December 2011
Well the silly season is upon us again and we are busy planning family get togethers, work Christmas parties and Boxing Day bashes.
Thinking about menus, what goes with what, who likes this and who is allergic to that.
Will it be rainy? Will it be stinking hot?
Not to mention the endless options for food. Shall we BBQ or shall we roast?
Will it be Turkey or chicken?
Picnic on the river or a BBQ in the backyard? Maybe posh nosh at a fancy restaurant maybe just sausage rolls on the river.
Well whatever we decide I’m sure you all agree we sure are spoilt for choice here in Australia.
The old tradition of a roast for Christmas lunch has given way to whatever we fancy that year. Isn’t that great!
Some of us don’t even celebrate Christmas but we don’t mind hooking into all the amazing seasonal offerings from the markets.
Take advantage of the roadside fruit and vegetable stalls and the fresh seafood available at the markets.
Go and see your butcher and see what new and exciting cuts he may have to offer.
Why not ask him to prepare all your meats, that’s one less job for you!
I guess the holiday season is a good excuse as any to over indulge on food and alcohol with a promise on the first minute of the New Year that you will be fit and fab before the end of February.
Christmas is a time to eat, drink and be merry so in order to help you achieve one of those three I have ended the year with my favourite cocktail of the moment.
It has Christmas party written all over it.
To everyone out there here’s wishing you all a “Cool Yule”!
See you in the New Year!
The Moscow Mule
Makes 12
Ingredients
8 limes
3 cups of vodka
½ cup of mint leaves torn
¼ cup sugar syrup
4 cups of ice cubes
2 litres of ginger beer
Method
Juice 5 limes and chop remaining 3 limes. combine vodka, ¾ cup lime juice, chopped lime, mint and sugar syrup in a large jug.
Divide ice cubes and vodka lime mixture between 12 tall glasses.
Top with ginger beer.
Serve immediately.
Enjoy!