Sweetest things: Store manager Rosie Brown with Christmas treats at Jocelyn's Provisions.
Don't go crackers getting ready for the big day. Fiona Donnelly & Elizabeth Meryment discover what to buy for the perfect festive meal.Entering into the Christmas spirit is all very well, but to keep everyone happy over the holiday period you'll need to indulge in some serious shopping first!
This year, there's an increasing emphasis on gourmet produce, and greater concern about animal welfare.
Coles meat expert Hilary Heslop says more people are interested in items such as outdoor-bred hams and free-range turkeys.
So what should we be looking out for when it comes to buying festive staples?
THE HAM
Butcher Dave Richardson, owner of Village Meats Rosalie, sells medal-winning hams made from Bangalow Sweet Pork. These are cured and smoked on premises, and as full or half hams and as bone-in, or a boneless carvery cut.
A half ham is best if you're planning to feed six or under. Be wary of hams which are perfectly round, says Dave.
"If they look too smooth they may have been in the tumbler and pumped with something - a product to make them retain water," he says.
Anything that looks too yellow may have been sitting in liquid smoke.
Expect to pay $27kg for boneless, or $24.50 for bone-in. Coles's Finest ham is available this year only as half legs. It is a drier, more European-style, triple smoked over beechwood, costing about $5kg more than regular ham.
It's fine to buy a supermarket ham now and keep it stored in its Cryovac package until Christmas. After it is opened, it has a five-day lifespan and should be kept in the fridge covered by either a tea towel or in a ham bag.
Village Meats, Shop 2, 155 Baroona Rd, Rosalie; ph 3367 3396.Coles (various locations www.coles.com.au) Christmas hams and turkeys can be preordered until December 19.Heinz Butchers, 611 Stanley St, Woolloongabba; ph 3391 3530. House-smoked (red cedar) and cured Australian hams, plus champagne ham, soccer ball hams and more.Kilcoy Butchery, 54 Mary St, Kilcoy; ph 5497 1138. Customers love these old fashioned, housesmoked hams.THE TURKEY
Ingham's Natalie Cameron says most people buy fresh rather than frozen turkeys, which can be bought about five days before December 25.
While many frozen turkeys are still sold, these can take a long time to defrost, with an average 4kg turkey taking three days to thaw. Always thaw birds in the fridge, not on the bench top.
If you're looking for a local, free-range turkey, Village Meats has birds from Sunshine Coast producer, Dakota Vale. These are sold either as a whole bird, a buffet or as a boned and rolled bird.
Customers can order a whole turkey pre-stuffed with house-made mixes, such as apricot and walnut or apple and sage.
Turkey should be stored on a large platter in the fridge, with paper towel beneath and a clean tea towel on top. Once cooked, turkey will keep in the fridge for about two days.
A 3kg turkey will feed about six. Expect to pay $18.50kg for a whole bird, $34.50kg for boned and rolled, or $38.50kg for just breast in a buffet.
Woolworths (various locations http://www.woolworths.com.au/wps/wcm/connect/webSite/Woolworths/) Fresh turkeys from December 20, with organic and free-range options available.Heinz Butchers: Local turkeys from Bendele for $18kg can be boned and rolled, or buy a turkey buffet for $24kg.Schultes Meat Tavern, 4424 Warrego Hwy; ph 5465 6592. Inghams turkeys at $10.99kg. Order fresh now and pick up Christmas week.SWEET TREATS
Woolworths' Benedict Brook says there's a move away from heavy puddings and cakes towards lighter desserts.
Coles bakery expert Sarina McNamara agrees traditional fruit cakes are becoming less popular, while mince pies and chocolate mince pies are increasing market share.
For a different take on Christmas pudding, Coles has both Christmas pudding ice cream and a white Christmas ice cream, featuring cream, dried fruit, nuts and Grand Marnier. Traditionalists can buy Christmas cake and puddings made to Margaret Fulton's recipe, plus her biscotti and mince pies.
But for many Brisbanites, it's not Christmas without a pilgrimage to Jocelyn's Provisions in Fortitude Valley. This year there are new treats. The sell-out mango trifles (small $38, large to serve 12, $74) studded with butter sponge, fresh mango and topped with mascarpone and creme patissiere has been joined by a cherry and chocolate offering. Both sold in a glass bowl, ready to serve.
Owner Caitlin Gallagher says fruit for mince pies and Christmas cakes has been macerating since July. Cakes are available in small ($55 and large $85). A small cake is suitable for around 12-14 serves.
Christmas roulades, including a black forest kirsch cherry roulade ($47 serves 10) are also good options, for those who want to keep it light and comparatively easy.
Jocelyn's Provisions, Centro on James, James St, Fortitude Valley; ph 3852 3799.Cakes by Judy C: 1/227 Waterworks Rd Ashgrove; ph 3366 9111. Everything from pudding from her great nana's recipe through to gingerbread macarons.Vanilla Pod 119B Lancaster Rd, Ascot; ph 3268 7285. Jam-packed with festive treats.GARY MEHIGAN'S SEAFOOD TIPS
The secret to a great seafood platter is finding a great fishmonger. Always pick one that's busy, which tells you the product is good, and they are turning over their stock.
Shellfish or fish should always look bright, smell fresh and feel heavy for their size. As prawns get older their heads turn black, which means they are deteriorating. Any slight smell of ammonia is a bad sign.
Order your seafood early. Go to your fishmonger a few weeks before Christmas and place your order and pick up on December 24. Keep it super cold, preferably chilled over ice, and change the ice each day.
Buy your seafood ready to eat. If you are squeamish, buy your lobster, prawns and crab already cooked.
Treat your seafood delicately. Crustaceans generally are expensive so I always recommend to treat them simply, so as not to destroy any of their delicate, natural flavours.
Buy oysters in their shell. Never buy oysters open because once they have been opened, they die and lose flavour.
Taste.com.au - December 2010
Fiona Donnelly & Elizabeth Meryment
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