Eat Well Christmas with Emma Dean 2023

14PRIZE PACKS TO BE WON

START YOUR CHRISTMAS STORY

What‘s On Melbourne

This Christmas, Emma Dean is heading to Melbourne, where she draws inspiration from a diverse array of restaurants and chefs such as Angie Giannakodakis from Epocha, who reveals her mum’s famous moussaka recipe or, as she likes to call it, “layers of love”. The recipe has travelled over a century through Angie’s family and is the true definition of soulful food. Afterwards, Emma pops in to Snack Monster to visit chef Allan Watson. Together, they explore the very best snacks found in the heart of Melbourne. But the fun doesn’t stop there! Emma learns the art of doughnut making from the team at the American Doughnut Kitchen in Queen Victoria Market, Lord Mayor Sally Capp laces up her roller skates to kick off the festivities, Thomas Schnetzler from Lindt reveals how to make your Christmas even sweeter, and so much more!

No matter what your plans are for this year’s holiday season or whether you’re cooking for two or 22 guests, Emma has plenty of tips and tricks to share. Under her expert guidance, you’ll plan, prepare, make and create a truly magical Christmas with zero stress and a lot of laughs along the way.

Merry Christmas!

From all of us at EatWell

Contents

Scrumptious Christmas menu

Photographers: Simon Grif fiths, Martin Reddy

Creative Director: Emily Owens

Co-Ordinator: Cyan Rokahr

Food Stylist: Sacha Kann

Head Food Tech and Recipe Writer: Caroline Jones

Food Tech: Chris Yuille

Studio Manager: Matt West

Editor: Kate Holland

Designer: Michaela Primiano

Shot on location at Toffee Studios

Emma Dean has your Christmas lunch, dinner, dessert and Boxing Day’s leftovers sorted with five family-friendly and delicious recipes including Roasted Chicken Breast with Blueberry Balsamic Glaze & Goat’s Cheese & Black Truf fle Dip; Crisp-ness Truf fle & Onion Bites; Mediterranean Rice, Salami & Burrata Salad with Roasted Chickpeas, Beetroot & Cream Cheese Terrine; and Caramel Cheesecake with Blackberries & Salted Hazelnut Brittle.

Love for our furry friends

Create this yummy pet-friendly recipe to ensure your furry friends also get spoilt this Christmas!

Meet Angie from Epocha Restaurant

Here, Angie Giannakodakis shares her mum’s homemade moussaka. This recipe has been in the family for centuries and pays deep reverence to the family’s culinary history as well as the flavours of the west coast of Turkey.

Lygon Street snack crawl

Take a stroll through Melbourne’s vibrant Lygon Street and sample treats from Snack Monster, Heartattack and Vine, Pidapipó Gelato and more.

Make sure you arrive hungry!

Explore Queen Victoria Market

At the iconic Queen Victoria Market, you'll find the best doughnuts in the city. With a recipe that’s remained untouched for more than 70 years, the American Doughnut Kitchen must be first on your list of incredible vendors to visit. If you can’t make it to Melbourne, Emma has you covered with her Doughnuts with Sweet Balsamic Strawberries & Whipped Quince Ricotta recipe.

Edible

gifts

There’s nothing better than giving someone a homemade present — especially if it’s made from food! Enjoy creating simple festive gifts like Chocolate-Dipped Crisp-ness; Salted Hazelnut Brittle; Lindt Chocolate Bark; and Coco (Hoho) Plum & Lemon Myrtle Drops.

OF CHRISTMASUnle h the flavours

Get ready to elevate your holiday culinary experience with Emma Dean's expertly crafted Christmas recipes. From festive appetisers to mouthwatering desserts, Emma has you covered for Christmas lunch, dinner and even Boxing Day's leftovers. These five family-friendly and utterly delicious recipes will leave your taste buds dancing in delight.

Roasted Chicken Breast with Blueberry Balsamic

Glaze & Goat Cheese & Black Truffle Dip

Whether you’re cooking for a cast of thousands or just a few loved ones, this roasted chicken is a winner with a delightful twist on the old English turkey tradition. It’s a festive fusion of blueberries and, thanks to the balsamic maple syrup and onion relish, it creates an unexpected symphony of flavours and a perfect festive feast.

Serves: 4

2 large free-range chicken breast fillets, skin on 1 tbsp extra-virgin olive oil

Handful thyme sprigs

Murray River Salt Flakes & freshly ground black pepper, to taste

170g Chris’ Heritage Goat Cheese & Black Truffle Dip

Salad & vegetables (roasted spuds), to serve

Blueberry Balsamic Glaze

2 × 125g Driscoll’s Blueberries

½ cup Baxters Caramelised Onion Relish

2 tbsp Mazzetti Aged Balsamic Vinegar Gold Label

2 tsp wholegrain mustard

1. Preheat oven to 180°C (160°C fan-forced). Heat a large, oven-safe, heavy-based skillet or frying pan over medium-high heat.

2. Rub the chicken all over with the oil and sprinkle with Murray River Salt Flakes and pepper. Place the chicken skin-side down in the skillet and brown the skin for 4-5 mins or until golden. Turn the chicken over and cook for a further 2-3 mins or until well coloured. Add the thyme to the pan and place the chicken on top, skinside up. Scatter with 1 punnet of Driscoll’s Blueberries.

3. Transfer the pan to the oven and roast for 15-20 mins or until cooked through (the thickest part reaches 65°C on a cooking thermometer). Remove from the oven, reserving the blueberries (for the glaze). Transfer the chicken to a warm plate and set aside to rest for 10 mins, covered loosely with foil, before carving into thick slices.

4. To make the blueberry balsamic glaze, combine the remaining Driscoll’s Blueberries, Baxters Caramelised Onion Relish and Mazzetti Aged Balsamic Vinegar Gold Label in a small saucepan. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, for 3-5 mins or until the blueberries have softened and start to collapse. Remove the thyme from the reserved roasting pan and add the blueberries and pan juices to the glaze. Season with Murray River Salt Flakes and pepper.

5. Serve the sliced chicken with a generous dollop and swoosh of Chris’ Heritage Goat Cheese & Black Truffle Dip, drizzled with the glaze and your choice of salad or veggies (I love crispy spuds), and enjoy! Leftovers will keep for up to 3 days in the fridge.

Crisp-ness Truffle & Onion Bites

The whole family will love these delicious bites. Don’t forget to save the smaller crisps for a cook’s treat — you deserve it!

Serves: 10

140g bag Proper Crisps Big Cut Dill Pickle

½ cup Chris’ Heritage Goat Cheese & Black Truf fle Dip

1⁄3 cup Baxters Caramelised Onion Relish

100g Puopolo Felino Wine Infused Mild Salami, thinly sliced Fresh dill fronds, to garnish

1. Grab a pack of Proper Crisps Big Cut Dill Pickle and sort out the larger crisps.

2. Dollop and lightly spread a little of the Chris’ Heritage Goat Cheese & Black Truf fle Dip onto each of the selected crisps. Add a little Baxters Caramelised Onion Relish, fold over a piece of the Puopolo Felino Wine Infused Mild Salami, add to the top and garnish with dill.

3. Place on a serving plate and serve.

Mediterranean Rice, Salami & Burrata Salad with Roasted Chickpeas

To include vegetarians in this delicious salad, serve the salami on the side so that individuals can help themselves.

Serves: 6

400g tin chickpeas, drained

1 tbsp extra-virgin olive oil

100g thinly sliced Puopolo Cacciatore Hot Salami or Puopolo Cacciatore Mild Salami

2 x 250g Tilda Pure Basmati Rice

½ cup pitted split green olives

½ cup roughly chopped roasted red peppers

150g cherry tomatoes, halved

1 radicchio lettuce, coarsely sliced

2 x 120g tubs That’s Amore Cheese Mini Burrata

Dressing

¼ cup extra-virgin olive oil

¼ cup red-wine vinegar

1 tbsp finely chopped fresh parsley

2 tsp maple syrup or honey

1 clove garlic, crushed

1 tsp Dijon mustard

Murray River Salt Flakes & freshly ground black pepper, to taste

1. Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.

2. Pat the chickpeas dry with a paper towel. Spread over 1 of the prepared trays, drizzle with olive oil and toss to combine. Season with Murray River Salt Flakes and pepper. Spread half of the Puopolo Cacciatore Salami slices over the remaining tray in a single layer. Cook the salami for 5 mins or until lightly coloured (it will crisp on cooling) and roast the chickpeas for 15-20 mins or until crisp. Tear the salami into large pieces if you like.

3. To make the dressing, place all of the ingredients in a screw-top jar and shake until combined.

4. Heat Tilda Rice according to the package direction for 1 min to warm it slightly, then pour into a large bowl. Add the olives, red peppers, tomatoes and ¼ cup of the dressing. Toss to combine and set aside for 10 mins to allow the mixture to cool and the flavours infuse.

5. Layer the radicchio, rice mixture and the crispy and fresh Puopolo Cacciatore Salami in a large salad bowl. Top with the That’s Amore Cheese Mini Burrata and chickpeas, then drizzle with a little more of the dressing. Serve the remaining dressing on the side.

That’s Amore Cheese

Giorgio Linguanti from That’s Amore Cheese reveals three must-have cheeses for Christmas:

• Buffalo mozzarella or burrata: This fresh cheese is perfect on a hot Christmas day torn into salads with chargrilled stone fruits, or melted on crostini for a quick, delicious appetiser.

• Stella Alpina: This is our Alpine-style white mould cheese, but a brie/ camembert could work too sprinkled with toasted walnuts and drizzled with hot honey, baked for an extra gooey finish. A must-have on your cheese platter!

• Ricotta: This is a must for a Christmas dessert. Think of lemon-baked cheesecake or cannoli with sweet ricotta and crushed pistachio.

For more visit thatsamorecheese.com.au

Beetroot & Cream Cheese Terrine

The colours in this delicious vegetarian terrine just scream Christmas! Simply place the dish in the middle of the table and watch it disappear in minutes.

Serves: 6-8 as an entrée

2 large or 4 medium red beetroot

2 × 225g tubs Bega Original Cream Cheese Spreadable

Small handful chopped fresh chives

Small handful chopped fresh flat-leaf parsley

1 clove garlic, crushed

Murray River Salt Flakes & freshly ground black pepper, to taste

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

2 tbsp chopped roasted hazelnuts

Mazzetti Aged Balsamic Vinegar Gold Label, to drizzle

Extra-virgin olive oil, to serve

Micro greens, to serve

2. Wash the beetroot and wrap in foil. Place on a baking tray. Roast for 1-1½ hours (depending on size) or until tender when pierced with a skewer. Cool for 15 mins. Wearing gloves, peel and discard the skin from beetroot. Cut beetroot into 7mm-thick slices. You’ll need the 6 largest slices from each beetroot. (Use the scraps to blend with any remaining cream cheese to make a delicious dip.) Pat the slices dry with a paper towel.

3. Combine Bega Original Cream Cheese Spreadable with the herbs and garlic in a small bowl and season to taste.

4. Place 5 beetroot slices on a work surface and spread each with a spoonful of the cream cheese mixture. Stack the beetroot on top of each other, finishing with a slice of plain beetroot, pressing down so the cheese spreads to the edge. Repeat with the remaining beetroot and cheese mixture. Slice each stack into 4 wedges, wiping the knife between slices. Transfer to a platter, scatter with hazelnuts, drizzle with Mazzetti Aged Balsamic Vinegar Gold Label and olive oil. Top with salt flakes and micro greens. Serve immediately.

GF V

Caramel Cheesecake with Blackberries & Salted Hazelnut Brittle

This beautiful combination of flavours will delight the senses of the whole family!

Serves: 10

150g plain sweet biscuits (I like Digestives but any sweet biscuits will do)

60g unsalted butter, melted

Murray River Salt Flakes

2 x 225g Bega Original Cream Cheese

Block, softened

1 cup panela sugar

3 free-range eggs, separated

Zest 1 orange & ¼ cup juice

1 tsp vanilla bean paste

1½ tbsp cornflour

Driscoll’s Blackberries, to serve

Lindt Lindor Balls, to serve

Salted Hazelnut Brittle, to serve

Blackberry Compote

125g punnets Driscoll’s Blackberries

¼ cup freshly squeezed orange juice

2 tbsp maple syrup

1. Preheat oven to 150°C (130°C fan-forced). Grease the side and line the base of a 20cm springform cake tin with baking paper.

2. Process the biscuits in a food processor until finely crushed. Add the melted butter and a pinch of Murray River Salt Flakes, and process until combined. Press the mixture into the base of the prepared tin. Chill until required.

3. Place the Bega Cream Cheese, panela, egg yolks, orange zest, orange juice and vanilla in a high-speed food processor or blender (I love my trusty Vitamix). Sprinkle over the cornflour and process the mixture until smooth. Beat the egg whites and a pinch of Murray River Salt Flakes with an electric mixer until soft peaks form. Gently fold the cheese mixture into the egg whites in two batches.

4. Pour the mixture over the prepared base. Bake for 50–55 mins or until the cheesecake is just cooked in the centre. It will wobble slightly. Turn off the oven and leave the cake to cool with the door closed for 1 hour. Chill for 3 hours or until ready to serve.

5. To make the blackberry compote, combine the Driscoll’s Blackberries, orange juice and maple syrup in a small saucepan over medium heat. Bring to a simmer, then reduce the heat and simmer gently for 3 mins or until the blackberries start to collapse. Remove the berries with a slotted spoon and simmer the juice for a further few mins until syrupy. Set aside to cool and return the berries to the reduced syrup.

6. Place the cheesecake on a serving plate and top with the blackberry compote, fresh Driscoll’s Blackberries, Lindt Lindor Balls and brittle shards.

Pets of the Homeless

Chicken & Sweet Potato Layer Cake

This delight is sure to get tails wagging and tongues drooling! The homemade masterpiece is crafted with love and care, using wholesome ingredients that not only satisfy your furry friend’s taste buds but also ensure they enjoy a nutritious treat.

Serves: 1 cake

Recommended as a treat only, no more than 100-200g per serving.

1kg sweet potato, peeled & roughly chopped

1kg fresh chicken mince

Olive oil or coconut oil, for cooking

200g Greek yoghurt

Handful Lyka Air-dried Treats

Handful fresh raspberries

Handful fresh blueberries

1. Add the sweet potato to a large saucepan of water, bring to the boil and simmer for 15 mins or until tender. Drain well, then leave to dry for a few mins. Mash or purée, then set aside to cool.

2. For the chicken mince layer, divide the mince into 3 even round portions and flatten out to about 2cm thick. Cook in a frying pan drizzled with olive or coconut oil over medium heat until golden. Set aside to cool

3. To assemble the cake ready for your pup, place a chicken “cake layer” on a plate or serving board and spread a generous amount of sweet potato mash “frosting” on top. Repeat with the remaining chicken and mash.

4. To finish, spread the top with yoghurt “frosting”. Top with Lyka’s healthy Airdried Treats, raspberries and blueberries. Refrigerate until needed.

5. Your pup’s cake will last in a sealed container in the fridge for 2-3 days.

Tip: For Lyka customers, you can replace the chicken mince with the Free-Range Chow

Chompin’ Chicken Bowl and top with Pupper Supps or Lyka’s Air-dried Treats for extra nutritious goodness.

Christmas is a time for making meaningful connections, creating memories and giving to those in need. This year, Emma wanted to shine a spotlight on Pets of the Homeless, a compassionate organisation dedicated to helping both the homeless and their beloved animal companions. Giving your time, resources or funds to a charity at Christmas sends a profound message of compassion. It reminds us that during a time when many are focused on gift-giving and celebration, there are individuals and animals who are struggling just to survive. Your support shows that the true spirit of the holiday season lies in helping those in need, whether they have two legs or four.

For more visit petsofthehomeless.org.au

EPOCHA RESTAURANT Behind e sc at

In action, chef Angie Giannakodakis is mesmerising to watch. On set, she made us laugh and filled our bellies with good, wholesome food. And during this chat, we discovered the meaning of her restaurant, Epocha, the hidden gem located across the road from Carlton Gardens, and the significance of the silverbirch tree out the front.

What does the word Epocha mean?

It means an era, a season, an instance in time. Eleven years ago, I finished up at one of the restaurant groups I was with and I thought, ‘This is about my time, it’s about my time to do some really good work, to bring hospitality together and make sure that we’re also looking after the next generation.’

What would you like our readers to know about Epocha?

Sometimes the focus of Epocha’s success is on me, but it’s the fact that I’ve surrounded myself with extremely good people with a lot of talent. They are the heroes for me.

We’re a very Melbourne restaurant and we’re located in a historical building. If you go upstairs, you’ll find the 1892 draft of the Carlton Gardens plans on the ceiling. We wanted to link time with everything we did. But it’s not just about our food, it’s not just about our service. It’s about the feeling you get when you’re here.

In 11 years we’ve also had a lot of weddings here and they come back to us every anniversary. We’ve seen their children grow up. We always wanted to be more than a neighbourhood restaurant and I believe that we achieved that.

Tell us about that stunning tree out the front of Epocha

That tree dictates our entire menu. Every time it changes, our menu changes; that could happen every three to six weeks. Right now (at the time of interview) the tree is flowering and starting to bud, which means the new vegetables are coming in now. By the time we hit early October, springtime vegetables will be right at our door. It’s how we plan our menu.

We also had a really special customer that would eat here all the time. She was ill and passed away a few years ago. We’ve scattered some of her ashes around the tree out the front. She was amazing, a real foodie. She would eat everywhere and then come here and always give me feedback, like “sharpen up the tables” or “the cutlery should be as big as the plate”. I was always appreciative of it. Then when she left us, we scattered some of her ashes around the tree out the front. It is the biggest honour to have her across the road and I always feel her intentions with me.

Carlton Gardens

Epocha Restaurant

Angie Giannakodakis’s Mum’s Veggie Moussaka

During my childhood, there was always a certain aroma in our kitchen that filled me with nostalgia whenever I caught a whiff of it. It’s the kind of smell that takes you back to your roots and makes you feel at home. I’m excited to share with y ou a recipe that embodies those feelings: my mum’s homemade moussaka. This recipe has travelled over a century through my family. While there’s a traditional meat version with beef, I’m going to walk you through a delicious vegetable moussaka that’s a nod to my family’s culinary history, rooted in the flavours of the western coast of Turkey.

Serves: 10

6 large all-purpose potatoes

3-4 eggplants

Extra-virgin olive oil

250g brown lentils

1 white onion, finely chopped

1 bunch fresh parsley, roughly chopped

400g portobello mushrooms, diced

400g tomato masala or tomato purée

300g Saganaki cheese

(or Manchego as a substitute)

2 cinnamon sticks

4 cloves

2 bay leaves

Pinch old spice

Salt & pepper, to taste

Bechamel Sauce

150g butter

4 cups milk

3-4 tsp cornflour

2 eggs

Freshly grated nutmeg

1 egg yolk

Crisp iceberg salad, lemon & dill, to serve

1. Begin by slicing the potatoes and eggplants into thin pieces, about the thickness of a pinkie finger. Ensure some parts have a bit of texture for that delightful crispiness.

2. In a large frying pan, fry the potato and eggplant slices in olive oil until they turn golden and slightly crispy. Place them on paper towels to absorb excess oil.

3. In a separate pot, boil the lentils in water until they are cooked, approximately 15 mins. Drain them well.

4. In a large saucepan, sauté the onion and a handful of parsley in a generous amount of olive oil until the onions become translucent.

5. Add the diced mushrooms to the pan and stir until they absorb the olive oil and develop a slight colour.

6. Stir in the cooked and drained lentils, tomato masala or purée, cinnamon sticks, cloves, bay leaves and old spice. Allow it to come to a boil, then reduce the heat and let it simmer.

7. If the mixture seems dry, add more olive oil and water as needed. Simmer for about 5 mins.

8. Once the lentil-mushroom mixture is ready, season it with salt and pepper to taste.

9. For the bechamel sauce, melt the butter in a saucepan, then add milk and cornflour. Stir continuously until it thickens into a creamy sauce.

10. Whisk in 2 eggs and grate some nutmeg into the sauce. Continue stirring until well combined.

11. Now it’s time to assemble your moussaka. Layer the potatoes and eggplants alternately in a baking dish. Grate some Saganaki cheese (or your preferred substitute) between the layers and season with salt and pepper. Then add the lentil-mushroom mixture on top.

12. Pour the prepared bechamel sauce evenly over the top layer of the moussaka.

13. Beat an egg yolk with a little water and brush it over the surface to create a golden crust.

14. Sprinkle more grated cheese and a pinch of nutmeg on top.

15. Bake the moussaka in a preheated oven at 180°C for 35-40 mins or until it’s bubbling and golden.

16. Let it rest for a while before cutting into squares. Enjoy your delicious homemade moussaka with a side of crisp iceberg salad dressed with olive oil, lemon and dill.

17. Moussaka tastes even better the next day, so don’t hesitate to save it as leftovers.

18. Afiyet olsun (enjoy)!

LYGON STREETSnack Crawl

Join Emma Dean as she wanders down Melbourne’s iconic Lygon Street in the heart of Carlton. Renowned for its rich Italian heritage, Lygon Street has a vibrant and lively atmosphere that becomes particularly enchanting during the Christmas season. However, the delights of Lygon Street don't stop there. In the summertime, this lively street transforms with the addition of a pop-up roller-skating rink, providing hours of entertainment for both young and old. As the kids twirl on the roller-skating rink, adults can indulge in a leisurely exploration of the many boutique shops and bookstores lining the street.

Melbourne: Four seasons in one day — what to pack

• A basket to fill with flowers, snacks and keepsakes

• Comfortable shoes

• A stylish hat

• A warm coat

• Natio sunscreen

1. Make Designed Objects

194 Elgin St, Carlton Vic 3053

Get your designer retail therapy fix at Make Designed Objects. The store unfolds over three levels and winds its way through various rooms and spaces showcasing the best of designed objects, from designer jugs to lighting figures.

2. Snack Monster

Little Elgin St, Carlton Vic 3053

Indulge in a sneaky snack at Snack Monster, in honour of the owner’s greyhound (and the ultimate Snack Monster). This hidden gem offers culinary delights, fine wines and a cosy ambience that invites you to savour every moment.

3. ELK

404 Lygon St, Carlton Vic 3053

Elevating Australian fashion with unique aesthetics and sustainable design, ELK offers refined collections, sculptural accessories and ready-to-wear pieces that resonate globally.

4. Heartattack & Vine

329 Lygon St, Carlton Vic 3053

Heartattack & Vine is based on the model of the classic European neighbourhood bar/cafe, open day and night, where things are kept simple and the focus is on warmth, hospitality and friendliness. It is the only place in Melbourne serving specialty coffee from 7am until 11pm every day and night.

5. Milk the

Cow

323 Lygon St, Carlton Vic 3053

Forever chasing the perfect match, the team of cheesemongers and sommeliers at Milk the Cow spend their days matchmaking their award-winning cheese with wine, beer, cocktails and more to share with you.

6. Readings

309 Lygon St, Carlton Vic 3053

Doesn’t everyone love a bookstore? Established in 1969, Readings is a must stop for book lovers, with something for everyone.

7. Milligram

380 Lygon St, Carlton Vic 3053

For those who love to create, write, craft, design or draw, Milligram is a haven with stylish stationery. We have our eyes on a Hobinichi 2024 planner.

8. Pidapipó

299 Lygon St, Carlton Vic 3053

An obsession was born when owner Lisa Valmorbida decided that gelato was her thing. Committed to the perfect scoop, she moved to Italy to learn how gelato should be made. Pidapipó doesn’t disappoint with its authentic, artisanal Italian-style (and delicious) gelato, made from scratch on-site.

9. King and Godfree

293/297 Lygon St, Carlton Vic 3053

At the heart of Little Italy, King and Godfree is a cherished family legacy and one of Australia’s oldest grocers, bringing culinary delights to Melbourne for generations.

10. Johnny’s Green Room

Level 2/293-297 Lygon St, Carlton Vic 3053

Johnny’s is the place to go for good food, good tunes and classic good times. Recently renovated, this is the place where great summers are made.

Make Designed Objects

11. Grown Alchemist

226 Faraday St, Carlton Vic 3053

Grown Alchemist Retail Lab and treatment rooms are the embodiment of a holistic beauty destination. Nestled amid beautiful gardens, Retail Lab is an inspiring day spa that offers IV vitamin infusions and more on its menu.

12. Baker D. Chirico

178 Faraday St, Carlton Vic 3053

At Baker D. Chirico, they’re not just bakers, they’re artisans who pour heart and soul into every aspect, from innovative architecture to meticulously crafted whole wheat bread.

13. Coffee Machine Technologies

285 Lygon St, Carlton Vic 3053

Established in 2005, Coffee Machine Technologies is synonymous with expertise in Melbourne’s thriving coffee culture. Their deep knowledge spans classic models to cuttingedge innovations, and they offer high-quality equipment.

14.

Poppyshop

283 Lygon St, Carlton Vic 3053

With a collection of vintage toys, Poppyshop is a treasure trove of unique, fun and traditional toys that make perfect gifts for the young and the young at heart.

15.

DOC Deli

330 Lygon St, Carlton Vic 3053

At DOC Deli, Italian food enthusiasts will find a haven specialising in importing the finest goods from Italy and sourcing top-quality ingredients from artisanal producers across the country.

16. Donnini’s

320 Lygon St, Carlton Vic 3053

With a culinary presence in Melbourne spanning more than 60 years, the Donnini family has created an authentic Italian eatery renowned for its handmade pasta.

17. Fossey’s Distillery

209 Lygon St, Carlton Vic 3053

Step into a boutique distillery where quirkiness meets excellence. Experience gin and whisky craftsmanship at Fossey’s Distillery, celebrating local produce and craftsmanship.

18. Assembly Store (Assembly Coffee)

Unit 60/62 Pelham St, Carlton Vic 3053

At Assembly Store, coffee lovers are welcomed with a commitment to ethically traded, locally roasted coffee and a dedication to providing delicious, thoughtfully sourced products that cater to all tastes.

19. Martabak Pecenongan 78

114 Lygon St, Carlton Vic 3053

Carlton is the first location of the popular chain Martabak Pecenongan 78 to open in Australia. It specialises in martabak, a sweet, dense pancake loaded with toppings.

20. Her Cafe

Shop 1R/516 Swanston St, Carlton Vic 3053

Her Cafe, a hidden gem on Swanston Street, beckons with its delightful Asian-inspired cakes — a colourful sweet haven for all dessert lovers.

Natio

Emma Dean has been a loyal fan of Natio for more than 30 years. Before cooking, Emma’s first job was in a chemist where she fell in love with the Natio range. Protecting your skin from the sun in Australia is crucial due to the heightened risk of skin cancer, the harsh climate and the long-term consequences of UV exposure. Luckily, Natio has you covered year-round. Here are some of Emma's favourite products:

DRUMMOND ST SWANSTON

• Natio sun Invisible Fluid Facial Sunscreen: This lightweight and oil-free SPF 50+ sunscreen offers very high UVA/UVB broad-spectrum protection and is water resistant for up to four hours. Nurturing vitamin E and aloe help to defend against moisture loss, promoting soft and supple skin. It is fragrance free and dermatologically tested. Always follow directions for use. Avoid prolonged sun exposure and wear protective clothing, eyewear and a hat. Reapply as directed.

• Natio sun Quick Dry Moisturising Sunscreen SPF 50+: Help defend your skin against sun damage with this fast-absorbing, high-performance SPF 50+ sunscreen with very high UVA/UVB broad-spectrum protection. Formulated for both face and body with skin-nourishing vitamin E and aloe, the formula is moisturising yet non-greasy for smooth application and comfortable wear. It is water resistant for up to four hours and conveniently sized for easy portability and use on the go. Avoid prolonged sun exposure and wear protective clothing, eyewear and a hat. Reapply as directed.

For more visit natio.com.au

QUEEN VICTORIA MARKET Take a str l rough

Melbourne is a magical place to visit at Christmas. Its electric festive atmosphere, thriving culinary scene, cultural diversity and numerous holiday events and activities make it the perfect destination for the whole family. One of Emma’s favourite places to visit is the iconic Queen Victoria Market.

For more than a century, Queen Victoria Market has served as Melbourne’s beating heart and soul. Spanning two city blocks, the historic landmark stands as a lively and bustling urban marketplace offering local and international gourmet foods, cosmetics, jewellery, clothing and souvenirs.

Queen Victoria Market is a must-visit when in Melbourne, but it’s not just a place to shop; it’s also a vibrant cultural experience. You can enjoy street performances, walking tours, interactive events or simply soak up the lively atmosphere — especially at Christmas time!

When visiting the markets, be sure to pick up everything you need to prepare a scrumptious Christmas feast. A few of Emma's favourites are the chilli flakes and ginger spice from Gewürzhaus spice mill, all the key ingredients from the fresh food section, poultry from The Chicken Pantry and, of course, decorations from Ambiance Gifts to add a touch of Christmas magic to any occasion all year round.

One of the market’s most iconic vendors is the American Doughnut Kitchen. For more than 70 years, the American Doughnut Kitchen has operated from Queen Victoria Market and has a loyal following of customers spanning generations. The business’s famous recipe has remained unchanged because when you’re onto a good thing, why change it?

Co-owner Belinda Donaghey has spent most of her life surrounded by doughnuts. Her grandfather was one of the original founders in 1950. On Christmas eve, the American Doughnut Kitchen can serve 150 customers an hour. That’s a lot of doughnuts walking out the door ... over 400kg of dough, in fact! It’s the recipe, which has remained unchanged for 73 years, that has customers returning time and time again.

To plan your Christmas, search/visit What's On Melbourne at whatson.melbourne.vic.gov.au

American Doughnut Kitchen

Doughnuts with Sweet

Balsamic Strawberries & Whipped Quince Ricotta

Whipped ricotta cream? Have you had it? If not, then merry Christmas. It’s light and whipped, and when sweetened with a little maple syrup and a gorgeous quince and wattleseed paste, it makes the perfect sweet snack or breakfast. Pair it with my divine balsamic strawberries and you’ve got a wholesome 3pm pick-me-up or effortless weekday breakfast. If you can’t get your hands on some doughnuts from the American Doughnut Kitchen, I’ve shared my homemade doughnut recipe. It’s not as good as Belinda’s pop’s recipe, but it’s pretty close! Run out of strawberries? No worries. Blackberries, blueberries and raspberries all fit the bill perfectly.

Makes: About 16

Doughnuts

250g plain bread or baker’s flour

150mL full cream milk

50g unsalted butter, chopped

1 free-range egg yolk

2 tbsp panela sugar, plus extra to serve

3 tsp dried yeast

1 tsp Murray River Salt Flakes, crumbled Grapeseed oil, for deep frying Mint, for garnishing

Whipped Ricotta Cream

200g That’s Amore Cheese Ricotta Delicata

2 tsp pure maple syrup

(or honey, but I really love the maple flavour)

60g tub Tucker’s Quince & Wattleseed Fruit Paste

Balsamic Strawberries

250g Driscoll’s Strawberries, diced, plus extra to serve 2 tbsp Mazzetti Aged Balsamic Vinegar Black Label

1. Whisk 2 tbsp of the flour and the milk together in a medium, heavy-based saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and just comes to the boil. Remove from the heat and transfer to a large bowl. Whisk in the butter until melted and combined, and leave to cool to lukewarm, whisking occasionally.

2. Whisk the egg yolk into the lukewarm milk mixture and then add the remaining flour, panela, yeast and crumbled Murray River Salt Flakes. Mix to form a dough, cover with a damp tea towel and set aside for 10 mins.

3. Turn the mixture onto a lightly floured surface and knead for 5 mins or until quite smooth — don’t be tempted to add lots of flour. The dough will become less sticky as you knead it. Place the dough in a clean bowl. Cover and set aside in a warm place to prove for about 1 hour or until the dough doubles in size. The time will depend on the temperature.

4. Meanwhile, to make the ricotta cream, place the That’s Amore Cheese Ricotta Delicata and maple syrup in a bowl. Blend with a hand mixer (I love Smeg's electric hand mixer) until smooth and whipped. Scoop the ricotta cream into a bowl, fold in the Tuckers Quince & Wattleseed Paste and refrigerate until required. 5. To prepare the balsamic strawberries, place the Driscoll’s Strawberries and Mazzetti Aged Balsamic Vinegar Black Label in a small saucepan. Bring to a simmer, stirring, and cook for 2-3 mins or until the strawberries just begin to soften and the mixture thickens slightly. Set aside to cool.

6. Turn the proved dough onto a lightly floured surface. Knead the dough very gently for 5 secs or until smooth. Cover and rest the dough for 5 mins to relax. Pat the dough out into a circle about 1.5cm thick and cut out as many rounds as you can using a 5.5cm round cutter. Put the rounds on a tray lined with baking paper and cover loosely with a damp tea towel. Set aside in a warm place for about 30 mins or until risen slightly. Knead the remaining dough together gently, rest for a few mins and cut more rounds. You should end up with about 16. (Alternatively, divide the dough into 16 even pieces and fold each into a ball, pinching the dough at the bottom, making sure the surface is taut.)

7. Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 160°C on a cooking thermometer over medium-high heat. Add 2-3 donuts to the hot oil and cook for about 2 mins each side or until puffed, deep golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with a paper towel. Repeat with the remaining dough.

8. Toss the warm donuts in the extra panela to coat, then set aside to cool slightly. Cut a small wedge from the top of each doughnut with a small, serrated knife. Spoon the ricotta cream into the doughnuts and top with a spoonful of balsamic strawberries. Garnish with some mint leaves.

Emma’s Hot Tip: If you're in Melbourne, be sure to pick up some pre-made jam doughnuts from the American Doughnut Kitchen at Queen Victoria Market.

EDIBLE GIFTS

There’s nothing better than a homemade treat to give as a gift this Christmas. Here are Emma Dean’s go-to recipes using ingredients that every home has on hand during the festive season. They all take just minutes to prepare yet make Christmas extra sweet and filled with lots of love.

Chocolate-Dipped Crisp-ness

Chocolate-covered crisps are life-changing if you haven’t tried them before. Crunchy, salty, slightly sweet and of course chocolate-y. With a sprinkle of chilli flakes, they are hard not to love. Perfect for a present or simply to chomp away.

Serves: 8

2 x 100g Lindt Excellence 70% Cocoa Dark 150g Proper Crisps Marlborough Sea Salt Chilli flakes, to sprinkle

1. Grab a pack of Proper Crisps Marlborough Sea Salt and sort out the larger crisps. (Save the smaller crisps for a cook’s treat.) Line a large tray with baking paper and spread the crisps over the tray close together in a single layer.

2. Coarsely chop the chocolate. Place ¾ of the chocolate (save the rest for the next step) in a medium stainless-steel bowl and place over a medium saucepan with 5cm of barely simmering water in it. The bowl should fit snugly over the pan and not touch the water.

3. Stir the chocolate with a silicone spatula until just melted. Remove the bowl from the heat and stir in the remaining chocolate until melted. Dark chocolate is tempered when it reaches 32°C on a cooking thermometer. It will be super shiny and glossy. When it sets, it will be shiny and crisp.

4. Working quickly, drizzle the tempered chocolate over the crisps on the tray. Sprinkle with chilli flakes before the chocolate sets. Set aside until the chocolate has set. To speed up the process, place in the fridge for 5 mins.

Salted Hazelnut Brittle

This recipe is delightfully moreish. I enjoy eating it on its own or using it as a garnish for my epic caramel cheesecake with blackberries on page 10. The addition of Murray River Salt Flakes adds a touch of sophistication to it.

Serves: 10

1 cup raw caster sugar

2 tbsp honey

1⁄3 cup whole peeled toasted hazelnuts, roughly chopped Murray River Salt Flakes, to sprinkle

1. Place a sheet of baking paper on a baking tray and set aside.

2. Put the sugar, honey and a splash of water in a medium saucepan over medium heat. Stir constantly until the sugar dissolves and then cook, without stirring, until the syrup thickens and turns golden brown in colour.

3. Pour the mixture onto the prepared baking paper and spread it into a thin layer. Sprinkle over the hazelnuts and Murray River Salt Flakes. Spread the toffee into a thin layer using a silicone spatula. Allow to cool for about 1 hour or until set, and voila. An impressive snack, gift or decoration for my cheesecake. Yum!

Emma’s Hot Tip: Use straight away or store in an airtight container for up to 4 weeks.

Lindt Chocolate Bark

To add texture to this delicious chocolate bark, sprinkle some crushed speculoos cookies and enjoy the festive crunch.

Serves: 15-20 generous pieces

300g Lindt Excellence 70% Cocoa

1⁄3 cup dried cranberries

1⁄3 cup roughly chopped pistachios or slivered pistachios

Good pinch Gingerbread Spice (found at Gewürzhaus Spice House in Queen Victoria Market)

Crushed cookies of choice, to decorate

Edible gold glitter and stars, to decorate

1. Line a large tray with baking paper. Follow the directions for tempering the Lindt chocolate as per my chocolate-dipped crisp-ness recipe on page 21.

2. Once the perfectly tempered chocolate is ready to go, you will need to work relatively swiftly to ensure the toppings will stick to the chocolate before setting.

3. Stir the spice into the chocolate, then pour it onto the prepared tray and using a spatula, smooth the chocolate evenly. (You can make your bark as thick or as thin as you choose. Our recommendation is approximately 4mm.) Tap the tray slightly to smooth the surface.

4. Immediately scatter the chocolate with the cranberries, pistachios and your choice of cookies, if using, before the chocolate is beginning to set. Sprinkle with decorations if you like.

5. Place the tray in the fridge for 10 mins for the chocolate to set fully (do not leave it in the fridge for too long to avoid condensation on the surface.)

6. Use your hands to break generous shards of the bark. Store in an airtight container in a cool place for 1 week.

Lindt Advent Calendar

Looking for a sweet and simple idea to count down the days until Christmas? Try this DIY advent calendar from Lindt. All you need is a few wooden pegs or string, blu tack, Lindt LINDOR balls and some craft inspiration!

Coco (Hoho) Plum & Lemon Myrtle Drops

We’ve all heard of quince paste being the perfect combo for cheese, but have you tried plum and lemon myrtle with coconut? It’s such a fabulous flavour that adds a touch of fun and sweetness to your Christmas plate. Even better, it only takes 30 seconds to prepare.

Serves: 12

2 x 60g tubs Tucker’s Taste of Australia Plum & Lemon Myrtle Paste ½ cup desiccated coconut

1. Pop the Tucker’s Taste of Australia Plum & Lemon Myrtle Paste out of the tubs onto a chopping board carefully, using the tip of a knife at the edge of the paste. Cut into cubes. You’ll get about 12 from each tub.

2. Place the coconut in a shallow bowl. Toss the cubes into the coconut in batches, using a teaspoon to carefully flip them over until coated.

3. I love to give them as gifts in old jam jars for something extra special. Store in the fridge for up to 2 weeks.

Emma’s Hot Tip: Serve with a wedge of your favourite cheese — vintage cheddar or a creamy blue work really well. Add Tucker’s Taste of Australia flatbreads and crackers and a handful of nuts to the serving plate too.

GF VG

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Lindt Chocolate Cake