LEISL’S GUIDE TO THE LONG LUNCH [NEWSLETTER PREVIEW]
Hosting a long lunch? Leisl’s got you. With years of catering under her belt, she’s a seasoned pro when it comes to turning simple gatherings into unforgettable affairs.
This 1888 Certified newsletter is your go-to for her ultimate long lunch guide—from what to serve to how to serve it.
Subscribe today via the link in our bio to receive Leisl’s latest hosting guide. #1888Certified
Wishing you a very happy Easter. Make sure to eat well and pour freely.
We’ll see you Tuesday, once you’ve worked your way through the leftovers. #1888certified
Open today for your Easter proteins, and the extras you’ll inevitably wish you had.
Easter hours:
Easter Saturday 9am–2pm
Easter Sunday Closed
Easter Monday Closed
Back Tuesday as normal
#1888certified
Easter is a release.
Already, the year has taken form. The inbox has settled into a steady, unmanageable influx. The kids are well into their new school year.
And then, the long weekend.
There’s nothing to keep on top of. Nothing to respond to. Nothing waiting for you.
Just good food. Good wine. And a moment to think about very little at all.
All that remains is what you choose to eat. We’ll make that part easy. #1888certified
What’s supposed to be a long weekend usually turns into a full-time job of cooking and cleaning. So for Easter, we keep things simple. This is what most of our family weekends have always revolved around.
To begin, champagne.
Prawns, oysters, Gildas.
Light, salty and necessary to keep up with the chocolate already in circulation.
Then for the mains, we take direction from the Greeks.
Lamb on the spit if the weather allows. If not, the oven does the job just fine, albeit less theatrical.
Alongside a salt baked sea bass and simple salads, courgette ribbons and radish dressed with good vinegar and salt.
For dessert, a continuation of the chocolate eggs you’ve been picking at since Good Friday.
A smash cake if you want something easy and relatively mess free, or a colomba, harder to come by, but worth it for the centrepiece alone.
Just about all in store for the long weekend. #1888certified
Easter is a return.
Whether you’re packing bags or opening your door to what can feel like half the population, it’s a return to your people and your place. It arrives just as the silly season begins to tire.
The long lunches, the late nights, the overfilled calendars that at some point tipped from indulgent into excessive. You don’t quite clock when it happens, only that by Easter you’re ready for something quieter. Something familiar.
And so you go back.
To the same table. The same chairs. The same stories.
We’re here to help with the spread. #1888certified
Easter is about the table.
And the week leading up inevitably spirals. An innocent scroll through Instagram that quickly turns into a late-night rabbit hole. Tables from Tuscany. Tables from Provence. Tables where someone has managed to make a centrepiece out of effing butter?!
Suddenly you’re ironing linen like a woman possessed. Rearranging furniture. Wondering if the silverware should face inwards or outwards because apparently that’s the difference between charming and barbaric. Driving to the flower markets at 4am because florist flowers felt too conventional.
And then, of course, the guests arrive.
Someone spills within seven minutes. The ironed linens now covered with grubby chocolate handprints. There’s, inexplicably, one less crystal in the set.
And somewhere between the dishes and the last glass of wine, you realise the effort was never really for the table at all, but for the people you invited to undo it. #1888certified
Back from holidays. Emails unanswered. Fridge empty. The holiday haze is lifting. We’re closed on the 26th, but open today, 25th, from 9am-4pm for anyone needing a restock and a reset. #1888certified
JANUARY OPENING HOURS
After a joyfully busy and chaotic December, we’re welcoming January at a gentler pace.
Here’s how we’re trading this month.
We’ll be closed on New Year’s Day, Thursday January 1 and Monday January 26. We’re also closed on Sundays throughout January, including January 4, 11 and 18.
Monday to Friday we’re open 10am-6pm. Saturdays run 10am-5pm. Normal trading resumes from Sunday January 26.
Wishing you a very happy New Year. We can’t wait to see you in store. #1888certified
Final day. Pre-orders close at midnight tonight.
If Christmas at your place depends on free-range heritage bred ham, a buttered, stuffed and trussed pop-in-the-oven turkey, slow-cooked proteins or golden crusted pork belly, this is the moment to lock it all in.
Collection or delivery is available until 4pm on Christmas Eve, and delivery is free on December 23 and 24. Order through the Christmas section of our online shop or visit us in Double Bay. #1888certified
The Christmas turkey: loved, feared and overcooked more often than anyone cares to admit, so we’ve taken the chaos out of the equation. Our free-range birds come buttered, trussed and stuffed with our house made sourdough, sage and cranberry.
And if you want to make it truly fool-proof, gift yourself (or whoever’s on turkey duty this year) a MEATER Pro thermometer. The sous-chef you didn’t know you need but quickly learnt that you couldn’t live without.
Christmas miracles come in many forms. This one just happens to be wireless.
#1888certified
![LEISL’S GUIDE TO THE LONG LUNCH [NEWSLETTER PREVIEW]Hosting a long lunch? Leisl’s got you. With years of catering under her belt, she’s a seasoned pro when it comes to turning simple gatherings into unforgettable affairs.This 1888 Certified newsletter is your go-to for her ultimate long lunch guide—from what to serve to how to serve it.Subscribe today via the link in our bio to receive Leisl’s latest hosting guide. #1888Certified](https://sp1.picnob.com/p/pt_6741514345551244251533_0_848440bc411008f1441d3ad3b7b99593.jpg?o=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&h=99443bc55b576803522c68f5cf6b5377)
