Who didn't love Passiona as a kid? Celebrate the beloved passionfruit-flavoured soft drink with this dessert of sparkling passionfruit jelly topped with passionfruit granita. Begin this recipe a day ahead to set the jelly.
This earthy salad has components that are robust enough to be dressed and transported, so dress the grains and carrots heavily when packing, then toss the herbs in before serving. Rather than waste all the carrot tops, we've added some to the salad; soak them in cold water to remove any grit and drain them well before using.
If you're taking this salad to a picnic or barbecue, transport the greens and the dressing separately to avoid a soggy salad, then toss them together just before serving for perfect crispness.
From classic French countryside roasts to spice-driven barbecued cuts, at small gatherings or big family bashes, these are the lamb recipes we'll be serving this Christmas.
Pavlovas seem simple enough, but they reward care and patience. Flour and Stone's Nadine Ingram whisks us through the essentials.
"When made correctly, a Negroni has the perfect balance of alcohol strength, bitterness, sweetness and citrus," says Anna Romanova of Melbourne Gin Company. "This version consists of local ingredients that are a great way to celebrate Australian craftsmanship and native flavour. You can regulate the sweetness and intensity of the herbal flavours by adjusting the amount of Red Okar. We also like it with 30ml MGC, 30ml Maidenii Classic and 10ml Red Okar, which brings down the sweetness and lets the gin shine through."
These 20 cocktail recipes have all your boozy bases covered for Christmas. There are punches, classics and plenty of ways to put all that extra Champagne to use - it's time to get merry.
The prawns could be peeled before they're served, but getting a bit messy is part of the fun. Begin this recipe at least three days ahead to pickle the tomatoes.
Packed full of flavour, this roasted cauliflower dip is made to please a crowd, especially when served with roast chickpeas for a bit of crunch and raw vegetables for dipping. Bring it to room temperature before serving for the best flavour, then serve it with shards of pita crisped in the oven, as well as soft flatbread for some textural contrast.