Wednesday, December 19, 2012


The Christmas season is already upon us, but I want to share my top three ingredients for a holiday gathering or a Christmas dinner!

1. PEPPERMINT: a classic flavour that always makes me think of Christmas. Whether its a peppermint hot chocolate or an actual candy cane, I just can't get enough of this flavour during the holidays. This year try making a chocolate cake (or chocolate cupcake) with a peppermint buttercream frosting. Finished with a little crushed candy cane and you have an incredibly festive dessert that will make any dessert table proud.

2. ORANGE: a great citrus fruit that can be transformed into many holiday treats. Orange is a versatile flavour that you can take the sweet or savour route. Not only is it a delicious flavour, but also a beautiful fruit. Keep the rind in tact when using an orange, it helps to enhance the flavour and the appearance! Try making an orange marmalade, great on toast or scones on Christmas morning. Combine with flavours like cloves and cinnamon to make a warm mulled wine.

3. SAGE: an earthy herb that is great both fresh and dried. Sage is the quintessential turkey stuffing flavour, this year try cooking it out a bit with your butter when making your stuffing. This will release all of the oils from the leaves, letting out that strong sage flavour!

photo credit: google images

Tuesday, December 11, 2012


I love nothing more than a festive & inviting table. Whether it be a Christmas table, a holiday gathering, or a table featuring all types of treats at a party - I can't help but love each little piece that makes that table perfect to look at.

I have a serious hobby of collecting items to make a table look fabulous - chargers, table cloth, candles, decorative pieces, the list goes on!

I discovered this great DIY chalkboard chargers, and I am now on a mission to do these for my Christmas dinner table. Simple to make, these chargers will bring life and winter fun to your table!

(via delight by design)

Monday, December 10, 2012


A CRANBERRY CHRISTMAS... Last week I did a photo shoot with a great fellow blogger named Sara Russell. She wanted a foodie inspired post, something festive. I had just finished a batch of cranberry ginger jam and thought that picking the cranberry would be a perfect way to highlight a great and versatile seasonal ingredient.
Three ways to highlight a totally seasonal ingredient. Tart, but beautiful when sweetened, cranberries can be shown off in so many ways during the holiday season. Here are three quick ways to please your family and friends.

1) BAR STYLE: champagne & cranberries. In the bottom of your glass place a few fresh cranberries, fill with champagne, ginger ale or sparkling water and serve at any holiday gathering.

2) PRESENTS: give the gift that says you care the most – something homemade! This cranberry jam is quick and amazing. The addition of ginger elevates the jam from your boring old cranberry sauce. (In a sauce pan, mix together equal weight cranberries & sugar. Grate in a knob of ginger and cook for about 45 minutes – 1 hour or until jam consistency is achieved)

3) ENTERTAINING: serve this quick cranberry brie bites at a cocktail party or a holiday dinner. Super easy, you will spend 20 minutes max from start to finish! In a mini muffin pan, place a buttered square of phyllo pastry. Fill with 1-2 cranberries and 1-2 cubes of good quality brie cheese. Bake on 350 for 8-10 minutes or until the phyllo is golden brown and the brie has melted and is oozing. Serve warm and drizzle with a little olive oil and a sprinkle of pepper. Festive & delicious, these treats will not disappoint!

photo credit: sara russell

Tuesday, December 4, 2012


Finally December is here, marking the start of the Christmas season and many wonderful goodies to come!

To start off the December posting, I thought I would share a recipe for a celeriac and potato mash, something to think about as a twist on your mashed potatoes this Christmas season.

Celeriac is a totally underrated root veg that is widely available! It has a fabulously sweet and earthy flavour, but most people don't know what to do with it! It is a great option in lieu of sweet potatoes, turnips etc. It can be mashed, roasted or thinly shaved to be part of a festive root vegetable salad. I hope you enjoy this twist on the boring old mashed potato and give it a whirl - even if it's not for Christmas dinner, impress some family or friends with this dish this holiday season!

Note: This dish is also beautiful under a braised short rib, braised lamb shank or some lovely beef filets, flank steak or roast beef!

Celeriac & Potato Mash

1 whole celeriac
About 800g of potato (roughly the same amount as the celeriac)
Splash or two of cream or milk
2 tbsp butter
Salt and pepper

1. Peel the celeriac by slicing off the rough skin - do not use a peeler, you will need a knife! Then cube into pieces.
2. With the equal amount of potatoes, wash and peel and cube into the same size as the celeriac.
3. Boil in salted water, and allow to cook for about 20 minutes.
4. Drain the veg, return to the pot add the cream, butter, salt and pepper and mash. Season to your taste and serve!

photo credit: google images