Christmas Recipes with our Freo Favourites

We sat down with Strange Company’s Head Chef Christophe Mannon-Bakaj and picked his brain about all things burrata and stone fruit – a favourite Christmas combination of his.

We also got mixing with Max Guidice, Republic of Fremantle’s lead cocktail slinger. Well, he mostly mixed… we mostly sipped. The team have just released a limited edition, and totally delicious, Summer Gin – and below we share how to make the perfect Summer Gin Martini. The perfect cocktail to level up your home bar, and wow your guests.

Strange Company | Christmas Jamon, Burrata & Stone Fruit 

I make this side dish for my wife every Christmas. We’re both nuts about nectarines so it’s always our first choice when it comes to stone fruit. Peaches work well too!

Ingredients
Jamon, very thinly sliced- around 50g
2 Nectarines, very ripe, pitted, and rough chopped
1 La Delizia burrata, drained well
Good olive oil
Pomegranate molasses
Radicchio leaf, washed and dried

Smoked Almond Dukkah
100g pepitas
50g hazelnuts
50g sunflower seeds
60g smoked almonds
40g black sesame
40g white sesame
5g coriander seeds
5g fennel seeds
Pinch of salt

Method
For the dukkah – toast the hazelnuts separate from other ingredients, rubbing the skins off with a clean cloth. Toast all other ingredients, then combine and pulse in a food processor until chunky.

For the dish, toss radicchio in olive oil with a little salt and cracked white pepper, then put into an appropriately sized dish. Lightly salt the diced stone fruit, gently placing it over the radicchio, then repeating with the sliced jamon. 

Drizzle the pomegranate molasses over the salad, then spread dukkah over the dressed leaves. Finally, place the burrata in the middle, with a little EVOO and dukkah on top. Simple – but so delicious!

Republic of Fremantle | Summer Gin Martini

Crafted to make the ideal gin for our Australian summer, our Summer Gin is crisp and floral, with beautifully refreshing pineapple and green tea flavours. See how we stir it to make the perfect summertime martini. Elegant, refreshing and delicious. 

Ingredients
50ml Republic of Fremantle Summer Gin
10ml Lillet Blanc Vermouth
Grapefruit skin to garnish

Method
Stir all ingredients in a cocktail shaker.
Strain into an icy cold martini glass.
With your grapefruit skin, we recommend cutting a circle shape with a sharp knife to craft your very own grapefruit disc garnish.