Having the perfect kitchen is just the first step towards being a fantastic host. When it comes to the question of ‘What shall I make for dinner?’ it’s easy to become overwhelmed with the possibilities.
World of Style regularly welcomes high-profile food experts to demonstrate how to create simple but impressive dishes - perfect for feeding a crowd.
Recently, we were joined by former MasterChef winner, Adam Liaw, who sat down with us to discuss the best kitchen design hacks for a happier home cooking experience and his Christmas cooking tips and tricks.
On How to Please Your Guests at Christmas Lunch
“People can get a little bit nervous when they’re cooking for a larger number of people than they are used to.”
“If you’re tossing up between ham or turkey and you’re a little bit concerned about whether you can execute it well, definitely go for a ham. Ham is already cooked, you just need to glaze it, and you’re almost guaranteed a really good result.”
“I think Christmas desserts are very important. A trifle is a great choice, as it’s basically just a bowl where you throw stuff in!”
On The Importance of Kitchen Design
“The things that I think are really important in the kitchen is the kitchen triangle. You have your fridge, your sink and your cooktop, and if you draw a line between those three things, that is the main working area of your kitchen. If those things are really far apart it is absolutely frustrating.”
“In my kitchen at home I'm literally one step from each of those things and it makes life so much easier.”
On World Of Style
“If you’ve got a different colour that you think looks good on a little swatch, it might look completely different when it’s on the side of a cupboard or an entire wall.”
“The chance to actually walk through and see your decisions played out at a proper scale before you have to commit to them is incredibly useful.”
Adam demonstrated his favourite fool-proof Christmas dessert – a Christmas Fruit Trifle.
Below is his recipe for your to replicate this holiday season – be sure to take a photo of your creations and tag @WorldOfStyleByPorterDavis
Christmas Fruit Trifle
1 medium panettone, cut into slices
About 1 kg mixed fresh seasonal fruits, cut into segments (such as mangoes, peaches, nectarines, cherries, strawberries and blueberries)
100g dark chocolate, to serve
Thick vanilla custard
3 cups milk
1 vanilla bean, seeds scraped
4 egg yolks
2 tbsp caster sugar
4 tsp cornflour
300ml thickened cream
2 tablespoon icing sugar
1 cup sugar
4 egg whites
1. For the vanilla custard, beat the egg yolks, sugar and cornflour together until pale and combined. Combine the milk and vanilla seeds in a saucepan and bring to a simmer then turn off the heat. Do not allow it to boil over. Pour the milk over the egg mixture, whisking constantly and then return the combined mixture to the saucepan over low heat. Continue whisking for about 10 minutes until the mixture thickens. Remove from the heat and allow to cool for about 10 minutes. Whisk again and cover the top of the custard with cling film. Cool to room temperature, then refrigerate until completely cool.
2. For the mascarpone cream whip the ingredients together until soft peaks form.
3. For the Italian meringue, heat the sugar in a small saucepan with ½ cup of water over medium until the mixture reaches 110C. Beat the egg whites in the heatproof bowl of a stand mixer until soft peaks form. When the sugar reaches 116C, pour the sugar into the egg whites in a steady stream. Continue to beat the egg whites for about 10-15 minutes until the bowl feels completely cool.
4. To assemble to trifle, arrange the custard, cream, fruit and slices of panettone in irregular layers in an attractive trifle bowl. Top with the Italian meringue and blowtorch the meringue until lightly toasted. Scatter with a few more fruits and shave over a little chocolate.
Refrigerate until ready to serve.
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