Jonah’s recommends for Christmas: Wines, Crackling Pork and Smoked Trout Remoulade
December 05, 2024

Christmas is a time for indulgence, celebrating with family, and, of course, enjoying delicious food. Whether you’re hosting a grand feast or simply treating yourself, choosing the right wines and recipes can make all the difference. We have spoken to our Executive Chef Rey Ambas and Head Sommelier Georgina Larsson to get the best tips to elevate your Christmas feast. From the perfect bubbly to the crispiest pork crackling, let’s explore the best wines for Christmas, how to perfect your pork crackling with apple sauce, plus a bonus sauce recipe for a delicious trout roulade that is the perfect thing to take to any Christmas party!

Top 3 Bubbly & Festive Wines for Christmas

The festive season is synonymous with sparkling wine, whether it’s for toasts, special occasions, or simply enjoying a special wine together. Here are three standout sparkling options that will complement any Christmas celebration:

1. Aussie – House of Arras Brut Elite, Tasmania

This sparkling wine is a perfect choice for any occasion, making it one of the most versatile options on the list. Whether you’re starting your Christmas meal or enjoying a glass alongside good company, this Australian sparkling wine pairs beautifully with nearly everything. Its bright acidity, balanced flavours, and fine bubbles make it a crowd-pleaser for a variety of dishes. It’s particularly lovely with seafood, turkey, or even a cheese platter.

2. Cider – Eric Bordolet Sydre, Normandy, France

For those who prefer something a bit more adventurous, Eric Bordolet’s cider from Normandy, France, is a fantastic choice. This cider is especially good when paired with roast pork and a cheese plate, adding a bit of fruity, crisp sweetness to balance the richness of the food. It’s refreshing, with a slight effervescence that will delight your guests who are looking for something outside of the usual sparkling wine.

3. Rare & Special – Bollinger PNAYC18

For an absolute celebration in a bottle, the Bollinger PNAYC18 is an extraordinary Champagne. Crafted entirely from Pinot Noir, with a base year of 2018, this wine features a blend from renowned Champagne villages such as Aÿ, Tauxières, and Verzenay. Its notes of honey, quince, candied citrus, marzipan, and blood orange pair wonderfully with a honey-glazed ham and all the trimmings. This wine is for those looking for a rare and special drink to mark the occasion. It’s the perfect accompaniment to your Christmas dinner, enhancing flavours with its sweet-spicy aroma and complexity.

Pork Crackling with Apple Sauce – A Christmas Classic

Now that we have the perfect wines covered, it’s time to focus on one of Christmas’ most iconic dishes: the perfect pork crackling. Crispy, golden crackling is the ideal companion to any festive roast, especially when paired with a homemade apple sauce with a Christmas spice that balances the richness of the pork.

Pork Crackling Recipe:

Ingredients:

• 1 kg (2.2 lbs) pork belly (with skin on)
• 1 tablespoon olive oil
• 1 tablespoon sea salt
• Freshly cracked black pepper
• 1 tablespoon vinegar (optional, helps with crisping)
• 1-2 garlic cloves, minced

Instructions:

1. Preheat the oven to 220°C. Ensure the pork belly is at room temperature.
2. Prepare the skin: Pat the pork skin dry with paper towels. Using a sharp knife, score the skin in a criss-cross pattern. Be careful not to cut into the meat beneath.
3. Season the pork: Rub olive oil over the skin and then generously sprinkle sea salt and cracked black pepper over the entire pork, ensuring it gets into the scores.
4. Roast: Place the pork belly in a roasting pan, skin-side up. Roast at 220°C (450°F) for 30 minutes, then lower the temperature to 180°C (350°F) and roast for an additional 1.5–2 hours.
5. Crisp the crackling: If the crackling isn’t as crispy as you’d like after roasting, increase the temperature to 220°C again for the final 20-30 minutes to crisp the skin further.
6. Serve: Once crispy, allow the pork to rest for 10 minutes before carving. Serve with a side of fresh apple sauce.

Apple Sauce Recipe:

Ingredients:

• 4 medium apples (Granny Smith work well for this)
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon or half a cinnamon stick
• 1 star anise
• 5 cloves
• Juice of 1/2 lemon
• 1/4 cup water

Instructions:

1. Peel, core, and chop the apples.
2. In a medium saucepan, melt the butter over medium heat. Add the apples, spices, and lemon juice. Stir to coat the apples.
3. Add the water and cover the saucepan. Simmer for about 15–20 minutes, until the apples have softened.
4. Remove the spices. Mash the apples until smooth, adding more water if the consistency isn’t perfect.
5. Serve warm alongside your pork crackling.

What to take to your Christmas event – Bonus Recipe: Smoked Trout Remoulade

If you’re looking to wow when you’re asked to “bring a plate” then Executive Chef Rey Ambas has the perfect dish for you – this delicious smoked trout paired with a creamy sauce is a fantastic option.

Trout Remoulade:

Ingredients:

• 500 grams hot smoked trout/or salmon
• 200 grams crème fraiche / or sour cream
• 50 grams aioli
• ½ bunch fresh chives (chopped nice and fine)
• ½ bunch fresh dill (chopped nice and fine)
• 1 each lemon
• 1 pinch chilli flakes
• 1 small jar Yarra Valley salmon roe
• 1 fresh baguette bread cut into 1-inch slices
• Cracked black pepper and fine salt to season

Instructions:

1. First, we need to clean the smoked fish by peeling the skin and deboning it, don’t be shy and get your hands dirty or wear gloves when cleaning the cooked fish. Using your hands, you can shred the fish into small pieces and keep a side in a bowl in the fridge for later
2. On a chopping board, chop the fresh chives & dill finely using a sharp knife and keep aside. Using a microplane, zest the lemon and add it with the chopped herbs. Juice that same lemon by cutting it in half and squeezing the juices, make sure to take out the seeds.
3. To make the sauce mixture – in a separate large bowl, add your crème fraiche (if you cannot get crème fraiche, sour cream is a great substitute), then fold in your aioli. Once its nicely mixed, add your chopped herbs, chilli flakes, lemon zest and lemon juice and mix until its well combined.
4. Add your shredded cold smoked trout to that sauce mixture and gently mix everything together – make sure you taste! You may need to add some more salt, or black pepper, it is your preference
5. Now for the magic! Take a spoon full of the remoulade mixture and place a dollop of it on the fresh sliced baguette and then take a small amount of the salmon roe and place on top of the remoulade. Giving that beautiful burst of saltiness accompanying the smoked fish. This is a simple but beautiful little bite at a Christmas gathering.

This Christmas, make your celebration truly memorable with the perfect wines, mouth-watering pork crackling, and a delicious bonus recipe for trout remoulade. Whether you’re sipping on a glass of Bollinger or trying a bold cider from Normandy, the festive spirit is sure to be in full swing. And with the crispy pork crackling paired with apple sauce, you’re guaranteed to impress your guests. The trout remoulade offers a unique twist to complement any holiday spread.

If you’d like to try any of the recommended drinks before purchasing for your Christmas events, these are included on our wine list, awarded Australia’s Best Wine List by the Glass by Australia’s Wine List of the Year 2024 and regional winner for The Best Hotel Wine List in the World by The World of Fine Wines 2024. Book your table to and order a glass today!

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Happy holidays and cheers to good food, great wine, and wonderful company!