A Christmas menu of dreams

The table is set, the ham is glazed, the champagne is flowing; all that’s left to do is celebrate.

Bring your Christmas of Dreams to life with a table full of festive delights. Spotlighting native ingredients, this seasonal menu celebrates the joy of eating. From the lemon myrtle, peach and honey glazed ham to the extra-crispy smashed roast potatoes, it features festive favourites with a twist.

Lemon myrtle, peach and honey glazed ham

A golden glazed ham makes a fitting festive centrepiece, especially when paired with a made-from-scratch peach relish – its tangy sweetness plays happily with the ham’s salty-smoky flavours.

Serves 12-15 (with leftovers)

Prep: 20 mins, Cook time: 2 hours

INGREDIENTS

1 leg ham (about 8-9kg)

Peach relish

4 peaches, diced

1 cup (220g) caster sugar

Juice of 1 lemon 

Juice of 1 orange

¼ cup (60ml) red wine vinegar

Lemon myrtle, peach and honey glaze

1 cup peach relish (see recipe above)

½ cup David Jones Australian Organic Honey

½ cup (110g) brown sugar

80ml rum (Diplomatico Reserva Exclusiva Perfect Serve Glassware Giftpack  is the perfect present for you or a foodie friend)

1 tbsp ground lemon myrtle

METHOD

1. To make the peach relish, combine peaches, sugar and citrus juices in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the simmer and cook, stirring occasionally, for 20-25 minutes until jammy and caramelised. Add vinegar, season to taste, and bring to the boil. Transfer to a sterile container and refrigerate for up to 1 month.

2. To make the glaze, combine all ingredients in a saucepan and stir over medium-high heat to dissolve the sugar. Bring to the boil and remove from the heat.

3. Preheat oven to 180°C. Line a large roasting tray with several layers of foil. Peel back the skin from the ham, using your fingers to separate the skin from the fat and being careful not to tear the fat. Use a sharp knife to score around the shank, then detach the skin and reserve (use it to cover leftover ham to help prevent it from drying out).

4. With a small, sharp knife, score the fat (not the flesh) evenly in a crosshatch pattern about 2cm wide, maintaining an even depth all over. Transfer ham to prepared tray, brush thickly with glaze and add 1 cup water to the pan. Bake, basting at regular intervals, for 1½ hours until glazed and heated through. Rest for 20 minutes then serve with extra peach relish.

BOLLINGER

Special Cuvee Brut NV

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CRISTINA RE

Crystal Wine Glass (Set of 2)

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Diplomatico

Reserva Exclusiva Perfect Serve Glassware Giftpack

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MAISON BALZAC

Grande Pauline Candleholder

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Wedgwood Arris Dinner Plate. Country Road Nolan Cutlery Set. Ecology Speckle Dinner Plate. Stanley Rogers St Chelsea Salad Servers. Maison Balzac Petite Pauline Candleholder, Grande Pauline Candleholder and Chandelles Tapered Candles. Cristina Re Estelle Crystal Wine Glass Set and Crystal Rose Wine Glass Set.

Smashed roast potatoes with hot sauce butter

This just might be the perfect plate of golden roast potatoes. A crisp burnished exterior gives way to a fluffy centre that will have you reaching for seconds. Tossed in a garlic-infused, hot sauce-spiked butter, you’ll never look back.

Serves 8-10

Prep: 20 mins; Cook time: 1 hour 20 mins

INGREDIENTS

2kg even-sized scrubbed potatoes

½ cup (125ml) David Jones Australian Extra Virgin Olive Oil

2 garlic cloves, finely chopped

1 tsp ground pepperberry

Hot sauce butter

200g butter, diced

2 garlic cloves, finely chopped

Finely grated rind of 1 lemon

1½ tsp ground pepperberry

¼ cup finely chopped mixed herbs, such as flat-leaf parsley, chives and tarragon

2 tbsp hot sauce (we used Fancy Hank’s Cayenne & Watermelon)

METHOD

1. Place potatoes in a large saucepan with enough cold salted water to cover generously. Bring to the boil and cook for 15-20 minutes until a skewer inserts easily into the potatoes. Drain well.

2. Preheat oven to 200°C and line several large baking trays with baking paper. Spread potatoes out on prepared trays in a single layer with space between each. Working with one potato at a time, place a piece of baking paper over the potato and use the palm of your hand to crush the potato – the skin should split and the potato should flatten.

3. Combine oil and garlic in a bowl then drizzle evenly over potatoes, turning to coat. Season generously with sea salt and pepperberry, then roast, turning occasionally, for 50 minutes to 1 hour until crisp and golden brown.

4. Meanwhile, to make the hot sauce butter, melt butter in a saucepan over medium heat. Add garlic, lemon rind and pepperberry and cook for 2-3 minutes to infuse. Remove from the heat and stir through herbs and hot sauce. Season to taste.

5. Transfer roast potatoes to a large bowl, drizzle with hot sauce butter to taste, toss to combine and serve hot.

COUNTRY ROAD

Nolan Cutlery Set

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FANCY HANKS

Cayenne & Watermelon Hot Sauce

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DAVID JONES FOOD

Australian Frantoio Extra Virgin Olive Oil

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STANLEY ROGERS

Chelsea Salad Servers

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Corn and fregola salad with miso dressing

Al dente fregola meets crunchy almonds and tender corn in a smoky umami delight. It’s even better the next day as the dressing soaks right into the fregola, so you can be sure no leftovers will ever go to waste.

Serves 8-10

Prep: 20 mins; Cook time: 30 mins

INGREDIENTS

1½ cups fregola

1 tbsp miso paste

2 tbsp soy sauce

1 tbsp vegetable oil

6 corn cobs

4 spring onions, thinly sliced

1 cup coriander sprigs

Coarsely chopped David Jones Dry Roasted Australian Almonds, to serve

Miso dressing

¼ cup white miso paste

⅓ cup (80ml) rice vinegar

¼ cup (60ml) soy sauce

Juice of 1 lime

¼ cup David Jones Australian Frantoio Extra Virgin Olive Oil

2 tbsp sesame oil

1 garlic clove, finely chopped

METHOD

1. Cook fregola in a large saucepan of salted boiling water for 8-10 minutes until al dente. Drain well, toss in a little oil to prevent sticking and set aside.

2. Heat a chargrill or barbecue to medium-high heat. Stir miso, soy sauce and oil in a small bowl to combine, brush over corn and chargrill, turning occasionally, for 10-15 minutes until lightly charred and just tender. Cool and slice kernels from the cobs, then add to fregola.

3. To make the miso dressing, whisk all ingredients in a bowl until smooth and combined. Drizzle over fregola mixture, add spring onion and coriander, toss to combine and serve scattered with almonds.

DAVID JONES FOOD

Dry Roasted Australian Almonds

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WEDGEWOOD

Arris Plate

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CRISTINA RE

Estelle Crystal Wine Glass (Set of 2)

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By.Ott

Côtes de Provence Rosé 2018

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Styling & Recipe: Emma Knowles, Photography: Pablo Martin