Saturday, December 26, 2015

Christmas Day 2015

Christmas Day in Australia is usually hot or many times extremely hot.
My parent's generation stuck with European tradition of a hot lunch and spent too much time in a sauna like kitchen warmed up even more by an oven at full blast.
My generation saw the folly in this and gradually things changed.
Most now opt for a BBQ or cold seafood and salads. A lot of people head for a park or the beach for a picnic style lunch.
Trading began at the Sydney Fish Market's 36-hour seafood marathon at 5am on Tuesday morning. It continued through the night before finishing at 5pm on Wednesday.
100000 customers purchased approximately 600 tonnes of seafood including 120 tonnes of prawns and 70,000 dozen oysters during the period.
This year our Christmas Day started with the traditional pancake breakfast before a trip to the beach for a long walk and a sit in the sun.

Then it was back home to prepare lunch.
This year it was antipasto, prawns, oysters (natural and Kilpatrick) and steamed mussels as starters and green pepper corn sauced eye filet with potato casserole as a main.
Dessert was plum pudding for the remnant of the traditionalist in us or pavlova topped with whipped cream and fresh fruit.
The wine selection was:
Billecart-Salmon Brut Reserve NV Champagne
Pikes 'The Merle' Clare Valley Riesling 2013
Ross Hill Pinnacle Series Shiraz 2010
Hedberg Hill Late Picked Riesling 2011
Then we retired for a late afternoon nap.
There was no dinner that night.
Today, Boxing Day, will be a quiet one with all of us in recovery mode.

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