“Pavlova being the crowd favourite for Christmas, this recipe highlights two of my favourite fruits – mangoes and blackberries. In this recipe, we pickle the blackberries to add a bit of acid to cut through the sweetness of the pavlova.” – Matt Moran

Editorial Director Kerrie McCallum shares an easy seafood dish to get the prawn party started.

Level up your next festive feast with this epic potato salad.

Nothing screams Aussie summer more than mangoes and meringue! Add an extra festive touch to your menu with this pavlova wreath.

These classic beauties have a reputation of being fiddly to make, but really, it’s all about timing. Follow our method and you’ll realise there’s nothing to it. Plus, you can make them in advance and have them ready and waiting to fill.

“A great alternative to a traditional baked ham, with the nectarine bringing sweetness and acidity to pair with the rich smoky ham.” – Tom Gorringe

“Whatever you do, please do not wash your oysters! If a little shell breaks off into an oyster, remove with a small instrument or tweezers instead of washing. Try to keep as much of the oyster’s natural liquor in the shell as possible. It’s delicious and is one of the things that makes a freshly shucked oyster so good.” – Josh Niland

“The simple assembly of this dish means that each of your ingredients needs to sing! The key to a great prawn cocktail is serving super-crisp, chilled salad elements and summer-sweet prawns. I like to have everything prepped and ready a day ahead, storing all the sliced vegetables, lettuce leaves and herbs separately in airtight containers, layered with damp paper towels, and keeping it all chilled until ready to serve or transport.” – Kerrie McCallum

“This fruit mince is my great grandmother’s recipe so the flavours are very much like our traditional family pudding but in pavlova form.” – Lauren Eldridge

"The roast is a dish I’ve always gravitated to. Moving around the world throughout my career, it’s been the one meal I love to cook for friends." - Joseph Lidgerwood Recipe note: You’ll need a large flameproof roasting pan and a 2L baking dish. This recipe is by Joseph Lidgerwood.

These adults-only scallops are the perfect seafood soiree snack.

“A very retro and much-loved dish has had a Christmas twist added to it. By doing the garlic as a confit, it makes for a sweeter, more caramelised flavour, and I’ve added in cranberries for some Christmas flair.”  – Matt Moran

All things bright and beautiful come together in this sensational salad from Yotam Ottolenghi, which is perfect for summer entertaining.

“Nothing says Aussie summer quite like fresh mangoes, and trifle is such a crowd-pleasing Christmas classic – the two together combine to make a quintessential Aussie Christmas dessert.” – Tom Gorringe

“Sometimes, a whole turkey can just be too much. If you’re cooking for a smaller group, this recipe is perfect, and its no less festive or impressive. Turkey breast, which can usually be quite dry on a whole bird, is cooked to juicy perfection when roasted separately. The stuffing also helps to retain moisture, and adds the flavours of cranberries, sage and thyme.” – Danielle Alvarez