Christmas

  • As soon as I ate this cheesecake in the Spanish Basque country, I knew my mission: get the recipe and adapt it for Thermomix. Now that I've done so, my life is pretty much complete. Witness my bliss and create your own!
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    You can make jam with tomatoes like you would with any other fruit. It's actually a traditional preparation in South America, and it's popular in South Africa too.
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    It doesn't get much easier, or more beautiful, than this! Puff pastry is a canvas to show off gorgeous tomatoes - stay mono-tonal or use a colourful mix of tomatoes as you wish. Hiding beneath the fresh tomatoes is a semi-dried tomato paste which adds an extra layer of flavour and bite to the tart.
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    This is a new spin on sorbet! We create a fizzy powder using native Australian plum powders, then use that as the sugar base for a powerfully purple plum sorbet. The result is an effervescent and fruity iced confection that dances on the taste buds.
  • Grove 42 is an innovative non-alcoholic distilled spirit from Seedlip. Flavoured with citrus and spice, the bitter orange and lemongrass notes in the spirit are echoed nicely by the sweet carrot cordial.
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    The basis for this refreshing cocktail is a ’shrub’ which you can think of as an acidulated fruit cordial, or a fruity drinking vinegar. We then turn it into a spritzy gin-based cocktail but it's also brilliant with soda.
  • Ever-exuberant pastry chef Anna Polyviou always adds a bit of theatre to her desserts and her spin on a classic tiramisu is no different, delivering excitement and surprise but in a super simple recipe. Served in a martini glass, the liquid elements are combined in a cocktail shaker in front of your guests then poured into martini glasses. It's a fun way to deliver a great dessert.
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    Parmesan puff pastry is the buttery, flaky base for a tasty vegetable tart. This is also one of my go-to recipes for using up leftover Christmas ham or turkey, or any meaty bits throughout the year.
  • Prawns and (Aussie) Christmas go together like kisses and mistletoe. This salad is a celebratory tumble of colours and textures with bright pops of flavour from the pickles, horseradish and caviar.