A merry menu & a happy pre-Christmas!

12 December 2014
Well the Thredbo Village square is looking very Christmassy this week, rumour has it Santa is popping by soon and it really has reminded me I must stop putting off the last of my Christmas shopping. Shopping (or December shopping to be specific) is my absolute least favourite part of Christmas; the best bits, aside from all the extra time spent with loved ones, are the carols, the cooking... and of course the eating!

Thredbo is full of very clever and inspiring Chefs, and I am personally going to be making the most of them this summer! Christmas brings out the most creative kitchen techniques in all of us.... even the home cooks, whether we are trying to master Russian Fudge or create the perfect summer seafood dish. For years my Grandma would spend days preparing a Christmas lunch feast for everyone, when it was finished the men would begrudgingly make their annual appearance at the kitchen sink before us kids could FINALLY open the presents.... now we all have less time and the precious time we do have doesn't need to be spent over a hot stove. It’s acceptable to forgo the turkey in favour of a gourmet BBQ and cold salads while we get in as much quality time possible relaxing with friends and family, even if that means dining out.

From the team at Berntis and Cascades to Australia's highest café Eagles Nest and The Terrace Restaurant... there is no shortage of top dining spots in Thredbo and while we don't play favourites we definitely recognise extra talent when we taste it and Jean Michel at The Knickerbocker should definitely be on your Thredbo bucket list! Executive Chef Jean Michel and wife Georgie took over management of The Knickerbocker two years ago and have since created a delicious dining experience and a great name for themselves, being well received by Australia's good food guide, named one of Thredbo's premier wedding venues and publishing an accredited recipe book full of delicious French inspired alpine dishes. Remember if you are planning to dine while here over the Christmas holidays, do book in to secure your spot.

Try a taste of The Knickerbocker
Recipe by Jean Michel:

I have been serving this dish for the last 10 years so I can do it in my sleep. My best advice is to buy a good wine and you are already half way to a great dish.
Serves 6

50g butter
1 x 1.8 kg duck, cut into 6 pieces
150g bacon pieces
4 cloves garlic, finely chopped
6 small pickling onions, quartered
4 small eshcalots, quartered
1 medium carrot, cut into large dice
¼ cup tomato paste
2 teaspoons thyme, chopped
4 fresh bay leaves
50ml brandy
500ml pinot noir
1.25L chicken or duck stock
salt and pepper

Preheat the oven to 180?C.
In a casserole dish, melt the butter. Season the pieces of duck and sear until golden. Discard some of the fat and add the bacon pieces, garlic, onions, eschalots and the carrots. Stir well and then add the tomato paste. Stir until well coated and add the thyme and the bay leaves.
Flambé with brandy then pour in the pinot noir. Bring the pot to the boil and add the stock.
Cover the pot with a lid and bake in the oven for about 45 minutes or until the duck is cooked. Season with salt and pepper.

Click here to buy Jean Michel's recipe book.
World Ski Awards