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Merry Christmas from the team at Seymour Consultants

The team at Seymour Consultants love to take a break over Christmas as much as anyone. When we do, we love to enjoy great food. We asked our team for their favourite tips and best recipe for a perfect Aussie Christmas. We hope you enjoy them as much as we do!

Turkey Tips

First, is making sure you have a turkey that’s the right size to feed your guests. This guide allows for a generous serve per person and some leftovers.

  • 3 kg serves 7-8
  • 4 kg serves 10
  • 5 kg serves 12-13
  • 6 kg serves 15

The secret of a delicious moist turkey is brining. To do this, bring 1 cup of sea salt, 1 cup of sugar, 3 bay leaves, half a bunch of thyme, and 1 tablespoon of black peppercorns to the boil in 6L of water. This is enough for a 4kg turkey. Boil for 5 minutes, cool to room temperature, transfer to a (non-reactive) container large enough to fit the turkey.

Submerge the turkey in the brine and refrigerate for 24 hours. Before roasting, remove from brine mixture, rinse, pat down inside and out with paper towel. Allow the turkey to get to room temperature for around 1 hour before cooking.

Baked Parmesan Encrusted Salmon with lemon Cream Sauce

  • In a bowl, mix 1 cup of panko breadcrumbs, 1/3 cup of dried parmesan cheese, zest of 1 lemon, 2 tablespoons of dill, 2 tablespoons of fresh parsley, and salt and pepper to taste.
  • Spread some Dijon mustard on the top of each piece of salmon.
  • Spread a thick layer of the breadcrumb mix over the Dijon mustard. Spray top with olive oil.
  • Bake in an oven for around 6 minutes at 180 degrees
  • Melt 30g of butter in a saucepan and add 1 finely chopped shallot (small brown skin onion) or a couple of spring onions. Cook for 2 minutes.
  • Add 1 ¼ cups of dry white wine and bring to the boil for around 5 minutes until reduced to around one third.
  • Turn the heat down and add 1 ½ cups of cream, 1 tablespoon of Dijon mustard, 2 ½ tablespoons of lemon juice, salt and pepper to taste. Stir well and allow to cool and thicken for 10 minutes.
  • Serve sauce warm or at room temperature on salmon fillets.

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