To get into the holiday spirit, we’ve asked a few employees to share their festive season favourite’s.

 

Bec

Bec’s top festive season tunes

It’s never too early to start listening to a holiday playlist. Bec’s put together a playlist with her top festive season tunes.

 

A holiday poem from Carmel

Every year we would go away and have a family holiday. It seems so long since we’ve seen all those places, and all of those old familiar faces, where we’d gather together with family and friends. Never a worry, never a care. But now that our freedom, a reality seems, we are happy to consider, we are happy to dream, of long forgotten places, of family and friends and to ponder that we can be together again. If there’s one thing we’ve learnt through this COVID disaster, if there’s one thing we know from today and ever after...
It’s the small things that matter, the laughter, the chatter, the smile from a friend, a quick little cuddle, that true human touch.

That‘s what matters in the end. So as we edge closer to our release, make sure you get out there and travel around. Enjoy every moment, savour every sight, and never forget everything will be alright.

 

Anna and her daughterAnna's Holiday Crowd Pleaser Recipe

This recipe is sure to get your mouth watering! Impress your friends and family these holidays with this dessert favourite.

Step 1

Process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using one hand, press crumb mixture evenly over base and side of 21cm springform tin. Cover; refrigerate 30 minutes or until firm.

Step 2

Meanwhile, combine brown sugar, extra butter and 2 tablespoons of the cream in small saucepan; stir over low heat, until sugar dissolves, to make butterscotch sauce.

Step 3

Combine chocolate and another 2 tablespoons of the cream in another small saucepan; stir over low heat until chocolate melts.

Step 4

Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.

Step 5

Beat cheese and caster sugar in medium bowl with an electric mixer until smooth. Beat remaining cream in small bowl with electric mixer until small peaks form. Stir slightly warm gelatine mixture into cheese mixture with Mars bars; fold in cream.

Step 6

Pour half of the cheese mixture into prepared tin; drizzle half of the butterscotch and chocolate sauces over cheese mixture. Pull skewer backwards and forward through mixture several times to create marbled effect. Repeat process with remaining cheese mixture and sauces. Cover cheesecake; refrigerate 3 hours or until set.

 

 

Tip: You can also melt the milk chocolate and cream in a microwave oven; cook on HIGH (100%) about 1 minute, stirring twice during cooking time