So since this is now a food blog, following are some pictures of the Christmas lunch. Some further explanations - I cured the salmon myself using salt, sugar and dill. The Christmas "Trifle" has four layers, the bottom being a passionfruit posset followed by champagne and mango jelly, then the third layer is coconut sago and finally it is topped by a fresh mango and passionfruit "salad". The octopus terrine was great...it took one big octopus to make one small terrine though. The panettone was made with cedro, clementine and raisins and was a bit of an experiment, but turned out well (especially toasted with fresh fruit and creme fraiche the next morning for breakfast). We had some other great salads with this along with the ubiquitous Christmas cake later in the day. All in all it was a perfect Australian "summer" Christmas meal! Oh and training has been going well.