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.
With crunchy crackling and melt-in-the-mouth meat, porchetta is irresistible. Even more so when sandwiched in a ciabatta roll along with crunchy fennel and mustard fruit to cut through the richness.
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.
The Economist releases their annual index focused on the future of food.
"Spicy 'nduja and octopus are a great match," says Andreas Papadakis. "We make the 'nduja into a dressing for the perfect balance of spicy and salty; if you have any left over it's a great snack on grilled sourdough." Begin this recipe a day ahead to press the octopus.