemon wedges and toast, to serve
METHOD
1. Bring a large saucepan of salted water to the boil. Add the cauliflower florets and cook until tender. Drain well and set aside to cool slightly.
2. In a large bowl, combine the cauliflower, ham, garlic, parsley, chives, parmesan, breadcrumbs, flour and eggs. Mix gently to combine. The cauliflower should break up a little but still retain some texture. Season with salt and pepper.
3. Heat 2 tbsp of the oil in a large non-stick frying pan over medium heat. Working in batches, add 1/3-cup portions of the mixture to the pan and flatten slightly with a spoon. Cook for 2–3 minutes on each side or until golden and crisp. Transfer to a paper towel to drain. Repeat with the remaining oil and mixture.
4. Scatter with extra parsley and serve warm with lemon wedges and toast.
INGREDIENTS
1 Turkish pide loaf (approx. 30cm)
100g leftover Christmas ham, sliced or shaved
80g brie cheese, sliced
2 tbsp basil pesto
2 tbsp butter, softened (plus extra if needed)
salt and black pepper, to taste optional: rocket leaves for serving
METHOD
1. Slice the pide loaf horizontally to create a top and bottom half.
2. Spread the basil pesto evenly over both cut sides. Dot or spread a little butter over the pesto on the bottom half.
3. Layer the ham over the buttered pesto, then add the brie.
4. Season lightly with salt and pepper, and place the top half back on.
5. Lightly butter the outside of the pide on both sides. Heat a sandwich press or grill pan over medium heat.
6. Toast for 3–4 minutes, pressing gently, until the bread is golden and crisp and the brie has melted.
7. Slice into portions and serve warm, with rocket leaves or a simple side salad if you like.
Turkey, Brie & Cranberry Crêpes
Cauliflower and Ham Fritters Ham, Brie and Pesto Toasty in Pide
Unwrap the Ultimate Festive Indulgence
PERFECT FOR GIFTING, SHARING & SAVOURING THE SEASON
Raspberry & Dark Chocolate Strawberry Pistachio
Dipped in quality rich chocolate . Ice cream heaven.
Dazzling Desserts
Christmas Rocky Road
“These delightful peanut butter cups are a must-have treat for the festive season! Combining rich, vegan-friendly chocolate with creamy peanut butter, these bite-sized indulgences are perfect for sharing.”
Ingredients
400 g dark chocolate (at least 60% cocoa)
100 g milk chocolate
100 g unsalted butter
100 g golden syrup
120 g mini marshmallows
100 g glacé cherries, halved
80 g dried cranberries
100 g roasted almonds, roughly chopped
80 g pistachios, shelled
100 g shortbread biscuits, broken into chunks
icing sugar, for dusting (optional)
Method
1. Break the dark and milk chocolate into pieces and place in a heatproof bowl with the butter and golden syrup.
2. Set the bowl over a pan of gently simmering water, stirring occasionally until melted and smooth. Remove from heat and allow to cool slightly.
3. In a large mixing bowl, combine the marshmallows, cherries, cranberries, almonds, pistachios and shortbread.
4. Pour the melted chocolate mixture over the dry ingredients and stir until everything is evenly coated.
5. Line a 20 x 30 cm tray with baking paper and spoon in the mixture, pressing down gently to level the surface. Refrigerate for at least 2 hours or until fully set.
6. Once firm, cut into 8 generous squares or wedges.
Chocolate Dipped Strawberries and Honeycomb
“Chocolate-dipped strawberries and shards of honeycomb are a festive treat that feels both delicious and elegant. They make a thoughtful homemade gift or a dazzling addition to the holiday table.”
Ingredients
Strawberries
300 g fresh strawberries, rinsed and dried thoroughly 150 g dark chocolate (70% cocoa), chopped 150 g milk chocolate, chopped optional garnishes: white chocolate drizzle, crushed freeze-dried raspberries, edible gold sugar, shaved chocolate curls, chopped pistachios, toasted coconut flakes, mini sugar pearls
Honeycomb
200 g caster sugar
100 g golden syrup
1½ tsp bicarbonate of soda neutral oil, for greasing
Method
Strawberries
1. Melt the dark and milk chocolate separately in heatproof bowls set over gently simmering water.
2. Stir until smooth, then remove from heat. Dip each strawberry halfway into either chocolate, allowing excess to drip off.
3. While the chocolate is still soft, decorate with your choice of garnishes: drizzle with melted white chocolate, sprinkle with crushed raspberries or gold sugar, press in chopped nuts or coconut, or finish with a few sugar pearls.
4. Place on parchment paper and leave to set at room temperature or refrigerate briefly until firm.
Honeycomb
1. Lightly oil a baking tray and line with parchment paper. In a medium saucepan, combine the sugar and golden syrup. Heat gently until the sugar dissolves, then increase the heat and boil until the mixture reaches 150°C and turns a deep amber.
2. Remove from heat and quickly whisk in the bicarbonate of soda. The mixture will foam dramatically. Immediately pour onto the prepared tray and leave to set at room temperature for at least one hour. Once hardened, break into shards.
3. For added texture, you may dust the honeycomb with crushed pistachios or drizzle with a touch of melted chocolate.
To Serve
Arrange the decorated strawberries in a cluster at the centre of a large platter. Fan the honeycomb shards around them, allowing space between the two elements for visual contrast. Use a few extra garnishes - such as shaved chocolate or edible gold sugar,w scattered across the platter to tie the elements together. Serve chilled or at room temperature.
Burnt Honey and Lavender Panna Cotta with Strawberry Salad
“Layers of creamy coconut, toasted macadamias, and tropical mango sorbet come together in a stunning frozen treat.
Topped with whipped cream, fresh mango slices, and Raffaello balls, this dessert is as indulgent as it is beautiful.”
Ingredients
For the Panna Cotta
600 ml heavy cream
200 ml whole milk
80 g granulated sugar
60 ml honey
2 tsp dried culinary lavender buds
8 sheets gelatin (or 16 g powdered gelatin)
60 ml cold water (for blooming gelatin)
pinch of fine sea salt
For the strawberry salad
fresh strawberries, washed, hulled and halved
1 tbsp honey
1 tsp white balsamic vinegar
zest of 1 lemon
a few fresh mint leaves, finely sliced
Method
1. Place the honey in a small saucepan over medium heat. Swirl gently until it turns a deep amber and releases a toasty aroma (about 3–4 minutes). Remove from heat and let cool slightly.
2. Scatter the gelatin sheets (or powder) over 60 ml cold water. Let soften for 5–10 minutes until fully bloomed.
3. In a clean saucepan, combine cream, milk, sugar, lavender and salt. Warm over low heat until the sugar dissolves and the mixture is just below a simmer. Remove from heat, cover, and steep for 10 minutes.
Strain through a fine-mesh sieve to remove lavender buds.
4. Gently rewarm the strained cream until just warm. Whisk in the bloomed gelatin until dissolved, then stir in the cooled burnt honey. Pour into eight serving glasses or molds. Chill for at least 4 hours, until fully set.
5. In a bowl, toss strawberries with honey, balsamic vinegar, lemon zest and mint. Let stand for 10–15 minutes to release their juices.
6. Spoon the strawberry salad over each panna cotta just before serving. Garnish with extra mint or a few lavender buds if you like.
Tips : Using full-fat cream delivers the creamiest texture and best set. Keep a close eye on the honey while burning; it can shift from caramelized to bitter in seconds. To make a vegan version, swap gelatine for agar-agar, following the package’s setting instructions.
Lemon and Blackberry Ricotta Cheesecake
Gracing the cover of this year’s Salamanca Fresh Christmas Magazine, this Lemon & Blackberry Ricotta Cheesecake layers texture and flavour in perfect harmony — a crisp almond and coconut base, a light ricotta and white chocolate filling, and a glossy blackberry syrup that spills over with summer berries and edible flowers.
Ingredients
Base
½ cup (40 g) shredded coconut, toasted
1 cup (160 g) natural almonds, roasted
¼ cup (60 g) coconut oil, melted
2 tbsp maple syrup
Filling
300 g good-quality white chocolate, chopped
2 medium lemons (280 g), zest & juice
200 g fresh berries
¼ cup (60 ml) maple syrup
2 tsp vanilla extract
1 kg firm ricotta
Blackberry Syrup
175 g blackberries
2 tbsp maple syrup
1 tbsp water
To Serve mixed fresh berries
edible flowers (optional)
Method
1. Grease a 20 cm (8 in) springform pan; line base and sides with baking paper.
2. Process coconut and almonds until coarsely chopped. Add coconut oil and maple syrup; process until finely chopped. Press mixture firmly into base. Freeze for 30 minutes.
3. Melt chocolate in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water). Finely grate rind of 1 lemon (2 tsp) and juice both lemons ( 2/3 cup). Blend blackberries with lemon juice until smooth. Strain through a fine sieve, discarding solids. Return mixture to the processor with lemon rind, maple syrup, vanilla, and ricotta; blend until smooth. Add melted chocolate and process until combined. Pour over the base. Cover and freeze overnight.
4. Blend or process blackberries, maple syrup, and water until smooth. Strain through a fine sieve.
5. Remove cheesecake from freezer 15 minutes before serving to soften slightly. Top with fresh berries, edible flowers, and drizzle with syrup.
Festive Treats, the Tasmanian Way
Two easy holiday desserts made with local berries, cream, and a touch of Christmas indulgence.
Salted Caramel Rum Chocolate Fudge with Cranberries
A glossy swirl of chocolate, caramel and cranberries, this fudge is pure festive temptation. Smooth, sweet and just a little boozy, it’s the kind of treat that vanishes quickly and makes the perfect edible gift.
Fresh Tasmanian Berries with Whipped Vanilla Lemon Cream
Fresh Tasmanian berries take centre stage in this simple yet striking dessert, their natural sweetness perfectly matched with softly whipped local cream.
• Garnish with sugared cranberries or mint leaves for sparkle.
• Serve the fudge with a glass of Tasmanian dessert wine.
• Use local honey instead of sugar for a richer depth of flavour.
Fresh Tasmanian Berries with Whipped Vanilla Lemon Cream
Ingredients
For the berries
A selection of the best summer berries you can find: strawberries, blueberries, raspberries, blackberries
15 ml honey
5 ml lemon juice
For the whipped vanilla lemon cream
400 ml thickened cream
30 g icing sugar
5 ml pure vanilla extract
zest of 1 lemon pinch of sea salt
Method
1. In a large bowl, gently toss the berries with honey and lemon juice. Let them sit at room temperature for about 10 minutes to develop their natural juices.
2. Place your mixing bowl and beaters in the freezer for 10 minutes — the colder, the better for soft, stable cream.
3. Pour the cream into the chilled bowl.
Add icing sugar, vanilla, lemon zest, and a pinch of salt. Whip on medium speed until soft peaks form, stop just before the cream turns grainy.
4. Divide the macerated berries among eight small bowls or glasses. Spoon over a generous dollop of the whipped cream and finish with a little extra lemon zest or a sprig of mint.
Salted Caramel Rum Chocolate Fudge with Cranberries
Ingredients
Fudge base
2 × 395 g cans sweetened condensed milk
340 g semisweet (dark) chocolate chips
35 g unsalted butter
60 ml dark rum
½ tsp flaky sea salt, plus extra for finishing
80 g dried cranberries
Salted caramel swirl
110 g caster sugar
30 ml water
30 g unsalted butter
80 ml thickened cream
¼ tsp sea salt
Method
1. Line a 23 cm square tin with baking paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
2. Combine sugar and water in a small saucepan over medium heat. Cook without stirring for 6–8 minutes until deep amber. Remove from the heat and whisk in butter, then cream, then salt. Set aside to cool until warm but still pourable.
3. In a microwave-safe bowl, combine condensed milk, chocolate chips, butter, rum, and salt. Microwave on high for 90 seconds, stir, then continue in 30-second bursts, stirring between each, until smooth. Fold in the dried cranberries.
4. Pour the fudge into the prepared pan. Spoon the caramel over the top in dollops and swirl through with a skewer or knife.
5. Refrigerate for 2–3 hours until firm.
Lift from the pan using the paper, sprinkle with extra flaky sea salt, and cut into 2.5 cm squares. Serve at room temperature.
Tips:
• Swap dark rum for spiced rum to add warm notes of cinnamon and clove.
• For crunch, press toasted pecans or shards of brittle into the surface before chilling.
• If the caramel thickens too much, gently rewarm it over low heat or in short microwave bursts.
MADE WITH LOVE
Nothing beats a thoughtful gift homemade with heart.
Spread joy with these tasty treats.
Giant Cookies with White Chocolate, Cranberries and Macadamias
“Perfectly oversized and impossible to resist. Creamy white chocolate, tangy cranberries and buttery macadamias baked into one glorious cookie.”
Ingredients
250 g unsalted butter, softened
180 g brown sugar
100 g caster sugar
2 large eggs
2 tsp vanilla extract
320 g plain flour
1 tsp baking soda
½ tsp fine salt
150 g white chocolate chunks
120 g dried cranberries
100 g roasted macadamia nuts, roughly chopped
Method
1. Preheat the oven to 180°C (fan 160°C). Line two large baking trays with parchment paper.
2. Cream the butter and sugars together in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Fold in the white chocolate, cranberries, and macadamias. The dough will be thick and chunky.
5. Divide the dough into 8 equal portions (roughly 120 g each). Roll into balls and place well-spaced on the trays, they’ll spread generously.
6. Bake for 14–16 minutes, or until the edges are golden and the centres are just set. They’ll firm up as they cool.
7. Cool on trays for 10 minutes, then transfer to a wire rack.
Pistachio and Raspberry Chocolate Swirl Bark
“This Christmas chocolate bark is the perfect festive treat! Ready in just 10 minutes, and loaded with smooth dark chocolate, crunchy nuts, and dried fruit. A quick, delicious holiday gift or snack!”
Ingredients
200 g dark chocolate (70% cocoa), chopped
200 g white chocolate, chopped
60 g freeze-dried raspberries
80 g shelled pistachios, roughly chopped optional: 50 g macadamia nuts, broken, for garnish or packaging photo
Method
1. Line a large baking tray with parchment.
2. For the chocolate, fill a saucepan with 3–4 cm of water and bring to a gentle boil. Turn off the heat. Place a heatproof bowl over the pan, ensuring it doesn’t touch the water. Add the dark chocolate and let it melt slowly from the steam, stirring until smooth. Repeat with the white chocolate in a separate bowl.
3. Spread the dark chocolate into a 25 x 30 cm rectangle on the tray. Drop spoonfuls of white chocolate over the top, then swirl together with a skewer to create a marbled pattern.
4. Scatter over the raspberries and pistachios while the chocolate is still soft, pressing lightly so they set in place. If using macadamias, either add them to the bark or reserve for styling.
5. Refrigerate for 1 hour until firm, then break into 8 generous shards.
Matcha Shortbread Cookies Recipe
“These buttery matcha shortbread cookies are delicate, lightly sweet, and crisp. Ideal for festive sharing, a thoughtful gift, or a quiet tea moment in the midst of Christmas chaos.”
Ingredients
1 cup (225g) unsalted butter, softened ½ cup (60g) powdered sugar
1¾ cups (220g) all-purpose flour
1½ tbsp matcha powder (culinary grade or higher)
¼ tsp salt
optional: white chocolate for drizzling or dipping
Method
1. In a large bowl, beat the softened butter and icing sugar together until pale and creamy.
2. Sift in the flour, matcha powder and a pinch of salt. Mix until a soft dough starts to form. If the mixture feels a little crumbly, add 1–2 teaspoons of milk to bring it together.
3. Shape the dough into a log (about 5 cm in diameter), or flatten into a disc if you’re using cookie cutters.
4. Wrap tightly in plastic wrap and refrigerate for at least 1 hour – this helps the biscuits keep their shape while baking.
5. Preheat the oven to 160 °C (fan-forced). Line a baking tray with baking paper.
Slice the dough into 1 cm rounds or cut into shapes.
6. Place on the prepared tray and bake for 12–15 minutes, or until the edges are just starting to turn golden.
7. Leave to cool on the tray for 5 minutes before transferring to a wire rack.
Optional: drizzle with melted white chocolate or dust with extra matcha powder for flair.
Tips: For a stronger matcha flavor, you can bump it up to 2 tbsp, but taste the dough first! These cookies pair beautifully with a cup of genmaicha or hojicha for a cozy tea moment.
GIFTS GALORE
It’s the season for giving and our stores are brimming with beautiful gourmet delights, ready to be unwrapped and enjoyed.We’ve hand-picked a special selection of Tasmanian-made and continental treats perfect for gifting on their own, adding to a hamper, or slipping into a stocking.
Festive Gifting · Salamanca Fresh
1. NON Wine Alternative 750ml
For those who prefer to skip the alcohol without sacrificing flavour, NON is the ultimate sophisticated sip. Crafted with real produce, culinary techniques, and zero alcohol, each bottle delivers bold, layered flavour that holds its own at the table.
2. Anvers Truffles 250g
Made with Tasmanian dairy and fine couverture chocolate, Anvers truffles are little bites of luxury. The iconic Selection Box is the perfect gift for chocolate lovers, featuring an exquisite mix of handmade chocolates sure to leave a lasting impression.
3. Elly’s Range
Elly’s handmade confections are a treat for all ages. From caramel-coated popcorn to chocolatecovered nuts, each bite delivers pure joy. Perfect for gifting or sharing over a festive movie night.
4. Lakker Chocolates Blocks 100g
Combining Belgian traditions with Australian flair, Lakker Chocolatiers creates modern Australian confections with the finest sourced cacao and produce. Each bite is made with passion, love, and a touch of magic.
5. Milton Vineyard Wines
From Tasmania’s cool East Coast, Milton Vineyard produces elegant, award-winning wines that embody the island’s coastal charm. Their Pinot Noir and Chardonnay make refined gifts, deal for the entertainer or host who appreciates the finer things.
6. Quaranta Nougat Pieces
Indulgent yet elegant, Quaranta Soft Nougat combines creamy chewiness with a light, nutty sweetness. Traditionally handcrafted and beautifully wrapped, these Italian treats are a timeless addition to any Christmas hamper.
7. English Tea Shop Gift Tin
Celebrate the season with a moment of calm. This organic tea brand is dedicated to creating the finest teas while supporting sustainable farming and eco-friendly practices. The perfect gift for tea lovers!
8. Reid Fruits Premium Cherries 2kg
A true Tasmanian icon - Reid Fruits’ cherries are world-renowned for their exceptional quality. Grown in the pristine Derwent Valley and exported to over 20 countries, these luscious cherries are perfect for the holiday table or as a gift to delight fruit lovers.
9. Ital Panettone Milano 750g
No Christmas table is complete without this classic Italian panettone. Soft and naturally leavened golden cake delicately sweetened with sultanas and candied orange peel. Made in Australia using a traditional recipe, it’s a Christmas classic.
10. Range Tasmania 3-Jar Gift Hamper
This handcrafted Tasmanian trio showcases local preserves, relishes, and chutneys made from premium produce. Each jar celebrates artisanal flavour and care. A thoughtful, ready-to-gift pack for food lovers.
11. Bennetto Chocolate Range
Sustainably sourced and beautifully packaged, Bennetto’s organic chocolate range is a celebration of mindful indulgence. With bold cocoa flavours and a minimalist ingredient list, these bars are pure, ethical, and irresistible.
12. Wild Mother Vinegar Range 200ml
Handcrafted in Tasmania’s Huon Valley, Wild Mother Vinegar is a culinary gift made with patience, purity, and passion. Each bottle embodies local craftsmanship and makes an exceptional addition to any gourmet kitchen.
“And this is just the beginning — visit us in-store to explore even more festive favourites and chat with our friendly team to find the perfect little something.”
TASMANIAN SALMON THAT’S OCEANS AHEAD