Our festive celebrations this year began with a wonderfully smooth French style chicken liver pâté thanks to this Jaques Pepin recipe with some homemade sourdough baguettes.
For the main course Thomas cooked a ham, brined for 5 days and slow cooked with a little smoke and a brown sugar and mustard glaze.
To accompany the ham we had a European style potato salad, a Middle Eastern butternut salad with tahini dressing and a fresh green salad of lettuce from the garden, steamed asparagus and walnuts with a vinaigrette dressing.
And for the grand finale this Black Forest Cake was adapted from a recipe by Gary Mehigan of Masterchef Australia.
michelle picker cooks 