The pavlova
Jacqui Challinor’s first tip for a show-stopping pavlova is to bring the
eggs to room temperature before whisking. She also uses a vanilla-infused
caster sugar in place of regular: “I throw all of my scraped vanilla pods
into my sugar tub.” Once it’s cooked, leave the pavlova in the oven with
the door ajar for at least 30 minutes to cool completely (this will help
avoid a collapsed pav). Want to change it up this Christmas? Both Jaclyn
Koludrovic and Palisa Anderson make a rolled pavlova for their families,
with either a yuzu or passionfruit curd, while Lil McCabe suggests sprinkling
yours with freeze-dried fruit powders. Koludrovic tops hers with passionfruit,
mint and a hazelnut praline, while Isabelle Caulfield says, “it definitely needs
to be burnt” as they do with the wood-fired version at Ester – try for the
same effect by browning yours with a blowtorch.The wine
For sommelier Nick Hildebrandt (Bentley
Restaurant & Bar, Sydney), Christmas Day is all
about Champagne and drinking your best, most
treasured bottles. Champagne with your oysters,
chardonnay with your crab or lobster, pinot with
your turkey, and shiraz after lunch. And since it’s
usually hot, he likes his Champagne cold and reds
chilled. If you have a big red, give it some air and
throw it in a decanter a couple of hours before
drinking it. Don’t drink your best wines first as
they will get drunk too quickly, but also make
sure you drink them while you can still remember.The Christmas pudding
The perfect pudding? “Always with suet... but made in March!” Jaclyn
Koludrovic says. Otherwise, she’d take the easy route and buy fruit loaf
from the bakery (she loves Iggy’s sourdough) and do it bread-and-butter-
pudding style. Make it two to three days in advance: slice the bread,
pan-fry or barbecue it, and layer with Chantilly cream and brandy.The custard
Michael West’s trick to making simple custard is to bring sugar, milk and
cream to the boil before pouring the mixture over whisked egg yolks –
this will gently cook the yolks and thicken the custard. Palisa Anderson
makes hers just before serving: “Country Valley full-fat milk and cream,
caster sugar, vanilla pods grown by our next-door neighbour, duck egg
yolks and a pinch of salt, then stir in some cold Gympie cultured butter
for a silky finish. Decadent, but so delicious.” ●THIS PAGE Spiegelau Champagne flute
(tallest), and dessert wine glasses from
Riedel. Bottom two in stack of plates
and gold cutlery from Top3 by Design.
PREVIOUS PAGE U candleholder
from Space Furniture. Stack of plates
from Iittala. Gold cutlery from Top3 by
Design. Linen tablecloth, runner and
napkins from Hale Mercantile Co. Wine
glasses from Riedel. All other prop’s
stylist’s own. Stockists p126.26 GOURMET TRAVELLER