FRENCH CONNECTION
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AGED PERFECTION
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FROM TREE TO TABLE
This oil is so good Harrod’s put their own private label on it. Having produced olive oil since the late 1700’s this family run business still hand picks their olives Castillo de Canena Family Reserve $35.95 www.castillodecanena.com
DRINK BLING
Add instant fun to your cocktails with diamond shaped ice. $10 www.fredflare.com
A CUT ABOVE
Shun Kaji knives set themselves apart in their simplicity, sharpness and quality of steel.Their unique production method forges 3 metals into one creating a super strong knife that retains its edge – makes a great chef greater. $1838 www.williams-sonoma.ca
INVEST IN THE FARM
Reap the benefits of farm fresh veggies by giving a CSA (Community Shared Agriculture) share. Shareholders receive farm- fresh food weekly for an entire growing season.(approx.share price $500-$700) www.cityfarmer.org
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SUSTAINABLE KITCHEN
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TASTY JOURNEY
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FESTIVE FANCY
Dress your table with classic Christmas crackers. The elegant range at Fortnum and Mason will start your dinner in style and the luxurious surprises inside won’t get left behind. Set of six, $75 www.fortnumandmason.com
CHEESE PLEASE
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vanilla snap biscuits:
185g (6 oz) butter
1 cup caster (superfine) sugar
1 1/2 teaspoons vanilla extract
2 1/2 cups plain (all-purpose) flour
1 egg
1 egg yolk, extra
icing (confectioner’s) sugar to serve
Preheat the oven to 180°C (350°F). Process the butter, sugar and vanilla in a food processor until smooth. Add the flour, egg and egg yolk and process again to form a smooth dough. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough between sheets of non-stick baking paper until 5mm (1/4 in) thick. Cut the dough into shapes using cookie cutters. Place on baking trays lined with non-stick baking paper. Bake for 10–12 minutes or until golden. Cool on wire racks. To serve, dust with icing sugar. Store in an airtight container for up to 1 week. Makes 45.
“make now. give a gift from the kitchen”
