Christmas always comes early at my place, as I plan my Christmas menu way in advance especially for my Foodcentric Christmas Cooking Class.
For me, Christmas is really is a chance to celebrate and feast with the best produce I can lay my hands on – sushi grade salmon, plump Queensland king prawns, free range duck from the Wimmera, cheese from King Island; the pick of the new season Summer produce and luxurious glacé fruits.
This year, there was Salmon Carpaccio; Prawn and Asparagus Cocktails with Dill Dressing; Spinach and Basil Rotolo; Roast Duck with Cherries, Orange and Thyme; Duck Fat Kipflers; a gorgeous Glacé Brie Torte; a pretty puff pastry Wreath with raspberries, peaches and passionfruit; and Little Macadamia Fruit Cakes to take home.
Most of the recipes can be found on my foodcentric.com.au recipe library – just search Christmas for a little festive inspo!
Enjoy the preparations…
Photography – Gerard Assi Photography