Eat Well 59 Christmas with Emma Dean

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From the banks of the Murray River in

ECHUCA MOAMA Emma Dean’s

FESTIVE FLOATIN’ FEAST

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Starring Guests and their Murray River Home

This year, Echuca Moama takes centre stage. Local legends, from butchers to beekeepers, join Emma Dean’s Festive Floatin’ Feast for our fi fth EatWell Christmas celebration.

E c huc a Moa m a Perched on the banks of the mighty Murray River, straddling the border of Victoria and New South Wales, Echuca Moama is our destination. This vibrant river town is known for its beautiful scenery, famous Blues Festival and, of course, fabulous food. Today, Echuca Moama is celebrated for its paddlesteamers, luxury houseboats, and for being the ultimate holiday destination on the Murray.

Its rich, rebellious spirit can be traced back to its founding by a convict from Van Diemen’s Land. The region carries a colourful past of mud pirates, punts and secret tunnels leading to forbidden speakeasies. Adding to its mystique, Echuca Moama sits on both an earthquake fault line and a ley line said to channel the earth’s energy

via Uluru — perhaps this is why it offers one of the most captivating ghost tours in the country.

This year, we’ve experienced the joy of cruising the Murray River in true style and soaking up the very best of what Echuca Moama has to offer. The funny thing about floating down the Murray on a luxury houseboat is how deeply it reconnects you to nature. Life slows down.

So much fun can be enjoyed riverside by casting a fishing line, toasting marshmallows or enjoying a hot tub soak as the sun sets behind the river gums. With no city lights in sight, the night sky explodes with stars. It’s a humbling experience and a region that is truly beautiful and extraordinary. visitechucamoama.com.au

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Ji m A r row sm it h , Pacdon Pa rk When two backpackers came to Australia in 2006, little did they know they would be starting a lifelong adventure and the beginning of a business making the best pork pies outside of Britain.

Having grown up with British food traditions, Jim Arrowsmith and Pete Tonge missed their traditional “pork pies” on their Aussie adventure; they couldn’t find a decent pork pie anywhere. One bright spark to another, they decided to “make what we miss” — and so an Aussie tag line was born for their line of traditional British comforts made right here on Australian soil.

Jim’s first-hand experience in pig farming and business studies paired with Pete’s British chef training gave their ideas real weight. They had the drive to “have a go at it”, an attitude that made them a natural fit for building a business in Australia ... and succeeding!

Jim and Pete use the best local ingredients, free-range pork and traditional recipes to make British favourites like pork pies, haggis, black-and-white pudding and Scotch eggs. You’ll even get pickled onions at Pacdon Park to pair perfectly with your pork pie and HP sauce, and find a grocery aisle of imported traditional condiments.

While we were visiting with our writers’ hats on, they got a visit from a Scottish couple travelling the country. When someone is making decent pork pies, the word spreads quickly, and the duo had dropped in to stock up on their beloved pork pie and haggis. They sat in the car out the front to enjoy some of their beloved missed British food!

From humble beginnings on a pig farm in rural NSW, Jim and Pete have built a business that now supplies their famous British pork pie and condiments across Australia.

From their wee factory door on the banks of the Murray in Echuca Moama to cafes, supermarkets and quality butchers, their motto remains the same after 20 years: They still “make what we miss”. pacdon.com.au

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My Dad ’s Honey Meet the Jackson family: Bradley, a local beekeeper, his wife Lee-Anne and their two kids, Oscar and Jaynee.

They are known for their Australian-certified organic honey, traditional honey lollies, sodas, wines and liqueurs. Bradley, an Australian entrepreneur, began making his honey in Echuca as a third-generation beekeeper. His work grew from following his fascination and love for bees and the magic these insects weave into the natural world. He dreamed of “passing on the artform of beekeeping to our children”.

Bradley is super proud that his honey is the only Australian certified organic honey that can be bought direct from the producer. Now that’s a sweet thing — getting premium raw honey direct from the beekeeper to the home pantry!

You can find Bradley and Lee-Anne at My Dad’s Honey, their shop and café in Echuca, serving up delicious food for locals and visitors. It is here you can also buy their honeymade produce, which tastes a treat! We were spoiled with honey treats on our visit and thoroughly enjoyed Bradley’s many stories. If you pop on by, grab yourself a honey-based drink and sit back by the open fire for a good yarn.

Oh, and if you are wondering why a honey would be named My Dad’s Honey, that’s all due to the youngest entrepreneur in the family, Oscar Jackson! When young Oscar went to school one day and bragged to his classmates about “my dad’s honey”, little did he know that line would become a brand name that would tell a honey story to last for generations! mydadshoney.com.au

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E c huc a Lu x u r y Hou s e b o at s The banks of the Murray River, which flows through Echuca Moama, is moored with boats of all kinds to suit everyone. Here you will find Echuca Luxury Houseboats, which we call “a retreat on water”. These houseboats are next level, and for those who want a nature getaway with a touch of life’s home luxuries, you will get that and more here. Floating against a backdrop of raw, serene Australian landscape, we could lose ourselves in the charm of the Murray River and take a breath from our fast-paced lives back in Melbourne. Whether we were cooking up a storm with local produce in the huge kitchen, admiring the scenery from the rooftop or sinking into the hot tub as the sun set behind the gums, it was a week we will never forget — the kind of getaway you immediately want to book again!

This is an adventure where you can soak up the calmness of the river while enjoying life’s simple pleasures with your family and loved ones, all on a luxury river houseboat. And yes, you can drive the boat yourself! luxuryhouseboats.com.au

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W

elcome to Emma Dean's Festive Floatin’ Feast! It's our fifth edition of EatWell Christmas with Emma Dean, and this Christmas, we’re ditching the usual tinsel and traffic jams for something a little more ... boaty. That’s right — we’ve set sail for Echuca Moama, right on the banks of the mighty Murray River. To mark the occasion, we’re going all out with a festive feast (yes, turkey is definitely on the table).

In true holiday spirit, we’ve set ourselves a little challenge: how do you create the ultimate Christmas spread that delights kids and grown-ups alike — all from the deck of a houseboat? Well, Emma Dean’s got a few tricks up her sleeve. She’ll be sharing how to plan ahead, prep smart and make every meal feel magical with minimal fuss (and no, it doesn’t all have to fall on you).

We’re talking clever ways to stretch meals, turn leftovers into heroes and bring that “wow” factor to every bite.

And of course, Emma Dean won’t be feasting alone. This year she’s joined by some of the incredible makers, growers and food lovers who call Echuca Moama home, each bringing their own magic to the table. From the banks of the Murray to the heart of town, this region is packed with stories, flavours and characters you’ll never forget.

No Christmas is complete without stuffing, and who better to deliver than the lads from Pacdon Park. From local beekeeper Bradley Jackson, My Dad’s Honey proves that Christmas is always sweeter with a little drizzle of golden goodness. Plus, my good friend Diana Chan shows us how one hero sauce can elevate any plate.

To toast the season, we’ll raise a glass (minus the fuzz the next day) with Aaron Milne, Edenvale’s head winemaker and a pioneer of the non-alcoholic wine movement. With his clever mocktails and perfect pairings, you can skip the alcohol and still feel festive. When it comes to indulging, Lindt Master Chocolatier Thomas Schnetzler's Pistachio “Rum Ball” in Lindt Chocolate is luxuriously rich and makes for the most decadent thoughtful gift, too!

So grab a glass (alc or not), hop aboard and let the river set the pace for a laugh-out-loud Christmas.

Merry Christmas!

From all of us at EatWell

Th a n k s to ou r sp on sors for m a k i ng Ch r i st m a s so fest ive!

EDENVALE Alcohol Removed Wines

GROWN &

PREPPED

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Contents 8 Fe s t i v e F l o a t i n’ Fe a s t Christmas is the best excuse to go a little bit extra! The Barra Bites sets an effortless vibe. Then, Emma Dean shares her “nail-it-every-time” Jolly Good Turkey. Serve it with the Fancy Pants Potato Salad that you can make ahead and dress to impress.

1 1 O n t h e F r it z Emma Dean's non-alcoholic mocktail brings the sunshine with its bittersweet sparkling aperitivo heart.

It’s something everyone at the table can enjoy, too.

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S t u f f i n g Tw o Wa y s

Sweet cranberries, savoury white pudding and rosemary make this stuffing a star dish all on its own.

Plus, the Boxing Day toastie leftovers are pure yum!

14 Me r r y & Sw e e t Lindt Master Chocolatier Thomas Schnetzler delights with his Pistachio “Rum Ball” in Lindt Chocolate while Emma’s Golden Honey Chocolate ice cream is a scoop of pure summer joy. For true Christmas cheer, Emma’s Merry Berry Pav wreath is a reimagined classic that’s stunning on the table and deliciously irresistible.

18 E l e v ate Yo u r Pl ate Let a hero sauce do the heavy lifting and add instant “wow” without more work. Barra Burgers sing with red capsicum dip while Chilli Jam gives sticky-spicy magic to Party Pies and Sausage Rolls. Diana Chan’s Super Sauce brightens up BBQ Pork Dumplings, Asian Barra and FireCracker Eggs.

2 2 T h e Ult i m ate P a r t y Ple a s e r B o a r d A fabulous Christmas is all about entertaining without the stress. This party-board is packed with crunchy, creamy, salty and sweet must-haves, so you can enjoy the party too.

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M a d e w it h L o v e

Homemade presents always spark smiles! Here’s how to make your own gorgeous gift bag to wrap a Lindt LINDOR Cornet. For something savoury, Jolly Good Salt is a bright, herby finishing salt that instantly lifts any dish.

Presenter: Emma Dean Executive Producer: Emily Owens Head of Brand Partnerships: Tracey Dwyer Photographers: Simon Griffiths, Martin Reddy Food Producer: Chris Yuille Food Stylist: Meryl Battle Food Techs: Rachael Robson, Tiaan Scholz Director of Photography: Anthony Dean Camera Assistant: Will Byrne Lighting: Andrew Lock Set Builder & Studio Manager: Matt West Production Assistants: Kirsty Letts, Sophia Barton Hair & Make-up: Nat Prince Editor: Dana Diament Designer: Michaela Primiano Shot on location at Toffee Studios, Echuca Moama, Campaspe Shire

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e tiv

F FLOATIN’ FEAST Christmas is the best excuse to go a little bit extra in the kitchen but never fussy. The Barra Bites is summer fine dining done effortlessly. Then, this year, for the centrepiece, Emma Dean shares her “nail-it-every-time” Jolly Good Turkey. It’s golden, juicy and brushed with a honey-herb glaze. Serve it with the Fancy Pants Potato Salad that you can make-ahead and dress to impress.

Fa nc y Pa nt s Pot ato S a l ad

GF

Recipe / Em ma Dea n

There’s nothing more Christmas than a good old potato salad. This one is super easy and looks fancy without any fuss — winning! I like to cook a few extra potatoes and eggs and keep a little extra sauce on the side so I can quickly pull it out again and again over the Christmas break.

It’s a winner every time as a side or main event.

Serves: 4–6 1 red shallot, thinly sliced into rings ½ cup lemon juice 2 tbsp salt 750g kipfler potatoes 3 eggs, at room temperature Dressing 100g Kewpie mayonnaise 100g natural yoghurt 1 tbsp Dijon mustard 1 tbsp Gourmet Garden Garlic Cold Blended Paste 1 tsp capers, roughly chopped Juice ½ lemon 4 sprigs dill, chopped White pepper, to taste To serve 10 thin slices Puopolo Cacciatore Mild Salami 10 thin slices Puopolo Hungarian Mild Smoked Salami ½ Lebanese cucumber, thinly sliced 2 radishes, thinly sliced 3 cornichons, sliced into discs 2 sprigs dill Edible flowers (optional)

1. Place the shallot rings in the lemon juice to pickle while you prepare everything else.

2. Combine the dressing ingredients except white pepper and mix well.

3. Season the dressing with white pepper, then pour into a jar or bowl and set aside.

4. Boil a large pot of water and add the salt.

5. Remove any eyes or icky bits from the spuds and boil whole for approx. 20 mins or until soft.

Allow to cool, then slice into 2cm thick coins.

6. Bring another pot of water to a rapid boil.

7. Cook eggs for 7 mins. Prepare a bowl of ice water and immediately after eggs are done cooking, place them gently into the ice water.

8. When eggs are cool, peel them, cut in half and set aside.

9. Plate up! Dollop half of the dressing on the Onni Speckle White Bowl by Maxwell & Williams to allow the ingredients to “stick” to the platter. Arrange the spuds, boiled eggs, Puopolo Cacciatore Mild Salami and Puopolo Hungarian Mild Smoked Salami on top.

10. Garnish with the pickled shallot, cucumber, radishes, cornichons, big dill fronds and, if you have them, edible flowers.

11. Drizzle some more dressing onto the potato salad. You don’t want the potatoes swimming in sauce, just enough to cover them. Reserve the remaining dressing in a cute jar so family and guests can help themselves to extra.

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B a r ra Bites

DF

GF

Recipe / Em ma Dea n

To me, summer means good food done simply, and this barramundi is exactly that — a dish you can whip up quickly that tastes like summer fine dining. My “bake and flake” technique makes this dish effortless, bright and utterly delicious. Get the freshest cut of barramundi and it will do the rest.

Serves: 6-8 as a starter 100mL lime juice 2 tbsp coconut milk 1 tbsp caster sugar Pinch salt 1 tbsp lemon juice 1 whole Australian Farmed Barramundi fillet, skinless, approx. 500g 3 cucumbers, cut into thick slices Lemon wedges, for garnish Dill sprigs, for garnish Jolly Good Salt (see page 25) 1. Combine the lime juice, coconut milk, caster sugar, salt and lemon juice.

2. Place the Australian Farmed Barramundi in the mixture and marinate for 5 mins.

3. Preheat the Falcon Classic FX Induction range cooker to 185°C. Line a baking tray with GLAD Bake & Cooking® Paper.

4. Gently remove the barramundi from the marinade, place it on the tray and then into the Falcon oven.

5. Bake for 25 mins or until the barramundi is just cooked through and opaque.

6. Using a fork, gently flake the barramundi into pieces.

7. Place a nicely sized piece of barramundi on top of each cucumber slice.

8. Garnish with dill, lemon wedges and a generous sprinkle of Jolly Good Salt.

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Furthermore, GreenPan has just released its most advanced ceramic non-stick ever, Thermolon™ 9G. Welcome to the future of non-stick cooking! This advanced ceramic coating elevates your cooking experience while extending the life of your cookware. Tailored for home cooks, GreenPan’s Thermolon™ 9G ensures excellent food release and remarkable durability, even under the toughest cooking conditions.

For more visit greenpan.com.au

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E m m a’s Jol ly G o o d Tu rke y GF Recipe / Em ma Dea n

This year is a big deal. It’s our fi fth Christmas special! What better time to fi nally tackle the classic Chrissy centrepiece, a traditional Chrissy turkey. Here is my easy, no-fail, nailit-every-time recipe for Jolly Good Turkey.

Serves: 6–8 3kg Ingham’s Whole Frozen Turkey 2 cups water 200g FLORA Block Salted 2 tbsp table salt 6 tbsp My Dad’s Honey Organic Honey 1 tsp Gourmet Garden Lightly Dried Parsley 1 tsp Gourmet Garden Lightly Dried Chives Note: Store Ingham’s Whole Frozen Turkey frozen at or below minus 18°C. To thaw the turkey before cooking, place in the refrigerator until fully thawed, approximately 13 hrs per kilogram. Once thawed do not refreeze. Ingham’s Whole Frozen Turkey must be fully cooked before eating. Cooking times are a guide and may vary depending on your appliance.

I suggest using a meat thermometer. Turkey should be fully cooked when pierced and juices run clear and when the internal temperature reaches 82°C. Please ensure the thermometer is placed in the deepest part of the turkey.

1. Preheat the Falcon Classic FX Induction range cooker to 160°C (180°C conventional oven).

2. Remove Ingham’s Whole Frozen Turkey from packaging and dispose of bone guard pad.

3. Place the turkey breast side up on a rack in a GreenPan Reserve rectangular cakepan. Pour the water into the base of the dish and cover the ends of the wings with foil.

4. Melt 100g of the FLORA Block Salted (in the microwave is fine). Using a pastry brush, brush the breasts and legs of the turkey with the melted FLORA Block Salted. Then season generously with the salt.

5. Place into the Falcon oven and cook for approx. 40 mins per kg or until cooked through (see note at start of recipe).

6. 30 mins before the turkey is cooked, remove foil and pierce the skin several times with skewer to allow self-basting and browning.

7. Warm the My Dad’s Honey Organic Honey and the remaining FLORA Block Salted until the honey is runny and the mixture has melted.

8. Add the Gourmet Garden Lightly Dried Parsley and Chives and stir to combine.

9. With 10 mins to go, spoon half the honey and herb mix over the breast and legs of the turkey.

10. Repeat 5 mins later so the honey and herb mix is all bubbly and golden.

11. Remove the turkey from the Falcon oven and allow 20 mins to rest before carving.

Fa lcon Classic F X Induction R a nge Cooker Falcon’s Classic FX 90cm induction range cooker is a marvel of modern cooking technology. It includes a spacious multi-function oven and five precision induction zones, complete with residual heat indicators and pan detectors. With Falcon’s famous bakerstyle window, a choice of six colours and either Chrome or Brass fittings, the FX makes a bold statement while offering flexibility to suit any kitchen. What makes the FX truly unique is the energy saving panel. This clever feature lets you switch from a full 114-litre oven, ideal for cooking en masse, to a compact 49-litre oven that uses less energy for smaller dishes. It’s the perfect blend of efficiency, style and culinary versatility.

For more visit falconrangecookers.com.au

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ON THE FRITZ You might have heard about the craze of rosé being made into Frosé … but have you heard of Emma Dean’s famous Fritz? With its bittersweet sparkling aperitivo heart, it’s something everyone at the table can enjoy. Sip it on its own, with salty snacks or the traditional Italian way with salami, cheese, crisps and olives. However you serve it, the Fritz is a winner.

Fr it z Mo c kt a i l Recipe / Em ma Dea n

1 x 750mL bottle Edenvale Non-Alcoholic Sparkling Aperitivo 1 cup simple syrup Fresh orange wedges Thyme sprigs 1. Pour the Sparkling Aperitivo and syrup into the GreenPan Frost Ice Cream & Frozen Drink Maker through the easy-fill top, then secure the lid.

2. Select slushie mode and set to level 4. Churn until the Frost switches to cool and beeps or until you’ve reached your perfect texture, approx. 15–30 mins.

3. Serve immediately in chilled glasses, garnished with orange wedges and fresh thyme.

Rei mag i n i ng Wi ne for a Health-Conscious Generation Aaron Milne is the head winemaker at Edenvale Wines, a pioneer of the non-alcoholic wine category in Australia. His journey into winemaking began humbly, working in vineyards during holidays to earn some extra money. What started as casual work soon grew into a genuine passion, leading him to formal winemaking studies and a career spanning three wineries — one of which he helped build.

Bringing his expertise to a brand already pushing boundaries, Aaron has played a key role in advancing Edenvale’s approach. Under his guidance, the company has invested in a state-of-the-art facility and cemented its reputation as a global innovator.

Edenvale, an early adopter of world-first technology to create de-alcoholised wines, has championed a vision that once faced scepticism but is now widely respected.

As a leader in a cool, future-facing sector, Aaron has a front-row seat to how the wine industry is evolving.

Younger generations are drinking less, influenced by health awareness, social media and the rising cost of nights out. In response, winemakers are exploring new ground with food pairings, beverages and tapping into the food-as-medicine movement. At the same time, wine dinners and experiential tastings remain a way to indulge, offering consumers mindful enjoyment without excess.

Edenva le Spark ling Aperitivo Edenvale’s Non-Alcoholic Sparkling Aperitivo captures the iconic taste of an Italian summer! Ready to pour, itʼs made for aperitivo hour, sunny afternoons or stylish celebrations.

For more visit edenvale.com.au

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g in ff tu S TWO WAYS This Christmas, give stuffing a starring role as a dish that stands on its own. What’s even better is repurposing the leftovers the next day in a delish Boxing Day toastie — yum! Stuffing redefined might be the start of a holiday tradition everyone asks for again and again.

Rosetta Rim Dinner Plate Antique Green by Casa Domani

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A Ver y St u f fed C h r i st m a s Recipe / Em ma Dea n

What’s a turkey without the stuffing, hey? Mixing sweet cranberries, savoury white pudding and fragrant rosemary always takes me back to Christmas mornings on the farm. This dish is messy, joyful and full of flavour.

Serves: 4–6 3 tbsp FLORA Block Salted 2 brown onions, chopped 1 tbsp Gourmet Garden Garlic Cold Blended Paste 200g Pacdon Park White Pudding, chopped into ½ cm cubes 8 slices white sourdough bread, torn into chunks 500g Inghamʼs Turkey Mince 2 tbsp Gourmet Garden Lightly Dried Oregano ½ cup dried cranberries 3 sprigs fresh rosemary, finely chopped 1 tsp salt 1 tsp pepper 45g Peckish Fancies Aged Cheddar & Chives Rice Crackers, crushed up roughly (just use your hands, approx. ½ packet) Rosemary sprigs, to garnish

With left-over stuffing

The Mer r y Toa st ie Recipe / Em ma Dea n

1. Preheat the Falcon Classic FX Induction range cooker to 180°C. 2. In a large GreenPan Padova frying pan, melt 1 tbsp of the FLORA Block Salted. Add the onions and sweat for approx. 5 mins. Stir in the Gourmet Garden Garlic Cold Blended Paste and cook for another 3 mins.

3. Combine remaining FLORA Block Salted, Pacdon Park White Pudding, sourdough bread, Ingham’s Turkey Mince, Gourmet Garden Lightly Dried Oregano, cranberries, rosemary, salt and pepper. Mix all the ingredients together with your hands, squishing everything until well combined.

4. Line a GreenPan Reserve cookie sheet with GLAD Bake & Cooking® Paper.

5. Roll approx. 2 tbsp of the mixture into a ball and place on the sheet. Repeat with the remaining mixture.

6. Sprinkle the Peckish crackers on top of the balls to create a bit of a crust.

7. Bake for approx. 20 mins or until the stuffing balls are golden and slightly crisp on the outside.

8. Arrange the stuffing balls on a plate, garnish with rosemary sprigs and serve.

There’s nothing that goes to waste in my house, and this merry toastie was always a highlight of Boxing Day in the Dean household. I looked forward to it nearly as much as the Chrissy turkey! It has all the goodness of everything you love about Christmas, wrapped up in the comfort of a warm, gooey toastie.

Serves: 1 4 turkey stuffing balls 2 slices bread (light sourdough preferred) 50g Pacdon Park White Pudding, cut into slices 75g brie or other soft cheese (something that will go deliciously gooey!)

Chilli Jam (see page 19) 1 tbsp FLORA Block Salted 1. Preheat the GreenPan Elite Multi Grill to about ¾ of maximum heat and line with GLAD Bake & Cooking® Paper (great hack, makes cleaning up a breeze).

2. Flatten the turkey stuffing balls slightly and place them on one slice of bread.

3. Add slices of Pacdon Park White Pudding on top of the stuffing.

4. Top with a generous blob of brie and Chilli Jam. 5. Place the second slice of bread on top.

6. Butter the outside of one side of the toastie with FLORA Block Salted and place this side down on the GreenPan Elite Multi Grill.

7. Carefully spread the remaining FLORA Block Salted on top of the toastie.

8. Grill for 2–3 mins on each side or until the bread is golden and the cheese is melted.

9. Slice and enjoy while it’s hot.

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ry er M & SWEET Celebrate the season with sweetness. For the chocolate lovers, Lindt Master Chocolatier Thomas Schnetzler delights with his Pistachio “Rum Ball” in Lindt Chocolate while Emma’s Golden Honey Chocolate ice cream is a scoop of pure summer joy. For true Christmas cheer, Emma’s Merry Berry Pav wreath is a reimagined classic that’s stunning on the table and deliciously irresistible.

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Fest ive P i st ac h io “ Ru m B a l l ” i n L i ndt C ho col ate R e c i p e / T h o m a s S c h n e t z l e r, L i n dt M a s t e r C h o c o l a t i e rò ò

The classic rum ball receives a festive upgrade with pistachio, gingerbread spice and a glossy Lindt chocolate shell.

Finished with pistachio slivers, these bitesized treats are equal parts indulgent and celebratory. Share it around the table or wrap it up as a thoughtful sweet gift.

Makes: 30–35 Balls 125g Marie Plain Biscuits, finely crushed Pinch salt 15g slivered pistachios 15mL Kirsch or Brandy, optional Gingerbread spice mix, optional 160g pistachio spread (such as Pistachio Papi) 180–200g condensed milk 200g Lindt EXCELLENCE 70% Cocoa, melted and tempered for dipping Extra pistachio slivers, to garnish 1. In a bowl, combine biscuit crumbs, salt, pistachio slivers and, if using, Kirsch and spice mix. Mix until well combined.

2. Add the pistachio spread and most of the condensed milk, reserving a little to adjust consistency if needed.

3. If the mixture feels dry or crumbly, add the remaining condensed milk.

4. Mix well to create a rollable mass. Be careful as not to overmix.

5. Line a tray with GLAD Bake & Cooking® paper.

6. Portion the mix into 12g (about olive sized) pieces. Roll each piece into a ball and place on the tray.

7. Melt and temper the Lindt EXCELLENCE 70% Cocoa. To temper chocolate easily, melt it in the microwave in 30-sec bursts, stirring between each. Once about ½ to ¾ of the chocolate has melted, stop heating and continue stirring until fully melted. At this point, the chocolate should be close to temper.

8. Dip each of the balls in the chocolate. Ensure any excess chocolate is removed to create a thin shell and then place on the tray.

9. Before the chocolate is set, top each piece with a few pistachio slivers for a decorative finish.

10. Prefer a rustic finish? Instead of leaving the chocolate shell visible, roll the dipped balls in finely chopped pistachios or cocoa powder.

Green Pa n Reser ve B a kewa re Cera m ic Non-St ic k Pa n s Make the switch to healthy, ceramic non-stick bakeware with GreenPan. Meet GreenPan’s Reserve Bakeware pans, your new baking essentials that are simple yet stylish. Made from tough aluminised steel, these pans are built to last with reduced tendency to warp or pop. Featuring GreenPan’s PFAS-free ceramic non-stick, your treats will slide right out the pan and bake evenly for excellent results every time. Perfect for cookies, sheet cakes or roasted veggies, these pans take your baking to the next level. The stunning gold-tone ne handles and beautiful sage green bring a striking pop of elegance to any kitchen. This holiday season,, experience effortless, breezy baking with GreenPan. For more visit greenpan.com.au u

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G olden Honey C ho col ate Recipe / Em ma Dea n

Nothing says summer holidays like ice cream.

I remember how excited I used to be for Mr. Whippy, dreaming that one day I’d be able to make my very own version — and this one has all the bonza vibes of an ice cream van, but even tastier! Sorry, Mr. Whippy.

Serves: 4 400mL FLORA Cream 200mL unsweetened oat milk 2 tsp vanilla bean paste (the more the better!)

100g coconut sugar Pinch table salt 2 tbsp My Dad’s Honey 50g Lindt LINDOR White Chocolate Block, grated Chocolate Cones 200g Lindt LINDOR Milk Chocolate Block 200g crushed pistachios 5 ice cream cones 1. To cover the cones in chocolate, melt the Lindt LINDOR, either in a bowl over boiling water or in the microwave in 20-sec bursts, stirring in between. The chocolate does not need to be piping hot, just warm enough that it has melted the whole way through.

2. Once the Lindt LINDOR has melted, arrange your set-up: a bowl of melted chocolate, a bowl of crushed pistachios and lastly a GreenPan Reserve cookie sheet lined with GLAD Bake & Cooking® paper.

3. Making one at a time, dip a cone about 2cm into the chocolate. Allow the chocolate to drip for a few seconds. Then gently dip the cone into the pistachios. Place the cone on the tray.

4. Repeat for all cones then put the tray in the fridge so the chocolate can set.

5. Now prepare the ice cream! Combine the FLORA Cream, oat milk, vanilla bean paste, sugar and table salt. Mix with a whisk until the sugar has dissolved, approx. 5 mins.

6. Pour into an assembled and ready-to-go GreenPan Frost & Frozen Drink Maker. Use the “Soft Ice Cream” setting on Level 4.

7. Start the churning! Drizzle honey and shavings of Lindt LINDOR White Chocolate (reserve some for garnish) into the mix. If the cream mix is cold, this should take approx. 25 mins.

8. When the machine beeps, the ice cream is ready. Serve in cones and enjoy with Lindt LINDOR White Chocolate grated on top.

Green Pa n Frost Ice Crea m & Frozen Dr i n k M a ker This summer, make frozen treats at home with GreenPan Frost, an allin-one ice cream maker and frozen drinks machine. It is the easiest and fastest way to make frozen treats at home. Unlike other appliances, Frost doesn’t rely on pre-freezing bowls or hours of prep. Its built-in compressor chills on demand so you can whip up a batch in as little as 30 minutes.

No pre-freeze, no waiting, no hassle. Itʼs perfect for when cravings g strike last minute! Create frozen treats in three easy steps: s: pour your ingredients, pick your mode and chill. Featuring g six modes and seven texture options, GreenPan Frost ost adapts to your preferences. Make slushies, soft ice cream, sorbet or milkshakes to your liking. From creamy and soft to thick and icy, you’re always in control. Plus, its double-insulated clear-view bowl lets you watch the magic unfold while keeping everything cool for hours.

For more visit greenpan.com.au

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Mer r y B er r y Pav

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Recipe / Em ma Dea n

What’s more Australian at Chrissy than a pavlova! This wreath is a playful twist on the classic. It’s simple to assemble yet guaranteed to impress.

Makes: 26 small individual nests 5 eggs 100g muscovado sugar 100g caster sugar 2 tsp vanilla paste 1 tsp cornflour 1 tsp white vinegar ½ tsp cream of tartar To serve 250mL FLORA Cream Strawberries, halved Raspberries Lindt EXCELLENCE 70% Cocoa Micro lemon balm (optional) 1. Preheat the Falcon Classic FX Induction range cooker to 120°C. 2. Carefully separate the eggs. There cannot be any yolk in the whites.

3. Ensure the mixer bowl is completely clean. Whisk the egg whites until they form semi-hard peaks.

4. Mix the sugars together. Add them to the egg whites 1 tbsp at a time.

5. Once you have added all the sugar, continue whisking the eggs for a few more mins. When all the sugar is dissolved (rub some of the mix between your fingers — if it is gritty just keep whisking), add the cornflour, vinegar and cream of tartar. Whisk for 1 more min.

6. Line a GreenPan Reserve cookie sheet with a sheet of GLAD Bake & Cooking® Paper.

7. Fill a piping bag or a GLAD Snap Lock® Reseal Bag with the meringue mix. No piping nozzle needed. If using a GLAD bag, snip one of the bottom corners off with scissors, making a hole about 1.5cm across.

8. Pipe 26 dollops, about the size of an apricot, onto the tray.

9. Place the pavs in the Falcon oven and bake for 30 mins. Don’t open the oven door!

10. Turn your oven off. Place a wooden spoon or similar in the door to keep the oven door open a crack. Do not remove the pavs until they and the oven are completely cooled.

11. When the pavs are cold, whisk the dairy-free FLORA Cream to whipped cream. Smear 1 tbsp of whipped cream onto each pav.

12. Warm Lindt EXCELLENCE in the microwave for 30 secs. Shave with a veggie peeler to make curls.

13. Garnish the pavs with berries, cocao curls, micro lemon balm and serve with Lindt LINDOR truffles.

GL A D Wrap ® Hosting the family for Christmas? GLAD Wrap® is your partner in the kitchen. Keep your family feast delicious with an airtight cling seal to lock in freshness. Whether you’re storing your glazed ham, prepping your pavlova or wrapping leftovers, GLAD won’t let you down.

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YOUR PLATE A great kitchen trick is to let a hero sauce do the heavy lifting for you. It pulls a menu together and adds instant “wow” without piling on more work. Barra Burgers sing with red capsicum dip while Chilli Jam gives sticky-spicy magic to Party Pies and Sausage Rolls. Diana Chan’s Super Sauce brightens up BBQ Pork Dumplings, Asian Barra and FireCracker Eggs. No secrets here, it’s all in the sauce!

B a r ra Bu r ger s Recipe / Em ma Dea n

Light, juicy and perfectly crisped, these barra burgers are fast to make, easy to share and and a guaranteed crowd-pleaser for a relaxed summer lunch or dinner.

Hot tip: Ask your fishmonger to fillet the fish for you — this will become the patties of the burgers!

Serves: 8–10, depending on the size of the barramundi Jolly Good Salt (see page 25) 1 large Australian Farmed Barramundi, skin on, filleted into 7cm squares 2 tbsp FLORA Block Salted 1 lemon, sliced in half To serve Dinner rolls or bread baps (a small roll) 200g Black Swan Favourites Spicy Capsicum Dip ½ red onion, thinly sliced into rings ½ continental cucumber, thinly sliced 1. Generously salt the skin side of the barramundi.

2. Heat a large frying pan over high heat and melt the FLORA Block Salted.

3. Place the barramundi fillets in the pan, skin side down. Cook for approx.

2 mins or until the skin starts to crisp.

4. Flip the fillets and cook for another 2 mins. Remove from the pan and finish with a generous squeeze of lemon juice.

5. Toast the buns if desired.

6. Build the burgers! Spread Black Swan Favourites Spicy Red Capsicum Dip on both the top and bottom of each bun. Place the cooked barramundi on the bun and top with red onion and cucumber.

7. Serve and enjoy!

GL A D B a ke & Cook i ng ® Pap er Prepare your festive feast with confidence and enjoy an easy clean-up thanks to GLAD Bake & Cooking® Paper. Guaranteed non-stick, it’s the perfect partner to roast and bake your favourite festive dishes with ease. GLAD won’t let you down this Christmas.

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Pa r t y P ies w it h C h i l l i Ja m Recipe / Em ma Dea n

Pull this winner together in just 20 minutes. The Puopolo artisan salami brings an extra layer of wow and crunch to Patties Party Pies and Sausage Rolls. I love using the chilli jam on just about everything.

Serves: 4–6 1 tbsp oil 2 brown onions, finely diced 2 tbsp Gourmet Garden Garlic Cold Blended Paste 1 tsp Gourmet Garden Chilli Cold Blended Paste 2 tbsp Diana Chan’s Super Sauce (see page 21) ½ cup water 80mL white-wine vinegar 1 tsp fish sauce (optional) 50g muscovado sugar 50g tomato sauce Patties Party Pies Meat (12 Pack) Patties Party Sausage Rolls (12 Pack) Puopolo Cacciatore Mild Salami, thinly sliced Dill sprigs, to garnish 1. Preheat the Falcon Classic FX Induction range cooker oven to 175°C. 2. In a GreenPan Padova frying pan, heat the oil then gently sweat onions for approx. 5 mins.

3. Add the Gourmet Garden Garlic Paste and Gourmet Garden Chilli Paste and fry until fragrant, approx. 2 mins.

4. Add Diana Chan’s Super Sauce, water, vinegar, fish sauce, sugar and tomato sauce. Mix well. Bring to the boil and then simmer for at least 45 mins until the sauce becomes thick and jammy.

5. Let cool and spoon into a cute jar to keep.

6. Line a GreenPan Reserve cookie tray with GLAD Bake & Cooking® Paper and weigh it down with knives on each side to stop it flapping around in the Falcon oven.

7. Place the Patties Party Pies and Patties Sausage Rolls on the tray. Bake for approx.

20 mins if frozen or 10 mins if thawed.

8. With 5 mins to go, place a slice of Puopolo Cacciatore Mild Salami on top of each pie or roll so the salami melts and crisps up.

9. Remove Patties Party Pies and Patties Sausage Rolls from the Falcon oven.

10. Serve with a generous dollop of chilli jam on top and a small sprig of dill for garnish. So fancy!

Non-A lcohol ic W i ne Pa i r i ng w it h E denv a le W i nes More and more people are choosing to sip smarter, whether it’s for wellness, balance or simply the joy of staying sharp while still clinking glasses. Now, alcohol-free wine lets you savour all the nuances of a great wine. Crafted in the heart of the Murray-Darling, one of Australia’s most abundant wine regions, Edenvale uses cutting-edge de-alcoholisation technology. Edenvale carefully removes the alcohol while keeping all the varietal character you love — the texture, the aroma, the complexity.

From crisp Sauvignon Blanc to bold Shiraz, from elegant Pinot Noir to sparkling Rosé, each drop still sings of the vineyard, just without the fuzz the next day. Finally, you can enjoy your favourite wine moments — the swirl, the sip and the food pairing — with a clear head and zero compromise on flavour. Pair Edenvale’s alcohol-removed wines with platters, long lunches and evenings of celebration and skip the hangover.

E denva le S auv ig non Bl a nc Edenvale’s range of alcohol-removed wine delivers all the taste, aroma, complexity and structure of traditional wines. This crisp Australian Alcohol-Removed Sauvignon Blanc bursts with fruity flavours, fresh capsicum, ripe gooseberry and herbaceous aromas.

It’s refreshing, easy to drink and great for sharing.

For more visit edenvale.com.au

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One Sauce Three Ways

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D i a n a C h a n’s Sup er S auce

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Recipe / Dia na Cha n

This sauce is a perfect example of a true flavour booster that elevates every dish and is definitely one to save. Double the recipe if you love sauce!

Makes: approx. 1 cup 4 tbsp light soy sauce 2 tbsp tahini 2 tbsp chilli oil 2 tbsp Chinkiang vinegar (or 2 tbsp rice vinegar) 1 tbsp sesame oil 2 tsp sugar

BBQ Pork D u mpl i ngs w it h Di a n a C h a n’s Sup er S auce

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Recipe / Em ma Dea n

Golden Wok dumplings can be cooked in a variety of ways, including pan-frying, steaming, microwaving and air-frying. Pan-frying is my favourite method for crispy results. Topped with Diana Chan’s Super Sauce, it makes a meal or a perfect side dish.

1 tbsp Gourmet Garden Garlic Cold Blended Paste 1 tbsp Gourmet Garden Ginger Cold Blended Paste 1 tsp ground Sichuan peppercorns

1. In a small bowl, whisk all ingredients together until smooth.

2. Set aside ½ cup to use with Party Pies and Chilli Jam (see page 19), covering with GLAD Wrap® to seal in freshness.

Serves: 4 as a side, 1 as a main 1 tbsp oil 1 pack Golden Wok Diana Chan’s BBQ Pork Dumplings, approx. 9 pieces ½ cup water ½ cup Diana Chan’s Super Sauce 2 spring onions, finely sliced 2 tsp sesame seeds

Serves: 4

1. Heat the oil in a non-stick GreenPan Padova Saucepan over medium heat.

2. Add frozen Golden Wok Diana Chan’s BBQ Pork Dumplings and sear for 2 mins until the base is golden brown.

3. Add water, cover the pan and simmer for 4–6 mins until the water evaporates.

4. Serve with Diana Chan’s Super Sauce, spring onions and sesame seeds.

2 Australian Farmed Barramundi fillets, approx. 750g, skin off ½ cup Diana Chan’s Super Sauce 2 spring onions, finely sliced Lime wedges

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A si a n-St yle B a r ra

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Recipe / Em ma Dea n

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Recipe / Em ma Dea n Marinade 1 tsp Gourmet Garden Lemongrass Cold Blended Paste 1 tsp Gourmet Garden Ginger Cold Blended Paste 1 tsp Gourmet Garden Coriander Cold Blended Paste 1 tsp Gourmet Garden Garlic Cold Blended Paste ½ tsp Gourmet Garden Chilli Cold Blended Paste 1 tsp fish sauce 1. Preheat the Falcon Classic FX Induction range cooker to 180°C. 2. Combine all the marinade ingredients in a bowl.

3. If the Australian Farmed Barramundi fillet has its skin on, using a sharp knife, make approx. 5 slits in the skin.

Skip this step if the skin is off.

4. Smear the marinade all over the fish.

5. Place a 30cm sheet of GLAD Aluminium Foil on the bench and lay a sheet of GLAD Bake & Cooking® Paper on top. Place the barramundi on the baking paper. Wrap it first in the paper and then in the foil. Place the parcel into a GreenPan Roasting Pan. 6. Bake in the Falcon oven for approx. 30 mins. It will be ready when the steam is fragrant with the herbs.

7. Carefully open the parcel — the steam might burn.

8. Transfer the barramundi to a Cashmere Oval Platter by Maxwell & Williams. Lightly score the flesh with a sharp knife to make it easy for guests to flake and serve themselves.

9. Garnish with Diana Chan’s Super Sauce, spring onions and lime wedges.

Serves: 2–4 12 eggs 4 tbsp Diana Chan’s Super Sauce 2 tsp sesame seeds 1 tsp Gourmet Garden Lightly Dried Chives 2 spring onions, finely sliced 1. In a GreenPan Padova large saucepan, boil the eggs for 7 mins.

2. Place cooked eggs directly into cold water and leave to chill.

3. Once cold, peel and cut in half.

4. Drizzle with Diana Chan’s Super Sauce generously.

5. Garnish with sesame seeds, Gourmet Garden Lightly Dried Chives and spring onions

Tok yo D e sig n St ud io Jap on i sm M i xe d B owl Gi f t set Serve with a story. Each bowl in the Japonism mixed bowl giftset carries a piece of Japanese tradition, with patterns of artistry. These porcelain bowls are made for sharing meals rich in flavour and meaning. Available at Myer and select homeware stockists.

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Patties Party Pies

Edenvale Wines Alcohol Free

Str s free, ! g n i n i ta r te

e v r e s f s Black Swan Crafted Caramelised French Onion Dip

Peckish Fancies Caramelised Onion & Balsamic Vinegar Rice Crackers

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Puopolo Finocchiona Mild Fennel Salami

Patties Sausage Rolls

!

Golden Wok Diana Chan's Beef Cheeseburger Dumpling

Plate up with Mystique by Estelle Michaelides for Maxwell & Williams

My Dad’s Organic Honey over Gooey Cheese

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ty ar P e at m lti U e Th PLEASER BOARD Christmas is all about entertaining without the stress. That’s why we love a great platter where people can help themselves and you get to enjoy the party as much as everyone else.

Mu st-Have s for t he Ult i m ate Pa r t y Pl at ter Recipe / Em ma Dea n

Just like a good salad, there are rules to making the ultimate party platter. A great grazing board is all about finding the balance of salty, creamy, crunchy, tangy and sweet.

Include flavours that complement and contrast, so everyone, from the little kids to the big kids, can find something to munch on. With just a handful of hero ingredients, you can create a platter that feels abundant, festive and utterly irresistible.

Serves: 6–8 For plateware, start with Mystique by Estelle Michaelides for Maxwell & Williams then add: • Black Swan Crafted Caramelised French Onion Dip is a sweet take on a classic that’s full of flavour.

• Peckish Fancies Caramelised Onion & Balsamic Vinegar Rice Crackers are crisp, light and salty.

These are perfect for stacking or dipping.

•

• • • • •

•

•

Puopolo Finocchiona Mild Fennel Salami — the punch of aniseed in this salami cuts through creamy cheeses.

Patties Party Pies & Sausage Rolls are warm, flaky, crowd-pleasing classics.

My Dad’s Organic Honey over Gooey Cheese.

Need I say more? Yum! Pacdon Park Pork Pies are delicious and oh so irresistible.

Golden Wok Diana Chan's Beef Cheeseburger Dumpling. It’s as good as it looks.

Don’t forget sweets. Lindt LINDOR chocolate is always a winner, and Lindt EXCELLENCE 70% dark chocolate complements everything from cheese to Fritz mocktails (see page 11).

Seasonal fillers. From nuts to berries, I always like to have these on hand to fill in any gaps and add extra depth of flavour. They’re perfect for when you just want a little something to munch on.

Edenvale Wines. Crisp, sparkling and non-alcoholic, these are the perfect match to serve alongside your party board.

C a sh mere Resor t Coup e Di n ner Set & O va l Pl at ter by M a x we l l & W i l l i a m s Entertain effortlessly with the e timeless Cashmere Resort Coupe Dinner Set. Crafted fted from fine bone china in a classic white,, this 18-piece set includes dinner plates, side plates and bowls for six. Match it with the Cashmere Oval Platter by Maxwell & Williams.

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e ad M WITH LOVE There’s something extra-special about a gift you’ve made yourself. Whether it’s a jar of fragrant herb salt or a cleverly wrapped treat, homemade presents carry a warmth money can’t buy.

These DIY ideas are simple, thoughtful and guaranteed to bring a smile.

DI Y g i f t bag Guide / Em ma Dea n

Not every present fits neatly into a box, but that’s exactly what makes Christmas so much fun! If you know me, you’ll know I have quite a soft spot for a Lindt LINDOR truffle (or three). So here’s my ultimate hack to wrap a Lindt LINDOR Cornet so it sits beautifully under the tree. All you need is some wrapping paper, ribbon (I’m loving velvet right now), scissors and tape.

Scan here to make this cute DIY gift bag with Emma Dean

Jol ly G o o d S a lt Recipe / Em ma Dea n

Packaged in a little jar, this bright, herby fi nishing salt instantly lifts any dish. It makes a thoughtful homemade gift that’s as pretty as it is tasty.

5 tbsp flaky salt 1 tsp dried parsley 1 tsp dried chives 1 pinch dried coriander 1. Place all ingredients in a bowl and mix to combine.

2. Pop into a cute jar and store until ready to gift!

3. For a sweet, personal touch, tie a piece of string or twine around the jar and attach a handwritten label.

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e Explor ECHUCA MOAMA Set on the banks of the Murray River, Echuca Moama blends country charm with a vibrant food scene. Heritage buildings now house cafes, distilleries and provedores, while local growers and makers bring fresh produce and artisan goods to the table. It’s a place to slow down, wander between discoveries and enjoy the flavours that make this river town so memorable.

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E c huc a 1. The Sweet Meadow The Sweet Meadow is a vegetarian cafe built on the belief that plant-based food is medicine. The cafe’s emphasis is on growing, preparing and eating food as it’s supposed to be: fresh from the earth, prepared with minimal fuss and eaten in a way that nourishes your body. They have created a beautiful space that inspires people to live more of the sweet life, every day.

640 High Street, Echuca 2. My Dad’s Honey My Dad’s Honey is the only Australian-certified organic honey producer in Victoria that sells directly to consumers.

Pure 100 per cent Australian raw honey is harvested from their organic beehives and delivered to you. Beekeeper's Table is their cafe located in the Port of Echuca and is open daily, offering a scrumptious menu and a fully stocked honey shop.

51–53 Murray Esplanade, Echuca

3. The Olde Penny Arcade The Olde Penny Arcade is Australia’s only operating penny arcade, with 40 different machines dating from 1900 to 1950. They make their own fudge with real butter and cream, offering more than 20 flavours for free tasting. Enjoy their delicious nougat and rich, house-made ice cream, all crafted on site.

43 Murray Esplanade, Echuca 4. Echuca Chocolate Company Echuca Chocolate Company crafts exquisite, fresh chocolates with beautiful decoration. Each and every one is made by hand using artisan, chocolatier traditional techniques. They use only the finest-quality, natural ingredients and Belgian chocolate. You can also find boiled sweets, hampers and chocolate liqueurs.

614 High Street, Echuca 5. Bar Lee Nestled inside the award-winning Echuca Distillery, Bar Lee is a must-visit restaurant and rooftop bar, offering an unforgettable blend of locally crafted beverages, delectable cuisine and warm hospitality. Bar Lee highlights the award-winning spirits of Echuca Distillery with a menu built around small plates and share dishes, designed for exploring a wide range of flavours.

555 High Street, Echuca 6. Echuca Distillery At Echuca Distillery, the philosophy is simple: drink less and enjoy more. Known for their signature gins, Echuca Distillery’s artisan spirits also include vodka, agave and whisky, as well as flavoured liqueurs. Their craft spirits are 100 per cent pure thanks to a combination of naturally derived botanicals and spirits and the ancient craft of distilling.

555 High Street, Echuca 7. Rich Glen Rich Glen Provedore, Skin & Beauty offers a unique experience.

The Provedore invites you to sample regional produce, including artisan olive oils, dressings, condiments, wine, cheese and gin, while Skin & Beauty presents a curated collection of natural skincare, beauty and wellness products. The olive oil is grown by the Vodusek family in nearby Yarrawonga on the Murray River.

519 High Street, Echuca

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8. ESSEN Cafe ESSEN is German for “to eat” and is the essence of the Oberin family’s love for food, wine, people and their German heritage. Housed in a heritage-listed mechanical engineering workshop, ESSEN is an all-day dining destination located in the heart of Echuca. They work closely with trusted producers and provedores, always seeking out the finest fresh ingredients to serve.

542 High Street, Echuca 9. Johnny & Lyle Johnny & Lyle focus on sourcing simple fresh ingredients and roasting their own coffee on the premises to ensure deliciousness in every sip and every bite. Build your own breakfast, delight in the lunch menu and relax with coffee or vino in the courtyard. As for the name, it’s a heartfelt tribute from two daughters to their fathers.

433 High Street, Echuca 10. Graze A foodie paradise, Graze has two separate businesses under the one roof. Larder & Co provides all your favourite coffee and lunch options as well as deli items and take-home dinner meals. The Pear Tree Central is your go-to for fresh fruit and vegetables straight from the market.

178–180 Annesley Street, Echuca 11. Echuca Farmers Market Echuca Farmers Market features the best of local produce ranging from olives, cheese, fruit, bread, a variety of wines to sweets, jams and specialty soaps and goods. Echuca Farmers Market is an accredited member of the Victorian Farmers Markets Association (VFMA) and held on the first and third Saturday of each month.

2 Heygarth Street, Echuca

Moa m a 12. Hammond Providore Hammond Providore invites you to savour exceptional coffee, fresh wholesome meals and delectable treats.

Their menu features a variety of breakfast and lunch options, as well as family-sized meals and shared grazing platters perfect for any occasion. In addition to their dinein offerings, they also have a selection of premium small goods available for purchase.

28 Meninya Street, Moama 13. Pacdon Park Pacdon Park was started by two British backpackers and has grown into a free-range pork butchery, “making what we miss”. Pacdon Park uses local Australian ingredients and a pinch of culinary flair to make magnificent British foods.

464 Perricoota Road, Moama

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L o c a l Grower s Quincey Jones Jelly Preserves Co A family-owned artisan producer from Moama, Quincey Jones Jelly Preserves Co crafts award-winning, lowsugar jams, jellies, relishes, chutneys and pickles in small batches with 100 per cent Australian ingredients.

Echuca Moama Coffee Roasters A local espresso cart and small-batch roastery, Echuca Moama Coffee Roasters sources ethical beans and roasts on-site for a sustainable, high-quality brew.

Crossies Cados A boutique avocado orchard run by Andrew and Sarah Crossman in Torrumbarry, Crossies Cados grow multiple avocado and citrus varieties for markets, restaurants and wholesale buyers.

Perricoota Olives An organic olive grower near Womboota, Perricoota Olives cultivate five olive varieties to produce extravirgin olive oil and table olives.

Lyn Reid Christmas Puddings A Deniliquin-based maker of homemade Christmas puddings, Lyn Reid shares her traditional creations and recipes at regional farmers’ markets.

Lisadurne Hill A fourth-generation family olive farm in Rushworth established in 1876, Lisadurne Hill produces awardwinning extra-virgin olive oils, table olives, balsamics, mosto cotto and rose hydrosol.

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For t he forever- c h i ld 1. GreenPan Frost Ice Cream & Frozen Drink Maker GreenPan Frost is the easiest and fastest way to make frozen treats at home this summer. With a built-in chiller, create frozen treats in three easy steps: pour your ingredients, pick your mode and go from fresh to frozen in as little as 15 to 30 minutes. greenpan.com.au.

For t he one who loves to to a st 2. Edenvale Mixed Pack of Alcohol Removed Sparkling Wines Raise a glass to Christmas with sparkling flavour that everyone can enjoy.

Edenvale’s alcohol removed Sparkling Cuvee and Sparkling Rosé are lively and fresh with delicious fruit flavours. There’s nothing quite like the pop of a cork to make any celebration special, and with Edenvale you can dial up the good times without worrying about overdoing it! edenvale.com.au

For t he s we et toot h 3. Lindt LINDOR Gift Set Everyone loves chocolate, but Christmas time is all about splurging on the good stuff, like LINDOR. Share a moment of bliss with LINDOR, the finest Lindt chocolate offering rich layers of flavour in every bite. A LINDOR Gift Box makes any occasion more special. It features a selection of Lindt milk, dark, white and hazelnut truffles with a delicate chocolate shell and irresistibly smooth melting filling. These are the perfect gifts this Christmas or to share with family and friends during the festive season. Available at Coles, Woolworths, Big W, Kmart, Target, Independent Grocers and online at lindt.com.au.

For t he sk i n ca re lover 4. Natio “Adored” Transform your evening routine with Natio’s Adored gift pack. Enriched with moisturising rosewater and natural antioxidants, this four-piece collection delivers soft, supple skin overnight. The gentle cleanser, serum, night creamgel and cooling under-eye pads work in harmony to leave your complexion recharged and beautifully revitalised by morning. Pamper someone this Christmas and slip this luxurious set under the tree. Available in department stores, leading pharmacies and natio.com.au.

For t he enter t a i ner 5. Cashmere Resort Coupe Dinner Set & Oval Platter by Maxwell & Williams Entertain effortlessly this Christmas with the timeless Cashmere Resort Coupe Dinner Set & Oval Platter. Crafted from fine bone china in a classic white, this 18-piece set includes dinner plates, side plates and bowls for six. Available online, in Myer, your local homeware stockist nationwide and maxwellandwilliams.com.au.

For t he sou l soot her 6. Oil Garden “Her Wellness Pack” Give the gift of complete self-care this Christmas with this thoughtfully curated wellness pack. Featuring two stylish diffusers, soothing essential oil blends for sleep, stress and menopause and revitalising body oils to indulge in daily. Designed to support her mind and body, gift her balance, rest and radiance in every stage of her wellness journey. oilgarden.com.au

WIN

1 of 9 s satiо summer PRIZE PAC KS

Tell us in 25 words or less, what’s your recipe for a sensational summer ?

We’re excited to hear all about your summer plans, from the unforgettable moments you’ll create to the mouthwatering meals you’ll enjoy. Now you have a chance to make it even better by winning some incredible EatWell prizes valued at over $6000! Enter for a shot at one of nine amazing prizes that will make this summer truly unforgettable.

Sensational Summer Prize Packs include: • Lindt LINDOR Gift Set • Oil Garden “Her Wellness Pack” • GreenPan Frost Ice Cream & Frozen Drink Maker • Natio “Adored” • Edenvale Mixed Pack of Alcohol Removed Sparkling Wines • Cashmere Resort Coupe Dinner Set

by Maxwell & Williams, Cashmere Oval Platter

by Maxwell & Williams, Japonism Mixed Bowl Giftset by Tokyo Design Studios How to enter To help inspire a more sensational summer, we’re giving away three Summer Prize Packs worth over $1500 each. There are also six runner-up prizes to be won. For your chance to win, simply go to eatwellmag.com.au/win and tell us in 25 words or less, “What’s your recipe for a sensational summer?” The winners and runners-up will be announced 25 February 2026. Visit the website for full terms and conditions.

eatwellmag.com.au/win

For t he desig ner 7. Japonism Mixed Bowl Giftset by Tokyo Design Studios Serve with a story. Each bowl in the Japonism mixed bowl giftset carries a piece of Japanese tradition with patterns of artistry. These porcelain bowls are made for sharing meals rich in flavour and meaning. Bring joy to the season with a gift that blends culture, craft and heart. Available at Myer and select homeware stockists.

Scan here to enter now Disclaimer: Game of Skill and Prize. Comp opens 13/11/25, closes 16/02/26.

Full T&Cs at eatwellmag.com.au/win. The promoter is Universal Media Co ABN 55 003 026 944. Not open to ACT residents.

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W i sh i ng you a nd you r love d ones a fest ive Ch r i st ma s!

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