Christmas Lunch: What Our Favourite Tastemakers are Dishing Up
Leading the charge from the Bellarine Peninsula is Brad Sitlington, of Hucksters & Co on James St in Geelong. Renowned for his egg and bacon brioche rolls, Allpress coffee and ever-changing menu of sandwiches, gourmet empanadas, sweet pastries and cakes, it is one of the most popular refueling stops for local tradies and city workers.
“Both my Mum and Grandma love traditional Christmas fare so I’ll be serving a glazed smoked ham locally sourced by Belmont Butchery. My friends at The Workers Club are kind enough to let me use their smoker so I’ll be glazing it in a homemade sauce featuring Slow & Low, an American bourbon that is strained through navel oranges. The alcohol evaporates leaving a deliciously smooth citrusy flavor,” Sitlington said.
“I’ll also be cooking fresh local seafood that I will decide on closer to the day. I will cook it tempura-style accompanied by vegetables done the same way to satisfy my two kids who love it. There’ll be rolled pork stuffed with seasonal fruit and freshly baked dark rye sourdough,” he added.
“Dessert will be a classic plum pudding including the pennies served with double cream and I will also serve mince pies. I have been soaking the fruit for the last eight months to get the flavours just right.”
One of Geelong’s coolest (and classiest) wine bars and cellars to pop up along the reinvigorated Little Malop Street is Geelong Cellar Door. Proprietor Jon Helmer, who operated Corks Crew Cellars in Torquay for over a decade, is an advocate of local wines produced in the local area including the Bellarine Peninsula, Surf Coast and Moorabool Valley wine regions.
“I love sparkling wine at this time of year when any time is a good time to celebrate. I’ll be starting off with a Barwon Ridge 2014 Vintage Brut paired with oysters and a medley of locally caught fresh seafood. With the hot roast turkey that is served with all the traditional trimmings I’ll be pouring a sparkling red because it is uniquely Australian.
“After lunch a cleansing ale will be in order and a favourite is Rogue Wave Brewing Salt Pale Lager that is made by the good folk at the Aireys Inlet Hotel. To top of the meal they’ll be pavlova garnished with freshly grown local strawberries matched with a Heroes Otway Riesling made in the Germanic style.”
Acclaimed Melbourne Chef Andrew McConnell, the brains behind some of Melbourne’s most innovative, (not to mention successful) restaurants, including Cumulus Inc, Supernormal, Cutler & Co and Bar Marian is embracing his new alfresco oven.
“I recently built a wood fired oven in the garden at home so for the first time I’ll be roasting a whole suckling pig for the family on Christmas Day. The champagne will be flowing but I’ll also be looking at serving a cocktail consisting of a boutique gin with homemade elderflower cordial and a splash of soda.
“Dessert will be a summer pudding. This is the only time of year that I make this when fresh red currants are available and it is hands down one of my favourite things to eat.“
