This White Peach Bellini recipe is courtesy of one of Australia’s best chefs, Peter Gilmore, who helms the kitchens of Quay and Bennelong in Sydney, arguably two of the city’s and Australia’s finest restaurants. Here he shares his recipe for his go-to Christmas Day drink and some Christmas tips.
Merry Christmas! Hoping you’re all having a lovely day with family and friends. Every year we share last minute Christmas tips from some of the best chefs from around the globe who we’ve been lucky to meet in our work and travels. In the past we’ve shared Christmas tips from Australia’s best chefs, Asia’s best chefs, and some of the world’s best chefs.
We ask them everything from what they recommend you buy the serious home cook in your life for Christmas to what they suggest the home cook prepare for lunch on Christmas Day, which is the main seasonal meal for a lot of our readers. This year we asked a few chefs to share their favourite Christmas recipe – anything from a drink to a dish, and something that they make on Christmas Day that you can also.
The first chef we asked for Christmas tips this year was Chef Lennox Hastie from Firedoor, Sydney, who gave us his recipe for Grilled Pipis, Garlic and Karkalla. Next up is Chef Peter Gilmore of Quay and Bennelong, arguably two of the best restaurants in Sydney, Australia.
Chef Peter Gilmore has shared his super easy but super delicious White Peach Bellini recipe. He says it his go-to Christmas Day drink and there’s a bit of a tradition of him serving this drink at his Christmas lunches.
The White Peach Bellini also has some tradition attached to it. I adore it as I always associate it with the great times we’ve always had in gorgeous Venice but I also love the history and story behind it. The White Peach Bellini was conceived by Harry Cipriani of Harry’s Bar in Venice, Italy, way back in 1948.
Cipriani is said to have named it after Jacopo Bellini, a 15th century Venetian artist whom he adored. Apparently the pale pink hue reminded Cipriani of a shade that Bellini regularly used in his paintings. I think it’s the shade of the Madonna’s cheeks in this painting. What do you think?
White Peach Bellini Recipe and Christmas Tips from Chef Peter Gilmore
Christmas Tips from Chef Peter Gilmore
Q. What are you cooking this Christmas?
A. Seafood on the barbie and White Peach Bellinis to start.
Q. What do you recommend the home cook who has to entertain a hoard of family and friends make?
A. Lots of really nice salads that can be done in advance and concentrate on one centrepiece – be that a good roasted suckling pig, or beautiful glazed ham.
Q. Chefs always tell home cooks to keep things simple at Christmas, but home cooks always want to do something special. Any pro tips for elevating a meal? Simple ways to enhance flavour or pretty plates up?
A. Keep it simple, but go with the idea of abundance like a huge bowl of cherries on the centre of the table. That can be done with minimal effort but looks impressive.
Q. What should people have on stand by if things don’t work out?
A. Lots of chilled alcohol.
Q. What’s the best gift you can give a serious home cook?
A. A Le Creuset pot.
Q. Are you having Christmas at home or away? How will you spend the day?
A. This year we are going away, sharing a holiday house on the beach with my family.
Tips to Making this White Peach Bellini Recipe for a Frappé Style Bellini
This is a White Peach Bellini recipe for a frappé-style bellini and it couldn’t be more simple – just a few ingredients and ice and you have a stylish, summery drink that’s perfect for a blue-sky Christmas Day in Australia.
White peaches are in season in Australia right now, but note that if you can’t get hold of them, you can use yellow peaches.
At worst, try it with fresh store-bought peach juice. The drink won’t be the same pretty colour, but it will still taste wonderful.
White Peach Bellini Recipe for a Frappé Style Bellini
- 1 litre white peach juice
- 1 bottle good Prosecco
- Crushed ice
- Make 1 litre of white peach juice in a juicer.
- Pour the white peach juice into a blender.
- Add a bottle of Prosecco.
- Add crushed ice.
- Whiz them together in a blender.
- Pour the mix into champagne glasses.
- Serve. Too easy!
Need more Christmas inspiration? See Christmas tips from the world’s best food writers, editors and bloggers and Christmas cocktail ideas from Sydney’s best bars. We’ll be posting our own seasonal cocktail recipes between now and the New Year.
Still stuck for Christmas gift ideas? Check these out: Cookbook Ideas for Culinary Travellers, Classic Cookbooks for Serious Cooks for Christmas, Christmas Gifts for Asian Home Cooks, a Guide to Asian Kitchen Essentials, Christmas Gifts for Travel Photographers and Travellers Who Love Photography, Christmas Gifts for Picnic Lovers, and Travel Books to Inspire Wanderlust.