DECK THE HALLS

? Deck the halls with boughs of holly ?

Terribly sorry - we can’t do that in Australia - holly really doesn’t grow here in the height of summer.

? I’m dreaming of a White Christmas ?

You must be travelling to Europe or North America for Christmas this year

? Rudolph the Red Nosed Reindeer ?

They are really in short supply in the Southern Hemisphere. Can we have kangaroos instead?

? Chestnuts roasting on an open fire ?

It is much too hot to have a fire at Christmas which is just as well because finding chestnuts to roast will be difficult.

While it is understandable, it is amazing to think that all our traditions of Christmas are based on the Northern Hemisphere with the cold and snow of winter. Many persist in this dream with plum puddings, rich cakes and hot meals.

For Australians, this is more appropriate fare for July or August, whilst in December we should all be dreaming of a light Christmas, with cold hams and turkey, lots of seafood, salads, and the wonderful fruits that are around at this special time of year. Peaches and mangoes, apricots and plums, melons, lychees and cherries. We should revel in their use and poach them in syrup, add them to cocktails and wines, eat them for breakfast, lunch and dinner.

Last year we went seeking out bottles of good local rosé and this year we will be drinking prosecco, the light Italian bubbly white wine which is drunk before a meal. That is if we don’t weaken and have a fruit based cocktail or daiquiri or even a glass of iced sherry. Yes, just like what is old is new again in the fashion stakes, so sherry has come back onto the trendseekers radar as a delicious drink to serve with olives before a summer lunch.

And really Christmas lunch should really be just that - a grand summer lunch that all can share, with the cook being able to enjoy the meal having done the preparation ahead of time. This year think outside the square and decorate the table with a pretty sarong or sari - paint cones in gold or silver to match the Christmas bells and add lots of colour to give emphasis to the summer menu.

If turkey is on the summer menu there are several things to remember. It is best to buy younger turkeys as they are usually more succulent and there is a theory that by stuffing the bird it takes longer to cook, and as overcooking dries the bird, the stuffing should be cooked separately. Also as the darker meat takes longer to cook than the breast, in order to reduce cooking time, do not truss your turkey. The bird should be roasted on a rack and if possible, breast side down in order for the juices to run through the bird to the breast meat. I recently read an article by a US food expert who suggests placing the turkey in brine for at least six hours before cooking. This, he swears, will make the meat juicer and tastier as over that period it will absorb some of the salt water solution. You can, if you wish, add sugar or flavourings to the brine. Remove and pat the bird dry before cooking. I have not cooked a turkey by this method but may do so this year to see if it does really keep the meat moist and juicy.

There are many items on the Gourmet Shopper site that can help with your Christmas entertaining as well as your Christmas gift giving. Beautiful Christmas Cakes and Puddings, specially made Christmas hampers, spice sets, packaged nuts and fudge, tea and coffee. And if all else fails you can always send flowers or gift certificates. How easy to save time by shopping electronically so that you can spend that time being with those you love.

All of us at Gourmet Shopper hope that you have a happy Christmas with your family and friends and we wish for a happier and more peaceful 2004.

The Happy Gourmet