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  • Christmas basics: the perfect custard

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  • Bubbles or nothing

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  • The anatomy of the perfect burger

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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

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    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

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  • Everything you need to know about cuts of pork

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    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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Traditional ideas for your festive feast

By
Cooked
Added
18 December, 2017

If you can’t go past a traditional Christmas lunch with all of the trimmings, you’re sure to find a few favourites here.

Sweet snacks
Bite-size treats to keep the crowds happy

Because it's not Christmas without spending the day grazing on chocolates, mince pies and biscuits...

Rocky road
Chocolate balls
Shortbread
Mince pies
Gingerbread
Rich chocolate truffles
Gingerbread cupcakes

Starters
Super-fresh seafood and other light bites


For many Aussie families, the starter course is the perfect place to include some summery seafood dishes and local flavours. 

Lime and lemongrass king prawns
Blinis with smoked salmon
Salmon gravlax
Jasmine-scented steamed prawns
Scallops wrapped in prosciutto
Tropical prawn cocktails
Baked figs, haloumi, prosciutto and basil
Salmon and asparagus terrine
Pork and hazelnut terrine
Churrasco prawns with aji sauce
Salmon and king prawn skewers

The main event
Centrepiece meats are the order of the day

In spite of the heat, the traditionalists among you will agree that the turkey and ham can’t be beat.

Roasted stuffed turkey breast
Glazed ham 
Roast turkey
Pork loin stuffed with chestnuts and cranberries

Salads and sides
All of the traditional trimmings

Potatoes, parsnips, Brussels sprouts and a heavy helping of gravy are the go-to sides to your roast meats, but a few fresh salads are also accepted as the norm at Australian Christmas events.

Crispy roasted vegetables
Best-ever roast potatoes 
Brussels sprouts, smoked ham hock and potatoes
Carrots, honey and smoked yoghurt
Hasselback potato gratin
Broccoli salad with pomegranate and raisins 
Waldorf-style salad of Brussels sprouts and guanciale
Chicory with red onion and grapefruit
Raw vegetable salad with honey dressing
Brussels sprouts and cranberry holiday salad
Crunchy cranberry and rice salad

Dessert
Hot and cold classics

The pudding and custard are a must on this menu, but a creamy, berry-topped trifle or Pavlova are also popular options.

Very berry trifle
Rich Christmas pudding
Vanilla custard
Pavlova
Rich Christmas cake
Raspberry and pistachio trifle
Summer berry Pavlova
Pavlova with raspberries, peaches and lime cream

Next up: Find out how to select, serve and store your Christmas ham

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