It's not long now... Christmas in the Jules Taylor household is a pretty relaxed affair. Here Jules shares her tips and traditions for making the most of the big day.

What is Christmas day like in your family?

Very casual. A bit hungover sometimes! Kids wanting to open presents straight away….. We usually have a late brekkie. Toasted croissants with bacon or ham, avocado and cheese plus coffee/champagne. Then spend the next few hours fluffing around preparing lunch which usually never eventuates until around 4! It’s not fancy but bloody tasty. Lots of great salads (the RIPE cookbooks are the bomb), a hunk of meat on the BBQ, salmon and then berries and ice cream if you can fit it in. This is interspersed with lolling about in the sunshine and sometimes outdoor games.

What are you most looking forward to during the holidays?

Spending time with our lads at the lake, shenanigans on the water, discussions about everything and arguments about some things! Sleeping in. Reading lots of books.

What wine are you most likely to open on Christmas day?

OTQ rose – it looks so beautiful and it goes with all the delicious Christmas food!

What wine are you most likely to give as a gift?

JT Chardonnay – it’s a great crowd pleaser.

What are you most likely to be drinking to ring in the New Year?

Unsure which one but rest assured it will have bubbles in it!

What wine do you have in the fridge for unannounced guests?

I always have rose and savvy. And gin (for Negroni as these look super Christmassy!)

Do you have any favourite recipes for the festive season?

Colleen’s Christmas cake – and she has said I can share it here! Scroll down for the recipe...


2 cups water

2 cups brown sugar

225g butter

1 teaspoon mixed spice

1 teaspoon baking soda

3 x 400g packets fruit mix

1 tablespoon golden syrup

Melt together and then boil for 3 minutes.

Add ½ cup brandy or rum or sherry, and 2 beaten eggs

Mix well, then add:

225g plain flour

225g self raising flour

½ teaspoon salt

Grease tin and line with baking paper.

- 9 inch tin – cook 150 C for 2 hours.

- 8½ inch tin – cook 130 C for 4 hours.

Cool in tin and then turn out.

For butter icing:

175g butter and 500g icing sugar. Cream together and add 3 tablespoons brandy and 2 teaspoons vanilla.

Ice and enjoy with a glass of Jules' Late Harvest Sauvignon Blanc!