Christmas Day again. This year Santa made pork and sage sausage rolls on Christmas Eve while Christmas morn saw Tasmanian Ocean Trout gravadlax cured with Bundaberg sugar, Murray pink salt flakes, crushed white peppercorns and dill. Lunch started with Tassie lobster tail flambeed in Pernod and joined by advocado and iceberg lettuce in a cocktail dressed with lemon juice. Main course was pickled pork with pink eye potatoes and double podded broad beans out of the garden. The salad was rocket, Roquefort and walnut dressed with walnut oil and sherry vinegar. And for dessert? Why Christmas pud of course with brandy and caramel sauce and King Island clotted cream. Oh dear. Now for a nap.