Merry Christmas to all and to all a happy pavlova

It's most certainly that wonderful time of the year: Christmas is almost here and even closer for the lucky ones who don't have to be at work these next two days.

Christmas in Sydney is synonymous with summer, cold prawns, mango and pavlova for me, and I'm planning to have all this on the lunch table in two days' time for Christmas.

Pavlova, made with ingredients courtesy of Aldi Australia

I've had all sorts of pavlovas: completely store bought and dressed; store-bought bases and self-dressed; ones made from those little plastic egg things; and this year, one made from scratch by yours truly.

Aldi ingredients (eggs excluded) mise en place

Earlier this month I was sent a package of Christmas goodies from Aldi Australia supermarkets, with thanks to PPR.

Aside from a huge range of Aldi's Christmas products like fruit cake, panettone, fruit mince pies and German specialties like marzipan stollen, glazed lebkuchen (so addictive) and pfeffernüsse, I also received most of the ingredients to make a pavlova - that iconic Australasian fluffy meringue cake, topped with cream and fresh fruit.

Whipped meringue

Having had some disastrous experiences previously with various types of meringues, there was trepidation and fairly exact measuring of caster sugar, corn flour and white vinegar into the stiffly beaten egg whites.

In the end, I think I beat the egg whites on higher speed and for longer than the Aldi recipe suggested, but I felt safer for it.

Meringue tower

The very stiff, glossy peaks meant that I could pile the meringue high without it foaming and collapsing on me - and for me, that's an achievement.

Shaped meringue in oven

In any case it needed to be shaped as a round cake to fit into a new cake carrier I have, and so it was flattened and gingerly rounded before entering a low heat oven for an hour and a half.

I seem to have issues following recipes but despite a slight hiccup in the cooking timing, upon removing the meringue after overnight cooling in the turned-off oven, it looked like a proper pavlova with a crisp outer shell, and soft, marshmallow-y insides.

Finished pavlova

However, it would need to be decorated and served up at a gathering before I could really know what the insides would be like - much more nerve-racking than normal cakes where you can just stick in a skewer.

I was supplied with thickened cream for whipping, and punnets of raspberries, blueberries, strawberries and white peaches for decorating my pavlova - that skill of which needs a little work yet.

And to the all-important fluffy centre and taste test?

Pavlova innards (all that was left at the picnic!)

Success. It was perfectly soft and fluffy within, and even a little densely so which is how I like my pav. There was a decent thickness to the crisp outside shell, which had gained just a little colour in the oven.

The soft meringue itself was sweet, but not overly so while some commented that there was no minerally flavour that sometimes comes from the eggs.

In all, a win - a great, simple recipe that with a bit of refining on my behalf will be perfect for Christmas Day.

I'd like to wish everyone a very happy, merry and stress-free Christmas - I hope it's filled with great food and booze, presents, laughter and the love of family, friends and the jolly man in red.

Food, booze and shoes received pavlova ingredients and Christmas products from Aldi Australia, with thanks to PPR.

Christmas lunch, David Jones style

I've always wanted to do the full Christmas table decorations and theming, but large family, outdoor Christmas lunches aren't really conducive to such festive pomp and finery.

Nonetheless, I got to admire a few fabulous examples last night at the preview of David Jones' Christmas Lunch in The Lacquer Room; a fantastic event space on Level 7 of the Elizabeth Street, Sydney store that overlooks lush Hyde Park and onto St Mary's Cathedral.

Christmas table settings on display in The Lacquer Room, Level 7, David Jones, Elizabeth Street, Sydney

For the very first time, the David Jones Sydney store is putting on a Christmas Lunch from 18-23 December 2013.

The Lacquer Room will be open to the public with lunch, morning tea and high tea offerings by Pearl Catering. The bright, airy space will be set for a maximum of 60 diners, serviced by a concealed pop-up kitchen.

The Lacquer Room

With Champagne Pommery on pour for the preview evening (normally $18 per glass; David Jones American Express Platinum Card members receive a complimentary glass on arrival), it was a fantastic opportunity to not only admire the Christmas table settings but also the Hyde Park tree-top views and classic herringbone parquetry floor.

From the lunch menu there are four mains options - vegetarian pumpkin and ricotta tortellini, pan fried snapper, roast turkey breast and a grilled pork cutlet - and three dessert options.

Crisp skin snapper with fennel puree, asparagus, sugar snap peas and sauce vierge

The meaty snapper looked an absolute delight, fragrant with fresh dill and micro herbs. The skin pan fried crisply and the fish gorgeously moist, it was served with an interesting puree of fennel and green vegetables on the side.

Roast turkey breast brushed with herb butter, potato puree and a terrine of macadamia and brioche with Cumberland sauce

The roast turkey was served as two slices of tender breast, juicy even without the fruity Cumberland sauce and melting pat of fresh herb butter.

Rather than traditional stuffing, the turkey was served with a clever bread-y terrine of macadamia nuts and brioche, with potato puree filling up the festive plate. A dressed green salad to share among the table was served on the side.

Summer berries and mascarpone trifle

We got to sample all three desserts on the menu, starting with the very light and subtle trifle of summer berries. Topped with chocolate shavings, I think the light mascarpone cheese made it an airier dessert than traditional custard would be, while there was also minimal cake in the stemless glass.

Dark chocolate tart with Cointreau strawberries and chantilly

On the other end of the dessert scale was the exceedingly rich dark chocolate ganache tart served as a thin wedge with a crumbly, short pastry.

The Cointreau-steeped strawberry segments were a revelatory delight of fruit and booze, while the vanilla bean chantilly cream added even more luxe richness to the silky ganache tart.

Steamed Christmas pudding with brandy anglaise

Just right was the steamed Christmas pudding, packed full with sweet dried fruit. The warm cake itself was light and airy perfection, particularly when drizzled with the thick and creamy crème anglaise with just the tiniest hint of brandy.

Christmas table setting display in The Lacquer Room

The table service was exemplary, but you wouldn't expect any less from David Jones. Combined with the unbeatable view, thoroughly charming surrounds and a live string quartet playing Christmas carols (and oddly, songs from "The Sound of Music"), I feel like I've already had my traditional Christmas dinner for the year.

See more photos on my Facebook page. For full details and tickets for the David Jones Christmas Lunch, see the website.

Food, booze and shoes attended a preview of the David Jones Christmas Lunch in The Lacquer Room as a guest.

Electrolux masterclass: Peter Gilmore's festive Christmas menu

At a month away, it's certainly not too early to be talking Christmas. But who has thought about Christmas dinner or lunch menus as yet?

Fear not, Peter Gilmore,  Electrolux cooking ambassador and executive chef of three-hatted Quay Restaurant, is happy to share some tips for stress-free (or at least stress-reduced) Christmas cooking.

Peter Gilmore for the Electrolux Masterclass, Quay Restaurant, Circular Quay

To me, Christmas food is synonymous with sunshine, children's laughter, water fights, the ripping of wrapping paper and a little bit of indulgence. So whether it's the full roast, a seafood feast or outdoor barbeque, the quintessential Australian Christmas lunch is less about the food than the company and surroundings.

Peter Gilmore preparing live marron

Nonetheless, Gilmore's festive season menu is relatively simple and all about letting our gorgeous local produce feature. Gilmore thinks roast turkey is boring, but he reasons that our summer Christmas is prime for devouring our excellent seafood choices.

With marron - best bought live, placed in iced water to induce a "coma" and killed swiftly with a knife down the middle of the head - it's such a beautiful and uniquely Australian crustacean that little needs to be done to it.

Fresh water marron with herb butter, aioli, young leaf and flower salad

Gilmore grilled the halved marron in a non-stick pan and served them with an exquisite herb butter comprising parsley, chervil and chives and Gilmore's favoured Girgar Danish-style Australian cultured butter.

Lobster and scampi are also ideal in this fashion, although the latter is difficult to source live, says Gilmore.

Alongside was a simply dressed micro herb, French breakfast radish and flower salad, in a naturalistic style that has become Quay's signature.

The result was a swoon-worthy dish: sweet with the freshness of the marron, boosted into uber-luxe territory with the herb butter, and brought back to earth with the refreshing salad.

Roasted rib of Angus beef

For the main meal, Gilmore had a huge roasted rib of Rangers Valley grain-fed Angus beef, sourced from Vic's Meats, ready and resting.

In the Electrolux convection oven for 30 minutes at 200 degrees Celcius, and then two hours at 150 degrees Celcius, the meat is cooked to a medium-rare when the internal temperature reaches 60 degrees Celcius.

Gilmore highly recommends a meat thermometer when it comes to roasting meats, as well as appropriate resting time for the meat - in this case, about 30 minutes under loosely-wrapped foil before 10 minutes' reheating ahead of serving.

Gilmore whisking a Bèarnaise sauce

Meanwhile, an array of young baby vegetables - orange and purple carrots, turnips, spring onions, asparagus, radishes, cauliflower, leeks -were steamed, and Bèarnaise sauce made from scratch.

Gilmore says that whisking Bèarnaise is an ideal job for two people: a whisker and a pourer of butter at precisely 60 degrees Celcius. Egg yolks, white wine vinegar, white wine and eschallots are whisked over simmering water, while melted butter and lemon juice are added slowly while whisking to an ideal texture.

Described as a "labour of love" by Gilmore, he says whisking too hard or too fast can split the sauce, which is definitely not what you want half an hour before Christmas lunch.

Potato and truffle gratin (back, left) and roasted rib of Angus beef

Prepared earlier was the most heavenly potato bake - already one of my favourite side dishes but pimped up via the addition of truffle, and probably a lot more cream and butter than I'd use at home.

But it's Christmas after all, and there's no better date in the year for a spot of indulgence.

Roasted rib of prime Angus beef with young steamed vegetables,potato and truffle gratin
and classic Bèarnaise sauce

Also served with a beef jus, it was traditional Christmas on a plate with a few improvements and some of the best meat money can buy. I'm dreaming, not of a white Christmas, but that potato and truffle gratin still.

Christmas pudding ice cream (left) and caramelised figs

The festive dessert that Gilmore had prepared is probably the recipe I'll most likely attempt, although I'd be using store-bought ice cream, not the vanilla bean and amaretto enriched ice cream that we had here.

With crumbled dark Christmas pudding frozen into a terrine of ice cream, this was only the beginning of the decadence.

Gilmore ran through the basics and dangers of caramel, producing a deeply tanned version in minutes, then adding halved fresh figs to the fold. Basted in caramel, the figs were allowed to set and harden a little before becoming the star on the tree that was Christmas pudding ice cream.

Christmas pudding ice cream with caramelised fresh figs

But there was more: fresh raspberries, crunchy caramelised almonds and a light 'snow' covering of icing sugar. Not being the hugest fan of Christmas cake, this was the most amazing version of it that I could possibly imagine.

Festive table setting for Electrolux Masterclass at Quay

Peter Gilmore's tips for taking the stress out of festive cooking while still impressing guests with a restaurant quality menu:

1. Plan ahead for the festive season menu. Try to do as much as possible the day before so it is not too stressful on the day.
2. Include dishes on your menu that can be made a few days ahead of time.
3. Using high quality seasonal ingredients means you can do less preparation and yet achieve spectacular results.
4. Incorporating a little tradition in a modern way has the effect of maintaining the essence of Christmas but making it new and exciting.
5. Using the right kitchen appliances, such as the Electrolux Compact Combination Steam Oven or the Electrolux Induction Cooktop, will help you save time, create less of a mess and take the heat out of the kitchen.
6. The resting of a large piece of meat is just as important as the correct cooking. Carving a piece of meat too soon may result in losing all of the precious juices.
7. Using a small amount of a luxury ingredient like fresh truffles really gives your festive menu a sense of occasion.

White sourdough bread and butter

Following Gilmore's demonstration of his festive season menu, we were treated to a five-course degustation dinner in the upstairs private dining room of Quay. Christmas had indeed come early.

Salad of preserved wild cherries, albino and chioggia beetroots,
treviso, crème fraiche, black truffle, violets

Starting on red with the 2010 Margan White Label Barbera matched wine, the exotic salad to start had a spring forest feel to it and was all about texture.

Soft yellow beetroot contrasted with insanely crisp bread dyed beet crimson, while crème fraiche softened the almost harsh tartness of the preserved cherries.

Congee of northern Australian mud crab, fresh palm heart, egg yolk emulsion

I was pretty excited to be served the mud crab congee next, with the 2010 Red Claw Chardonnay matched to the abundant crab flesh. It was watery for a congee, but with exceptional depth in sea flavours and made rich with the bright yellow egg yolk emulsion.

Smoked and confit pig cheek, shiitake, scallop, jerusalem artichoke leaves, juniper, bay

The internal excitement continued with the smoked and confit pork jowl dish, garnished with deep fried jerusalem artichoke skins I remember from last time.

Also layered atop the meltingly soft pork were two of my favourite things: barely-cooked scallop and mushrooms of the shiitake variety - both thinly sliced.

Served with my favourite wine of the night, the 2010 Sticks Pinot Noir, the delicate textures of the mushroom and scallop were the perfect accompaniment to the boldly smoky pork.

Poached fillet of pasture raised veal fillet, parsnip cream, roasted grains, mushrooms

And the food and wine kept coming; namely the big 2010 Two Hands Gnarly Dude Shiraz matched with a poched veal fillet.

The ridiculously tender meat was served on ridiculously creamy parsnip cream, with mushrooms and crisply puffed, roasted assorted grains on top, and just sneaking in to be my favourite dish of the night.

Jersey cream, salted caramel, prunes, walnuts, ethereal sheets

I was honestly thankful for what looked like a small, light dessert, but like everyone else, completely smitten with the 'ethereal sheets' that topped the jersey cream and blobs of salted caramel and prunes.

Crisp but impossibly thin, the sheets of milk, white and dark chocolate, and toffee / praline / brittle (I think) were a delight to look at and consume with a bit of everything beneath too. The golden brown Campbells Classic Topaque was a weighty sticky to end the meal.

First Christmas present - thanks Open Haus!

With tutelage from one of the nation's best chefs and that stunning degustation in mind, I'm more than ready for Christmas now.

See full recipes here and more photos from the Electrolux Masterclass on my Facebook page.

Food, booze and shoes attended the Electrolux Masterclass at Quay as a guest, with thanks to Open Haus.

Have yourself a merry little Christmas

Gingerbread house display at Café Opera, InterContinental Sydney,
Macquarie Street, Sydney

So I haven’t had a chance to bake gingerbread this year (planning an elaborate Boxing Day barbeque doesn’t make Christmas easy, in hindsight).

But I’m sure any attempt of mine to make a gingerbread house would be nowhere near this version by students at Le Cordon Bleu, proudly displayed outside Café Opera on Level 1 of the InterContinental Sydney.

Gingerbread house with firewood and lights inside

Check out the detail: from the animated figurines, the windows and lights of the houses, the stacks of ‘firewood’, and my personal favourite, an inebriated guy slumped against the side of his house surrounded by empty bottles.

I spy... a croquembouche on the table in the gingerbread house!

Merry Christmas everyone – I hope your day is filled with loved ones, gorgeous food and plentiful booze (and remember to eat and drink responsibly!). Keep an eye out on my Christmas feasting on my Facebook page or on Twitter.

Sheep and their gingerbread barn and fence

May your Christmas be Merry

The Christmas tree in Martin Place, Sydney

Wishing everyone a very Merry Christmas - hopefully nice and sunny for those in Sydney and indeed Australia, and hopefully not too cold for those in the northern hemisphere.

I hope everyone's Christmas Day is filled with food, booze and the occasional pair of shoes; or whatever else it may be that makes you happy, laugh and smile.

Being Christmas Eve, I'll be getting my bake on at some point - do you think Santa and his reindeer would like a berry cheesecake? I hope he's not lactose intolerant (it always used to be beers, not cookies and milk). I'm sure I'll find some willing takers for the leftovers in any case. Merry Christmas!

Merry Christmas everyone - may it be filled with food, booze and shoes (if that's
what you were hoping for under the tree)

Merry Christmas to one and all

Quick post to say Merry Christmas to everyone. Hope everyone has a great day regardless of the weather.

And just a quick look at what I've been up to tonight - aside from stuffing myself silly and childishly hoping Santa comes, of course.

It's beginning to look a lot like Christmas...
Oh - hang on...

The gingerbread people get a tan

OTT icing monster man - when you don't know when to put the
icing bag down and step away from the cookies

I've made gingerbread people place cards

Merry Christmas, people!

Chrissy hiatus

I can explain! Christmas is not a good time for blogging. Add to that a rather sudden trip to Hawaii (with many a food adventure - will share all in due course) and there's a two week absence. But boy, what I've left off online I seem to have gained elsewhere. Namely my tummy area, a bit around the thighs and cheeks too. A resolution, though I don't make nor keep new year's resolutions, is to do something about this i.e. go to the dreaded gym. The train of thought I'm using to convince myself of this is that I can then justify fairly guilt-free eating and drinking about. Staring to feel quite guilty and a little pudgy at the moment, so there's some motivation there.

Anyway, on to the feasting of weeks past. Feasting, overindulging, stuffing yourself silly - call it what you will, but the festive season is no time for restraint. For me it all really starts on Christmas eve. This year I joined the pilgrammage to the Sydney Fish Markets in search of oysters and scallops, fresh prawns, salmon (fresh and smoked) and maybe a crab or lobster or two. It was hectic, but in a fun way, watchng tonnes and tonnes of seafood on its way to Chrissy lunches and dinners. One amazing, not likely to be eaten sight is the moon fish here, about half a metre in diametre and a first-time viewing for me:

Moon fish at the Sydney Fish Markets

After a decent amount of research we come away with fantastic medium sized cooked and raw Aussie prawns, a pack of Tasmanian smoked salmon, three cutlets of salmon, six dozen Sydney rock oysters, a pack of frozen Japanese scallops with roe (fresh were a little too expensive) and some squid.

I have to admit that I'm still relatively new at eating oysters natural. Absolutely adore the flavour kilpatrick style, but there's still some almost metallic sea flavour of natural oysters that I have limited tolerance for. I'm a huge fan of oyster dressings on the natural ones, especially those with red wine vinegar or Asian-inspired sauces. A squeeze of lemon also goes a long way. But the kilpatrick are popular with the natural eaters too, so I normally have to fight to defend my share.

Oysters natural

Kilpatrick oysters - ready to go into the oven

Playing chef in the home kitchen is irresistably tempting for me as I like to graze, otherwise known as stealing food, before a meal is ready. Now with an appetiser like below, how can one resist slightly stuffing themselves before dinner?

Smoked salmon with camenbert cheese on wafer cracker

It's beginning to look a lot like...

Westfield is trying to tell me that it's Christmas. And nothing says Christmas like a caged deer in a shopping centre (see below):

Christmas

Cue the bawling children sitting on Santa's knee. I normally love the festive season - the carols, the shopping, the food and drink, even the tacky decorations. But this year, whether I'm even more cynical and jaded than the year prior or it's the financial/economic crisis weighing a little heavy on me, I'm just not all too excited about Chrissy. And New Year's for that matter. The pressure of having a fab time in Sydney for New Year's shouldn't bother me, but I don't think I can stand another year of loitering around the city with a million others (some of them absolute tools, and then the drunks, and then the drunken tools) looking at the colourful combustion of surely environmentally unfriendly fireworks across the city.

Which brings me on to a little state that's getting me quite giddy and jolly, and pulling out bikinis from the nether regions of my wardrobe:

I'm trying to keep the excitement levels in check because I haven't made any bookings or confirmations as yet. And considering this trip is supposed to be happening in, oh, 3 weeks, I'd better get a move on. So a friend's and my desire to avoid Sydney New Year's (though saying that, I do absolutely adore Sydney - just not so much the New Year's celebrations...) have us looking at Oahu and Hawaii, and Jetstar flights and Waikiki hotel bookings, and my summer wardrobe and bikini collection, and camera and bank balance. It's all very exciting, especially in the planning/visualising stage.

To me, Hawaii is a dream place - somewhere I'd always wanted to go to. Like Disneyland. Maybe that's why it feels kind of surreal to be planning a trip to a dream place. That and the rush in doing it at the moment. On the Tuesday just passed, we were going to Hong Kong. Quick flight check shows that HK is rather expensive, as is Singapore, Vietnam, Malaysia... What's reasonable? Honolulu - who would have thought?

So will confirm all on Monday (fingers crossed) when the travel agent gets back to me with a few details on the tour on Hawaii island (also known as Big Island so as not to get confused with the state of Hawaii) and I think it's all set. Ahh, the beauty of spontaneity when you don't need a visa to travel - bless Australia.

So that's what's making me smile today: deer in captivity and plans for Hawaii. That and the rocking sounds of those Scottish Glasvegas lads - got to love that accent.