Serving and Heating Instructions

Boneless Christmas Turkey, Sausage Stuffing + Strawberry Gum Spiced Cranberry Sauce

HEATING INSTRUCTIONS 

Boneless turkey with a Christmas sausage stuffing enrobed in crepinette & our housemade cranberry sauce

• Take your turkey from the fridge 60 minutes prior to cooking & leave it out to come up to room temperature  
• Preheat oven to 170 degrees C (fan bake)  
• Take your turkey out of the bag, discard the bag 
• Pat dry the turkey & place in a greased and baking paper-lined roasting dish
• Place dish in the centre of the oven, check after 30-40 minutes 
• To ensure the meat is cooked, the centre should reach an internal temperature of 75 degrees C  
• If you do not have a meat thermometer, cut the turkey in half to test.  If it is not hot enough, return to the oven covered with aluminium foil checking every 5 minutes  
• Once you have achieved your desired cooking temperature leave out to rest for 10-20 minutes before slicing
• Arrange on a serving dish alongside our housemade cranberry sauce

Christmas Day Catering Banquet - Grazing 'Keep Board' + Seafood + Main Course

GLAZED HAM 

HEATING INSTRUCTIONS 

• Take your ham out of the fridge 60-90 minutes before cooking, and leave it out to come up to room temperature  
• Preheat oven to 150 degrees C (fan bake)  
• Take ham out of the bag, discard the bag 
• Pat-dry the ham & place it in a greased oven dish, slather the ham with the enitre jar of glaze
• Place the dish in the centre of the oven, check after 45-60 minutes 
• Once the ham is heated through, increase oven temperature to 200 degrees C (fan bake)
• Every 4-5 minutes, spoon the glaze from the bottom of the pan over the ham until you have reached your desired level of glazed-stickiness
• When satisfied with the glaze, remove it from the oven and let rest whilst you prepare your turkey
• Slice thinly & serve alongside our house mustard & some grilled pineapple
• TIP – select an oven dish that is preferably non-stick & that fits your ham snugly. Too much empty surface area may result in some of the ham glaze sticking to the dish & possibly burning
• TIP – do not leave in the oven too long as the sugars in the glaze will burn
• TIP– your ham can be cooked several hours in advance or the night before

STUFFED TURKEY & CRANBERRY SAUCE

Boneless turkey with a Christmas sausage stuffing enrobed in crepinette & served with our housemade cranberry sauce

• Take your turkey from the fridge 60 minutes prior to cooking & leave it out to come up to room temperature  
• Preheat oven to 170 degrees C (fan bake)  
• Take your turkey out of the bag, discard the bag 
• Pat dry the turkey & place in a greased and baking paper-lined roasting dish
• Place the dish in the centre of the oven, check after 30-40 minutes 
• To ensure the meat is cooked, the centre should reach an internal temperature of 75 degrees C  
• If you do not have a meat thermometer, cut the turkey in half to test.  If it is not hot enough, return to the oven covered with aluminium foil checking every 5 minutes  
• Once you have achieved your desired cooking temperature leave out to rest for 10-20 minutes before slicing
• Arrange on a serving dish alongside our housemade cranberry sauce

POTATO PUREE

A decadent blend of local whipped potatoes & butter, heat just before serving.

• Place bag of whipped potato directly in a pot big enough that the bag may lay flat, fill with water
• Bring to a slow simmer for 10 minutes
• Very carefully remove the bag from the pot and serve the potato in a pre-warmed serving bowl
• Garnish with a sprinkle of fine herbs such as chives, parsley or thyme tips

Heirloom Carrots 

• Pre-heat your oven to 180 degreesC
• Place carrots and butter in a baking paper lined baking dish, place into the centre of pre-heated oven for 20 minutes
• Once the carrots are hot and gained some colour, remove from the oven & add the hazelnuts, serve on your choice of platter or plate either as a hot or cold side-dish.

PRO TIP – once removed from the oven,  add a squeeze of fresh orange or lemon juice before garnishing with hazelnuts.

Christmas Day Catering Banquet Seafood + Main Course

GLAZED HAM & GRAIN MUSTARD

HEATING INSTRUCTIONS 

• Take your ham out of the fridge 60-90 minutes before cooking, and leave it out to come up to room temperature  
• Preheat oven to 150 degrees C (fan bake)  
• Take ham out of the bag, discard the bag 
• Pat-dry the ham & place it in a greased oven dish, slather the ham with the jar of glaze
• Place the dish in the centre of the oven, check after 45-60 minutes 
• Once the ham is heated through, increase oven temperature to 200 degrees C (fan bake)
• Every 4-5 minutes, spoon the glaze from the bottom of the pan over the ham until you have reached your desired level of glazed-stickiness
• When satisfied with the glaze, remove it from the oven and let rest whilst you prepare your turkey
• Slice thinly & serve alongside our house mustard & some grilled pineapple
• TIP – select an oven dish that is preferably non-stick & that fits your ham snugly. Too much empty surface area may result in some of the ham glaze sticking to the dish & possibly burning
• TIP – do not leave in the oven too long as the sugars in the glaze will burn
• TIP– your ham can be cooked several hours in advance or the night before

STUFFED TURKEY & CRANBERRY SAUCE

Boneless turkey with a Christmas sausage stuffing enrobed in crepinette & served with our housemade cranberry sauce

• Take your turkey from the fridge 60 minutes prior to cooking & leave it out to come up to room temperature  
• Preheat oven to 170 degrees C (fan bake)  
• Take your turkey out of the bag, discard the bag 
• Pat dry the turkey & place in a greased and baking paper-lined roasting dish
• Place the dish in the centre of the oven, check after 30-40 minutes 
• To ensure the meat is cooked, the centre should reach an internal temperature of 75 degrees C  
• If you do not have a meat thermometer, cut the turkey in half to test.  If it is not hot enough, return to the oven covered with aluminium foil checking every 5 minutes  
• Once you have achieved your desired cooking temperature leave out to rest for 10-20 minutes before slicing
• Arrange on a serving dish alongside our housemade cranberry sauce

POTATO PUREE

A decadent blend of local whipped potatoes & butter, heat just before serving.

• Place bag of whipped potato directly in a pot big enough that the bag may lay flat, fill with water
• Bring to a slow simmer for 10 minutes
• Very carefully remove the bag from the pot and serve the potato in a pre-warmed serving bowl
• Garnish with a sprinkle of fine herbs such as chives, parsley or thyme tips

Seasonal Greens 

Your greens have been re-blanched and dressed with olive oil & sea salt, we recommend serving these cold and crunchy as a salad with lashings of roasted sesame sauce. If your heart is set on hot veggies, then place the greens into rapidly boiling water for 20-30 seconds strain and serve immediately. Garnish with roasted sesame seeds or chives if you have them available.

Free-Range Gooralie Farm Iron Bark Smoked Ham (2-2.5kg, boneless & pre-scored) + Brown Sugar Glaze

HEATING INSTRUCTIONS 

• Take your ham out of the fridge 60-90 minutes before cooking, leave it out to come up to room temperature  
• Preheat oven to 150 degrees C (fan bake)  
• Take ham out of the bag, discard the bag 
• Pat-dry the ham & place in a greased oven dish, slather the ham with the jar of glaze
• Place the dish in the centre of the oven, check after 45-60 minutes 
• Once the ham is heated through, increase oven temperature to 200 degrees C (fan bake)
• Every 4-5 minutes, spoon the glaze from the bottom of the pan over the ham until you have reached your desired level of glazed-stickiness
• When satisfied with the glaze, remove from the oven and let rest whilst you prepare your turkey
• Slice thinly & serve alongside our house-mustard & some grilled pineapple
• TIP – select an oven dish that is preferably non-stick & that fits your ham snugly. Too much empty surface area may result in some of the ham glaze sticking to the dish & possibly burning
• TIP – do not leave in the oven too long as the sugars in the glaze will burn
• TIP– your ham can be cooked several hours in advance or the night before

Mushroom & Black Garlic Tartlet (vegan)

Serving Instructions

This ready-to-eat canape is best enjoyed after having spent 15-20 minutes in its delivery box at room temperature prior to serving.

Smoked Mortadella & Cheddar Sliders

Heating Instructions

In the delivery box, allow sliders to stand at room temp for  20-30 minutes prior to heating.

Remove sliders from the delivery box and arrange them on a baking paper-lined tray and place them in the centre of a preheated 150-degree oven for 5 – 8 minutes or until the cheese has melted.

Take the tray out of the oven and arrange sliders on your favourite platter and serve immediately.

TRUFFLE MAC'n'CINI (heat at home)

Air Fryer Method 

Remove from the delivery box and and place in air fryer basket on the highest setting for 10 minutes or until hot all the way through. Take the tray out of the oven and arrange on your favourite platter, serve with aioli and a piece of crispy macaroni.

Oven Method 

Remove from the delivery box and arrange them on a baking paper-lined tray and place them in the centre of a preheated 180-degree oven for 15 minutes or until hot all the way through. Take the tray out of the oven and arrange on your favourite platter, serve with aioli and a piece of crispy macaroni.