Christmas at Lumière Lodge, Hobart

The old-world atmosphere at historic Lumière Lodge makes it a wonderful place to spend Christmas…you can feel yourself slow down here. Our family all live in different States, so this time of year is precious to us. To create a festive spirit, we decorate with natural foliage gathered from bushland and gardens surrounding the home, and twinkly candles and lanterns. Traditionally we enjoy a long meal together, and in Hobart, sometimes it’s cool enough to have the fire roaring - followed by late night whiskeys and conversation.

During the festive period, we also like to take ourselves into the wilderness on a bushwalk - perhaps with a few fruit mince pies packed in our back pack! Just a few minutes away is Knocklofty Reserve, a peaceful and beautiful walking spot that also has mountain biking paths. We love listening to the bird life here. There’s also Myrtle Gully in South Hobart, with a magical walk through a fern glade that follows a rivulet to a Junction Cabin. Afterwards, a long soak in the clawfoot bath with candles, salts, a glass of champagne and good book is the perfect end to the day.

We’d love to share our family’s Christmas recipe with you. Crayfish Pâté and Tassie Champagne is our go-to starter. Sam, his father Greg, and brother-in-law Luke, will get together before Christmas at the family shack and set cray pots and net around Maria Island, on Tasmania’s East Coast. We usually make this recipe in our Thermomix as it is speedy, but you can substitute with a blender, or by hand. We would make the pâté early in the morning for afternoon consumption, or the night before for lunch. 

Tassie Crayfish Pâté (Serves 8 - 10)

Ingredients:

• 1 cooked crayfish tail

• 120g cold water

• 1 tbs gelatine powder

• 1 tsp continental vegetable stock concentrate

• 4-5 spring onions, trimmed and chopped

• 120g cream cheese

• 120g pouring cream (min. 30% fat)

• 60g of whole egg mayonnaise

• 2 tsp lemon juice and some fine zest to taste

• Few drops of tobacco sauce

• Sea salt and black pepper to taste

- Place crayfish meat into a Thermomix mixing bowl or blender (roughly cut up if putting into a blender). Chop for 4 sec / speed 4 and set aside, or blend for a few seconds. Alternatively, you can pull the cooked crayfish apart using two forks.

- Place water and gelatine into a clean mixing bowl and let stand for 2 minutes. If using a Thermomix, heat for 1min / 90 degrees / speed 1. Alternatively, mix over a stove top using a spoon, then transfer to a mixing bowl.

- Add stock and blend for 10 seconds / speed 7. Alternatively, dissolve stock by hand and mix together with a spoon. 

- Add half the reserved crayfish and all remaining ingredients (except cream), and blend for 20 seconds / speed 5. You can achieve the same using a blender.

- Add cream and blend for 10 seconds / speed 4.

- Add remaining crayfish and stir for 10 seconds / reverse / speed 2. Or, mix by hand until you get the right consistency.

- Set into a large mould or smaller individual ramekins, and refrigerate for consumption later in the day. You can also serve it directly from the ramekin by lining it with cling wrap - allow the cling wrap to overlap the edges - before filling the ramekin with pâté. The overlapping edges provide a handle for you to easily unmould the pâté without affecting the shape. You can get creative using an antique copper mould in the shape of a fish (dust the top with a little fresh dill), or an enamel dish for something more rustic.

Serve with lots of crusty bread and Radenti Champagne from Tasmania’s Freycinet Vineyard.

Bon Appetite, and wishing you a joyful festive season!

Kerran & Sam, Lumière Lodge, Hobart - Christmas, 2021