How can it be December already 🤪? With less than a fortnight to go, Christmas is literally around the corner! But don’t panic about the menu. Instead be pro-active and use multi task ingredients and recipes.
Here’s a drink idea that sure to become a family favourite. The initial recipe is a non-alcoholic mocktail that everyone will enjoy. It’s a great holiday punch that’s light, refreshing and not too sweet. Simple, easy and with only four ingredients this recipe is the perfect way to stay hydrated on lazy summer afternoons!
But don’t be fooled this recipe easily morphs into a delightful cocktail that works whatever the weather.
Sydney Sunset Punch
1 Ltr. Apple Juice
1 Ltr. Unsweetened (strong) Mint Tea
1/2 Ltr. Watermelon Juice
1/2 Cup Rainforest Lime Shrub
- Mix well & chill.
The punch looks beautiful and is ideal to serve via a ‘help yourself’ punch bowl. Feel free to add chunks of melon and strawberries. (If you have the time ‘mix & refreeze’ and serve as a semi-slushie. At the very least don’t forget the ice!)
For a special touch serve in coupechampagne glasses and garnish with a sprinkle of edible flowers💐. We love the festive Williams-Sonoma Vintage Etched Coupe photographed.
(Grownups can add up to 30ml Gin (personal favourite: Poor Tom’s Strawberry Gin) + (optional) 2 drops orange bitters per serving ‘topup’🍸.)
Quick, Easy and totally refreshing - Drinks organized with and without alcohol! Next task?!
If you have seen us at the Markets recently, you’ll already know the ‘news’ that our Spicy Riberry Chutney is bigger and better than ever! It’s now selling in the new, bigger 210g size jar and it’s even easier to enjoy to the very end thanks to its wider ‘mouth’. (And Riberry now matches our Rainforest Lime & Mango Chutney that ‘swapped’ jars earlier in the year!)
So how will you be enjoying our very special Chutneys? The spicy, almost ‘Christmas’ flavour of the Spicy Riberry Chutney makes it a favourite for this time of the year. Think of our native Riberry as the Australian answer to cranberries and our Chutney as the perfect Oz cranberry relish/sauce and plate it up with your holiday turkey and lamb.
Here are our top 4 ways to enjoy our Spicy Riberry Chutney!
- Add a ‘smear’ to a sandwich to liven up the flavour. Our Spicy Riberry Chutney is beautiful on Turkey and Brie (instead of cranberry jelly). As a child I loved Cream Cheese & Jelly sandwiches, but my adult tastebuds prefer something ‘less sweet’ and Chutney fits the bill. This relish is also the perfect topping for a Bacon & Egg Roll. (Boxing Day brekkie menu idea?)
- Chutney Cocktails take over where jamtini’s leave off. Less sweet and more flavoursome, they’re the perfect when you want a ‘spice with a touch of sweet’ cocktails. Our favourite is the Oz Red Snapper. This Bloody Mary variation was made for brunch!
- Add a spoonful of Chutney to the pan juices of your next roast to give your gravy a totally new dimension. Chutney is made with vinegar, which is often used to deglaze roasting pans, and our unique spice blends will compliment your roast’s flavours. (Swish the pan juices around in the jar to make sure you don’t waste anything.)
- Bake a cake! It may be an unusual ingredient but it tastes fantastic. Recipes have added jam for ages (remember Nigella’s Marmalade Cake?) so this is a ‘less sweet, more spice’ variation. Our Chocolate Chutney Cake is flavoured with our Spicy Riberry Chutney and it’s cinnamon, clove-like ‘notes’ are perfect for the holiday season. (And since we start with a cake mix this cake is super easy & quick.)
Which one is your favourite?
(PS - We’re keeping our Chutney prices at the same $15. /jar and our Chutney Duos @ $20 until early 2019.)
Want more Chutney ideas? Click here for some other favourite recipe ‘hacks’!
It’s hard to believe that it’s already the middle of October and Christmas is just a little over 2 months away 🤪! Are you ready?!
To help you (and/or Santa 🎅) prepare your Holiday Gift & Entertaining shopping lists, here’s where you will find us for the rest of the year:
Saturday, October 20 – Northside Produce Market, North Sydney
Sunday, October 28 – Wahroonga Food & Wine Festival, Wahroonga Park
Saturday, November 3 – Carriageworks Farmers Market, Redfern
Saturday, November 17 – Northside Produce Market, North Sydney
Sunday, November 18 – Pop-up @ Williams-Sonoma, Chatswood Chase
Saturday, December 1 – Carriageworks Farmers Market, Redfern
Saturday, December 8 – Pop-up @ Williams-Sonoma, Bondi Junction
Saturday, December 15 – Northside Produce Market, North Sydney
Sunday, December 16 – Pop-up @ Williams-Sonoma, Chatswood Chase
Monday, December 17 – Pop-up @ Williams-Sonoma, Chatswood Chase
(And maybe more. We'll keep you posted!)
Ho Ho Ho & Happy Shopping 🎄
July is a VERY busy month. If you’re not into skiing, July can be all about short days and cold nights. Just when all you want to do is bundle up and binge watch TV in front of the heater, ‘events’ pop up.
Did you partake in this month’s Dry July for charity? Were you invited to a ‘Christmas in July’ dinner or luncheon. Or maybe you were doing the organising for these events. How did you go?
Our contribution to the menu works for both events. Mulled Apple Hot Toddy is perfect because:
- It’s seasonal thanks to it’s traditional ‘holiday’ flavours and perfect for winter
- It’s non alcoholic
Everyone can enjoy a cup from 4 to 104 (and beyond). Plus it’s quick, easy and inexpensive to make.
Mulled Apple Hot Toddie
1 Litre Apple Juice
3 Tbls Mulling Spices (Herbies)
3 Tbls Riberry Shrub
3 Lemon Myrtle Leaves (Herbies)
- Combine all ingredients and microwave for 15 minutes Medium/High
- Cool and refrigerate until needed.
- Reheat approx. 10 minutes on medium/high (microwave) or gently simmer on stove.
- Strain flavour elements out and serve warm.
This mocktail is the reworked traditional Mulled Wine favourite with an added touch of Oz. Our base is Apple Juice and the customary ‘mulling’ spices (cinnamon, allspice orange peel, etc.) thanks to Herbies. We added dried Lemon Myrtle Leaves for their unique citrus flavour and our Riberry Shrub's clove spiciness for a bit of extra Australian flavour.
Remember to serve it warm and don’t forget the presentation. Our cup is the T2 Chai Henna Gold Mug.
I love rainy, lazy Sundays and puttering around in the kitchen. This was yesterday’s achievement!
Leftover Chutney in the fridge? No worries! Turn it into a cake masterpiece in minutes. Here’s the perfect recipe our quick and easy Chocolate Chutney Cake or Chocolate C2. In only minutes you’ll be gathering in the compliments for your baking prowess and flavour expertise.
I totally believe in the KISS method for (most of) my coking. Yes, there are times that you want to go ‘all out’ but less is often more. You can whip up this very special cake in used Greens Classic Chocolate Cake mix and added these extra ingredients:
1 Teaspoon Vanilla extract
¼ C Dark Chocolate Chips
¼ C Spicy Riberry Chutney
Pinch Mixed Spice (2 shakes)
½ Teaspoon Instant Coffee (optional)
We followed the instructions and baking directions on the box. The result was a rich, flavoursome cake with a taste reminiscent of a holiday Christmas pudding but chocolaty. A dusting of powdered sugar tops it off.
It was perfect for a chilly, wet Autumn day partnered with a coffee. (Or maybe a Christmas in July dessert?)
NOTE: Cake Pan
I love Master Chef and it’s presentation lessons. I have embraced the idea that the way food looks has a VERY big impact on how it’s appreciated. Which is why I love the Williams-Sonoma Heritage Bundt cake pan. It makes this simple ‘mix’ look VERY special and the perfect dessert finale for your next dinner party.