Spread the spirit

Celebrate outdoors with a lavish mix of festive favourites this season

Spread the spirit

Bread, cheese and charcuterie platter

Arrange a selection of good-quality breads and crackers, cheeses, charcuterie, fresh produce, jams, preserves and pâtés on a rustic wooden board.


Crispy duck with cauliflower salad

Serves 4–6

For the duck
1 duck (about 2 kg)
2 tsp five-spice
Salt and pepper
1 orange, quartered

For the peach glaze
4 peaches, chopped
¼ cup sugar
2 tbsp soy sauce
2 star anise

For the salad
4 cups cauliflower rice
4 spring onions, chopped
2 carrots/6 baby heirloom carrots, peeled and shaved into ribbons
½ cucumber, shaved into ribbons
1 cup sugar snap peas, sliced thinly
¼ cup chopped coriander
Juice of 2 limes
3 tbsp fish sauce
1 tbsp sesame oil
1 tbsp peeled, grated ginger
1 garlic clove, crushed
Salt and pepper
¼ cup almonds, toasted and chopped
1 tbsp sesame seeds, toasted

For the duck
1. Preheat the oven to 200°C.
2. Pour a kettle of boiling water over the duck and then pat it dry with a dish towel.
3. Pierce the duck’s skin all over with a fork and season well with five-spice, salt and pepper. Insert the orange quarters into the cavity.
4. Roast for 1 hour 15 minutes.
5. Remove and baste with the peach glaze, then return to the oven for15 minutes.

For the peach glaze
1. Meanwhile, cook the peaches, sugar, soy sauce and star anise over medium heat until the peaches start to fall apart, about 15 minutes.

For the salad
1. Toss the cauliflower rice, spring onions, carrots, cucumber and peas together.
2. Combine the coriander, lime juice, fish sauce, sesame oil, ginger, garlic, and salt and pepper. Toss with the salad.
3. Serve the salad scattered with almonds and sesame seeds, along with the roast, carved duck.


Coconut milk panna cotta with berry compote

Serves 6

For the panna cotta
1 sachet gelatin
2 × 400 ml tin coconut milk
¼ cup sugar
Zest of 1 lime
Seeds of 1 vanilla pod
Pinch of salt

For the berry compote
1 cup mixed berries (fresh or frozen)
¼ cup sugar
Juice of 1 lemon
¼ tsp cinnamon

For the panna cotta
1. Soak the gelatin in  cup coconut milk for 10 minutes.
2. Place the rest of the coconut milk with the sugar, lime zest, vanilla seeds and salt in a small pot and simmer for 1 minute.
3. Remove from the heat and stir through the gelatin mixture until dissolved.
4. Pour into six small containers and place in the fridge for at least four hours, or overnight.

For the berry compote
1. Place the berries, sugar, lemon juice and cinnamon in a pot and simmer over low to medium heat for 15 minutes. Remove from the heat and leave to cool.
2.Serve each panna cotta with a dollop of berry compote.

Recipes & styling: Anna Carolina Alberts; Stylist’s assistant: Zani Malan; Photography: Gareth van Nelson/HSMimages

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