Wed - Nov 25
Fri - Nov 27
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Our teams favourite Christmas recipes

Susie’s Gingerbread Men Recipe

Susie from our Reservations Team makes these ginger bread men each year at Christmas and loves getting creative with the icing to give the Gingerbread faces and clothes!


2 ½ cups plain flour
1 tsp cinnamon
1 tsp nutmeg
3 tsp ground ginger, or a knob of fresh ginger 2cm cubed grated or diced finely
1 tsp bicarb soda
140gm salted butter, softened
½ cup firmly packed brown sugar
1 egg, separated
½ cup golden syrup



Egg white from separated egg (refrigerate while baking men)
1 1/3 cups icing sugar
food colouring


1. Mix flour, bicarb, spices and ginger together in a bowl.

2. In separate bowl, beat butter and sugar until creamy.

3. Add syrup and egg yolk to butter mixture and mix.

4. Incorporate dry mix, then form dough into a ball with hands.

5. Halve dough, rolling one half 4-5mm thick between sheets of baking paper (to avoid sticking) then the other half.

6. Store in freezer for 15 minutes or fridge for 30 minutes. This will allow the dough to be cut without becoming too warm and pulling apart (especially important in an Australian Summer!)

7. Cut shapes, and lay on baking tray with baking paper and cook in 180 degree oven for 9-11 minutes. Keep dough refrigerated in between cooking batches and repeat until all done!

8. Mix icing sugar, egg white and food colouring and decorate as you please!


Claire’s Summer Trifle

Claire from the Design Team thought this recipe was so good she had to steal it from her friend! This family recipe is Australian summer in a dessert – delicious!


1 packet of passion fruit jelly crystals
 280g small plain sponge cake
1/2 cup fresh orange juice
4 medium sliced Australian mangoes
6 passion fruit pulp
300ml thickened cream
1/4 cup icing sugar
2 tablespoons of finely grated lime rind
1 cup plain Greek yogurt

1. Make jelly – refrigerate until firm.

2. Cut sponge cake into 2cm cubes and place in the base of a glass serving dish.

3. Sprinkle sponge with orange juice.

4. Spoon portions of jelly on top of sponge.

5. Add half of sliced mango and passion fruit quantity.

6. Beat cream, icing sugar and lime rind until peaks form. Fold in yogurt.

7. Spread over sponge/jelly/fruit and top with remaining mango and passionfruit.

8. Garnish with a sprig of mint and ENJOY!


Stephanie’s Santa Hat Cheesecakes

Stephanie from Housekeeping (Spicers Peak Lodge) made these for the team last Christmas and they were so popular they didn’t last past lunch!


250g cream cheese
1/2 cup castor sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon or lime juice
2 eggs
150ml cream
2 tablespoon icing sugar
24 strawberries
12 mini Oreos


1.  Preheat oven to 180C

2. Place cream cheese, castor sugar, vanilla and lemon juice in a bowl and mix until well combined.

3. Add 1 egg at a time and mix well.

4. Split Oreos in half and remove cream filling (or can be left whole for a thicker base).

5. Using a mini muffin/quiche pan place oreos in bottom as base of cheesecake, spoon mix on top and bake for 20 minutes (for easy removal you can use mini muffin cases).

6. Allow to cool before placing in fridge to chill.

7. To prepare topping place cream and icing sugar into a bowl and whip until stiff peaks form.

8. Place cream in piping bag and cover the tops of the cheesecakes. Place upside down on top for Santa hat and top with a small blob of cream for hat pom pom.

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