A Seat at Their Table
with Tom Walton
This holiday season, Freedom has partnered with award-winning chef and author Tom Walton to bring his signature coastal style to your Christmas table. From fresh, vibrant flavours to our beautifully crafted hosting essentials, Tom’s setup is all about effortless entertaining. Discover his tips for creating a laid-back, welcoming atmosphere that celebrates the best of food, family, and friends.
Casual Dining: come as you are
Tom’s textbook summer Christmas is about fresh seasonal food in a casual vibe for everyone to enjoy. Showcasing the earthy timber dining table and light textural chairs keeps it airy and relaxed, while big platters, sharing plates and jugs of drinks add to the communal feel.
“The bare table, the rattan seats, the casual nature of the setting, it’s made so everyone can feel relaxed when they sit down, start passing food around and just enjoy that whole experience.”
Share the Love: simple fare for all
“One of the dishes I serve every year is a summery dish of seared tuna with tomatoes olives capers and herbs”
says Tom. Serve with fresh bread and a salad and let everyone help themselves. Share Tom’s no-fuss recipe with your loved ones this Christmas.
Tom's seared tuna minute steak
Serves 4
Ingredients
4 x 150g-160g (5½ oz - 5¾ oz) tuna steaks
Sea salt flakes and ground black pepper
1/3 cup (80 ml) olive oil
1 clove garlic, crushed
250g (9 oz) red grape tomatoes
250g (9oz) yellow grape tomatoes
1/3 cup pitted kalamata olives, roughly chopped
¼ cup (45 g) capers, drained and rinsed
Handful flat parsley leaves, roughly chopped
Handful dill sprigs, roughly chopped
To serve
1 lemon
Extra virgin olive oil, to drizzle
Method
1. Preheat a large non-stick frying pan, char-grill pan or barbecue over high heat.
2. Season the tuna steaks with salt and pepper and drizzle with two tablespoons of olive oil.
3. Cook in batches for 30 seconds on one side and remove from the pan without flipping. If you prefer your tuna more well done, cook for 30 seconds each side and then transfer to a plate to rest.
4. Add the remaining oil to the pan with the garlic, tomatoes, and a pinch of salt. Cook until the tomatoes begin to burst, then add the olives, capers, and a crack of pepper. Add the herbs and stir through.
To serve
Spoon the tomatoes over the tuna. Squeeze the lemon over the top and finish with a drizzle of extra virgin olive oil.
Margarita for the Many: a refreshing accompaniment
Fresh watermelon juice, zesty lemon, smoky tequila and of course, salt-encrusted glasses – this moreish margarita is the perfect accompaniment to a Christmas afternoon. Throw it together in a jug, set out some of your favourite glassware and invite everyone to help themselves.
“With stunning watermelons abundant in summer, I love to serve this fresh, fruity margarita on the table in big carafes.”
Tom’s watermelon margarita
Ingredients
600ml watermelon juice
80ml lime juice
250ml tequila blanco
2 tbsp honey or agave
Tajin and flake salt for rim
Fresh jalapeno slices
Method
1. Blend the flesh of half a large watermelon and strain to give you 600ml of watermelon juice.
2.Combine the watermelon juice, lime juice, tequila, honey and a few slices of jalapeno in a large jug. Do this one to two hours ahead of time and chill in the fridge.
3.Use one of the limes you have squeezed to rub the rims of the serving glasses.
4.Combine the tajin and salt on a small plate and dip the glasses in to coat the rim. Refrigerate the glasses if you like.< /br>
To serve
Add ice to the jug, stir well and pour into with the salt/tajin rimmed glasses.
Enjoy Christmas with Freedom and Tom, for whom it’s all about “fresh summer food in a casual vibe for everyone to enjoy.”
