- 1 BOTTLE (750ML) CHILLED PINOT GRIS
- ¼ CUP (60ML) LIGHT AGAVE SYRUP+
- 3 CUPS (750ML) CHILLED SODA WATER
- 250G STRAWBERRIES, HULLED AND SLICED
- 4 SPRIGS MINT, TO SERVE
- Mix to combine the wine, agave syrup, soda and strawberries in a 2-litre-capacity jug.
- Add the mint and pour over ice to serve. Makes 1.560L. Serves 6–8 (5 standard drinks).
- 2 CUPS (160G) DESICCATED COCONUT
- 1½ CUPS (300G) GLACÉ CHERRIES
- ¼ CUP (60ML) SINGLE (POURING) CREAM
- 360G WHITE CHOCOLATE, FINELY CHOPPED
- 2 CUPS (160G) DESICCATED COCONUT, EXTRA
- ½ TEASPOON SEA SALT FLAKES
- 400G 70% DARK CHOCOLATE, FINELY CHOPPED
- 1 TABLESPOON VEGETABLE OIL
- Place the coconut, cherries and cream in a food processor and pulse until finely chopped. Place the white chocolate in a medium heatproof bowl over a saucepan of simmering water. Using a metal spoon, stir until melted and smooth. Add the cherry mixture and mix until just combined. Refrigerate for 2–3 hours or until just set.
- Place the extra coconut on a large tray, sprinkle with the salt and set aside. Place the dark chocolate and oil in a medium heatproof bowl over a saucepan of simmering water. Using a metal spoon, stir until melted and smooth. Roll teaspoonfuls of the cherry mixture into balls and insert a toothpick into each truffle.
- Dip the truffles in the melted chocolate, allowing any excess to drip off. Roll the truffles in the salted coconut to coat, remove the toothpicks and place on a large baking tray lined with non-stick baking paper. Refrigerate for 30 minutes or until set. Serve. Makes 50.
- 2 X 500G PIECES STORE-BOUGHT READY-TO-ROLL WHITE FONDANT ICING
- 1 X 500G STORE-BOUGHT CHRISTMAS PUDDING (SEE TIP), UNWRAPPED AND PATTED DRY
- 1 X 120G STORE-BOUGHT CHRISTMAS PUDDING (SEE TIP), UNWRAPPED AND PATTED DRY
- ORANGE FOOD COLOURING, TO DECORATE
- LICORICE, 2 TWIGS AND A SMALL KNITTED HAT (OPTIONAL), TO DECORATE
- Knead each piece of fondant on a clean surface until soft. Roll each piece out between two sheets of non-stick baking paper to 1cm thick. Drape fondant over each Christmas pudding and wrap to enclose, trimming and reserving any excess. Allow the wrapped puddings to stand at room temperature for 30 minutes to 1 hour, or until the fondant is dry to touch.
- Place a toothpick in the top of the large pudding and attach the small pudding on top.
- To decorate the snowman, knead a drop of orange food colouring into the remaining fondant. Roll a small piece into a carrot shape, score with a small knife and allow to set for 30 minutes. Press onto the small pudding as a nose. Cut two small rounds of licorice for the eyes, insert twigs for the arms and top the snowman with a small knitted hat.
- 150ML EGGWHITES (APPROXIMATELY 4 X 60G EGGS)
- 1 CUP (220G) CASTER (SUPERFINE) SUGAR
- 3 TEASPOONS CORNFLOUR (CORNSTARCH)
- 1 TEASPOON WHITE VINEGAR
- WHIPPED CREAM AND FRESH FRUIT, TO SERVE
- Preheat oven to 150°C (300°F). Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Sift the cornflour over, add the vinegar and fold through.
- Pile into an 18cm-round on a baking tray lined with non-stick baking paper. Place in the oven, reduce the heat to 120°C (250°F) and cook for 1 hour. Turn the oven off and allow the meringue to cool in the oven. To serve, top with whipped cream and fresh fruit. Serves 6–8.