The Jacaranda trees are in full bloom here in Adelaide, South Australia as spring rushes into December and the start of summer. Last weekend, Santa arrived in Adelaide as the last float in the Adelaide Christmas Pageant, a tradition which has run annually for 79 years through the streets of the city. The tradition, started by the Director of John Matins' Department Store (with all of the staff participating as clowns, or on tableau floats representing various childrens stories an themes), marks the official start of the Christmas season in the city. Once Santa has entered the city via the pageant, the other stores open their Magic Caves with their own resident Santas for small children to whisper their Christmas hopes and dreams.

I use the pageant as a marker of my own as I like to prepare and bake my own Christams cakes and goodies to give as gifts to freinds, family and neighbours. While we don't celebrate Thanksgiving in Australia, I thought I'd include one of my most popular recipes for those of you who are hosting Thanksgiving at your home next week. As you pass it around with coffee, give thanks for friends in far off countries.

Annie’s Delectable Choc Cherry Slice

100gr chopped shortbread biscuits                        120 gr almonds

150 gr hazelnuts                                                         100gr glace cherries

300gr good dark chocolate                                        200gr butter

1 teasp coffee granules                                              2 eggs, lightly beaten

Line a slice pan with baking paper. Roast the nuts and rub the skins off the hazelnuts in a dry tea towel. Place shortbread biscuits, nuts and cherries into a medium sized bowl and set aside.

Break chocolate into small pieces and add to a double boiler with the cubed butter and simmer, stirring occasionally, over boiling water until both have melted and combined. Take care not to let the chocolate mix with water as it will ‘seize’. Mix in the coffee granules when chocolate has cooled a little, then add in beaten eggs and combine well. The warm chocolate/butter mixture will cook the egg.

Pour mixture into the prepared pan, pat down well and refrigerate overnight.

Remove from pan and cut into small squares to serve with coffee. Keep refrigerated.