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The holiday season is the perfect time to gather around the table and share delicious food with family and friends. Whether you're hosting a Christmas Day feast or looking for special dishes to brighten your celebrations, we’ve asked our nearest and dearest for their most mouth-watering dishes. From savoury starters, and hearty mains to decadent desserts, we've curated a collection of festive recipes that will satisfy every craving. Get ready to enjoy traditional favourites, creative twists, and mouthwatering treats that will make your Christmas meal unforgettable!

 

Shannon's Herb-Crusted Salmon Tartar With Tahini-Yoghurt Dressing

Ingredients

Salmon:

• 1 x 1kg salmon fillet, skin on and pin-boned
• 80ml (1/3 cup) coconut oil, melted
• Sea salt and freshly ground black pepper
• Seeds of 1 pomegranate

 
Herb Crust:

• 1 red onion, finely diced
• 1 handful of flat-leaf parsley leaves, finely chopped
• 1 handful of coriander leaves, finely chopped
• 1 handful mint leaves, finely chopped
• 2 long red chillies, finely chopped
• 100g (2/3 cup) macadamia nuts, finely chopped
• 100g (1 cup)  pecans or walnuts, finely chopped
• 2 tablespoons sumac
• 1 tablespoon smoked paprika
• 150ml extra-virgin olive oil 
• Sea salt and freshly ground black pepper

 
Tahini-Yoghurt Dressing:

• 200g coconut yoghurt
• 90x (1/3 cup) tahini
• Juice of 2-3 lemons
• 2 teaspoons ground cumin
• 2 garlic cloves, finely diced
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper 

 

Method

Get started by preheating the oven to 170 degrees celsius and lining a large baking tray with baking paper.
 
Brush the salmon all over with the coconut oil to coat evenly and season generously with salt and pepper. Place the coated fillet skin-side down in the centre of the lined baking tray, then fold over the long sides of baking paper to encase the salmon and twist the ends to seal. Wrap this parcel carefully in foil to retain the heat and place back on the baking tray. Bake for 20-30 minutes, or until the salmon is just cooked through. 
 
While the Salmon is baking, make the herb crust and tahini-yoghurt dressing. For the herb crust, combine the ingredients in a bowl and season well with salt and pepper. For the tahini-yoghurt dressing, place all the ingredients in a food processor and pulse until well combined and nice and creamy, loosening it with a tablespoon or two of water, if necessary. 
 
Once the salmon is cooked, remove it from its packaging and paper and transfer to a large serving platter. Spoon the dressing over the top, then cover with the herb crust. Sprinkle over the pomegranate seeds and enjoy. 

TIP: You can mix this recipe up a little by swapping the salmon for ocean trout if you like. This is a fantastic dish to present at Christmas lunch - try serving it up with crunchy sweet potato skins, Brussel sprout dippers and sautéed green for a Christmas Day feast!

 

Rebel’s Croatian Potato Salad

Ingredients

• 1.5kg Red Potatoes, skin on and evenly sized
• 2 teaspoons Saly
• 1 Small Red Onion, finely sliced
• 1/2 cup Olive Oil
• 1 tablespoon White Vinegar
• 1 Garlic Clove, finely minced or grated
• 1/2 teaspoon White Pepper

 

Method

Place potatoes into large saucepan, fill with cold water and add 1 teaspoon salt. Ensure potatoes are completely submerged in water. Bring to the boil, then partially cover pot with lid and simmer for about 30 minutes or until potatoes can easily be pierced with fork.
 
While potatoes are cooking peel and finely slice red onion and set aside. Then make dressing by combining oil, vinegar, garlic, remaining salt and pepper. Whisk with fork to thoroughly combine. Set aside.
 
Once potatoes are cooked remove from heat, drain water, peel and cut into thick, rough slices while still hot (with gloves on). Return sliced potatoes to dry saucepan. Add onion and dressing and toss / gently mix through. Cover saucepan with lid and allow dressing to infuse for about 30 minutes, while potatoes are hot.
 
Serve warm or at room temperature.

 

Alys’s Honey and bourbon Christmas ham with homemade mustard

 

Prep:  50 min
Cook time: 2h 50min
Serves: 10

 

Ingredients

Ham

• 7kg whole leg ham (bone in)
• Whole cloves, to stud ham
• honey and bourbon glaze
• 1 cup firmly packed (250g) brown sugar
• ½ cup (125ml) bourbon
• ¼ cup (60ml) each apple cider vinegar, runny honey and maple syrup
• 1 tsp each English mustard and Dijon mustard
• homemade dijon mustard
• 1 cup (200g) yellow mustard seeds
• ½ cup (125ml) white wine
• ½ cup (125ml) white wine vinegar
• 1½ tbs mustard powder
• 1 tsp each ground turmeric, onion powder and caster sugar
• homemade grain mustard
• ¾ cup (150g) yellow mustard seeds
• ¼ cup (50g) brown mustard seeds
• ½ cup (125ml) red ale (substitute golden ale)
• ⅔ cup (165ml) apple cider vinegar
• 1 tbs brown sugar
• 2 tbs runny honey

 

Method

• For the homemade Dijon mustard, place mustard seeds and a pinch of salt flakes in a saucepan, cover with cold water and bring to a simmer over high heat. Drain and repeat process 3 more times to soften mustard seeds. Return drained mustard seeds to saucepan with remaining ingredients and 2 tsp salt flakes. Reduce heat to medium and cook, stirring occasionally, for 10 minutes or until most of the liquid has been absorbed.
• Meanwhile, clean jars and lids with hot soapy water, rinse and stand to air dry. 
• Transfer mustard mixture to a blender with 1 tsp salt flakes and ½ cup (125ml) water. Whiz, adding extra water 1 tbs at a time, if necessary, until a very smooth texture. Season with salt flakes and sugar (keep in mind flavours will develop on standing). Spoon mustard into clean jars, secure with lid and chill for 1 week for flavours to develop. Mustard will keep, covered and chilled, for 6 months unopened and 3 months once opened.
• For the homemade grain mustard, place mustard seeds in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to low and cook for 10 minutes or until seeds are softened and plump. Drain, then combine with ale, vinegar, sugar and honey in a bowl. Cover with a clean tea towel and stand at room temperature for 24 hours, or until most of the liquid has been absorbed. 
• The next day, clean jars and lids with hot soapy water, rinse and stand to air dry. 
• Transfer mustard seed mixture to a blender and whiz for 3 minutes or until seeds are crushed and mixture is well combined. Season with salt flakes and sugar (keep in mind flavours will develop on standing). Spoon mustard into clean jars, secure with lid and chill for 1 week for flavours to develop. Mustard will keep, covered and chilled, for 6 months unopened, and 3 months once opened. 
• For the glaze, place all ingredients in a saucepan over medium heat and cook, stirring constantly, for 5 minutes or until sugar is dissolved and mixture is at a rapid boil. Set aside. 
• Preheat oven to 180°C/160°C fan-forced. Using a small, sharp knife, cut around ham shank, then carefully run knife under skin, around the edge of the ham. Gently lift off skin in 1 piece by running your fingers between the rind and the fat. Discard skin, then score fat in a diamond pattern, being careful not to cut the meat. Press 1 clove into centre of each diamond. Brush fat with some of the glaze and place ham on a heatproof rack set over a large roasting pan. 
• Roast, basting with remaining glaze every 20 minutes, for 1 hour 20 minutes, or until caramelised. Serve with homemade Dijon and grain mustards.

 

Karen's Panforte Recipe

Ingredients

• 350g macadamias (roasted)
• 350g almonds (roughly chopped)
• 250g ginger in syrup (roughly chopped)
• 260g dried figs (roughly chopped)
• 140g plain flour
• 2 teaspoons of cinnamon
• 1/2 teaspoon each ground coriander and nutmeg

• 300g dark chocolate, melted

Topping:

• 300g caster sugar
• 1 jar roses marmalade (3/4 cup)
• 60g unsalted butter

 

Method

• Mix first 7 ingredients in large bowl
• Mix chocolate with dry ingredients
• Melt sugar, marmalade and butter in a heavy saucepan, stir until sugar dissolves (without boiling) then bring to boil to 124 degrees.
• Mix as quickly as possible with the rest.
• Put into lined cake tins (2 x sponge tins) or 12 inch square and press out with wet hands
• Bake at 150 degrees celsius for 30 min until bubbly on top
• Cool and store in fridge

 

"Enjoy! I make this most Decembers to cut up and give to friends for a Christmas gift, it’s delicious"

 

Tracey’s Cranberry / Jello “Salad”

Ingredients

• 500g freshly frozen cranberries

• 2 small jelly packets (strawberry or raspberry)

• 1/2 can drain crushed pineapple

• 1 cup shopped pecans

• 1 1/2 cups caster sugar

• 2 cups water

 

Method

• Cook berries in a little water until popped

• Add sugar, pineapple, jelly and boiling water in large 4x13” pan/pyrex dish

• Let cook

• Sprinkle chopped pecans on top and refrigerate

 

Topping

Ingredients

• 500g cream cheese

• 2 cups whipping cream

• 150g marshmallows (mini if possible)

 

 Method

• cut cream cheese into small pieces, combine with marshmallows , pour cream over the top and refrigerate over night

• Next day, whip topping until smooth and spread over jelly

 

"My mother has made this for thanksgiving and Christmas for as long as I can remember! It is sweet, tart, crunchy and creamy and tastes great with turkey! Eat and enjoy," - Tracey!

  
 

Nat's Christmas Pudding

Ingredients

• 110g shredded suet
• 50g self raising flour
• 110g white breadcrumbs
• 1 tsp mixed ground spice
• 1/4 tsp freshly grated nutmeg
• A good pinch of cinnamon
• 225g brown sugar
• 110g sultanas
• 110g raisins
• 275g currants
• 25g mixed peel
• 1 small Granny Smith apple peeled and finely chopped
• 25g blanched almonds chopped
• Grated zest of 1/2 lemon and 1/2 orange
• 2 tbsp dark rum
• 130ml stout
• 2 eggs

 

Method

• Lightly grease a 14L pudding bowl and place a small disc of baking paper in the base.
• Take your largest mixing bowl and start by putting in suet, flour, breadcrumbs, spices and sugar. Mix these ingredients until well combined.
• Stir in all the dried fruit, mixed peel and chopped almonds, followed by the apple and grated zest. Ensure everything is mixed together and evenly distributed.
• In a smaller bowl, measure out alcohol and beat in the eggs. Pour this over the fruit and dry ingredients and stir thoroughly. The mixture should have a fairly sloppy consistency.
• Add a little more stout at this stage if you feel it is too dry.
• Now is the time to 'stir-up' the pudding and make a special wish for Christmas.

 
Pack the mixture into the lightly greased basin and seal by covering with a double layer of baking paper which fits on top of the mixture. Place a double layer of alfoil over the top of the baking paper and tie securely with string.
 
Place the pudding on a trivet or saucer in a saucepan filled with simmering water. Ensure the lid of the saucepan fits snugly and steam for 8 hours. Top up boiling water to ensure the level comes about halfway up the side of the pudding bowl.
 
Once the pudding is cooked, remove it from the saucepan and leave to cool on the bench.
Your pudding can now be stored in the fridge until Christmas Day.
 
On Christmas Day, place your pudding back on a trivet in a saucepan and simmer again for 2-2.5 hours. Turn pudding onto a serving plate and place on the table. Gently warm 30m brandy and set alight. Pour flaming brandy over the pudding to cheers from your guests.
Serve with crème anglaise!
 

"I have a lovely group of ladies that get together every year to make this special pudding. We all help with the ‘stir-up’ by stirring each others puddings making a wish for that person as we stir their mixture. I’m so grateful to be a part of this special tradition, Merry Christmas!" - Nat Martin.