Australian Christmas in July

Chestnuts roasting on an open fire, Jack Frost nibbling at your nose, Christmas Carols being sung by a choir…”

At the Gables, we are very proud of Australian connections. Two of our partners are dual Australian and British citizens, which gives us a great insight into life on the other side of the world. One custom we would like to share with you, which we came across on our last visit to Melbourne, is ‘Christmas in July.’

As it is summer in Australia during the Christmas season, most of our warming and stodgy traditional Christmas food isn’t really appropriate (would you want to eat Christmas pudding and custard when it’s 40 degrees outside?) So some Australians choose to have a small Christmas celebration, which mainly focuses on food, on the 25th of July instead, when it is Australian Winter.

In honour of this and our Australian heritage, we have decided to share with you one of our Christmas favourites (however unseasonal it may be!) from our Easy Christmas Cooking One Day Course. You could use any fruit cake for this recipe and we think it would make a lovely dessert even on a warm summers evening.


Serves 6

450g Christmas cake, cut into 1.5cm slices

2 tbsp Cointreau

1 tbsp finely grated orange rind

2 litres vanilla ice cream, softened

Line a 14cm x 21cm loaf tin with clingfilm.

Brush cake with Cointreau.

Stir orange rind into the ice cream.

Spread half of the ice cream mixture into prepared tin and tip with slices of cake then remaining ice cream.

Cover with cling film and freeze until firm.

Use a hot knife to cut terrine into 6 slices.

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