GOT a favourite cure for hangovers besides abstinence? To each his own. When Sue Ross isn't running after her twin sons or training for a triathlon, the engineer likes to party. The holidays provide an excuse to revive one tradition: the annual New Year's Day hangover recovery barbecue. Ms Ross and husband Peter Soundy will prepare buckets of her patented hangover cure for 30 who will arrive at their home in Sai Kung on Sunday. 'The cure is simple. In fact, it follows the KISS principle: keep it simple, stupid. You just end with what you began,' explains Ross, who blames her sister in New Zealand for her Bloody Mary habit. 'We usually start Christmas off with a pitcher of really spicy Bloody Marys. And that's how we end them.' When customers ask Gordon Tse for advice on heavy heads, the manager of Zuni Cafe relies on the wisdom of his culture. 'Chinese drink ginseng,' Tse offers. 'It helps after you've had too much wine. You take it as tea or chew it.' Sue Fowler admits that she doesn't necessarily practise what she preaches to the regulars at Pomeroy's in Pacific Place. The bartender highly recommends a bracing Bloody Mary.''Tomato juice settles the stomach, the alcohol makes you forget it,' says Ms Fowler. But what works best for her is taking two aspirin and a pint of water before going to bed. 'Next day, no hangover.' A TIPPLE for small fry? It is okay to give children a sip of champagne on New Year's Eve. 'If they're curious and you keep it to just a sip, it's fine,' reports substance abuse expert Deborah A. Cohen of Louisiana State University Medical Center. 'A small sip won't make them sick or drunk, and as long as you show that drinking is to be done in moderation, on special occasions, you're teaching the right lesson.' GOT that brand new 1995 calendar? Mark it up: January 10 - Pacific Wine Cellars hosts a Calvados tasting at Kern's Deli, Seibu Food Hall. Wine writer John Parker will tutor several styles and vintages. It starts at 6 pm, and costs $160 per person. Reservations are necessary. Tel: 524 4213. Fax: 537 1148. January 10-21 - Gualtiero Marchesi, Italy's first chef to receive three Michelin stars, will be the guest chef at Holiday Inn Crown Plaza Harbour View. His Lombardian cuisine will be served in the Belvedere restaurant while dishes from his Buon Ricordo restaurant in Milan will be available at The Mistral. ATTENTION, wine-lovers. Only three stalls remain in the 37 reserved for the annual Wines of the Pacific Rim wine fair, slated this year for the Furama Hotel, April 6-8. Plans are being finalised, but special guests so far include Australian wine-maker James Halliday and chef Elias Kathreptis, formerly of Meza in Adelaide. Kathreptis will star that week as guest chef at Bacchus. For more information, contact Johanna Moore at 849 7070. Fax: 849 8982. FOR those who think there is only one fondue - cheese - think again. The chefs at the Chalet Swiss restaurant in the Royal Pacific hotel are expanding diners' horizons with 15 varieties. The current fondue promotion runs through January. Red wine (merlot) is the principle ingredient in Tessiner, a fondue that draws flavour from air-dried ham and Grappa). Tomato and Kirsch (cherry eau-de-vie) stars in Greyerzer, while the fondue from Canton Wallis spotlights gruyere cheese, Fendent wine, and Williams (pear eau-de-vie). It comes with coarse farmer bread and fresh pears. For the designated driver, an alcohol-free variation with juices (carrot and celery) and a hint of curry is available. The price per person ranges from $125 to $220 (for Schampis, a cheese fondue flavoured with and accompanied by Champagne). For reservations call 738 1188.