This double-layer pavlova is perfumed with cloves, cinnamon and nutmeg, which marry beautifully with the chocolate semifreddo sandwiched in between. It's the perfect do-ahead festive crowd-pleaser. Begin this recipe a day ahead to freeze the semifreddo.
Lobster is utter luxury, making it an ideal centrepiece for a festive table. And there's no need to dress it up - keep it simple with a lemon and garlic butter to allow the sweet lobster to shine through.
Prawns are a Christmas classic. We prefer king or tiger prawns for their sweet, firm flesh. Serve the salad assembled, or for a more casual gathering, put out all the elements on the table for guests to assemble their own salad.
This beef fillet is served rare and cold so it can be roasted a day ahead - ideal for summer entertaining.
We love these little beauties baked in paper, but you could scoop quenelles straight onto baking paper instead. A tarter-than-usual lemon curd offsets the sweetness of the pavlova, while blackberries add summer fragrance.
When it comes to making Christmas entertaining simple, a no-cook dish is always a good option. Note that serving sizes are based on entree portions.
Mangoes are an Aussie Christmas table must-have. Here they crown a lime-scented pavlova piled high with a feather-light passonfruit curd.
A vibrant curry always satisfies a crowd, and for something a bit special, we've opted for Moreton Bay or Balmain bugs. You'll need to use a sturdy, heavy, sharp knife to break through their tough shells. Lobster meat, crabs or prawns will also work well. The curry paste can be made a day or two ahead.
A picnic is no place for a delicate cake. This lime-spiked coconut cake is sturdy enough to transport easily while having a beautiful texture that lasts well for a few days, meaning it can be made in advance. The pineapple glaze adds a touch of the tropical, but to take it further, serve it with sliced pineapple topped with a squeeze of lime juice.
A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, and it's one less thing to do on the day. The salad dressing can be made a day ahead, have the herbs ready and stored in an airtight container, steam some rice and you're good to go.