Story by Rhylea Thompson
Christmas food traditions are at the heart of the festive season, bringing loved ones together through shared meals, memories and experiences.
The creations we place on our decorated tables are often the greatest Christmas gifts of all.
CHRISSY CUDDLES: Seasons Living residents (from left) Lorraine and Edna wishing each other a Merry Christmas, before tucking into lunch. Picture: Maddison Bywater
Carefully chosen, lovingly prepared and filled with meaning, the special handmade dishes we serve represents love and tells a story.
Whether it’s a family fruitcake recipe passed down through generations, or a sherry-soaked trifle guaranteed to make everyone merry, here are all the sweet meanings behind our residents’ Christmas dishes of choice:
TREAT TIME: Gilda (left) offers Lorraine a delicious mince pie, before residents shared the heartfelt traditions behind their favourite Christmas dishes. Picture: Maddison Bywater
Lorraine – Layered Mexican Dip
“My friend gave me the recipe and it’s always a huge hit because of all the flavours.
It has cream cheese, sour cream, salsa and chopped vegetables.
Now my Granddaughter makes it, so we just keep passing the recipe on.”
CRACK UP: Residents broke bon-bons, donned paper crowns and shared jokes over their festive feast. Picture: Maddison Bywater
Lorraine’s Christmas Dip Recipe:
· 250g cream cheese *
· 300ml sour cream
· 300 g tomato salsa (whatever heat you want)
· 1 punnet of diced cherry tomatoes
· 1x capsicum cut small
· 1/4 cup cheese shredded
1. Mix cream cheese and sour cream
2. Put on bottom of dish
3. Top with salsa and spread over
4. Then spread cheese over salsa
5. Cut tomatoes in half
6. Place tomatoes in two circles around dish
with capsicum in between circles
*Make sure cream cheese in at room temp
STARRY-EYED: While Edna loved the star-shaped cookies, nothing could compare to the more than 80 sherry-soaked fruitcakes she makes every year for her loved ones. Picture: Maddison Bywater
Edna – Christmas Sherry Fruitcake
“I bake the cake in an eight-inch tin and sometimes decorate it with cherries and almonds, but it always gets a good reception – and that’s because I flood it with sherry.
I’ve been making this cake for Christmas for 40 years.
My older sister Noelene and I decided to turn it into a competition to see who could make the tastiest cake each Christmas.
I won the first year we did it, much to her dismay, and she didn’t get over that very well because she was a really great cook who made a proper cake and I just boiled mine.
With her being the oldest, winning was important because of the hierarchy.
Last year I made 81 cakes to gift to my family and friends.
It took about four weeks, but I’m an early riser, so I can have four or five cakes made by 8am.
I’ll probably make more this year because I have acquired more friends at Seasons.
Let’s just say, a lot of people have tasted my cake.”
FEELING FULL: Resident Gilda was all smiles at this Seasons Christmas brunch, which left hearts as full as the table. Picture: Maddison Bywater
Gilda – Rum Balls
“I’ve been making rum balls for Christmas for 12 years because my family just loves them – and the more rum, the better.
The secret, other than being generous with the rum, is the type of biscuit you use.
I like Nice biscuits with a dash of orange juice so they aren’t too dry.
Once the kids started having their own children, I had to make two batches – one with two tablespoons of rum for the adults and one without alcohol for the kids.
As they got older, they tried to sneak the rum balls, especially my granddaughter, who has always been a real a dare devil.
But as soon as she bit into one, she spat it out and said ‘Ew yuck, I don’t like that Grandma!’ so she learnt the hard way.
I remember my Grandmother used to make the most beautiful plum puddings every year.
She would tie them up in a cloth and put two shillings, three pence and six pence inside them.
If you found the two shillings in yours – because that was a lot of money in the 50’s – you thought you were pretty lucky.
That feeling never lasted too long though, because she would ask for it back so she could reuse it for the following year.
We’d have to suck them clean and hand them back.”
FESTIVE CHEER: Seasons residents (from left) Barb and Gilda kicked off the festive season with refreshing pink lemonade, delicious food and plenty of laughter. Picture: Maddison Bywater
Barb – Everything!
“My daughter recently told me that what she remembers most is how I always brought our whole family together for Christmas.
Almost every year we hosted at our place and invited my parents, my husband’s parents, my uncle, my brother, his wife and three kids, plus our two children.
It was always such a lovely day because everyone was together.
I would make roast chicken with deep-fried vegetables and there was always a huge mountain of potatoes to peel.
I used to make rainbow jelly using the old Tupperware molds, layered with red, green and yellow, because the kids would never eat the Christmas pudding.
I’ve always loved baking slices too, so I would usually have one of them covered in chocolate, as well as rum balls, with tea and coffee.
We eventually realised ice-creams on a stick are the perfect dessert because they are easy and everyone loves them.
As the years have gone on, numbers have sadly dwindled, and it’s harder to get everyone together at the same time.
But the really special thing about Christmas is being with the people you love and watching the kids grow up.”
