Home Rules
Sydney Morning Herald
Saturday November 23, 2002
Eating out? We love it. Can't get enough of it. Feel humbled by the quality of Sydney restaurants. But Christmas is about home, family, children and the pleasure of cooking for those closest to us. With this in mind, we've chosen gifts that are beautiful yet practical, earthy but stylish, aimed at encouraging you to break the bread at your own dining table.
We're thinking hand-thrown mixing bowls in pale green and the essential water jug, generous ceramic platters and pretty napkins dressed up in mother-of-pearl rings. Cups of tea with friends require a cream crackle teapot with chocolate-brown mugs; and a pot of fresh herbs will turn any meal into a minor miracle.
We love seeing kids in the kitchen and they'll love their own mini baking set with recipes. And we love the year's top cookbooks: the stunning hot-pink fabric-covered thai food by David Thompson, Bill Granger's light bright bills food and Luke Mangan's friendly hardback Luke Mangan Food (the year's trend must be that all cookbook titles end with the word "food").
For stocking fillers, handy gadgets that might not be glamorous but will be used and used until they wear out: the Rolls-Royce of potato peelers, an olive oil pourer and a cherry pitter (of course).
We've even thrown in a recipe for panforte (to bake and slice and wrap beautifully) that will be appreciated all the more for the fact that you made it yourself.
When the festivities are over, though, what better gift than to take someone out to dinner? Roll on Boxing Day. Check out the latest Sydney Morning Herald Good Food Guide edited by, um, us, and make a booking.
Panforte
Rice paper is available from good delicatessens. Baking paper works, too (but don't eat it).
250g caster sugar
2 tsp golden syrup (optional)
300g honey
75g dark chocolate, grated
750g roasted unsalted mixed nuts, eg brazils, almonds, macadamias, hazelnuts
750g dried fruit (sultanas, dates, figs, raisins, citrus peel)
1 tbsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground mace
1 tsp ground allspice
240g plain flour, sifted about 6-8 rice paper sheets (European style)
Line the base and sides of a 25x35cm lamington tray with non-stick paper and line again with three to four rice paper sheets, overlapping if necessary.
In a largish saucepan, heat the sugar, golden syrup and honey gently. Whisk until dissolved then simmer for a further three minutes.
Mix the chocolate, nuts, fruit, spices and flour and fold into the sugar mixture while still warm, using your hands when the mixture has cooled enough.
Press firmly onto the rice paper, trying to get it as even as possible. The mixture can stick to your fingers, so take care not to lift it off the paper.
Cover the top with a second layer of rice paper and press down well. Paper that overlaps can be torn off once the panforte has been cooked.
Bake at 180C for 20 minutes. Allow to cool and set slightly before trying to remove it from the pan.
Cut into 3mm slices to serve.
© 2002 Sydney Morning Herald