December Tastes.

WORDS ROBERTA MUIR

OUR FIVE PICKS FOR CHRISTMAS FEASTS

SYDNEY

Botanica Brasserie, Sheraton on the Park, 161 Elizabeth St, Sydney,
tel: +61 (2) 9286 6000
Start Christmas day with a delicious breakfast buffet overlooking leafy Hyde Park. Get healthy with fresh juices, seasonal fruits, yoghurt and muesli or start as you intend to continue with rich pastries, oven-fresh breads and a hearty cooked Australian breakfast. 6.30–10.30am. AU$49 per person.

GOLD COAST

Melba’s, 46 Cavill Ave, Surfers Paradise, tel: +61 (7) 5592 6922
A Surfers Paradise institution for over 20 years, what better place to celebrate Christmas Queensland-style than at Melba’s? Select from their à la carte menu, including house favourites such as blue swimmer crab and lychee salad, Moreton Bay bugs in Malaysian black pepper sauce and their prime New York porterhouse steak. Mains AU$18.95 to AU$42.50.

MELBOURNE

Bistro Vue, 430 Little Collins Street, tel: +61 (3) 9691 3838
Let Shannon Bennett, one of Australia’s finest young chefs, take care of your Christmas lunch. Be transported to a Parisian bistro of the 1800s and feast on a 5-course classical festive French menu, including oxtail consommé, pigeon in puff pastry and gingerbread soufflé, with optional wine matches. AU$150 per person.

ADELAIDE

The Brasserie, Hilton Adelaide, 233 Victoria Square, tel: +61 (8) 8237 0697
Chef Simon Bryant is passionate about showcasing the best of South Australia’s wonderful regional produce all year round and his 4-course Christmas lunch is no exception, featuring local free-range turkey with mango and cherry. AU$128 per person.

CHRISTCHURCH

Restaurant Piko Piko, Millennium Hotel, 14 Cathedral Sq, tel: +64 3374 4856
Enjoy Christmas lunch in the heart of Christchurch in an elegant setting of jarrah, marble and fine artwork with a buffet featuring classics such as cold poached salmon, bourbon glazed ham and Christmas turkey as well as more contemporary offerings. NZ$89 (AU$73) per person.

FLOWER POWER

December is the height of the lavender season. We spoke to Mat Allanson, owner of Lyndoch Lavender Farm & Café in South Australia’s Barossa Valley.

When is the lavender in bloom?
From September through to late January or early February.

Which lavender do you use?
We produce a great variety of food from English lavender only; all others have a touch of camphor in the perfume/taste and are not palatable.

What are your most popular lavender dishes?
Our lavender scones are famous, as is the lavender ice cream, and our range of condiments is sensational.

What happens once the season ends?
We all take a bit of a breather, but there’s dried seed to strip, gardens to tend, the huge task of pruning the lavender and products to make… we have quite a few new products in the pipeline. Plus we’re still open weekends.

Cnr Hoffnungsthal & Tweedies Gully rds, Lyndoch, tel: +61 (8) 8524 4538 Open daily 10am–4.30pm, Sep to Feb (then weekends or by appointment)

Bring the scent of summer to your next dinner party with this recipe.

HONEY AND LAVENDER CREAM DESSERT

60ml honey
2 tbsp organic English lavender flowers
250ml pouring cream
250ml thickened cream, whipped
60ml boiling water
50g castor sugar
8 egg yolks, lightly beaten
2 egg whites, beaten to soft peaks
honey and lavender for garnish

• Sprinkle lavender flowers over boiling water and allow to stand for 30 minutes.
• Strain, and set liquid aside.
• Beat egg yolks and sugar until light and fluffy.
• Gradually stir in the pouring cream.
• Transfer to the top of a double boiler and stir constantly over a low heat until thick – do not allow to boil.
• Remove from heat, stir in lavender liquid and honey. Allow to cool.
• When cool, fold in whipped cream and egg whites and pour into six individual serving dishes.
• Cover and refrigerate overnight.
• Serve drizzled with honey and garnished with a lavender sprig.

CELEBRITY PICKS FOR CHRISTMAS DAY LUNCH

JAMIE DURIE, celebrity gardening guru “I’ll head to The Press Club – they’re putting a unique Christmas twist on their famous rôtisserie by offering turkey, served with mountains of Greek-style salads and vegetables on the side.” 72 Flinders St, Melbourne, tel: +61 (3) 9677 9677.

Melissa Harris, jewellery designer “Christmas lunch begins with a fast water-taxi ride on the sparkling harbour to Catalina. A hot sunny day calls for a glass of bubbles followed by a fabulous lunch. I think I’ll start with a dozen oysters…” 1 Sunderland Ave, Lyne Park, Rose Bay, Sydney, tel: +61 (2) 9371 0555.

TIM MILLAR of Gilston Four, celebrity hairdresser “My ideal Christmas Day lunch destination is Il Barocco at Palazzo Versace, which offers a magnificent seafood buffet plus a gorgeous view of the Gold Coast’s magnificent waterways, hinterland and white sandy beaches.” 94 Seaworld Drv, Main Beach, Gold Coast, tel: +61 (7) 5509 8000.