Gare to win in kitchen
minutes to cook.”
For those preparing a turkey, Gare suggested rubbing it with butter and covering it with baking paper while cooking to prevent it drying out.
“A 5kg bird will take about four or five hours in the oven at about 160C,” she said.
“The best way to make sure it's cooked is to use a meat thermometer and stick the thermometer into the deepest bit of thigh. It should be at least 75C , no less, to be safely cooked.”
Gare recommended turning turkey leftovers into a soup or Vietnamese-style salad, and loves “fried ham for Boxing Day breakfast”.
The budget-conscious can ease the pressure by replacing turkey with chicken, stuffing it with cranberry, fresh herbs and nuts.
“Don’t get stuck thinking you have to have all those traditional things like fruit minced pies and plum puddings, because they can cost quite a bit of money,” she said.
“I like a festive chocolate Pavlova; they’re really cheap with four eggs, a cup of sugar, a pinch of this, a pinch of that and you’ve got a pav.
“Or use fresh fruit, which is cheap, delicious, and oh so Aussie.”
Gare said she would be releasing her third book and a clothing range in 2016 and working on her kitchen collection.
“I’m always recipes,” she said.
“Every time I make something I write it down; if it’s delicious.”