It is just over six weeks till Christmas and you can definitely tell. Christmas carols are already being played in stores, lots more orders are starting to come in and finally the weather is warming up- today is forecast for 27degrees in Blenheim!
Tasting new releases at Chesters, Brisbane
Currently we only have Durvillea in two of the four states, QLD and VIC, but in both states the brand is being well received, the Durvillea Pinot Grigio seems to be a real winner at the moment.
Coming back to Christmas however, this year we are having Christmas at Astrolabe Farm, and it will be my family (the McLernons) and the Waghorns. Christmas is one of my favourite times of year, and the food on Christmas Day is definitely a highlight. We normally have a hot ham and a turkey and many other delicious treats that various family members bring along. This year Meg and I have decided that we should probably contribute a bit more, so we are being a little bit cheeky using this competition to get recipes and ideas from you!
But we will also be giving you a chance to win!
To enter this competition we want you to give us your favourite Christmas recipe, it can be an entree, a dip, a stuffing, a glaze, a whole meal, a dessert, whatever Christmas food/meal is most dear to you.
At the end of each week the prize will be 2 bottles of Durvillea Wine (for the first five weeks) and then the last week (being drawn 17th December) everyone who has entered the competition will go into the draw again to win a Magnum of Durvillea Sauvignon Blanc.
Each week each of us Durvillea girls will also be posting one of our favourite recipes, so to start of this week I am going to give you two little ones that are almost always used in our family!
One is a fantastic Hot Ham glaze, and the other a Turkey Stuffing that my mum Nicki always uses.
Hot Ham Glaze
½ c runny honey
1 ½ c brown sugar
2 tbsp mustard (any)
½ c juice (pineapple or orange)
Heat honey in microwave until warm,
Stir in the brown sugar
Add the mustard and then juice
Remove skin from ham, cut diamonds into the fat, stud with cloves and brush glaze over. Bake for a couple of hours at 160degrees. Check regularly to ensure it isn’t burning.
1 C fresh brown bread crumbs
4-6 shallots cooked in olive oil
2-3 cloves garlic sliced and cooked in olive oil
1 c black olives
200gm bacon or prosciutto-chopped
1 tbsp finely chopped rosemary
So post up your favourite recipe or meal on this blog and we will do the first draw this coming Friday 19th November for the first two bottles of Durvillea wine (your choice)
Terms and Condition to Enter:
* Must be over 18
* Comments must be posted on this blog, not our facebook or twitter accounts
* Only those in New Zealand and Australia are eligible for this compeition
* One person’s recipe a week will be drawn from a hat each Friday until the 17th December and that lucky person will win 2 bottles of their choice of Durvillea wines
*Everyone who posted a recipe will go in the draw for the Durvillea Sauvignon Blanc magnum to be drawn 17th December