While premium ham is always top of the Christmas shopping list, this year’s must-have ingredients include local fare as well.
According to Pronto Fine Foods owner Sally De Kok, Koroit’s cherries are joining the list of Warrnambool families’ most wanted Christmas items.
“Hamper sales are up on previous years and our festive fare are also among the big ticket items,” she said.
“Pre-cooked items that can be reheated are popular, like roasted turkey breast stuffed with pistaccio and fig stuffing, free-range chicken with macadamia nut and honey, and of course cheese – we sell a lot of cheese.”
On the day we traditionally focus full attentions on food, Bureau of Meteorology senior forecaster Berren Bradshaw said this year’s Christmas Day weather predictions were looking perfect for a food-lovers feast.
“It’ll be about 21 degrees in Warrnambool on the 25th,” she said.
“We might see some cloud about in the morning and some isolated showers that will clear as the day goes on and there’ll be light southerly winds 15 to 20 km per hour.
“Overall it’ll be mild and a good day weather-wise. Good eating weather.”
Warrnambool’s Koonara Wines representative Virginia Rea said the weather had a direct impact on drinker’s choice of wine.
“Coming into summer the lighter style pinot noir reds are a good go-to when looking for an alternative to a heavy shiraz or cabernet,” she said.
“And our Lucy and Alice pinot gris is continuing to have a rapid rise in sales locally.
“Our Flowers for Lucy Moscato is light, fresh, not overly sweet and with a bit of fizz.
“It has gained an almost cult-like following in the south-west, and across the country, rose is the popular wine for summer.
“Christmas is a fabulous time to celebrate and mix up Red and White Bubbles on the table.”
At popular watering holes in the city, drink choices remain much the same as year round according to staff at The Warrnambool Hotel.
“Carlton Dry and Great Northern are always popular at this time of year,” said Tylar Fieldew.
“And the ladies are drinking Sav blanc, pinot gris and of course champagne.”