Serving and Heating Instructions

Boneless Turkey, Charcuterie Stuffing, Orange-Cranberry Sauce (includes a jar of 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 Banquet Gold | Main Course Only

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 Banquet Platinum | Grazing Box | Seafood | Main Course | Dessert

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.

Pre-scored Iron Bark Smoked Ham, Brown Sugar Glaze & House Mustard (2-2.5kg, boneless & pre-scored, includes jar of glaze & mustard)

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