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 🎄
We can’t decide on the best name for our latest cocktail!
Did You Know? – That a Vodka based Martini is also called a Kangaroo?! Neither did we until we did some investigating. It seems the name goes all the way back to the 60’s. Which is why we’re looking for an Oz name for this cocktail created for your summer entertaining menu!
Our inspiration was this beautiful Rainbow cake from @tastethelove_madewithlove at the Rose Bay Market.
We started with a reverse Martini and then decided to ‘even’ up the ingredients. Rather than Gin, we went with Vodka to let the Oz vermouth take centre stage. And of course we needed a Shrub. The Riberry was perfect for both flavour (a touch of spice) and colour.
The first 3 ingredients are equal in quantity and we finished with a flourish of Watermelon Juice with it’s delicate, and light and subtle sweetness. (This ingredient will be a Summer '17 favourite!) The result is a cocktail with style and flavour without being overwhelming. We’re sure it will be a summer favourite!
15 ml Alaskan Rock Vodka
15 ml Animal Spirit Vermouth
15 ml Riberry Shrub
60 ml H2 Melon Water
- Add all ingredients to cocktail shaker and shake to mix well.
- Pour into *‘well dressed’ flute.
*(Rim dipped into Riberry Shrub and then dipped into edible sugar beads to coat the rim. The sweet version of a Margarita presentation.)
Serve & Enjoy!
It’s Spring and time to start edging away from stews and casseroles into lighter menu options. Why not start with a simply 4C platter? Cheese, Crackers, Charcuterie and Chutney. They’re simple, easy and satisfy a multitude of appetites and tastes.
Think of these plates as ‘Cheese Plus’. Cheese may be the ‘biggie’ but all of the accompanying elements are just as important to round out the ‘platter’ flavours. The Crackers hold the cheese but they also hold the patè. And the Chutneys add a sweet and tart bite and point of difference to both the cheese and the ‘meat’ elements.
While big platters are great for big crowds here are two mini combos, made with NSW artisan goodies and our special Chutneys to get you started.
Are you a culinary traditionalist? Do you love a Ploughman’s Lunch with the traditional cheddar cheese wedge and cold meats? Here’s the 2017 Sydney market version, our perfect Traditional nibble platter:
Cheese: Harrigans Vintage Cheddar (The Hunter Valley Cheese Factory)
Crackers: Falwasser Rosemary & Sea Salt Crispbread
Chutney: Currong Comestibles’ Spicy Riberry Chutney
Charcuterie: Julianne’s Kitchen Duck & Currant Paté
Or would you prefer something different to nosh on for your afternoon goodies. Maybe something visually different to your traditional platter? What about this option with smoked fish swapped for the traditional patè and a soft goats’ cheese. Our Minimalist nibble platter:
Cheese: Willowbrae Chèvre (Goat) Cheese
Crackers: Falwasser Activated Charcoal Crispbread
Chutney: Currong Comestibles’ Rainforest Lime & Mango Chutney
Charcuterie: Brillant Food’s Ocean Trout Gravlax
What are your Platter favourites? Please let us know. (The first 5 answers will get our Chutney Duos for their Spring platters!)
*One of the great things about multiculturalism is that you grow up with a wider selection of words to fit occasions, situations, foods, etc. And the words aren’t just generational slang but rather words that have a history. So it is with ‘nosh’ which is Yiddish for a snack. PS: it’s always called a ‘little nosh’ despite whatever size platter it is. (It’s a grandmother thing!)