Only a few days left now the super festive day… and after the chicken response i am excited to see how you all get involved with this lovely, colourful spread. As i said this will be my first Christmas off the beach, away from sand and therefore Australia and thus my family… Fortunately i have made some weapon of friendships here in NYC… and we are all getting together for a Christmas feast, yep i will be cooking, but a lovely girl called Ash is just as involved and i look forward to the long table with a perfect Instagram above shot for you to see 🙂

As promised here is the menu for the day… We are including a number of traditional efforts, such as the glazed ham, and Branzino a fish that is very popular over on the east coast and combining it with some serious DC attitude.. hence the Sweet Potato Mash with Coconut Crust, and Spiced Carrots with Beetroot puree Board…


What are you doing for Christmas? Are you breaking tradition like me as you look towards an existing trend? or are you catching up with the loved ones in the same place that you have always over the past 20 years? Cant wait to see… For those who are looking for an option for their long lunch i have attached the Spiced Carrots number #YourWelcome…


For now i would like to say that I will be taking RSVP’s for next years day… that is of course if you like the menu 😉

3 days to go

xo DC

Spiced Carrots with Beetroot Puree


3 Beetroots, peeled, and cut into 2cm cubes

2 Tbsp Olive oil

8 Carrots, cut into uneven chips

1 Tbsp Cumin, ground

1 Tbsp Coriander, ground

1/2 Cup Natural Yoghurt

1/3 Cup Skinned hazelnuts (you can use your favourite 😉 )

2 Tbsp Maple Syrup

Fresh Mint leaves


  • Preheat oven to 190 degrees C. In a bowl combine 1/2 the olive oil beetroot, salt and pepper in a bowl and spread out onto a lined baking tray. Roast for 20-25 minutes or until slightly coloured and easily pierced with a knife. Set aside. Put in a blender or food processor and blitz until pureed
  • In a bowl combine remaining oil, carrots, spices and a pinch of salt and pepper and spread evenly onto a lined baking tray and cook for 25- 30 minutes or until carrots have dark golden edges and are soft-be sure to rotate them once or twice throughout their cooking time (You can cook the carrots and beetroot at the same time in the oven… just allow an extra 5 minutes and to rotate trays between shelves)
  • In a small frypan toast hazelnuts on medium heat add in maple syrup allowing it to slightly thicken and coat the nuts (3-5 minutes). Add in a pinch of salt and take off the heat allowing syrup and nuts to cool before carefully bashing to create crunchy little wonders.
  • Spread beetroot puree onto a wooden board, place carrots on top and dollop with yoghurt. Sprinkle over with sexy salted and sweet nuts and finish with fresh mint.

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