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Adventurous use of fresh produce, combined with a few sparkly hints of the festive season, can create eye-catching celebratory decorations for the home and table.
Roundabout
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A radish wreath reflects the abundance and cheerfulness of the season. To make this wreath, bunches of fresh radishes, angelica sprigs and clusters of gingham ribbon were attached to a wet floral foam base using floral wire.
Ribbon from Scarlet Ribbons, other items privately owned. |
Namesake
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Shiny red apples make fresh and cheerful place markers. Guests’ names have been printed on to bay leaves using a metallic pen then tied on to the apple stems with Christmassy ribbon. The vintage table napkins are tied with Nordic red and white ribbon and trimmed with Nordic heart decorations and fresh vine tomatoes.
Ribbon from Scarlet Ribbons; Nordic hearts from Le Forge; napkins stylist’s own. |
Game on
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A zebra hide provides a daring table cover for a celebratory buffet. The centrepiece is a rustic wooden pig trough filled with bare birch twigs, lichen-covered branches, trails of ivy and clusters of bay leaves, rosemary, blackberries and long pheasant and turkey feathers. At the focal point, angelica leaves support a collection of bold vegetables – broccoli, red onions, purple carrots and swede turnips – enveloped in red cabbage leaves. Decorative feathered quail nestle in the branches and willow reindeer stand sentry behind. Along the table, small candles are set in terracotta dishes and surrounded with chestnuts.
Apricot-glazed ham from Dellows; quail and reindeer from Le Forge; candles from Spotlight; zebra hide and pig trough stylist’s own. |
Take the cake
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Glassware normally reserved for drinking has new purpose in this visual feast. Sundae glasses hold roses, rhubarb stems and radicchio leaves and martini glasses display whole radicchios. The pretty
place mats in cream, aqua and pink were the starting point for flowers, food and accessories in pale aqua and pink. Monster pink decorative diamonds are extravagantly strewn about the table.
Glasses from 300 on Ponsonby Hospice Shop; sugar-coated almonds from Mediterraneanfood Warehouse; star parcel cake, cookies and cupcakes from City Cake Company; ribbons from Scarlet Ribbons; candle and gift boxes from Spotlight; other accessories privately owned. |
Web exclusive concepts
Vege vase
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This chunky cut-glass oval bowl has been lined with a row of Lebanese cucumber halves. In the centre are broccolini stems, celery leaves and tall garlic stems. Silver ribbon and a few outsized diamonds strewn beside the arrangement add a festive touch.
Bowl from Karori Salvation Army Family Store; diamond decorations from Le Forge; chair privately owned. |
Mantle candles
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Vintage green, gold and cream saucers containing lime candles and cocktail tomatoes feature in this mantle line-up. A casually-placed length of soft green and cream ribbon completes the tableau.
Candles from Spotlight; saucers from Karori Salvation Army Family Store. |
Fresh Inspiration Recipes
Pickled Peppered Peaches
Pickled peaches are lovely with ham and other cold meats as well as roast meats. They can also be added to a fruit salad. If the jar necks are wide enough, don’t slice and stone the peaches, as they look dramatic served whole. Served with leftover Christmas ham or barbecued meat they will be a hit with family and friends.
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6 slightly firm peaches
300ml white wine vinegar or cider vinegar
500g sugar
½ lemon, rind thinly pared (no pith) and cut into wide strips
2 cinnamon sticks
1 teaspoon each: pink, green and black peppercorns
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Peel peaches. Put vinegar, sugar, lemon rind, cinnamon and peppercorns in a pan. Heat gently while stirring for 5 minutes or until sugar is dissolved.
Add peaches to pan and simmer 5-8 minutes until just soft. Lift peaches out with a slotted spoon and pack into 6 sterilised jars (if peaches are whole) or 1 large jar (if peaches are sliced).
Boil vinegar mixture 3-5 minutes until slightly reduced and starting to thicken to a syrup. Pour syrup over fruit to cover then seal jars. Makes 6 small jars or 1 large jar
Iced Cucumber Soup
This cool, elegant soup makes a great summer starter. Be very light-handed when adding the green food colour, otherwise it can end up looking like Snifter soup. Served in glasses it looks great and is the perfect starter for summer lunch.
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1 telegraph cucumber, diced
1 shallot, peeled and diced
3 sprigs mint, chopped
45g butter
5 cups good-quality chicken stock
¼ teaspoon ground white pepper
1 tablespoon arrowroot
5 tablespoons cream
½ tablespoon lemon juice
2 tablespoons dry sherry or white wine (optional)
Green food colour (optional)
To serve: finely diced cucumber, shredded mint, lemon slices |
Sauté cucumber, shallot and mint in butter until softened but not coloured. Add stock and pepper, cover and cook 15 minutes then strain through a fine sieve to remove mint and seeds. Press with the back of a spoon to extract as much liquid as possible.
Mix arrowroot with cream and stir into soup. Bring to the boil, simmer 30 seconds then pour into a bowl. Mix in lemon juice and sherry and tint a delicate shade of green with a tiny bit of food colour. Chill thoroughly then skim off hard butter on top. Stir well before serving garnished with cucumber, mint and a lemon slice. Makes 6 cups
Stockists:
City Cake Company (09) 638 6499
Dellows (09) 378 6156
Le Forge 0800 533 6743
Mediterraneanfood Warehouse 0800 334 477
300 on Ponsonby Hospice Shop (09) 376 5301
Scarlet Ribbons (09) 476 5315
Spotlight 0800 276 222
Story: Fionna Hill
Photographs: Matthew Williams
Stylist: Fionna Hill
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