We’ve got the perfect foodie Christmas present!
08 Dec 2016
There are two things that scream Christmas more than anything else. More than chestnuts roasting on open fires (come on, Queensland) and random men invading your house for cookies, your festive checklist will inevitably include a food coma sure to last ‘til Easter, and the dawning horror that you still need to buy everyone’s Christmas gifts. Just call us Santa (minus the belly – we’re working on it though), ‘cause we’re about to solve your shopping woes … while also potentially leading you into an unstoppable feasting state. Operating under the firm belief that the perfect Christmas gift is comprised of food, food, and more food, we’ve curated a selection of the tastiest goodies at The Kitchens in Robina Town Centre and the Logan Hyperdome’s Market Room for Brisbane’s best Christmas hampers. If you’re drooling over The Kitchens’ new space (we wouldn’t be surprised) and prefer to spend the afternoon at Jimmy Grants instead of scrounging for gifts, make life easier – and a whole lot more delicious – with a small ($45) or large ($85) gourmet Christmas hamper featuring tastes from around the centre. Prepare to start drooling, ‘cause local honey from Bee One Third, ground coffee beans by Crafted Coffee Co, dukka from Earth Markets and chilli jam from Fiery Deli are just the beginnings to your festive feasting. In the Hyperdome’s new Market Room space, take a tasting tour of the new array of delis, butchers, bakeries, and general goodies with a small ($35) or large ($65) hamper. With cheeky Byron Bay Chocolate Co treats from EarthMarket, chocolated coated gojo berries from Go Vita, assorted Roza’s Gourmet sauces from Andrew’s Meats, and fruit mince pies from Baker’s Delight, we don’t care if it’s acceptable to leave ourselves a present under the tree – it’s happening. You’ll find them available at The Kitchens Robina (find the little black Italian piaggia) and The Market Room at Logan Hyperdome (near the front door) right up until Christmas eve during centre opening hours. Words by Sam Chariton