Welcome!

This is our first, new look Food Club newsletter! So much has happened on the way to Summer this year, and as always I hear myself saying is it really here already? Then I think of ripe peaches and cherries, sun warmed tomatoes straight from the vine, yabbies from the dam and all the other abundance of produce that Summer heralds. I just have to congratulate Nature on her perfect timing!

It’s not just the season that has clocked over though. We’ve had an extensive period of change over the last 4 to 5 months and it’s so satisfying to see it all come to fruition. Our Farm Shop has been transformed as you may be aware and it is just beautiful. I have to say though, its difficult to separate the golden brown beauty of the Barossa in Summer from the Farm Shop’s appeal; it’s all part and parcel of my attachment to the change of season and the season for change! We have lots of new products in our range which you can explore online and I happen to be in the midst of the fantastic world of television with a new show.

So to food…

I thought I’d provide an insight into my Christmas plans to perhaps offer ideas for your own, as well as being an overall celebration of Summer’s bounty of fresh produce. I love to keep everything simple but never losing the wow factor!

This beautiful salad has become a tradition in our family, so much so that we now just simply call it 'Christmas Salad'.

Ingredients:
2 handfuls young rocket
3 witlof bulbs
2 mangoes
1 1/2 ripe avocadoes
1/4 papaya
30 mint leaves

lime vinaigrette
2 limes
125 mL extra-virgin olive oil
sea salt
freshly ground black pepper

Method:
To make the vinaigrette, finely grate the zest of the limes and juice the fruit, then combine with the olive oil, salt and pepper. Set aside.

Wash and dry the rocket well, and separate the leaves from the witlof. Cut the cheeks from the mangoes and remove the skin. Slice the flesh lengthwise into even strips. Peel the avocadoes and slice them a similar size to the mango strips. Repeat this with the papaya. Finely shred the mint leaves. Toss all the ingredients in a serving bowl with the vinaigrette, then check the seasoning and acidulant. Serve immediately. Serves 4.

Turkey, Turkey, Goose!

It’s always a toss up as to whether I will have a turkey or my emotional favourite, a goose, to cook for Christmas. However since Colin has been growing corn fed turkeys (well Rapid Ray really does all the work – even
checking them during the night) my decision was made for me. They are so fantastic I was lucky to get one after Saskia somehow managed to commandeer these luscious birds for her brand new outlet at Burnside.
But for those of you who cannot go past a goose this stuffing works beautifully with either or.

Here is my version of Christmas Turkey with Apple, Chestnut and Prune Stuffing

Quince Glaze for Ham

I always like to offer alternatives, or extras
depending on which way you look at it, so here’s an
idea for a glaze for ham using my quince paste.

100g quince paste
30ml extra virgin olive oil
30ml verjuice

Mix together all ingredients to create a marinade
for the ham. Take the skin off the cooked ham,
score the fat in a diamond fashion and then brush
the glaze generously over every bit of the fat before
cooking. Let stand for 20 mins at room temperature.
Then cook your ham as per usual to end up with a
ruby like glaze. Delicious!

And Then There's Dessert!

This is the really traditional bit, and sad as I am that I didn’t get my Grandchildren to
help me with this year’s pudding, it is still a family effort of sorts (I’ll remedy that next year!).
It used to be my Aunty Rita’s Christmas Pudding but over the years I’ve developed an even more luscious one as I’m here in the Barossa the home of dried fruit – I’ve been so extravagant with it I haven’t had to use any sugar.
Nothing has changed though since I was a child in that we always plan to eat the pudding and never, ever do till the next day.