Cold enough to build a toasty fire, but warm enough not to be miserable – filling, rich food is on the menu to satisfy hungry guests.

Here are some suggestions: –

Snack tray with Wattle Seed & Peppercorn Damper, Apple & Onion Chutney, cornichons and capers, blistered tomatoes, crumbly cheddar and sausage.

Standing Rib Roast with Blue Cheese Sauce

Blueberry & Blue Cheese Salad

Whole Jap/Kent pumpkin, pre-cooked mostly at home, then roasted over coals, smashed once tender, and topped with barbecued asparagus

Pies made in the piemaker at home with this filling: – Smoky Cheese Cauliflower then reheated in a covered barbecue

Layered Mocha Cheesecake served with cream and Red Wine Poached Pears