Santa’s elves have visited Rydges South Bank and built Brisbane’s biggest gingerbread house.
Well, they didn’t actually build it, they kind of watched it because the Bacchus kitchen team spent days and days baking 170kg of gingerbread, making icing out of 100kg of sugar, and then assembling it in the lobby.
Pastry Chef Tammy Cole was the driver of this magical creation. Aided and supported by Bacchus Head Chef, Mark Penna.
The Gingerbread House initiative is to support The Salvation Army Christmas Appeal – the team are asking people to drop their Christmas present donations in the lobby – and also to take a selfie with the house to let everyone know!
Plus, Tammy has provided the full recipe on the Bacchus website at http://www.bacchussouthbank.com.au/gingerbread-house-recipe
