While we thought that the grinch was going to steal Christmas this year we worked double time with the elves to create the perfect afternoon of Christmas festivities, food and wine.
Two hours before the lunch our foodies were instructed to make their way to The Botanist in the heart of Kirribilli. The venue sources fresh, seasonal ingredients to curate colourful and vibrant dishes and this year’s Christmas in July feast was one for the ages.
Things kicked off the way all good Christmas events should be, with a cocktail in-hand. The team at The Botanist worked with Beefeater to create The Christmas Crumble cocktail (featuring Beefeater Gin, apple, lemon, citrus and chai toasted tapioca). Talk about the perfect drink to start a great afternoon (and who could stop at just one!).
Now it was time for the feasting to begin. Our lavish Christmas in July spread started with a series of mouthwatering entrees, including baked Hervey Bay Scallops with black garlic butter and rosemary crumb (a real crowd favourite) along with ham, cranberry croquettes and finally corn on the cob with popped sorghum and chilli mascarpone. Guests enjoyed glasses of Campo Viejo Cava Brut Reserva, a fresh well-balanced sparkling wine that pairs perfectly with this festive menu.
Our guests were treated to two types of meat for mains with a chargrilled pork loin chop with rosemary, maple and wholegrain mustard and roast turkey with pistachio raisin stuffing balls and festive gravy. Now we know every good Christmas feast is made complete with sides and The Botanist’s team did not disappoint with a mix of cracked potatoes with candied thyme and goats cheese, maple roasted heirloom carrots and broccolini, peas and mint. Guests had their choice of Campo Viejo 2008 rose or 2018 Garnacha to complete the dish, and we enjoyed a taste of both.
With full bellies and carols playing in the background, the festive cheer was at an all-time high. So, now was the perfect time for the annual Kris Kringle swap. Each year, guests are instructed to bring along a gift (valued at no more than $5 or something handmade or re-gifted) to swap with other adventurous diners. Guests opened everything from chocolates to hand-painted pictures and more.
As the festivities came to a close, everyone was questioning how much more food they could eat as dessert was served. We all made room for a delicious serve of Christmas pudding with walnut and cranberry brittle and butterscotch custard, the perfect way to end a fantastic lunch.
Check out The Botanist Kirribilli here.
Click below to watch the video from the event and view all photos of the event here.