GREAT FES­TIVE FLAVOURS

The Weekend Australian - Travel - - The Global Gourmet Issue - MICHELLE ROWE

Turkey, duck or chicken? Syd­ney butcher Ten­der Value Meats can solve ar­gu­ments on the pre­ferred Christ­mas protein by com­bin­ing all three. Its ‘‘tur­duck­ens’’ com­prise a deboned chicken stuffed into a deboned duck stuffed into a deboned turkey, with a fruit stuff­ing in­side the chicken, fig and pis­ta­chio in the duck, and sage and onion in the turkey. The 5kg meat­fest, $100, takes about 31/ hours to cook. More: ten­der­value.com.au.

Bri­tish chef He­ston Blu­men­thal is not averse to a bit of cre­ative lay­er­ing him­self. He’s stuffed his pre-made Christ­mas puds with fes­tive fruits. Blu­men­thal’s 1.2kg Hid­den Or­ange Pud­ding ($18 from Coles), which proved so pop­u­lar in Bri­tain last year it was fetch­ing more than £200 ($306) a pop on eBay, has a whole can­died or­ange in­side. There’s also a new Hid­den Clementine Christ­mas Pud­ding ($7 for 227g), with a clementine that re­leases es­sen­tial oils dur­ing cook­ing, ‘‘in­fus­ing the pud­ding from the in­side out’’.

Christ­mas pro­vi­sions de­liv­ered di­rect to your door is the prom­ise of Aussie Farm­ers Di­rect, which dis­trib­utes Aus­tralian prod­ucts to con­sumers with no de­liv­ery charge, in­clud­ing a 5kg leg of New­land Food Com­pany Christ­mas ham ($59) and a Pud­ding Lane Christ­mas pud, hand­made us­ing a 100-year-old recipe ($40 for 1kg, or $55 for 1.5kg). More: aussie­farm­ers.com.au.

Food in­tol­er­ances don’t have to mean miss­ing out on tra­di­tional treats. Aus­tralia’s Gluten Free Grain Free Com­pany has teamed up with spice shop owner Vicki Tay­lor to de­velop a new lim­ited-edi­tion gluten, grain, dairy and nut-free Christ­mas cake mix, filled with aro­matic spices, pump­kin seeds, ed­i­ble flow­ers and hand-milled dates; $20 for a twin-pack. More: gluten­free­grain­free.com.au.

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