Christmas with the Lambies

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Pat and Kate Lambie recently completed their stunning new home at Seaton Estate in Sheffield, and they’re looking forward to hosting their family for a festive feast this Christmas.

With the help of renowned architect Lisa Rorich, the Lambies brought their dream home to life. The house is a harmonious blend of modern design and cosy charm, boasting panoramic views of the sea on one side and rolling green hills on the other. Expansive windows flood the space with natural light, creating an airy and inviting atmosphere.
Inside, a calming neutral palette is enhanced with playful bursts of colour. Statement wallpapers, unique textiles, and vibrant cushions add character, while chic lighting and stylish tiles offer contemporary flair. The open-plan dining area, with its wraparound windows, serves as the heart of the home – an ideal spot for a festive family gathering.

THE TABLE
Cindy Rynhoud, florist and owner of Love Laugh Floral and Décor Design, transformed the dining area into a modern coastal masterpiece. The table was adorned with a palette of rust and pink, accented by shell details as a nod to the seaside setting. Warm candlelight from pink and rust candles added an intimate glow.
The floral arrangements were a showstopper, featuring a mix of peonies, chinks, tulips, amaranths, alstroemeria, and kangaroo paw in shell-shaped vases. Pink linen napkins, grass placemats and playful blue crackers completed the beach-inspired aesthetic. For Cindy, more is always more, so the table was filled with intricate details, creating a truly memorable centrepiece for the celebration.

THE FOOD
Nicky Cooper, owner of Yoli’s Bakery in Ballito, prepared an unforgettable feast perfectly suited to a North Coast Christmas. Her selection of fresh, cold salads brought vibrant flavours to the table – think roast beetroot and butternut with pine nuts and torn burrata and basil; broccoli pea and bacon salad with dijon and honey dressing and toasted almonds; slow-roasted chilli crunch heirloom tomatoes on lemon yoghurt; and grilled peach, parma ham, rocket and ricotta salad with poppy seeds and radishes.
For mains, Nicky served a succulent cider-cooked gammon glazed with apple and cherry brandy, accompanied by truffle roast potatoes. A smoked salmon wreath with garlic flatbread added a festive yet light touch.
No Christmas feast would be complete without dessert, and Nicky didn’t disappoint. Her creations included gingerbread people with sugar shell crowns, Malteser reindeer cakes, amaretto mince pies, and delicate mini berry pavlovas.

THE CELEBRATION
This year, Pat and Kate, along with their three little boys, will host friends and family for Christmas lunch in their beautiful new home. The day will begin with a morning church service before everyone gathers around the festive table.
Since having children, the couple has rediscovered the joy of Christmas traditions. “There’s so much excitement,” Pat shares. “We set out cookies and milk for Father Christmas, and the boys wake up early to open presents on Christmas Day!”
For the Lambies, the festive season is all about family, laughter, and, of course, delicious food. A highlight of their celebrations is Kate’s grandmother’s homemade Christmas cake, paired with classic favourites like mince pies, turkey, and gammon.
With a house designed for creating memories and a table overflowing with festive delights, Christmas at the Lambies promises to be nothing short of magical!

ROASTED CAULIFLOWER, SWEET POTATO, APPLE AND BULGAR WHEAT SALAD
Ingredients:
• 1 cup bulgar wheat
• 1 head cauliflower
• 2 large sweet potatoes
• 1 tablespoon olive oil
• 1 large apple
• 2 sprigs rosemary
• 2 sprigs thyme
• ¼ cup pomegranate seeds
• Pinch salt and pepper                     

Dressing:
• ¾ cup olive oil
• 1 small garlic clove, minced                           
• Juice of 1 lemon
• 1 tablespoon pomegranate syrup/molasses
• 1 cup Italian parsley, roughly chopped   
• ½ teaspoon salt
• Freshly ground pepper to taste

Method:  
1. Rinse the bulgar wheat and cook with appropriate amount of broth or salted water (refer to package directions). Strain and set aside to cool.
2. Preheat the oven to 210 degrees Celsius. Chop the cauliflower into florets.
Peel and chop the sweet potatoes into similar size pieces.
Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper
and add a few sprigs of thyme and rosemary. Roast for 20 minutes, stir,
and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.
3. While the veggies are roasting, combine all dressing ingredients and mix well.
Chop the apple and set aside.
4. When the grains and vegetables are done, toss everything together with

the dressing. This salad looks great presented on a flat platter. Finish off with the pomegranate seeds and more picked Italian parsley leaves.

Details: www.seatonestate.co.za; IG: @seaton_kzn; lovelaughflowers.co.za; IG: @lovelaughproteas; www.yolis.co.za; IG: @yolisbakery_

Text: Jennifer Campbell
Photographs: Shren Media
Makeup: Michelle Haywood

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