You know that having a stash of batteries is essential to making Christmas run smoothly. That someone’s toy is going to get broken and you will search for a replacement online. You know that no one will pick up all the wrapping paper, ribbons, bows and cards. But you will. And you know that at the end of the day and no matter how tired you are, you’ll look back on it all with joy in your heart.
There’s a lot about Christmas that you’ve picked up from experience. Here are a few tips that our butchers have:
- The real joy of Christmas is indulging in the things you love most. That means Byron Bay’s marbled slow-grown pork belly and Craig Cook’s legendary dry-aged Tova prime beef rib are to be consumed in liberal quantities. Read all about Craig’s dry-aged beef here.
- Turkey is so much better after a drink. Fill its cavity with marsala and seal the opening with a piece of string. After the bird has roasted, pour the alcohol into the pan juices to make a gravy that might just steal the show. Cook the stuffing in a casserole. It’s actually better done that way. Have you ordered yours? Do that here.
- What’s a little gilding the lily when there are already shiny baubles, glittery tinsel, twinkling Chrissy lights and OTT presents everywhere? If you haven’t tried turkey cooked in goose fat you haven’t lived.
- Not feeling turkey this year? You can cook a handful of duck breasts in 20 minutes and glaze them with Craig’s Manuka Honey mustard in two. That’s a lot of wow factor for a smaller Chrissy dinner in less than half an hour’s work.
- A glazed ham omelette breakfast on Boxing Day will fix everything you regret doing the day before. Make sure you ham is made from 100% Australian pork and naturally double-smoked or you might have another day of regret ahead of you. Here’s where to order yours
- A dish full of roasted chicken pieces in the fridge is so much nicer than a trip to a drive-through on a hot summer’s day.
- “Drop over for a drink,” will probably result in guests for dinner. If you have a couple of rolled lamb loins on hand, that won’t be a problem. The lemon, wine and garlic or honey, mint and rosemary ones are especially good for showing off.
- Kids don’t care if you don’t feel like cooking. That’s why ribs were invented. Smother them in barbecue sauce and throw them in the oven. Make sure the little angels eat outside.
- The humble sausage becomes a very chic pasta sauce with a little imagination, a few spices and a good splash of red. The not so humble sausage, like Craig’s Angus Beef or Beef, Spinach, Pine Nut and Feta, becomes a culinary masterpiece.