“There’s nothing more celebratory than a suckling pig cooked outside, spit-roast style. You can create a similar version at home using smoking wood chips in the oven to mimic an open fire. It’s not only a centerpiece on the Christmas table but something that brings everyone together – from fighting for crispy bits of crackle to figuring out who gets to take the leftovers home. It’s essential at our Christmas gatherings. Sretan Božic!”
- Monika Hecimovic, Editorial Coordinator
Krysia Bonkowski’s
TROPICAL UN-PUNCH
SERVES 12
¾ cup (180ml) pomegranate balsamic vinegar (see note)
4 cups (1L) chilled lemonade
4 cups (1L) chilled ginger ale
1 (900g) small sweet pineapple, peeled, quartered lengthwise, cored and shaved into long thin lengths
250g small strawberries, unhulled, halved
300g blueberries
125g baby cucumbers, very thinly sliced lengthways (we used a mandoline)
3 limes, thinly sliced into rounds
4 large lemongrass stalks, ends trimmed, cut into 10cm lengths, bruised
1 bunch mint, stems trimmed
Large ice cubes, to serve
Combine vinegar, lemonade and ginger ale in a very large punch or serving bowl. Add all remaining ingredients and then top with large ice cubes. Spoon into glasses to serve.
NOTE: You can get pomegranate balsamic vinegar from gourmet grocers, or substitute with ½ cup (125ml) balsamic vinegar mixed with ¼ cup (60ml) pomegranate juice.
Kerrie McCallum’s
PRAWN COCKTAIL BOARD
SERVES 12
“The simple assembly of this dish means that each of your ingredients needs to sing! The key to a great prawn cocktail is serving super-crisp, chilled salad elements and summer-sweet prawns. I like to have everything prepped and ready a day ahead, storing all the sliced vegetables, lettuce leaves and herbs separately in airtight containers, layered
