How to Cook The Perfect Aussie Christmas Lunch

Tamborine Mountain chef Terri Taylor demonstrated that cooking for Christmas day can be both simple and delicious.  She prepared a degustation style menu featuring seafood, duck and fresh local berries.   She was presenting the recipies at a recent cooking class, the final in a series of Christmas classes at the Tamborine Cooking School.

The Tamborine Cooking School is set in a picturesque property overlooking the western escarpment towards the Scenic Rim, just a 30 minute drive from the heart of the Gold Coast. 

Before the class, Terri said she believes that "There is a lot more to Tamborine than our famous rhubarb and avocados!  We have an abundance of fresh fruits and vegetables grown here on the Mountain or available from farms within the Scenic Rim - everything from cheeses to wines, olive oil to fresh ducks."

Some of the organic produce is grown right there in her own garden at Tamborine Cooking School.

The Christmas classes had an international flavour. Terri Christmas series demonstrated how to prepare and cook Aussie, Italian and French-themed Christmas spreads using locally-grown Scenic Rim fresh produce.

Terri Taylor is a professional chef, trained in the classic French tradition. She prefers, however to describe herself as a cook.

"Chefs are highly trained and skilled in the techniques of the culinary arts but a cook actually has a real passion for food and its origin and preparation."

Terri's enthusiasm for fresh local produce and classic cooking is something she is keen to share to her students.

She loves nothing better than passing on her tips and tricks so the dishes can be easily reproduced at home and also have the definate 'wow' factor.

During her classes, Terri teaches essential knife skills, chef tips and tricks and reveals some of the secret ingredients she uses to transform an ordinary dish into a real winner.

Her classes are fun and lively and her bubbly personality shines through in every dish she prepares.

Her students are encouraged to participate in the preparation and cooking and importantly, the tasting of the food at each step during the class.

It’s not all work though!  There is plenty of time for a leisurely lunch so you can taste all the delights that you helped prepare.

A Seafood Christmas was the theme of the day for the class I was lucky enough to attend.

Kate showing off her freshly made Crab and Pumpkin Ravioli

On arrival we were treated to freshly brewed local coffee and a slice of the famous Tamborine Mountain Rhubarb cake.

This was followed by delicious appetisers including Smoked Oyster Tartlets, Gravlax with Mustard Dill sauce and Prawn and Squid with grilled Fennel.

Terri then began preparing the first course of Crab and Pumpkin Ravioli.

The crab meat Terri uses is Queensland Spanner Crab meat which are packaged in vacuum sealed sachets.

The luscious rounds of ravioli were served with a fresh coriander pesto which was made using baby spinach leaves to keep the intense green colour.

The main course of Duck and Peppered Strawberries was as delicious as it was unexpected. The warmed berries provided a perfect foil for the richness of the duck breasts.

Each course was accompanied  by Witches Falls Wines which were expertly matched to the food.  Terri is a great fan of the local vineyard and is happy to promote their wines through her classes. 

"All the grapes from Witches Falls wines are harvested from their own vineyard here on Tamborine Mountain" said Terri.

The dessert of the day was Terri's take on the classic dessert, Peach Melba. 

The "Peach Melba" was named after renown Australian singer Dame Nellie Melba and was created by chef Auguste Escoffier

The Peach Melba was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London to honour the Australian soprano, Dame Nellie Melba (1861-1931). 

It combines two favourite summer fruits: peaches and raspberry sauce and is traditionally served with vanilla ice cream.

Terri first poached the peaches in a sugar syrup with spices such as cinnamon and star anise and served them with raspberry coulis.

She added a 'Bush Tucker' touch to the traditional version by flavouring her home made icecream with Wattle seed and added a little Italian flair with the accompanying almond biscotti.

Wattle seed is an Australian native food and has a mild coffee- like flavour. Terri served Witches Falls 'sticky' dessert wine with the dish which was the perfect companion.

After relaxing with coffee and a stroll through the lush gardens, it was time to go.

Terri's classes are ideal as a day out for lunch with friends. They are also popular with friends and relatives who are staying on the mountain for a wedding or special function.

On this occasion one of the members of our group had purchased the class for her mother as a special birthday gift and both mother and daughter had a wonderful time, as did we all.