Perpetual Consumption | special occasion

Ray’s Spanish-Irish Christmas Pud

I’m a bit late putting this recipe up now that we’re in Jan already, but perhaps it would make a good Xmas in July dessert and there’s no doubt that Christmas puddings always get better with time, so make it ahead.  It was Raymondo’s turn this year to make the pud and I have to say that this was hands down the best I’ve had.  For once, this Christmas, I didn’t feel like I was eating a heavy pudding with no room left to spare, it was absolutely delicious and I was contemplating seconds…READ MORE


Melomakarona tis Giagia (Giagia’s honey syrup biscuits)

I love this time of year, so many delicious flavours flying around in the lead up to the big day.  We have an amazing array of biscuits here at our place right now, some cooked in-house and others delivered from friends and family.  To me, melomakarona are the golden child of Greek biscuits.  My mother in law (Giagia) only makes them at Christmas and Easter.  When I was dating Pete and first tasted these, I just knew I had to marry into this family!READ MORE

Balsamic aging barrels

Beetroot and Balsamic Relish

I haven’t made this relish for ages.  For a while there, it was something everyone received for Christmas, but I have moved on to olives and sweet things in recent years.  That said, this is a delicious little accompaniment to cold meats, perfect on the table on Christmas Day with turkey and ham and great for sandwiches too.  READ MORE