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.

An Aussie Pav for Christmas

I have posted a handful of Pavlova recipes on my blog over the years. I love a Pavlova, it was my favourite dessert that my Grandma would make and it has been quite a permanent feature in my life.

Christmas in Australia is an excellent time for a Pavlova (or ‘Pav’ as we Aussies like to shorten it to!). The pavlova itself can be made in advance, and it is a nice light dessert after a filling Christmas lunch or dinner.

This recipe for pav is the more traditional Australian take on the dessert, compared to the previous recipes I’ve shared. It is based on my Grandma’s recipe which is always the recipe I turn to when I want to make a pav. I shared her original recipe here a few years ago. That one makes a slightly smaller pav and doesn’t have any toppings as that’s how I liked to eat it as a child. Times have very clearly changed since then!

Topped with cream, berries and cherries its delicious and makes the most if the excellent in season fruit we have here at this time of year. You could also top your pav with mix other types of fruit, like mango, kiwi fruit, strawberries, stone fruit etc. It’s really up to you and what you most like to eat.

I haven’t given quantities for the fruit as you can put as little or as much as you like, just go with what looks good. I tend to put a whole punnet of blueberries and raspberries and add in a few cherries, maybe some cut up strawberries and a few edible flowers if I can get any.

If you have any leftovers you can cover the pav and store in the fridge for about 2 days.

An Aussie Pav for Christmas

Ingredients:

6 egg whites

375g caster sugar

1.5 tsp white vinegar

1.5 tsp vanilla bean paste or vanilla extract

30g cornflour

For the Topping:

300ml pouring cream

1/2 tsp vanilla bean paste

mixture of berries, such as blueberries and raspberries

handful of cherries

edible flowers, optional

Method:

Preheat oven to 200 degrees Celsius. Line a large baking tray with baking paper. Trace a circle on to the baking paper, using a plate or cake stand that is about 26-28cm in diameter (you can use whatever plate you will serve it on later).

Add the egg whites to the bowl of a stand mixer, and beat using the whisk attachment for 5-6 minutes. Gradually add the sugar during this time, a tablespoon or so at a time.

Add the vinegar and vanilla and continue to beat until the mixture is glossy and holding its peak.

Sift the cornflour over the mixture and gently fold into the meringue using a spatula until just combined.

Using your finger, place a tiny amount of the meringue mixture under two corners of the baking paper on the prepared tray. This will keep your baking paper in place whilst you shape the pavlova.

Place the meringue onto the prepared tray, keeping within the traced circle. Spread it out using a spatula, keeping the sides of the pavlova high and the middle a little lower (so it can hold the cream and fruit later!). I like to leave a little gap between my pav and the traced circle, rather than pushing the meringue right to the edges. The pav will expand a bit as it cooks, and if you’ve traced around the serving plate you will use later on, this way the pav will still fit on the plate rather than expanding past the traced circle, and therefore becoming bigger than your serving plate or cake stand!

Turn the oven down to 125 degrees Celsius and cook the pav undisturbed (don’t open the oven!), for 1.5 hours. After 1.5 hours, turn the oven off and leave the pav to cool completely in the oven (leaving it overnight to cool is best if you can).

Just before you are reading to serve your pav, whip the cream and the vanilla until the cream has thickened and forms soft peaks.

Spread the cream over centre of the pav, and decorate with the berries (or your fruit of choice), and some edible flowers if you wish.

Serves at least 10 (depends on how generous your slices are!).

Christmas Shortbread Biscuits

This recipe for shortbread is exactly how my Grandma made them. Cut into shapes (using the cutters pictured), topped with half a glacé cherry.

I have always loved this recipe, and even though it’s not strictly a festive recipe, I find Christmas is when I most often think of it and want to make it.

Along with Pavlova (you can find my Grandma’s recipe for that here), these shortbread were my favourite thing Grandma made. I recall making them with her as a child, and eating the glacé cherries before they even made it on to the biscuits!

I even remember the last time she ever made them for me. I had an afternoon tea for my 21st birthday and Grandma asked what she could bring. I initially said she didn’t need to bring anything, but I could tell she was a little disappointed at that response.

I then thought of these biscuits and called her back and asked her to make them for my birthday. I’m so glad I did, as even though that was a few years before she died, I don’t recall enjoying her shortbread again.

Now I make them, often at this time of year. I use the cutters she used, and the taste and smell of them reminds me of her. They are simple to make, yet super delicious. Even if you don’t have much time to bake over the holidays, give these a go as the few ingredients and little time needed culminate in the most comforting cheery biscuit.

If you like you can add the seeds of one vanilla bean or 1 tsp of vanilla extract or paste to the biscuit dough when you are mixing the butter and sugar together. I love using vanilla, but since my Grandma didn’t include it in her recipe I have left it out this time.

Christmas Shortbread Biscuits

Ingredients: 

160g unsalted butter, softened (at room temp)

60g caster sugar 

250g plain flour 

14 red glacé cherries, approx.

Method: 

Preheat oven to 150 degrees Celsius, and line two large baking trays with baking paper. 

Place the butter and sugar in the bowl of the stand mixer and beat with the paddle attachment until well combined. 

Add the flour and mix on low until a dough starts to form.

Lightly flour your work surface, and tip the dough out. Bring together with your hands then roll out with a rolling pin until it is about 2mm thick. Dust the top of the dough and the rolling pin with a little flour if the dough sticks to your rolling pin.

Cut out biscuits with a 6cm (approx.) biscuit cutter, and transfer to the prepared trays using a palette knife. Bring the scraps of dough together with your hands, roll out again and cut out more biscuits, repeat until the dough is all used up.

Cut the glacé cherries in half, and gently push half into the centre of each biscuit.

Bake for 15-20 minutes, turning the trays around halfway through to ensure even cooking. 

The shortbread shouldn’t go very golden in the oven, they will be ready when the edges start to colour and if you gently check the underneath of one you can see it has cooked and is a little golden in colour.

Allow to cool on the trays or transfer to a wire rack. 

Makes about 28 biscuits with a 6cm biscuit cutter, however it will depend on the size of the cutter you use.

Easy Christmas Fruit Slice

I created this slice because I had wanted to try and make a fruit cake this year, but every time I thought about it just seemed like sooooo much effort. 

So I made a slice instead and it was considerably quicker and easier to make, and still has some of the Christmas fruit cake elements. I used my favourite dried fruit from Singing Magpie Produce, and a decent amount of vanilla extract as the ‘alcohol’ element. You could add a little more dried fruit and nuts to this recipe if you wanted it a bit more fruit heavy (say 300g fruit, and 2 tbsp each of the nuts). You could also add some festive spices to the mix as well if you felt like it.

You don’t have to decorate the slice with any festive sprinkles, I just had some so I thought I would use them. Otherwise it’s a nice, slightly crumbly slice, perfect with a cup of tea and none of the end of year fuss I imagine making a traditional fruit cake comes with. This slice is also a great one to make a day or so in advance as the flavour gets even better after the day of baking.

Easy Christmas Fruit Slice

Ingredients:

120g unsalted butter

250g brown sugar 

1 tbsp vanilla extract

2 eggs, beaten

340g self raising flour 

240g mixed dried fruit, chopped if in large pieces

1 tbsp slivered almonds

1 tbsp slivered pistachios 

Icing: 

50g icing mixture/sugar

2 tsp lemon juice 

Festive sprinkles, optional

Method: 

Preheat oven to 160 degrees Celsius, and line a 30 x 20 cm slice/lamington tin.

In a small saucepan add the butter, brown sugar and vanilla. Heat over low/medium heat and stir until the butter and sugar have melted together. 

Tip the butter mixture into a large bowl, and allow to cool down if it’s quite hot. Mix in the egg and make sure it is well combined. Then add the flour and mix until almost combined. Then the dried fruit and nuts and mix until everything is combined and there are no lumps of flour.

Tip the mixture into the prepared tin and using a spatula evenly spread the mixture out. Bake for 35 minutes or until the slice is a nice golden colour and the centre of the slice doesn’t wobble.

Allow the slice to cool in it’s tin for a few minutes, then remove from the tin and place on a wire rack to cool completely. 

Once cooled make the icing by mixing the icing mixture/sugar together with the lemon juice, and using a spoon drizzle evenly over the slice. Before the icing dries, decorate with some festive sprinkles, sticking them where the icing is (optional). 

Once the icing has had a little time to set, cut the slice in to about 15 pieces.

Serves 15, store in an airtight container, will keep for about 5 days. 

Christmas Gift Guide for Foodies 2021

It’s that time of year again, Christmas Gift Guide time. Christmas seems to be rolling around incredibly quickly this year, I’m sure our various lockdowns have had something to do with it.

Whether you are looking forward to it or feel like having a year off, here are some fun local Australian based gifts from (mostly) small businesses for the foodies in your life. Or just yourself - we all need a pick me up now and then! 

Tea Towels from Bec Fing Designs

Bec Fing Designs* Tea Towels - Finally some super bright and colourful linens! Bec Fing Design’s Tea Towels (and her whole range really), are such a fun sight to behold and are great for the colour lovers in your lives. Everything is made in Goondiwindi Queensland, and are based on paintings by Bec. 

Pantone Tea Cups from Rabbit Hole Tea - When I saw these I was instantly in love. I haven’t bought any for myself (yet), but I feel it’s only a matter of time. I really like the pink and the green cups, and paired with one of Rabbit Hole’s teas (I can highly recommend Ginger Snap), it would make a lovely gift.

Tea & Blooms Tea Towel from Tilly’s Table

Tilly’s Table Tea Towels - I am still obsessed with everything Tilly creates, and her tea towels are no exception. These are the type of tea towels that will instantly beautify your kitchen and take pride of place as ‘the good tea towel’. I also love the cards Tilly produces, especially these new Australian Summer ones. Everything made by Tilly are photographs by her, with her amazing styling and use of florals.

Small Rock Candy Vases by Yo-Dan

Yo-Dan Glass Vases - These amazing glass vases are made in Adelaide, and they are truely some of the most beautiful work I’ve ever seen. The vases come in different sizes (pictured here are the small size - light pink and green vase is called ‘paradise rock candy’ and darker pink and purple vase is called ‘rose rock candy’), and there are cups too. There is a Yo-Dan online store restock planned for this weekend (Sunday November 28 2021, 7pm Adelaide time).

Harvest Apron by Gorman x Stephanie Alexander Kitchen Garden Foundation - This is the cutest apron I’ve seen in a while! And I know I’ll be pretty disappointed if I don’t manage to get myself one. Along with a few other items like kids clothes and a picnic rug, the profits from this collab will be contributed to the Stephanie Alexander Kitchen Garden Foundation.

Small Jug by Ruby Pilven Ceramics

Ruby Pilven Ceramics Jug - I love everything Ruby makes, especially the kitchen/baking ware like this jug (this is the small size). I love her colourful style and use of metallics in some of her designs. Everything is handmade by Ruby in Ballarat, Victoria.

Spreads by Messina - I think these sets of Spreads made by Gelato Messina would make a lovely gift. You can buy them from their online store so you don’t need to live close to a Messina store to get them. They have two sets, the Christmas Spreads which contains Dulce De Leche, Choc Hazelnut Spread and Pistachio Fudge Spread and Signature Spreads which has Waffle Cone Spread, Choc Hazelnut Spread and Dulce de Leche. You know which set I picked!

A Year at The Market Subscription from Naomi Loves

Naomi Loves A Year At The Market Subscription - I have been subscribed to A Year at the Market all year and have so enjoyed receiving a guide each month. Each guide is designed by Naomi with her magnificent illustrations, along with two printed cards each month with an illustration of the fruit or vegetable which is the topic of that months guide. A lovely present for a food or market lover in your life, or a year long present to yourself. 

Italian Food from La Dispensa - For the Italian food lover in your life (all of us?!). I recently found La Dispensa when I was googling ‘crema di pistacchio australia’, as I do every few months and finally came across a local business who not only sells crema di pistacchio, they sell 1kg tubs of it (!!!), AND so.many.other.Italian.goodies! They have what looks like every type of panatone possible, and the fancy Dolce & Gabbana food collabs too which would make a great gift (I obviously want this one).

Iced Voco and Strawberries Felt Food by Catering by Lucy Alan from Wattle and Twine

Handmade Felt Food by Catering by Lucy Alan from Wattle and Twine - These are just so cute! I know they are made for children, but I really couldn’t resist these when I first discovered them. The selection of food available has expanded since I first bought some, and you can also get choc chip biccies, fried eggs, fairy brad and more, along with the Iced Vovos and strawberries pictured here.  

Feather and Nest Tea & Toast ’Bake’ Letter Parcel - For the stationary lover! I adore Kim’s Tea & Toast Boxes, and this little Tea & Toast Letter Parcel is the perfect little gift to pop in the post for someone who loves baking and stationary. Kim curates these parcels and there is always a gorgeous illustration from her son Lew in there too.

Variety Gift Box from Grounded Pleasures

Grounded Pleasures* Variety Gift Box - The ultimate gift for the chocolate lover in your life! A 50g mini of every Grounded Pleasures drinking chocolate, plus their chai. A great way to try them all. Add a packet of their marshmallows to your order and you’ll be set for hot or iced chocolates for the festive season!

Handmade Chocolates by Meltdown Artisan, Ms Peacock and Chocolate on Purpose - If you are looking for delicious, interesting handmade chocolates from excellent small businesses these are the businesses I would look to first!

Olsson’s Sea Salt Flakes Stoneware Jar

Olssons Sea Salt Flakes Stoneware Jar - I bought this canister of salt a few months ago, well, because the canister is really nice looking! However I’ve actually used quite a lot of the salt, and have found having the canister on the bench really handy, especially with it’s little spoon attached to the jar. It would make a lovely gift, as would the Christmas special Gift wrapped version of the salt. I also really like the Sea Salt Flakes made in collaboration with EmmyLou Loves. 

*The tea towels by Bec Fing Designs are a mixture of those I have purchased myself and been gifted by Bec. 

*The Grounded Pleasures Mini’s Gift Box was gifted to me by Grounded Pleasures as part of a paid photography job. Image used is from that paid project, however the recommendation is my own and not part of the paid project in any way. I love the Grounded Pleasures products and buy them myself when I am not working with them.

Carrot Cake with Biscoff Buttercream for Easter

Yes, I know. Again with the Biscoff Spread!

Since discovering this caramelised biscuit spread, I have had many ideas for what I could do with it, apart from just using it as a spread. Adding it to a buttercream was one of them, and I can confirm it is delicious!

Since I don’t eat chocolate, I always need to think of something a little different to enjoy at Easter. I thought a carrot cake was quite a fitting alternative, especially decorated with a few pastel Easter eggs.

I have used panela sugar in this recipe as I love the caramel flavour it gives, however you can use the same quantity of brown sugar. I have also used some date syrup to add a little deeper flavour and colour to the cake, but if you don’t have any it can be substituted for more honey.

I hope you have a lovely long weekend, and get to enjoy a slice of cake, Easter egg or hot cross bun - or even better get to spend some time in the kitchen and bake some for yourself!

Carrot Cake with Biscoff Buttercream

Ingredients: 

110g panela sugar (or light/dark brown sugar) 

185ml canola/vegetable oil 

85ml date syrup

100ml honey

4 eggs 

1.5 tsp vanilla bean paste 

335g plain flour

3 tsp baking powder

1.5 tsp bicarb soda 

2 tsp Hot Cross Bun spice*

4 large carrots, grated

Ingredients for the Buttercream: 

150g unsalted butter, at room temp

190g icing mixture/sugar 

130g (approx. 1/2 cup) smooth Biscoff spread

pastel Easter eggs, optional

edible flowers, optional

Method: 

Preheat oven to 170 degrees Celsius and line two 20 cm round springform baking tins with baking paper. 

In a large bowl whisk together the sugar, oil, date syrup, honey, eggs and vanilla.

Then add the flour, baking powder and Hot Cross Bun Spice. Sift in the bicarb soda and whisk together until combined.

Then add the grated carrots to the cake mixture and mix to combine. 

Equally divide the batter between the two prepared tins and bake for about 35-40 minutes, or until each cake is springy to the touch and a skewer inserted in the centre comes out clean.

Leave the cakes the cool on a wire rack for about 30 minutes, then remove from the tin and leave to cool completely. 

To make the icing, beat the butter using a stand mixer and the whisk or paddle attachment for 1-2 minutes, or until it is pale and creamy (if your butter is still a bit cold, you will need to beat it a bit longer than this). Add in the icing sugar, and beat for another 1-2 minutes or until the icing is fluffy.

Add the Biscoff spread and beat until combined.

Place one of the cakes on a plate or cake stand, and spread half the buttercream over the top. Top with the second cake, and spread over the remaining buttercream. Decorate with pastel Easter eggs and edible flowers if you wish.

Serves about 8.

*I have used the Hot Cross Bun Spice from Gewurzhaus, as they kindly sent me some. This spice is a combination of cassia, coriander, ginger and clove. You can substitute with your own mixture of these spices or just add 1tsp cinnamon and 1tsp mixed spice.