Newsletter # 63 – Christmas in July
Recently I noticed that the great-grandson of Hugh Victor Foy had reintroduced the ‘Mark Foy’s’ label as an on-line retailer. My thoughts however did not automatically go back to the magnificent Mark Foy’s Piazza store opposite Hyde Park in Sydney. Instead they drifted to the Hydro-Majestic Hotel in the Blue Mountains, west of Sydney, which is where the inspiration for today’s newsletter comes from – Christmas in July. But before we delve into recipes, let us have a look at the connection between Australia’s famous retailer and that equally famous Blue Mountains Hotel.
The history of the Foy family in Australia begins in 1858 when Mark Foy (snr) emigrated from Ireland to Australia. The Foy’s had three sons and two daughters with the middle son, also named Mark, born in the goldfields of Bendigo in 1865. Mark (snr) was successful in business and by 1870 the family had moved to Melbourne to open a drapery business and became even more successful.
The reins of the Foy business were handed to the eldest son Francis in the 1880’s and upon the death of Mark Foy (snr) in 1884, Francis sold the business and together with his younger brother Mark, moved to Sydney, where the families success continued, firstly with a store in Oxford Street Sydney before settling in 1909 on the site of ‘The Piazza’.
The story of the Foy’s family flagship store alone is worthy of its own conversation and it should be pointed out that all three brothers, Francis, Mark and Hugh were all part of the success of the Mark Foy’s brand. As individuals the brothers all became wealthy and were highly regarded in a number of different fields, but it was the middle son, Mark with whom we associate not only with this store but also The Hydro Majestic Hotel.
Mark Foy opened the ‘Hydro’ in 1904 – five years before the Sydney store and it was clear to see that Mark liked things on a grand scale. Originally Mark envisioned the hotel as operating as a hydropathic sanatorium or health spa, utilising the natural spring water, but a combination of public disinterest and the spring drying up lead the hotel to be rebranded as a luxury resort. Needless to say it became very popular.
By today’s standards the hotel was considered ‘off-grid’ with its own sewerage plant and water as well as an electricity plant. The hotel was steam heated in winter and the amenities featured a swimming pool, billiards room, tennis court and theatre, while telephones were in every guestroom. Naturally the hotel had food and service to match. In short, all the attributes to attract Sydney’s elite. The biggest selling point for me would have been the fresh mountain air, the breathtaking views of the Kanimbla Valley, the open log fires and I guess the food.
In the 1950’s, the Mark Foy’s Sydney store and the hotel saw a steady decline in business and stature, perhaps due to the death of the patriarch, Mark, but more probably due to the changing post-war tastes of Australians.
Today ‘The Piazza’ has been re-purposed and is now called the Downing Centre. The ‘Hydro’ however continues to be used as a luxury hotel with still those amazing views.
Christmas in July – Yulefest
Yulefest, as the locals call it, is celebrated every year in the Blue Mountains, starting in late June and finishing in early August. Its origins in Australia can be traced back to the 1980’s and I can remember cooking a ‘Christmas in July’ menu at our home in July of 1986 for about thirty ladies.
In the Blue Mountains many dining establishments have embraced the celebration and offer a broad spectrum of themed food ranging from traditional to wordy fine dining options.
Today I am featuring a couple of simple recipes to get you in the mood, plus a step by step recipe.
Don’t forget to check out newsletter # 30 from last year if you want a great Christmas pudding recipe.
Mulled wine
Mulled wine’s origin can be dated back to the Roman Empire and hence, because the empire was so vast its popularity, spread through most of Europe. It was a Victorian England drink thanks to the Charles Dickens’s novel ‘A Christmas Carol’ and more recently it is a beverage offered in the Christmas markets of both Germany and Austria. Indeed, because of the flexibility of ingredients, a number of European countries have a version of Mulled wine.
The most important thing to remember when preparing Mulled Wine is to avoid boiling the wine, because it is meant to be an alcoholic drink.
Mulled wine
Ingredients
Method
- Assemble your ingredients
- Retain half of the orange slices for final garnish (but not the end cuts)
- In a clean saucepan place the red wine, the other half of orange slices, honey and spices
- Gently heat the wine with an occasional stir for about 5 minutes until you notice a little steam coming off the surface
- Keep the wine below simmering point and definitely do not boil
- Take the wine off the heat and add the brandy
- Strain the mulled wine into serving cups and garnish with a fresh orange slice and a cinnamon stick if you have enough
Notes
Dip
What better way to start your mid-year festivity than a tasty dip with crackers and beverage of your choice, but probably not the mulled wine. This recipe is pretty easy and naturally better than store bought.
Ingredients
Method
- Assemble your ingredients
- Preheat your oven to 175℃
- Toss the sweet potato, garlic, paprika, chilli and oil in a bowl
- Place the sweet potato mix in a baking dish and bake for 35-40 minutes until the sweet potato is soft – avoid burning
- When ready place the cooked sweet potato in a clean bowl and mash with a fork
- Add the nuts, spring onion, honey and yoghurt and mix well
- Adjust the seasoning with salt and cracked pepper
- Cover and chill until required
- Serve with your choice of crackers or crudités
- For a smoother dip, use a stick blender to mash and then blend again after you have added the other ingredients
Today’s step by step recipe
I always think that Roast Pork is best served in cold weather, so what better time in Australia than Christmas in July.
Ingredients
Method
- Assemble your ingredients
- Using your sharpest knife score the skin of the pork belly, not too deep as to expose the meat
- Set aside the pork belly while you mix the marinade
- While not essential you can grind caraway seeds to break them down a little, otherwise mix the garlic, ground cloves, caraway, chilli, thyme, cracked pepper, olive oil and lemon juice
- Rub the marinade into the pork belly and let the meat stand for 30 minutes unrefrigerated while you prepare the vegetables. This vegetable mix is called a mirepoix.
- Preheat your oven 200℃
- Place the prepared vegetables into a baking dish with the pork belly on top. Skin side up
- Sprinkle the salt on to the skin of the pork and rub it in well
- Bake the pork for 30 minutes at 200℃ before reducing it to 175℃
- Cook for a further 2 – 3 hours
- Check occasionally and add a little water or low salt beef stock to prevent the pan scorching
- When the pork is tender let it stand before you slice
- Serve with warm potato salad. You can find that recipe in Newsletter # 7 for last year.
Notes
