A Seat at Their Table
with Brooke Kelly
As a clinical nutritionist, Brooke Kelly blends scientific expertise with her passion for cooking. But she also believes true wellness is perfectly imperfect, and brings that approach to her Christmas entertaining, creating extra special occasions that are big on fun and celebration.
“The creativity and fun involved with the menu and table setting is something I look forward to every year, it brings everyone together and celebrates our diversity, which I think is the whole meaning of the festive season.”
FURNITURE: Walden Dining Table, Boree Dining Chair, Mage Counter Stool. HOMEWARES: Jace Vase, Codena Cake Stand, Remy White Wine Glass Set, Nina Candlestick Holder, Magnolia Dinner Plate, Soho Cutlery Set, Minna Candle Holder, Canopy Pitcher, Aliena Napkin, Onito Placemat, Tilbury Tumbler.
Serve up style: the native table
Sharing food with friends and family is what Christmas is all about. It’s so special when you can tell the meal is made with love – and when the table has been carefully set to bring people together to share in a visual feast as well. Brooke took her inspiration from nature, adding Freedom tableware to create an elegant setting with classic touches.
“I went for a beautiful Australian native scene. And you’ve got beautiful pops of gold which give it that festive feel. It’s simple but it’s still super elegant. It creates a beautiful homey vibe which makes you feel relaxed.”
Food meets art: festive spiced meatballs
A tower of lamb meatballs on a silver cake stand, decorated with plenty of fresh mint and beautiful jewels of ruby red pomegranate. If you’re looking for an easy-to-make new Festive favourite, this recipe is like all your Christmases have come at once. Add a side of creamy tahini yoghurt and you’ve got a stunning centrepiece and crowd pleaser all in one.
“This is my mum’s favourite Christmas dish so it’s something that’s super special to me. I love it because it looks like a Christmas tree and it’s just so beautiful.”
Brooke’s festive spiced meatballs
Serves 4
Ingredients
1 ½ tsp flaky salt
½ tsp cracked black pepper
2 tsp cumin seeds
1 tsp coriander seeds
450g quality lamb mince
2 cloves garlic, minced
40g pine nuts
1 ½ tbsp harissa paste
60g panko breadcrumbs
50ml cold water
2 tbsp extra virgin olive oil
Parsley, finely chopped
Fresh pomegranate seeds
Sumac spiced tahini yogurt
1 cup full fat yogurt
2 tbsp runny tahini
1 clove garlic, minced
Juice of half a lemon
½ tsp sumac
Method
1. Season the mince with one teaspoon of salt and black pepper.
2. Toast the spices in a dry pan until fragrant, then grind coarsely in a pestle and mortar. Add to the mince, along with the garlic, pine nuts and harissa.
3. Next, place panko in a separate bowl with cold water. Add wet crumbs to the mince and mix well. Roll into golf-sized-balls and set aside.
4. Pan fry the meatballs in the olive oil over a medium heat until they are a deep golden brown on all sides and slightly pink in the centre.
For the sumac spiced tahini yogurt
1. Whisk together all ingredients in a bowl until smooth. Transfer to a serving bowl.
To finish
Assemble the meatballs in a tower formation and decorate with the parsley and pomegranate. Serve alongside the yogurt.
Shake things up: yuzu sour fizz
Christmas doesn’t have to be all about tradition. Blending Japanese gin, yuzu juice and soda, Brooke’s fresh and uber contemporary cocktail is perfect if you want to add an extra element of excitement to impress your guests.
“Unbelievably fresh and perfect for a hot day – and the frothy top is so much fun! I also love that it’s a little unexpected for Christmas.”
Brooke’s yuzu sour fizz
Ingredients
45ml Japanese gin
30ml yuzu juice
20ml sugar syrup
2 dashes Angostura bitters
1 egg white (optional)
Yuzu soda water (or regular soda water)
Rosemary to garnish
Method
1. Add the gin, yuzu juice, sugar syrup, egg white and bitters into a cocktail shaker filled with ice.
2.Strain into a chilled rocks glass and top up with yuzu soda water. Garnish with a sprig of rosemary.
