THE CHRISTMAS EDIT / SETTING THE TABLE

Undoubtedly one of the best parts of the Christmas season is the entertaining that comes with it. Long lunches that turn into dinners, leftovers for days, and champagne breakfasts. It is, after all, the silly season.

And with entertaining at home, comes the joy of setting the table. One of the best ways to bring a little of your style into the day.

Setting the table for me is always a process, I love taking my time and making it personal. Have a theme and stick to it. We pick a colour each year and play with that. The whole family get involved. My only rule is, It’s Christmas, if you love it have it, if you don’t, then don't have it.

Guests will love an extra little thought, it's about making things more personal. Add personalised name cards and I always give my guests something extra to leave with, whether it is a muslin bag of cherries or a jar of home made rocky road, we have plenty of recipes for Christmas treats you can make to spoil your guests. See the food Edit.

When it comes to colour palette this year we’ve really been drawn to rich colours sitting with the strong charcoals and blacks. Rich colours such Sea Greens and Velvety Blues are big on our radar this year. Match it from the cushions on the couch to the setting of the table.

These colours pair perfectly with natural ceramics and you can add a sophisticated touch buy adding a touch of brassy golds and dark woods. It’s good to keep your staples, like your dinnerware and change up your napkins and tableware to match your new colour themes.

See all our stockists below. Happy Styling.

Here are our stockists if you need to squeeze in some last minute shopping

Grace garret Miami Palms Wallpaper in Forest Sparkk

Bemboka Pure Linen Stone wash sheet $319 The Life Style Edit

Speckle Large Serving Plate $89 each Zakkia

Linen Tea Towel in White $45 The Life Style Edit

Set of 6 Placemats $70 available in store at The Life Style Edit

Flimra Champaign Glass $3.99 Ikea

RAWW Side Plates ( charcoal) $12.95 Salt & Pepper

Bread board $130 available in store at The Life Style Edit

Harvest Serving Board - Round $89.95 Salt & Pepper

24 Piece Emerald Resin Cutlery Set $349 Kip & Co

Ghost Concrete Vase $29 Zakkia

Sloane Coast Chair $430 The Life Style Edit

Host Cake Knife and Server in Gold $54.95 Salt & Pepper

Glass Cake Plate on Stand w/Dome Cover $124.90 Citta Design

Shot on location at The Life Style Edit

The Food Edit

One of our last Food Edit's for the year, Helen, our Food Editor, shows us how to make delicious Victorian Sponge Cakes. Just like Grandma's.

INGREDIENTS

2 heaped teaspoons plain (all purpose) flour½ teaspoon bicarbonate of soda1 level teaspoon cream of tartarWheaten cornflour4 eggs, at room temperature¾ cup (165g) caster sugar1 teaspoon vanilla paste300ml thickened cream1 tablespoon icing sugar mixture, sifted, plus 1 tablespoon extra for dusting½ teaspoon vanilla extract3 tablespoons strawberry or raspberry jam METHOD 1. Preheat oven to 190C (or 170C for a fan forced oven). Using canola spray grease a 12 hole loose based sandwich cake tin, ensuring you grease the sides well so that the sponge cakes rise easily and neatly. 2. Put the flour, soda and cream of tartar in a 1 cup measuring cup. Add as much cornflour as is needed to fill the rest of the cup. 3. Beat the eggs and sugar with an electric mixer for 7 minutes. Add the vanilla and beat for a further 30 seconds to combine. 4. While the eggs and sugar are beating, sift the flour mixture three times. I find it easier to do this between bowls however you could easily use two sheets of baking paper. 5. Turn the mixer to the lowest speed and gently add the flour mixture. Beat it all together for 1 minute until the mixture is smooth. Divide the mixture between the mini sandwich tin cups with a metal spoon, taking care not to fill each cup more than halfway. Lightly tap the tin on the work bench to remove any large air bubbles in the sponge texture. 6. Place the tin on the centre shelf of the oven and bake for approximately 15 minutes or until the sponges spring back when lightly touched in the centre. 7. Take the sponges out of the oven. Leave the cakes to cool in the tin for two minutes before easing them onto a baking paper lined wire racks (this is absolutely necessary as the sponge will stick to the wire rack if it is not covered in baking paper – experience is speaking here!!). Allow the sponges to cool completely. 8. Once the cakes have completely cooled, whip the cream, sugar and vanilla extract until you have soft peaks. Spoon the cream into a piping bag fitted with a 1cm plain nozzle. 9. Cut each cake into half horizontally with a bread knife. Pipe one dot of cream in the middle of each cake base and then in dots around the edge. Drizzle one teaspoon of jam over the centre of the cream, place the sponge top on and then dust the top of the cake with the extra icing sugar. Repeat with the remaining cakes.