Courier mail xmas wish

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TIMMY Kemp with the ingredients of a Christmas Day dream.
Lizzie Loel asks
prominentfoodies how
they will spend
Christmas Day, and
their yuletide wish list
BAMBOO JAPAN£$£
V£G£TARIAN RESTAURANT
Xmas Eve - Xmas Day
�New Year's Eve ,- · ·
$38 Per person (inc Banquet & Tua)
We offer you our delicious Japanese healthy special, stirred-fried
dishes, grilled and roasted dishes. deep-fried dishes, sushi, tcm•ki.
rice and noodles, and soup,pots etc...We welcome you to try all of
the hundreds ofdelicious food we prepared for you.
AIIIIII 3219ss66 �
F
OR many of us, Christmases
past were rather predictable
affairs. Egg nog, sherry and
fruit cake preceded a big
banquet of stuffed turkey,
glazed ham scented with cloves, roasted
vegetables and a big, steaming pudding,
flamed with brandy and served with
hard sauce - all of which rendered most
of us useless for the rest of the 'day.
We inherited the traditional fare
from our English forebears who, before
their migration to the Antipodes, cel­
ebrated Christmas in winter, a much
more suitable time of year to eat such a
hot and heavy menu.
While many of us still celebrate with a
variation on this theme, lack of time
and a hot, balmy climate have brought a
changing of the yuletide culinary guard.
These days, many people choose to
celebrate with new and exciting flav­
ours and special well-matched wines to
share with family and friends.
A shift toward easily prepared,
lighter, more summery dishes is
SU.'NGLA,SSCLEARANCE WAREHOUSE
The management &. staff would like to
thank Brisbane for supporting our locally
owned company over the last 12 months.
AMERRY CHRIST�
common and seafood has become a
standard menu item.
Timmy Kemp, head chef at Harvey's in
Brisbane's Fortitude Valley, is planning
a Thai-style seafood barbecue.
She will grill lots of bugs and huge
prawns halved and cooked in their
she� along with fresh scallops and
freshreeffishwithagreenmangosalad
and minted cucumbers.
Sounds good, especially when it will be
accompanied by lots of Kemp's favour­
ite champagne, Bollinger Special
Cuvee, and followed by a Flamingi
panetone cake from Italy and fine port.
"My perfect Christmas day is to sleep
in then have a late lunch with close
family and friends, lots of booze, listen
to some nice, soothing music, relax and
then a big night's sleep," Kemp says.
Time to recharge the batteries is a
high priority, as is being with her son
Opec, 25, an IT professional, who will
help her prepare lunch.
A quality chardonnay and some Aust-
ralian or New Zealand pinot noir will
also be served at Kemp's table, which
will be decorated down the centre with
big bowls of fresh stone fruits, mango,
lychees and white peaches.
Thai-born Kemp puts health and
happiness at the top of her Christmas
wish list, followed by a bottle of Petite
Cherie perfume, only available in New
York, an indulgent weekend in luxury
accommodation in Sydney, dining out
in Sydney's most exclusive restaurants
and a full day at a health spa to get
over it.
A large Flamingi Torrone, the tra­
ditional Italian Christmas cake, all to
herself, eaten with shaved, salted
French butter, caps off her list.
.Javier Codina, executive chef and part­
ner of Gianni restaurant in Brisbane's
CBD, is making his first wish come true
this Christmas.
He and wife, Sylvia, will take their
newborn son, Tristan, home to Spain to
meet the rest of the family.
More sports
Picture: Suzanna Clarke
While this will be a holiday for the
hard-working Codina, he will be back in
the kitchen preparing traditional Cata­
lan dishes for his extended family in
Barcelona on Christmas Day.
Dishes will include escudella, a Cata­
lan version of the French classic pot-au­
feu, choice cuts of pork and veal sim­
mered for at least six hours in chicken
stock and flavoured with fresh herbs.
This will be followed by a roasted
capon chicken, especially bred around
Christmas in very small quantities. It
will be stuffed with pine nuts, dried
apricots, sage and a mousse of chicken.
When it comes to presents, Codina is
keen for The French Laundry Cook­
book by Thomas Keller (Artisan Press),
from the restaurant of the same name
in the Napa Valley, California.
Lunch at El Bulli, a three-star
Michelin-rated restaurant in Roses,
Spain, has also made the list as has a
Bragard brand chefs jacket, made in
Paris of the finest Egyptian cotton.
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