As the festive season rolls around again, all of us are looking for a way to remove some of the stress from the big day. So instead of relying on your relatives to pick up the slack, allow one of Adelaide’s chefs or producers to make the day a little less of a nightmare. From grazing boxes to a full four-course meal, some of Adelaide’s best have got you covered.
Plant 4’s My Grandma Ben has several hampers available that cover the supporting players of Christmas lunch: salads. There are four different family-sized salads at $50 each, including a fattoush (a traditional Lebanese salad with toasted flat bread and greens), an Asian-style red cabbage slaw with pickled root vegetables and kimchi dressing, a gluten-free cauliflower and grain salad, and a vegan-friendly green panzanella (a summery Tuscan salad of bread and tomatoes). Plus, a “dips and pieces” grazing box ($60), which includes various dips, sourdough crostini, olives and the cafe’s signature mustard pickles.
The boxes are beautifully presented (just lift the lid and it’s ready to serve) and the packaging is sustainable and reusable, in keeping with the MGB philosophy. The cafe is also offering its house-made crumpets ($22 or $30 with an additional jar of marmalade) and granola ($32 with 500 grams of summer fruit compote included) to take the hassle out of Christmas morning. Orders for all these items close on December 20 (or when sold out).
For something to indulge in after Christmas lunch (or before and during as well), Prohibition Liquor has once again rolled out its ultra limited-edition Christmas gin ($175) for the holidays. This year, the distillery’s 2020 yuletide spirit was aged in a single French oak barrique, with 10-year-old Barossa Valley brandy, for just shy of a year. The result has gentle edges and silky tannins, with notes of marzipan, hazelnut, burnt peach, toasted oak and toffee. Best enjoyed neat or over ice with a maraschino cherry or burnt cinnamon stick. Act swiftly.
Local baker Gordi Babka AKA Elliot Mackenzie has taken the tired old Christmas cake and breathed new life into it with his show-stopping Christmas wreath babka ($52), a circular version of the Jewish dessert filled with mixed spices and dried fruit and nuts macerated with brandy. As Mackenzie says on his Instagram, “It’s like Christmas cake, only you don’t have to pretend you like it!” Supplies are limited.
The New York-inspired brasserie in Adelaide’s west end is delivering an entire holiday feast with its Christmas hamper ($250). The collection covers the whole day’s eating: there’s seafood (prawns with avocado and pippara peppers, and smoked salmon with dill cream), a macadamia and sage-stuffed turkey roll, a glazed ham (supplemented by roast vegetables and a grain salad with labneh), garlic and rosemary bread, and a tiramisu for dessert. The hamper feeds four comfortably and includes cooking times and instructions. Orders close on 5pm December 21.
Baker Emma Shearer is bringing back her luxurious mince pies this year ($20 for six). The pies are made with a variety of dried fruits, almonds, figs, and caramelised apples that are soaked in French brandy, then finished with a dusting of Davidson plum sugar. Pre-orders will run up until Christmas Eve or until sold out. Phone on 0407 494 931 to order.
Hutt Street patisserie Mascavado is releasing a couple of different versions of the classic Christmas trifle this year. These stunning centrepieces are available in two flavours: either mango pieces and curd, white chocolate mousse, almond dacquoise, salted butter crumble and rum ($90 and gluten-free) or dark chocolate mousse, brown butter crumble, port jelly, fudge brownie chunks, Milo ($95 and available gluten-free or not). Each trifles serves around 12 people and are currently only available for pre-order through Mascavado’s Instagram page (pre-orders must be in by December 20 and the last day for collecting orders is Christmas Eve).
In addition to numerous holiday gift packs, Orso is offering an elaborate Christmas Box ($350) that covers food for the entire day’s festivities, and then some. There’s a cider-glazed ham with lime and cranberry jelly, hot smoked salmon with pickled fennel and burrata with blistered tomato and basil oil to start; Bannockburn chicken with fig and pancetta stuffing and baby barramundi with dill and lemon for the main event; and a vanilla pavlova with orange and cinnamon crème, grilled stone fruit and berries, among a bunch of sides.
Many of the dishes are nut, gluten and dairy-free, which simplifies the task of catering to various dietary needs and tastes. The hamper feeds four people and contains instructions for every part of the meal. Pre-orders close on December 16 (or when sold out).
Let chef Paul Baker (formerly of Botanic Gardens Restaurant) take the reins this Christmas lunch with his Chefs on Wheels project. His team is cooking up the classics, and then some, to take the pressure off you and yours. Choose between free-range turkey breast with Café de Paris butter; a baked-camembert bread wreath; three types of pithivier; truffled cauliflower and broccoli mac ‘n’ cheese; a potato, onion and gruyere gratin; and more; plus a dark chocolate and sour-cherry baked cheesecake and bake-at-home mince tarts. Orders are open now and available for delivery now until the end of December.