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What we ate at our Christmas party

What we ate at our Christmas party

We recently marked the end of 2023 with the Bondi Wash Christmas Party, closing the year with full hearts and bellies. We hosted a summer garden party, themed 'Fruity' - an ode to our new native botanical drinks, bursting with vibrant Australian fruits and flavours. 

We were thrilled to have renowned chef, Enrico Tomelleri, Head Chef at Paski wine bar and restaurant in Sydney, create a custom native-infused menu. It was a very memorable night of eating and drinking - we wanted to share some highlights to give you inspiration for your own summer entertaining.

The menu was a creative Italian-fusion, bursting with unique Australian flavours and designed to be roaming style. We started with a selection of entrees, including homemade focaccia with a native pepperberry salami, fresh tuna crudo dressed with finger lime and nashi pear (see a similar recipe using Kingfish on our journal here), and a divine roasted peach and mozzarella salad.

For drinks, we started with NATIVO spritzes (recipe here) and our peachy Native Bellini for those skipping the alcohol. The night carried on with an easy drinking Pet Nat, Bright Young Thing, made by a small producer in the Adelaide Hills. It's our new favourite, light and zesty with a creamy finish.

Christmas Party

Mains were a slow-roasted lamb shoulder and a conchiglie pasta with zucchini and fresh lovage butter (an old-time herb with a distinct mint and anise flavour).

Dessert was a divine vanilla sour gelato from our friends at MAPO, served with cherries and strawberries in a Kunzea syrup (a native from Tasmania).

Christmas Menu

A huge thank you to Enrico and the Paski team for helping us celebrate with such a special night of food. 

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