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Recipe adapted from The Australian Women's Weekly Christmas Entertaining Cookbook

Serves 6

1 sheet Careme All Butter Puff pastry, thawed, follow instructions on packet
4 medium plums (about 330g), stones removed, sliced
55g icing sugar


Preheat your oven to 180C/160C fan forced.

Line an oven tray with baking paper.

Place the pastry on your prepared tray. When thawed, fold 1cm of the pastry edge over to create a border.

Place the plum slices onto your pastry, but don't place plums on the border. Sift 2 tablespoons of the icing sugar onto your plums.

Bake for 20 minutes or until the pastry has puffed and lightly browned.

Dust with remaining sifted icing sugar.

Serve with vanilla ice cream, chocolate ice cream or whipped cream.

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Serves 3-4

1kg fresh squid
2 cups plain flour
1 1/2 - 2 tablespoons salt
1 1/2 - 2 tablespoon white pepper
Sunflower oil, for frying

Lemon Aioli:
1 1/2 cups whole egg mayonnaise
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
​1 clove garlic, crushed 

​Serve with Lemon Wedges and Lemon Aioli or mayonnaise.
​
Firstly you need to clean the squid. Grab the body in one hand and the head and tentacles in the other. Pull firmly to separate. From the tentacle half, cut away the head, but keep the tentacles. Pull the quill, the transparent cartilage, from inside the body of the squid, discard. Remove and discard any white membrane that is inside the body.

Cut the tentacles in half. Slice the squid hood into 1/2 - 1cm slices.

Mix together the flour, salt and pepper in a bowl. The flour must taste salty and peppery. Keep adding salt and pepper until you are happy with the taste.

Make the lemon aioli: Combine the mayonnaise, lemon rind, lemon juice and garlic in a bowl, mix to combine. Set aside until needed.

Heat oil in a large frying pan, until hot. I like to deep fry them, makes it quicker to cook. 

Working in batches, dust the squid in the flour mix, add to the hot oil. If deep frying cook for 3-4 minutes. If your squid are not fully submerged in the oil, turn halfway through cooking time.

Drain on paper towels. Taste for seasoning, add more, if needed.

​Serve immediately as finger food with ​lemon wedges and lemon aioli or mayonnaise. Or serve with a green salad for lunch or dinner. ​

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Wontons:
250g chicken mince
2-3cm piece fresh ginger, finely grated
1 clove garlic, crushed
2 spring onions, finely chopped
2 tablespoons water chestnuts, finely chopped
2 teaspoons sherry
2 teaspoons soy sauce
24 Wonton wrappers

Soup:
2 litres salt reduced chicken stock
1 tablespoon salt reduced soy sauce
2cm piece fresh ginger, thinly sliced
2 garlic cloves, thinly sliced
 1 cinnamon stick
1 star anise
​1 small red chilli, optional
1 carrot, cut into thin sticks
150g shitake mushrooms, sliced
1 bunch bok choy, washed, sliced lengthways
2 cups shredded Chinese cabbage
1 spring onion, thinly sliced diagonally
1/4 cup fresh coriander leaves
1/4 cup fresh mint leaves
Sambal oelek, to serve

Wontons: Place chicken mince, ginger, garlic, spring onion, water chestnuts, sherry and soy sauce in a bowl. Mix well to combine.

Now I'm going to show you three ways to make wontons.

First up we'll call this one the Envelope

​Lay a wonton out on a clean surface. Spoon about 1 teaspoon of the mince mixture in the centre of the wrapper. Using your finger, spread a little cold water around the edge of the wonton. Fold wrapper over diagonally to enclose filling and form a triangle. Now from the mince mixture press the wonton toward the edges, making sure there is no air pockets around the mince mixture. If you leave air pockets, the wontons can open during the cooking process. So gently seal the edges from the mince mixture out. Make sure the edges are pressed together to seal. 

Now lightly moisten with water the two corners of the folded edge. Bring the two corners of the folded edge together and press to seal. You now have a tortellini shape. (You can simply fold in a rectangle shape, as seen below also, but it doesn't look very nice). Place on a baking tray lined with baking paper. Repeat with remaining wrappers and mince mixture. Once done refrigerate until needed.

You will need to watch the video for this one as it will help, the only main difference is because the wrapper is square here, I don't add the mince to centre in this case, like in the video, add it to the left of centre, about 1cm from the edge. 

But I will try and describe the process here: Place one heaped teaspoon of pork mixture to the left of centre, 1cm from the edge, of one wrapper, dip your finger in water and run it around the edges of the wonton wrapper. Pleat to seal, to pleat you pick up the wonton in your left hand and place it in your palm, with the filling on your thumb side, now use your index finger push in the dough, towards the filling, then using your right hand start to pleat the wonton, around the filling. As it is rectangular shape, it will give you longer and shorter edges and near the end you just squeeze it to enclose the filling. No two look alike for me, but in the soup, they all look amazing. Place on baking paper lined tray. Repeat with remaining mixture and wrappers. Once done refrigerate until needed.
​​

Place stock, soy sauce, ginger, garlic, cinnamon, star anise and chilli (if using) in a large saucepan over medium-high heat. Cover. Bring to the boil. Reduce the heat to low. Simmer for 10 minutes for flavours to develop. Remove from heat. Strain. Discard ginger, garlic, cinnamon and star anise. Return stock to pan, bring back to a simmer.
Separate bok choy leaves from stems. Chop stems into 3 pieces. Roughly chop leaves.

Add carrots, bok choy stems and wontons to the stock, simmer, uncovered for 5 minutes. Add the bok choy leaves, mushrooms and cabbage. Cook for 2 minutes or until leaves have wilted and cabbage is tender.

Ladle into bowls. Sprinkle over spring onion, coriander and mint. Serve with sambal oelek.

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Recipe adapted from The Australian Women's Weekly Christmas Entertaining Cookbook

Makes 6-7

10 small plums (about 800g)
65g caster sugar

Crumble Topping:
100g flour
100g caster sugar
60g cold unsalted butter
60g rolled oats


Preheat your oven to 180C/160C fan forced.

You can halve the plums, remove the stones and then slice the plums, but I prefer to cut wedges out of the plums around the stone, this way you don't squish the fruit as much. Discard the stones, place the plum slices in a large bowl. Add the caster sugar, mix well to combine. Allow to sit for 10 minutes, while you get on with the crumble topping.

Crumble Topping: In a small food processor, place the flour, caster sugar and cold butter. Blitz for 5-10 seconds until well mixed and there are no lumps of butter. Stir through the rolled outs. 
​
After 10 minutes has passed, give the plums a quick stir to ensure they are well coated with the sugar. Then spoon the plums into the base of seven x 175ml  (3/4 cup) ovenproof dishes or a 1 litre (4 cup) ovenproof dish.

Top the plums with the crumble mixture, place the dishes on an oven tray.

Bake for about 30 minutes or until the crumble is golden and the juices are bubbling over the side.

Serve warm with ice cream, whipped cream or custard.

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Recipe adapted from The Australian Women's Weekly Christmas Entertaining Cookbook

Makes 20

200g baby bocconcini cheese (you will need 20 pieces)
1 clove garlic, crushed
1 fresh long green chilli, seeded, chopped finely
2 tablespoons olive oil
5 slices thinly sliced prosciutto
20-25 fresh basil leaves


In a medium sized bowl add the bocconcini, garlic, chilli and olive oil. Stir gently, allow to marinate for 30 minutes.

Halve the prosciutto slices crossways then halve lengthways, you need 4 strips per piece of prosciutto.

Place a strip of prosciutto on a work surface, place a basil leaf on one end of the prosciutto. Remove one bocconcini cheese from the marinade (reserve marinade) and place bocconcini on your basil leaf. Roll up the prosciutto slice to wrap it around the bocconcini. Secure with a toothpick. Place on your serving plate. Repeat until you have made 20 pieces.

Just before serving drizzle with the reserved marinade.

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Recipe adapted from The Australian Women's Weekly Christmas Entertaining Cookbook

Serves 10

12 medium limes, washed
220g caster sugar
300ml golden or white rum
30 mint leaves
1.5 litres (6 cups) sparkling mineral water, chilled
Ice, for serving



Quarter six of the limes, place them in a large jug. Add the sugar. Now using a muddling stick or the base of a rolling pin, crush the limes and the sugar together.

Juice the remaining six limes, add the juice to your jug. Now add the rum and mint. Add the mineral water, to taste.

To serve, fill your glasses with ice and pour over the punch.

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Makes 20 canapes

1 large serving spoonful taramasalata, about 150g
1 packet seaweed salad
1 tub of flying fish roe, optional
1 packet mini toasts or wafer crackers

Place some taramasalata on the mini toasts. I use the back of a teaspoon to spread it on. Don't be too stingy, you want to taste it.

Top with some seaweed, dollop on some flying fish roe, if using. Serve immediately.

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