HOLLY BYRNES OUT OF THE BOX

Herald Sun - Switched On - - Tuesdaydecember -

IF Christ­mas wasn’t com­pli­cated enough, mea­sur­ing your fes­tive din­ner against those pro­duced by celebrity chefs could take what lit­tle joy may be left for many.

So it’s not only a vis­ual plea­sure but a pro­found re­lief to watch these of­fer­ings from Nigella Law­son and Rick Stein.

She’s the saucy minx of the kitchen, he’s the old sea dog with a fetish for seafood, and tak­ing the fuss out of food is at the heart of what they both do.

A cock­tail party pro­vides the in­spi­ra­tion for Law­son’s menu of treats and, if pos­si­ble, over-use of fairy lights.

Eat­ing or­na­ments may not be the height of man­ners, but af­ter see­ing the thim­ble-size turkey meat­balls she serves up, hard to even see in a tomato sauce, it may come to that.

Slices of haloumi, nestled in radic­chio leaves, with a beet­root dress­ing, may look sea­sonal but not en­tirely fill­ing.

Ditto, the diced ginger­bread cake is hardly go­ing to touch the sides when it is cut up in 2cm bites. The hearti­est part of the of­fer­ing are the cock­tail sausages, mar­i­nated in mar­malade and mus­tard.

No mind, just down a few

Saucy: Nigella Law­son

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