{Christmas Inspiration}

Once we hit Spring, time seems to fly by and I start thinking of making plans for Christmas. It is a time when lists are long and there are many – food lists, present lists and planning holidays to name a few. So I thought I would share with you this rather delicious Christmas in July celebration I had with an inspiring group of young entrepreneurial women. The theme we decided on was an Australian relaxed rustic elegance inspired by a colour palette of red, pink, gold, forest greens and amber.

Our family Christmas is a time to celebrate the birth of Jesus – a time of remembrance, joy and celebration. We get together with family and friends and as the saying goes Eat, Drink and be Merry! We eat way too much and have a fridge filled with delicious leftovers for days. No complaints here except when the holiday revelry is over and I jump on the scales……eeeekkkk a new year begins!!

In Australia our Christmas falls in the summer so it is usually a hot day. Having a roast for lunch is not very desirable so my family usually have lots of fresh seafood, a leg of ham and salads. My husbands family love pavlova for sweeties. This year I might take a different spin on the Australian tradition instead making a Chocolate Meringue, Frangelico Cream, Blackberries sprinkled with my Signature Sweet Dukkah.

I have always dreamed of having a white Christmas on the East Coast of America, Canada or even a little town in Europe. Singing ‘Chestnuts roasting on an open fire’ as I sit beside the pool with a cocktail in hand really does not mesh. I would like to say there is a romantic story of how CIJ originated but funnily enough it is believed to be a tradition which started in Europe to celebrate Christmas in their summer!

Natalie from House of Harvs brought together a few talented creative makers and bloggers to celebrate this special ‘holiday’ in the cooler months. There wasn’t any snow but it was a chilly winter’s day. With gluhwein on hand we had a very merry day and we dined like queens. Our stomachs rumbling after many hours of preparing, cooking, styling and of course capturing it all on our digital cameras. I have to say my favourite dish was Natalie’s slow braised beef with truffle mash! A match made in culinary heaven. Well worth the time and patience to cook it. Check out Nat’s blog House of Harvs her latest post is a recipe for Mountain Ash Honey and Almond Milk Pannacotta it certainly wouldn’t last long in our house.

Kate from Foodies Agenda is a lover of good food and eating a balanced and nourishing diet. I am aligned with her philosophy of eating from all food groups unless of course you have medical dietary requirements. Her blog is a must for all foodies. I love reading her Friday Foodie in Focus where she interviews Australian foodies, bloggers, producers, farmers and chefs. Kate shared with us some of her favourite festive dishes including a succulent quail stuffed with spiced cous cous served with wedges of roasted pumpkin.

Jen from Bakedown Cakery baked up a storm leading up to our little Sunday gathering. Her cakes are a visual feast, fun, colourful works of art and sometimes a touch quirky. This girl is the epitome of cool. She totally rocks the cake world with her marvelous creations. Just looking at them makes me happy. It felt sinful in many ways eating her delectable and delicious creations – I wanted to place a glass dome over her magnificent cake and admire the beauty and every detail which was lovingly and patiently crafted.

Helen from Lime Tree Bower is full of energy and has a passion for flowers. She is self taught, driven and a dream to work with. In her mid twenties she reminds me of myself at her age. Unstoppable and nothing is ever impossible. Using Australian bush natives, winter fruits and foliage she reflected our homeland in her floral styling for the day. In pursuit of her creative heart she is moving away from the corporate world to add natural beauty to your wedding day or celebration.

Mary from Made by Mara added her beautiful handwritten menus to our table. I now want everything written by Mary – she is my go to girl for anything handwritten. A graphic designer and new mum to a gorgeous little bub who was the only boy allowed at our girly get together.

Athena from Light Reid came along to take some pics of the day.  I must say I have never had so many DSLR cameras in my dining room! She is a sociology student who loves to take photos and has a tribe of followers on her instagram page. Be sure to visit her instagram feed to see some of her photography from the day and other lovely pics. A freelance photographer available for portraiture location shoots.

Much love and gratitude to these fabulous women for collaborating and making magic happen and a special thank you to Nat from House of Harvs for having an idea and bringing us all together.

Natalie Harvey from House of Harvs {instagram @houseofharvs}

Cocktail + Mains + Sides

Kate Willbourn-Trevett from Foodies Agenda {instagram @foodiesagenda}

Mains + Sides

Jen Simpson from Bakedown Cakery {instagram @bakedowncakery}

Cakes + Cupcakes + Macaroons + Chocolate Gems

Helen Hung from Lime Tree Bower {instagram @limetreebower}

Floral Decorations

Mary Rizza Cruz from Made by Mara {instagram @madebymara}

Hand Lettering + Menus + Graphic Design

Athena Zo from Light Reid {instagram @light_reid}

Photography

Lyn McCreanor from In All Things Beautiful {instagram @inallthingsbeautiful}

Location + Art Direction + Styling + Photography + DIY elements (Paper Wreath + Christmas Crackers) + Entrees + Sweet Dukkah Spelt Shortbread + Gluhwein

Here is the dip recipe for our pre-lunch nibbles at our little soiree. This is so simple to prepare and my go-to last minute dip when having guests. If pomegranates are not in season or hard to find replace with dried cranberries or caramelised onions which is equally delicious!

SMASHED CHICK PEA DIP, YOGHURT + POMEGRANATE

INGREDIENTS

1 x 400 gram can organic chick peas, soaked and drained

1 1/4 tsp ground coriander

1 1/4 tsp ground cumin

1 1/2 tsp fennel seeds

pinch paprika

1 Tbsp lemon juice

1 Tbsp olive oil

salt

cracked pepper

1/2 tsp garlic, crushed (optional)

GARNISH

1/2 pomegranate, fruit removed

3 Tbsp yoghurt

METHOD

(1) Empty can of chick peas into a medium sized bowl, cover with water and soak for 10 minutes. Drain chick peas and run under cold water until foam is gone and water runs clear. I like to do this with all my canned beans to reduce gas. Believe me it works!

(2) Drain chick peas and place into a mortar. With the pestle smash the chick peas so they are a rustic consistency. You might have to do it in a few batches depending on how large your mortar is. As I am smashing I remove most of the hull that comes apart form the pea. Otherwise it looks like epithelial tissue dancing in the dip!

(3) Place the chick peas into a medium sized bowl. Add the ground coriander, ground cumin, fennel seeds, paprika, lemon juice and olive oil. You can add crushed garlic if you like. Add salt and cracked pepper to taste. Using a fork lightly mix together spices with the chick peas.

(4) Place in a serving bowl and top with yoghurt and pomegranate. Serve with flatbread, crackers, celery or carrot sticks.

I hope you are inspired and start making your lists for your Christmas feasts!

In all things beautiful,

Lyn x

ps I have a September Spring Special when you buy my Signature Organic Sweet Dukkah Bundle (1 x 100gm + 1 x 15gm pot) you receive free postage Australia wide!

August 30, 2015 | 2 Comments