A ROCK ‘N’ ROLL
Christmas feast with Emma Dean
Star line-up: Jordan Clay, Mitch Orr, Alex Kaew and more
FABULOUS FESTIVE RECIPES
to impress your guests
Stream our one hour Christmas special on
STARRING...
Meet this year’s star-studded lineup of chefs, growers, gardeners, chocolatiers, musicians and visionaries joining Emma Dean for a rock-n-roll EatWell TV Christmas celebration.
Mitch Orr
Chef and Creative Director of The Prince Dining Room
High-profile Sydney chef Mitch Orr is a trailblazer of the Australian culinary scene, blending Italian roots with a rebellious spirit. As the mastermind behind The Prince Dining Room, Mitch throws out the rulebook, creating bold dishes that push boundaries and explode with flavour. Known for his knack for pasta wizardry, he’s earned a reputation for being the “Prince of Pasta”, but it doesn’t stop there. Expect influences from Japan, South-East Asia and beyond.
“Mitch’s style of cooking has that little bit of edge and grit to it, but also finesse and I think that suits St Kilda,” says Andrew Ryan, The Prince Dining Room’s executive director.
With a rockstar attitude and a kitchen that’s his stage, Mitch delivers plates that scream creativity. When he’s not busy shaking up the food scene, you might catch him riding motorbikes or fuelling his obsession with streetwear. For Mitch, it’s all about breaking the mould and in his world, every meal is an unforgettable gig.
Jo Franklin
Horticulturist and Gardener
Jo Franklin is a plant whisperer, horticulturist, gardener and musician who has turned her love of green spaces into an art form. She blends science and creativity to craft lush and vibrant environments to record and rehearse music. Jo’s gardens aren’t just beautiful — they’re wild, bold and full of life.
We sit down with Jo as she reflects on the opportunistic nature of her urban oasis. “So much love goes into this and some people see things differently. That’s what Quincy and Helen have brought by starting this garden. You can see all the found objects and what they have turned into. The discarded has been revered and set at centre-stage.”
Whether she’s designing an urban oasis or getting her hands dirty in community projects, Jo brings passion and punk attitude to everything she grows. For her, gardening is more than just planting — it’s about cultivating a space where nature can be wild and free.
Jo Franklin
Mitch Orr
Alex Kaew
Chef and Co-Owner of Charlong
Alex Kaew is the culinary firestarter behind Charlong, where cosy, home-style Thai traditions meet modern, daring twists. Armed with woks and an arsenal of spices, Alex crafts dishes that are equal parts soulful and incendiary. From her Bangkok roots to the Aussie shores, she’s redefined Thai street food, blending tradition with the unexpected. Charlong isn’t just a restaurant; it’s a stage where Alex’s fiery flavours perform nightly, turning every meal into a full-throttle sensory experience.
Kaew grew up in Chanthaburi in eastern Thailand and often helped at her grandmother’s food stall. Those recipes, crafted around charcoal and wok cooking, were a major influence when designing the menu for Charlong, which is a portmanteau of “charcoal” and “prolong”. Kaew has meticulously blended her love for combining Thai and Western ingredients and techniques.
Although the menu changes with the seasons, one dish epitomises Kaew’s passion for Thai and Western cuisine: her king prawn dumplings transformed into prawn-filled ravioli and served in a tom yum coconut bisque with squid ink caviar.
Always pushing boundaries and innovating, Alex’s passion for the hustle and her love of family roots run deep. Whether she’s chopping chillies or breaking bread with the Charlong crew, this chef is all about delivering heat — both in the kitchen and on the streets.
Jordan Clay
Executive Chef and Co-Owner of Pipi’s Kiosk
Jordan Clay is a seaside rebel running the show at Pipi’s Kiosk. With a love for laid-back vibes and seafood that sings with freshness, Jordan has crafted a menu that’s straight out of a coastal dream, blending simplicity with creativity. His dishes are a love letter to the ocean, caught fresh and plated with style. A champion of local ingredients, Jordan doesn’t just cook, he curates experiences that feel like a sunny day at the beach with a cold beer in hand. Whether you’re digging into some grilled prawns or a perfectly seared fish, there’s a hint of rock-n-roll in every bite.
Alex Kaew
Jordan Clay
Welcome to the ultimate rock-n-roll Christmas edition of EatWell TV, where we’re cranking up the volume on festive feasting and fun! This year, we’re throwing tradition out the window and amping up your holiday season with a star-studded lineup of chefs, chocolatiers, growers, gardeners, musicians and visionaries, all joining Emma Dean for a Christmas celebration that’s full of flavour and flair.
Leading the charge is the inimitable Mitch Orr, who’s mixing rebellious Italian dishes with wild influences from Japan and South-East Asia. Then there’s Alex Kaew, lighting up the kitchen with her fiery Thai fusion that’ll leave your tastebuds begging for an encore. Jordan Clay brings his laid-back seaside vibe to the table with fresh, local seafood that tastes like summer on a plate. And let’s not forget Thomas Schnetzler, the master chocolatier crafting sweets that are more like edible rock anthems — bold, smooth and unforgettable.
This Christmas, we’re serving up more than just incredible food. Jo Franklin, our rockstar gardener, will show you how to cultivate green gifts straight from the earth, while Emma Peel’s spinning a soundtrack that’ll have you grooving as you prepare your feast.
And, if you still want more, our rock-n-roll crawl takes you through Melbourne’s St Kilda and the Southside, where the streets are buzzing with energy. Whether you’re hitting the beaches or filling your basket at specialty grocers, this neighbourhood has everything you need for an epic post-swim dinner party or an at-home brunch that will leave lasting memories for your friends and family.
So, grab your apron and turn up the tunes — Christmas is going to be one to remember!
Merry Christmas!
From all of us at EatWell.
Contents
Green Gifts
Celebrate the season with gifts that not only nurture the planet, but positively impact the mind and soul. Think of thriving plants, vibrant salads and an abundance of green goodness. It’s the perfect way to spread joy while keeping sustainability at the heart of your giving. Enjoy our Super Green Goddess Activated Salad, Fattoush, and learn how to propagate plants the right way with Jo Franklin from Bakehouse Studio.
Party Time
Nothing kicks off the silly season more than Jordan Clay in the kitchen! Together, Emma and Jordan whip up a delicious Marinated Strawberry and Clam Gazpacho that’s sure to become your new go-to. You’ll also enjoy gourmet Galette, Haloumi Burgers and some irresistibly cute Sticky Rice Bites that are almost too adorable to eat.
Christmas Feast
In true rock-n-roll style, Emma Dean has your Christmas lunch and dinner sorted with a scrumptious Chocolate Christmas Tree and Mitch Orr’s much-loved Prawn Cocktail. Plus, you’ll learn how to create a “Feastable” grazing table over flowing with decadent cakes, yummy cheeses, crackers and chocolates.
Rock-n-Roll Crawl
In summer, Melbourne’s St Kilda and the Southside buzz with life as beachgoers, food lovers, and art enthusiasts take over the streets. Whether you’re packing a picnic, planning a postswim dinner party or hosting an at-home bottomless brunch, the local high streets are brimming with specialty grocers offering everything you need to make your feast unforgettable.
Sweet Offerings
Photographers: Simon Grif fiths, Martin Reddy
Creative Director: Emily Owens
Co-Ordinator: Kirsty Letts
Food Tech: Sarah Watson
Food Stylist: Meryl Batlle
Studio Manager: Matt West
Editor: Kate Holland
Designer: Michaela Primiano
Head of Brand Partnerships: Tracey Dwyer
Shot on location at Toffee Studios, St Kilda and Southside
This year, we’re embracing the warmth of a more thoughtful Christmas, and what better way to show you care than with a homemade gift? From traditional Gingerbread to Fruit Mince Frangipane Pinwheels and Alex Kaew’s Apple Pie, we’ve got everything covered. Plus, put on some good ol’ rock music and get the kids involved! It’s time to create some core Christmas memories.
Dishy Desserts
There’s something undeniably exciting about desserts — who doesn’t love them? Here, we’re showcasing two incredible show-stopping creations — a classic Christmas Pudding and Chocolate Tart that will “wow” your guests and have them coming back for second (and third) servings!
GREEN GIFTS
Celebrate the season with gifts that not only nurture the planet, but positively impact the mind and soul. Think of thriving plants, vibrant salads and an abundance of green goodness. It’s the perfect way to spread joy while keeping sustainability at the heart of your giving. Enjoy our Super Green Goddess Activated Salad, Fattoush, and learn how to propagate plants the right way with Jo Franklin from Bakehouse Studio.
Fattoush
Recipe / Emma Dean
Fattoush is a Dean sisters’ favourite Christmas classic! Fresh veggies, herbs and juicy grapes (my sister Rachel’s festive twist) are tossed with grilled bread to soak up the flavour. I’ve used Birch & Waite
Spiced Tahini Dressing — it’s perfect as a dressing and a dip (my grilled yoghurt pitas can’t get enough!). Plus, I’ve got a fun hack to use up those leftover pastry bits from your holiday baking. Waste not, want not this Christmas.
Serves: 4–6
1 packet Lemnos Haloumi Cubes
1 punnet cherry tomatoes (about 250g), halved
1 punnet baby cucumbers (about 250g), unevenly chopped
¼ cup red seedless grapes, halved
3 radishes, sliced
½ red capsicum, chopped
½ cup parsley, finely chopped
¼ cup fresh oregano, chopped
½ cup mint, roughly chopped
Seeds from 1 pomegranate (optional)
Handful cooked shredded chicken
Yoghurt Flatbread
250mL Greek yoghurt
250g The Healthy Baker Plain Flour
2½ tsp baking powder
½ tsp salt
½ tsp bicarbonate of soda
Puff Pastry Croutons
1 packet Borg’s Original Puff Pastry
1 tbsp Sunny Queen Farms The Odd
Eggs Ready-to-Pour Egg Mix
Nigella seeds, for sprinkling
To Serve
Shredded chicken
2 tbsp Birch & Waite Spiced Tahini
Dressing & Sauce
1. To make the yoghurt flatbread combine all the ingredients together in a bowl, then turn out and knead into a soft ball. Depending on the type of yoghurt, you may need to add more flour, a dusting at a time.
2. Divide the dough into six portions. On a floured surface, roll out the six portions into flat discs. I like them to be wonky shaped as it adds to the fun of the dish.
3. Heat the GreenPan Elite Contact Grill and cook the breads for about 30 secs each side — they should begin to puff a little. Remove and set aside.
4. Combine the tomatoes, cucumbers, grapes, radishes, red capsicum, chopped herbs, and half of the pomegranate seeds — set aside.
5. Using the GreenLife Padova ceramic non-stick frying pan, drizzle some olive oil and gently pan fry the haloumi cubes until golden brown.
6. To make the puff pastry croutons, cut the Borg’s Original Puff Pastry offcuts into 2cm squares and brush with Sunny Queen Farms The Odd Eggs Ready-to-Pour Egg Mix. Sprinkle with Nigella seeds. Cook in the GreenPan Bistro XXL Airfryer at 180°C for 10 mins.
7. Using the grill function on the GreenPan Elite Contact Grill, char two yoghurt flatbreads to give a nice, charred grill look. Tear into pieces.
8. To serve, toss the vegetable herb mix with the bread and 2 tbsp of the Birch & Waite Tahini dressing and the shredded chicken and pile onto a serving dish. Sprinkle with the remaining pomegranate seeds and all of the Lemnos Haloumi Cubes and, if you have them, your Borg’s Original Puff Pastry croutons. Drizzle with extra Birch and Waite Tahini Dressing and dig in!
Super Green Goddess Activated Salad
Recipe / Emma Dean
Deck the halls with our Super Green Activated Salad! This festive dish is your ticket to a holiday glow-up — packed with fl avour and nutrients to keep you merry and bright. Activated almonds? Yep, I’ve given them the gift of easier digestion, so you can soak up all the healthy fats, protein and vitamins without breaking a sweat. And kale? She’s the queen of Christmas greens, loaded with antioxidants, vitamins K, A and C, plus enough fi bre to keep you on the nice list.
So, dig in and let this super salad sleigh your holiday season!
Serves: 4–6 as a side
2 cups chopped kale (about ½ bunch) & a pinch of salt to massage
1 cup chopped raw broccoli (about ½ a head)
½ cup soaked raw almonds, chopped
½-1 finely chopped chilli (red or green)
1 cup cooked pearl barley (cooled) or 1⁄3 cup dry barley)
½ cup roughly chopped coriander
1 avocado, cubed
2 tbsp Birch & Waite Green Goddess
Dressing & Sauce
1 packet Lemnos Fetta Cubes
1. The day before making this dish, soak half a cup of almonds in water. When they are plump and chewy, strain and set aside in the fridge.
2. You can cook the barley the day before as well (the day of is also fine) by cooking 1⁄3 cup of barley with 1½ cups of water in your GreenPan Padova Ceramic Non-stick saucepan over a medium-high heat for about 25 mins until the barley is cooked to your liking. When cooked, strain and cool.
3 . When you are ready to construct your salad, lovingly massage the kale with your hands and a small pinch of salt until the kale turns dark green and you start to get green juice on your hands.
4. In a large bowl, mix together the massaged kale, raw broccoli, activated almonds, chopped chilli, pearl barley, coriander and avocado.
5. Toss through the Birch & Waite Green Goddess Dressing. Sprinkle over a packet of Lemnos Fetta Cubes.
6. Serve immediately and enjoy!
Tip: I say serve immediately, but this is also terrific the next day.
Sustainable Planted Gifts
Tips / Jo Franklin, musician and horticulturalist at Bakehouse Studio
Jo Franklin, a musician and horticulturalist at Melbourne’s iconic Bakehouse Studio, is responsible for maintaining the garden. Having used the space for rehearsals and recordings over the past 15 years, she has a deep connection to it. Reflecting on the garden’s opportunistic charm, Jo remarks, “So much love goes into this space, and everyone sees it differently.”
Festive Plant Propagation Tips
Looking for sustainable gift ideas this Christmas? With a bit of patience and a sprinkle of holiday cheer, you could have some beautiful plants growing just in time to sit under your Christmas tree. Here are Jo Franklin’s tips to turn your Christmas green and make your potting a success!
1. Deck the Halls with Healthy Plants
Just like picking the perfect Christmas tree, start with the healthiest, strongest plants for propagating. Using a quality propagation and seed-raising mix will enhance your success, ensuring your garden thrives for many seasons to come.
2. Cross-Pollination and Hybrids: A Careful Choice
When saving seeds from plants like squash or corn, be aware of cross-pollination. Keep different varieties separate to ensure you get exactly what you want. Also, hybrids may not resemble their parent plants next season, so opt for heirloom or non-hybridised varieties for better results.
3. Cuttings: Your Own Little Christmas Magic
Some plants propagate easily — think geraniums, fuchsias, succulents — anything with tuberous roots! And don’t be afraid to have a crack at some natives. Stick those cuttings in water, soil, or perlite and watch them grow. For an extra boost, dip your cuttings in honey to stimulate root growth. It’s a fun way to add a bit of holiday magic to your gardening!
4. Eco-Friendly Vessels
Use eco-friendly options like egg cartons and toilet rolls for raising seeds; these can be planted directly into the ground. You can also recycle used pots, but remember to wash them thoroughly with warm soapy water before use.
5. Watering Wisely
Water your seeds and cuttings carefully. Until they germinate or take root, go easy on the water while ensuring they don’t dry out. The right medium is essential, especially for trickier plants and seeds.
6. Christmas Cheer for the Neighbourhood
Next time you’re out admiring the Christmas lights, keep an eye out for plants too! See something you love? Don’t be shy spread some holiday cheer and ask for a cutting. Wrap it up like a present in damp paper towels, and your new plant will make it home in time for the holidays.
With these festive tips, you’ll be well on your way to a thriving garden by next Christmas. Give the gift of greenery this holiday and let your garden bloom with magic!
PARTY TIME
Nothing kicks off the silly season more than Jordan Clay in the kitchen! Together, Emma and Jordan whip up a delicious Marinated Strawberry and Clam Gazpacho that’s sure to become your new go-to. You’ll also enjoy gourmet galette, haloumi burgers and some irresistibly cute sticky rice bites that are almost too adorable to eat.
Milk Bun Haloumi Burgers
Recipe / Emma Dean
Bite into a delicious balance of flavours with these crispy, golden halloumi burgers, layered with fresh greens and a zesty sauce that Emma is sure the whole family will love!
Serves: 6
Slaw
500g green cabbage finely sliced
(I love using a mandolin for slaws)
1⁄3 cup finely grated parmesan
1⁄3 cup dried cranberries, chopped ¼ cup Birch & Waite Honey Mustard Dressing
6 brioche buns
Lemnos Haloumi Burger Patties
The Healthy Baker Plain Flour, for dusting
6 tbsp Baxter’s Caramelised Onion Relish
1. Make the slaw first by combining the cabbage, parmesan, dried cranberries and Birch & Waite Honey Mustard Dressing together in a bowl. Set aside in the refrigerator until needed.
2. Using the GreenPan Elite Contact Grill with grill plates, toast the brioche buns.
3 . Dust the Lemnos Haloumi Burger Patties in The Healthy Baker Plain Flour and pop into the GreenPan Bistro XXL Airfryer and cook for 12 mins.
4. Construct by spreading the Baxter’s Caramelised Onion on the top bun. Dollop the slaw on the bottom bun and nestle a Lemnos Haloumi Burger Pattie in the centre.
Sticky Rice Bites with Tahini Dipping Sauce
Recipe / Emma Dean
In this dish, the sticky rice provides a satisfying texture, while the nutty tahini and salty nori bring a delicious umami balance. Perfect for a light snack before the Christmas feasting begins!
Serves: 4 as an entrée
1 packet Tilda Sticky Rice
1 tsp sesame oil
1 tsp soy sauce
1⁄3 sheet nori paper, chopped
1 tbsp sesame dressing
To Serve
Birch & Waite Spiced Tahini Dressing & Sauce
1. Mix ingredients together. Roll into small balls and cook in the GreenPan Elite Contact Grill (both plates on) until browned.
2. Serve with Birch & Waite Spiced Tahini Dressing & Sauce. Yum!
GreenPan Bistro XXL Airfryer
The GreenPan Bistro XXL Airfryer is a safer, healthier option with its PFAS-free non-stick coating. You can rest assured that none of those so-called “forever chemicals” will contaminate your food. Why do we love it?
• Cleaning up afterwards is a breeze! The basket and crisping tray wipe clean easily.
• The elegant smoky blue colour will brighten your kitchen.
• The hot air technology lets you cook with less oil or fat. This versatile appliance offers more than just airfrying; you can also bake, roast and grill in a flash! Choose from 11 one-touch presets to cook anything — from meats and fish to vegetables and cakes — in its generous 7.2L basket, spacious enough to serve four-to-six people.
• The shake function reminds you when to shake your food while it is cooking so you can achieve even crisping.
• No PFAS, PFOA, lead or cadmium to contaminate your food.
For more visit greenpan.com.au
Galette
Recipe / Emma Dean
Savour the delightful combination of caramelised onion relish, creamy fetta and fresh zucchini in this mouthwatering galette. Wrapped in a golden puff pastry, the sweet and savoury flavours blend perfectly for a delicious, rustic dish that’s ideal for entertaining this festive season.
Serves: 6–8
Galette Pastry
2 sheets of Borg’s Original Puff Pastry
1 tbsp Sunny Queen Farms The Odd Eggs Readyto-Pour Egg Mix (for glaze)
1 tsp Nigella seeds
Filling
3 tbsp Baxter’s Caramelised Onion Relish
1 cup Sunny Queen Farms The Odd Eggs Readyto-Pour Egg Mix
150g Lemnos Fetta Cubes
1⁄3 cup milk
1 zucchini, strips peeled lengthways
1 bunch asparagus, halved lengthways
Other in-season green vegetables if you like (fresh peas are delicious)
Cracked pepper & flaked salt, to taste
Herb Sprinkle
Zest 1 lemon
Small bunch parsley, finely chopped
Small bunch dill, finely chopped
1. Preheat your oven to 180°C fan-forced.
2. Lay the Borg’s Original Puff Pastry sheet over the GreenLife Baking Large Tray pressing down on the overlap. Roll the edges and crinkle with your fingers. Using a pastry brush, brush Sunny Queen The Odd Eggs Ready-to-Pour Egg Mix on the border of the pastry, then sprinkle the edge with Nigella seeds.
3. In a bowl mix together the Sunny Queen The Odd Eggs Ready-to-Pour Egg Mix, a packet of Lemnos Fetta Cubes, 1⁄3 cup of milk and a pinch of salt and pepper. Set aside.
4. Spread the base of the galette with Baxter’s Caramelised Onion Relish.
5. Arrange the zucchini and asparagus (and other green seasonal vegetables if you like) over the Baxter’s Caramelised Onion Relish.
6. Pour the egg mixture over the vegetables.
7. Bake in the preheated oven for 15-18 mins until the pastry is puffed and golden and the egg is set.
8. While the galette is baking, mix together lemon zest, parsley and dill.
9. To serve, cut into rectangles and scatter the herb sprinkle over the top.
GreenPan Padova Ceramic Non-Stick Cookware
Discover the GreenPan difference — the healthier, safer option in your kitchen. We’re all about healthy eating, but did you know that what you cook on matters too? This cookware set not only looks stunning, it is also coated with ceramic non-stick that is toxin-free as it contains no PFAS, PFOA, lead and cadmium. You can cook worry-free as none of these harmful chemicals will leach into your food and no toxic fumes will be released, even if you accidently overheat your cookware! Furthermore, GreenPan’s ceramic non-stick is enhanced with diamond particles for superior durability, ensuring fast and even heating on all types of stovetops, including induction. Plus the set composition is made to cover everything for endless meal possibilities, from stovetop to oven. Think about tasty stews, perfectly seared seafood or even skillet pizza!
For more visit greenpan.com.au
Marinated Strawberry & Clam Gazpacho
Recipe / Jordan Clay, Pipis
Pipis is a modern Australian kiosk helmed by Jordan Clay and Tom Hunter, overlooking the sweeping stretch of white sand that leads to St Kilda. The kiosk offers a laidback dining experience with a menu that reflects the best of local produce, inspired by the changing seasons and the nearby ocean. With a focus on fresh, sustainable ingredients, Pipis serves up a range of creative dishes, perfect for a casual bite after a swim or a relaxing seaside meal.
Jordan shares with us a delicious Marinated Strawberry and Clam Gazpacho.
Serves: 4
Gazpacho
1 punnet fresh strawberries, hulled
1 ripe red tomato, quartered
1⁄3 English cucumber, peeled and chopped
1 red capsicum, seeded and chopped
1–2 cloves garlic, peeled
1 shallot, peeled & quartered
A liberal amount extra–virgin olive oil
(approx. 4-5 tbsp)
1 tbsp white wine vinegar
A few sprigs fresh lemon thyme
Salt, to taste
1 tbsp white soy sauce
1 tsp Hinoki Mirin (optional)
500g fresh clams (Goa Pipis or similar)
½ cup white wine
Grilled mushrooms (optional garnish)
1. First, marinate the gazpacho: In a container, combine the strawberries, tomato, cucumber, capsicum, garlic and shallot. Drizzle generously with extra-virgin olive oil and white wine vinegar. Add the lemon thyme and season with salt. Cover and refrigerate overnight (or at least 6 hours if you’re short on time).
2. The next day, remove the marinated mixture from the fridge. Blitz everything in a blender on high speed until completely smooth. For extra shine, drizzle in a little more olive oil as you blend. Add the white soy sauce and Hinoki Mirin for a subtle lift of flavour.
3 . Pass the blended gazpacho through a finemesh sieve to achieve a smooth, velvety texture. Chill until ready to serve.
4. In a large pot, steam the clams in white wine over medium heat until they open, about 5–7 mins. Discard any that remain closed.
5. Ladle the chilled gazpacho into bowls. Add the steamed clams and garnish with grilled mushrooms, if desired. Enjoy!
FEASTChr tm
In true rock and roll style, Emma Dean has your Christmas lunch and dinner sorted with a scrumptious Chocolate Christmas Tree and Mitch Orr’s much-loved Prawn Cocktail. Plus, you’ll learn how to create a “Feastable” grazing table overflowing with decadent cakes, yummy cheeses, crackers and chocolates.
Create a “Feastable” Grazing Table
Recipe / Emma Dean
Nothing makes Christmas feel more special than an eye-catching table that’s as delicious as it is beautiful. As a passionate cook and artist, I believe the table setting is just as important as the dishes themselves. This year, I’m going all out with a dessert-based grazing table overflowing with decadent cakes, yummy cheese, crackers and chocolates. If you’re looking to wow your guests, here are my top tips to turn your grazing table into a “feastable” table that both looks and tastes incredible.
1. Think about levels
Let’s start with levels! A “feastable” table should be a feast for the eyes and a bit of a treasure hunt. Create different heights using cake stands, boards or stacked plates to add layers of interest. Let your guests discover little pockets of deliciousness as they explore your spread — it’s like an Easter egg hunt, but with Christmas treats!
2. Choose a colour palette
Once you’ve nailed down your style, stick to a colour palette that brings harmony to your table. This year, I’m going for neutrals with a splash of festive red. Keeping your palette to three or four colours (including neutrals) ensures your table is elegant and not too busy.
3. Consider food presentation
Presentation is everything, especially when it comes to desserts. My centrepiece this year is the Trentham Tucker Premium Dark Chocolate Siena Panforte Cake — a rich, luxurious delight packed with nuts, dried fruits and fresh fruit, all enveloped in a decadent darkchocolate base. To make it easier for my guests, I’ve pre-cut the slices with a sharp knife, heated between each cut in a bowl of boiling water. This creates beautiful, crisp edges — the perfect dessert to enjoy during the festivities.
4. Don’t forget the fillers
No “feastable” table is complete without a few flexible fillers. I love adding a mix of nuts, Lindt LINDOR chocolates and pretzels — whatever floats your Christmas stocking! These little nibbles help tie all the elements together, adding texture and extra layers of interest.
5. A feast for the senses
We eat with our eyes first, so make your table a visual delight. This year, I’m inspired by Trentham Tucker’s stunning use of Australian natives in its designs and flavours. I’ll be weaving red native flowers and eucalyptus throughout the table and offsetting them with red Lindt LINDOR trees for a festive touch that’s sure to charm my guests.
LINDOR Chocolate
Christmas Tree
Recipe / Emma Dean
Get into the festive spirit with this simple, edible and utterly delicious centrepiece. With so many different LINDOR truffle flavours, the possibilities are as endless as your Christmas cheer! This is also a brilliant Christmas craft to enjoy with the kids — just be sure to have a few extra truffles on hand for those inevitable sneaky bites!
Makes: A 25cm tree uses about 48 truf fles
48 LINDOR truf fles
25cm foam cone (available from Spotlight)
Wrapping paper or fabric (preferably matching the colour of your LINDOR truf fles)
Flathead pins
Round toothpicks
Scissors
Tree topper
1. Wrap the foam cone completely with your chosen wrapping paper or fabric. Secure it with flathead pins where needed.
2. Starting at the base, insert a toothpick into the cone at a 45° angle. Place a LINDOR truf fle on the toothpick, ensuring the logo is upright for a polished look. Repeat until the entire base is covered.
3. For the next row, stagger the toothpick placement so the LINDOR tails nestle between the truf fles in the row below. Continue until the entire cone is adorned with truf fles.
4. To finish, insert a toothpick vertically into the top of the cone and crown it with a LINDOR truf fle. Feel free to experiment with different toppers to add a bit of extra Christmas magic to your delicious centrepiece!
Twist
on
a Prawn Cocktail
Recipe / Mitch Orr, Prince Dining Room
High-profile chef Mitch Orr from Sydney’s acclaimed hatted restaurant Kiln takes the helm at the iconic Prince Dining Room in St Kilda. Once a fine-dining hotspot under the leadership of Andrew McConnell and Michael Lambie at Circa, the venue is looking to recapture its former glory. “Mitch brings an edgy, gritty style with a touch of finesse, which is a perfect fit for St Kilda,” says Andrew Ryan, the venue’s executive director. A new era has begun at Prince Dining Room and for us here, with Mitch sharing his much-loved Prawn Cocktail with a twist.
Serves: 2
Cocktail Sauce
100g smoked mayo or kewpie
30g ketchup
10g Worcestershire sauce
10g gochujang
Lemon juice
Cracked pepper
8 raw king prawns
2 baby cos lettuce, leaves washed and dried
1 cucumber, cut into batons
1 lemon
1 bunch shiso, leaves washed & dried
1 packet seasoned nori
1. Mix all the cocktail sauce ingredients together.
2. Grill the prawns over a charcoal barbecue (you can grill on a gas barbecue or use precooked prawns if easier), approx. 2 mins on each side.
3. Place the cocktail sauce into a ramekin or small bowl.
4. Arrange all the other ingredients on a plate or platter and serve.
THE SEASON Savour
St Kilda and the Southside neighbourhoods come alive in summer as people flock to the beaches, fi ll the iconic hospitality venues, and experience all the arts and entertainment events on offer. For those packing a picnic, preparing a post-swim dinner party or even planning an at-home bottomless brunch, the neighbourhood high streets are full of tasty specialty grocers where you can fi ll your basket with all the products you desire.
Zelda Bakery
Ripponlea
1. Victoria Fruit Palace
Victoria Fruit Palace is the oldest existing fruit shop in metropolitan Melbourne, having served Ripponlea locals for almost 100 years. Stop by for a quality selection of fruit and veggies, delicious deli foods and warm and friendly service.
51/53 Glen Eira Rd, Ripponlea
2. Zelda Bakery
Zelda Bakery is a Ripponlea icon. Offering an incredible selection of sourdough breads, cookies, rugelach, babka, pastries and cakes, this famous bakery is only open Wednesdays and Fridays, from 7.30am until they are sold out.
54 Glen Eira Rd, Ripponlea
3. Kleins Gourmet Food
If you’re looking for something fast, convenient and delicious, Kleins Gourmet Foods is the perfect stop for you. They offer quality pre-made meals and menus, with family and single serves of home-cooked meals to meet any dietary requirements.
47 Glen Eira Road, Ripponlea
St
Kilda
4. Veg Out Market
On the first Saturday of every month, the Veg Out St Kilda Farmers’ Market hosts award-winning farm producers from across Victoria. You want fresh produce? This is the place to buy direct from the people who make, bake, grow, pick, pack and prepare mouth-watering produce.
12 Chaucer Street, St Kilda
5. Meatsmith
Meatsmith is a local butcher, providore and wine merchant in Fitzroy and St. Kilda. Their distinct vision is to provide exceptional quality and service for their customers. As well as quality heritage meats, they have a selection of restaurantquality meals prepared by their chefs. If you’re looking for a little more from your local butcher, this is the place.
227A Barkly Street, St Kilda
Elwood
7. Leaf Store
Founded in 2007, the team at Leaf is dedicated to providing you with high-quality ingredients so that you can create and enjoy culinary delights in your home with your family and loved ones. They source conventional and organic products from local growers, farmers and suppliers, and also stock a range of specialty and artisanal pantry items from all corners of the globe.
111-113 Ormond Road, Elwood
8. Elwood Farmers Market
Can’t get enough farmers markets? The Elwood market is held in the grounds of Elwood Primary School on the second and fourth Saturdays of the month. Explore the freshest produce and artisan foods, direct from the community of Victorian farmers. Elwood Primary School, 49 Scott Street, Elwood
9. Gram Sustainable
This eco-friendly bulk food store is located right in the heart of Elwood. It produces its own organic juice and almond milk, which is available on tap. It has a number of sustainable packaging options (including reusing your own containers) and a selection of pantry staples and specialty products, all at affordable prices.
3/122 Ormond Road, Elwood
Port
Melbourne
10. The Fruiterer’s Wife
Nestled in the vibrant enclave of Port Melbourne, The Fruiterers Wife stands as a testament to the art of fresh produce and community connection. With a rich history rooted in providing quality fruits and vegetables to locals, this beloved establishment has evolved into more than just a market — it’s a culinary destination.
37 Crockford Street, Port Melbourne
11. Vinseto
Vinseto is a little-known Japanese grocer in Port Melbourne. Here you can find specialty Japanese ingredients and foods, plus sake, beer, plum wine and whisky direct from Japan. They also offer free copies of recipes, cooking consultations and Japanese liquor paring.
203 Rouse Street, Port Melbourne
12. Decanters by the Bay
Decanters by the Bay is an independently owned and run liquor store. The team pride themselves on their service and industry knowledge, which means you will find the best and brightest wines, beers and spirits on their shelves, including limited- and special-edition releases.
174 Nott Street, Port Melbourne
South
Melbourne
13. Essential Ingredient
For those home kitchen chefs who like to create truly special dishes, Essential Ingredient is the go-to place for those truly special products (and more!). Their range of ingredients, cookware, tableware gifts and global flavours will bring the most unique flavours and dishes to life.
266 Coventry Street, South Melbourne
14. South Melbourne Markets
You can’t talk about South Melbourne and food and not mention South Melbourne Markets! There is so much here to explore, but you can’t go past Agathé Pâtisserie for incredible pastries, cakes, tarts and more (believe us, the queue is worth it!). If you’re looking for summer seafood, Aptus Seafoods is famous for moving more than six tonnes of prawns over the Christmas period.
322–326 Coventry Street, South Melbourne
15. Dessertopia by 196 Below
Dessertopia by 196 Below is exactly that, a one-of-a-kind, one-stop bar where all dessert dreams come to play together. One that brings the happiness of awe and fun when you step in. Imagine a selection of character cakes, brightly coloured sweet creations and incredible range of ice cream creations. This is not your regular soft serve.
342 Clarendon Street, South Melbourne
South Melbourne Markets
Albert Park and Middle Park
16. Gum Tree Good Food
Gum Tree Good Food stores are your one-stop shops for the best produce in and around Melbourne. They work closely with their passionate suppliers and producers to give their customers and community the best produce and food experiences all year round.
36 Armstrong Street, Middle Park
17. Gasworks Farmers Market
Deep-coloured, ripe and delicious fruit and vegetables, aromatic hand-made cakes and jams, freshly laid free-range eggs and just-cut flowers are only a few of the sumptuous goods you’ll find at the monthly Gasworks Farmers’ Market, held on the third Saturday of each month.
a. 21 Graham Street, Albert Park
b. 87 Dundas Place, Albert Park
18. Gnoccheria by Take Me Home
This Gnoccheria offers an incredible range of handmade artisan Italian favourites, bringing restaurant-level cooking into your own kitchen. Traditional lasagnes, pizza bases, pasta and, of course, gnocchi are all yours for the taking. There are also sauces and gluten-free options available.
11 Armstrong Street, Middle Park
STATION PIER
Gnoccheria by Take Me Home
Is all this exploring leaving you thirsty? Try Hydralyte!
Hydralyte Passionfruit Punch Flavoured Effervescent Electrolyte Tablets
Fancy some fizz or craving some bubbles? Hydralyte Passionfruit Punch Electrolyte tablets are conveniently self-dissolving and a great hydration pick-me-up so you can get back to your day (or night!) without missing a beat. Not only does it taste great with a burst of delicious passionfruit flavour, it rapidly rehydrates you from dehydration due to heat, heavy sweating, the occasional hangover and more! Simply add two tablets to 200mL of fresh, cold drinking water.
For more visit hydralyte.com.au
Always read the label and follow the directions for use.
ALBERT PARK
MIDDLE PARK
PORT MELBOURNE
HOBSON'S BAY
For the entertainer
1. Robert Gordon Australian Made 12pc Small Portions Terra Dinner Set in Coast Glaze
Robert Gordon’s Australian Made Terra dinnerware was developed to showcase subtle ridges and turn lines that are a feature of handmade pottery. The surface and reactiveness of the glaze create beautiful variations of colour. The Terra range is one of Robert Gordon’s most popular hospitality offerings and can be seen in many of the best restaurants and cafes throughout Australia and around the world. With rolled edges and a strong body (fired at 1240°C), this dinner set is designed to withstand the rigours of a busy kitchen. The final product is super strong and oven-, dishwasher- and microwave-safe. Up to six skilled craftspeople are involved in creating a single piece; with this set, you’ll be giving a gift made with a lot of care and love. robertgordonaustralia.com
For the skincare lover
2. Natio Island Gift Set
Turn every day into an indulgent, tranquil spa experience with the Natio Spa collection. This rejuvenating set of body care essentials offers nurturing bliss from tip to toe, brimming with botanicals and ready to gift this Christmas in a premium canvas tote bag. natio.com.au
For the stylish cook
3. GreenPan Padova Ceramic Non-Stick Cookware Set
What you cook on matters — especially at Christmas! GreenPan Padova Ceramic Non-Stick Cookware is an elegant set featuring a toxin-free ceramic non-stick that is free from PFAS, PFOA, lead or cadmium. Infused with diamonds for durability, it heats evenly on all stovetops, including induction. After cooking, cleaning is a breeze — and it’s even dishwashersafe for added convenience. Give the gift of longevity this Christmas. greenpan.com.au
For the gourmet food lover
4. Trentham Tucker Panforte, Crispbread, Pita Crisps and Lavosh Hamper
Indulge in Trentham Tucker’s gourmet delights this Christmas and all year long! With crispbreads, lavosh, panforte and more, you’ll elevate your snacking experience and gifting game with these high-quality, flavourful treats. Available in Independents, Gourmet Food Stores and Myer. momentumfoods.com.au/brands/trentham-tucker
For the outdoor chef
5. COBB Grill Premier
The ultimate all-in-one portable barbecue! Grill, fry, roast, bake and more with this compact and powerful grill. Perfect for camping, picnics and any outdoor occasion, this outstanding grill will elevate your outdoor cooking game. Carry bags included. cobbgrill.com.au
For the sweet tooth
6. Lindt LINDOR Gift Set
Everyone loves chocolate, but Christmas time is all about splurging on the good stuff, like LINDOR by Lindt. Share a moment of bliss with LINDOR, the finest Lindt chocolate with a delicate chocolate shell and irresistibly smooth melting filling, created by the Lindt Master Chocolatier. This is the perfect gift for this Christmas or to share with family and friends during the festive season. You might also like to give the gift of bliss with a LINDOR Gift Box. A selection of the finest Lindt milk, dark, white and hazelnut chocolates with a delicate chocolate shell and irresistibly smooth melting filling. The perfect gift for family and friends presented in a beautiful gift box. lindt.com.au
Thank you to our sponsors for making Christmas meaningful
OFFERINGS Swe
This year, we’re embracing the warmth of a more thoughtful Christmas, and what better way to show you care than with a homemade gift? From traditional gingerbread to fruit mince frangipane pinwheels and Alex Kaew’s fun twist on the humble apple pie, we’ve got everything covered. Put on some good ol’ rock and roll and get the kids involved! It’s time to create some core Christmas memories.
Fruit Mince
Frangipane Pinwheels
Recipe / Emma Dean
This is my festive twist on the traditional fruit mince pie. These pinwheels have me completely obsessed and are perfect for adding a bit of Chrissie cheer to your dessert table. Be sure to go back for more!
Makes: 16 individual pinwheels
4 sheets of Borg’s Original Puff Pastry
Fruit Mince
200g pitted prunes, chopped
180g cranberries, chopped
100g dried apricots, chopped
100g sultanas
2 tbsp Trentham Tucker
Blood Orange Marmalade
250mL strong brewed black tea
1 tsp Christmas spice
(or a mix of allspice, ginger, nutmeg)
1 tsp vanilla bean paste
Frangipane
¼ cup Sunny Queen Farms The Odd Eggs
Ready-to-Pour Egg Mix
1¼ cups ground almonds
¼ cup maple syrup
2 tbsp The Healthy Baker Plain Flour
Glaze
1 tbsp Sunny Queen Farms The Odd Eggs Ready-to-Pour Egg Mix
1 tbsp milk
Cinnamon for dusting (optional)
Lindt EXCELLENCE Extra Creamy Milk
Chocolate Block 100g
1. To make the fruit mince, combine everything together and let it sit for at least 24 hours in the fridge to allow the fruit to absorb the liquids.
2. To make the frangipane, combine all of the ingredients together.
3. Preheat the oven to 180°C (or 160°C fan-forced).
4. Divide each pastry sheet into 4 squares. Lay each square onto a baking paperlined baking tray ready for assembly.
5. Dollop a tsp of frangipane onto the centre of each square and smooth to make a circle.
6. Cut from the corners of the pastry squares to almost the circle of frangipane.
7. Top with a dollop of fruit mince and spread over the frangipane.
8. Take every second triangle and bring up and squeeze them together to create a pinwheel shape.
9. To make the glaze, mix together the additional Sunny Queen Farms The Odd Eggs Ready-to-Pour Egg Mix and milk and brush over the pinwheels. Dust with cinnamon if you like.
10. Bake at 180°C for 15–17 mins until golden.
11. Melt Lindt EXCELLENCE Extra Creamy Milk Chocolate in a bowl and using a paper pipette/piping bag, drizzle chocolate on top.
Tip: These are best eaten on the day they are made but are still delicious the next day. Notes: You can freeze these on a tray before you put on the egg wash. Once frozen, they can be stored in a container. To bake, just pop them in the oven for 20 mins. This recipe makes enough fruit mince for 32 pinwheels (double the amount for this recipe). The fruit mince keeps well in the fridge for 3–4 weeks. I like to make a batch in the lead up to Christmas and then I have fruit mince on hand for whipping up a batch of pinwheels whenever I fancy.
Gingerbread with Choccy Decorations
Recipe / Emma Dean
Celebrate the festive season with these delightful gingerbread cookies topped with fun decorations. These charming, decorated gingerbread cookies are great for sharing or adding a touch of magic to your Christmas dessert table
— be sure to make a second batch as they won’t last long!
Makes: 20 gingerbread (depending on the size of your cutter)
3¼ cups The Healthy Baker Plain Flour (405g)
3 tsp baking powder
½ teaspoon salt
1 tbsp ground ginger
1 tbsp ground cinnamon
½ tsp ground allspice
¼ tsp ground cloves
Wet Ingredients
½ cup (100g) unsalted butter
¾ cup (150g) dark-brown sugar
2⁄3 cup (about 200g) molasses or treacle
1 Sunny Queen Farms Egg
2 tsp vanilla extract
Note: It’s best to have all of the wet ingredients at room temperature — this will ensure the mixture will cream together (rather than split).
To Decorate
Lindt EXCELLENCE 70% Cocoa Dark Chocolate Block 100g
1. In a large bowl, whisk together the dry ingredients.
2. In another large bowl, or a stand mixer, beat the butter until light and creamy (about one minute should do). Add the sugar and molasses or treacle and beat on medium speed until smooth and creamy.
3. Beat in the Sunny Queen Farm egg and vanilla extract and beat again until smooth and creamy. Throughout the beating process, remember to scrape down the sides and the bottom of the bowl with a silicone spatula as needed.
4. The mixture may separate here but that’s ok — the dry ingredients will bring it all back together.
5. Add the dry mixture to the wet mixture and beat on low speed until combined. The dough will be thick and sticky.
6. Divide the dough in half and place each into a large reusable wrap (I reuse zip-lock bags and these work well).
7. Chill discs for at least 3 hours and up to 3 days.
8. This chilling stage is essential for these gingerbread — I cannot emphasise this enough.
9. Preheat your oven to 180°C.
10. Remove one chilled disc of gingerbread dough from the fridge. Lightly flour your benchtop with The Healthy Baker Plain Flour.
11. Roll the gingerbread disc out to about half a centimetre. Cut into shapes — I like to use the people shape and the star shape.
12. Re-roll dough scraps until it’s used up. If the dough becomes soft, put the rolled slabs back into the fridge to harden again before cutting into shapes.
13. Repeat with the second disc of gingerbread.
14. Place the shape on the GreenLife Baking Tray, keeping the shapes about 2cm apart from each other (the gingerbread will rise out and up a little bit).
15. Bake for about 9–10 mins. If your biscuit cutters are less than 10cm wide, bake for 8 mins. If they are larger than 10cm, bake for 11 mins.
16. If you want a harder biscuit, bake for another minute or so. And remember, ovens vary! If you are unsure, start with baking just one tray at a time.
17. Allow to cool for 5 mins on the baking tray and then transfer to a cooling rack to cool completely.
18. Once cool, decorate with tempered Lindt EXCELLENCE 70% Cocoa Dark Chocolate Block in a baking paper pipette.
Fun Thai Twist on an Apple Pie
Recipe / Alex Kaew, Charlong
St Kilda's Charlong is a cosy, home-style Thai restaurant where co-owner and chef Alex Kaew (formerly of LongSong, Rice Paper Scissors and Hochi Mama) offers a dining experience reminiscent of her grandmother’s kitchen. Growing up in Chanthaburi, eastern Thailand, Kaew spent her childhood helping at her grandmother’s food stall. These cherished recipes, centred around charcoal grilling and wok cooking, inspired Charlong’s menu — a blend of tradition and innovation, with the restaurant’s name itself being a fusion of “charcoal” and “prolong”. Cooking with Emma this Christmas, Alex shares a fun twist on an apple pie.
Serves: 4
Miso Coconut Butterscotch (makes 1900mL)
600g brown sugar
600g coconut cream
500g unsalted butter
200g miso paste
Caramelised Apple Filling
1kg green apples
30mL lime juice
100g unsalted butter
100g brown sugar
20g cinnamon powder
4 Roti pastry casings
1. First, make the butterscotch by caramelising butter and sugar slightly for colour.
2. Add coconut cream and bring to the boil.
3. Turn off heat and add miso paste.
4. Whisk until smooth.
5. Next, prepare the Caramelised Apple Filling by peeling and dicing the apples into lime water to avoid discolouration of the apple.
6. Use a heavy wide pot and begin to caramelise butter and brown sugar until mixed.
7. Add diced apples and cook well.
8. Strain apples from the sauce.
9. Leave apples to cool down.
10. Add Caramelised Apple Filling to roti pastry casings and place on coals until brown. You can also oven bake for 20 mins and grill until brown.
11. Serve warm with Miso Coconut Butterscotch.
DESSERTS D hy
There’s something undeniably exciting about desserts — who doesn’t love them? Here, we’re showcasing two incredible show-stopping creations — a classic Christmas pudding, made with the help of Melbourne DJ Emma Peel, and a delicious Chocolate Tart. Both desserts are guaranteed to “wow” your guests and leave them coming back for a second (or third) serving!
Lindt Christmas Chocolate Tart
Recipe / Thomas Schnetzler from Lindt
Made with rich, velvety Lindt chocolate, this decadent tart is perfectly balanced with a buttery cookie crust and festive flavours. It’s a show-stopping dessert that will bring joy to any Christmas celebration, delighting both chocolate lovers and holiday guests alike.
Serves: 8 slices, 25cm tart
Base
250g cookie crumbs
(from cookies such as Biscoff)
100g butter
100g Lindt EXCELLENCE 70%
Délicieux Filling
160mL milk
360mL cream
Salt
2 tsp Gingerbread Spice, to taste
2 eggs
400g Lindt EXCELLENCE 70% Cocoa (4 blocks)
Raspberries, selection of LINDOR & some festive decoration, to finish
1. For the tart base, create a cheesecakelike base mix with the cookie crumb and the melted butter and chocolate mixture.
2. Press mixture firmly into the base and slightly up the sides. Set aside.
3. To make the délicieux filling, place the milk, cream, salt and spice into a saucepan and bring to the boil.
4. In the meantime, whisk the eggs lightly.
5. Once the cream mixture is boiling, slowly temper the eggs by adding a little of the hot cream mixture while whisking.
6. Add the egg mixture to the remaining mix and return to a gentle heat.
7. Heat to 82°C or until mixture starts to thicken slightly.
8. Remove from heat and mix in the chocolate.
9. Stir until mixture is silky and smooth.
10. Pour into the tart case and smooth the surface.
11. Refrigerate for 4–6 hours.
12. Decorate the tart festively.
13. To serve, cut with a hot clean knife and serve with a dollop of brandy cream.
Christmas Pudding
Recipe / Emma Peel
Melbourne DJ Emma Peel’s family is famous for making their Christmas puddings in April or May, allowing them to hang in the pantry and let the flavours truly meld by December. While preparing this dish, keep an eye on the water level as it evaporates during cooking – you’ll need to boil the kettle regularly. Don’t let the Christmas cheer distract you just yet!
Serves: 12–15
250g currants
250g sultanas
250g mixed peel
250g raisins
140g glace cherries
50g whole blanched almonds
150mL brandy, plus extra to serve
50mL Grand Marnier
Dry
250g plain flour, plus 1 tbsp for flouring the calico cloth
250g breadcrumbs
2 tsp nutmeg
2 tsp cinnamon
2 tsp mixed spice
1 tsp bicarb soda
Wet
250g butter, melted
250g brown sugar
3 eggs
125mL milk
1. The night before assembling the pudding, combine the dried fruits in a bowl with the alcohol. Leave to soak overnight.
2. The next day, bring a large saucepan or stockpot of water to a boil.
3. To begin the cake batter, thoroughly mix the dry ingredients in a large bowl. Add the soaked fruits, other wet ingredients and mix. The texture should be sloppy but firm enough so as to hold shape in the cloth. If too wet, add a little more flour. If too firm, add a little more booze.
4. To wrap the pudding, first dampen the centre of the calico then lightly flour the material. Pile the mixture into the centre of the cloth. Gather the edges and enclose, twisting firmly. Ask a friend to assist with tying with twine to tightly seal.
5. To cook the pudding, first roll the loose ends of the calico around a wooden spoon before lowering it into the pot. The wooden spoon will be used to suspend the pudding so that it can dangle in the pot without hitting the bottom. It is also important that the ends of the calico remain dry. None of the material above the knot can flop into the pot. Emma will sometimes wrap these ends in twine.
6. Boil for 2-3 hours.
7. When cooked, remove the pudding from the pot and cool on a cake rack. The pudding must sit for at least 24 hours.
8. Before serving, the puddings are again boiled for 2–3 hours before being left to cool. They are unwrapped when still warm.
9. If the cloth is removed when the pudding is completely cold, the cloth will strip the pudding of its smooth skin. Gradually peel back the cloth, looking to preserve the integrity of the pudding. To serve, pour brandy over the pudding and flambe before slicing. Serve with custard and/or cream.
A self-care tip in the busy christmas period for hydration, from Hydralyte!
Hydralyte Orange Flavoured Effervescent Electrolyte Tablets
Fancy some fizz or craving some bubbles? Hydralyte Orange Electrolyte tablets are conveniently self-dissolving and a great hydration pick me up so you can get back to your day (or night!) without missing a beat. Not only does it taste great with a zesty burst of delicious orange flavour, it rapidly rehydrates you from dehydration due to heat, exercise, vomiting, diarrhoea and more! Simply add two tablets to 200mL of fresh, cold drinking water.
For more visit hydralyte.com.au
Always read the label and follow the directions for use.
WIN 1 of 9 s sati summer PRIZE PACKS
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 $6500! 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 Pack
• Trentham Tucker Panforte, Crispbread, Pita Crisps and Lavosh Hamper
• GreenPan Padova Ceramic Non-Stick Cookware Set
• Natio Island Gift Set
• COBB Grill Premier
• Robert Gordon Australian Made 12pc Small Portions Terra Dinner Set in Coast Glaze
How to enter
To help inspire a more meaningful summer, we’re giving away three Summer Prize Packs worth over $1600 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, “How are you planning to add more meaning to your summer this year?” The winners and runners-up will be announced 25 February, 2025. Visit the website for full terms and conditions.
"When I left the country at 18 to study, my trumpet and I hit the Melbourne music scene hard, playing all the way through my degree. St Kilda became my playground – no surprise, since it was the first Melbourne suburb to truly embrace live music. Now, I can’t wait to head back to St Kilda and reconnect with some old bandmates and top chefs to bring you a rock-and-roll Christmas like no other!"