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The celebrations continue! The kids are running under the sprinkler, the cricket is on in the background and your feet are up. This year, thanks to our scrumptious Christmas menu, you’ve catered flawlessly and there’s plenty of leftovers for Boxing Day. With just a little bit of effort, you’ll recreate a feast that almost rivals yesterday’s success. Dig in.

EAMON WALMSLEY

Eamon Walmsley is a man of many talents. With over 12 years of experience in operations and marketing strategy in the not-for-profit, hospitality and events space, he is on a mission to inspire and generate change. Spending his time between the industrial-chic restaurant Charles & Gamon and Melbourne’s stunning Skyfarm, Eamon’s heart lies in bringing out the best in people and delivering meaningful results. He also works with threatened species as the project manager of Wildbark at Mulligans Flat in Canberra. What a guy! If you’re visiting Melbourne, be sure to check out Skyfarm. What was once an unused inner-city carpark is now an abundant rooftop urban oasis that not only offers biodiversity and sustainability but is also a reminder of the importance of nature — even in the most central of places.

Irish Bread with Beetroot-Cured Salmon

The whole family will love this beautiful Irish Bread served with Beetroot-Cured Salmon.

Serves: 10

Ingredients:

• 11/3 cups plain flour
• 11/3 cups wholemeal flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp fine sea salt
• 60g chilled unsalted butter, chopped
• 300mL buttermilk
• Chris’ Provenance Hommus Dip
• & Middle Eastern Dukkah, to serve
• Beetroot-cured salmon gravlax (recipe below),
• to serve

Beetroot-Cured Salmon Gravlax

• 500g salt
• 200g sugar
• 1 tbsp black peppercorns
• 2 large beetroot, peeled & grated
• 1 bunch dill, plus extra to serve
• 750g salmon, pin-boned, skin removed
• Micro herbs or baby salad leaves, to serve

Method:

1. Place your Crumble Dutch Oven and lid in the oven and preheat to 220°C (200°C fan-forced).
2. Place the flours, baking powder, bicarbonate of soda and salt in a large bowl and whisk until well combined. Add the butter and use your fingertips to rub in the butter until it resembles coarse breadcrumbs. 
3. Add the buttermilk and mix with a flat-bladed knife until a dough forms.
4. Turn the dough onto a floured surface and knead until smooth. Shape into a ball and place on a sheet of baking paper. Cut a deep cross in the top with a sharp knife.
5. Lift the dough on the baking paper and carefully lower it into the Crumble Dutch Oven. Cover with the lid and bake for 25 mins. Remove the lid and bake for a further 10-15 mins or until the loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool.
6. Make your Salmon Gravlax by placing salt, sugar, dill and black peppercorns in a food processor and pulse until combined. Add the grated beetroot and any beetroot juice.
7. Spread 1/3 of the beetroot mix over the bottom of a large dish. Place salmon on top.
8. Spread the remaining mix on salmon, covering it all over. Cover the dish with plastic wrap and refrigerate for 24 hours.
9. Remove the salmon from the curing mixture and pat gently with paper towel.
10. Slice the salmon with a sharp knife and serve with bread, Chris’ Dip and herbs.
11. Serve with Chris’ Provenance Hommus Dip & Middle Eastern Dukkah and thinly sliced salmon.

Ultimate Dip Board

Personally, I think a dip board is the next charcuterie board trend. Don’t quote me on it but if it happens … then you can quote me! Creating a dip board is a fun way to share an appetiser or starter on your table. Plus, it’s something your friends can get involved with, is more affordable than a charcuterie board and still comes out like a showstopper. Here are a few of my favourite variations.

Serves: 6-10

Ingredients:

170g Chris’ Provenance Hommus Dip & Moroccan Dukkah
Handful edible flowers
Pickled red onion
Toasted walnuts or pistachios, roughly crushed
Handful fresh herbs such as mint or parsley
Tucker’s Natural Gourmet Fruit Paste
Tucker’s Natural Tastes of Australia Cracker & Flatbread Range, to serve

Method:

1. Dollop and gently smear Chris’ Dip over a clean and dry chopping board.
2. Scatter with various toppings including jewel-like spoonfuls of Tuckers Natural Gourmet Fruit Paste
3. Serve with Tuckers Natural Tastes of Australia Cracker
4. & Flatbreads. Dig in!

Chang’s Crispy Noodle Salad

This salad is becoming a backyard barbecue essential with its classic Asian flavours combined with the crunch of fried noodles and nuts.

The best way to shred cabbage

Cut the cabbage in half and remove the thick white core section from the centre. To do this, lay the cabbage flat side down on the board and cut
a “V” in the centre. Turn it over and ease the core out.

Using a large, sharp knife, cut the cabbage into very fine shreds, working from one end to the other.

Serves: 4

Ingredients:

• 1 packet Chang’s Original Fried Noodles, Chang’s Crunchy Fried Noodles or Chang’s Gluten Free Fried Noodles 
• ½ Chinese cabbage (wombok), shredded finely
• 6 spring onions, sliced
• ½ cup slivered almonds, toasted
• ½ cup Chang’s Crispy Noodle
• Salad Dressing

Method:

1. Place Chang’s Original Fried Noodles, cabbage, spring onions and almonds into a large bowl. Toss until combined.
2. Just before serving, pour Chang’s Crispy Noodle Salad Dressing
3. over salad and toss until salad
4. is fully coated.
5. To turn this dish into a protein-rich Christmas side, add 300g shredded barbecue chicken or barbecue pork.