We created this easy S’mores Dessert Bar to demonstrate probably the least expensive dessert buffet you can achieve. For people who don't know what S'mores are, it is basically melting marshmallows over heat and then squeezing the marshmallow between thin biscuits.

It's so much fun and very warm and inviting for Christmas in July (or Christmas to our friends overseas).

To create the table:

• used bamboo drawer boxes (purchased from Kmart) for the burners and biscuits,
• bag of stones to pack around the fuel
• ethanol burners
• small containers for the ethanol burners. (these were purchased from a hospitality catering company in Nicholson Street Fitzroy. Fuel about $3 each and the containers about $10 each)
• skewers for marshmallows (tip: do this very close to the event as marshmallows do dry out)
• florist foam for the boxes holding the marshmallows
• desiccated coconut to hide the florist foam
• bowls of nutella and caramel (Nestle pre-made caramel topping, made from condensed milk)
• a few display pieces, including a couple of tall glass jars full of large marshmallows, more for decoration than for eating. Kmart pin boards (large and small) and a few Christmas decorations
• we also had a selection of gorgeous gingerbread biscuits to finish off the decorating, including the creation of the garland around the table.

In America, where S'mores are very popular they use Graham biscuits but we couldn't find them here. So we chose a range of the thinnest digestive biscuits we could find. Some were chocolate coated on one side so the chocolate would melt with the warm marshmallow.

Now all you have to do is take a marshmallow stick, heat it up gently, this only takes a few seconds, and place it in between the biscuits. (Note: we moved the heat away from the display when it was time to serve the S'mores, and put the trays with the pots on the kitchen bench. There is a flame and we didn't want this near the decorations or wall).

You can add a thin slice of chocolate, Nutella or caramel sauce in between the layers too.

I really love this idea as it’s an easy one to set up earlier in the day to keep you out of the kitchen and is a real conversation starter for your guests.

30ml NB Christmas Gin

15ml Vanilla sugar syrup

10ml Fresh squeezed lime juice

1 x egg white (approx 30mls)

Rim glass side with the juice of a lime wedge. With vanilla sugar and cinnamon sugar in a container, rim the glass with the sugar mixture. Shake off excess.

Add all ingredients to a cocktail shaker with no ice. Dry shake contents without ice (this is to emulsify the egg white and make the drink nice and fluffy). Add ice to shaker and shake vigorously - you'll know when its ready when the sides of the shaker start to frost up. Strain cocktail into small sugar rimmed coupe.

1 x cup sugar

1 x cup water

1 x vanilla bean - split and scraped.

In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil.

Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Add split vanilla bean with scraped contents into the saucepan, then allow to simmer for 5 minutes. Turn off stove and allow mixture to cool. Put into a container and refrigerate. Syrup should keep for up to a month in the fridge.

We created a Christmas tree and a Christmas wreath to show you 2 different ideas to make a big impact for your Christmas grazing.

To create the Christmas tree grazing platter lay out fresh Rosemary to replicate the tree foliage and layer rows of delicious fresh antipasto cheeses, meats, olives, sun dried tomatoes in the shape of a tree and top wth a cheese star by using a star shaped cookie cutter. It doesn’t take any longer to lay a grazing platter out this way.

Then our Christmas wreath is done with the same process but in a wreath shape and we have grouped bundles of the antipasto to make it more on trend.

Another great wreath idea is to re create the classic Italian Caprese Salad by skewering a cherry tomato, fresh basil leaf and bocconcini cheese on small sticks and layering them on a wreath of fresh Basil for foliage.

You can even create these looks with a fruit platter too, just use fresh mint as the foliage. What a great Christmas work party platter!!!

Why go to the mainstream supermarket, when you can get market fresh produce like this, that’s not only cheaper, but so much fresher!

We are so thankful to our friends over at 4Cousins Supermercato for supplying the delicious food.

Thanks to the lovely Kylie at The Ginger Mill for hand making these wonderful Gingerbread houses for us yet again.

Kylie makes the houses for our store at Christmas time using the freshest ingredients. She also created the beautiful gingerbread biscuits and garland that were displayed on the S'mores table.

Each cookie and house has been freshly made and painstakingly decorated from a true artisan.