Christmas Gift Guide (for Foodies) 2022

Whether you are looking for presents for others, or are just looking for something a bit different for yourself, I hope you find some gift giving ideas below.

These picks are mostly aimed at the food lovers in your life, however I have also added a gift idea that does some good (outside of bringing your recipient joy), that will help others in need. I know this time of year can feel like its all about spending and buying things, but really it can also be about helping others and giving thoughtful gifts to those you love.

1. I have bought a few of these tea towels by artist Whitney Spicer and Bespoke Letterpress, I think they would be a lovely gift for any foodie. They are available from both Bespoke Letterpress and Whitney Spicer.

2. I also have my eye on many a thing in Marley and Lockyer’s online store which is filled with beautiful handmade ceramics. They would be a great gift for anyone who loves handmade things and kitchen pieces in particular.

3. In terms of cookbooks I recently bought a copy of Knead Peace and I think it would make a great gift. A portion of the price of the book goes to help a charity assisting people in Ukraine, and the based on the contributors to the book, I think the recipes will be good! 

   For those who like Christmas baking specifically Advent by Anja Dunk is an excellent choice. I have also heard great things about First, Cream the Butter and Sugar by Emilia Jackson when it comes to cookbooks about baking specifically, so that could be a good one for the bakers in your life.

   I have Salamati by Hamed Allahyari and Dani Valent on my wish list, and I think Mabu Mabu by Nornie Bero would make a great gift and should have a place in every Australian kitchen.

4. For other gifts, I thought buying a gift subscription to a Substack newsletter or Patreon would be a great idea (maybe the new magazine subscription of our increasingly online world?). In terms of food related subscriptions, I really enjoy the paid Substack newsletters from Something to Eat and Something to Read, The Jewish Table and Emiko Davies’ Newsletter. 

5. For edible gifts nothing can go past a jar of delicious savoury spread Tumami by Alice or any brand of crema di pistacchio for a really indulgent treat. For the chocolate lover I would recommend the drinking chocolates from Grounded Pleasures - there’s no risk of them melting in transit and they can be enjoyed all year round! 

6. Finally, for a gift with an impact I would recommend the empowering gifts from Australia for UNHCR. You can purchase gifts that give assistance to refugees around the world with things such as clean water, vaccinations, shelter, thermal blankets, school supplies and much more. There are a variety of options and price points and you can nominate a gift recipient to be notified of your gift to them via email or you can chose to print out a pdf card for them yourself.

The Ultimate Vanilla Cake

While the word ‘vanilla’ can be used to mean kinda boring, but there is nothing boring about this cake! When I was tasked with the idea of creating the Ultimate Vanilla Cake, I knew I could create something delicious and moorish.

The key is to use good quality vanilla. The variety of vanilla out there is incredible, but getting paste, extract or beans that are good quality is essential for the flavour and end result of your bake.

The brief for this cake was also to tie in with Mother’s Day, and I couldn’t think of any better way to decorate this cake than covering it with beautiful edible flowers for the occasion. I was inspired by this image of a cute little cake decorated with edible flowers for this project, however you could also used dried edible flowers to decorate this cake.

This Ultimate Vanilla Cake was created for Grounded Pleasures, using their excellent vanilla extract and beans. The recipe can be found on their website via the link below.

Grounded Pleasures Ultimate Vanilla Cake

Recipe development projects like this one, are my favourite part of my job. Creating a recipe with businesses products means I get to think of new ideas, be creative and also try new things. I also get to eat the cake after, which is a pretty good job perk if you ask me!

If you have a product you’d love me to create some recipes with, just contact me and we can chat about what your business needs. Recipes for your website or blog are great ways to show your customers how to use your products, and the images are great for social media and other marketing content too!

Click here to find out a little bit more about working with me, and check out the links below to see more of my recipe development work.

Easter Chocolate Cupcakes for Grounded Pleasures

S’mores with Homemade Honey Graham Crackers for Grounded Pleasures

Mocha Sponge Cake for The Healthy Baker

Pistachio and Vanilla Shortbread for Cultivator Magazine

Product Photography for Little Big Dairy Co & Here

Rose Rocky Road Easter Eggs

The idea for this recipe came to me quite late in the piece. With only two weeks to go until Easter at the time I knew I would be lucky to get everything I needed in time. But with my ability to buy Easter treats severely limited this year, I felt I really needed to make something. And preferably something I would enjoy eating (which means no milk or dark chocolate!). 

I really liked the rocky road I made last year, and felt making it into a more Easter themed shape would be just perfect. I finally found some half Easter egg moulds online, they took ages to arrive hence why this post is only ready two days before Easter! 

I also decided to buy marshmallows rather than make my own. I thought making marshmallows right now just felt a little wasteful in terms of ingredients and since one batch makes so many, and I couldn’t really share them as I usually would, I thought buying some would be best. My favourite bought marshmallows are from Grounded Pleasures, so I bought their massive 700g box which will also hopefully get us through a few Wintery isolation hot chocolates too! 

Grounded Pleasures Marshmallows

This recipe is mostly an assembly job, and an even easier version of my Rose Rocky Road I posted last year. You can of course use other types of chocolate, and other moulds or cake tins to shape your rocky road. I made a Rocky Road Wreath for Grounded Pleasures at Christmas last year, so there is another idea for how to shape your rocky road.  

I prefer to use good quality chocolate, which is why the recipe is long as it needs to be properly tempered. You can use baking chocolate, just follow the instructions on the packet to melt and you shouldn’t need to temper as below. 

Tempering chocolate can be tricky, and I would definitely recommend a chocolate thermometer if using good quality chocolate. Don’t worry if it doesn’t turn out perfectly, if your chocolate blooms (if using milk or dark chocolate) it will still taste great and if it has trouble setting just store it in the fridge. I am definitely no expert when it comes to properly tempering chocolate, but it always tastes good regardless! Plus there are plenty of resources available online if you want to know more.

I hope everyone has a clam and quiet Easter/long weekend. Let me know in the comments if you have a go at making some rocky road or what other baking adventures you have been up too. 

Rose Rocky Road Easter Eggs

Ingredients: 

500g good quality white chocolate

pink colouring (suitable for use with chocolate)

rose flavouring (suitable for use with chocolate)

30g slivered almonds, roasted

160-170g marshmallows

dried edible flowers, for decoration (optional)

1 tsp freeze dried raspberry, for decoration (optional)

cooking spray

Method: 

Very lightly spray 6 medium half Easter eggs moulds (approx. 120ml capacity) with the cooking spray. Arrange the moulds on a tray with sides so the moulds aren’t about to move about too much. 

Have all the rocky road elements ready to go next to your prepared moulds.  

Place a small pot with a little water on the stove and allow to very gently simmer. Using another pot or bowl that will comfortably sit over the top of the water pot, measure out 300g of the white chocolate. 

Place this pot over the gently simmering water (ensuring the water does not touch the base of the pot above) and melt the chocolate. Ensure the chocolate is constantly stirred. Once the chocolate reaches 45 degrees Celsius on chocolate thermometer, remove from the heat and continue stirring while gradually adding the remaining 200g of white chocolate. Add a little at a time and allow to melt before adding more. 

Continue to check the temperature of the chocolate, once it has fallen to 34 degrees Celsius, the remaining chocolate should have all been added. Continue stirring to allow the chocolate to cool further to 32 degrees Celsius. Sometimes I find not all my chocolate has melted at this point, it can depend on the room temperature and the temperature of the chocolate to start with. I place my chocolate back over the warm water in the pot I used previously, and turn the heat on to very low. I keep stirring the chocolate and check that the temperature doesn’t rise about 34 degrees Celsius again. Once the chocolate has almost completely melted, remove from the heat again and continue to stir and allow the chocolate to return to 32 degrees Celsius. 

Add a little pink colouring at this point, and a few drops of the rose flavouring. Start small with both and add more if you think it’s necessary. 

Once the chocolate has reached 32 degrees Celsius, it is ready to use. 

Spoon in about a tablespoon of the melted chocolate into each mould. and spread it around so the inside of each mould. Place a few marshmallows into each mould (I found I could fit four marshmallows into each mould), and cover with more chocolate (try to distribute the chocolate evenly amongst each mould). I didn’t fill each mould to the brim, leave a gap at the top as this will help you remove the chocolate later. Tap each mould onto the bench gently to encourage the chocolate to evenly distribute and remove any air bubbles. 

Sprinkle some almonds over the top of each, and follow with the dried petals and freeze dried raspberries if using. 

Leave to set at room temperature if you are in a cool environment, otherwise place in the fridge for about 30 minutes to set. 

Once set remove from the moulds and store in an airtight container.

I prefer to keep the rocky road in the fridge. Keeps for about 2-3 weeks. 

Makes 6 medium half Easter eggs. 

Reference: ‘Bourke Street Bakery All Things Sweet’ by Paul Allam and David McGuinness (Murdoch Books, 2017), pp.104-105 + 119.

Easy Christmas Fruit Loaf Cake

I am going to preface this recipe with, this is not a traditional Christmas fruit cake. 

That is the exact reason however, that I love this cake. 

I have always severely disliked heavy alcohol laden Christmas cakes, and this is my much lighter take on the traditional. This cake uses delicious dried fruit, but the cake is more cake-y than fruit heavy. 

This cake is not alcohol free (but could easily be made so), but by using a large quantity of good quality vanilla extract (which contains alcohol) to soak the dried fruit you get an intense vanilla, only slightly alcoholic taste to the cake. All in all a much lighter flavour and texture than a traditional Christmas fruit cake. 

I have cooked it in a particularly skinny loaf tin as this creates the perfect serve when cutting slices of the cake (unfortunately the shape of the cake makes it much harder to photograph!). You could use something similar in size, just keep in mind a different shaped tin may change the cooking time for this cake.

I have used making this Christmas cake as a great opportunity to bake with some really great ingredients from some Australian businesses I really love. 

Riverland Melange and Sticky Quince Syrup from Singing Magpie Produce

The mixed dried fruit is from Singing Magpie Produce and is called their Riverland Melange. It is a combination of sun dried quince, pears, apricots, peaches, black figs and white figs. While I highly recommend using a dried fruit mix like this, you can of course use any kind of mixed dried fruit for this cake. I also used Singing Magpie Produce’s soon to be released sticky quince syrup. As a lover of quince I bought this as soon as I could, when Sue at Singing Magpie Produce put together a limited run of a ‘Christmas Bakers Box’ containing this syrup, dried citrus and the Riverland Melange. It is delicious in both sweet and savoury recipes, and can be substituted with honey or date syrup. 

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I am a big fan of the Ballarat business, Grounded Pleasures and use their panela sugar at every opportunity. So this cake was no exception. Light brown or muscovado sugar could be substituted for the panela however. I also used some of their vanilla extract to soak my dried fruit in. This vanilla has a strong flavour, with the PNG sourced vanilla beans being paired with PNG white rum to create the extract. Any good quality vanilla extract can be used. Alcohol free vanilla extracts could also be used, to make this cake alcohol free.

Finally I used the Gewurzhaus St Nicolas Spekulaas spice for this cake, to give it a lovely festive edge. However you could also substitute with 1/2 tsp cinnamon and 1/2 tsp mixed spice.

Easy Christmas Fruit Cake

Easy Christmas Fruit Loaf Cake

Ingredients: 

260g mixed dried fruit (I used Singing Magpie Produce Riverland Melange) 

50ml good quality vanilla extract (I used Grounded Pleasures Vanilla Extract)

75ml boiling water

300g plain flour

1.5 tsp baking powder

1 tsp Spekulaas Spice (I used Gewurzhaus St Nicolas Spekulaas ground spice); alternatively use 1/2 tsp cinnamon and 1/2 tsp mixed spice

250g unsalted butter, softened

240g panela sugar (I used Grounded Pleasures Panela), or brown sugar

3 eggs

1 tbsp sticky quince syrup (I used Singing Magpie Produce) or honey

50g mixed nuts such as almonds, pistachios or macadamias

35g (approx.) natural almonds, for decoration

10g blanched pistachios, roughly chopped, for decoration 

Method: 

Chop the dried fruit, and place into a bowl. Cover with the vanilla extract and boiling water and leave to soak for about half an hour. 

Preheat oven to 160 degrees Celsius, and line a 31 x 7.5 x 8cm loaf tin with baking paper. 

Combine the flour, baking powder and spice in a medium sized bowl and briefly whisk to combine and remove any lumps. 

In the bowl of a stand mixer, beat the butter and sugar together until well combined and fluffy. 

Add the eggs one at a time, ensuring they are well combined after each addition.

Add the sticky quince syrup and the flour mix and mix until combined. 

Remove the bowl from the stand mixer, add the soaked fruit along with any liquid left in the bowl and mix into the batter using a large wooden spoon or a spatula. Then add the nuts. 

Transfer the mixture to the prepared loaf tin and arrange the almonds around the outside. Sprinkle over the chopped pistachios, and bake for about 1 hour 15min. Check the cake at around 45min-1hour, and cover with foil if necessary. The cake will be ready when the top is golden and a skewer comes out clean. 

Allow the cake to cool in the tin for 20-30mins, then remove onto a wire rack.

Easy Christmas Fruit Loaf Cake

Reference: ‘Piri Piri Starfish - Portugal Found’ by Tessa Kiros (Murdoch Books, 2008), pp.191-2.

Easy Christmas Fruit Loaf Cake

A Christmas Gift Guide for Foodies

Heavily inspired by Betty Magazine’s lust worthy gift guide, and after much deliberation over what I will be buying people for Christmas, I thought I would put together a Christmas Gift Guide for the foodies in your life (or for yourself of course!). 

These are a selection of my favourite cookbooks I love to give as gifts and one’s that are on my wish list this year!

I have also included a selection of food or food related gifts from Australian based small business that I love, to give you some extra inspiration for the festive season.

Each picture has click through link, so if you want more information about any of the books or products, click their picture.

NB: If buying online from these great small businesses, please note their Christmas delivery cut off dates so you aren’t disappointed. 

Farmer - The Cookbook

WILD Adventure Cookbook - by Sarah Glover

Ottolenghi Simple - by Yotam Ottolenghi

Now & Again - by Julia Turshen

A Table in Venice - by Skye McAlpine

Greatest Hits - Katherine Sabbath

1. Farmer - The Cookbook, starting at $40. This book is a charity project supporting Rural Aid for farmers affected by the drought. The book is due to be released in February 2019, however there is a great Christmas gift option for $50, where you get a Gift Voucher mailed to you to give to the recipient for Christmas, and the book itself will get mailed to them come February next year. For more information check out their Chuffed fundraising page.

2. WILD Adventure Cookbook by Sarah Glover, $69.95. This book started as a Kickstarter project between Sarah Glover and photographer Luisa Brimble, and since then gone on to be released in the USA and is also available in bookstores here in Australia (David Jones and Booktopia to name a couple). This is a really different style of cookbook and is filled with beautiful images of food being cooked outdoors.

3. Ottolenghi Simple - by Yotam Ottolenghi, $34.95. I don’t know many who don’t want this book! Yotam Ottlenghi’s recipes are always fantastic and this book has an edge of comfort and simplicity, whilst maintaining his characteristic flavour combinations and interesting ingredients.

4. Now & Again - by Julia Turshen, $40.75. Julia’s recipes and food writing are so enjoyable, and I can’t imagine anyone not getting some good use out of this book. This book creates magic from leftovers in Julia’s trademark friendly and inviting style.

5. A Table in Venice - by Skye McAlpine, $46.25. This book is a dream, visually and in terms of the recipes. The photography and design of the book are stunning and would make a lovely gift for any lover of Italian food.

6. Greatest Hits - by Katherine Sabbath, $125. This book is like nothing else you’ve seen before! A pop-up cookbook filled with Katherine’s fun and colourful creations would be the perfect gift for any keen baker.

Rocky Road Bon Bon -Sweetness by Adora

Toasty Block-O-Choc - Bakedown Cakery

Sun Dried Smyrna Quince - Singing Magpie Produce

Real White Drinking Chocolate - Grounded Pleasures

Cornersmith Gift Voucher

Crumpet Rings - The Lost & Found Department

1. Rocky Road Bon Bon from Sweetness by Adora Chocolates, $12. These are the best rocky road you can get. Coming in dark, milk and white chocolate each bar contains handmade SweetMallows (Sweetness by Adora’s handmade marshmallows) along with their handmade pâte de fruit.

2. Toasty Block O Choc from Bakedown Cakery, $12. This chocolate bar is unlike any other - it’s caramelised white chocolate! Much more addictive than it’s regular white chocolate sibling, this bar is well worth a try. But get in quick as Bakedown are changing their chocolate offering in 2019 and Toasty will be no more! All Bakedown chocolate bars come in beautifully designed packaging so they make the perfect gift.

3. Sun Dried Smyrna Quince from Singing Magpie Produce, $33. You've probably heard me go on about this dried fruit before, but they are just so good! Sun dried in Monash, South Australia these quinces come from trees planted over 100 years ago, and have won many a food award, and for good reason!

4. Real White Drinking Chocolate from Grounded Pleasures, $12.90. I love this white drinking chocolate! White drinking chocolate can be very hard to find, but Grounded Pleasures has you covered. The chocolate is beautiful and creamy, yet not too rich and is great for a warming winter drink. It can also be used in baking and for iced drinks too. Grounded Pleasures also make a variety of other drinking chocolates which are well worth checking out.

5. Cornersmith Gift Voucher from Cornersmith, from $50. Who wouldn’t want to do a cooking class at Cornersmith? From bread making to pickling and preserving Cornersmith offers a wide range of classes during the year which are super enjoyable and informative.

6. Crumpet Rings from The Lost and Found Department, $2.50 each. The Lost and Found Department sells a range of baking ware handmade in Tasmania, and one of these products are these crumpet rings. Used to cook crumpets on the stove, these rings are a rare gem as they are otherwise extremely hard to come by! The are a great little present for any keen baker.

Toasty Bloc-O-Choc by Bakedown Cakery (stars are Christmas Limited Edition Toasty Caramel & Praline by Bakedown Cakery)

Greatest Hits The Pop Edition by Katherine Sabbath

Panela Sugar Shortbread + How to Make Homemade Vanilla Extract

Now that I am well accustomed to using Panela Sugar, I am testing it out in almost every tried and tested recipe I have! And my latest discovering is that Panela Sugar Shortbread is like making a super easy version of a caramel shortbread! The bigger crystals of Panela stay whole within each biscuit, and once cooked they caramelise even more and taste like small pieces of caramel in each bite. 

And as Panela sugar is unrefined, it makes me feel a little less guilty about eating a few of these! Other unrefined sugars, such as rapadura, would probably work well too and give a similar caramel flavour to the shortbread.

I made these a little while ago as my contribution for an afternoon tea, and the leftovers were eaten at the host’s work the next day. I am told they went down really well, with one person commenting that they tasted like Irish Shortbread. Now, I had no idea the Irish had their own version of shortbread, so now I think I need to do a little research and brush up on my shortbread knowledge!

Panela Sugar Shortbread

How to Make Vanilla Extract

• If using vanilla beans for this recipe (or any other!), don’t throw out the pods after the seeds have been used. Fill a small/medium jar or bottle with vodka and add the pods to it as you use them.

• Shake the bottle now and then, and keep stored at room temperature. The more pods you add to the vodka the deeper the colour and the better the flavour you will get.

• Depending on how many pods are infusing, expect to wait at least two-three months before using the vanilla extract. You can judge it by the colour of the extract and the aroma. I think the deeper the colour the better - I’d rather wait longer to use it and have a more intense vanilla flavour. See below for progress shots of making vanilla extract from day one to four months.

• I have mentioned before that vanilla pods can also be used for vanilla sugar, and now that I am using my vanilla sugar I have been rinsing the pods off from that and adding them to the extract too - they still have lots of flavour and it would be such a shame to waste them!

• If you are looking for a good bought vanilla extract, I would of course recommend the one made by Grounded Pleasures! It has a rich colour and really wonderful intense flavour, and each tube comes with a vanilla pod inside - and you don’t have to wait a few months to use it!

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Homemade Vanilla Extract and Vanilla Sugar

Panela Sugar Shortbread

Panela Sugar Shortbread and Homegrown Camellias

Panela Sugar Shortbread

Panela Sugar Shortbread

Ingredients: 

160g unsalted butter, at room temperature

60g Grounded Pleasures Organic Panela Sugar

1 Grounded Pleasures Organic Vanilla Bean, seeds scraped 

250g plain flour

Method: 

Pre-heat oven to 150 degrees Celsius and line two large baking trays with baking paper.

In the bowl of a stand mixer fitted with a paddle attachment, place the butter (135g), Panela sugar and the vanilla bean seeds. Beat until well combined. 

Add the flour and mix on low speed until the flour has incorporated. Mix on a low-medium speed until a dough starts to form. If the mixture remains too crumbly, add the remaining butter and mix well.

Sprinkle some flour on your work surface, bring the dough together with your hands, then turn onto the floured surface. Using a rolling pin, roll the dough out, dusting with more flour as needed, so it is flat and and about 2mm thick. 

Cut the biscuits out using a small round biscuit cutter (mine is 4.5cm), using a small spatula to lift them over to the prepared tray. 

Bake biscuits for about 15 minutes, or until the edges are slightly golden. I like the check the underneath of a couple of biscuits too, if that is a little golden then the biscuits are definitely cooked. 

Cool the biscuits on the trays and store in an airtight container. 

Makes about 45 small biscuits.

Panela Sugar Shortbread

Panela Sugar Shortbread

Panela Sugar Shortbread

Homegrown Camellias

Thanks to Grounded Pleasures for sponsoring this post and providing the yummy Panela Sugar & Vanilla Beans!