I look forward to Christmas leftovers more than opening my presents, maybe even more so than the Christmas lunch itself. I’m not sure if I speak for the majority here, but who doesn’t crave a thick slice of leg ham, smothered with hot english and cranberry jelly,  cuddled between nice bit of bread. This time round I went one step further. I suppose this is like a Christmas Banh Mi……minced turkey and ham, with cranberry jelly and duck liver paté folded through it……leftover prawns with a spicy cocktail sauce, pickled cucumber and carrot, baby spinach and snow pea sprouts. Now if I had to choose between that or opening a chrissy present containing another bloody pair Mossimo underwear……

Christmas Leftover Baguette

I love doing lunch, I love the lunch vibe, I love lunch…..especially in summer. Victor Churchill in Woolahra is probably the finest retail destination in Australia right now. The service, the attention to detail, the atmosphere and the selection of meat, especially beef, will bring tears of joy to your fair eyes with every visit. I picked up a bad ass rib eye,  grain fed and dry aged for 4 weeks on the premises. The 500g of heaven was roasted on a bed of onions with thyme, marjoram and garlic. Supporting the beef was a simple salad of heirloom tomatoes, radishes and brussel sprouts as well as some fries. The beef was smothered with café de paris and devoured on the deck with cold beers in the summer sun.

Roast Rib Eye, Roasting Onions

Heirloom Tomato, Radish, Brussel Sprouts

Fries

I saw Pascal Barbot of L’Astrance do this, so simple yet the visual appeal along with the taste are insane. He made a jelly out of pink grapefruit then wrapped a sheet around a segment. I made the jelly out of creaming soda instead, and sat the little beauty in puddle of gin and grapefruit juice. Bloody summer all over it.