Our Christmas in July wishlist | Gourmand and Gourmet

Our Christmas in July wishlist

Santa, do us a solid.

It’s been one heck of a year, and we’re only halfway through. This is exactly why we’re celebrating Christmas in July extra hard this year, and treating ourselves (and our loved ones) to some foodie gifts.

Trust us… When they say they “don’t want anything”, they really mean “everything on this list.” 

FOUR PILLARS BLOODY SHIRAZ GIN

Now THIS is how to get into the Christmas spirit. 

After an experiment that had far-reaching and delicious consequences, gin legends Four Pillars now release a limited edition of shiraz gin every year, and this year’s batch has just dropped! The 2020 Bloody Shiraz Gin is ideal in a G&T or jazzed up in a spritz, but always sells out–so get in quick here. 

MAISON BALZAC X GELATO MESSINA CANDLES

It’s going to be a bougie Christmas, thanks to an interesting collaboration between Gelato Messina and Maison Balzac…

During lockdown, the Messina Creative Department has worked hard behind the scenes with Maison Balzac to create a set of scented candles grounded by synesthesia and celebrating the seasonal dance of the bees, inspired by Messina Creative Department’s signature honey dish. The two flavours are Miel d’Hiver (winter honey, with notes of thyme, lemon, cedar leaf, frankincense, nutmeg, tonka bean, palo santo and Peru balsam) and Miel D’Ete (summer honey, with notes of bergamot, galbanum, hyacinth, jasmine, orris, lily of the valley, musk, and patchouli). 

The two candles will be available to purchase from Maison Balzac online and in selected Messina stores, including Fish Lane and James Street here in Brisbane. While you’re popping in to pick up your candle, why not try their new custom flavour, miel: citrus-infused honey gelato with honeycomb and burnt honey caramel!

LABART CARAMELISED BUTTER

Need we say more?

This crisp restaurant sits pretty in the heart of Burleigh, serving arguably the coast’s best modern Australian fare. You can only imagine our excitement when we heard Labart was stocking jars of caramelised butter–perfect for spreading on fresh bread (or to eat by the spoonful if you’re so inclined…). Grab a jar of the good stuff from their online store, along with a hella cute 100% cotton canvas tote! 

SWEET, SAVORY, SPICY BY SARAH TIONG

Sarah Tiong was the best contestant on Masterchef this season. Change our mind.

If you were a fan of watching Sarah’s flavours come alive through your TV, just wait till you try her recipes for yourself! This cookbook encompasses street food from Thailand, Cambodia, Singapore and Malaysia, with 60 unique and surprising recipes. We can’t wait to work through them all. 

Substation No. 41 Rum 

What if we told you that you could grab a bottle of the Rum of the Year for a cool $42?Queensland’s Substation No.1 rum is strong on vanilla and toffee notes, followed by fruitcake flavours, and aptly, took the cake at the London Spirits Competition, scoring 96 out of a possible 100 points! Available exclusively at Dan Murphy’s and BWS (the ONLY places to Christmas shop in 2020), you have to taste what the fuss is about.

BILLYKART CRUMPETS 

The perfect winter breakfast, Billykart’s iconic crumpets make a delicious gift for every foodie.

Warm, toasty, and dolloped with whatever topping or spread you like, these crumpets are a menu staple at Billykart, and also sold fresh in multi-packs. The easy part: picking a pack up from Hawthorne Garage. The hard part: not wanting to buy everything else in the gorgeous suburban grocer…

COCONUT & SAMBAL BY LARA LEE

The cookbook that everyone wishes was on their shelf this season, Coconut & Sambal comes straight from the brain of Indonesian-Australian Lara Lee. 

The range of recipes inside include deliciousness like nasi goreng, beef rendang, chilli prawn satay and pandan cake, alongside a variety of recipes for sambals (you know you love it). Anyone who’s visited Indonesia (or wishes they had) will be transported by this book and the simple but delicious recipes found inside.

What’s on your wishlist?

 

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Words by Georgia Condon and Elizabeth Markwell
- The gourmets who are slowly mustering Christmas cheer...