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 🎄
November 11 is Singles Day. And while this new global ‘holiday’ is currently a Chinese phenomenon it’s predicted to be bigger than Black Friday and Cyber Monday combined! (Could it be just a matter of time before everyone is celebrating?)
This holiday is NOT political or religious and started back in the 1990’s as a ‘tongue in cheek’ Anti Valentines Day event among university students in ‘celebration’ of their ‘singleness’. It was known as the ‘bare stick’ holiday in recognition of the date (11:11) and the participants.
Adopted by Jack Ma and Alibaba in 2008 it is now the world’s biggest online shopping day and a great excuse to treat yourself (and your friends) to something special. Or maybe get a head start on your Christmas and Holiday shopping lists.
Alibaba goes all out to make it an unique shopping experience too. From Hollywood stars, Chinese celebrities and a host of additional events on the day, participants will know that this is a day to spend big.
It’s been estimated that over 15 million products are expected to be sold in categories as diverse as cosmetics, technology and even automotive. And in 2017 shoppers will also be able to shop in physical stores with Alibaba’s partnership with over 50 shopping malls around China!
Is it time to have a look at your Holiday Shopping List? Don't forget to treat yourself too! Cocktails anyone?
I love long weekends, especially those that automatically call for a celebration. What better excuse for champagne and cake than a birthday! Make it a major Royal Birthday (her 90th) and there is even more reason for raising a glass.
So on this Queen’s Birthday we’d like to celebrate with a very special cake. It’s our Currong Comestibles Almond & Lime Shrub Pound Cake and it’s perfect for the occasion. It’s a rich, moist, old fashioned pound cake that’s the perfect partner for tea or champagne. The Lime Shrub adds just the right amount of citrus tartness while the marzipan gives the cake a light nutty texture.
We were very lucky as our cake was baked by Hulya Suleyman, the chef at Williams-Sonoma, Bondi. Along with being a homeware paradise this store also has a fabulous in-store kitchen where you can take a range of classes and learn a myriad of Masterchef techniques. And of course they have the perfect Bundt cake pans for your creations. (Our cake was baked in the traditional Anniversary pan.)
Need we say anymore? We’re sure that the Queen would approve!
Almond & Lime Shrub Pound Cake
(inspired by Nigella Lawson’s EASY ALMOND CAKE)
250 g. Butter (or Coconut Oil)
250 g. Marzipan (softened)
150 g. Caster Sugar
1/4C Currong Comestibles Rainforest Lime Shrub
1/3C Greek Yoghurt
1 tea. Vanilla extract
3 ‘shakes’ Mixed Spice
1/2C Shredded Coconut (optional)
5 large Eggs
200 g. Self-raising Flour
You will need a 25cm / 10 inch springform tube pan, bundt tin or patterned ring mould, buttered and floured.
- Preheat oven to 170ºC.
- Chop the butter and marzipan to make them easier to break down, and put them in the bowl of the food processor, fitted with the doublebladed knife, with the sugar. Process until combined and smooth.
- Add other ‘wet’ ingredients: vanilla extract, yoghurt, Lime Shrub and finally the eggs, one at a time through the funnel, processing again each time.
- Add the ‘dry’ ingredients: Coconut and flour, combining well and remembering to scrap the sides and bottom of the mixer.
- When fully mixed pour the mixture into the prepared tin, scraping the sides and bottom with a rubber spatula.
- Bake for 50 minutes, but check from 40 minutes. Then, when the cake looks golden and cooked and a caketester or fine skewer comes out cleanish*, remove from the oven and leave to cool in the tin. (*Note: This is a moist and rich cake and should not be over baked.)
- The cake can be finished off with a simple icing of Icing Sugar, Lime Shrub and Butter or simply dusted with Icing Sugar (as per the photo).