Plant-based peeps rejoice! We’ve got a festive feast that promises a very vegie Christmas indeed. From a creamy, dreamy potato salad and a pumpkin side that sings with native flavours to a next-level nut roast and a mega mushroom medley, this is one sensational Christmas spread for the meat-free merrymakers in your life.
What could be more genius than turning leftover sourdough into pastry? You'll need a cooking thermometer to make this recipe.
"I love the taste of tomatoes that have been grilled, and scattering them over this bread with herbs and garlic makes a great snack before sitting down to a meal." – Matt Wilkinson
“This fresh, zingy salad champions the tomato." – Matt Moran
If there was ever a time to indulge, the festive season is it, so Ellie and Sam Studd will be serving a dreamy fresh cheese. Add a glass of bubbles, and the party’s getting started.
Shannon Bennett's mushroom medley will add hearty flair to any meal, as a main or a stunning side.
While macadamias are fantastic for snacking on, they’re also a magic ingredient to cook with, adding a delightful creaminess or crunch to your favourite dishes. In this episode of Make it delicious. – Flavours of Australia, Nornie Bero and Darren Robertson use this multi-talented nut in a salty, spicy macadamia dukkah, which adds texture and contrast to a sweet and tender pumpkin side.
“When I’m feeling the vegan vibe, this is my go-to recipe to replace the meat and stuffing. I serve it with vegan gravy, roasted vegetables, and all of the Christmas trappings. Cranberry sauce is a must!” – Mike McEnearney
