It has become a Christmas tradition (when we are at home with an oven to use) to honey glaze a beautiful smoked ham, either a half or a whole leg. The leftovers make a necessary addition to the camp fridge when we head off on our summer road trip. I am thankful for my lovely friends farmer Greg and Lauren Newell from Linga Longa Farm, who supply us with their delicious smoked leg of ham at our local farmers market, The Beaches Market.

This is a fresh alternative to traditional caesar salad, high in protein and raw goodness.
It’s great for a summer meal or as a Christmas day treat.

Everybody loves a little fruit mince tart to celebrate Christmas, and these will melt in your mouth. They are quite simple to make and I often give home baked goods like these, packaged in a clear cellophane bag with a ribbon or jute string, as a gift at Christmas time.

My mum’s a great cook and every year since I can remember she has made a Christmas cake or two! It is always a big event - the soaking of the fruit a few days before, hours in the oven on baking day, the rum poured over it as soon as it comes out of the oven, and then the hours it must spend cooling down, to be wrapped and stored! This is her recipe.

My Easter buns are filled with spice, dried fruit and a little rosemary from my neighbour Kerry’s herb garden. Best served straight from the oven, deliciously warm, smothered with lots and lots of butter.