A pavlova is always a crowd-pleaser, but with this little cutie, you really will win everyone’s heart.  You’ll need a piping bag for this recipe.

These beautiful biscotti are as pretty as stained glass windows from a church. They’re perfect for gifting, as the recipe makes a large quantity, and they store well… that’s if you don’t eat them all at once.

“Everyone who knows me knows I love my lamb. This rolled lamb shoulder brings Mediterranean ingredients in to highlight this classic Sunday roast.” - Matt Moran

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

We’ve given the Australian iconic dessert a Christmas twist. This show-stopper cake is much easier to make than it looks, and you can assemble it up to 2 days in advance for stress-free entertaining.

“This is such a simple but delicious recipe, perfect for using up leftover prawns or to take to the beach as a light lunch.” – Tom Gorringe

You don’t have to roast a whole chook or turkey to enjoy some stuffing. Here we’ve made it separately, so you can enjoy it at any time, and we’ve added all the yummy ingredients people love in Christmas fruit cakes: dried fruit, spices and nuts. Oh, and don’t worry – we didn’t forget the grog! You’ll need a 4-cup (1L) shallow baking dish for this recipe.

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

This upside-down method removes the stress of worrying if your pav will hold up or crash, but still ticks all the boxes for taste, texture and aesthetics.

We've taken arguably one of the best parts of a roast dinner and stuffed (sorry, we had to!) them into sausage rolls! These golden bites are bursting with flavour and texture, perfect for the festive season.  

Complex cocktails are the pits to make for a crowd. Keep it simple with this chilled Khanh Ong creation.

“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

“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

We’ve taken some liberties with these classic French savoury cheese puffs, adding an Asian touch with some gochujang and sesame seeds. Grab a flute of Champagne and watch them get gobbled up.

Add some extra festive spirit into your pav this year with our Christmas tree pavlova recipe.