Tag Archives: Bon Appetit

A beachside Christmas, a recipe for spicy cranberries and raisins


Christmas lunch has come and gone. Once again, I didn’t take photos during lunch, as I didn’t want to interrupt the festivities. This morning, I sat in a garden looking out over the ocean, in a white tee and white sun hat, writing down notes from the meal: what worked, what can be better next time.

I was peaceful, lulled into daydreams, detached from the comings and goings in the house, yet more aware, alert to the sounds and sights of nature around me. The sun was shining; turning the ocean shades of royal blue, deep sea blue, turquoise. The sun made dappled patterns through a tree. It was warm on my back, yet a sea breeze brushed across my notepad. The waves continually crashed on the rocks, again, and again. White clouds formed fantastical patterns on the edge of an equally blue unending sky.


Inside the house, guests talked about local traditions over tea and slices of Sri Lankan Christmas cake. Every year, the local fire brigade dresses up as Santa and his helpers, drives a fire truck to every local house and popular beaches, and gives out lollies to children (and the young at heart). It is one of my favourite part of Christmas on the South Coast – anyone can go to a shopping centre and have their photo taken with Santa, but how many have caught a bag of lollies from Santa standing on top of a big red fire truck?  


I digress.

Here is our Christmas lunch menu, which featured flavours from Sicily and Morocco rather than Ye Olde England. The recipe for spicy cranberries and raisins follows – halfway between a pickle and a chutney, a nod to tradition in an unorthodox Christmas meal. Recipes for a few other dishes will be posted over the next month or so.

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Beetroot and carrot and a feast of colours


The past two weeks have been mildly crazy. We went to the theatre, had lunches and dinners with friends, I dutifully attended ‘networking’ events (where older men in black suits huddle with other black suits…), got excited about Good Food Month in October, and felt a general festive restlessness as Sydney finally burst into spring madness.

In the midst of this, I got my cooking assignment for the Bitten Word Cover to Cover Challenge 2013. In this challenge, we are each assigned one recipe from the September issue of Bon Appétit magazine, so that as a group, we will have made all 47 recipes in the magazine.

I sign up for these things to widen my cooking & baking horizons. Cover to Cover was no exception. The recipe was one of the simplest I have attempted, and not the type of recipe I blog about. Yet, once I started, the minimalist recipe made me really pay attention to the colours, textures and flavours of the ingredients. Making a simple recipe became a feast for the senses.


The recipe is carrot and beet slaw with pistachios and raisins. In the original recipe, carrots and beetroot are julienned, mixed in garlic-flavoured lemon juice, golden raisins, chilli, parsley, mint, and toasted pistachios.

Bon Appétit ‘s photo was a riot of colours. Red and golden beetroot, orange-red carrots, matchsticks of summer tumbling over one another to create a festive whole. It was a beautiful chaos; a styled, self consciously casual, beautiful chaos. Continue reading