Just taking a quick break from preparing Xmas Eve dinner-

Glass of chilled Manzanilla sherry with stuffed olives
Hot breaded Camenbert served with cranberry sauce, wild rocket and fresh home-made granary bread
Griddled strips of sea bass with slices of portobello mushrooms lightly fried in garlic butter served with hot salad potatoes and asparagus tips tossed in olive oil

A bottle of Hunter Valley Estate Reserve Semillon

Profiteroles with "tiruisu" filling covered with melted chocolate.

and.........if there's any room a little local cheese with a tawny port