My weekly preview Nr. 684

COVER STORY
Festive
food
for a Sunny Coast
Christmas
How do Santa, Christmas crowds and festive
foods successfully traverse the path from
snowmen to sandcastles? In our southern
hemisphere summer, an outdoor barbie may
replace the indoor oven, but in most other ways, it looks
like Sunshine Coast locals settle for traditional fare –
albeit with prawns and lashings of seafood.
Champagne makes an early appearance – even on
Christmas morning for some families – along with
Christmas puddings, pavlovas, glazed hams, roast pork
and the humble barbecue chook.
This year, we talk to Sunshine Coast locals about
their choice of culinary delights for Christmas and in the
spirit of giving, they share their favourite recipes
with our readers.
Martin Duncan with Tanya from Bakies Cafe
Caloundra
Martin Duncan – Sunshine Coast Foodie,
Sconetime host, brand ambassador Bassett Barks
Martin says for him, a great Christmas day dinner means
enjoying a picnic on the beach.
“However, this year is a bit sad as my dear mum is
down south and has been locked down for months and
will stay down in New South Wales.”
In keeping with the Christmas spirit of sharing and
caring, Martin is bringing together a circle of friends
and food.
“I’m rounding up my closest friends who can’t get to
family and we will celebrate life, friendship and how
blessed we are to live on the Sunny Coast.”
As a food lover, Martin starts festive feasts on
Christmas Eve.
“Christmas Eve will be traditional fare with leg ham,
prawns and pavlova and/or Christmas pudding,” he says.
“My favourite Christmas treat is a glazed ham, and my
favourite thing is to bring out the ham on Christmas Eve
with little hot rolls with butter and mustard whilst having
a beverage or two,” he adds as a warm smile wafts across
his face.
“Oh, my – yum!” he exclaims.
While Martin says he does enjoy a fine Christmas
pudding, there is one special delight that takes his fancy.
“I love, love, love a good pavlova (must have berries
and passionfruit on top of cream),” he explains.
On Christmas Day neighbours and friends are
descending on Martin’s home to share in something a
little different.
“As most of us used to like to travel we are having a
French feast with oysters, pate, terrines and Yule log for
dessert,” he says.
GINGER GLAZED HAM
Recipe from Buderim Ginger
• Half leg ham
• 3 tsp dijon mustard
• ¼ cup orange juice
• 1 cup brown sugar
• Jar Buderim Ginger Original Ginger Marmalade
• Cloves
METHOD
1. Preheat oven to 180°C (fan forced 160°C).
2. Use a small knife to cut around ham shank about
10cm from the end. Run a knife under the rind,
around the edge of the ham. Gently lift the rind
off by running your fingers between the rind and
the fat. Score fat making a diamond pattern.
3. Place ham in a baking tray, cover with foil and
cook for 1.5 hours.
4. Meanwhile combine mustard, orange juice, sugar
and marmalade in a saucepan, stir over medium
heat for five minutes until marmalade dissolves
(some whole ginger pieces may not completely
disolve). Remove from heat and cool.
5. Stud the ham with cloves and brush evenly with
the glaze.
6. Bake in oven, basting occasionally, for one hour
or until golden brown.
10 My Weekly Preview | December 9, 2021
myweeklypreview.com.au