It’s Christmas week, so the old traditional turkey-and-ham versus seafood debate is on again. They have to sell newspapers. Without doubt, roasted turkey and ham are unsuitable fare for the middle of an Australian summer day. This is why we drink so much alcohol. You have to stimulate the appetite. Only after three or four gin and tonics or sparkling reds is it possible to stomach the prospect of sitting down at midday in 28 degree heat to what is essentially a cold climate meal of roast turkey with cranberry sauce and stuffing, baked ham with a sweet, sticky glaze, hot roasted potatoes, carrots and minted peas followed by plum pudding with brandy butter sauce, Christmas cake with Scotch whisky, or trifle made from custard and red jelly on a bed of sponge cake soaked in port and topped with two inches of whipped cream, grated chocolate and nuts. Yes, nuts. The official antidote to this Edwardian stodge is seafood, but given interest rates and utility prices, cold lobster salad with m...
Recipes and ruminations from a small house in a big city.